FRENCH ONION SOUP

1 quart beef bouillon

3 cups thinly sliced yellow onions
1/4 cup butter
1 1/2 teaspoons salt
1/4 cup sugar
2 tablespoons flour
1 cup grated Parmesan

Pour the bouillon into a 2 to - 3 quart crock-pot; place the lid on pot and set on high. Cook onions slowly in the butter in a large skillet; cover and let cook 15 minutes. Uncover and add salt, sugar, and flour; stir well. Add to the crock-pot. Cover and cook on low 6 to 8 hours or high for 3 hours.

 File Photo

DUTCH-STYLE BEEF WITH CABBAGE WEDGES

1 1/2 lb round steak, 3/4-inch thick

2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp canola oil
3 large yellow onions, sliced
3/4 cup hot water
1 tbsp vinegar
2 tsp instant beef bouillon granules
1 small head cabbage

Trim any excess fat from the steak and cut meat into cubes. Combine the flour, salt, and pepper; coat meat on both sides with mixture.

In a skillet over medium-high heat, heat the oil. When the oil is hot, quickly add the steak and brown on all sides. Drain off the fat and place the meat into a slow cooker or crockpot.

To the meat in the pot, add the onions. In the same skillet meat cooked in, combine the hot water, vinegar, and bouillon granules. Stir, scraping bits from the skillet. Pour the mixture into the pot with the beef and onions. Cover the pot and cook on low for 8 hours.

About 15 minutes before serving time, cut the cabbage into 4 or 5 wedges and cook in a large sauce pan of boiling, salted water until tender, 10 to 15 minutes. Drain well.

To serve, pour the beef mixture over the cooked cabbage wedges.

Yield: 4 to 5 servings
Note: I do not have a picture so I just choose this fun clip-art cabbage.

clipart

SWISS ONION CHICKEN

2 cups sliced yellow onion

2 tablespoons butter
8-cups day-old bread cubes
2 cups chopped or shredded cooked chicken
1 1/2 cups shredded Swiss cheese
4 eggs
2 cups milk
1 teaspoon salt
2 tablespoons snipped parsley

In a skillet cook the onion in the butter until tender.

Grease a large coffee can and place a third of the bread cubes in the bottom of the can. Add half the cooked onions, half the chicken, and half the cheese. Repeat layers ending with the last third of the bread cubes. Press down lightly. Beat the eggs, milk, and salt together; pour over the bread. Cover the can with the foil, pressing edges to the can, to seal. Set the can in the crock-pot. Pour half cup of water into the cooker. Place lid on the cooker and cook on low heat setting for 8 to 9 hours. Remove from the cooker and let stand for 5 to 10 minutes.

Run a sharp knife around the inside of the can to loosen. Carefully turn out into a serving bowl. Sprinkle with the snipped parsley to garnish.

Yield: 6 to 8 servings.

NOTE: BE SURE TO USE A METAL COFFEE CAN. DO NOT USE PLASTIC OR CARDBOARD!

BEEF BOURGUIGNONNE OVER NOODLES

1 lb boneless beef roast, cut into 3/4-inch cubes

2 tbsp canola oil
1 large onion, chopped
1 garlic clove, minced
1 1/4 cups Burgundy wine
1/2 cup beef broth
1 tsp dried thyme
3/4 tsp dried marjoram
1/2 tsp salt
1/4 tsp black pepper
2 bay leaves
3 cups whole fresh mushrooms
4 medium carrots, cut into 3/4-inch pieces
2 cups frozen small whole onions
3 tbsp quick-cooking tapioca
1/4 cup cold water
2 tbsp all-purpose flour
2 slices bacon, crisp fried, crumbled
3 cups hot buttered noodles

In a large skillet heat the oil until hot. Add the beef cubes, onion, and garlic; cook until the beef is browned, and onion is getting tender. Drain.

In a 4-quart or larger crock-pot or slow cooker layer the mushrooms, carrots, and onions. Sprinkle the tapioca over all. Place the meat mixture atop the vegetables and add the thyme, bay leaves, marjoram, salt, and pepper. Combine the Burgundy and the beef broth; pour over the meat.

Place cover on pot and cook on low for 10 to 12 hours or on high for 5 to 6 hours until meat and vegetables are tender. Discard the bay leaves then stir in the crumbled bacon. Serve over the hot buttered noodles.

Garnish with fresh cilantro or parsley, if desired.

file photo for reference

SLOW-COOKED GOOSE

This is a recipe from a hunting lodge in Canada where it is a favorite.

1/2 cup soy sauce

4 tsp vegetable oil 

4 tsp lemon juice

2 tsp Worcestershire sauce

1 tsp garlic powder

2 lb cubed goose breast

3/4 to 1 cup all-purpose flour

1/4 cup butter or margarine

1 can (10 3/4-oz) condensed golden mushroom soup, undiluted

1 1/3 cups water

1 envelope onion soup mix

Hot cooked mashed potatoes, noodles or rice for serving

In a resealable plastic bag, combine soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder; add goose, Seal and turn to coat meat. Refrigerate 4 hours or overnight.

Drain and discard marinade. Place flour in another resealable plastic bag, add goose and shake to coat. In a large skillet over medium heat, melt butter. Add goose to skillet and brown on all sides then transfer to a slow cooker.

Add the soup, water and soup mix that have been stirred together in a bowl, to the cooker. Cover and cook on high4 to 5 hours or until the meat is tender. Serve over the potatoes, noodles or rice.

clipart photo

BELL PEPPER-CORN CHOWDER

1 cup chopped yellow onion

5 cups frozen whole-kernel corn
2 cans (14-oz each) chicken broth
1/2 cup water
1 medium red bell pepper, diced
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
2 green onions, chopped

Combine all ingredients, except green onions, in a slow cooker or crock pot; stir to blend and cover the pot. Cook on low to medium setting 4 to 6 hours. Before serving sprinkle each bowl with the chopped green onions and a dash of freshly ground black pepper, if desired.

 Note: File Photo

REALLY DIFFERENT ROAST BEEF

1 (approx 3 lb) beef roast

1 pkg dry ranch dressing mix
1 pkg dry brown gravy mix
1 pkg dry Italian dressing mix
1/2 pkg dry onion soup mix
2 cups water

Combine the dry mixes with the water and stir to dissolve. Place roast in slow cooker or crock-pot; pour the water mixture over the roast. Cover and cook on high approximately 5 to 6 hours or until done.

file photo

BROCCOLI CARROT FRITTATA BITES

This recipe needs to be made in a 5 or 6-quart removable stoneware slow cooker or crock pot.

2 tsp olive oil
1 large onion, chopped
1 box (10-oz) frozen broccoli, thawed & drained
1 cup shredded carrots
1 1/4 cups low-fat buttermilk
3 large eggs
1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup shredded low-fat Cheddar cheese

In a large nonstick skillet over medium heat, heat oil. Add onion and cook until softened, approximately 3 minutes. Reduce heat and cook, stirring occasionally about 15 minutes until golden and very soft. Add the broccoli and cook, stirring occasionally, 2 to 3 minutes to blend the flavors.

In a medium bowl, whisk buttermilk and eggs. Whisk in flour, baking soda, salt, and nutmeg just until blended. Stir the broccoli mixture and 3/4 cup of the cheese into the buttermilk mixture until combined.

Transfer the mixture into the stoneware pot that has been lightly sprayed with nonstick cooking spray. Sprinkle top with the remaining 1/4 cup of cheese. Cover and cook until a wooden toothpick inserted in the center comes out clean, 3 to 4 hours on high or 6 to 8 hours on low.

Transfer the stoneware to a cooling rack and allow the frittata to cool slightly, probably about 15 minutes. Cut into 10 pieces and serve warm or room temperature.

Yield: 10 servings
Per serving: Approximately 100 calories, 4 g (1 g sat) fat, 67 mg cholesterol, 406 mg sodium, 9 g carbs, 1 g fiber, 7 g protein

file photo for reference - not this exact recipe

SAUSAGE AND COLLARD GREENS STEW

1 lb mild sausage links, casings removed

1 cup chopped leek
4 cups unsalted chicken stock
8-oz chopped fresh collard greens
1 tbsp chopped garlic
1 tsp kosher salt
3/4 tsp black pepper
3  cups cooked ditalini (small) pasta
1/4 cup heavy cream

Cook sausage in a large skillet over medium heat, stirring to break apart with a wooden spoon, until just beginning to brown, about 6 minutes. Add the leek and cook until sausage is browned and leek begins to soften, about 5 minutes.

Add sausage, leek, and pan drippings to a 6-quart slow cooker. Add stock, greens, garlic, salt and pepper. Cover and cook on low until vegetables are softened and sausage is cooked through, about 4 hours. Stir in the cooked pasta and heavy cream just before serving.

Yield: 6 (approximately 1 1/3 cups) servings

This recipe and photo are from an old SL magazine. 

MY SISTER'S COUNTRY-STYLE BARBECUED RIBS

I got this recipe from my sister over 50-years-ago. This makes some of the best ribs I have ever tasted. You owe it to yourself to try this recipe at least once.

4 lb country-style pork ribs
1 can tomato soup
1/2 cup cider vinegar
1/2 cup brown sugar
1 tbsp soy sauce
1 tsp celery seed
1 tsp salt
1 tsp chili powder
dash of cayenne pepper

Layer ribs in crock pot or slow cooker.

In a mixing bowl, combine the tomato soup (undiluted), vinegar, brown sugar, soy sauce, celery seed, chili powder, and cayenne pepper. Whisk to blend well. Pour mixture over the ribs; cover pot and cook at medium setting for at least 8 hours. Skim the fat from the juices before serving.

 

file photo.