Yellow Farm House Beef and Noodles (crock pot)

Beef Over Noodles

• 1 pound of stew meat
• 1 can of French Onion Soup - the liquid stuff not the dry stuff
• 1 can of Cream of Mushroom Soup
• 1 can of button mushrooms or sliced mushrooms
• Cooked Wide Egg Noodles - we use the wheat ones and they are good

Mix the soups together until blended in a casserole dish - stir in the mushrooms and the beef.  Cover and cook 5-6 hours in a 250 oven.  Sometimes it needs a little thickening of cornstarch and water and sometimes it doesn't.  Tonight was one of those times it did - but my meat went into the mixture a little bit frozen so maybe that's why.  Anyway serve it over the cooked noodles - YUMMMMMM. 

Mary's Mexican Crock Pot Chicken

Put semi-frozen chicken breast into the crockpot then mixed one can of enchilada sauce with one packet of taco seasoning mix and poured over the chicken.  It then cooked on low for four hours.  The chicken comes out wonderfully tender.  I added some black olives and to serve we shredded it and placed in flour shells with some rice and cheese.  Super Easy!!

Almond Butter Cake

Wedding Cookies

Ingredients:

1 cup Crisco Butter Shortening 

2 cups powdered sugar, divided

2 teaspoons vanilla extract

2 cups all purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

2 cups finely chopped walnuts

 

Directions:    

Heat oven to 350 degrees.

Combine shortening, 1 cup powdered sugar and vanilla extract in bowl.  With an electric mixer beat on medium speed until well blended.

Combine flour, baking soda and salt in medium bowl.  Ad  to creamed mixture and mix well.  Stir in walnuts and mix well.

Roll dough into walnut-size balls and place on ungreased baking sheet about 1 1/2" apart.

Bake 15 minutes or until edges begin to brown slightly.  Cool on baking sheet until cool enough to touch, but still warm.  Roll in remaining 1 cup powdered sugar, place on cooling racks to cool completely.

This is my VERY favorite pie recipe. Of all time. Pair it with a scoop of ice cream and you will bring tears to your families eyes.

APPLE-RASPBERRY PIE
{from the crafty of all crafties, Martha Stewart herself}

• 2 3/4 pounds assorted baking apples, peeled, cored, and cut into 1/2-inch-thick slices
• 6 ounces fresh or partially thawed frozen raspberries
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour, plus more for work surface
• 1 tablespoon fresh lemon juice
• Pinch of salt
• Pate Brisee (or your favorite crust recipe)
• 2 tablespoons unsalted butter, cut into pieces
• 1 large egg yolk
• 1 tablespoon heavy cream
• Cinnamon and sugar for sprinkling

Directions

1. Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
2. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
4. Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with cinnamon and sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

Chicken Asparagus Lasagna

DEEP-DISH DECADENT CHICKEN ASPARAGUS LASAGNA

2 tablespoons olive oil
1 tablespoon butter
1 large Vidalia, Walla Walla, Maui or other sweet onion, chopped
3 cups zucchini, cut in quarters lengthwise, then sliced into about 1/2-inch thick pieces
1 teaspoon dried basil
1 teaspoon dried oregano
Sea salt and freshly ground black pepper

2 packages Knorr Hollandaise sauce, prepared according to package directions (with butter and milk)

4 tablespoon butter
4 tablespoons flour
2 cups milk
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan cheese
Sea salt and freshly ground black pepper

2 good size bunches fresh asparagus, about 3 pounds total, cleaned, bottoms broken off
3 whole boneless, skinless chicken breasts, cooked and fairly thinly sliced
1 pound full flavoured Mozzarella cheese, cut into tiny cubes
1/4 pound Asiago cheese
1 pound package lasagna noodles, cooked just barely al dente, rinsed with cold water


I like to make this lasagna the day ahead and refrigerate overnight so I'm ready to go on dinner party day.  So I cook and prepare the ingredients for the various layers and let everything cool to room temperature before putting the lasagna together.  Works like a charm everytime.

Heat olive oil and 1 tablespoon butter in a large skillet over medium high heat.  Add onions and saute for 5-10 minutes until softened and starting to get a good caramely colour.  Toss in zucchini, basil, oregano and salt and pepper to taste, stirring to combine.  Saute another 4-5 minutes.  Remove from heat and set aside.

Melt 4 tablespoons butter in a medium pot over medium high heat.  Stir in flour and let bubble for 1-2 minutes, stirring.  Whisk in milk, reduce heat to medium.  Stir or whisk until bubbles just break the surface and mixture has thickened.  Add Worcestershire sauce, grated Parmesan and salt and pepper to taste.  Stir to combine, remove from heat and set aside.

Steam or blanch asparagus for about 4 minutes until just al dente.  Rinse immediately with very cold water to stop the cooking.  Drain well.  Set aside.

This lasagna is 'high', so you need to use a deep (high edged) approximately 9 x 13-inch (4 litre) baking dish or roasting pan.  Smear a small amount of the Parmesan white sauce over the bottom of the dish and place a layer of noodles on top.  Cover with half of the chicken pieces, half of the sauteed veggies and half of the mozzarella cubes.  Top with another layer of noodles, then half of the asparagus and half of the hollandaise.  Repeat these 2 layers, topping with another layer of noodles.  Smooth the remaining Parmesan white sauce over the top layer the noodles and sprinkle evenly and generously with grated Asiago.  Refrigerate overnight or until ready to bake.

Remove lasagna from fridge about 2 hours before baking to come to room temperature.  Preheat oven to 350F degrees.  Cook uncovered for 45 minutes or until hot and bubbly and gloriously toasting golden brown on top.  Let stand for 10 minutes before cutting into 12-16 pieces.

2011-02-26 11:31:24 AM

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Good Enough For Company

Beef & Mushrooms

3 lbs stew meat, cubed

1 can cream of mushroom soup

1 large can mushrooms, drained

1 small can mushrooms, drained

½ cup red wine

1 envelope Good Seasons salad dressing mix

1 8 oz tub onion & chives cream cheese

Directions:

Soften cream cheese in the microwave (1 minute increments on half power) until smooth and creamy.  Combine all other ingredients in slow cooker. Cover.  Cook 10 hours on low OR 5-6 hours on high.

Serve over noodles, rice, or pasta – optional.

Serve with Beefy Rice!  Yum

 What's Beefy Rice you say?

Well, it's about the easiest side dish in the world to make!  It tastes oh so good and needs only 4 ingredients.

Serve this with any beef dish.  It's a real crowd pleaser!  Whenever I take this anywhere, folks always ask for the recipe.

Beefy Rice

1 stick of butter

1 can Beefy Mushroom soup

1 can French Onion soup

1 cup Uncle Ben’s Converted rice, uncooked

Pre-heat the oven to 350°.

Put the butter in a 2 qt shallow Pyrex dish and melt in the oven.

Once melted, remove from the oven and add the soup; mix well.  Then, add the rice; mix well.  Cover with foil and bake for 1 hour.