BEEF AND BAKED POTATO SOUP

2 T. olive oil

2 cloves garlic

2 lbs. cooked beef such as pot roast, cut into bite-sized pieces

1 C. water

Salt and pepper to taste

1 C. chopped red onion

2 stalks celery, chopped

4 C. beef broth

1 bay leaf

1 14.5 oz. can diced tomatoes

 2 large Idaho or Russet potatoes, baked and cut into cubes

In a large soup pot, heat olive oil. Add garlic and sauté, but do not let garlic brown. Add beef, water and salt and pepper to taste, bring liquid just to a boil, reduce heat and simmer until some of the liquid has evaporated and the meat is heated and tender.

Add chopped onion and celery, broth, bay leaf and diced tomatoes. Stir and simmer about 30 to 40 minutes. Gently stir in potatoes and cook until potatoes are heated through. Taste for seasoning and adjust with salt and pepper.

Serves 6.

Simple Beef Mushroom Stew

3 slices bacon, diced
1 large onion, finely diced
4 oz. fresh mushrooms, sliced
3 cloves garlic, minced
1 tsp. ground black pepper
2 TB all purpose flour
1 can (14 oz.) beef broth
1/2 cup Burgundy or Port wind
3 cups leftover roast beef or brisket, cubed
1 cup pan juices or gravy from cooked beef
3 cups potatoes and carrots, peeled and cubed
Chopped fresh parsley.

Cook and stir bacon in a large sauce pan over medium heat for 5 minutes
or until crisp. Transfer bacon to paper towel and set aside.

Add onion to drippings in skillet; cook and stir for 5 minutes. Add
mushrooms, garlic, thyme,
vegetables and pepper; cook and stir for 5 minutes.

Sprinkle flour over vegetables. Add broth and wine and bring to a boil over
high heat, scraping
pan bottom.

Reduce heat and simmer uncovered for 5 minutes or until slightly thickened,
stirring occasionally.

Add beef to stew; simmer for 5 minutes.

Ladle into shallow bowls; top with reserved bacon and chopped parsley.

Serves: 4.

Shredded Beef Filling for Enchiladas
1 med. onion, chopped
1 1/2 tbsp vegetable oil
2 c finely chopped or shredded lean cooked beef (pot roast works great)
1 can chopped green chilies (4oz)
1 tsp cumin
1 cup enchilada sauce
In a skillet, sauté onion in the oil. Add beef, chilies, cumin, and enchilada sauce. Simmer for 10 minutes, stirring occasionally. Use to fill enchiladas (can be used in chimichangas, tacos or tamales).
Makes 2-1/2 cups

Easy Enchilada Sauce
3 tbsp vegetable oil
1 tbsp flour
1/4 c chili powder (for mild sauce use 2 tbsp)
2 c chicken stock
1 can tomato paste
1 tsp oregano
1 rounded tsp cumin
1/2 tsp salt
In a med. pan heat oil; add flour, smoothing and stirring with a wooden spoon. Cook for 1 minutes. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.
You'll never buy store bought again.

Easy Sauerbraten
10 oz jar beef gravy
1/2 c apple cider vinegar
3 tbsp sugar
5-6 whole cloves
1 c water
1/2 c crushed Ginger snaps (12)
2-3 c sliced cooked pot roast
Combine the gravy, vinegar, sugar, water, cloves and ginger snaps in a saucepan. Bring to a boil and cook stirring on medium heat for 6 minutes. Add the cooked pot roast and heat through. Serve with mashed potatoes or buttered noodles.
Serves 4

Fiesta Beef Pot Roast



A fast meal with items already on the shelf.



For a quick meal, use a convenient heat and serve pot roast. This dish

goes great with Spanish rice and black beans.



Leftover Meal Ideas



Shred the beef for multiple uses. TIP: To shred beef, simply use two

forks and pull the beef apart.



Breakfast tacos are always a hit. Add shredded beef to scrambled eggs,

top with reduced fat cheese, your favorite salsa and serve in a corn or

whole wheat tortilla.



Use the shredded beef to top nachos or put inside quesadillas.



Place in a whole wheat wrap or pita bread for a satisfying lunch.



Servings: Serves 6



1 package fully-cooked boneless beef pot roast with gravy

1 cup uncooked long grain white rice

1 tsp. chili powder

1/2 cup frozen corn

1 cup prepared thick-and-chunky salsa, divided

2 Tbsp. chopped fresh cilantro



Cook rice according to package directions, adding chili powder to rice.

Remove from heat; stir in corn, 1/4 cup salsa and chopped cilantro. Let

stand, covered, 5 minutes.

Meanwhile prepare beef pot roast with gravy according to package

directions. Remove pot roast to platter; keep warm. Add 3/4 cup salsa to

gravy; heat through.

Serve pot roast with rice and gravy.

Leftover Beef Sandwiches



Leftover roast beef

Pinch of ground mace

Softened butter

Thinly sliced white or brown bread

Salt and freshly ground black pepper



Finely mince the beef in a food processor and add enough softened butter to bind together. Season with salt and pepper and a pinch of mace. Lightly butter the bread and spread the potted meat in an even, reasonably generous layer. Top with a second slice of bread, press lightly together, trim off the crusts and cut into neat fingers.

Basil-Tomato Meatloaf Sandwich

Prep: 10 min. You'll love the flavor boost when you stir fresh basil

into mayonnaise. If you're uncomfortable chopping the basil, snip it

with scissors or chop it in a mini-processor. Because the meatloaf

slices are not very wide, it takes two to cover a slice of bread.



Ingredients



1/2 cup mayonnaise

1 tablespoon chopped fresh basil

8 hearty white bread slices

8 (1/2-inch-thick) cold meatloaf slices

1 cup shredded iceberg lettuce

2 plum tomatoes, sliced

Salt and pepper to taste

Preparation

1. Stir together 1/2 cup mayonnaise and 1 Tbsp. chopped fresh basil.

Spread 1 Tbsp. mayonnaise mixture on 1 side of each bread slice. Top 4

bread slices, mayonnaise sides up, evenly with meatloaf slices,

shredded lettuce, and tomato slices; sprinkle with salt and pepper to

taste. Top with remaining bread slices, mayonnaise sides down.



Note: For testing purposes only, we used Sara Lee Honey White Bakery

Bread.

Yield



Makes 4 sandwiches

Southern Living, SEPTEMBER 2006

Barbecue Meat Loaf Sandwiches



Ingredients



1 (9.5-ounce) box frozen five-cheese Texas toast

1 (8-ounce) box frozen onion rings

Vegetable cooking spray

6 (1-inch-thick) cold meat loaf slices

1/2 cup barbecue sauce

1 cup prepared coleslaw

Preparation

Prepare Texas toast according to package directions.



Prepare onion rings according to package directions.



Spray a large nonstick skillet with cooking spray, and heat over

medium-high heat. Add meat loaf slices, and cook 5 minutes. Turn,

brush evenly with barbecue sauce, and cook 5 minutes more or until

thoroughly heated.



Top each slice of toast evenly with meat loaf slices, coleslaw, and

onion rings. Serve immediately.



Note: For testing purposes only, we used Pepperidge Farm Five Cheese

Texas Toast and OreIda Vidalia O's.

Yield



Makes 6 sandwiches

Southern Living, SEPTEMBER 2004

Shredded Beef & Chorizo Sausage Hash

A great way to use leftover roast.



2 cups fully cooked brisket, shredded

1/2 lb. fresh chorizo sausage, casing removed*

1 TB vegetable oil

3/4 cup finely green bell pepper finely chopped

3/4 cup onion, finely chopped

3 cups frozen potatoes O'Brien, thawed

1/4 tsp. salt

1/3 cup ready to serve beef broth

3 TB chopped fresh cilantro



Heat oven to 400° F.



In a large oven proof nonstick skillet, brown sausage over medium heat 8 to

10 minutes,

breaking up into 1/2 inch crumbles. Drain well on paper towels.



Discard drippings, wipe out skillet. In same skillet, heat oil over medium

heat until hot.

Add bell pepper and onion. Cook and stir until tender. Stir in potatoes.

Season with salt.



Add beef, sausage, broth and cilantro to vegetables; mix well. Firmly press

down top of

mixture.



Bake in 400° F., oven 20 minutes or until lightly browned and crisp.



Serves 6.



*Or spicy Italian sausage.