GoldenStarEbooks editors's 470 Crock Pot Recipes PDF

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BEEF TIPS 1/2 c Flour 1 ts Salt 1/8 ts Pepper 4 lb Beef or sirloin tips 1/2 c Chopped green onions 2 c Sliced mushrooms (4 oz. uk/Vinnys-A1-Store 3 tb Flour 1 Buttered noodles Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting.

Cover and cook on low 4-5 hours or until rice is tender. 4 servings. CHEESY CROCK POT CHICKEN 3 whole boneless chicken breasts 2 cans cream chicken soup 1 can cheddar cheese soup Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder. Put in crock pot and add the three soups straight from the cans. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles. We did noodles and hubby said it tasted like mac and cheese. uk/Vinnys-A1-Store salt & pepper to taste garlic powder, to taste 2 cans cream of chicken soup 1 can cheddar cheese soup Rinse chicken and sprinkle with salt, pepper and garlic powder.

Each) 1 tbsp. chili powder salt and pepper to taste The night before you plan to serve, put roast in crock pot and leave on low all night. Next morning, add the rest of the ingredients. Cook on low all day. Pre-heat oven to 350°. Spread cooked filling on extra large fat-free flour tortillas. You can add refried beans, sour cream, grated cheese and shredded lettuce as you prefer. Fold and wrap in aluminum foil. Bake in preheated oven 10 to 15 minutes. Your favorite salsa can be added before or after baking.

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