Pour water into a large kettle, and add bouillon cubes.
Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and onion soup mix on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
Place Vegetables around sides of pot.
Bring water to a boil, reduce heat, and simmer approximately 3 1/2-4 hours. Meat should be tender and well done.
1 (3.9 Ounce) Packages Instant French Vanilla Pudding Mix
4 Cups Cold Cream or Half n’ Half
1 Container of Extra Creamy Frozen Whipped Topping, Thawed
Lightly grease a 9×13 in pan. Reserve 1/4 cup cookie crumbs for garnish. In a medium bowl, mix together remaining cookie crumbs and melted butter or margarine. Press mixture into pan. Bake at 350 Degrees for 10 minutes and let cool.
In a medium mixing bowl, beat cream cheese until fluffy. Add sugar and mix until smooth. Fold in nuts. Spread mixture into crust.
In a medium bowl whisk together pudding mix and cream. Allow to set up 5 minutes, then pour over cream cheese layer. Spread whipped topping over top and sprinkle with cookie crumbs and nuts if desired. Cover with plastic wrap or foil and….
1 (10 Ounce) Can Diced Tomatoes With Green Chile Peppers
2 (15 Ounce) Cans Ranch-Style Beans
1 (14.5 Ounce) Can Stewed Tomatoes
1/4 Cup Chili Powder
2 Cups Corn Chips, Or To Taste
2 Cups Shredded Cheddar Cheese, Or To Taste
1 Small Container Sour Cream
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix onion and green bell pepper into ground beef.
Mix tomato sauce, diced tomatoes with green Chile peppers, ranch-style beans, stewed tomatoes, and chili powder into beef mixture; bring to a boil. Reduce heat to medium and simmer until flavors have blended, 30 to 45 minutes. Add 1 Cup of Cheddar and stir until melted.
Layer corn chips and hamburger mixture into serving bowls and top with Cheddar cheese and sour cream to taste.
Someone gave me this recipe over 40 years ago and I thought I’d lost it. I just found it. You’ll be surprised how good it is.
North Carolina Crumb Pie..
3 Egg Whites
1 Cup White Sugar
1 Teaspoon Baking Powder
1 1/2 Teaspoons Vanilla Extract
1 Teaspoon Cinnamon (optional)
18 Buttery Round Crackers, Crushed
1 Cup Chopped Pecans
1 Cup Frozen Whipped Topping, Thawed
2 Cups Fresh Strawberries, Sliced
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch pie pan.
In a large glass or metal bowl, beat egg whites until foamy. Mix together sugar and baking powder, then slowly add mixture to egg whites, continuing to beat until stiff peaks form. Beat in vanilla extract. Fold in crushed crackers and pecans. Spread mixture evenly into pie pan.
Place pie in preheated oven and reduce temperature to 325 degrees F (165 degrees C). Bake for 30 minutes. Cool thoroughly. Top with whipped topping and fresh fruit or nuts.
Brush crust with melted butter. Sprinkle bacon inside crust. Place zucchini, eggs and cream in a blender; puree until smooth. Pour zucchini mixture into a bowl and stir in marjoram, onion salt, pepper, and cayenne. Fold in cheese and pour mixture into pie crust.
Bake in preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 45 minutes, or until set.