ITALIAN STYLE BEEF SANDWICH

ITALIAN STYLE BEEF SANDWICH


2-1/2 cups water
1 packet dry onion soup mix
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dry oregano
4 pound pot roast 1 (10-oz. package frozen bell pepper stir fry mix


In a slow cooker combine the water, soup mix, Worcestershire sauce, garlic powder. Marjoram, thyme, and oregano.

Add the meat and stir fry mix. Cook for half a day on HIGH settings or all day on LOW setting or until the meat falls apart. Pull the meat apart and stir all together.


Yield: 6 servings.

SLOW COOKER CHOP SUEY CASSEROLE

SLOW COOKER CHOP SUEY CASSEROLE


1 (1-lb.) can bean sprouts, drained (reserve ½ cup liquid)
1 (10-3/4 oz.) condensed cream of mushroom soup
2 to 3 frozen mixed vegetable, thawed
3 tablespoons soy sauce
1 (5-oz.) can chow mien noodles
2 lbs. ground beef
2 tablespoons butter
1 medium onion, chopped
1 cup sliced celery


Mix bean sprouts and ½ cup reserved liquid, condensed soup, mixed vegetable, soy sauce, and half the can of chow mien noodles in a slow cooker. Brown meat in skillet, drain and add to cooker and butter in skillet. Add onion and celery. Cook until tender and add to cooker. Mix thoroughly.

Sprinkle with remaining chow mien noodles. Cook 4 hours on HIGH or 8 hours on LOW. If creamier casserole is desired, add another can of mushroom soup or chicken with rice soup.

Yield: 8 to 12 servings.

THE BEST CHILI YOU WILL EVER TASTE

THE BEST CHILI YOU WILL EVER TASTE


2 teaspoon oil
2 onions, chopped
3 cloves garlic, minced
1 pound lean ground beef
¾ pound beef sirloin, cubed
1 (14-1/2-oz.) can diced tomatoes
1 can dark beer
1 cup strong coffee
2 (6-oz. each) cans tomato paste
1 can beef broth
½ cup brown sugar
3-1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
4 (15-oz.) cans kidney beans
4 chili peppers, chopped

Heat oil.

Cook onions, garlic and meat until brown.

Add tomatoes, beer, coffee, tomato paste and beef broth.

Add spices. Stir in 2 cans of kidney beans and peppers.

Reduce heat and simmer for 1-1/2 hours.

Add 2 remaining cans of kidney beans and simmer for another 30 minutes.

Yield: 6 –8 servings.

SPANISH CHICKEN-PRESSURE COOKER

SPANISH CHICKEN-PRESSURE COOKER


2 tablespoons olive oil
1 medium yellow onion sliced in thick slices
3 cloves minced garlic
4 frozen (or thawed) boneless, skinless chicken breast, about 1.5 pounds
1 (14.5-oz.) can diced tomatoes
1 (14.5-oz.) can tomato sauce
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme
¼ cup chicken broth 1 bay leaf
10 large Spanish olives cut in half


Place the lid on the pressure cooker, and securely lock lid. Close vent. Press the reset button “Chicken”. When the pressure cooker switches to “Keep warm”, unplug the machine and let the pressure slowly drop until no pressure remains. Serve with yellow rice.

PINTO BEANS

PINTO BEANS


1 pound dried pinto beans
4 slices bacon or 4 sliced salt pork
salt
pepper
½ teaspoon garlic powder
2 quarts water
½ teaspoon onion powder
½ teaspoon cayenne pepper


Clean beans and wash well with water.

Put beans in a large pot, add water.

Bring beans to a boil and let boil for 1 hour.

Check closely, as beans cook, you will probably need to add more water.

Run tap water until very hot before adding to beans.

Add bacon pieces and cook another 45 minutes.

Add spices and reduce heat to low and cook and cook another 20 to 30 minutes.


Yield: 8 servings.

HAM HOCKS and BEANS

HAM HOCKS and BEANS
“ These can be made in the pressure cooker and crockpot”


1 bag dry beans
4-8 ham hocks
1 large onion, chopped
6 cloves garlic, minced
1 large bay leaf
1 tablespoon oregano
1 teaspoon pepper
Salt


Wash beans and remove all gravel and such.

Place beans, ham hocks, onion and garlic in a large Dutch oven filled with water.

Add spices.

Bring to a boil.

Simmer on medium low for 4-6 hours; add more water as needed.

Remove ham hocks when they are tender.

Remove meat from ham hocks (discarding fat and bones) and return to the soup.


Yield: 8 servings.

PRESSURE COOKER-HOT SALSA & CHILES CHICKEN SOUP

PRESSURE COOKER-HOT SALSA & CHILES CHICKEN SOUP


2 chicken breast halves, boneless, skinless
3 cups chicken broth
¼ teaspoon black pepper
3 cups chicken broth
2 tablespoons fresh parsley, minced
1 clove garlic
1 small yellow onion, peeled and chopped
½ cup spicy salsa
1 (14.5-oz.) can diced tomato with juice
2 teaspoons chili powder
1 (15-oz.) can kernel corn, drained
1 (6-oz.) can sliced black olives, drained
4 cups broken tortilla chips


Place the chicken breast, chicken broth, black pepper and parsley in the removable cooking pot. Set to HIGH pressure and cook for 8 to 10 minutes, or until the chicken is easily shredded. Use the quick relief-method to release the pressure and remove the lid. Remove the chicken to a cutting board and shred. Return the chicken to the juices in the cooking pot and add the other ingredients except the tortilla chips. Set to HIGH pressure and cook for 5 minutes, Use the quick-release method to release the pressure and remove the lid. Place the tortilla chips in four individual bowls and cover with the soup.


Yield: 4 servings.

BETTER THAN SEX CAKE RECIPE

BETTER THAN SEX CAKE RECIPE


1 German chocolate cake mix
16-oz. Carmel ice cream topping
1 can condense
8-oz. non-dairy whipped topping
1 Heath candy bar-crushed, use 2 regular size or 1 king size


Bake cake according to the directions on the box.

Use a 9x13-inch pan.

While cake is warm poke holes in it all over, drizzle milk and pour topping over it all.

Allow the cake to cool and then spread whip cream over the cake and top with crushed candy bar.