April 9th, 2006 by alice
Tags: Beef, Crock, Pot, Stroganoff
INGREDIENTS
- 2lbsbeef stew meat
- 1largeonion, chopped(1 cup)
- 1cancondensed cream of mushroom soup
- 1can condensedcream of onion soup
- 1 (8 ounce)cansliced mushrooms, drained
- 1/4teaspoonpepper
- 1 (8 ounce)containercream cheese, cubed
- 1 (8 ounce)containersour cream
- 6cups hot cookednoodles or rice, for serving,if desired
DIRECTIONS
- Mix beef, onion, soups, mushrooms and pepper into slow cooker.
- Cover and cook on low heat for 8 to 10 hours or until beef is very tender.
- Stir cream cheese and sour cream into beef mixture until cream cheese is melted.
- Serve beef mixture over noodles.
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April 9th, 2006 by alice
Tags: Barley, Beef, Soup, Vegetable
INGREDIENTS
- 1 1/2lbsbeef stew meat
- 2smallbell peppers
- 1 (10 ounce)packagegreen beans
- 1small choppedonion
- 1cup uncookedbarley
- 1cancorn
- 1 1/2cupswater
- 1teaspoonsalt
- 1/2teaspoonsalt
- 1/4pepper
- 2cansready-to-serve beef broth
- 2 (14 1/2 ounce)cans dicedtomatoes with garlic, undrained
- 1 (8 ounce)cantomato sauce
DIRECTIONS
- Combine all ingredients in slow cooker.
- Cover and cook on low heat setting 8 to 9 hours (on high heat setting for 4 to 5 hours) or until vegetables and barley are tender.
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April 9th, 2006 by alice
Tags: Chive, Muffin, Parmesan, Popcorn
INGREDIENTS
- 3cupsflour
- 1 1/2cups ground hot airpopped corn
- 6teaspoonsbaking powder
- 2teaspoonssalt
- 2tablespoonssugar
- 4tablespoons meltedbutter
- 2cupsmilk
- 2eggs, well beaten
- 1 1/2cupsparmesan cheese
- 1clovegarlic, finely minced
- 3teaspoonsfresh chives, finely chopped
DIRECTIONS
- Sift flour, measure and sift with baking powder, salt, and sugar.
- Add milk, popped corn, eggs and melted butter.
- Stir in cheese, garlic and chives.
- Fill well-oiled muffin tins 2/3 full.
- Bake in pre-heated oven (435 F) for 20- 25 minutes.
- Makes 12 regular size muffins.
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April 9th, 2006 by alice
Tags: Chili, Vegetarian
INGREDIENTS
- 1 (15 ounce)can spicychili beans, in sauce,undrained
- 1 (15 ounce)canpinto beans, undrained
- 1 (15 ounce)candark red kidney beans, undrained
- 1 (14 1/2 ounce)can chili-style chunkytomatoes, undrained
- 1largeonion, chopped
- 2-3teaspoonschili powder
- 1/8teaspoonground cayenne pepper
DIRECTIONS
- Combine ingredients in the slow cooker.
- Cover and cook on low heat setting for 5 to 6 hours or until flavors have blended Stir well before serving.
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April 9th, 2006 by alice
Tags: Baked, Cake, Cream, Ice, Praline
INGREDIENTS
- 1cup packedbrown sugar
- 1/2cupsour cream
- 2tablespoonsbutter, plus
- 1/2cupbutter, divided
- 2teaspoonscornstarch
- 2teaspoonsvanilla, divided
- 2cupsvanilla ice cream, softened
- 2eggs
- 1 1/2cupsflour
- 1cupgraham cracker crumbs(about 16 squares)
- 2/3cupsugar
- 2 1/2teaspoonsbaking powder
- 1/2teaspoonsalt
- 1/2cup choppedpecans, toasted
DIRECTIONS
- Set oven to 350 degrees /Grease a 13″ x 9″ baking pan /In a saucepan, combine the brown sugar, sour cream, 2 tbsp butter and cornstarch/Cook, and stir over medium heat until mixture comes to a boil./Remove from heat./Stir in 1 tsp vanilla; set aside. /Melt the remaining butter; place in a mixing bowl. /Add icecream; stir to blend. /Add eggs, one at a time, beating well after each addition; stir in the remaining 1 tsp vanilla. /In a bowl, combine the flour, cracker crumbs, sugar.
- baking powder and salt; gradually add to icecream mixture until combined. /Pour into prepared baking pan. /Drizzle with half of the praline sauce. /Bake for 25-30 minutes, or until cake tests done. /Cool on wire rack. /Add pecans to remaining sauce; spoon over warm cake (the sauce will not cover entire cake). /Cool in pan, serve with whipped cream.
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