Recipe of the Month for April (a week late)

I’ve been contemplating a topic for this week’s blog (send in requests, please, I beg of you!). I bounced around from the power of belief, to the nature of man, to the state of the economy.

It all felt like some pretty heavy material for a sunny Friday in May.

So, I’ve settled on a topic that I hope will be of some actual use to you: Food. More specifically, easy-to-prepare food. Maybe even food you’ll want to make tomorrow.

Happy Friday and happy weekend. May this week’s blog feed you and yours well, while leaving you with many hours to goof off and refuse to contemplate serious topics.

From Busy People’s Slow Cooker Cookbook

Herbed Beef Tenderloin w/ Seasoned Potatoes & Buttered Mushrooms

2 pounds beef ternderlion, fat removed

1 1/2 tsp each dried thyme and basil

1 tsp garlic salt

1 pound bag frozen, seasoned diced potatoes (I found these in the breakfast area of the freezer section)

2 to 3 T butter or margarine

6 oz fresh, sliced mushrooms

* * *

Spray slow cooker with cooking spray. Rub all sides of the beef with the basil, thyme and garlic salt. Arrange the beef on the outer rim edge of the slow cooker. The center will be hollow.

Take 2 pieces of foil about 18 inches long. Fold the seams together along the side. Spray the foil with cooking spray. Place the diced potatoes in the center of the foil and spread 2 T of butter or margarine over them. Fold the foil like you would a gift package, pinching it together well to keep in the flavor of the potatoes. Place the packet in the center of the slow cooker and beef.

Take another 2 pieces of foil about 18 inches long and fold the seams together as you did above. Spray cooking spray on it, and then place the mushrooms in the foil. Dab 1 T of butter or margarine on the mushrooms. Sprinkle lightly with garlic salt, if you wish. Fold the foil into a packet, like above and folding the seam down and pinching tightly to seal. Place the mushroom packet on top of the potatoes and beef.

Cover the cooker and cook on low for 8 to 10 hours or high for 4 to 5 hours. (Serve the juices on the bottom of the slow cooker on the side, when done.)

Serve with a tossed salad & dinner rolls and ice cream for dessert, et voilà! When it’s time for dinner, you can pretend you have your own private chef and didn’t have to lift a finger. 🙂

6 thoughts on “Recipe of the Month for April (a week late)

  1. judyteel

    Writing this blog reminded me what a good recipe this was, so I made it for the family on Monday. They loved it and I did feel like I had an invisible chef hovering in the wings. 🙂

    Reply
      1. judyteel

        Hi Eva, I don’t have a cafe (though I sure love to go to them!). I just like to cook at home. I’m sorry you’re having trouble with the recipe. Which part in particular?

        Reply
  2. Pingback: Recipe of the Month for May | Judy Teel

  3. Fabio

    I would seriously suggest splurging on that spring-form pan. The cheesecake is so, so much easier to get out with the spring-form pan. And it doesn’t just have to be for cheesecakes, you can bake really anykind of cake in it too, provided you put a tray on the bottom so it doesn’t leak.

    Reply

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