It is Thursday evening and already I am anticipating the weekend...especially Saturday which will be a day filled with running errands and then meeting friends for cocktails at the Mix.  So I am thinking of a crockpot dinner for Saturday evening:

• 2 to 2 1/2 pounds beef stew meat
• 1/2 pound fresh mushrooms, sliced
• 1 cup beef stock
• 1 onion chopped
• 10 3/4-oz can of cream of mushroom soup
• 3 tablespoons dry onion soup mix

1. Combine all ingredients in slow cooker
2. Cover.  Cook on low 7 - 8 hours
3. Serve over hot cooked rice
4. Makes about 6 servings

I tried this recipe for the first time yesterday.  In my mind I thought how can something this quick and simple be all that good?  Well, it is delicious!  Here is the recipe:

• 1 (28-oz) can Italian style chopped tomatoes, undrained
• 1 (15.5-oz) can dark red kidney beans, drained & rinsed
• 1 cups mixed vegetables (frozen):  broccoli, cauliflower, carrots
• 1 large zucchini, cut in quarters lengthwise, and then chunked
• 2 to 2 1/2 cups beef stock
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon granulated garlic with parsley
• 1/8 teaspoon ground red pepper
• 1/2 cup grated fresh Parmesan cheese

In large saucepan over medium heat, combine all ingredients except Parmesan cheese.  Bring to a boil, reduce heat to low and let simmer 20 - 25 minutes (I actually let it simmer 1 hour and it was perfect).  Top each serving the the parmesan cheese (1 tablespoon or more depending on preference)
Make 6 - 7 servings

If you are thinking about an alternative to the traditional Easter ham, this recipe may be an excellent alternative.  It is simple, yet so very delicious.

1 3-oz package Chicken Ramen noodles
3 - 4 oz sunflower seeds
1 bunch of green onions, chopped
1/2 cup oil
1/2 cup vinegar
1/2 cup sugar
1 16-oz pkg cole slaw

Crush the ramen noodles in a bowl, stir in the season packet, sunflower seeds, green onions, oil, vinegar and sugar.  Mix until sugar is dissolved.

Place cole slaw mix into a large salad bowl, pour dressing mix over and toss lightly to combine well.  Refrigerated at least one hour before serving.

This is so delicious that when you've had your first bite, you will think "I can't believe I made something this good!"

• 1 cup chopped pecans
• 1 cup cornflake crumbs
• 1/2 cup sweetened flaked coconut
• 2 eggs beaten
• 1 tablespoon whole milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 4 boneless, skinless chicken breasts, cut into 1/2-inch strips (I find that sharp kitchen scissors do this job best)
• 1/3 cup butter, melted
• For the sauce you need:  1/2 cup orange marmalade, 2 tablespoons chili sauce, 1 tablespoon cider vinegar, 1/2 teaspoon dry mustard

Heat over to 400 (F).  Process pecans in food processor until finely chopped; add cornflake crumbs and coconut.  Pulse to blend.  Place in shallow dish.  Combine eggs and milk in separate shallow dish; mix well.  Dip chicken strips into flour mixture until well coated.  Dip flour coated chicken into egg mixture, then into pecan mixture.  Press coating onto chicken.  Grease 15 x 10 - inch baking pan with 2 tablespoons melted butter.  Place coated chicken strips on pan.  Drizzle with remaining butter.  Bake 10 to 15 minutes or until no longer pink in middle.

Combine all sauce ingredients in small sauce pan.  Mix well.  Heat gently while stirring constantly until blended.  Serve chicken fingers with sauce.  Makes 8 appetizer servings.

Sauce variation:  Combine 1 cup pineapple preserves or pineapple ice cream topping, 1 tablespoon lemon juice, and 1/8 teaspoon cloves in a saucepan; heat gently, stirring constantly, until well blended.

The weekend is almost here.  Here is another recipe idea for a hearty weekend breakfast...

• 1 egg
• 2 tablespoons milk
• 1 can (16.3-oz) Pillsbury Grands Flaky Layers refrigerated original biscuits
• 1 pkg. (2.1-oz) precooked bacon cut into 1/2-inch pieces
• 1 cup shredded cheddar cheese
• 4 medium green onions, finely chopped

1. Preheat oven to 350 (F).  Spray 11 x 7 inch (2 quart) glass baking dish with cooking spray.  In large bowl beat egg and milk with wire whisk until smooth.
2. Separate dough into 8 biscuit pieces; cut each into quarters.  Gently stir biscuit pieces into egg mixture until evenly coated.  Fold in bacon, cheese and onions.  Spoon mixture into baking dish; arrange biscuits into a single layer in dish.
3. Bake 23 to 28 minutes or until golden brown.  Let stand 5 minutes before serving.

You may wonder what the picture to the left has to do with "Baked Caramel French Toast?"  Well, my room-mate CJ makes weekend mornings a delight and this picture was taken a couple of years ago on a Sunday morning.

Here is the recipe for a perfect start to either your Saturday morning of this weekend:

Topping

• 1 cup packed brown sugar
• 6 tablespoons butter
• 1/3 cup whipping cream
• 1 tablespoon light corn syrup

French Toast

• 3 eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla
  
• 1/4 teaspoon salt
• 8 diagonally cut slices (3/4") French Bread (let this set out for 2 - 3 hours)

1. Spray or lightly grease 13 x 9 inch (3 quart) glass baking dish.  In 2-quart saucepan, mix topping ingredients.  Cook over medium heat, stirring constantly until smooth.  DO NOT BOIL.  Spread topping in baking dish
2. In shallow bowl, beat eggs, milk, vanilla and salt.  Dip bread slices into egg mixture, coating both sides and making sure all egg mixture is absorbed.  Arrange bread slices over topping in dish.  Cover; refrigerate at least 8 hours or overnight.
3. Heat oven to 400 (F).  Uncover baking dish and bake 20 to 25 minutes or until bubbly and French toast is golden brown.  Let stand 3 minutes or so.
4. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over.  Remove baking dish, scraping any extra caramel topping into French toast.
5. Serve immediately.

• 1 package rice pasta - cooked - (1 pound box)
• 3/4 large bottle of Trader Vic's Italian Dressing
• 1 pound fresh shrimp (shelled, deveined, cooked)
• 6 green onions - chopped
• 2 tablespoons Gulden Mustard
• 2 tablespoons Indian Relish
• 3 stalks of celery, chopped
• 8 - oz. frozen peas, thawed
• 2 cups Mayonnaise
• salt & pepper to taste

Combine all ingredients in large bowl.  Cover and refrigerate for at least two hours.  Serve.
(This recipe is in Bob's words and I have had this recipe for over 30 years...so on a couple of the ingredients such as the mustard and the Italian dressing...you may have to make substitutions)