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Monday, March 30, 2009

Beef Burgundy by Mindy Schiman

Stew meat
2 packets dry onion soup mix
2 cans cream of mushroom soup
2 Tbsp. burgundy wine
2 Tbsp. Worcestershire sauce

Place meat into 9x13 or crockpot. Spread soup over meat. Sprinkle onion soup on top. Drizzle wine and Worcestershire over all. Cover and bake at 250 degrees (or on low for crock) for 6 hours. Serve over cooked rice.

**Oh my goodness, this one was fantastic! This recipe was Mindy's grandmother's. Even better the next day! I used 2 packages of stew meat (approximately 2 pounds) and found the burgundy wine by the salad dressing and vinegar at the grocery store. We ate it over mashed potatoes instead of rice but I'm sure it would be fantastic with the rice too. EXCELLENT!

Ranch Stew by Mindy Schiman

Brown 1.5 lbs hamburger with one diced onion (optional). Drain, put in crockpot. Add 2 cans Ranch style beans, 3 cans minestrone soup and 2 cans of Rotel. Cook on low. Serve with cornbread or tortilla chips (best with tortilla chips).

**Joy isn't much for soup but he liked this one because it is thick and hearty. Makes a BIG batch. In fact, I froze half of it to eat another day. We ate it with tortilla "scoops" and a little dab of sour cream.

Monday, March 16, 2009

Cheesy Potato Soup by Yours Truly

6 potatoes, peeled and cut into bite sized pieces
2 onions, chopped
2 carrots, sliced
3 stalks celery, sliced
4 chicken bouillon cubes
1 Tbsp. parsley flakes
5 cups water
Salt & pepper to taste
1/3 cup butter or margarine
1 evaporated milk
1/2 to 1 lb. Velveeta

Cook potatoes, celery, carrots and onion in the water and bouillon, salt and pepper. When tender, add evaporated milk, margarine, parsley and Velveeta. Heat on low so cheese doesn't stick. Serve topped with chives, if desired.

**My favorite potato soup recipe, hands down. I leave out the onion, as usual. Yum-O!

Slow Cooker Pot Roast by Janet Weldy

1 can cream of mushroom soup
1 pouch dry onion soup mix
6 small red potatoes, halved
6 medium carrots, cut up
3 to 3 1/2 pound boneless beef bottom round roast or chuck pot roast

Stir soup, onion soup mix, potatoes and carrots in 5 quart slow cooker. Add beef and turn to coat. Cover and cook on low 8 to 9 hours or until beef is fork tender.

**Yummy, classic recipe!

Monday, March 2, 2009

Sour Cream Chicken Enchiladas by Gayle Cameron

1 large container sour cream
2 packages cream cheese
1 can cream fo chicken soup
4 cups cooked chicken breast
1 can diced green chiles
1 onion, chopped finely
12 oz. can evaporated milk
12 flour tortillas
12 oz. jack cheese, shredded

Mix sour cream, cream cheese, chicken soup, chiles and chopped onion together. Microwave until melted and well blended. Thin with evaporated milk if needed. Spray a 9x13 pan with Pam. Spread a small amount of sauce on bottom of baking dish. Spread a small amount of sauce on each tortilla and place 1/3 cup chicken inside. Roll tortillas and place seam down in baking pan. Spread leftover sauce over tortillas. Sprinkle with shredded cheese. Bake at 350 for 25 minutes or until bubbly.

**These taste like Maggie Mae's! I actually split this recipe in half for just the two of us and used 2 big cans of chicken because I had them on hand. As always, I left out the chiles and onion. Yum-O!

Easy Chicken & Rice

4 chicken breasts
1/2 tsp. paprika
1 package Rice-A-Roni chicken flavor
2 tbsp. margarine or butter
2 1/2 cups water
1 cup frozen or canned peas
1/2 cup chopped red or green bell pepper

Sprinkle chicken withp aprika; set aside. Saute rice and vermicelli mix in margarine until golden brown. Add water, chicken and seasoning packet. Bring to a boil. Cover; reduce heat to medium/low. Simmer 15 minutes. Stir in peas and bell pepper. Cover; simmer 5 minutes more or until liquid is absorbed and chicken is no longer pink inside. Let stand 5 minutes.

**I left out the paprika and bell pepper and used chicken thighs because Joy likes dark meat. Quick and easy!