Chinese Beef and Vegetable Stew (Crock-Pot)

4c shredded cabbage
1 green bell pepper, thinly sliced into strips
1(4.5oz) jar sliced mushrooms, drained
6 scallions, chopped
1(8oz) can sliced water chestnuts, drained
1# beef top round steak, sliced into thin strips
1/4c dry sherry
3T soy sauce
3T water
3T hoisin sauce
1-1 1/2tsp Chinese chili paste with garlic
1/2tsp garlic powder
1/4tsp garlic pepper
1 1/2T cornstarch
1(16oz) pkg frozen cut young green beans, thawed
1/2 red bell pepper, chopped

*in crock place: cabbage, green pepper, muchrooms, scallions, water chestnuts and beef
*in small bowl mix: 2T each of the sherry, soy, water, hoisin, chili paste with garlic and garlic powder; pour over the beef and vegetables in pot
*sprinkle with garlic pepper
*cover and cook on low 5 1;2-6h
*in bowl mix: cornstarch with remaining sherry and soy; increase to high and stir in cornstarch mixture
*place lid on slightly ajar and cook 1/2h, stirring once or twice until sauce clears and thickens slightly
*stir in green beans and red pepper and cook 5-10min longer

Saurkraut Tomato Soup (Crock-Pot)

2# saurkraut, rinsed and drained
1(28oz) can diced tomatoes
5c water
1(6oz) can gtomato paste
2 bay leaves
1/4tsp pepper
1/4tsp seasoned salt
1 1/2# lean beef sirloun or feef top round steak, trimmed of fat and cut into 1/2" cubes
2 1/2tsp sugar
3T fresh lemon juice

*in crock combine; sauerkraut, tomatoes with liquid, water, paste, bay, pepper, salt and beef
*cover and cook on high 3h; reduce to low and continue cooking 3 1/2h, until beef is tender
*remove bay leaves; stir in sugar, lemon juice and more S&P to taste as desired

Hot and Sour Chicken and Rice Soup

3(14.5oz) cans chicken broth
1 1/2c quick-cooking rice
3c water
1# chicken, diced
1 1/2tsp minced fresh ginger
1T hot chile oil
1T rice wine vinegar
1 bunch scallions, thinly sliced

*bring to boil: broth, rice and water; add chicken and reduce to low, cover and cook until rice is tender and chicken white in center ~6min
*add ginger, chile oil, vinegar and scallions, cook 2min to blend flavors

Southwest Corn Chowder

2 clices bacon, coarsely chopped
1 sm onion, chopped
2T flour
1/2tsp ground cumin
1/2tsp chili powder
1(16oz) can whole potatoes, drained, rinsed and diced
1(16.5oz) can cream style corn
2(14.5oz) cans chicken broth
1(11oz) can Mexicorn
1(4oz) can chopped mild green chiles
1/4tsp salt
1/4c sour cream
2T minced cilantro

*in large skillet cook bacon and onion until fat is rendered; add flour, cumin and chili powder; cook,stirring, 1-2min
*stir in potatoes, corns, broth, chiles and salt; bring to boil 3-5min
*serve with sour cream and cilantro

Grilled Chicken Satay

1/4c peanutbutter
3T lime juice
3T soy saouce
1 1/2T finely chipped fresh ginger
2 cloves finely chopped garlic
1/2tsp cumin
1/2 crushed hot red pepper
1# thinly sliced chicken breast, cut lenghwise into 2" wide strips
4 lime wedges

*wisk peanutbutter, lime juice, soy, ginger, garlic, cumin and red pepper
*dip chicken into mixture and coat evenly; thread on to skewers and let sit 5min
*grill,turning once or twice until chicken is lightly browned outside and white in center ~4-6min
*serve with lime wedges

Spicy Sesame Beef Stir-Fry

Spicy Sesame Beef Stir-Fry

2T soy souce
1T minced fresh ginger
1 clove garlic, minced
1tsp cornstarch
1/2c water
1/4tsp crushed hot red pepper
8-10oz tender boneless beef, thinly sliced into strips
2T sesame seeds
2T peanut oil or other vegetable oil
3C broccoli foretts
1c thinly sliced carrots

*in a bowl combine soy, ginger, garlic, cornstarch and red pepper with water until cornstarch dissolves
*sprinkle beef with sesame seeds
*heat 1T of oil over high heat, add beef and stir-fry until golden brown; remove from pan
*add remaining 1T of oil to pan and add broccoli and carrots, stir-frying until broccoli is bright green and carrots are crisp-tender ~2min
*reduce heat to medium, restir sauce and add sauce and beef into pan, stir until sauce thickens and becomes translucent ~2min

New England Clam Chowder

2 (6.5oz) cans minced clams
4oz salt pork or bacon, diced
3c chopped potatoes
1 large onion, chopped
2c milk
1c light cream
3T all-purpose flour
1/2tsp dried thyme

*drain clams and reserve liquid.  add enough water to reserved clam juice to measure 2c, set aside
*cook pork or bacon un saucepan until crisp, remove meat saving oil in pan
*into pan place clam liquid, potatoes and onion.  Cook about 15min until potatoes are tender
*stir in clams, 1 1/2c milk, cream
*into remaining 1/2c milk mix flour, thyme and salt and pepper to taste; stir this into pan
*cook and stir until thickened and buggly
*serve with pork/bacon on top

(When I made this I had no bacon, so I just added a little extra salt and a dash of cayenne pepper.  Also, I started the onion cooking in canola to soften before adding in the potatoes, then I added the milk, etc)

Spaghetti Pizza

1# ground beef or sausage, browned
1/2 pkg pepperoni
32oz pizza sauce
1# spaghetti noodles, cooked
1c milk
2 eggs
shredded mozzarella cheese
mushrooms

*spray 11x18" pan (I use 10x13" instead)
*combine egg and milk, and mix into pasta; pour into pan and spread evenly
*combine beef with sauce and spread evenly over pasta
*layer on pepperoni and mushrooms (or whatever other toppings you want)
*top with cheese
*bake @ 350º for 30min

Layered Potato, Sauerkraut and Beef Stew


1# sliced potatoes
2# sauerkraut, rinsed and drained (I actually do not drain...)
1med onion thinly sliced
1/4c dry white wine (I use chicken broth)
2T corn starch
1(14.5oz) can diced tomatoes
1/2tsp garlic powder
1/4tsp salt
1T caraway seeds (optional, I do use them)
2# cubed round steak

*layer potatoes, spread evenly with kraut then top with onion slices
*in bowl blend wine & cornstarch until smooth., stir in tomatoes with liquid, garlic pepper, salt and caraway
*pour 2/3 of tomato mixture over potatoes and kraut
*layer on beef
*pour over beef the remaining tomato mixture
*cover and cook on low about 9h, until beef and potatoes are tender

Cabbage Soup with Dill and Rice

Cabbage Soup with Rice and Dill (crock-pot)


1med head green cabbage, shredded
1/2c white rice, uncooked
6 sliced carrots
2(14.5oz) cans broth
1c water
1(15oz) can tomato sauce
1(14.5oz) can diced peeled tomatoes
1T plus 1tsp dill weed
1/2tsp seasoned salt
1/4-1/2tsp pepper
*Combine all into crock-pot except 1tsp dill
*cover and cook on low 7-8h (until rice is tender)
*add remaining 1tsp of dill and serve