Crock Pot Beef Roast

1 beef roast
2 packs Lipton dry onion soup mix
1 can 7-Up
1 can water
1 can cream of mushroom soup
pepper
garlic

1. Season roast with pepper and garlic. Brown on all sides in a little oil. Place roast
in crock pot with the remaining ingredients.

2. Cook on low all day, or on High for about 4 hrs.

Real Macaroni & Cheese

2 tbsp butter
2 tbsp all-purpose flour
salt and pepper
1/3 cup milk
1-1/2 cups shredded cheddar cheese
8 oz sour cream
1 cup elbow macaroni, cooked

1. Melt butter in med. sauce pan. Blend in flour, salt and pepper and gradually add
the milk and cheese. Cook and stir over med. heat until smooth and slightly thickened.
Stir in sour cream and cooked noodles and continue cooking over low heat until heated through.
Serve immediately or transfer to a baking dish and broil until it is lightly crisp and brown on top.

makes 4 servings

Chicken & Dumplings

2 lb boneless, skinless chicken breasts
2 chicken bouillon cubes
3 (14 oz) cans garlic flavored chicken broth
6 small carrots, sliced
1/8 tsp pepper
1 tsp poultry seasoning
2 (7.5 oz) pkg buttermilk biscuit mix
1 cup & 2 tbsp milk

1. Place chicken in slow cooker.
2. Heat broth in microwave. Dissolve bouillion cubes in broth.
3. Add carrots, pepper and poultry seasoning to broth. Pour over chicken.
4. Cover & cook on low for 6-8 hrs, until chicken falls apart when poked with a fork.
5. Combine buttermilk biscuit mix & milk, then drop spoonfuls over chicken to
form dumplings.
6. Cover & cook on high for 35 min or until dumplings are done.

Crawfish Etoufee

Serves 8

2 tbsp flour
2 tbsp vegetable oil
3 (10.5 ounce) cans chicken broth
1 medium bell pepper chopped
2 medium onions chopped
3 celery ribs, chopped
1 (10.5 ounce) can cream of mushroom soup
1 (15 ounce) can tomato sauce
1 tbsp parsley flakes
1 teaspoon Accent seasoning
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/4 tsp basil
1/4 tsp poultry seasoning
1 tsp worcestershire sauce
1 tsp lemon juice
2 lbs crawfish tails
hot cooked rice

1. Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with wooden
spoon until the color of caramel--DO NOT LET BURN, set aside.
2. In pot, add all ingredients except crawfish and green onions.
3. Bring to boil, reduce heat and simmer 2 hours or until vegetables are tender.
4. Add roux, stirring occasionaly and cook for 30 minutes.
5. Add crawfish and green onions. Cook for another 10 minutes.
6. Serve over bed of rice

Restaurant Style Egg Drop Soup

8 cups chicken broth divided
1/4 teaspoon ground ginger
1/4 cup chopped fresh chives
1/2 teaspoon salt
3 tbsp cornstarch
4 eggs
2 egg yolks

1. Reserve 3/4 cup of chicken broth and pour the rest into a large saucepan. Stir the salt, ginger and chives
into the saucepan and bring to a rolling boil. In a cup or small bowl, stir together remaining broth and cornstarch
until smooth. Set aside

2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork
into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the
cornstarch mixture gradually until the soup is desired consistency.