CMT News

Mega Pot Roast
Corn Casserole
Seven-Layer Salad
Fruit Salad
Chocolate Pie


MEGA-POT ROAST
2 or 3 chuck roasts that total 7 pounds
veggie oil (to sear meat)
4 or 5 onions (quartered)
6 cans beef broth
Montreal Steak Seasonings
Spoon of garlic
8 oz. red cooking wine
1 can mushroom soup
3 T maple syrup
Bag of carrots
Bag of new potatoes

Cover meat with Montreal seasoning. Drizzle oil in skillet (fry-pan) a minute before roasts are laid in. Sear the beef. Place quartered onions in the bottom of the pan (oval shaped blue-speckled or turkey cooker). Place seared meat on top of the onions. Add 4 cans beef broth to partially cover meat. Salt and pepper meat. Place pan in preheated 400 degree oven. Cook four hours checking liquid levels every half hour. When the meat becomes tender and easily pulls apart, add two last cans of beef broth, mushroom soup, 3 T Maple syrup. Add carrots and potatoes and cook another hour or until fork tender.

CORN CASSEROLE
1 can whole kernel corn
1 can cream style corn
3 eggs
½ stick melted butter
Dash black pepper
2/3 cup sugar
2 T flour
2 cups evaporated milk
¼ t vanilla

Mix together and place in a buttered 9 x 13 casserole. Bake at 350 for 50 to 55 minutes.


SEVEN-LAYER SALAD
½ head iceberg lettuce chopped and placed in a glass container
1 layer grated carrots
1 layer red onions
1 can drained LeSeur peas
6 hard-boiled eggs peeled and sliced (pepper and salt eggs)
8 oz package grated sharp cheddar cheese
7 or 8 slices bacon cooked and crumbled
Mix sour cream and sugar with 1 cup Hellman's mayonnaise
½ cup sour cream
1 T sugar

Place above 7 ingredients in layers as given in a large glass container.

Mix mayonnaise with sour cream and sugar. Spread on top of salad.

Wrap air tight with Saran Wrap and refrigerate overnight.


FRUIT SALAD
Small box instant vanilla pudding
1 can pineapple tidbits, drained but keep juice
1 small can sliced pears, drained
1 can sliced peaches, drained
1 can fruit cocktail, drained
2 bananas sliced
1 apple chopped

Mix vanilla pudding with juice from pineapple and add fruit. Refrigerate


CHOCOLATE PIE
1 T flour
¾ cup sugar
3 T cocoa
3 eggs (separated)
1 cup evaporated milk
½ stick butter, melted
1 t vanilla

Mix sugar, flour and cocoa well. Add egg yolks and beat well. Add milk, butter and flavoring; mix well. Pour into 9 inch unbaked pie crust. Bake 45 minutes at 350. Add ¼ t cream of tartar to egg whites. Beat with electric mixer until foams, add sugar (10 T) slowly while beating. Top pie and brown.