EASY MIXED BAKED BEANS

3 cans (15-oz each) great northern beans

2 cans (15-oz each navy beans
1/2 lb bacon, fried, drained, crumbled
1 small yellow onion, chopped
1/2 cup molasses
1 cup ketchup
3 tbsp prepared mustard
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp freshly ground black pepper
salt, as desired

Combine the two types of beans, bacon, and onion in a crock-pot or slow cooker.

Stir the molasses, ketchup, mustard, and spices together in a medium bowl.  Pour over the bean mixture and stir to mix well.

Place lid on cooker and cook on high 4 to 6 hours.

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BACON AND ONION POT ROAST

1 (approx. 3 lbs) beef roast

1 lb small red potatoes
2 tsp hamburger/steak seasoning of your choice
8 slices bacon, cooked but not crispy
1 can cream of mushroom soup
2 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1 large onion, peeled and sliced into medium-thick slices, divided

Wash potatoes and cut any large ones in half; place in the bottom of a slow cooker or crockpot. Lay half the onion slices atop the potatoes.

Sprinkle 1 teaspoon of the seasoning on each side of the roast, rubbing in slightly; place roast over the potatoes and onion slices.  Arrange the bacon slices over the roast.

In a small bowl blend the soup and garlic cloves.  Pour mixture over the roast and bacon.  Top with the remaining onion slices and the mushrooms.

Place the lid on the cooker and cook on low setting for 8 to 10 hours or on high setting for 4 to 5 hours.

When serving, garnish with fresh sprigs of rosemary or thyme, if desired.
The basic idea for this recipe and the photo came from Sandra Lee.

PLAIN OLD BURROS

Found this recipe in an old cookbook. I have no idea how it got its' name but it is pretty tasty.

2 1/2 beef stew meat, cut into bite-size pieces

1 medium yellow onion, chopped
1 pkg taco seasoning mix
1 tsp oregano
1 tsp garlic powder
1 can (4-oz) chopped green chilies
1 can (16-oz) tomatoes, do not drain
flour tortillas

Layer the ingredients into a crock-pot or slow cooker in the order listed above (except tortillas)!  Cover and cook on low 5 hours.  Stir mixture.  Replace lid and cook another 2 hours or so.  Warm the tortillas and serve mixture on the tortillas.

Yield: 4 servings

PERFECTLY SPICED PULLED PORK

5 lbs boneless pork butt shoulder

1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water
buns or rolls for serving

In a small bowl combine the paprika, both peppers, thyme, garlic, and salt; rub evenly over the pork.

Place the pork in a 6-quart slow cooker or crockpot; add the water.  Place lid on cooker and cook for 6 to 8 hours on low setting or 4 to 5 hours on high setting until the meat is tender and cooked through.

Remove pork from cooker and place on a large cutting board or platter and let rest for about 15 minutes.  Pull meat from bones, discard fat, and place on buns or rolls to serve.

Add condiments to suit your taste.

File Photo

WARM FRUIT SALAD

3/4 cup granulated sugar

1/2 cup butter, melted
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of salt, optional
2 cans (15 1/4-oz each) sliced peaches, drained
2 cans (15 1/4-oz each) sliced pears, undrained
1 jar (23-oz) chunky applesauce
1/2 cup dried apricots, chopped
1/4 cup dried cranberries

In a 3-quart slow cooker or crock-pot, combine the sugar, butter, cinnamon, nutmeg, and salt, if using.  Stir in the drained peaches, pears with juice, applesauce, apricots, and cranberries. 

Place lid on cooker and cook for about 2 hours on high until heated through.
To serve, dip up into individual dessert dishes.  Decorate each with a sprig of mint if desired.

Yield: 8 to 10 servings

This recipe and photo are from an old TOH.

SCALLOPED POTATOES WITH HAM ll

6 medium potatoes, sliced thin

12-15 thin slices cooked ham
1 onion, sliced into thin slices
1 cup shredded cheddar cheese
1/4 cup fresh chopped parsley
10 button mushrooms, sliced thin
1/2 cup milk
1/2 cup butter, melted
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1/2 tsp salt
dash of garlic powder, optional

Lightly grease crock pot or slow cooker.

Alternate layers of potatoes, ham, onion, cheese, parsley, and mushrooms in the cooker.

In a small bowl combine the milk, butter, paprika, pepper, salt, and garlic powder, if using.  Pour mixture evenly over the layers in the cooker.  Place lid on cooker and cook on low setting for 7 to 9 hours or on high setting 3 to 4 hours.

Yield: 6 servings

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SAUCY MEATBALLS

1 1/2 lb ground beef

1/2 lb hot sausage
2/3 cup Italian-style dry bread crumbs
2 eggs
1 tsp salt
1 onion, chopped

Mix all the above ingredients together well, form into meatballs, and brown on all sides in a large skillet.  Transfer from the skillet to a crock-pot or slow cooker using a large slotted spoon.  All drippings to drip through the spoon before placing meatballs into the cooker.

Make a sauce by combining the following ingredients together in a mixing bowl then pour over the meatballs in the cooker:

1 medium onion, chopped
4 small cans tomato sauce
1 small can tomato paste
1/2 small green bell pepper, chopped
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp celery salt
1/4 tsp parsley
4 bay leaves
2 garlic cloves, minced
1 tbsp brown sugar
salt to taste
freshly ground black pepper to taste

Cook meatballs in the sauce in cooker on high setting for 3 hours.

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CREAM CHEESE CREAMED CORN

3 pkg (16-oz each) frozen corn

1 (8-oz) brick of cream cheese, cubed
1 (3-oz) brick of cream cheese, cubed
1/4 cup butter, cut into pieces
3 tbsp water
3 tbsp milk
2 tbsp sugar
6 slices American cheese, cut into small pieces

Very lightly grease slow cooker or crock pot.

In a large mixing bowl combine all the ingredients stirring to mix well.  Pour the ingredients into the cooker.  Place lid on cooker and cook on low for 4 hours or until heated through and cheese is melted.

 

Note: File Photo

MANGO & SPICE RIBS

3 lbs beef short ribs

1 cup mango chutney
1 garlic clove, minced
1 tbsp curry powder
1/2 tsp cinnamon
1/2 tsp salt

Brown the ribs in some canola oil in a large skillet.  Pour off the excess fat.

In a small bowl, combine the chutney, garlic, curry powder, cinnamon, and salt; rub mixture all over the ribs then place the ribs in the crock-pot or slow cooker.  Drizzle any remaining chutney mixture over the ribs.  Place lid on the cooker and cook on low for 6 to 8 hours or on high 3 to 4 hours.

Makes 12 to 15 appetizer servings or 4 regular servings.

 

Note: File Photo

FIRE-ROASTED SALSA STEAK FAJITAS

1/2 cup jarred fire-roasted salsa

1 garlic clove, minced
1 tbsp fresh lime juice
1 tsp fresh ground black pepper
1/2 tsp salt
1 1/2 lbs beef flank steak, trimmed of excess fat
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 large onion, thinly sliced
2 tsp fresh cilantro, minced
flour tortillas for serving

In a small bowl combine the salsa, garlic, juice, pepper and salt. 

Place the steak into a crock pot or slow cooker and pour the sauce mixture over the steak coating it well.  Add the three bell peppers and onion, place the lid on the cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Remove the steak, peppers, and onion and let stand for 10 minutes before slicing the steak.  Slice the steak in thin slices across the grain.  Serve with the peppers and onion with flour tortillas.

WW's Pork-Pineapple Skewers

This is an old Weight Watcher's Recipe.

1 lb boneless pork loin, timmed and cut into 3/4-inch cubes
2 tablespoons cornstarch
2 teaspoons Asian (dark) sesame oil
2 cans (8-oz) pineapple chunks in juice
1 red onion, chopped
1 yellow bell pepper, diced
1/4 cup ketchup
3 tablespoons rice vinegar
3 tablespoons honey
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 tablespoons chopped fresh cilantro

Mix pork and 1 tablespoon cornstarch in large bowl.  Heat oil in large nonstick skillet over medium-high heat.  Add pork and cook, turning frequently, until browned, 3 - 4 minutes.

Drain pineapple, reserving juice from 1 can. (Refrigerate juice from other can for another use.)  Combine remaining 1 tablespoon cornstarch, pineapple and reserved juice, onion, bell pepper, ketchup, vinegar, honey, soy sauce, garlic, and ginger in 5 - 6 quart slow cooker.  Stir in the pork.  Cover and cook until pork is fork-tender, 4 to 5 hours on high or 8 to 10 hours on low.

At the end of the cooking time, stir cilantro into slow cooker.  Thread pork and pineapple evenly on 8 12-inch skewers.  Serve with the sauce.

Per 1 skewer and 2 tablespoons sauce: 159 calories, 3 g fat, 1 g sat fat, 0 g trans fat, 32 mg chol, 379 mg sodium, 21 g carbs, 1 g fiber, 12 g protein, 12 mg calc  POINTS value: 3

PORK RIBS AND SPICY SPAGHETTI NOODLES

1 can (14-oz) beef broth

1/2 cup water
1/4 cup rice wine vinegar
2-inch piece fresh ginger, peeled & grated
1 cup dried shiitake mushrooms
1/4 tsp red pepper flakes
1 tbsp Chinese 5-spice powder
1 tsp ground ginger
1 tsp chili powder
1 tbsp toasted sesame oil
2 full racks (approximately 4 lbs) pork ribs
3/4 cup hoisin sauce, divided
16-oz thin spaghetti, cooked according to pkg directions
1/4 cup thinly sliced green onion
1/4 cup chopped fresh cilantro

Stir the broth, water, vinegar, grated ginger, mushrooms, and red pepper flakes together in a 6-quart slow cooker or crock-pot.

Combine the 5-spice powder, ground ginger, chili powder, and sesame oil together in a small bowl to form a paste.

Blot the ribs dry using paper toweling.  Brush the dried ribs with half the hoisin sauce and place in the cooker with the liquid but do not stir!  Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 5 to 6 hours.  Remove ribs to a platter or cutting board and brush with the remaining hoisin sauce.  Keep warm until ready to serve.

Skim any fat from the cooking sauce.

Place the hot spaghetti into a shallow bowl.  Spread some of the cooking broth over the spaghetti and sprinkle with green onion and cilantro.  Cut the ribs apart and serve over the spaghetti.
Yield: 4 servings

File Photo of this Recipe

CARIBBEAN SHRIMP WITH RICE

1 pkg (12-oz) frozen shrimp, thawed

1/2 cup chicken broth
1 garlic clove, minced
1 tsp chili powder
1/2 tsp salt
1/2 tsp dried oregano
1 cup frozen peas
1/2 cup diced tomatoes
2 cups long-grain or yellow rice, cooked

In a 4 1/2-quart crockpot or slow cooker, combine the shrimp, broth, garlic, chili powder, salt, and oregano.  Place lid on cooker and cook on low setting for 2 hours.

Add peas and tomatoes; replace cover and cook on low 5 to 10 minutes.  Stir in the cooked rice.  Replace cover and cook on low for 5 minutes or until the rice is heated through.

Yield: 4 servings

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2022

 May 2022 be a blessed year for you.