WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, September 30, 2011

MEAT LOAF FLORENTINE WITH MUSHROOM SAUCE

1 pkg (10-oz) frozen chopped spinach, thawed
2 eggs, slightly beaten
1 1/2 cups soft bread crumbs
1/2 cup milk
2 tbsp soy sauce
1 1/4 tsp salt
1/4 tsp hot pepper sauce
2 lb lean ground beef

Drain the spinach well. In a large bowl combine the spinach, eggs, bread crumbs, milk, soy sauce, salt, and hot pepper sauce. Add the ground beef to the spinach mixture and mix well using hands. Make into either a round or oblong loaf slightly smaller than your crockpot or slowcooker's interior.

Place a wire rack (or make one using double thick strips of heavy-duty foil) in the bottom of the cooker. Place meatloaf atop rack not allowing it to touch cooker's sides. Place lid on cooker and cook on high setting for 4 hours.

Serve with this MUSHROOM SAUCE:
1 can (3-oz) sliced mushrooms with juices
2 tbsp all-purpose flour
1 cup sour cream
2 tbsp snipped chives

In a saucepan combine the mushrooms and flour, stirring until flour is blend in. Stir in the sour cream and chives. Cook, while stirring, just until thickened. Do not boil!

Yield: 1 1/2 cups of sauce
Yield: 8 servings meat loaf

Wednesday, September 28, 2011

TURKEY VEGETABLE SOUP

1 lb lean ground turkey
1 envelope dry onion soup mix
2 pkg (16-oz each) frozen soup vegetables
1 can black-eyed peas
1 can garbanzo beans
1 can purple hulled peas
1 large can tomato juice
1 quart water

Brown the turkey meat in a nonstick skillet that has been sprayed with nonstick cooking spray. Place the two packages of frozen vegetables, slightly thawed, in bottom of crockpot or slowcooker. Add the browned turkey, black-eyed peas, garbanzo beans, and hulled peas. Pour the tomato juice and water over all.

Place lid on cooker and cook on low setting for approximately 4 hours.

Tuesday, September 27, 2011

LENTIL-HAM SOUP

1 lb dry lentils
1 1/2 cups chopped carrots
1 cup chopped onion
1 cup sliced celery
1/4 cup snipped fresh parsley
1 tsp salt
1/4 tsp dried marjoram, crushed
1/8 tsp black pepper
1 bay leaf
1 lb cooked diced ham or a large meaty ham bone
7 cups water

Put the lentils in a slowcooker or crockpot. Add the carrots, onion, celery, and parsley. Stir in the salt, pepper, marjoram, and bay leaf. Place the ham or ham bone over the vegetables. Add 7 cups water. Place the lid on the cooker and cook on low setting for 9 to 11 hours.

If using a ham bone, remove from the soup. Remove any ham from the bone and return meat to the soup. Remove the bay leaf before serving.

Makes 8 to 10 servings.

Sunday, September 25, 2011

BARBECUE BEEF STEW

2 lbs beef stew meat
2 tbsp canola oil
1 cup thinly sliced onion, separated into rings
1/2 diced green bell pepper
1 large garlic clove, minced
1/2 tsp salt
1/8 tsp pepper
2 cups beef broth
1 can (8-oz) diced tomatoes
1 can (4-oz) mushroom stems and pieces, drained
1/3 cup barbecue sauce
3 tbsp cornstarch
1/4 cup cold water
Hot cooked rice for serving, if desired

In a large skillet heat the oil and brown the meat on all sides. Drain off the excess fat.

Place the onion rings in the bottom of the crockpot or slowcooker; add the garlic. Place the meat over the onion rings and garlic; sprinkle with the salt and pepper. Pour the beef broth, tomatoes, mushroom pieces, and barbecue sauce, stirring to mix. Add the lid to the cooker and cook on low setting for 8 to 10 hours.

Turn the cooker to high. Blend the cold water slowly into the cornstarch until smooth; stir into the stew. Cover and cook until thickened and bubbly, stirring occasionally.

Serve over hot cooked rice, if desired.

Yield: 6 to 8 servings.

Saturday, September 24, 2011

SMOKEY BARBECUE SPARE RIBS

3 to 4 lbs spareribs
salt and pepper to taste
1 medium yellow onion, sliced
1 bottle (16-oz) smoky barbecue sauce*

Sprinkle the ribs with the salt and pepper. Place ribs on broiler pan in oven and brown on both sides. Remove any excess fat.

Place the sliced onion in the bottom of the crockpot or slowcooker. Slice ribs into serving size pieces and place over the onion. Pour barbecue sauce over all.

Add lid to cooker and cook ribs on low setting for 7 to 9 hours or on high for 4 to 5hours.

*Or 2 cups of your favorite homemade sauce

Friday, September 23, 2011

BASIC CHICKEN NOODLE SOUP

2 bone-in chicken breasts, skinned
1 onion, chopped
3 celery stalks, sliced
2 carrots, sliced
6 sprigs fresh parsley
2 garlic cloves, peeled
1 bay leaf
1 tsp dried thyme or 1 tbsp chopped fresh thyme
1/2 tsp salt
1/4 tsp black pepper
2 cartons (32-oz each) low-sodium chicken broth
1 1/2 cups egg noodles
1/4 cup chopped fresh dill, optional

In a 5 or 6 -quart slow cooker or crockpot combine the chicken, onion, celery, carrots, parsley, garlic, bay leaf, thyme, salt and pepper. Pour the chicken broth over the mixture. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.

Remove the parsley, garlic, and bay leaf using a slotted spoon; discard. Transfer the chicken to a cutting board; let stand for 10 minutes or until cool enough to handle. Remove the bones and discard. Cut the chicken into bite-size pieces.

While chicken cools, cook the noodles according to the package directions. Stir the chicken back into the cooker along with the prepared noodles. Replace lid and cook on high until the chicken is hot, approximately 5 minutes.

To serve, sprinkle with the dill if desired.

Thursday, September 22, 2011

PAPRIKASH LAMB

2 lb lean ham, cubed
1 can (16-oz)tomatoes, broken up
1 cup chopped yellow onion
1 garlic clove, minced
1 tsp salt
1 tsp paprika
1/2 cup cold water
1/4 cup flour
1/2 cup sour cream
Hot cooked noodles for 6 servings
Snipped fresh parsley for garnish, if desired

Turn crockpot or slowcooker to low setting. Combine the cubed lamb, undrained tomatoes, onion, garlic, salt, and paprika in the cooker. Cover and cook on ow for 8 to 10 hours.

Turn the cooker to high setting and spoon any excess fat from the paprikash. In a small bowl or cup, blend the cold water into the flour until smooth. Slowly stir the flour mixture into the meat mixture. Replace lid on cooker and cook until thickened and bubbly, about 20 or more minutes, stirring occasionally.

Remove 1/2 cup of the gravy into the sour cream; stir back into the mixture in the cooker. Heat through.

To serve, place the Paprikash over the hot cooked noodles and garnish with the parsley, if desired.

Yield: 6 servings

Wednesday, September 21, 2011

PORK STROGANOFF

1 1/2 lbs boneless pork shoulder, cubed
1 tbsp canola oil
1/2 cup chopped onion
1 garlic clove, minced
1 cup water
1 can (3-oz) mushrooms stems and pieces, drained
1 tbsp instant beef bouillon granules
1 tsp dillweed
1/8 tsp pepper
1/2 cup dairy sour cream
1/4 cup cooking white wine, optional
3 tbsp flour
Hot cooked noodles for 6 servings.

Heat the canola oil in a large skillet and brown the pork cubes with the garlic and onion; drain. Transfer the meat mixture to the cooker.

In a small bowl combine the water, mushrooms, bouillon, dillweed, and pepper; pour over the meat in the cooker. Add lid to the cooker and cook on the low setting for 8 to 10 hours.

Turn cooker heat to high and heat until bubbly, about 15 or 20 minutes. Blend the sour cream, wine-if using, and the flour together until smooth. Stir sour cream mixture into the cooker and cook about another 15 minutes until heated through and slightly thickened.

To serve, place stroganoff over the hot cooked noodles. Garnish with fresh parsley, if desired.

Tuesday, September 20, 2011

VEGGIE-BEEF CHOWDER

1 can (1 lb) tomatoes, broken-up
3 stalks celery, sliced
2 medium potatoes, chunked
2 beef bouillon cubes
1 can green beans
1 can peas
2 carrots, sliced
2 medium yellow tomatoes, large diced
3 cups water
2 chicken bouillon cubes
1 can whole kernel corn
1 lb lean ground beef, browned

Combine all ingredients in a crockpot or slowcooker. Place lid on cooker and cook on low 12 hours or more.

CHICKEN SPAGHETTI

4 boneless skinless chicken breast halves
salt and pepper to taste
1 can (8-oz) tomato sauce
1 can (6-oz) tomato paste
1/4 cup water
3 garlic cloves, minced
2 tsp oregano
1 tsp basil
1 tsp sugar
1 cup shredded mozzarella cheese
Grated Parmesan cheese
Hot cooked spaghetti for 4 servings

Generously sprinkle the chicken with salt and pepper; place in slowcooker or crockpot. In a small bowl combine the tomato sauce, tomato paste, water, garlic, oregano, basil, and sugar together well; pour over the chicken in the cooker. Put lid on cooker and cook chicken on low setting for approximately 8 hours.

Remove the chicken from the cooker to a warm platter. Turn cooker to high setting and stir in the mozzarella cheese. Replace lid and cook until the cheese is melted and the sauce is heated thoroughly.

To serve, divide the spaghetti into four servings. Top each serving with a chicken breast and a fourth of the sauce. Sprinkle with the grated Parmesan cheese.

Monday, September 19, 2011

CHICKEN AND SAUSAGE CASSOULET

1 1/4 cups dry navy beans
1/2 lb bulk pork sausage
1 chicken (2 1/2 to 3 lb), cut up
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup chopped yellow onion
1 1/2 cups tomato juice
1 tbsp Worcestershire sauce
2 tsp instant beef bouillon granules
1 tsp salt
1/2 tsp basil
1/2 tsp oregano
1/2 tsp paprika

1 day ahead: In a large saucepan bring the beans and 4 cups water to boiling. Reduce the heat and simmer, covered, for 1 1/2 hours. Pour beans and liquid into a bowl with a lid. Refrigerate overnight.

Shape the sausage into 18 small balls; brown in a skillet. Remove from the skillet, leaving the drippings. Cover meatballs and refrigerate overnight.

Sprinkle the salt and pepper over the chicken pieces and brown in the sausage drippings. Remove chicken and refrigerate overnight.

Next day: In slowcooker or crockpot place the chicken, meatballs, carrot, celery, and onion. Drain the beans and mix with the remaining ingredients. Pour beans mixture over the meat in cooker. Place the lid on the cooker and cook at low setting for 8 hours.

Remove the chicken and meatballs from the cooker. Slightly mash the bean mixture. Serve the bean mixture with the meat.

Yield: 6 servings

Saturday, September 17, 2011

PIZZA SWISS STEAK OVER SPAGHETTI

1 (2 lb) round steak, 1-inch thick
2 tbsp flour
1 1/2 tsp salt
1/4 tsp black pepper
2 tbsp hot canola oil
1 medium yellow onion, thinly sliced
1 can (8-oz) tomato sauce
1 can (8-oz) pizza sauce
1/2 cup water
1/2 tsp sugar
1/2 tsp oregano
Hot cooked spaghetti for 6

Cut the round steak into 6 serving size pieces.
Stir the flour, salt, and pepper together in a shallow bowl or pie plate. Dredge meat in the flour mixture to coat. Using a meat mallet or a saucer, pound steak to about half the original thickness. Brown the meat in a skillet in the hot canola oil; drain.

Separate the onion slices into rings and layer over the bottom of the cooker. Place the steaks over the onion rings. In a small bowl stir the tomato sauce, pizza sauce, water, sugar, and oregano together; pour over the meat.

Place lid on cooker and cook meat on low setting for 8 to 10 hours.

Serve over the hot cooked spaghetti.

Yield: 6 servings

VEGGIE TOPPED RUMP ROAST

2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp paprika
dash of pepper
1 (2-lb) boneless beef rump roast
2 tbsp canola oil
12 small potatoes
6 medium carrots, sliced
2 medium onions, sliced
1 green bell pepper, large diced
1 can (10.5-oz) vegetable beef soup
1/4 cup water
1 bay leaf
1/3 cup cold water
3 tbsp all-purpose flour

Combine the 2 tablespoons of flour, salt, paprika, and pepper; coat meat with the mixture. In a heavy skillet, heat the canola oil and brown the roast in the oil. Brown on all sides.

Put the potatoes, carrots, onions, and bell pepper into the cooker. Place the browned roast over the vegetables. Combine the soup with the 1/4 cup of water and the bay leaf. Pour mixture over the roast. Place the lid on the cooker and cook on low setting 10 to 12 hours.

To serve, remove the bay leaf. Arrange the meat in the center of a large serving platter and arrange the vegetables around the meat. To make a thicker gravy, if desired, blend the cold water into the flour in a saucepan and add the liquid from the cooker. Cook, stirring, until thickened and bubbly. Serve over or with the meat.

Yield: 6 servings

Friday, September 16, 2011

DEVILED STEAK CUBES

1 (1 1/2 lb) beef round steak, 3/4-inch thick
2 tbsp cooking oil
1/2 cup tomato sauce
1/2 cup chopped yellow onion
2 tbsp vinegar
1 tbsp prepared mustard
2 tsp prepared horseradish
1 garlic clove, minced
3/4 tsp salt
1/4 tsp pepper
1 cup water
2/3 cup cold water
1/3 cup all-purpose flour
hot cooked noodles for 6 servings

Trim the excess fat from the meat and cut meat into cubes. Heat the oil in a skillet and brown the cubed meat on all sides; drain. Transfer the meat to the cooker. Stir in the tomato sauce, onion, vinegar, mustard, horseradish, garlic, salt, pepper, and 1 cup of water. Add the lid to the cooker, set cooker on low setting and cook for 8 to 10 hours.

Turn setting to high. Blend the cold water with the flour until smooth. Gradually stir the mixture into the meat mixture. Cook until thickened, stirring occasionally.

Serve over the hot noodles.

Yield: 6 servings

Thursday, September 15, 2011

CHILI MEAT LOAF

2 lightly beaten eggs
1 can (10-oz) mild enchilada sauce
1 can (8-oz) tomatoes, cut-up
1 can (8-oz) kidney beans, drained
1 cup crushed corn chips
1/4 cup finely chopped green onion, including tops
2 tbsp freshly snipped parsley
1 tsp salt
1 tsp chili powder
1 lb lean ground beef
1 lb bulk pork sausage
1/2 cup shredded sharp American cheese

In a bowl combine the eggs with 2 tablespoons of the enchilada sauce, undrained tomatoes, kidney beans, corn chips, green onion, parsley, salt, and chili powder. When mixed well, add the ground beef and sausage, mixing well. Shape the mixture into a shape slightly smaller than the interior of the cooker being used. Place on rack in cooker, being careful sides do not touch. Place lid on cooker and cook on low setting for 10 hours.

Before serving, heat the remaining enchilada sauce in a saucepan and pass, along with the cheese for anyone who wants to use with the loaf.

Yield: 8 servings

Wednesday, September 14, 2011

FRUITY TURKEY ROAST

1 (3 lb) boneless turkey roast (thawed, if frozen)
1 jar (10-oz) cherry preserves
1 can (8-oz) crushed pineapple, drained
2 tbsp lemon juice
dash of ground cloves

Place the turkey roast in a slowcooker or crockpot. Add the lid and cook on low setting for 8 hours.

Just before serving time, heat the cherry preserves, pineapple, lemon juice and cloves in a saucepan. Heat thoroughly.

To serve hot: Place turkey on a warmed platter and let stand 10 minutes before slicing. Spoon some of the sauce over the turkey and pass the rest with the turkey.

To serve cold: Remove the turkey from the cooker. Promptly refrigerate to cool quickly. When chilled, cover the meat. Chill sauce. Slice the turkey and arrange on a platter. Serve sauce over the slices.

Yield: 10 to 12 servings.

Tuesday, September 13, 2011

DEVIL'S FOOD PUDDING

1/3 cup granulated sugar
2 tbsp shortening
1 egg
1 (1-oz) square unsweetened chocolate, melted and cooled
1 1/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 tsp vanilla
Ice cream for serving, optional

Combine the sugar and shortening until creamy; add egg mixing in well. Beat in the chocolate. Stir together the flour, baking soda and salt. Add the vanilla to the buttermilk. Alternately add the flour mixture and the buttermilk mixture to the creamed mixture, beating well.

Divide the mixture into 2 well-greased 16-oz vegetable or fruit cans. Cover each can tightly with foil. Place in crockery cooker and pour 1/2 cup warm water around the cans. Cover; cook on high setting for 1 1/2 hours. Remove the cans from the cooker and allow to cool for 10 minutes. Unmold pudding from the cans and slice each into 4 servings. Top with ice cream and chocolate sauce, if desired, to serve.

Note: You need the old fashion cans for this.

Monday, September 12, 2011

APPLE CIDER STEW

2 lbs beef stew meat
3 tbsp canola oil
3 tbsp flour
2 tsp salt
1/4 tsp thyme
1/4 tsp black pepper
4 carrots, chopped
3 potatoes, peeled and chopped
2 onions, sliced
1 stalk celery, chopped
1 apple, chopped
2 cups apple cider
1 tbsp vinegar
1/2 cup water
1/4 cup flour

In skillet or large saucepan brown meat in canola oil. Drain off excess fat. Combine the 3 tablespoons of flour, salt, thyme, and black pepper. Toss browned meat in the flour mixture to coat. Place the carrots, potatoes, onions, celery, and apple in the cooker. Place the meat over the vegetables. Combine the apple cider and the vinegar; pour over the meat. Place lid on cooker and cook on low 10 to 12 hours.

Turn cooker to high setting. Blend the cold water into the 1/4 cup flour until smooth. Stir slowly into the stew. Replace lid and cook another 15 minutes until thickened.

Yield: 8 servings.

Saturday, September 10, 2011

MEXI-STYLE CHILI

2 cans (15 1/2-oz each) red kidney beans
1 can (28-oz) tomatoes, cut up
1 1/2 cups chopped celery
1 cup chopped onion
1 can (6-oz) tomato paste
1/2 cup chopped green bell pepper
1 can (4-oz) green chili peppers, drained, seeded, and chopped
2 tbsp sugar
1 bay leaf
1 tsp salt
1 tsp dried marjoram
1/2 tsp garlic powder
dash of black pepper
1 lb ground beef

In a crockpot or slowcooker combine the kidney beans, tomatoes with their juice, celery, onion, tomato paste, bell pepper, green chili peppers, sugar, bay leaf, salt, marjoram, garlic powder, and black pepper.

Brown the ground beef in a skillet and drain well. Stir the drained beef into the mixture in the cooker. Place lid on cooker and cook on low setting for 8 to 10 hours. Remove the bay leaf before serving.

Yield: approximately 10 servings

Friday, September 9, 2011

BEEF AND BARLEY SOUP

2 lbs beef short ribs
2 cups thin sliced carrots
1 cup sliced celery
3/4 cup chopped green bell pepper
1 large onion, sliced
1 can (16-oz) diced tomatoes
2/3 cup barley
1/4 cup chopped parsley
1 tbsp instant beef bouillon granules
2 tsp salt
3/4 tsp basil
5 cups water

Spray a large skillet with nonstick cooking spray; slowly brown ribs on all sides and drain well.

Place the carrots, celery, bell pepper, and onion in the crockpot or slowcooker. Place the browned ribs over the top of the vegetables. Combine the undrained tomatoes with the barley, parsley, bouillon granules, salt and basil. Pour the mixture over the meat. Add the water but do not stir. Cover and cook on low setting for 10 hours or so. Remove the bones from the soup and chop the meat.

Skim any excess fat from the soup. Return the meat to the cooker, season with salt and pepper, if needed.

Yield: 8 to 10 servings

Thursday, September 8, 2011

GINGER BAKED BEANS

2 tsp instant minced onion
1/4 cup water
2 cans (16-oz) cans pork and beans
1/2 cup finely crushed gingersnap cookies
1/4 cup catsup
2 tbsp light molasses

Place the instant minced onion and the water in a crockpot or slowcooker; let stand for 5 minutes. Add the pork and beans, gingersnap crumbs, catsup and molasses. Stir to combine the mixture. Place lid on cooker an cook on low setting for 3 to 4 hours.

Yield: 6 servings

Wednesday, September 7, 2011

BARBECUED PORK SANDWICHES

1/2 cup chopped onion
1/4 cup chopped celery
1 garlic clove, minced
2 tbsp butter
1 bottle (12-oz) chili sauce
3 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tbsp apple-cider vinegar
1 tsp chili powder
1/4 tsp salt
1/8 tsp black pepper
1/2 cup water
3 cups thin sliced cooked pork
1 tbsp flour
2 tbsp cold water
12 buns

In a skillet cook the onion, celery, and garlic in the butter until tender but not browned. Transfer the mixture to a crockpot or slowcooker. Add the chili sauce, brown sugar, Worcestershire sauce, vinegar, chili powder, salt, pepper, and water, mixing well. Stir in the sliced pork, coating all sides. Add lid to the cooker and cook on low setting for 3 to 4 hours. Turn the heat to the high setting.

In a small bowl or cup blend the flour and cold water until smooth; stir into the pork mixture. Cover again and cook another 15 minutes or so until the sauce is thickened, stirring occasionally.

To serve, place approximately a third cup of the pork mixture on each bun.

Yield: 12 sandwiches

Tuesday, September 6, 2011

ITALIAN PORK SANDWICHES

2 lbs ground pork
1 can (15-oz) can tomato sauce
1 1/2 cups chopped onion
1 can (8-oz) pizza sauce
3 garlic cloves, minced
2 tbsp vinegar
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp fennel seed
2 to 3 dashes bottled hot pepper sauce
Hard rolls, sandwich-size, split
3 cups shredded mozzarella cheese

In a large skillet brown the pork and drain well. Place drained meat in crockpot or slow cooker. Stir in tomato sauce, onion, pizza sauce, garlic, vinegar, Worcestershire sauce, salt, fennel seed, and hot pepper sauce. Place lid on cooker and cook on low setting for 8 to 10 hours. Fill the hard rolls with the cooked meat mixture and sprinkle with the shredded cheese.

Yield: 15 to 20 sandwiches

CROCKPOT COCOA

3 1/3 cups nonfat dry milk powder
2/3 cup unsweetened cocoa powder
1/2 cup sugar (or Splenda granulated for diabetics)
1 teaspoon vanilla extract
6 cups barly warm water

In crockpot combine the dry milk powder, cocoa, and sugar. Stir in the warm water and vanilla, stirring to dissolve. Place lid on crockpot and heat on low setting for 3 to 4 hours.

Variations: Add a teaspoon of ground cinnamon and a pinch of nutmeg for a spiced cocoa.

Add two tablespoons instant coffee granules for a mocha cocoa.

Cut the vanilla in half and add a half teaspoon of peppermint extract for a holiday peppermint cocoa.

Use your imagination to come up with a flavor of your choice!

Monday, September 5, 2011

APPLE-RAISIN HAM

1 can (21-oz) apple pie filling
1/3 cup light raisins
1/3 cup orange juice
2 tbsp water
1 tbsp lemon juice
1/4 tsp ground cinnamon
1 fully cooked thick ham slice (about 3/4-inch thick; 1.5 lbs)

In a medium bowl combine the apple pie filling, raisins, orange juice, water, lemon juice and cinnamon.

Cut the ham slice into 6 equal pieces.

In crockpot or slowcooker alternately layer the ham with the apple mixture, ending with apple mixture. Place lid on the cooker, set on low setting and cook for 4 to 5 hours.

Suggestion: Serve with rice.

Yield: 6 servings

Sunday, September 4, 2011

RED CLAM SPAGHETTI SAUCE

1 medium yellow onion, chopped
2 garlic cloves, chopped
2 tbsp canola oil
2 cans (7.5-oz each)minced clams, undrained
1 can (1 lb) diced tomatoes
1 can (12-oz) tomato paste
1/4 cup snipped fresh parsley
1 bay leaf
1 tsp sugar
1 tsp basil
1/2 tsp thyme
1/2 tsp salt
Hot cooked spaghetti for 4 to 6 servings

Heat the canola oil in a skillet and cook the onion and garlic for about 5 minutes. Remove the onion and garlic to the slowcooker or crockpot; stir in the tomatoes with juice, clams, tomato paste, parsley, bay leaf, sugar, basil, thyme, and salt; mix together well. Cover the cooker and cook on low setting for 4 hours. Serve over the hot cooked spaghetti.

Saturday, September 3, 2011

BEEF AND TOMATOES OVER NOODLES

1 med yellow onion, sliced thin
1 (2-lb) round steak, 3/4-inch thick
2 tbsp cooking oil
1 cup beef broth
1 garlic clove, minced
1 tsp Worcestershire sauce
1/2 tsp rosemary
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
2 tbsp cold water
1 tbsp soy sauce
3 tbsp cornstarch
3 medium tomatoes, peeled & cut into wedges
Hot cooked buttered noodles for 6 servings
Fresh snipped parsley for garnish, if desired

Separate the onion slices into rings and place in the crockpot or slowcooker. Trim any excess fat from the round steak and cut into strips approximately 2-inches long x 1/2-inch wide. Heat the oil in a large nonstick skillet and brown the steak in the hot oil; drain.

Stir the meat into the cooker along with the the beef broth, garlic, Worcestershire sauce, rosemary, salt, paprika, and pepper. Cover cooker and cook on the low setting for 8 to 10 hours. Turn cooker to high setting and skim off the fat from the broth. Blend the cold water into the cornstarch and stir into the hot mixture, along with the soy sauce. Replace the lid and cook until bubbly, about 15 minutes. Stir in the tomatoes and cook another 5 minutes.

To serve, place the beef-tomato mixture over the hot buttered noodles. Garnish with parsley, if desired.

BEANS AND PEPPERS

4 cups water
1 1/2 cups dry pinto beans
1 tsp salt
1 can (16-oz) tomatoes, cut up
3/4 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 tbsp brown sugar
1 garlic clove, minced
1 tsp salt
1/8 tsp pepper
3 slices bacon, crisp-cooked, drained, crumbled

In a saucepan, bring the water, beans, and 1 teaspoon salt to a boil. Reduce the heat and simmer, covered 1 1/2 hours.(Or this is a good way to use leftover pinto beans!) Pour into a bowl; cover and chill. Drain the beans, reserving 1 1/2 cups of the liquid. Transfer the beans and the liquid to a crockpot or slow cooker. Stir in the tomatoes (do not drain), bell pepper, onion, brown sugar, garlic, 1 teaspoon salt, and pepper. Add the lid to the cooker, turn to low setting and cook for 12 to 14 hours. Stir beans and top with the crumbled bacon.

Yield: 6 servings

Thursday, September 1, 2011

PORK STEAKS WITH PEACHES

4 pork steaks, approx 1/2-inch thick
1 1/2 tbsp canola oil
3/4 tsp basil
1/4 tsp salt
1 can (16-oz) peach slices
2 tbsp vinegar
1 tbsp instant beef bouillon granules
Hot cooked rice
1/4 cup cold water
2 tbsp cornstarch

Trim any excess fat from the pork steaks. Heat the canola oil in large skillet and brown the steaks on both sides in the skillet. Sprinkle the basil, salt, and pepper onto the steaks.

Drain the peach slices; reserve the syrup. Place the peach slices in the crockpot or slowcooker. Place the steaks atop the peaches.

Combine the reserved peach syrup, vinegar, and bouillon granules and pour the mixture over the steaks. Add the lid to the cooker and cook on low setting for approximately 8 hours.

On a warm serving platter, arrange the steaks and peaches over the hot cooked rice and keep warm.

Skim excess fat from cooking liquid. In a saucepan, blend the cold water into the cornstarch until smooth then stir in the hot liquid. Cook and stir until thickened and bubbly. Serve the gravy with the steaks.

Yield: 4 servings