Corned Beef and Cabbage in the Crock-Pot

2 pounds small red potatoes
2 cups baby carrots
1 onion, cut in large wedges
1 (3 lb.) corned beef brisket with seasoning packet
water
1/2 head of cabbage, cut in wedges
1/4 cup butter, melted
salt and pepper to taste

Place potatoes, carrots, and onions in a 5 to 6.5 quart Crock-Pot. Top with corned beef brisket; sprinkle with seasoning packet. Add enough water just to cover brisket. Cover with lid. Cook on high setting for about 8 hours or until meat is tender. Add cabbage wedges to Crock-Pot and continue cooking for about 15 minutes or until cabbage is tender.

To serve, remove corned beef from Crock-Pot; place on a platter and cut beef across grain into thin slices. Remove vegetables from Crock-Pot with a slotted spoon; place around the beef. Pour butter over vegetables, and salt and pepper to taste.

Jell-O Whip

1 12 oz. can evaporated milk, chilled
2 Tblsp. sugar
2 small pkgs. Jell-O (flavor of your choice)
1 cup boiling water
1 cup cold water

Using electric beater, whip evaporated milk; add sugar. In separate bowl, mix Jell-O mixes with 1 cup boiling water until fully dissolved. Stir in the cold water. Slowly add the Jell-O to the whipped evaporated milk, 1 spoonful at a time. Refrigerate until set.

Homemade Maple Syrup

1 cup packed brown sugar
1 cup white sugar
1/2 tsp. Mapleine flavoring (Imitation Maple Flavoring)
1 cup water

Combine all ingredients in a small saucepan and stir together over medium heat until sugar is dissolved. Makes 2 1/4 cups of syrup.

German Pancakes

1 cup flour
1 cup milk
6 eggs
salt (opt.)
1/2 cube butter
Maple syrup
Powdered sugar or whipping cream
Fresh fruit, such as strawberries or blueberries

Preheat oven to 375 degrees. Melt butter in bottom of 9 x 13 inch glass casserole dish.

In medium sized mixing bowl, mix all other ingredients. Pour into casserole dish and cook until edges have risen and browned. Cooks for approximately 20 to 30 minutes.

Serve with maple syrup, and powdered sugar or whipping cream. Also delicious with fresh fruit like strawberries and blueberries.

Chicken Tortilla Soup

1/4 cup onion, diced
3 cans chicken broth
3 cans cream of chicken soup
3 chicken breasts, cooked and shredded (or canned chicken)
1/2 cup salsa (be generous)
1/2 tsp. pepper
1 tsp. chili powder
1 can black beans, drained and rinsed
1 can corn

Saute onion in small amount of chicken broth until tender. Add broth, cream of chicken, and shredded chicken. Bring to a boil. Turn down heat and add remaining ingredients. Simmer for 20 minutes.

Serve over tortilla chips using any of the following as garnishes:

avocado, diced
tomato, diced
cheese, shredded
sour cream
green onion, diced

Pasta Dish

1/2 lb. pasta, cooked and drained
1/4 cup margarine
1/4 tsp. oregano
1/4 tsp. sweet basil
1/4 tsp. pepper
1/2 tsp. garlic salt
1/4 cup grated Parmesan Cheese
3 Tblsp. chopped parsley (optional)

Melt margarine in a pan and add herbs. Stir in cooked pasta, sprinkle on cheese, and serve.

Optional:
Grill a couple of chicken breasts with your favorite seasonings, slice, and add to the pasta to make it more of a meal.

Pampered Chef Lemonade

2-3 lemons
1 cup sugar
2 quarts water
your favorite fruit (ex:sliced strawberries, raspberries, sliced peaches, etc.)

Slice the lemons thinly. Add lemons and other fruit to sugar and water in the plunging pitcher (if you don't have one of these, then you can just stir it really good to get the lemons to mix in with the water) and plunge several times. Serve.