Recipes of the week

New recipes, they are both "keepers"!!

Beef Daube Provencal (from Cooking Light magazine)

Ingredients

• 2 pounds boneless chuck roast, trimmed and cut into chunks
• 1 tablespoon extra-virgin olive oil
• 12 garlic cloves, minced
• 3/4 teaspoon salt & pepper
• 1 cup red wine
• 1/2 cup fat-free, lower-sodium beef broth
• 2 cups chopped carrots
• 1 1/2 cups chopped onion
• 1 celery stalk, thinly sliced
• 1 (15-ounce) can diced tomatoes, with liquid
• 1 teaspoon thyme and rosemary 
• 1 bay leaf

Preparation

1. Heat oil and beef in a large skillet over medium-high heat. Add garlic and cook until beef is browned.  Place browned beef mixture in a 6-quart electric slow cooker.  Add all ingredients and cover and cook on LOW for 6 hours or until beef and vegetables are tender.
2. Combine water and cornstarch to thicken if desired. Serve with egg noodles!  Enjoy!

German Apple Cake (from Penzeys Spice catalog)

Ingredients

• 4 large apples, peeled and diced 
• 2 cups sugar
• 1 cup oil
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 cup chopped nuts (optional) 

1. Preheat oven to 350.  Grease and flour 9x13 pan.  
2. In mixing bowl, combine sugar, oil, eggs and vanilla.  In separate bowl, combine flour, baking soda, salt and cinnamon.  Mix dry ingredients into wet ones.  Finally add the apples and nuts.  The batter will be thick.  
3. Spoon batter into prepared pan and bake for 50-55 minutes.   Enjoy!

	Love People, cook them tasty food!!