1997 Honda Pacific Coast 800

Crockpot Beef Stroganoff

INGREDIENTS

1-1/2 lbs. beef sirloin tip, cut into cubes 1"
1 chopped onion
4 minced cloves garlic
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1 tsp. dried thyme leaves
1/8 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
8 oz. carton sour cream
2 tablespoons mustard
1/4 cup flour
1/4 cup water

DIRECTIONS

Combine all ingredients except sour cream, mustard, flour, and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Remove bay leaf.

Mix sour cream, flour, and water in medium, mix well using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return mixture to the crockpot and stir well. Cover crockpot and cook on high for 20-30 minutes until thickened and bubbling. Serve over hot cooked egg noodles.

Prep Time: 30 minutes
Cook Time: 9 hours
Total Time: 9 hours, 30 minutes
Serves: 6


Mac & Cheese

INGREDIENTS

2 cups of chicken broth
2-1/2 cups of heavy cream
2 Tbsp. of butter
1 Tbsp. of olive oil
1 finely chopped onion
4 minced cloves garlic
1 lb. rotelle or rotini pasta
3 Tbsp. of Dijon mustard
1-1/2 cups of shredded sharp cheddar cheese
1-1/2 cups of shredded Gouda cheese
1 cup of shredded Gruyere cheese
1/2 cup of diced Brie cheese (remove rind)
salt and pepper to taste
1 cup of bread crumbs
3 Tbsp. of melted butter
1/2 cup of grated Parmesan cheese

DIRECTIONS

Preheat oven to 450 degrees and butter a 13"x9" baking dish. Bring a large pot of water to boil for the pasta.

Bring the chicken broth to a boil in a medium saucepan, reduce to 3/4 cup over high heat. Bring the cream to a boil in another large heavy saucepan, reduce it to 1-1/2 cups.

Melt butter and olive oil in another large heavy saucepan and cook onions and garlic until translucent. Cook the pasta and drain.

Add the reduced cream and reduced broth to the onions, next add the mustard, cheddar, Gouda, Gruyere, and Brie cheeses and whisk until melted and blended. Add the seasonings. Add the pasta and mix well. Spoon into baking dish. In small bowl, mix bread crumbs, 3 tablespoons melted butter and Parmesan cheese; sprinkle over casserole. Bake at 400 degrees for 25-35 minutes until the top browns.



WINTER SQUASH SOUP


Frozen winter squash makes this soup quick to prepare, and the slow cooker makes it extra-easy.

Hint: Use vegetable broth to make this a vegetarian soup.

Ingredients:
2 packages (10 ounces each) frozen winter squash puree
1 cup chicken broth
1 cup chopped onion
1/8 teaspoon fresh ground black pepper
1/2 teaspoon salt, or to taste
1/2 teaspoon dried leaf thyme
1/4 teaspoon dried leaf sage
3/4 cup heavy cream
Sliced green onions, sour cream, or chopped fresh parsley, for garnish

Preparation:
Put frozen squash, chicken broth, onion, and seasonings in a 4 to 6-quart slow cooker.
Cover and cook on LOW for 4 to 5 hours.
Add cream and continue cooking for 15 minutes.
*Blend in small batches until smooth.
Taste and adjust seasonings.
Serve with a garnish of sliced green onions, sour cream, or chopped fresh parsley.
Makes about 1 quart of soup.

Hint: *Use a hand (stick) blender with a metal foot attachment, and blend ingredients right in the slow cooker, soup will stay hot, and clean up will be easy.