Wednesday, September 2, 2009


This recipe accompanied the PTA President's Procedure Book when I took my turn in that office way back in 1962. It was truly a lifesaver in those busy days.

It still tastes as good now as it did then.


3-4 pound beef roast (brisket, 7-bone, etc.)
1 packet dry onion soup mix

Place meat in center of double-thickness of aluminum foil large enough to completely wrap roast. Sprinkle the onion mix on top the roast. Seal tightly in foil and place in shallow open pan. Put in 200-degree oven between 9-10 a.m. and remove at dinner time (but not before 5 p.m.)

If you are no longer so rushed for time (kids grown, etc.) and want to give it a little flourish, remove from oven 1 hour before eating, carefully open one end of the aluminum foil, toss in some baby carrots, seal up tightly again, and throw some small quartered red-potatoes on top the foil. Put back in the oven for the last hour of cooking or until the potatoes are done.


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