Burgundy Slow Roast Beef

Serves 36

16 lbs chuck roast
4 T. oil
4 C. chopped onion
4 cloves garlic
8 chopped carrots
4 T. peppercorns
4 C. Burgundy wine
4 T. maple syrup
4 cans beef broth (14 oz)
4 cans tomato paste (6 oz)
4 t. bay leaf, crumbled
salt & pepper to taste

PROCEDURE
Brown meat in Dutch oven in oil. Add onions & garlic and cook about 3 minutes longer. Add all other ingredients, cool completely, & place in freezer bag. Freeze.

REHEATING INSTRUCTIONS
Place contents of freezer bag in crockpot. Cook slowly for 6 hours. Reserve juice for serving as gravy over meat.

White Chili

2 lbs northern beans
1 1/2 cups diced onion
1 TBS Veg. oil
1 TBS ground oregano
2 tsp ground cumin
1/4 tsp Ginger
1 1/2 tsp season salt
1/2 tsp Cayenne pepper or red pepper flakes
4 1/2 quarts chicken broth
2 garlic cloves minced
8 bnls chicken breast halves
1 can sweet corn
1 c heavy cream
2 4oz cans chopped green chilies
Shredded cheddar or Jack for Topping

Place beans in saucepan, cover w/water & bring to a boil for 2 min. Remove from heat & let soak 1 hr. drain & rinse
In soup pan saute onion & oil til tender. Combine seasonings & divide. add half seasonings to onions for 1 min then add beans, broth, garlic & corn. simmer for 2 hrs.
Coat chicken in remaining seasonings & bake @ 350 until juices run clear. Add chicken, chilies & cream to beans. Simmer for 1 1/2 hrs.
Top each bowl with cheese when serving.

Favorite Beef Stew

1/2 bag of carrots
3 ribs celery (cut up)
2 large potatoes (peeled and cut up)
1.5 C chopped onion
1/2 bag of green beans (opt.)
1/2 bag of corn (opt.)
3 cloves garlic
1 bay leaf
1.5 T Worcestershire sauce
3/4 t dried thyme leaves
3/4 dried basil
1/2 t black pepper
1.5 lbs. slew meat
1 can diced tomatoes
1 can reduced sodium beef broth
1/4 c flour
1/2 c cold water

Layer: carrots, celery, potatoes, onions, garlic, bay leaf, Wor. sauce, thyme, basil, pepper, beef, tomatoes, with juice and broth. Cover and cook LOW 8-9 hours.

LATER AFTER COOKING: To thicken--turn slow cooker on high. Mix flour and water (I use a whisk to get rid of lumps) and then add 1/2 C of cooking liquid. Add mixture to cooker. Stir to mix well. Cover and reheat.

***I usually add a splash or red wine to this--makes it yummy!
***I have also added extra broth and water to this and then added tapioka if anyone is interested.
***Since I'm making these separately, I can mix/match veggies for how each family would want their recipe.

Southwest Chicken Stew--slow cooker meal

1.5 lbs. b-less/s-less chix breast cut up
1 T chili powder (I can adjust this for you)
1 t cumin
3/4 t salt
1 red pepper cut up
1 green pepper cut up
3/4 c chopped onion
3 cloves garlic
1 can chili beans in spicy sauce (I can use mild sauce)
1 can chili-style stewed tomatoes
3/4 cup salsa

Place chicken in cooker. Add chili powder, cumin, and salt. Stir to coat. Add red and green peppers, onion, garlic, beans, tomatoes, and salsa. Mix well. Cover and cook LOW 5 hours. (I have cooked this all day while at school and it is fine.) If you prefer a thicker stew, you can add a little corn starch about 30 minutes -1 hour before serving. Mix well and allow it to come back up to heat and it will thicken.

Chicken Parisienne

8 Servings

Ingredients
*8 boneless skinless chicken breasts
*salt & pepper to taste
*paprika to taste

*poultry seasoning
*1 c. dry white wine (Oliver Soft White)
*1 (10.75 oz) cans condensed cream of mushroom soup
*1 (4.5 oz) cans sliced mushrooms, drained
*1 cup sour cream
*1/4 cup all-purpose flour


Directions
1. Sprinkle chicken breasts lightly with salt, pepper, paprika & poultry seasoning to taste. Place in slow cooker.
2. In a mixing bowl, combine wine, soup & mushrooms.
3. In another bowl, mix together sour cream and flour.
4. Stir together the sour cream mixture and the wine mixture.
5. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
6. Cover and cook on LOW for 6 to 8 hours.

7.  Serve over noodles.

SouthWest Beef Stew

8 servings

2 pounds lean ground beef
1½ cups chopped onions
1 can (28 oz) diced tomatoes, undrained
1 package (16 oz) frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 cup picante sauce
¾ cup water
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
½ cup shredded cheddar cheese

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Garnish with cheese.

Reheating Instructions: Defrost in refrigerator for 24 – 48 hours. Heat on the stove over medium heat until it is warmed through. Sprinkle with cheese. Serve with cornbread.

Chicken Cacciatore

Ingredients
16 medium Onions, sliced thin
16 cloves Garlic, minced
8- 15 oz can Diced Tomato
8- 8 oz can Tomato Sauce
8 t Salt
2 t Pepper
16 t Oregano
4 t Basil
4 t Celery Seed
8 Bay Leaves
2 cup White Wine
48 boned Chicken Breast

Cooking Day Instructions
Mix together onion, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine. Place this mixture together with chicken breasts in a freezer bag. Freeze, using freezer bag method.

Serving Day Instructions
Place in Crock-Pot and cook on low 6-8 hours or on high 2 1/2-4 hours. Serve over pasta.

Makes 12 4 serving dishes.

Please purchase pasta to serve this dish with.

Serving suggestions: garlic bread and salad.