CANTONESE PORK OVER RICE

2 lb lean pork, cut into strips

2 tbsp olive oil
1 medium onion, thinly sliced
1 can (4.5-oz) mushrooms, drained
1 can (8-oz) tomato sauce
3 tbsp brown sugar
1 1/2 tsp white vinegar
1 1/4 tsp salt
2 tbsp Worcestershire sauce
cooked rice to serve 5

Heat oil in a large skillet over medium-high heat; add pork and brown on both sides. Drain off the fat and transfer pork to a slow cooker/crock pot.

Add the remaining ingredients to the cooker. Place lid on cooker and cook on high for 4 hours or on low 6 to 8 hours until pork is tender and cooked through.

Serve over the rice (I recommend brown rice).

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WHITE CHILI WITH CHICKEN

It is recommended by some that you add a cup of water if you will be gone and leave this cooking for 8 hours. I wouldn't know as I have never made it. I don't eat chicken and don't care for white chili. I am posting this for those of you who request chicken recipes. This was given to me by someone to post here.

1/2 lb dried Great Northern Beans
1 lb boneless skinless chicken breast halves
1 small onion, chopped
3 cups chicken broth
1 tbsp chopped jalapeno pepper (2 tbsp if you like spicy)
1 tsp ground cumin
1/2 tsp ground oregano
1/2 tsp garlic powder
1 chopped tomato for garnish, if desired
4 oz Mexican cheese blend for topping, if desired
Fresh chopped cilantro for garnish, if desired

Place beans in a large bowl and cover (a lot) with water. Allow beans to soak overnight or for at least 8 hours. Drain beans and rinse.

Combine the beans, chicken, onion, broth, water (if using), jalapeno pepper, cumin, oregano, and garlic powder in a slow cooker or crock pot. Place lid on cooker and cook on high for 4 hours or on low for 8 hours.

Remove chicken from cooker and place on cutting board; shred using two forks and return to the cooker.

Spoon chili into serving bowls and garnish with any combination of tomato, cheese, and cilantro that you desire.

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CREAMY RED POTATOES

2 lbs small red potatoes, quartered

1 brick (8-oz) cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope Ranch Dressing Mix

Place the potatoes in an approximately 3-quart slow cooker or crock pot.

In a small mixing bowl, beat the cream cheese, soup, and Ranch Dressing mix until blended; stir into the potatoes.

Place lid on cooker and cook on low 8 hours or until tender.

Note: I got this recipe from Taste of Home a couple of years ago. 

TACO BAKE

 

1 lb lean ground beef

1 medium onion, chopped
3/4 cup water
1 (1.25-oz) packet taco seasoning
1 can (15-oz) tomato sauce
1 pkg (8-oz) shell macaroni, uncooked
1 can (4-oz) mild chopped green chilies
2 cups mild shredded Cheddar cheese
In a large skillet, brown the ground beef with the onion; drain well.

Wipe skillet with a paper towel to absorb any leftover fat. Return meat mixture to skillet and add the water, taco seasoning, and tomato sauce; mix to combine. Simmer mixture for 20 minutes.

Pour mixture into the crock pot/slow cooker and stir in the macaroni and green chilies. Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

During last 30 minutes of cooking time, top with the cheese.

Serves 6 to 8.

This is from a quite old TOH.

TURKEY TORTELLINI SOUP

 

4 cups reduced-sodium chicken broth

4 cups water
4 cups (1 lb) coarsely chopped roasted turkey breast
1 can (14 1/2-oz) diced tomatoes, do not drain
1 tbsp dried Italian seasoning
1 pkg (9-oz) refrigerated cheese tortellini
2 cups fresh baby spinach
6 tbsp shredded Parmesan cheese

In a 5 to 6-quart slow cooker or crock pot, combine the broth, water, turkey, tomatoes, and Italian seasoning.  Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Make sure heat setting is on high and stir in the tortellini. Replace lid and cook on high for 30 minutes or until tortellini is tender.

Stir in the spinach. Before serving, sprinkle 1 tablespoonful of the Parmesan cheese over each bowl.

Yield: 6 servings.

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EASY ENCHILADAS

1 lb lean ground beef

10 (6-inch size) corn tortillas, quartered
1 pkg (1-oz) taco seasoning mix
1 1/4 cups water
1 jar (12-oz) chunky salsa
1 can (10 3/4-oz) can condensed cream of mushroom soup
1 can (10 3/4-oz) can condensed cream of chicken soup
4 cups Mexican Blend Shredded Cheese

Cook ground beef in a large skillet over medium heat, stirring to crumble, until browned; drain. Add the taco seasoning and water; simmer mixture 15 minutes.

In a medium mixing bowl, mix the salsa and both soups until well combined. Reserve 3/4 cup of the shredded cheese and add the rest to the salsa mixture.

Cover the bottom of the cooker with a layer of the tortilla pieces; top with a layer of the beef then a layer of the salsa mixture. Repeat layers until all ingredients have been used, ending with the tortillas. Top with the remaining 3/4 cup of cheese.

Place lid on cooker on cook on high for approximately 1 hour.

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PUMPKIN PECAN PUDDING CAKE

I got this recipe from Life Made Sweeter who adapted it from Martha Stewart.

1-2/3 cups all-purpose flour or white whole wheat flour works wonderfully too (measured correctly - spoon and sweep method)

1 cup packed brown sugar
1-1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice homemade or store bought
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk can use almond milk for vegan
2/3 cup canned pure pumpkin or pumpkin puree not pumpkin pie filling
1/4 cup butter melted
25 whole pecans feel free to add chopped pecans and stir into the batter instead
Topping:

1-1/3 cups very hot or boiling water
3/4 cup packed brown sugar

1. In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until combined.
2. Add milk, pumpkin and melted butter and using a wooden spoon, mix until just combined.
3. Spread batter into the bottom of the slow cooker (a 4 or 5 quart work best)
4. Top with pecans, pressing firmly into the batter.
5. Add brown sugar and water into a small saucepan. Heat over medium heat until simmering and sugar dissolves. Carefully pour into slow cooker over the batter. (The nuts may float around but this is okay)
6. Cook on low for 2 hours (slow cooker times may vary)
7. Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.

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SOUTH AMERICAN POT ROAST

I have never been to South America, nor do I have a desire to ever go so I really can't vouch for this being a "South American" dish. It is a good way to prepare roast when you want to do something different.

1/4 cup canola oil
2 lb beef chuck roast
1 tbsp garlic powder
1 tbsp ground cumin
Salt and Pepper, to taste
2 medium to large carrots, sliced
2 jalapenos, chopped
2 medium bell peppers, chopped
1 medium onion, chopped
4 medium radishes, halved
2 sweet potatoes, chunked
1 can (8-oz) pineapple chunks
1 can (14 1/2-oz) stewed tomatoes
2 cups frozen corn
1 can (14-oz) coconut milk

Heat the oil in a saucepan.

Season roast with the garlic powder, ground cumin, salt, and pepper; brown on both sides. Transfer to a slow cooker or crock pot and add remaining ingredients.

Cook on low for approximately 8 hours.

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HAM TETRAZZINI

 

1 can cream of mushroom soup, undiluted

1 cup sliced fresh mushrooms
1 cup cubed fully cooked ham
1/2 cup evaporated milk
2 tbsp water
1 tsp prepared horseradish
1 pkg (7-oz) spaghetti
1/2 cup shredded Parmesan cheese

In a 3-quart slow cooker combine the soup, mushrooms, ham, milk, water, and horseradish. Place lid on cooker and cook on low for 4 hours.

Cook spaghetti according to the package directions and drain well.

Add the spaghetti and Parmesan cheese to the cooker and toss well to coat.

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SPICY FRANKS

1 cup ketchup

1/4 cup firmly packed light brown sugar
1 tbsp red wine vinegar
2 tsp soy sauce
2 tsp Dijon-style mustard
1/8 tsp garlic powder
1 lb frankfurters, cut into 1-inch pieces OR 1 lb cocktail sausages

Place ketchup, brown sugar, vinegar, soy sauce, mustard and garlic powder in a crock pot or slow cooker; stir to combine. Place lid on cooker and cook on high 1 to 2 hours until blended.

Stir the franks (or sausages) into the mixture. Replace lid and cook another 1 to 2 hours or until heated through.

Turn to low and serve directly from the cooker.

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HOMEMADE ONIONY BBQ MEATBALLS

MEATBALLS:

2 lbs ground beef
1 cup onion-flavored bread crumbs
2 packets onion soup mix
2 tsp Worcestershire sauce
1 tsp garlic powder
2 eggs

Combine all ingredients in a large bowl until well mixed. Shape into meatballs and brown in a large skillet that has been sprayed with nonstick cooking spray. Drain meatballs on paper towels while making the sauce.

BBQ SAUCE:

2 cans (6-oz each) tomato paste
2 large onions, chopped
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
2 garlic cloves, minced
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
2 tsp salt
2 tsp dry mustard

Combine all sauce ingredients in a crock pot or slow cooker and stir to mix well.  Transfer the meatballs to the cooker. Place lid on cooker and cook on low 5 to 6 hours or on high 2 to 3 hours.

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STUFFED SWEET PEPPERS

5 medium size red and/or yellow bell peppers

1 jar (14-oz) spaghetti sauce, divided
3/4 cup uncooked instant rice
3/4 lb Italian sausage, casings removed
1/2 cup crumbled feta cheese
1/2 cup chopped onion
1/4 cup chopped fresh tomato
1/4 cup minced fresh parsley
2 tbsp sliced ripe olives
1/4 to 1/2 tsp garlic powder (to suit taste)
1/2 tsp salt
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes

Cut tops off peppers; chop tops and set aside; discard stems and seeds. Set peppers aside.

Remove 3/4 cup spaghetti sauce and set aside. Pour remaining sauce into a 5-quart crock pot or slow cooker.

In a large mixing bowl combine the rice, sausage, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes, reserved spaghetti sauce and chopped peppers. Spoon evenly into the 5 peppers.

Transfer the peppers to the cooker. Place lid on cooker and cook on low 4 to 5 hours or until sausage is no longer pink and peppers are tender.

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CHICKEN AND TOMATO STEW

 

5 medium to large potatoes, peeled and cubed

1 1/2 cups chopped tomatoes (not canned)
1 cup sliced carrots
1 medium onion, chopped
1/2 yellow bell pepper, chopped
1 cup broccoli florets, optional
2 bay leaves
3 large boneless skinless chicken breast halves
2 cans (8-oz each) tomato sauce
1 can (14.5 oz) chicken broth
1 1/2 tsp Italian seasoning
1/4 tsp red pepper flakes
water, as needed

Combine the potatoes, tomatoes, carrots, onion, bell pepper, broccoli florets (if using), and bay leaves in the bottom of a slow cooker or crock pot; lay the chicken breasts over the top of the veggies.

In a bowl, mix the tomato sauce, chicken broth, Italian seasonings, and red pepper flakes; pour over the chicken. Add enough water to cover chicken completely.

Set cooker on low setting and cook for 8 hours.

Remove chicken from cooker to a cutting board; cut into bite-size pieces. Return chicken to cooker and cook until vegetables are tender.

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Happy St Patrick's Day

 

EASY CROCK POT BEEF STEW

• 1/4 Cup All Purpose Flour
• 2 1/2 lbs boneless beef chuck roast trimmed and cut into 1-inch cubes
• 2 tbsp canola oil
• 1 1/2 to 2 1/2 cups water
• 2 large beef bouillon cubes
• 1 can (10 3/4-oz) condensed tomato soup, undiluted
• 3 tsp Italian seasoning
• 2 bay leaves
• 1 1/2 tsp black pepper
• 2 medium onions, sliced
• 2 large russet potatoes, peeled and cut into 1 1/2-inch pieces
• 3 medium carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 8-oz whole mushrooms, trimmed
• 3/4 cup frozen peas, thawed
• 
  
• Pour flour into a 1 gallon Ziplock bag.  Add meat, in batches, and shake to evenly coat all pieces.

Add oil to a large skillet and heat.  When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crock pot.  Add 1 1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup, Italian seasonings, bay leaves and black pepper and stir to combine.  Pour into the crock pot over beef. Add the onions, potatoes, carrots, celery, and mushrooms.

Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water.  Add the thawed peas the last 20-30 minutes of cooking.  Discard bay leaves and serve.

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I got this recipe from a childhood friend. I have no idea where she got it.

SALMON LOAF

2 eggs, lightly beaten

2 cups seasoned stuffing croutons
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 tsp ground mustard
1 can (14 3/4-oz) salmon, drained, bones and skin removed

Cut three strips of heavy-duty aluminum foil, 20" X 3".  Place in bottom and up sides in a spoke pattern of a 3-quart slow cooker that has been sprayed with nonstick cooking spray.

In a large mixing bowl combine the eggs, croutons, broth, cheese, and mustard, mixing well.  Add the salmon and combine thoroughly.  Gently shape into a round loaf and place in center of cooker.

Cover and cook on low 4 to 6 hours or until a meat thermometer reads 160 degrees.

Using the foil strips as handles remove the loaf to a serving platter.

Yield: Serves 5 to 6.

I got this recipe several years ago from Taste of Home.

CORKSCREW PASTA AND BEEF

 

1 large onion, chopped

2 lbs lean ground beef
2 cans (28-oz size) crushed tomatoes
1 tsp salt
8-oz corkscrew pasta
1/4 cup finely grated Parmesan cheese
2 tbsp chopped fresh basil
Freshly ground black pepper, optional

Sprinkle the onion over the bottom of the slow cooker.

Crumble beef over onion and pour tomatoes over beef.

Place lid on cooker and cook on high 4 hours or on low 8 hours.

Remove lid and break up any large pieces of beef using a wooden spoon or spatula. Season with salt to suit your taste.

Remove half the sauce and refrigerate or freeze (when cooled) for another use. This will make 2 to 3 quarts of sauce.

Cook pasta according to package directions. Drain pasta and place into serving bowl/bowls. Pour sauce over pasta and sprinkle with the Parmesan cheese, fresh basil and pepper, if using.

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NEW MEXICO BEEF STEW

Love New Mexico. Our first home after we were married was in Clovis, New Mexico. Our first child was born at Cannon AFB, NM.

1/3 cup cornmeal
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1 1/2 lbs boneless beef chuck, cubed
2 tbsp olive oil
3 garlic cloves, minced
1/4 cup water
1 pkg (10-oz) frozen whole kernel corn
1 can (28-oz) whole tomatoes, cut up
1 can (15-oz) garbanzo beans, drained
1 cup sliced celery
1 cup chopped onion
2 fresh jalapeno peppers, seeded and chopped
1 chipotle pepper in adobo sauce, chopped

In a large ziplock plastic bag combine the cornmeal, salt, pepper, and thyme; add half the cubed beef. Shake to coat. Repeat with the remaining meat, adding the garlic to the mixture. In a large skillet, brown the beef in the olive oil.

Place the corn, beans, celery, onion, and jalapeno peppers in the bottom of slow cooker. Add the browned beef. Sprinkle any leftover cornmeal mixture over the beef.

Combine the water with the tomatoes and chipotle pepper; pour overall. Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours until beef is tender.

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SLOW COOKED CHICKEN CACCIATORE I

 

1 large onion, halved lengthwise then sliced thin

2 lb boneless skinless chicken thighs
1 bay leaf
2 cans (6-oz each) tomato paste
1/4 cup fat-free chicken broth
3 garlic cloves, minced
1 tsp dried basil
1 tsp dried oregano
1/4 tsp freshly ground black pepper
8-oz sliced fresh mushrooms
4 cups rotini, uncooked
1 cup shredded mozzarella cheese
1/3 cup chopped fresh parsley

Layer onion in bottom of cooker; top with the chicken pieces and bay leaf.

Combine the tomato paste, broth, garlic, basil, oregano, and pepper together in a medium bowl;  add the mushrooms and toss to coat. Spoon the mixture over the chicken.

Place lid on cooker and cook on low 7 to 9 hours or on high 4 to 5 hours.

Approximately 15 minutes before the end of the cooking time, cook the rotini as directed on the package; drain.

To serve, remove bay leaf from cooker and discard. Spoon the chicken mixture over the rotini and top with the cheese and parsley.

Yield: 6 to 8 servings.

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EASY APPLE PIE DESSERT RECIPE

2 cans apple pie filling

1 box (2-layer size) yellow cake mix
1 stick melted butter

Spray crock pot with nonstick cooking spray.

Place pie filling in bottom of cooker; top with the dry cake mix. Do Not Stir! Pour the melted butter overall.

Place lid on cooker and cook on high for 3 hours.

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SOUTHERN SLOW STEAKS

Ingredients:

• 2 pounds top round sirloin steaks, cut into 3" - 4" pieces
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon onion powder (optional)
• 1 beef bouillon cube, or 1 teaspoon beef broth paste
• 3 cups water (separated)
• 1/4 cup unbleached or all-purpose flour

Instructions:

1. Cut steaks into 3" - 4" pieces and sprinkle with the salt and pepper.
2. Place the olive oil in a large pan over high heat. When the oil is hot add half of the steaks.
3. Brown thoroughly on each side, remove from pan and put them in the slow cooker. Repeat with the other steaks.
4. Pour 2 cups of water in the hot pan along with the bouillon cube or beef broth paste. Reduce heat to medium high.
5. Pour 1 cup of water, the flour, garlic powder & onion powder in a container with a lid and shake until the flour is dissolved.
6. Slowly add the flour & water mixture to the hot pan. Stir constantly until the broth thickens. Pour gravy over the steaks in the slow cooker.
7. Cover with the lid and cook for 4 hours on high or 6-8 hours on low. Steaks are done when fork tender. Steaks are done when fork tender.

8 Servings

Note: From My Sweet Mission

EASY PEACH BUTTER

6 cups unsweetened peaches, chunky pureed

3 cups sugar
1 cup apricot nectar
1 tsp vanilla extract

Combine all the ingredients in crockpot or slow cooker.  Place lid on cooker and cook for 4 hours on high. After 2 hours, remove the lid so the mixture can cook down.

Spoon the peach butter into hot sterilized jars, seal with hot lids and process in a hot water bath.

Make sure all jars are sealed and refrigerate any jars that do not seal.

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SMOTHERED CHICKEN WITH BACON & ONIONS

8 slices bacon, cut-up

2 onions, cut in half lengthwise & then sliced crosswise into slices
1/3 cup flour
1/2 tsp pepper
1 1/4 cups chicken broth
8 bone-in chicken thighs
3/4 cup Philadelphia Garlic or Herb and Garlic cooking cream
6 cups uncooked noodles
2 tbsp chopped fresh parsley

Cook and stir bacon in a large skillet until browned and crisp; remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of the drippings from the skillet.

Add the onions to the drippings remaining in the skillet and cook, stirring occasionally for about 15 minutes or until golden brown. Stir in the flour, pepper, and half the bacon the last minute of cooking. Whisk in the chicken broth to make a thick mixture.

Place chicken thighs in a slow cooker and spread the onion mixture over the top. Place lid on cooker and cook on low 4 to 5 hours or on high half that time.

About 15 minutes or so before the end of the chicken cooking time, cook the noodles according to package directions, omitting salt; drain well.

Place noodles on a serving platter and top with the chicken thighs.

Stir the cooking cream into the onion mixture in the cooker. Top the chicken with the creamy mixture, parsley, and remaining bacon.

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SLOW COOKED BEEF SHORT RIBS

2 lbs boneless beef short ribs

1 bottle favorite steak sauce
1/4 cup strong coffee
1/4 cup honey
2 tbsp apple cider vinegar
1 tbsp spicy brown or Dijon mustard
2 tbsp chopped fine onion
4 garlic cloves crushed
1/2 cup water

Place ribs in a 4-quart slow cooker.

Combine the remaining ingredients and pour over the ribs.

Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

file photo marianskitchen

used only for reference

CORNED BEEF AND CABBAGE DINNER

2 lb. small red potatoes

1/2 cups fresh baby carrots

 

1

medium onion, cut into 8 wedges

 

1

(2 to 2 1/2-lb.) corned beef brisket with seasoning packet

 

2

cups apple juice

 

Water

8

thin wedges cabbage

Horseradish Sauce

1/2

cup sour cream

 

1/4

cup mayonnaise

 

2

tablespoons prepared horseradish

 

2

teaspoons Dijon mustard

Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.

Cover; cook on low setting for 10 to 12 hours.

About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.

Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.

To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.

Note: I got this recipe in the mail from Pillsbury several years ago.