Carrots | The Southern Lady Cooks

CROCKPOT BEEF STEW

Posted on January 15, 2013 by The Southern Lady

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 hot water

4 beef bullion cubes

1/2 teaspoon salt

1 teaspoon black pepper

Pinch of cayenne

Few drops of hot sauce, Optional

2 teaspoons 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. In a bowl add the bullion cubes to the hot water and let dissolve.(You could use two 14 ounce cans of beef broth instead of the water and bullion cubes) Next, add the salt, pepper, cayenne, hot sauce, Worcestershire sauce, garlic powder and mushroom soup to your liquid bullion and mix well 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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Filed under: Crockpot Beef Strew | Tagged: beef, bullion cubes, Carrots, cornbread muffins, crock pot beef stew, crockpot, easy recipes, food, lean beef chuck, Onions, potatoes, slow cooker, southern lady, stew meat, vegetables | 4 Comments »

CROCK POT SAUSAGE & VEGGIES WITH PEPPERS

Posted on December 2, 2012 by The Southern Lady

This dish is so good and easy in the crockpot, just add some cornbread for a hearty meal of comfort food.

1 pound smoked sausage, cut in pieces

6 potatoes, peeled and halved

1 large onion, peeled and sliced or chopped

3 or 4 large carrots, scraped and cut in pieces

1 large green pepper

1 large red sweet pepper

1 (14 ounce) can beef broth or 2 cups

1 package onion soup mix

2 bay leaves

1 teaspoon basil

1 teaspoon minced garlic

1/2 teaspoon black pepper

1 teaspoon Worcestershire sauce

Place sausage and vegetables in crock pot. Mix together the broth, onion soup, spices and Worcestershire sauce and pour over the vegetables. Cook on low for 5 or 6 hours or high for 3 to 4 hours until the potatoes and carrots are done. Makes six to eight servings. Enjoy!

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Filed under: Crockpot Sausage & Veggies with Peppers | Tagged: Carrots, cooking, crockpot, dinner, Green Peppers, onion soup, potatoes, slow cooker, smoked sausage, southern lady, vegetables | 12 Comments »

OLD FASHIONED CARROT CAKE

Posted on October 25, 2012 by The Southern Lady

This carrot cake is one of the best cakes on my site. My family loves it. I can make this cake and it won’t last two days.

2 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

1 1/4 cups oil (I use Canola)

1 1/2 cups sugar

4 eggs

1 teaspoon vanilla extract

2 cups carrots, grated (Remove ends and scrape carrots before grating)

1 cup nuts or raisins, Optional

In a large mixing bowl mix flour, baking soda, baking powder, cinnamon and salt together with a wire whisk. In a small bowl cream oil, sugar, eggs and vanilla with a mixer. Add creamed mixture to dry ingredients and mix well with mixer. Add carrots and keep on mixing. If using nuts or raisins fold them in with a spoon. (I don’t use nuts or raisins in my cake. We like it without them better.) Spray 2 round cakes pans or a 9 x 13 pan and add batter. Bake in preheated 350 degree oven for 35 to 40 minutes until toothpick comes out clean. Let cool before frosting. Frost with cream cheese frosting below.

Cream Cheese Frosting

1 (8 oz.) package cream cheese, softened

1 stick butter or margarine or 1/2 cup or 8 tablespoons

1 box confectionary sugar (16 oz) or about 2 cups

1 tsp. vanilla

Whip all frosting ingredients together with mixer until smooth and of spreading consistency.

Enjoy!

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Filed under: Old Fasioned Carrot Cake | Tagged: baking, brunch, carrot cake, Carrots, Christmas, cooking, cream cheese frosting, dessert, dinner, Entertaining, food, Holidays, old fashioned, recipes, southern lady, Thanksgiving | 24 Comments »

SLOW COOKER SAUSAGE,WHITE BEAN AND PASTA SOUP

Posted on October 17, 2012 by The Southern Lady

This is a great soup for any day. Comfort food at its best. Serve it with a sandwich or cornbread and your family and guests will be coming back for more.

1 pound breakfast pork sausage (You can use mild or hot. I used the mild)

1 small onion, chopped

1 tablespoon dried basil

1 teaspoon minced garlic

1 (14 ounce) can chicken broth

1 (14.5 ounce) can diced tomatoes, undrained

1 1/2 cups water

1 (8 ounce) can tomato sauce

1 (10 3/4 ounce) can cream of celery soup

1/2 package Kroger baby carrots or 3 to 4 carrots cut in pieces

1 cup dried great northern beans

1/2 cup elbow macaroni or pasta shells

1 tablespoon black pepper

Salt to taste

1/2 cup cabbage, shredded (Optional)

Brown sausage and onion with basil and garlic in a skillet. Drain and pour into crockpot. Add all other ingredients except the pasta. Cook on low for seven to eight hours or high for 4 or 5 hours. About an hour before soup finishes cooking, add pasta. This could be made on top of the stove as well. Just cook in large pot until beans are tender. Then add pasta or shells about the last 20 minutes. Serve with my cornbread muffins, quick peppery cheese bread, or sourdough bread. Makes about 3 quarts of soup. Enjoy!