French Dip Sandwiches

Submitted by Stacey Hutchings

I only slightly altered this recipe from the wonderful blog, Real Mom Kitchen.  We had these sandwiches last Sunday with coleslaw (made on Saturday) and dill pickles.  Everybody loved them!  ... and they were gone before I could take a picture!  :)

1 Tablespoon minced garlic

1 Tablespoon dried rosemary, crushed

2 bay leaves

1 cup soy sauce

6 cups water

1 onion, (peeled, cut in half, and then thinly sliced)

3-4 pound beef chuck roast

Deli rolls

sliced provolone

Combine first five ingredients in crock pot, stir well.  Drop in the onions, drop in the roast (careful, your crock pot is pretty full!).  Cook on low for 6-10 hours.  

When you are ready to eat, remove the roast to a cutting board.  Place a strainer in a large bowl and carefully pour in the liquid from the slow cooker.  Remove the bay leaves.  Your strainer contains all the onions now.  Put them in a bowl and cover with foil to keep warm.  Using a fork, shred the beef.  Return the now shredded beef to the crock pot and add enough of the reserved liquid to make it nice and moist.

Place the deli rolls open face on a cookie sheet and put a slice or two of provolone on the top side of the roll.  Put under a hot broiler until the cheese is melted and the bread is nice and toasty.  Serve the meat and onions on the rolls, with a small bowl of liquid on the side for dipping.

Note:  All that strainer business is only necessary if you are serving kids who won't eat the sandwiches with the onions.  You can leave the onion out altogether too, if you want.

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Crock Pot Pork Chops

Submitted by Julie Twitchell

We tried this recipe a few weeks ago. It was really yummy and we will be having it again.

4 boneless pork chops
2 cans cream of mushroom soup
2 cups milk
1 pkg. onion soup mix

Mix soup, milk and soup mix together. Place pork chops in crock pot. Pour mixture over pork. Cook on low for 4 hours. Serve with mashed potatoes. The sauce makes a great gravy.

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Whipping Cream Chicken

Submitted by Julie Twitchell

I got this recipe from Tanya Pusey who once lived in our ward boundaries. This is delicious and so easy.

4 chicken breasts
1 pint whipping cream (evaporated milk works great)
1 can cream of chicken soup
garlic salt to taste (I use just under 1 TB)
salt and pepper to taste
Dash of paprika

Mix whipping cream, salt, pepper, garlic salt and chicken soup. Place chicken in crock pot or baking dish. Pour wet mixture over the chicken. Sprinkle with paprika. Bake at 300 degrees for 3 hours or in crock pot on low for 4 hours. Serve with rice or mashed potatoes.

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