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Description: 200 recipes, everything from cola hot wings, iced coffee latte, mahi mahi with asparagus to pineapple crisp. Something for everyone.

Cost: $11.99
plus $3.50 S/H per book.

• 4 med. potatoes, peeled (ea. cut into 6 pieces)
• 4 lg. carrots, cut into 1-inch pieces
• 1 lg. onion, thinly sliced
• 1 dried bay leaf
• 1 T. all-purpose flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 (1 1/2-lb.) 1/2-inch thick beef top round steak, cut into 4 serving pieces
• 1 3/4 c. (from 32-oz. ctn.) beef-flavored broth
• 1 tsp. Worcestershire sauce
• 2 T. cornstarch

Spray a 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place potatoes, carrots, onion and bay leaf. In shallow bowl, mix flour, salt and pepper. Add beef pieces; turn to coat both sides. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef and brown on all sides; place in slow cooker. In small bowl, mix 1 1/2 cups of the broth and the Worcestershire sauce. Pour over beef. Cover; cook on low heat setting 8 to 10 hours. With slotted spoon, remove beef and vegetables to serving platter; cover to keep warm. Pour liquid from slow cooker into 2-quart saucepan; discard bay leaf. In small bowl, mix remaining 1/4 cup broth and the cornstarch until smooth; add to liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Serve sauce with beef and vegetables. Servings: 4