Wednesday's Work-Roast Beef

Roast Beef
Mashed Potatoes and Gravy
Carrots
Bread (We used my homemade sourdough recipe)
Apple Crisp

Roast Beef
20 lbs. roast beef, cut into five sections
4 packs dry Italian dressing mix
4 large cans of Cream of Mushroom Soup

Put roast into two roasting pans. Sprinkle evenly with Italian dressing mix. Pour cream of mushroom soup over all. Cover and cook at 250 for 8-10 hours or until fall apart tender.


Mashed Potatoes
20 lbs. potatoes
1/2 gallon milk
2-3 sticks of butter or margarine
4 tsp. salt
2 tsp. pepper

Peel and dice potatoes. Cover completely with water. Bring to boil and continue to boil until fork tender. Drain potatoes and return to pan. Add milk, butter, salt and pepper and mix using electric mixer until desired consistency is reached. Use the gravy from the roast beef to serve over mashed potatoes.

Carrots
Peel and slice 10 lbs. of carrots. Cover with water. Add 1 stick of butter and bring to a boil. Boil for about 30 minutes or until tender.

Apple Crisp
8 cans apple pie filling
4 yellow cake mixes
4-6 sticks of butter

Pour four cans of pie filling into large baking pan (we use the ones for the steam table). Sprinkle two boxes of dry cake mix evenly over top of pie filling. Slice butter sticks into very thin slices. Place butter pats in single layer over entire dessert. Make sure every spot is covered with butter slices and no cake mix is left dry. Repeat with remaining ingredients in another pan. Bake both pans at 350 for 45 minutes to one hour, or until golden brown.