MENUS FOR A BUSY HOLIDAY SEASON

Hello Friends,
It seems that time is at a premium these days,
especially this time of year.
We enjoy using the crock pot for dinner and supper
for 2 main reasons:

1). The way your house smells...
while your dinner is simmering your house smells amazing.
Well, it does if you followed the right slow cooker recipe.


2). The ease of clean-up.
We both love to cook and bake, but find dishwashing a chore.
I have recently installed a policy of "drawing straws" to see who does
the dishes. I keep 2 straws taped on the refrigerator just for this purpose.
Hmmm, come to think of it, I didn't see them this morning.
I'll investigate and let you know.


When we build our house, we both have agreed to
make installing a dishwasher a high priority.
It is hard to plan desserts for regular meals,
during the Holiday season.
With all of the heavy chocolate snacks and sugary sweets
available this time of the year,
I think you will agree Lemon Crisps are a real treat.


MENU FOR A BUSY HOLIDAY SEASON


CROCKPOT STEAK AND POTATO SOUP
courtesy: Darla & Steve

1 lb. beef boneless round steak
1 pound small red potatoes, cut into 1/4-inch slices
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon beef bouillon granules
1/2 tsp salt
1/2 tsp pepper
4 cans (14 1/2 oz each) ready-to-serve beef broth
1 jar ( 6 ounces) sliced mushrooms, undrained
for gravy
1/2 cup water
1/2 cup all-purpose flour

1. Trim excess fat from beef. Cut beef into 1 x 1/4-inch pieces. Mix
beef and remaining ingredients except water and flour in 5-quart
Crock-Pot slow cooker.

2. Cover and cook on low setting 8 to 9 hours or until beef and
vegetables are tender.

3. Last half hour of cooking
Mix water and flour. Gradually stir flour mixture into soup until
blended. Cover and cook on high setting about 30 minutes or until
slightly thickened.

* For accurate cooking times and proper doneness, cut all meats and
vegetables into the sizes specified in each recipe.



^^


CREAMY KENTUCKY CORN MUFFINS

2 pkgs. "JIFFY" Corn Muffin Mix
2 eggs
1 can (12 oz.) cream style corn
1/4 cup vegetable oil
1/2 tsp. lemon juice
1/2 tsp. ground nutmeg
3/4 cup shredded cheddar cheese

Preheat oven to 375°.
Grease one large muffin pan well, or use paper liners.
Mix all ingredients together, blending well.
Pour into prepared muffin pan, filling about 1/2 full.
Bake for 22-28 minutes.

app~ 18 large muffins


and for dessert:


Lemon Crisp Cookies:
*these can be made the night before.

1 pkg lemon dry cake mix
1 cup rice crispies cereal
1/2 cup melted butter or margarine
1 beaten egg
1 teaspoon grated lemon peel

In large bowl, combine all ingredients until well mixed.
Dough will be crumbly.
Shape by hand into 1" balls.
Place 2" apart on ungreased baking sheets.
Bake at 350' for 10-12 minutes or until set.
Cool for about 1 minute before
removing to a wire rack to cool completely.
Store tightly covered.

app~ 4 dozen