November Beef Dip Sandwiches

Okay Ladies -
This month is CRAZY for me with the Musical at the HS. ANd then having to be out of town the following weekend before Thanksgiving.  ;)  So I will be making Beef Dip Sandwiches.
Also, I will be doing chocolate chip cookies for my cookies.

Best Ever Beef Dip Sandwiches
recipe from AllRecipes

4 pounds beef chuck roast

1 tablespoon minced garlic

1 tablespoon dried rosemary

3 bay leaves

1 cup soy sauce

6 cups water

Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better. 

To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too!

* To make ahead/freezer meal - Place all the ingredients except the water into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, defrost completely. Place contents into your slow cooker and add 6 cups of water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.

Thanks! Jackie

Ham 'N Swiss Braided Loaf

4 tsp. yeast (1 heaping Tbsp.)
1/2 cup warm water
1 tsp. sugar
3/4 cup warm water
1/4 cup mustard or sour cream (I used mustard, but if you don't have it, or don't like it, sour cream works)
3 Tbsp. sugar
1 tsp. salt
2 Tbsp. butter
2 cups flour + 2 additional cups flour
2 Tbsp. dry ranch dressing mix (I've used regular ranch dressing with a little less mustard or sour cream if you don't have the mix on hand)
sliced  ham (or turkey, whatever you prefer)
Swiss cheese (the recipe calls for Swiss, but you can you whatever you prefer or have on hand)
1 egg, whisked

Mix yeast, 1/2 cup warm water, and 1 tsp. sugar together.  Let sit a few minutes.  Add 3/4 cup warm water, mustard, sugar, salt, butter, and 2 cups flour.  Mix.  Add additional 2 cups flour.  Roll into a rectangle directly on greased cookie sheet.  Add meat and cheese down the center.  Cut edges into 1-inch strips up to the meat and cheese.  Roll in ends and "braid" strips.  (Don't worry - sometimes it looks really pretty, and sometimes it just doesn't; the girl the recipe came from says sometimes she just cuts the strips and kind of slops them together for a random look.)    Brush with egg.  Bake at 375 degrees for approximately 25 minutes.

**For your frozen loaf:  Make sure you begin thawing it first thing in the morning!

Shredded Beef French Dip Sandwiches


1 pot roast
2 envelopes au jus mix
5 oz. mozzarella shredded cheese
1 pkg. rolls


Place roast in a slow cooker and cook on low for 8 hours or until falls apart easily.  When roast is done shred and place aside.  Prepare 1 envelope of au jus and stir in shredded beef to absorb au jus.  Prepare last envelope of au jus for dipping.  Slice open rolls and place on baking sheet.  Place shredded cheese on 1 half of roll.  Broil roll and cheese until cheese is melted.  Watch closely so it does not burn.  Place shredded beef on half of roll with no cheese.  Put rolls back together and cut in half for easier handling. Dip in sauce and enjoy!

We like to serve it with sliced vegetables and ranch and chips.

(Sorry, I didn't have enough in budget to get cheese.)

Rice-a-Roni Meatballs Hamburger Angela

Rice -A Roni Meatballs

1 lb hamburger
1 box Beef flavored Rice-A-Roni
1 Egg

In a bowl mix hamburger, rice from the rice a roni and the egg. Form into meatballs.
Bake at 350 degrees for 20 minutes.
Remove from oven and place in skillet. Mix seasoning packet with 2 1/4 cups water and pour over meatballs. Simmer for 20 minutes.

We like this with a salad and mashed potatoes.

Minestrone

1/4 cup dry great northern beans                            
1/4 cup chopped celery
1/4 cup chopped carrot                                           
1/4 cup chopped onion
1 1/2 tsp. beef bullion - "Better than Beef"            
1 clove garlic, minced
1/2 tsp. dried basil, crushed                                    
1/4 tsp. dried oregano, crushed
1/8 tsp. pepper                                                        
1 8 oz. can tomatoes, cut up
1/2 cup coarsely chopped cabbage                        
1/2 cup green bean pieces
2 Tbsp. macaroni                                                    
2 or more slices of bacon, cooked
1 cup red kidney beans, drained

This recipe serves 5, so I will 1 1/2 times it for your family.  The night before making, rinse and soak the great northern beans.  Cook the bacon.  Drain, cool & crumble then set it aside.  In the same pan combine the drained white beans, 2 1/2 c. fresh water, carrot, celery, onion, bouillon, garlic, basil, oregano, and pepper.  Bring to boiling.  Reduce heat.  Cover and simmer 2 hours or till beans are tender.  (I recommend cooking the white northern beans on their own until tender, then adding the veggies, etc...so the veggies don't get over cooked.)  Next add undrained tomatoes, cabbage, green beans, the kidney beans from the can and noodles.  Bring to boiling then reduce heat.  Cover and simmer for 5-10 minutes more or until tender.  Stir in bacon.  Serve with grated Parmesan cheese.  A loaf of french bread for garlic bread and a wedge of Parmesan cheese are included. 

Apricot Chicken

Apricot Chicken—Yield 8-10 servings

1 package onion soup mix

1 tsp curry powder

8 oz apricot jam

8 oz Catalina dressing

Mix and pour over 6-8 chicken breasts cut into 3 pieces each.  Cook 5-8 hours on low in crock pot.

I am doing Sweet and Sour Chicken for October!!

I will post recipe soon!!

Crock Pot Chicken Enchiladas or Nachos

4 chicken breasts
1 bottle salsa
1 can black beans (drained and rinsed)
1 can corn (drained)
1 can cream of chicken soup

Put chicken, salsa, black beans, and corn in crock pot.  Cook on low for 6-7 hours. (When chicken is easy to shred) Shred chicken with forks and add the can of cream of chicken soup.  Let cook for 1 more hour on low.  Spoon into tortillas or onto a mound of tortilla chips.

Additions: We like to top ours with shredded cheese, sour cream, and a little extra salsa.

October - Creamy Chicken Egg Noodles

Creamy Chicken Egg Noodles

3 cup uncooked Egg Noodles 
3 Chicken breast
1 clove Garlic
1 can Cream of celery
1 can Cream of chicken
1 can Mushrooms
Salt and pepper
Cheddar cheese

INSTRUCTIONS:
1. Cook noodles.
2. Bake chicken then chop.
3. Mix all ingredients in a baking pan.
4. Top with cheese. Cover with foil and freeze at this point.
5. Day or two before you want to eat this meal, pull it out of freezer to thaw in fridge. Bake covered at 350 for 40 minutes.

October???

Please help me remember what day and time we are now meeting?  Want to make sure I put it ont he calendar.  Thanks! - Jackie