Roast Beef and Vegetables

3 lb boneless beef chuck roast
2 T oil
3 T flour
1 c buttermilk
1 c water
4 beef-flavor bouillon cubes
1/2 t thyme
1/4 t pepper
2 medium onions, cut in wedges
4 carrots, cut in 1-inch slices
10-oz pkg frozen broccoli, thawed
10-oz pkg frozen caulifower, thawed

Preheat oven to 350 degrees. Brown roast in oil in a large frying pan, then place in a 3-quart Dutch Oven. Add flour to roast drippings and cook and stir until browned. Add water, buttermilk, bouillon cubes, thyme and pepper. Cook and stir until bouillon is dissolved and mixture thickens; about 10 minutes. Arrange carrots and onions around roast and spoon on sauce. Cover and bake for 1 hour and 45 minutes. Add remaining vegetables and bake for 10 minutes longer or until tender. Makes 6 to 8 servings.

Baked Squash

8 cups yellow squash, sliced, cooked and drained
6 slices bacon, cooked and crumbled
2 eggs
1 c cottage cheese
2 t Wyler's Chicken-flavor instant bouillon
2 T flour
4 oz shredded sharp cheddar cheese

Preheat oven to 350 degrees. Grease a 12x7-inch baking dish. Mix together cottage cheese, eggs, bouillon and flour. Add the squash and mix well. Pour into prepared baking dish. Sprinkle on cheddar cheese and bacon. Bake at 350 degrees for 20 to 25 minutes. Let stand for 5 minutes. Makes 6 to 8 servings.