Three Envelope Roast

3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Roasted Pecans a la LeBoeuf

4 cups Pecans
3 Tablespoons Butter
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Tabasco
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Salt

Coat Pecans and spread evenly on foil covered flat pan.  Roast at 300 degrees for 30 minutes.  Stir pecans after 15 minutes and place back in oven for the final 15 minutes.  Enjoy.

Sassy's Dessert

Sassy's Dessert 

2 packages of instant vanilla pudding mix
1 2/3 cups of unsweetened pineapple juice
12 oz. can crushed pineapple
8 oz. Cool Whip
1 10 oz. angel food cake - torn
Mix pudding mix and pineapple juice together in bowl
Stir in un-drained pineapple
Fold in Cool Whip
Layer cake with mixture
Cover and Chill for 3 hours

Grilled Figs with Goat Cheese and Prosciutto

INGREDIENTS

12 good-sized fresh figs

1/4 cup soft goat cheese

12 thin slices prosciutto

1 tablespoon honey (or sugar free alternative)

1 tablespoon balsamic vinegar

DIRECTIONS

1. Heat grill to medium high.

2. Cut a slit in the side of each fig and gently pull the fig open. Push a spoonful of goat cheese into each fig.

3. Wrap each fig with a piece of prosciutto.

4. Grill the figs about 1-2 minutes per side until the prosciutto starts to get a little crispy.

5. Mix the vinegar and honey together, drizzle over the grilled figs and serve!

from http://www.framedcooks.com/2012/07/grilled-figs.html

Picture by Susan Richey

Shrimp Avocado Salad

Shrimp Avocado Salad 

Ingredients
2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion
For the Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste

from 

https://www.facebook.com/groups/592144854136650/photos/

Jan's Chicken Spaghetti

Jan's Chicken Spaghetti

Boil and de-bone chicken

Sauté:
1 stick of butter
1 whole onion
2 stalks of celery
2 pods of garlic

Combine:
2 cans cream mushroom soup
1 cup water chestnuts
1 can LeSeur peas
1 12 oz. tomato juice
2 cups chicken broth
black olives
boned chicken

Cook 1 lb spaghetti in chicken broth.
Combine ALL ingredients.
Put in baking dish and top with cheese and bake 350 for 30 minutes or until warm.

Squash Casserole

Squash Casserole

Ingredients:

1 onion
1 bell pepper
1 stick of butter
1 pkg. Tasso
7-9 squash (smaller squash so you do not have the big seeds)
1 lb. shrimp
15 oz breadcrumbs
1/2 pint whipping cream
8 oz bag Velveeta crumbles

Saute onion and bellpepper in stick of butter. After it has sauted somewhat then add your package of Tasso and let cook for about 15 to 20 minutes.  Then add squash and cover to let cook down, about 20 minutes, then remove cover and let some of the juices cook out.  Add your shrimp and let them turn pink, for only about 10 minutes.  After that add about 3/4 of the breadcrumbs and 1/2 pint of whipping cream, and 1/2 of the bag of Velveeta crumbles.  Mix together and pour in baking dish, then top with remaining breadcrumbs and rest of the Velveeta crumbles, and bake for 20 minutes at 350.