Roast Beef Sloppy Joes (Christmas Eve)

Ingredients
4-5 lbs. round bone pot roast
1 onion-diced
Salt & pepper
Potato rolls

Brown onion, put with roast. Add salt & pepper to taste--cook like a pot roast but a little longer than usual keeping water on it. Put juice in freezer until grease comes to top then remove it from juice and make gravy out of juice. Shred meat with fingers then pour gravy over meat and freeze until ready to serve. Just warm it and serve on potato rolls.

Note from Jen: I'm sorry that I hanven't updated in forever. And I have to admit that this recipe didn't technically come from Grandma's recipe box. One of you gave it to me at my wedding shower. But it does have Grandma's name on the recipe card, so I hope it's close enough.

I always look forward to Christmas Eve and being together with family. And just the smell of these sloppy joes makes it seem like Christmas. Happy Holidays, Holts!

Suki Yaki

From the kitchen of: Carolyn Holt

Ingredients:
1 cup rice (not minute rice) prepared as directed on package
1 lb. steak, sliced into thin diaonal pieces

Brown steak in 1 tbsp. cooking oil and 3 tbsp. soy sauce. Add 2 cans beef broth or bullion.

When broth is heated, add:
4 stalks celery, diced dianonally
1 large onion, sliced
4 green onions and stems, cut in 1 inch pieces
1 4 oz. can sliced button mushrooms
1 green pepper sliced in pieces

Cover and cook 5 minutes only. (Don't overcook vegetables!). Add 1 or more tbsp. of cornstarch to thicken.

Serve over rice.

Note from Jen: Since it's too cold for a dessert, how about a main course. Kathy mentioned she liked this recipe in July. I've never tried it before. Can't wait to try something new.