Today's Menu: Swiss Pot Roast Cucumbers in Cream Homemade Eggnog Pie

Swiss Pot Roast

• 3 lbs boneless chuck roast
• 1 teaspoon vegetable oil
• 8 potatoes, peeled and quartered
• 8 carrots, cut into chunks
• 1 onion, chopped
• 1 cup water
• 3 tablespoons flour
• 1 teaspoon beef bouillon granules
• 8 oz tomato sauce
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon garlic powder

In Dutch oven brown roast on all sides in oil, drain. Add potatoes, carrots and onion. In a bowl combine flour, water, tomato sauce, bouillon, salt, pepper and garlic powder until smooth. Pour over the roast and vegetables. Cover and bake at 325 for 3 hours. Serve with hot rolls.

Cucumbers In Cream

• ¼ cup white vinegar
• 1 cup whipping cream
• 5 med cucumbers, sliced
• ¼ teaspoon salt
• 1/8 teaspoon pepper

In a bowl gradually whisk vinegar into cream. Gradually stir in cucumbers, salt and pepper. Serve immediately with slotted spoon. Homemade Eggnog Pie

• 1 1/8 teaspoons unflavored gelatin
• ¼ cup cold water
• ¾ cup sugar
• 2 teaspoons cornstarch
• 2/3 cups milk
• 3 egg yolks, lightly beaten
• 1 ½ cups cool whip
• 9 inch bake pie crust
• 1/8 teaspoon nutmeg
• 1 teaspoon rum extract

In a bowl soften gelatin in water; set aside. In saucepan combine sugar and cornstarch, gradually add milk, stir until smooth. Bring to a boil, cook and stir until thickened. Remove from heat. Stir small amount of hot liquid into egg yolks; return all to pan; stirring constantly bring to a boil. Remove from heat, stir in gelatin and extract. Cool to room temperature, stirring occasionally. Fold in cool whip, pour into pie shell, and sprinkle with nutmeg. Refrigerate until set at least 2 hours.

Shopping List:

• boneless chuck roast
• vegetable oil
• potatoes
• carrots
• onion
• flour
• beef bouillon granules
• tomato sauce
• salt
• pepper
• garlic powder
• brown and serve rolls
• white vinegar
• whipping cream
• cucumbers
• unflavored gelatin
• sugar
• cornstarch
• milk
• egg
• cool whip
• 9 inch pie crust
• nutmeg
• rum extract

Drop me a line at info@alle-kiskitoday.com and tell me how your family likes the new meals you've fixed.