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ARLEN'S FAVORITE  SAUCY BEEF SANDWICHES
 
Submitter: JKP
Ingredients:
3 LBS BONELESS RUMP ROAST 3 TBLS COOKING OIL
1 LARGE ONION-thinly sliced 1 CUP WATER
1/4 CUP TOMATO PASTE 3 TBLS VINEGAR
2 BAY LEAVES 1 TSP SUAGR
1 TBLS BEEF FLAVOR GRAVY BASE 1/2 TSP SALT
 
1/2 TSP DRIED OREGANO- CRUSHED  2 TSP CORNSTARCH
2 TBL COLD WATER  10-12 FRENCH   ROLLS, SPLIT   AND TOASTED

 
Directions:
1.SEASON ROAST WITH A  LITTLE SALT AND PEPPER
2.IN DUTCH OVER, BROWN  ROAST IN HOT OIL. 
3. ADD ONION, 1 CUP WATER, TOMATO PASTE, VINEGAR, BAY LEAVES, GRAVY BASE, SUGAR SALT AND OREGANO. 
4. COVER AND SIMMER ROAST FOR 2 HOURS OR UNTIL MEAT IS TENDER, COOL.
5. REMOVE ROAST AND SLICE THINLY
6. REMOVE BAY LEAVES
7. SKIM FAT FROM PAN JUICES.  IF NECESSARY, AND WATER TO MAKE  2 1/2 CUPS LIQUID. 
 tried and true, and I love it
8. BLEND CONSTARCH AND COLD WATER, STIR INTO JUICES. 
9. BLEND CONSTARCH AND COLD WATER, STIR INTO JUICES
10. COOK AND STIR TIL MIXTURE IS THICKENED AND BUBBLY. 
11. RETURN MEAT TO SAUCE, HEAT THROUGH
12. SPOON MEET AND SAUCE ONTO WARM ROLLS
          MAKES 10 TO 12 SERVINGS.
 
VEGETABLE - STUFFED ROLLED ROAST
 
Submitter: JKP
Ingredients:
1    2-3 LB BEEF EYE OF ROUND ROAST  4  SLICES   BACON
 
 
1  CUP CHOPPED ONION 1 CUP SHREDEED CARROT
2  CLOVES GARLIC, MINCED 1  TSP DRIED BASIL, CRUSHED
 

 
Directions:
1. BUTTERFLY THE ROAST (make a single lengthwise cut down the center of the meat, cutting to within 1/2 of the other side.  spread meat open.  at the center, make one perpendicular slit to the right of the V and one perpendicular slit to the left)
2. COVER ROAST WITH CLEAR PLASTIC WRAP. 
3. POUND MEAT WITH A MEAT MALLET TO 1/2 TO 3/4 INCH THICKNESS.  SET ASIDE. 
4. COOK BACON TIL CRISP.  DRAIN, SAVE 2 TBLS DRIPPINGS. CRUMBLE BACON, SET ASIDE.
5. COOK ONION, CARROT GARLIC AND BASIL IN RESESRVED DRIPPINGS OVER MED HEAT TIL TENDER.  REMOVE FROM HEAT ANS STIR IN BACON.
6. REMOVE PLASTIC FROM ROAST (DUH)
7. SPREAD BACON MIXTURE OVER ROAST.  
8. ROLL UP FROM ONE OF THE SHORT SIDES.  TIE WITH A STRING TO SECURE. (NO SHOELACES PLEASE) 
9. PLACE MEAT ON A RACK IN A SHALLOW ROASTING PAN.
10.INSERT MEAT THERMOMETER- ROAST 325 DEGREES FOR 1 1/2 TO 1 3/4 HRS OR TIL 140 DEGREES.  
11.COVER WITH FOIL- LET STAND 15 MIN BEFORE CARVING.   
            SERVES 8 TO 10.
          
 
Meatball Stew
 
Submitter: Paulette
Ingredients:
1 lb. of ground beef  1/2 chopped onion
5 sliced carrots  1 can of peas     drained.    
2 bouillon cubes  Salt & pepper
water
 

 
Directions:
 
1. Make penny size meatballs, add salt and pepper.
2. Fry meatballs and onions together in electric fry pan, or large fry pan, until meatballs a brown.
3. Add sliced carrots and bouillon cubes, cover with water
4. Cover pan and let boil until carrots start to get a little soft.
5. Add potatoes. 
6. If need be add a little more water. Test to see if more salt and pepper is needed also, more pepper the better.
7. Once potatoes are cooked add can peas drained.
8. If you like, thicken gravy.
  I like to serve this with butter tasting Grand Biscuits.
            
 
 
Another Sloppy Joe's
 
Submitter: Paulette
Ingredients:
1 & 3/4 pounds ground beef                  15oz can Hunts tomato sauce
2 Tbs vinegar 1/4 cup chopped onion
1 cup of water 1 cup chopped celery
1/2 cup ketchup 1 & 1/2 tsp. dry mustard
2 Tbs brown sugar  1 & 1/2 tsp. salt

 
Directions:
1. Fry meat. 
2. Add remaining ingredients. 
3. Simmer until it thickens, or until celery is done. 
4. Pour over hamburg buns...Yummy!!


 BBQ RIBS FOR PAULETTE
 
Submitter: Kris
Ingredients:
l or 2 lbs boneless skinless chicken Balsamic Vinegar (approx 2TBL)
Salt/Pepper Garlic Powder
Ginger (powdered) Bottle KC Masterpiece Hickory Brown Sugar BBQ Sauce
Water (enough to fill bbq sauce bottle) about 1/3-1/2 Cup Brown Sugar

 
Directions:
1. Wash ribs & rub vinegar into ribs.
2. Rub salt pepper & garlic all over.
3. Sprinkle a small amount of ginger. 
4.    Place ribs in a lazagne pan or crock pot.
5.   Sprinkle Brown sugar on top.
6. Pour entire bottle of bbq sauce over top.
7. Fill bottle 1/2 to 3/4 full with water & pour over top.
8.   If using oven bake @ 325º for 2 1/2 - 3 hours depending on how many ribs youu use.  
8a. If using a crock pot can be cooked on low for 6 hours or high 3-4 hours.
9.  Occasionally check water level to make sure not drying up... if so, add more water. 
ENJOY! 

 
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