Overnight Pot Roast

In your slow-cooker (coated with cooking spray) place a large onion that has been sliced. Add a 3 pound flank steak on top & sprinkle a packet of dry onion soup mix & 1-14.5 oz can of stewed tomatoes (undrained).

Cover & cook on low for 8 hours (overnight).

In the morning, stir together 3 stalks of celery (chopped) & 1 can of cream of celery soup.

Add to the slow cooker & cover. Cook for 8 hours more.

Crispy Spinach Bake

In a bowl mix 2-8 oz packages of softened cream cheese & 1 can of cream of chicken soup. Mix well.

Stir in 2-16 oz packages of frozen, chopped spinach, thawed & well drained.

Spoon into a 3 qt baking dish coated with cooking spray.

Sprinkle 1 cup of crushed round, buttery crackers over the top. Bake at 350 degrees for 35 minutes.

 

 

 

 

 

Perfect Pan Gravy

In a frying pan combine 2 tbsp of pan drippings (the juices from cooking most meats) & 2 tbsp all-purpose flour.

Stir until smooth & cook about a minute.

Stir in 1 cup of pan drippings & cook over medium heat,

stirring often & cook for a few more minutes until thick & bubbly. Season.

 

 

Seafood Enchiladas

Melt 3 tbsp of butter in a medium saucepan over medium heat.

Whisk in 3 tbsp of all-purpose flour & cook until bubbly (about 3 minutes).

Stir in 1 cup of seafood stock & 2 1/2 cups of milk.

Bring to a boil, stirring constantly. Remove from the heat & add seasonings (salt, pepper, cilantro, etc). Let it cool.

In a large bowl add 2 cups of any seafood, chopped & cooked. (firm fish, shrimp, crab, lobster, etc.). Whatever you have, whatever you want.

Stir in 1/2 cup of the cooled sauce & 1/2 cup of shredded Monterey Jack cheese.

In a 6 inch corn tortilla spread a thin layer of sauce & 4 tbsp of filling down the center.

Roll it up & place seam side down in a 9 x 13 inch baking dish coated with cooking spray.

Repeat this with 11 more tortillas. Spread the remaining sauce over the top & sprinkle 1 1/2 cups of Monterey Jack cheese over it.

Bake at 350 about 40 minutes or until hot & bubbly.

 

 

Quick Chick

Dip 6 boneless chicken breast halves in 3/4 cup of mayo. Combine 2 cups of crushed corn flake crumbs & 1/2 cup of parmesan cheese in a bowl. Dip mayo-covered chicken in the corn flake mixture. Place in a baking pan coated with cooking spray & bake for 1 hour.

Broccoli Casserole

In a large bowl combine 1 can of cream of mushroom soup, 1/4 cup of mayo, 1/2 cup of shredded Cheddar cheese & 1 tsp lemon juice.

Add 30 oz of fresh or frozen chopped, cooked & drained broccoli.

Mix well & transfer to a 1 & 1/2 quart baking dish coated with cooking spray.

Top with 1/2 cup of crushed cheese crackers & bake at 350 degrees for 35 minutes.