This time it was our church’s monthly potluck dinner. We do this on the first Sunday of each month, enjoying a potluck meal together following the morning service. Then we have a 2 pm service instead of an evening service that week. It works out very well, and it’s always fun to see what other people will bring. It’s fun too, to plan something special and different to bring along to share. I don’t always bring a crockpot meal, but this time I did. It came from QUICK COOKING originally, and I only adapted it a little bit, for a change. Here’s the recipe:
3 medium potatoes, cut in 1/2-inch cubes
1 pkg. (16 oz.) fresh baby carrots, quartered
1 large onion, chopped (or equivalent amount of frozen chopped onions)
3 celery ribs, sliced
12 to 16 ounces frozen meatballs, defrosted slightly in microwave and cut in halves or quarters
1 can tomato soup
1 can beef gravy
1 cup water
1 envelope onion soup mix (I used 5 Tblsp. of my own homemade mix)
2 tsp. beef bouillon granules
Place the potatoes, vegetables and meatballs in a 5-quart slow cooker. In a bowl, combine the remaining ingredients. Pour this over the meatball mixture. Cover and cook on High for 4 to 5 hours. Yield: 6 servings.
Of course, at a potluck people take smaller servings, so this went a long way. It was delicious -- so much so that I am going to keep a can of beef gravy in my pantry at all times! (I already keep tomato soup on hand, as well as a jar of my homemade onion soup mix. And I keep a bag of meatballs in the freezer to use in Italian wedding soup, so the basic ingredients for this stew are always around.)
I just realized, when making this stew, that frozen chopped onions are perfect when a slow cooker recipe calls for onion and you’re putting it together on a Sunday morning. No lingering onion aroma on your hands when you go to greet people!
In addition, I brought along Herbed Dinner Rolls and Luscious Apple Trifle, both from QUICK COOKING -- so you should be able to access them from TASTE OF HOME’S online Recipe Finder.
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