1 2-1/2- to 3-pound boneless beef chuck pot roast
1 tablespoon cooking oil
2 cups sliced carrots (2)
2 cups chopped onions (2 large)
1 cup sliced celery (2 stalks)
3/4 cup chopped kosher-style dill pickles
1/2 cup dry red wine or beef broth
1/3 cup German-style mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or beef broth
Hot cooked spaetzle or cooked noodles
Snipped fresh parsley (optional)
Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
In a large skillet brown the meat on all sides in hot oil. Drain fat.
In the cooker, combine the carrots, onions, celery, and pickles. Place the meat on top of vegetables.
In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.
For gravy: Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat. Discard bay leaves.
In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Serve with vegetables, gravy, and hot cooked spaetzle.
If desired, sprinkle with parsley.
Makes 8 servings.
Proctor-Silex 4-Quart Slow Cooker
1/3 cup Bakers angel flake coconut
1/3 cup chopped pecans
1/3 cup brown sugar; firmly packed
1/3 cup butter
1 lightly baked 9 inch pie shell
1 pkg. vanilla flavor pudding and pie filling, 6 serving size
1 pkg. Bakers German’s sweet chocolate, 4 oz, broken in pieces
2 1/2 cups milk
1 cup prepared dream whip topping, or cool whip
Heat coconut, pecans, brown sugar and butter. Stir to dissolve sugar. Spread in pie shell. Bake at 450 for 5 minutes until bubbly. Cool.
In pan, mix remaining ingredients except whipped topping. Cook as directed on pudding pkg. for pie. Cool 5 minutes. Stir occasionally.
Pour into pie shell. Cover surface with plastic wrap. Chill at least 4 hours.
To serve garnish with whipped topping and grated chocolate if desired.
Earth’s Natural Alternative Wheat Straw Fiber, Bagasse (Sugarcane) Tree Free 6″ Plate, 50 Pack
1 rump roast — (3- to 4-pound)
1 cup water
1 cup white vinegar
1 medium-sized onion — sliced
1 lemon — sliced
10 whole cloves
3 bay leaves
2 tablespoons salt
2 tablespoons sugar
1 tablespoon olive oil
15 gingersnaps — finely crushed
Place roast in a large resealable plastic freezer bag. Combine water and next 8 ingredients; pour over meat. Seal and marinate in the refrigerator 8 hours, turning meat occasionally.
Remove meat from marinade, reserving 1-1/2 cups marinade; discard remaining marinade and bay leaves. Pat meat dry with paper towels. Heat oil in a large skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until thoroughly browned. Transfer beef to a 5-quart oval slow cooker; pour reserved marinade over meat.
Cover and cook on LOW setting 7 to 8 hours or until tender. Transfer roast to a serving platter, reserving juices in slow cooker; keep roast warm.
Add crushed gingersnaps to juices in slow cooker. Increase to HIGH setting; cover and cook 12 to 15 minutes or until gingersnaps are dissolved and gravy is thickened. Stir well. Serve roast with gravy.
Instant Pot Duo 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, 6 Quart
1 1/2 pounds beef chuck, cut in 2-inch cubes
2 tablespoons flour
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 can (16 oz) diced tomato, un-drained
2 cups carrots, thinly sliced
1 large potato, cut into chunks
1/4 cup sherry
1/4 cup dark molasses
1 cup water
1/4 cup raisins (optional)
Place cubes of beef in slow cooker.
In a small bowl combine flour, celery salt, garlic powder, ground ginger and pepper; sprinkle over beef.
In a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses and water; pour over beef.
Cook on low setting for 6 to 8 hours.
If desired, add 1/4 cup raisins 30 minutes before serving.
Cuisinar 3-1/2-Quart Programmable Slow Cooker
2 (16-oz) jars dry-roasted peanuts
36 oz chocolate candy coating squares (like Almond Bark or Wilton candy coating melts)
2 cups semisweet chocolate chips
1 (4-oz) package German chocolate baking squares, broken into pieces
1 (9.75 oz) can salted whole cashews
Combine all ingredients in slow cooker. Cover and cook on LOW for 2 hours or until melted. Stir well to coat all nuts.
Drop nut mixture by the spoonful onto wax or parchment paper. Let stand until firm. Store in an airtight container.
OXO Good Grips POP Big Square 4-Quart Storage Container
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp.
Drain on paper towels.
T-fal Specialty Nonstick Jumbo Cooker Cookware with Glass Lid, 5-Quart
3/4 cup sugar
2 tablespoons (heaping) flour
2 cup whipped cream
2 stiffly beaten egg whites
Mix sugar and flour together add cream and blend well. Fold in stiffly beaten egg whites. Pour in unbaked pie shell.
Bake in moderate oven until golden brown and sets like custard
20 minutes at 400° or 40 minutes at 325°.
Pyrex Prepware 3-Piece Glass Mixing Bowl Set
4 cups green cabbage; shredded
1 lg carrot; peeled/shredded
1 16 oz. pkg sauerkraut, drained — rinsed well
3/4 cup apple cider
2 tablespoons brown sugar
3/4 teaspoon caraway seeds
1/2 teaspoon ground allspice
5 slices Canadian bacon; in strips
1/2 lb turkey kielbasa; in 6 pieces
1 lb small new red potatoes; quartered
Stir together the cabbage, carrot, sauerkraut, cider, sugar, caraway, and allspice in slow cooker. Bury the Canadian bacon in the kraut, pressing down to compact. Top with kielbasa and potatoes.
Cover and cook on low for 7 hours, until potatoes are tender.
Crock-Pot Programmable Cook and Carry Oval Slow Cooker
Melt and cool to lukewarm:
1 cup milk
2 sticks butter
8 cups flour
2/3 cup sugar
1 teaspoon nutmeg
2 pkg yeast
1/2 cup chopped almonds
1 cup any dried fruit
Pour over milk mixture and mix well. Let rise 2 hours. Form into 2 loaves.
Bake 350° 20-30 minutes. Cool and frost.
Wilton Recipe Right Medium Loaf Pan