SCALLOPED POTATOES WITH HAM ll

6 medium potatoes, sliced thin

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

Lightly grease crock pot or slow cooker.

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

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

Yield: 6 servings

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HEALTHY CHUNKY VEGETABLE CHILI

2 cans (15-oz each) great northern beans, rinsed and drained

1 cup frozen corn
1 medium yellow onion, chopped
2 celery ribs, diced
1 can (6-oz) tomato paste
1 can (4-oz) diced mild green chilies, undrained
1 large carrot, diced
3 garlic cloves, minced
1 tbsp chili powder
2 tsp oregano
1 tsp salt
1 cup water

In a slow cooker or crockpot combine the beans, corn, onion, celery, green chilies, carrot, garlic, chili powder, oregano, salt, and tomato paste.  Stir to combine well.  Add the water and stir in.  Place lid on cooker, turn setting to low and cook approximately 6 hours.
This is a healthy dish.  Serve with an assortment of whole-grain crackers to keep it healthy.

 

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APRICOT AND ALMOND CRISP

1/2 cup quick oats

1/3 cup packed brown sugar
1/4 all-purpose flour
1/4 cup toasted wheat germ
1/4 cup whole blanched almonds, finely chopped
1 tbsp cold butter
1 to 2 tbsp fat-free milk
1 tbsp sugar
3/4 tsp ground ginger
2 cans (14-oz each) apricot halves in juice, drained and cut in half
3/4 tsp almond extract

Spray a 5 or 6-quart slow cooker interior with nonstick cooking spray.

To make the topping: Combine the oats, brown sugar, flour, wheat germ, and almonds in a medium bowl. Using a fork, cut in the butter until mixture resembles coarse crumbs. Gradually add milk, tossing lightly with fork, just until mixture resembles fine crumbs.

Mix the granulated sugar and ginger in a medium bowl. Add the apricots and almond extract; toss to coat. Transfer apricot mixture to slow cooker. Sprinkle with the topping; lightly spray with nonstick spray. Cover and cook until topping is crisp and begins to brown, about 4 hours on low.

Serve with a scoop of WW Ice cream if desired.
NOTE: This is a Weight Watchers Recipe that serves 6.
Per serving of 1/2 cup: 210 calories, 6 g fat, 2 g sat fat, 0 g trans fat, 5 mg chol, 25 mg sod, 39 g carb, 4 g fiber, 5 g prot, 46 mg calc
WW Points: 4

Serve with a scoop of WW Ice cream if desired.
NOTE: This is a Weight Watchers Recipe that serves 6.
Per serving of 1/2 cup: 210 calories, 6 g fat, 2 g sat fat, 0 g trans fat, 5 mg chol, 25 mg sod, 39 g carb, 4 g fiber, 5 g prot, 46 mg calc
WW Points: 4

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CHEESY CROCKPOT POTATOES

1 small carton sour cream

2 cans Cheddar cheese soup
1 tsp dried onion flakes
1 stick unsalted butter
8 medium potatoes, peeled, thick sliced and parboiled until just tender

Drain the potatoes and place in crock-pot (or slow cooker).

Melt the butter in a medium saucepan over medium low heat.  Stir the sour cream and the cheese soup, undiluted, into the butter until well blended.  Pour cheese mixture over the potatoes, cover, and cook on low for at least an hour.  Yummy!

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BRISKET WITH FRUITS AND VEGETABLES

This easy meal combines meat, vegetables, fruit including citrus all in one pot.  How easy is that to get so many of the needed nutrients together in one place?

1 tablespoon canola oil

2 (2-pound) beef briskets, trimmed

2 medium onions, sliced

1 orange, thinly sliced

1-pound carrots, peeled and cut into 1-inch-thick slices

1-pound sweet potatoes, peeled and cut crosswise into 1-inch-thick slices

1 medium Granny Smith apple, peeled and cut into 1-inch-thick slices

1 cup orange juice

2 tablespoons brown sugar (diabetics use 1 tbsp Splenda brown sugar blend)

2 tablespoons ketchup

2 teaspoons dried thyme

1/2 teaspoon ground cloves

1 can (14-ounce) + 3/4 cup low-sodium fat-free chicken broth

2 (3-inch) sticks cinnamon, broken in half

1 cup dried cranberries

 

Heat oil in a large nonstick skillet over medium-high heat. Add beef; cook 4 minutes on each side or until browned. Place onions in a large slow cooker; top with beef and orange slices. Add carrots, potatoes, and apple.

Whisk together orange juice and remaining ingredients in a medium bowl. Pour mixture over beef.

Place lid on cooker and cook on HIGH setting 4 to 5 hours or until meat and vegetables are tender. Transfer beef to a serving platter. Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices and vegetables; discard cinnamon sticks. Serve beef and vegetable medley with juices.

 

Yield: 8 servings

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PULLED PORK BARBECUE SANDWICHES

2 medium yellow onions, cut into wedges

1/2 cup water
1 (2 - 2 1/2-lb) boneless pork sirloin roast
1/2 tsp black pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1 cup bottled barbecue sauce
1/4 cup cider vinegar
1 tbsp honey
1/4 tsp ground ginger
10 whole-grain hamburger buns, split and lightly toasted

In a slow cooker or crockpot (about 4-qt size) combine the onions, and 1/2 cup water; set aside.

Trim excess fat from the roast and cut if necessary to fit in cooker.

In a small bowl combine the black pepper, chili powder, half the cumin, and the garlic powder.  Sprinkle this mixture evenly over the meat and rub in with your hands.  Place the pork into the cooker.  Cover and cook on low setting 8 to 9 hours or on high setting for 4 to 5 hours.

Using a large slotted spoon, remove the meat and onions from the cooker.  Using two forks, shred the meat.

In a large bowl combine the barbecue sauce, vinegar, honey, ginger, and the other half of the cumin.  Add the meat and toss gently to coat thoroughly.  Fill each bun with approximately 1/3 cup of the mixture and about a tablespoon of the onions.

 

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CHICKEN FAJITAS WITH BBQ SAUCE

BARBECUE SAUCE:

3/4 cup chopped green onions
3 garlic cloves, minced
1 can (14.5-oz) crushed tomatoes
1/2 cup ketchup
1/4 cup water
1/4 cup orange juice
2 tbsp cider vinegar
2 tsp chili sauce
dash of Worcestershire sauce

Combine all the ingredients in a slow cooker or crock-pot; cover and cook on high for 1 1/2 hours.

FAJITAS:

3/4 lb boneless skinless chicken breasts, cut lengthwise into strips
1 red bell pepper, thinly sliced lengthwise
1 green bell pepper, thinly sliced lengthwise
1 cup sliced onion
2 cups tomato wedges
4 (6-inch) flour tortillas, warmed

Spray a large skillet with nonstick cooking spray and add the chicken.  Cook over medium heat to brown.  Reduce the heat in the cooker to low and add the browned chicken, peppers, and onion.  Stir until all are well coated.  Cover and cook approximately 4 hours or until the chicken is cooked through and the vegetables are tender.

Add the tomato and cook another 30 to 45 minutes or until heated through.

Serve the mixture with or on the warmed tortillas.

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APPLE CIDER BABY BACK RIBS

2 racks baby back ribs

2 packets (individual serving size) apple cider drink mix
1 package (1 1/4-oz) chili seasoning, mild
1 1/2 cups your favorite barbecue sauce
1/4 cup frozen apple juice concentrate
1/4 cup apple cider vinegar
1 tsp dried onion flakes

Preheat broiler.
Line a large baking sheet with foil; set aside.

Combine the cider drink mix and chili seasoning; set aside.

Cut ribs into serving-size pieces and dredge through the cider/chile mixture; place on the prepared baking sheet with the meat side up.  Broil approximately 10 minutes, turn, cook another 10 to 12 minutes to brown.

Place the ribs in a large slow cooker or crock-pot, meat side up.

Combine the barbecue sauce, apple juice concentrate, vinegar, and onion flakes; pour over the ribs.  Cover pot and cook ribs on low for approximately 8 hours.
Yield: 10 to 12 servings

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BARBECUE BEEF STEW II

1 boneless beef chuck roast, cut away fat and cut into bite-size cubes

2 cups water
3/4 cup barbecue sauce
3 large potatoes, cut into chunks
6 carrots, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
1 onion, chopped
1/4 cup thick steak sauce (such as A1)

Place all ingredients in a crock-pot or slow cooker.  Cook on high for 30-34 minutes.  Lower heat to low setting and cook approximately 8 hours or until meat and vegetables are tender.

 

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APPLE-CIDER-BRAISED PORK

1 (4-lb) boneless pork shoulder roast, trimmed of excess fat

2 tsp salt

1 tsp black pepper

1 tbsp vegetable oil

2 shallots, sliced

1 stalk celery, chopped

1/2 cup apple cider vinegar

2 1/2 cups apple cider

4 garlic cloves, peeled

1 bay leaf

1 tsp Dijon mustard

1 pinch cayenne pepper, or to taste

2 tbsp cold butter, cut into pieces

1 tbsp chopped fresh herbs ie Italian parsley, sage or thyme

Pat pork dry then sprinkle with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork until browned, about 3 minutes per side. Transfer to a 41/2-5-quart slow cooker (do not clean skillet).

Reduce stove temperature to medium and cook shallots and celery in the skillet, stirring, until they start to soften. Add vinegar and cook, stirring to scrape up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.

Pour shallots mixture over pork in the cooker. Add cider, garlic, and bay leaf. Cover and cook on low setting, turning pork every 1 to 2 hours, until fork-tender but not falling apart. This should take around 6 hours. Transfer the roast to a warm plate and cover loosely with foil.

Pour remaining liquid through a fine mesh strainer into a large saucepan over high heat, discard bay leaf and other solids. Bring to a boil and reduce heat. Cook, skimming fat from the top, until reduced to 1/4 the original amount, about 25 minutes.

Remove liquid from heat and stir in mustard and cayenne. Slowly add the cold butter, whisking until each addition is incorporated. Sprinkle in the herbs and season with salt and black pepper.

Cut pork into 1/4-inch slices and top with the sauce.

Yield: 8 servings

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WEIGHT WATCHERS CHICKEN, SAUSAGE, AND WHITE BEAN STEW

4 carrots, quartered lengthwise and sliced

1 leek, cleaned and chopped, white and light green parts only
2 garlic cloves, finely chopped
1 1/2 tsps herbs de Provence OR Italian seasoning
3 (5-oz each) skinless chicken thighs
3 slices turkey bacon, cut into 1/4-inch slices
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1/4 tsp salt
1/4 tsp black pepper
3 oz (3/4 cup) turkey kielbasa, halved lengthwise and sliced
1 can (19-oz) cannellini beans, rinsed and drained

Combine the carrots, leek, garlic, and herbs de Provence in a 5 or 6-quart slow cooker or crockpot.

Spray a large nonstick skillet with nonstick cooking spray and set over medium heat.  Add the chicken and cook until browned, about 4 minutes.  Turn chicken and sprinkle bacon around the chicken.  Cook, stirring the bacon occasionally, until the chicken and bacon are browned, about another 4 minutes.

Transfer the chicken and bacon to the cooker.  Add the wine, broth, salt, and pepper to the skillet; bring to a boil, scraping up browned bits from the bottom of the pan.  Pour the broth mixture over the chicken.  Top with the kielbasa and beans.  Cover and cook until the chicken and vegetables are fork tender.  This will take about 3 to 4 hours on high or 6 to 8 hours on low.

Using a large, slotted spoon to transfer the chicken to serving plate and let stand until cool enough to handle.  It should be cooled enough in about 15 minutes.  Remove the bones from chicken and discard.  Cut the chicken into bite-sized pieces.  Stir chicken back into the slow cooker.  Cover and cook on high until chicken is hot, about 2 minutes.

Yield: 6 servings (about 1 1/2 cups each)
Per serving: 242 cal, 7 g fat, 2 g sat fat, 0 g trans fat, 42 mg chol, 651 mg sod, 23 g carbs, 5 g fiber, 21 g pro, 98 mg calc
WW point values = 5

HOOSIER SWISS STEAK

This recipe is from a country recipe book from Indiana, were I was born, raised, and spent several years of my adult life.

2 tbsp all-purpose flour

1/2 tsp salt

1/4 tsp pepper

1 1/2 lb round steak (cut into 6 pieces after cooking*)

1 medium onion, cut into 1/4-inch slices

1 celery rib, cut into 1/2-inch slices

1 can (16-oz) tomato sauce

In a large shallow dish, combine the flour, salt and pepper. Add the meat and coat well on both sides. Place the onion over the bottom of a greased slow cooker. Lay the meat over the onion. Top meat with the celery and tomato sauce. Cover and cook on low 5 to 8 hours or until the meat is tender.

*I was an USAF wife. When we lived in Las Vegas, Nevada, there was a small grocery store/meat market around the corner. I often bought meat there. On day when I purchased a round steak, the butcher told me to never cut the steak into pieces until after it was cooked. He said leaving it whole during the cooking process, produced less shrinkage.

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MIXED BEAN POT

1/2 lb lean ground beef

1 small onion, chopped
8 bacon strips, chopped
1 can pinto beans, do not drain
1 can butter beans, rinsed and drained, reserving 1/4 cup liquid
1 can kidney beans, rinsed and drained
1/4 cup ketchup
2 tbsp molasses
1/2 tsp dry mustard
1/2 cup granulated sugar
1/4 cup packed brown sugar

Brown ground beef, onion, and bacon in medium saucepan over high heat.  Stir in the beans and liquid; set aside.

In a medium bowl combine the ketchup, molasses, and mustard; mix in the sugars.  Stir the ketchup mixture into the beef mixture and mix well.  Transfer to the slow cooker or crock-pot.  Place lid on cooker and cook on low for 2 to 3 hours or until heated through.

Serves 6 to 8.

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BEEF AND BARLEY

1 1/2 lb boneless beef chuck roast

1 cup pearl barley
1/2 lb mushrooms, halved if small, quartered if large
4 celery stalks, cut into 1-inch pieces
6 medium - large carrots, chunked
2 medium leeks, white and light green only, sliced
1 cup tap water
1 tsp salt
1/2 tsp pepper
1 sprig fresh thyme
4 cups beef broth
1 tbsp low-sodium soy sauce

In the slow cooker or crockpot, combine the roast, barley, mushrooms, celery, carrots, and leeks.  Add the water, thyme, salt and pepper.  Stir in the beef broth and soy sauce. Cover and cook on low, without lifting lid, for 8 hours.

Remove lid and skim off any excess fat; transfer the meat to a plate and shred into bite-size pieces.
To serve, dip the barley/vegetable mixture into 4 shallow bowls and top with the meat.

Yield: 4 servings

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OLD WORLD SAUERKRAUT SUPPER

 

OLD WORLD SAUERKRAUT SUPPER

3 strips bacon, cut into small pieces

1 1/2 tablespoon flour
2 large cans (No. 2 1/2) sauerkraut
2 small potatoes, cubed
2 small apples, cubed
3 tablespoons brown sugar
1 1/2 teaspoons caraway seeds
3 lbs Polish sausage, cut up into pieces
1/2 cup water

Fry the bacon until crisp; drain.  Add flour to bacon drippings and blend well.  Stir in sauerkraut; mix well.  Place sauerkraut mixture and bacon pieces in crock-pot.  Add all other ingredients; stir together thoroughly.  Cover and cook on Low for 7 to 9 hours. (High: 3 to 4 hours.)

This is another recipe from the little recipe book pictured above.  It came with my first crockpot.

CROCKPOT WHITE CHICKEN CHILI

2 to 3-lb boneless chicken breasts

8-oz sour cream

48-oz jar great northern beans

10-oz can fat-free cream of chicken soup

Chili powder to taste

1/2 regular size can of evaporated milk

1 cup frozen corn kernels, optional

Salt and pepper to taste

Cook chicken and cut into bite-size pieces. Place in a crockpot that has been lightly sprayed with cooking spray. 

Cover the chicken with remaining ingredients, except sour cream. Cook 2 to 3 hours, adding the sour cream last 30 minutes of cooking.

To serve, ladle into serving bowls and garnish as desired. Garnish ideas, sour cream, peppers, grated cheese, tortilla chips, etc.

 

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PUFF PASTRY TURKEY BASKETS

1 pkg (10-oz) frozen puff pastry shells

2 lbs turkey breast cut into bite-size pieces
1 lb sliced fresh mushrooms
1 cup frozen tiny pearl onions
2 garlic cloves, minced
1 1/2 tsp poultry seasoning
1 can cream of mushroom soup
1/2 cup chicken broth
1 tsp salt
3/4 tsp freshly ground black pepper

Combine the turkey breast, fresh mushrooms, onions, garlic, poultry seasoning, soup, chicken broth, salt, and pepper together in a large mixing bowl.  When completely combined, transfer mixture to a crockpot or slow cooker.  Place lid on cooker and cook mixture on low for approximately 4 hours.

About 30 minutes before turkey mixture is finished cooking, preheat the oven to 400 degrees.  Remove pastry shells from freezer and cook according to the package directions.

When pastry shells are baked, place on serving plates and fill with the turkey mixture allowing some to run over the edges of the shells.

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PLAIN OLD BURROS

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

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

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

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

Yield: 4 servings

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WARM FRUIT SALAD

3/4 cup granulated sugar

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

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

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

Yield: 8 to 10 servings

This recipe and photo are from an old TOH.

CHEESY CORN CHOWDER II

1 large onion, chopped fine

1 garlic clove, minced
1 tbsp canola oil
2 tsp cumin seed
3 cups chicken stock
2 medium potatoes, peeled & chopped
1 can cream-style corn
2 cups fresh or frozen whole-kernel corn
1 cup shredded cheddar cheese
1 can (13-oz) evaporated milk
2 tbsp fresh chives, chopped

Saute the onion and garlic in the canola oil until onion is softened.  Drain; place into a crockpot or slow cooker.

Add the cumin, chicken stock, potatoes, and both types of corn to the cooker; mix together well.  Place lid on cooker and cook on low 6 to 9 hours until potatoes are tender.  May be cooked on high for 2 to 4 hours.

Add the cheese and milk during the last hour of cooking.

To serve, place into serving bowls and garnish with the fresh chives.

Yield: 6 servings

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HEARTY PORK CACCIATORE

1 can (14 1/2-oz) diced tomatoes, undrained

1 can (6-oz) tomato paste
2 green bell peppers, chopped
1 pkg (8-oz) sliced fresh mushrooms
1 small onion, chopped
1 lb pork tenderloin
1 tsp oregano
2 cups whole-grain penne, raw
1 tbsp cornstarch
1/4 cup water
1 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese

Pour the tomatoes and tomato paste into a slow cooker or crockpot; stir together to blend well.  Stir in the bell peppers, mushrooms, and onion.

Cut the pork into 8 to 10 pieces approximately 1/2-inch thick.  Sprinkle the oregano over the meat; place into the cooker.  Using the back of a large spoon, press the meat into the tomato mixture.  Place the lid on the cooker and cook on low 4 to 5 hours or on high 2 1/2 to 3 hours.

Cook the penne according to the package directions, omitting salt called for. 

Transfer the meat to a plate leaving the sauce in the cooker.  Cover meat with foil to keep warm. 

Mix the cornstarch and water together until smooth; add to the sauce and stir.  Cover and cook another 6 to 8 minutes until thickened.

Drain the penne and spoon into serving bowls.  Top with the meat, sauce, and cheeses.

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POT ROAST WITH HERB GRAVY

1 (3 to 4 lbs) beef arm or chuck roast

3 tbsp flour
1 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp canola oil
1 beef bouillon cube
1/2 cup boiling water
2 bay leaves
1/2 tsp marjoram
1/4 tsp basil
1/2 tsp garlic salt
1/2 tsp dried parsley flakes
flour to thicken gravy

In a shallow dish or pie plate, combine the flour, salt, and pepper; dredge the roast on both sides through the flour mixture.

Heat the canola oil in a large skillet and brown the roast on both sides.  Remove meat to a slow cooker or crock-pot.

Dissolve the bouillon cube in the boiling water; combine with the bay leaves, marjoram, basil, garlic salt, and parsley flakes.  Pour the mixture over the roast.

Place lid on cooker and cook on low for 7 to 8 hours or until the meat is tender.  Remove meat to a heated platter to keep warm.

Remove and discard the two bay leaves.  Add flour as needed to the cooking liquid and stir together well.  Cook on high a few minutes to thicken to gravy consistency.

Serve with gravy as a side to the meat.

 

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PROVENCALE CHICKEN DINNER

4 (approximately 6-oz each) skinless, bone-in chicken breast halves

2 tsp basil

1/4 tsp salt

1/r4 tsp pepper

1 cup diced yellow bell pepper

1 can (15-16 oz) navy beans, rinsed and drained

1 can (15-oz) pasta ready chunky tomatoes, do not drain

Place chicken in a slow cooker and sprinkle with the basil, half the salt and half the pepper.

Place the remaining salt and remaining pepper with the remaining ingredients in a bowl and stir to combine.

Place lid on cooker and cooker chicken on high setting for 1 hour. Reduce heat to low and cook for 5 more hours.  Spoon the bean mixture into each of 4 shallow bowls and top each with a chicken breast half. Garnish with fresh basil leaves, if desired.

Yield: 4 servings

Per serving: Approximately 238 calories, 32 g protein, 24 g carbs, 550 mg sodium

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CHILI SLOPPY JOES

3 lbs lean ground beef

1 cup chopped onion
3 garlic cloves, minced
1 1/4 cups ketchup
1 cup chopped red bell pepper
5 tbsp Worcestershire sauce
4 tbsp brown sugar
3 tbsp prepared mustard
3 tbsp cider vinegar
1 tbsp chili powder
Hamburger Buns for serving

In saucepan or skillet brown the ground beef with the onion and garlic; drain excess fat and rinse with hot water.

In a slow cooker or crockpot, combine the ketchup, bell pepper, Worcestershire sauce, brown sugar, mustard, vinegar, and chili powder stirring until well combined.  Stir in the drained beef mixture.  Place lid on cooker and cook on low setting 6 to 8 hours. 

To serve, spoon meat mixture on hamburger buns and serve with a relish tray, coleslaw, or other condiments.

Yield: 8 to 10 sandwiches

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RHUBARB-STRAWBERRY TOPPED LEMON MINI TARTS

2 bags (1-lb each) frozen rhubarb, thawed and drained

1 jar (12-oz) strawberry preserves
1 cup granulated sugar
1/4 cup quick tapioca
juice of half a lemon
1/4 cup water

Spread rhubarb in the bottom of a crockpot or slow cooker.

In a small mixing bowl combine the preserves, sugar, tapioca, lemon juice, and water; stir to blend together well.  Pour the mixture over the rhubarb stirring together thoroughly.

Place lid on cooker and cook on high for approximately 2 hours until tender and thickened.  Remove from heating element and allow to cool down.

While the topping cooks, make the lemon tartlets and allow to chill for a couple of hours or until set.

Tartlets:
8 mini graham cracker tart shells
2 (4-serving size) pkgs instant lemon-flavored pudding mix

Make the pudding according to package directions. Divide evenly into the tart shells.  Refrigerate for 2 hours or until set.

To serve, remove chilled tarts from refrigerator and top with the rhubarb mixture.

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MOLASSES BABY BACK RIBS

2 racks baby back ribs

1 tbsp steak seasoning
1 cup favorite barbecue sauce
1 cup chili sauce
1 envelope (1-oz) dry onion soup mix
1/4 cup prepared yellow mustard
2 tbsp apple cider vinegar
1/2 cup molasses
1 fresh jalapeno pepper, seeded and diced*

Rinse ribs and pat dry.  Cut into portions.

Line a cookie sheet that has sides with heavy-duty foil and place ribs, meat side up, on the foil.  Rub the steak seasoning on the ribs and broil about 6-inches from the heat for approximately 10 minutes; turn and cook other side an additional 10 minutes.

While ribs are cooking, in a large bowl combine the barbecue sauce, chili sauce, onion soup mix, mustard, vinegar, molasses and jalapeno pepper together and mix well.  Dip the ribs into the sauce mixture and turn to coat.  Place coated ribs in the slow cooker or crockpot.  Pour any remaining sauce over the ribs in the pot.

Place lid on cooker and cook on low for 6 to 8 hours.

Before serving, strain the sauce and skim any fat away; serve with the ribs.  Have lots of napkins handy!!

*When handling jalapeno peppers wear gloves or be very careful.  You do not want to get into any cuts or scrapes on hands and do not rub face or eyes while working with jalapenos!  Be sure to remove all seeds as they are very hot!