by: Jezebel Jen
pot roast, browned well on all sides
(chuck, brisket, bottom round)
1 large onion, thinly sliced
1 package dehydrated onion soup mix
Carrots cut into 3 inch lengths
Small potatoes, peeled and cut in half
carrots and potatoes, place then in the bottom of
crockpot. Cover with a layer of half the onion
slices. Rub one side of the pot roast well with
half the onion soup mixture. Place, rubbed side
down, on the sliced onions in crockpot. Sprinkle
the remaining soup mix over the top of the roast.
Cover roast with the remaining onion slices.
Cover crockpot. Cook on lowest setting for 8-10
hours. Do not peek. Do not add liquid. Trust me,
it will work.
in NC Church Cookbook by parishioner Clara Lazaro
1 1/2 pounds beef top round
1 can golden mushroom soup
1/4 cup burgundy wine
tablespoons chopped parsley
1/8 teaspoon pepper
1 small to medium onion
2 cups mushrooms sliced
till crisp, crumble and set aside. Cut beef into
bite size cubes. Bown in bacon grease. Pour off
any excess fat. Add next four ingredients. Cook
about 1 1/2 hours. Add chopped onion and
mushrooms. Cook for 1 hour more till tender. Add
bacon. Serve on rice or noodles.
Prime Rib Roast
to look for when buying and preparing a prime rib
1. Look for the best quality of beef. It should
be deep pink (or light red), with enough fat to
give it good flavor; and the outside fat should
be creamy white.
2. A prime rib roast weighing between 5 1/2 to 7
1/2 pounds will make 6 servings with leftovers.
Place roast, fat side up, on rack in open
roasting pan. Insert meat thermometer so bulb is
centered in the thickest part of roast, not
touching any bone.
Roast at 325°F as follows:
23 to 36 minutes per pound for rare or 140°F on meat thermometer.
27 to 31 minutes per pound for medium or 160°Fon meat thermometer.
32 to 36 minutes per pound for well-done or 170°Fon meat thermometer.
Always allow time so roast can stand in a warm
place 15 to 20 minutes after it is removed from
oven. Since a roast continues to cook after
removal from oven, it is best to remove it when
thermometer registers about 5° below the
temperature of doneness desired.
Remove all fat possible with a baster or a fat
separator cup and serve remaining liquid with
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine