Danita's Recipe Box

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

PLACE water and three-fourths of the vegetables in the lined-slow cooker. Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker.

COOK on LOW for 8 to 9 hours OR on HIGH for 5 to 6 hours, until pot roast is tender.

CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

REYNOLDS KITCHENS TIP:If you like, substitute four peeled white potatoes for red potatoes and substitute four whole carrots, peeled and cut in 2 inch pieces for peeled baby carrots.

• 1 Reynolds® Slow Cooker Liner
• 3 cups vegetable juice
• 2 cups hot water
• 1 pound beef for stew, cut in 1-inch cubes
• 8 cups frozen mixed vegetables
• 2 medium potatoes, peeled and cubed
• 1 small onion, chopped
• 1/4 cup ketchup
• 3 tablespoons beef-flavor instant bouillon
• 1/2 teaspoon pepper

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -qt slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

POUR the vegetable juice and water into the slow cooker liner. Add beef, vegetables, ketchup, bouillon and pepper; stir gently. Place lid on slow cooker.

COOK on LOW for 8 to 9 hours OR on HIGH for 4 to 5 hours until beef is tender.

CAREFULLY remove lid to allow steam to escape. Serve food directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Taco Meat Mixture

• 1 pound ground beef
• 1 package taco seasoning

Batter

• Mazola Pure^TM Cooking Spray
• 1/2 cup masa corn flour OR corn meal
• 3/4 cup all-purpose flour
• 2 envelopes Fleischmann’s® RapidRise Yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3/4 cup milk (very warm 120-130°F)
• 3 tablespoons corn oil
• 1 egg

Toppings

• 1 cup (8 oz) chunky salsa
• 1 cup (4 oz) shredded Mexican style cheese
• 1 cup corn chips, partially crushed

BROWN ground beef in a skillet and drain. Add taco seasoning and mix well.

MIX batter ingredients together in a pre-sprayed 8×8-inch baking dish.

TOP batter with taco meat mixture. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.

BAKE by placing in a COLD oven; set temperature to 350°F. Bake for 30 minutes, or until done.

• 2 tsp oil
• 1 lb chuck stew meat, cut into 1/2-inch chunks
• 2 medium carrots, shredded
• 2 tsp cumin
• 1 can (14.5 oz) chicken broth
• 1 can (28 oz) fire-roasted diced tomatoes
• 1 can (15 oz) red kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (11 oz) Mexican-style corn, drained

Heat oil in a large nonstick skillet over medium-high heat.  Add beef and sauté 4 minutes or until browned. Stir in carrots and cumin; cook 1 minute.

Add broth and tomatoes. Heat just to a boil, cover and reduce heat to medium-low.  Cook 1 hour, stirring occasionally, or until beef is tender. Stir in remaining ingredients and cook to heat through.

• 1 pound ground beef
• 1/4 cup Lea & Perrins® The Original Worcestershire Sauce
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

In medium bowl, combine all ingredients; shape into 4 patties. Grill or broil until done. Top off with your favorite garnish.

• 1/2 cup Worcestershire sauce
• 3 tbsp olive or vegetable oil
• 3 tbsp balsamic vinegar
• 1/4 tsp salt

Combine ingredients and refrigerate. In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steak; turn to coat. Marinate in refrigerator for 30 minutes. Remove steak; discard marinade. Grill or broil to desired doneness, brushing frequently with extra Worcestershire sauce.

• 1/3 cup Lea & Perrins® The Original Worcestershire Sauce
• 2 pounds ground beef
• 2 eggs
• 1 cup plain dry breadcrumbs
• 1/3 cup onion, finely chopped
• 1/4 cup Heinz® Tomato Ketchup

1. Preheat oven to 350°F.
2. In a large bowl, combine all ingredients. In 13″x9″ baking or roasting pan, shape into a loaf. Sprinkle top with additional Lea & Perrins® Worcestershire Sauce.
3. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.

• 1 pound ground beef
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup(Regular or Healthy Request®)
• 1/2 cup salsa
• 1/2 cup water
• 6 flour tortillas (6-inch), cut into 1-inch pieces
• 1/2 cup shredded Cheddar cheese

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil.   Reduce the heat to low.  Cook for 5 minutes.  Stir the beef mixture.  Top with the cheese.

• 1 lb. ground beef
• 3/4 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Medium Salsa
• 1 pkg. (1-1/4 oz.) taco seasoning mix
• 6 flour tortillas (6 inch)
• 1 can (15 oz.) pinto beans, rinsed
• 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA

HEAT oven to 400°F.

BROWN meat in large skillet; drain. Stir in salsa and seasoning mix; simmer on low heat 10 min., stirring occasionally. Spread 1/2 cup onto bottom of 8-square baking dish sprayed with cooking spray; cover with 2 tortillas.

TOP with layers of 1/2 cup meat mixture, half the beans, 1/2 cup cheese and 2 tortillas. Repeat layers. Top with remaining meat mixture and cheese; cover.

BAKE 30 min.; uncover. Let stand 5 min. before serving.

Special Extra
Add 1 can (11 oz.) corn, drained, or 1 cup sliced black olives to meat mixture before using as directed.

Special Extra
Spread 1/3 of 16-oz. can TACO BELL® HOME ORIGINALS® Refried Beans onto each tortilla layer before covering with meat mixture.

• 1 Tbs. canola oil
• 1 small onion, chopped
• 1/4 tsp. pepper
• 1 can (14 1/2 oz.) fat-free, lower-sodium beef broth
• 1 can (14.5 oz.) diced tomatoes
• 1 can (10 3/4 oz.) condensed tomato soup
• 1 pkg. (15 oz.) frozen meatballs
• 2 Tbs. Worcestershire sauce
• 1/2 cup croutons
• 1/2 cup shredded Cheddar cheese, 2 oz.

In pot, heat oil over medium heat.  Add onion and pepper; cook, stirring occasionally, until onion is softened, 3 minutes.  Add broth, tomatoes with their juice, undiluted soup, meatballs, Worcestershire sauce and 1 cup water.  Bring to boil; reduce heat to medium-low.  Cook until meatballs are heated through, about 20 minutes.  Serve sprinkled with croutons and cheese.