Chuck Roast Recipe

This recipe is from Susan Taylor
1 chuck roast --BROWN on all sides until almost burned, loading on lots of  SEASON: I used - garlic salt, seasoning salt, pepper, and basil. But whatever you like to use -- and really it's using quite a bit on all sides and just let it brown. The near-burning forms a thin crust.
COVER and COOK in pot for 3-4 hours on 290- 325 degrees. Then ADD in cut up vegetables the last hour. c Cook the roast for 2 1/2 hrs on 290 deg, then put the potatoes and onions in, raised the temp to 325 deg and cooked it for one more hour -- total 3 1/2 hours.
Fool proof recipe! You can also put in carrots and celery with the potatoes and onions. Whatever vegies you want.

Pumpkin Pancakes

I had nothing to cook for dinner tonight....so our usual standby are waffles or pancakes. But who wanted boring old pancakes? No one that's who!

So, I saw the pumpkin can sitting in my cupboard and I thought pumpkin pancakes! Well, they were a hit with ALL the kids! I have to share!

This is also the perfect way to use up leftover pumpkin!

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/4 cup water
1 large egg
2 tablespoons vegetable oil

In large bowl, combine dry ingredients and set aside. In separate bowl combine evaporated milk, pumpkin, water, egg and oil. Add wet mixture to dry ingredients and stir just until moistened. The batter will be lumpy.

Lightly oil griddle and cook them up!

Salsa Chicken Burritos

4 chicken breasts
1 pkg. taco seasoning
14-16 oz. jar of salsa
1 can of black beans, drained and rinsed
Tortillas
Put the chicken in the crock-pot with the taco seasoning and salsa. Cook for 4-8 hours depending on if the chicken was thawed or frozen when you put in the crock-pot. Shortly before assembling the burritos, shred the meat with a fork in the pot. Fill the tortillas with meat then black beans and cheese, sour cream, sliced olives, whatever you prefer. Roll up and serve. I have used canned chicken with this recipe, however I didn't cook it that long in the crock-pot.

Peanut Butter Rice Crispy Treats

Combine in a sauce pan:

1 cup sugar
1 cup Karo syrup

Bring to a boil and add:

1 cup peanut butter

stir in

6 cups Rice Krispies

Pun in a 9 x 13 pan and frost with melted chocolate chips or Hershey Bars

Crispy Clusters

My friend, Elaine Townsend gave me this recipe some time in the early 1980's, it has been a family favorite ever since.

1 cup small marshmallows
1 cup rice crispies
I cup cheerios
1 cup peanuts
(if you have allergies to peanuts, add 1 more cup of cereal,
maybe a cup of corn checks, Maybe even broken pretzels?)

1 lb Block candy coating
Melt the candy coating and pour over the dry ingredients, stir it all together
Spoon teaspoons size drops onto wax paper and let cool.
Voila! Easy peasy

Ginger Chicken

1 cup Soy Sauce
1 cup Sugar
1/4 teaspoon lemon juice
1 clove garlic
grated ginger to taster or chunks that can easily be picked out
1/2 sliced onion
1 sliced green pepper

Marinade the chicken and
cook in a 9x13 pan for 45 min to 1 hour at 350 degrees. (marinade and all)

Carrot Cake - a family favorite

2 cups flour
2 cups sugar
1 tsp soda
1 tsp b. powder
1 tsp cinnamon

Mix together and add:

1 cup vegetable oil (can cut in half and add 1/2 applesauce)
1 tsp vanilla
4 eggs - one at a time
4 cups grated carrots

Bake at 350 degrees for 20 minutes (I am not sure of that time, so check)

Frosting:
1 cube butter
1 8oz pkg cream cheese
1 lb powdered sugar
1 tsp vanilla

Butter Scotch Sauce

4 TBS Butter
1 1/4 Cup Brown Sugar
2/3 cup Karo - white

Boil 4-5 minutes
Add 3/4 cup canned milk

Heat, but don't boil

This is a recipe that we had when I was growing up. My mother, Catherine Jensen, got it from her friend, Beth Thayne. It is yummy, fast and easy. You usually have these ingredients on hand, so it is fun for a Sunday afternoon treat.

Red Potato Bake

3# red potatoes about the size of a golf ball (new ones are awesome)
Cut potatoes in quarters and put in a 9x13 baking dish spayed with Pam. Drizzle with butter, olive oil, fresh chopped parley, and sprinkle with garlic. Bake for 1 hour covered with tinfoil.

Chicken Cordon Bleu

12 chicken breasts
12 strips deli ham
12 slices Swiss cheese
2 eggs
Italian bread crumbs
Parmesan cheese
Sauce:
1 can cream of chicken soup
2 cups sour cream
1/2 cup mayonnaise
1/2 cup evaporated milk

Pound chicken until thin
Put on a slice of ham and a slice of cheese
Roll up and secure with a tooth pick
Put in baking dish and cover with sauce
Cover with tinfoil and bake 1 1/2 hours
Uncover and bake for 1/2 hour
Take the tooth picks out before serving
Garnish with Parmesan cheese and fresh parsley

This recipe can be tripled and quadrupled for a large crowd. It can be carried to an event in a large roaster to be kept warm. Yummm