MONDAY FEBUARY 1
SLOW COOKER BBQ
3 tablespoons flour
3 pounds chuck roast or pork roast
15 ounce can tomato sauce
1/2 cup chopped onion
1/3 cup brown sugar
2 cubes beef bouillon
1 1/2 teaspoons chili powder
1 clove garlic, minced
1 teaspoon mustard powder 1 tbp prepared mustard
Rub the flour into the roast. Place roast in bottom of slow cooker. Pour in the tomato sauce, onion, brown sugar, bouillon, chili powder, garlic and mustard powder. Mix well.
Cover slow cooker and cook on high setting for 8 hours OR on low setting for 14 to 16 hours.
RANCH BREAD BOWL DIP
1 (1.1-ounce) packet of Hidden Valley Original Ranch dip mix
16 ounces sour cream
10 ounces frozen chopped spinach, thawed and well-drained
8 ounces water chestnuts, rinsed, drained and chopped
1 round loaf French bread or 1 loaf hawaiin
Carrot Oven Fries
1 pound carrots (about 5 or 6 large) peeled and cut into 4 x 1/4-inch sticks
1 teaspoon olive oil
1 (1.1-ounce) packet ranch dressing & seasoning mix
1 teaspoon corn starch
Vegetable cooking spray
1.Preheat the oven to 400°F.
a large bowl, combine the carrots together with the olive oil, corn starch and ranch dressing & seasoning mix, and toss until well coated.
3.Use a sheet tray or quarter sheet pan. Spray generously with cooking spray.
4.Arrange the carrots in a single layer on rack and bake for 25 to 30 minutes or until crispy. Bake for 35 minutes for extra crispy fries.
MARY'S WONDERFUL MEXICAN DIP
2 CANS BEAN DIP
1 CUP SOUR CREAM
1 CUP MAYO
1 PKG. DRY TACO SEASONING
1 MEDIUM ONION CHOPPED FINE
1 1/2 CUPS CHOPPED BLACK OLIVES
2 TOMATOES CHOPPED
SHREDDED CHEDDAR CHEESE
LAYER SPRAYED 9X13
BEAN DIP
COMBINE SOUR CREAM, MAYO, AND TACO SEASONING MIX WELL OVER BEANS
ONIONS, CHEESE, TOMATOES, AND OLIVES
COVER WITH CLEAR WRAP AND REFRIGERATE
SERVE WITH TACO CHIPS
