German Beef Stew

• 1 pound round roast or steak, trimmed and cut in 1-inch cubes
• 2 tablespoons flour
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 can diced tomatoes, (14.5 oz) undrained
• 1 1/2 cups thinly sliced carrots
• 2 medium potatoes, cut into chunks
• 1/2 cup frozen corn (optional)
• 1 medium onion (optional)
  
• 1/4 cup sherry (or any type vinegar)
  
• 1/4 cup dark molasses (or 2 T brown sugar)
  
• 1 cup beef broth, bouillon, or water

Place beef in slow cooker (Crock Pot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine vegetables, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours.

Baked Chicken with Peaches

3 boneless, skinless chicken breast halves
1/4 c + 2 T brown sugar
1/8 tsp ground ginger
1/8 tsp ground cloves
2 1/4 tsp lemon juice
2 fresh peaches, peeled, pitted, and sliced thin.

Preheat oven to 350. Place chicken in greased pan. Sprinkle with 1/2 the brown sugar. Place peaches on top of brown sugar, then sprinkle with remaining brown sugar, ginger, cloves, and lemon juice. Bake for 30-60 minutes, basting often with juices.

You can also make this as a barbeque/shredded chicken dish in the crock pot. Just combine everything in crock pot and as chicken begins to cook, pull chicken apart with 2 forks. This is good served on buns with bacon.