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Dinner Menu with some recipesWednesday: Chicken Spaghetti & Green Salad
Thursday: Costco Dinner: Honey BBQ Wings, Roasted Red Pepper & Tomato Soup, Bread
Friday: Tangy Loose Beef Sandwiches & Potato Wedges
Saturday: Breakfast Burritos: sausage, eggs, hashbrowns, onions, salsa and cheese rolled in a flour tortilla
Sunday: Slow Cooker Ham, Potatoes Salad, Chuck Wagon Beans, Cucumber Salad & Rolls
CHICKEN SPAGHETTI
TANGY BBQ BEEF 7 pounds beef chuck roast
1 cup water 3 tablespoons white vinegar 4 tablespoons brown sugar 2 teaspoons dry mustard 4 tablespoons Worcestershire sauce 3 cups ketchup 2 teaspoons salt 3/4 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 6 cloves garlic, minced DIRECTIONS: Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork. Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated. Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns (we like onion rolls). The meat can be frozen for future use. SLOW COOKER HAM
INGREDIENTS
DIRECTIONS
CHUCK WAGON BEANS
1/2 lb bacon
2 lbs ground beef
2 medium onions
1 cup chopped celery
1 beef bouillon cube
1/4 cup hot water
2 cloves garlic, minced
1/2 cup catsup
1/2 brown sugar
2 Tblsp prepared mustard
1 1/2 tsp salt
1/2 tsp pepper
2 large cans baked beans
Heat oven to 350. Fry bacon until crisp; remove and drain. Crumble and set aside. Pour drippings from pan, in the same pan brown the ground beef, onion and celery until meat is now longer pink and onions are tender. Dissolve bouillon in hot water to make broth. Add to the meat. Stir in remaining ingredients. Sprinkle with crumbled bacon. Cover and Bake for 1 hour and 15 minutes, or until hot and bubbly. You can also cook it in the crock-pot.
CUCUMBER SALAD
3 cucumbers, peeled and sliced thin
1 large onion, sliced thin
1/2 tsp salt
1 Tblsp white vinegar
1 Tblsp sugar
1/3 cup sour cream
Place cucumber and onion in a bowl and sprinkle with salt. Let stand in refrigerator for at least 3 hours. Drain liquid. Add vinegar, sugar and sour cream. Serve chilled.
02:17 - Friday, March 21, 2008 - post comment
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