Recipe of the Week: Leftovers Shepard’s Pie, by G.B.

Traditionally, this recipe is made with mashed potatoes and ground beef, but we like our Sunday Pot Roast. We almost always make this meal with the leftovers from that meal and will often make a much larger pot roast than needed, just to have enough to make this dish the following day. Ingredients: Roast beef – cooked, trimmed of fat, and shredded. Baked potatoes, sliced about 1/2” thick Carrots, cubed about 1/2” Peas and/or Green Beans. If using green beans, cut about 1/2” long. Any other savory leftover from that Pot Roast that you want. Sliced Swiss Cheese Ground Pepper

Recipe of the Week: Mac and Cheese, by B.I.

This is one of the kids favorites (Including the big kids over 40) Ingredients: 1 1/2 cups rotelle pasta 4 tbs butter 1/4 cup flour 3 cups whole milk 1 tsp mustard 3/4 tsp salt 3 tsp Tabasco sauce 1 cup smooth melting shredded cheese (We like pepper jack) 1 1/2 cup shredded sharp cheddar cheese 1/2 cup grated Parmesan cheese 1/3 cup croutons 2 tsp chili powder 1/2 tsp ground pepper

Recipe of the Week: Sam’s Potato Cassarol

Ingredients: 3 cups of thinly sliced potatoes (leave the peel on) 1 lb ground hamburger meat 1 (10.75 oz) condensed cream of mushroom soup 1/2 onion, chopped 3/4 cup milk 1 cup shredded cheddar cheese Salt and Pepper to taste Directions: Preheat oven to 350 degrees F Brown the ground beef in a skillet, then drain the fat. In a mixing bowl, combine the condensed mushroom soup, onion, milk, salt and pepper. In a 11×7” baking dish, alternately layer the potatoes, soup mixture and meat. Bake for 1 to 1 1/2 hours, or until potatoes are tender. Top with cheddar …