Page 45 - white-springs-united-methodist-church-cook-book-(2017)-united-methodist-women
P. 45
White Springs United Methodist Church Cook Book (2017) United Methodist Women
Sweet and Sour Roast Linda Schenavar
4 lb beef roast, browned 2 medium onions, sliced
8 oz. can tomato sauce 2 cloves garlic, minced
1 cup water
Cover and simmer 1 hour, then add:
2 Tbsp, brown sugar 14 cup catsup
14 tsp. dry mustard 1 Tbsp. Worchestershire sauce
14 cup vinegar or lemon juice
Cover and cook in oven until done- about 3 hours.
Other Cooking options:
Add all ingredients (slice roast into 1-1 14 inch slices) in pressure cooker for 45 minutes.
or
Brown roast and use crock pot to cook, reduce water accordingly.
Yum-a-setta Linda Schenavar
2 lbs. lean ground beef 6 slices American cheese
14 cup chopped onion 2 cups grated mozzarella cheese
1 (12 oz.) pkg. medium egg noodles 1 family size can tomato soup (Campbell’s)
1 Tbsp, butter or margarine 1 can cream of chicken soup
Salt and Pepper
Brown ground beef with salt and pepper and onions. Drain as needed. Add tomato soup
and brown sugar. Set aside.
Cook egg noodles, drain and add butter; toss. Add cream of chicken soup and mix well.
In 13x9 deep pan, layer 1/2 of the meat sauce, then 1/2 noodles, then 14 of cheeses. Next
layer- spread other half noodles, other half cheeses, other half meat sauce. Top with
parmesan cheese if desired.
Bake at 350 degrees for 30 minutes.
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