WILD MUSHROOM BEEF STEW
INGREDIENTS:
1/4 cup all-purpose flour
1/4 cup tomato paste
1 tsp. salt
1/4 cup dry red wine
1/2 tsp. pepper
2 cloves garlic, minced
1/2 tsp. dried thyme leaves, crush.1 lb. red potatoes
2 lbs. stew beef, in 1-inch pieces 8 oz. mushrooms
3/4 cup beef broth
1 cup baby carrots
DIRECTIONS:
1. Combine flour, salt, pepper and thyme in small bowl.
2. Place beef in slow cooker. Sprinkle with flour mixture; toss to coat.
3. Combine broth, tomato paste, wine and garlic in small bowl; mix
well. Add to beef.
4. Cut potatoes into bite size pieces. Cut mushrooms into quarters.
5. Add potatoes, mushrooms and carrots to slow cooker; mix well.
6. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours, or
until beef and vegetables are tender. (No stirring is necessary during
cooking.)
7. Stir well before serving. Garnish with parsley, if desired. Serves 4.
Note: Serving a crowd just double this recipe.
POT ROAST
INGREDIENTS:
3-4 lb. pot roast
1 large onion, chopped
1 cup beef broth
1 lb. carrots cut in 2 inch pieces
4-5 potatoes cut up salt and pepper
DIRECTIONS:
1. Brown pot roast in a pan on top of the stove.
2. Add vegetables to bottom of slow cooker.
3. Top with roast and pour beef broth over it. Salt and pepper to taste.
4. Cook for 8 hours on low in slow cooker.
RECIPES
BBQ MEATLOAF
INGREDIENTS:
2-2 1/2 lbs. ground beef
3/4 cup barbecue sauce
1 egg 1 cup crushed soda crackers
2 tsp. Worcestershire sauce 1/2 cup diced onion
1/2 tsp. salt 1/4 cup water
2 tsp. prepared mustard
2 Tbsp. brown sugar
1 Tbsp. vinegar
DIRECTIONS:
1. Mix all ingredients in a large bowl.
2. Form into a meatloaf shape that will fit into your slow cooker.
3. Cut a strip of foil to go under the meatloaf in the slow cooker,
leaving it long enough so that you can use it to lift the meatloaf out
when it is finished cooking.
4. After placing the meatloaf in slow cooker, top the meatloaf with an
additional 1/3 C. barbecue sauce.
5. Cook for 8 - 10 hours on Low.
RECIPES
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RECIPES
LEMON GARLIC CHICKEN
INGREDIENTS:
2 lbs. chicken breasts boned & skinned 1 1/2 tsp. oregano leaves, crush
1/2 tsp. seasoned salt 1/4 tsp. pepper freshly ground
2 Tbsp. butter 1/4 cup water
4 Tbsp. fresh lemon juice
4 cloves garlic minced
2 tsp. chicken bouillon
2 tsp. fresh chopped parsley
DIRECTIONS:
1. Wash chicken and dry on paper towels.
2. Combine oregano, salt and pepper in a small bowl. Sprinkle on the
chicken and pat it in.
3. Fry the chicken breasts until browned in the butter.
4. Transfer chicken to the slow cooker. Add the water, lemon juice,
bouillon, garlic and parsley to the pan.
5. Scrape any browned bits from the bottom of the pan. Bring mixture to
a boil and pour over the chicken.
6. Cover and cook on High for 2-1/2-3 hours or on Low for 5-6 hours.
7. Add parsley and baste chicken. Cover and cook another 15-30 mins.
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