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.

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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.