An Easy Company Dinner

Yesterday, we enjoyed a good time fellowshipping with old friends. Even though my day had been busy, we were still able to enjoy a good meal with the help of my trusty slow cooker. The Jello dessert was easily assembled early in the day, leaving me with only the potato casserole to assemble an hour before dinner. These are all family favorites.

Onion-Coated Beef Roast

(This recipe is from the Hamilton Beach Slow Cooker cook book.)

½ cup steak sauce

5 pounds (more if it fits in the slow cooker) bottom round or rump beef roast

2 Tablespoons dried minced onion

Pour steak sauce into 5 ½ to 7 quart crock.

Brown meat and place in crock, coating both sides with the sauce.

Sprinkle with the dried onion.

Cover and cook: LOW – 10 hours OR HIGH – 5 hours.

Makes about 14 servings.

Company Potato Casserole

6 large potatoes, unpeeled

¼ cup butter (or less, as preferred)

1 cup chopped onion

1 can cream of chicken soup

1 cup grated cheese

1 cup sour cream

Cook the potatoes in boiling, salted water until almost tender, about 20 minutes. Drain off the water. Hold potatoes with a hot pad and grate them coarsely, discarding the potato skins.

Sauté the onion in butter until golden. Add the cream of chicken soup, the grated cheese and the sour cream and heat slightly.

Pour the sauce over the grated potatoes and toss gently. Pour into a covered casserole and bake at 350 degrees for 45 minutes.

Peach Jello Dessert

1 large box peach Jello (orange is also quite good)

1 cup boiling water

1 8 ounce package cream cheese (softened)

1 regular size can crushed pineapple

½ cup chopped pecans (optional)

11 ounce can mandarin oranges, drained

½ cup diced celery

1 large carton Cool Whip

Dissolve the Jello mix in the boiling water; set aside.

Whip the cream cheese until creamy; slowly add the Jello dissolved in water, on low speed, until blended. Stir in the remaining ingredients EXCEPT the Cool Whip. Once everything is nicely blended, fold in the Cool Whip carefully. Refrigerate until set; serve.

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