Posted by Grandma Jeanne on January 3, 2009
3 pounds beef stew meat
1/4 cup water
Salt and pepper to taste
2 cans diced Rotel tomatoes with green chilis
3 cloves garlic, minced
1 cup chopped onion
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon chili powder
3 tablespoons flour
Place stew meat, 1/4 cup water, salt, and pepper in crockpot
.
Turn heat to high and let simmer for 1-1/2 hours.
Drain juice from tomatoes into measuring cup.
Add tomatoes, garlic, and onions to crockpot. Stir.
Simmer on high for 30 minutes.
Add cumin, oregano, and chili powder to crock pot and stir.
Blend juice and enough water to equal 1-1/2 cups liquid. Add flour and stir into meat/veggie mixture.
Let cook on low for 3-4 hours until sauce is nice and thick. If you like runnier gravy, three hours is good.
Serve with warm flour tortillas.
Posted by Grandma Jeanne on January 1, 2009
1 pork roast (or beef)
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce
Cook roast covered in water (start with hot water) in crockpot on low 10-12 hours.
Pour off water and pull meat into shredded pieces.
Saute onion in a little butter.
Combine barbecue sauce, onions, sugar and juice of lemon with meat in crockpot.
Cook on high for 1-1/2 to 2-1/2 hours or on low for 3 to 6 hours.
Posted by Grandma Jeanne on December 17, 2008
1 – 4 pound pork loin roast, trimmed
1/4 cup of unsweetened apple juice
Salt and pepper to taste
3 tablespoons of brown sugar
6 apples, quartered
1 teaspoon of ground ginger
Rub the roast with the salt and pepper.
Brown the pork roast under the broiler to remove any excess fat and drain well.
Place apple quarters in the bottom of a crockpot.
Place the roast on top of the apples.
Combine the apple juice, brown sugar, and ginger.
Spoon this mixture over the top surface of the roast, moistening well.
Cover and cook on Low setting for 10-12 hours or until done.
Posted by Grandma Jeanne on December 11, 2008
2 pound package frozen hash brown potatoes, partially thawed
2 (10 ounce) cans cheddar cheese soup
1 (13 ounce) can evaporated milk
1 can french fried onion rings, divided
Salt and pepper to taste
Combine potatoes, soup, milk, and half the can of onion rings; pour into greased crockpot and add salt and pepper.
Cover and cook on low for 8 to 9 hours or high for 4 hours.
Sprinkle the rest of the onion rings of top before serving.
Posted by Grandma Jeanne on December 10, 2008
2 packages (14 ounces) bags caramels
1/4 cup water
8 medium apples
In crockpot, combine caramels and water.
Cover and cook on high for 1 to 1-1/2 hours, stirring frequently.
Wash and dry apples. Insert stick into stem end of each apple.
Turn control on low.
Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.
Place on greased wax paper to cool.
