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

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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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