SWSSBLSS.TXT                                                     D-27



				SWISS BLISS             (Martha Sharp)

 1/2 Tbs butter or margarine               1/4 tsp salt
 2 lbs roast, cut 1-inch thick             sprinkle of pepper
   (or you can use any kind of steak)      1 Tbs A-1 steak sauce
 1 envelope onion soup mix                 1 Tbs corn starch
 1/2 lb mushrooms, sliced                  1 Tbs chopped parsley
 1/2 green pepper, sliced
 1 lb can of whole tomatoes, drained and chopped
     (reserve juice for later)

 1. Spread center of 20-inch sheet of heavy duty reynold's wrap with
	butter or margarine.

 2. Cut meat into serving portions. (I slice mine about 1/4 " thick)
    Arrange on foil, slightly overlapping each portion.

 3. Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes,
	seasonings.

 4. Mix tomato juice, A-1 sauce and corn starch.  Pour over meat and
    vegetables.

 5. Bring foil up over and double fold ends to seal tightly.

 6. Bake 2 hours in moderate oven (375 degrees) Note: cooking longer at
	lower temperature makes meat more tender).

 7. Roll back foil and sprinkle with parsley.

Makes 4 servings


 TATERTO2.TXT



                        TATER TOT CASSEROLE            (Leigha)

  1 lb ground beef                   1 pkg frozen tater tots
  1 can mushroom soup

 1. Brown the meat. Pour into casserole dish.

 2. Stir in the soup.

 3. Cover with frozen tater tots.

 4. Bake at 375 degrees until tater tots are golden brown.