Monday, August 15, 2011

Slow Cooker Pot Roast

2 cans Cream of Mushroom Soup (10.5 oz each)
1 package French Onion Soup mix
2 1/2 cups water
1 tbsp. garlic salt
2 tsp black pepper
3 1/2 - 5 lb roast 
6 medium potatoes, large dice
4 carrots, large slices
4 stalks celery, large slices
1 onion, large dice

Mix canned soup, soup mix, water, garlic salt and black pepper in your slow cooker. Add roast and cover with veggies. Cover and cook on low heat for 8 hours.

Thursday, June 16, 2011

Recipe Ideas Needed

It looks like we may have planted too many yellow squash plants this year. We are already drowning in them and they just started coming off. What do you do with yours other than frying, stewing, grilling or adding to spaghetti? Any casserole or bread ideas?

We also have a lot of banana peppers. I am planning to pickle them but have misplaced my Ball book. I'm hoping to put up a batch of pickled peppers (perhaps a peck of pickled peppers) this weekend but I was wondering what else you would use these for.

Sunday, May 22, 2011

Sausage Gravy

Adapted from a recipe we found on Homesteading Today

Sausage Gravy

1 pound sausage
1/3 cup flour
4 cups milk
Salt and Pepper to taste

Fry sausage. Remove sausage and leave drippings in skillet. Add flour to the drippings in the pan and let flour brown. Add milk and spices. Stir constantly until thick. Return sausage to pan and heat through. Serve over biscuits (I use this recipe without adding the cheese).

We use Jimmy Dean Sage sausage and I add a couple dashes of crushed red pepper because Matthew likes the extra sage and I like my sausage hot. The sausage we use doesn't really make enough drippings to coat the flour so I added a couple tablespoons of butter to the pan after I removed the sausage and before I put in the flour.