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BRUNSWICK STEW

Brunswick StewThis Brunswick Stew makes a hearty meal with some cornbread.  You can make this with just about any kind of meat. (chicken, pork, beef and even wild meats or a combination of several different meats) I used to make this stew with deer meat years ago when my children were small and we lived on the farm  This keeps several days refrigerated and freezes well, too. It is a great stew to make on a camping trip or in the fall of the year for a hay ride or gathering.

1  to 2 lbs. stew meat or meat of your choice

2 tablespoons butter or margarine

1/2 cup chopped onion

1 medium green pepper, chopped

1 (14.5 ounce) can beef broth (If I make this with chicken, I use chicken broth instead of the beef broth)

1 (14.5 ounce) can diced tomatoes

1 1/2 cups water

1 (6 ounce) can tomato paste

1/2 cup barbecue sauce (your favorite)(can add more barbecue sauce to suit your taste)

1 tablespoon Worcestershire sauce

1 teaspoon liquid smoke (Optional)

1 teaspoon minced garlic

1/2 teaspoon black pepper

1 teaspoon salt

few drops hot sauce or pinch cayenne

1 cup frozen lima beans (could use canned)

1 cup frozen corn(could use fresh or canned)

1 cup frozen okra (could use fresh)

3 medium potatoes, peeled and diced

Melt butter in large stew pot or dutch oven.  Brown meat, onion and green peppers in butter.   Add remaining ingredients, bring to boil, turn to simmer and cook about an hour or until potatoes are done.  Makes about 3 quarts. Enjoy!

Note:  You can double or triple the recipe if cooking for a large crowd. This stew could also be made in the crock pot. Just cook the meat first and add remaining ingredients. Cook on high about 4 to 5 hours and low 7 to 8 hours.

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ZUCCHINI BEEF SKILLET

Zucchini Beef SkilletZucchini is one of my favorite summer vegetables and I am always looking for new ways to make it.  I just add some cornbread muffins to accompany this dish and it makes a meal.

1 pound ground beef

1 medium onion, chopped

1 green pepper, chopped

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon chili powder

2 fresh tomatoes, peeled and chopped (You don’t have to peel the tomatoes, sometimes I do and other times I don’t)

1 1/2 cups fresh or frozen corn

2 tablespoons pimiento

1 tablespoon dried parsley

5 cups unpeeled thinly sliced zucchini (Can use yellow squash instead of zucchini or a mixture of both)

1 package onion soup mix

3/4 cup water

Brown beef, onion and green pepper in a large skillet. Drain. Add remaining ingredients.  Cover and simmer 15 to 20 minutes until vegetables are tender.  Makes 8 to 10 servings. Enjoy!

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CROCKPOT BEEF STEW

 

Crock Pot Beef Stew

This crock pot beef stew is the perfect comfort food on a cold day.  Just add some cornbread muffins for a meal.

1 to 1 1/2 pounds of lean beef, chuck or stew meat, cut in bite-sized pieces
1/2 cup flour
3 tablespoons cooking oil or bacon drippings
3 or 4 carrots, cut in pieces
4 or 5 medium potatoes, peeled and cut in chunks
3 stalks of celery, cut in inch sized pieces
1 medium onion, peeled and cut in pieces
1 cup frozen peas, Optional
4 cups beef broth or 2 (14.5 ounce cans)
1 (14.5 ounce) can beef gravy
1/2 teaspoon salt
1 teaspoon black pepper
Pinch of cayenne
Few drops of hot sauce, Optional
3 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 bay leaves
 
Dredge the stew meat in the flour and brown in oil on top of the stove. (Keep any leftover flour to thicken stew, if needed)  Add meat to crock pot along with carrots,  potatoes, celery, onion,  and peas. Mix together beef broth, beef gravy,  salt, pepper, cayenne, hot sauce, Worcestershire sauce, garlic powder and mushroom soup with a wire whisk.  Pour over meat and vegetables in the crock pot, add bay leaves and cook on high 4 hours or low 8 hours or until vegetables are done. (If you want a thicker gravy remove some of the liquid about 25 minutes before serving, add a couple tablespoons of the leftover flour from dredging the meat and return to crock pot to thicken the gravy). Remove bay leaves.   Makes 8 to 10 servings.
Enjoy!
 
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CROCK POT PULLED PORK BARBECUE

Crock Pot Pulled Pork Barbecue - TSLC

We love this pulled pork barbecue made in the crock pot.  You can do the same thing with beef roast using this same recipe.  Great as sandwiches or as a main dish anytime.

1 (5 pound) Boston butte pork roast
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups onion, finely chopped
1 teaspoon minced garlic
1/4 cup apple cider vinegar
1/2 teaspoon liquid smoke
1/2 cup tomato ketchup
1/3 cup brown sugar
1 teaspoon Worcestershire sauce
3 or 4 drops tabasco (could use more)
1/4 cup honey
1/2 teaspoon cumin
 
Place pork roast in crock pot with 1/2 cup water, salt and pepper.  Cook on low for 6 to 7 hours until roast is tender or high for 4 hours.  Remove roast and drain off liquids. (Reserve some of the liquid)   Shred roast with a fork and put back in crock pot. Mix remaining ingredients together in a bowl with a wire whisk along with 1/2 cup of drained pork juices.   Pour over roast and cook for at least 2 more hours in crock pot on low.  Roast should be wet but not soupy.  If it looks too dry add a little more of the juice you drained off.
This can be done with beef roast, too.  Makes 10 to 12 servings and keeps well in the fridge for 4 to 5 days. (I think this gets better each day and love it on a big bun with pickles and Dijon mustard)  Enjoy!
 
Don’t miss my recipe for Crockpot Pork Steak Stew.
                                              Country Style Ribs and   Round Steak and Gravy
 
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