Merry Christmas!

Have a blessed day!

Simple Sausage & Potato Soup

What’s that you say?  No peeling? No chopping?  How can this be?  I came up with this recipe on a day that I could not handle peeling a potato.  Ever have one of those days?  If not, give it time and you’ll know what I mean. 
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I made this in the Crockpot.  If you decide to make it on the stovetop, I would add some more liquid as it will cook down while you simmer it.  This needed no seasoning, but I did add some black pepper to the bowls I served.  If you’ve never tried Jimmy Dean Skillets, they are found in the freezer section.  The package contains sausage, potatoes, green peppers, red peppers and onions.  Try it and let everyone think you slaved for hours!
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Simple Sausage Potato Soup
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2 packages Jimmy Dean Skillets – sausage
1 can cream of mushroom soup
1 can cream of celery soup
1 can evaporated milk – 12 oz
1 can reduced sodium chicken broth– 14 oz
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Mix all ingredients together in Crockpot.  Cook on low for 4 to 5 hours.

Beef Stew – As Seen on TV

 
Yes, I watch Doctor Oz.  He’s addictive.  Did you see the episode with Rachel Ray?  She made Autumn Beef Stew With Apple, Onion and Roasted Garlic.  It looked so good and so easy that I had to try it.  Of course, I made a few changes mostly because of the ingredients and local availability.  Also, my heart just wouldn’t let me make a beef stew without potatoes.  (Rachel Ray’s recipe calls for mashed potatoes on the side.)  So, I substituted the apples for potatoes. 
When I make this again, and I will be making it often, I’m going to make the chunks of beef and vegetables a little smaller.  I also won’t use quite as much butter.  As the stew cooked there was a large amount of grease that made it to the top.  I just skimmed it off every hour or so and the final dish wasn’t greasy at all.  I don’t have a Dutch oven, so I used a Crockpot.  It turned out just as well as it would have in the oven with the exception of an additional pan to wash. 
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Click here for Rachael Ray's Autumn Beef Stew With Apple, Onion and Roasted Garlic and here’s the version that I made.
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Simple Beef Stew
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2 bulbs garlic, roasted
Salt and pepper
4 slices of thick bacon cut in to small pieces
1 stick butter, divided
2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes
Flour, for dredging plus 2 tablespoons
3 carrots, peeled and sliced
3 potatoes (about 2 and a half cups) peeled & cubed
3 ribs celery, chopped
1 large onion, chopped
2 1/2 cups cloudy organic apple juice
2 cans Campbell’s beef consommé
Herb bouquet, a few sprigs each parsley and sage tied together with kitchen string
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Combine and cook ingredients according to the original recipe – click here.  The exception is to use a Crockpot.  Combine all ingredients into your Crockpot (6 quart) and cook on high for 4 and 1/2 hours to 5 hours.  It turned out great in the Crockpot, but Santa could bring me a Dutch oven this year.  I’ve been good!

LEFTOVER PIE

I'm always looking for something new to do with leftovers.  This 'pot pie' is so yummy, I usually don't want to wait for a roast.  Chicken works well and you can also add your favorite or leftover vegetables.

LEFTOVER PIE

• 1½ cups leftover beef roast
• 1 can cream of mushroom soup
• 1 cup milk
• 1 small onion, chopped
• ⅓ cup chopped pepper
• 1 can green peas, drained
• salt & pepper to taste
• 2 pie-crust (for top & bottom)

Pre-heat oven to 425 degrees.  Chop up beef and discard any fat.  Mix mushroom soup and milk in a saucepan.  Bring to a boil over medium heat.  Stir in the salt, onion and green pepper. Mix in cut-up meat and peas.  Pour it into pastry lined baking dish.  (a pie dish works fine) Pierce top of pastry with a fork in several spots.  Top with remaining pie  crust and bake at 425 degrees for 25 minutes or until golden brown on top.

Stuffed Green Peppers

I love stuffed green peppers.  Every time I make them, I wonder why I don't do it more often.  This is a nice way to bring a little sunshine into a dreary winter day.  You can also slice your peppers in half before filling them if you want to try something a little different.  The peppers will lay nicely in the bottom of your pan and won't take quite as long to cook.

STUFFED PEPPERS

• 1½ lbs. ground beef
• 6 green peppers
• 1 can condensed tomato soup
• 3 tblsp. rice, uncooked
• 2 eggs, beaten
• ½ tsp. salt
• 1/8 tsp ground black pepper

Pre-heat oven to 325 degrees.  Mix the meat, rice, eggs and seasoning together. Cut tops off the peppers and soak in hot water for a couple of minutes. Scoop out seeds and fill with the meat mixture. Stand them in baking pan, pour the tomato soup over them and bake at 325 degrees for 1 hour.