Crock-Pot Salisbury Steak

1 onion, sliced
1¾ cups beef broth 
1 packet brown gravy mix (low sodium)
2 tablespoons ketchup
2 tablespoons corn starch
4 tablespoons water

Patties
1½ pounds lean ground beef
1 egg yolk
⅛ cup minced onion
⅓ cup crushed French's Fried Onions  
3 tablespoons milk
2 clove garlic
salt & pepper to taste 

Pam Crock-Pot.
Place onions in the bottom of your slow cooker.
Combine patty ingredients & form 5 to 6 patties. 
Brown over medium high heat 3 min per side. 
Layer patties over onions in Crock-Pot.

Combine remaining ingredients except water and cornstarch. 

Pour over beef and cook on low 4 hours.
Once cooked, remove patties and set aside.
Turn slow cooker onto high. 

Combine cold water and cornstarch and stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce.
Spoon a coat of sauce over the beef and cook about 10 minutes more.
Serve over quinoa, rice or potatoes.

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Virgin Rum Raisin Rice Pudding

1½ cups cooked rice
2 cups milk
1 egg
1 tablespoon butter rum syrup
¼ cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon salt
2 small (lunch box) boxes of raisins

In a small bowl combine the syrup, vanilla, and the raisins then set them a side.
Beat the egg in a small bowl and set aside.
In a medium sauce pan combine the cooked rice, sugar, and 1½ cups of milk, cooking on medium high heat until it thickens about 18 minutes stirring occasionally.
Then add the egg, the remaining milk, cinnamon, and raisin mixture to the pot.
Stir constantly for 2 minutes while it cooks.
Finally remove from heat, let cool about 5 minutes, then serve.

P.S.

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Pickup Stix (Copy Cat) House Beef

1/4 cup vegetable oil
2 pressed cloves of garlic
1 tablespoon fresh minced ginger
1/2 cup (low sodium) soy sauce
1/2 cup water
1/2 cup brown sugar
1 lb flank steak, sliced
1/4 cup corn starch
1/2 cup green onions cut into quarters (except 1 tablespoon chopped fine for garnish.)
Butter lettuce, or rice for serving with

In a small saucepan over medium heat, heat 1 tablespoon vegetable oil.
Add garlic and ginger and cook until fragrant, 2 minutes.
Add soy sauce, water, and brown sugar and stir until dissolved.
Bring to a boil, then reduce heat and simmer until reduced by half, 11 minutes.
In the meantime, heat remaining vegetable oil over medium heat in a large skillet.
In a large bowl, coat steak with corn starch.
Add steak to skillet and sear until crispy, 3 to 4 minutes per side.
Scrape the bottom of the pan with your spatula.
Turn off the heat.
Add sauce and green onions quarters to skillet and toss until combined, then simmer 2-3 minutes.
Serve House Beef in lettuce cups or over rice and garnish with chopped onions.

P.S.

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Brisket Spring Rolls

8 steak briskets (Make sure you have thin steak briskets. Thin enough that they can be rolled around other things.)

2 carrots

1 squash

1 zucchini

1 tablespoon vegetable oil

Lawyr's season salt to taste
8 cups spinach 

*Julienne or allumette style, cut the carrots, zucchini and squash. (*Basically cut them into match sticks.)

Season both sides of the steaks.

Then place a small amount of each of the veggies at one end of the steak.

Start to roll them and then *place 2 tooth picks through the steak. *About 2 finger lengths in on both sides.

Heat the oil over medium high heat.

Place the steaks in the hot pan or griddle, browning each side of the steak.

Cook about 5 -7 minutes total.

Plate each plate with 2 cup of spinach.
Slide the toothpicks out of each roll.
Place 2 brisket rolls, on top of spinach.
Serve, the juices from the steak and veggies taste really good on the spinach so you won't need any dressing.
Makes enough for four.

P.S.

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Fresh Mix Berry Crock-Pot Cobbler

1 stick + 2 tablespoons Butter
4 cups fresh berries (at room temperature)
1 tablespoon fresh lemon juice
1/2 cup brown sugar
1 box yellow cake mix

Spray Crock Pot with Pam.
In a medium bowl mix the fresh berries with the sugar, lemon juice and 2 tablespoons melted butter.
Place the berry mixture at the bottom of the Crock Pot.
In the same mixing bowl, mix the cake mix and 1 stick of melted butter until completely mixed.
It should be crumbly, break up any large balls of dough.
Pour that on top of the berries evenly.
Place Crock Pot on 6 hours low cooking put the lid on and let it do all the work.
Serve it with or without ice cream on top.

P.S.

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