Wednesday, June 17, 2009
Beef Chuck Roasts with carrots, potatoes, rosemary, and seasoned with salt, pepper, garlic powder, and onion powder. Baked for about 1 hour @ 450, turned down to 350 and baked until meat juices ran clear, and browned nicely.
1 medium pan of cornbread
1 can cream of chicken soup
1 medium onion, diced
1 medium bell pepper, diced
2 stalks celery, sliced thin
1 medium pan of cooked yellow squash
Salt, pepper, onion powder, garlic powder
3 eggs, beaten
1 lg. heaping T. softened butter
1 t. fresh or 1/2 t. dry thyme
1 t. curry powder
Diced chicken (opt)
Cook cornbread. Crumble in large bowl. Mix all other ingredients in bowl with cornbread. Mix well, and pour into buttered baking pan. Bake until golden brown @ 400 degrees for approximately 45 minutes. Serve with cranberry sauce if you wish.