Steak and Gravy

3 lb. cubed steak
Salt and pepper
1/4 c. water
1/2 c. flour
1 can cream of mushroom soup
4 oz. can sliced mushrooms, drained
Garlic salt

Mix flour, salt and pepper. Roll steak pieces in flour mixture. Place in crock pot. Mix soup, water and mushrooms. Pour over steak. Cover and cook on low 7 to 9 hours or high 3 to 4 hours. Good served over rice.

Slow Cooker Chili

1 Reynolds slow cooker liner
1 pound lean ground beef
1 medium green bell pepper (chopped)
1 small onion (chopped)
2 cans (15 oz) red kidney beans, undrained
2 packages (1.25 oz) Chili seasoning mix (optional - Gluten Free packet)
1 can (15 oz) tomato sauce)
1 can (10 oz) diced tomatoes and green chilies
Cheese and sour cream (optional)

Brown ground beef, bell pepper, and onion over medium high heat in a skillet, drain well. Add beef mixture into slow cooker liner. Combine remaining ingredients in a large bowl then add to beef; gently stir. Place lid on slow cooker, cooking on LOW for 6-7 hours OR on HIGH for 3-3 1/2 hours until heated through. Serve directly from lined slow cooker.

Dripping Roast Beef Sandwiches with Melted Provolone

1 can Condensed French Onion Soup
1 Tbsp Worcestershire sauce
3/4 lb thinly sliced deli roast beef
4 Hoagie rolls
4 slices deli provolone cheese cut in half
1/4 c drained mild or pickled banana pepper rings

Heat oven to 400'. Heat soup and Worcestershire in 2-quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef among rolls. Top beef with cheese slices and place sandwiches onto baking sheet. Bake 3 minutes or until sandwiches are toasted and cheese is melted. Spoon soup mixture onto sandwiches. Top each sandwich with 1 Tbsp. pepper rings.

Caramel Brownies

mix:
1 pkg. German chocolate cake mix
1/3 C evaporated milk
3/4 cube butter (melted)

divide mixture in half, put half in greased pan and bake at 350 for 7-8 min.
Melt in saucepan on low heat: 30 caramels and 1/3 cup sweetened condensed milk
Drizzle caramel mixture over baked brownie and top with chocolate chips and other half cake mixture crumbled. Bake at 350 for 16-18 min.

Mexican Lasagna

Ingredients
1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups (12 ounces) shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
Spread 1 cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired. Yield: 12 servings.

Sausage Lasagna

Ingredients
3 Eggs
3/4 C Milk
3 C Ricotta Cheese
3 Tbsp Basil, roughly chopped
2 C Mozzarella, shredded
1/2 tsp. Salt
1/2 tsp. Black Pepper, ground
16 halves each Lasagna Noodles, precooked, cut in half
1 package roll Sausage, cooked, crumbled, drained
3 C Marinara Sauce

Directions
Preheat oven to 375 F. First, mix the eggs, milk, ricotta cheese, basil and mozzarella cheese in a bowl. Add the salt and pepper to the ingredients from step 1 and mix very well. Place 1/2 cup of the tomato sauce into the bottom of an 8 by 8 baking dish. Now place 4 lasagna noodles across the bottom of the baking dish. Next, place a 1/3 of the amount of ricotta filling across the first layer of noodles. Follow the cheese mixture with a 1/3 of the amount of sausage. Sprinkle evenly across the ricotta mixture. Add 1/2 cup of tomato sauce on top of the sausage layer. Be sure to spread the tomato sauce evenly across the sausage layer. Repeat the layering process until the remaining noodles are on the top. At this point place 1 cup of the tomato sauce across the top of the noodles. Bake in oven for 40 minutes.

Yield:
8 servings

Caramalized French Toast

1 C Butter
4 Tbs corn syrup
1 1/2 c brown sugar
12 eggs
2 C milk
2 Tsp vanilla
2 loaves thick sliced bread
Cinnamon to taste
Sliced strawberries & bananas
Vanilla Yogurt

Combine first 3 ingredients in small saucepan. Cook over moderate heat until bubbly. Grease 9x15 baking dish. Pour syrup in baking dish. Nestle bread slices into syrup, making 2 layers. Mix together the eggs, vanilla, milk & cinnamon & pour over bread. You might have to lift some bread pieces to make sure milk mixture gets under bread. Cover pan & refrigerate overnight. Preheat oven to 350. Bake for 45 minutes. Loosen edges of bread then invert pan onto large plate so that caramel is on top. Cut into 8 portions and top bith berries and yogurt.