Hello ,

After a short break, I am back with new recipes just for you.
On August 16, my mother passed away after a long battle with
cancer. As you can imagine, things have been tough since then.
I'm finally getting back into the swing of things and I'm so
happy to finally have the time to write this message to you.

This week, I will keep it simple with some new recipes and minor
updates. Next week I have some stories about my recent vacation
to Virginia Beach and a review on an exciting new kitchen gadget.

Until then.... r e c i p e s . . .

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Crockpot Beef & Peppers
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2 pounds round steak -- lean
2 green peppers -- sliced thin
2 tablespoons dried onions -- minced
-or- 1/2 minced fresh small onion
1 cup beef broth
2 tablespoons low sodium soy sauce
1/2 teaspoon ground ginger
1 garlic clove -- minced
1 teaspoon Worcestershire sauce

Cut the steak into serving size pieces. If desired you can brown
the meat in a little hot oil before adding to crockpot. Place the thinly
sliced pepper rings in bottom of crockpot, reserving a few to place on top
of meat if desired. (Vegetables cook better when placed on bottom of pot.)
Arrange the meat on pepper, careful to not stack one piece directly on top
of another. Mix all other ingredients and pour over meat and peppers.
Cover and cook on low for 8-10 hours or on high for about 4 hours.
Serve with mashed potatoes and simply seasoned vegetables.

Serves 8

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Check out some recent posts from my blog:

-Baked Pork Chops & Noodles:
cheftomcooks.com/2009/09/28/baked-pork-chops-and-noodles/

-9 Veggie Stir Fry:
cheftomcooks.com/2009/09/17/9-veggie-stir-fry/

-Cold Sesame Noodles:
cheftomcooks.com/2009/09/16/cold-sesame-noodles/

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Petite Cherry Cheesecake
============================================

2 (8 oz.) packages cream cheese, softened
3/4 cup sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla
Vanilla wafers
1 large can cherry pie filling

Beat cream cheese, sugar, eggs, lemon juice and vanilla until
light and fluffy. Line muffin pans with paper baking cups
and place vanilla wafer in bottom of each cup. Fill cups 2/3
full with mixture. Bake 15 to 20 minutes or until set at 375
degrees F. Top each with 1 tablespoon cherry pie filling.

Serves 24.
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Be well!

Please share this newsletter with your friends
and family.

Happy Cooking!

Chef Tom
www.ChefTomCooks.com

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