SOUTHWEST BEEF WRAPS
1 beef Shoulder Roast Boneless or Bottom Round Rump Roast (2-1/2 to 3 pounds)
1 medium onion, quartered
3 teaspoons minced garlic
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
16 oz chunky salsa, divided
8 flour tortillas (10-inch diameter), warmed
Fresh cilantro (optional)
Tomato-Corn Relish:
1 cup frozen corn, defrosted
1 cup chopped fresh tomato
2 tablespoons chopped fresh cilantro
Cut beef Shoulder Roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2-
quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours or until beef is fork-tender.
Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks.
Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid.
Combine Tomato-Corn Relish ingredients in medium bowl; stir in 1/4 cup salsa.
Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10
minutes or until heated through, stirring once.
Top each tortilla with 3/4 cup beef mixture, leaving 1-1/2-inch border around edge.
Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold
bottom edge over and roll up. Garnish with cilantro, if desired.

RHUBARB DUMP CAKE
1 lb. rhubarb, cut into ¼” pieces (between 3-4 cups)
1 c. sugar
1 (3 oz) package strawberry jell-o
1 package yellow cake mix
1 c. water
¼ c. butter, melted
Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.