Taco Meat

3 to 5 lb Roast
1 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of salt


Mix together cumin, chili powder and salt. Place roast in crock pot and rub the seasoning all over the roast. Cook on low for 8 to 10 hours. I find that I have to cook my meat for a long time. Shred meat and use for tacos or burritos!

Beefy Noodles

2lbs beef stewing meat
1 package of Lipton onion soup mix
1 can of cream of mushroom soup
1/2 cup water

Put in crock pot and mix together. cook on low for 6 to 8 hours.
Before serving add one cup of sour cream and mix together.

We like to eat this over egg noodles but it would be good over potatoes too.

Chili

• 3 cups dry pinto beans ( or a combination of black beans and pinto beans)
• 1 Bay leaf
• 2 teaspoons salt
• ½ teaspoon garlic powder
• 1lb. Hamburger
• 1 onion
• 1 can of tomato sauce
• half a can of whole tomatoes cut up and drained
  
• ¼ Cup chili powder
• 2 Tablespoons brown sugar

1. Soak dry pinto beans in water overnight. Drain.
2. Place soaked beans in Crockpot, Cover with water.
   
3. Add: 1 Bay leaf, 2 teaspoons salt, ½ teaspoon garlic powder
4. Cook 8 hours on low.
5. Cook 1lb. Hamburger until no longer pink. Skim off fat. Add 1 large, chopped onion. Pour into beans.
6. Add: 1 Can tomato, 1/2 Can of whole tomatoes, drained and cut up, ¼ Cup chili powder, 2 Tablespoons brown sugar
7. Cook until hot and thickened.
   

Be careful not to have to much water when you start adding the ingredients, or it will be to soupy!

Rice Pudding!

This recipe was given to me by my Mother-in-law. She has made it several times and raves about it. It sounds really good.

Warm 1/2 gallon of milk on high in the crockpot for one hour (you can make up some powdered milk an use it if you want).
Add 1 cup of rice
1 cup of sugar
(optional - I put in once stick of cinnamon)
and continue to heat on high for 3 hours.
While this is cooking remove 4 eggs from the fridge to bring to room temperature

By this time the rice should be fully cooked and will have absorbed most of the milk

Mix together
4 well beaten room temperature eggs
1/4 cup milk
1/4 teaspoon salt
1 tablespoon vanilla extract

Stir in about 1/2 cup of the cooked rice and milk into the egg mixture to "temper it"
Then while stirring the rest of the cooked rice slowly add the egg mixture.

Keep the crockpot on high and stir until it is nice and thick.

You can eat it right away (after it cools, of course) or pour into a buttered
9x13 glass dish and cover very loosely and let cool.
Then cover and refrigerate. It can be warmed up by the dish full in the microwave.

We serve it with cinnamon sugar and your choice of
milk
cream or
whipped cream (for a special treat we did this as dessert for the missionaries)