• 1 (8-oz.) package sliced fresh mushrooms
• 1 large sweet onion, cut in half and sliced
• 1 (3- to 4-lb.) boneless chuck roast, trimmed
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 1 (1-oz.) envelope dry onion soup mix
• 1 (14-oz.) can beef broth
• 1 (8-oz.) can Italian style tomato sauce
• 1 (8-oz.) can Italian style diced tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon dried Italian seasoning
• 2 tablespoons cornstarch

Preparation

1. Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.

2. Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.

3. Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.

4. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.

5. Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened. Stir in roast.

Ingredients:

• 2 (6-oz.) packages long-grain and wild rice mix

• 3 tablespoons butter
• 1 large sweet onion, diced
• 12 ounces assorted fresh mushrooms, trimmed and sliced
• 1/4 teaspoon salt
• 1/2 cup Marsala
• 1/2 cup chopped fresh flat-leaf parsley

Method:

Prepare rice mix according to package directions.

Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and sauté 7 minutes or until golden. Add mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender. Add Marsala, and sauté 3 minutes or until liquid is absorbed. Stir mushroom mixture and parsley into prepared rice.

Ingredients:

4 1/2inches thick bone-in pork chops

2 teaspoons olive oil

1 large onion, cut in thin wedges

½ cup apricot preserves

1 tablespoon Dijon-style or spicy mustard

1 teaspoon paprika

½ teaspoon ground nutmeg

Fresh sage leaves (optional)

Method:

Season pork with salt and pepper.  In a 12-inch skillet, heat olive oil over medium-high heat.  Add pork and onion to skillet.  Cook 3 minutes; turn pork and onions.  Cook 3 minutes more.

Meanwhile, in a small microwave-safe bowl combine preserves, mustard, 1/4 cup water, paprika, and nutmeg.  Heat in microwave for 1 to 2 minutes or until melted.  Pour over pork in skillet.  Reduce heat to medium.  Cook, covered, 10 minutes or until pork is cooked through (slightly pink in center).

Divide pork and onion mixture among serving plates; top with sage.

Makes 4 servings.

¼ cup butter

¼ cup all-purpose flour

1 ½ cups chicken broth

1 ½ cups milk

2 tsps. Chicken bouillon, or to taste

Salt and pepper to taste

2 Tbs. butter

1 (8-oz) package sliced fresh mushrooms

1 small onion, chopped

3 celery stalks, chopped

1 package frozen peas and carrots

3 ½ cups chopped cooked chicken

1 (15-oz) package refrigerated piecrusts

Method:

Melt ¼ cup butter in a large heavy saucepan over low heat, and whisk in all-purpose flour. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add bouillon, salt and pepper.

Melt 2 tablespoons butter in a skillet over medium-high heat; add mushrooms, onion, and celery until tender. Add in peas and carrots until thawed. Drain. Stir vegetable mixture and chopped chicken into sauce.

Fit 1 piecrust into a 9-inch deep-dish pie plate according to package directions. Spoon filling into crust; top with remaining piecrust. Trim off excess pastry. Fold edges under, and crimp.  Cut slits in top.

Bake at 375^◦ for 30-40 minutes or until top is golden. Shield edges with strips of aluminum foil during last 10 minutes to prevent excessive browning, if necessary.

Makes 6 servings.

4 oz. shredded cheddar cheese

4 oz. butter, room temperature

¾ cup sifted all-purpose flour

½ tsp. paprika

24 small pimiento stuffed olives, drained and patted dry.

Method:

Blend cheese with butter. Sift flour and paprika into cheese and butter mixture.  Mix to form dough. Take one teaspoon of dough and roll into a ball. Flatten in palm of hand; place one olive in center.

Shape dough around olive, rolling back into a ball. Repeat with remaining dough and olives. Cover and refrigerate at least 1 hour but no longer than 24 hours. Bake on ungreased baking sheet at 400^◦ for 12 to 15 minutes or until light brown.

Makes 24 balls.

Ingredients:

•1 1/2 cup(s) sugar

•3  eggs

•1 1/2 stick(s) unsalted butter, softened

•1 1/2 cup(s) milk

•1 1/2 cup(s) all-purpose flour

•1 1/2 teaspoon(s) lemon zest

•1 1/2 tablespoon(s) baking powder

•1/4 teaspoon(s) cinnamon

•2 pint(s) (4 1/2 cups) blueberries or other berries

•Vanilla Ice Cream (optional)

Method:

•Preheat oven to 375 degrees F. Grease sides and bottom of a 9- by 13-inch baking dish with 2 tablespoons butter and dust with 3 tablespoons sugar. Set aside.

•In a large bowl, whisk together remaining butter and sugar; add eggs and whisk until light and fluffy. Add milk and whisk to combine. Whisk in flour, baking powder, lemon zest, and cinnamon until combined.

•Place berries in prepared baking dish and top with batter. Bake until top is golden brown, 25 to 30 minutes.

•Top with vanilla ice cream

Serves: 12

1/3 cup flour

1 tsp. dried minced garlic

1 tsp. marjoram leaves

1 tsp. dried minced onions

½ tsp. coarse ground black pepper

1 tsp. salt

3 Tbsp. butter, divided

2 Tbsp. olive oil

6 thinly sliced boneless skinless chicken breasts (about 1 ¼ lbs.)

1 pkg. (8 oz.) sliced mushrooms

½ cup chicken broth

¾ cup Marsala wine

1 tsp. basil leaves

¾ tsp. parsley flakes

Method:

Mix flour, garlic, marjoram, onions, salt and pepper in a shallow dish. Reserve 1 tbsp. flour mixture. Coat chicken with remaining flour mixture.

Heat 2 Tbsp. of the butter and oil in large nonstick skillet on medium-high heat. Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet; cook and stir 5 minutes or until tender.

Mix broth and reserved flour mixture. Add to skillet along with wine. Bring to boil, stirring to release browned bits in bottom of skillet. Stir in remaining 1 Tbsp. butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.

Prep Time: 10 minutes

Cook Time: 20 minutes