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The Celebration of the Lakes starts tomorrow, Friday, in this area and my guess is a number of you will have guests for this fun, exhilarating three days. Our big thing is to watch the hot air balloons rise into the air and drift over fields, roads and lakes, with the balloon chasers chasing after them to be there if something unfortunate were to happen or to bring the occupants back to where they started.

What a fun time for our town’s people and those who come from surrounding towns to join in the merriment of a part of our Minnesota winter. If it’s really cold, bundle up and don’t be too concerned about how you look. This is not a fashion show on snow or ice, so leave your ball gowns and tuxes in the closet and put on your snuggies, long johns and warm boots for this shin dig.

If you’re having friends or family visiting for the weekend, you’ll probably be feeding them. So you don’t miss out on any of the festivities, do your cooking using a crockpot. If you don’t have one, borrow one from your neighbor if they’re not using it. All of these recipes use a 4 quart crockpot/slowcooker.

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Here are some good meal-in-the-pot recipes for you.

RAVIOLI CASSEROLE

1-1/2 lbs. ground beef, pork, bison or venison

1 medium onion, diced (about 3/4 c.)

1 large clove garlic, minced or scant 1/4 t. garlic powder

1-15 oz. can tomato sauce

1-14 oz. can stewed tomatoes, undrained and broken up with fork

1 t. dried oregano leaves

1 t. Italian seasoning

salt and pepper to taste

1-16 oz. package bow-tie pasta, cooked according to package directions

1-10 oz. package frozen chopped spinach, thawed (optional)

1-1/2 c. shredded mozzarella cheese

1/2 c. grated Parmesan cheese

In large skillet, over medium-high heat, brown ground beef; drain off fat (I rinse with hot water, too, to get rid of fat. Not necessary with bison or venison.) Add onion and garlic to meat, mixing well.

Turn into a 4 qt. crockpot.

Combine next six ingredients in a bowl; mix thoroughly; pour over meat mixture.

Cover and cook on low, 7-8 hours or on high, 3-1/2 to 4 hours.

During last 30 minutes turn to high, if on low. Stir in cooked pasta, spinach and cheeses. Serve immediately when mozzarella cheese has melted, about 3-4 minutes. Serves 6.

CHICKEN STRIPS OVER RICE

4 whole boneless skinless chicken breasts, cut into 1/2x2 inch strips

1 T. lemon juice

salt and pepper to taste

1/2 t. celery salt

1/2 t. paprika

1 can cream of mushroom

1 can cream of celery soup

1/3 c. sherry or apple juice

grated parmesan cheese

hot cooked rice for 6-8 (2 c. raw long grain rice, cooked 15 minutes in boiling water, drained)

Season chicken strips with lemon, salt and pepper, celery salt and paprika. Brown quickly in 2 T. hot olive oil in skillet.

Turn into crockpot, scraping chicken bits from skillet into pot.

In medium saucepan, combine soups with sherry; pour over strips. Sprinkle with cheese.

Cover, cook on low 4-5 hours or on high 2-3 hours. Serve chicken in sauce over hot rice. Makes 4 servings.

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Don’t ask me how this stew got its name, maybe because it’s so easy to put together. I think my foot is getting in my mouth. I know this much––it’s delicious but Bud didn’t make it.

BACHELOR’S STEW

2 lbs. beef chuck or stew meat, cut into 1-inch squares (bison or venison may also be used)

1/3 c. dry bread crumbs

3/4 t. salt

1/8 t. black pepper

2 cans condensed tomato soup

4 ribs celery, cut into 1-inch lengths

3 medium carrots, peeled, sliced into 3/4 inch diaganal pieces

1 large onion, cut into eight wedges

1 c. beef broth (dissolve 1 bouillon cube or 1 t. granulated in 1 c. water)

1 4 oz. can sliced mushrooms, undrained

1/3 c. quick cooking tapioca

1 t. dried basil leaves

1 t. kitchen bouquet

Dry beef cubes with paper toweling.

Combine crumbs, salt and pepper; toss with beef. Put beef in a 4 qt. crockpot and add rest of ingredients; stir well. Cover and cook on low 10-12 hours or on high 4-5 hours. Serves 6.

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Get out the soup bowls for this recipe. Serve with hot french bread for a real warmer upper.

SAUSAGE AND CHICKEN GUMBO

1/2 lb. smoke sausage, sliced 1/4-inch thick, cutting rounds in half

1 c. diced onion

1/2 c. diced green pepper

3-4 lb. chicken breast, cooked in about 1 c. water, seasoned with 1/4 of a small onion, sliced; 1 small bay leaf; one 5-inch rib celery, cut into 1-inch pieces; 4 pepper corns (save the liquid)

3/4 c. flour

1/2 c. diced celery

1/4 t. garlic powder or 2 cloves garlic, minced

1-1/2 t. cajun seasoning

1/2 to 1 t. salt

1/2 t. dried thyme leaves

1/4 t. pepper

1 bay leaf

dash or two of hot sauce

4 c. hot cooked long grain rice

Brown first three ingredients in skillet; drain fat.

Combine rest of ingredients, except rice. Mix well. Cover and cook on high 3-4 hours.

Serve over rice. Garnish with sliced green onions if you wish. Makes 8-10 servings.

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Thought for the day: Take advantage of our wonderful winter celebration and if it should be really cold, get a cup of hot chocolate or cider to warm your tummy.

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