2 tsp olive oil 2 cloves garlic, minced

1 1/2 cups chopped onion 1 can ( 15 oz.) tomato sauce

2 lbs ground beef 1 cup sliced black olives

1 tsp chili powder 8 flour tortillas

1 tsp ground cumin 4 cups shredded cheddar cheese

1 tsp salt sour cream, salsa, green onion

Heat oil in large skillet over medium heat. Add onions and cook until tender. Add ground beef, chili powder, cumin, salt, and garlic. Cook until browned. Stir in tomato sauce; heat through, stir in olives.

Make foil handles using three 18 by 2-inch strips of heavy foil. Crisscross foil to make spokes design. Place in slow cooker. Lay one tortilla on foil strips. Spread with meat sauce, and layer of cheese. Top with another tortilla, meat sauce and cheese. repeat layers, ending with cheese. Cover and cook on HIGH 1 1/2 hours. To serve, lift out of slow cooker using foil handles and transfer to serving platter. Discard foil. Cut into wedges. Serve with sour cream, salsa, and chopped green onions if desired.

Makes 4 or 5 servings.

Mandy

2 cups sliced carrots

1 cup chopped onion

1 large green pepper, sliced

1/2 cup celery

2 cans (14oz each) chicken broth

2/3 cup all purpose flour

1 lb boneless, skinless chicken breast, cut into 1-inch pieces

1 large potato, unpeeled and cut into 1-inch pieces

6 ounces mushrooms. halved

3/4 cup frozen peas

1tsp dried basil

3/4 tsp dried rosemary

1/4 tsp dried tarragon

3/4 tsp salt

1/4 tsp pepper

1/4 cup heavy cream

HERB DUMPLINGS

1 cup biscuit mix

1/4 tsp dried basil

1/4 tsp dried rosemary

1/8 tsp dried tarragon

1/3 cup milk

For stew, combine carrots, onion, bell pepper and celery in slow cooker. Stir in chicken broth, reserving 1cup broth. Cover and cook and LOW for 2 hours.

Stir flour into remaining 1 cup broth until smooth. Stir into slow cooker. Add chicken, potato, mushrooms, peas, basil, rosemary, and tarragon to slow cooker. Cover and cook 4 hours or until vegetables are tender and chicken is no longer pink. Stir in salt, black pepper, and heavy cream.

For biscuits, combine biscuit mix, and herbs in small bowl. Stir in milk to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook, uncovered, 30 minutes. Cover and cook 30 to 45 minutes or until dumplings are firm and toothpick inserted in center comes out clean. Serve in shallow bowls.

Makes 4 servings.

Slow Cooker Beef Stroganoff
 Prep Time: approx. 29 Minutes. Cook Time: approx. 8 Hours .
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Slow Cooker Chicken Continental
 Prep Time: approx.  20 Minutes. Cook Time: approx. 8 Hours . <o:p></o:p>

Directions
1 Lightly grease slow cooker with bacon grease and line with <o:p></o:p>

   1 package of dried beef and half of the bacon pieces.  <o:p></o:p>

   Place 2 to 3 chicken breasts in slow cooker, salt and pepper<o:p></o:p>

   to taste, top with half of the onion slices. Combine sour cream, <o:p></o:p>

   soup and flour in a medium bowl and mix together; pour 1/2 of <o:p></o:p>

• 2 green peppers – medium diced
• 2 onions – medium diced
• 4 stalks of celery – sliced
• 4 garlic cloves – chopped
• 1 can chicken broth
• 1 - 14 oz. can diced tomatoes
• ½ - 6 oz. can tomato paste
• 3 – 4 boneless, skinless chicken breasts – cut into bite-sized pieces
• ½ lb. smoked sausage – sliced
• 1 tsp. cayenne pepper
• 1 tsp. Tabasco or hot pepper sauce
• ½ tsp. salt
• 1 tsp. black pepper
• 1 tsp. thyme

 Add all ingredients to the crock pot.  Cook on low 8 – 10 hours or on high 3 – 4 hours. 

 Add 1 pound of shelled shrimp in the last 15 minutes of cooking time.  (Pre-cooked frozen shrimp works well.)  Then add 3 cups of cooked rice when ready to serve.