v5dmm

Hot & Hearty Oktoberfest Sandwich Topping

4 tart apples, peeled, cored, and sliced
27 ounce can sauerkraut, drained
1/2 cup cooked turkey meat, shredded into strips (store-bought roasted chicken is a perfect substitute if turkey is unavailable - use both white & dark meat).
1/2 pound bratwurst or kielbasa links, halved lengthwise and cut into 1/3 inch thick pieces
1/4 packed brown sugar
1 tsp caraway seed
Black pepper
1/2 cup dark beer
Rustic pumpernickel bread, cut in 1 inch slices

Directions: In a crock pot stir together all ingredients except pumpernickel bread. Cover crock pot and cook mixture on a low-heat setting for 3 or 4 hours. Add more beer or water, if necessary or desired.

Serve open faced sandwiches by placing a slab of pumpernickel bread on each serving plate. Ladle hot mixture over bread and serve.

A desirable side condiment (but not necessary) is a small crock of grainy mustard thinned by using apple cider vinegar. The consistency should be very thin in texture and very strong to the taste suitable for light drippings over sandwiches using a regular kitchen spoon.

Serve sandwiches with cold beer and lots of cheers.

dfw724

Beefy Mushroomy Roast

2-3 pound roast
2 15oz cans beef broth
1 package onion soup mix (dry)
1 15oz can mushroom pieces
1 10.5oz can condensed mushroom soup
Water (enough to cover meat in crock pot, amount varies depending on size of crockpot)

In crockpot, mix beef broth, condensed mushroom soup and onion soup mix. Stir in can of mushroom pieces. Place beef roast in center, fill with enough water to cover the meat. About 8 hours on low then 30-60 minutes on high until liquid thickens into gravy constancy (all depending on your tastes).

I serve this as texas toast garlic bread with mashed potatoes on top of the toast then this on top of those. YUMMO!

PollyM

1 1/2 pounds beef flank steak
1 10oz can chopped tomatoes with green chili peppers
1 medium onion, chopped
2 cloves garlic, minced
1 Tablespoon fresh oregano or 1 teaspoon dried oregano, crushed
1 teaspoon chii powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 small green bell peppers, cut into strips
1 15oz can pinto beans, drained and rinsed
3 cups hot cooked rice
Crumbled queso fresco or feta cheese (optional)

Queso fresco is a Spanish "fresh cheese" It can be found in the dairy section of your market or at a grocer that specializes in Spanish/Mexican products


-Trim fat off of meat. Place meat in slow cooker.
-In a bowl, stir together undrained tomatoes, onion, garlic, oregano, chili powder, cumin, slat and black pepper.
-Cover and cook onlow heat setiing for 7-9 hours or on high for 4-4 /12 hours
-If using low heat setting, turn to high for last 30 minutes.
-Add sweet pepper strips along with pinto beans. Cover & cookfor 30 minutes.
-Remove meat, cool slightly
-Shred or thinly slice meat across the grain.

To serve - sppon rice into soup bowls.
Arange meat on rice
Spoon bean mixture over meat.

If desired, sprinkle with cheese and a bit of oregano

Makes approximately 6 servings

saeed

very very nice italian beef receipe, i made it and like it very much