HungryRecipes.com

3 qt Unsweetened Applesauce

2 lb Granulated Sugar

1 lb Brown Sugar

3/4 c Apple Cider

———————————–SPICES———————————– 1/2 t Nutmeg

1/4 t Allspice

3/4 t Cloves

3 t Cinnamon

The thicker skinned, late Summer and Fall apples produce a grainier texture that’s best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.)

1 3/4 c Barley

10 c Vegetable broth

2 Onions — chopped in large

-pieces 3 Potatoes, white — chunked

1 lg Sweet potato — chunked

1 lb Brussels sprouts

2 tb Tamari, low sodium

1 t Parsley flakes

2 ts Oregano

1 t Dill weed

3 Tomatoes — wedged

Place barley and water in large pot. Bring to a boil. Add remaining ingedients, except the tomatoes. Reduceheat, cover, and simmer about 50 minutes. Add the tomatoes. Cook an additional 10 minutes. Serve hot. Can be prepared in a slow cooker, but don’t add the tomatoes until just before serving. From the files of DEEANNE

1 1/2 C Barley

1 Lg Potato — peel, chop into bite

– size pieces 1/2 C Amaranth

1/2 Tsp Garlic Powder — or to taste

1 Tbsp Parsley — or to taste

1/2 Tsp Oregano — or to taste

1/2 Tsp Marjoram — or to taste

2 C Water — to cover,

Keep Adding Water As Necessary 1 C Corn, Frozen

1/2 Onion — to taste

Tossed everything in the crockpot and started it on low. Added water as necessary to make it thick like a stew. I added a bit of salt at the end after I had put it in my bowl. Had this with cracked wheat bread…what a great meal!!

1 cup sun-dried tomatoes (not oil packed)

1 1/2 pounds beef stew meat

1 1/2 pounds new potatoes (about 12) — cut in half

12 pearl onions, cut in half if large

(or 1 med. onion cut into 8 wedges) 1 8 oz. pkg. baby cut carrots

2 cups water

1 1/2 teaspoons seasoned salt

1 bay leaf

1/4 cup water

2 tablespoons flour

Rehydrate tomatoes as directed on package; drain and coarsely chop. Mix all ingredients, except 1/4 cup water and the flour, in a crockpot. Cover and cook on low heat setting for 8 to 9 hours or until vegetables and beef are tender. Mix water and flour; gradually stir into beef mixture. Cover and cook on high setting for 10 to 15 minutes or until slightly thickened. Remove bay leaf.

1 cup sun-dried tomatoes — not oil packed

1 1/2 pounds beef stew meat

12 new potatoes — (1 1/2 pound)

1 medium onion — in 8 wedges

8 ounce bag baby-cut carrots — (about 30)

2 cups water

1 1/2 teaspoons seasoned salt

1 bay leaf

1/4 cup water

2 tablespoons all-purpose flour

Rehydrate tomatoes as directed on package; drain and coarsely chop. Mix tomatoes and remaning ingredients except 1/4 cup water and the flour in 3 1/2 to 4 quart Crock Pot . Cover and cook on Low heat setting 8-9 hours or until vegetables and beef are tender. Mix 1/4 cup water and the flour; gradually stir into beef mixture. Cover and cook on High heat setting 10-15 minutes longer or unitl slightly thickened. Remove bay leaf. Prep. Time: 20 minutes, Cooking Time 9 1/4 hours. Serves 6. Per serving; 440 calories, 125 CFF, 14 g fat, 70 mg cholesterol,620 mg. sodium, 57 g carbohydrate, 29 g protein Diet Exchanges: 3 starch, 2 lean meat, 2 vegetables, 1 fat Betty Crocker Casseroles and One-Dish Meals #142, p. 74 MC formatting by bobbi744@acd.net ICQ#2099532

2 lb Boneless chuck or beef stew

1 tb Vegetable oil

1/4 tb Pepper

1/2 c Water

1 md Green pepper — sliced

2 lg Celery — cut 2″ pcs

2 sm Zucchini or other squash

2 tb All-purpose flour

Cut 1-1/2″ cubes 2 ts Salt

1 md Onion — slice

1/4 tb Marjoram

1 Bay leaf

6 md Potatoes — peel, quarter

Unpeeled —

In a large skillet over medium heat, thoroughly brown the meat in the oil. Sprinkle half the salt and pepper over the meat. Lift the meat into a bowl. Saute the onion in the skillet until transparent and lift out into the crockpot. In the same skillet swirl the water, scraping up the juices, then turn the liquid into the crockpot. Add the marjoram, green pepper, bay leaf, celery, potatoes and zucchini. Sprinkle the rest of the salt and pepper. Place the meat on top and cook on low for 8 to 10 hours. Before serving, remove the meat and veggies to a platter and keep warm. Skim 2 tb fat from the top of the liquid and heat in a skillet. Stir the flour and heat rapidly to make a smooth sauce. Simmer until the sauce is as thick as whipped cream, then pour over the meat and veggies. -JEAN ALLEN

2 lb Caribou (Boneless)

Flour; for dredging Salt and pepper to taste Oil; for browning meat 1/2 c White Wine

1/8 c Worcestershire Sauce

1 c Lentils

4 Small potatoes, quartered

1 Carrot; peeled and sliced

1 Celery rib; chopped

1/2 c Parsnip or turnip; diced

1 Jalapeno pepper, diced

2 md Banana peppers, chopped

1 Bay leaf

Spices and herbs to taste Dredge meat in seasoned flour and brown in a frying pan with a little oil. Transfer to a large sauce pan or crockpot, add the rest of the ingredients with enough water to cover. Simmer for 2 hours on low or 10 hours in the crockpot. Adjust seasonings and serve.