*RECIPES for the WEEK 10/12 HAVE A GREAT WEEKEND

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Slow Cooker Italian Beef for Sandwiches - 10 servings Rump Roast is cooked with Italian Salad Dressing and Seasonings until tender enough to shred with a fork. Prep: 15 minutes Cook: 12 hours 3 cups water 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon onion salt 1 teaspoon dried parsley 1 teaspoon garlic powder, homemade 1 bay leaf .7 ounce Lucy's Italian-style salad dressing 1 (5 pound) rump roast Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on

Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork. Slow-Cooker Yankee Bean Pot - 8 Servings 1 pound dried navy beans 1 teaspoon Oilve oil 2 each medium onions 4 ounces bacon w/out sugar 6 cloves garlic 1 teaspoon dried thyme leaves Pinch of crushed red pepper 1/4 cup honey 1/4 cup SCD ketchup 2 tablespoons SCD Worcestershire sauce 1 tablespoon dry mustard 1/2 pound ham hock or omit 3 cups boiling water 2 each bay leaves 1-2 tablespoons cider vinegar Hot sauce 'McIlhenny Company Tabasco Brand Pepper Sauce' 1/4 teaspoon salt Freshly ground pepper Place beans in a large bowl and cover with cold water. Let soak for at least 8 hours or overnight. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain and rinse beans. Place in a slow cooker. Heat oil in a large nonstick skillet over medium-high heat. Add onions and bacon; cook, stirring often, until onions are softened and light golden, about 5 minutes. Add garlic, thyme and crushed red pepper; cook, stirring, for 1 minute more. Add to the beans. Add honey, ketchup, Worcestershire [ http://www.scdiet.net/sue & tonyas.htm ] and mustard to the beans; stir to combine. Bury ham hock (or neck bones or turkey wings), if using, in the beans. Add boiling water and top with bay leaves. Cover and cook until the beans are tender, about 4 1/4 hours on high or

about 11 hours on low. Remove the bay leaves and bones. Season with vinegar, hot sauce, salt and pepper. Serve hot. Slow Cooker Italian Beef for Sandwiches - 10 Servings Rump roast is cooked with Italian salad dressing mix and seasonings until it is tender enough to shred with a fork. Presented by: Prep: 15 min Cook: 12 hr min Printer-friendly Page 3x5 Recipe Card 4x6 Recipe Card NUTRITIONAL INFORMATION 1 serving:

Calories 317; Carbohydrates 1g; Cholesterol 100mg; Fat 16g; Sodium 756mg INGREDIENTS 3 cups water 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon onion salt 1 teaspoon dried parsley 1 teaspoon garlic powder 1 bay leaf 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (5 pound) rump roast DIRECTIONS Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork. ________________________________________Loving Care Grammy Gay CD-1994,SCD-1997 Put my address in your address book. Grammy_Bauer@... [pecanbread] *My Web Site: http://www.SCDiet.net/ hebegb70@... Support Group*Put in Subject: SCDiet SCD Pals or help.*** Or I may not see your post to me. SCD™ Support Groups: http://www.breakingtheviciouscycle.info/support/support.htm ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SCD Store:http://www.scdiet.com/store/index.html Chalmers*LIST OF SCD FOODS: E-mail to scdiet@... SCDiet.com will provide this at no charge. In the subject put CARD REQUEST Give your name and address to get it snail mail.

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