Green Bean Casserole

Ingredients

Casserole

  • 1 cup canned fried onions
  • 3 Tbsp unsalted butter
  • 10 oz cremini or white mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1/4 cup all-purpose flour
  • 1 1/4 cups low-sodium chicken broth
  • 1 1/4 cups heavy cream
  • 2 lb green beans

Topping

  • 2 slices white sandwich bread, torn into pieces
  • 2 Tbsp unsalted butter, melted
  • 2 cups canned fried onions

Preparation

  1. Pulse canned fried onions in food processor until finely ground. Set aside.
  2. Melt butter in large skillet over medium heat. Add mushrooms, 3/4 tsp salt, and 1/2 tsp pepper and cook until mushrooms release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add flour and ground onions and cook until golden, about 1 minute. Stir in broth and cream and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, ntil sauce is very thick and creamy, about 10 minutes
  3. Combine sauce and green beans in slow cooker. Cover and cook on low until beans are tender, 5 to 6 hours.
  4. Meanwhile, pulse bread and butter in food processor until coarsely ground. Toast bread crumbs and onions in clean skillet over medium-high heat until golden brown, 3-5 minutes. Top green beans with bread crumb mixture.

Braised Short Ribs

Ingredients

 

  • 3-4 lb lean beef short ribs
  • 1/2 cup flour
  • 1 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp dry mustard
  • 2 medium onions, sliced and separated into rings
  • 1 clove garlic, chopped
  • 1 cup beer, wine, beef broth (or water)
  • 2 Tbsp flour
  • 3 Tbsp water

Preparation

  1. Place short ribs on broiler rack or in skillet and brown to remove fat; drain well.
  2. Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs.
  3. Place remaining ingredients except 2 Tbsps flour and the water in slow cooker; stir to mix ribs with onion rings (be sure onions are under ribs – not on top). Cover and cook on Low for 8 – 12 hours or on High for 4 – 6 hrs.
  4. Remove short ribs to warm serving platter. If thickened gravy is desired, make a smooth paste of flour and water. Turn slow-cooker to High and stir in paste. Cover and cook until gravy is thickened.

Serves 6.

Spinach Dip

Ingredients

  • 8 oz cream cheese
  • 1/4 cup whipping cream
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 2 Tbsp chopped pimento
  • 1 tsp Worcestershire sauce
  • 1/4 tsp garlic salt
  • 2 Tbsp grated parmesan
  • 2 tsp grated onion
  • 1/4 tsp dried thyme

Preparation

  1. Combine cream cheese and cream in slow cooker. Cover and cook on low until cheese is melted, 1 – 1 1/2 hrs.
  2. Add remaining ingredients, cover and cook on low about 45 minutes.

Pot Roast with Baby Vegetables

Ingredients

  • 3 to 5 pound top beef chuck roast, trimmed of excess fat
  • Seasoned salt and lemon pepper
  • 1 onion, peeled and halved
  • 1 carrot, whole
  • 1 cup beef broth, low sodium
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, whole
  • 1 rosemary sprig
  • 2 thyme sprigs
  • 1 pound new red potatoes
  • 1 cup baby carrots
  • 1 cup boiling or pearl onions
  • 1 cup baby squash, such as pattypan and zucchini
  • 1 cup button mushrooms, stems removed
  • Kosher salt

Preparation

  1. Sprinkle roast with seasoned salt and lemon pepper to taste. Place onion and carrot in the bottom of a 5 or 6 quart crockery cooker. Lay the meat on top of the vegetables. Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme.
  2. Cover and set dial to low-heat. Allow to gently simmer for 5 to 6 hours. Remove the cover and add the baby vegetables around the roast. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1 = hours.

Yield: 6 to 8 servings