BARBECUE BEEF

Today is Freezer Food Friday, hosted by Rachel at A Juggling Mums Food Blog, post a freezer meal recipe or idea and link it at her site.

BARBECUE BEEF

(for 4 meals)

8 lbs (4 kg) beef stew meat, cut in bite-sized pieces

4 cups (1 litre) ketchup

1 cup (250 mL) water

4 pkgs onion soup mix

1 cup (250 mL) brown sugar

2 Tbsp. (30 mL) mustard

1 cup (250 mL) vinegar

8 cups (2 litres) celery

4 large zipper bags

Label bags.

Place 2 lbs (1 kg) of stew meat into each zipper bag. Combine remaining ingredients and stir until thoroughly mixed. Distribute evenly among all bags. Remove air, seal bags and freeze.

Method: Slow cooker – 4 to 5 hours on high or 6 to 8 hours on low.

Oven – 1 1/2 hours covered at 350 F (180 C).

Serving suggestions: This sauce is outstanding when served over rice or mashed potatoes.

Chili Joes

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Chili Joes

Serves 10.

Recipe is from Julie Kay

2 lbs. ground sirloin

2 (12-oz.) bottles chili sauce

2 medium onions, chopped

1 tbl. sugar

1 green bell pepper, chopped

1 cup shredded Cheddar cheese

Hamburger buns

1. Brown ground sirloin over medium-high heat on stove-top. Drain any grease and place in slow cooker.

2. Add chili sauce, onions, sugar and bell pepper to slow cooker. Cook on Low for 6 hours.

3. Spoon mixture on one half of each hamburger bun and sprinkle with Cheddar cheese. Top each with other half of hamburger bun.

October 28, 2004Baton Rouge Advocate

By JULIE KAY jkay@theadvocate.com

Slow Cooker Beef Short Ribs

Slow Cooker Beef Short Ribs

Servings: 6 to 7

2 1/2 pounds of beef short ribs, bone in
1 to 2 tablespoons coarse salt
1 to 2 tablespoons freshly ground black pepper
1 to 2 tablespoons olive oil
2 carrots, cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
1 large yellow onion, cut into 1/4-inch dice
3 cloves of garlic, minced
1/3 cup red wine
1/3 cup crushed tomatoes
1/3 cup balsamic vinegar
3 bay leaves

Season each short rib with coarse salt and freshly ground black pepper and coat with olive oil.

Heat 1 tablespoon olive oil in a large saute pan. Sear short ribs until just browned, about 2 to 3 minutes per side. Transfer to slow cooker.

Top meat with celery, carrots, onions, garlic and bay leaves.
In a separate bowl, combine wine, crushed tomato, vinegar, salt and pepper. Stir to blend. Pour into slow cooker.

Cook on low for 8 to 9 hours, turning once or twice, until meat is tender and easily falling from bone.

Remove ribs from slow cooker. Using an immersion blender (or traditional blender), puree the sauce, leaving some chunkiness.

Pour over ribs and serve. Recipe from www.crock-pot.com.

BARBECUE BEEF

BARBECUE BEEF

It’s not really cooked on the barbecue but in the oven or slow cooker. The sauce is outstanding over rice or mashed potatoes.

2 lbs. stewing beef
1 cup ketchup
1/4 cup water
1 pckg. onion soup mix
1/4 cup brown sugar
11/2 tsps. prepared mustard
1/4 cup vinegar
2 cups diced celery

Place all ingredients in slow cooker and cook for 4-5 hours on high or 6-8 hours on low. Or place all ingredients in a covered oven-proof dish and bake in a preheated 350° F oven for 11/2 hours.

Serves 4-6.

SLOW-COOKER COWBOY BEANS

SLOW-COOKER COWBOY BEANS

1 smoked ham hock
1 (1-pound) package dried pinto beans, rinsed
1 onion, chopped (about 1 cup)
4 cloves garlic, coarsely chopped or sliced
10 cups water
1 ½ teaspoons salt
6 strips bacon, cooked and chopped
1 (14.5-ounce) can diced tomatoes, drained
1 (4-ounce) can chopped green chiles, drained
2 tablespoons minced cilantro

Put the ham hock, beans, onion and garlic in a slow cooker. Add the water and cook on low for 8 to 9 hours or overnight. Remove and discard the ham hock.

Add the salt, bacon, tomatoes, green chiles and cilantro and cook on low another 15 minutes. Beans can be refrigerated at this point and reheated close to serving time. The beans thicken when cooled, and the flavor will improve when the beans are cooked overnight and reheated the next day.

Makes 10 to 12 servings.

Note: For spicier beans, add 2 jalapeños, seeded and chopped.

Slow Cooker Roast Beef Delight

Slow Cooker Roast Beef Delight

4 pounds roast beef
2 cans golden mushroom soup
3 cloves of garlic
1 large onion, sliced
1 brown gravy mix, envelope
salt and pepper
Wash roast beef and pat dry, salt and pepper to taste.

Place 1/2 sliced onion on bottom of crock pot and one can of soup, undiluted and half of the garlic. Place beef on top of mixture, add garlic and 1/2 onion with dry gravy mix on top of beef.

Pour other can of soup over all, makes its own gravy.

Cook on low at least 12-14 hours.

Blame it on Sonshine! Makes Me Wanna Shout!

Following Sonshine’s lead …

Here are the lyrics to a worship song we sang in church this morning, and here is a link to hear the song ( the video is just ok, but the song rocks! )

Makes Me Wanna Shout

When I think about the Lord,
How He saved me, How He raised me
How He filled me, With the Holy Ghost
How He healed me, to the utter most

When I think about the Lord,
How He picked me up and turned me around
How He placed my feet, on solid ground
It makes me wanna shout

Hallelujah, Thank you Jesus
Lord You’re worthy
Of all the Glory, and all the Honor
And all the praise(2x)

Menu Plan Monday 8/26-8/31/07

Thanks to Laura The Organizing Junkie for hosting Menu Plan Monday. Post your own plan and go there to link your plan or visit her site to glean new ideas. …This is the PLAN, as I tell my kids PLANS are subject to change at my whim! These are not necessarily in order as I like to have some flexability.

Unbeatable Sausage and Gravy

Pineapple Meatloaf, Mashed Potatoes, BLT Caesar Salad

Salmon, Rice, Zucchinni

Chicken and Dumplings

Hamburger Helper Stroganoff

Salmon, broccoli, Honey Roasted Red Potatoes

Friday night – dinner with friends, I am taking Maxwell House Tiramisu for dessert

Naomi’s New Room & Her Latch Hook Project

Here are a couple of pictures of Naomi’s new room …. Norm did a wonderful job on it …..

And this is Naomi’s 8 month Latch Hook project… finally completed!

Caramel-Pecan Cheesecake Bars

Caramel-Pecan Cheesecake Bars

Prep Time: 15 min
Total Time: 5 hr min
Makes: 32 servings

1 cup PLANTERS Pecan Pieces, divided
1-1/2 cups crushed NILLA Wafers (about 50 wafers)
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
24 KRAFT Caramels
1 Tbsp. water
3 squares BAKER’S Semi-Sweet Baking Chocolate

PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Remove 1/2 cup of the pecans; set aside. Finely chop remaining pecans. Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool completely. Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with the reserved pecans. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate at least 4 hours or overnight. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store in tightly covered container in refrigerator.

KRAFT KITCHENS TIPS
Healthy Living Save 40 calories and 5 grams of fat per serving by preparing with Reduced Fat NILLA Wafers, PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.Substitute Prepare as directed, substituting 1 cup KRAFT Caramel Bits for the KRAFT Caramels.