(Meal for 4 to 6)

POT ROAST

GRAVY

BAKED POTATOES AND CARROTS

FRESH SALAD

ROLLS

STRAWBERRY AND VANILLA DESSERT

SUGGESTED BEVERAGES - Iced Tea, Red Wine, Coffee, Milk

MARKET LIST:

POT ROAST:

2 to 3 pound roast (pot roast cut, rump, chuck, etc.)

BAKED POTATOES AND CARROTS:

4 to 6 potatoes

6 to 8 carrots

FRESH SALAD:

1 head lettuce

1 pint cherry tomatoes

1 fresh cucumber

1 small carton fresh mushrooms - 4 ounces

1 bottle commercial dressing (your preference)

ROLLS:

2 packages yeast

1 bag all-purpose flour

STRAWBERRY AND VANILLA DESSERT:

2 pints fresh strawberries

2 large packages vanilla pudding mix

1 carton milk

BEVERAGES (If needed)

RECIPES

POT ROAST

2 to 3 pound pot roast cut, chuck, or rump roast

2 tablespoons flour

1 teaspoon pepper

1/2 teaspoon salt

2 tablespoons mined onion

5 to 6 tablespoons Worchestershire sauce

Water

2 tablespoons vegetable oil

Wash meat in cold water, pat dry with paper towels. Mix

flour, pepper and salt. Rub roast with mixture.

Heat oil in Dutch oven or large - deep skillet with lid.

Brown roast on both sides. Pour Worchestershire sauce on

roast and sprinkle with minced onion. Add 2 cups water.

Bring to boil - lower heat, simmer with lid on for 2 to 2

2-1/2 hours. Last 1 -1/2 hours of cooking, add sliced

potatoes and carrots.

GRAVY

Reserve liquid from roasting pot. Spoon off 1 to 2

tablespoons fat. Heat in pan. Add 1 tablespoon flour and

stir. Add 1 cup liquid slowly - stir constantly. If it is

too thick, add a little more liquid.

FRESH SALAD

1 head lettuce

1 pint cherry tomatoes

1 cucumber

1 package (4-ounces) fresh mushrooms

1 bottle favorite dressing

Tear lettuce into small pieces in large bowl. Thinly slice

cucumber and add to lettuce. Wash tomatoes and add to bowl.

Wash and slice mushrooms - add to bowl. Just before

serving. Toss with favorite dressing.

STRAWBERRY AND VANILLA DESSERT

2 pints fresh strawberries

2 large packages vanilla pudding mix

4 cups milk

1/2 cup sugar

Prepare pudding according to package directions. Wash, hull

and slice each strawberry in half. Sprinkle stawberries

with sugar. Layer pudding and strawberries in large bowl -

start with pudding; end with strawberries. Chill until

serving.

Makes 8 servings.

SUGGESTION ORDER OF PREPARATION:

1.

Mix up rolls the day before and refrigerate overnight.

2.

Earlier in the day, prepare dessert. Chill until serving.

3.

2-1/2 to 3 hours before meal time, begin pot roast.

4.

While roast is cooking prepare salad. Toss just before

serving.

5.

About 1-1/2 hours before mealtime, shape rolls, let rise and

bake; add potatoes and carrots to roast.

This is a wonderful meal for family gatherings, Sundays, for

guests. You can do alot of the preparation ahead of time!

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