Submitted by: Colleen and Jeff Prentiss
Brown up 2 lbs of beef tips (cubed or thin sliced). To this add: 1/4 cup soy sauce; 1 tsp Mrs. Dash Seasoning; 1 tsp Lemon Pepper; 1 tsp Season Salt; 1 tsp garlic salt. Chop and cube up your veggies: 2 onions, 4 stalks celery, 1 green pepper, 5 potatoes and 4 carrots. 2 cans of stewed tomatoes (w/juice), 1 can zesty tomato sauce, 1 can diced tomatoes (w/juice). Place all ingredients in your crock pot, cover, cook on low for about 5-6 hours. Enjoy! Very hearty, warm and filliing!Tag Archive: Recipes
Submitted by: Colleen and Jeff Prentiss
2 lbs lean ground beef 2 medium onions, chopped 1 green pepper, chopped 4 stalks celery, chopped 1 can diced tomatoes (w/juice) 1 lg can (46 oz) tomato juice 1 can kidney beans (drained and rinsed) 1 can spicy hot chili beans (w/juice) 1 can black beans (drained and rinsed) 1/2 can tomato paste Brown ground beef and drain off any excess grease. Place in crock pot. Add in your tomato juice and tomato paste, blend in until smooth. Chop up your onions, peppers and celery, add to crock pot. Next, add in your diced tomatos with juice. Drain and rinse your kidney beans and black beans, add to crock. Add in the spicy chili beans, with juices. Stir above ingredients together, cover and cook on low setting on your crock pot for 4-5 hours. ***Season to your personal preference of spice/hotness, like, chili powder, cumin, garlic or hot sauce. I prefer to add 1 1/2 teaspoons of cumin and 1/2 teaspoon of chili powder. (mild, not hot!!) ***If you want to minimize the acidity of the tomatoes, just add in 1/2 cup white sugar to your chili.***
April 25th, 2011 / Tags:Prentiss , Recipes / Categories: Casseroles and/or Hotdish, Recipe /
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Submitted by: Colleen and Jeff Prentiss
4 whole chicken breasts (split-boneless) 1 8 oz pkg shredded cheese (any flavor works great) 1 can cream of chicken soup 1/2 cup chicken broth 3 cups bread crumbs 1/2 cup butter, melted 1 large onion, sliced Place chicken breasts in bottom of baking pan. Layer cheese on top. Place sliced onions on top of cheese. Mix together the cream soup and broth and pour over the chicken/cheese and onions. Top with the bread crumbs and drizzle the melted butter over the top of the bread crumbs (coat all, may use 1/4 cup more if needed). Bake, covered, at 350 degrees for 1 hour and 15 minutes. Enjoy. This is a bake and no peek recipe. Lets all the flavors combine and get into the chicken. Good and hearty recipe, and the leftovers are great for your next meal.Submitted by: Colleen and Jeff Prentiss
1 large can Tomato Juice 2 cans spicy chili beans w/juice 1 can kidney beans (drained and rinsed) 3 onions (chopped) 3 stalks celery (chopped) 1/4 of green pepper (sliced) more if you like! 1 1/2 pounds hamburger Brown hamburger and drain off any grease. In your large stock pot or largest kettle, combine all ingredients and cook on low for 4 to 6 hours. Add any additional seasonings to your personal spice or desire of hotness. (If you don’t want to cook on stove, this may be placed in your crock pot on low setting, covered for 4-6 hours.) Toppings of choice may include: sour cream, shredded cheese, saltine crackers!! ***This recipe is also great if you would like to substitute cubed steak or cut of beef strips instead of the hamburger, this makes for a more heartier chili.***