Recipies, Tips, & Crafts

SALAD: Very Vanilla Fruit Salad

Serves: Makes 10 (1/2-cup) servings.

  • 2 cups strawberries, halved

  • 1 cup blueberries

  • 1 cup fresh or canned pineapple chunks

  • 1 cup cantaloupe chunks

  • 2 kiwis, peeled and sliced

  • 1/4 cup confectioners' sugar

  • 2 teaspoons Vanilla Extract

Mix fruit, confectioners' sugar and vanilla in large bowl. Cover.
Refrigerate 1 hour or until ready to serve.

Read more at http://www.mccormick.com/Recipes/Dessert/Very-Vanilla-Fruit-Salad

MAIN COURSE: SLOW HAMBURGER AND POTATOES

Ingredients


  • 3 pounds lean ground beef
  • 1 can (15 ounces) tomato puree
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1 can (10 1/2 ounces) condensed French onion soup with beef stock (or just Beef Stock works too)
  • 3/4 cup water
  • 28oz Potatoes, Cubed
  • 1 Onion sliced
  • 1 Pepper sliced
  • 4 medium carrots, diced (2 cups)
  • 1 teaspoon salt
  • 1-2 cups shredded cheddar cheese

Directions


  1. Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain.
  2. Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water.
  3. Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes.
  4. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker.
  5. Sprinkle with reserved 1 cup potatoes the add cheese.
  6. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.

Read more at http://myfridgefood.com/recipes/crock-pot-recipe-contest/slow-hamburger-and-potatoes#RFaI7veSKzCrgCGF.99

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