Beef Roast

beef roast, any cut type
oil
salt and pepper, to taste
allspice, to taste
8 carrots, cut in half
1 can beef broth
1 can water
2 teaspoons Worcestershire sauce
4 tablespoons butter
4 tablespoons flour
Kitchen Bouquet


Rub oil on both sides of roast. Season with salt, pepper and allspice on both sides of roast. Over medium high heat, brown roast on both sides. Place salted carrots in the bottom of a crock pot, place browned roast on carrots. Pour beef broth, 1 can of water and Worcestershire sauce over roast. Cook in crock pot for 10 hours on low, turn roast over halfway through cooking. Remove roast and vegetables from broth, keep warm. Make a roux by melting butter over medium high heat and add flour and cook for 1 minute. Strain broth into a large sauce pan, add roux and cook over med heat until desired thickness. If too thick add a little water. To get a darker brown color add kitchen bouquet.

Split Pea Soup

                      1 Tablespoon Oil
                      1/3 Cup Onion, finely chopped
                      1/3 Cup Celery, finely chopped
                      1/2 Cup Carrot finely chopped
                      1 clove garlic, minced
                      8 Cups Vegetable stock
                      2 Cups Split Peas, rinsed
                      1 Ham Hock
                      1 Bay Leaf
                      Salt and Pepper to taste


                     Add oil to pressure cooker, sauté onions,
                     celery and carrots for 5 minutes, add garlic
                     and sauté for 30 seconds. Add stock and split
                     peas and stir well.  Add ham hock and bay leaf.
                     Seal pressure cooker and cook at pressure for
                     12 minutes, release pressure naturally. Remove
                     ham hock and bay leaf.  Use an immersion
                     blender to make soup smooth (you can leave it
                     chunky if you like). Remove meat from ham
                     hock and add back to the pot. Simmer soup to
                     desired thickness.  Salt and Pepper to taste.
             

 

Swiss Chicken

           6 tablespoons butter, cut into 6 pieces
           2 large chicken breast, cut into 1 inch bites
           1 cup shredded Swiss cheese
           1 can cream of chicken soup
           1/2 cup milk
           6 ounces stuffing mix
           1/2 cup chicken broth

This is a pot-in-pot recipe. You will need a pot small enough
to fit in your Instant Pot pot.

In insert pot put the butter, top with chicken. Top chicken with 
shredded cheese. Mix soup and milk together and pour over
chicken and cheese. Sprinkle stuffing over the sauce, pour broth
over stuffing.

In the instant pot add 1 cup of water and the trivet. Place small pot
on trivet. Cook on manual for 15 minute, natural release for 10
minutes.

Stir to combine and serve.

           

Beefy Hash Brown Pizza

5 cups frozen hash browns, thawed
10 3/4 ounces condensed chedder cheese soup, undiluted
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
15 ounces pizza sauce
4 cups shredded pizza cheese, divided


In a bowl combine the first 5 ingredients, spread mixture into a greased jelly roll pan. Bake at 400 degrees for 20-25 minutes or until lightly browned. While baking; in a large skillet brown the beef; drain the fat, add the pizza sauce and simmer for 5 minutes. Top hash browns with two cups of cheese, top with beef mixture, then rest of cheese. Bake at 400 degrees for 5-10 minutes or until cheese melts.

Cabbage Slob

2 pounds kebob meat, bite sized
5 pounds potato, bite sized
1 pound carrot, bite sized
1 pound bacon, uncooked
3 sticks butter
1 head cabbage
salt and pepper, to taste


Season and brown meat in a pan for 5 minutes, drain. Wash vegetables and cut into bite size pieces. Combine vegies and salt and pepper to taste. Combine meat and vegies. To assemble place 6-8 sheets of aluminum foil 3 feet long in the shape of an asterisk so the middles overlap. In middle of foil put 1 stick butter, then mound meat and vegies in the middle. On top place 2 sticks butter. Over all lay bacon strips. Cover everything with cabbage leaves. Pull up foil and wrap to close. Cook on grill at low for 2 - 3 hours or until vegies are tender. Stir before serving.

Chili Spaghetti

1 pound ground beef
2 cloves garlic
3 cups tomato juice
16 ounces kidney beans, canned, rinsed and drained
6 ounces spaghetti, 3 inch pieces
1 tablespoon Worcestershire sauce
3 teaspoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon pepper


Preheat oven to 350 degrees. In a large skillet brown hamburger and garlic, drain off grease. Put hamburger in a greased 2 1/2 quart casserole dish; stir in the rest of the ingredients. Cover tightly and bake for 65-70 minutes, remove from oven and let sit covered for 10 minutes. Stir and serve.

Chili Three Ways

1 pound hamburger
2 cups water
1 tablespoon vegetable oil
1/2 onion, finely chopped
15 ounces tomato sauce
1 bay leaf
2 tablespoons chili powder
1 teaspoon cumin powder
3/4 teaspoon salt
3/4 teaspoon vinegar
3/4 teaspoon allspice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cinnamon
1/4 teaspoon crushed red pepper
1/8 teaspoon garlic powder


Mix uncooked hamburger with water, it will be soupy. In a large pot add oil and saute onions for 2 minutes. Add hamburger and water mixture, and the rest of ingredients to pot. Bring to a boil, reduce heat and simmer for 3 hours. Serve over hot dogs or Cincinnati Style shown below.

Chili 2 Ways - Spaghetti, Chili

Chili 3 Ways - Spaghetti, Chili, Chedder cheese

Chili 4 Ways - Spaghetti, Chili, Chedder cheese, Onions or Kidney Beans

Chili 5 Ways - Spaghetti, Chili, Chedder cheese, Onions and Kidney Beans