TURKEY BREAST WITH ORANGE SAUCE

1 large yellow onion, chopped

3 garlic cloves, minced
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
1 2-3 lbs boneless skinless turkey breast
1 1/2 cups orange juice

Place onion over bottom of slow cooker.

In a small bowl or a cup, combine the garlic, rosemary and pepper; set aside.

Lay turkey breast on a cutting board and with a large slicing knife cut slices at 2-inch intervals about 3/4 way down the turkey. Rub the garlic mixture between the slices.

Place turkey, cut side up, over the onions in the cooker. Pour orange juice overall.

Place lid on cooker and cook on low 7 to 8 hours.

To serve, cut slices through and serve with the sauce in the cooker.

Garnish with fresh orange slices or wedges and sprinkle with fresh rosemary, if desired.

Yield: 4 to 6 servings

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BEEF AND VEGGIES IN RICH SAUCE

1 pkg (8-oz) baby carrots

1 pkg (8-oz) sliced fresh mushrooms
1 medium-size green bell pepper, cut into strips
1 ( 2 1/2 to 3 lb) boneless beef chuck roast
1 can condensed golden mushroom soup, do not dilute
1/4 cup beef broth
1 tbsp Worcestershire sauce
1 packet (1-oz) dry onion soup mix
1/4 tsp freshly ground black pepper
3 tbsp cornstarch
2 tbsp water
4 cups hot cooked buttered noodles for serving, optional
Chopped fresh parsley (or cilantro), for garnish, optional

Place veggies in slow cooker and place the roast over veggies.

Combine the mushroom soup, broth, Worcestershire, onion soup mix, and pepper in a mixing bowl; mix together well. Pour mixture over the roast and veggies.

Place lid on cooker and cook on low setting 8 to 10 hours until meat is tender.

Remove roast to a cutting board and cover with foil. Allow to stand 10 to 15 minutes before slicing.

Meanwhile, blend the cornstarch in the water until smooth (a small whisk works great); stir into the cooker. Cook another 15 minutes or until broth is thickened.

To serve, place the sliced beef and veggies with gravy over the noodles. Garnish with the parsley or cilantro, if desired.

Yield: Approximately 8 servings

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EASY CHICKEN CHOWDER

3 cups cubed cooked chicken

1 can (14-oz) chicken broth
2 cans (10-oz each) cream of potato soup
1 large onion, chopped
3 celery ribs, sliced
1 pkg (16-oz) frozen corn, thawed
3/4 cup water
2/3 cup heavy cream

Combine all ingredients, except cream, in a 5 - 6 quart slow cooker. Place lid on cookers and cook 3 to 4 hours on low.

Add the cream, stir and cook another 15 minutes until heated through.

Yield: Serves 4 to 6

THE SOUTHERN PLATE'S PULLED PORK BARBECUE SANDWICHES

This is the pork barbecue sandwich I really enjoy!

Ingredients

• Pork Roast (approximately 5 pounds)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 1/2 cups cider vinegar (that is one and a half cups, not eleven cups ~giggle~)
• 2 tablespoons brown sugar
• 1 tablespoon hot sauce
• 1 teaspoon crushed red pepper flakes

Instructions

1. Put roast in slow cooker and sprinkle salt and pepper over. Pour cider vinegar over. Cover with lid and cook on low for twelve hours (I cook it overnight). Remove pork roast and shred with forks (this will be very easy). Drain juices from slow cooker, reserving two cups of liquid. Return pork to slow cooker. To the reserved liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place lid back on. Place on low or warm setting until ready to serve. Can be made ahead of time and refrigerated, reheating in the microwave.
2. I estimate this to make enough for about eight sandwiches, give or take.
3. *This sauce is not spicy. If you prefer a spicier sauce double the hot sauce and crushed red pepper flakes. Add more to taste.

BEEF AND BROCCOLI

2 lbs sirloin steak or boneless beef chuck roast, sliced thin

1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets
Hot cooked rice for 4 for serving

Whisk together the broth, soy sauce, brown sugar, sesame oil, and garlic in the crock pot or slow cooker.

Place slices of beef in the liquid and toss to coat. Place lid on cooker and cook on low for 4 hours.

After 4 hours, whisk together cornstarch and water in small bowl. Pour into the crock pot and stir to mix well. Add the broccoli and gently stir to combine. Replace lid on cooker and cook 30 minutes until broccoli is tender and sauce is thickened.

Serve over the rice. 

Yield: 4 servings

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DUSTIN'S PORK CHOPS

As most of you know, several of my grandchildren love to cook.  Today I told my 19-year-old* grandson I was going to put some pork chops in the slow cooker.  He immediately headed to the kitchen.  Here is the result and I must say they were juicy, tender, and tasty.  Thank you, Dustin!

4 bone-in pork chops
salt to taste
freshly ground black pepper to taste
garlic powder to taste
1/4 cup bottled barbecue sauce
1 tbsp water
1 large garlic clove, minced

Rinse chops and pat dry.  Season with salt, pepper, and garlic powder to suit your taste.  (Dustin loves garlic so we won't recommend the amount!)  Place chops in the cooker.

Pour the barbecue sauce over the chops then use the water to rinse out the measuring cup and pour over the chops.  Sprinkle the minced garlic overall.

Place lid on cooker and cook on high 2 to 4 hours until chops are tender and cooked through (or 4 to 6 hours on low.  Dustin's were cooked on low about 2 1/2 to 3 hours and then on high for 1 hour.

  For a stronger barbecue flavor, double the amount of barbecue sauce.

 *I first wrote this in 2012. Dustin is now in his 30s and still enjoys cooking.

PASTA FAGIOLI IN THE CROCKPOT~ just like Olive Garden

2 lbs ground beef

1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.

Note: A friend sent me this recipe. My family and friends know I love Olive Garden's Pasta Fagioli.

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SPINACH SPOONBREAD

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

1 red bell pepper, diced
4 eggs, lightly beaten
1 cup cottage cheese
1 pkg (5.5-oz) cornbread mix
6 green onions, sliced
1 stick (1/2 cup) butter, melted
1 1/4 tsp seasoned salt

Lightly grease the interior of the crock of a slow cooker; preheat on high.

In a large bowl, combine all the ingredients and mix together well. Pour mixture into the prepared cooker

Place lid on cooker slightly ajar to allow excess moisture to escape. Cook on low 3 to 4 hours or on high 1 3/4 to 2 hours or until the edges are golden brown and a knife inserted in the center comes out clean.

Serve bread by spooning from the cooker or loosen from bottom and sides with a knife; invert onto a serving platter and cut into wedges.

Yield: 8 servings

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HULA CHICKEN

This is a Betty Crocker recipe.

1

cup pineapple juice

1/3

cup soy sauce

1/2

cup ketchup

1

tablespoon rice vinegar

1/3

cup packed brown sugar

2

cloves fresh garlic, finely chopped or grated

1

tablespoon grated gingerroot

1

to 2 tablespoons Sriracha sauce

2

lb boneless skinless chicken thighs or breasts

1

can (16 oz) crushed or diced pineapple, drained, juice reserve 

In a 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.

Cover and cook on Low heat setting 6 to 8 hours or High heat setting 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken; shred with 2 forks. Return chicken to sauce and turn heat to High. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add the reserved pineapple juice from the can.

Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.

CROCK POT RAVIOLI CASSEROLE

1 1/2 lbs. lean ground beef

1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper to taste
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. whole-grain bowtie pasta, cooked
1/2 cup Parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the fresh spinach, pasta, Parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top.

This is from a fellow blogger's site some years ago: becomingbetty.blogspot.com

BBQ COCA-COLA RIBS

This recipe is a repost from 2014.I got it then from When The Dinner Bell Rings.

Approximately 3 pounds pork back ribs
1 bottle barbecue sauce (18 ounces)
1 (6 ounce) can of Coca-Cola
⅛ teaspoon salt
⅛ teaspoon pepper

Directions: Cut rib rack in half. Sprinkle ribs with salt and pepper, then place in crock pot. Combine barbecue sauce and coke in bowl, mix well, then pour over ribs in crock pot. Cover crock pot with lid. Cook on high for 4 hours, or low for 8 hours, or until done.

GROUND BEEF & ITALIAN SAUSAGE SPAGHETTI SAUCE

1 lb ground beef

1 lb Italian sausage, sliced
2 cans (28 oz each) crushed tomatoes
3/4 of 1 of the tomato cans of water
2 tsp garlic powder
1 tsp freshly ground black pepper
2 tbsp minced parsley
2 tbsp dried oregano
1 tsp dried basil
2 cans (12-oz each) tomato paste
2 cans (12-oz each) tomato puree

Brown meats in a large skillet and drain well; transfer to a 4-quart slow cooker or crockpot.  Add the crushed tomatoes, water, garlic powder, pepper, parsley, and oregano.

Cover cooker and cook on high for 30 minutes.

Add the tomato paste and tomato puree to the cooker; replace lid and cook on low for 6 hours.

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APPLE BREAD PUDDING

8 slices wheat bread, cut into cubes (about 4 cups)

1/2 cup (1 stick) butter, melted

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

3/4 cup firmly packed brown sugar

4 cups peeled and chopped cooking apples

Whipped cream for garnish

 

In a large bowl, combine bread cubes, butter, cinnamon, nutmeg, salt, and brown sugar; mix well.

In a 4-quart slow cooker, starting with the bread mixture, alternate layers with the chopped apples.

Cover and cook on high setting 1-1/2 hours or low setting 3 to 4 hours, or until apples are tender.

 

Serve warm with whipped cream.

 

Yield: 4 servings

Note: Add 1/2 cup raisins if desired for Apple Raisin Bread.

This is my adaptation of a recipe I got from Mr Food.

ITALIAN SAUSAGE STEW

nonstick cooking spray

1 pkg (20-oz) Italian sausage
1/2 to 3/4 lb fresh green beans, broken into bite-size pieces
2 lbs tomatoes, chunked
1 tsp fresh rosemary, chopped
1/4 cup balsamic vinegar
3/4 cup water
2 cups whole-kernel corn, drained if canned
1 tbsp instant polenta for thickener, if desired

Brown the sausages on all sides in a large nonstick skillet that has been lightly sprayed with nonstick cooking spray; remove to a slow cooker or crock pot.

Layer the green beans, tomatoes, and rosemary over the sausages.

In a small bowl, whisk the vinegar and water together; pour over the ingredients in the cooker.  Place lid on cooker and cook on low 8 hours.

Carefully remove the sausages from the cooker and place on a cutting board.  Add the corn to the cooker; replace lid.

Cut the sausages into bite-size pieces and return to the cooker.  Stir in the polenta if you wish to thicken the stew.  Cook until thickened or corn is heated through.

                                    Serve with a crusty Italian bread, if desired.

POT ROAST PAPRIKASH

1 2 1/2-lb beef rump roast

2 tbsp paprika

1/2 tsp smoked paprika

1 can (14.5 oz) diced tomatoes, undrained

1 can (14.5-oz) beef broth

3 medium onions, halved and cut into 1/2-inch slices

3 large carrots, coarsely chopped

1 jar (12-oz) jar roasted red sweet peppers, drained and cut into 1/2-inch-wide strips

1/4 cup water

2 tbsp cornstarch

1 carton (8-oz) sour cream

Salt and pepper to taste

4 oz dried medium noodles

1/4 cup butter

1/3 cup snipped Italian (flat leaf) parsley

Trim fat from roast and cut meat into four pieces. Place meat into a 4 to 5-quart slow cooker. Combine paprika and smoked paprika, sprinkle over the meat. Top with tomatoes, broth, onions, carrots, and sweet peppers. Place cover on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.

Transfer meat to a cutting board. Using two forks, pull meat apart into coarse shreds. Skim fat from the cooking liquid. Stir meat back into the cooker. Set cooker on high.

In a small bowl, whisk together the water and cornstarch until smooth. Stir the mixture into the cooker. Cover and cook 30 minutes more. Stir in the sour cream and season to taste with the salt and pepper.

Meanwhile, cook noodles according to package directions, drain. Toss with the butter. Serve the roast over the noodles. Sprinkle each serving with some parsley.

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NUTTY PUMPKIN-PIE PUDDING

Nonstick cooking spray

1 (15-oz can) pumpkin

2/3 cup evaporated milk 

1/3 cup sugar

2 tbsp pumpkin-pie spice

1 1-layer size yellow cake mix

1 cup walnuts or pecans, toasted and chopped

1/4 cup butter melted

Whipped cream for serving, optional

Lightly coat the inside of a 3 1/2 or 4-quart slow cooker with the cooking spray.

In the prepared cooker, stir together pumpkin, milk, sugar and 1 tablespoon of the spice. Spread evenly over the bottom of the cooker.

In a medium bowl stir together the cake mix, nuts and remaining tablespoon of the spice. Evenly sprinkle over pumpkin mixture. Drizzle the butter over all.

Place lid on cooker and cook on high for 2 1/2 hours. Remove crockery liner from the cooker, if possible. Allow to cool, covered, for 30 minutes.

To serve, spoon the warm pudding into dessert dishes and top with whipped cream, if desired.

Yield: 8 servings

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BAVARIAN-STYLE CHUCK ROAST

3 lb boneless beef chuck roast

1 tbsp canola oil
3 cups sliced yellow onions
3 cups thick-sliced carrots
3 large potatoes, sliced thick
2 large kosher dill pickles, drained, chopped
1 cup sliced celery
1/2 cup beef broth
1/3 cup German-style or brown mustard
2 tsp freshly ground black pepper
2 large bay leaves
1/4 tsp ground cloves
1 cup tap water
1/3 cup all-purpose flour

Heat the canola oil in a large skillet; add roast and brown on both sides.  Remove roast to a slow cooker or crock pot (at least 4-quart size).

Add the onions, carrots, potatoes, pickles, celery, broth, mustard, pepper, bay leaves, cloves, and water.  Place lid on cooker and cook on low approximately 7 hours until meat and vegetables are tender.

Remove the roast and the vegetables to serving platter. Turn cooker to high setting.

Remove 1 cup of the cooking liquid and whisk in the flour until smooth.  Return broth to the cooker and cook on high, stirring, until the broth is smooth and thick.  Serve the broth over the roast.

TOH photo used for reference only

FIRE-ROASTED TOMATO AND ITALIAN SAUSAGE GRINDERS

10 uncooked hot or sweet Italian sausage links

2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained

1 (28-oz) can crushed tomatoes

1 tbsp balsamic vinegar

6 garlic cloves, minced

2 tsp dried basil, crushed

1 tsp dried oregano, crushed

1/2 tsp salt

1/2 tsp crushed red pepper

1/4 tsp ground black pepper

10 French-style rolls or hoagie buns, split

10 slices provolone cheese, halved

3/4 cup roasted red sweet peppers, drained and cut into strips.

Place sausage links in a 5 to 6-quarta slow cooker. For sauce, in a large bowl stir together diced tomatoes, crushed tomatoes, vinegar, garlic, basil, oregano, salt, crushed red pepper, and black pepper.

Place lid on cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

To serve, preheat broiler. Place a sausage link on each roll bottom, reserving sauce in cooker. Place a half slice of cheese on each sausage link and half-slice of cheese on the cut side of each roll top. Place roll bottoms with sausage on a baking sheet. Broil 4 to 5-inches from the heat for 2 to 3 minutes or until cheese is melted and bubbly.

To serve, top with roasted peppers and roll tops. Serve reserved sauce in individual bowls for dipping.

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CHILI SAUCE HOT WINGS

3 lb chicken wings 

1 1/4 cups bottled chili sauce

2 tsp your favorite hot pepper sauce

Ranch or Blue Cheese dip for serving

Preheat broiler. Using a sharp knife, carefully cut off tips of the wings and discard tips. Cut each wing at the joint to make 2 pieces.

Place chicken pieces on the unheated rack of a broiler pan. Broil 4 to 5-inches from the heat for 12 to 15 minutes or until no longer pink. Turn once during broiling time. Place the chicken in a slow cooker.

In a small bowl, combine the chili sauce and hot pepper sauce. Pour over the chicken pieces, stirring once to coat with the sauce. Cook on low 4 to 5 hours or on high 2 to 2 1/2 hours. Serve immediately with the dip. May be kept warm by turning cooker to warm setting.

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SLOW-COOKED LAMB CHOPS

I love going through boxes and finding recipe clippings. This one is from Spring 1999. I am almost sure it is from a Reiman publication.

BROWNIE BOTTOM DESSERT

1/2 cup brown sugar

3/4 cup tap water
2 tbsp unsweetened cocoa powder
2 1/2 cups packaged brownie mix
1 pkg (2 3/4-oz) instant chocolate pudding mix
1/2 cup milk chocolate chips
2 large eggs
3 tbsp butter, melted
1/2 cup tap water

Lightly spray the interior of a crockpot or slow cooker with nonstick cooking spray.

Combine the brown sugar, the 3/4 cup of water, and the cocoa in a small saucepan; bring to a boil. 

Combine the brownie mix, pudding mix, chocolate chips, eggs, melted butter, and 1/2 cup of water in a small bowl; stir to form a batter.  Spread the batter into the bottom of the stoneware cooker and pour the boiling mix overall.

Place lid on cooker and cook on high 1 1/2 hours.  Turn heat off and let stand for half an hour then serve while warm.

Yield: 6 servings

Note: Delicious served warm with ice cream or whipped cream.

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CROCK-POT LASAGNA II

2 large jars Ragu sauce

1 large carton cottage cheese

1lb ground beef

1 pkg lasagna noodles

1 pkg Mozzarella cheese

In bottom of crock-pot, add a layer of Ragu, then noodles, cheese, Ragu, noodles, cheese and all the cottage cheese. Keep layering. If you cook on high, cook 2 hours. If you cook on low, cook all day.

Note: This recipe is from an old Midwestern church cookbook.

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BEAN POT

1 pkg (1 lb) navy beans

1 carrot, chopped

1 celery stalk, chopped

1 small onion, chopped

1 Ham hock with some ham still on it

1 dash each of oregano, chopped garlic, ginger

1/2 tsp salt

1 bay leaf

1 tsp black pepper

Soak beans covered in water overnight. Drain and place in a crock-pot. Cover beans with 1 quart of water, cook on high 1 hour.  Add remaining ingredients and cook on medium until beans are tender and soup is thick.

Yield: 8 servings

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CREAMY CHICKEN NOODLE SOUP

2 cans condensed cream of chicken and mushroom soup

5 cups water

2 cups chopped cooked chicken 

1 pkg (10-oz) frozen mixed vegetables

1 tsp garlic-pepper seasoning

1 1/2 cups egg noodles

Combine the soup and water in a crock-pot or slow cooker. Stir in the chicken, frozen vegetables and the seasoning. Cover and cook on low 6-8 hours or on high 3 to 4 hours.

If using low setting, turn heat to high. Stir the uncooked noodles into the soup mixture and cook on high 20 to 30 minutes or until noodles are tender.

Yield: 6 to 8 servings

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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

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CRANBERRY APPLE BUTTER

This is good on toast or biscuits, as a pancake topping, and even as an ice cream or pound cake topping.

6 large apples, cored, peeled, thinly sliced
1 cup unsweetened apple juice
1/2 cup fresh cranberries
1 tbsp grated lemon zest
2 tbsp fresh lemon juice
3/4 cup granulated sugar

Combine all the ingredients together in a slow cooker or crockpot; mix thoroughly.

Place lid on cooker and cook on low for 8 to 10 hours (high half that long).

Stir the ingredients every couple of hours during the cooking process.  After the first 3 hours of cooking, remove the lid.  This will allow the steam to escape and the mixture to cook down.

Spoon the mixture into hot sterilized jars and seal with hot sterilized lids.  Process a few minutes in a hot water bath if jars do not seal immediately.  You will know jars have sealed if they make a popping sound and the lid indents slightly in the center.

 

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APPLES AND PEARS SAUCE

1 1/2 lbs apples (preferably Gala), peeled and sliced

1 1/2 lbs Anjou or Bartlett pears, peeled and sliced

1 tbsp fresh lemon juice

1/2 cup packed brown sugar

1/2 cup pure maple syrup

1/4 cup butter, melted

1/4 cup chopped pecans

1/4 cup raisins

1/2 tsp ground cinnamon

2 tbsp water

1 tbsp cornstarch

Place the fruits and lemon juice in slow and toss gently.

Combine the brown sugar, maple syrup, and butter, stirring well. Add the pecans, raisins and cinnamon, stir gently.

Place lid on cooker and cook on low setting 5 1/2 hours.

In a small bowl combine the water and cornstarch, stirring until smooth. Stir into the fruit mixture. Replace the lid and continue to cook on low about 20 minutes or until slightly thickened.

Serve with ice cream, over pound or angel food cake, etc.

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MOSTLY FAT-FREE HOT CHOCOLATE

1/3 cup unsweetened cocoa

5 1/2 cups fat-free milk, divided

1 tbsp vanilla extract

1 can (14-oz) fat-free sweetened condensed milk

1 (3-in) cinnamon stick, optional

30 miniature marshmallows

Place the cocoa in a 3-quart slow cooker or crockpot. Gradually add 1 cup of the fat-free milk, stirring with a whisk until blended.  Add the remaining fat-free milk, vanilla, and sweetened condensed milk. Stir with a whisk until completely blended. Add the cinnamon stick, if desired. Cover and cook on low 4 to 8 hours. Discard the cinnamon stick and whisk well before ladling into mugs to serve. Top each mug with marshmallows.

Yield: 10 three-fourth cup size servings.

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BARLEY-BEEF (OR LAMB) SOUP

12-oz lamb or beef stew meat

1 tbsp olive oil

4 cans (14.5-oz each) lower-sodium beef broth

1 can (14.5-oz) diced tomatoes, do not drain

1 cup chopped onion

1 cup peeled parsnip or potato, cut into bite size pieces

1 cup frozen mixed vegetables

2/3 cup regular barley

1/2 cup chopped celery

1 bay leaf

2 garlic cloves, minced

1 tsp dried oregano or basil

1/4 tsp ground black pepper

Trim fat from meat. Cut into 1-inch size pieces. Heat oil in a large skillet and cook meat over medium-high heat until browned. Drain. Transfer to 5 to 6-quart slow cooker.

Add broth, tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper. c

Cover and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours. Remove and discard bay leaf before serving.

Yield: 8 servings

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STEAMED PUMPKIN CAKE

Disclaimer - I have never made this cake.

1 1/2 cups all-purpose flour

1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup unsalted butter, melted
2 cups packed light brown sugar
3 eggs, beaten
1 can (15-oz) solid-pack pumpkin
Whipped cream, optional

Grease a 2 1/2-qt souffle or baking dish that will fit into your slow cooker.

Combine the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium mixing bowl; set aside.

Beat the butter, brown sugar and eggs in large mixer bowl with mixer at medium speed, until creamy. Beat in the pumpkin. Stir the flour mixture into the pumpkin mixture. Spoon batter into the prepared dish.

Place hot water in cooker to 1-inch depth.

Make foil handles by tearing off 3 18" x 2" strips of heavy-duty foil. Crisscross the strips in a spoke design and place dish on center of strips. Pull strips up to make handles for easy removal of the dish. Place into cooker.

Place lid on cooker and cook on high 3 to 3 1/2 hours or until a wooden toothpick inserted in the center of the cake comes out clean.

Using the foil handles, lift dish from the cooker and allow to cool 15 minutes. Invert onto serving platter.

To serve, cut cake and serve with whipped cream, if desired.

Also try with a topping of sauteed apples or pears, if desired.

file photo of a crockpot pumpkin cake