• 2 (10.5 ounce) cans condensed cream of mushroom soup

• 1 ¼ cups water

• 1 (1 ounce) package dry onion soup mix

• 5 ½ pounds pot roast

• Directions

  1. Mix condensed soup, water, and dry onion soup mix in a slow cooker. Place pot roast in the slow cooker and coat with soup mixture.

      

  2. Cook on Low for 8 to 9 hours or High for 3 to 4 hours.

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• Food & Dining

Country Ribs

2 (16 ounce) zesty Italian dressing

6 pounds boneless country style ribs

pepper

Marinate ribs overnight in dressing in a covered container. Place ribs in baking pan, season with pepper to taste, and cover with heavy duty foil. Bake at 325 degrees for 1-1/2 hours or until done. 

• Food & Dining

Wine Jelly

3 cups sugar

1 3/4 cups fruit wine

3 ounces liquid fruit pectin

paraffin

In a 2 quart bowl, combine sugar and wine. Cover and cook at high (in microwave) for 8-10 minutes or until mixture boils. Cook 1 minute more. At once, stir in fruit pectin and mix well. Skim off foam if necessary. Pour quickly into hot scalded wine glasses with a metal spoon in each glass to prevent glass from breaking. Fill to within 1 inch. Pour hot paraffin on top to seal. Makes 4 cups of jelly. 

• Food & Dining

Cannon Balls

1 pound hot sausage

1 pound grated cheddar cheese

2 cups Bisquick

Crumble and fry sausage, drain well. Combine sausage, Bisquick and cheese. Mix well and form into walnut size balls. Place on ungreased cookie sheet. Bake at 350 degrees for 10-15 minutes.