Slow Cooker Convenience

I have noticed several articles recently on the "comeback" of the slow cooker (also known at my house as the crockpot), including one in the newest Topeka Capital-Journal insert called "Relish Magazine."

I never really put my crockpot away, so there's no need for a re-discovery in my world. But last week was a big week for the crockpot as I tried out a new recipe for an old favorite and a tried-and-true recipe for tomato soup.

The beef stroganoff recipe turned out very well, even with my modifications to make it a little healthier. The tomato soup is one I've made many times and it's always delicious.

Slow Cooker Beef Stroganoff

½ pound beef stew meat
¼ cup chopped onion
1 can (10.75 ounces) fat free condensed cream of mushroom soup
1 jar (2.5 ounces) sliced mushrooms, drained
1/8 teaspoon pepper
½ cup fat free sour cream
1 ½ cups hot cooked noodles

In 2 1/2 to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.

Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.

Stir sour cream into beef mixture. Serve over noodles.


Roast Tomato-Basil Soup

2 cans (28 ounces each) peeled whole tomatoes, drained, seeded and liquid reserved
2 ½ tablespoons packed brown sugar
1 medium onion, finely chopped
3 cups tomato liquid reserved from canned tomatoes
3 cups chicken broth
3 tablespoons tomato paste
¼ teaspoon ground allspice
1 can (5 ounces) evaporated milk
¼ cup shredded fresh basil leaves (about 10 large leaves)
Salt and black pepper

To roast tomatoes, preheat oven to 450 degrees. Line a cookie sheet with foil; spray with nonstick cooking spray. Arrange tomatoes in foil in single layer. Sprinkle with brown sugar and top with onion. Bake about 25 to 30 minutes or until tomatoes look dry and light brown. Let tomatoes cool slightly; finely chop.

Place tomato mixture, 3 cups reserved liquid, chicken broth, tomato paste and allspice into slow cooker. Mix well.

Cover and cook on low 8 hours or on high 4 hours.

Add evaporated milk and basil; season to taste with salt and pepper. Cook 30 minutes or until hot. Garnish as desired.