Dr. Pepper Stew

Contributed by Pam Edwards

1–2 pounds stew beef
12 ounces Dr. Pepper
1 envelope Lipton Onion
Soup mix

Mix ingredients together in a slow cooker and cook on low all day (8–10 hours). Serve over rice or noodles.

Hearty quick German/Polish crock pot recipe

Contributed by Pam Paradowski Clark

1 Fresh Kielbasa or
Bratwurst, 1 link cut in slices
or 1 inch chunks
4 to 6 pork chops
2 cans or 1 large jar of
Sauerkraut, undrained
Potatoes 6 or more, halved
or quartered (Red potatoes
or Idaho)
1 onion peeled and quartered

Brown pork chops and Kielbasa on both sides. I use a crock pot that is also a deepfat fryer. If you don’t have this type, brown in a frying pan and be sure to add all the drippings to the crockpot of both meats. Add sauerkraut, onion, and potatoes. You do not need to rinse sauerkraut, and you do not need to add salt. Add enough water to barely cover the potatoes. Season with fresh ground pepper/and or papri- ka. Serve with rye bread or hearty bread. Sausage is good with a good dark mustard or horseradish. Put crock pot on medium heat; cook covered for 6 to 8 hours.

Mexicali Round Steak

1 ½ lbs. round steak,
trimmed of fat
1 cup frozen corn, thawed
½ –1 cup fresh chopped
cilantro, according to taste
½ cup low sodium, fat–free
beef broth
3 ribs celery
1 large onion, sliced
20–oz. jar salsa
15–oz. can black beans or
pinto beans, rinsed and
drained
1 cup grated cheddar cheese

1. Cut beef into sixpieces and place in slow cooker.

2. Combine remaining ingredients, except cheese. Pour over beef.

3. Cover. Cook on low 8–9 hours.

4. Sprinkle with cheese before serving.