Creamy Mashed Potato Bake

3 cups hot mashed potatoes
1 cup sour cream
1/4 cup milk
1/4 cup garlic powder
1 1/3 cups French’s French fried onions
1 cup shredded cheddar cheese

Pre-heat oven to 350 degrees

Combine mashed potatoes, sour cream, milk, and garlic powder in large bowl; mix well.

Spoon half the mixture into a 2-quart baking dish. Sprinkle with 2/3 cup French fried onions and 1/2 cup cheese. Top with remaining potato mixture.

Bake 30 minutes until hot. Top with remaining onions and cheese. Bake another 5 minutes or until onions are golden.

Slow Cooker Lasagna

1 pound hamburger
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Cook hamburger and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until hamburger is no longer pink; drain.
Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the hamburger mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit.

Spread with half of the cheese mixture and one-fourth of the hamburger mixture.

Top with 5 noodles, remaining cheese mixture and one-fourth of the hamburger mixture.

Top with remaining 5 noodles and remaining hamburger mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese.

Cover and let stand about 10 minutes or until cheese is melted.

Cut into pieces.

Teriyaki Beef & Broccoli

garlic flavored cooking spray
1 lb rump roast cut into strips
4 carrots cut into 2 inch long sticks
1 pkg. frozen pearl onions
1 can beef broth
2 tbsp teriyaki sauce
1/2 cup water
1/2 cup broccoli florets
8 oz noodles or rice.

coat a skillet with garlic flavored cooking spray & sautée the beef over med-high heat until browned, approx 5 minutes. Transfer into crock pot.

Add carrots, onions, broth, 1 tbsp of teriyaki sauce, & water.

Cover and cook on low until meat is tender (approx. 4-6 hrs) In the last half hour cook the noodles seperatly & drain, keep them warm.

Meanwhile stir the broccoli into the beef mixture, cover and cook until broccoli is crisp-tender (approx. 5 minutes)

Divide the noodles/ rice among plates and top with the beef mixture. Sprinkle with the remaining teriyaki sauce.

Butter Beef

3 pounds cubed beef stew meat
1/2 cup butter
1 (1 ounce) envelope dry onion soup mix

Place the beef and butter into a slow cooker.

Sprinkle the onion soup mix over.
Cover, and cook on Low for 8 hours, or High for 4 to 5 hours.

Stir once or twice.

Chicken Wing Soup

6 cups milk
3 cans condensed cream of chicken soup (10 3/4 oz.) undiluted
3 cups shredded cooked chicken (about 1 lb.)
1 small onion, chopped
2 ribs celery, diced
1 cup sour cream (8 oz.)
1/4 cup hot pepper sauce (more or less to taste)

Combine all ingredients in a crockpot.

Cover and cook on LOW for 4 to 5 hours.

Rustic Chicken

1 - 1 1/2 pounds chicken breast tenders, or boneless chicken breasts cut in 1-inch strips
1 tablespoon real bacon bits
1 can diced tomatoes (15oz), drained
1 can artichoke hearts, quartered (15oz)
1 can sliced mushrooms (4oz), or 8 ounces fresh sliced
1 packet dry chicken gravy mix (about 1 oz)
1/4 cup red wine
2 tablespoons Dijon mustard


Combine all ingredients in a 3 1/2-quart or larger slow cooker; stir to combine.
Cover and cook on low 6 to 8 hours.
Serve over pasta or rice.

Garlic Beef

8 garlic cloves, minced
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons apple cider vinegar
2 tablespoons sugar
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 pound flank steak, thinly sliced
1 pound fresh green beans, trimmed
1 medium bell pepper, cut into thin strips

In a medium bowl, combine the garlic, soy sauce, sesame oil, vinegar, sugar, and black pepper; set aside.
In a large skillet or wok, heat the vegetable oil over high heat.
Add the steak and stir-fry for 5 to 6 minutes, or until no pink remains, stirring frequently.
Add the soy sauce mixture, the green beans, and bell pepper.
Stir-fry for 9 to 10 minutes, or until the green beans are crisp-tender and most of the liquid has evaporated, stirring frequently.
Serve immediately

Broccoli Cheddar Soup

5 cups water
1 bunch broccoli
2 onions, chopped
2 cups milk
1 tsp. salt
1/4 tsp. pepper
2 cups shredded cheddar cheese
2 tbsp dry mustard


Bring 5 cups of water to boil in large saucepan.
Cut 6 broccoli flowerets into quarters. Cook in the water approx 4minutes; remove and reserve for garnish.
Cut stems of remaining broccoli & peel.
Chop broccoli and add to saucepan with onions, milk, salt, and pepper.
Simmer 20 minutes.
Remove vegetables and a small amount of liquid into food processor, or blender.
Add cheese and mustard.
Mix until smooth.

Return to saucepan and add more milk if desired. Re-heat over low heat DO NOT LET SOUP BOIL!

Garnish with reserved broccoli flowerets

Beef Curry with Rice

Beef Curry with Rice

1 1/2 pounds stew beef
salt and pepper
flour
1 tablespoon vegetable oil
3/4 cup very hot water
2 cups hot cooked rice
1 tablespoon of curry powder or more, to taste
1 tablespoon chopped pimiento

Cut beef into smaller pieces; roll in flour seasoned with salt and pepper.

Brown beef in a heavy saucepan in a vegetable oil over medium heat.

Add hot water and bring to a boil.

Reduce heat, cover, and simmer for 2 hours.

Check occasionally and add more water if necessary.

Meanwhile, cook rice and add curry powder and pimientos.

Toss cooked rice with the beef.

Season with salt and pepper to taste.

Warm Potato Salad with Chives and Bacon

(A great cold-weather potato salad.)

4 strips Bacon
Publish Post
2 pounds red new potatoes
1/4 cup cider vinegar
1/3 cup olive oil
1/2 teaspoon salt
Freshly ground pepper, to taste
1/3 cup chopped fresh chives

Cook bacon until crispy.
Drain bacon, then crumble and set aside.
Cook potatoes in boiling salted water in a large saucepan for 20 to 25 minutes, until tender when pierced.
Drain the potatoes and cut them in half (if potatoes are large, cut into wedges) and place in a shallow serving bowl.
While potatoes are warm, add bacon, sprinkle with vinegar and oil, toss well and season to taste with salt and pepper.
Toss again with chives and serve immediately.