Crockpot Shepherds Pie

Shepherd’s Pie
1 lb. ground beef, browned and drained
1 can Condensed Tomato soup
1 can Corn, Drained
1 can Green Beans, Drained
2 C. Instant Mashed Potatoes, prepared (use either left over mashed potatoes or you can use potato pearls or flakes from your food storage)
2 C. Shredded Cheddar Cheese
1/2 t. Dried Basil In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 1/2 to 5-quart slow cooker. Spread mashed potatoes on top. cover and cook on low heat 5-6 hours. The last hour of cooking ,sprinkle cheese on top of potatoes.
Makes 4-6 servings.

Sesame Flank Steak Marinade

Recipe from the Sisters' cafe

¼ c. chopped green onions
3 Tb soy sauce
2 Tb sesame oil
1 Tb vinegar
1 Tb brown sugar
1 Tb chopped fresh ginger
1 Tb chopped garlic
1 tsp dry mustard
1 tsp Worcestershire sauce
¼ c. toasted, crushed sesame seeds

Combine above ingredients. Marinate steak 4 hours and barbecue.

Pot Roast - Crock Pot

1 roast, 2 to 4 pounds - lean chuck, bottom round, rump, etc.
salt and pepper, to taste
6 C. beef broth, or more (enough to cover roast). Can use boullion cubes
1 clove garlic, minced
2 medium onions, cut in wedges
4 to 6 medium potatoes, cut in large chunks
2 to 4 carrots, sliced

1. Place roast in the slow cooker/Crock Pot; sprinkle with salt and pepper. Add broth, garlic, onion, potatoes, and carrots. Cover and cook on low for 8 to 10 hours. Taste and add more salt and pepper to taste. Serves 4 to 6, depending on the size of the roast.

Cafe Rio Steak or Chicken Marinade

• 1/4 cup honey
• 1/4 cup soy sauce
• 1/8 cup lemon juice
• 1/8 cup water
• 1/2 teaspoon ground ginger
• 1 clove, crushed
• fresh garlic

1. Marinade meat for at least an hour. It works best with 1/2-inch strips

Aunt Jo's London Broil Marinade

• 1/4 C. soy sauce
• 1 garlic bead
• 1/2 t. fresh ginger
• 1/2 C. sherry

1. Marinade a flank steak or London Broil in sauce for at least 4 hrs. Overnight is better. Grill meat on the grill.

**Note** we like extra marinade so I always double the recipe.

French Dip Sandwhiches

(recipe and pictures courtesy of www.the-daily-bite.blogspot.com.)

• 1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
• 2 Tbsp. olive oil
• salt and pepper
• 2 1-ounce packages dry onion soup mix
• 2 c. water
• 2 cans beef broth
• 6-8 large buns (or more...6 would be VERY generous servings!)
• Swiss, provolone, or mozzarella cheese, shredded or sliced.

1. Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

2. When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good--just like Grandma's house on a Sunday afternoon.

3. Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.

4. Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart.

5. When meat is ready, shred with a fork and place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don't even think about walking away--things can go from lightly-toasted to on fire within a matter of seconds when you're using your broiler. Ladle juices into small cups for dipping and enjoy!

Crockpot Beef Stoganoff

• 1 lb cubed beef stew meat (or cubed round stead)
• 1 can (oz) mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 4 oz cream cheese (or sour cream)
• 2 cups of rice (or egg noodles)
  

1. Place all ingredients, except cream cheese and rice, in Crockpot. Cook on low for 8 hours or high for 5. Stir in cream cheese just before serving. Serve over rice or noodles.