Today’s gratitude: A wonderful new neighborhood. Yesterday the ladies in the neighborhood all chipped in and rented a charter bus to spend the day shopping in Chicago. Talk about fun! And the weekend we moved in, they had their 6th annual Parkapalooza in the common area. At least a dozen people stopped over to invite us, or left fliers inviting us on the front door. Everyone knows each other, they know each other’s children, and watch out for one another. We are glad that they have been welcoming and helpful. Sure makes life in a new place easier.
So, the roast beef in the crock pot wasn’t really a recipe, therefore my guilt has prompted me to give you a real crock pot recipe. :) This is one that my hubby and I played around with until we got it “right.” It makes quite a bit, we get two dinners, and it reheats beautifully.
Steak Hi Hat
- 1 lb. cubed stew beef
- 1 can cream of mushroom soup (I use 98% fat free, salt free)
- 1 can cream of chicken soup (same type)
- 1 can (5 oz) tomato sauce
- garlic to personal taste
- salt & pepper to add flavor
- 1 small onion chopped finely
- Worcestershire sauce about 3 Tbsp
- 1 package white mushrooms
- 1/2 c. sour cream
Put all ingredients in the crock pot. Cook on low for 6-8 hours. In the last half an hour, add the sour cream. Serve over noodles.
What are you thankful for today? thanks for stopping by!