Yellow Curry

brought by Britney Bassett

1 T Oyster Sauce (found in the Asian food section at the grocery store)

3/4 c coconut milk

1.5-2 T fish sauce

1/2 t chili powder

1/2-1 T sugar

1 T yellow curry paste (use more for a spicier dish - I use about 3 T)

1 c chicken broth (to desired consistency, more for additional paste)

meat of choice (we like chicken)

veggies of choice (the restaurant served it with potatoes and onions, but carrots and peppers are also good additions!)

1. Saute meat with curry powder and broth until meat is nearly done.

2. Add the rest of the ingredients except the veggies and bring to a low simmer.

3. Add veggies and any additional broth for desired consistency.

Swedish Pigs-in-a-blanket

brought by Erin Orton

1 cup water*
1/2 cup butter
1/2 tablespoon sugar
1 egg
3/4 teaspoon salt
3 1/2 cups flour
3 tablespoons powdered milk*
1 1/2 teaspoons yeast

polish sausage

*1/4 cup milk and 3/4 cup water can also be used instead of the powdered milk.

Add all ingredients, but only 1 1/2 cups flour. Knead on high for 3 minutes. Add remaining flour and let rise in fridge for 1 hour.

Roll out sugar cookie style. Cut into 3 inch squares. Wrap sausage in dough adn cook at 375º for 15-20 minutes.

Serve warm.

Slow Cooker Meals: Holly's Chili

Holly's Chili

-Holly Nielsen

1 lb. ground beef, optional

1 large yellow onion, diced

1 rib celery, diced

2 large garlic cloves minced or crushed

28 oz. can crushed tomatoes

1 (4 oz) can diced green chiles

1 (15.5 oz) can red kidney beans, rinsed, drained (note below if using dried beans)

2 (15.5 oz) can pinto beans

2 cups beef broth

2 bay leaves

2 TBS. ground chili powder

1 tsp. ground cumin

1/2 tsp. ground black pepper (for a milder chili omit black pepper, for a hotter chili add an additional 1/8-1/2 tsp crushed red pepper flakes)

2 1/2 tsp kosher salt

2 TBS. dark brown sugar

IN a skillet brown the beef then set into your slow cooker. Add diced celery, onion, and garlic. Stir in your drained beans, crushed tomatoes and green chiles. Stir in the broth, bay leaves and seasoning and brown sugar. Cover and turn slow cooker on high for four hours. Stir on occasion.

Top with sour cram, cheddar, fresh diced onion, or chopped cilantro. Serve with corn bread.

*If using dried beans soak over night or use quick soak method. Use 5 1/2 cups of soaked beans for this recipe.

Slow Cooker Meals: Cuban Braised Beef and Pepppers

Slow Cooker Cuban Braised Beef and Peppers

-Jen Iverson

From Real Simple Magazine

Serves 4

Hands-on Time: 10m

Total Time: 8hr 30m

Ingredients:

1 28-ounce can diced tomatoes, drained

2 red bell peppers, sliced 1/2 inch thick

1 onion, cut into 8 wedges

2 teaspoons dried oregano

1 teaspoon ground cumin

Kosher salt and black pepper

1 1/2 pounds flank steak, cut crosswise into thirds

1 cup long-grain white rice (I used Lundberg Organic Short Grain Brown Rice from Costco*)

1 avocado, sliced

1/4 cup fresh cilantro leaves

Directions:

1. In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

2. Twenty-five (45 for brown rice) minutes before serving, cook the rice according to the package directions.

3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

Nutritional Information:

Calories 556; Fat 17g; Sat Fat 5g; Cholesterol 56mg; Sodium 883mg; Protein 44g; Carbohydrate 55g; Fiber 7g

* The Brown Rice is $11.34 for 12 lbs. at Costco