Common Cuisine |

• 2 ½ to 4 lb chuck roast, cut into 1″ squares
• 1 pkt dry brown gravy mix
• 4 potatoes, cut into chunks
• 6 carrots, cut into chunks
• 1 onion, cut into thick slivers
• 1 cup red wine
• 1/2 cup water

Place meat pieces in slow cooker. Sprinkle gravy powder over meat and stir.

Add vegetables to pot. Stir gently.

Mix water and wine. Pour over contents of pot.

Cover and cook on low for 6 hours.

Serves 4 to 6.

• 1 lg butternut squash
• 1 med onion
• 3 med apples
• 1 cup chopped carrot
• 5 cups broth
• ¼ cup brown sugar
• 1 tsp granulated sugar
• 1 tsp cinnamon
• 1 cup milk

Place whole squash in the microwave for 8 minutes.

Peel and cut squash in cubes. Place all ingredients (except milk) in a soup pot and cook for 45 minutes or longer. Adjust seasonings.

Stir in milk and ladle into bowls.

Serves 10.

Here is about the easiest way I’ve ever seen to make French Dip. It’s very tasty, too! You can also thicken the sauce with cornstarch and call it Roast Beef with Gravy. Serve with the kind of refrigerator biscuits that peel into thin layers.

• 2.5 to 4 pound chuck roast
• 1 can beef broth
• 1 can beef consomme
• 1 can french onion soup

Simply put the roast into your slow cooker, pour the three cans of soup over, cover and cook for 8 hours on low. The longer you cook it the more tender it becomes.

• 2 Tbsp olive oil
• 1 med onion, finely chopped
• 3 cups chicken, beef or vegetable broth
• 1 (32 oz) can pumpkin
• 1 (15 oz) can black beans, drained
• 1 (14½ oz) can ready cut tomatoes, undrained
• 1 cup cream
• 1 Tbsp curry powder
• 1½ tsp cumin
• ½ tsp cayenne pepper

In soup pot, saute onions in oil 5 minutes. Add broth, pumpkin, black beans and tomatoes. Bring to a boil.

Reduce heat to low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes; adjust seasonings and serve.

Serves 4 to 6.