Beef Stew

Makes: 6 servings

Prep 25 mins

Slow Cook 8 hrs to 10 hrs  (low)

ingredients:

1 1/2 pounds boneless beef chuck pot roast

1 small bag of baby carrots

2 small onions, cut into wedges

6 small red potatoes cut into wedges

2 cloves garlic, minced

1 14 ounce can reduced-sodium beef broth

1 8 ounce can tomato sauce

2 tablespoons worcestershire sauce

1 teaspoon dry mustard

1/4 teaspoon black pepper

1/8 teaspoon ground allspice

2 tablespoons cold water

4 teaspoons cornstarch

directions:

1. Trim fat from meat. Cut meat into 1-inch pieces. In a slow cooker combine meat, carrots, potatoes, onions, and garlic. Stir in broth, tomato sauce, Worcestershire sauce, dry mustard, the 1/4 teaspoon black pepper, and the allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours.

3. after the allowed time of 8-10 hours cooking, turn to high-heat setting. In a small bowl combine cold water and cornstarch. Stir cornstarch mixture into meat mixture. Cover and cook about 15 minutes more or until thickened.

Old-Fashioned Rice Pudding

Makes 12 servings

Prep time 10 minutes

Cook time 2 - 3 hours

INGREDIENTS:

Nonstick cooking spray

4 cups cooked white rice

1 can (12 ounces) evaporated milk

1 cup milk [I used whole milk]

1/4 cup water

1/2 cup raisins

1 tablespoon softened butter

1 tablespoon vanilla

1/3 cup sugar

1 teaspoon ground cinnamon

1 cup raisins

STEPS:

Spray inside of slow cooker with cooking spray.

In a large bowl combine cooked rice, evaporated milk, milk, sugar, water. Stir in raisins, butter, vanilla and cinnamon. Transfer mixture into prepared cooker.

Cover and cook on low heat setting 2 to 3 hours. Stir gentle before serving.