MIX'IN IT UP!

Well folks, I'm still upset about the happenings of the past week, but we all still have to eat, so this week I'll share a mix of recipes with you.

Hope you enjoy them. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<,

CROCKED POT ROAST

1 2 Pound Boneless Beef Roast (Your Choice of Cut)

4-5 Medium Potatoes (Washed and Quartered)

1 Small Can Mushroom Pieces (Drained)

1 10-12 Oz. Package Frozen Tiny Carrots

1/2 teaspoon Dried Basil (Crushed)

1/4 teaspoon Salt

1 10 Oz Can Condensed Mushroom Soup.

Remove fat from the Roast and brown on all sides in a non-stick frying pan. Place all ingredients except the Beef Roast and Mushroom Soup into a 3-4 Quart Slowcooker (Crockpot) and stir to mix well. Place the browned Roast on top of the vegetables. Sprinkle with Salt to taste. Pour the Condensed Mushroom Soup over the Roast. Cover and cook on Low setting for 10 to 12 Hours <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

BAR-B-Q SHRIMP

2-3 Pounds Large Shrimp (Unpeeled, but with Heads Removed)

1 Pound Butter or Margarine

4 Lemons (Sliced)

1 Tablespoon Rosemary

1 teaspoon Tabasco Sauce (Or To Taste)

2-4 Cloves Garlic (Minced)

2 teaspoon Salt

1 tablespoon Black Pepper

3/4 Cup Worcestershire Sauce

SAUCE: In a shallow pan, melt the Butter or Margarine. Add the Lemon Slices, Tabasco Sauce, Minced Garlic, and Salt and Pepper. Mix ingredients completely. Add the Worcestershire Sauce and cook over medium heat, stirring constantly, until the Sauce is well heated.

Arrange the Shrimp, single layer, in a shallow baking dish and pour the heated Sauce over them. Bake in a 400F oven for about 15-20 minutes, turning them once. Shrimp are cooked when their shells are pink and the meat is white. Serve at once. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

NEW POTATO SALAD

8-10 Small New Potatoes (Unpeeled)

1/2 Cup Sour Cream

1 teaspoon Prepared Horseradish

2 teaspoons Dijon Style Mustard

Juice of 2 Lemons

4-6 Thin Slices Ham

Black Pepper (To Taste)

1 Cup Fresh Parsley (Stems Trimmed Off)(Leaves Only)

Wash the Potatoes and, if they are large ones, slice them into a saucepan. Cover the Potatoes with water and bring to a boil. Reduce the heat and allow to simmer for 8-10 minutes, or until they are just tender. In a large bowl, mix together the Sour Cream, Horseradish, and Dijon Mustard. Add enough Lemon Juice to make a thin dressing. Using a sharp knife, cut the Ham into long thin strips. Add the Ham strips to the Dressing mixture and toss to coat well. Drain the Potatoes and add to the Ham and Dressing mixture. Toss to coat. Add the Parsley leaves and gently mix together. Chill until ready to serve.

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