Marvelous Recipes

Unless your recipe instructs otherwise, coat the inside of your slow cooker stoneware insert with cooking spray before putting in the food. After dinner cleanup will be a breeze!

Tender round steak, succulent potatoes and thick gravy, combine to make this dinner incredibly delicious!

2 pounds boneless beef top round steak
1 (8 oz.) can tomato sauce
2 tablespoons onion soup mix
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon ground oregano
1/4 teaspoon garlic powder
1/2 teaspoon pepper
7-8 medium potatoes
1 tablespoon cornstarch
1 tablespoon cold water

1. Cut steak into serving-size pieces and place in bottom of a 5 quart slow cooker. In a large bowl, combine tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper. Pour over steak in slow cooker.

2. Scrub potatoes and pierce on all sides with a fork; place over meat. Cover and cook on Low for 7 to 7-1/2 hours or until meat and potatoes are tender. Remove meat and potatoes and keep warm.

3. To make gravy, pour cooking juices into a small saucepan; skim fat. In a small bowl, combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil over medium-high heat and cook, stirring constantly, for 2 minutes or until thickened. Serve with the meat and potatoes. Makes 8 servings.

The smell of this cake baking in your oven, will surround your family with a mouth-watering aroma!

1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 large eggs
2 cups applesauce
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1-1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup raisins
1 cup chopped walnuts

1. In a large mixing bowl, beat softened butter or margarine and sugar until fluffy. Add eggs and applesauce; beat well.

2. In a separate bowl, combine flour, baking soda, salt, cinnamon and nutmeg until well blended. Stir dry ingredients into applesauce mixture and blend well. Stir in raisins and walnuts.

3. Pour into a greased 9x13x2-inch baking pan. Bake at 325 degrees F for 50 to 60 minutes or until cake pulls away from sides of pan. Cool completely.

4. Frost cooled cake with Cream Cheese Frosting or Coconut Pecan Frosting. Cut into squares.  Makes 20 -24  servings.

Your taste buds may need a little “siesta” after working their way through this delectable creation!

1 pound ground beef chuck
1 (15-16 oz.) can chili beans in sauce, undrained
1 (8 oz.) can tomato sauce
2 tablespoons salsa
3 teaspoons chili powder
1/2 teaspoon garlic powder
2 cups coarsely broken tortilla chips
8 medium green onions, sliced (1/2 cup)
3/4 cup chopped tomato
1-1/4 cups  shredded cheddar or Monterey Jack cheese

1. In a 10 inch skillet over medium-high heat, cook beef until brown, stirring occasionally; drain and return to skillet. Add beans, tomato sauce, salsa, chili powder and garlic powder. Heat to boiling over medium heat, stirring occasionally. Remove from the heat.

2. Place tortilla chips in bottom of an ungreased 1-1/2 quart casserole dish. Spoon beef mixture over tortilla chips. Sprinkle the onions, tomato and cheese over the beef mixture.

3. Bake at 350 degrees F for 20 to 30 minutes or until hot and bubbly. Serves 4.

These tasty, make ahead appetizers are just the thing for a quick family snack or to serve guests at your next party.

1 pound pork sausage*
1 cup chopped onion
1/2 cup sharp cheddar cheese, grated
1/2 cup Parmesan cheese, grated from wedge
1-1/2 teaspoon crushed oregano
1 teaspoon garlic salt
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
3 cans (10 biscuits each) flaky biscuits

In a medium skillet over medium-high heat, cook sausage until well done; drain and crumble. In a large bowl, mix together crumbled sausage, onion, cheddar cheese, Parmesan cheese, oregano, garlic salt, tomato sauce and tomato paste until well blended.

Separate each biscuit into 3 “pizza” rounds. Spread each round with meat mixture. Place on a cookie sheet spaced slightly apart and freeze. When frozen, remove from cookie sheet, place in plastic freezer bags and store in freezer. When ready for use, bake at 425 degrees F for 10 minutes. Serve hot. Makes 90 appetizers.

* You may substitute bulk Italian sausage, or use a combination of both, if desired. If you like spicy, choose hot sausage; not so spicy, choose mild sausage.