CROCKPOT BEEF AND BARLEY SOUP
1.5 lb round steak cut into bite size cubes
2 Tbsp. flour
4 medium carrots, sliced
1 medium onion, chopped
1 28 oz. can diced tomatoes
1 (1 litre) carton beef broth
1 - 2 cups water (depending on what your crock will hold)
1/2 - 3/4 cup barley
1 tsp each basil & thyme
2 tsp. salt or to taste
1/2 tsp. fresh ground pepper or to taste
1 Tbsp. fresh chopped parsley or 1 tsp. dried
Toss beef cubes in flour and a little salt and add to hot oil to brown. You may have to it in several batches. Transfter to crockpot as it gets browned. Add all other ingrediants. Cook on high for 4 hours and then turning down to low for another 1 - 2 hours. Serve with thick slices of bread or cheese toast.
PUMPKIN BUNDT CAKE
1 cup vegetable oil
1 (14 oz.) can pure pumpkin
1 tsp. vanilla extract
2 1/2 cups white sugar
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. each of the following ground spices: nutmeg, allspice, cinnamon, cloves
1/4 tsp. salt
1/2 cup chopped walnuts (optional)
Preheat oven to 350 F. Grease a 10 inch bundt or tube pan.
Cream the oil, beaten eggs, pumpkin and vanilla together in large mixing bowl.
Sift or whisk the flour, sugar, baking soda, spices and salt together. Add to pumpkin mixture and mix until just combined. If desired stir in nuts. Pour batter into prepared pan.
Bake in preheated oven for 50 - 60 minutes until inserted knife comes out clean. Let cool in pan for 5 minutes and then turn out onto plate to finish cooling.
Can be served with whipped cream, or glazed before cutting, or sprinkled with icing sugar before serving.
MEAL PLAN MONDAY
Monday: Ham & Scalloped Potatoes, Mixed vegetables
Tuesday: Pea Soup & Hamburger over toast with gravy,
Wednesday: Homemade Mac & Cheese, green salad
Thursday: roast chicken, rice, gravy, carrots
Friday: something crockpot
Saturday: scrounge day