Crock Pot Beef Stew

I love using my Crock Pot to make new dishes and already loved recipes!

Here is my version of Beef Stew

Enjoy!

2-4 lbs. chuck roast (I used 4 lbs.)
3 c. beef broth
1/2 c. flour

Kosher salt and pepper (Salt optional)

1 Tblsp Worcestershire sauce (I did not use)

3 cloves garlic, minced (I used 4)
2-3 medium onion, diced (I used 3)

6 small potatoes (I used 2 med to lrg)

Baby carrots (As many or as few as desired)

3 stalks celery, sliced

2 bay leaf

1. Wash chuck roast. Cut into one inch cubes
2. Mix salt (optional), pepper and flour in either a freezer size zip lock, or a paper bag. 
3. Toss cubes check roast in bag with mixture to coat.
4. Brown coated cubes in skillet to brown (optional)
5. place chuck roast in bottom of Crock Pot
6. Cover with the left over salt, pepper, flour mixture
7. Cover with diced potatoes
8. Layer Carrots, celery, garlic, onions
9. Pour on beef broth, and place bay leafs on top
10. Cover and cook on LOW for 8-10 hours or on HIGH for 6 hours, or until meat it tender. (I cooked mine on LOW for 10 hours)

Serve and enjoy!

My finished product!  

Stuffed Peppers With Ground Beef And Rice

I had never made stuffed bell peppers before, and this is the recipe I tried.  they came out really good!  I would make this again

Serves about 6 people.

Time Required:

• Preparation Time: 20 min
• Cook Time: 1 hr
• Total Time: 1 hr 20 min

Ingredients:

• One pound of ground beef
• Half cup of uncooked, long rain white rice
• One cup of cold water
• Six green bell peppers (I used yellow, and they came out with a nice mellow bell pepper taste)
• Two cups (or 8 oz cans) of tomato sauce
• One tablespoon of Worcestershire sauce
• Quarter teaspoon garlic powder
• Quarter teaspoon onion powder
• One teaspoon of Italian seasoning

Instructions:

1. Preheat oven to 350 degrees.
2. Cook rice.  About 20 minutes or until the rice is soft and edible. (rather than water, I used beef broth)
3. While that is cooking, brown one pound ground beef all the way through, then drain it. 
4. After both the rice and beef are finished, combined both plus the rest of the ingredients in med/leg sauce pan. (you can use the same pan as the beef was browned in)
5. Simmer for a few minutes
6. Spoon the mixture into the peppers. Place in oven .
7. Cook about 40 to 45 mins.
8. Ovens vary in cook time.  Keep an eye on peppers.  
9. When about 10 mins finished, put layer of shredded cheese (optional) 
10. Cook the remaining 10 mins.  
11. When cheese is melted, browned and peppers are cooked all the way through, take out of oven.
12. Cool about 5 mins
13. Serve and enjoy!!

Red Lentil Soup

This recipe was shared with me while I was living in Encinitas. A wonderful, homey soup, that brings back wonderful memories and warms up the belly :)

6 Med tomatoes (or 28 oz canned)
1 head celery
1.5-2 med onions (sweet)
8 cubes veggie bouillon
Olive oil
1.5 Cups red lentils
salt & pepper

1. fry onions in oil for about 5 mins

2. add celery. fry for about 5 mins

3. add lentils.  fry until lightly toasted/golden brown

4. add tomatoes, cook for about 2 mins

5. add veggie bouillon, salt and pepper

Cook for about 30-45 minutes, mix occasionally.  Serve, and enjoy ~

Mom's Famous Lemon Bars! :)

This recipe has been around my family for many years! My mom would make these for my brother and I when we were younger.  They make excellent party treats and great, sweet desserts!  Love you mom!

1 C (1/2 lb) butter/margarine, softened

1/2 C powered sugar

2 1/3 C
 all-purpose flour

4 eggs

2 C granulated sugar

1 teaspoon grated lemon peel (real Lemon)

6 Tablespoons lemon juice (real lemon)

1 teaspoon baking power

powered sugar

  In a large bowl of an electric mixer, beat butter, the 1/2 C powered sugar until creamy. beat in 2 C of the flour. blending thoroughly. spread mixture evenly over bottom of well-greased 9 x 13 inch baking pan.  bake at a 350 degree oven for 20 min.

  meanwhile, in a small bowl of mixer, beat eggs until light.  gradually add granulated sugar, beating until mixture is thick and lemon-colored. add lemon peel, lemon juice, and remaining 1/3 C flour and baking power. beat until smooth and well combined.

  Pour lemon mixture over baked crust and return to oven.  bake for 15-20 minutes or until topping is pale golden. place on a rack to cool, while still warm, sift powered sugar lightly over top.

to serve, cut into bars about 2 1/4 x 2 1/2 inches.

store air tight

makes about 20

IMPORTANT

**recipe will vary in baking time depending on oven.**
**watch closely, don't over or under cook**
**beaten eggs must be light and fluffy for meringue to rise**

Easy Roasted Chicken with Rice

Sent in by Shirley K.

Roasted chicken with rice

1 whole chicken
1/4 cup soy sauce
1/2 stick butter
Cooked rice

Roast chicken with butter and soy basted on top. Every 15 or 20 minutes baste with juice in bottom of pan. Bake until done 350 for about an hour. Serve with cooked rice, and pour sauce from pan over rice.

Stay-A-Bed Stew

From my dear friend, Mary ~

(from the Hatcher Family recipes - These are the recipes that my grandma and grandpa used, they probably go back further too. My mom used to make this growing up with some good biscuits to sop up the gravy.)

2 pounds of beef stew meat - cubed
2 chopped onions (I used one and it seemed to be PLENTY)
1 tsp. salt - dash of pepper (to taste)
1 can cream of mushroom soup thinned with milk (I used one can milk)
1-2 big red raw potatoes cut into bite sized chunks, leave skin on
1 cup baby carrots
Piece of bayleaf

Mix together all ingredients and put into a covered casserole dish (you can use tin foil as a cover as long as it is sealed well over the casserole dish). Bake at 300 degrees for 5 hours.

**Note - if you want a thicker sauce for the stew use a little bit of cornstarch to thicken the sauce up, add cornstarch before casserole goes into oven. I also took the stew out half way through cooking and stirred it a bit.**

Kale Salad

Sent in by Brian M.

Combine equal parts olive oil, soy sauce, and lemon juice.  You need lots of dressing to coat the leaves -- you can always drain it out later.

Rinse 1 bunch curly green kale and remove the stems.  Roughly chop or tear the leaves into large bite size pieces.

Toss the kale leaves in a large bowl with the dressing to completely coat all the leaves.  Remember that you are actually marinating the kale.

Allow the salad to sit for 10 minutes, then toss again.  If possible, repeat this process several times.  If you are in a hurry to serve or eat the salad, you may want to macerate the leaves with a wooden spoon or rub the dressing in with your fingers.

Add 1/2 C. crunchy vegetables to the salad:  shredded carrots, diced peppers, sliced bok choy.
When the kale is sufficiently delicious, drain any excess dressing and save for the next time.

In a pan, toast 1/2 C. sunflower, pumpkin or sesame seeds or a combination of all three.  Sprinkle over the salad before serving.