Below are instructions and recipes for
Suppers made Simple

Black Bean Chili

Creole File Gumbo

Delta Bisque

East Indian Curry

New Orleans Beef

Potato Soup

Southwest Soup

White Bean Casserole


Coming soon:
Colonial Corn Chowder 
Tusacan Bean & Pasta Soup

Suppers made Simple
is a new way to cook! Make supper using one of our simple mixes, then take a couple of cups you’ve prepared and create an entirely different main dish for supper the next night (or pop it in the freezer to eat later). It’s a BONUS Meal!



Featured Supper 
New Orleans Style Beef


From Evelyn:

This spicy traditional Creole dish is called Grillades (gree-odds) in Louisiana. Our first taste was during brunch in a courtyard in New Orleans, served over grits with pieces of beef smothered in that dark, rich sauce - a little jazz in the air - a meal for memories! Now it’s a family favorite that freezes so well, we can enjoy it anytime!  I’ve used the meat mixture to create Meal Two - English Steak and Mushroom Pie.  These meals are worlds apart but so simple to make with just one preparation!


Grocery List

Meal One - Basic Recipe: New Orleans Style Beef

         5 lb. beef roast - see Note

         1 can (8 oz) tomato sauce

         2 cups beef broth

Meal Two - Bonus: Beef Steak and Mushroom Pie

         1 box Pillsbury All-Ready Pie Crust (2 crusts)

         1 can (8 oz) chopped mushrooms

         1 bag frozen green peas (need 1 cup) (mixed vegetables or corn)

Meal Three - Bonus: Grillades

         1 pkg. egg noodles

Note: The spices in the bag of New Orleans Beef will flavor and make a rich sauce for 5 pounds of beef. (Three separte meals for 4 to 5 people - a total of 12 to 15 servings.) Using less meat will "waste" this wonderful mix that you've purchased.



Basic Recipe for:

New Orleans Style Beef - Serves 8


5 pounds beef (chuck roast, sirloin tip, venison, etc)

1 pkg. New Orleans Style Beef

1 can (8 oz) tomato sauce

2 cups beef broth


  • Cut beef into 3/4 to 1 inch pieces  
  • Put uncooked beef in crock pot, sprinkle mix over beef  
  • Add tomato sauce and beef broth, stir to distribute spices.   
  • Cook on low for about 8 hours.


Note: New Orleans Beef can be eaten immediately, refrigerated or frozen.


To freeze: Using a large serving spoon, divide the beef mixture into freezable containers to fit your family’s portion size. For Meal Two, set aside 2 cups for the Steak and Mushroom Pie.


Meal One:
New Orleans Style Beef - Serves 8


Serve hot New Orleans Beef over rice (rice for 4-5 servings included in the mix)


To cook rice: Bring 2 ¼ cups of water and ½ teaspoon salt to a boil. Add rice, bring back to boil, cover and reduce heat to low. Cook for about 20 minutes.


For Complete Meal: Add a green vegetable, glazed carrots, fresh spinach or green salad with our Bayou Beer Bread, hot and served with Garlic Herb Butter.


Meal Two: Bonus
Beef Steak and Mushroom Pie - Serves 4 to 6


2 cups prepared New Orleans Beef

1 can (8 oz) sliced mushrooms

1 cup frozen peas, vegetables or corn

½ cup beef broth (red wine or water)

1 box of Pillsbury All-ready Pie Crusts


  • Preheat oven to 400 degrees.  
  • Place one crust in deep-dish pie plate or casserole, pressing it into place. Bake empty crust for 6 to 7 minutes.  
  • In bowl, mix beef, mushrooms, peas or frozen vegetables and broth.  
  • Pour into baked crust. Put second crust on top, pressing edges together. 
  • Drizzle one tablespoon milk over crust, spreading it around with your fingers or a brush.  This makes a shiny crisp crust.   
  • Note:  Pie can be frozen before baking.  To serve, thaw overnight in refrigerator and bake as directed. 
  • Place in hot oven and bake for about 30 minutes until crust is brown and crisp.  Serve hot! 
  • Note:  Pie can also be frozen after baking in individual slices or the entire pie. To serve, thaw and heat.

Crust will be best if “crisped” in a hot oven for a few minutes.


Meal Three: Bonus

New Orleans Beef - Grillades


Thaw frozen New Orleans Beef overnight in refrigerator if possible. Heat and serve New Orleans Beef over cooked noodles, rice (or serve it like they enjoy it in New Orleans – over Grits!) 


For Complete Meal: Add green beans and salad of tomatoes and cucumbers tossed in Vidalia Salad Dressing.  


Note from Evelyn: Venison is absolutely wonderful using the New Orleans Beef. Use the 5 pounds of venison, and add 1 additional cup of beef broth! Venison is very low in fat and has a fabulous flavor.


“Suppers Made Simple” features one of the four delicious mixes in the Crock Pot Collection that includes:


New Orleans Beef
White Bean Casserole

East Indian Curry
Tuscan Bean and Pasta Soup


New Orleans Style Beef  - Basic Recipe           

WW Points – 3 with chicken breast


List of Ingredients: Rice, enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin) dehydrated vegetables (onion, bell peppers, celery) salt, peppers, garlic, bay leaf, spices.
Nutrition Facts: Dry Mix Only: 8 servings: Calories 33, Calories from Fat 0, Tot. Fat 0g, Saturated Fat 0g, Trans Fats 0g, Cholesterol  0mg, Sodium 309mg, Carbohydrate 8g,  Dietary Fiber 1g, Sugars 0g, Protein 1g