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 Tender round steak smothered in rich creamy gravy served over hot cooked noodles; yummy comfort food!
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 pounds boneless beef round steak, cut into serving size portions
2 tablespoons butter or margarine
1/2 cup chopped onion
2 (10-3/4 oz.) cans condensed cream of mushroom soup, undiluted
1 cup water
Hot cooked noodles
1. In a shallow dish, combine flour, salt and pepper; dredge the beef.
2. In a large skillet over medium-high heat, brown beef in butter or margarine, on both sides. Transfer to a 3 quart slow cooker; top with the onion. In a medium bowl, combine the soup and water until well blended and smooth; pour over the onion.
3. Cover and cook on Low for 8 to 9 hours or until meat is tender. Serve over hot cooked noodles. Makes 8 servings.
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 A light, refreshing salad to add the perfect touch to any meal!
3 cups peeled, chopped Red or Gold Delicious apples
2 cups miniature marshmallows
1 cup thin celery slices
1/2 cup chopped walnuts
1/2 cup Miracle Whip salad dressing
In a large serving dish, combine the apples, marshmallows, celery, walnuts and Miracle Whip. Toss together until well coated. Chill in refrigerator until ready to serve. Yields 6 servings.
Emily's Favorite Recipes:
 These flavorful beans are the perfect side for just about any main dish you wish to serve them with.
1/4 cup butter or margarine
2 medium leeks, rinsed, white part and some of the green thinly sliced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 oz.) can chicken broth
1/3 cup Parmesan cheese
1/4 teaspoon ground nutmeg
1 (16 oz.) bag frozen cut green beans, thawed
1/2 cup French-fried onions
Preheat oven to 350 degrees F. In a 12 inch skillet over medium heat, melt butter or margarine. Add leeks; cook 5 to 7 minutes, stirring occasionally, until leeks are soft and tender.
Using a wire whisk, stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly. Gradually stir in broth. Heat to boiling, stirring constantly; boil 1 minute. Stir in cheese and nutmeg. Cook 1 to 2 minutes or until cheese is melted. Stir in green beans. Pour mixture into an ungreased 1-1/2 quart casserole dish. Sprinkle with French-fried onions.
Bake for 20 to 25 minutes or until bubbly. Makes 8-10 servings.
Emily's Favorite Recipes:
 This wonderfully rich frosting will “bring out the best” in your next cake creation. Try it on Pumpkin Cake or Applesauce Spice Cake. Yum! Yum!
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup butter or margarine
1 teaspoon vanilla extract
1-1/3 cups coconut
1 cup chopped pecans
In a medium heavy saucepan, combine milk, sugar, egg yolks, butter or margarine and vanilla extract. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in coconut and pecans. Cool until thick enough to spread.
Emily's Favorite Recipes:
 A “dressed up” banana bread that is sure to become a favorite in your house. Good with coffee at breakfast or for snacking anytime!
1/3 cup canola oil
3 large eggs
1 cup sugar
1/2 teaspoon vanilla extract
1-1/2 cups mashed ripe bananas
2-1/2 cups all-purpose baking mix (Bisquick)
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup semi-sweet chocolate chips
1/2 cup shredded coconut
In a large mixing bowl, combine oil, eggs, sugar, vanilla extract and bananas; beat together until smooth. Add baking mix and beat until well blended. Stir in nuts, chocolate chips and coconut; blend well.
Pour into a greased 9x5x3 inch loaf pan. Bake at 350 degrees F, for 55 to 60 minutes or until a toothpick inserted into center of loaf comes out clean.
 Your family will enjoy delicious goodness in every bite, with this simple but tasty meal. Even the picky eaters!
1 pound ground beef chuck
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1 teaspoon beef bouillon granules
1/2 cup boiling water
1 tablespoon cornstarch
1/2 cup sour cream
4 cups mashed potatoes, prepared with butter and milk
1 cup shredded cheddar cheese
In a large skillet over medium heat, cook beef chuck and onion until meat is no longer pink; drain and return to the skillet. Stir in corn, peas, ketchup, Worcestershire sauce and garlic powder. Reduce heat and simmer covered for 5 minutes.
In a small bowl, dissolve bouillon in boiling water. Combine cornstarch and sour cream until smooth; stir into the beef mixture until blended. Add bouillon mixture and bring to a boil. Reduce heat, cook and stir until thickened.
Spread mashed potatoes over the top and sprinkle with cheddar cheese. Cover and cook until the potatoes are heated through and the cheese is melted. Serves 6.
 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.
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