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**ARLEN'S FAVORITE SAUCY BEEF SANDWICHES**
Submitter:	`JKP`

`Ingredients:`

3 LBS BONELESS RUMP ROAST	`3 TBLS COOKING OIL`
`1 LARGE ONION-thinly sliced`	`1 CUP WATER`
`1/4 CUP TOMATO PASTE`	`3 TBLS VINEGAR`
`2 BAY LEAVES`	`1 TSP SUAGR`
`1 TBLS BEEF FLAVOR GRAVY BASE`	`1/2 TSP SALT`
`1/2 TSP DRIED OREGANO- CRUSHED`	`2 TSP CORNSTARCH`
`2 TBL COLD WATER`	`10-12 FRENCH ROLLS, SPLIT AND TOASTED`

**`Directions:`**
`1.SEASON ROAST WITH A LITTLE SALT AND PEPPER`
`2.IN DUTCH OVER, BROWN ROAST IN HOT OIL.`
`3. ADD ONION, 1 CUP WATER, TOMATO PASTE, VINEGAR, BAY LEAVES, GRAVY BASE, SUGAR SALT AND OREGANO.`
`4. COVER AND SIMMER ROAST FOR 2 HOURS OR UNTIL MEAT IS TENDER, COOL.`
`5. REMOVE ROAST AND SLICE THINLY`
`6. REMOVE BAY LEAVES`
`7. SKIM FAT FROM PAN JUICES. IF NECESSARY, AND WATER TO MAKE 2 1/2 CUPS LIQUID.`
`tried and true, and I love it`
`8. BLEND CONSTARCH AND COLD WATER, STIR INTO JUICES`.
`9. BLEND CONSTARCH AND COLD WATER, STIR INTO JUICES`
`10. COOK AND STIR TIL MIXTURE IS THICKENED AND BUBBLY.`
`11. RETURN MEAT TO SAUCE, HEAT THROUGH`
`12. SPOON MEET AND SAUCE ONTO WARM ROLLS`
`MAKES 10 TO 12 SERVINGS.`

**`Directions:`**
`1. BUTTERFLY THE ROAST (make a single lengthwise cut down the center of the meat, cutting to within 1/2 of the other side. spread meat open. at the center, make one perpendicular slit to the right of the V and one perpendicular slit to the left)`
`2. COVER ROAST WITH CLEAR PLASTIC WRAP.`
`3. POUND MEAT WITH A MEAT MALLET TO 1/2 TO 3/4 INCH THICKNESS. SET ASIDE.`
`4. COOK BACON TIL CRISP. DRAIN, SAVE 2 TBLS DRIPPINGS. CRUMBLE BACON, SET ASIDE.`
`5. COOK ONION, CARROT GARLIC AND BASIL IN RESESRVED DRIPPINGS OVER MED HEAT TIL TENDER. REMOVE FROM HEAT ANS STIR IN BACON.`
`6. REMOVE PLASTIC FROM ROAST (DUH)`
`7. SPREAD BACON MIXTURE OVER ROAST.`
`8. ROLL UP FROM ONE OF THE SHORT SIDES. TIE WITH A STRING TO SECURE. (NO SHOELACES PLEASE)`
`9. PLACE MEAT ON A RACK IN A SHALLOW ROASTING PAN.`
`10.INSERT MEAT THERMOMETER- ROAST 325 DEGREES FOR 1 1/2 TO 1 3/4 HRS OR TIL 140 DEGREES.`
`11.COVER WITH FOIL- LET STAND 15 MIN BEFORE CARVING.`

`SERVES 8 TO 10.`

**Meatball Stew**
Submitter:	`Paulette`

`Ingredients:`

1 lb. of ground beef	`1/2 chopped onion`
`5 sliced carrots`	`1 can of peas drained.`
`2 bouillon cubes`	`Salt & pepper`
`water`

**`Directions:`**
`1. Make penny size meatballs, add salt and pepper.`
`2. Fry meatballs and onions together in electric fry pan, or large fry pan, until meatballs a brown.`
`3. Add sliced carrots and bouillon cubes, cover with water`
`4. Cover pan and let boil until carrots start to get a little soft.`
`5. Add potatoes.`
`6. If need be add a little more water. Test to see if more salt and pepper is needed also, more pepper the better.`
`7. Once potatoes are cooked add can peas drained.`
`8. If you like, thicken gravy.`
`I like to serve this with butter tasting Grand Biscuits.`

**Another Sloppy Joe's**
Submitter:	`Paulette`

`Ingredients:`
`1 & 3/4 pounds ground beef`	`15oz can Hunts tomato sauce`
`2 Tbs vinegar`	`1/4 cup chopped onion`
`1 cup of water`	`1 cup chopped celery`
`1/2 cup ketchup`	`1 & 1/2 tsp. dry mustard`
`2 Tbs brown sugar`	`1 & 1/2 tsp. salt`

**`Directions:`**
`1. Fry meat.`
`2. Add remaining ingredients.`
`3. Simmer until it thickens, or until celery is done.`
`4. Pour over hamburg buns...Yummy!!`

**BBQ RIBS FOR PAULETTE**
Submitter:	`Kris`

`Ingredients:`

`l or 2 lbs boneless skinless chicken`	`Balsamic Vinegar (approx 2TBL)`
`Salt/Pepper`	`Garlic Powder`
`Ginger (powdered)`	Bottle KC Masterpiece Hickory Brown Sugar BBQ Sauce
Water (enough to fill bbq sauce bottle)	about 1/3-1/2 Cup Brown Sugar

**`Directions:`**
`1. Wash ribs & rub vinegar into ribs.`
`2. Rub salt pepper & garlic all over.`
`3. Sprinkle a small amount of ginger.`
4. Place ribs in a lazagne pan or crock pot.
5. Sprinkle Brown sugar on top.
`6. Pour entire bottle of bbq sauce over top.`
`7. Fill bottle 1/2 to 3/4 full with water & pour over top.`
8. If using oven bake @ 325º for 2 1/2 - 3 hours depending on how many ribs youu use.
`8a. If using a crock pot can be cooked on low for 6 hours or high 3-4 hours.`
9. Occasionally check water level to make sure not drying up... if so, add more water.

`ENJOY!`

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Beef

Recommendation

ARLEN'S FAVORITE SAUCY BEEF SANDWICHES

Submitter: JKP

Ingredients:

3 LBS BONELESS RUMP ROAST 3 TBLS COOKING OIL

1 LARGE ONION-thinly sliced 1 CUP WATER

1/4 CUP TOMATO PASTE 3 TBLS VINEGAR

2 BAY LEAVES 1 TSP SUAGR

1 TBLS BEEF FLAVOR GRAVY BASE 1/2 TSP SALT

1/2 TSP DRIED OREGANO- CRUSHED 2 TSP CORNSTARCH

2 TBL COLD WATER 10-12 FRENCH ROLLS, SPLIT AND TOASTED

Directions:
1.SEASON ROAST WITH A LITTLE SALT AND PEPPER

2.IN DUTCH OVER, BROWN ROAST IN HOT OIL.

3. ADD ONION, 1 CUP WATER, TOMATO PASTE, VINEGAR, BAY LEAVES, GRAVY BASE, SUGAR SALT AND OREGANO.

4. COVER AND SIMMER ROAST FOR 2 HOURS OR UNTIL MEAT IS TENDER, COOL.

5. REMOVE ROAST AND SLICE THINLY

6. REMOVE BAY LEAVES

7. SKIM FAT FROM PAN JUICES. IF NECESSARY, AND WATER TO MAKE 2 1/2 CUPS LIQUID.

tried and true, and I love it

8. BLEND CONSTARCH AND COLD WATER, STIR INTO JUICES.

9. BLEND CONSTARCH AND COLD WATER, STIR INTO JUICES

10. COOK AND STIR TIL MIXTURE IS THICKENED AND BUBBLY.

11. RETURN MEAT TO SAUCE, HEAT THROUGH

12. SPOON MEET AND SAUCE ONTO WARM ROLLS

          MAKES 10 TO 12 SERVINGS.

VEGETABLE - STUFFED ROLLED ROAST

Submitter: JKP

Ingredients:

1    2-3 LB BEEF EYE OF ROUND ROAST 4 SLICES BACON

1 CUP CHOPPED ONION 1 CUP SHREDEED CARROT

2 CLOVES GARLIC, MINCED 1 TSP DRIED BASIL, CRUSHED

Directions:
1. BUTTERFLY THE ROAST (make a single lengthwise cut down the center of the meat, cutting to within 1/2 of the other side. spread meat open. at the center, make one perpendicular slit to the right of the V and one perpendicular slit to the left)

2. COVER ROAST WITH CLEAR PLASTIC WRAP.

3. POUND MEAT WITH A MEAT MALLET TO 1/2 TO 3/4 INCH THICKNESS. SET ASIDE.

4. COOK BACON TIL CRISP. DRAIN, SAVE 2 TBLS DRIPPINGS. CRUMBLE BACON, SET ASIDE.

5. COOK ONION, CARROT GARLIC AND BASIL IN RESESRVED DRIPPINGS OVER MED HEAT TIL TENDER. REMOVE FROM HEAT ANS STIR IN BACON.

6. REMOVE PLASTIC FROM ROAST (DUH)

7. SPREAD BACON MIXTURE OVER ROAST.

8. ROLL UP FROM ONE OF THE SHORT SIDES. TIE WITH A STRING TO SECURE. (NO SHOELACES PLEASE)

9. PLACE MEAT ON A RACK IN A SHALLOW ROASTING PAN.

10.INSERT MEAT THERMOMETER- ROAST 325 DEGREES FOR 1 1/2 TO 1 3/4 HRS OR TIL 140 DEGREES.

11.COVER WITH FOIL- LET STAND 15 MIN BEFORE CARVING.

            SERVES 8 TO 10.



Meatball Stew

Submitter: Paulette

Ingredients:

1 lb. of ground beef 1/2 chopped onion

5 sliced carrots 1 can of peas     drained.

2 bouillon cubes Salt & pepper

water

Directions:

1. Make penny size meatballs, add salt and pepper.

2. Fry meatballs and onions together in electric fry pan, or large fry pan, until meatballs a brown.

3. Add sliced carrots and bouillon cubes, cover with water

4. Cover pan and let boil until carrots start to get a little soft.

5. Add potatoes.

6. If need be add a little more water. Test to see if more salt and pepper is needed also, more pepper the better.

7. Once potatoes are cooked add can peas drained.

8. If you like, thicken gravy.

I like to serve this with butter tasting Grand Biscuits.


Another Sloppy Joe's

Submitter: Paulette

Ingredients:
1 & 3/4 pounds ground beef                  15oz can Hunts tomato sauce

2 Tbs vinegar 1/4 cup chopped onion

1 cup of water 1 cup chopped celery

1/2 cup ketchup 1 & 1/2 tsp. dry mustard

2 Tbs brown sugar 1 & 1/2 tsp. salt

Directions:
1. Fry meat.

2. Add remaining ingredients.

3. Simmer until it thickens, or until celery is done.

4. Pour over hamburg buns...Yummy!!

BBQ RIBS FOR PAULETTE

Submitter: Kris

Ingredients:

l or 2 lbs boneless skinless chicken Balsamic Vinegar (approx 2TBL)

Salt/Pepper Garlic Powder

Ginger (powdered) Bottle KC Masterpiece Hickory Brown Sugar BBQ Sauce

Water (enough to fill bbq sauce bottle) about 1/3-1/2 Cup Brown Sugar

Directions:
1. Wash ribs & rub vinegar into ribs.

2. Rub salt pepper & garlic all over.

3. Sprinkle a small amount of ginger.

4.    Place ribs in a lazagne pan or crock pot.

5.   Sprinkle Brown sugar on top.

6. Pour entire bottle of bbq sauce over top.

7. Fill bottle 1/2 to 3/4 full with water & pour over top.

8.   If using oven bake @ 325º for 2 1/2 - 3 hours depending on how many ribs youu use.

8a. If using a crock pot can be cooked on low for 6 hours or high 3-4 hours.

9. Occasionally check water level to make sure not drying up... if so, add more water.

ENJOY!

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HOME	FIBROMYALGIA	MY LIFE WITH FMS/CMP	LINKS	FAMILY PHOTOS
MY MAP	FMS/CMP HEADACHES	SYMPTOM LIST	DOWNLOADS	RECIPES
VIEW GUESTBOOK	PERPETUATING FACTORS	FIBROMYALGIA IN THE NEWS	911 TRIBUTE	HOLIDAY RECIPE
SIGN GUESTBOOK	FMS/CMP RESOURCES	TENDER POINTS	SPEAK UP!	BUILD A GARDEN