Sherried Beef

Stew Meat (2-3 lbs)
Onion Soup Mix (1 envelope)
Cream of Mushroom Soup (1 can)
Creme Sherry (1/2 cup)

Mix all ingredients in a crock pot. Cover and cook on low for 10 hours or high for 6 hours. Serve over cooked pasta of your choice.

Alternate: Cover and bake at 275 F for 4-5 hours.

Fajita Rice

2 cups cooked brown rice (yield from approx. 3/4 cup dry)
1 onion, chopped and sauteed until tender
2 cloves garlic, minced
1 lb cooked chicken, pork, or steak, diced
1 tsp chili powder
1 tsp cumin
1/4 tsp paprika
salt and pepper to taste
1 can diced tomatoes, drained
1 can black beans, drained and rinsed
1 cup frozen corn
3 Tbs cilantro, chopped
1 Tbs lime juice
2/3 cup shredded jack cheese

Mix everything together and put in a greased casserole dish. Bake at 350 F for 25-30 min, until hot. This makes a great filling for tacos, stuffed peppers, or tomatoes. Garnish with sour cream, hot sauce, salsa, or whatever strikes your fancy.

Hilary's Potatoes

2 lbs potatoes
1 packet onion soup mix
1/2 cup olive oil

Preheat oven to 450. Cut potatoes into 1" cubes. Mix with olive oil and onion soup mix. Dump into a 9x13 pan. Bake uncovered for 40 minutes.

Carolina Slaw

1/2 head of cabbage, shredded

1 red bell pepper, finely chopped

1/2 sweet onion, finely chopped

1 carrot, grated

Dressing:

1/4 cup sugar

1 tsp salt

1/2 cup vegetable oil

1 tsp dry mustard

1 tsp celery seed

1/4 tsp pepper

1 cup cider vinegar

Combine coleslaw vegetable ingredients: cabbage, pepper, onion, and carrots in a large serving bowl.

In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.

10 servings. Delicious with pulled pork!

Slow Cooker Pulled Pork

2 medium yellow onions, thinly sliced

4 medium garlic cloves, thinly sliced

1 cup chicken stock or broth

1 tablespoon packed dark brown sugar

1 tablespoon chili powder

1 tablespoon salt, plus more as needed

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

5 pounds boneless pork shoulder or butt

Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.

Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker. Use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed. Top with barbecue sauce and cole slaw. Serve on buns if desired.

12+ servings

From Chow.com

Fruit and Nut Energy Bars

1 cup whole oats

1 cup pecans

1/2 cup salted roasted cashews

1/2 cup agave nectar or honey

1/4 cup creamy peanut butter

5 dried figs, stemmed and quartered

1 Tbsp flax seeds

1 Tbsp canola oil

Zest of one lemon

1 cup dried cranberries, blueberries, or currants

1/2 cup unsweetened coconut flakes or unsweetened shredded coconut

Preheat oven to 325. Line a muffin tin with cupcake papers (or line a baking sheet with parchment paper).

In a food processor combine the oats, pecans, cashews, agave or honey, peanut butter, figs flax seeds, canola oil, and lemon zest until coarsely chopped. Add the cranberries and coconut and pulse until just incorporated.

Scrape mixture into a large bowl and stir well. Divide into 12 muffin cups and press down. (If using a baking sheet make 12 bars or rounds approximately 3/4" thick.) Bake for 25 minutes, until the bars are brown around the edges. Let cool completely in muffin tin or baking sheet. Store in an airtight container.

Makes 12.

From Sue J.

Beer Bread

3 cups all-purpose flour
1/4 cup sugar
4 1/2 tsp baking powder
2 Tbsp whole fennel seeds (optional)
1 1/2 tsp salt
1 bottle (12 oz) beer, such as a northwest pilsner or ale
1/4 cup unsalted butter, melted

Preheat oven to 350. Butter a 9x5 inch loaf pan.

Combine the flour, sugar, baking powder, fennel seeds (if using), and salt in a large bowl and stir to evenly mix. Add the beer and stir until just combined. Spoon the batter into the prepared pan and smooth the top with a spatula. Drizzle the melted butter evenly over the top and bake until golden and a toothpick inserted in the center comes out clean, about 50 minutes. Turn the bread out onto a wire rack to cool at least 15 minutes before slicing.

Makes 1 loaf.

Minced fresh herbs - such as rosemary, thyme, or oregano - can be used in place of the fennel seeds.