3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tsp minced garlic
1/4 teaspoon ground black pepper
1 1/2 tablespoon dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1 soup can of water
1. Put cleaned meat in slow cooker and cover with onion.
2. In a small bowl combine remaining ingredients. mix together and pour mixture over venison. Cook on Low setting for 6 hours.
I usually put it on in the morning, cook on high until time for supper. Also good with beef roast. I got this recipe from Allrecipes but have alterned it some to suit our taste.
This is a picture of the latest apron I made. Remember last week, I told you all I was taking the laundry soap and some dishcloths to a local store. Well, she wanted them to sell and she said she would try to sell my aprons as well. I hope to take her this one tomorrow. Wouldn’t it be a blesssing if some of my homemade stuff starting selling? I hope to use the money I make from selling my stuff to purchase school books for next year.
Today we are having a new soup recipe I got from a blogger friend, who got it from another blog. I altered the recipe a little to better fit what I had on hand. The recipe is
Super Easy Crockpot Hamburger Veggie Soup
1lb hamburger (I used london broil leftover from the other night chopped into small pieces)
1 onion, chopped and 1 tbsp. chopped garlic
1 can green beans, drained
1 can corn, drained
1 can diced tomatoes
3 cups water
1 T chicken or beef broth powder
2 T Worcestershire sauce
1 can organic cream of mushroom soup (a brand such as Amy’s, found in health food stores)
Salt and pepper to taste
Brown hamburger and onions until meat is no longer pink and onions are soft. Add to crockpot. Add remaining ingredients, stir. Cook on low for 7 to 8 hours. Serve with some hot homemade dinner rolls for a great meal. I am hoping to do lots more crockpot meals. The crockpot doesn’t heat up the house like using the stove does and it is easy (I think).
When I started making this soup, I realized I did not have any cream of mushroom soup. I went on line and found this easy recipe to make my own. I found it at CheapCooking.com The recipe is:
Make your Own “Cream of …” Soup
Whether you want to control the chemicals or the fat, making your own white sauce and flavoring it is cheaper and better for you than those canned cream of whatever soups.
2 Tbs butter
2 Tbs flour
1/4 tsp salt (optional)
1 cup milk
In a heavy saucepan, melt the butter. Sprinkle the flour over it and stir to incorporate. Cook over medium low heat for 2-3 minutes, stirring constantly. Slowly whisk in the milk.
Cream of chicken
If you want to make a cream of chicken flavored sauce, use half broth and half milk. If you have troubles getting this to be smooth, try heating the milk or broth before adding to the flour and butter. Bring to a simmer and cook over low heat, barely simmering, for a few minutes until thick.
To make a cheese sauce, add grated cheese and stir until melted.
Cream of celery or mushroom
To make a cream of some vegetable soup, saute 1/4 cup or so finely chopped celery, mushrooms, or onion in the butter before adding the flour and use half broth and half milk.
I am making cinnamon rolls for dessert so I guess I better get busy. Enjoy your day and God bless.