3 Envelope Roast

This was really good and easy.

INGREDIENTS:

3 pound roast (beef or pork) such as chuck roast
1 envelope dry Italian dressing mix
1 envelope dry ranch dressing mix
1 envelope dry brown gravy mix
Water - for a pressure cooker 1 cup water


PREPARATION:

(Please note in a SLOW COOKER you CAN cut in half the dry ingredients if you find it overpowering.)

In the pressure cooker use the whole envelopes. I prefer the whole envelopes in either method of cooking.

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.

Brown the roast (if desired) I love mine browned. 
Add the meat to your cooker
Pour the water, salad dressing mixture over the roast
Now cook as usual. In the CE Pressure Cooker, I cooked it for 70 minutes and used quick release method can and probably should use natural but I am always in a hurry when making this as it smells so good! In the slow cooker cook it on high for about 4 hours on low about 8 hours.

You can use the liquid for gravy or broth!

Country Beef Stew

One of the things I love about the cold Winter months is that it means it is time to break out the rib-sticking recipes and start to share them with my family.  Here's one of my all-time favorites Country Beef Stew.  It's quick to prepare and makes the kitchen smell oh so good.

INGREDIENTS:
3 Tablespoons of Ms. Dash Garlic & Herb Seasoning Blend
1 pound of beef sirloin cut into 1 1/2 inch cubes
8 ounces of frozen vegetable medley mix
1 14.5 ounce can of salt-free diced tomato
1 tablespoon of canola oil
2 tablespoons of flour

PREPARATION:
Preheat your oven to 400 degrees heating a dutch oven pan for 15 minutes
Toss the meat with canola oil then dredge in flour mixed with Ms. Dash Seasoning Blend
Place the beef in a pan and bake for 30 minutes turning the meat twice
Remove the pan and add remaining ingredients.  Stir
Lower the oven heat to 325 degrees.  Place a lid on the pan and slowly bake for 2 1/2 hours or until the meat is tender.

Southern Fried Beans

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I tried this recipe on a Doctor friend of mine the other day. Although he said "I can hear my arteries hardening" he loved it and I'm sure you will too. Like they say in the South, "If it ain't fried, it ain't food." Enjoy!

INGREDIENTS:
3 regular size cans of french cut green beans (You can use whole beans but I've found that you can't really get the full flavor from them like you can with french cut.)
1 package of your favorite bacon (mine is maple flavored)
1 cup of sharp cheddar cheese

PREPARATION:
Cut up the bacon into small pieces. Size here really doesn't matter. Whatever you prefer.
In a large skillet add your bacon and begin cooking it until it releases all of those delicious greases you love so much. Once the bacon is cooked open the cans of beans and drain them thoroughly... water and grease don't really mix well. When drained pour the beans into the frying pan along with the cooked bacon. Now cook the beans until they become somewhat browned. They'll shrink some but that is what you're looking for. Take the cheese and add it That's it. You're now ready to experience your first heart attack. Don't worry though, there will be more in the future because you're going to love this!

If you're interested in eating vegetables that are more healthy than what is here you can always visit my web-site of freshness. Visit http://www.sdoornbosjuiceplus.com

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MEATLOAF WITH RICE

Meatloaf is one of the easiest American dishes to make, and everyone has their own favorite way of preparing one. The best thing about meatloaf preparation is that measured ingredients can be approximated for individual tastes. This delightful meatloaf is a take-off from the Porcupine Meatballs that was popular in the 1950s. The addition of rice makes for a substantial and hearty dish. We really love this tasty and unusual meatloaf.

INGREDIENTS:

1 pound extra-lean ground beef (hamburger)
1/2 cup uncooked white rice (instant or minute rice)
1/4 cup finely chopped onion
1/4 cup minced red bell pepper
1 clove garlic, minced
1 teaspoon salt or to taste
1 teaspoon freshly ground pepper
1 tablespoon minced fresh or dried herbs of your choice (such as rosemary, basil, chives, sage, and/or tarragon)
2 teaspoons Worcestershire sauce
1 egg, beaten
1/4 cup tomato ketchup
1/4 cup skim or non-fat milk
1/4 cup dry bread crumbs

PREPARATION:

Preheat the oven to 350°F. Lightly grease a small loaf pan.
In a large bowl, combine the ground beef, uncooked rice, onion, bell pepper, garlic, salt, pepper, herbs, Worcestershire sauce, egg, ketchup, milk, and bread crumbs. Using your clean hands (removing any rings), mix together all the ingredients. Mix thoroughly but lightly, being careful not to pack the meat too much. NOTE: This meatloaf mixture will be moister than most recipes at this point. The extra liquid is needed for the rice to absorb while cooking.
Place in prepared loaf pan. Bake approximately 60 minutes or until meatloaf reaches an internal temperature of 160°F (do not overcook or it will be dry). Remove from oven and let the meatloaf rest for 15 minutes before serving.
Makes 4 servings.

We hope you enjoy this tasty dish. Come back again soon for more exciting dishes.

Steve and Kim