16 Cups boiling water Add the following:
5 boneless chicken breasts
4 sliced potatoes
carrots, celery and onion as desired. When chicken is cooked, remove, cube and return to pot.
Add 2 Tbsp. chicken bullion. Add 1 bag peas.
Melt 3 cubes butter in microwave. Stir in 1 1/2 Cups flour. Add mixture to soup. Add one large
bottle of cheese whiz.
Sunday, November 4, 2012
CROCK-POT ROAST BEEF DINNER (thefoodnanny.com --BYUTV Thursdays)
1 (4-pound) beef sirloin roast (I used whatever roast I had in the freezer that was 4-5 lbs.)
1/3 cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire
1 (10.75-ounce) can condensed
cream of mushroom soup
1 (1-ounce) packet onion soup mix
1 cup beef broth
5 large carrots, peeled and cut
into 1-inch pieces (optional)
6 red potatoes or medium
russets, scrubbed and
8 to 12 servings
1. Place the roast in a slow cooker. Sprinkle with the garlic salt.
2. In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire
sauce, mushroom soup, onion soup mix, and broth; pour over the roast.
3. Add the carrots and/or potatoes to the slow cooker if it is large enough to
4. Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours.
Posted by AA at 2:07 PM