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Beef Bourguignon

6 strips bacon, cut into 1-2 inch pieces

3 lbs beef rump, cut into 1-inch cubes

1 large carrot, peeled and sliced

1 medium onion, sliced

1 tsp salt

1/2 tsp pepper

3 Tbs flour

1 10-oz. can condensed beef broth

2 cups red or Burgundy wine

1 Tbs tomato paste

2 cloves garlic, minced

1/2 tsp whole thyme

1 whole bay leaf

1/2 lb small white onions, peeled

1 lb fresh mushrooms, sliced

Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.

Crock-Pot Chili

Ingredients

1 pound ground round

1 cup chopped onion

1/2 cup chopped green bell pepper

1/4 cup dry red wine or water

1 tablespoon chili powder

1 teaspoon sugar

1 teaspoon ground cumin

1/4 teaspoon salt

1 garlic clove, minced

1 (15-ounce) can kidney beans, undrained

1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained

6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese

Preparation

Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese.

Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.

Yield

6 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

Slow Cooker Mexican Beef Stew

Need a change from classic beef stew? Go Mexican with this easy-to-make flavor-packed version that goes together in minutes!

2 lb beef stew meat

1 can (28 oz) Progresso® diced tomatoes, undrained

1 cup frozen small whole onions (from 1-lb bag)

1 teaspoon chili powder

1 package (1 oz) Old El Paso® taco seasoning mix

1 can (15 oz) Progresso® black beans, drained, rinsed

1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

1. Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker.

2. Cover and cook on low heat setting 9 to 11 hours or until beef is tender.

3. Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

How about Hoppin' John Chili, which recipe I posted on Suite101. In the South, black-eyed peas (and Hoppin' John) is a traditional dish to serve on New Year's Day for good luck for the whole year. I'm not a huge fan of black-eyed peas on their own, but this makes dang good chili.

Baked Virginia Ham

1 10 to 12 lb fully cooked ham

1/4 cup orange-juice

1 pk (1 lb) light brown sugar

Whole cloves

1 tb Prepared brown mustard

Preheat oven to 325 degrees. Wipe ham with damp paper towels. Place ham, fat side up, in shallow roasting pan lined with foil. Bake, uncovered, 2 hours. Meanwhile, in small bowl, combine brown sugar, mustard and sherry. Mix to paste consistency. Remove ham from roasting pan; pour off all fat and drippings. With sharp knife, carefully, remove any skin. To score, make diagonal cuts in fat (be careful not to cut into meat) 1/4" deep and 1 1/4" apart, using ruler, to form diamond pattern. Stud center of each diamond shape with a whole clove. To glaze, spread surface with brown sugar mixture. Return ham to oven. Bake 1 hour or until meat thermometer registers 140 degrees. Remove from heat. For easy slicing, let ham stand 20 minutes. Makes 16 to 18 servings.

Peach cobbler

A1 large can (29 ounces) sliced peaches in light syrup

1/3 cup brown sugar

1/4 cup granulated sugar

juice of 1 lemon

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

pinch salt

1 tablespoon butter

2 tablespoons cornstarch

1 cup sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons sugar

1/4 cup chilled butter

1/3 cup milk

PREPARATION:

Heat oven to 400°.

Drain peaches, reserving syrup. Arrange peach slices in a lightly buttered 1-quart baking dish.

Measure 1 cup of the syrup into a small saucepan; blend in the sugars, lemon juice, spices, salt, butter, and cornstarch. Place the saucepan over medium heat. Bring to a boil; simmer, stirring, until thickened and clear, about 4 to 5 minutes. Pour the hot mixture over the peaches. Place in the oven while preparing topping.

Sift together the flour, baking powder, 1/2 teaspoon salt, and 2 teaspoons sugar. Cut in the butter until the mixture resembles coarse crumbs. Add milk and stir until a stiff dough is formed. Drop by spoonfuls onto the hot peach filling. Return to the oven and bake until topping is browned, about 20 minutes. Serve warm, with vanilla ice cream or whipped cream.

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