2 tablespoons unsalted butter
1 tablespoon sunflower oil
1 large onion, cut into wedges
3 pounds top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 (1.4 ounce each) envelopes onion soup mix
3 cups boiling water
1 tablespoon cornstarch
1 teaspoon water

1. In a large skillet, heat the butter and sunflower oil; add the onion and beef. Brown the beef on all sides; transfer beef and onion to a 5-quart slow-cooker.

2. Arrange the carrots, potatoes and bay leaves around the beef; sprinkle with the salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring to combine.

3. Pour the soup mixture over the beef and vegetables in slow-cooker. Cover; cook on High until the meat is very tender, about 3-1/2 hours or on Low for 7 hours.

4. In a medium saucepan, combine the cornstarch and 1 teaspoon water; stir to form a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with the vegetables and gravy. Makes 4 servings.

Emily

1/2 cup soy sauce
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon firmly packed brown sugar (light or dark)
1 clove garlic, crushed
1 teaspoon black pepper
2 tablespoons vegetable oil, divided
2 pounds top sirloin, sliced 1/4-inch thick
1 medium onion, thinly sliced
2 medium heads broccoli, cut into florets (about 4 cups)
1/2 cup water
2 teaspoons grated fresh gingerroot

1. In a small bowl, combine the soy sauce, lemon juice, cornstarch, brown sugar, garlic and pepper; set aside.

2. In a large skillet or wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the beef and stir-fry about 2 minutes or until the meat is almost cooked through. Transfer to a plate, cover and keep warm.

3. Heat the remaining oil in the same skillet; add the onion and stir-fry for 5 minutes. Add the broccoli and 1/2 cup water; bring to a boil, cover, reduce the heat and simmer for 3 minutes.

4. Return beef to the skillet; stir in the reserved soy sauce mixture and gingerroot. Bring to a boil; cook, stirring constantly, until the sauce thickens, about 2 minutes. Serve over a bed of hot fluffy rice. Makes 6 servings.

1 pound hot or mild Italian pork sausage, cut into 1-inch pieces
1/2 pound lean ground beef
1/4 cup chopped onion
1 (6 ounce) bag baby spinach leaves, washed
1 (10-3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
1 (15 ounce) can white kidney beans, rinsed and drained
1 cup herb seasoned stuffing mix
1/2 cup crumbled blue cheese or shredded Cheddar cheese

1. In a 12-inch oven-safe skillet, cook the sausage, beef and onion until well browned, stirring frequently to separate meats; pour off any fat. Add the spinach and cook until the spinach wilts.

2. Stir in the soup, milk and beans; sprinkle stuffing and cheese around the edge of the skillet. To protect the skillet handle, cover it with aluminum foil.

3. Bake at 350 degrees F for 30 minutes or until hot and bubbly. Makes 6 servings.

Emily

1 pound small red potatoes, halved
2 cups fresh baby carrots
1 (8 ounce) package sliced fresh mushrooms
1 medium onion, cut into 6 wedges
2 celery ribs, cut into 1-inch pieces
1 (3 pound) boneless beef chuck roast
1 (14-1/2 ounce) can beef broth
1 (10-1/2 ounce) can mushroom gravy
1 (1-1/2 ounce) package beef stew seasoning mix

1. Place the potatoes, carrots, mushrooms, onion and celery in a 5-quarty slow cooker. Cut the roast in half; place over the vegetables.

2. In a small bowl, combine the broth, gravy and seasoning mix; pour over the roast.

3. Cover and cook on Low for 8 to 9 hours or until the meat is tender. Makes 8 servings.

Emily

1 refrigerated pie crust
2 cups diced cooked potatoes
1 (10 ounces) package frozen mixed vegetables, thawed*
1-1/2 cups diced cooked beef**
1 (10-3/4 ounces) can cream of mushroom soup
1/3 cup water
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed

1. Heat the oven to 400 degrees F. Let pie crust stand at room temperature for 15 minutes for easy handling.

2. Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate.

3. In a medium bowl, combine the soup, water, Worcestershire sauce and thyme; pour over the beef mixture.

4. Gently place the pie crust over the beef mixture. Crimp or roll the edges to seal to the dish. With a sharp knife, cut slits in the crust.

5. Bake for 35 minutes or until hot and the crust is golden brown. Makes 4 servings.

* You may quickly thaw the vegetables by microwaving them on High for 3 minutes.

** Left-over roast beef is perfect for this recipe.

1 pound beef sirloin steak, fat trimmed, cut into 1-inch pieces
1 cup sliced onion
1 cup sliced carrots
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1-1/2 cups sliced mushrooms
1 (14 ounce) jar tomato pasta sauce (any variety)
1 pouch roasted garlic mashed potatoes (from 7.2 ounce box)
1 cup hot water
2/3 cup milk
2 tablespoon butter
2 tablespoons shredded fresh Parmesan cheese

1. Heat oven to 375 degrees F. Spray a 2-quart casserole or baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.

2. Stir in mushrooms and pasta sauce; heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.

3. Make potatoes as directed on box for 4 servings, using 1 pouch potatoes and seasoning, hot water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.

4. Bake 25 to 30 minutes or until bubbly and potatoes are light golden brown. Makes 4 servings.

Emily

This hearty appetite satisfying dinner will have your family asking for “more”!

1-1/2 cups small shells pasta, uncooked
2 pounds lean ground beef
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 (15 ounce) can tomato sauce
1 (14 ounce) jar pizza sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt & Pepper (to taste)
1 (4 ounce) can mushroom pieces & stems
2 (2.25 ounce each) cans sliced ripe olives
1 (11 ounce) can Mexicorn
1 (15.5 ounce) can chili hot beans
2 cups shredded cheddar cheese

1. Cook the pasta according to the package directions using minimum cook time; drain. Meanwhile, in a large skillet over medium-high heat cook the ground beef, onion and green pepper until the meat is no longer pink and the vegetables are tender; drain.

2. Add the remaining ingredients in the order listed stirring to blend; pour into a 13 x 9-inch baking dish.

3. Bake at 350 degrees F. for 25 to 30 minutes or until hot and bubbly. Makes 8 to 10 servings.

Emily

1 pound lean ground beef
1 pound bulk Italian sausage
1 (28 ounce) can crushed tomatoes, undrained
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup finely chopped carrots
1 cup water
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon brown sugar
1 tablespoon Italian seasoning
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti

1. In a large skillet over medium heat, cook the beef and sausage until no longer pink; drain. Transfer to a 5-quart slow cooker.

2. Stir in the remaining ingredients except the spaghetti; cover and cook on Low for 8 to 10 hours. Serve over hot cooked spaghetti. Makes 8 servings.

Emily

1 pound lean ground beef
1 envelope onion soup mix
Salt & Pepper to taste
8 ounces shredded cheddar cheese
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream

1. In a large skillet over med-high heat, cook ground beef until meat is no longer pink; drain well. Stir in the onion soup mix, salt and pepper. Stir in 1/2 of the cheddar cheese; transfer to a 9-inch pie plate; top with the remaining cheddar cheese.

2. In a small bowl, whisk together the eggs, mayonnaise and cream; pour over meat mixture.

3. Bake at 350 degrees F. for 30 to 35 minutes; let stand 10 minutes before serving. Makes 6 to 8 servings.

Emily

2 pounds lean ground beef
1 medium onion, chopped
2 cups water
1-1/2 cups penne rigate pasta (or pasta of your choice)
1 (10-3/4 ounces) can condensed cheddar cheese soup
1 (4 ounces) can chopped green chilies
1 (2.25 ounces) can sliced ripe olives
1 cup salsa (I used Pace Thick and Chunky hot)
Salt & pepper to taste
1 cup shredded cheddar cheese

1. In a large skillet over medium-high heat, cook the ground beef and onion until meat is no longer pink and onions are tender; drain.

2. Add the water and bring to a boil; stir in pasta. Cover and simmer over medium heat until pasta is tender; about 10 to 15 minutes.

3. Stir in the soup, green chilies, olives, salsa, salt and pepper; cover and simmer until hot and bubbly. Remove from the heat; sprinkle cheddar cheese over meat mixture. Cover and let stand until the cheese is melted. Makes 6 servings.

Emily