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Tuesday, February 10, 2009

Today's Recipes

from Linda Larsen at
Crockpot Beef Stroganoff
Prep Time: 25 minutes
Cook Time: 9 hours,
1-1/2 lbs. beef sirloin tip, cut into 1" cubes
16 oz. pkg. baby carrots
2 onions, chopped
3 cloves garlic, minced
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
1/2 cup apple juice
8 oz. carton sour cream
1/4 cup flour
1/4 cup water
Preparation:Combine everything except sour cream, flour, and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Remove and discard bay leaf.
Combine sour cream, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 20-30 minutes until thickened and bubbly.
Serve over hot cooked egg noodles.

Coconut Fruit Salad
Use your favorite types of canned fruit in this simple recipe. If you don't like coconut, sprinkle the fruits with a bit of candied ginger.
Prep Time: 15 minutes
15 oz. can mandarin oranges, drained
8 oz. can pineapple tidbits, drained
1/2 cup coconut
Preparation:Drain fruits, reserving some of the juices. In medium bowl, combine fruits and enough juice to keep moist. Sprinkle with coconut and serve. 4 servings

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