Katy's recipe requests

Steak and Mushroom Stew

6 oz. diced bacon
3-4 lb. chuck roast-cut into 1 inch cubes
salt and pepper
2 small onions, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 Tbl. tomato paste
3/4 lb brown mushrooms
3 Tb. dijon mustard
1 1/2 cups beef broth
1/4 cup chopped parsley

Season roast chunks with salt and pepper. Brown roast, bacon and onion together for a few minutes and then add diced veggies, mushrooms and garlic and saute a few minutes more. Stir in tomato paste, broth and mustard. Transfer to a slow cooker and cook on high 3-4 hours-you can add more broth or water if you want it more soupy. Stir in parsley. Serve over sour cream mashed potatoes (or plain).

Soft Pretzles

1 1/2 cup warm water
1 1/2 tsp. dry yeast
2 Tb. brown sugar
1/4 cup shortening
1 1/2 tsp. salt
3 cups flour-part wheat if desired

Sprinkle yeast over warm water in bowl of mixer. Let stand until dissolved or foamy. Add shortening and sugar and salt. Mix in flour for about 5 minutes, until smooth and streachy. Let rise in bowl of mixer (covered) for 1/2 to 1 hour. Form into pretzle shapes. Dip into baking soda bath and place on greased pans. Cover and let rise again for 1/2 to 1 hour, until puffy.
Bake in 450 oven for 6-10 minutes (watch it). Brush with melted butter and sprinkle with kosher or other coarse salt

Baking soda bath-2 cups warm water and 2 Tb. baking soda-mix well

Another recipe we liked:

Chicken Not Pie (healthy..from Blake's running mag)

1/4 c. olive oil
2 leeks-washed and chopped (I use the white and some of the green)
1 can (2 cups) chicken broth
1/2 tsp. thyme or tarragon
2 boneless chicken breast
3 large red potatoes, chopped into cubes
2 carrots, cut into coins
1/2 lb. snow peas, trimmed
1/2 lb. asparagus, cut into 1 inch pieces (I used zuchinni instead)
2 Tb. fresh squeezed lemon juice

Saute leeks, salt and pepper to taste for five minutes in the oil. Add broth, thyme and boil one minute. Add chicken, potatoes and carrots and simmer, covered, for five minutes or until chicken is almost done. Add peas and asparagus or zuchinni and cook for 3 minutes. Remove chicken and chop-return to pan. Add lemon and serve over brown rice...delicious!