Saucy Beef over Rice (or pasta)

1 large oven bag

2Tbsp flour

1 14oz can of stewed tomatoes

1 envelope onion soup mix

1/2 cup H20

1/4 tsp black pepper

1lb sirloin beef cut into thin strips

350 degrees

Add flour to oven bag, shake to coat bag. Add the rest of the ingredients to bag, smush to combine ingredients well.  I also much it before i add the beef, to make sure the flour is mixed in well, and not in clumps. Seal bag with included tie. place in baking pan, and arrange so its flat cut 6 1/2 inch slits in the top of the bag. Bake 40-45 minutes until tender. Serve over pasta or rice 

Its a fairly fast and easy meal to throw together. I like to use the rotel style tomatoes. Its yummier. I usually use elk, because.... I think it would be good with chicken too, but haven't tried it.

Rolls

 Really yummy! This is the recipe Bobbi uses. Which, I recently learned came from one of our Moms best friends, Cathy Clagget. She gave it to Bobbi when I was little. 

Fluffy and light, and oh so yummy! The dough is easy to work with 

2 C warm water

2 tsp sugar

2 pkgs yeast

3 C milk

1/2 C sugar

1/2 C vegetable oil 

1 Tbsp salt

9-10 C white flour 

Mix together warm water, 2 tsp sugar and yeast. Mix until yeast is dissolved. Let sit until it foams. Takes about 15 minutes. Stir in 1/2 cup sugar, oil, salt and milk. Add in four gradually until it forms a dough that is no longer sticky. Sometimes it doesn’t take all of the flour. Knead on floured surface approximately 5 minutes until dough is smooth. Put in a greased bowl, cover lightly. Keep in a warm spot. Let rise 2-21/2 hours until doubled. Push down. Form into egg sized balls. Put in a greased pan, just touching. Let rise for 30 min-1 hour (depends on how warm it is), until touching. Bake at 350 40-45 min until golden brown. 

Some people brush the tops with butter when they come out of the oven. I sometimes  do, but don’t really notice much difference either way. It does make the tops softer