Nancy's Turkey Pot Pie

• ¼ cup all-purpose flour
•  2 teaspoons onion powder
• 1/2 teaspoon ground black pepper
• 1 cup of cubed cooked turkey
• 1/4 cup butter
• 2 teaspoons dried parsley
• 4 cups cold water
• 2 Tablespoons chicken bouillon powder
• 2 medium potatoes, peeled and diced
• 1 15 oz. can peas and carrots
• 2 refrigerated pie crusts
• Egg white

1. Cut one of the pie crusts in half and press bottom half of pie into dishes.   I am using apple bakers, so the dough is pressed rather irregularly.  But you could use any oven proof dish.
2. Dock with a fork and bake for 10 minutes at 425 degrees.
3. Remove from the oven and set aside.
4. Meanwhile, microwave 2 medium potatoes for 6 minutes.  Be sure to poke holes in them so they don’t explode in the microwave. Let sit in the oven 2 minutes.
5. Drain one 15 ounce  can of peas and carrots.

1. Melt butter in saucepan. 
2. Add onion powder to butter and stir.
3. Add pepper and flour and stir.
4. Stir in the bouillon powder and water gradually.
5. Add parsley flakes.
6. Stir until thickened.
7. Peel and dice the potatoes.
8. In a mixing bowl, mix potatoes with the drained can of peas and carrots

1. Add the sauce and stir.
2. Pour into the baked pie shells.
3. Cut the other unbaked pie crust in half and form over the top of the pot pie.  This will be very rustic looking because I used apple bakers.

1. Brush with egg white.
2. Dock with fork.
3. Bake on a cookie pizza pan or cookie sheet at 425 degrees for about 50 minutes.  You may have to cover the edges with foil so to prevent the crust from burning.
4. Serve and enjoy.

Honey Mustard Bacon and Provolone Sandwiches

For 2 sandwiches:

• 8 slices bacon
• 4 slices 12 grain bread
• non-stick cooking spray
• 4 slices provolone
• 2 slices red onion, chopped
• 1 teaspoon mustard
• 2 teaspoons honey
• 2 teaspoons Hellman's Light Mayonnaise
• Dash pepper

1. In microwave, cook 8 slices of bacon for each sandwich on paper towels.  
2. Spray both sides of 12 grain bread with non stick spray and toast both sides on foil under broiler.
3. Place a slice of provolone on each bread slice, chopped a couple of slices of red onion and sprinkle on the cheese.  Brown under the broiler.

1. Make honey mustard sauce by mixing 1 teaspoon mustard, 2 teaspoons of honey, and two teaspoons of Hellman's light mayonnaise.  
2. Sprinkle with a dash a pepper.
3. Spread honey mustard mixture over the on each piece of bread.

1. Assemble sandwich by putting bacon on one side and sliced grape tomatoes on the other.  You could also add lettuce, but I didn't have any.  No time to go to the store before the game.

1. Assemble sandwich halves, cut and Assemble enjoy!  

Nancy's No Fear Turkey

• 23 lb. turkey
• 1 lb. container of salt
• 1 cup sugar
• enough cold water to fill sink
• 1 stick butter
• ½ small container of poultry seasoning
• ½ teaspoon of pepper
• large roll of aluminum foil
• a rectangular roaster that has a v-rack..
• a cooler or sink suitable sized to hold turkey for brining

To make a really good turkey, there are several things that are necessary.  First of all start with a big bird.  They provide the most white breast meat and also the most tender meat.  It is not necessary, nor even desirable to buy a pre-basted turkey and in fact, if you do so, this brining process would make it too salty.  Using this method, frequent basting is not necessary. 

For an evening dinner. start process about 24 hours before dinner time.

Sanitize cooler or sink and surrounding area by washing out with antibacterial dish soap, including the sink stopper on both sides.

Then douse a paper towel with rubbing alcohol and wipe down cooler or sink.

Rinse with water, using sprayer.

1. Start thawing turkey in the plastic wrap in which it was sold.
2. Place stopper and turkey in cooler or sink.  Run enough cold water to cover turkey.
3. Several hours later, drain cooler or sink and remove turkey from its wrapper.  Remove inner items (giblets and neck) by running as much water over them that is necessary in order to loosen them for removal.    We do not use these items in our family, but if you do, now store them in the fridge until you are ready to do what you normally do with them.  For people like me, we just discard them.
4. Once turkey is free of these items, rinse out cooler sink and replace the stopper.

Brining the turkey:

1. Now place turkey in cooler or sink and fill with cold water.
2. Add a 1 pound container of table salt and a cup of sugar.  This sugar will not turn the bird sweet.   It only serves as a browning agent.  Stir this mixture around the turkey.  This brining process will help the turkey maintain its moisture and really is a necessary part to make a really good turkey.  Continue to add ice to it as necessary so that the turkey doesn’t  become room temperature.  It is better if the turkey is not completely thawed rather than completely thawed.  You can set an alarm to get up and add ice to it several times during the night.  Cover with aluminum foil to help retain coldness in sink.
3. Continue this cold water bath until about 9:30 the next morning.  Prepare bird for oven

Do Not Stuff:

1. Drain water from around and inside the turkey.
2. Do not stuff the cavity with stuffing.  This allows more heat to quickly penetrate the inner cavity and will promote more even cooking of the bird.  Some authorities say that stuffing the inner cavity is somewhat dangerous, and I know many people have done it for years with no ill effects, but I am not willing to take a chance.

Preparing the bird:

1. Rub inner cavity of bird with butter.  Rub outside of bird all over with butter.  It is important that the butter be solid and not melted to start.  The solid state of the cold butter will enhance the browning ability of the bird.
2. Then rub poultry season all over the bird, inside and out.
3. Sprinkle pepper all over the outside of the bird.
4. Spray roasting pan and rack with non stick cooking spray.
5. Place bird on a V-rack in the roasting pan.
6. Tuck wings back into legs so that it fits compactly into the bird.

Readying the oven:

1. Move lower oven rack to bottom of oven.  Remove top rack to make room for the height of the bird.
2. This step seems unlikely to some people, but it works.  Turn oven to 500 degrees.
3. Do not use a meat thermometer at this point.  It will melt it.

Browning the bird:

1. Place turkey in roaster in oven uncovered.  This process will promote more even browning and sealing in the moisture.
2. Set timer for 25 minutes. While you are waiting for the turkey to brown, it is a good time to sanitize your cooler or sink again.
3. Remove roaster from oven.

Slow Roasting Phase:

1. Place a doubled  triangle of folded foil over the breast area.

1. Then cover with a large tent of foil over the roaster.
2. Turn oven down to 325 degrees.
3. Roast for about 6 hours.  Check with meat thermometer in the breast.  Be sure to stick the thermometer down all the way.  It should reach 160 degrees internal temperature.
4. When done, remove from oven and let rest on counter on the roasting rack while rest of dinner finishes cooking.  Leave the foil cover on to retain heat and moisture.
5. About an hour later carve the turkey and place on serving platter.
6. You can use the drippings on the bottom of the pan to make gravy if you wish. 

Nancy's Rainbow Tossed Pasta Salad

Ingredients:

• (1-pound) package CREAMETTE RAINBOW TWIRLS
• about 20 grape tomatoes,
• ½ cup diced orange pepper
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1 diced cucumber (leave skin on)
• ½ cup dice orange bell pepper
• 1 can whole pitted black olives sliced in half
• ½ cup chopped red onion, soaked in cold water, then drained and patted dry

Dressing:

• 1 cup olive oil
• 4 tablespoons vinegar
• 2 teaspoon seasoned salt
• 1/2 teaspoon coarse ground pepper
• 1/2 teaspoon paprika
• ½ cup Olive Garden dressing

Prepare CREAMETTE RAINBOW TWIRLS according to package directions. Drain. Add tomatoes, peppers, cucumber, ripe olives, celery and onion. Blend olive oil, vinegar, seasoned salt, pepper, paprika, and Olive Garden dressing . Toss dressing with salad mixture. Cover and chill. Before serving toss gently.

Nancy's Foccacia Sandwich

• 1 loaf cheese covered focaccia
• 1 8 oz. package thin sliced ham
• 1 8 oz. package thin sliced chicken
• 1 8 oz. provolone
• 1 small jar pesto sauce

1. Slice the focaccia horizontally.
2. Spread the cut side of the base with pesto sauce.
3. Arrange the chicken on top of the pesto.
4. Arrange the ham on top of the chicken.
5. Arrange the provolone on top of the ham.
6. Place the top of the loaf on the provolone.
7. Wrap the large sandwich completely in aluminum foil.
8. Place on an aluminum cookie sheet.
9. Bake at 350 degrees for one hour.
10. Remove the aluminum foil.
11. Slice into 8 wedges.
12. Serve and enjoy.

Nancy's Strawberry Rhubarb Pie

When I post a recipe with strawberries and rhubarb, it is tempting to tell you a story that this is is old family recipe, handed down through the generations. But it simply isn't. In fact, it's just a concoction of my own. Sorry the recipe isn't an heirloom, but I hope that it taste is good enough to pass on. :-)

• 1 10oz. package frozen rhubarb, partially thawed
• 1 lb package fresh strawberries, washed trimmed and sliced
• 1 ½ cups sugar
• ¼ teaspoon cinnamon
• 1/8 teaspoon salt
• ¼ cup cornstarch
• 1 Tablespoon lemon juice
• 1 egg white
• extra sugar for sprinkling
• 1 package refrigerated pie crust.

1. Place bottom crust in pie tin, dock it, weight it and bake in the oven at 425 degrees for 15 minutes.
2. Remove and let cool for 5 minutes.
3. While the crust is cooling, mix in a large bowl, the rhubarb, sliced strawberries, sugar, cinnamon, salt, cornstarch, and lemon juice.
4. Place mixture in the baked bottom crust.
5. Cut the top crust dough in strips about ¾ in wide.
6. Criss-cross the strips on the top of the pie. Use the extended ends of the strips to seal the top to the bottom.
7. Brush the criss-crossed strips with egg white.
8. Sprinkle the dough strips with two tablespoons of sugar.
9. Bake on a cookie sheet at 425 degrees for 15 minutes.
10. Reduce heat to 375 and bake 45 minutes.
11. Turn off oven and let cool on the rack.
12. Refrigerate.
13. When completely cool, cut and serve.

Nancy's Apricot Stuffed Celery

• 8 oz. cream or neufchatel cheese
• 3 Tablespoons brown sugar
• ¼ teaspoon salt
• 18 dried apricot
• 6 ribs of celery

1. Clean celery under running water and dry. Trim and discard ends. Cut celery into pieces about 3 inches long.
2. Process apricots in the food processor until finely chopped.
3. Using a glass bowl, soften cream cheese in a microwave, 30 seconds at a time on High until softened consistency.
4. Stir into the softened cheese the brown sugar and salt.
5. Add the chopped dried apricots and stir.
6. Fill celery sections and place on plate.
7. Cover and chill until time to serve.

Nancy's Brussel Sprouts

One person thought it looked good and I did actually like it even though no one else in the house liked it, so I will post the recipe.

Nancy’s Brussel Sprouts

• 14 baby brussel sprouts
• ½ teapoon olive oil
• 1 strip of bacon, cooked on a paper towel until crisp in microwave and crumbled
• 1 teaspoon Old Dutch sweet and sour salad dressing
• ¼ teaspoon refrigerated minced garlic (from a jar)
• ¼ teaspoon sesame seeds
• 1 teaspoon parmesan cheese

1. Microwave the brussel sprouts in covered dish for three minutes.
2. Slice the brussel spouts so they are in ribbons or slices.
3. Saute brussel sprouts in the olive oil for about 2 minutes.
4. Add garlic, Old Dutch salad dressing and toss.
5. Remove from the heat.
6. Sprinkle with parmesan cheese, sesame seeds, and crumbled bacon.

Serves 2.

A Different Kind of Sundae

I asked my family what they wanted for dinner and being a tease, my son said a sundae. So, here's what I made.

Layer gravy, mashed potatoes, and roast in a sundae dish. Top with a grape tomato.

Below is the recipe for homemade mashed potatoes.

This is a good way to use up leftover roast.

Nancy’s Mashed Potatoes

• 10 medium potatoes, peeled
• ½ stick butter or margarine
• 1 teaspoon salt
• ¼ cup fat free milk

1. Quarter potatoes
2. Cover potatoes with water.
3. Boil potatoes approximately 20 minutes.
4. Drain potatoes well and return to pan.
5. Add the butter or margarine.
6. Add the salt.
7. Using potato masher, mash well.
8. Add milk and stir well.
9. Serve with gravy if desired.

Nancy's Roast Beef with Root Veggies

• Non-stick cooking spray
• 1 beef roast, approximately 3 lbs. – I use angus eye of round, but any good roast will do.
• 1 bulb of garlic
• 2 tablespoons salt
• ½ teaspoon pepper
• 1 tablespoon powdered sugar
• ½ cup flour
• 2 tablespoons butter or margarine

• 12 potatoes, peeled, washed, and quartered
• 3 large onions, peeled washed, quartered and separate at least some of the sections.
• 1 one pound bag of baby carrots.

1. Spray roaster pan with non-stick cooking spray.
2. Rub roast on all sides with the salt and pepper that has been measured. The measurements are exact that are listed. It produces perfectly seasoned results.
3. Separate the cloves in the bulb of garlic. Crack the skins of the cloves by placing a knife on each one and smashing it. Peel the skins off and discard them. There should be about 12 cloves of garlic.
4. Cut each clove into 3 to 5 slivers.
5. Cut ½ inch slits into roast on all sides and slip slivers of garlic into each one.
6. Rub the roast with butter or margarine.
7. In a bag, place powdered sugar and flour and shake to mix. (The powdered sugar only serves as a browning agent, not to really sweeten it.)
8. Place roast in the bag and shake to cover.
9. Place the roast in the roaster. And dump any extra flour/powdered sugar mixture into the roasting pan.
10. Remove top oven rack, place the roaster on the bottom rack on the lowest position possible.
11. Create a tent over the roast with aluminum foil.
12. Cover roaster pan with lid.
13. Bake at 275 degrees for 3 hours.
14. Remove lid of roaster and foil of roaster.
15. Bake for 1 hour longer at 275.
16. Add vegetables and 1 and ¾ cups water.
17. Cover with foil and roaster lid again.
18. Bake for 1 hour longer.
19. Remove foil and roast, placing meat on plate.
20. Stir vegetables to make sure they are well coated.
21. Return the open roasting pan with vegetables to the oven for 30 minutes more.
22. While vegetables continue to roast, let meat rest on plate for 15 minutes.
23. Slice roast. It will appear that the garlic just sort of disappeared (although you will see the slits in the slices of meat.
24. Plate meat on serving plate. At the end of the 30 minutes, stir the vegetables one more time.
25. Using serving spoon, plate vegetables.
26. Add gravy that has formed from the roasting pan.
27. Serve and enjoy.

Nancy's Tiramisu

Garnish:

• 1 tablespoon powdered sugar for each top and bottom
• 1 tablespoon cinnamon for each top and bottom

Loaf:

• 1 cup mascarpone cheese
• ½ cup heavy cream
• 1/3 cup powdered sugar
• ½ cup very hot water
• ½ cup Kahlua
• 12 dry ladyfingers (cut crosswise)

1. Beat thoroughly the mascarpone cheese, heavy cream, and 1/3 cup powdered sugar.
2. Mix ½ cup very hot water and Kahlua and place in a separate bowl.
3. Cut the 12 dry ladyfingers crosswise. This will allow the liquid to penetrate the ladyfingers.
4. Spray a loaf pan with non-stick spray.
5. Cut a piece of waxed paper to shape and place in the bottom of the loaf pan.
6. Spoon enough of the cheese mixture to cover the bottom of the pan.
7. Soak one at a time ladyfingers in the Kahlua mixture for 30 seconds.
8. Place in the pan so that as the Tiramisu is sliced that you can see rounds of the ladyfinger sticks.
9. Cover with some more of the cheese mixture.
10. Repeat the layering with some more of the soaked ladyfingers
11. Cover with some more of the cheese mixture.
12. Keep repeating this procedure until all the ingredients are gone (the cheese mixture should be the top layer).
13. Sprinkle powdered sugar through a sieve on the top layer of the Tiramisu.
14. Sprinkle cinnamon through the sieve on the top layer of the Tiramisu.
15. Cover with waxed paper and refrigerate, at least 4 hours, preferably overnight.
16. Remove waxed paper and invert loaf of Tiramisu on a plate.
17. Remove the layer of waxed paper of the inverted Tiramisu.
18. Sprinkle powdered sugar through a sieve on the inverted top layer of the Tiramisu.
19. Sprinkle cinnamon through the sieve on the inverted top layer of the Tiramisu.
20. Slice and serve with fruit (optional).

Glorified Pork Chops

• 1-2 pounds pork chops or a pork tenderloin sliced into ½ inch – ¾ inch medallions
• Adolph’s seasoned meat tenderizer
• Flour
• Salt
• Pepper
• Canola or olive oil
• 1 can reduced fat Cream of Celery Soup
• 1 8oz container of lite Sour Cream
• ¾ cup of fat free milk

1. Sprinkle pork with tenderizer on all sides and let rest for 15 minutes.
2. Shake pork pieces in a bag of flour.
3. Pour enough oil to keep from sticking on the bottom of a skillet and heat to medium high.
4. When oil is hot enough to cause meat to sizzle, placed floured pork in skillet.
5. Salt and pepper pork pieces as much as you typically do to other meats. Brown floured meat.
6. Turn pieces and repeat salt and peppering. Brown other sides of floured pork.
7. Place lid on frying pan and let cook on medium to low heat for about 10 minutes.
8. Remove pieces of pork to plate.
9. Dump rest of flour in skillet and let brown. After flour is browned, pour any extra oil off.
10. Add the Cream of Celery soup to the browned flour bits and stir.
11. Add the Lite Sour Cream and stir. Add the milk and bring heat to just under boiling. Do not let this mixture boil or it will curdle.
12. Remove from heat.
13. Add the pork chops (medallions) back to the pan and stir to make sure they are coated.
14. You can use the extra gravy on fried potatoes or mashed potatoes if you wish.
15. Serve.
16. Enjoy.

Nancy's Strawberry Pie

Crust:

• 2 sticks butter
• ¼ teaspoons salt
• ½ cup powdered sugar
• 2 cups all-purpose flour
• 2 tablespoons sugar

Filling

• 10 oz. 7-Up
• 1 ½ cups sugar
• 5 Tablespoons cornstarch
• 1 teaspoon red food coloring
• whipping cream

1. In mixing bowl, melt 2 sticks of butter in microwave.

2. Add salt and powdered sugar and stir.

3. Add flour and stir. It should look like cookie dough.

4. Spray tart pan with non-stick spray.

5. Press dough into a tart pan.

6. Bake at 350 degrees for 20 minutes.

7. Prick holes in the crust with a fork.

8. Return and continue baking for 20 more minutes.

9. Remove from oven and let cool for 1 hour.

10. Combine 7-Up, cornstarch, sugar, and food coloring in a 2 quart saucepan.

11. Heat while stirring constantly with a whisk.

12. Remove from heat and let cool.

13. When sauce is completely cooled, cut strawberries in half.

14. Place in baked pie shell.

15. Pour cooled mixture over the strawberries and chill for at least 2 hours.

16. Served with whipped topping.

Nancy's Spaghetti Carbonara

• ½ lb. spaghetti
• 1 lb. good quality sage sausage
• ½ pound ham (chopped in food processor)
• 1 tablespoon Italian Seasoning
• 1/8 teaspoon black pepper
• 3/4 cup shredded parmesan cheese (plus extra for sprinkling on the top)
• 1 beaten egg

1. Boil spaghetti 10 minutes.

2. While spaghetti is cooking, brown sausage, stirring and crumbling in a skillet. After browned, add the chopped ham and continue browning.

3. After spaghetti is boiled and drained, add hot spaghetti to meat mixture. Add one beaten egg a little at a time, stirring quickly. The hot spaghetti cooks the egg.

4. Sprinkle with the black pepper.

5. Sprinkle more parmesan cheese over top of mixture and serve.

Nancy's Navy Bean Soup

This goes with the cornbread recipe that I posted last night.

• 1 lb. dry navy beans
• 2 quarts (8 cups) water
• 2 teaspoons salt
• 1/3 teaspoon pepper
• 1 coarsely chopped onion
• 1 cup coarsely chopped ham
• baking soda for rinsing beans

1. Sprinkle baking soda over dry beans that have been in a colander.

2. Rinse beans.

3. Search the beans for bad quality beans and remove them.

4. Pour rinsed beans into a crockpot.

5. Add 2 quarts water.

6. Add chopped onion and ham.

7. Add salt and pepper. Stir.

8. Cook on the low crockpot setting for 10 hours.

9. Serve with cornbread and enjoy.

Nancy's Cornbread

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 4 teaspoons baking powder
• ¾ teaspoon salt
• 2 large eggs
• 1 cup milk (can be fat-free)
• ¼ cup canola oil
• 8 ¼ ounces can creamed corn
• Bakers Joy spray
• Butter (optional)
• Honey (optional)

These instructions are specifically for one of those Nordicware heavy cast aluminum muffin pans. It is one of the Platinum Collection for even rising and uniform cooking. Often they come in various shapes and make smaller muffins than a cupcake pan. The temperature and time has been adjusted to accommodate my acorn-shaped mini muffin pan. If you don’t have one, I would consider getting one. They are fun and do an excellent job. (This is an unsolicited plug for the pan.) These corn muffins are great for serving with navy bean soup.

1. Preheat oven to 350 degrees.

2. Stir together the cornmeal, flour, sugar, baking powder, and salt.

3. Add eggs, milk, oil, and creamed corn and stir for 50 strokes.

4. Spray pan with Baker’s Joy before each batch.

5.. Add 1 tablespoon batter to each mini muffin cup. I had to bake mine in three batches to make one recipe. It made 42 acorn cornbread mini muffins.

6. Bake each batch for 12 minutes at 375 degrees.

7. Remove from oven and turn pan upside down to release muffins.

8. Serve with butter or honey if desired.

Nancy's Spinach Salad with Creamy Dressing

Salad Items:

1 sack of baby spinach

1 onion chopped sauteed

croutons (see recipe of February 26, 2011)

1 pound bacon, cooked crispy, drained and crumbled

reserve bacon drippings

black pepper to taste

Nancy’s Sour Cream Dressing

1 – 16 oz. carton of lite sour cream

¼ cup cider vinegar

6 tablespoons sugar

¼ teaspoon paprika

1. Mix the dressing ingredients together before doing the other things. Refrigerate.

2. Cook the bacon until crispy: drain, cool, crumble and set aside.

3. Saute the chopped onion and remove from the drippings.

4. Divide the greens into four salad bowls.

5. Drizzle a tablespoon of hot oil on each bowl of spinach.

6. Add sauteed onions to the bowl.

7. Add dressing.

8. Add croutons.

9. Add bacon crumbles.

10. Grind some black pepper over the top

11. Serve.

Roast Beef and Noodles

• 1-3 pound beef round roast
• 2 packages Pillsbury Homestyle dry gravy mix
• 1 cup water
• 2 ¼ cups flour
• 3 eggs
• 1 ½ teaspoon salt

1. 13 hours in advance of serving, place thawed roast in crockpot on low setting (16 hours if roast is frozen).

2. Sprinkle one package of the gravy mix over the roast.

3. Pour one cup water over the sprinkled roast and place the lid on the crockpot.

4. Turn roast halfway during the cooking time, if possible. If not, don’t worry about it.

To make the noodles:

Using the ingredients listed above, make in separate batches 3 times. (It is much easier to handle the dough, mix it thoroughly, and keep the mess contained.):

• ¾ cup flour
• 1/2 teaspoon salt
• 1 egg

5. On a large bar pan (to contain the flour), for each ¾ cup flour, stir in ½ teaspoon salt into the flour to distribute.

6. Mound the flour and salt mixture, then punch down the center of the mound and add an egg to the middle. Work with your fingers until thoroughly mixed. It will be kind of dry.

7. Place the ball of dough on waxed paper and roll out as thin as possible with a pizza roller.

8. Use a pizza cutter to cut the sheet of dough into ¼” strips.

9. Again, using the pizza cutter, cut the strips across in one-inch lengths.

10. Toss so that more air can reach the sides of the noodles to dry slightly.

11. About 2 hours before serving time, fill a 2 quart saucepan with water about 2/3 full. Add just a pinch of salt to get the water boiling.

12. When boiling add all the noodles, stirring to keep them from sticking together.

13. Boil about 15 minutes, until the water has cooked down somewhat. They should not be dry and there should still be some water between them, but it will be rather starchy.

14. Add the other packet of gravy mix to the crockpot and stir. The fat from the meat will aid in keeping the gravy mix from lumping up.

15. Add the noodles, water and all to the crockpot. And stir. If you have not already done so, turn the meat.

16. Continue cooking for another hour with the lid on.

17. Remove the meat and either slice it (if you do this, you will need to let it cool a bit so it will cooperate). Or cut in two inch bands and then shred the bands. Shredding is the method that I most often use.

18. With a dipper, plate some noodles with the gravy.

19. Place some roast beef with the noodles and serve.