NO PICTURE RECIPE

In an effort to keep the recipes coming------I will give you an OLDY--but---GOODY from the LONG ago days of working full time and raising a family. I can not tell you HOW MANY times I cooked this over the years---but certainly once a week for more than I care to admit to! EASY ROAST

1. 1 Chuck Roast (or any other cut you prefer)-----FROZEN

2. 1 can cream of mushroom soup

3. 1 envelope of onion soup mix

Put the roast in a sheet of heavy duty foil which is large enough to seal it up with. Put mushrom soup on top of Sprinkle onion soup mix over SEAL foil Put in 250 degree cold oven and leave for 4 hours. Comes out perfect every time with the gravy already made!

PAM'S BRISKET

3-5 # BRISKET WITH MOST OF FAT TRIMMED OFF

2/3 SMALL RED POTATOES PER SERVING

1/2 BOTTLE LIQUID SMOKE

1 CAN BEEF CONSOMME

1/4 C. VINEGAR

1/4 C. SOY SAUCE

GARLIC SALT

Marinate the brisket in the other ingredients for 24 hours

Place in slow cooker along with peeled potatoes and cook on low for 8-10 hours

OR in oven in covered pan at 250 degrees for 8-10 hours

IT'S GRILLING TIME AGAIN!

There is NOTHING BETTER than a grilled burger! I had my first one of the season last night and YUMMY!

Ground Sirloin Patties

Seasoning Salt

Freshly Ground Pepper

Onion Bun

CHARCOAL

Build your charcoal (or light your gas grill) fire and let the embers get white-MOST IMPORTANT---a hot fire! Most gas grills come with a thermometer and you need to have your grill really hot

Put the patties directly over the heat and sear (or brown) on both sides quickly. Move the patties over to the side of the direct heat and position the top so that the heat and smoke is being pulled over the meat. I cook my hamburgers 5 minutes on each side. I like my hamburgers well done. If you prefer yours rarer, just adjust the time.

Take off grill--serve hot with the cheese of your choice and the extras on a bun of your favorite type---I LOVE onion buns & jalapeno buns-either is perfect!

YEAH FOR SPRING!

MEXICAN ITALIAN

THE ENTIRE CASSEROLE DISH
A CLOSE UP OF THE TACO FILLED PASTA

THIS IS DELICIOUS!!! ONE OF MY FAVORITES SO FAR!

LARGE PASTA SHELLS

1 # PLUS OF GROUND BEEF

1/2 FINELY DICED ONION

3 + OUNCES OF CREAM CHEESE (I THINK THIS IS THE SECRET TO THIS DISH)

SOME GARLIC---I AM HEAVY HANDED--WHATEVER YOU LIKE

A CAN OF ROTEL YOUR DESIRED HOTNESS

PACKAGE OF TACO SEASONINGS

2 T. BUTTER

CAN RED ENCHILADA SAUCE

2 C. CHEESE-YOUR CHOICE-I USED MOSTLY MONTERREY JACK & SOME CHEDDAR

ENOUGH CRUSHED TORTILLA CHIPS TO COVER OR TO YOUR TASTE

SLICED BLACK OLIVES, DICED TOMATOES, DICED GREEN ONIONS

Put your water on to boil & cook the pasta

Drain it & toss it in the 2 T. of butter

Brown Meat with onions until onions are well done

Add garlic

Once garlic is cooked-add cream cheese & rotels & taco seasoning until it is warm

Pour thin layer of enchilada sauce in the bottom of a 9x13 which is sprayed with PAM

Fill shells with meat & pour sauce over filled shells

Cover with foil & put in 350 degree preheated oven for 15 minutes

Remove foil--top with cheese and crushed chips

Heat ONLY until the cheese is melted (I left for 15 minutes and this was a little long-pasta shells began drying out)

Once you take it out---you can top with black olives, green onions, tomatoes & sour cream--I didn't do this-but it would have been good.

GRILLING TIME!!!

The weather is warm ----the pollen has begun to fall----it is that perfect time of the year for grilling!

The secret to grilling is a HOT FIRE! DO NOT put your meat on until the coals are ALL white! The fire will be perfect at that point.

I prefer filets---but you grill the cut of meat that you prefer.

I sprinkle the meat with a little tenderizer a few minutes before grilling.

We eat our steaks medium rare-which means warm center. I pick out steaks which are at least 2 inches thick. Put the steaks directly over the coals and grill for about 4-5 minutes per side.

PERFECT!

MINI MEAT LOAVES

This will take you back to your childhood---or at least in the near vicinity. Not exactly the meat loaf I remember from LONG ago----but so quick-so easy---that it will do.
1/2 c. ketchup
1 1/2 T. mustard
1 # ground sirloin or bison as I used yesterday
1/2 c. finely chopped onions
1/4 c. seasoned breadcrumbs
salt pepper
1 egg-slightly beaten

Preheat over 400 degrees

combine ketchup & mustard-mixing well--reserve 2 1/2 T. of mixture
Combine all other ingredients with remaining ketchup mixture mixing well---I use my hands
Divide into 4 portions which you shape into loaves
Place on pan sprayed with cooking spray
Brush remaining Ketchup mixture evenly over loaves
Bake for 25 minutes