Artichoke Beef Stew -- pg. 265

It's still in the crockpot.  I just wanted to get the post started so I don't forget like last time.  So far, so good, I'd say.  I've tasted it, and the beef is tender.  I just added the mushrooms and the artichokes.  It seems like a variation of beef stroganoff, since it's served on noodles.  I'll let you know how it goes.  Okay, it was pretty good.  It was a lot like beef stroganoff, but with artichoke hearts.  I'd give it 3.5 spoons.

Easy Seafood Bisque -- pg. 149

We have another winner!  I actually thought I had already blogged about this, but I've made twice now!  (If I have blogged about it, please disregard this one.  Nah--I'll delete it if I have...)  Anyhoo -- I know soup-within-a-soup = bad, but I am changing my slogan to soup-within-a-soup = good when it tastes good and is super-fast!  I used krab (imitation crab) and cream of potato (instead of cream of shrimp -- who has that lying around?) and cream of celery soup. It's very good.  I haven't even had leftovers of it...  So, for easiness and tastiness, four spoons!

Slow-Cooked Chowder -- pg. 183

Okay guys -- this is one to bookmark.  Not because it is great by itself, but because it is a great base chowder recipe.  I mean, think about it -- if you put this in the crockpot, you can add whatever you want to make it, say asparagus corn chowder...clam chowder...chicken mushroom...I know!  Call this one FILL IN THE BLANK CHOWDER!  As is, though, it tastes like a chowder that's missing something.  By the way, I actually made this about a week and a half ago, and forgot to blog about it...I'm giving it four spoons because I believe it's great if you add stuff to it.  Create you own chowder...

5 cups water           
5 tsp. chicken boullion
8 medium potatoes, peeled and cubed
2 medium onions, chopped
1 medium carrot, chopped
1 celery rib, diced
1/4 cup butter, cubed
1 tsp salt
1/4 tsp pepper
1 12-oz can evaporated milk
1 tbsp. minced fresh parsley

In a 5 quart slow cooker, combine the first nine ingredients.  Cover and cook on high for 1 hour.  Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender.  Stir in milk and parsley; heat through.  Yield:  12 servings

Mushroom Bisque -- pg. 136

I really wanted this one to be good.  It was easy to put together.  I love mushrooms...and bisque.  But, no go.  My husband came down to give me his "honest critique" of the soup.  Then I knew it was bad because I have to ask him if it's good and he volunteers his opinion when it's bad.  I think the problem was the creamy part of this soup came from sour cream.  Had it been some half and half it might have worked.  I like sour cream, and thought it might be good, though.  It wasn't that good.  I think I had a red flag with the 1 cup of minced parsley.  I mean -- who puts that much parsley in anything?  I think with half and half and some salt and pepper, it could be a three spooner.  But, as is, I guess two spoons.