Did ya'll catch the great new cookbook from Gooseberry Patch I featured on Wednesday? If not, read all about it here and check out the fantastic recipe that came with it too!
To give you a brief overview, my good friends at GP have put together a fantastic collection of Slow Cooker recipes all inspired by autumn! I don't know about you, but using my Crock Pot more and more is one of the things I look forward to most in the fall. What's better than coming inside after a cool crisp day at the apple orchard or pumpkin patch and having a meal cooked to perfection waiting for you?
The second recipe I want to share with all of you from this great new cookbook is something I think would be P.E.R.F.E.C.T for tailgating and football parties...something else I adore about the fall!! We are a football lovin' family and many weekends we plan our entire activity schedule around when our favorite teams are playing! I love making a big pot of something and letting us eat out of it all day long while we yell at the refs and tell them everything they are doing wrong!
Or maybe your a big fan of bonfire parties when the nights cool off. Well, these would be ideal for that too. Leave these sitting on warm all night long and your guests can eat as they come and go, without you having to babysit anything in the kitchen!
And to be honest with you, with this week being our first back to school, I've got simple, easy suppers on the brain even more than normal. These are exactly something I look for when I know school, work and after school activities are going to keep me busy all day long. Especially if your family has to eat in intervals due to differing schedules!
Even though I'm not quite ready for it, autumn is right around the corner. What better way to ease the pain and celebrate the season than an entire cookbook dedicated to simple, tasty, slow cooker recipes to keep us satisfied all season long!
Contributed by Roberta Oest Astora, IL Found on page 66
2 lbs. ground beef chuck
2 1/4 TBS. onion soup mix
1 T. Worcestershire sauce
1/4 tsp. pepper
1/2 c. water
8-10 hamburger buns, split
Brown beef in a skillet over medium heat; drain. Spoon beef into a slow cooker; stir in soup mix, sauce, pepper and water. Cover and cook on LOW for 2-4 hours, until heated through and liquid is absorbed. Spoon onto buns and top with ketchup if desired. Serves 8-10 *NOTE* Shown here served on Dark Rye buns, with American cheese, ketchup, minced onion and sweet/spicy pickles.
Shared on The Country Cook Aug. 22, 2014