BEEF VEGETABLE SOUP
INGREDIENTS:
1 lb boneless round steak, cubed 3 beef bouillon cubes
1 (14 oz) can diced tomatoes, undrained 2 celery ribs, sliced
24 fluid ounces beef broth 2 carrots, chopped
2 med. potatoes, peeled and cubed 1/2 tsp. basil
2 med. onions, chopped 1/2 tsp. thyme
1/2 teaspoon oregano 1/4 tsp. pepper
1 bay leaf 1 c. fresh or frozen peas
DIRECTIONS:
1. Place all ingredients in slow cooker.
2. Cover and cook on low for 7-8 hours.
3. Remove bay leaf before serving.
CHOCOLATE CAKE
INGREDIENTS:
2 c. white sugar 1
c. all-purpose flour
3/4 c. unsweetened cocoa powder 1½ tsp. baking soda
1½ tsp. baking powder 1 tsp. salt
2 eggs 1 c. milk
1/2 c. vegetable oil 2 tsp. vanilla extract
1 c. boiling water
DIRECTIONS:
1. Spray bowl of slow cooker with cooking spray.
2. In a medium bowl, whisk the sugar, flour, cocoa, baking soda,
baking powder and salt.
3. In a separate small bowl, whisk together the eggs, milk, oil and
vanilla until well combined.
4. Whisk in the boiling water.
5. Pour the wet ingredients into the dry and mix well.
6. Pour the cake batter into the prepared slow cooker.
7. Set slow cooker to "Low.” Cook until cake has no wet spots on top
and has pulled away from the sides of the bowl, about 3 hours.
Serve with whipped cream or ice cream. 1 cake: 8 servings.
RECIPES
RECIPES
RECIPES
Ginnys.com • 1.800.544.1590
11
10
