Ingredients

5 pounds beef roast, lean

1 package onion soup mix

1 package mushroom gravy mix or 1 can mushroom soup can be used

1/2 C dry red wine (optional)

1/2 C water

2 medium onions sliced

Preheat oven to 325-degrees. Trim all visible fat from beef. Place in a 9- by 13-inch baking dish. Sprinkle dry mixes evenly over the beef. Add wine and water to pan. Top beef with sliced onions. Cover with aluminum foil and bake for 3 to 4 hours or until beef is tender. This can also be made in the crockpot, to shorten cooking time put on high.

Ingredients

Serving Size : 6

4 lbs roasting chicken, skinless

2 tsp olive oil

salt and pepper

1/4 C lemon juice

2 Tbl honey

1 Tbl chili powder

1/2 tsp salt

1/4 tsp ground cinnamon

1/4 tsp ground red pepper

Rinse chicken thoroughly, then remove and discard lumps of excess fat. Pat chicken dry. Rub bird all over with oil, then salt and pepper, both inside and out. Place chicken, breast-side up, on a roating rack in a roasting pan large enough to catch all drippings. If desired, pour 1/8 inch water into roating pan to minimize oven splatters. For crispiest skin, omit water. Bake chicken in a 450-degree oven until a meat thermometer inserted in the thickest part of the thigh registers 170-degrees, 35 to 40 minutes. Baste chicken with one-half of Chilli-Lemon Glaze (recipe follows). Reduce oven to 400-degrees and roast for another 5 minutes. Baste chicken with the other half of the glaze. Continue to roast until thermometer reaches 180-degrees, about 5 minutes more. Remove chicken from oven, and tip so that juices run into pan. Skim fat from the juices. Serve juices in a small bowl to spoon over chicken.

Combine honey, lemon juice and all the spices mixing well. Heat over low for 2 minutes. Use as glaze on chicken.

Ingredients

6 oz spinach fettuccine, broken into 3-4 inch pieces

2 Tbl olive oil

6 green onions, chopped

1 box (10 oz) frozen Chopped Spinach

2 Tbl water

8 oz low-fat ricotta cheese

4 oz feta cheese, crumbled

1/2 tsp grated nutmeg (optional)

In a large pot, cook fettuccine according to package directions; rinse under water; drain well. Keep warm. In a large skillet, heat oil over medium heat; coat surface of pan well. Add onions and saut�. Reduce heat to low; add spinach and water. Cover and cook for 8-10 minutes or until spinach is tender. Add ricotta, feta and nutmeg. Simmer about 3 minutes, stirring until cheeses are creamy and smooth. Add more water if necessary. Add cooked fettuccine; toss to coat with cheese mixture and heat through

Ingredients

2 lbs top of the round ground beef

1 C chopped green pepper

1 C applesauce

salt and pepper to taste

catsup

1 C chopped onion

6 slices of bread, crumbled

1 clove of garlic, chopped

1 to 2 Tbl parsley

1 egg, slightly beaten

flour

Place meat in a bowl; add all ingredients but the catsup. Mix well with hands. Form into a loaf and coat well with flour. Place in an oiled pan and spread catsup on top to make a thin coating. Cover and bake at 350 degrees, for 2 hours uncovering for the last 15 minutes. (Serves 6)

Ingredients

4 lbs of spareribs cut into serving size

1 tsp salt

1/2 tsp pepper

2 medium onions, sliced

1 C catsup

3/4 C water

2 Tbl worcestershire sauce

1 tsp chili powder

1 tsp paprika

1/2 tsp cayenne pepper

Place ribs in a shallow roasting pan. sprinkle with salt and pepper, top with onions. cover and bake 350 degrees for 30 minutes..combine remaining ingredients, mix well. pour over ribs.cover and bake 1 hour. uncover and bake for 15 more minutes.

Submitted By: Julie (SocietyLady) from Washington