Most of my recipes have never been entered into the computer.  I'll keep adding things here slowly.

SPANISH   ROAST

2 Lbs Round steak
6  Potatoes sliced in 1/2 inch thick rounds
2 Onions sliced in 1/2 inch thick rounds
4 Cans stewed tomatoes
 Flour
 Low sodium soy sauce
 Olive oil

In a 14 inch dutch oven heat a little olive oil and brown the round steak on one side.
Turn over and begin browning on the second side.  While the browning is going on, flour
over the top of the meat.  Layer on the potatoes and flour over the top of them, then the
onions and flour over the top of them.  When the meat has had long enough to brown,
pour the stewed tomatoes over the top of the dish, and add the low sodium soy sauce to
taste, probably around 1/4 cup.  Cook with enough briquetes top and bottom to keep at
about 350 degrees.  The boiling liquids will turn themselves into gravy.  Ready to eat
when it smells good (about 1 hour).  Will be even better if you can let it cook a second
hour.
    Dave Wellman

EASY  PEACH  COBBLER

3 Cans Sliced peaches in syrup
1 Can Grands biscuits (5)
 Butter
 Nutmeg
 Sugar
 Cinnamon

In a 12 inch dutch oven, heat the peaches until they are almost boiling.  Add some
nutmeg to the liquid, and put a few dabs of butter on top of the peaches.  Cover with the
grands biscuits (sliced in half horizontally).  Sugar and cinnamon over the top of the
biscuits.  Leave about 4 briquetes on the bottom, and put the rest on the top of the oven.
When the biscuits are brown, the dish is ready, about 20 minutes.
    Dave Wellman