Ingredients:

 

1 lbs. ground chuck

 

1 cp. chopped onion

 

1 28 oz. cn. whole tomatoes (chopped)

 

3 cup diced potatoes

 

1 16 oz. can cut green beans

 

2 tsp. chili powder

 

2-3 dashes cayenne pepper sauce

 

2 10 1/2 oz. cans condensed beef bouillon

 

1 cp. chopped celery

 

1 cp. sliced carrots

 

1 tsp. salt

 

1 tsp. Worcestershire sauce

 

Preparation:

Brown meat with onion and celery; drain fat. Stir in the remaining

ingredients and add 1 or 2 cups of water. Cover and cook on low in a slow cooker for 8-10 hours.

 

 

½ lb. Grape tomatoes

12 oz. Mozzarella rubbed with fresh basil and chopped garlic

1 jar Green olives stuffed with garlic

1 6oz. Can of black olives, pitted and drained

1 jar of Kalamata Olives, pitted and drained

¼ cp. Extra Virgin Olive Oil

Salt

Pepper 

 

Combine all ingredients and toss with a the extra virgin olive oil add salt and pepper to taste.  

10 large Potatoes, thin slice

2 large Onions, chopped

2 cans Cheddar cheese soup, condensed

1 cup Milk

In a small bowl, combine soup with milk. In slow cooker, layer one half the potatoes and one half the chopped onions; spread half of the soup-milk mixture. Repeat layering using the rest of ingredients. Cover and cook on low for 6-8 hours, high for 3-4 hours.

1 large Vidalia onion

 1 beef bouillon cube

2 tbsp butter

4 tbsp Worcestershire sauce 

 

Peel outside layer of onion. Place beef cube in a small cutout in the top of onion. Wrap onion and butter in foil and douse with Worcestershire sauce. Close up the foil and place on grill (low heat) for 30-40 minutes or until onion is translucent. Serve over steak!