Friday, April 24, 2015

Beef Stir Fry


2 lb. steak (I use sirloin)
1 c. water
4 carrots, sliced
1 bag frozen broccoli (can use fresh broccoli)
1 package mushrooms, sliced (can substitute canned)
1 package onion soup or gravy mix
Rice

Fry steak until cooked through.  Slice into thin pieces.  Replace in skillet.  Add water and carrots.  Place lid on skillet.  Cook for 5 minutes.  Add mushrooms and broccoli.  Replace lid.  Simmer 5 additional minutes.  Remove lid, add soup mix.  Whisking to prevent lumps.  Simmer until thickened.  Serve over rice.

Sweet and Sour Sauce


2 Tbsp. Cornstarch
1/2 c. Sugar
1/4 c. Vinegar
1/4 c. Pineapple Juice
Pineapple
2 Tbsp. Soy Sauce
1/4 c. Water
A few drops of Red Food Coloring

Combine ingredients into a saucepan.  Simmer until thickened.  Remove from heat.  Serve.

Crab Won Tons


1 package won ton wrappers
1 8 oz. package cream cheese
1 package imitation crab

Mix cream cheese and crab together well.  Put 1 Tbsp. mixture into one won ton wrapper.  Seal with water.  Deep fry in hot oil.  Serve with sweet and sour sauce.




Easy Slow Cooker Pulled Pork

2 Yellow Onions Chopped
4 Medium Garlic Cloves, Minced
1 Tablespoon Packed Brown Sugar
1 Tablespoon Chili Powder
1 Tablespoon Salt
1/2 Teaspoon Cumin
1/4 Teaspoon Cinnamon
4-5 lb. Pork Roast
2 Cups Barbecue Sauce

Place all ingredients into a slow cooker.  Cook on low 8-10 hours or 6-8 on high.  Serve on Rolls with Coleslaw.

Skillet Chicken Stew

1 c. chopped carrots
1 c. celery, chopped
1 c. chopped onion
2 Tbsp. tomato paste
1 can tomatoes
1 bay leaf
1 tsp. thyme
1 lb.  chicken breasts
2 c. chicken broth
1 can kidney beans
1 c. frozen peas

Saute carrots, celery, and onions for five minutes.   Add tomato paste, tomatoes, thyme, and bay leave.   Add chicken breasts and chicken broth.  Simmer 25 minutes with the lid on.  Add 1 can kidney beans or other beans.  Cook 5 minutes.  Add frozen peas.  Cook 5 more minutes.  Serve.