Slow Cooked Cranberry Roast - July 23, 2009

Hello Everyone!

In today's newsletter, you'll find an unusual but delicious variation on slow cooked roast! You'll also find a tasty Italian garden salad recipe that is a great way to use garden veggies and a great dessert to round it out!

Have a great weekend!

-Tawra
www.LivingOnADime.com

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Today's Tips:

• If you have a problem with your macaroni salads or potato salads being dry, either serve immediately after you put the dressing on or add only 1/2-2/3 of the dressing when you make it and chill. Then add the rest right before serving.
  


• Zucchini is a standing joke with gardeners. It multiplies faster than rabbits and can quickly overwhelm you. If you can't use it all right away, shred it and then steam for 1-2 minutes, until it is translucent. Drain and put in freezer containers. Be sure to put it in measured portions in the containers. Then, this winter, your can just pop out exactly the amount you need for your zucchini bread or muffins.
  

You may have to be brave and step out of the box to try today's main course. Every once in a while, you'll find a recipe where the ingredients just aren't what you'd expect and this is one of them, but try it. It truly is good! Yes it does call for a chuck roast, which makes this recipe special, but you could try it with a pork roast which is more typical if you prefer.

Today's Menu:

Slow Cooked Cranberry Roast*
Egg Noodles
Italian Garden Salad*
Peanut Butter Chocolate Dessert*

Today's Recipes:

Slow Cooked Cranberry Roast*

1 (1 oz.) package dry onion soup mix
1 (3 lb.) chuck roast
1 (16 oz.) can jellied cranberry sauce

Pour onion soup mix into crock pot. Add roast and then put cranberry sauce on top of that. Cover and cook 8 hours on low. To thicken gravy, make a thin paste of 1 Tbsp. of cornstarch and water. Whisk into juices, turn on high and bring to a boil.

If you want, you can add some baby carrots and quartered potatoes during the last 4 hours of cooking.

*Italian Garden Salad

2 med. cucumbers, peeled and sliced
1 cup cherry tomatoes, halved
1 cup sliced red onion
1/2 cup green pepper, chopped
1/2 cup Italian salad dressing

Combine everything. Cover and chill until serving.

*Peanut Butter Chocolate Dessert

This recipe says to put in an 8x8 pan with a crust. You could make it even easier by leaving out the crust and placing in individual glass serving dishes. You could also crush a few chocolate cookies and sprinkle on top for a garnish.

Crust:

12 chocolate sandwich cookies, crushed
2 Tbsp. butter, melted

Mix and press into an 8x8 pan.

Topping:

1/2 cup peanut butter
2 cups milk
2 small boxes (4 serving size) chocolate instant pudding
2 cups whipped topping
Hot fudge or chocolate sauce

By hand or with a mixer, slowly beat peanut butter and milk together. Add pudding and beat for 2 more minutes. It will be thick. Fold in 1 cup of whipped topping. Then spread the mixture on the crust. Top with the rest of the whipped topping. Just before serving, drizzle with hot fudge or chocolate sauce.