Recipe(tried): SUNDAY DINNER AT OUR HOUSE

Today we had: Kelly's Roast Beef with gravy, Potato Kugel, zipper cream peas, Mexican cornbread, CLAUSSEN Pickles, pickled beets, sweet tea with lemon, and strawberry Jello with fruit.

KELLY'S ROAST BEEF--ALABAMA STYLE

Marinade:

1 bottle of Italian Salad Dressing-I use fat-free
2 T. chopped garlic
1 lemon, juiced
1 lime, juiced

Mix these ingredients thoroughly in a ZipLoc Bag. Place a 3-4 lb. rump, chuck, or sirloin tip roast into the bag and marinate the meat overnight.

ROAST BEEF WITH VEGGIES AND GRAVY

1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 lb. fresh mushrooms, sliced
2 cans French Onion Soup, undiluted
1/2 cup sherry
2 T. chopped garlic
3 T. balsamic vinegar

Remove the beef from the marinade, discard the marinade, and place the roast in a Reynolds HOT BAG. Salt and pepper the beef. Slice one large onion and place on top of roast. Slice 1 red bell pepper and 1 green bell pepper and place on top of roast. Open 2 cans of Campbell's French Onion Soup and place into a medium-sized mixing bowl. To the soup, add 1/2 cup sherry, 2 T. chopped garlic, and 3 T. balsamic vinegar. Pour this mixure over the beef/veggies. Place the HOT BAG into the oven and cook at 325 degrees for 3 hours. Remove the HOT BAG from the oven and let "rest" for 15 minutes before cutting open the top. Slice the beef and serve the veggies/gravy on the top of the beef.

POTATO KUGEL

1 cup finely chopped onion
2 T. butter
4 cups shredded or diced cooked, peeled potatoes (I measured 4 cups from a bag of frozen hash browns)
2 cups (8 oz.) shredded Cheddar cheese
1/4 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
3 eggs
3/4 cup half-and-half--I used no-fat

In a large skillet, saute onin in butter until tender. Remove from the heat; add potatoes. Toss cheese with flour, salt, and pepper; add to skillet and blend wel. In a small bowl, combine the eggs and the cream. Stir into the potato mixture. Spoon into a reased 9-in. square baking dish. Bake, uncovered, at 350 degrees for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Yield: 9 servings.

This roast beef will be delicious and cleanup will be minimal.