German Pancake

This is a recipe from The Food Nanny, who can be seen on PBS.  I bought her cookbook, and, so far, I have liked the recipes I have made from it!  I think this is going to be a new favorite!  My husband's father came to the US from Germany right after WWII.  He was only 5, and his family had to sneak out.  My father-in-law carried all his family's important documents in a toy briefcase as they went by security.  They were able to make it, and lived here in Utah the rest of their lives!  While this is not a recipe from the family, we made it on my husband's Oma's (grandmother) birthday a couple of weeks ago.  It looks a bit funny, but tastes great!  Also, I was a bit hesitant to make the sour cream topping, but made it anyway, and I LOVE it!  The recipe calls for strawberries, but recommends raspberries as well.  I have made both (the picture is with raspberries), and they are both good!  Also, because this is more of an egg recipe, some of my kids prefer it plain with ketchup.  I like the sweet version myself, but I also like how it is more of a protein dish for the morning because of the eggs.  It's really easy to make!  Enjoy!

1/4 cup (1/2 stick) butter (not margarine)
3 eggs
1/2 cup all-purpose flour
1/2 cup milk
1/2 teaspoon salt

1 cup sliced fresh strawberries or half of a 16-ounce package frozen unsweetened whole strawberries, thawed and sliced
1 teaspoon granulated sugar
1/2 cup sour cream
1 tablespoon brown sugar

1. Preheat the oven to 425 degrees.  Put the butter into a 10-inch ovenproof skillet and place it in the oven.  (As an alternative to a skillet, use a 9-inch round baking dish.)
2. Meanwhile, mix the eggs, flour, milk, and salt in a blender.
3. When the butter has melted, carefully pull out the oven rack and quickly pour the egg mixture into the skillet.  Bake 15 to 20 minutes or until the pancake is puffed up and lightly browned.  It will flatten slightly after it comes out of the oven.
4. Sweeten the strawberries with the granulated sugar in a small bowl and mix the sour cream with the brown sugar in a separate small bowl.
5. Cut the pancake into wedges and serve on individual plates.  Top with the strawberries and sweetened sour cream.

Variations
*Use raspberries instead of strawberries.
*Double the recipe, using a larger skillet or baking dish, such as a 9 x 13-inch pan.

Italian Beef Sandwiches

-- from “Best of Country Slow Cooker Recipes Vol. 2”
published by Taste of Home

1 jar (11 ½ oz) pepperoncinis
1 boneless beef chuck roast (3 ½ - 4 lbs)
¼ cup water
1 ¾ tsp dried basil
1 ½ tsp garlic powder
1 ½ tsp dried oregano
1 ¼ tsp salt
¼ tsp pepper
1 large onion, sliced and quartered
10-12 hard rolls, split

Drain pepperoncinis, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt slow cooker. Add water.
In a small bowl, combine the basil, garlic powder, oregano, salt, and pepper; sprinkle half over beef. Layer with half of the remaining meat, then onion, reserved peppers and liquid. Top with remaining meat and herb mixture.
Cover and cook on low for 8-9 hours or until meat is tender. Shred beef with two forks. Using a slotted spoon, serve beef and peppers on rolls.

Yield: 10-12 servings
Editors note: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.
My note:  Very tasty.  Pepperoncinis are not spicy, so this is not a spicy dish (although I did leave the pepperoncinis off my kids' sandwiches).

Fiesta Beef Bowls

6 Servings
Prep: 25 min.
Cook: 8-1/2 hours

Ingredients:
1-1/2 pounds boneless beef top round steak
1 can (10 ounces) diced tomatoes and green chilies
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) pinto beans, rinsed and drained
3 cups hot cooked rice
1/2 cup shredded cheddar cheese
6 tablespoons sliced ripe olives
6 tablespoons thinly sliced green onions
6 tablespoons guacamole

Directions:
Place round steak in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, onion, garlic and seasonings; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.

Remove meat from slow cooker. Add beans to tomato mixture. Cover and cook on high for 30 minutes or until beans are heated through. When cool enough to handle, slice meat. In individual bowls, layer the rice, meat and bean mixture. Top with cheese, olives, onions and guacamole.

from May 2010, Simple and Delicious magazine

A few notes:  This was so tasty and easy!  I don't think the meat needed to cook for 8-9 hours though.  Mine probably went for seven, and it was plenty.  I loved it the way it was, but am always thinking about ways to possibly improve.  I think it might be good over flavored rice.  Or maybe adding another can of tomatoes if I was serving it over rice.  I think the meat/beans would be a great burrito filler as is.