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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