Preheat oven to 350\u00b0F
Use either a food processor or a sharp knife to mince the leftover roast beef.
Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
Bake in oven for about 15 minutes, or until hot.
ut make only half its recipe.
In a mixing bowl
Place all ingredients in crock pot and cook on high till roast is very tender and pulling apart, stirring occasionally.
Turn down to low and serve when you're ready to eat.
Serve over egg noodles, rice, or mashed potatoes. Enjoy!
Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
In heavy dutch oven, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more.
Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
Taste for seasoning, add salt and pepper if desired.
Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
Serve hot.
In a sprayed or buttered casserole dish mix the roast beef, au jus, soup, cooked rice, 1/2 cup of shredded cheese and milk.
melt the butter. Add the bread crumbs to the butter and mix together.
Spoon the topping over the roast beef mixture and add 1/2 cup of cheese over the topping.
Bake in 350 degree oven for 25-30 minutes.
Put the your leftover roast in a meat grinder or food processor, grind until into small pieces.
Put meat in a bowl and mix in all ingredients.
Spread on bread & serve.
tep if you are using leftover beef).
Chop the stems
Cut leftover roast in bite-size pieces.
Mix with the three cans of soup and mushrooms.
Cook noodles according to package directions and add to beef and soup mix.
Add beef broth if beef and noodle mixture seems a little dry.
Bake at 350\u00b0 for 45 minutes.
Mix gravy as directed on package.
Pour into Pyrex dish.
Slice roast and put into gravy mix.
Layer alternately with onion and potatoes.
Cover with grated cheese.
Cover with foil and bake in 300\u00b0 oven for 1 hour.
Cook noodles as directed.
Mix noodles, roast and soup, add pepper as desired.
Pour into casserole and bake for 20 minutes at 350\u00b0.
Saute onion, green pepper and celery in oil.
Add roast and gravy if any.
Add Veg-All, V-8 juice, bay leaves, salt, pepper, sugar, thyme, bouquet garni, Worcestershire powder or sauce and beef bouillon crystals or cube.
Add 2 to 4 cups water.
Bring to a boil, then reduce heat and simmer 2 to 3 hours, covered.
Brown onion in fat and stir in flour.
Add water, catsup, chili powder, instant bouillon, cumin and salt, stirring to combine.
Cook slowly, stirring often, 12 to 15 minutes or until thickened.
Stir in beef and green pepper strips; cook slowly for 5 to 10 minutes.
Serve with corn bread squares; top with cheese, if desired.
Yield: 4 servings.
In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
Season to taste with salt and pepper and serve.
Wash and dry mint leaves and watercress in a salad spinner.
Toss the packaged salad leaves and watercress in a salad bowl and top with tomatoes and onion.
Add beef slices, torn into bite-sized pieces.
Mix dressing in a bowl, stir well to combine.
Cover salad with spicy dressing.
Top with mint leaves and serve with rotti for a twist.
f your leftover ham.
Cook on medium heat for 20 minutes
Slice onions thin and saute in butter (using heavy skillet) about 10 minutes.
Sprinkle with flour.
Stir mixture 2 to 3 minutes.
Stirring, add vinegar to make thin creamy sauce.
Bring sauce to boil and simmer about 20 minutes.
Using ovenproof dish, arrange meat in overlapping slices over layer of sauce and covering with balance of sauce.
Bake, covered, for a half hour at 350\u00b0.
Use over rice or noodles.
ckage directions substituting boiling milk for the water.
When
ef broth.
Pour over roast-if a lot of the
MOOSE ROAST.
The day before:
Saute vegetables for marinade and add
I use an overnight marinade for my roast. There are several on this