Stroganoff Roast

Ingredients:

• 1- 3 or 3 and half pound chuck roast, defrosted
• Flour
• Salt, Fresh Ground Pepper
• Garlic Powder
• Olive Oil
• Pam spray
• 1 Package Lipton Onion Soup Mix
• 1 can Cream of Mushroom Soup
• Splash of Kitchen Bouquet
• 1 Package Cooked, Drained Egg Noodles (cook noodles during last few minutes of roast)

Directions:


Heat some extra virgin olive oil in a pan. While it's heating, coat the chuck roast in the flour, covering all sides. Generously sprinkle with salt, garlic powder, and fresh pepper. Once pan and oil are heated, sear the roast on all sides.

Spray the inside of the crockpot with some Pam, then add the seared roast. Sprinkle the entire package of (dry) Lipton Onion Soup Mix over the roast.

In the drippings from the roast still in the pan, add the can of mushroom soup and stir until all the fond is off the bottom of the pan. Pour over the top of the roast.

Cook on LOW for 8 - 10 hours. Remove roast from slow cooker (be careful, it's going to fall apart) and pour the gravy into a pan. Heat over medium high heat and use whatever thickener you normally use to make gravy (I make mine with cold water/corn starch). Stir in a splash of Kitchen Bouquet.

Pour noodles into a serving platter, then the roast rests on that, then pour the gravy over all. You can dress it up with a little fresh parsley, if desired.

Cajun Fish

Ingredients:

• 1 tablespoon vegetable oil
• 1 small green pepper, diced (about 2/3 cup)
• 1/2 teaspoon dried oregano leaves, crushed
• 1 can (10 3/4 ounces) Campbell's? Condensed Tomato Soup
• 1/3 cup water
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper
• 4 fresh or thawed frozen fish fillets (cod, haddock or halibut) (about 1 pound)
• Hot cooked rice, cooked without salt

* Heat the oil in a 10-inch skillet over medium heat. Add the green pepper and oregano and cook until the green pepper is tender-crisp, stirring often.
* Stir the soup, water, garlic powder, black pepper and red pepper in the skillet and heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce with the rice.

Rhubarb Jelly Is Tart Treat

Rhubarb is one of the tastiest vegetables available. This hardy and easy to grow plant comes in several different varieties. Some plants produce very sour and tart stalks, while others are sweet. The most common form that people are familiar with is the tart varieties. Rhubarb is also extremely healthy for people to eat. The stalks are rich in vitamin C, dietary fiber and calcium. This plant is also a good source of potassium. A single cup of rhubarb only contains about 26 calories making it an excellent choice for people on diets. The tartness in rhubarb is most often countered with sugar. This gives the rhubarb jelly a nice combination of flavors.

Ingredients:

• 4 pounds rhubarb, chopped
• 5 cups water
• ½ cup lemon juice
• Sugar

Directions:

Place the chopped rhubarb, lemon juice and water in a large saucepan. Bring this to a boil and simmer for ½ hour. Pour this into a jelly bag and let it drain for 12 hours. Now measure the juice and pour it into a clean, large saucepan. For each 2 ½ cups of juice you will need about one pound of sugar. Slowly add the sugar to the juice, stirring it constantly. Bring the mixture to a boil, continuing to boil it until the jelly reaches its settling point of 225 degrees. Pour the jelly into warm, sterilized jars and seal.

Rhubarb Is A Great Healthy Snack!

Rhubarb is well known for being a tart summer time treat. This plant grows quickly and easily in most parts of the world. It can even be found growing wild long after the original gardeners have gone. What many people fail to realize about rhubarb is that it’s not only tasty, but is also very healthy. Rhubarb has been successfully used to treat fevers and constipation by healers in the past. It is also an excellent source of fiber and vitamin C.

            Almost everyone that wants to be healthy keeps an eye on their cholesterol levels. Adding rhubarb to your diet can make this task easier. Since it’s high in vitamins and nutrients the body can better fight off harmful bacteria. By the same process, rhubarb also helps to prevent the development of deep vein thrombosis. Deep vein thrombosis is where a person develops a clot in their feet. This type of clot can possibly spread through the body if not treated. Rhubarb is a quick and tasty way to help prevent both of these conditions in the future.

            Rhubarb is also an excellent vegetable for people looking to lose weight. It helps to stimulate a person’s metabolic rate. This means that you burn more calories than usual, dropping weight faster. Rhubarb is high in potassium that is responsible for the increase in a person’s metabolism. It is also very low in carbohydrates. This makes rhubarb the perfect snack. It’s filling, satisfying and won’t make you feel bad when you pig out on it.

            These are just a few of the health benefits of rhubarb. Today rhubarb is becoming more and more popular as people discover this amazing vegetable. While it’s now available in many grocery stores the easiest way to get the rhubarb you desire is to grow it yourself. This plant requires very little care and will produce tasty stalks that you can enjoy all summer long. 

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