Nov 292011
 
2 pounds beef stew meat, 1 inch cubed 1 teaspoon paprika
1/4 cup flour 1 bay leaf
1/2 teaspoon salt 1 medium chopped onion
1/2 teaspoon pepper 4 sliced carrots
1 1/2 cups beef broth 3 diced potatoes
1 teaspoon Worcestershire sauce 1 sliced celery stalk
2 cloves minced garlic 1 cup frozen corn

Place meat in Crockpot. Mix flour, salt and pepper, and pour over meat. Stir to coat. Add remaining ingredients and mix well. Cover and cook on low 10 to 12 hours or 4 to 6 hours on high. Stir before serving.

Makes about 6 servings

May 262011
 
whole chicken celery
onion salt
1 can tomatoes, cut up 1 can corn
2-3 T. chili powder avocado (optional)
lime or lime juice Monterey Jack cheese, grated
tortilla chips
  1. Cook chicken in water to cover with celery, onion and salt; until tender. Strain broth, cut up chicken. Set chicken aside.
  2. With broth in pot, add tomatoes, corn and chili powder to taste; let simmer. Add chicken.
  3. Peel avocado, then cut up. Squeeze lime juice over avocado.

To serve: In individual bowls, place a couple of pieces of avocado with lime juice, add broken tortilla chips, and grated Monterey Jack cheese. Pour soup over and top with cheese and chips. The amounts of everything can be varied…it doesn’t have to be exact. Also, the lime juice makes a difference so do not leave out.

Yields 6 to 8 servings.

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