Brenda's Recipe Blog: October 2008

Prairie Land Pot Roast

Prairie Land Pot Roast

2 pound boneless chuck roast

½ teaspoon salt

¼ teaspoon pepper

8 ounces Catalina dressing, divided

2 large onions, sliced

2 pounds potatoes, peeled and cut into 1” chunks

1 pound carrots, peeled and cut into 1” chunks

1 ½ – 2 cups water

2 tablespoons chopped parsley

Season both sides of roast with salt and pepper. Put ¼ cup dressing in dutch oven and heat; brown meat in dressing on high heat, turning to brown both sides. Add onions; stir to brown. Add remaining dressing, potatoes, carrots, and enough water to come ¾ of the way up on the meat. Bring to a boil; cover, reduce heat to low and simmer 2 hours. Sprinkle with parsley before serving.

Peanut Butter Cups

1/3 pound graham cracker crumbs

1 cup margarine, softened

1 cup peanut butter

1 pound powdered sugar

12 oz. Chocolate chips

Mix graham cracker crumbs, softened margarine, peanut butter and powdered sugar until smooth; press into greased 9x13 pan. Melt chocolate chips and spread over peanut butter mixture. Chill until firm.

Tomato Soup Cake

½ cup shortening

1 cup sugar

1 egg

¾ cup condensed tomato soup

1 teaspoon vanilla

¼ cup water

1 ½ cup flour

1 teaspoon baking powder

1 teaspoon soda

1 teaspoon cinnamon

Preheat oven to 350. Mix all ingredients well. Pour into greased and flour loaf pan. Bake 35-50 minutes, until done. Excellent with a caramel frosting.

Golden Parmesan Potatoes

6 large potatoes

¼ cup flour

¼ cup parmesan cheese

¾ teaspoon salt

1/8 teaspoon pepper

1/3 cup butter

chopped parsley

Peel potatoes and cut into quarters. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few at a time in bag, coating potatoes well with cheese mixture. Melt butter in a 9x13 baking dish. Place potatoes in a layer in pan, turning to coat with butter. Bake at 375 for about one hour, turning once during baking. When golden brown, sprinkle with parsley.