Beef Stew

Lamb is a wonderful meat for slow cooking because it comes out so tender and flavorful. If you enjoy the taste and texture of this ingredient, you will love the following recipes for stew because they are simple to make and the results are spectacular.

Recipe for Leg of Lamb Stew with Vegetables

This flavorful dish is rich in fresh vegetables and the garlic, bay leaves, and oregano add plenty of flavor as well. Leg of lamb is very healthy and it is nineteen percent leaner than the shoulder meat.

This stew is nice served with warm pita bread or rice and it makes enough to serve eight people. If you like, you can make this ahead and refrigerate it for up to two days. Reheat it in the oven, in a microwave or on the stove.

What you will need:

• 1 1/2 lbs lean boneless lamb leg


• 3 tablespoons chopped fresh parsley


• 2 thinly sliced onions


• 6 bay leaves


• 1/2 lb trimmed green beans


• 1/2 teaspoon dried oregano


• 4 minced cloves garlic


• 14 oz can diced tomatoes


• 1 1/4 teaspoons salt


• Black pepper


• 1 1/2 tablespoons olive oil


• 1 zucchini, in 1/2 inch slices


• 1 eggplant, in 1/2 inch slices


• 1 big potato, in 1/2 inch slices

How to make it:

Trim the meat and cut it in to 1 1/4 inch pieces. Season it with quarter of a teaspoon of salt and some black pepper. Heat half a tablespoon of oil in a skillet and add half the lamb. Sear it for a few minutes, until it is browned. Put it in a slow cooker and repeat with the remaining meat.

Add the rest of the oil and saute the onions for five minutes. Add the oregano and garlic and saute for another minute. Add the tomatoes and bring the mixture to a simmer, mashing it with a fork or masher. Spoon half the mixture into the slow cooker.

Arrange the sliced potatoes over the top and season with some salt and pepper. Add the green beans and then the zucchini and eggplant. Season each layer with salt and pepper.

Spread the rest of the tomato mixture over the top and arrange the bay leaves on there. Cover and cook on high for four hours or until the vegetables and meat are tender. Discard the bay leaves and serve garnished with parsley.

Another Simple Recipe for Lamb Stew

What you will need:

• 1 1/2 lbs boneless lean lamb stew meat, in 1 inch cubes


• 1 thinly sliced onion


• 1/4 cup all purpose flour


• 1 teaspoon salt


• 1 cup baby carrots


• 1/2 teaspoon black pepper


• 2 cups diced rutabaga


• 1 cup peas


• 2 cups water


• 2 tablespoons vegetable oil

How to make it:

Sprinkle half the salt over the meat and some of the pepper, and then coat it with flour. Heat the oil in a pot over a moderately high heat and brown the meat in batches. Transfer it to the crockpot. Add the onion to the pot on the stove and cook it for four minutes or until browned.

Stir in the water and scrape any burnt bits off the bottom. Transfer the cooked onion mixture to the slow cooker and add the rutabaga and carrots. Cover and cook for eight to ten hours on low, adding the peas during the final half an hour.

Lamb features in some of the best crockpot recipes but you can also use beef, chicken or another meat to make these wonderful dishes. If you like chicken, you will love crockpot white chicken chili because it is easy to prepare and so delicious.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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Croatian cuisine is sometimes known as "the cuisine of regions", since each part of Croatia has its own distinct culinary traditions, and influences from its neighbors. The cookery of coastal regions shows influences from Roman, Illyrian and Greek cuisine, Italian cuisine, and even French cuisine, whereas inland areas get their influences from Viennese and Austrian cuisine, Hungarian cuisine and Turkish cuisine.

Some popular Croatian dishes include:

- Juha od Mahuna - A vegetable soup made from green beans, as well as carrots, lentils, onions and peas.

- Brudet - Fish stew, served with polenta (boiled cornmeal)

- Gulas - A spicy beef stew, similar to Hungarian cuisine's gulyás (goulash).

- Slavonski Cobanac - Lamb stew originally from Slavonia.

- Istrian stew (Croatian: Istarska jota) - A stew made with bacon, spare ribs, beans, potatoes and sauerkraut, seasoned with garlic.

- Pasticada - A stewed beef dish, originally from Dalmatia (and sometimes known as "Dalmatinska pasticada"). Served with gnocchi (dumplings) or wide noodles.

- Sataras - Minced and roasted vegetables, especially bell peppers.

- Sarma - Sauerkraut rolls with ground (minced) pork and rice.

- Zagrebacki odrezak - Originally from Croatia's capital, Zagreb, this dish consists of thin slices of chicken or veal stuffed with ham and cheese and then sautéed.

- Ðuvec - Stewed vegetables, similar to ratatouille.

- Kulen - Spicy pork sausage, originally from Slavonia.

- Cesnovka - Another variety of spicy pork sausage. Cesnovka has a garlic taste, and originates from the Turopolje region.

- Strukli - A type of ravioli, originally from Zagreb. Strukli normally contains either cheese or apple. In northern parts of the country, they are usually eaten during the Christmas period, with compotes of dried fruits (apples, pears, prunes, etc.).

- Palacinke - Crêpes with sweet fillings.

- Krafne - A type of doughnut (without a hole though). Krafne are usually filled with chocolate, cream, custard or jelly (jam).

- Rozata - A custard pudding, similar to flan.

- Cupavci - A biscuit-like cake which is cut into squares, and then covered with chocolate and dessicated coconut.

- Strudel (Croatian: Savijaca, Strudla) - - The Croatian version of strudel, filled with apple or cheese.

By S. Tanna. Originally published at http://www.recipesmaniac.com/cook_croatian.php - visit this site for more information, photographs and cook books.

Discover more about recipes and cooking at http://www.recipesmaniac.com/

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As I embark on my new journey to learn all about internet marketing I am amazed at what I have found. There are countless websites which share a common theme - preserving family history, stories, memories and recipes. It's exciting to find there are so many others out there who also value the importance of capturing as much of their family heritage as possible.

The recipes we gather from our mothers and grandmothers are more than just a list of ingredient and instructions as to how to put them together. These family recipes are a direct link to our past. They are also an integral part of our memories as we associate them with certain occasions or holidays.

I remember asking my grandmother to write down some of her best recipes. This was years ago around 1987. To this day when I read one of her recipes written in her own handwriting it makes me smile. I can hear her sweet voice saying the words she wrote. As in her recipe for Lemon Sponge Pie: "This is a very old recipe and has a most delicate flavor." What a treasure that is!

My grandmother, Elizabeth, was German-Hungarian. There were so many recipes she made with dumplings and noodles which came from her mother, Anna, who brought them over from the "old country." Sometimes when I make these recipes I imagine my great grandmother making the same recipe. The only difference is hers was cooked on coal/wood stove. I'm told the tastes of foods prepared this way had an extra special flavor.

When I eat these old fashioned favorites it takes me back to "dinner at grandmom's." What a treat it was to feast on the wonderful food she prepared for us! The recipes I have included are a typical meal my grandmother would make. Yum! How lucky we are to have these family recipes which connect us to our past and recall such treasured memories! Below are a few of our family favorite ethnic recipes as well as the Lemon Sponge Pie recipe. Enjoy!

Hungarian Goulash

Put 1 tablespoon oil in a pan. Finely slice 1 large onion and fry in oil until golden brown. Add 3 teaspoons paprika. Stir it around and add the meat. You can use about a pound of chicken, beef or veal. We always like breast and shank of veal. Add a piece of green pepper, a stalk of celery, a tomato (fresh or canned), 1 bay leaf and 2 cloves. Salt and pepper to taste. Steam the meat until it draws juice. Then sprinkle 1 tablespoon of flour on the meat. Add 1 or 2 cups of water and simmer until tender. This usually takes about 2 hours. Add 1 or 2 diced potatoes for the last 1/2 hour. I like to serve this with rice, noodles or bread dumplings. This is a simple but very delicious meal!

Bread Dumplings

Toast 2 slices of bread and cut into small cubes. Take 1 cup flour, 1 egg, pinch of salt and enough water to make a soft dough. Mix in a small bowl. When smooth, stir in the bread cubes and mix well. Have a pot of boiling water ready to which you have added a teaspoon of salt. Use a tablespoon to cut spoonfuls of dough and drop into the boiling water. Cook until the dumplings float and are done. Take them out of the water with a slotted spoon and drain. Pour a little melted butter over them (about 1/4 cup). Delicious served with goulash, beef stew or pot roast. Serves 4. This recipe may be doubled.

Lemon Sponge Pie

2 eggs, separated

1 lemon

1 cup sugar

2 tablespoons flour

1 tablespoon butter

1/4 teaspoon salt

1 cup milk

Mix sugar, flour and egg yolks in a bowl. Mix in lemon juice squeezed form 1 lemon. Add soft butter and grated rind of the lemon. Add milk. Mix well. Beat egg whites. Gently fold in the beaten egg whites. Pour into an unbaked pie crust (recipe below). Bake at 350 degrees for 45 minutes to 1 hour. This is a very old recipe and has a most delicate flavor.

Pie Crust: Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream. Add 1 cup flour. Mix with a fork until crumbly. If too soft add more flour. Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers. Bake at 350 degrees for about 10 minutes or until pale brown.

Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience "living life the old fashioned way" with Grandmother's Cookbook. Visit the website and download FREE recipes and "A Family Love Letter" chapter at http://www.grandmotherscookbook.com Enjoy!

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Beef, mutton, chicken, pork ,turkey or fish
1 tbsp vegetable oil
onion, peppers, tomatoes(blended into paste)
2 cups of raw groundnut
1 tsp dried ginger
1 medium sized Onion(chopped)
Salt to taste
Seasoning (knorr chicken, curry, thyme and white pepper)

Method:

You may decide to use anyone or all of the meat types. Cut the fish, beef, mutton, chicken, turkey or pork into servable sizes. Rinse properly and pour the meat in a pot, add some water, chopped onions, salt and seasoning and bring to boil. Stir repeatedly and allow it to boil for 45 minutes then separate the meat from the meat stock and pour the meat stock into a container. Blend the raw groundnut and set aside. Pour the vegetable oil into the pot, when it becomes hot, pour the blended paste into the oil and fry for 10 minutes, then pour the blended groundnut into it as well as the meat stock and stir properly, then pour the boiled meat (and if you are the type that prefers fish, you could use fish alone) and the dried ginger into the pot, add some salt and seasoning and allow it to cook for another 10minutes. Groundnut stew can be served over eba, pounded yam, amala, rice, yam or any meal you choose to eat it with.

To prepare eba, pounded yam or amala which are widely eaten in Africa is as easy as walking into any shop that sells African foods, buy the gari which is used in making eba, for pounded yam, buy the poundo yam and for amala, buy elubo. Pour some water in a pot and bring to boil. Measure 4 cups of either gari, poundo yam or elubo into the pot and stir until it becomes smooth. Pour a little water into the pot, cover the pot with its lid for 2minutes, open the lid and turn the content of the pot repeated until it is properly cooked, then serve the eba, pounded yam or amala with the groundnut stew.

This serves 4 people.

Titilayo Ajumobi is a system administrator who loves to cook and likes to experiment with different dishes to get the best out of them. For more information on different African dishes visit http://african-dishes.blogspot.com/

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Beef stew is a flavorful dish with beef and other vegetables. There are many ways you can make beef stew and to make the best beef stew recipe you should use fresh vegetables and meat.

1. Best Beef Stew Recipe (Home Style Way )- This is a delicious recipe that has several shanks of beef. It has several vegetables as well. If there are no beef shanks available then you can use a pound of a meaty beef. You should also ask the butcher if they have shanks. The ingredients for this recipe include two shanks of beef, three cups of broth for beef; one can of onion soup, four cups of water, three fourth cup of chopped celery, one half cup of minced onion and two diced medium carrots. You will also need three potatoes with red skins. It should be peeled and cut into pieces about a half inch each. Other ingredients include one half cup of corn kernels, one half cup of lima beans, one half teaspoon of salt, one half teaspoon of Creole, one fourth teaspoon of pepper, one turnip diced and four tablespoons of flour that should be mixed with water.

Cooking Procedure:

In one pot put the shanks, onion soup, water, broth, onion and celery. Make it simmer and leave the cover off for ten minutes. Cook it for one hour over low fire. Then add the turnip, potatoes and carrots and cook it for twenty minutes. Take out the beef and slice it to pieces and remove the bones as well as the excess fat. Put it back on the pot and then add the beans, corn and other seasonings. Cover it and let it cook for forty five minutes then after forty five minutes check if the beans are already tender. Put the flour mixture into the stew then stir it for twenty more minutes until the stew becomes thick. Add more seasonings for taste. This home style best beef stew recipe can be served for four to six persons.

2. Best Beef Stew Curried Style - This is the best beef stew recipe with curry powder and some ginger. The ingredients for this recipe include one pound of beef that should be cubed, one third cups of flour, one teaspoon of powder for curry, one half teaspoon of ginger, one half teaspoon of powdered onion, one half teaspoon of salt, pepper, two tablespoons of oil, two ribs, one onion, three cups of broth, one small sweet potato cubed, two chopped carrots, two potatoes cubed, one half cup of Lima beans, one can of tomato juice.

Cooking Procedure:

In one plastic bag put the beef, curry powder, flour, onion, salt, ginger and pepper. Then let it stand while you put oil in a pan and heat it. Add the onions and celery and fry it until it becomes tender. Put the beef and stir it well. Then continue mixing it until the beef turns brown. Add the broth and let it simmer for thirty minutes. Then add the carrots, potato and beans. Then cover it for thirty minutes and then put the tomatoes. Put the lid and let it simmer for ten minutes more.

Visit these sites if you want more information about best beef stew recipe or how to bake a potato in particular.

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Are you planning to attend a Celtics or Bruins game in Boston? If so, you may want to know about the top Boston bars near TD Banknorth Garden, home game court for the Boston Celtics basketball team and home rink for the Boston Bruins ice hockey games. You'll find a big assortment of great bars nearby - some of the top Boston sports bars, some that double as dance clubs, and a couple of genuine dive bars. Before or after a game, you can enjoy some excellent beer and other brew, a tasty meal, and plenty of big screens - or big dance floors.

Which of these Boston bars near TD Banknorth Garden - locally known as just "the Garden" - is the best? Well, you'll have to try a few and decide for yourself. I'm going to tell you about 3 local favorites, all just a short walk from the Garden.

Sports Grille Boston (132 Canal Street) is a Boston sports bar on steroids - too many flat screens to count plaster the walls and you'll even find a small one in your booth. You can be fairly certain that any sports event being played anywhere in the world is being shown on at least one of the screens. A large amount of sports memorabilia also decorates the place, although it can be hard to tear your eyes off the screens long enough to fully appreciate it. In addition to excellent beer, ale, and other beverages, you'll also find some great food choices such as the George Forman steak tips sandwich. Sports Grille's claim to fame, though, are their half-pound hot dogs with all the fixings. Youngsters under 12 also like the "rookie" menu that this family-oriented place offers.

You'll find even more sports memorabilia at The Fours (166 Canal Street), another family-oriented spot. Sports Illustrated rated The Fours as the #1 Sports Bar in the country, and you'll see why as soon as you walk in. First, it could double as a sports museum - in fact, it has the most extensive collection of sports-related items in the Boston area, although other Boston sports bars give heavy competition. Next, you'll see the hdtv screens - 42 big screens in all. Satellite and Direct TV sports packages ensure that whatever your preference - MLB, NBA, NFL, NHL, and NCAA - you'll get to see your favorite team in action. Food here is also a cut above the usual - try the seafood-stuffed mushroom caps.

I almost don't want to tell you about McGann's Irish Pub . . . it's one of Boston's almost hidden gems, the type that you hope too many people don't discover. In addition to being one of the best Boston bars near the Garden, it's also one of the area's best Irish pubs. Here, the big screens show Irish sports - especially rugby - as well as American games. Irish bands play occasionally in the evenings, and the excellent food comes from both sides of the Atlantic. The mouth-watering Irish beef stew will bring you back again and again. You'll also enjoy the Guinness.

So which of these top Boston Bars near TD Banknorth Garden should you try? That's easy - visit all of them, plus the others that you'll find nearby - and decide which one you like the best.

Susan writes about favorite Boston bars, restaurants, other attractions, and fun things to do in http://www.Boston-Discovery-Guide.com, where she shares more suggestions about where to find even more Boston bars near TD Banknorth Garden, including some that double as great dance clubs.

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Grandma Hystad’s Recipes, Cooking Tips, Bar Mixes

To save space on your computer, make a few files and name them Recipes, Cooking Tips, Cleaning Tips, Bar mixes. You can then copy and paste only articles you would like to save.

GRANDMA'S BEEF-STEW DUMPLINGS

GRANDMA'S WRAPPED TURKEY

WEIGHTS ROASTING TIME

PRIME LIME TIME

BAKED STUFF P0TATOES

TIPS

COOKING GUIDES

LIGHTSIDE

LATEST PRICES, SHOPPING INFORMATION

YOUR INTERNET BANK PAYPAL

RESPONSIBLE DRINKING

BAR MIXES, STANDARD MEASURES

INCLUDING NONE-ALCOHOLIC MIXES

SAVE WITH INTERNET MALLS

Grandma’s Beef-Stew & Dumplings

1 pound………………(500 g)…………………stew beef

3 tablespoons.....(45 ml)…………………flour

1 clove of garlic

salt and pepper to taste

1 medium size onion, chopped

3 carrots

1 turnip, diced

1 bay leaf

Cut meat into cubes. Roll in flour and brown in hot oil.

Add chopped onion and garlic. Add salt and pepper to taste.

Stir until onion is a golden brown. Add enough water to cover

the meat. Bring to a boil. Simmer gently for 1 ½ -2 hours.

Add rest of vegetables ½ hour before stew is served.

YIELD: serves 4-6

TIME: 15 minutes preparation, approximately 2 hours to cook

GRANDMA’S WRAPPED TURKEY

Place dressed turnkey, breast up in centre of greased, wide,
heavy foil. Bring ends of foil up over breast. Overlap fold
and press up against ends of turkey. Place bird in shallow pan.
Open foil last 20 minutes to brown. Bake at 450 F, (230 C)
according to time table.

Weights Roasting Times

Ready To Cook Weight Roasting Time

8 – 10 pounds 2 1/4 -2 1/2 hours

10 – 12 pounds 2 ½ - 3 hours

14 – 16 pounds 3 – 3 ¼ hours

18 – 20 pounds 3 ¼ - 3 ½ hours

22 – 24 pounds 3 ½ - 3 ¾ hours

PRIME LIME TIME.

Limes roll into the market year-round, but summer is prime lime time.
Plentiful supplies mean good values at produce counters. Limes are
unlike any fruit because they are both tart and sweet.

Unlike lemons, limes are available without seeds, so you can squeeze
limes into drinks. Limes also can replace lemons in most recipes, but
lemons cannot replace the lime taste when a recipe calls for lime.
Limes also make a salt-free diet easier to take. Limes bring out flavors
as salt does, but with barely a trace of sodium Limes add few calories
to food as they enhance flavors and provide vitamin C.

When selecting limes, look for fruit that is firm with smooth shiny skin
and deep green colour. Keep limes refrigerated and they will keep fresh
for six to 8 weeks. Watch out for bright light, which ages lime and causes their skins to turn yellow. These limes still will be juicy, but not as attractive,so use soon.

To get the most juice from lime, roll the fruit between the palm of your hand and a kitchen counter, applying gently pressure. Then cut the lime in wedges and squeeze.

A great idea during hot weather is to squeeze fresh lime juice into ice cube trays to freeze and then to be stored in plastic bags.
These ice cubes can be used in iced tea, cold drinks and fruit juices.

GRANDMA’S OLD-TIME HASHED BROWN POTATOES

Chop left-over potatoes and season with salt. Add 3 tablespoons, (45 ml), milk and a few bits of bacon, ham or sausage, if desired.
Heat bacon drippings or other fat in frying pan. Add potatoes and stir, then press lightly. Allow potatoes to become rich, golden brown on bottom, turn to do other side.

BAKED STUFFED POTATOES

Select potatoes of medium size and bake. Cut lengthwise slice from the flat side of each potato, remove contents from shells, being careful not to break the shells. Mash potatoes, add hot milk, butter, salt and pepper and beat until light and fluffy.

Pile potatoes into shells, sprinkle with paprika or chopped parsley. Place in oven to reheat and bake until the tops of the potatoes are lightly browned. If desired, a well beaten egg, grated cheese, well seasoned chopped meat, bacon, ham or chicken may be added to the potato mixture before it is piled back into the shells.

TIPS

To make meat balls of even size, spread mixture in an ice cube tray and press the divider down to separate meat into uniform squares.
Take out divider and shape squares lightly into balls.

Add a few drops of vinegar or lemon juice when making blueberry pie.
Gives the flavour a pleasant lift.

When it comes to food, healthy living, etc., generally the information
apply to both Canada and The U.S.A.

Canada’s Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health.
Visit http://www.hc-sc.gc.ca
You will also find links to other sites in reference to food.

Healthy Eating.
[http://www.hc-gc.ca/nutrition]

Food recalls and allergy alerts.
http://www.cfia-acia.agr.ca

or
http://www.inspection.gc.ca
Click on food recalls and allergy warnings.
You can ask to be added to the automatic notification list.

Health and Disease Prevention Information.
http://www.canadian-health-network.ca

While at it why not check out their Guide to Active Healthy living. Click on;
http://www.paguide.com

You will also find links to other sites in reference to food.

LIGHTSIDE

A fellow finds himself in front of st. Peter at the golden gate.St. Peter explains it is
not easy to get to heaven. There are some criteria before entry.

He asks the guy are you religious? Gave money to the church? Gave
money to the poor? Help his neighbour?

The fellow answers “no”.

Peter says, “look, work with me, I am trying to help you, think”.

The fellow says, ”Well, I came out of a store and found this old lady surrounded by a dozen bikers. They were shoving her around, and abusing her. I got so mad I threw my grocery bags down, fought through the crowd, and got her purse back. After helping her to her feet, I went to the biggest, baddest biker and told him how despicable, cowardly, and mean he was. Then I spat in his face.”

“Wow”, said peter, “ That’s very impressive. When did this happen”?

“about five seconds ago” the fellow answers.

Protect yourself from Identity theft. Never give out your personal information over the Internet or phone. If you think it could be legitimate, take the information and tell them you will call them back. Don’t use the number they gave you, call the company back on a publicly listed number or if it is online, don’t click on the URL, but type it in yourself.
For information visit: http://www.phonebusters.com

Warning: if you shop on the Internet don’t use your credit cards. It could be a month before you
get your statement and find out you have been charged for something you did’t order, or over-charged.

You can get a free account with a Internet payment service like Paypal. Paypal is part of e Bay, and when you make a payment through them, you receive a notice within minutes, and if there is a problem you can get it fixed within a hour. See below for more details.

Check out the latest prices, compare. Other information you can have use for.

http://www.shopping.com

http://www.dealtime.com

http://www.pricegrabber.com

http://www.shopping.yahoo.com

Maps, driving directions, yellow pages, real estate.
http://maps.yahoo.com/

Register free and gain access to scam alerts, news.
http://www.directfraud.com

Find a business, get directions,map.
[http://maps.goole.com/maps]

Your Free Internet Bank, PayPal
When you signup for PayPal, you can start accepting credit card payments instantly. As the world's number one online payment service, PayPal is the fastest way to open your doors to over 86
million member accounts worldwide. Best of all, it's completely free to sign up! To sign up or learn more, click here:
https://www.paypal.com/row/mrb/pal=EMXEHEG6CP2TY

RESPONSIBLE DRINKING

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate many fatal road accidents are caused by drunk drivers.

If you are having a party, provide food with drinks. Offer none-alcoholic substitutes such as fruit, soft drinks.

2 drinks taken within an hour by a person 100 pounds produces a .075 reading. One drink is equal to about 1.5 oz. of whisky or 2 bottles of beer. The rate of elimination for each hour after drinking has stopped is 015. A 200 pound person, after 1 drink produces a reading of .019, so you can see there is a big difference due to weight.

BAR MIXES Standard Measures

1 gallon (US)………………………….128 ounces

½ gallon…………………………………64 ounces

1 quart…………………………………..32 ounces

1 fifth……………………………………25.6 ounces

¾ quart…………………………………24 ounces

1 pint……………………………………16 ounces

1 tenth…………………………………..12.8 ounces

1 cup (1/2 pint) …………………………8 ounces

1 jigger…………………………………..1 ½ ounces

1 pony……………………………………1/8 ounce

1 dash………………………………………3 drops

None-Alcoholic

Cherry Bing

1 pint cherry juice

4 ounces orange juice

Dilute the cherry juice and orange juice with 10 ounces water;

stir to blend. Add chunks of ice before serving.

The Real Kind (Bar Mixes)

Tequila Gimlet

½ ounce lime juice

1 ½ ounces tequila

Stir with ice cubes in a old fashioned glass

Fiesta Cocktail

1 ½ ounces white Puerto Rican rum

½ ounce applejack

½ ounce French vermouth

Shake with ice cube. Strain into chilled cocktail glass.

Thank you for reading Grandma's recipes. Hope the information
is helpful. If you find our recipes helpful, do me a favour and
let your friends know about our newsletter

Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus a free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both free newsletters by going to his web site. Please visit: www.cbestbuys.com/

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If you haven't used your crock pot recently, its time to pull it out of the cupboard. Crock pots are perfect for those busy weeknights. Here are 3 different chili recipes for a chilly evening.

Mom's Favorite Chili

1 pound ground beef ; browned, drained

1 can pork and beans

1 can chili beans

1 regular can tomato sauce

1 teaspoon cumin

1 teaspoon chili powder

Red pepper ; to taste

Salt ; to taste

Mix all ingredients in crock pot. Cook on LOW for 3 to 4 hours.

Navajo Beef And Chile Stew

3 pound lean beef stew meat ; cut 3/4 " cubes

1 large onion, chopped

2 garlic cloves, minced

1 can ready-cut tomatoes with juice - (14 1/2 oz)

1 can diced green chiles - (7 oz) drained

1 can whole-kernel corn - (8 1/2 oz) undrained

1 teaspoons dried oregano leaves, crushed

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon ground red pepper

2 tablespoon yellow cornmeal

Combine all ingredients, except cornmeal, in a slow cooker, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender.

20 Minutes before serving:

Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH 20 to 25 minutes.

No-Bean Chili

2 pounds ground beef

(or cubed lean stew beef)

1 can tomato sauce - (8 oz)

1 can tomato paste - (6 oz)

1 can stewed tomatoes - (16 oz) ; (optional)

2 tablespoon chili powder

1 teaspoons salt

1 teaspoon hot pepper sauce ; or more

Combine all ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours. (Add a can of your favorite beans if you wish, but then it wouldn't be No-Bean Chilli.)

This recipe yields 4 to 6 servings.

Do you need more easy crock pot recipe ideas? Sign up for our newsletter at Easy Crock Pot Recipes and get quick and healthy crock pot recipes delivered to your email regularly.

Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking

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Although Japanese recipes are often made on a hot plate or wok, some of them are perfectly suited to slow cooking. For example, a stir fry is best if you make it in a wok; turn the heat up high and keep the ingredients moving to make them tender yet still with a hint of crispness. However, if you want to make a Japanese beef stew, beef stew meat needs a long, moist cooking method in order to become tender.

How To Make Japanese Beef Stew

This dish is called niku jaga in Japan and the beef is blended with sake or wine, potatoes, carrots, soy sauce and more. More of the flavor of this dish comes from the sake and soy sauce and the high vegetable content makes it a healthy and satisfying meal.

The meat is seared first, to lock in the juices and give it an attractive brown crust. It is then cooked in the crockpot until it is very tender. If you do not have sake, use dry white wine instead. This is an authentic Japanese dish and it is great served with sticky rice. Chuck steak also gives nice results and you can throw in some shiitake mushrooms if you like.

What You Need:

• 1/2 cup Japanese sake


• 2 tablespoons vegetable oil


• 4 peeled, diagonally-cut carrots


• 3 peeled, chopped Yukon Gold potatoes


• 1 cup water


• 1 teaspoon salt


• 1 chopped onion


• 1/4 cup soy sauce


• 1 lbs beef stew meat, in 1 inch cubes


• 1/4 cup white sugar

How To Make It:

Heat the oil in a skillet until it is hot, and then sear the beef cubes all over. Transfer the beef to the crockpot and stir in the other ingredients. Cover and cook for about five hours on high or eleven hours on low.

How To Make Japanese Lamb Chops

It is up to you whether you brown the lamb or not before adding it to the slow cooker. It is not necessary but some people like to. Also, stir the recipe halfway through the cooking time if you want but, again, this is not essential so if you are planning to be out of the house all day there is no problem.

If you want a thicker sauce, remove some of the liquid from the slow cooker and put it in a pan. Dissolve a little corn flour in water and add this to the liquid in the pan. Boil it for a minute or until it is thick, then stir it back into the lamb mixture and cook for fifteen minutes on high. You can serve this dish with rice or mashed potatoes.

What You Need:

• 8 lamb chops


• 1 tablespoon red wine vinegar


• 1 tablespoon honey


• 1 teaspoon ground ginger


• 2 tablespoons sherry


• 1/2 cup chicken stock


• 2 crushed cloves garlic


• 1/4 cup soy sauce

How To Make It:

Add the chops to the crockpot. Combine the vinegar, honey, ginger, sherry, stock, garlic, and soy sauce and pour this mixture over the lamb. Cover the slow cooker and cook for eight hours on low.

When considering the best crockpot recipes you might not think of Japanese recipes but these do cook beautifully in a crockpot. If you prefer Mexican cuisine, you could make a crockpot white chicken chili to delight your family and serve it with rice and cornbread.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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So what the heck, you might be asking, is "champ"? Champ (or in some areas the dish is called "poundies") is an Irish mashed potato dish that includes chopped green onions. It is served piled high with a well in the center full of melted butter. The dish is eaten from the edge with each bite dipped in the melted butter. It is often eaten as a side dish for lamb stew. I have based my recipes for lamb stew and champ on authentic Irish recipes. If you feel you must, you can substitute beef round steak for the lamb.

Ingredients:

2 tbsp. canola oil

2.5 lb. lamb (shoulder or stewing meat), cut off of bone, trimmed of fat and cubed

1 bottle (12 oz.) Guinness extra stout

1 (14 oz.) can beef broth

1 (8 oz.) can tomato sauce

16 oz. fresh white mushrooms, stems removed and halved

1.5 cup diced onion

1.5 cup sliced celery

1 cup milk

1/4 cup flour

1 tsp. salt

1/2 tsp. coarsely ground black pepper

1/4 tsp. dried thyme

Instructions:

In a large, deep skillet, heat the oil and then add the lamb. Brown the lamb meat well and then add the stout, the tomato sauce, the beef broth, the salt, the pepper, the thyme, the celery and the onions. Cover and simmer for 45 minutes, stirring occasionally. Add the mushrooms and simmer for another 15 minutes, or until lamb and vegetables are tender. Add the flour to the milk and mix thoroughly. Blend into stew and bring the stew back to a low boil. Continue to cook for a couple of minutes, stirring until stew is thickened. Tastes great with a piece of sheepherder bread (to soak up some of the gravy) and a side of champ (see recipe below). Serves 4 to 6.

CHAMP

Ingredients:

2 pounds red potatoes, scrubbed (but not peeled) and diced

1/2 cup milk

1/2 cup green onions, chopped

2 tablespoons of butter (and plenty of extra butter as a condiment)

1/4 tsp. salt

1/4 tsp. Lawry's® seasoned pepper (or black pepper)

Instructions:

Cook the potatoes in boiling water until tender. Simmer the milk and onions for about 5 minutes. Strain the potatoes and mash thoroughly and add the 2 tablespoons of butter, the salt, the seasoned pepper and the milk and onion mixture. In an individual dish or bowl for each serving, pile the potatoes high, place a scoop of butter in the center to melt. Eat the champ from the outside, dipping each spoonful in the well of butter in the center. Serves 4 to 6.

Copyright © 2007 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com

Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

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These texas chili recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some texas chili recipes:

>> Texas Chili

1 1/2 ts garlic salt

1 3/4 c tomato sauce

1 c chopped onion

1 c chopped green pepper

1 t dried oregano

1/2 c cooking oil

1/4 c chopped jalapeno peppers

2 1/2 lb cubed beef stew meat beer enough to marinate

2 tb chili powder

4 c chopped fresh tomatoes

4 ts ground cumin

4 ts salt

5 1/2 c cooked pinto beans drained

5 ts hot pepper sauce

Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle. Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer.

>> Texas Chunky Chili

1 jalapeno pepper finely chopped

1 stalk celery chopped

1 tablespoon vegetable oil

1/2 teaspoon salt

1/2 teaspoon cumin seeds

1/4 cup chili powder

2 large onions chopped

2 teaspoons dried whole oregano

28 ounces whole tomatoes un drained and chopped

3 1/2 cups water

3 cloves garlic minced

3 pounds boneless chuck roast diced

6 ounces tomato paste

Sauté, onion, celery, garlic, and jalapeno pepper in hot oil until tender; set vegetables aside. Combine meat, oregano, and cumin in a dutch oven. Cook until meat is browned; drain well. Add onion mixture, tomatoes, tomato paste, chili powder, salt, and water to meat mixture. Bring to a boil; reduce heat and simmer, uncovered, 1 1/2 to 2 hours, stirring occasionally.

That's it for today! If you want more texas chili recipes, be sure to visit us today at:

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Got lettuce? Most people would be surprised to learn that lettuce is an excellent food for maintaining healthy bones.

America's favorite leafy green vegetable is an excellent source of vitamin K. This vitamin activates an enzyme that is needed to "glue" new bone in place on a protein called osteocalcin. When vitamin K levels are adequate, osteocalcin circulates in a form that sticks to bone. When vitamin K levels are low, osteocalcin does not stay in place in bone and there is increased risk of fractures.

A ten-year study of women aged 38 to 74 found that the amount of lettuce a woman needs to eat to keep bones strong is not a lot-one serving a day is enough to lower women's risk of hip fractures by forty five percent. Two servings a day or more has no additional effect, and it's only fair to note that not every bone seems to be strengthened by vitamin K. It does not reduce the risk of broken wrists and forearms, only fractures of the hip and spine. Women who take estrogen replacement therapy do not get an additional benefit from eating lots of foods that are rich in vitamin K (lettuce, both iceberg and romaine, broccoli, and oil and vinegar salad dressings).

The lettuces are also a great source of beta-carotene, lutein, lycopene, and zeaxanthin. Maximum amounts of beta-carotene are found in meals that combine romaine and one or more servings of were beef stew, cantaloupe, carrots, spinach, tomato, vegetable juices, mixed meat dishes (casseroles), winter squash, or Cheddar cheese. (It is not necessary to eat all of these foods at one time, just a serving of one or two of the foods on the list.)

Maximum amounts of lutein are found in meals that combine either iceberg or romaine with broccoli, carrots, celery, eggs, greens, oranges or orange juice, or tomatoes. Maximum amounts of lycopene are found in any meal including tomato, especially tomatoes cooked in a little bit of oil, or ketchup, tomato juice, tomato soup, ketchup, and watermelon, combined with one or more servings of apricots, grapefruit, lasagna, persimmons, or pizza. Zeaxanthin is provided mostly by carrots, corn, corn bread, eggs, oranges and orange juice, peaches, and spinach. Lettuce helps fill in the nutrient gaps for all four of these important nutrients.

Why should you care? Lutein protects against colon cancer in both men and women. If you develop colon cancer, the more lutein you consume, the more likely the tumor is to be located where the surgeon can remove it without removing a long section of your colon. If you smoke, lutein is even more important for your colon health than if you don't. And getting lutein is as simple as salad, plus a serving a day of any of the either other foods listed above, spinach, broccoli, tomatoes, carrots, oranges and orange juice, celery, greens, or eggs.

The most important thing to remember about lettuce is that it doesn't really keep. Although no one really knows the effect of storage on other nutrients, clinical research at INRAN in Rome has found that bloodstream levels of vitamin C and other antioxidants increase sharply after eating freshly picked lettuce. They do not go up after eating salad greens that have been stored in gas-filled bags for a week or more, the way it is sold in bagged salads. At the very least, never eat lettuce that is limp or brown along the edges. Browning is a sure sign the antioxidant content of the lettuce has been depleted.

Read about Fruit, Vegetables & Breast Cancer. Robert Rister is the author or co-author of nine books on natural health.

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The "Natural" beef market in the United States is starting to explode on scene as a result of rapidly growing consumer demand for healthier and better tasting beef, free of growth hormones, antibiotics and other artificially added chemicals. Growth has been driven by healthier eating choices, food scares and health related issues as well as the popularity of organic and "Natural" products available at the retail level. Overall beef sales in the U.S. have been slowing since the late 1970's with one exception. Natural grass fed beef has increased by a margin of 20% per year, pretty impressive numbers.

Just exactly what is "Natural Beef" and what does it mean as a whole? Well, the short answer is probably an obvious one, beef raised without any growth hormones or antibiotics etc. But here's what's going on in the industry. Public awareness has raised the bar of quality above the usual government standards, with prime consideration given to a combination of environmentally friendly concerns such as waste management and resource protection. For example, how are waste by products treated as well as what are the associated results to the grazing or ranch lands in terms of ecologically friendly ranching. Are we polluting rivers or lakes with waste product runoff? Is over grazing taking its toll through soil erosion or natural habitat for wildlife being compromised? Ranchers themselves are turning out to be the best stewards of the land, as much or more than any of the most "green groups".

Even the beef processors are taking a stronger pro stance, learning and evaluating over the years just exactly what today's consumers are demanding from natural producers. How cattle are raised and treated is a much stronger consideration today than ever. Key point , humanely treated cattle raised in the most natural environment possible is crucial, and it's about time we woke up to these facts. In many people's opinions, the day of the giant corporate feedlots should be numbered, although organically raised beef is only about 1% of the total U.S. output. Feedlots aren't likely to go away anytime soon, based on those numbers.

Another growing consideration is where the beef is being raised, and rightly so. Beef that is "locally produced" is a major consideration in beef producing states, which makes sense. After all, locally raised beef is a big economical boost for local communities, especially out in the west and midwest, where most of our beef comes from anyway. In addition, "Natural" beef consumers in the US do not view a product said to be produced in state as enough of a qualification to support a "locally produced" advertisement. The product must literally be produced within 50 to 100 miles to benefit from any locally produced claim.

Consumers have, more and more, expressed a willingness to pay more for "Natural" products, as growing education and awareness fosters a larger demand. Most surveys have demonstrated that roughly 70% of people who had a firm understanding of what "Natural" beef meant, would pay a 10 - 20% premium for "Natural" beef products. Of course, the cut and grade of the beef will always be important, which is proving to be the case for natural beef. Grass fed beef is delicious and tender, even more so when it's cured and air dried for high end prime beef markets or treated less expensively for main stream
supermarkets.

Due to growing consumer awareness, I think that we will see a rapid and positive growth in the natural beef market as well as other meat sources. This is great for our environment as well as our wallets and especially our palates. More to come, thanks for reading.

I specialize in general interest short article content, especially for my own content sites. I love to write and I look forward to contributing many many more submissions, hoping people will find some useful or entertaining info. http://www.healthcontentsite.com

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One of the easiest methods of getting dinner on the table quickly is with one of the smaller appliances that cook the slowest. What is this wonder appliance? Your crock pot slow cooker of course. There is a multitude of interesting and delicious crock pot recipes available these days. Keep your family well fed and looking forward to coming to the dinner table. By using your crock pot to prepare your meals, you can start it all in the morning and have supper waiting when you come home.

Just about everyone has slow cooked a nice beef stew, in fact it's one of the most searched for crock pot recipes online. How about trying something different with your crock pot? If you and your family love Asian food, then there is a great Asian crock pot recipe out there to suit your taste and interest. We've included three Asian style crock pot recipes below. Give one a try this week and treat your family to a new favorite meal for dinner.

Chinese Pepper Steak

1-1/2 lbs boneless beef round steak

1 clove garlic, minced

1/2 tsp salt

1/4 tsp pepper

1/4 cup sauce

1 tbsp hoisin sauce

1 tsp sugar

1 tomato, chopped

2 red or green bell peppers, cut into strips

3 tbsp cornstarch

3 tbsp water

1 cup fresh bean sprouts

4 scallions, finely chopped

First, trim fat from steak and slice into thin strips. Mix together steak, garlic, salt, pepper, soy sauce, hoisin sauce, and sugar in your crock pot. Cover and cook on low about 8 hours. 30 minutes before cooking time is done, set your crock pot on high. Add tomato and bell peppers. Dissolve cornstarch in water in small bowl; stir into steak mixture. Cover and cook for 30 minutes or until thickened. Stir in bean sprouts. Sprinkle with onions. Serve with rice.

Chicken Chow Mein

1 tbsp oil

1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

4 carrots, thinly sliced

4 green onions, sliced

3 stalks celery, sliced

1 cup low sodium chicken broth

1 tbsp granulated sugar

1/3 cup light soy sauce

1/4 tsp crushed red pepper flakes

1/4 tsp ground ginger

1 clove garlic, crushed

8 oz bean sprouts

8 oz water chestnuts, sliced

1/4 cup cornstarch

1/2 cup water

Brown the chicken in skillet. Put chicken pieces in crock pot and then add all ingredients except cornstarch and water. Stir and cover; cook on low for 8 - 10 hours. Set crock pot to high and combine cornstarch and cold water in a small bowl; stir until dissolved. Stir into the crock pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 15 to 30 minutes. Serve over rice or with chow mein noodles.

Szechuan Pork

1-1/2 lbs boneless pork chops

1 - 8 oz can bamboo shoots, drained

1 - 8 oz can water chestnuts, drained

6 green onions, chopped

1/4 cup Worcestershire sauce

1/4 cup Szechuan hot bean sauce

1/4 cup soy sauce

2-1/2 tbsp minced fresh ginger

2 tbsp rice wine or dry sherry

4 tsp sesame oil

4 tsp sugar

8 cloves garlic, minced

Trim chops of excess fat and brown on both sides in a skillet on the stovetop. Place chops in the bottom of the crock pot and cover with bamboo shoots, water chestnuts, and green onions. Combine remaining ingredients together in a bowl and pour over vegetables. Cook on low for 8 hours or until chops are tender and cooked through. Serve hot with cooked rice.

Get out of the kitchen fast with easy crock pot recipes that your family will love from 'Family Crock Pot Recipes' http://familycrockpotrecipes.com

Find quick and easy family recipes and meal planning articles at 'Quick and Easy Family Recipes' http://quickandeasyfamilyrecipes.com

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In the mood for Mexican tonight? Here are three easy recipes that you can use in your crockpot to take care of your Mexican cravings!

Recipe #1 - CROCKPOT CHICKEN STEW MEXICAN STYLE

2 lbs skinless boneless chicken breasts cut into 1 1/2" pieces

4 med russet potatoes, peeled and cut very small

1 (15 oz) can mild salsa

1 (4 oz) can diced green chilies

1 (1 1/4 oz) pkg taco seasoning mix

1 (8oz) can tomato sauce

Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas. You can also served corn with this. It is good mixed in it too.

Recipe #2 - MEXICAN CHILI

2 (15 1/2 oz.) cans red kidney beans, drained

1 (28 oz.) can tomatoes, cut up

1 c. chopped celery

1 c. chopped onion

1 (6 oz.) can tomato paste

1/2 c. chopped green pepper

1 (4 oz.) can green chili peppers, drained and chopped

2 tbsp. sugar

1 bay leaf

1/2 tsp. garlic powder

1 tsp. salt

1 tsp. dried, crushed marjoram

Dash of pepper

1 lb. ground beef

In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!

Recipe #3 - MEXICAN CHEESE DIP

1/2 pound Velveeta

1 teaspoon Taco seasoning (optional)

1/2 can Ro-Tel Tomatoes with chilies

Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.

Enjoy!

About the Author: Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com . For more quick and easy recipes, visit: http://www.idea-queen.com/recipes-for-mom.html

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Beef stew is the perfect meal when you need something you don't have to "watch" constantly, when the weather is cool, or when you just have a longing for "meat and potatoes". This recipe is one from my vintage recipe collection. It was an old newspaper clipping I found in my mother's recipe box after she passed away. Give it a try. You have your meat, veggies, and bread all in one dish.

BASIC BEEF STEW

1/4 cup corn oil

2 lbs boneless lean beef, cut into 1-inch cubes

1/2 cup coarsely chopped onion

5 cups water

2 bay leaves

1 tbsp salt

1/4 tsp pepper

6 medium carrots, cut into 3-inch pieces

3 potatoes, peeled and quartered

1 cup thinly sliced celery

1 (10-oz) pkg frozen peas

1/4 cup cornstarch mixed with 1/2 cup water

Flaky Biscuits (recipe follows)

In large saucepot, heat corn oil over medium heat. Add beef, half at a time; brown on all sides, turning frequently, about 5 minutes. Add onion; stir frequently for 5 minutes or until tender. Stir in water and seasonings. Bring to boil; cover, reduce heat; simmer 30 minutes. Add vegetables; cover and cook 30 minutes or until beef and vegetables are tender. Restir cornstarch-water mixture; stir into stew. Stirring constantly, bring to boil over medium heat; boil 1 minute. Place biscuits on top of stew. Place uncovered in 450 degree oven 12 to 15 minutes or until biscuits are lightly browned.

Serves 6.

Flaky Biscuit Topping: In mixing bowl, stir together 2 cups unsifted flour, 3 tsp baking powder, and 1 tsp salt. Stir in 1/3 cup corn oil with fork or pastry cutter. Add 2/3 cup milk; mix until dough forms. Gently knead on lightly floured surface 15 to 20 times. Divide into 6 biscuits.

Enjoy!

Linda collects vintage recipes and shares them on her blog at http://grandmasvintagerecipes.blogspot.com For more of Linda's recipes and diabetic information go to her website at http://diabeticenjoyingfood.squarespace.com where she shares recipes and information with her fellow diabetics.

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The crock pot is a marvelous invention. The best thing about it is that it works for the vegetarians and meat eaters alike. You can cook incredibly varied foods using it.

And there is no other way to prove this than by providing you two crock pot recipes. One is a stew and one is a vegetarian meal. So here it goes.

The Vegetable gumbo recipe with tomatoes,garlic and okra.

Ingredients:

o a cup of vegetable broth
o half a cup of onion, chopped
o a quarter green pepper, also chopped
o two ribs of celery, again chopped
o a garlic clove, preferably minced
o a pound okra, if possible sliced, fresh or frozen
o a pound of tomatoes, again chopped
o 3 cups of corn( may be fresh, frozen or canned)
o a teaspoon of Tabasco sauce
o a teaspoon of paprika
o 3 tablespoons of parsley, fresh and chopped
o a tablespoon of fresh basil
o salt and pepper
o some coating spray

Preparation:

Combine the vegetable spray, the pepper the garlic and the chopped onion. Put them all together in the crock pot. Cook for 3 or 4 hours at a lo temperature. The crock pot should be covered. The tomatoes, the basil and the Tabasco should be added over. Cook for another 2 hours with all ingredients added.

And the stew.

Ingredients:

o 8 potatoes, preferably small, new and halved
o 10 onions, small, whole, white, peeled and thawed
o 20 carrots
o a red bell pepper, seeded, cut into pieces
o 2 pounds of beef stew meat, cut into cubes
o 3 cups of beef broth
o a teaspoon of dried leaf oregano
o a teaspoon of paprika
o a tablespoon of parsley, chopped, or a teaspoon of dried parsley flakes
o a tablespoon of Worcestershire sauce
o a teaspoon of salt
o a teaspoon of pepper
o 2 tablespoons of cornstarch
o 2 tablespoons of water

Preparation:

Place the potatoes, the onions and the carrots in the rock pot. Add the pepper and the beef. Combine the oregano, the paprika, the salt and pepper in a small bowl. After this cook for 10 hours in the crock pot. The temperature should be set on high.

Nothing compares to a universal cook. Something that can go along with the vegetarian crock pot recipes and the stew lovers alike. All these possible just due to what the crock pot is.

Sturat enjoys writing on topics like crock pot recipes. For more information, you can visit us.

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Thyme is a member of the mint family. This surprised me because I don't associate thyme with mint. I think of thyme with more of an earthier scent than a sweet aroma.

There are more than a hundred varieties of thyme. We are probably more familiar with the garden thyme or a lemon thyme. There is also a honey made from the thyme flower nectar that is supposed to be a gourmet treat. Bees like thyme so watch that if you have it in your garden.

Thyme is supposed to aid in digestion, as well as have antiseptic properties. It is used in teas as well as skin care products. However, don't let this herb fool you. It has a wide range of uses in your kitchen dishes. Bouquet Garni wouldn't be what it is without thyme - one of the prime ingredients.

Stews: I make a healthy chicken stew with lots of fresh veggies, garlic, chicken broth, red wine, and thyme. The addition of the thyme is what gives the stew just that little bit of extra flavor. I also add it to my beef stew for the same reason.

Baking: Topping off a hearty meal with herb biscuits is a great treat. Add a little dried thyme and sage to the batter. A little bit will make a huge difference in the taste of those melt in your mouth treats.

Soups: When I make lentil soup, I always add a pinch of thyme to the soup. It doesn't need much, just a touch to make its presence subtly known.

Lamb: I have a great marinade for a grilled butterflied leg of lamb that includes red wine, olive oil, garlic, allspice, lemon peel, and thyme. When I serve the grilled lamb with a chili sauce, it is a taste treat to be savored. As an added note, thyme is also used in many preparations of duck. This is due to its medicinal properties aiding in digestion, especially with these fattier meats.

Vegetables: Saute your veggies with a touch of oil, garlic, lemon, and thyme for a pleasant change from the usual steaming, microwaving, or boiling.

Give Thyme a chance in your kitchen. It has so many possibilities.

Judy Ferril is a freelance writer in Minneapolis. Are you a stranger in your own kitchen? Do you think eating healthy means no fun or flavor in your meals? Judy is the self-trained executive chef for the Ferril family and loves to share her passion for cooking and healthy foods with others. Join Judy Ferril at Baking With Lemons. What does baking and lemons have to do with fun, flavor, and health? Come see, stretch your imagination and enjoy new tastes and flavors at Baking with Lemons and Local Food Connections for fun and healthy local food options. Judy Ferril

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There are many benefits of preparing meals with a slow cooker. Let's see, there's the convenience of letting the crock pot cook for you while you do other things like go to work. Slow cookers can also save you money because you can select cheaper cuts of meat since the meat is slowly cooked and tenderized.

But what about the health conscious, can you gain health benefits from cooking with a slow cooker? You sure can, because most crock pot recipes call for healthy, nutritious ingredients that are slow cooked over long periods of time, helping the food keep all of the healthy deliciousness rather than cook it all away quickly.

Here are a couple of easy slow cooker recipes that are great tasting and healthy for you.

Good for You Chicken Noodle Soup

3 carrots, peeled and cut into pieces
3 stalks celery, cut into pieces
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans low-fat chicken broth
2 soup cans of water
Pinch of dried dill
Pinch of dried parsley
8 oz. package noodles

Place vegetables in crock pot. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove vegetables and chicken from crockpot. Add noodles, turn to high and heat while you shred the chicken. Return chicken to pot and heat through. Cook for about 20 minutes, or until noodles are done.

Super Simple and Healthy Beef Stew

1-1/2 lbs. beef stew meat
4 medium red potatoes, cut into pieces
1/3 cup flour
salt and pepper to taste
14 oz. can diced tomatoes, un-drained
2 cups water
3 cups frozen mixed vegetables

Place potatoes in bottom of crock pot. Coat beef with mixture of flour, salt and pepper. Place meat in slow cooker. Add un-drained tomatoes and water and stir well. Cover slow cooker and cook on low for 8-10 hours. Add frozen vegetables and cook on low for 30 minutes until vegetables are tender.

The health advantages of cooking with a slow cooker are obvious, but make sure to read your recipes well so you know that you're getting a healthy recipe that your family will enjoy.

Feed your family well and spend less time cooking. Find out how at 'Quick and Easy Family Recipes' http://quickandeasyfamilyrecipes.com and 'Family Crock Pot Recipes' http://familycrockpotrecipes.com

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The slow cooker's history is not a long one. Back in the beginning of the 1960s, the electric bean cooker was first made by the "West Bend Corporation". This cooker was brought out as the Bean Pot. It was basically a crock pot on a tray that heated up. The Beanery was the actually the first true forerunner for slow cookers. "Naxon Utilities Corporation" was responsible for developing that one.

In the year 1970, Rival Industries purchased Naxon, which also gave them the rights for the Beanery. This began Rival's exploration into the world of slow cookers. The company found that many types of foods cooked wonderfully with this same method. Once this was discovered 25,000 cookers were brought out and sold to the public as the first official Crock-Pot during 1971.

Another innovation in 1974 came with this product when the inside crock could be removed for cleaning. Also people were encouraged to save energy. Through using the low-wattage Crock-Pot this was easy.

With more women holding down jobs, Rival started to show them how easy fixing meals would be with their slow cooker. Rival knew that it would appeal to women that they could cook a meal, while they were away at work. Then by the middle of the 70s other companies jumped aboard making their versions. Most of them no longer are around though.

Rival remains the leader in the market today with its slow cooker. They command a whopping 85 percent of the market. They offer a variety of sizes in many different models. These models have proved over the years to be extremely useful.

Now they come with automatic controls and even timers to help them do their cooking more effectively. Many cookbooks have even been written chocked full of meal recipes specifically for the cookers of today.

Rival is not the only brand of cooker made today, but probably still the best known. You can find deluxe large-size models if you have a large family. You can cook everything from beef stew to chuck roast in them.

They are great for spaghetti sauce, chili, and just about any one-pot meal you can come with. Everyone has such a busy life these days the slow-cooker is used on a daily basis in some homes.

You can find them ranging from a 16-ounce size up to a 7.4-quart size. This is the size of the crock. Most have different heat settings for cooking on high or low, some even have a warming setting. The low setting heats things to a temperature of 170 degrees Fahrenheit with the high setting heating food to 190 degrees to 200 degrees Fahrenheit.

A certain amount of liquid is also needed to cook food correctly. This amount varies depending on what you are cooking. So follow a cookbook's instructions on this matter or the operating instructions that come with the manual.

Another innovation that has happened with slow cookers is that of the rice cooker. Special rice cookers are no more than an offshoot of the original slow cookers. So the history goes on for the very convenient cooking tool.

For more handy slow cooker product reviews to help you choose your perfect oval slow cooker, take a look at the Oval Slow Cooker website.

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As I embark on my new journey to learn all about internet marketing I am amazed at what I have found. There are countless websites which share a common theme - preserving family history, stories, memories and recipes. It's exciting to find there are so many others out there who also value the importance of capturing as much of their family heritage as possible.

The recipes we gather from our mothers and grandmothers are more than just a list of ingredient and instructions as to how to put them together. These family recipes are a direct link to our past. They are also an integral part of our memories as we associate them with certain occasions or holidays.

I remember asking my grandmother to write down some of her best recipes. This was years ago around 1987. To this day when I read one of her recipes written in her own handwriting it makes me smile. I can hear her sweet voice saying the words she wrote. As in her recipe for Lemon Sponge Pie: "This is a very old recipe and has a most delicate flavor." What a treasure that is!

My grandmother, Elizabeth, was German-Hungarian. There were so many recipes she made with dumplings and noodles which came from her mother, Anna, who brought them over from the "old country." Sometimes when I make these recipes I imagine my great grandmother making the same recipe. The only difference is hers was cooked on coal/wood stove. I'm told the tastes of foods prepared this way had an extra special flavor.

When I eat these old fashioned favorites it takes me back to "dinner at grandmom's." What a treat it was to feast on the wonderful food she prepared for us! The recipes I have included are a typical meal my grandmother would make. Yum! How lucky we are to have these family recipes which connect us to our past and recall such treasured memories! Below are a few of our family favorite ethnic recipes as well as the Lemon Sponge Pie recipe. Enjoy!

Hungarian Goulash

Put 1 tablespoon oil in a pan. Finely slice 1 large onion and fry in oil until golden brown. Add 3 teaspoons paprika. Stir it around and add the meat. You can use about a pound of chicken, beef or veal. We always like breast and shank of veal. Add a piece of green pepper, a stalk of celery, a tomato (fresh or canned), 1 bay leaf and 2 cloves. Salt and pepper to taste. Steam the meat until it draws juice. Then sprinkle 1 tablespoon of flour on the meat. Add 1 or 2 cups of water and simmer until tender. This usually takes about 2 hours. Add 1 or 2 diced potatoes for the last 1/2 hour. I like to serve this with rice, noodles or bread dumplings. This is a simple but very delicious meal!

Bread Dumplings

Toast 2 slices of bread and cut into small cubes. Take 1 cup flour, 1 egg, pinch of salt and enough water to make a soft dough. Mix in a small bowl. When smooth, stir in the bread cubes and mix well. Have a pot of boiling water ready to which you have added a teaspoon of salt. Use a tablespoon to cut spoonfuls of dough and drop into the boiling water. Cook until the dumplings float and are done. Take them out of the water with a slotted spoon and drain. Pour a little melted butter over them (about 1/4 cup). Delicious served with goulash, beef stew or pot roast. Serves 4. This recipe may be doubled.

Lemon Sponge Pie

2 eggs, separated

1 lemon

1 cup sugar

2 tablespoons flour

1 tablespoon butter

1/4 teaspoon salt

1 cup milk

Mix sugar, flour and egg yolks in a bowl. Mix in lemon juice squeezed form 1 lemon. Add soft butter and grated rind of the lemon. Add milk. Mix well. Beat egg whites. Gently fold in the beaten egg whites. Pour into an unbaked pie crust (recipe below). Bake at 350 degrees for 45 minutes to 1 hour. This is a very old recipe and has a most delicate flavor.

Pie Crust: Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream. Add 1 cup flour. Mix with a fork until crumbly. If too soft add more flour. Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers. Bake at 350 degrees for about 10 minutes or until pale brown.

Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience "living life the old fashioned way" with Grandmother's Cookbook. Visit the website and download FREE recipes and "A Family Love Letter" chapter at http://www.grandmotherscookbook.com Enjoy!

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For the crock pot beef, create as follows:

5 lbs. stew beef

4 (14 oz) cans beef broth

2 (4 oz) cans chopped green chilis

Combine all ingredients in crock and stir. Cook on high 6-8 hours. Crock pot tip: If you won't be looking at the crock for more than 8 hours, just add another can of water. Meat will be even better the longer you cook it - you just don't want the liquid to run down.

Serves 4, Cook time: 3 minutes, Prep time: 2 minutes

Ingredients:

1 lb. cooked beef mixture (approximately 1/5^th of the meat mixture)

2 packages of Uncle Bens 90 second rice.

Reheat beef mixture on the stove top while microwaving the rice for approximately 3 minutes. (90 seconds each rice and then some for the beef0

Serves 4 , Cook time: 5 minutes, Prep time: 5 minutes

Ingredients:

1 lb. cooked shredded beef mixture (1/4 of the remaining mixture from Monday)

1 can (16 oz) kidney beans

1 can (16 oz.) pinto beans

1 can (16 oz.) corn

1 can (24 oz.) crushed tomatoes

1 envelope ranch dressing mix

1 envelope taco seasoning mix

Rinse beans thoroughly. Drain beans and corn. Combine all ingredients and cook on the stovetop. Stir constantly and serve once heated through.

Wednesday's beef and cheese casserole

Serves 4 Cook time: 15 minutes, Prep time: 5 minutes

Ingredients:

1 lb. cooked shredded beef mixture (1/3 of the remaining mixture from Monday)

1 (15 oz.) can tomato sauce

1/2 small onion chopped and browned

1 small can black olives

1 cup sour cream

1 cup cottage cheese

8 oz. shredded cheddar cheese

1 (8 oz.) package Doritos or other taco flavored chips

Combine beef, cooked onion, black olives and tomato sauce (A). Combine sour cream and cottage cheese(B). Layer A then B, then cheddar cheese and chips two times. Bake at 375 for 15 minutes.

Thursday's faux shepherd's pie

Serves 4 Cook time: 30 minutes, Prep time: 5 minutes

Ingredients:

1 lb. cooked shredded beef mixture (1/2 of the remaining mixture from Monday)

1 package refrigerated mashed potatoes (I use Bob Evans)

2 jars beef gravy (I like Boston Market)

1 envelope onion soup mix

Combine beef, gravy and onion soup mix. Spread into a baking pan. Cover with the potatoes. Bake at 400 for 30 minutes. Optional alternative: only 1 jar of gravy

Friday's beef barley soup

Serves 4 Cook time: 15 minutes Prep time: 15 minutes

Ingredients:

1 lb. cooked shredded beef mixture (the remainder from Monday!)

1 (14 oz) can crushed tomatoes with basil (if possible)

10 cups water

2 cups of chopped cooked celery, onions and/or shredded carrots

6 beef bouillon cubes

½ cup quick-cooking barley

2 T. dry mustard

2T. Worcestershire sauce

1 T. dried basil

Combine all ingredients except barley in large pot on stove top. Bring to a boil over high heat. Add barley. Reduce heat to medium low and cook until barley is cooked through (about 10 minutes). As with all soups, keeping it on low and cooking longer improves the flavor so do that if you have the time. Time saving tip: Buy the shredded carrots. They are much easier to add to soups and look great on salads.

Even the leftover hater in the family will be delighted with this assortment that tastes like you spent hours in the kitchen. Ciao and enjoy!

Pam herself. Owner of pams-hams.com and recently retired as marketing director for a specialty meat company in Michigan. As anyone with kids can understand, the move was made in order to have more flexibility with my family. I like cooking and entertaining but I love finding clever new ways to make a meal easier or better. Also fond of water sports, Samoyeds, cats and small red head children.

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Soups and stews make for delicious lunches and dinners any time of the year and when you use the crockpot to cook them, the flavors seem to blend together perfectly.

With just a few adjustments to cooking times and to the amount of liquids used, most recipes for soups and stew made on the stovetop can be converted for the crockpot. In general, you will have to cut the liquid or moisture used in a stovetop recipe in half when cooking in a crockpot.

Also, remember that when you are making dishes in the crockpot with noodles it is important to watch them carefully. Noodles can overcook easily becoming mushy and basically falling apart all throughout your soup or stew.

You will find that most recipes for soups and stews made in the crockpot call for adding the noodles 10 to 15 minutes before the end of the cook time. The exact time will also depend on the type of noodle and whether you are cooking on the high or low setting.

For soups and stews in the crockpot, try using different types of meats including various cuts of beef, poultry, and pork.

Ham cooks wonderfully in a slow cooker and can be combined with ingredients such as beans, cabbage, and potatoes. Pork chops and spare ribs fall off the bone effortlessly and are incredibly tender when cooked in the crockpot. Both can be served with potatoes, rice, and salad for a tasty meal.

Chicken and turkey are also ideal for soups made in a slow cooker. There is nothing quite like homemade chicken noodle soup and there are many delicious varieties of chicken soups to choose from including those with Asian, Mexican, and Southwestern themes, just to name a few.

To make a hearty stew in the crockpot use beef including less expensive cuts such as chuck roast or cubes of meat that are intended for stews.

How to Make Beef Barley Vegetable Soup in the Crockpot

What You Need

• 1-1/2 to 2 cups water (Add 1-1/2 cups first)


• 1-1/2 to 2 pounds of beef chuck roast or beef stew meat


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1/2 teaspoon dried thyme leaves


• 2 cloves garlic, minced


• 1 onion, chopped


• 1 green pepper, chopped


• 1 cup frozen green beans


• 1 cup frozen corn


• 2 cans (28 ounces total) diced tomatoes, un-drained


• 2/3 cup pearl barley, uncooked


• 8 ounces tomato sauce


• 2 cans (28 ounces total) beef broth

How to Make It

Combine all of the ingredients in the order they are listed inside of a 3-5 quart crockpot.

With the lid in place, cook the soup on the low setting for 8 to 9 hours, or if you prefer, use the high setting for 4 to 5 hours. Stir only once halfway through the cooking time. Add the other half cup of water if necessary.

You will know that your beef barley vegetable soup is done when the barley, meat, and vegetables are all tender.

If you have a newer crockpot that may cook some foods faster, or you are not sure if the cooking times listed are accurate, check the soup at 7 hours when cooking on low or at 3-1/2 hours on the high setting.

The best crockpot recipes are those that contain foods that will naturally complement one another when cooked at low temperatures. Crockpot beef stew is a timeless classic that your family is sure to appreciate especially when you use their favorite vegetables and serve with delicious salads and bread.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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Piquant Porterhouse

A useful, stove-top, rather classy stew. Even though this steak is not grilled, a top quality cut, such as rump, porterhouse or rib-eye should still be used, so that the meat will turn out succulent and not stringy.

Ingredients

25ml oil

3-4 pieces (500g) steak

1 large onion, chopped

1-2 cloves garlic, crushed

1ml dried origanum

Pinch of thyme

25ml flour

100ml port

50ml tomato sauce

10ml Worcester sauce

5ml prepared mustard

15ml brown sugar

15ml brown vinegar

2 whole cloves

Salt and milled black pepper

Cream (optional)

Method

Heat oil in large, heavy frying pan and quickly brown steaks on both sides. Remove and set aside. Lower heat and add onion, garlic and herbs. When onion is softened, mix flour with port and add to pan together with steaks and remaining ingredients. Stir to mix, bring to the boil, then turn heat down to very low. Cover and simmer for about 40 minutes, turning once. When steak is tender and gravy is thick, remove cloves. A dollop of cream may be stirred into the gravy if desired. Serve with noodles and a crisp salad. Serves 3-4.

Steak au Poivre Vert

Or Steak with Green Peppercorn Sauce - a richer and milder version of the popular Steak with Black Pepper.

4 thick slices (550g) fillet steak

Oil for frying

25ml brandy

Salt

Nut of butter

4-6 spring onions, chopped

15ml green peppercorns, rinsed and drained

200-250ml cream or sour cream (or half and half)

10ml Dijon mustard

Pinch of sugar

Method

Smear base of a heavy frying pan with just a lick of oil and fry steak until done to your liking, turning once without piercing. Stand back and flame with warm brandy, shaking pan until flame dies. Salt lightly, transfer to platter and keep warm. Add nut of butter to pan and sauté onions. When softened, add peppercorns, cream or sour cream, mustard and sugar. Stir until just heated and well blended, then add any steak juices that escaped while it was standing. Mix well, pour over steak and serve at once. Serves 4.

Hint

Use a pair of tings to turn steaks or chops. If the meat is pierced, natural juices will be lost.

More delicious beef recipes!

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With so many Hungarian Goulash recipes out there, how do you know what's authentic? Dumplings or not, stew or thicker, noodles or plain.

My husband spent a year abroad studying in Bonn, Germany and traveling all over Europe, so when he asked me to create an authentic Hungarian Goulash recipe I was a little timid. With a little bit of research and my crock pot, I came up with this recipe and held my breath while he took his first bite.

He loved it! He claims it is as close to "true" Hungarian Goulash as he's ever tasted in the states. We served it over noodles, however traditionally it's thicker than a stew and is eaten by itself; no dumplings, no noodles. Ironically enough, a few months later a friend of ours made the same recipe (found on Natalie's Recipes) for their father who was also picky about his goulash having spent time in Budapest. More compliments reigned in; this truly was a close-to-authentic recipe. Beyond that, it's extremely easy and very tasty - enjoy!

Crock pot Hungarian Goulash

Ingredients:

3 medium onions, chopped

1 large green pepper, chopped

4 cloves garlic, minced

2 pounds beef stew meat or beef round steak cut into 1 inch pieces

1- 12 ounce can tomato paste

3 tsp paprika

¼ tsp black pepper

1- 14.5 ounce can diced tomatoes, undrained

Spray crock pot with non-stick cooking spray. Add all ingredients, mix well. Cover and cook on low for 7-8 hours or high 3-4 hours. Serve with noodles.

Note: Add another teaspoon or so of paprika if you'd like a little more spice.

Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit http://www.natalies-recipes.com which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.

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