Ingredients

• 4 4 oz. Beef Filets(Ribeyes are good)
• 1 cup brown gravy(I make this by using beef broth and flour, and a little butter and oil)
• 1 cup Red Wine
• 1/2 cup mushrooms
• 1/2 cup chopped onion
• 1 tsp. garlic, minced
• 1 can Beef Broth
• 1 tablespoon Grey Poupon or Spicy Brown Mustard
• 1 tblsp. butter

Directions

Sear Ribeyes in a skillet with oil. Take out after brown on both sides and cooked to desired doneness. Let rest while you prepare the sauce. In skiilet add a few more tablespoons of oil and sautee the onions and mushrooms. Add 3-4 tsps, flour and beef broth to make a gravy. Add garlic and mustard and butter. Stir in ine and let sauce reduce. Serve over steak filets.

Ingredients

• 1 (2 1/2-lb.) round steak, sliced in half
• 1 tsp. black pepper
• 1 tsp. seasoned salt
• 1 onion, sliced into rings
• 1 box seasoned stuffing mix, prepared
• 1 eggplant, peeled and sliced into rings
• 2 cups ready-made Alfredo sauce

Directions

Serves 4-6

Layering vegetables, meats, seasonings and, in this case, a stuffing, works well in a slow cooker. As the ingredients simmer, the flavor is distributed throughout.

Taking this dish out of the cooker requires a bit of attention. Use a large spatula to scoop underneath the round steak and have a platter ready. Slice individual portions when ready.

1. Place half of the round steak as the base in bottom of slow cooker. Sprinkle pepper and seasoned salt over meat. The idea is to have a steak large enough to just about cover the bottom of the cooker and support the next layer.

2. Layer with half of the onion slices, half of stuffing mix and half of eggplant slices. Top with the second piece of round steak and repeat layers.

3. Pour Alfredo sauce over all. Cook on low for 6 to 8 hours. To remove, slide a large spatula under all and remove to platter. Slice and serve

Source: The Advocate – Baton Rouge

Ingredients

• 1 pound ground beef
• 1 small chopped onion
• 1 small chopped onion
• 8-10 corn tortillas
• 2 cans cream of chicken soup
• 1 small Velveeta cheese cubed
• 1 pound grated longhorn cheese

Directions

Brown hamburger and onion; drain. Add green chilies and soup. Heat on medium. Heat until bubbling. Cut tortillas into bite size pieces add to mixture and stir.

Add Velveeta cheese cook on low to medium heat until cheese it melted. Pour mixture into casserole dish.

Bake at 400 degrees, till bubbling, about 10-15 minutes. Spread grated cheese on top. Bake till cheese melts. If desired, crush tortilla chips for the top, then top with grated cheese.

*source: Clarion Ledger, Jackson, Mississippi

Ingredients

• 5 large onions, diced
• 1/2 cup butter or margarine
• 2 lbs. lean stew meat
• 2 lbs. lean stew meat hot)
• l lb. carrots, diced fine
• 4 green bell peppers, diced fine
• 3 celery stalks and leaves, finely cut
• 1 cooking apple (Granny Smith works well)
• 1 (15-oz.) can small garden peas
• 1 tsp. salt
• 1 (10 1/2-oz.) can beef consommé
• 3 to 4 tbls. prepared chutney
• 1/2 tsp. black pepper
• 1/2 tsp. cayenne pepper

Directions

Cook onions over medium-high heat in butter until browned. Remove onions and set aside. Fry meat until nicely browned. Pour out any cooking liquid before adding curry powder. Cook meat with curry powder until a darker brown. Mixture will be dry; stir frequently to keep from scorching.
Put meat into slow cooker and add all ingredients, except black and cayenne peppers. Cook for 8 hours on Low. Add peppers at end of cooking time for seasoning and serve over rice.
Sykes suggests serving with Indian flat bread, papodams.
Serves 6.

Ingredients

• 1 (3 lb) chuck roast or brisket
• 1 bay leaf
• 2/3 cup ketchup
• 1 1/2 tsp paprika
• 2 medium onions, chopped
• 1 can beer
• 1/2 tsp pepper
• 1/2 tsp celery seed
• 1/4 tsp basil, optional

Directions

Place roast, bay leaf and 1 cup water in large saucepan. Simmer 10 minutes. Remove bay leaf and add remaining ingredients. Simmer on low heat for 3 hours or until tender. Remove roast. Simmer until liquid thickens. Pour over meat to serve.
Makes 6 servings

Source: Sheldon Family Favorites – David Ingle (given by Bev Sheldon)