Beef Roast and Vegetables Recipe

Ingredients:
1 boneless beef pot roast (about 2-1/2 lb.)
1 Tbsp. oil
3/4 lb. small red potatoes, halved (about 2 cups)
1/2 lb. baby carrots (about 2 cups)
1/2 lb. small wild mushrooms, such as shiitake or cremini
1 medium onion, cut into 6 wedges
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup A.1. Garlic & Herb Marinade
2 Tbsp. chopped Italian parsley

Directions:
1. PREHEAT oven to 325°F. Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.

2. MIX soup and marinade; pour over meat and vegetables. Cover tightly.

3. BAKE 2-1/2 to 3 hours or until meat is cooked through and fork tender. Serve with meat drippings. Sprinkle with parsley.

Spring Salad Recipe

Ingredients:

1 cup ripe mango, diced
30 pcs fried wanton wrapper
150 gms mixed lettuce
1 cup soy chicken or white chicken
1/2 cup red apple, diced
1/2 cup mandarin orange, peeled
1 cup asparagus, blanched
1 cup baby corn
2 tbsp leeks, julienned
1/4 cup carrots, julienned
1/2 cup sweet chile sauce
3 tbsp orange juice
1 tbsp lemon juice
1/2 cup pomelo, peeled
1/4 cup canola oil
1 1/2 tsps salt
1/2 tsp white pepper
1 tsp mustard
2 tsps shallots, chopped
dressing salad
5 pcs strawberry, sliced

Directions:

1. Whisk sweet chili sauce, orange juice, lemon juice, canola oil, salt, pepper, mustard and shallots by hand or mix in a blender
2. Toss the mixed lettuce in a little dressing. Layer the lettuce, diced mango, fried wanton wrapper, soy or white chicken, diced apple, mandarin orange. pomelo, asparagus, baby corn, leeks and carrots on a platter.
3. Drizzle the dressing over the salad and serve.