Creamy Beef Stroganoff Slow-Cooker Recipe

Ingredients:
1 ½ lb. round steak, trimmed of fat
¼ cup flour
½ tsp. black pepper
½ tsp. salt
1 tsp. garlic, minced
1 small onion chopped
1 Tbsp. soy sauce
1 beef bouillon cube
10 ¾ oz. can cream of mushroom soup
1 cup water
8 oz. package cream cheese, cubed

1. Cut steak into strips 1 inch long and ½ inch wide, or into stew chunks that can
be shredded later.
2. Mix with flour, pepper, salt and garlic
3. Combine with onion, soy sauce, bouillon, soup and water in slow cooker.
4. Cook on low 6-7 hours, stirring occasionally.
5. Add cream cheese cubes last 30 minutes of cooking.
6. Serve over wide noodles.

From Fix It and Forget It Big Cookbook. If you like to use a slow-cooker I highly recommend this book. It has every recipe you could ever need.

Roast Chicken with Rosemary

If you have any leftovers they are great for chicken pot pie.

Ingredients
• 1 (3 pound) whole chicken, rinsed
• salt and pepper to taste
• 1 small onion, quartered
• 1/4 cup chopped fresh rosemary
• Olive oil

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Season chicken with olive oil, salt and pepper to taste. Stuff with the onion and rosemary.
Place chicken in a 9x13 inch baking dish or roasting dish.
3. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.
4. Baste chicken with olive oil after it has cooked for about an hour. Makes the skin super crispy.

World's Best Taco Seasoning

Never buy taco seasoning again! This is SO much better.

Ingredients
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Moosewood Creamy Potato Soup

My all-time favorite potato soup from the world famous Moosewood Restaurant in Ithaca, NY. All of their recipes are vegetarian.

Serves 4 to 6

3 to 4 tablespoons butter
2 cups chopped onions
1 large garlic clove, minced or pressed
2 large potatoes, unpeeled and coarsely chopped
2 large carrot, unpeeled and coarsely chopped
3 cups vegetable stock
1 ½ cups milk
4 ounces of cream cheese or Neufchatel
2 cup grated sharp cheddar cheese


In a large soup pot, sauté the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and sauté for 5 to 10 minutes longer. Add the stock and simmer until all the vegetables are tender.

Puree the vegetables with the cream cheese and milk in a blender or food processor (or use a hand blender in the pot). Return the soup to the soup pot. Stir in the cheddar cheese and reheat gently.

Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract.