Sweet 'n' sour meatballs

Ingredients:

1 egg
1/4 cup seasoned bread crumbs
1/2 tsp. salt
1/4 tsp ground ginger
dash pepper
1 lb ground beef
1 can (20 oz) pineapple chunks
1/4 cup cider vinegar
1/4 cup packed brown sugar
2 Tbs. soy sauce
1 cup sliced carrots
1 med green pepper, julienned
1 Tbs. cornstarch
2 Tbs. cold water
Hot cooked rice

Directions:

In a bowl, combine the first five ingredients. Add beef and mix well. Shape into 1 in balls. In a skillet over medium heat, brown meatballs until no longer pink; drain. Drain pineapple, reserving juice to measure 1 cup. Stir in vinegar, brown sugar and soy sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender. Stir in green pepper and pineapple; cover and simmer 5 minutes longer or until pepper is crisp-tender. Combine cornstarch and water until smooth; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Serves 4-6

Stir-Fried Steak and Veggies

Ingredients:

1 Tbs. cornstarch
1 Tbs. brown sugar
3/4 tsp. ground ginger
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. pepper
1/2 cup cold water
1/4 cup soy sauce
1 lb boneless sirloin steak, cut into thin strips
2 Tbs. vegetable oil
2 cups broccoli florets
2 cups cauliflowerets
1 lg onion, chopped
1 cup sliced carrots

Hot cooked rice

Directions:

In a small bowl, whisk together the first eight ingredients until smooth; set aside. In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots, and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. serve over rice.

Serves:4

Corned Beef and Cabbage

I made this for St. Patrick's day. Found the recipe at allrecipes.com
Ingredients

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges
  

• Directions
  1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

Italian Beef Roast

I found this recipe in: 101 ^more things to do with a slow cooker. This is the yellow book by Stephanie Ashcraft and Janet Erying

1 bag (16 oz) baby carrots (I actually did not put these in but I am sure it would be good)

4 to 6 russet potatoes, peeled and cubed (I omitted these as well)

2 to 3 pound beef roast

1/2 onion, thinly sliced

1 put Italian salad dressing

Place carrots and potatoes in bottom of greased 41/2 to 6-quart slow cooker. Place beef over top. Lay onion on top of roast. Pour dressing over the top of meat. Cover and cook on low heat for 8-10 hours. Makes 6-8 servings.

Slow Cooker Italian Beef for Sandwiches

Originally from allrecipes.com

Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.

Crescent Beef Casserole

Submitted By: Taste of Home Test Kitchen Prep Time: 5 Minutes Cook Time: 25 Minutes Ready In: 30 Minutes Servings: 6

"Cover and refrigerate leftover tomato puree for up to 1 week. Use it to make spaghetti sauce."

INGREDIENTS:

1 pound lean ground beef 1 cup diced zucchini 1/4 cup chopped onion 1/4 cup chopped green pepper 2 teaspoons olive oil 1 cup tomato puree

1 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups mashed potatoes 1 cup crumbled feta cheese 1 (8 ounce) package refrigerated crescent rolls

DIRECTIONS:

1.	In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the beef, tomato puree, oregano, salt and pepper; heat through.
2.	Spread mashed potatoes in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with beef mixture; sprinkle with feta cheese.
3.	Unroll crescent dough. Separate into four rectangles; arrange three rectangles over the casserole. Bake at 375 degrees F for 12-15 minutes or until top is browned. Roll remaining dough into two crescent rolls; bake for another use. Note: I did not have tomato puree, so I used a large can of diced tomatoes and put them in a blender for a couple of seconds.  I also added some garlic when I was cooking the veggs and then I added some chili powder to the large skillet for a little more flavor.

Green Chili Burrows

Ingredients:

1 Roast

1 to 2 cans Diced tomatoes (better if they have green chilis in with them

Seasonings like: garlic powder, season salt, salt, pepper, and any other meat seasonings you like.

1 to 2 can of green chilis (depending on how hot you like it)

Directions:

Place all ingredients in a crock pot. Add probably 1 cup water. Let cook on high for like 5 hours and then check. If cooked, then take the roast out and shred the meat. Add the shredded meat back to the pot and simmer for 1 hour. Serve on tortilla shells. Serve with rice if you like. Also can top with cheese or sour cream. The roast can be cooked over night if you think it will be a tough one. Just to the roast and plenty of water and some seasonings. Cook on Low over night. In the morning if cooked take the roast out and shred it and then add the tomatoes and green chilies to the crock pot and meat. (Make sure to pick out any access fat in the crock pot before add the tomatoes and green chilies.) Simmer on low until ready to eat.

Beef Taco Skillet

Ingredients:

1 lb. ground beef
1 can tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas(6"), cut into 1" pieces
1/2 cup shredded cheddar cheese

Directions:

Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Can also add corn or green peppers.

Makes 4 servings.

Taco Soup

Ingredients:

1 1/2 lbs hamburger
1 chopped onion
1 15 oz. can pinto beans
1 15 oz. can black beans
1 15 oz. can kidney beans
3 8 oz. cans tomato sauce
1 4 oz. can chopped green chilies
2 Tbls. Taco seasoning
1 15 oz. can corn
1 1/4 cup water

Directions:

Put hamburger and onion in soup pot and brown meat. Add salt and pepper to taste. Then add rest of ingredients and let simmer until flavors blend, about 1/2 hour. Top with grated cheese, corn chips, and sour cream. Can be frozen.

Lazy Stroganoff

1 envelope dried onion soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 can water
1 1/2 lbs cubed stew meat (round steak, cut long and thin)

No need to brown meat. Simple mix all ingredients and bake. Cover at 275 degrees for 3 to 4 hours. Serve with cooked egg noodles.

Shelia's Porcupines

Mix well and form into balls:
1/2 lb ground beef
1/4 c uncooked rice
1/4 c milk or water
2 Tbsp chopped onion
1/2 tsp salt
1/4 tsp celery salt
1/8 tsp garlic salt
dash of pepper

fry in 1 Tbsp shortening until brown

Add to skillet:
1/2 tsp worcestershire sauce
1 can tomato sauce
1/2 c water
Simmer for 45 minutues. May need to add water. Serve over cooked rice.

Beef Sukiyaki

Ingredients

1 lb round steak cut into thin strips

1 large onion cut in quarters then sliced length wise or you can dice it

2-3 stalks celery, thinly cut diagonally

4 carrots thinly cut diagonally

Sauce:

1 cup brown sugar

dash garlic

dash of salt

½ cup soy sauce

3 cubes beef bouillon

2 cups hot water

Mix sauce ingredients.

Thickening sauce:

¼ cup cornstarch and 1 cup cold water. Stir until mixed.

Directions

Using just a little oil (1tbsp or less) Brown meat. Add onion and sauce. Cover and simmer 3 minutes. Add carrots and celery cover and simmer 5-8 minutes. Stir after each addition. Add thickening sauce and stir until glossy. Serve over rice.