Quick and easy 'Foods 2' you

The Hot Springs County High High School Foods 2 class would like to present to you with the recipes for a special dinner that is sure to take your breath away.

Fallin' to Pieces Pot Roast

Ingredients:

4-5 lbs beef roast (cut of your choice)

1 (1 1/4 ounce) envelope onion soup mix

1 1/2 teaspoons garlic powder

1 teaspoon salt

1 teaspoon ground black pepper

½ bag washed and peeled baby carrots

5 medium potatoes

1 medium onion

1 1/2-2 cups hot water

4 beef bouillon cube

Directions:

In a small bowl, combine onion soup mix, garlic powder, 2 tsp. beef bouillon granules, and any other seasonings of your choice  into one bowl for a  dry mixture.

Rinse roast with water and pat dry. Rub all surfaces of the meat with the dry spice mixture.

Stab the spice mixture into the beef using a penetrating meat tenderizer tool or the tines of a fork, puncturing many times over all surfaces of the meat. Use any remaining dry spice mixture to rub over the meat again.

Slice the onion into thin slivers. Put 1/3 of the onion slivers into the bottom of a slow cooker or crock pot.

Place the seasoned beef on top of the onions, in the center of the slow cooker.

Wash the potatoes. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion.

Dissolve a beef bouillon cube in 1 1/2 to 2 cups hot water and pour over the vegetables, surrounding the meat(you want about 2 or 3 inches of water in the bottom of the slow cooker- this will make a great tasting 'au jus').

Cook on medium high heat in slow cooker for first two hours, then reduce heat to low-medium for an additional three hours.

**Key: If it ain't fallin' apart, it's not ready yet!

(Serves 6-8)

Recipe found on: food.com

Golden Ticket Fudge (Microwave)

Total Time: 10 min

Yield: 4 servings

Level: Easy

Directions

Microwave 12 ounces semisweet chocolate chips and a 14-ounce can sweetened condensed milk, 5 minutes. Stir vigorously, then add 1 1/2 cups chopped nuts and 1 teaspoon vanilla extract. Spread in an 8-inch-square pan lined with buttered parchment paper. Refrigerate, then cut into squares.