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Pepper Steak

11/2 - 2 lbs. beef round steak, about 1/2-inch thick

1/4 c. flour

1/2 tsp. salt

1/8 tsp. pepper

1 med. onion, chopped

2 lg. green or red peppers, seeded and cut into 1/2-inch strips

sm. clove garlic, minced

1 can whole tomatoes (16 oz.)

1 tbsp. beef flavor base (paste or granules)

1 tbsp. soy sauce

2 tsp. Worcestershire sauce

fluffy rice

Cut steak into strips. Combine1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly. Add to Crock-Pot with onion, garlic and half of green pepper strips; stir. Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into Crock-Pot, moistening meat well. Cover and cook on low for 8 to 10 hours.

One hour before serving, turn on High and stir in remaining green pepper strips.

If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into Crock-pot. Cover and cook until thickened. Serve gravy with Pepper Steak over hot fluffy rice.

Harvest Dinner

If you are running short of time, don't make the gravy. Just use the cooking juices over each serving.

11/2 to 2 lb. boneless beef chuck pot roast

1 tbsp. cooking oil

1 med. onion, sliced

4 med. sweet potatoes, peeled and quartered (11/4 lbs.)

3/4 c. water

11/2 tsp. instant been bouillon granules

1/4 tsp. celery seed

1/4 tsp. ground cinnamon

1/4 tsp. pepper

2 tbsp. cold water

2 tbsp. cornstarch

Trim fat from pot roast. Cut roast to fit into a 31/2 or 4-quart Crockery Pot. Heat oil in a large skillet. cook roast in hot oil until brown on all sides. Drain well.

Meanwhile, place onion, then the sweet potatoes in Crockery Pot. Place roast on top of vegetables.

Combine the 3/4 cup water, the bouillon granules, celery seed, cinnamon, and pepper in a small bowl. Pour over meat and vegetables. Cover and cook on low for 8 to 10 hours (high 4 to 5 hours).

Remove meat and vegetables from Crockery Pot and place on a platter; reserve juices. Skim fat from cooking juices. Pour juices into a glass measuring cup. If necessary, add water to equal 2 cups liquid.

For gravy, stir the 2 tablespoons cold water into the cornstarch in a small saucepan. Stir in the cooking juices. Cook and stir until thickened and bubbly. cook and stir 2 minutes more.

Serve gravy with roast and vegetables.

Lemon Chicken

1 fryer or roasting chicken (3 to 4 pounds)

1/2 c. chopped onion

2 tbsp. butter

juice of one lemon

1 tbsp. fresh parsley

2 tsp. grated lemon peel

1/4 tsp. salt

1/4 tsp. dried thyme leaves

Rinse chicken and pat dry with paper towels. Remove and discard any excess fat. Place onion in chicken cavity and rub skin with butter. Place chicken in slow cooker. Squeeze juice of lemon over chicken. sprinkle with parsley, grated lemon peel, salt and thyme. Cover and cook on LOW 6 to 8 hours.

Makes 6 servings

Jumbalaya

2 hot sausage links

2 lb. grouper or a white fish

3 onions, chopped

1 green bell pepper, chopped

okra

1 can whole tomatoes (16 oz.)

1 can tomato sauce (16 oz.)

5 ribs celery

1 tsp. thyme

1 tsp. basil

4 bay leaves

salt and pepper to taste

2 c. fish or chicken stock

garlic

paprika

Brown sausage. Blacken fish with pepper and paprika. Brown in hot skillet. Sauté onion, celery, green pepper, and garlic until limp. Add stock and tomato sauce, spices, vegetable and meats to Crockery Pot. Cook on low 3 hours or until done.