30 MINUTE PIZZA CRUST

Combine 1 cup flour, 1 packet yeast, 1.5 tsp sugar, and 3/4 tsp salt in a large bowl.  Add 2/3 cup very warm water and 3 T oil.

Mix ingredients together until well blended.  Gradually add 1/2 cup flour until dough forms a ball.  Add additional flour, if needed, to handle.

Spoon dough onto floured surface.  (Dough will be slightly sticky.)

Knead dough until it is smooth and elastic; about 4 minutes.  Cover with towel and let rest for 10 minutes.

Roll out dough.  Press dough into a greased pan and top with sauce, cheese and toppings.

Bake on the lowest rack for 12 to 15 minutes until the crust browns.

SLOW COOKER SHEPHERD'S PIE

1.5 pounds beef chuck, cut up in chunks
2 large carrots, chopped
1 large onion, chopped
1 cup beef broth
1 cup dark beer
3 T worcestshire sauce
2 T tomato paste
2 T flour
salt and pepper to taste
2 large russet potatoes, peeled
2 cups frozen peas
1/2 cup milk
2 T butter

Combine the beef, carrots, onion, broth, beer, worcestshire, tomato paste, flour, 1.5 tsp salt, and 1 tsp pepper in slow cooker.  Nestle the potatoes in the liquid.

Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high, for 4 to 5 hours.  Transfer the potatoes to a medium bowl.  Stir the peas into the stew, cover, and warm until heated through, 2 to 3 minutes.

Mash the potatoes with the milk, butter and 1/2 tsp each salt and pepper in a medium bowl.

Serve the stew topped with the mashed potatoes.

CHICKEN AND BROCCOLI CHOWDER

2 c. carrot slices
2 c. water
1 1/2 c. chopped, cooked chicken
1 (10 oz.) can condensed chicken broth
1 (10 oz.) pkg. frozen chopped broccoli
1/2 c. chopped onion
1 tsp. salt
1/2 c. ground oat flour (made by putting Quaker oats in blender)
2 c. milk
1 1/2 c. (6 oz.) cubed Swiss cheese

Combine carrots, water, chicken, broth, broccoli, onion and salt in 4 quart saucepan or Dutch oven. Bring to a boil over medium high heat; reduce heat. Cover; simmer about 10 minutes.Bring to a full rolling boil then gradually add oat flour, stirring constantly. Stir in milk. Simmer, stirring occasionally, about 10 minutes. Remove from heat; stir in cheese. Cover; let stand 3 to 5 minutes before serving.
Variation: Substitute ham for chicken and 10 ounce package spinach for broccoli; omit salt. If soup becomes too thick, add more milk.

TACO SEASONING

1 3/4 teaspoons garlic powder
1 3/4 teaspoons onion powder
1 teaspoon crushed red pepper flakes
1 3/4 teaspoons dried oregano
3 1/2 teaspoons paprika
3 1/2 teaspoons ground cumin
3 1/2 teaspoons sea salt
3 1/2 teaspoons black pepper
1/4 cup + 3 Tablespoons chili powder

When using in a recipe, use 1 to 1 1/2 Tablespoons for one pound of meat. 

Beef Stroganoff

• 1lb round top steak, trimmed and cut into 1/4-inch thick slices
• 1 cup chopped onion
• 2 tablespoons fresh parsley
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill
• 1/2 teaspoon black pepper
• 8oz sliced mushrooms (about 2 cups)
• 2 teaspoons Worcestershire sauce
• 3 cloves garlic, minced
• 1/3 cup flour
• 1 cup beef broth
• 2 tablespoons cream cheese
• 8oz sour cream

1. Place steak, onion, parsley, Dijon mustard, salt, dried dill, black pepper, sliced mushrooms, and garlic into the slow cooker. Stir well
2. In a small bowl combine flour, Worcestershir sauce, and broth, whisking until well blended.
3. Add broth mixture to slow cooker, then stir well.
4. Cover with lid and cook on high heat for 1 hour, then reduce the heat to low and cook for another 7 to 8 hours or until steak is tender.
5. Before serving, stir in the cream cheese, and cook covered on high for another 10 minutes.
6. Stir in the sour cream, then serve over rice or egg noodles. Garnish with fresh dill or parsley