our favorite for pot luck is always an easy beef stew. take it in the crock pot! it will be emptied out by the time you are ready to leave. 2 16 oz each, bags of frozen vegies mixed or peas n carrots, your choice 1 to 2 lbs stew beef, cut into 1 inch cubes, 1 10 oz can campbells cream of mushroom soup, 1 can cream of tomato soup-don't add water to the soups. 1 envelope dry onion or beefy mushroom soup mix. 5 potatoes cut into 1 inch chunks. directions-brown meat then put it in crock pot with vegies, taters and all soups. add 1 can of beef broth and let cook! 4 hrs on high and you are ready to go. I have even put this on low at midnight and it was ready to eat with hot biscuits the next day. and yes, I have eaten it for breakfast because it smells so good to wake up to! note you may want to tenderize the meat before browning either by beating it with a tenderizer or using Adolph's meat tenderizer.
Pumpkin Roll is always a hit! I also make an easy autumn salad.
YUMMY AUTUMN SALAD
8 oz. cream cheese
½ Cup pecans, chopped
1 Cup Cool Whip
1 3oz box lemon sugar free Jell-O
½ Cup chopped celery, optional
1 20oz can crushed pineapple, undrained
2/3 Cup sugar
1 Cup apples, unpeeled and chopped
In a saucepan combine pineapple and sugar and boil 3 minutes. Add Jell-O and stir until dissolved. Add cream cheese and stir until blended. Cool and fold in remaining items. Pour into pan or dish and chill until firm.
Not sure why the need to tenderize?
Originally Posted by cherrio
That's one of the joys of the crockpot, it tenderizes the meat to the max!
Stew is always so good!!!!!! ... and you can add so many other veggies, particularly onions, as desired.
I like peas added for colour ... go "grey" if in there too long, so I just zap in the microwave and add at serving time.
And should there be leftovers ... it makes for a great soup starter!
Here is my favorite fall recipe----Dinner in a Pumpkin
We love Chunky Pecan Pie Bars. They are easy to make and so good. I need to make a batch soon. :thumbup:
A fun recipe to make for Fall is Goulash and serve in a scooped-out pumpkin. If you want to know more, just pm me and I will furnish the recipe. It is sort of long, is why I don't want to take the time or space to write it tonight.Mariah
WOW!!! these all sound so good, and making me hungry. Thank you for sharing
This recipe. Omens from my niece. One 16oz container of Cool Whip, 3 - 4oz. Pkgs. of instant vanilla pudding(do NOT add milk), 1 can of pumpkin pie filling (about 16 oz. and pumpkin pie spice to taste. mix all together and serve dip with graham crackers. Yummy!
Often the buffet table is laden with heavy dishes. Why not make a huge salad with a couple of bottles of dressing on the side. Just give a bit more variety.