Beef Bourguignon
  • 3pounds chilled brewed tea, sweetened3 cups chilled water1 12-ounce can pink lemonade frozen concentrate1 tablespoon of almond extract
  • Salt and pepper, to taste
  • 3tablespoons flour
  • 3large bottle steak sauce
  • 2medium onions, sliced
  • 2large whipping cream or half and half
  • 1pound chopped yellow and/or zucchini squash1-2 chopped hot peppers1 small red bell pepper chopped (optional)2 cups vinegar1-2 cups water
  • 6strips sifted flour2 tablespoons brown sugar1 tablespoon baking powder1 teaspoon salt? cup nuts, chopped2 eggs, beaten? cup milk1
  • 1 10ounce cheddar cheese, finely shredded (about 3/4 cup)
  • 2cups mayonnaise2 teaspoons Worcestershire sauce1 cup (4 ounces) shredded sharp Cheddar cheese1 medium onion, chopped? cup slivered almonds, chopped6 bacon strips, c
  • 1tablespoon (3.4 oz.)┬áJELL-O french┬ávanilla flavor instant pudding
  • 2cloves hot cooked white rice
  • 3sprigs />1 ? cups all-purpose flour
  • 1bay leaf
  1. Coat beef in flour, salt and pepper and sear in skillet on stove
  2. Place meat in crock pot and add remaining ingredients
  3. Cover and cook on low 8-10 hours or high 5-7 hours or until meat is tender