This main dish will look and taste like you worked all day to create it. (It
will be our little secret that you used a slow cooker).
1 1/2 lb. boneless beef top round steak
(1
inch thick), trimmed of fat
1/2 small onion, sliced
1/3 cup chopped green bell pepper
1/4 chopped dry sun-dried tomatoes
1 garlic clove, minced
1/2 teaspoon dried oregano leaves
1 (12-oz.) jar beef gravy
1/4 cup red wine
1/4 teaspoon pepper
2 tablespoons all purpose or unbleached flour
3 tablespoons water
Chopped fresh basil
Cut steak in half horizontally, cutting almost
but not completely through one long side; open steak to make
1 large 1/2 inch thick piece. If necessary, pound steak gently
to make even thickness.
Arrange onion, bell pepper, tomatoes, garlic and oregano evenly
over steak, leaving 1 inch at one narrow end free of vegetables.
Starting with other narrow end and rolling toward end free
of vegetables, roll up steak. Fasten with toothpicks or secure
with string.
Place steak roll in 4 to 6 quart slow cooker. In medium bowl,
combine gravy, wine and pepper; mix well. Pour over steak
roll. Cover; cook on low setting for 4 to 6 hours.
Meanwhile, in small bowl, combine flour and water; blend well.
Remove steak roll from slow cooker; place on platter. Cover
with foil. Stir flour mixture into juices in slow cooker.
Cover; cook on high setting for an additional 10 minutes or
until thickened. Cut steak roll into slices; sprinkle with
basil. Serve with gravy mixture. Serves 6.
Enormous in flavor, these tiny spuds make a great side or appetizer.
12 small round red potatoes (about 1 lb.)
1 1/2 teaspoons olive oil
3/4 cup minced onion
1/4 cup uncooked, diced turkey bacon (about 2 slices)
1/8 teaspoon freshly ground pepper
3 garlic cloves, minced
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 teaspoon rubbed sage*
Cook potatoes in boiling water 15 minutes or
until tender; drain.
Heat oil in a nonstick skillet over medium-high heat. Add
onion, bacon, pepper, and garlic; saut? 5 minutes or until
tender.
Preheat broiler.
Cut potatoes in half; carefully scoop out pulp, leaving a
1/4 inch shell. Mash potato pulp with a fork; stir in cheese
and sage. Add to onion mixture, stirring well. Spoon about
1 tablespoon potato mixture into each shell. Arrange stuffed
potatoes on baking sheet, and broil 3 to 4 inches from heat
for 3 minutes or until lightly browned. Serve warm. Yield:
12 servings ( serving size =2 stuffed halves). TIP: Use a
melon baller to scoop out the potato it leaves a nice even
shell and is easier than using a spoon.
Now you finally have the recipe to this easy dessert favorite.
2 cups whipping cream
1/2 cup caramel or butterscotch ice cream topping
1/2 teaspoon vanilla extract
1 prepared angel food cake (16 ounces)
9 Heath candy bars (1.4 ounces each), chopped
In a mixing bowl, beat cream just until it begins
to thicken. Gradually add the ice cream topping and vanilla,
beating until soft peaks form. Cut cake horizontally into
3 layers. Place the bottom layer on a serving plate; spread
with 1 cup cream mixture and sprinkle with 1/2 cup candy bar.
Repeat. Place top layer on cake; frost top and sides with
remaining cream mixture and sprinkle with the remaining candy
bar. Store in the refrigerator. Yield: 12-14 servings.
|
