Cream Of Mushroom Roast Beef

Cream Of Mushroom Roast Beef

1 {4 lb.} beef roast

2 (10.75 oz) cans cream of mushroom soup

1/2 can water

1 env. onion soup mix (Lipton)

Throw everything in a slow-cooker and cook on low for 8-10 hours. 

Be sure to save the soup & dripping for gravy.

Re-make of Grandma's 5 Hour Stew

2 cans tomato soup (don't add water or milk)
1/2 onion (chopped) (Add more if desired)
1 lb. stew meat
3 stalks of celery (chopped)
4 carrots (chopped)
5 potatoes (chopped & cubed)
1/2 bag frozen peas
Salt & Pepper to taste

Add the uncooked stew meat to the bottom of the crockpot. Then add in the following order:
Chopped onions, chopped carrots, chopped celery, cubed potatoes, 2 cans tomato soup and Salt & pepper to taste. Turn on med or low on your crockpot and let it cook! About 1/2 hour before serving, add the frozen peas. Yum!

My Grandma Briggs was an amazing cook. Although I especially enjoyed her sunday cake and ice cream, her other meals were just as fabulous! She used her pretty pink pot to cook this dish, but I have since updated the recipe with a crockpot. This is an easy peasy dish! Enjoy!

Erika's Pork Chops

This is inspired by my moms "Sunday Pork Chops", but revised by me.

4 boneless porkchops
1/2 c. flour
1 1/2 Tbls. garlic salt

Gravy:
1/8 tsp. pepper
2 Tbls. reserved flour and garlic salt mixture
2 chicken bouillon cubes
1 2/3 c. milk
1 can cream of mushroom soup
1/2 c. milk

Wash pork chops. Coat the porkchops in the flour and garlic salt mixture. Spray skillet with pam.Brown the pork chops on each side. Put pork chops in the crockpot.
add the reserved flour and garlic salt mixture to skillet with any pork chop drippings. Add 1 1/3 cups milk and chicken bouillon. Stir with a wire wisk until smooth and thickened. add cream of mushroom soup to 1/2 c. milk. Stir. Add gravy mixture to crockpot. Cook on low for 6 hours, or until done.

*Serve with rice.

I love this dish. My mom used to make something similar to this growing up. Hunter isn't a big fan of pork, but he absolutly LOVES this dish.

Italian Crock Pot Chicken

4 boneless chicken breasts (whole or cut up)
salt and pepper to taste
4 Tbsp. margarine, melted
1 envelope dry Italian salad dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cubed
seasoned salt
Pre-Cooked noodles or rice

Mix together chicken, salt, pepper, melted margarine and dressing mix in crockpot; let cook on low for 3 to 4 hours. Add chicken soup and cream cheese; sprinkle with a little seasoned salt. Cook for 2 hours more. Serve over hot cooked noodles.

A friend from Kenai brought over this dish as we were getting ready to move. I had never had it before, but I loved it. It was easy preparation...and we all love easy right? Enjoy!

Chops With Fruit Stuffing

6 boneless pork chops (1/2 " thick)

1 Tbls. vegetable oil

1 pkg. (6 oz.) stove top stuffing mix

2 celery ribs, chopped

1 medium tart apple, peeled and chopped

1 c. craisins

1/2 c. chopped onion

1 can chicken broth

14 c. butter, melted

In a large skillet, brown pork chops in oil on both sides. In a large bowl, combine the remaining ingredients. Place half of the stuffing mixture in a crock pot. Top with pork and remaining stuffing mixture. Cover and cook on low for 3 hours or until meat thermometer read 160.

This is a EASY dish to fix. (We all like those right?) The aroma is wonderful! The stuffing was a twist to the traditional stuffing we usually eat. My kids loved it. However, they are a little picky when it comes to pork chops.

Guymons Angel Chicken

1 1/2 lb. chicken
1/2 (8oz.) tub cream cheese with chives and onion
1/2 c. pineapple juice
1 can golden mushroom soup
1 pkg. Italian Dressing Mix

Place all ingredients in a crockpot and cook for 3-4 hours on low. Serve over angel fair pasta. Enjoy!

My taste buds weren't sure how to re-act to this dish. It's like I couldn't decide if I like it or not. But yet I did. Weird! My kids and miked liked this dish quite a bit.

Crockpot Gourmet Stew

Finished Product

Raw Vegetables in the tin foil pack

Although the word gourmet may scare you like it scares me, this really is a simple dish!

2 lbs. Stew Meat

2 med. onions, chopped

6 oz. can tomato paste

2 cans beef broth

3 Tbls. soy sauce

1 lb. carrots (we used baby carrots)

1 lb. red potatoes

2 c. chopped celery

1 lb. parsnips (we didn't add this in ours)

6 pearl onions (optional) (a pearl onion is a small, sweet onion)

2 cups frozen peas

Salt & Pepper to taste

1 1/2 tsp. Thyme

2 Bay Leaves

vegetable oil

2-3 Tbls. tapioca (found in the baking isle, it is used to thicken pies, It is in a red box labeled minute tapioca)

Brown stew meat in 1-2 Tbls. vegetable oil. Put the meat in the bottom os a crockpot. Chop onions until fine. Saute onions until golden brown (I just sauted them in the leftover oil). Add tomato paste to the onions. Next, add the 2 cans beef broth and soy sauce to the onion and tomato mixture. Simmer for about 2 minutes. Add mixture over the stew meat. Then add the tapioca (the tapioca will thicken the liquid). Add 2 bay leaves to the top.

Cut up vegetables. Put the vegetables (except frozen peas), salt and pepper, and thyme in tinfoil, double layered, and folded closed. (Like you make hobo dinners). Put the tinfoil over the beef (yes, the tinfoil will get a little dirty).

Turn the crockpot on low for about 10 hours, or on high for about 6 hours. Take out the bayleaves, and add the frozen peas and vegetables from the tinfoil mixture about 15 minutes before serving.

ENJOY!

My sister Lisa (an AMAZING cook) gave me this recipe, and we altered it to fit our taste!