CHICKPEAS AND ESCAROLE SOUP

1 slice bacon, chopped

2 garlic cloves, minced
8 cups chicken broth
1 tsp Italian seasoning
1/2 cup uncooked orzo
1 bunch escarole, sliced
1 1/2 cups fresh tomatoes, chopped
1 can chickpeas, rinsed and drained
freshly ground black pepper
shredded Parmesan cheese for garnish

Cook bacon in a stockpot over medium heat for 1 minute.  Add garlic and cook until the bacon is browned.  Add the chicken broth and Italian seasoning.  Cover and cook 10 minutes.

Add the escarole, tomatoes, and chickpeas.  Cook another 10 minutes or until escarole is tender.  Season
with black pepper.

To serve, ladle soup into serving bowls and top with a sprinkling of the shredded Parmesan.

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PLUM GOOD SAUSAGE AND MEATBALLS

1 bottle (18-oz) barbeque sauce 

1 pkg (16-oz) link cooked jalapeno smoked sausage, sliced into bite-size pieces

1 pkg (16-18 oz) frozen cooked meatballs

1 jar (10-12 oz) plum jam or preserves

In slow cooker, combine all ingredients. Place lid on cooker and cook on low for 5 to 6 hours or on high 2 1/2 to 3 hours.

Serve immediately or keep warm, covered, on warm setting for a couple of hours. Stir occasionally.

Yield: 16 servings

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PEPPER STEAK WITH A TWIST

1 1/2 lbs round steak, cut into 3-in X 1-in strips

2 tbsp olive oil

1/4 cup low-sodium soy sauce

1 cup chopped onion

1 minced garlic clove

1 tsp sugar, optional

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp ground ginger

4 tomatoes, cut into eighths

1 large green bell pepper, cut into strips

1 large red bell pepper, cut into strips

1/2 cup cold water

1 tbsp cornstarch

Heat oil in a skillet and brown the steak strips. Transfer to a slow cooker.

In a small bowl, combine the soy sauce, onion, garlic and ginger. Pour mixture over the meat in the cooker. Cover and cook on low 5 to 6 hours or until the meat is tender and cooked through. Add the tomatoes and bell peppers, replace lid and cook another hour. 

Combine the water and cornstarch, mixing until smooth (I use a tiny whisk). Once mixture makes a smooth paste, stir into the liquid in the cooker. Stir well until blended. Turn temperature to high and cook, stirring often, until mixture is thickened.

Serve over hot rice or buttered noodles.

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CITRUSY PORK SLIDERS

4 lb boneless pork shoulder - cut off most fat

6 garlic cloves, minced
2 tsp cumin
2 tsp dried oregano
1/2 cup lime juice
1/2 cup orange juice
12 slices Swiss cheese, halved
24 slider sandwich buns

Lightly spray interior of slow cooker or crockpot with nonstick cooking spray.  Turn cooker on low setting.

Place the pork shoulder in the cooker and sprinkle with half the garlic, half the cumin and half the oregano.

Combine the remaining garlic, cumin, and oregano with the lime and orange juices; pour over the meat in the cooker.

Place the lid on the cooker and cook on low about 5 hours until pork is fork tender and thoroughly cooked.

Remove meat to a cutting board and let rest about 5 minutes; break into pieces.

Skim the fat off the juices in the cooker; reserve juice.

To make the sandwiches, place a half slice of cheese on the top of bun and broil until melted.  Pile meat on the bottom of the buns, garnish with pickles or other garnishes as desired.  Top with the cheese top of the bun.

Yield: 24 sliders

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RAVIOLI STEW

2 cups sliced carrots

1 cup chopped yellow onions
2 cans (14 1/2-oz each) chicken broth
2 cans (14 1/2-oz each) Italian-style diced tomatoes
1 can (19-oz) cannellini beans, drained
2 tsp basil
1 pkg (9-oz) refrigerated ravioli (your choice of type)

Combine the carrots, onions, broth, tomatoes with juice, beans, and basil in crock-pot or slow cooker; stir to mix well.  Place lid on cooker and cook on low 6 hours or until carrots are tender.

10-12 minutes before serving time increase the heat to high.  Let cook on high 2 to 4 minutes then add the ravioli.  Cook for another 8 to 10 minutes or until the ravioli are tender.

Yield: 8 servings of 1 1/3 cup each.
Per serving: 4 g (2 sat) fat, 15 mg chol, 790 mg sod, 34 (6g-fiber, 6g-sugar) carbs, 10 g protein

SPICED APPLE BUTTER

9 cups applesauce

5 cups sugar
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp ground ginger

Place all the ingredients in a crock-pot or slow cooker.  Place lid on cooker and cook mixture on high for about 30 minutes.  Reduce heat to low and cook until red and thick, about 18 hours. It is not necessary to stir unless you just want to.

Can in jelly or pint jars or keep in refrigerator for several weeks.

Great on hot biscuits!

 

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EASY PARTY MEATBALLS

1 bag (2-lb) frozen, precooked small size meatballs

1 can jellied cranberry sauce
1 bottle (12-oz) chili sauce
1/4 tsp garlic powder
1 tsp dried onion flakes

Place the meatballs into a slow cooker or crockpot.

In a small mixing bowl combine the cranberry sauce, chili sauce, garlic powder, and onion flakes until well combined.  Pour mixture over the meatballs. 

Place the lid on cooker and cook on high for 4 hours.  May be kept warm for serving by turning cooker to the keep warm setting.

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JERK PORK WRAPS WITH LIME MAYO

1 1.2 - 2 lb boneless pork should roast

1 tbsp Jamaican jerk seasoning

1/4 tsp dried thyme, crushed

1 cup water

1 tbsp lime juice

6 to 8 10-inch flour tortillas

6 to 8 lettuce leaves, optional

1/2 cup chopped red bell pepper

1 cup chopped fresh mango or pineapple

1 recipe lime mayo (below)

Trim fat from the pork. If necessary, cut meat to meat in a 3 1/2 or 4-quart slow cooker.

Sprinkle jerk seasoning evenly over meat, rub into meat with your fingers. Place meat in the cooker. Sprinkle with thyme. Pour the water over the meat. Cover and cook on low heat 8 to 10 hours or on high4 to 5 hours.

Transfer the meat to a cutting board and allow to cool slightly. Using two forks, pull meat apart into shreds, discarding fat. Place meat in a medium bowl and stir lime juice into the meat.

To serve, line tortillas with lettuce leaves (if using). Divide the meat among the tortillas, piling meat in the centers. Top with the pepper, mango and lime mayo. 

LIME MAYO

In a small bowl, stir together 1/2 cup mayo, 1/4 cup finely chopped red onion, 1/4 tsp finely shredded lime peel, 1 tbsp lime juice and 1 clove garlic, minced. Cover and refrigerate until ready to serve. Will keep in the refrigerator 1 week.

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HOT CRAB DIP

12-oz cream cheese, cut into cubes

1/2 cup mayonnaise

1/2 cup finely shredded Parmesan cheese

1/4 cup thinly sliced green onions

1 tbsp Worcestershire sauce for chicken

2 (6-oz each) cans crabmeat, drained, flaked, cartilage removed

Snipped fresh chives or green onions

Assorted crackers, toasted pita bread wedges, and/or bagel chips for dipping

Spray the inside of a 1 1/2-quart slow cooker with cooking spray and set aside.

In a medium bowl, combine cream cheese, mayonnaise, Parmesan cheese, green onion, and Worcestershire sauce. Stir in the crabmeat. Place mixture in the slow cooker and cook on low setting for 1 1/2 to 2 hours or until heated through. Serve immediately or keep warm, covered, on keep warm setting for up to 1 hour.

To serve, stir well then spoon into a serving bowl. Sprinkle with the chives and serve with your choice of the dippers listed above.

Yield: 20 servings of 2 tablespoons each

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PORK RAGU WITH PASTA

2 cans (14.5-oz each) Italian-style diced tomatoes

1 medium onion, chopped
1 cup chopped carrots
4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/4 tsp red pepper flakes
2 lbs country-style pork ribs
1/2 lb zucchini, diced
1 lb whole-wheat farfalle pasta, cooked according to pkg directions, drained - saving some liquid
1 cup shredded 4-blend cheese (Italian-style)

Spray crock-pot or slow cooker with nonstick cooking spray.
Add the tomatoes, onion, carrots, garlic, half the salt, half the pepper, oregano, and pepper flakes. Stir to combine. Add the ribs and spoon the sauce over the ribs. Sprinkle the zucchini overall.
Place lid on cooker and cook on high for 6 hours or on low for 8 hours.
Remove the ribs from cooker; shred the meat. Discard bones and fat; stir the shredded meat back into the cooker. Stir in the rest of the salt and black pepper.
Stir 4 cups of the sauce into into the prepared, drained pasta. Add some reserved pasta liquid, if desired. Stir in the cheese and serve.
Remaining sauce can be frozen for future use.
Yield: Serves 6 (with 4 cups leftover sauce for freezing).

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