The Best Mexican Beef Casserole & No-Bake Peanut Butter Bars

Barbecued Roast

2 – 3 pound roast
2 Tbsp. lemon juice
3 Tbsp. Worcestershire sauce
1 cup water
2 Tbsp. mustard
1/2 cup chopped onion
2 Tbsp. vinegar
1 cup ketchup
1/3 cup brown sugar
Salt & pepper to taste

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Preheat oven to 350 degrees. Place roast on bottom of roasting pan. Combine all ingredients and pour over roast. Bake for 3-4 hours or until roast pulls apart easily with a fork. Remove roast from pan, fork apart the meat into smaller chunks. Add meat back into BBQ sauce and mix well. Serve barbecued roast on hoagie or hamburger buns.

Coleslaw

1 bag coleslaw mix
1 cucumber, peeled and diced
1 green pepper, diced (optional)
1/2 red or white onion, diced
1 cup celery, diced
1 8 oz. package ring macaroni, cooked
3/4 cup sugar
1 1/2 cups mayonnaise
1 tsp. apple cider vinegar
Salt & pepper, to taste

In a large bowl, mix together the coleslaw mix, cucumber, green pepper, onion, celery and macaroni. Set aside. In a small bowl, stir together the sugar, mayonnaise, vinegar, and salt and pepper to taste. Stir the dressing into the vegetables to blend flavors. Refrigerate

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 HOSTED BY

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Laverne Diede
Rhonda Fitterer

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