French Dip Sandwiches

Recipe from Shirley Crofts














INGREDIENTS:

4 lbs. rump roast
2 packages aju sauce (dry seasoning found by gravies and taco seasoning)
6 wheat sub rolls
6-12 slices Swiss cheese (depending upon how cheesy you like your sandwich, we like them cheesier)

DIRECTIONS:

1. Defrost roast overnight until completely thawed if frozen.
2. Place roast in crock-pot and pour aju sauce packages over meat. Add amount of water called for on back of aju sauce packets (each packet usually calls for 3 cups of water so you would typically add 6 cups).
3. Cook roast on slowest setting all day for most tender meat.
4. Slice open sub rolls and place sliced Swiss cheese on roll.
5. Shred desired amount of meat and place on top of cheese on sub roll.
6. In small individual dipping dishes, pour remaining aju sauce to dip sandwich in as you eat it.
7. Enjoy!

*These are one of my favorites and they are soooooo easy! I always love those meals that you can throw in the crock-pot in the the morning and come home later to an almost ready dinner. We served these with homemade french fries and a big side salad.

Apricot Chicken

from Grandma Harker

INGREDIENTS:
4 lbs. chicken drumsticks
1 package onion soup mix
10 oz french dressing
1 cup apricot preserves

DIRECTIONS:
1. Grease 9x13 pan and place thawed chicken in pan.
2. Mix french dressing, apricot preserves, and onion soup mix in small bowl and pour over chicken.
3. Bake uncovered at 350 degrees for 1 hour.
4. Serve over white rice.

*This dish is super quick to put together and requires very few dishes. My grandma always had us over for Sunday dinner when I was growing up and this was always one of my favorites that she made.