FRENCH DIP*


3 lb. chuck roast
2 c. water
1/2 c. soy sauce
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. garlic powder
1 bay leaf
3-4 whole peppercorns
semi-hard rolls, or French rolls


Place roast in crockpot/slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high 5-6 hours or until roast is tender.

Remove roast from broth to a cutting board and shred with forks. (Roast should be tender and pull apart easily). Keep warm.

Remove bay leaf, and skim as much fat from juice as possible. Pour evenly into individual small, shallow bowls or cups for dipping. Make sandwiches by placing shredded beef on buns, and serve immediately with juice for dipping.

*Allow enough time to prepare this recipe.

**If you don't have a crockpot/slowcooker, you can follow the same directions and place in a 300 degree oven for the same amount of time.

EASY MAC & CHEESE 

8 oz.  elbow macaroni
1 (10-ounce) package chopped broccoli
3 Tbsp. butter
3 Tbsp. flour
2 cups milk
1 (8 oz.) Velveeta cheese, cubed
1/8 tsp. pepper
1/2 tsp. salt

Bring a large pot of water to a boil. Cook pasta for 3-4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 5 to 6 minutes more.  Drain and put back in the pot.

Melt butter over medium-low heat in a medium sauce pan. Blend in flour and salt stirring constantly until mixture is smooth and bubbly. Cook for 1 minute. Remove from heat and slowly add small amounts of milk, stirring constantly to make a smooth paste, Return to heat and stir in remaining milk. When mixture thickens, add cheese and pepper. Stir until cheese is melted through. Pour cheese over cooked macaroni and stir well.