KEEP'IN THE BELLY WARM

This time of the year, when the days and nights are so cold, there's nothing better that a meal that will not only warm the belly, but stay with you for a while. To my mind, it's hard to beat a meal of hot soup or goulash on nights like these. Of course, my choice of something to go along with these meals would be some cornbread fresh out of the oven. It's hard to beat such a combination--at least to my mind!

So, that's the type recipes that I'll share with you this week. In fact to make it easier on your busy day, except for the cornbread these meals are prepared using the trusty 'ole Crock Pot.

Let's get cooking. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CROCKPOT SPLIT PEA SOUP

1 Cup Dry Split Peas

1-2 Meaty Smoked Ham Hocks

2 Quarts of Water

1/2 teaspoon Dry Mustard

4 Large Carrots (diced)

1 Large Yellow Onion (diced)

Salt and Pepper; to taste

2 Tablespoons Dry Sherry (optional)

Soak the peas overnight and drain. Place in the crockpot along with the Ham Hock, Water, Mustard, Carrots and Onion. Cover and cook on LOW for 8 to 12 hours. When the Peas are tender, mash lightly with a spoon. Add Salt and Pepper and, if desired, the Sherry. Heat about 30 minutes more. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CROCKPOT GOULASH

2 Pounds Round Steak (Cut Into Cubes)

1 teaspoon Paprika

1 Cup Onion (Chopped)

1 teaspoon Dried Thyme

1 Clove of Garlic (minced)

1 Bay Leaf

2 Tablespoons Flour

1-14 1/2 Oz. Can of Stewed Tomatoes

1 teaspoon Salt

1 Cup Sour Cream

1 teaspoon Black Pepper

Put Steak Cubes, Onions, and the Garlic into the crockpot. Stir in flour--a little at a time-- and mix so as to completely coat the meat. Add all remaining ingredients except sour cream. Stir well. Cover and cook on LOW 8 to 10 hours. (HIGH 4 to 5 hours) Add the Sour Cream 30 minutes before serving. Serve over hot buttered noodles. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

SOUTHWESTERN STYLE CORNBREAD

1 Cup Yellow Cornmeal

1/3 Cup All Purpose Flour

2 Tablespoons Sugar

1/2 teaspoon Salt

1 dash Black Pepper

2 teaspoons Double-Acting Baking Powder

1/2 teaspoon Baking Soda

2 Eggs (Eggs)

1 Cup Buttermilk

1/2 Cup Cooking Oil

8 3/4 oz. Can of Creamed Corn

1/3 Cup Yellow Onion (minced)

2 Tablespoons Jalapeno Pepper (minced)

1 Tablespoon Green Bell Pepper (minced)

1 Tablespoon Pimentos (minced)(optional) 1/2 Cup Cheddar Cheese (shredded)

Combine the Cornmeal, Flour, Sugar, Salt, Pepper, Baking Soda and Baking Powder. Mix the remaining ingredients and add to the first mixture. Blend only until mixed; do not overmix. Place mixture in a 10-inch greased baking pan. Bake in an iron skillet if you have one. Bake in a preheated 350-degree oven for 35 minutes or until golden brown.

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