Grandma Brooke's Roast

1 Chuck Roast
1 package Lipton onion soup mix
1 C water (I don't really measure)


Sear both sides of meat. Put in 9 x 13 pan. Add seasoning and water. Cover with two layers of foil. Bake at 350 for about 3 hours or at 300 for 4-5 hours. It is done with it can be easily pulled apart with a fork. Serve with Rhodes Rolls.

Chicken, Craisin, Cashew Bow-Tie Pasta Salad

4 cups cooked chicken, diced
6 cups (12 oz) bow tie pasta, cooked al-dente
1 1/2 cups green grapes, sliced in half
1 1/2 cups red grapes, sliced in half
2 (5 oz) can water chestnuts, drained and quartered
1 (10 oz) can pineapple tidbits, drained
2 cups celery, thinly sliced
1/2 cup green onion, thinly sliced
2 cups cashews
2 cups craisins

Dressing:
1 (16 oz) bottle of coleslaw dressing
1/2 cup mayonnaise
1/2 cup salad dressing

In a large bowl mix all salad ingredients together, except cashews and craisins. Whip together dressing ingredients. Toss dressing with the mixture in bowl. Let this mixture marinate in the fridge for 12-24 hours. Mix in cashews and craisins just before serving. Serve cold. Serves 20.

Dad's Apple Kuchen

1 cup Bisquick
1/2 cup sugar
1 egg
3/4 cup milk
1 1/2 t. vanilla
2 T. vegetable oil
5 peeled and cut up apples (Cortland, Macintosh, etc)
Sugar
Cinnamon

Mix the first 6 ingredients together until just blended. Spread in the bottom of a 9 inch square pan which has been greased with shortening. (Dad doubles the recipe). Press apples slightly into batter into close rows covering the entire pan. Sprinkle with cinnamon and sugar. Bake at 350 for 40 - 45 minutes.