Monterey Sunday Supper Recipes

MONTEREY SUNDAY SUPPER

Steps:

• Parboil and thinly slice zucchini.
• Place rice in a well-buttered casserole.
• Cover with chiles and half the cheese.
• Layer zucchini and top with sliced tomato.
• Mix sour cream with garlic salt, oregano, green pepper and onions and spread over vegetables.
• Sprinkle remaining cheese on top and top with parsley.
• Bake at 350 degrees F for 40 minutes.
• It says on the recipe, "Diced ham, cooked sausage, etc. may be added to give more substance to this dish. This is good hot or at room temperature, and it travels very well.".

OLD FASHIONED SUNDAY SUPPER (CROCK POT)

Steps:

• Place contents of both of the dry soup mix envelopes in a small baking dish.
• Place the roast in the dish and rub or pat the dry soup mix all over it.
• Place half each of potatoes, carrots, celery, and garlic in crock pot.
• Season with half each of the garlic pepper and thyme.
• Tuck the bay leaf into the vegetables.
• Mix together 1 cup of the wine and the broth.
• Pour into the crock pot.
• Add the roast and scrape any dry soup mix left in the baking dish on top.
• Cover the meat with the remaining vegetables, garlic, garlic pepper and thyme.
• Cover and cook on low 9-10 hours or until the meat is tender.
• Remove the meat to a warm serving platter.
• Remove and discard the bay leaf.
• Scoop out the vegetables with a slotted spoon and scatter them over and around the roast.
• Cover with foil to keep warm.
• Pour the juices into a medium saucepan and bring to a boil on top of the stove over medium-high heat.
• Whisk together the remaining 1/2 cup wine and flour until well blended.
• Stir into the juices in a the saucepan and cook stirring constantly, until the gravy is thickened and the flour has lost its raw taste, 3-5 minutes.
• Pour the gravy over the meat and vegetables and serve.