Wow, what a weekend. We went from sunshine and relatively warm to cool/cold damp and snow. This is the season when you want to be ready for anything. If you have a meal ready in the slow cooker/crockpot, you can be ready for anything. If the sun is out, you might want to be in the yard picking up or looking everything over, with rain, and/or snow, you might just feel like screaming. Let’s come up with a couple of recipes we can fix in advanced and have ready to eat whenever the family or you are.
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped
Directions: Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery. Cover and cook on low setting for 8 to 10 hours. If you find that there aren’t enough potatoes or you would prefer mashed with gravy, cook potatoes on the stove top and make gravy using the juices from the crock pot.
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
Directions: In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on low setting for 8 hours, or on high setting for about 5 hours. Stir in cream cheese just before serving. Serve this over rice or noodles.
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions: Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on high. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Well, that is it for this week. Have a great week and as always, you can contact me with any tips, recipes or comments at susieqcooking@ ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
