Crock Pot Beef Sandwich
1 small to medium roast (any roast will do and you can use other cuts including stew meat)
¼ c water
2-3 T. Tapioca for thickening
Salt
Pepper
12-15 hours before serving, place one roast, water, salt and pepper to taste in a greased crock pot. Turn heat to low, cover and cook for 10 to 12 hours. Two hours before serving, add tapioca to the liquid in the bottom of the crock pot and finish cooking. The liquid will thicken and incorporate into the meat. Gently and carefully pull meat into chunks. Don’t stir the meat too much; leave it in sandwich size chunks. Serve on hamburger or Kaiser rolls with any condiments you like. However, it is really good served just plain on a bun.
Sloppy Joe Sandwich
1-2 lbs Hamburger
1 ½ c. catsup for each lb. of hamburger
Salt and Pepper
2 T. Worchester sauce for each lb. of hamburger
Optional ingredients use all or just one:
1 T. dried onion for each lb. of hamburger
1 t. garlic powder
1 T. prepared mustard
The night before, place frozen hamburger in the crock pot.and turn on low. Cook for about 8 hours. In the morning take the meat out and let it cool for a few minutes and crumble back into the crock pot. Add the rest of the ingredients and stir well. Cook for another 2-4 hours and serve on buns. (If your hamburger is higher fat, use a paper towel to soak up the fat before serving.)
If your hamburger is not frozen, break it into the crock pot and stir everything else into the raw hamburger. Cook for 6-8 hours on low and serve on buns.
No Fuss Potato Salad
4-5 large potatoes (8 c. potatoes)
4-5 boiled and peeled eggs
½ c. mayonnaise
¾ c. sweet pickle relish
1 pkg. of any flavor dry salad dressing mix
This recipe is easy because it takes so little time and effort and you don’t have to cut up onions or celery, because all of those flavors are in the dressing mix. This salad can be served right away or done a day or two in advance to let the flavors blend more.
Combine mayonnaise, sweet pickle relish and dressing mix in a small bowl and set aside. Put eggs on to boil. Peel and cube potatoes (enough to make 8 c.). Divide potatoes in half and put into clean plastic bag, add ¼ c. water, tie top in knot, poke two holes for steam and microwave for 10 minutes. Repeat with second bag of potatoes. Let the potatoes cool slightly in the bags and then empty into a 2 ½ quart bowl. Peel eggs and cut 4 eggs into cubes and 1 egg into slices. Stir mayonnaise mixture with cooled potatoes, carefully fold in cubed eggs and place sliced eggs on top for decoration then sprinkle with paprika. Serve warm or chill and serve. Serve with any sandwich, hamburgers or hot dogs; add a green salad and a drink for a yummy supper.
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