Kristen's Recipes

Portuguese Sopas

3 or 4 lb. seven bone roast or chuck roast

2-3 T. pickling spices

black pepper

1 large onion, chopped and browned

1 8 oz. can tomato sauce

1 can water

2 bunches mint (some to cook with, some for bread)

2 cabbages-quartered

2 loaves sweet French bread

Brown meat with flour. Place in roaster or crockpot and cover with tomato sauce, water, some mint, pepper, and browned onions. Place pickling spices into container or wrap up with cheesecloth and also place in roaster/crockpot. Cook at 325* for 2 1/2-3 hours. (crockpot..all day) Take meat out of pan and set aside. Add one large (40 oz.)? can chicken broth or 4 small cans into pot. Add salt if needed. Bring to boil and add the quartered cabbage. Simmer for 1/2 hour till tender. In a big bowl arrange a layer of sliced French bread and then some mint sprigs, then another layer of bread, another layer of mint…with some mint on top. Pour hot juice that the cabbage was cooking in over the top of this bowl, a ladle at a time. Serve with meat and cabbage.

Pepper Steak In A Crock Pot

6 to 8 pepper steaks

1 lg. can mushroom soup

1 T. Gravy Master

1 lg. onion, sliced in rings

1 med. bell pepper, cut in strips

1 C. fresh or canned mushrooms

1 C. flour

4 beef bouillon cubes

Dash of black pepper

4 T. cooking oil

Roll pepper steaks in flour and pepper. Fry in cooking oil over medium heat until lightly browned. Place in crockpot, pour soup over meat. Add the Gravy Master and bouillon cubes. Arrange vegetables on top. Sprinkle with more pepper, cook on low for 6 to 8 hours or until meat is tender.

Peppered Beef and Onions

2 to 2 1/2 lb. Boneless blade steak

1 Green Pepper, rough chopped

1 Yellow pepper, rough chopped

1 Large onion, rough chopped

2 10 oz. Jars beef gravy

Cut the steaks into serving pieces and trim visible fat. Place beef pieces in crockpot. In small bowl mix peppers and onion; cover beef pieces with peppers and onion mixture. Spoon beef gravy on top of everything. Cook on LOW for 7 to 8 hours; serve with rice or spoon onto onion rolls.

Orange Spiced Beef

1 2 to 2 1/2-lb. bottom round or chuck arm pot roast

non-stick cooking spray

3 inches of cinnamon stick, broken

6 whole cloves

3 sweet potatoes (about 1 lb.) or one can (18 oz.) sweet potatoes, drained

1 lb. turnip or rutabaga, peeled and cut in 1″ pieces

1 medium onion, sliced into rings and separated

3 T. quick-cooking tapioca

1/3 C. frozen orange juice concentrate, thawed

1/4 C. light corn syrup

1/2 tsp. salt

Trim excess fat from roast. If necessary cut roast to fit into a 3 1/2-quart crock pot. Spray a skillet with non-stick cooking spray. Heat skillet; brown roast on all sides. Wrap cinnamon and cloves in double-thickness cheesecloth. Gather ends of cheesecloth and tie with string. Place the bag of spices in crock pot. Wash and peel sweet potatoes (if using fresh), and cut in quarters. Place sweet potatoes (if using canned, do not add them yet), turnip, and onion to crock pot. Sprinkle tapioca over vegetables. Stir together orange juice, corn syrup and salt; pour over vegetables. Place the roast on the vegetables. If using canned sweet potatoes, place them on the roast. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Discard spice bag and serve meat with cooking juices.

Kristen’s Sirloin Tips

1-2 lb. sirloin tips

1 C. ketchup

2 T. Worcestershire sauce

1 clove garlic, smashed

Cut up sirloin tips into bite-size pieces. Add all ingredients into crock pot; cook 8 hours on low or 4 hours on high. Serve over rice or egg noodles.

Highland Hot pot

1 lb. lean beef, cut into cubes

3 T. Flour

salt and pepper

1/4 tsp. Sage

1/2 lb. link sausage, sliced

4 potatoes, diced

1 apple, pared and sliced

1 onion, diced

2 c. tomato juice

3 tsp. instant beef bouillon

Coat beef with flour, salt, pepper and sage. Place in a crock-pot. Add remaining ingredients and cook on low until beef is tender. Can also be done in casserole for 1 1/2 hours at 350 degrees.

Harvest Dinner

1 1/2 to 2 lb. boneless beef chuck pot roast

2 T. cooking oil

1 med. onion, sliced thin

3 med. sweet potatoes, peeled and quartered

2/3 C. beef broth

3/4 tsp. celery salt

1/4 tsp. cinnamon

1/4 tsp. pepper

1 T. cornstarch

2 T. cold water

Trim fat from roast; brown in skillet on all sides in hot oil. Drain well. In 3 1/2 to 4 quart crock pot place first onion, then sweet potatoes. Place roast in top of vegetables, cut if necessary to fit. Combine beef broth, celery salt, salt, and cinnamon. Pour over all. Cover. Cook on low 10-12 hours or high 4-5 hours. To serve, transfer roast and vegetables to platter. Reserve juices. Measure 1 C.; make gravy by stirring cornstarch in cold water; add juices. Cook and stir for 2 minutes, until thickened and bubbly.

Hamburger Meal

1 1/2 lb. Hamburger

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 C. rice

2 1/2 C. water

2 T. soy sauce

1/2 C. onion

1/2 C. celery

Canned French-fried onions.

Brown hamburger and onion. Mix in uncooked rice, raw celery and the rest of the ingredients. Top with canned French-fried onions. Place in crock pot for 4-6 hours.

Glazed Tangy Corned Beef

1 1/2 C. water

1 med onion chopped

3 strips orange peel

2 whole cloves

4 lb. corned beef

Place corned beef fat side up in slow cooker. Add remaining ingredients on top of beef. Cook on low 8 hours.

Glaze

3 T. honey

2 T. orange juice concentrate (NOT DILUTED)

2 tsp. prepared mustard

2 tsp. cayenne pepper

Combine all and spoon on top of corned beef. Cook 2 additional hours. (total 10 hours)

Glazed Corned Beef

1 3.5-4 lb. corned beef brisket

2 T. prepared mustard

1.5 tsp. cream-style horseradish

2 T. red wine vinegar

1/4 C. molasses

In a slow cooker, cover corned beef with water. Cover and cook on low 10-12 hours or until tender. Drain corned beef; place on a broiler pan or ovenproof platter. Preheat over to 400F. In a small bowl, combine mustard, horseradish, vinegar and molasses. Brush on all sides of meat. Bake, brushing with sauce several times, about 20 minutes or until meat begins to brown. Cut into thin slices.

French Onion Beef

1 1/4 lb. Boneless beef round steak; 1/2 to 3/4″ thick; cut 6 pc

8 oz. fresh mushrooms; slice

1 lg. Onion; slice rings

1 can Condensed French onion soup

6 1/4 oz. pkg. 15-minute herb stuffing mix

1/4 c Margarine or butter; melt

4 oz. Mozzarella; shred

Layer half of the beef, mushrooms and onion in 3-1/2 to 4 qt crockpot; repeat layers. Pour soup over ingredients. Cover; cook LOW for 8 to 10 hours or until beef is tender and no longer pink. Before serving, toss stuffing mix and contents of seasoning packet with melted margarine and 1/2 C. liquid from pot. Place stuffing on top of contents in crockpot; cover. Increase heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle with cheese; cover. Cook until cheese is melted.

Crock Pot Stroganoff

2 lb. round steak

1/4 C. flour

1/2 tsp. pepper

1/2 tsp. salt

1 tsp. garlic bits

3 T. butter

1 sm. onion, chopped

1 T. soy sauce

2 beef bouillon cubes

1 can cream of mushroom soup

1 C. water

Cut steak into 1 x 1/2 inch strips. Mix with flour, pepper, salt and garlic. Add to crock pot with rest of ingredients. Cook on low for 5 hours. Stir occasionally. Last 1/2 hour, add 1 (8 oz.) package of cream cheese, cubed. Serve over cooked wide noodles.

Coca Cola Roast

Beef Roast (whatever size you would like)

Garlic Salt

Coca Cola – enough to cover roast

Salt & Pepper

3 T. cooking oil

1 – 1 1/2 C. Ketchup

Salt, pepper and garlic salt roast well. Sear roast on all sides in oil. Remove from pan, drain excess fat and place in crock pot. Pour Coke and ketchup over roast to cover. Cook on low all day.

Cider-Simmered Pot Roast

2 tsp. Salad oil

1 beef eye of round roast (3.5-4 lb.) trimmed of fat

2 medium Onions, cut into eighths

1 stalk Celery, thinly sliced

2 cloves Garlic, minced or pressed

1 tsp. Ground allspice

1/2 tsp. Ground ginger

1/4 tsp. Pepper

1 C. Apple cider or apple juice

2 T. Light molasses

2 T. Cornstarch blended with 2 T. water

Heat oil in wide nonstick frying pan over medium-high heat; add beef and brown well on all sides. Meanwhile, in 4-quart or larger electric slow cooker, combine onions, celery, and garlic; sprinkle with allspice, ginger, and pepper. In a small bowl, mix cider and molasses. Place beef on top of onion mixture; pour in cider mixture. Cover and cook at low setting until beef is very tender when pierced (9.5-10 hours). Lift roast to a warm platter and keep warm. Skim and discard fat from cooking liquid. Blend in cornstarch mixture. Increase heat to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 minutes). Serve meat sliced and with sauce spooned over.

Cabbage and Smokies

1 head of cabbage (probably a half for just him)

1 small apple seeded and chopped

1 small onion chopped

1 T. of sugar

1 lb. pkg. of Hillshire Little Smokies (use what you want, save the rest)

Salt & Pepper to taste

1/2 C. of water

Chop the cabbage roughly. Put into the crockpot and add the rest of the ingredients, giving it all a stir to mix fairly well. Put on the cover, and cook on low for about 6 hrs. or until the Smokies are warmed through and the cabbage is done to your liking.