Slow cooker beef shank pasta sauce

I added red wine and black olives to this stew-like pasta sauce to crank up the fullness of the flavor, but my kids loved it too!
Slow cooker tomato sauce

Ingredients

2 large beef or veal shanks
2 tablespoons of olive oil
1 onion
2 garlic cloves
1/2 cup red wine
2 sprigs fresh thyme leaves, or 1/2 tsp dried
32 oz or 1 quart of canned crushed tomates (I used the home-made sauce I made this summer in this video!)
salt and pepper to taste

Preparation Instructions

Roughly chop the onion and garlic. Heat the oil in a heavy skillet. Brown the onion and garlic, about 3-5 minutes, until translucent. Add the shanks and brown on both sides (about 3 minutes a side). Add red wine and cook 5 minutes. Add tomato sauce and seasoning. Transfer to slow cooker. Cook on high heat for 6 hours. Remove the shanks and shred the meat. Return to sauce.
(I ended up refrigerating the sauce for a couple of days, and it only got more delicious!).

Fire roasted pepper and tomato salad

Here’s a lovely dish to make in the early fall or late summer, when those long thin red peppers are in season. They’re easier to barbecue than traditional rounded bell peppers!

roasted pepper_edited-1

Ingredients

6 marconi (the long thin mild bell peppers) peppers
8 roma tomatoes
1/4 cup olive oil
1/2 tsp salt
1 clove garlic
10 greek olives (optional)
For dressing:
1/2 cup olive oil
salt and pepper to taste
2 tblsp balsamic vinegar (optional)

Preparation Instructions

Roast pepper on the bbq, or in the oven, under the broiler, until skins are blackened. Remove from heat and immediately wrap in newspaper or place in a paper or plastic bag. Seal bag and put aside.
Cut tomatoes in half. Remove seeds (run your finger or a spoon inside the tomato to loosen the fleshy pulp and seeds- they will fall right out).
Put 1/4 cup of olive oil and salt in a plastic bag or bowl, add tomatoes, and toss/mix until coated.
Arrange the tomatoes on a parchment lined cookie sheet, and place in a low temperature oven (300 degree Farenheit) for about an hour and a half, turning half way through cooking time.
Peel peppers and remove seeds.
Pull peppers apart with your hands to make long sections of pepper (you can use a knife, but this is so much easier to do while you are seeing the peppers!) Place in bowl. Add the tomatoes, crushed garlic and olives if using. Sprinkle with salt. Add oil and vinegar (balsamic is great if you tend to like a slightly sweeter sauce.) Toss. Serve cold or room temperature.
This salad is best if you can leave it for an hour or two for the flavors to develop.

Veggie pizza

from karen a.’s book, Underwood, MN

Ingredients

2 pkg cresent rolls
16 oz cream cheese
3/4 cup mayonaise
1 1(1oz) hidden vally dressing mix
1/2 tsp dill weed
1/4 tsp garlic salt
1/4 tsp pepper
vetables cut up

Preparation instructions

spread rolls on a 17×11 inch pan and bake according to package directions. Cool. Mix cream cheese, mayonaise, dressing mix and seasonnings; spread over crust. Place cup of vegetables on top of pizza suggestions; cauliflower, broccoli carrots ,green onions or chives or ripe olives. cut vegetables very small cut pizza into squares and serve.

Submitted by: karen a

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