Creamy Pot Roast in the Crockpot

Creamy Crock Pot Roast

• 2 pound beef roast
• 1 can cream of mushroom soup
• 1 onion (diced)
• 6 carrots (sliced)
• 6 potatoes (cubed into small pieces)
• Water

Place onion, carrots and potatoes at bottom of crock pot. Dredge roast in flour and placed
in lightly greased pan. Brown on both sides in hot oil over high heat. Place roast in crock
pot over vegetables. Pour soup and 1/2 can water over roast. Cover and cook on low for
approximately 10 hours, or 5 to 6 hours on high.

 

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Pepper Cabbage Recipe - Pennsylvania Dutch Cooking

Pepper Cabbage

• 2 cups shredded cabbage
• 1 large green pepper
• ½ cup hot salad dressing
• 1 tsp. salt

Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in cool place. Drain off all liquid.

Make a hot dressing with:

• 1 tblsp. butter
• 1 tsp. flour
• ½ tsp. dry mustard
• salt and pepper
• yolk of 1 egg
• ½ cup vinegar

 

Melt the butter and blend in the flour. Add vinegar and stir until mixture thickens. Mix mustard, salt and pepper and add to the liquid. Cool for 4 minutes, pour over the beaten egg yolk and mix well. Cook for 1 minute more. Pour this over the pepper cabbage and mix well.

 

 

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Recipe for Crockpot BBQ Beef

Crock Pot Barbecue Beef

• 1 1/2 pounds boneless round steak (cubed)
• 1 cup ketchup
• 1 cup favorite barbecue sauce
• 2 tablespoons honey
• 1 package Lipton Onion Soup Mix
• 1 cup beef broth

In a large bowl mix all ingredients together. Transfer to crock pot. Cover and cook on
low for approximately 8 hours.

 

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Good Pennsylvania Dutch Salad Dressing Recipe

A Good Pennsylvania Dutch Salad Dressing

• 2 hard boiled eggs, mashed
• a little grated onion
• 3 tablespoons salad oil
• 1 tablespoon vinegar
• ½ teaspoon salt
• pinch of pepper

Mix well together, then put on lettuce and turn and stir until it is well covered with the dressing. Good with any green salad.

 

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