Baby, it's cold outside! But, this week's recipes are sure to warm your taste buds. All cooked in a crockpot, they're perfect winter comfort foods (not to mention great recipes to serve your Colts Superbowl Party in a week or so). Steakhouse Mushroom Pot Roast is a recipe I concocted this weekend after having some delicious mushrooms as a side dish at one of my favorite Lafayette eateries. The dish is rich and satisfying and great served with some homemade garlic mashed potatoes. Next, use your crockpot for two favorite ethnic dishes that will have you saying Viva Italia or Ole! Crockpot Pizza is so good and so easy. If you can't find the pizza sauce seasoning packets, you have permission to cheat with a couple of jars of chunky pizza sauce in the jar. Jazz up the recipe by adding your favorite pizza toppings. And, finally, Crockpot Mexicali is cheesy, spicy and delicious.

Next week: party foods worthy of a Colts' Superbowl victory. Happy eating!
            Steakhouse
    Mushroom                 Pot     Roast
1 3 lb. round roast, trimmed
2 lbs. button mushrooms, cleaned
2 large onions, sliced
1 T. olive oil
1 C. dry red wine
salt & pepper to taste garlic powder to taste

Heat olive oil in a heavy skillet over medium-high heat. Thoroughly season roast on all sides with salt, pepper and garlic powder. Sear in skillet just until browned. Meanwhile, place onions in a large crockpot turned on high, season with salt, pepper and garlic powder, then toss in mushrooms, seasoning them as well. When browned, place roast on top of vegetables, making a "nest" in the center. Pour wine over roast and vegetables, then cover crockpot and cook for one hour on high. Then, turn to low and cook for 4-6 hours or until meat and vegetables are tender.
          Crockpot               Pizza
1 lb. ground chuck
1 lb. breakfast sausage
1 onion, chopped
2 cans chunky pizza sauce mix
12 oz. rigatoni noodles, cooked al
dente
3-oz. pkg. pepperoni
2 lbs. shredded mozzarella cheese pizza toppings of choice (green peppers, olives, mushrooms, etc.)

Brown ground chuck and sausage with onions and drain very well. Add sauce mixes. Make alternate layers in crockpot, starting with meat sauce, then noodles, pepperoni, toppings of your choice and cheese. Put in as many layers as crockpot allows. Cook on low for 5 hours.
        Crockpot               Mexicali
3 lbs. ground chuck
1 large onion, chopped
salt, pepper and garlic powder to
taste
2 cans hot chili beans
2 cans Ro-Tel tomatoes
2 cans cream of chicken soup
2 lbs. shredded cheddar cheese
1   large   bag   of   Tortilla   chips,
crushed

Brown meat and onions with seasonings in a large saucepan. Drain. Add beans, tomatoes and soup. In a large crockpot, layer ingredients starting with meat, then chips and cheese. Repeat layers, ending with cheese on top, reserving last portion of chips. Cover and cook on low for 4 hours. Just before serving, remove lid and top with remaining chips.