Ingredients

• 2 10.75 oz. cans condensed cream of mushroom soup
• 1 1 oz. package dry onion soup mix
• 1 1/4 C. water
• 5 1/2 lb. pot roast

Instructions

1. 1 In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. 2 Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Ingredients

• 2 cups baking mix
• 1 egg
• 1 cup water
• Cooking spray

Instructions

1. Blend together the mix, egg and water. Cook on lightly greased hot griddle.

Notes

Ingredients

• Filling:
• One quarter cup cold water
• 1 envelope unflavored gelatin
• 2 and two thirds cup fresh raspberries or 2 10-oz. packages frozen, defrosted with water pressed out
• 1 tsp. pure vanilla extract
• 8 oz. cream cheese, softened
• One third cup confectioner’s sugar
• 1 - 2 tsp. fresh lemon juice
• Two thirds cup heavy cream

Instructions

1. Place water in a heat proof glass measuring cup. Sprinkle the gelatin in water and place cup in a saucepan with 1-inch of hot water. Allow gelatin to sit until completely dissolved. Place raspberries in a food processor or blender and puree. Stir in vanilla. Combine cream cheese and confectioner’s sugar together in a bowl and mix well. Add raspberry puree to the cream cheese mixture and beat with a hand mixer. Stir in one teaspoon of the dissolved gelatin and 1-2 tsp of lemon juice or to taste. Add two thirds cup heavy cream and continue beating. Pour filling into crust and place in the refrigerator for several hours or until set before serving. Just before serving, top with whipped cream.

Notes

Ingredients

• 4 quarts water
• 1 tsp. salt
• 3 - 4 pounds golden potatoes
• Two thirds cup cream
• One quarter cup butter
• 1 Tbsp. fresh parsley, finely chopped
• Salt and pepper to taste

Instructions

1. Bring water to a boil, add salt. Meanwhile, peel potatoes and slice in quarters. Place potatoes in boiling water and cook until tender. Drain water and mash. Add cream, butter, salt and pepper and parsley. Serve at once. You may vary the herbs by substituting dill or chives for the parsley.

Notes

Ingredients

• One half cup flour
• Salt and pepper to taste
• 4 - 6 veal medallions
• One quarter cup butter
• 4 shallots, minced
• One third cup fresh mushrooms, chopped
• Two thirds cup cooked ham, chopped
• One quarter cup flour
• 1 cup milk
• 1 cup Swiss cheese, shredded

Instructions

1. Combine the first one half cup flour and salt and pepper in a small bag. Place veal medallions one at a time in the bag and shake to coat. Melt butter in a saucepan and brown veal on both sides. Remove and place in baking dish. Saute shallots until tender, add mushrooms and ham. Combine remaining one quarter cup of flour and milk and mix well. Pour over shallots, mushrooms and ham and cook over medium heat until mixture starts to thicken. Pour over veal and sprinkle with cheese. Bake in the oven at 375 until cheese melts.

Notes

Ingredients

• 2 large ripe avocados, peeled and pitted
• 1 ripe tomato, diced
• 1 small sweet onion, diced
• 1 small can (5-oz.) green chilies, drained and diced
• 1 Tbsp. fresh lime juice
• 2 Tbsp. fresh cilantro, chopped
• 1 tsp. salt

Instructions

1. Mash avocados in a bowl. Add remaining ingredients and mix well. Serve with tortilla chips.

Notes

Ingredients

• 1 (25.6-oz) pkg. instant nonfat dry milk (10-2/3 cups)
• 1 (6-oz.) jar powdered non-dairy creamer
• 2 cups powdered sugar
• 1 (16-oz.) can instant chocolate drink mix

Instructions

1. Combine all ingredients in a large bowl. Mix well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 17 cups of Hot Chocolate Mix.

Notes

Ingredients

• 2 cups powdered orange drink mix
• 1 (3-oz.) pkg. presweetened powdered lemonade mix
• 1-1/3 cups sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves.

Instructions

1. Combine all ingredients in a medium bowl. Mix well. Put in a 1-auart airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 3-1/2 cups of Russian Refresher Mix.

Notes

Ingredients

• 10-12 scrubbed red potatoes
• 1/2-1 tsp. minced garlic
• Approximately 2 cups of red wine

Instructions

1. Halve or quarter scrubbed red potatoes; brown in small amount of oil on all sides. Add minced garlic toward end of browning so as not to scorch. Add 2 cups red wine and cover immediately. Cook over medium heat until potatoes are tender. Watch that wine doesn't cook all away. Serve with remaining wine sauce.