SPINACH CASSEROLE

2 pkgs (10-oz each) frozen chopped spinach, thawed, drained

2 cups cream-style cottage cheese
1/2 cup butter, cut-up
1 1/2 American cheese, cubed
3 eggs, beaten
1/4 cup flour
1 tsp salt

In a large mixing bowl, thoroughly combine all the ingredients. 

Spray the interior of the crockpot or slow cooker with nonstick cooking spray; pour the spinach mixture into the cooker.  Cover and cook on high for approximately 1 hour.  Reduce heat setting to low and cook for an additional 4 to 5 hours.

This recipe is from this little booklet I got with my first crock-pot many years agl.

PORK CHILI

2 cans (14.5-oz each) chicken broth

2 cans chili-ready diced tomatoes, undrained
1 can (15.5-oz) kidney beans, drained
1 can (15-oz) black beans, drained
1 large onion, chopped
2 tbsp chili powder
2 tsp ground cumin
1 (2 1/2 lb) boneless pork shoulder roast
8-oz shredded Cheddar cheese for topping
1 1/4 cups sour cream for topping

In a crockpot or slow cooker combine the chicken broth, tomatoes, kidney beans, black beans, onion, chili powder, and cumin.  Stir mixture to combine well.  Add the pork, place lid on cooker and cook on low heat setting for 10 to 12 hours or on high setting approximately 7 hours.

Remove the meat from the cooker and shred.  Return to the cooker and stir to blend meat in.
To serve, spoon the chili into bowls and top with Cheddar cheese and sour cream, if desired.

File photo.

SLOW COOKED CHICKEN CACCIATORE III

1 tbsp canola oil

3 lb skinless chicken breasts and thighs
4 cloves garlic, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes, do not drain
1 lb fresh button mushrooms, halved
2 large yellow onions, coarsely chopped
1 medium green bell pepper, cut into long strips
1 1/4 cups chicken stock, divided
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained

Heat the oil in a large skillet over medium-high heat; brown chicken well on all sides.

While chicken is browning, put the garlic, Italian seasoning, tomatoes, mushrooms, onion, bell pepper, and 1 cup of the chicken stock in a 6-quart crockpot or slow cooker.  Stir the mixture to combine well.  Add the browned chicken pieces, turning them to coat. 

Place lid on cooker and cook on low heat setting for 8 hours or until the chicken is cooked through.  Remove the chicken to a serving platter and keep warm. 

In a small bowl stir the cornstarch into the remaining 1/4 cup of chicken stock; blend until the mixture is smooth.  Stir the cornstarch mixture into the cooker.  Replace lid and cook on high heat setting for 10 minutes until the mixture boils and thickens.  Serve the sauce with the chicken and the cooked fettuccine. 

file photo.

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

file phot for reference only - not this exact recipe

TOMATO CHILI POT ROAST

4 lb pot roast

2 cups water
2 cans whole tomatoes
2 tsp salt, optional
1 1/2 tsp freshly ground black pepper
2 tsp chili powder
2 bay leaves
1 tsp thyme
1 large onion, quartered
1/4 cup cooking sherry, optional
parsley for garnish, if desired

Place the roast in the cooker and add the remaining ingredients. Place lid on cooker and cook on high 4 to 5 hours or on low 8 to 10 hours or until meat is tender and sauce has cooked down.

Serve meat with sauce garnished with parsley, if desired.

file photo

SPICY BRISKET

2 tbsp chili powder

1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1 1/2 lbs beef brisket, trimmed
3 tsp canola oil
2 large onions, thinly sliced
1 cup catsup
1/2 cup bottled chili sauce
1/4 cup molasses*
2 tbsp strong brewed coffee
1/2 tsp hot pepper sauce

Spray a broiler pan with nonstick cooking spray and preheat broiler.

In a cup, mix the chili powder, salt, pepper, and garlic powder.  Rub this mix onto the brisket and place brisket on the broiler rack.  Drizzle 1 tablespoon of the canola oil over the top of the brisket.  Broil 5-inches from the heat for about 5 minutes per side to brown.

While brisket is browning, heat the remaining 2 tablespoons of canola oil in a large nonstick skillet over medium heat.  Add the onions and cook, stirring frequently, just until golden.  Stir in the catsup, chili sauce, molasses, coffee, and hot pepper sauce.

Spread half of the sauce over the bottom of the cooker; top sauce with the brisket.  Top brisket with the remaining half of the sauce.  Cover cooker and cook on low setting for around 8 hours or until meat is tender.

To serve, transfer the brisket to a cutting board and cut across the grain into about 18 slices.  Skim the fat from the sauce and serve with the brisket.

Yield: 6 servings

*You may substitute brown sugar if you do not have molasses.
This brisket makes yummy sandwiches.  May I suggest whole-wheat buns?

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.

PORK AND PEPPER STEW

3 tbsp flour

3 garlic cloves, minced
1/2 tsp dried marjoram
1/2 tsp rubbed sage
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/4 lbs boneless pork loin, trimmed and cut up into bite-size pieces
2 tsp olive or canola oil
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 1/2 cups canned crushed tomatoes
1/4 cup low-sodium chicken broth

Preheat broiler.
Spray a large rimmed baking sheet with nonstick cooking spray.

In a medium bowl combine the flour, garlic, marjoram, sage, salt, and black pepper; add the cubed pork and toss to coat. Shake pork cubes to remove excess flour and place in a single layer on the prepared baking sheet. Reserve the flour. Drizzle the oil over the pork and broil 5-inches from the heat, turning frequently, until light brown (about 10 minutes).

Place the browned pork along with any juices to the slow cooker or crock-pot. Stir in the bell peppers, tomatoes, chicken broth, and the reserved flour mixture until smooth. Place lid on the cooker and cook 3 to 4 hours on high or 6 to 8 hours on low, until the meat is tender.

Serve over hot cooked rice, if desired.

 Note: File Photo

SOUTHERN ARTICHOKE DIP

2 cans (14-oz) artichoke hearts, drained and finely chopped

1 (10-oz) pkg frozen chopped collard greens*, thawed and squeezed dry
1 cup grated Parmesan cheese
1 cup low-fat mayonnaise
1/2 cup light sour cream
2 shallots, chopped
1/4 tsp hot pepper sauce
grated zest of 1/2 lemon
2 red bell peppers, cut into strips

Combine artichoke hearts, collard greens, Parmesan, mayonnaise, sour cream, shallots, and pepper sauce in a slow cooker or crock-pot.  Cover and cook until the Parmesan melts and the dip is hot, about 1 to 2 hours on high or 3 to 4 hours on low.

After cooking, stir in the lemon zest.

Serve with the bell pepper strips.

*Substitute spinach, if desired.

file photo for reference

BEEF-MOSTACCIOLI STEW

1 1/2 lbs beef stew meat

1 to 2 tablespoons canola oil
1 can (16-oz)diced tomatoes
1 cup sliced onion
3/4 cup chopped carrot
1/2 cup chopped celery
1 1/2 cups water
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon chili powder
pinch of black pepper
1 cup (uncooked) mostaccioli
Shredded mozzarella cheese for garnish

In a large skillet heat the canola oil. Brown the meat in the oil; drain off any excess fat.

In a slow cooker or crock-pot, layer the carrots, celery, onion, and tomatoes. Place the browned meat over the vegetables.

In a small bowl, combine the water, salt, paprika, chili powder, and pepper; mix together well. Pour the mixture over the meat in the cooker. Cover the cooker and cook on high setting for 4 hours or low setting for 8 hours.

Cook the mostaccioli according to the package directions; drain well. Stir the cooked mostaccioli into the stew in the cooker. When serving, sprinkle mozzarella over the top of the stew.

Yield: 4 to 6 servings

 File photo for reference only.

VEGGIE AND BEAN CHIPOTLE CHILI

1 can pinto beans

1 can diced tomatoes with juice

1 can (8-oz) tomato sauce

1 pkg (8-oz) fresh mushrooms, large chopped

2 large yellow bell peppers, diced

1 large onion, diced

2 1/2 tablespoons chipotle chili powder

1 tablespoon brown sugar

1/2 teaspoon salt

1 lb zucchini, chunked

2 tablespoons cornmeal

1/4 cup sour cream (or yogurt), if desired

In a 5 or 6-quart slow cooker or crockpot combine the beans, tomatoes with juice, tomato sauce, mushrooms, bell peppers, onion, chili powder, brown sugar, and salt. Press the vegetables down into the mixture to form a layer; Top with the zucchini. Place lid on cooker and cook on low for 8 hours or on high for 4 hours.

Approximately 20 minutes before serving, gradually stir in the cornmeal until well blended. Replace lid and and cook on high setting until the chili simmers and thickens. This will take about 15 minutes.

To serve, top each bowl with a dollop of sour cream, if desired.

NOTE: This is good as a topping over a baked potato, too.

 

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TURKEY VEGETABLE SOUP

1 lb lean ground turkey

1 envelope dry onion soup mix
2 pkg (16-oz each) frozen soup vegetables
1 can black-eyed peas
1 can garbanzo beans
1 can purple hulled peas
1 large can tomato juice
1 quart water

Brown the turkey meat in a nonstick skillet that has been sprayed with nonstick cooking spray. Place the two packages of frozen vegetables, slightly thawed, in bottom of crock-pot or slow cooker. Add the browned turkey, black-eyed peas, garbanzo beans, and hulled peas. Pour the tomato juice and water over all.

Place lid on cooker and cook on low setting for approximately 4 hours.

File photo for reference only. Not this exact recipe.

BARBECUE BEEF STEW

2 lbs beef stew meat

2 tbsp canola oil
1 cup thinly sliced onion, separated into rings
1/2 diced green bell pepper
1 large garlic clove, minced
1/2 tsp salt
1/8 tsp pepper
2 cups beef broth
1 can (8-oz) diced tomatoes
1 can (4-oz) mushroom stems and pieces, drained
1/3 cup barbecue sauce
3 tbsp cornstarch
1/4 cup cold water
Hot cooked rice or noodles for serving, if desired

In a large skillet heat the oil and brown the meat on all sides. Drain off the excess fat.

Place the onion rings in the bottom of the crock-pot or slow cooker; add the garlic. Place the meat over the onion rings and garlic; sprinkle with the salt and pepper. Pour the beef broth, tomatoes, mushroom pieces, and barbecue sauce, stirring to mix. Add the lid to the cooker and cook on low setting for 8 to 10 hours.

Turn the cooker to high. Blend the cold water slowly into the cornstarch until smooth; stir into the stew. Cover and cook until thickened and bubbly, stirring occasionally.

Serve over hot cooked rice or noodles, if desired.

Yield: 6 to 8 servings.

 File Photo used for reference only. Not this exact recipe.

PIZZA SWISS STEAK OVER SPAGHETTI

1 (2 lb) round steak, 1-inch thick

2 tbsp flour
1 1/2 tsp salt
1/4 tsp black pepper
2 tbsp hot canola oil
1 medium yellow onion, thinly sliced
1 can (8-oz) tomato sauce
1 can (8-oz) pizza sauce
1/2 cup water
1/2 tsp sugar
1/2 tsp oregano
Hot cooked spaghetti for 6

Cut the round steak into 6 serving size pieces.
Stir the flour, salt, and pepper together in a shallow bowl or pie plate. Dredge meat in the flour mixture to coat. Using a meat mallet or a saucer, pound steak to about half the original thickness. Brown the meat in a skillet in the hot canola oil; drain.

Separate the onion slices into rings and layer over the bottom of the cooker. Place the steaks over the onion rings. In a small bowl stir the tomato sauce, pizza sauce, water, sugar, and oregano together; pour over the meat.

Place lid on cooker and cook meat on low setting for 8 to 10 hours.

Serve over the hot cooked spaghetti.

Yield: 6 servings

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VEGGIE TOPPED RUMP ROAST

2 tbsp all-purpose flour

1/2 tsp salt
1/4 tsp paprika
dash of pepper
1 (2-lb) boneless beef rump roast
2 tbsp canola oil
12 small potatoes
6 medium carrots, sliced
2 medium onions, sliced
1 green bell pepper, large diced
1 can (10.5-oz) vegetable beef soup
1/4 cup water
1 bay leaf
1/3 cup cold water
3 tbsp all-purpose flour

Combine the 2 tablespoons of flour, salt, paprika, and pepper; coat meat with the mixture. In a heavy skillet, heat the canola oil and brown the roast in the oil. Brown on all sides.

Put the potatoes, carrots, onions, and bell pepper into the cooker. Place the browned roast over the vegetables. Combine the soup with the 1/4 cup of water and the bay leaf. Pour mixture over the roast. Place the lid on the cooker and cook on low setting 10 to 12 hours.

To serve, remove the bay leaf. Arrange the meat in the center of a large serving platter and arrange the vegetables around the meat. To make a thicker gravy, if desired, blend the cold water into the flour in a saucepan and add the liquid from the cooker. Cook, stirring, until thickened and bubbly. Serve over or with the meat.

Yield: 6 servings

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CHICKEN, BROCCOLI, AND RICE CASSEROLE

1 small onion, chopped

1 cup brown rice, rinsed and drained
1 pound boneless, skinless chicken breasts
½ teaspoon garlic powder
¼ teaspoon dried thyme
½ teaspoon salt
⅛ teaspoon pepper
2 cups low sodium chicken broth
1 cup water
1 pound broccoli, cut into small pieces (4-5 cups)
½ cup plain Greek yogurt
½ cup grated Parmesan cheese

1 cup grated cheddar cheese

Combine onion and rice in bottom of slow cooker. Place chicken on top and sprinkle with the garlic powder, thyme, salt and pepper. Pour in chicken broth and water.
Cook on low heat for 6 hours, or on high heat for 3 hours.
Transfer chicken to a cutting board and chop into bite-size pieces (or shred it in the slow cooker). Stir chicken back into the rice mixture in the slow cooker.
Place broccoli on top of chicken and rice; do not stir in. (This will steam the broccoli.) Continue cooking on high for about 1 hour, until broccoli is crisp-tender. Alternatively, you can steam the broccoli in the microwave and then add it to the casserole. See directions below.*

Turn slow cooker off. Stir in Greek yogurt, Parmesan and cheddar. Serve.

*If you don’t want to have to do the step of adding the broccoli to the slow cooker an hour before the casserole is cooked (or you won’t be home to do so), you can steam the broccoli in the microwave. This will also keep the broccoli a nice bright green color, if that is important to you.  Here’s what you’ll do:
1. After step 1 in the recipe, cook the chicken and rice for 7-8 hours on low, or 3 ½-4 hours on high, until completely cooked.
2. When the chicken and rice are done, chop the chicken into bite-size pieces and stir it back in to the rice in the slow cooker.
3. Steam the broccoli: place broccoli and 1-2 inches water in a microwave-safe bowl; cover with plastic wrap. Cook on high heat for 3-4 minutes, until broccoli is crisp-tender. Drain. Stir broccoli into the slow cooker mixture, followed by the Greek yogurt and cheeses. Serve.

Note: This recipe is from fellow blogger Kristine's Kitchen. She recommends you do not use white rice or double this recipe as it does not adapt well.

DEVILED STEAK CUBES

1 (1 1/2 lb) beef round steak, 3/4-inch thick

2 tbsp cooking oil
1/2 cup tomato sauce
1/2 cup chopped yellow onion
2 tbsp vinegar
1 tbsp prepared mustard
2 tsp prepared horseradish
1 garlic clove, minced
3/4 tsp salt
1/4 tsp pepper
1 cup water
2/3 cup cold water
1/3 cup all-purpose flour
hot cooked noodles for 6 servings

Trim the excess fat from the meat and cut meat into cubes. Heat the oil in a skillet and brown the cubed meat on all sides; drain. Transfer the meat to the cooker. Stir in the tomato sauce, onion, vinegar, mustard, horseradish, garlic, salt, pepper, and 1 cup of water. Add the lid to the cooker, set cooker on low setting and cook for 8 to 10 hours.

Turn setting to high. Blend the cold water with the flour until smooth. Gradually stir the mixture into the meat mixture. Cook until thickened, stirring occasionally.

Serve over the hot noodles or rice.
Yield: 6 servings

 

MEXI-STYLE CHILI

2 cans (15 1/2-oz each) red kidney beans

1 can (28-oz) tomatoes, cut up
1 1/2 cups chopped celery
1 cup chopped onion
1 can (6-oz) tomato paste
1/2 cup chopped green bell pepper
1 can (4-oz) green chili peppers, drained, seeded, and chopped
2 tbsp sugar
1 bay leaf
1 tsp salt
1 tsp dried marjoram
1/2 tsp garlic powder
dash of black pepper
1 lb ground beef

In a crock-pot or slow cooker combine the kidney beans, tomatoes with their juice, celery, onion, tomato paste, bell pepper, green chili peppers, sugar, bay leaf, salt, marjoram, garlic powder, and black pepper.

Brown the ground beef in a skillet and drain well. Stir the drained beef into the mixture in the cooker. Place lid on cooker and cook on low setting for 8 to 10 hours. Remove the bay leaf before serving.

Yield: approximately 10 servings

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ROUND STEAK WITH VEGETABLE GRAVY

3/4 cup finely chopped carrot

3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1 (2 lb) round steak about 3/4-inch thick
salt and pepper
1/3 cup water
1/2 cup catsup
1 tbsp cider vinegar
1/2 cup cold water
2 tbsp all-purpose flour

In crockpot or slow cooker put the carrot, onion, celery and bell pepper. Trim excess fat from the round steak and cut it into 6 equal-sized pieces. Place the meat atop the vegetables. Sprinkle with salt and pepper. Combine the catsup with the 1/3 cup of water and vinegar; pour mixture over the steak. Place lid on the pot and cook on low setting for 8 to 10 hours.

Remove the meat from the cooker. Skim the excess fat from the cooking liquid then pour the vegetable/liquid mixture into a saucepan. Return the meat to the cooking pot.

Slowly pour the cold water into the flour blending well; stir into the vegetable mixture. Cook and stir until thickened and bubbly. Place the meat on a serving platter. Spoon some of the gravy over the meat. Pass the remaining gravy, if others want more.

Serves 6 to 8 people.

File Photo

SMOKED PORK WITH SAUERKRAUT

2 medium yellow onions, cut into 8 wedges

1 (2 b) boneless smoked pork shoulder
1 can (27-oz) sauerkraut, rinsed and drained
1 can (8-oz) diced tomatoes
1 bay leaf
1 tbsp paprika
1 1/2 tsp caraway seed
1/4 tsp black pepper
1/4 cup cold water
2 tbsp cornstarch
1/2 cup sour cream

Place the onion wedges over the bottom of the slow cooker or crockpot. Place the pork shoulder over the onions. In a mixing bowl combine the sauerkraut, undrained diced tomatoes, bay leaf, paprika, caraway seed, and black pepper; pour over the pork. Cover and cook on low setting for 8 hours. Remove the bay leaf. Remove the pork to a warm serving platter and cover with foil to keep warm.

Skim the excess fat from the surface of the sauerkraut mixture, if necessary. Pour the sauerkraut mixture into a saucepan. Blend the cold water into the cornstarch until smooth and stir slowly into the sauerkraut mixture. Cook while stirring until slightly thickened and bubbly. Stir in the sour cream. Sprinkle with a dash of paprika for garnish, if desired. Serve the sauerkraut mixture with the pork.

File photo of similar recipe.

ROUND STEAK CASSEROLE

2 lb round steak, 1/2-inch thick

garlic salt, according to taste
salt, according to taste
pepper, according to taste
1 onion, sliced
3 large or 4 medium potatoes, peeled and cut into quarters
1 can green beans, drained
1 can (10 3/4-oz) tomato soup
1 can (16-oz) stewed tomatoes

Season the steak with the garlic salt, salt, and pepper according to your taste. Cut into serving-size pieces and place in the crock-pot or slow cooker. Add the onion, separated into rings. Add the potatoes and top with the green beans. Pour the tomato soup overall and top with the stewed tomatoes. Cover and cook 8 to 10 hours on low.

file photo

FRENCH ONION SOUP

1 quart beef bouillon

3 cups thinly sliced yellow onions
1/4 cup butter
1 1/2 teaspoons salt
1/4 cup sugar
2 tablespoons flour
1 cup grated Parmesan

Pour the bouillon into a 2 to - 3 quart crock-pot; place the lid on pot and set on high. Cook onions slowly in the butter in a large skillet; cover and let cook 15 minutes. Uncover and add salt, sugar, and flour; stir well. Add to the crock-pot. Cover and cook on low 6 to 8 hours or high for 3 hours.

 File Photo

DUTCH-STYLE BEEF WITH CABBAGE WEDGES

1 1/2 lb round steak, 3/4-inch thick

2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp canola oil
3 large yellow onions, sliced
3/4 cup hot water
1 tbsp vinegar
2 tsp instant beef bouillon granules
1 small head cabbage

Trim any excess fat from the steak and cut meat into cubes. Combine the flour, salt, and pepper; coat meat on both sides with mixture.

In a skillet over medium-high heat, heat the oil. When the oil is hot, quickly add the steak and brown on all sides. Drain off the fat and place the meat into a slow cooker or crockpot.

To the meat in the pot, add the onions. In the same skillet meat cooked in, combine the hot water, vinegar, and bouillon granules. Stir, scraping bits from the skillet. Pour the mixture into the pot with the beef and onions. Cover the pot and cook on low for 8 hours.

About 15 minutes before serving time, cut the cabbage into 4 or 5 wedges and cook in a large sauce pan of boiling, salted water until tender, 10 to 15 minutes. Drain well.

To serve, pour the beef mixture over the cooked cabbage wedges.

Yield: 4 to 5 servings
Note: I do not have a picture so I just choose this fun clip-art cabbage.

clipart

SWISS ONION CHICKEN

2 cups sliced yellow onion

2 tablespoons butter
8-cups day-old bread cubes
2 cups chopped or shredded cooked chicken
1 1/2 cups shredded Swiss cheese
4 eggs
2 cups milk
1 teaspoon salt
2 tablespoons snipped parsley

In a skillet cook the onion in the butter until tender.

Grease a large coffee can and place a third of the bread cubes in the bottom of the can. Add half the cooked onions, half the chicken, and half the cheese. Repeat layers ending with the last third of the bread cubes. Press down lightly. Beat the eggs, milk, and salt together; pour over the bread. Cover the can with the foil, pressing edges to the can, to seal. Set the can in the crock-pot. Pour half cup of water into the cooker. Place lid on the cooker and cook on low heat setting for 8 to 9 hours. Remove from the cooker and let stand for 5 to 10 minutes.

Run a sharp knife around the inside of the can to loosen. Carefully turn out into a serving bowl. Sprinkle with the snipped parsley to garnish.

Yield: 6 to 8 servings.

NOTE: BE SURE TO USE A METAL COFFEE CAN. DO NOT USE PLASTIC OR CARDBOARD!

BEEF BOURGUIGNONNE OVER NOODLES

1 lb boneless beef roast, cut into 3/4-inch cubes

2 tbsp canola oil
1 large onion, chopped
1 garlic clove, minced
1 1/4 cups Burgundy wine
1/2 cup beef broth
1 tsp dried thyme
3/4 tsp dried marjoram
1/2 tsp salt
1/4 tsp black pepper
2 bay leaves
3 cups whole fresh mushrooms
4 medium carrots, cut into 3/4-inch pieces
2 cups frozen small whole onions
3 tbsp quick-cooking tapioca
1/4 cup cold water
2 tbsp all-purpose flour
2 slices bacon, crisp fried, crumbled
3 cups hot buttered noodles

In a large skillet heat the oil until hot. Add the beef cubes, onion, and garlic; cook until the beef is browned, and onion is getting tender. Drain.

In a 4-quart or larger crock-pot or slow cooker layer the mushrooms, carrots, and onions. Sprinkle the tapioca over all. Place the meat mixture atop the vegetables and add the thyme, bay leaves, marjoram, salt, and pepper. Combine the Burgundy and the beef broth; pour over the meat.

Place cover on pot and cook on low for 10 to 12 hours or on high for 5 to 6 hours until meat and vegetables are tender. Discard the bay leaves then stir in the crumbled bacon. Serve over the hot buttered noodles.

Garnish with fresh cilantro or parsley, if desired.

file photo for reference

SLOW-COOKED GOOSE

This is a recipe from a hunting lodge in Canada where it is a favorite.

1/2 cup soy sauce

4 tsp vegetable oil 

4 tsp lemon juice

2 tsp Worcestershire sauce

1 tsp garlic powder

2 lb cubed goose breast

3/4 to 1 cup all-purpose flour

1/4 cup butter or margarine

1 can (10 3/4-oz) condensed golden mushroom soup, undiluted

1 1/3 cups water

1 envelope onion soup mix

Hot cooked mashed potatoes, noodles or rice for serving

In a resealable plastic bag, combine soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder; add goose, Seal and turn to coat meat. Refrigerate 4 hours or overnight.

Drain and discard marinade. Place flour in another resealable plastic bag, add goose and shake to coat. In a large skillet over medium heat, melt butter. Add goose to skillet and brown on all sides then transfer to a slow cooker.

Add the soup, water and soup mix that have been stirred together in a bowl, to the cooker. Cover and cook on high4 to 5 hours or until the meat is tender. Serve over the potatoes, noodles or rice.

clipart photo

BELL PEPPER-CORN CHOWDER

1 cup chopped yellow onion

5 cups frozen whole-kernel corn
2 cans (14-oz each) chicken broth
1/2 cup water
1 medium red bell pepper, diced
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
2 green onions, chopped

Combine all ingredients, except green onions, in a slow cooker or crock pot; stir to blend and cover the pot. Cook on low to medium setting 4 to 6 hours. Before serving sprinkle each bowl with the chopped green onions and a dash of freshly ground black pepper, if desired.

 Note: File Photo

REALLY DIFFERENT ROAST BEEF

1 (approx 3 lb) beef roast

1 pkg dry ranch dressing mix
1 pkg dry brown gravy mix
1 pkg dry Italian dressing mix
1/2 pkg dry onion soup mix
2 cups water

Combine the dry mixes with the water and stir to dissolve. Place roast in slow cooker or crock-pot; pour the water mixture over the roast. Cover and cook on high approximately 5 to 6 hours or until done.

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BROCCOLI CARROT FRITTATA BITES

This recipe needs to be made in a 5 or 6-quart removable stoneware slow cooker or crock pot.

2 tsp olive oil
1 large onion, chopped
1 box (10-oz) frozen broccoli, thawed & drained
1 cup shredded carrots
1 1/4 cups low-fat buttermilk
3 large eggs
1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup shredded low-fat Cheddar cheese

In a large nonstick skillet over medium heat, heat oil. Add onion and cook until softened, approximately 3 minutes. Reduce heat and cook, stirring occasionally about 15 minutes until golden and very soft. Add the broccoli and cook, stirring occasionally, 2 to 3 minutes to blend the flavors.

In a medium bowl, whisk buttermilk and eggs. Whisk in flour, baking soda, salt, and nutmeg just until blended. Stir the broccoli mixture and 3/4 cup of the cheese into the buttermilk mixture until combined.

Transfer the mixture into the stoneware pot that has been lightly sprayed with nonstick cooking spray. Sprinkle top with the remaining 1/4 cup of cheese. Cover and cook until a wooden toothpick inserted in the center comes out clean, 3 to 4 hours on high or 6 to 8 hours on low.

Transfer the stoneware to a cooling rack and allow the frittata to cool slightly, probably about 15 minutes. Cut into 10 pieces and serve warm or room temperature.

Yield: 10 servings
Per serving: Approximately 100 calories, 4 g (1 g sat) fat, 67 mg cholesterol, 406 mg sodium, 9 g carbs, 1 g fiber, 7 g protein

file photo for reference - not this exact recipe

SAUSAGE AND COLLARD GREENS STEW

1 lb mild sausage links, casings removed

1 cup chopped leek
4 cups unsalted chicken stock
8-oz chopped fresh collard greens
1 tbsp chopped garlic
1 tsp kosher salt
3/4 tsp black pepper
3  cups cooked ditalini (small) pasta
1/4 cup heavy cream

Cook sausage in a large skillet over medium heat, stirring to break apart with a wooden spoon, until just beginning to brown, about 6 minutes. Add the leek and cook until sausage is browned and leek begins to soften, about 5 minutes.

Add sausage, leek, and pan drippings to a 6-quart slow cooker. Add stock, greens, garlic, salt and pepper. Cover and cook on low until vegetables are softened and sausage is cooked through, about 4 hours. Stir in the cooked pasta and heavy cream just before serving.

Yield: 6 (approximately 1 1/3 cups) servings

This recipe and photo are from an old SL magazine.