vegetables | The Southern Lady Cooks

MIXED VEGGIE SWEET & SOUR SALAD

Posted on January 28, 2013 by The Southern Lady

This salad is so easy to “fix” and it keeps well in the fridge. I make it and keep it in the refrigerator for my lunch. Would be great to take to work, too.

1 (16 ounce) bag frozen mixed vegetables of your choice, cooked (I used Kroger Recipe Beginnings Vegetable Soup Mix. Could use fresh veggies, too.)

1 1/2 cups macaroni, cooked or pasta of your choice

1/2 cup onion, chopped (could use green onions, too)

1/2 cup celery, chopped

1/2 cup green pepper, chopped

1 (15.5 ounce) can kidney beans, rinsed and drained

Toss above ingredients in large salad bowl. Add dressing recipe below.

Sweet and Sour Salad Dressing

3/4 cup sugar

1 tablespoon flour

1/2 cup apple cider vinegar

1/4 cup water

1 tablespoon Dijon mustard (could use regular yellow mustard)

1 tablespoon butter or margarine.

Combine ingredients and heat on stove top until just comes to boil. Let cool. Pour over vegetable salad. Makes about 10 servings. Enjoy!

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Filed under: Mixed Veggie Sweet & Sour Salad | Tagged: beans, easy recipes, Green Peppers, kidney beans, mixed vegetables, Onions, potatoes, salad, salad dressing, salads, side dishes, southern lady, sweet and sour, vegetables | 4 Comments »

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 »

HEARTY CHICKEN POT PIE

Posted on October 24, 2012 by The Southern Lady

“There is nothing better on a cold wintry day than a properly made pot pie.” ~~Craig Claiborne

This great chicken pot pie is loaded with vegetables and has a tender, flaky crust. This dish is a meal by itself and your family will love it. Comfort food at its best!

2 boneless, skinless chicken breasts

1 cup celery, chopped

1 small onion, chopped

3 or 4 medium sized carrots, chopped

3 or 4 medium potatoes, peeled and chopped

1/4 teaspoon pepper

1/2 teaspoon minced garlic

1/2 teaspoon salt

4 tablespoons butter or margarine

1 (15 ounce) can mixed vegetables or veg-all, drained

1 (10 3/4 ounce) can cream of chicken soup, undiluted

3/4 cup chicken broth

1/2 teaspoon ground thyme

Topping:

1 cup original bisquick

1/2 cup evaporated milk

1 egg

Cut chicken breasts into bite-sized pieces. Melt butter in skillet on top of stove and add onions, celery, chicken pieces, pepper, garlic, and salt. Saute until onions and celery is tender and chicken is cooked. While chicken is cooking place carrots and potatoes in 2 quart casserole dish and cook in microwave for 8 to 10 minutes on high until tender. Remove casserole from microwave and add cooked chicken, onions, and celery to carrots and potatoes.Pour in mixed vegetables. In a bowl combine the chicken soup and chicken broth and thyme and whisk together. Pour over casserole and mix with a spoon. In a separate bowl mix the Bisquick, evaporated milk, and egg. Whisk well. Pour over vegetables and spread evenly over the top. Bake in a preheated 400 degree oven for 30 – 40 minutes until golden brown on top. Makes 6 to 8 servings. Enjoy! Note: You can make this with ham, hamburger, and beef, too.

See steps for making pie below: