• 1 can condensed cream of mushroom soup
• 1 (2 oz) pkg dry onion soup mix
• 6 small red potatoes (halved)
• 6 medium carrots cut into 2 inch pieces
• 3 -3 1/2 lb boneless beef roast (bottom round or chuck)

Stir soup, onion soup mix, potatoes and carrots in a 4 1/2 quart slow cooker.  Add beef and turn to coat.  Cover and cook on low 8 - 9 hours or on high 4 - 5 hours until beef is fork tender.

  Enjoy!

• 3 tablespoons light soy sauce
• 3 tablespoons flour
• 2 lbs lean beef or lamb stew meat
• 4 carrots, peeled and sliced(or 2 cups peeled baby carrots)
• 1 large onion, halved and thinly sliced
• 1 cup thinly sliced celery
• 3/4 cup Irish lager or beer
• 2 teaspoons beef flavor bouillon
• 1/4 teaspoon each dried marjoram and thyme leaves rubbed between fingers to release flavors
• 1/2 cup chopped fresh parsley

Preheat oven to 325 degrees.  Combine soy sauce and flour in large, oven-proof casserole dish or Dutch oven.  Add beef or lamb pieces; stir to coat.  Stir in vegetables, beer, bouillon and herbs.  Cover.

Bake, stirring occasionally checking for doneness for 2 hours.  If broth becomes to thick add more beer, about 1/2 cup at a time.  If stew is too thin, remove cover during last half hour.  Stir in parsley before serving.

Note:  May be prepared on stovetop or in slow cooker.  On top of stove, cover and cook over low heat stirring occasionally for 2 hours.  For slow cooker, cook on high stirring occasionally for 4 hours.

• 3 cups cooked diced chicken
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 2 cups chicken broth
• 1/2 cup melted butter
• 1 package herb-seasoned stuffing mix, (6 to 8 oz)
• 1 cup shredded cheese, Swiss or Cheddar

Preparation:

• 2 lbs ground beef
• 1 cup dry bread crumbs
• 1/2 cup milk
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 2 eggs
• 1 medium onion (finely chopped)

Heat oven to 400 degrees.  Mix all ingredients together.  Shape into 1 inch balls.  Place on ungreased cookie sheet or jelly roll pan and bake uncovered about 10 minutes or until done.

These meatballs are great for spaghetti or heated in barbeque sauce.   I like to just eat them plain.

• 1 lb ground beef
•  1 medium onion chopped
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (8 ounce) can of mushrooms (do not drain)
• 1 can cream of chicken soup
• 1 cup sour cream
• 2 cups of hot cooked noodles

In large skillet fry ground beef and onion until browned.  Drain off any extra fat.  Stir in flour, salt and mushrooms.  Cook 5 minutes stirring constantly.  Add soup and simmer for 10 minutes.  Serve over the cooked noodles.

• 1 baked pie shell (bake until just set, don't brown)
• 2 tablespoons of butter
• 1/3 cup onion, finely chopped
• 3 tablespoons red and green peppers, diced
• 1/2 cup mushrooms, diced
• 3 large eggs beaten
• 8 oz sour cream
• 5 slices bacon, cooked and crumbled
• 1 & 1/2 cups Swiss cheese, grated
• 1 cup mild Cheddar cheese, grated
• dash of salt and pepper

Preheat oven to 350 degrees.  Saute onions, peppers, and mushrooms in the butter till softened.  Combine with the eggs, sour cream, bacon, cheeses and salt and pepper.  Pour mixture into pie crust.  Bake for 40 minutes or until center is set.  Let stand for 10 minutes before cutting.  May be served with a dollop of sour cream if you like.

• 1 lb ground beef
• 1 medium chopped onion
• 1 (16 oz) can tomatoes
• 1 cup minute rice
• 1 pkg taco seasoning mix
• 1 cup shredded cheddar cheese

Brown beef with onion in a large skillet.  Drain off fat.  Drain and cut up tomatoes, reserving juice.  Add water to juice to make 2 and 1/2 cups liquid.  Add tomatoes, liquid, rice and taco seasoning to beef in skillet.  Stir.  Bring to a boil.  Reduce heat, cover and simmer until liquid is absorbed - about 20 minutes.  Stir occasionally.  Top with shredded cheese before serving.  Serve with corn chips and a green salad.

• 1/3 cup margarine or butter
• 1/3 cup chopped onion
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 & 1/2 cups chicken broth
• 2/3 cup milk
• 3 cups diced cooked chicken or turkey
• 2 cups frozen mixed vegetables, thawed

1. Heat oven to 425 degrees.  Prepare pie crusts as directed on pkg for two crust pie using 9 inch pan.
2. In a medium saucepan, melt margarine over medium heat.  Add onion; cook about 3 minutes or until tender.  Stir in flour, salt and pepper until well blended.  Gradually stir in broth and milk.  Cook stirring constantly until bubbly and thickened.
3. Add cooked chicken and mixed vegetables; remove from heat.  Spoon chicken mixture into crust lined pan.  Top with second crust and crimp edges.  Cut several slits in top,
4. Bake for 30 - 40 minutes until golden brown.  Let stand 5 minutes before serving.  Makes about 6 servings.

• 2 pounds ground beef
• 5 slices of bread torn into small pieces
• 1 envelope onion soup mix
• 3/4 cup of water or milk
• 1/3 cup of ketchup
• 2 eggs

Preheat oven to 350 degrees.  Thoroughly combine all ingredients in a large bowl.  Shape into a  large loaf pan or 2 medium size loaf pans.

Bake uncovered approximately 1 hour or until done.

I take the meat loaf out of the oven after about 45 minutes to remove any excess grease.  Then I swirl ketchup on top and put back in the oven until browned and done.

• 1/4 cup chopped green pepper
• 2 tablespoons diced celery
• 2 tablespoons butter or margarine
• 1 tablespoon flour
• 1 can condensed cream of chicken soup
• 2 - 3 ounce cans of sliced mushrooms (undrained)
• 3/4 cup cooked diced chicken
• 1/4 cup chopped pimento
• Salt and pepper to taste

• Cook green pepper and celery in the butter until tender.  Blend in flour; gradually add soup; add the mushrooms with the liquid.  Cook until thick stirring constantly.  Add chicken, pimento and seasonings; heat thoroughly.
• Serve over toast, noodles, or mashed potatoes. 

My family loves pork chops fixed this way.  I have prepared them this way since forever. 

• 2 - 3 lbs of boneless pork chops about 1/2 inch thick
• 1 tube of Ritz crackers crushed very fine
• 2 eggs beaten with 1 tablespoon of milk

Preheat oven to 375 degrees.  Use 13X9 pan that you have sprayed with cooking spray.  Put the crushed cracker crumbs in a flat dish.  Put the beaten eggs in a dish big enough to dip a pork chop in.  Dip each chop first in the egg mixture coating well.  Then dip the chop both sides in the cracker crumbs.  Place in the baking dish.  Sprinkle each chop with Season-All salt, then spray the chops with cooking spray.  Cover with foil and put in oven.  Take the foil off after 30 - 40 minutes, then put them back in the oven until they are golden brown.

***Many times I get a pork loin and have it sliced instead of using pork chops.  If you use a thicker pork chop adjust the baking time.

• 1 envelope onion soup mix
• 2 lbs ground beef
• 1/2 cup water
• 3/4 cup shredded cheddar cheese

In a large bowl, combine soup mix, ground beef and water.  Shape into 12 patties.  Place 2 tablespoons cheese in center of 6 patties.  Top with remaining patties and seal edges tightly.  Grill or broil until done.  Serve on large hamburger buns with mayo, lettuce and tomato.  If you are really feeling reckless, top with a couple of slices of crisply fried bacon.