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est.1997

Updated May 14,  2016

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         Beef and Noodles
         From the kitchen of Carolyn Langdale

024

Ingredients and instructions for the roast part of this recipe.

Ingredients:
4 - 6 lb
Boneless Chuck Roast
(don't skimp on the quality of the meat, it will most likely determine the outcome of this entire meal)

Approx 3 cups of water
One Medium Yellow Onion

Four to Six Beef bouillon cubes

Instructions:
Place Roast in a large baking pan
chop and spread onion around the roast.
A
dd approx 3 cups water, bouillon cubes, 
s
alt and pepper to taste.
Cover with lid or tin foil.
Place in oven at 350 for 2 hours then turn down to 200 for 2 hours


Ingredients and instructions for the noodles part of this recipe.








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