Foods Recipes

1 beef roast -- 3-5 lbs

-- (or pork roast) 1 package Italian dressing mix

-- * see note -- (Good Seasonings) 1 cup wine

-- (or 1 can beer) water to cover roast 1 tablespoon cornstarch

1/2 cup water

*Use one package of Good Seasonings mix to each pound of meat. Too busy to cook during the summer? Need a filling dinner or party main dish? The following gets you out of the kitchen and away from the grill. Place all of the ingredients together in a crockpot and cook overnight on med/hi (or 8 hours during the day). Remove meat and allow to cool slighty, then with two forks shred meat and put aside. Mix 1 T. corn starch with 1/2 c. water and mix into leftover liquid cooking until slightly thicken. Add meat back and serve on hard rolls, hamburger buns, or whatever. Freezes well and tastes better the next day. Diana Duda

6 chicken breast halves

1 pound mushrooms -- sliced

1 medium onion -- sliced

3 cloves garlic -- minced

6 green onions--

white part only -- sliced green onion tops, sliced -- reserved 1/4 teaspoon dried thyme

3/4 cup white wine

1/2 teaspoon fresh ground black pepper

1 teaspoon dry mustard

3/4 cup chicken broth

1 1/2 cups sour cream, regular or low-fat

1/2 cup Wondra (quick mixing flour)

12 ounces egg noodles -- cooked as directed

Bone and skin chicken breasts. Cut into 1/2" cubes. Combine all ingredients, except sour cream and flour. Place in a 4 to 5 quart crockpot. Cook on low for approximately 6 to 7 hours, stirring once or twice, if possible. Increase heat to high. Mix sour cream and flour together. Stir some of the hot liquid from the crockpot into the sour cream mixture; then stir the sour cream mixture into the slow cooker, mixing well. Cover and cook on high for 30 minutes more or until slightly thickened. Serve over cooked noodles or stir noodles into Chicken Stroganoff. Sprinkle reserved sliced green onions over top. Recipe by Lynn Thomas dcqp82a.

10 oz Spinach

1/4 lb Butter

1/2 ea Onion

6 1/2 oz Crabmeat

3/4 c Parmesan

Thaw spinach. Squeeze water from spinach and set aside. Preheat oven to 350. Melt butter in large skillet over medium heat. Chop onion. Add

spinach and onion and saute until onion is translucent, stirring frequently, about 5 minutes. Add crabmeat and Parmesan, stirring well to blend. Transfer spinach mixture to 1-qt casserole and bake 15-20 minutes. Or transfer mixture to crockpot to keep warm, stirring occasionally. Can be served hot or cold with crackers. Makes 1/2 cup per "serving"

3 cups celery -- chopped

1 cup onion -- chopped

1 cup ketchup

1 cup barbecue sauce

1 cup water

2 tablespoons vinegar

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 boneless chuck roast (3 to 4 pounds) -- trimmed

14 14-18 hamburger buns -- split

In a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6-7 hours or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve

12 sm white potatoes -- peeled

1 3 lb boneless beef chuck roast

1 tbsp cooking oil

1 c chopped onion

1 15 oz can tomato sauce

1/4 c brown sugar -- packed

3 tbsp Worcestershire sauce

2 tbsp cider vinegar

1 ts salt

Place potatoes in a slow cooker. Trim fat from roast; brown in hot oil on all sides in a skillet. Place meat in slow cooker. Discard all but 1 tbsp drippings from skillet; saute onion until tender. Stir in tomato sauce, brown sugar, Worcestershire sauce, vinegar, and salt. Pour over meat and potatoes. Cover and cook on high for 4-5 hours or until the meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until thickened; serve with potatoes and meat.