Thursday, April 8, 2010

3 Packet Pot Roast and Creamed Spinach

3 Packet Pot Roast
3 lb. beef roast
1 envelope ranch salad dressing mix
1 envelope brown gravy mix
1 envelope Italian dressing mix
1/2 cup water
Pour water into crockpot. Place roast in crockpot. Mix contents of all 3 envelopes and sprinkle over roast. Cover; cook on Low for 6 to 7 hours or until roast is cooked through.

Creamed Spinach
5 Tbsp. Margarine, divided
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1 dash ground nutmeg
1 cup half and half cream
4 oz. cream cheese
1 sm. Onion, minced
3 cloves garlic, minced
(2) 10 oz. pkgs. frozen chopped spinach , thawed
1/4 cup water
1/4 cup grated Parmesan cheese

In a 2-quart saucepan over medium-low heat, melt 3 Tbsp. butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese. Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside. In a skillet over medium-high heat, cook onions and garlic in remaining 2 Tbsp. butter until transparent; stir spinach and water into pan. Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes. Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout. Remove from heat; fold in Parmesan

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  1. Sounds delicious! Thanks for sharing.

  2. This is such an unusual recipe. I can't wait to try both of them. I love all the ingredients. Thanks for sharing. Doylene

  3. I LOVE creamed spinach, haven't made it in forever, now I think I'll do it this weekend, thank you :)