Marvelous Recipes

A super easy recipe to dress up ordinary vegetables!

1 (10-3/4 ounce) can condensed cream of celery soup
1/2 cup milk
2 cups broccoli florets
1 cup sliced carrots
1 cup cauliflower florets

In a 3-quart saucepan combine all the ingredients. Bring to a boil over medium-high heat. Reduce the heat to low; cover and cook until the vegetables are tender, about 15 minutes. Makes 6 servings.

Emily

A quick to put together, all-in-one meal, your family will gladly come to the table to enjoy!

3 medium potatoes, peeled and cut into small cubes
1 (16 oz) package baby carrots
1 large onion, chopped
3 celery ribs, sliced
1 (12 oz) package frozen fully cooked meatballs
1 (10-3/4 oz) can condensed tomato soup, undiluted
1 (10-1/2 oz) can or jar beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

1. Arrange the potatoes, carrots, onion, celery and meatballs in a 5 quart slow cooker.

2. In a large bowl, combine all the remaining ingredients; stir to blend well. Pour over the meatball mixture in slow cooker.

3. Cover and cook on Low for 9 to 10 hours or until vegetables are crisp tender. Makes 6 servings.

Emily

Your family is sure to enjoy this moist and tender roast surrounded by fork-tender vegetables and rich gravy!

4-5 large potatoes, cut into eights
2 cups baby carrots, whole
2 celery ribs, sliced
1-( 10-3/4 oz) can cream of mushroom soup
1/4 cup milk
1 envelope onion soup mix
3 to 3 1/2 pound boneless beef chuck roast

1. Place potatoes and carrots in bottom of crock pot. In a small bowl, combine the mushroom soup and milk until smooth. Add onion soup mix and stir until blended. Pour 1/2 the soup mixture over the potatoes and carrots.

2. Place roast on top of vegetables and pour remaining 1/2 of soup mixture over the roast.Cover and cook on Low for 8-9 hours or until beef is fork-tender. Serves 6-8.

A delightful change from plain cooked carrots. Even your picky eaters will find it hard not to like these cinnamon and nutmeg seasoned carrots. Orange marmalade and brown sugar add just the right amount of sweetness to these delicious carrots.

1 (2 pound) package baby carrots
1/2 cup orange marmalade
3 tablespoons cold water, divided
2 tablespoons brown sugar
1 tablespoon butter or margarine, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 tablespoon cornstarch

1 .In a 3 quart slow cooker, combine carrots, orange marmalade, 1 tablespoon water, brown sugar, butter or margarine and seasonings. Stir to blend well.

2. Cover and cook on Low heat for 5 to 6 hours or until carrots are tender.

3. In a small bowl, combine cornstarch and remaining 2 tablespoons cold water until smooth; stir into carrot mixture. Cover and cook on High for 30 minutes or until thickened. Makes 6 servings.