Old Time Beef Stew

2 lbs beef chunks
1 t Worcestershire sauce
1 clove garlic
1 medium onion, chopped
1 or 2 bay leaves
1 T salt
1 t sugar
1/2 t pepper
1/2 t paprika
Dash ground allspice
6 carrots, pared and sliced (or quartered)
4 bottles, pared and cubed

In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often.  Add 2 cups hot water an next 9 ingredients. Cover; simmer for  1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic.  Add Vegetables. Cover and cook 30 to 45 min, or till vegetables are tender.

To thicken (I don't generally do this but I have and it makes a true stew):
Skim most of fat from liquid.  Measure 1/3/4 cups liquid.  combine 1/4 cup water and 2 T all purpose flour until smooth.  Stir slowly into hot liquid.  Cook and stir until bubbly. Combine with vegetables.

Pressure cooker directions:
In pressure cooker, thoroughly brown meat in 2 tablespoons hot shortening, turning often.  Add 4 cups hot water an next 9 ingredients. Pressure cook for 35 minutes, then quick release. Remove bay leaves and garlic.  Add Vegetables. Close and pressure cook 30 min. Quick release and thicken or serve.

Cowboy Chow

Quick, easy and DELICIOUS.

Ingredients:
2lbs chicken (does not need to be exact)
1 cup salsa
1 cup bbq sauce
1 can corn
1 can black beans
1 can kidney beans

Directions:
Using a crock pot, place the chicken on the bottom, then layer on the beans and sauces. Choose a time setting depending on when you need it to be done. after it is cooked remove the lid and shred the chicken

Serve over Fritos and top with shredded cheese and a dollop of sour cream!

Creamy Wild Rice Soup

Ingredients:
4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice (I usually add 1.5 boxes)
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half
2 cups diced carrots
2 cups diced celery

Directions:
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Slow Cooker Chicken Stroganoff

4 skinless, boneless chicken breast
1/4 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
2 (8 ounce) package cream cheese
2 (10.75 ounce) can condensed cream of chicken soup

This made enough for me to take dinner to another family, so i suggest you half it if you dont like leftovers, but it is yummy!


Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Remove chicken and shred...

Add cream cheese and soup, mix together and cook on high for another 45 min or until heated through and warm.