{{!gwi}} 3 rib sandwich, without the bread.

Generally GREAT, but was dry and not fresh off the grill, as it usually is.

Taco stuffed pasta shells, salad, grapes, and for the kids, peanut butter rice krispy treats with chocolate on top.
Wish we could grill out but it's blowing like crazy here.

I have a roast in tomato gravy that has been cooking today and a pot of rice to go with the gravy, sure is smelling good. My Mom is here visiting for a week so I am cooking some of her fave foods.

From one Cajun to another...care to share that recipe...sounds great...as I like red gravy...Mary

It's almost 10p, and I haven't had supper yet. Nothing sounds good, plus I had a big lunch at my aunt's with my cousins.

I made a big pot of chili and a pan of cornbread.

BBq'd chicken, potato salad, cole slaw and chocolate chip blondies. Tomorrow, back to diet.

My sweet neighbor BBQd Friday and brought me a large plate filled with various meat. I didn't need to cook for days :o)

I woke up this morning thinking about chili, Nita. It's so hot, though. I'm also hungry for potato salad but used the last 4 eggs in the lemon squares I made, so I need to make a grocery run.

Ravencajun, I'd also like your roast recipe. Nice of you to cook your mom's favorites. Hope you're having a wonderful visit with her.

I'd also like to know how you fixed your taco stuffed pasta shells, Toni. Do you use the large (manicotti, I think) shells?

I have ribs in the freezer and probably should have fixed those for dinner last night. The Jamaican curry was so-so. Maybe it'll taste better tonight.

Well, schoolhouse, did you eat last night? If I have lunch out I rarely eat dinner. And ntt hou, YOU had the best meal--one you didn't have to cook!

I was wondering how you liked your curry Patti. I searched her site and for me I think it would be too liquidy. I'm liking to try a chicken curry but one that's more of a rich sauce served over rice.

RC, please post your roast in tomato sauce recipe.

We just had sloppy joes last nite. I've been out of tomato soup for a little while (I put tomato soup in mine) and I improvised by using some tomato sauce from canned tomatoes, bit of tomato paste, barbecue sauce, some ketchup and spices and it turned out good! So I don't need to panic when I run out of tomato soup for things like this.

ok I will post it here and will also do it as todays recipe.

Tomato gravy and roast

1 beef roast or round steak or similar piece of beef (I buy what is on sale)
1 chopped onion
1 chopped bell pepper
1 can diced tomato (I like the garlic and onion type)
2 or 3 chopped cloves of garlic
1 can cream of onion soup or cream of mushroom
cajun seasoning, I use Tony's
yellow mustard
olive oil

On your meat put about a tablespoon of yellow mustard and spread it on all over the meat, sprinkle it with your cajun seasoning or what ever seasoning you are using.
Heat about 3 TBS of olive oil in your pot (dutch oven type) and put your meat in, sear it well on both sides to brown it some.
Add your chopped onion, bell pepper and garlic, stir that around and let it start to wilt.
Add your diced tomato and soup and one tomato can of water.
I add a little more seasoning to that too and a little garlic salt.
Stir it up to mix the ingredients.
IF I have it I usually add about a teaspoon of kitchen bouquet.
Kitchen Bouquet

Turn the heat to about medium and let it get to a nice boil, let it cook that way for about 30 mins, then turn it down to a slow simmer and cover, cook it about an hour or so depending on how thick your meat is, I cook mine till the meat is falling apart when I stick the fork in it.
If you like your gravy thick (I do) right before serving I will add 1TBS of corn starch to about a half a cup of water mix well then add to the pot and stir well, turn the heat up to a boil to help it thicken.

Have a pot of cooked rice ready to go with this.

Serve each plate individually put the rice on the plate then pour on a ladle of gravy and cut your meat in to servings.

Jasdip, the sauce was thin so I took the lid off and let it reduce some. Helped a little, but not much. Maybe it would have been bette without the second 1/2 c. water. It was an okay recipe but not something I'd do often, if ever again. Like you, I'd like a thicker sauce. But we're having the rest of it tonight so I'll let you know if it's any better.

Thank you Ravencajun...will certainly try that...Mary