REC: Slow-cooked Beast

In article <[email hidden]>,

aem said:

6 lb. beast rump roast
6 cans condensed cream of mushroom soup
6 TB dry onion soup mix

Place in crockpot. Cook on High for 6 hours. Post to rfc about
unappreciative relatives and their unruly kids who wouldn't eat it.
-aem

Sorry but that sounds _unbearably_ salty! :-(
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

6 lb. beast rump roast
6 cans condensed cream of mushroom soup
6 TB dry onion soup mix

Place in crockpot. Cook on High for 6 hours. Post to rfc about
unappreciative relatives and their unruly kids who wouldn't eat it.
-aem

Thanks, but I'll pass on it. Sounds horrid.

Eewwww!

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

6 lb. beast rump roast
6 cans condensed cream of mushroom soup
6 TB dry onion soup mix

Place in crockpot. Cook on High for 6 hours. Post to rfc about
unappreciative relatives and their unruly kids who wouldn't eat it.
-aem

CHI-MUM said:

Eewwww!

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

6 lb. beast rump roast
6 cans condensed cream of mushroom soup
6 TB dry onion soup mix

Place in crockpot. Cook on High for 6 hours. Post to rfc about
unappreciative relatives and their unruly kids who wouldn't eat it.
-aem

Geez folks, it was a joke! In honor of the Day of the Beast and
nodding to the other threads on canned soups. Gimme a break.....
-aem

aem said:

6 lb. beast rump roast
6 cans condensed cream of mushroom soup
6 TB dry onion soup mix

Place in crockpot. Cook on High for 6 hours. Post to rfc about
unappreciative relatives and their unruly kids who wouldn't eat it.
-aem

Sounds beastly!
;-)

maxine in ri

"aem" <[email hidden]> wrote in news:1149695433.565353.313490
@h76g2000cwa.googlegroups.com:

Quoted message said:

CHI-MUM said:

Eewwww!

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

6 lb. beast rump roast
6 cans condensed cream of mushroom soup
6 TB dry onion soup mix

Place in crockpot. Cook on High for 6 hours. Post to rfc about
unappreciative relatives and their unruly kids who wouldn't eat it.
-aem

Geez folks, it was a joke! In honor of the Day of the Beast and
nodding to the other threads on canned soups. Gimme a break.....
-aem

aem,

Oh well! It's kinda close to pot roast I make. I only use three pounds of
bottom round with 2 cans condensed cream of mushroom soup and one
envelope onion soup mix and tbsp water mixed together, then poured over
meat and then all wrapped up tight in foil and cook at 300 F. for 4
hours. Tastes like Mom used to make (somehow). Leftover meat is shredded
for next day, covered in Hunt's Hickory and Brown Sugar BBQ sauce and
slapped on rolls for shredded beef sandwiches.

Your post actually energized me to go buy another bottom round today.
It's been months.

Andy
No shame

"Andy" <q> wrote

Quoted message said:

Your post actually energized me to go buy another bottom round today.
It's been months.

The weather's right for pot roast, too bad I didn't think of that
sooner. I'm making stuffed peppers.

nancy

"Nancy Young" <[email hidden]> wrote in news:e670oo$lhp$1
@news.monmouth.com:

Quoted message said:

"Andy" <q> wrote

Quoted message said:

Your post actually energized me to go buy another bottom round today.
It's been months.

The weather's right for pot roast, too bad I didn't think of that
sooner. I'm making stuffed peppers.

nancy

nancy,

That's funny! I also got two large green bell peppers and plenty of
goodies. Hadnt thought of stuffed peppers. The weather's right for those
too! (smile) Have your recipe handy, that I can work from?

Andy

"Andy" <q> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

"Andy" <q> wrote

Quoted message said:

Your post actually energized me to go buy another bottom round today.
It's been months.

The weather's right for pot roast, too bad I didn't think of that
sooner. I'm making stuffed peppers.

Quoted message said:

That's funny! I also got two large green bell peppers and plenty of
goodies. Hadnt thought of stuffed peppers. The weather's right for those
too! (smile) Have your recipe handy, that I can work from?

This is how I like to make them:
5 to 6 medium green peppers
3/4 cup uncooked brown rice (prepare as directed)
1 pound lean ground beef (I like mixed meat)
1 medium onion, chopped
1 or 2 cans tomato sauce
1/4 teaspoon dried basil, thyme & oregano

1/2 teaspoon salt
Pepper to taste
1/2 teaspoon beef boullion or some beef base

Remove tops and seeds from peppers. In a large kettle, bring water
to a boil, cook peppers for 5 minutes. Remove and drain. In a skillet,
brown beef and onion. Drain. Add tomato sauce, herbs, salt and pepper,
cook
5 minutes. Stir in rice. Stuff peppers with the rice mixture.
Place upright in a shallow baking dish or casserole. I save

some tomato sauce to pour over the top. Bake at
375 for 15-20 minutes.

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

6 lb. beast rump roast
6 cans condensed cream of mushroom soup
6 TB dry onion soup mix

Place in crockpot. Cook on High for 6 hours. Post to rfc about
unappreciative relatives and their unruly kids who wouldn't eat it.
-aem

Yes, but at what temperature? No, wait! Don't tell me! At 555 degrees,
right?

And I can't even GUESS the size of the crockpot.

Have your recipe handy, that I can work from?

Quoted message said:

This is how I like to make them:

<clipped and saved>

nancy,

I'll have to do some math but I have all that stuff! Only the two jumbo
green bells.

Much appreciated! Sounds great!

All the best,

Andy

"Mordechai Housman" <[email hidden]> wrote in message
news:lsEhg.5169$LN1.4183@trndny01...

Quoted message said:

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

6 lb. beast rump roast
6 cans condensed cream of mushroom soup
6 TB dry onion soup mix

Place in crockpot. Cook on High for 6 hours. Post to rfc about
unappreciative relatives and their unruly kids who wouldn't eat it.
-aem

Yes, but at what temperature? No, wait! Don't tell me! At 555 degrees,
right?

And I can't even GUESS the size of the crockpot.

The new oblong crockpots will take a 6# roast. Mine has a low and high, and
I believe a keep-warm.
I've heard that the new ones when placed on high are a little higher
temperature; perhaps that's because they are largerand need the extra heat,
but I don't know.
Dee Dee

"Nancy Young" <[email hidden]> wrote in news:e6730j$mgd$1
@news.monmouth.com:

Quoted message said:

"Andy" <q> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

"Andy" <q> wrote

> Your post actually energized me to go buy another bottom round

today.

Quoted message said:

Quoted message said:

Quoted message said:

> It's been months.

The weather's right for pot roast, too bad I didn't think of that
sooner. I'm making stuffed peppers.

Quoted message said:

That's funny! I also got two large green bell peppers and plenty of
goodies. Hadnt thought of stuffed peppers. The weather's right for

those

Quoted message said:

Quoted message said:

too! (smile) Have your recipe handy, that I can work from?

This is how I like to make them:
5 to 6 medium green peppers
3/4 cup uncooked brown rice (prepare as directed)
1 pound lean ground beef (I like mixed meat)
1 medium onion, chopped
1 or 2 cans tomato sauce
1/4 teaspoon dried basil, thyme & oregano

1/2 teaspoon salt
Pepper to taste
1/2 teaspoon beef boullion or some beef base

Remove tops and seeds from peppers. In a large kettle, bring water
to a boil, cook peppers for 5 minutes. Remove and drain. In a

skillet,

Quoted message said:

brown beef and onion. Drain. Add tomato sauce, herbs, salt and

pepper,

Quoted message said:

cook
5 minutes. Stir in rice. Stuff peppers with the rice mixture.
Place upright in a shallow baking dish or casserole. I save

some tomato sauce to pour over the top. Bake at
375 for 15-20 minutes.

OK nancy,

I'm cooking along. The burger and onions are cooking, the rice is
cooking, the peppers are waiting, the oven is preheating...

Andy

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

"Nancy Young" <[email hidden]> wrote in news:e6730j$mgd$1
@news.monmouth.com:

Quoted message said:

"Andy" <q> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

> "Andy" <q> wrote
>
>> Your post actually energized me to go buy another bottom round

today.

Quoted message said:

Quoted message said:

>> It's been months.
>
> The weather's right for pot roast, too bad I didn't think of that
> sooner. I'm making stuffed peppers.

Quoted message said:

That's funny! I also got two large green bell peppers and plenty of
goodies. Hadnt thought of stuffed peppers. The weather's right for

those

Quoted message said:

Quoted message said:

too! (smile) Have your recipe handy, that I can work from?

This is how I like to make them:
5 to 6 medium green peppers
3/4 cup uncooked brown rice (prepare as directed)
1 pound lean ground beef (I like mixed meat)
1 medium onion, chopped
1 or 2 cans tomato sauce
1/4 teaspoon dried basil, thyme & oregano

1/2 teaspoon salt
Pepper to taste
1/2 teaspoon beef boullion or some beef base

Remove tops and seeds from peppers. In a large kettle, bring water
to a boil, cook peppers for 5 minutes. Remove and drain. In a

skillet,

Quoted message said:

brown beef and onion. Drain. Add tomato sauce, herbs, salt and

pepper,

Quoted message said:

cook
5 minutes. Stir in rice. Stuff peppers with the rice mixture.
Place upright in a shallow baking dish or casserole. I save

some tomato sauce to pour over the top. Bake at
375 for 15-20 minutes.

OK nancy,

I'm cooking along. The burger and onions are cooking, the rice is
cooking, the peppers are waiting, the oven is preheating...

Andy

I wish I had a computer near my kitchen. I think I'd need wireless. So far
that's too daunting for me.
Dee Dee

Andy <q> wrote in news:[email hidden]:

Quoted message said:

OK nancy,

I'm cooking along. The burger and onions are cooking, the rice is
cooking, the peppers are waiting, the oven is preheating...

Andy

nancy,

And I'm eating! Here's the short progression. I DIDN'T have tomato sauce
so I subbed medium salsa. Thanks again. Never would've dawned on me.

http://i5.www.tinypic.com/121ap2h.jpg

Andy

"Dee Randall" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I wish I had a computer near my kitchen. I think I'd need wireless.
So far that's too daunting for me.
Dee Dee

Dee Dee

A wireless laptop is the best. It is confusing to set up and when things
go wrong, pinpointing the problem left me aggrevated at times.

With dual La-Z-Boy swivel/recline/rocking chairs, bose sound and
ipod/sirius satellite radio, TV, fireplace and the other half of the
kitchen, it's definitely "THE ROOM" of the house. Unless a woman is
present, I hate going to bed. 😉

All the best,

Andy

"Andy" <q> wrote

Quoted message said:

And I'm eating! Here's the short progression. I DIDN'T have tomato sauce
so I subbed medium salsa. Thanks again. Never would've dawned on me.

http://i5.www.tinypic.com/121ap2h.jpg

I didn't get to see the picture, I'll try again later. I hope it
turned out well. I make them a little differently every time,
salsa sounds great to me. I have tomatoes with jalapenos,
I'm adding them this time.

Right now I'm having issues with my brown rice, it'll be okay.
Getting used to my new stove.

Funny, I was kind of laughing to myself in the store, I just wanted
green peppers. Your average everyday green peppers. Well,
the ones they had are just enormous. Huge. I can only fit three
in the baking pan along with one smaller (normal) sized one I
already had on hand.

nancy

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I wish I had a computer near my kitchen. I think I'd need wireless.
So far that's too daunting for me.
Dee Dee

Dee Dee

A wireless laptop is the best. It is confusing to set up and when things
go wrong, pinpointing the problem left me aggrevated at times.

With dual La-Z-Boy swivel/recline/rocking chairs, bose sound and
ipod/sirius satellite radio, TV, fireplace and the other half of the
kitchen, it's definitely "THE ROOM" of the house. Unless a woman is
present, I hate going to bed. 😉

All the best,

Andy

Get yourself a Tempurpedic; then a woman won't matter a whit. Cost
effective. ;-))
Dee Dee

"Nancy Young" <[email hidden]> wrote in news:e67ff4$scs$1
@news.monmouth.com:

Quoted message said:

I didn't get to see the picture, I'll try again later. I hope it
turned out well. I make them a little differently every time,
salsa sounds great to me. I have tomatoes with jalapenos,
I'm adding them this time.

Right now I'm having issues with my brown rice, it'll be okay.
Getting used to my new stove.

Funny, I was kind of laughing to myself in the store, I just wanted
green peppers. Your average everyday green peppers. Well,
the ones they had are just enormous. Huge. I can only fit three
in the baking pan along with one smaller (normal) sized one I
already had on hand.

nancy

nancy,

This represents my first ever batch of stuffed peppers! Wish I could have
shared with you and yours for your suggestion and recipe!

Here's the correct link:

Quoted message said:

http://www.tinypic.com/121ap2h.jpg (sorry!)

I cheated and used TJ's frozen organic brown rice packet. Microwave for
three minutes. Cool for three minutes (2 cups).

Those jumbo bell peppers are nice! Hope yours turn out great!

All the best,

Andy