ITALIAN WEDDING SOUP

  

1 large egg, lightly beaten

3/4 lb lean ground beef
1/2 cup finely chopped onion
3 tbsp plain bread crumbs
3 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley
3/4 tsp salt
1/2 tsp black pepper
8 cups low-sodium chicken broth
3 large carrots, chopped
8-oz head escarole, washed, trimmed, cut into 1/2-inch strips
1 1/2 tsp oregano
1 1/2 cups tiny pasta

In a large bowl stir together the egg, ground beef, onion, bread crumbs, 1 tablespoon of the Parmesan cheese, half the parsley, 1/4 tsp of the salt and 1/4 tsp of the pepper.  Form into about 45 1-inch meatballs and place on a baking sheet.  Refrigerate meatballs while preparing the soup.

Combine the broth, carrots, escarole, and oregano in the crockpot or slowcooker.  Gently add the meatballs; place lid on cooker.  Cook on low setting for 6 hours.  Stir in the pasta for the last 20 minutes of the cooking time.  Stir in the remaining salt and pepper.

To serve, sprinkle each bowl with a portion of the remaining parsley and Parmesan cheese.

Yield: 8 servings

Note: This is a good recipe for diabetics as it has a ratio of 12 grams of protein to 25 grams of carbohydrates per serving.

Note: File Photo

COFFEE MOLASSES 'BARBECUE BRISKET

 

1 1/2 lb beef brisket, trimmed

2 tbsp chili powder
1 tsp salt
3/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1 tbsp canola oil
2 yellow onions, thinly sliced
1 cup ketchup
1/2 cup bottled chili sauce
1/4 cup molasses
2 tbsp strong brewed coffee
1/2 tsp hot pepper sauce

Spray the oven broiler rack with nonstick cooking spray and preheat broiler.

In a cup mix together the chili powder, salt, pepper, and garlic powder.  Rub this spice mixture onto the brisket and place on broiler.  Drizzle 1 teaspoon of the canola oil over the top of the brisket.  Broil 5-inches from the heat until browned.  This should take about 5 minutes per side.

While brisket broils, heat the remaining canola oil in a large nonstick skillet over medium heat.  Add the onion slices and cook, stirring often, just until they start to turn golden, about 8 minutes.  Stir in the ketchup, chili sauce, molasses, coffee, and hot pepper sauce.

Spread half of the ketchup mixture over the bottom of the crockpot or slow cooker.  Place the browned brisket over the ketchup mixture and top with the remaining mixture.  Place the cover and the slow cooker and cook on low until tender, approximately 8 to 9 hours.

Remove the brisket from the cooker to a cutting board.  Skim the fat off of the sauce in cooker.  Slice the brisket across the grain and serve with the defatted sauce.

Note: This makes great brisket sandwiches.

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HERBED NEW RED POTATOES

1 1/2 lbs new red potatoes

1/4 cup water

1/4 cup butter

3 tbsp snipped parsley

1 tbsp lemon juice

1 tbsp snipped fresh chives

2 heads fresh dill, snipped into small pieces

salt to taste

pepper to taste

Wash potatoes then cut a strip of the peel in a ring around the center of the potatoes. Place potatoes in the crockpot or slow cooker and add the water. Sprinkle potatoes with salt, if desired. Place lid on cooker and cook potatoes on high for 2 1/2 to 3 hours. Drain well.

In a saucepan heat the butter with the parsley, lemon juice, chives, and dill. Place the potatoes in a serving bowl and pour the butter mixture over all, tossing until thoroughly coated. Sprinkle with pepper and additional salt, if needed.

Yield: 6 servings

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GARBANZO BEAN AND SAUSAGE BAKE

 

2 cans (15-oz each) garbanzo beans (chickpeas), drained

1 lb polish sausage, sliced into serving-sized pieces
1 can (15-oz) tomato sauce

2 or 3 Roma tomatoes, sliced
1 cup chopped yellow onion
1/4 cup water
2 bay leaves
1 garlic clove, minced
1 tsp oregano
1/2 tsp ground cumin
1/8 tsp black pepper

Combine all the ingredients in a slow cooker or crockpot.  Place lid on cooker and cook on high setting for 3 to 4 hours or 6 to 8 hours on low.  Remove the bay leaves before serving.

Yield: 4 servings

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SPARERIBS IN TOMATO SAUCE

3 lbs lean pork spareribs

2 tbsp canola oil
1 tsp salt
1/4 tsp black pepper
1 can (28-oz) tomatoes
3 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
3 tbsp cold water
2 tbsp cornstarch
Hot cooked rice for serving

Cut ribs into serving size pieces and brown in a skillet with canola oil; transfer to the crockpot or slow cooker and sprinkle with the salt and pepper.  Stir in the undrained tomatoes, celery, bell pepper, and onion.  Place lid on cooker and cook on high setting for 4 hours or low setting 8 to 10 hours.

Remove the ribs from the cooker and skim any excess fat from the juices.  Blend the old water into the cornstarch until smooth.  Stir the mixture into the sauce in the cooker.  Cook on high while stirring until the sauce is thickened and bubbly.  Serve over the rice, if desired.

Yield: 4 servings.

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CORN-STUFFED ONIONS

8 medium onions
salt to taste
1 can (16-oz) whole kernel corn, drained
2 tbsp chopped pimiento
1/4 cup water
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
dash of black pepper
1 cup milk
1 cup shredded American cheese

Remove the centers from the onions and chop enough for 1 cup; set aside. (Save remaining centers in a zip-top bag for later uses.) Salt the onion cavities, if desired. Combine the corn and pimiento; divide and place in onion shells. Reserve any leftover corn for the sauce. Wrap each onion individually in foil. Pour the water into the bottom of the cooker and stack the onions in the cooker. Cover and cook on high setting for 4 to 5 hours.

Just before serving, make the sauce. In a saucepan, cook the reserved onion in the butter until tender but not browned. Stir in the flour, 1/2 teaspoon salt, and pepper. Add the milk all at once and cook while stirring, until thickened and bubbly. Add any reserved corn to the sauce and return to bubbling. Add the cheese, stirring until melted.

Remove the onions from the cooker using tongs. Unwrap onions and place on a serving platter with elevated sides. Pour some of the sauce over the onions and pass remaining sauce for anyone who wants to add more.

Yield: 8 servings.

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HAM AND SPLIT PEA SOUP

 

1 lb diced cooked ham

6 cups water
1 lb dry split peas
2 cups peeled and diced potatoes
3/4 cup chopped onion
1/2 cup chopped celery

1 large carrot, sliced, optional
2 tsp salt
1/2 tsp dried marjoram, crushed
1/4 tsp black pepper

Place the ham in the slow cooker or crock pot. Add the water, split peas, potatoes, onion, celery, salt, marjoram, and pepper; stir to blend ingredients. Add the lid to the cooker and cook on low for 10 to 12 hours. Before servings, stir the mixture and add more salt and pepper if needed to suit your taste.

Yield: 8 to 10 servings.

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HOMESTYLE APPLE BROWN BETTY

 

6 cups Granny Smith apples, peeled, cored, and cut into eight pieces each

3 cups fine bread crumbs
1 tsp ground cinnamon
1 tsp ground nutmeg
1/8 tsp salt
3/4 cup brown sugar
1/2 cup butter, melted
1/4 cup walnuts or pecans, chopped fine

Lightly spray your crock pot or slow cooker with nonstick cooking spray only on the bottom and a couple of inches up the sides.

Place the apples in the bottom of the cooker.

In a mixing bowl, combine the bread crumbs, cinnamon, nutmeg, salt, brown sugar, butter, and nuts. Spread this mixture over the apples in the cooker. Place the lid on the cooker and cook on low for 3 to 4 hours until apples are tender. Or you can cook on high setting for 2 hours.

Yield: 8 servings

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SMOKED SAUSAGE WITH CABBAGE AND APPLES

 

1 1/2 lbs smoked sausage of your choice ie beef, pork, turkey, etc

3 apples, sliced thickly

1/2 large head of red cabbage, shredded

1 medium onion, sliced

1/2 cup brown sugar

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 cup apple juice

Layer in the crock pot or slow cooker, in this order, smoked sausage cut into large pieces, thickly sliced apples, shredded cabbage, and the sliced onion. Sprinkle the brown sugar, salt, and pepper over all. Lastly, pour the apple juice over the other ingredients. Leave layered, do not stir. Place lid on cooker and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

Yield: 6 servings

This is a file photo.

CROCK POT LENTILS

 

1 1/2 cups water

1 cup dry lentils
1/2 cup chopped onion
1/2 tsp salt
1 can (16-oz) diced tomatoes
2 tbsp brown sugar
1 tbsp chili sauce
1/2 tsp dry mustard
2 crisp cooked slices of bacon, crumbled

Bring the water, lentils, onion, and salt to boil in a saucepan. Cover and simmer for 30 minutes. Transfer the lentils to the crockpot (or slowcooker) and stir in the tomatoes, sugar, chili sauce, and mustard. Place the lid on the cooker and cook on low setting for 8 to 10 hours on low.

Remove lid from cooker and move heat setting to high. Cook for another 30 minutes. Stir and then top with the crumbled bacon.

Yield: 6 servings

Note: File photo of a very similar recipe

MEAT LOAF FLORENTINE WITH OPTIONAL MUSHROOM SAUCE

 

1 pkg (10-oz) frozen chopped spinach, thawed

2 eggs, slightly beaten
1 1/2 cups soft breadcrumbs
1/2 cup milk
2 tbsp soy sauce
1 1/4 tsp salt
1/4 tsp hot pepper sauc

2 lb lean ground beef

Drain the spinach well. In a large bowl combine the spinach, eggs, breadcrumbs, 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 slow cooker'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. 

Top with the traditional ketchup topping or serve with the following sauce.

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

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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 slow cooker or crock pot. 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.

file photo for reference

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.

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CHOCOLATE PECAN PIE CAKE

 

Cake:

• 1 package (2-layer size) chocolate cake mix
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• Pecan Pie Topping:
• 2 cups chopped pecans
• 1 1/2 cups light corn syrup
• 1 1/2 cups firmly packed brown sugar
• 1/2 cup (1 stick) butter, melted
• 1 tablespoon vanilla extract
• Spray inside of 6-quart slow cooker with no stick cooking spray. 
• For the Chocolate Cake, prepare cake batter as directed on package, stirring in cinnamon and vanilla. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.
• Cook 2 hours on LOW or until cake is almost set.
• For the Pecan Pie Topping, sprinkle pecans over cake. Beat remaining ingredients with wire whisk until smooth. Slowly pour over pecans. Cover.
• Cook 10 minutes longer on LOW. Turn off slow cooker. Carefully remove slow cooker insert and place on wire rack. Cool 20 minutes before serving. Serve with vanilla ice cream, if desired.
• Yield: 12-14 servings
•  
• This is a McCormick's recipe.

CHEESY TURKEY COTTAGE FRIES

3 to 4 cups frozen cottage-style potatoes

2 cups cubed cooked turkey

2 cups frozen cut broccoli, thawed and drained

1 cup pasteurized processed cheese product

1 jar (2-oz) diced pimiento, drained

Spray the inside of a crock-pot or slow cooker with nonstick cooking spray.

Layer the potatoes over the bottom of the cooker.

In a bowl, combine the turkey, broccoli, cheese, and pimento; stir to mix well. Pour over the potatoes in the cooker.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Yield: Serves 4

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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 crock pot or slow cooker; let stand for 5 minutes. Add the pork and beans, gingersnap crumbs, catsup and molasses. Stir to combine the mixture. Place lid on cooker and cook on low setting for 3 to 4 hours.

Yield: 6 servings

Note: File Photo

EASY SLOW COOKER PINEAPPLE SALSA

 

10-11 plum tomatoes

2 large garlic cloves
1 small to medium onion, cut to thin wedges
2 jalapeno peppers, steamed and seeded (leave seeds if a hotter salsa is desired)
1/4  up fresh cilantro leaves
Dash of salt
1/4 cup crushed pineapple, squeezed dry

Cui a small slit in two tomatoes and insert a garlic clove in each.

Place tomatoes and onion in a slow cooker; add jalapenos. Cover and cook on high 2-3 hours until veggies are tender. Remove from cooker and allow to cool.

Pour cooked mixture, cilantro and salt into blender bowl and process until blended. Stir in pineapple.

Serve with tortilla chips.

Note: Refrigerate leftovers.

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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

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ENCHILADAS

 1 pound ground beef

1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas (6 inches)

In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. 

Combine cheeses.

In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. 

Yield: 4 servings

Recipe and photo from TOH around 25-years-ago.

EASY JAMBALAYA

2 tbsp olive oil

1 lb boneless, skinless, chicken thighs, cut into 1-inch pieces

1 lb smoked sausage, cut into 1-inch thick slices

1/4 tsp salt

1/4 tsp freshly ground black pepper

2 celery ribs, diced

1 green pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 quart (4 cups) chicken or vegetable broth

1 can (14.5-oz) crushed tomatoes

2 tsp dry Cajun Seasoning

1 tsp smoked paprika

1/2 tsp Tabasco or hot sauce

8-oz shrimp, peeled, deveined

3 cups hot cooked rice, for serving

Heat oil in a large skillet over medium-high heat. Add chicken, sausage, salt and half the pepper; cook turning until meat is browned. This should take 8 or 9 minutes. Transfer to slow cooker, reserving drippings in the skillet.

Add the celery, green pepper, onion and garlic to the skillet and cook over medium-high heat, stirring until softened, 2 or 3 minutes. Transfer to the slow cooker with the meat. Add the broth, tomatoes, seasoning, paprika and Tabasco or hot pepper sauce. Place lid on cooker and cook on low 6 to 8 hours or half that time on high.

Once jambalaya is cooked, turn off cooker and skim away any excess oil on surface. Add shrimp; stir until pink and cook through, 3 to 5 minutes. The residual heat from the cooker is enough to cook the shrimp. Serve over the hot rice.

Yield: 6 servings

Source Woman's World 2012

WINGS

 

2 1/2 lbs chicken wingettes

1 med onion, chopped
1 cup soy sauce
1 cup packed brown sugar
1 tsp finely chopped garlic
1 1/2 tsp ground ginger

Rinse chicken and pat dry with paper towels.

Place chicken on broiler pan and broil 8-10 minutes per side. Remove to a slow cooker.

Combine remaining ingredients and spoon over wings.

Cook 2 hours on high setting. Stir once during cooking.

Yield: Approximately 8 servings.

File Photo

MESQUITE BABY BACK RIBS

1 cup water

2 tbsp cider vinegar

1 tbsp lower-sodium soy sauce

4 lbs pork baby back ribs, cut into serving pieces

2 tbsp mesquite seasoning

1/2 cup barbecue sauce

In a 6-quart slow cooker, mix water, vinegar and soy sauce. 

Rub ribs with the mesquite seasoning; place in the slow cooker.

Cook, covered, on low 6 to 8 hours or until tender. Remove ribs to a serving platter. Brush with the barbecue sauce and return to the cooker. Cook, covered, on low around 30 minutes until the ribs are glazed.

recipe and photo from TOH

 

CROCK POT COCOA

3 1/3 cups nonfat dry milk powder

2/3 cup unsweetened cocoa powder
1/2 cup sugar (Splenda or Stevia granulated for diabetics)
1 teaspoon vanilla extract
6 cups barely warm water

In crock pot combine the dry milk powder, cocoa, and sugar or sweetener. 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!

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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 crock pot or slow cooker. Place lid on cooker and cook on low 12 hours or more.

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VEGAN CABBAGE SOUP

I much prefer vegetables, but I am not a vegan. I often get requests for vegan recipes so when this one showed up in my mailbox I thought of all you vegans out there. I have not yet tried it but plan to soon. I hope you enjoy it. I got it in my mailbox from TOH. It is credited to the TOH test kitchen in Wisconsin.

• 4 cups vegetable stock
• 1 can (14 ounces) Italian diced tomatoes
• 1 can (6 ounces) tomato paste
• 1 small head cabbage (about 1-1/2 pounds), shredded
• 1 medium onion, chopped
• 4 celery ribs, chopped
• 2 large carrots, chopped
• 2 garlic cloves, minced
• 2 tsp Italian seasoning
• 1/2 tsp salt
• Fresh basil, optional
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• In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.

• Yield: 10 1 cup servings
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BEANS AND PEPPERS

4 cups water 

1 1/2 cups dry pinto or great northern 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 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 crock pot 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

This is a file photo similar to this recipe. Sorry, I have not taken a picture.

 

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 slow cooker or crock pot; 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.

File Photo