Today for lunch I had two requests--no turkey or ham and please make some homemade biscuits. I complied with the requests made by my husband and my daughter. Today for lunch we had: Mama's Instead of Turkey or Ham Roast Beef, gravy, smashed garlic potatoes, EZ Biscuits, Four-Bean Salad, cauliflower and fresh red peppers, butter, sweet tea with lemon, CLAUSSEN Pickles, and red velvet cake.MAMA'S INSTEAD OF TURKEY OR HAM ROAST BEEF

3 lb. eye of round beef roast
1 pkg. Knorr Vegetable Soup Mix (dry)
1 pkg. Lipton's Garlic Mushroom Soup Mix (dry)
1 cup white wine
1 cup Coke
1 cup water
1 lg. can cream of mushroom soup
2 large onions, sliced
1 red bell pepper, sliced
1/2 lb. carrots, sliced
parsley, fresh rosemary, minced garlic, pepper
1 lg. Reynolds Plastic Cooking Bag
1 T. flour

In the cooking bag place the flour and shake it around. Place the vegetables in the bag. Put the roast beef on top of the vegetables. Mix the soup
mixes, wine, Coke, water, and cream of mushroom soup together. Pour the soup mixture on top of the roast. Cut 6 1" slits into the top of the cooking bag. I cooked the roast in my AROMA Roaster. Begin cooking the roast at 350 degrees for 1 hour. Decrease the heat to 200 degrees at let it slowly cook for 4 hours. Let the meat rest 10 minutes before slicing. Serve with the gravy.EZ BISCUITS

2 cups self-rising flour
3 T. butter
3/4 cup buttermilk

With a pastry cutter or two forks, work the butter into the flour. Add the buttermilk. Mix thoroughly. Preheat oven to 450 degrees. Spray the baking dish with PAM. Drop by spoonfuls onto the baking dish. Bake for 10 minutes or until the tops of the biscuits are brown. Serve with butter or jelly.FOUR-BEAN SALAD

2 cans green beans, drained
2 cans garbanzo beans, drained
2 cans black beans, drained
2 cans kidney beans, drained
1 large onion, chopped finely
1 red bell pepper, chopped finely
1/2 cup Crisco Canola Oil
1/2 cup red wine or balsamic vinegar
1 cup sugar
seasoned salt
pepper

Combine the oil, vinegar, and sugar. Taste to see if it suits your taste. If it is too sharp, add a little more sugar. If it is too sweet, add a little more vinegar/oil. Stir until thoroughly mixed. Pour the liquid over the drained vegetables. Add the onion and red pepper. Stir and seaon with salt and pepper. Chill in the refrigerator for 4-5 hours before serving or overnight. This will keep well in the refrigerator for several days.CAULIFLOWER AND RED PEPPER

1 head of cauliflower, separated into florets
1 red bell pepper, sliced thinly
2 T. olive oil
touch of sugar
seasoned salt

Put the cauliflower into a large pot. Add red pepper, olive oil, sugar, and salt. Bring to a boil and cook for just a few minutes. You want the cauliflower to be firm, but done. The red bell pepper adds zest and color to this dish.

Happy Sunday!