Shredded beef or pork sandwiches are a very popular menu choice at many restaurants but this week's recipe is easy to prepare at home. The night before or in the morning, put ingredients in the crockpot, let it cook all day and when you get home in the evening, supper is ready to serve. Just have some fresh buns on hand, a salad ready to toss and dinner is ready!
Crockpot Beef in a Bun
4 pounds roast
1 package dry onion soup mix
1 cup water
1 tablespoon dry Italian seasoning
1 tablespoon beef base
Put all ingredients in the crockpot in the morning. Cook on low all day. Before making sandwiches, use two forks to pull meat apart.
Creamy Crab Dip
12 ounces cream cheese
2 tablespoons Worcestershire sauce
2 teaspoons mayonnaise
1 tablespoon lemon juice
6 ounces Old El Paso Salsa
Crab meat, chopped (Can use imitation)
Cream together cream cheese, Worcestershire sauce, mayonnaise, and lemon juice. Put in a round pan for the first layer. For second layer, cover with Old El Paso Salsa until covered. Third layer, cover salsa with crabmeat. Refrigerate overnight.
Baked Potato Wedges
4 medium potatoes
1 tablespoon melted butter
3/4 teaspoon garlic powder
4 dashes parsley
Salt and pepper, to taste
Scrub potatoes. Do not peel. Cut each potato lengthwise in quarters. Stir together melted butter, garlic powder and parsley. Arrange potatoes skin side down on a shallow baking pan. Brush seasoned butter over cut surface of potatoes. Sprinkle with salt and pepper. Bake uncovered, at 400 degrees for about 1 hour or until golden brown and tender when pierced.
FOOD FOR THOUGHT: You cannot do a kindness too soon, because you never know how soon it will be too late.
GARY'S TIP: Toilet bowl cleaner works great for cleaning narrow necked vases. Dampen the inside, add cleaner and let stand 10-15 minutes. Rinse and the stains will disappear.
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