Bottom Round Roast
Ingredients:
- 1 eye of round roast, about 3 to 4 pounds
- 1 cup apple juice or cider
- 1/4 cup vegetable oil
- 4 cloves garlic, cut in 4 to 6 slivers
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- black pepper
Preparation:
Combine the chili powder, paprika, garlic powder, cumin, salt, and pepper; rub over the roast.
Place in a large storage bag.
Add the oil and apple juice.
Seal the bag, refrigerate for 2 hours.
Place the roast in a shallow pan and roast, uncovered at 325° for about 25 minutes per pound. If you are using a meat thermometer it will be medium at about 150°.
Cream Cheese And Ham
Spread
Ingredients
- 2 green onions, chopped
- 8 ounces cream cheese, softened
- 2 1/2 ounces sliced ham, chopped
Preparation
- Using a medium-size mixing bowl, combine cream cheese, ham, and onions.
- Cover and refrigerate overnight.
Turkey Nacho Dip
Ingredients
- 1 lb. Ground Turkey
- 1/3 c. sliced black olives
1/2 c. chopped green onions - 2 tomatoes, chopped
- 1 c. shredded cheese
- 2 (8 or 9 oz.) cans bean dip
- Hot sauce
Preparation
- Brown turkey and green onion in non-stick skillet .
- Cool slightly and mix gently with remaining ingredients.
- Heat to serving temperature and top with shredded cheese.
- Don't forget the tortilla chips.
Five-Layer Turkey Dip
Ingredients
- 2 tablespoons butter, melted
- Stuffing
- Cranberry sauce
- Turkey - shredded
- Gravy
- Mashed potatoes
- Crusty bread, cut into big chunks
- Cornbread, cut into big chunks
Preparation
- Preheat the oven to 400°F.
- Brush an 8X8” baking dish with the melted butter.
- Add stuffing to the bottom of the pan. Press it down.
- Layer the pan with the cranberry sauce, shredded turkey, gravy and mashed potatoes.
- Drizzling any leftover melted butter on the top of the potatoes will get them extra browned.
- Place the dish on a cookie sheet and bake until the mashed potatoes are golden brown.
- Use the bread to scoop into the dip.




Drawing April 17th




