Prairie Land Pot Roast

1 boneless beef chuck roast ( 2 lb)
1/2 tsp salt
1/4 tsp ground black pepper
1 (8 oz) bottle Kraft Catalina Dressing, divided
1 large onion sliced
4 potatoes, peeled, cut into 1 inch pieces
1 lb carrots, peeled, cut into 1 inch pieces

Season both sides of roast with salt and pepper. Brown meat in large, heavy pot on high heat in 1/4 cup of the dressing, turning to brown both sides. Add onions, stir to brown.

Add remaining dressing , potatoes, carrots and enough water to come 3/4 way up the meat (about 1 1/2 - 2 cups) Bring to boil; cover. Reduce heat to low. SImmer 2 hours or until meat and vegetables are tender. Remove meat from pan; slice meat thinly against grain.

Add 2-3 Tbsp flour mixed with 1/4 cup water to the pan juices to make a quick gravy.

*note that the bottle of dressing is only 8 oz not the usual 16 oz*


Polynesian Pork Chops

4 pork chops
1 tsp garlic powder
1 Tbsp vegetable oil
1 medium chopped onion
1 can Campbells Golden Mushroom soup
1/4 cup water
1 (8 oz) can pineapple chunks
3 Tbsp soy sauce
1 Tbsp honey
2 cups white rice (cooked)
sliced green onions

Season pork chops with garlic powder. Heat oil in skillet, add chops and cook until browned, add onion. Add soup, water, pineapple with juice, soy and honey. Heat to boil. Cover and cook over low heat 10 minutes or until done. Serve with rice and sprinkle with green onions.


These are some of the recipes that have been requested. They are both good. I followed the directions for the pot roast and the potatoes and carrots didn't cook enough for my taste so next time I will cook it longer, or at a higher temperature.

You like how I take pictures of the food? Reese looks at me like I am crazy when he sees me photographing dinner. I always like it when cookbooks include a picture, that way I know what it's supposed to look like. The weeks menu is now posted too, check it out!