Beef Stew - very very good -- slow cooker

Beef Stew - Crockpot

I love this recipe -- 

Beef Stew meat -- at least one pound -- Cut into small pieces - browned then place in the crockpot

1 onion, sliced

2 cans of drained tomatoes

1/4 cup of tapioca (this is to thicken)

carrots -chopped into bit size pieces

potatoes - chopped into bit size pieces

1 tsp. cloves

2 bay leaves

Place all of this into the crockpot and let it cook on low for 6 -7 hours

Then add a just before serving --

1 can of corn

1 small pkg of green peas

I love this - you will too --

CHEESE-CHILI-CHICKEN SOUP - Pinon Staff

This soup is so good -- and easy

Just for the turning of the seasons -- You will love it ---

CHEESE-CHILI-CHICKEN SOUP - Pinon Staff

4-5 cans Cheddar Cheese Canned Soup- with their water
2 chicken breasts, cooked and diced
4-5 chopped green chilies
3-4 cooked, cubes Potatoes

Place all ingredients except green chilies in a large pan. Cook until warm.  Add green chilies and simmer.  


Serve warm.  


Great reheated, however, the chilies get stronger.

Swiss Steak -- YUM!

Now swiss Steak isn't unusual -- but I love this recipe that I converted to Crock pot --

Swiss Steak


1 round steak - or 1 london broil steak - brown in a skillet (with a little olive oil)

1 - 2 cans - diced tomatoes

1 onion - sliced


Brown the meat then put one can of diced tomatoes under the steak - Slide the steak in, then top off the steak with the other can of tomatoes.

Let it cook -- on low for - 6 to 7 hours --

The take the steak out, and add 1 green pepper- sliced and seed removed to the tomatoes.

Serve it after the peppers are wilted down.


That's it -- your family will love it --

Bread pudding -- yeah for Fred Wix

I love Bread Pudding

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

4 C. bread cubes - 8-10 slices    1/2 cup sugar

4 ex lg. eggs, beaten                   1/4-cup (Pck) brown sugar

2 3/4 cups milk                                2 Tbs. cornstarch

1/2-cup (Pckd) brown sugar            3/4-cup water                  2Tbs.butter

1/2 tsp. cinnamon                           1/4 cup lemon juice          1Tbs zested lemon

1/2 tsp. ground cardamom            1/4-cup raisins                    

2 Tbs. lemon juice                          2Tbs. nuts

Place the bread cubs in a lightly sprayed 9-inch baking dish or pan.  In bowl, combine the next 6 inbred. Mix well, and then pour over the bread cubes.  

Place in a 350 oven and bake 45 minutes or until a knife comes out clean.

  In a small saucepan, combine the next 4 ingred.  Then gradually stir in the cold water and lemon juice.  Heat this mixture, stirring over a medium heat until the mixture boils.  Reduce the heat and continue to cook until the sauce comes clear and thickens. 

Stir in the raisins, nuts, butter and zested lemon.  

Serve warm over the still warm or room temperature pudding. 

Makes 6 servings.  ENJOY!

Calabacita -- Welcome to Chile Season --

I love Calabacita -- The corn with the squash -- and of course the Green Chiles --Love it -- I found this recipe -- for a Casserole - Try it -- You will never look at zucchini again in the same way with corn CALABACITA (SQUASH CASSEROLE)

1 can whole kernel corn 2 green chili peppers, chopped fine (1 if red) 1 med. onion, sliced Salt & pepper to taste 2 tbsp. butter 2 to 3 med. zucchini, chopped Garlic to taste 1/2 c. cheese, grated 2 tbsp. sugar Cook corn, squash, peppers, onions and garlic until squash and onions are tender. Drain well in a colander. Add butter, salt, pepper and sugar. Top with grated cheese. Bake until cheese is melted at 350 degrees. Makes 6 servings.

Linguine & Clams -- YUM!

I have served this for years --- Such a good recipe -- I love it.

Enjoy - as Fred Wix always said --

LINGUINE WITH BUTTER-CLAM SAUCE – Fred Wix

Spaghetti                                         

4-6 cloves of garlic, minced

1/2 lb. butter                                    

1/2 - 1 cup fresh parsley, chopped

2-3 cans of minced clams 

Drained (Save liquid)            

1/2 cup Parmesan cheese, grated

1/2 tsp. salt

Clam juice                                       

Fresh ground pepper to taste

2 Tbs. sour cream (optional)

Melt butter and sauté' garlic and salt just until golden in color.  Cook spaghetti until done.  Drain and cover.  Drain clams, saving the liquid.  Add enough clam juice to make 2 cups of liquid.  Stir liquid into butter mixture and let simmer 10 minutes.  Add clams, parsley and pepper.  Let simmer for 2 minutes.  Toss sauce with Spaghetti.  Top with remaining sauce, garnish with larger pieces of parsley and sprinkle Parmesan cheese over top.  Serve with a large tossed green salad.

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

4 C. bread cubes - 8-10 slices    1/2 cup sugar

4 ex lg. eggs, beaten                   1/4-cup (Pck) brown sugar

2 3/4 cups milk                                2 Tbs. cornstarch

1/2-cup (Pckd) brown sugar            3/4-cup water                  2Tbs.butter

1/2 tsp. cinnamon                           1/4 cup lemon juice      1Tbs zested

1/2 tsp. ground cardamom            1/4-cup raisins                      lemon

2 Tbs. lemon juice                          2Tbs. nuts

Place the bread cubs in a lightly sprayed 9-inch baking dish or pan.  In bowl, combine the next 6 inbred. Mix well, and then pour over the bread cubes.  Place in a 350 oven and bake 45 minutes or until a knife comes out clean.  In a small saucepan, combine the next 4 ingred.  Then gradually stir in the cold water and lemon juice.  Heat this mixture, stirring over a medium heat until the mixture boils.  Reduce the heat and continue to cook until the sauce comes clear and thickens.  Stir in the raisins, nuts, butter and zested lemon.  Serve warm over the still warm or room temperature pudding.  Makes 6 servings.  ENJOY!

I don't use cardamon --I just put it in -- Because Fred makes it with cardamon