Menu for Week of 2/19/10

Leftover Cauliflower Soup, bread

This was a new recipe I tried and we liked it. Very similar to a potato soup.

French dip Sandwiches, oven fries, corn

This recipe makes the best sandwiches. The meat is so tender it falls apart, and the au jus is delicious! I have a couple potatoes left in the pantry so I will use those for oven fries.

French Dip Sandwiches

Kristy Hunter

3 lb. rump roast

1/2 C. water

Hoagie Rolls

Provolone Cheese slices

Juice:

1 can chicken broth

1 envelope onion soup mix

1 tsp. oregano

1/2 tsp. rosemary

1/2 tsp. basil

Brown roast. Place 1/2 C. water and roast in crockpot. Simmer juice 10 minutes and add to crockpot. Cook on low 6-8 hours, until the meat falls apart. Toast and melt cheese on rolls, top with shredded meat. Serve with the au jus sauce for dipping.

Hints:

1. I make this with a pot roast more often than rump roast. It is cheaper and stretches a little farther.

2. I have used beef broth instead of chicken broth as well. Both work fine.

3. Usually it cooks in about 5-6 hours on low.

Makeover Pasta, garlic bread

A couple weeks ago I made Creamy Italian Sausage Rotini and I had a good bit leftover. Instead of eating later in the week I put it all in an 8x8 pan and popped it in the freezer. I am going to make some tomato sauce and mix that in to the pasta and top with mozzarella cheese and bake. This changes it up a little and Josh won't even know that it is really just leftovers. :)

Hot chicken Salad, green salad, buttermilk rolls

This is a recipe I have had often at baby showers. It feeds a crowd and makes for a simple dinner. I have not had it in years and it sounds good. I may freeze part of this in smaller pans.

Hot Chicken Salad

Shirley James

6 C. cooked chicken, chopped

4 C. diced celery

1 can cream of chicken soup

2 C. mayo

2 C. sour cream

2 cans (8oz. each) water chestnuts, drained and chopped

1 can (8oz.) mushroom stems and pieces, drained and chopped

1 C. slivered almonds

2 T. chopped onion

2 T. lemon juice

2 tsp. salt

1/2 tsp. pepper

2 C. (8 oz.) shredded cheddar cheese

2 cans (2.8 oz each) french-fried onions

In a large bowl, mix the first 12 ingredients. Transfer to a 9x13 in. pan (dish will be full, I use a slightly larger dish). Sprinkle with cheese and french-fried onions. Bake uncovered, at 350 degrees for 30 minutes or until heated through. Serves 16.

*Very versatile recipe. Use more or less mushrooms, celery, water chestnuts, and onion, based on personal preference.

Buttermilk Refrigerator Rolls

I have not tried this recipe, but looks simple. I'll let you know how they taste.

Chicken Pot Pie, biscuits (or buttermilk rolls)

We never made this last week, so I will get it out of the freezer for this week. That is the great thing about freezer meals, ready when you need them.