Recipes

[novamc1]

Two recipes found buried in my collection.  Anybody ever tried using ginger ale?

I just made a  slow-cooked concoction which is a  cross between stew & beef vegetable soup.  We enjoyed it for the past two nights in a row.  Would like to try ginger ale as an ingredient next time.

Seems to me both recipes can use a lot of individualized tweaking and additions. 

BEEF STEW With Ginger Ale

2-3 pounds stew meat (I would use cut-up chuck roast)

1/2 cup ginger ale

1 can cream of mushroom soup

1 package Lipton onion soup mix

1 4-oz. jar mushrooms

Preheat oven to 300 degrees.  Bake covered about 2.5 to 3 hours

_________________________________

8-HOUR TANGY BEEF

3.5 to 4 lb. beef roast

12-oz. can ginger ale

1.5  cups ketchup

--Put beef in slow cooker.

--Pour ginger ale and ketchup over roast.

--Cover, cook on low 8-9 hours.

Shred with 2 forks and serve on buns.  Or break up into chunks and serve over rice, potatoes or pasta.

This recipe produces a lot of juice.  You can add chopped onions, potatoes and green beans in Step 2.  Or stir in sliced mushrooms and/or peas 30 minutes before end of cooking time.

For a more tangy finished dish, add chili powder or cumin, along with black pepper in Step 2.

[Daysdee]

I will definitely use both of these recipes.  I have made a pot roast using Coca Cola.  (was a long time ago)   I love using my slow cooker in the fall and winter.  Thanks for posting.

[eddyandme]

I shall try the Tangy Beef this week!  

Sounds delish and SO versatile.  I share most meals with my furbaby and the ingredients are perfect.  As you suggested, will add green beans and potatoes and my usual trio of cumin, tumeric and old bay and perhaps a dash of cinnamon.

[novamc1]

@eddyandme 

The added "suggestions" in the tangy beef recipe did not come from me, but from the recipe author--whoever that was.

I don't know where I got it, because it's been stored away for so many years.

Don't wish to take credit (or blame) for how the recipe turns out. LOL!  Good luck with it, and us know how it works for you.

[aroc3435]

@novamc1   Both of these recipes sound delicious.  Thank you for sharing.  I've been poking around in my recipe files and books today, too.  This might be due to the temp only being 85 degrees, no humidity, today. Can't believe "official summer" ends on September 21st.    

For the beef stew (and I agree about using chuck roast) I would probably add 12 whole peppercorns, a tablespoon of Worcesterschire sauce, a couple of bay leaves, a teaspoon of crushed, dried summer savory, and some minced onion.

Again, thanks for posting!

[AuntG]

Just asked DH if there was anything he'd like me to make in the next few weeks. All he could come up with were Tacos, a Beef Roast and Stuffed Bread on our spaghetti night.  I think I'll give your recipe a try.

[cindyNC]

My mother used to make a baked ham w/ginger ale, brown sugar and mustard and maybe a bit of pineapple juice.  

[wonderfulworld]

Thank you for posting. Sounds yummy! Fall is in the air in Michigan.

[RedTop]

I usually do a low and slow oven roast for beef and pork with Coke or Dr Pepper.

[novamc1]

@RedTop 

Over the years, I've saved a whole bunch of recipes for beef roasts and beef brisket using Coca-Cola or Dr. Pepper.

Have not yet tried any of them.  What's wrong with me?  I need to get busy!!  They must be good, or I wouldn't have seen so many recipes. 

Thanks for mentioning them.

Most of the recipes I have call for MANY ingredients besides cola......maybe that's the reason I haven't tried them.