Slow Cooker Swiss Steak

Here's recipe #3 for the day: Slow Cooker Swiss Steak.  This is quite possibly one of the easiest slow cooker recipes on the planet.  You can't go wrong with it!  This is my mother's recipe.  I think this was probably my most favorite dish when I was a kid.  It makes a fabulous Sunday dinner.  In a pinch, make little patties of ground beef in place of the stew meat.  I think my kids liked it better that way!  I've also substituted a jar of spaghetti sauce for the tomato sauce with delicious results.

Slow Cooker Swiss Steak - printable version

2 pounds stew beef, cut into 1 to 2 inch cubes
1 large (29 ounce) can tomato sauce or tomato puree
salt
pepper

Yield - 8 servings

In a 4 to 6 quart slow cooker, place a layer of beef cubes. Sprinkle liberally with salt and pepper
Spoon tomato sauce over each piece.
Repeat layers of beef, salt and pepepr, and tomato sauce.
Cover and cook on low heat setting for 10-11 hours or on high heat setting for 5-6 hours.
Serve over potatoes.

Perhaps this will become your kids' new favorite!
Thanks for playing!
Jan

Slow Cooker Spicy Sausage Soup

Hidie Ho, Everyone! This is recipe #2 for the day!

I've been making my Spicy Sausage Soup for quite a few years.  It's always a hit!  If you don't like spicy, you could substitute sweet italian sausage for the spicy italian sausage and also leave out the red pepper.  I often make this with the spicy sausage, but leave out the pepper anyway.  My kids don't like it too spicy.

Slow Cooker Spicy Sausage Soup - printable version

1 beaten egg
2 Tbl. milk
3/4 cup soft bread crumbs (about 1 slice)
1 pound hot italian sausage (removed from casings, if in them)
1 (15 ounce) can kidney beans
1 () can diced tomatoes
2 medium carrots, chopped
1 medium onion, diced
2 cloves garlic, minced
1 tsp. dried italian seasoning
1/2 tsp. crushed red pepper (optional)
6 cups chicken broth
1/2 pkg. wide egg noodles

Yield - 8 servings

1. To make meatballs: In a large bowl combine egg, milk, bread crumbs, and sausage. Mix well. Shape into 1 inch balls. Cook meatballs over medium heat in a skillet until brown on all sides. Drain. 
2. In a 4 to 6 quart slow cooker, place beans, tomatoes, carrots, onion, garlic, and spices. Add meatballs and pour broth over all. 
3. Cover and cook on low heat setting for 10-11 hours or on high heat setting for 5-6 hours. 
4. Add noodles to last half hour of cooking.

Thanks for playing!
Jan

Beef & Bean Enchilada Casserole

Wow, has it been that long since my last post?  I guess the dates don't lie.  Well, today I hope to make up for that by posting several recipes for you!  So that I can easily index these recipes, I'm going to make separate posts for each one.  Hey, does that make up for a month of no new posts?

Here's Recipe #1 for the day, Beef & Bean Enchilada Casserole.  I recently came up with this recipe and we are really enjoying it!  This is my own take on a recipe I found somewhere and photocopied.  Too bad the copy doesn't say the name of the cookbook it came out of.  No matter, I've changed it quite a bit so it's really mine now.

This makes an excellent freezer meal.  I quadrupled the recipe and froze four dishes of this last night!

Beef & Bean Enchilada Casserole - printable version

1/2 pound extgra-lean ground beef
1/2 cup onion, chopped
2 tsp. chili powder or taco seasoning
1/2 tsp. ground cumin
1 (15 ounce) can kidney beans, drained
1 cup salsa
1 (8 ounce) container sour cream, light or regular
2 Tbl. flour
1/2 tsp. garlic powder
6 (6 inch) corn tortillas
1 (10 ounce) can enchilada sauce
1 1/2 cups shredded cheddar or mexican blend cheese

Yield - 4 servings

1. Cook the ground beef, onions, chilid powder or taco seasoning, and cumin until meet is browned and onions are tender. Drain fat. 
2. Stir in beans and salsa. Set aside. 
3. In a bowl, mix together sour cream, flour, garlic powder, and 1 cup of shredded cheese. 
4. Coat the bottom of an 8x8 pan with a few spoonfuls of enchilada sauce. 
5. Place three tortillas in the bottom of the pan, cutting to fit. 
6. Top with 1/2 the meat mixture, then 1/2 the sour cream mixture, and 1/2 the enchilada sauce. 
7. Place three more tortillas on top and repeat the layers. 
8. Bake, covered with foil, at 350° for 30 minutes or until nearly heated through. 
9. Uncover, sprinkle with remaining 1/2 cup cheese, and bake for 10 additional minutes or until bubbly. 

To freeze: After step #7, cover dish tightly with foil. Place remaining 1/2 cup of cheese in a small zipper baggie. Lay the zipper baggie on top of the dish and cover with another layer of foil. Label and date.

Thawing and heating: Thaw completely. Remove top foil and cheese packet. Proceed with steps 8 & 9 above.

Okay, that's the first recipe.  Let's see how many more I can get posted today! 

Thanks for playing!
Jan