Kitchen Table Chat Recipes

SHREDDED BEEF SANDWICHES

INGREDIENTS:
1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
1 large onion, quartered and thinly sliced
1 envelope onion soup mix
2 or 3 cloves garlic, thinly sliced
1 (10 1/2 oz.) can of tomato soup
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. dijon mustard
1/4 teaspoon hot ground pepper mix
1/2 teaspoon celery seed
salt to taste

Directions:
Trim fat from beef and cut into 4 or 5 large chunks to fit
in crockpot. Combine remaining ingredients and pour over beef.
Cook in a crock pot for 8 to 10 (4 to 5 on high) hours on low.
Pour juice into a small saucepan and simmer on the stovetop
for 15 to 20 minutes to reduce and thicken. In the meantime
shred beef with 2 forks or potato masher. Return thickened
sauce to the beef in the crockpot. Keep warm and serve with
buns and coleslaw.

Yield: 6-8 Servings

Texas Barbecued Beef

Ingredients:
1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds
1/2 cup water
1 1/2 cups ketchup
1 1/4 cups cola or Dr. Pepper
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1/4 teaspoon Tabasco sauce
8 split sandwich buns

Directions:
Put roast in slow cooker with 1/2 cup water. Cover and cook on LOW for
10 to 12 hours, until ver tender, or HIGH for about 6 hours). Drain
juices off. Remove meat; shred with forks. Discard fat. Put back on
crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco.
Cover and cook on HIGH for 1 hour. Serve on toasted or warmed split
buns.
Serves 8.

Texas Dump Stew

Ingredients:

2  pounds ground beef or ground turkey
1 large onion, cut into quarters
1 can (10-3/4 ounces) tomato soup, condensed and undiluted
1 can (16 ounces) stewed tomatoes, undrained
1 can (16 ounces) whole kernel corn, undrained
1 can (16 ounces) cut green beans, undrained
1 can (16 ounces) sliced carrots, undrained
Salt and pepper, to taste
2 cups cooked elbow macaroni

Directions:

In skillet, cook ground beef until nearly browned. Add onion. Saute until
just tender and ground beef is cooked through.
Dump all ingredients, except macaroni, into large stockpot; salt and pepper
to taste. Cook over medium-high heat 5-10 minutes or until heated through.
Simmer on low heat another 20-30 minutes this allows flavors to really come
together). Stir in macaroni.

Serves 8-10.

Recipe Notes:
This is really good with cornbread.
This can be made in the crockpot. Cook meat as above, then dump everything
but macaroni in crockpot. Set on LOW; cook 4-5 hours. Turn off heat; mix in
macaroni and let stand for 20 minutes, covered.

Freezing Notes:

This freezes very nicely, but I don’t like to freeze with the macaroni. I
cook that up the day I serve and then stir it in.

Crockpot Seven Layer Casserole

Ingredients:

1/2 pound ground beef, browned and drained
2 tablespoons bacon bits
1 small onion, chopped
15 ounces tomato sauce
1/2 cup water
1/2 teaspoon chili powder
salt and pepper
2/3 cup long grain rice
8 ounces whole kernel corn, drained
1/2 cup chopped green bell pepper

Directions:

Place beef in bottom of crockpot. Top with bacon bits and onion.
Combine the tomato sauce, water, chili powder, salt and pepper. Pour
half of the mixture over the ingredients in crockpot. Sprinkle rice
over top. Add in the corn and green pepper. Pour remaining tomato
mixture over top. Cover; cook on low for 5-6 hours or until rice is done.

~Aunt Lu’s Awesome Crock Pot Sloppy Joes~

This recipe is my favorite Aunts Crock pot/Slow cooker recipe. She made this at almost ALL our family gatherings……and I loved it so much that a few years ago, I asked her the recipe. She is a Outstanding cook. Thanks Aunt LuAnne for the Recipe! Lots of love to you!

Ingredients

3 lbs. ground beef
1 cup onions diced
1 cup celery diced
1 cup green pepper diced
1 1/2 cup ketchup
2 tablespoon Worcestershire sauce
1 6 oz. can tomato paste
3/4 cup water
1/2 teaspoon paprika
3 tablespoon vinegar
3 Tablespoon brown sugar
1 teaspoon dry mustard
salt and pepper

Directions

Brown ground beef in a skillet and break up into small pieces. Add to crockpot. Add the rest of the ingredients and mix well. Turn on low and cook for 8 hours. Serve on hamburger buns.

Serves 8-10

****My Aunt always made 3 or 4 crock pots because we had over 50 family members.****

Ingredients

1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/2 cup diced cooked ham
1/3 cup chopped and seeded tomatoes
1/4 cup chopped green onion
4 flour tortillas

Directions

Combine ham, tomatoes and onion on crockpot. Cover; cook on low for 2 hours. Stir in cheese. Cook for 10-15 minutes on high or until cheese is melted. Serve with tortillas. Can add scrambled eggs to mixture during last 15 minutes if desired too.

Ingredients

2 onions, chopped
2 carrots, sliced (2 to 3)
2 stalks celery, sliced
2 tsp. salt & pepper
1/2 tsp. basil
1/4 tsp. leaf thyme
3 Tbsp. dried parsley flakes
1 package peas
2 1/2 lb. Fryer
4 cups water
1 cup noodles

Directions

Place all in Crock-Pot except noodles in order listed. Cover and cook on low for 8-10 hours. (High 4-6 hours) One hour before serving remove chicken, cool and pull meat from bones. Return to soup. Add noodles, turn to High and cook one hour.

Ingredients

1 pound ground beef
28 ounces baked beans
8 ounces pineapple tidbits, drained (I used crushed, drained)
1 large onion, chopped
1 large green pepper, chopped
1/2 cup barbecue sauce
2 tablespoons soy sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
In a skillet, brown beef; drain. Transfer to a 5-quart slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly. Serve in bowls. 6 servings.