On 10/25/2018 2:00 AM, Julie Bove wrote:
>
> "Terry Coombs" > wrote in message
> news
>> Just got it all assembled into the slow cooker , timed for dinner
>> around 6:30 or so . Got a dozen rolls in the muffin tin
>> thawing/rising to go with the soup . What's in the soup you say ? One
>> KC strip steak because I was out of stew meat and had a single in the
>> freezer . Taters , carrots , mushrooms , dried onions (they impart a
>> unique flavor)a stalk of fresh celery , one can beef broth , salt ,
>> garlic powder , bay leaf , a quart of (home grown/canned) tomatoes ,
>> and a dash of red wine - after it was used to deglaze the CI skillet
>> I browned the meat in . And last but not least , a handful of barley .
>
> Sounds good! I think I will make beef stew tomorrow. Also corn
> muffins. Need to use up the cornmeal and flour.

Â* It was very good , and it'll be even better today ... the only glitch
was the timing of the rolls , they were ready an hour ahead of target
time . Next time I'll know it takes around 3 1/2 hours for them to
thaw/rise/and bake . I'm going to start making an extra batch of dough
when I bake and freeze it in 50g lumps for rolls . Nothing quite beats a
fresh-baked roll with dinner ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !