Old Fashioned Swiss Steak

Old Fashioned Swiss Steak

1/4 cup plus 1 tbsp all purpose flour
1 tsp. salt
pepper
1/4 tsp. garlic salt
1 lb. boneless round steak (about 3/4 inch thick), cut into serving sized pieces
1 1/2 tbsp cooking oil
1/2 clove garlic, minced
1 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped onion
1 15 oz can diced tomatoes, undrained
1 cup beef broth
1/2 tbsp soy sauce
1/8 cup cold water

In a large plastic bag, combine 1/4 c. flour, 1 tsp. salt, 1/2 tsp. pepper and garlic salt. Toss beef to coat. Heat oil and brown meat. Put browned meat in crock pot. Add garlic, green pepper, celery and onion. Then add tomatoes, broth, soy sauce and a bit more salt and pepper. Stir. Cover and cook on high for 3 to 4 hours. Combine water and remaining flour, stir into juices and stir constantly until thickened.

So, basically, brown the meat, dump everything else in and set it and forget it until the stuff is finished, then add the water/flour paste the last 10 minutes or so. It sounds much more complicated than it really is. I just winged it on the spices and the Evil Twin said it was perfect. In fact, he said it was better than my mother's - and that was his favorite dish she cooked for him.

Beef Tips and Noodles

1/2 cup flour
1 teaspoon salt
1/8 teaspoon pepper
4 lbs beef sirloin tips, cubed
1/2 cup chopped green onions
1/2 lb mushrooms, sliced
1 can (10.5 oz size) condensed beef broth
1 teaspoon Worcestershire sauce
2 teaspoons tomato paste or ketchup
1/4 cup dry red wine or water
3 tablespoons flour
Buttered noodles

Combine the first three ingredients and toss with beef cubes to coat thoroughly. Place in crock pot and add green onions and mushrooms.

Combine beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables and stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of the red wine and 3 tablespoons flour; stir into crock pot, mixing well.

Serve with buttered noodles.

I left out the mushrooms because I don't like them. I used stew beef instead of beef tips (because I couldn't find them). I just marinated the stew beef in red wine in the fridge overnight to tenderize it - came out great. I also used hearty beef broth, because I couldn't find any that said "condensed". I set it on HIGH the entire time and it was ready in 5 hours.

Pepper Steak

Pepper Steak
1 1/2 to 2 lbs. beef round steak
2 tbsp cooking oil
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 tsp. salt
1/2 tsp pepper
1/4 tsp. ground ginger
1 can (16 oz) tomatoes with liquid, cut up
2 large green peppers, cut into strips
1/2 cold water
1 tbsp cornstarch.

Cut beef into 3 in. x 1 in. strips, brown in oil in skillet. Transfer to slow cooker. Combine the next 7 ingredients, pour over beef. Cover and cook on low for 5 to 6 hours or until meat is tender. Add tomatoes and green pepper - cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste, stir into slow cooker and cook on high until thickened. Serve over noodles or rice.

This is a recipe handed down to me by my mom. I follow it to the letter.

Creamy Chicken and Veggies

This is a very easy and versatile recipe - and it's a crock pot recipe, so that just makes it even easier!

Basically, choose your favorite veggies: in my case I used baby carrots, red new potatoes and some onion.

Then, decide on the kind of chicken you want to use: legs, wings, etc. I used boneless skinless chicken breast.

After that, choose a "cream of" soup. I picked cream of mushroom. Alternately, you could use the "Simmer Sauces" made for stir fry, but I couldn't find any of those.

You put in the veggies, layer the chicken on top (I had 4 pieces), then put the "cream of" soup on.

Optionally, you can add garlic or ginger. I threw in about a teaspoon of minced garlic and towards the end, I added salt, pepper and paprika (just sprinkled a bit over top).

Do not add water, the slow cooking will retain enough fluid.

Put the lid on and that's it! Cook for 3-4 hours on high or 6-8 on low.

Tuscan Chicken Simmer

I found this one on the Kraft website, feeling in a rut over dinner ideas. It's simple, it's delicious, it's adaptable.

Ingredients:
4 small boneless skinless chicken breast halves (1 lb.)
4 oz. (1/2 of 8 oz. pkg) cream cheese, cubed
1/4 cup water
1/4 cup pesto
2 cups grape or cherry tomatoes
1 cup finely shredded Italian 5 cheese blend

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 minutes on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm.

Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 min or until heated through, stirring occasionally.

Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

Serve with fettucine or your favorite pasta!

I didn't use the tomatoes, as I am not fond of hot tomatoes and I only used about 2 teaspoons of pesto - it can be an overwhelming flavor. The Evil Twin and I loved this, the kids: not so much. When I make it again (and I will), I plan to halve the cream cheese/pesto sauce and then serve the kids chicken with marinara sauce and cheese. All with fettucine, of course!

Slow Cooker Savory Pot Roast

1 can cream of mushroom soup
1 pouch (2 oz.) dry onion soup
red potatoes (cubed)
carrots (I use the baby ones and just add a handful or two)
3 lb. boneless beef bottom round roast or chuck pot roast

Stir soup. onion soup mix, potatoes and carrots in crock pot. Add beef and turn to coat.

Cover and cook on low for 8 - 9 hours or high 4 - 5 hours.

Serve with rolls and a green salad. Nom, nom, nom.

Mild Mexican Appetizer

2 lg (8 oz) bricks of cream cheese
Small jar of Ragu spaghetti sauce
jar of Picante Hot sauce
(Optional - small package of cooked shrimp)
1 small can of chopped black olives
1 large green pepper, chopped
1 bunch of green onions, chopped - include green tops (I used enough to make about a cup of onions)
1 pkg each (the 2 cup bags) of shredded monterey jack cheese and cheddar cheese.

Layer in a 9 x 11 baking dish. Let cream cheese soften before. Mix equal parts of Ragu and picante sauce (or to taste - I used about a cup of each) and layer ingredients in order listed. Serve with Tortilla chips, corn chips or snack crackers (I like the Tostitos).

I make mine w/o the shrimp simply because some people don't eat shellfish for religious reasons, have allergies or high cholesterol. It is good WITH the shrimp, but I find it's easier (and less expensive to make) without them and still good.