Roast With Hearty Vegetables
1 (4 pound) beef roast
2 teaspoons salt
6 cups tomato juice
6 carrots, peeled and cut in half
6 potatoes, peeled and cut in half
Place roast in 4 quart slow cooker. Sprinkle with salt. Pour tomato juice
over all. Cover; cook on high for 6 hours. Add the potatoes
Pizza Puff (Refrigerator Crescent Rolls)
1 (10 ounce) package refrigerator crescent rolls
2 (4 ounce) packages blue cheese, crumbled (about 1 1/2 cups)
3/4 cup ricotta cheese
1/4 cup chopped, fresh parsley
1 large egg, lightly beaten
Heat oven to 425 degrees. With rolling pin on lightly
Fresh Corn Salad
8 ears fresh corn, husked
1/2 cup vegetable oil
1/4 cup cider vinegar
1 1/2 teaspoons lemon juice
1/4 cup minced fresh parsley
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
2 large tomatoes, seeded and coarsely chopped
1/2
