Recipes people, I am finally posting them. I am sorry that I promised last week and did not oblige. I simply forgot...what a concept. Ok, so here they are:
Black Bean Stew: makes about 8 servings...great leftovers
3 or 4 15oz cans black beans, drained
1.5 cups chopped onion
1.5 cups chopped green bell pepper
1.5 cups chopped celery
2 tsp crushed garlic
2 tsp grounded thyme
1.5 tsp oregano
1.5 tsp pepper
1/4 tsp cayenne pepper
1 8oz can of tomato sauce
2 cups broth (chicken or veggie)
Put everything in a crock pot and cook on low for 6 hours. Mine says that 6 hours was high, but just do what ever your crock pot has. Serve with brown/white rice.
Pot roast: makes about 6 servings
1 2.5 pound beef roast
4 Tbs of Worcrstershire sauce
2 onions ch oped thinly
1 15oz can tomato sauce
1 29oz can crushed tomatoes with liquid (optional)
1 cup Ketchup
1 tsp salt
2 tsp sugar
1 tsp pepper
8-10 small new potatoes (put in about half way point) or cook them separately and then place them in the pot.
Place all the ingredients in a crock pot on low for 6-8 hours. I usually cut the pot roast into four pieces then place it into the crock pot.
Heat oven as directed (325 for glass 13x9 dish-oiled lightly)
Pick up a Libby's pumpkin pie can with the Pumpkin pie recipe on the back.
You can choose between a 15 or 29 oz can of Pumpkin...I use a 290z can that makes wonderful leftovers.
Follow the recipe...I do not use the cloves or crust (allergy), but I do add 2 tsp of pumpkin pie spice to the mixture for the 29 oz pumpkin pie mix. If you use the 15oz, add 1 tsp of pumpkin pie spice into the mixture.
1.5 cups sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
2 tsp pumpkin pie spice
4 large eggs
1 can (29oz) pumpkin
2 cans (12oz each) carnation evap milk
Mix sugar and eggs together. Then add spices, then pumpkin, then milk. Pour into pan and bake for one hour. Allow to cool. Refrigerate leftovers.
So there you have it, three really good recipes :)
Enjoy your Sunday and I will be back on Monday for Not Me Monday.