Slow
Cooker Vegetable Beef Stew
Submitted
by: Sugie |
1 1/2
pounds cubed beef stew meat
2 cups water
1 small onion, chopped
1 28-ounce can crushed tomatoes
1 16-ounce package frozen mixed vegetables |
2 potatoes,
peeled and cubed
10 cubes beef bouillon, crumbled
2 teaspoons ground black pepper
1 tablespoon salt
1 tablespoon dried basil |
| Place beef
in a slow cooker. Pour in water. Stir in onion,
tomatoes, mixed vegetables and potatoes. Season
with bouillon, pepper, salt and basil. Cook on
low 8 hours. Serves 10. |
Top
Secret Chili
Submitted
by: KatjaGirl |
1 pound of
ground beef
1/2 cup onion, chopped
1/2 teaspoon of garlic powder
16-ounce can pinto beans
|
15
1/2-ounce can of kidney beans
28-ounce can diced tomatoes
6-ounce can tomato paste
2 to 3 teaspoons of chili seasoning mix
|
| In a
skillet, brown ground beef and onion until beef
is thoroughly cooked. Stir in remaining
ingredients and simmer 20 minutes or until heated
through. |
Minute
Minestrone
Submitted
by: Sugie |
1
tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, grated
2 small zucchini, diced
2 cups cabbage, shredded
|
2 cups
chicken broth
1 15-ounce can diced tomatoes
1 15-ounce can cannelloni beans, drained
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
Salt and pepper to taste |
Heat olive
oil in a large saucepan. Saute garlic, onion,
carrot and zucchini until tender. Add cabbage and
continue cooking until cabbage is tender. Add
remaining ingredients and cook over medium heat
for 15 - 20 minutes.
The Skinny: Use light chicken
broth.Instructions. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|