Page 42 - By His Hands We Shall Be Fed Test 2

CHUCK ROAST

Lois McCoy

1 C. cooking oil 1 tsp. onion salt
1/3 C. vinegar 12 pepper corns

3 T. Worcestershire sauce 1 T. dry mustard

1 tsp. garlic powder 1/2 T. red pepper

1 tsp. celery salt Dash cinnamon and cloves

Rub roast with tenderizer. Stick with fork. Let roast soak in sauce in refrigerator for

several hours (better overnight). Turn over. Barbeque on grill.

RAGU ROAST

Fran Looney

Beef roast 1/2 C. water
1 jar Ragu spaghetti sauce

To give a beef roast a different flavor, put the roast in the crock pot. Instead of

adding all water, add the 1/2 cup of water and then add the jar of Ragu sauce.

This gives the roast a different taste.

HAMBURGER CASSEROLE
Nancy Renoir

2 lb. hamburger meat 1 lg. pkg. egg noodles
1 med. bell pepper Cheddar cheese, grated

1 med. onion Mozzarella cheese, grated

1 can tomato sauce

Brown and drain hamburger. Mix everything, except cheese. Pour in casserole dish.

Top with grated cheese. Bake at 450° for 10 minutes.