Cobble Creek Kitchen

1 4-5 lb. Beef Brisket or your favorite type of pot roast, all or most of the fat removed
1 can Cream of Mushroom Soup
1 pkg. Dry Onion Soup mix
2 tsp. of granulate Beef Bouillon or 2 Beef Bouillon cubes
Freshly ground Black Pepper

1. Trim any visible fat from pot roast and place in bottom of slow cooker. Season with pepper.
2. In a small bowl, whisk together remaining ingredients. Heat soup mixture in the microwave for about 30 seconds just until warm and the bouillon starts to melt. Mix well and spoon on top of roast.
3. Cover and cook on low for 7-8 hours.
4. Remove pot roast from slow cooker and place in large mixing bowl . Using two forks, shred the roast apart. When shredded, add quite a bit of the cooking gravy and mix together. The mixture should be nice and moist.
5. Place a nice healthy portion of pot roast on top of good bread or rolls and eat.



Submitted by: Corinne Taylor

Categories: Beef , Corinne Taylor , Sandwiches

Dough for French bread (Pillsbury 2 cans of French bread dough or freshly made) – enough for two loaves

Sliced or diced ham

Shredded cheddar cheese and/or mozzarella cheese

Egg white

Mustard and mayo (if desired)



Roll out dough into large rectangle.  If desired, spread with mayo or salad dressing and mustard.  Place ham and cheese in center.  Roll dough into French bread loaf.  Crisscross both loaves on top on aluminum foiled covered cookie sheet.  Slit open tops of crisscrossed bread.  Brush with egg white.  Let raise and bake at 400˚ for 30 minutes.  Can also be made with pizza sauce and pizza toppings.

Submitted by: Becky Levitre

Categories: Becky Levitre , Main Dishes , Sandwiches

1 loaf frozen dough thawed and raised a little.

Mix together:

1 egg                                                                     
1 tablespoon Parmesan cheese
1 teaspoon parsley                           
½ teaspoon garlic powder
1 teaspoon oregano                           
¼ teaspoon pepper
2 tablespoons oil

Toppings:

Pepperoni, ham or dry salami with 12 ounces of mozzarella cheese sprinkled over the top.

Spread dough onto greased cookie sheet and let raise a little.  Spread egg mixture over the top.  Layer on one of the toppings and then sprinkle mozzarella cheese on top.  Roll dough like a jelly roll starting at long side, seal edges and place seam down.  Bake at 350˚ for approximately 30 to 40 minutes or until golden brown.  Slice and serve.


Submitted by: Corinne Taylor:

Categories: Corinne Taylor , Main Dishes , Sandwiches