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Pot Roast
(From HGP Cookbook) |
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1 2-3 lb roast
1 can cream of mushroom soup
1 can coca-cola NOT diet
Salt & pepper
Place roast in bean pot. Season with salt and pepper. In
separate bowl mix soup and coke with whisk until smooth.
Pour over roast, cover with lid and bake at 325 for 3-4
hours until tender. Variations, add dry onion soup mix and
or veggies.
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Scalloped Potatoes
(From HGP Cookbook) |
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1 and 1/2 packages frozen
cubed hash brown potatoes
1 can cream of chicken soup
1 pint sour cream
½ c melted butter
1/2 c water
1 tsp dry minced onion
2 cups shredded cheddar cheese
1 tsp garlic powder
1 tsp salt
pepper to taste
Thaw potatoes. In large bowl mix all ingredients EXCEPT
potatoes until smooth. Add potatoes and mix well. Pour into
bean pot. Cover with lid and bake in a 325 oven for 2 hours.
Stir well, then cook 1 hour longer until potatoes are
tender. Excellent with ham or roast.
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South West Black Bean Chicken
(From HGP Cookbook)
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4 boneless skinless chicken
breasts
1 pkg taco seasoning
1 cup salsa
1 can black beans, drained
1 cup sour cream
Place chicken breasts in zip loc bag with taco mix and shake
well to coat. Pour chicken and any loose seasoning mix into
bean pot. Pour salsa over chicken. Bake covered at 325 2-3
hours until chicken is tender. Remove chicken and stir black
beans and sour cream into sauce in pot. Mix chicken back in
and serve over rice. |
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Pot Roast To DIE For!
(From HGP Cookbook) |
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1 2-3 lb. Roast
1 pkg. dry brown gravy mix
1 pkg. dry Italian dressing mix
1 pkg. dry Ranch dressing mix
1 cup water
Place roast in bean pot. Mix all dry mixes thoroughly with
water and pour over roast. Replace lid and cook at 325 for
3-4 hours. Serve with rice, noodles or potatoes. |
