What's cooking Suzanne?

By Staff
The days are finally cooler and we are beginning to turn to recipes that warm us up. Since this is beef month we are glad to share a recipe with you called Greek Beef Bites.
This is a recipe that can be prepared in a slow cooker and is sure to be tender. This beef can be served in pita bread topped with sliced onions and tomatoes. Drizzle with recipe for sauce.
We also have a recipe for Candy Bar Brownies to use for Fall Festivals and Halloween parties. These are tasty and are made with Snickers and plain milk chocolate candy bars. This is a treat all will enjoy.
Greek Beef Bites
3 lbs. beef boneless chuck roast, trimmed of fat
2 T. olive or vegetable oil
4 cloves garlic, finely chopped
1 T. dried oregano leaves
1 and 1/2 t. salt
1/2 t. coarsely ground pepper
4 T. grated lemon peel
1 c. yogurt
1/2 small cucumber, peeled, cored and finely chopped (1 third c.)
1/2 t. salt
Cut beef into 1 inch pieces. Heat oil in skillet over medium heat. Cook beef in oil for 8 to 10 minutes, turning to brown on both sides. Place beef in slow cooker. Sprinkle with garlic, oregano, 1 and 1/2 t. salt, pepper and 3 T. of lemon peel and toss to mix. Cover and cook on low heat setting 4 to 5 hours.
Sauce
Stir together yogurt, cucumber, 1/2 t. salt and remaining 1 T. lemon peel in small bowl. Serve beef with toothpicks for dipping into yogurt sauce. Beef bites will hold on Low heat setting up to 2 hours and stir occasionally.
Candy Bar Brownies
3/4 c. butter or margarine, melted
2 c. sugar
4 eggs
2 t. vanilla extract
1 and 1/2 c. all-purpose flour
1/3 c. baking cocoa
1/2 t. baking powder
1/4 t. salt
4 Snickers bars cut into 1/4 inch pieces
3 plain milk chocolate candy bars coarsely chopped
In a bowl, combine butter, sugar, eggs and vanilla. Combine flour, cocoa, baking powder and salt. Set aside 1/4 cup. Add remaining dry ingredients to the egg mixture and mix well. Toss Snickers pieces with reserved flour mixture and stir into batter. Transfer to a greased 13×9 inch baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350 for 30 to 35 minutes or until toothpick inserted near the center comes out clean. Cool on wire rack.
Turkey Pot Pie
1 and 1/2 c. all-purpose flour
1 T. Parsley Flakes
1 T. sugar
1/2 t. salt
2 envelopes yeast
1 c. very warm milk
1 egg
2 T. Canola Oil
Filling
2 pkg. turkey or chicken gravy mix
2 c. cold water
1 and 1/2 T. minced onion
1 and 1/2 c. mixed vegetables
2 c. cooked diced turkey or chicken
Mix batter ingredients together in a pre-sprayed 8×8 inch baking dish. In a medium sized saucepan stir together gravy mix and water. Bring to a boil and simmer 1 minute, stirring constantly. Add onion, vegetables and turkey. Top the batter with turkey mixture. Bake by placing in a cold oven and set oven to 350. Bake for 30 minutes until baked through.
Baked Potato Soup
6 large Russet potatoes, peeled and cut into 1/2-inch cubes
1 large onion chopped
3 cans chicken broth with roasted garlic
1/4 c. butter
2 and 1/2 t. salt
1 and 1/4 t. freshly ground pepper
1 c. whipping cream or half and half
1 c. shredded sharp Cheddar cheese
3 T. chopped fresh chives
1 (8oz)sour cream
4 bacon slices, cooked and crumbled
Shredded Cheddar cheese
Combine first 6 ingredients in a crock pot. Cover and cook on High for 4 hours, Low for 8 hours or until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream, cheese and chives. Top with sour cream if desired, and sprinkle with bacon and cheddar cheese before serving.
Classic Karo Pumpkin Pie
1/2 c. sugar
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/8 t. ground cloves
2 eggs
1/2 c. light or dark corn syrup
1 can (15 oz.) pumpkin
1 can (12 fluid oz.) evaporated milk
1 (9-inch) unbaked deep-dish pie crust
Mix sugar, salt and spices in a bowl.
Add eggs and beat slightly. Add remaining ingredients and blend well.
Place pie crust into a 9-inch pie plate. Pour pumpkin filling into pie crust.
Bake in a 425 oven for 15 minutes and reduce oven temperature to 350 and continue baking for 40 to 50 minutes or until knife inserted in pie center cones our clean. Cool before serving.