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Good Gravy Pot Roast

----- Original Message ----- 
From: anthony
Sent: Thursday, July 29, 2010 10:20 PM
Subject: Good gravy pot roast

> Hi. I have been looking for the recipe, good gravy pot roast. My 
> grandmother used to make it. She is gone and we can't find the recipe. 
> Only know the name.              Thank you,Anthony

Hello Anthony,

The below recipe has that name. If that's not it, then I need more information about the recipe.


Good Gravy Pot Roast


3/4 cup all-purpose flour
1 (3 1/2 pound) boneless beef roast
3 Tablespoons vegetable oil
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
1 (1 ounce) envelope onion recipe soup mix
1 1/2 cups water
Hot cooked mashed potatoes


1. Place flour in a large bowl or plastic bag. Add roast; dredge or shake to coat.
2. Brown roast on all sides in hot oil in a Dutch oven; drain.
3. In a bowl, combine soups, soup mix and water, mix well. Pour mixture over 
roast in Dutch oven.
4. Cover and bake at 325 degrees F for 3 to 3 1/2 hours or until very tender.
5. Serve pot roast and gravy with mashed potatoes if desired. 

Shrimp Salad

----- Original Message ----- 
From: bobby 
Sent: Monday, August 02, 2010 2:51 AM
Subject: Shrimp Salad


It's me again.  I am looking for a shrimp recipe that my wife used to make. 
She grew up in New York state.  She called this "Shrimp Salad".  It was made 
with elbow macaroni, boiled shrimp, mayo, and I think, some onions, pickles, 
salt and pepper to taste, and I don't know what else.  I tried making this 
putting in what I thought it had, but it just was not the same.  I found lots 
of Shrimp Salad recipes, but I did not find any made with elbow macaroni. 
Any help would be appreciated.



Hi Bobby,

I found lots of recipes. Over 200. I had to narrow it down by specifying only those with mayonnaise, but that still left a lot of recipes. Thing is, most shrimp salad recipes call for those little "baby" canned shrimp rather than fresh boiled shrimp. Your wife may have substituted. See below for a sampling.


Shrimp  Salad

3 c. cooked macaroni
1 can drained shrimp
1 c. diced celery
1/2 sm. diced onion
3 hard boiled eggs, chopped
1/2 c. diced olives
1/2 c. fresh peas

Mix together and dress with dressing.

1/3 c. mayonnaise
1/3 c. catsup
1/3 c. French dressing

Shrimp  Macaroni  Salad

3 c. cooked macaroni
1 (6 oz.) can sm. shrimp, drained
1 (15 oz.) can chopped black olives
1/2 c. chopped celery
1 sm. jar chopped pimentos
1 c. mayonnaise (or less according to taste)

Mix all the ingredients above with mayonnaise (or salad dressing). 
Salt and pepper according to taste. 
Shrimp  Salad

1/2 c. cooked macaroni
4 to 6 oz. med. deveined shrimp
1 tbsp. mayonnaise 

*Add any fresh vegetable of your choice - pickles, onions, olives, etc. 
Mix ingredients together and refrigerate for 4 to 6 hours.  

Serve on bed of lettuce with fresh tomatoes as garnish.
Macaroni  And  Shrimp  Salad

8 oz. macaroni, cooked
6 hard boiled eggs, chopped
1/2 c. celery, chopped fine
1 c. carrots, grated
1 1/2 lbs. cold cooked shrimp
Enough mayonnaise to make quite moist

Mix all ingredients together and refrigerate several hours. 
Shrimp  Salad

1 box  macaroni, cooked, drained and cooled
1 bag shrimp
3 chopped boiled eggs
1/4 c. celery, chopped fine
1/4 c. onion, chopped fine
Sweet pickle, chopped
Cubed cheddar cheese
1/2 c. Miracle Whip
1/2 c. mayonnaise
Green peas; optional

Mix and refrigerate. 
Shrimp  Salad

1 can lg. size shrimp, deveined
1/2 c. chopped celery
1 tbsp. chopped onion
2 tsp. lemon juice
1/2 c. mayonnaise
1 pkg. sm. elbow macaroni, cooked

Mix together and happy eating! 

3 Day Buns

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3  Day  Buns

First day at noon dissolve 1 cake yeast in 1 cup warm water.  In evening stir thick with flour. 
The second morning add: 1/2 c. shortening 1 c. sugar Dash of salt Enough flour to handle  
At noon knead. 
In evening form dough in buns on greased cookie sheet (make buns no bigger than an egg). 
Third day in morning bake at 400 degrees until golden brown. 
Three  Day  Buns

1 yeast cake mix
1/2 c. lukewarm water
1 c. sugar
1/2 c. lard
1/2 tsp. salt
2 c. warm water

1ST DAY:  Soak 1 yeast cake mix in 1/2 cup lukewarm water (at night). 
2ND DAY:  Mix together sugar, lard, salt and 2 cups warm water.  Add yeast and enough flour 
to mix a very soft dough.  Let rise until gets top of bowl.  Knead down and put into big ball. 
Let rise to top of bowl again and knead down.  Let rise and then before you go to be mold 
into buns. Let rise overnight.
3RD DAY:  Bake in morning in hot oven, 400 to 425 degrees.  Bake until golden brown and until 
white spots.  Use 4 to 5 cookie sheets. 

Bread and Butter Pickles

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Old-Fashioned  Bread  And  Butter  Pickles

4 qt. thinly sliced unpared cucumbers
6 med. white onions, thinly sliced
3 cloves garlic, crushed (or to taste)
1 sweet green pepper
1 sweet red pepper or 1 (4 oz.) jar pimento
1/3 c. coarse salt
3 c. white vinegar
5 c. sugar
2 tbsp. mustard seed
1 1/2 tsp. celery seed
1 1/2 tsp. turmeric

Combine vegetables, garlic, salt.  Cover with ice cubes and mix thoroughly. 
Let stand 3 hours.  Drain well.  Combine remaining ingredients.  Mix with 
cucumbers in large kettle.  Bring just to boil.  Seal at once in hot sterilized 
jars. Process in boiling water bath for 10 minutes. Makes 8 pints. 
Bread  And  Butter  Sliced  Pickles

4 qts. (about 6 lbs.) medium-sized cucumbers, sliced
1 1/2 c. (about 1 lb.) sm. white onions, sliced
2 lg. garlic cloves
1/3 c. salt
2 qts. ice, crushed or cubes
4 1/2 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. white vinegar

Scrub cucumbers thoroughly with a vegetable brush.  Drain on rack.  Slice unpeeled 
cucumbers into 1/8 inch to 1/4 inch slices.  Discard ends.  Add onions and garlic. 
Add salt and mix thoroughly.  Cover with crushed ice or ice cubes and let stand 3 hours. 
Drain thoroughly.  Remove garlic cloves.  Sterilize 7 pint-sized canning jars. 
Combine sugar, spices and vinegar.  Heat to just boiling.  Add drained cucumber and 
onion slices and heat 5 minutes.  Pack hot pickles loosely into hot jars and cover with 
hot liquid to 1/2 inch from top.  Remove air bubbles.  Wipe jar rims.  Adjust lids. 
Process 10 minutes in a boiling water bath. 
NOTE:  Sugar may be reduced to 4 cups if a less sweet pickle is desired. 
Bread  And  Butter  Pickles

25 med. cucumbers
8 lg. onions
2 lg. peppers
1/2 c. salt
5 c. vinegar
5 c. sugar
2 tbsp. mustard seed
1 tbsp. turmeric
1/2 tsp. cloves (optional)

Slice cucumbers - let set 3 hours.  Drain cucumbers.  In large pot combine onion, 
seasonings, peppers, vinegar and sugar.  When this comes to full boil add cucumbers. 
Let come to boil then put in jars and seal.
Bread  And  Butter  Pickles

8 onions, sliced
4 qts. cucumbers
3 c. vinegar
3 c. sugar
1 tbsp. mustard seed
1 tbsp. celery seed
4 tbsp. salt
3 tbsp. pickling spice

Let liquid get hot, pour in onions and cucumbers and let come to a full, rolling boil. 
Put in hot, sterilized jars while boiling.  Yield: 8 pints. 

Chicago Italian Beef Sandwiches

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Homemade Italian Beef

Chicago Italian beef sandwiches

Italian Beef Sandwich

Italian Beef Sandwiches

Use top round (sirloin roast is also good) good fat cap - 4 to 6 lbs Cut in half to fit 
roasting pan place fat on bottom Use water or beef broth to top of meet Garlic Powder 
(cover top of meat then a little more) Oregano (cover top of meet then cover again) 
Some salt and pepper Cover - bake for 2 to 3 hrs @ 350 Take out of oven and cool with 
1 qt. ice water (pour in pan over meet) Remove meat, slice w/ slicer (thin) Place in the 
juice/broth and simmer for 1/2-1 hr or more Serve on Italian bread (dip bread in juice, 
"juicy beef") Roasted bell peppers & Gardiner (hot or mild) optional

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