Foil Pot Roast
3 to 4 lbs. beef pot roast
salt & pepper
1 can condensed mushroom soup
Place roast on lg. square of double thick heavy duty foil. Lightly
oil inner cooking square. Season w/salt & pepper & cover w/soup. Seal
pkg. & place on med.-hot coals for about 3 hrs. Turn meat every 30
mins. After 2 hrs. of cooking, open pkg. & check for doneness. Rewrap
& continue cooking until meat is tender.
Makes 6 to 8 servings
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Apr 16, 2010
Tuna Melt Pizza
Servings: 4
Ingredients:
2 cans (6 oz. each) water-packed tuna, well drained and flaked
1/2 cup mayonnaise
1 12-inch to 14-inch (16 oz.) prepared pizza shell, thawed if frozen
1 cup (4 oz.) shredded Monterey Jack or Havarti cheese
3/4 cup coarsely crushed potato chips
1/4 cup chopped or thinly sliced red onion for topping (optional)
1/4 cup chopped or thinly sliced green pepper for topping (optional)
Directions:
Preheat oven to 450� F.
In a small bowl, combine tuna and mayonnaise and mix until well blended.
Place pizza shell on a pan and spread evenly with tuna mixture. Sprinkle with cheese, red onion and green pepper, then with crushed
chips.
Bake for 8 to 10 minutes, or until crust is crisp and brown.
Cut and serve.
Servings: 4
Ingredients:
2 cans (6 oz. each) water-packed tuna, well drained and flaked
1/2 cup mayonnaise
1 12-inch to 14-inch (16 oz.) prepared pizza shell, thawed if frozen
1 cup (4 oz.) shredded Monterey Jack or Havarti cheese
3/4 cup coarsely crushed potato chips
1/4 cup chopped or thinly sliced red onion for topping (optional)
1/4 cup chopped or thinly sliced green pepper for topping (optional)
Directions:
Preheat oven to 450� F.
In a small bowl, combine tuna and mayonnaise and mix until well blended.
Place pizza shell on a pan and spread evenly with tuna mixture. Sprinkle with cheese, red onion and green pepper, then with crushed
chips.
Bake for 8 to 10 minutes, or until crust is crisp and brown.
Cut and serve.
Vegetarian Chili with Rice
Servings: 4
Ingredients:
1 - 15-1/2oz can red kidney beans, rinsed, and drained
1 - 15 oz can great northern beans, rinsed and drained
1 - 14-1/2oz can low-sodium tomatoes, undrained and cut up
1 - 8oz can low-sodium tomato sauce
1 cup water
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
1 Tbsp. chili powder
1 tsp. sugar
1 tsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
1/2 tsp. ground cumin
1/4 tsp. salt
Dash ground red pepper
2 cloves garlic, minced
2 cups hot cooked rice
Directions:
In a large saucepan, combine beans, undrained tomatoes, tomato sauce, water, sweet pepper,
onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic
Bring to boiling; reduce heat.
Simmer, covered, about 15 minutes, stirring occasionally.
Top each serving of chili with 1/2 cup of the hot cooked rice.
Servings: 4
Ingredients:
1 - 15-1/2oz can red kidney beans, rinsed, and drained
1 - 15 oz can great northern beans, rinsed and drained
1 - 14-1/2oz can low-sodium tomatoes, undrained and cut up
1 - 8oz can low-sodium tomato sauce
1 cup water
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
1 Tbsp. chili powder
1 tsp. sugar
1 tsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
1/2 tsp. ground cumin
1/4 tsp. salt
Dash ground red pepper
2 cloves garlic, minced
2 cups hot cooked rice
Directions:
In a large saucepan, combine beans, undrained tomatoes, tomato sauce, water, sweet pepper,
onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic
Bring to boiling; reduce heat.
Simmer, covered, about 15 minutes, stirring occasionally.
Top each serving of chili with 1/2 cup of the hot cooked rice.
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