Fruit Inspection

Italian Beef and Strawberry Applesauce

Okay. This is it for the recipes this week. I really want to help out my dear friend Amy (and her poor husband who is tired of eating spaghetti and hamburger helper…you can thank me later, Chanch), and so I will post what I’m making tonight.

First: Italian Beef

Take any type of roast (rump, arm, chuck…the better the meat, the better the taste), and sprinkle both sides with Lipton onion soup mix. Put it in a roaster and add enough water so that half the roast is submerged. Then sprinkle lightly with oregano and moderately with basil and garlic salt. Cook at 350 for 3 hours, turning roast over half way through.

Remove and let cool slightly. Refrigerate overnight. The next day, slice thinly and place in a pan on the stove. Cover with juices and simmer until warm. Serve on buns.

***Note: I did not want to run my oven for 3 hours yesterday afternoon, so I started baking this thing at 7:30 this morning. It was done before the heat of the day and it was in the refrigerator “chillin” by lunch time. My house smells great and I can’t wait for dinner tonight!***

Next: Strawberry Applesauce

1 envelope knox gelatin
1/2 cup cold water
1 box strawberry jello
1 cup boiling water
1 (10 oz) pkg frozen strawberries, thawed
8-10 oz applesauce

Dissolve gelatin in cold water. Set aside. Dissolve strawberry jello in boiling water. Let cool. Then combine all ingredients and refrigerate several hours.
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Take the Italian beef sandwiches, the strawberry jello, and add a bag of Doritos and that makes dinner for the York family! :)

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