I have this cookbook, Fix It and Forget It, that my mom gave me eons ago. I've used it, but only every so often and only if I can't find something that looks better. Don't get me wrong, I love my crockpot, but there are some recipes in that book that are a bit...er, creative. I prefer to stick to my traditional TNT recipes. However, as I was flipping through it trying to find a recipe for my MIL, I came across this gem. It sounds pretty darn good and we will be trying it for dinner tomorrow. I will let you know how it turns out!

Zippy Beef Tips
Maryann Westerberg

2 pounds stewing meat, cubed
2 cups sliced fresh mushrooms
10 3/4 can cream of mushroom soup
1 envelope dry onion soup mix
1 cup 7-Up or other lemon-lime carbonated beverage

1. Place meat and mushrooms in slow cooker.
2. Combine mushroom soup, soup mix, and soda. Pour over meat.
3. Cover and cook on low 8 hours.
4. Serve over rice.

More Lunchtime Musings

Here's more from the CIA Encyclopedic Cookbook (1964)!

"Sandwiches, whether for picnic or lunch box, should be fresh, tasty, nutritious, well-filled and attractively wrapped. Remember that the sandwich must contirbute to the day's good nutrition. Select and make fillings with care and keep a cariety of them always on hand and fresh. Small screw-top jars for storage in refrigerator are handy. The supply can be replenished during morning cooking hours. Use whole grain breads frequently in addition to other carieties. Pack lettuce or other greens in containers, waxed paper or cellophane, to be added to sandwiches at time of eating."

Here are some of the fillings:

Cheese


1/2 cup grated American cheese
2 tablespoons chopped pimento
1 tablespoon minced onion
2 tablespoons minced sweet pickle
2 hard-cooked eggs, chopped


1/2 cup Camenbert
8 slices cooked, drained and minced bacon


3/4 cup grated American cheese
1/4 cup ground ham
1/4 tsp Worcestershire sauce
2 tablespoons cream
2 tablespoons mayonnaise



More fillings to come tomorrow!

Well, guess what I did today? I made the pumpkin pie for Thanksgiving. Already?, you may ask. But of course! Making pies ahead of time is one of the things you can do to get ahead of the game. Other things you can make ahead, freeze, and serve on Turkey day without stressing are stuffing, mashed potatoes, rolls, and other desserts. Heck, you can cook the turkey, slice and freeze it too, but I like to cook that on the actual day.

Here's the pumpkin pie recipe I used today:

1 9" graham cracker pie crust
1 cup pumpkin
1/2 cup sugar
1/2 cup milk
1 small box instant vanilla pudding (I used sugar
free)
1 egg

Preheat oven to 350*. Whisk together the pumpkin, sugar, egg, and milk until well blended. Add in the pudding mix. Mixture will start to thicken. Pour into crust. Bake at 350* for 30 minutes. Allow to cool. Cover (I used the plastic piece that comes with the crust) and freeze. Take out the day before serving and place in the refrigerator to thaw. Serve with real whipped cream for a homemade touch!

A taste of Autumn has arrived. Woke up to cooler than normal temperatures today and while it has warmed up a bit this afternoon, it still isn't as hot as it has been. To celebrate this early Autumn day, I decided to make Pumpkin Soup for dinner. It's a new recipe but it sure does sound tasty!

Pumpkin Soup

1 Tbsp olive oil
1 onion, chopped
4 cups chicken broth
2 cups pumpkin puree
3/4 cup green onions, chopped
1/8 tsp nutmeg
1/2 tsp curry powder
Salt and pepper to taste
2 cups milk

Heat oil in a pot over medium high heat and saute
onion until very sort. Add rest of ingredients, except
for the milk. Cook uncovered for 15 minutes. Add milk
and continue to cook for another 5 minutes (do not
boil!) Salt and pepper to taste.


Salad, rolls, and some chocolate pudding will round out the meal.