Nina's Old Yankee Pot Roast

• 3 - 4 pound chuck roast

• 12 small white boiling onions

• 5 potatoes - quartered

• 5 large carrots - sliced or small bag of baby carrots

• 1 can cream of mushroom soup

• 1 packet onion soup mix

• 1 soup can water

• flour

Layer in crock pot: onions, carrots & potatoes, add beef. Next add cream of mushroom soup, onion soup mix and water. Cook on high setting for at least 6 hours (8 or 9 hours will tenderize the meat so you can cut it with a fork). Remove roast and vegetables, add enough flour to drippings to create gravy of desired thickness.

Tuna Noodle Casserole

• 1 can cream of chicken soup

• 6 oz (small can) evaporated milk

• 1/3 cup parmesan cheese

• 1 6 1/8 oz can tuna (drained)

• 1 3 oz can sliced mushrooms

• 2 tbs minced parsley

• 1 tbs lemon juice

• 6 oz (3 cups) egg noodles

• 1 cup fresh or frozen peas (optional)

Cook noodles, drain. Combine with other ingredients. Pour into casserole dish. Sprinkle with extra parmesan cheese and paprika. Bake at 370 degrees for about 20 minutes, until bubbly.

Canadian Pork Pie (Tourtiere)

• 1 lb ground pork

• 1/2 lb ground beef

• 1 medium onion - chopped

• 1 clove garlic - chopped

• 1/2 water

• 1 1/2 tsp salt

• 1/2 tsp dried thyme leaves

• 1/4 tsp ground sage

• 1/4 pepper

• 1/4 tsp ground cloves

• 1/8 tsp cinnamon

• Egg pastry (recipe following)

Preheat oven to 425 degrees. Heat all ingredients except egg pastry to boiling, stirring constantly; reduce heat. Cook, stirring constantly, until meat is light brown but still moist - about 5 minutes. Prepare egg pastry (if used).

Use slotted spoon, spoon meat mixture into pastry lined pie plate, draining most, but not all of the "juice." Cover with top crust; seal and press firmly around edge with fork, dipping fork into flour occasionally to prevent sticking. Cut slits into top crust to allow steam to escape. Cover edge with 3" strip of aluminum foil; remove foil during last 15 minutes of baking. Bake until crust is brown - 35 or 40 minutes. Let stand for 10 minutes before cutting. Yields 8 servings.

Egg pastry

• 2/3 cup plus 2 tbs shortening

• 2 cups all-purpose flour

• 1 tsp salt

• 1 egg, slightly beaten

• 2 to 3 tbs cold water

Cut shortening into flour and salt until particles are size of small peas. Mix egg and 2 tbs water; stir into flour mixture until flour is moistened, adding remaining tablespoon of water if needed. Gather pastry into a ball; divide into halves and shape into 2 flattened rounds. Place one round on slightly floured cloth-covered rolling pin. Fold pastry into quarters; unfold and ease into plate.

Turn filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2" from rim of plate. Roll other round of pastry. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1" from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal securely.

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