As I hunted for my first recipe to try, I found myself entranced by the Favorite Recipes of Pennsylvania Meats.  It appears to be a fundraising tool but does not say from whom it was purchased.  The publishing date is MCMLXV or 1966.  I thought I would begin with something simple and not too unusual like jellied veal loaf.

I chose this simple ground beef noodle casserole.  It’s a great dish that can be quickly prepared on a school night.  The leftovers also reheat quite nicely.

Ingredients:

1 med. onion, chopped
butter
1 lb. ground beef
1 8-oz. package noodles (I used egg noodles)
1 Tbsp. salt
1 can tomato soup
1 sm. can mushrooms (I had fresh and chopped 6)
1/2 lb. American cheese, grated (I used cheddar and mozzarella)

Preheat oven to 350.  Brown onion in butter; add beef and brown.  Cook noodles in 3 quarts salted water until tender.  Drain; rinse in hot water.  Add to meat.  Add remaining ingredients except cheese.  Mix and place in greased casserole.  Top with cheese.  Bake for 30 minutes. 

Mrs. Bert Wynn, of Rebersburg, PA contributed this recipe.  You can add other vegetables like black olives, broccoli, zucchini and many others.  If you have a large family, I suggest doubling the recipe so you are certain to have some leftovers.  This is one of those dishes that tastes even better after an overnight refrigerator session.  My guy gives the best gifts.  Enjoy!

xo–me

Ingredients:

1 lb. ground beef or turkey
1 stalk celery, diced
1/2 c. onions, diced
1/2 c. green peppers, diced
1 c. catsup
1 tsp. mustard
1/4 c. brown sugar
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour

Saute celery, onion and green pepper until tender.  Remove from pan, and set aside.  Brown meat in same pan and drain.  Add catsup, mustard, brown sugar and seasonings to beef and mix well.  Transfer both meat and vegetable mixtures to slow cooker.  Add flour, combined with just enough water to dissolve, to steamer mixture.  Simmer on high setting for 3 to 5 hours or low setting for 10 to 12 hours.

I love steamers on potato rolls but a more healthy way to enjoy them is on whole grain buns.  Occasionally I add a few splashes of maple syrup to the mix to make it a bit more sweet.  Enjoy!

xo–me

Ingredients:

2 12-oz. bottles of beer (pale lager)
4 tsp. Worcestershire sauce
1 large clove garlic, minced
1 tsp. dry mustard
1/2 tsp. paprika
4 c. grated Swiss
4 c. grated Gruyere
1 Tbsp. cornstarch
2 Tbsp. water
1 baguette, cut into 1 inch cubes
1 head broccoli, cut into small pieces
2 apples, sliced

In a large, heavy pot, combine beer, Worcestershire, garlic, mustard and paprika.  Bring to a simmer over medium heat, then gradually add the cheeses and stir until melted.  Stir the cornstarch into water.  When smooth, add to fondue and stir vigorously until smooth.  Do not boil.  Transfer to a fondue pot set over a flame.  Dip bread, broccoli and apples into mixture.

If the cheese begins to clump or separate, reheat and stir well until smooth again.  Apples, marshmallows, strawberries, pound cake and just about anything you can think of is perfect for the dessert dip of chocolate/marshmallow.

Find sterno in the picnic aisle of your market or at your local camping store.  Enjoy!

xo–me

Ingredients:

4 large green onions, minced
2 garlic cloves, minced
1/2 c. soy sauce
2 tsp. mirin
1 tsp. sesame oil
1/2 tsp. red pepper flakes
1 lb. sirloin steak (or chicken/veggies)
1 Tbsp. sesame seeds
1 head butter lettuce

In a shallow baking dish, combine half of the green onions, garlic, soy, mirin, sesame oil, and pepper flakes.  Add the steak and turn to coat evenly.  Cover and refrigerate for at least 4 hours (but I think it best overnight), turning the steak occasionally.

Prepare your grill for high heat.

In a small frying pan, toast the sesame seeds, shaking the pan frequently, until pale gold and fragrant, 2-3 minutes.  Pour onto a plate and let cool.

Remove the steak form the marinade and pat dry with paper towels.  Place on the grill and cook, turning once, until well browned on both sides, about 4 minutes each.  Transfer steak to a cutting board and let rest for 5 minutes.

Thinly slice the steak on the diagonal across the grain and then cut it crosswise into small pieces.  Arrange the lettuce cups on a platter.  Divide steak among the cups, sprinkle with sesame seeds and remaining green onions.  Or you can put all the ingredients out and allow your family and guests to assemble as they would like.

Enjoy!

xo–me

Ingredients:

1 bunch watercress
6 Tbsp. butter, softened
4 porterhouse steaks, 8 0z. each.
4 tsp. Tabasco sauce
salt and pepper

Finely chop enough watercress to fill 4 Tbsp.  Reserve a few watercress leaves for the garnish.  Place butter in a small bowl and beat in the chopped watercress until fully incorporated.  Cover and let chill in the refrigerator while you prepare the steaks.

Rub each steak with 1 tsp. of Tabasco on both sides.  If you love Tabasco as much as Gregg, use more.  Season to taste with salt and pepper.  Cook steaks according to your taste–2 1/2 minutes each side for rare, 4 minutes for medium and 6 minutes for well done.  Transfer to serve and garnish with the reserved leaves and a giant plop of the watercress butter.

I once added Tabasco in the butter.  It was too much for me, but was practically perfect in every way for Gregg.  Enjoy!

xo–me

I love the flavors of this stew but I think the surprise in it comes from the smoked sausage.  I use turkey basil sausage or jalapeno sausage but you can use whatever you like.  Experiment a bit to come to the best flavors for your palate.  Get chopping now so the stew is ready for supper tonight!

Ingredients:

1/2 c. + 2 Tbsp. all-purpose flour
2 tsp. salt
1 tsp. pepper
3 lbs. beef for stew, cut into 1-inch pieces
1 16-oz can diced tomatoes, undrained
3 potatoes, peeled and diced
1/2 lb. smoked sausage, sliced
1 c. chopped leek
1 c. chopped onion
4 ribs celery, sliced
1/2 c. chicken broth
3 cloves garlic, minced
3 Tbsp. water

Combine 1/2 c. flour , salt and pepper in resealable plastic storage bag.  Add beef; shake bag to coat beef.  Place beef in the slow cooker.  Add tomatoes, with juice, potatoes, sausage, leek, onion, celery, broth, garlic and thyme; stir well.  Cover and cook on low for 8 to 10 hours.  One hour before serving, turn to high.  Whisk together remaining 2 Tbsp. flour and water in small bowl; stir into slow cooker.  Cover and cook until thickened.

Whip up some corn bread or some delicious biscuits and you have a great rainy day meal.  Enjoy!

xo–me

Today I share a delicious and hearty beef stew that requires nothing but a slow cooker and some time.  Enjoy!

Ingredients:

2 lbs. beef stew meat, cubed
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. beef broth
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 tsp. paprika
4 shiitake mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 small white onion, chopped
1 rib celery, sliced

Put the beef in the slow cooker.  Mix together the flour, salt and pepper and sprinkle over the meat; stir to coat each piece of meat.  Add the remaining ingredients and stir to mix well.  Cover and cook on low for 10 to 12 hours or high for 4 to 6.  Stir before serving.

If you don’t care for the flavor of shiitake or can’t find them in your local grocery, substitute the mushrooms you like.  Or whatever he likes (I am watching “Coming to America” and couldn’t resist).

xo–me

Ingredients:

1 1/2 lbs. cubed sirloin
1/3 c. butter
1 medium onion, diced
1 can condensed beef broth
1 tsp. salt
2 Tbsp. flour
1 c. sour cream

Brown beef in 1 Tbsp. butter.  Remove from pan and keep warm.  Add remaining butter and melt while stirring in onions.  Saute for 5 minutes.  Add beef broth and salt and simmer to a slow boil.  Reduce heat.  In separate bowl, mix flour and sour cream.  Add about one cup of onion mixture to flour and sour cream and blend well.  Return mixture to skillet and cook, stirring constantly until it thickens and just begins a soft bubble.  Add beef, stir and cook for a few more minutes under very low heat.  Serve over rice or my favorite, egg noodles.

If you opt for a different meat, substitute beef broth for corresponding condensed broth or vegetable broth.  Sometimes I slice button mushrooms and saute them with the onions.  Enjoy!

xo–me

This roast is supreme, all kidding aside. The flavor is rich and savory. Your guests will appreciate the time you spent prepping this at your next dinner party.

Ingredients:

2 to 3 lbs. beef chuck roast
1 Tbsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2/3 c. oil (vegetable, corn, whatever you like)
1/2 c. red wine vinegar
1 Tbsp. Worcestershire sauce
1/4 tsp. soy sauce

Place beef in 9 x 13 baking dish. Combine all ingredients and pour over meat. Cover. Refrigerate for 8 hours, turning occasionally.

Preheat oven to 350. Remove meat from marinade and place in a roasting pan. Cover and cook for 1 1/2 hours.

Search the site for some heavenly side dishes and you have a perfect meal. Enjoy!

xo–me

My move and the hectic schedule got me thinking about how busy this time of the year is for everyone.  School plays, choral concerts, holiday parties, cookie exchanges (recipes for those coming this week!) and shopping for those perfect gifts makes for an exhausted cook.  Grab on to the slow cooker recipes on the site and you will have one less thing to think about at the end of the day.

Ingredients:

2 lbs. stewing beef, 1 inch cubes
1/2 c. fresh mushrooms, sliced
1 envelope dry onion soup
1/3 c. red or white wine
1 can cream of mushroom soup
cooked egg noodles
fresh parsley for some color and flavor

Combine all ingredients except noodles in slow cooker.  Cover and cook on low from 8 to 12 hours.  When ready, boil noodles and prepare according to package directions.  Serve beef dish over hot noodles.  Sprinkle with parsley before serving.

I try to brown the beef slightly before I put it in the cooker.  I brown it with a bit of garlic as it helps with the flavor and the appearance of the beef.

xo–me