Wednesday, June 17, 2009

Slower Cooker Beefy French Onion Soup

Chaz really liked this one- might be too hot/hearty for summer though

Serving Size : 8

7 small onions, cut in half and thinly sliced (7 cups)
2 Tbs sugar
1 Tbs butter or margarine, melted
2 dried bay leaves
1 1/2 lbs beef stew meat
1 cup apple juice
3 cans (10 1/2 ounces each) condensed beef consommé
1/4 cup dry sherry
8 slices (1/2 inch thick) French bread, toasted
1/4 tsp dried thyme leaves
2 cups shredded Swiss cheese (8 ounces)

Prep Day: Chop onions, place in freezer bag. Keep separate from meat.
Prepare dry ingredients. Freeze meat and onions.

Serving Day: Thaw onions and meat. Toss onions, butter and sugar in 5- to
6-quart slow cooker. Top with bay leaves and beef. Cover and cook on Low heat setting
9 to 10 hours or until onions are deep brown. Stir in beef consommé, sherry, apple
juice and thyme. Increase heat setting to High. Cover and cook 10 minutes or until hot.
Remove bay leaves.

To Serve, spoon into ovenproof soup bowls and top each serving with slice
of toast and cheese. If desired, broil with tops 6 inches from heat 3 to 5
minutes or until cheese is bubbly and begins to brown.

Amazing Pork Tenderloin

This was a new one we tried last month- very good and couldn't be easier!

Serving Size : 6

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 Tbs minced garlic
3 Tbs soy sauce
freshly ground black pepper to taste

1. Cooking Day: Mix all wet and dry marinade ingriedents, exept for pork.
Pour into a storage container. Package pork to be frozen. Then freeze pork &

3. Serving Day: Thaw pork & marniade. Place pork tenderloin in a slow cooker
and pour the contents of the marinade bag over the top. Cook on low setting for 4
hours. Serve with cooking liquid on the side as au jus.