Michigan Pot Roast

This is one of my all-time favorite recipes, came from my Aunt Denise, who lives in Michigan

3-4# Pot Roast (Chuck)
2 pkgs of dry Lipton Onion Soup

Heavy-Duty Foil

Pull off a large amount of foil... it needs to be long enough to double it and wrap the roast

In center of foil, sprinkle a pkg of dry Lipton Onion Soup mix.
Place roast on top of this.
Sprinkle the other package of dry soup mix on top of the roast.
Fold fold both ways to form a very snug package, folding ends over 3 times.

I wrap another layer of heavy duty foil around this.

Place in an open pan in a 300 degree oven. Allow 4 -5 hours.

FREEZER METHOD - what I prefer.

Make your meat packet up ahead of time and freeze solid. When you are ready to cook it, simply place packet of frozen meat in an open pan and cook in a very slow oven - 225- 250 degrees for 8 - 10 hours. Meat falls off the bone and is very moist with lots of juice.

My mother always served this with mashed potatoes and corn.... and I did the same with my family. This meat makes wonderful sandwiches and "planned overs."

Aunt Den's Banana Bread

This is one of those recipes that goes wayyyyy back to my childhood.

2 cups sifted all-purpose flour
2 eggs
1/2 cup shortening
1 cup sugar
1 tsp baking soda
1 tsp salt
1 cup sugar
1 cup mashed bananas ( 2 or 3)
1 TBSP vinegar + milk to equal - 1/2 cup

Sift together - flour, baking soda and salt

Cream shortening, blending sugar - add eggs one at a time and beat until light and fluff
Add flour mixture alternating with bananas and milk mixture. Beat well after each addition.

Bake in a greased loaf pan at 350 degrees for 60 -70 minutes or until done. Cool several hours before slicing.