Beef Stroganoff

2 lbs. beef round

1/4 c. butter

8 oz. fresh mushrooms

1/2 c. sliced onion

1 garlic clove

2 T. all-purpose flour

1 cup water

1 T. lemon juice

1 T. red wine vinegar

2 t. beef bouillon granules

1/2 t. salt

1/4 t. pepper

1 c. (8 oz.) sour cream

Hot cooked Egg Noodles

Cut beef into 1/8-in. thick strips. Place in slow cooker. Add mushrooms, sliced onions, butter (cubed), and garlic.

In small bowl, combine water & flour and stir to remove lumps. Then add lemon juice, vinegar, beef boullion granules, salt and pepper. Pour over beef.

Cook on low for 6-8 hours, stirring once. Then, fold in sour cream and serve over hot cooked egg noodles. YUMMY!!!

Corkscrew Casserole

2 1/2 cups uncooked corkscrew noodles

1 lb. lean ground beef

1 jar (15oz.) Prego pasta sauce

1 container (8 oz.) chive & onion cream cheese

1/2 cup sour cream

3 T. milk

1 box (9 oz.) frozen spinach, thawed, squeezed to drain

1/4 cup shredded or grated Parmesan cheese

Heat oven to 350 degrees. Spray casserole dish with non-stick cooking spray. Cook noodles according to package directions. Draon; rinse with hot water.

Meanwhile, in a skillet, cook beef over med-high heat, stirring occasionally until throughly cooked; drain. Stir in pasta sauce and cooked noodles.

In medium bowl, beat cream cheese, sour cream, and milk with spoon until smooth. Spoon 1/2 noodle mix into baking dish. Top evenly with cheese mixture. Spoon spinach evenly over cheese mixture. Top with remaining noodle mix. Cover with foil.

Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until heated through. Enjoy!

Cheesy Potatoes

1 (30 oz.) shredded hash browns

1 can cream of chicken soup

1 (16 oz.) sour cream

2 cups shredded cheddar jack cheese

2 cups shredded sharp cheddar cheese

2 cups cooked minute rice

1 stick butter

1 can cheddar cheese soup

1 small onion, chopped (optional)

Gently combine all ingredients and bake at 350 degrees for 1 hour or in a crock pot on low for 4-5 hours.

BBQ Pork Shoulder

1 large pork shoulder

1 box Shake-n-Bake BBQ glaze mix

1/2 cup brown sugar, packed

2T. butter

Melt butter on high heat in large frypan. Brown all sides of pork shoulder. Remove from heat.

In bowl, combine BBQ glaze mix and brown sugar. Rub mix into pork, covering completely.

Place pork into slow cooker. Cover & cook on high heat 5-6 hours. Turn off heat and remove lid. Let rest 20 minutes. Cut and serve.

Makes GREAT pork sandwiches!!!

Summer Corn Salsa

6-7 Roma tomatoes diced

2 Avacados diced

1/4 red onion diced - optional

1 can corn - drained

1 can black beans - drained

1 Packet Good Seasons- Italian All Natural

Put all above in a bowl.

Mix in separate bowl:

1/2 cup Olive Oil

1/3 cup Red Wine Vineager

2 T water

-Mix packet, olive oil, vineager & water

-Pour over mixed items from above

-Refrigerate 1/2 hour before serving

Summer Squash Muffins

3 eggs

2 cups flour

1 cup oil

2 tsp. vanilla

3 cups flour

3 tsp. baking powder

2 tsp. cinnamon

2 tsp. nutmeg

2 cups shredded summer squash

Preheat oven to 325 degrees. Line muffin tin with papers or grease bottoms. Beat eggs until fluffy. Beat in sugar, oil and vanilla. Mix in flour, baking powder, cinnamon, and nutmeg. Flod in squash. Bake 30-40 minutes or until toothpick comes out clean when inserted.

Zucchini Bread

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
2. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.