VENISON STEW

2 lb venison stew meat in 1-inch cubes

salt
pepper
1 tbsp butter
3 stalks celery, cut diagonally into 1/2 to 1-inch pieces
1/2 cup chopped onion
2 garlic cloves, minced
1 tbsp chopped parsley or 1 tsp dried parsley flakes
1/2 cup water
1/2 cup red cooking wine
1 can (8-oz) tomato sauce
1 pkg (10-oz) frozen whole kernel corn, thawed

Sprinkle the meat cubes with salt and pepper. 

Melt the butter in a large nonstick skillet; add the meat and brown lightly on all sides.

Place the celery and onion in the crockpot or slow cooker; add meat over the veggies.  Sprinkle with the parsley flakes.

In a mixing bowl stir the water, wine, and tomato sauce together until blended.  Pour mixture into the cooker.  Add the corn.

Place the lid on the cooker and cook on low setting for 8 to 12 hours or on high setting for 4 to 6 hours, stirring occasionally.

Serving suggestion:  Serve with hot butter noodles or brown rice.

VEGETABLE LENTIL SOUP

2 cups lentils, presoaked & drained

5 cups water
2 slices bacon, diced
1 onion, chopped
1 carrot, sliced into thin coins
2 stalks of celery, including tops, sliced
1 clove of garlic, minced
2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp oregano
1 can (16-oz) diced tomatoes, undrained
2 tbsp red wine vinegar

Place all the ingredients in a crock-pot or slow cooker; stir mixture to combine well.  Place cover on cooker and cook on low setting for 8 to 10 hours.  Taste before serving and add any additional seasonings needed.

 Note: File Photo

CHICKEN CHILI VERDE

4 to 5 chicken breasts

1/4 cup chopped yellow onion
1 small can (8 tbsp) diced green chilies
1 cup green enchilada sauce

Set crock-pot or slow cooker at low setting.  Combine the chicken, onion, green chilies, and enchilada sauce in the cooker.  After 6 hours of cooking on low, remove chicken to a cutting board and allow to cool then shred.  Return the chicken to the cooker and cook for another hour or two.

This can be served alone or as a filler in burritos, tacos, on salads, etc. 

 Note: This is a file photo.

BROCCOLI CASSEROLE TOPPED WITH CHIPS

2 pkgs (10-oz each) frozen broccoli spears, thawed and cut up if necessary

1 can condensed cream of celery soup
1 1/4 cups grated sharp Cheddar cheese, divided
1/4 cup minced green onions
1 cup crushed potato chips

Grease crockpot or slow cooker lightly.

In a large bowl combine broccoli, soup, 1 cup of the cheese, and onions.  Pour the mixture into the cooker and sprinkle the chips over the top.  Top with the remaining cheese.  Place lid on the cooker and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.

To serve transfer to a serving dish and garnish with a few broken-up chips, if desired.

file photo

VEGETABLE-BEEF RICE PILAF

2 lbs ground beef

2 1/2 cups water
2 cans (8-oz each) tomato sauce
1 green bell pepper, chopped
2 small garlic cloves, minced
1 small onion, chopped
1 1/2 tsp salt
1/4 tsp black pepper
2/3 cup sliced ripe olives
1 1/3 cups raw long grain rice

Brown the ground beef in a skillet until no longer pink; drain well.

Transfer the drained beef to a crockpot or slow cooker.  Add the water, tomato sauce, bell pepper, garlic, onion, salt, pepper, and olives; stir to blend.  Stir in the rice; cover and cook on low setting for 5 to 6 hours or on high setting for 3 hours.

 Sorry, I don't have picture so used this clip art.

IRRESISTIBLE APPLE PIE

I got this recipe from an old Electric Co-op Newsletter.

2 cans apple pie filling
1 box yellow cake mix
1 cup (2 sticks) unsalted butter

Place pie filling in a slow cooker. Shake cake mix over the apple layer.

Place butter sticks on top of cake mix. DO NOT MIX INGREDIENTS TOGETHER.

Cook on high 4 hours.

Don't forget to serve with vanilla ice cream!

the file photo

PORK CHOPS WITH PEAS

4 to 6 1-inch thick pork chops

1 pkg (16-oz) frozen field peas with snaps, mostly thawed
1 1/2 tsp dried mustard
1 tsp salt
1/2 tsp garlic powder
1/2 cup all-purpose flour
2 tbsp canola oil
1 large onion, sliced
1 can (10.5-oz) condensed chicken broth

Place the peas in the bottom of a 6-quart slow cooker or crockpot.

Combine the dried mustard, salt, and garlic powder; sprinkle mixture over the pork chops. 

Place flour in a shallow pie plate and dredge chops through the flour, shaking off excess. In a large skillet, over medium-high heat, heat the canola oil until hot.  Place chops in pan (in batches in necessary) and cook approximately 3 minutes per side until browned.  Remove the pork chops from the skillet to the slow cooker, placing them over the peas. Sauté the onion in the hot pork chop drippings over medium-high heat for a few minutes until tender.  (This adds extra flavor rather just slicing onions into the cooker.)  Add the chicken broth and cook for a couple of minutes, stirring to loosen any particles left by the chops from the bottom of the skillet.  Spoon this onion mixture over the pork chops in the cooker.  Cover cooker and cook chops on low heat setting for 6-7 hours.

clipart

TASTY HOT MULLED CIDER

1/2 gallon apple cider

1/2 cup packed light brown sugar
1 1/2 tsp balsamic or cider vinegar
1 tsp vanilla
1 cinnamon stick
6 whole cloves

Combine all the ingredients in your crock-pot or slow cooker.  Cover and set on low.  Cook 5 to 6 hours.  Discard cinnamon stick and cloves.  Serve in hot mugs.

Yield: 16 servings

Note: File Photo

CHEESY CROCKPOT POTATOES

1 small carton sour cream

2 cans Cheddar cheese soup
1 tsp dried onion flakes
1 stick unsalted butter
8 medium potatoes, peeled, thick sliced and parboiled until just tender

Drain the potatoes and place in crock-pot (or slow cooker).

Melt the butter in a medium saucepan over medium low heat.  Stir the sour cream and the cheese soup, undiluted, into the butter until well blended.  Pour cheese mixture over the potatoes, cover, and cook on low for at least an hour.  Yummy!

 Note: This is a file photo.

TURKEY BREAST WITH FRUIT SAUCE

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.

 This is a file photo for reference only.