Tonawanda News — 1 1/2 to 2 pounds beef round steak
2 tablespoons cooking oil
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 can (16 ounces) tomatoes with liquid, cut up
2 large green peppers, cut into strips
1/2 cup cold water
1 tablespoon cornstarch
Cooked noodles or rice
Cut beef into 3-by-1-inch strips and brown in oil in a skillet.
Transfer to a slow cooker.
Combine the next seven ingredients and pour over beef.
Cover and cook on low for 5 to 6 hours, or until meat is tender.
Add tomatoes and green peppers; cook on low for 1 hour longer.
Combine the cold water and cornstarch to make a paste and stir into liquid in slow cooker and cook on high until thickened.
Serve over noodles or rice.
Yield: 6 to 8 servings.
Audrey's cranberry pork roast
1 boneless rolled pork loin roast (2 1/2 to 3 pounds)
1 can (16 ounces) jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Salt to taste
Place pork roast in a slow cooker.
In a medium bowl, mash cranberry sauce, stir in sugar, cranberry juice, mustard and cloves, and pour over roast.
Cover and cook on low for 6 to 8 hours or until meat is tender.
Remove roast and keep warm.
Skim fat from juices. Measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium-high heat.
Combine the cornstarch and cold water to make a paste and pour into gravy.
Cook and stir until thickened.
Season with salt.
Serve with sliced pork.
(The gravy is delicious over creamy mashed potatoes.)
Yield: 4 to 6 servings.
Potluck dessert decadent chocolate delight
1 package chocolate cake mix
8 ounces sour cream
1 cup chocolate chips
1 cup water
3/4 cup vegetable oil
1 package (4 servings) chocolate-flavored instant pudding and pie filling mix
Lightly grease the inside of the slow cooker.
Combine all the ingredients into a large bowl.
Pour into the slow cooker, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Serve hot or warm with ice cream or whipped cream.
Scoop it out of the crockpot with a serving spoon.
Makes 12 servings.Marija Vukcevich is a freelance writer from Lewiston. Contact her at firstname.lastname@example.org.