6 ingredients or less recipes for Aug. 2

Hot Beef Sandwiches

1 - 3 1/2 lb. beef roast

2 envelopes Italian dressing mix

1 can condensed beef broth or consommé

1 bottle barbecue sauce, optional

Rub and cook the meat well with the dressing mix. Put the roast, broth and remaining dressing mix in a crockpot. Cook on low for 24 hours. Shred the beef with a fork in the crockpot and serve with buns. Variation: Use a pork roast and condensed chicken or turkey broth and decrease the amount to 1/2 can. For barbecue beef, decrease the amount of broth and when cooked about 3/4 of the way through, add the barbecue sauce.

Clare Morgan Heupel

Duluth

Freezing Corn

9 c. corn, cut from the cob

2 c. water

1/2 c. sugar

1 tsp. salt

Boil for 3 minutes. Cool. It’s ready for freezing.

Dorothy Schiller

Minong

Easy Swiss Steak

1 pkg. thin to medium sliced round steak

5 to 6 average size potatoes

1 large can tomato sauce

Grease a small roaster pan. Place the cut-up steak in a roaster and pour the sauce over the steak. Cut the potatoes in half lengthwise. Place the potatoes on top. Cover and bake for approximately 2 hours or until meat is tender.

Brenda Van Dell

Esko

Shredded Bock Beef

4 to 5 lb. beef round roast

1 onion

1 pkg. onion soup mix

3 cloves of garlic

1 bottle of dark beer

Chop the onion, mix with 2 of the garlic cloves and cover the bottom of the crockpot. Cover the roast with onion soup mix and place in crockpot over onions and garlic. Add remaining garlic to top of roast and pour the beer over the top and cook on low for 10 to 12 hours, cool and shred. The sauce makes a great au jus.

Lori Bergholm

Hermantown

Mexican Pie

1 lb. hamburger, browned and drained

1 pkg. dry taco seasoning

1 can refried beans

1 small bottle taco sauce

1 c. sour cream

2 c. grated cheddar cheese

Brown the hamburger; drain. Add the taco seasoning. Mix in the refried beans. Spread into a 9 x 13 inch pan. Mix the taco sauce and sour cream. Spread on top of the meat mixture. Top with the cheese. Bake at 350 degrees for 20 minutes or until bubbly. Serve with tortilla chips.

Lauri Solberg

Superior

Ham Rolls

3 oz. pkg. cream cheese

6 chopped stuffed olives

1 tsp. horseradish

2 T. milk

salt and pepper

boiled ham slices

Combine the first 5 ingredients. Spread on slices of boiled ham. Roll and fasten with toothpicks.

Mary Larson

Duluth

Gooey Butter Cake

1/2 c. butter

1 box yellow cake mix

3 eggs

1 - 8 oz. pkg. cream cheese

1/2 tsp. almond extract

4 c. confectioners' sugar

Preheat the oven to 350 degrees. Lightly grease a 9 x 13 inch cake pan. Melt the butter. Empty the cake mix into a large bowl. Stir in melted butter, along with one egg, into the cake mix. Press the mixture into the pan. In a large bowl, mix the cream cheese, almond extract, confectioners' sugar and the remaining 2 eggs. Beat for 3 minutes with an electric mixer set on medium high speed. Spread over the top of the cake mixture in the pan. Bake at 350 degrees for 35 to 45 minutes or until golden brown on top. Allow the cake to cool. Dust the top with confectioners' sugar. Note: The cake will be gooey on top, so don't over bake.

Julie Venhuizen

Duluth

Pineapple Dessert

1 1/2 c. sugar

8 T. butter

2 pints whipped cream or Cool Whip

4 c. crushed pineapple

1 graham cracker crust

Drain the pineapple. Beat the sugar, eggs and butter until smooth. Whip the cream. Fold in the whip cream and pineapple into the sugar mixture. Pour the mixture into the graham cracker crust. Refrigerate 2 hours before serving. If making homemade graham cracker crust, reserve a small amount of crushed graham crackers to put on top of the whip cream.

Cheri Manderfeld

Cloquet

Red, White & Blue American Pie

32 large marshmallows

1/4 c. milk

2 c. fresh raspberries

1 c. fresh blueberries

1 pkg. prepared whipped topping

1 graham cracker crust

In a double boiler, melt the marshmallows with the milk. Stir until the lumps are gone. Cool thoroughly but do not chill. Fold in prepared whipped topping. Carefully fold in berries that has been rinsed and dried on paper towel. Pour into graham cracker crust. Sprinkle graham cracker crumbs on top. Chill before serving. Serves 7.

Elaine A. Almquist

Duluth

Mint Ice Cream Cake

1 box of ice cream bars

cream de mint

Cool Whip

1 pkg. Andes mints

Line a cake pan with ice cream bars. Use a toothpick and poke holes in the ice cream bars about halfway down into the bar. Pour 5 teaspoons of cream de mint evenly over the bars; about 1 teaspoon per bar. Cover the pan with Cool Whip. Chop the mints into pieces and sprinkle them across the top of the cake. Place in the freezer until ready to serve. Note: You can add a layer of fudge before you add the Cool Whip. Or if not a mint fan, you can replace the mint with a layer of caramel and Snickers chunks or a layer of peanut butter and Reese's peanut butter cups.

Kaylinn Stormo

Duluth

Meringue Crust

3 eggs whites

1/4 tsp. cream of tartar

1/2 c. sugar

Beat the egg whites on medium-high until foamy. Add the cream of tartar until soft peaks form; don't under beat. Add the sugar slowly until stiff peaks form. Put on a parchment lined cookie sheet, not greased, and build up the sides a bit. Bake at 275 degrees for 1-1/2 hours. Turn the oven off. Do not open the oven door. Let cool in the oven for at least 1 hour. Fill with cream cheese whipped topping and top with fruit filling.

Nina Buria

Mounds Bars

1 pkg. graham crushed graham crackers

1 stick melted butter

1/4 c. powdered sugar

1 can sweetened condensed milk

1 - 10 oz. pkg. coconut

6 plain Hershey bars

Mix together the crackers and butter. Add the sugar and mix. Pat into a well-greased 9 x 9 inch pan and bake for 10 minutes at 350 degrees. Mix the milk and coconut; pour over the crust. Bake for another 15 to 20 minutes. Place the candy on top and bake for another 3 minutes. Remove from heat and spread the melted chocolate.

No name

Sweet and Sour Venison

3 lb. venison steak, sliced very thin

garlic

salt

pepper

seasoned salt

soy sauce

sweet and sour sauce

rice

Marinade the steak in the garlic, salt, pepper, seasoned salt and soy sauce marinade for 2 hours or overnight. Brown on high heat for 3 minutes per side. Add the sweet and sour sauce. Cook the rice. Mix all together and put into a crockpot.

No name

Quick N' Easy Chicken Rice Soup

1 box chicken rice-a-roni

1 c. diced cooked chicken

1 can cream of mushroom soup

milk

salt and pepper to taste

Cook the rice-a-roni according to the directions on the box. Add the diced chicken and soup. Stir to mix together; add milk until you get the desired consistency you want for the soup. Less milk makes a thicker soup or more milk for a thinner soup. Add salt and pepper to taste. Let cook for 10 to 15 minutes to blend all the flavors together; stirring often to keep the consistency that you like for your soup.

No name

Diane's Sloppy Joes

1 1/2 lbs. ground beef

1 medium onion, well diced

2 T. mustard

3 T. ketchup

1 can chicken gumbo soup

salt and pepper to taste

Brown the ground beef and onion in a skillet until browned. Add the mustard, ketchup, salt, pepper and soup. Let simmer until desired consistency and serve on hamburger buns.

No name

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