Kathy Reynolds
Ingredients
1 pound beef stew meat, cut into 1/2-inch cubes
1 onion, peeled and chopped
1 cup cabbage, cored and shredded
1 can stewed tomatoes
2 beets peeled and diced
3 carrots cut in bite sized chunks
3 potatoes, cut in bite sized chunks
1 teaspoon salt
1/2 teaspoon pepper
INGREDIENTS
2 pounds beef Short Ribs Boneless, cut 2 x 2 x 4-inch pieces
1-1/2 cups diced fresh or drained jarred mango
1 medium onion, chopped
1 tablespoon minced fresh ginger
1 cup hickory-flavored barbecue sauce
INSTRUCTIONS
Place beef short ribs, mango, onion and ginger in 3-1/2 to 5-1/2-quart slow cooker. Add barbecue sauce. Cover and cook on LOW 7-1/2 to 8-1/2 hours, or on HIGH 5 to 6 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
Remove short ribs, season with salt and pepper, as desired. Skim fat from cooking liquid; serve over short ribs.
INGREDIENTS
2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
3 tablespoons all-purpose flour
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
1/2 cup regular or golden raisins
1 can (14-1/2 ounces) diced tomatoes with garlic and onion
Salt
Hot cooked couscous
Chopped toasted almonds (optional)
Chopped fresh parsley (optional)
Mrs Roberts Cookbook
Mrs. Roberts has the title of housekeeper at Touchstone Acres Farm. Liz Stone and the rest of the family there know she's much more than that. She is the mother figure who takes care of them all. She lives in the little stone cottage with her son Clinton. Sophie Tenassis rents the matching cottage next door. Emma Stone, aka Granny, lives in her own little stone house at the end of the driveway. Most mornings they all gather in the big kitchen located in the main house for breakfast.
Mrs. Roberts gets up early every morning and walks past the duck pond and up to the main house to start breakfast. Liz and her daughter Rosie are awakened each morning to the smell of fresh coffee and scrumptious pastries. Her cinnamon rolls are to die for.
Here are her recipies.
Russian Beef Borscht
Directions
Brown beef in large non-stick stock pot. (Do not add oil) When beef is almost done add onions and celery. Keep cooking until vegetables are tender.
Add stewed tomatoes, cabbage and beets and just enough water to cover, and simmer about an hour and a half. (Check water level often and add more to keep everything covered.)
Add carrots and potatoes, salt and pepper. Simmer until vegetables are tender. Add more water if needed but only enough that the ingredients are barely covered.
Serve with crusty bread and enjoy.
Moroccan Beef and Sweet Potato Stew
The Liz Stone Mystery Series
Crock Pot Beef Short Ribs with Ginger Mango BBQ Sauce
Directions
Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 6
