Stuffed Shells

Stuffed Shells

Stuffed Shells

 

18 Jumbo pasta shells

1 lb. Lean ground beef

1 Onion, chopped

1 Clove garlic, minced

2 C. Shredded Mozzarella cheese

1/2 C. Seasoned bread crumbs

1 T. Parsley flakes

1 Egg, beaten

2 Jars (15 1/2 oz.) meatless spaghetti sauce

1/2 c. grated Parmesan cheese

 

Cook pasta shells according to directions, just until tender and drain. Meanwhile, brown beef, onion and garlic in skillet; drain. Add Mozzarella, bread crumbs, parsley and egg. Stuff shells, set aside. Pour 1 jar of sauce into crockpot. Arrange stuffed shells in sauce. Top with other jar of sauce and Parmesan cheese. Cover and cook on low 5-7 hours.

 

Swedish Meat Balls

2  lb. ground beef

1  medium onion, minced

2  eggs

1/2 C. oatmeal

2/3 C. milk

2 1/2 T. chopped parsley

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. nutmeg

1/2 C. beef stock

yogurt

 

Mix together the beef, onion, eggs, oatmeal, milk, parsley, salt, pepper and nutmeg.  Shape into small balls.  Place on a baking try and bake in a 450 degrees oven for about 15 minutes.  Put into the crockery pot. Pour the beef stock over the meat balls.  Cover and cook on the low setting for 1 1/2 hours.  Serve yogurt spooned on top…Serves 6.

Stuffed Round Steak

Stuffed Round Steak

Stuffed Round Steak

 

1 round steak

1 pkg. instant stuffing

1 can cream of mushroom soup

 

Lay half of round steak in bottom of crock-pot. Mix stuffing according to package directions and put on top of steak. Lay rest of steak over top. Cover with cream of mushroom soup. Simmer all day.

Stuffed Peppers

Stuffed Peppers

Stuffed Peppers

 

1 lb. ground chuck

2 large green peppers, halved

1 handful rice

1/2 tsp. salt & pepper to taste

1 can tomato soup

potatoes

 

Place the potatoes in the bottom of the pot. Combine rice and ground chuck with salt. Stuff mixture into the peppers and make meatballs out of any left over meat mixture. Place peppers and meatballs into crockpot. Pour over the top 1 can of tomato soup. Add water if desired and cook on high for 2-4 hours and reduce to low for another 4 hours or until patties are done.

Steak Roll Parmesan

Steak Roll Parmesan

Steak Roll Parmesan

 

2 to 3 lb. flank or round steak, pounded, thin

1 sm. can mushroom pieces

1 sm. onion, diced

4 T. Parmesan cheese

Salt to taste

Pepper to taste

1 T. vegetable oil

1 1/2 C. beef bouillon

1/4 C. flour

1/4 C. water

1 T. parsley flakes

 

Place mushrooms, onions, cheese, salt, pepper and parsley along center of steak. Beginning with the short side, roll as tightly as possible into one large roll. Fasten with string. Brown meat in oil. Place in slow cooker and add bouillon. Cover and cook on low for 7 to 10 hours (3 to 4 hours on high). Thicken cooking liquid with mixture of 1/4 C. flour mixed with 1/4 C. water. Place roll on serving platter and pour gravy over it.

Spanish Cocido

Spanish Cocido

Spanish Cocido

 

2 lb. top round of beef, cut into 1- by 1/2-inch squares

3 T. olive oil

1/2 lb. andouille sausage

1 medium onion, finely chopped

2 large cloves garlic, minced

1 small bay leaf

1/4 tsp. Marjoram

1/8 tsp. Thyme

1 (8-oz.) can Ro-tel tomatoes

2 C. beef stock

2 (1-lb.) cans chickpeas

Salt and pepper to taste

1/4 C. dry sherry

 

Sauté beef in oil in heavy pan until lightly browned; add andouille, onion,garlic, bay leaf, marjoram and thyme. When onion is limp and golden, remove all to slow cooker. Add tomatoes and stock. Puree one can of chickpeas and add to mixture. Cover pot and cook on low heat for 5 hours. Drain second can of chickpeas and add to stew; cook 30 minutes more. Season with salt and pepper and add sherry just before serving.

Spaghetti Sauce

Spaghetti Sauce

Spaghetti Sauce

 

4 T. cooking oil

1 sm. onion, finely chopped

1 (15 1/2 oz.) can tomato sauce

1 1/2 C. water

1/2 tsp. Pepper

1/2 tsp. red pepper, optional

1 lb. ground beef

1 (29 oz.) can tomato puree

1 (6 oz.) can tomato paste

1 tsp. salt

1/2 tsp. oregano

2 lb. sausage (Italian links or country style)

 

Brown ground beef in 2 T. hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender. Pour meat and onion into 3 1/2 quart crockpot. Add puree, sauce, paste, water, salt, pepper and oregano and set dial on low setting. Cut 2 lb. sausage into pieces and brown in remaining 2 T. oil. When brown, place sausages in sauce in crockpot. Continue cooking for 12 hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 C. sugar to this.)

Smoky Brisket

Smoky Brisket

Smoky Brisket

 

3 to 4 lb. Lean beef brisket

1 T. smoke flavored salt

2 medium onions, sliced

1 tsp. celery seed

1 T. mustard seed

1/2 tsp. pepper

1 (12 oz.) bottle chili sauce (1 C.)

 

Sprinkle both side of meat with smoke flavored salt. Arrange onion slices in bottom of slow cooking pot. Top with meat. Combine celery seed, mustard seed, pepper and chili sauce. Pour over meat. Cover and cook on low for 10 to 12 hours or until tender. Serves 8 to 10.

Smoky Beef ‘N’ Beans

Smoky Beef ‘N’ Beans

Smoky Beef ‘N’ Beans

 

1 lb. ground beef

1 C. chopped onion

12 bacon strips, cooked and crumbled

2 cans (16 oz. each) pork and beans

1 can (16 oz.) kidney beans, rinsed and drained

1 can (16 oz.) butter beans, drained

1 C. ketchup

1/4 C. packed brown sugar

3 T. Vinegar

1 tsp. liquid smoke, optional

1/2 tsp. Salt

1/4 tsp. pepper

 

In a skillet, cook the beef and onion until meat is no longer pink, drain. Transfer to a slow cooker. stir in the remaining ingredients. Cover and cook on low for 6-7 hours or until heated through.

Slow-Cooked Pot Roast and Vegetables

Slow-Cooked Pot Roast and Vegetables

Slow-Cooked Pot Roast and Vegetables

 

1 T. flour

1/2 tsp. salt

1/8 tsp. pepper

1 lb. boneless beef top round steaks (1/2 inch thick), cut into

serving-sized pieces

4 medium potatoes, peeled, each cut into 6 pieces

4 large carrots, cut into 1-inch pieces

1 onion, thinly sliced

1 bay leaf

1 (14 1/2 oz.) can read-to-serve beef broth

1 tsp. Worcestershire sauce

2 T. cornstarch

 

In shallow bowl, combine flour, salt and pepper: mix well. Add round steak pieces to flour mixture; turn to coat both sides. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook 2 to 3 minutes on each side or until browned. Remove from skillet; cover to keep warm. In 3 1/2 or 4-quart Crock- Pot slow cooker, combine potatoes, carrots and onion; mix well. Add bay leaf. Place browned beef over vegetables. In small bowl, combine, 1 1/2 C. of the broth and Worcestershire sauce. Pour over beef. Cover; cook at low setting for 8 to 10 hours or until beef is tender. With slotted spoon, remove beef and vegetables form slow cooker; place on serving platter. Cover to keep warm. Pour liquid into medium saucepan; discard bay leaf. In small bowl, combine remaining broth and cornstarch; blend until smooth. Add to liquid in sauce. Bring to boil over medium-high heat, string constantly. boil 1 minute. Serve sauce with beef and vegetables.

Sherried Beef Tips

Sherried Beef Tips

Sherried Beef Tips

 

3 lb. Beef stew or sirloin tip roast cut into small pieces

2 Cans cream of mushroom soup

1/2 C. cooking sherry

1 pkg. Dry onion soup mix

3/4 c. Water

 

Place beef in bottom of crock pot. Mix remaining ingredients well, and pour over beef. Cook on low for 8 hours or high for 4 hours. Stir occasionally. Serve over rice or noodles.

Sesame Beef

Sesame Beef

Sesame Beef

 

1 lb. round steak, cut into chunks

2 T sugar

2 T oil

2 T soy sauce

1/4 t pepper

3 each green onions, chopped

2 cloves garlic

2 T sesame seeds

1 T oil

3 C. rice, cooked

 

In a bowl, combine the sugar, oil, soy sauce, pepper, green onions and garlic.  Slice the round steak into thin slices and add to the above mixture.  Cover and place in refrigerator for 1 day.  Toast the sesame seeds in the 1T oil, remove from pan and set aside.  Put steak and sauce in the crock pot for 4 – 5 hours on low.  Sprinkle sesame seeds over the beef when done.  Serve over rice.

Roast Beef with Horseradish Sauce

Roast Beef with Horseradish Sauce

Roast Beef with Horseradish Sauce

 

1 (3-lb.) eye-of-round roast

1/2 tsp. dried marjoram

1/4 tsp. dried thyme

1/4 tsp. pepper

1/8 garlic powder

Horseradish Sauce

 

Trim fat from roast. Combine seasonings in a small bowl, rub mixture over entire surface of roast, and place in a slow cooker. Cover and cook on HIGH 4 to 5 hours or on LOW 8 to 10 hours. Let stand 15 minutes; cut diagonally across grain into thin slices. Serve with

 

Horseradish Sauce.

Horseradish Sauce

1 (8-oz.) carton reduced-fat sour cream

1/2 C. fat-free mayonnaise

1 T. prepared horseradish

1 tsp. beef bouillon granules

1 clove garlic, pressed

Combine all ingredients; cover and chill. makes 1 1/2 C.

Ranch Style Brisket and Beans

Ranch Style Brisket and Beans

Ranch Style Brisket and Beans

 

16 oz. dried pinto beans, rinsed and drained

2 C. hot water

1 large onion, chopped

1 1/2 C. ketchup

3 T. Worcestershire sauce

1 T. prepared yellow mustard

1/4 C. red wine vinegar

1/4 C. packed brown sugar

1/2 tsp. seasoned salt

1 tsp. liquid smoke hickory flavoring

3 lb. boneless beef brisket, trimmed of fat

 

In a 4- or 5-quart electric slow cooker, combine the pinto beans, water, and onion.  In a medium bowl, mix together the ketchup, Worcestershire sauce, mustard, vinegar, brown sugar, seasoned salt, and liquid smoke. Stir half of the ketchup mixture into the beans in the slow cooker. Place the brisket on top of the beans; cut to fit into the pot if necessary Spread the remaining ketchup mixture over the top of the brisket. Cover and cook on the low heat setting 9 to 10 hours, stirring once or twice, if possible, until the beans and beef are tender. Skim off any excess fat from the top. To serve, slice the meat across the grain and serve with the beans.

Portuguese Sopas

Portuguese Sopas

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.

Pizza in a Pot

Pizza in a Pot

Pizza in a Pot

 

1 1/2 lb. ground beef

1 Green pepper, chopped

1 Can cheddar cheese soup

2 T. Oregano

1 medium Onion, chopped

4 oz. sliced Pepperoni

1 can Tomato soup

4 C. Cooked spaghetti

8 oz. package mozzarella cheese

 

Brown and drain beef (crumbled). Add all ingredients except mozzarella cheese and mix lightly but well. Cook on low 4-6 hours. the last 10-15 minutes place mozzarella cheese on top to melt

Piedmontese Pot Roast

Piedmontese Pot Roast

Piedmontese Pot Roast

 

This moistly tender, Italian-style pot roast has a rich, dark wine sauce. Serve the meat with butter-browned potato chunks and steamed Swiss chard or fresh spinach with lemon.

 

1 boneless rump roast (3 1/2 to 4 lb.)

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. rosemary

1 large onion, chopped

1 clove garlic, smashed (I use 2)

2 medium carrots, shredded (I just slice thin)

1 stalk celery, chopped

1 small bay leaf

10 whole cloves

1 C. dry red wine

1 Tab tomato paste

1/4 C. rum or brandy

 

Preheat oven to 500. Rub roast with mixture of the salt, pepper and rosemary. Brown roast, with fat side up, in an open roasting pan for 15 minutes. Discard the fat. Mix onion, garlic, carrots, celery, bay leaf and cloves. Place about half of the mixture in slow cooker, preheated on High setting. Top with browned roast. Surround with remaining mixture. Mix wine and tomato paste; pour over meat and vegetables. Cover and cook on High until meat is very tender (about 5 hours). Remove meat and keep it warm while preparing sauce. Discard bay leaf. Skim and discard fat from cooking liquid, then puree liquid and vegetables in blender until thick and smooth. Pour into a saucepan and reheat to serving temperature (boil several minutes to reduce, IF sauce is too thin). Stir in rum or brandy and heat several minutes longer. Salt to taste. Slice beef, spoon sauce over, and serve!

Pepper Steak In A Crock Pot

Pepper Steak In A Crock Pot

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

Peppered Beef and Onions

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

Orange Spiced Beef

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.

New England Corned Beef and Cabbage Dinner

New England Corned Beef and Cabbage Dinner

New England Corned Beef and Cabbage Dinner

 

4 lb. of corned beef

1 head of cabbage

3 carrots, sliced

2 onions, cut up

4 potatoes cut up

 

Place beef, cabbage, carrots, onions, and potatoes in slow cooker, cook on high for 6-8 hours.

Turkey meatloaf

Turkey meatloaf

Turkey meatloaf

 

2 lb. Lean Ground Turkey

3/4 – 1 C. quick-cooking oats

2 egg whites

1/4 C. Grated Zucchini

1/4 C. Chopped Onion

1 T. Herbs (whatever you like, basil, marjoram, etc)

 

Mix all ingredients. If meat mixture is too sticky, add a little oatmeal, if too dry, add a little water. Spray Crock Pot with Pam. Shape into loaf and place in crock. Cook on high 4-6 hours, or low 8-10 hours

Meat Loaf

Meat Loaf

Meat Loaf

 

1/2 C. whole milk

2 slices white bread

1 1/2 lb. ground beef

2 eggs

1 small onion, peeled

1 1/2 tsp. salt

1/2 tsp. pepper

1 tsp. dry mustard

1 can (12 oz.) whole tomatoes

 

Place the milk and the bread in a large mixing bowl, and let stand until the bread has adsorbed all the milk. With two forks, break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add salt, pepper and mustard. Beat the eggs into the beef. Shape into a round cake and place in the slow cooker. Drain the tomatoes, and place them on the meat. Cover and cook on Low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to High, and bubble away some of the sauce. It should be thick, not thin.

Magic Meat Loaf a la Rival

Magic Meat Loaf a la Rival

Magic Meat Loaf a la Rival

 

2 lb. ground beef

2 eggs

2/3 C. quick cooking oats

1 pkg. dry onion soup mix

1/2 C. ketchup

 

Reserve 2 T. ketchup. Combine ground beef, eggs, oats, soup mix and remaining ketchup. Shape into a loaf. Put in Crock-Pot. Top with remaining ketchup. Cover; cook on Low 8 to 10 hours (High: 4 to 6). May be doubled for 5 quart models.

Lasagna

Lasagna

Lasagna

 

1 lb. ground beef

1 onion, chopped

1/8 tsp. garlic powder

2-15 oz. cans tomato sauce

1-6 oz. can tomato paste

1-1/2 tsp. salt

1 tsp. dried oregano

1-12 oz. carton cottage cheese

1/2 C. grated Parmesan cheese

12 oz. lasagna noodles, uncooked

12 oz. shredded mozzarella cheese

 

Brown ground beef and onion in skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the crock pot. Add a layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up.

Kristen’s Sirloin Tips

Kristen’s Sirloin Tips

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.

Italian Rollups

Italian Rollups

Italian Rollups

 

1/4 C. Pine nuts; coarsely chopped

1 clove Garlic; minced

2 T. Fresh parsley; chopped

2 T. Fresh basil; chopped

1 T. Olive or vegetable oil

1/4 tsp. Salt

1/8 tsp. Pepper

1 1/2 lb. Boneless round steak; about -1/2″ thick

6 slices Proscuitto; well trimmed

1 C. Beef broth or bouillon

1 oz. Dried porcini or shitake –mushrooms

1/2 C. Dry red wine

2 T. Cornstarch

1/4 C. Water; cold

Pine nuts; for garnish

 

In small bowl, combine 1/4 C. chopped pine nuts, garlic, parsley, basil, oil, salt, and pepper. Remove most of fat from steak. Cut into 6 pieces about 3″x4″. lb. to about 1/4″ thickness or 4″x6″. Place a slice of prosciutto on each slice of lb.ed round steak. Spoon about 1 T. herb mixture on each. Roll up like a jelly roll. Tie with string. Place on bottom of slowcooker. Heat broth or bouillon to boiling. Pour over dried mushrooms. Add to cooker. Pour in wine. Cover; cook on LOW 6 to 7 hrs. Remove meat; cover and keep warm. Turn pot to HIGH. Dissolve cornstarch in water. Stir into liquid in pot. Cover; cook on HIGH 15 to 20 minutes or until thickened. Spoon over rollups. Sprinkle with pine nuts.

Irish Corned Beef in Beer

Irish Corned Beef in Beer

Irish Corned Beef in Beer

 

6 potatoes, pared and quarted

3 medium onions, quarted

1 small cabbage, cut in wedges

1 C. thinly sliced carrots

1 3-4 lb. corned beef brisket

1 C. of beer

 

Place vegetables in bottom of crock pot. Trim fat from corned beef; place meat on top of vegetables. Pour beer over all. Cover and cook on low-heat setting for 9 to 11 hours, or till done. Serves 6

Honey Ribs and Rice

Honey Ribs and Rice

Honey Ribs and Rice

 

2 lb. lean spare ribs

1 can condensed beef bouillon

1/2 c water

2 T maple syrup

2 T honey

3 T soy sauce

2 T BBQ sauce

1/2 tsp. dry mustard

 

Bake ribs at 350 degrees(1/2 hour on each side.) Cut into single servings. Combine all other ingredients in crockpot and add ribs. Cover and cook on low for 8 hours. Serve over rice.

Highland Hot pot

Highland Hot pot

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.

Herbed Round Steak

Herbed Round Steak

Herbed Round Steak

 

2 lb. round steak, 3/4 ‘ of an inch thick

1/4 C. all-purpose flour

1/2 tsp. salt

1/8 tsp. pepper

2 T. cooking oil

1 medium onion, sliced

1 10 3/4 oz. can condensed cream of celery 1/2 tsp. dried oregano, crushed

1/4 tsp. dried thyme, crushed

1/3 C. cold water

3 T. all-purpose flour

 

Trim fat from the steak. Cut meat into six equal pieces.  Coat meat pieces in 1/4 C. flour; pound both sides with a meat mallet.  Sprinkle with salt and pepper.  In skillet brown steaks well on both sides in hot oil; drain, reserving 1 T. drippings.  Place meat in crockpot.  Cook onion slices in reserved drippings; stir in soup, oregano and thyme.  Spoon mixture over steaks in crockpot.  Cover; cook on low-heat setting for 8-10

hours. Measure 1 1/2 C. cooking liquid in saucepan. Blend in cold water slowly into 3 T. flour stir into liquid. Cook and stir until thickened and bubbly. Season to taste. Serves 6.

Harvest Dinner

Harvest Dinner

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

Hamburger Meal

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.

Hamburger Casserole

Hamburger Casserole

Hamburger Casserole

 

2 large potatoes, sliced

2 or 3 medium carrots, sliced

1 can peas

2 medium onion, sliced

salt & pepper to taste

2 stalks celery, sliced

1 1/2 lb. ground beef, browned & drained

1 can tomato soup

1/2 can water

Cook on High for 3 hours, stirring occasionally.

Glazed Tangy Corned Beef

Glazed Tangy Corned Beef

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

Glazed Corned Beef

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

French Onion Beef

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.

Easy Beef and Noodles

Easy Beef and Noodles

Easy Beef and Noodles

 

1 lb. round steak chopped

Flour

Seasoning salt

Pepper

Garlic powder

1 can cream of mushroom soup

1 can golden mushroom soup

1 sm can mushrooms

1/4 c catsup

4 green onions

1 tsp. Worcestershire sauce

2 tsp. A1 steak sauce

1/2 c sour cream

 

Coat steak with flour, salt, pepper & garlic powder. Place in bottom of crockpot. Combine remaining ingredients except sour cream. Pour over steak. Cook on low all day. Add sour cream & stir thoroughly before serving. Serve over noodles.

Cube Steak And Gravy

Cube Steak And Gravy

Cube Steak And Gravy

 

2 to 2 1/2 lb. steak (salted and peppered)

flour

1 pkg. onion gravy mix

1 can cream of mushroom soup

2 C. water

 

Dip steak in flour, fry until brown. Place in crock pot. Add water, soup and gravy mix. Cover and cook on low 6 to 8 hours. Excellent when served with mashed potatoes or rice.

Crockery Cooker Fajitas

Crockery Cooker Fajitas

Crockery Cooker Fajitas

 

If you prefer poultry, substitute 1 to 1 1/2 lb. chicken or turkey, skinned and boned for the beef.

 

1 to 1 1/2 lb. boneless beef round steak, cut in strips

1 large red bell pepper, cut in strips

1 large onion, cut into thin wedges

1 (1-oz.) pkg. dry fajita mix

1/4 C. water

6-10 (6-8 inch) four tortillas

2 small tomatoes, chopped

1 avocado, peeled, thinly sliced

1/2 C. dairy sour cream

 

In slow-cooker, combine beef, bell pepper, onion, fajita mix and water. Cover and cook on LOW 5 to 6 hours or until meat is tender. Warm tortilla in microwave according to pkg. direction. With slotted spoon, lift meat mixture out of pot. Place about 3/4 C. mixture along center of each tortilla. Top with chopped tomato, sour cream and avocado. Fold both sides over filling. Make 6-10 servings

Crockpot Tamale Pie

Crockpot Tamale Pie

Crockpot Tamale Pie

 

1 lb. Ground beef

3/4 C. yellow corn meal

1 1/2 C. milk

1 egg beaten

1 pkg. Chili seasoning mix

1 tsp. Seasoned salt

16 oz. can cut tomatoes, drained

16 oz. Frozen whole kernel corn, thawed and drained

2 1/4 oz. can sliced olives, drained

1 C. cheddar cheese, shredded

 

In skillet, brown ground beef until crumbly; drain. In large bowl, mix corn meal, milk, and egg; add beef, chili seasoning mix, seasoned salt, tomatoes, corn and olives; put mixture in crockpot. Cover and cook on High for 3-4 hours; top with cheese cook an additional 5 minutes until cheese melts.