Wednesday, July 25, 2012

Crock Pot- Tortillas, Steak and Pound Cake

One of the most enjoyable parts of writing a cooking blog is receiving feedback from readers.  I often receive requests, questions and comments.  Friends of Frugalhomekeeping have contacted me through my Facebook page, the Frugalhomekeeping Facebook page or even my email. Most recently, I had a request for an electronic copy of the original Rival Crock Pot pamphlet (from the 60's) that I had featured in a previous post .  While I would love to fill that request, I am unable to.  I will happily share some recipes from it, though.  Enjoy!

Chicken Tortillas
(Rival Crock Pot pamphlet)

1 fryer, cooked and boned
6 to 8 tortillas, broken into pieces
1 medium onion, chopped
1 10 oz. can cream of chicken soup
1/2 can (1/2 cup) chopped tomatoes and chilies
2 TBSP quick-cooking tapioca
2 C grated cheddar cheese

Cook and cut chicken into bite-size pieces. Mix well with soup, tomatoes, chilies and tapioca.  Line bottom of Crock Pot with tortillas.  Add 1/3 of chicken and soup mixture;  sprinkle with onion and cheese.  Repeat layers of tortillas, chicken soup mixture, onions and cheese.  Cover and cook on LOW for 6-8 hours.  (HIGH:  3 hours)  Recipe may be doubled if desired.

Smothered Steak

1 1/2 lbs. chuck or round steak, cut into strips
1/3 C flour
1 tsp salt
1/4 tsp pepper
1 large onion, sliced
1-2 green peppers, sliced
1 lb. can tomatoes
1 4 oz. can mushrooms, drained
2 TBSP molasses (optional)
3 TBSP soy sauce
1 10 oz. pkg. frozen green beans, French style (optional)

Put steak strips, flour, salt and pepper in Crock Pot.  Stir well to coat steak.  Add all remaining ingredients.  Cover and cook on HIGH for 1 hour, then turn to LOW for 8 hours.  (HIGH:  5 hours).  Serve with rice.

Golden Lemon Pound Cake

1 pkg. yellow cake mix (2 layer)
1 pkg lemon jello
4 eggs
1/2 C oil
1 C water

Beat all ingredients 2 minutes in large mixing bowl.  Pour into greased and floured 3-pound coffee can.  Place in Crock Pot;  cover top of can with 4-6 paper towels.  Put lid on Crock Pot and cook on HIGH 3 1/2 to 4 hours.  DO NOT PEEK until last hour.  Note:  Bake 4-5 1/2 hours in 4 1/2 qt. Crock Pot.

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33 Shades of Green

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Homemaker on a Dime
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A Southern Fairytale
DIY Home Sweet Home

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Beyer Beware
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Balancing Beauty and Bedlam

Wednesday, July 18, 2012

Refried Bean Dip in Your Crock Pot

I found a great recipe to share with you this week.  My recipe file box  is a disaster area right now, but I still  spotted this prize recipe down in that mess.  This one is noted to be a diabetic recipe (I believe it was Aunt Sis'),  but it's just a yummy  dip for anyone who enjoys Mexican food.  The basic recipe is pretty mild in flavor, but if you like it hot (like I do) you can throw in some extra peppers,  crushed red pepper flakes or hot sauce to jazz up the flavor!  We like our dips and salsa with the large white corn "restaurant style" chips or Scoopers.  Here's that recipe I promised:

Refried Bean Dip

20 oz. can fat-free refried beans
1 C shredded cheddar cheese
1/2 C chopped green onions
2-4 TBSP taco sauce

Combine;  cover and cook on LOW in the crock pot for 2-2 1/2 hours, or cook on HIGH for 30 minutes and then on LOW for 30 minutes.  Serve with tortilla chips.

Eat-out places that have good Mexican dips:

Comfy in the Kitchen
Designs by Gollum
Grocery Cart Challenge
Ann Kroeker
Simply Sweet Home
Shabby Nest
At the Picket Fence
My Romantic Home

Wednesday, July 11, 2012

Ice Cream Like Dairy Queen's

This ice cream recipe will have you believing that you made a trip to Dairy Queen for a cone.  Get your ice cream freezer out of the garage or attic and give this one a try.  Summer is too short to not crank out some delicious  homemade ice cream!

Ice Cream Like Dairy Queen's

1 pint whipping cream (do not whip!)
1 small can Carnation Evaporated Milk
1 can Eagle brand condensed milk
1 qt. plus 1 C whole milk
1 C sugar
3 tsp vanilla

Mix well and pour into ice cream freezer's bucket, only fill to half-full mark.  Freeze.

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33 Shades of Green
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Making the World a Cuter
Mandy's Recipe Box
It's a Blog Party
Homemaker on a Dime

Thursday, July 5, 2012

Coney Island Hot Dog Sauce

It's hot dog grillin' time!  Here's a recipe for a great sauce to go on top of those dogs.....and don't forget the coleslaw.   :)

Coney Island Hot Dog Sauce

1/4 lb. ground round
1 1/2 C water
1 (6 oz.) can tomato paste
1/4 C sweet pickle relish
1 TBSP chopped onion
1 TBSP prepared mustard
1 TBSP Worcestershire sauce
2 to 3 tsp chili powder
1 tsp salt 1 tsp sugar

Cook meat in a large skillet over medium heat until browned, stirring to crumble meat;  drain.  Add water and remaining ingredients to skillet;  stir well.  Bring to a boil;  reduce heat and simmer mixture, uncovered, 30 minutes, stirring occasionally.  Yield:  about 3 cups.

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 Balancing Beauty and Bedlam
Raising Homemakers
A Wise Woman Builds Her House