Sunday Dinner Roast with Vegetables

1 lb baby carrots

1 onion, chopped

8 potatoes, peeled and chopped

Salt and pepper

3-4 lb boneless beef roast

2 teaspoons beef bouillon

Place vegetables in slow-cooker. Sprinkle with salt and pepper. Pour ½ cup water around sides. Place roast on vegetables. Rub bouillon on roast. Cook on high 4-5 hours or low 7-8 hours. Remove roast. Allow to cool 10 minutes. Slice roast and serve with vegetables.

Slow-Cooker Cookbook

by Debbie G. Harman

Sunday Dinner Roast & Gravy

3-5 lb boneless beef roast

2 teaspoons beef bouillon

Place roast in slow-cooker. Rub bouillon on roast. Cover with lid and cook on high 3-4 hours or low 7-8 hours or until meat is fork tender. Remove roast. Allow to cool 10 minutes. Slice roast. Return sliced meat to slow-cooker and allow to sit in *drippings until ready to serve.

*You may also use drippings to make gravy.

Delicious Beef Gravy

Stir ¼ cup flour into meat drippings until well blended. Slowly stir in 2 cups water. Cook uncovered, on high, stirring occasionally until gravy thickens, or transfer gravy to a saucepan and cook it on the stove.

Slow-Cooker Cookbook

by Debbie G. Harman

Manicotti with Cheese

1 (8 oz) pkg manicotti shells

1 ¾ (15-oz) cup ricotta cheese

2 cups mozzarella cheese

¼ cup grated Parmesan cheese

1 egg

2 Tablespoons dried or fresh parsley

1/3 teaspoon dried oregano leaves

¼ teaspoon salt

¼ teaspoon pepper

3 cups spaghetti sauce

Cook noodles according to package directions. DO NOT OVER-COOK. Drain well. Cool on wax paper or aluminum foil to keep from sticking together. Mix remaining ingredients except for spaghetti sauce. Fill manicotti shells with cheese mixture. Spread thin layer of sauce on bottom of 13x9 baking dish; arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta. Add cheese or Parmesan on top. Cover with foil. Heat oven to 350^o. Bake for 30 minutes. Remove foil and bake for an additional 10 minutes or until bubbly hot. Yields 6-8 servings.

Baked Chicken Breasts

4 boneless, skinless chicken breasts

4 slices swiss cheese

1 can cream of mushroom soup

½ can water

2 cups seasoned stuffing crumbs

1/3 cup melted butter

In a 9x13 baking dish place breasts with cheese on top. Cover with soup and water mixture. Cover with stuffing crumbs and drizzle butter over top. Bake 55 minutes at 350^o.