Recipes

[forrestwolf]

I do all of my browning in my Versa Cooker, and then just add the ingredients....... I up the temp and finish on the cook, not slow cook mode to finish........

Artichoke Beef Stew

Ingredients

1/3 cup All-Purpose Flour

1 teaspoon salt

1/2 teaspoon pepper

2-1/2 pounds beef stew meat, cut into 1-inch cubes

3 tablespoons canola oil

1 can (10-1/2 ounces) condensed beef consomme, undiluted (OR BEEF BROTH)

2 medium onions, halved and sliced

1/2 pound small fresh mushrooms, halved (BUTTON MUSHROOMS, BUT NOT CALLED THAT WHERE I LIVE)

1 cup red wine or beef broth (LAMBRUSCO IS WONDERFUL HERE)

1 garlic clove, minced

1/2 teaspoon dill weed

2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped

Hot cooked noodles (HAVE ADDED THESE TO THE COOKING TIME IN SLOW COOKER WITHOUT BOILING WITH THE ARTICHOKES AND UP THE COOK MODE TO ACCOMODATE, NOT USING SLOW COOKER MODE)

Directions

In a large resealable plastic bag, combine the flour, salt and

pepper. Add beef, a few pieces at a time, and shake to coat. In a

large skillet, brown beef in oil in batches.

Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually

add consomme( or beef broth) to the pan, stirring to loosen browned bits. Stir in

the onions, mushrooms, wine, garlic and dill. Pour over beef.

Cover and cook for low for 7-8 hours or until tender. Stir in the

artichokes; cook 30 minutes longer or until heated through. Serve

with noodles.

NEXT INGREDIENT: VINEGAR (YOUR CHOICE OF FLAVOR....APPLE CIDER, WHITE, RED WINE, OR SUCH)

[house cat]

My BFF gave me this recipe 30 years ago and it's the only one I've ever used.

Linda's Cole Slaw Dressing

1 cup mayonnaise

2 - 3 tbs. milk

2 tbs. apple cider vinegar

1 tbs. granulated sugar

salt and pepper to taste

This is enough for a large head of shredded cabbage. It may not seem that way when you first add the dressing, but it works its way in.

Next ingredient: left over ham

[forrestwolf]

Cheesy Ham Chowder

Ingredients

10 bacon strips, diced

1 large onion, chopped

1 cup diced carrots

3 tablespoons All-Purpose Flour

3 cups milk

1-1/2 cups water

2-1/2 cups cubed potatoes

1 can (15-1/4 ounces) whole kernel corn, drained

2 teaspoons chicken bouillon granules

Pepper to taste

3 cups (12 ounces) shredded cheddar cheese

2 cups cubed fully cooked ham (perfect way to use that leftover ham)

Directions

In a Dutch oven, cook the bacon over medium heat until crisp. Using a

slotted spoon, remove to paper towels to drain. In the drippings,

saute onion and carrots until tender. Stir in flour until blended.

Gradually add milk and water. Bring to a boil; cook and stir for 2

minutes or until thickened.

Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer,

uncovered, for 20 minutes or until potatoes are tender. Add cheese

and ham; heat until cheese is melted. Stir in bacon.

NEXT INGREDIENT: GROUND BEEF

[Zhills]

House cat, that is my coleslaw dressing also. The best!

Unstuffed Peppers

Brown ground beef, drain fat:

1 lb ground beef

Add to pan & sauté til tender:

1 sm onion, diced small

1 cl garlic, minced

Add to pan:

28oz tomatoes, crushed

drain juice (measure juice)

1 can Tomato sauce

1 tsp Worchestershire

1 cup tomato juice from can

1/2 C uncooked rice

Add ground beef back to pan. Stir together.

Cover and cook until liquid is almost all absorbed.

Mixture should be moist when rice is done. About 20 -30 mins.

Left over tomato juice or water can be added if needed

This can be put into a pan and baked at 350 degrees for 30-40 mins. I do it in the skillet on top of the stove.

Next ingredient: Chocolate

[house cat]

Thanks, forrestwolf.. that recipe looks delicious and I have lots and lots and LOTS of leftover ham!

Next ingredient is still: Chocolate

[vabreeze]

On 4/20/2014 Zhills said:

House cat, that is my coleslaw dressing also. The best!

Unstuffed Peppers

Brown ground beef, drain fat:

1 lb ground beef

Add to pan & sauté til tender:

1 sm onion, diced small

1 cl garlic, minced

Add to pan:

28oz tomatoes, crushed

drain juice (measure juice)

1 can Tomato sauce

1 tsp Worchestershire

1 cup tomato juice from can

1/2 C uncooked rice

Add ground beef back to pan. Stir together.

Cover and cook until liquid is almost all absorbed.

Mixture should be moist when rice is done. About 20 -30 mins.

Left over tomato juice or water can be added if needed

This can be put into a pan and baked at 350 degrees for 30-40 mins. I do it in the skillet on top of the stove.

Next ingredient: Chocolate

Zhills,

Are there no bell peppers used in this recipe? Thanks.

Next ingredient: CHOCOLATE

[Zhills]

Thanks, vabreeze. Senior moment!

Unstuffed Peppers (corrected)

Brown ground beef, drain fat.
1 lb ground beef

Add to pan & sauté til tender:
1 sm onion, diced small
1 cl garlic, minced

Add to pan:
28oz tomatoes, crushed

drain juice (measure juice)

1 sm can Tomato sauce

1 tsp Worchestershire

1 cup tomato juice from can

1 large or 2 small green or red peppers, cored and sliced

1/2 C uncooked rice

Add ground beef back to pan. Stir together.

Cover and cook until liquid is almost all absorbed.

Mixture should be moist when rice is done. About 20 -30 mins.

Left over tomato juice or water can be added if needed

Next ingredient: Chocolate

[house cat]

This is the chocolate cookie recipe that my hubby and son love the most. You can add chopped nuts or candies, but around here we've always liked them just like this.

Chewy Chocolate Cookies

1 1/4 c. softened butter

2 c. granulated sugar

2 eggs

2 tsp. vanilla extract

2 c. flour

3/4 c. Hershey's cocoa

1 tsp. baking soda

1/2 tsp. salt

First cream the butter sugar and eggs. Add the dry ingredients a bit at a time. Use a teaspoon to drop the dough onto the cookie sheet. I like these best when they are rather small. Leave room for them to expand.

Bake at 350 degrees for 8 minutes. Take them out even if you have doubts… they should be puffy at this point.

*Do not over bake these cookies. They will look puffy when you take them out of the oven and they'll flatten as they cool. They should not be crispy.

Lay them on a wire rack to cool.

If you make them a little larger, they are perfect for ice cream cookie sandwiches… just puttin' it out there!

Next ingredient: Peas

[walker]

Pea 'n' Peanut Salad

1 package (10 oz.) frozen peas thawed

1 cup dry roasted peanuts

1 cup chopped celery

6 bacon strips, cooked and crumbled

1/4 cup chopped red onion

1/2 cup mayonnaise

1/4 cup prepared zesty Italian salad dressing

In a large bowl, combine the peas, peanuts, celery, bacon and onion. In a small bowl, combine the mayonnaise and Italian dressing. Pour over salad and toss to coat. Chill until serving.

This recipe was found in Taste of Home Simple and Delicious Cookbook, page 177.

NEXT INGREDIENT: RAISINS

[flbettyboop]

On 4/23/2014 walker said:

Pea 'n' Peanut Salad

1 package (10 oz.) frozen peas thawed

1 cup dry roasted peanuts

1 cup chopped celery

6 bacon strips, cooked and crumbled

1/4 cup chopped red onion

1/2 cup mayonnaise

1/4 cup prepared zesty Italian salad dressing

In a large bowl, combine the peas, peanuts, celery, bacon and onion. In a small bowl, combine the mayonnaise and Italian dressing. Pour over salad and toss to coat. Chill until serving.

This recipe was found in Taste of Home Simple and Delicious Cookbook, page 177.

NEXT INGREDIENT: RAISINS

Have you tried this recipe? Sounds good.