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.

HOT 3-BEAN SALAD

4 slices bacon

1/4 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1/2 cup mild taco sauce
1 can (16-oz) chili beans
1 can (16-oz) green beans, drained
1 can (16-oz) garbanzo beans, drained

Fry the bacon until crisp and remove from skillet.  Reserve 2 tablespoons of the drippings in the skillet.  Stir in the sugar, cornstarch, salt, and taco sauce.  Cook, stirring occasionally, until bubbling and thick.

Place the 3 types of beans in the crock pot or slow cooker; add the crumbled bacon.  Pour the thickened sauce overall.  Stir mixture thoroughly.  Place lid on cooker and cook on high for 2 hours.

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GARDEN SALAD WITH CROCKPOT BEEF STRIPS

1 lb flank steak with visible fat removed

2 tbsp canola oil
3 tbsp reduced-sodium soy sauce
2 tbsp honey
2 tbsp fresh minced garlic
1 tsp ground ginger
2 tbsp chopped green onions

Place the steak in a slow cooker or crockpot. 

In a small bowl combine the canola oil, soy sauce, honey, garlic, ginger, and green onions.  When mixed well, pour the sauce mixture over the steak in the cooker.  Place lid on cooker and cook on low setting for 8 to 10 hours or on high setting about 4 hours.  Transfer to a cutting board and slice thinly across the grain.  Reserve marinade.

10 cups romaine lettuce, torn into bite-size pieces
1 cup cherry tomatoes
1 large cucumber, peeled & sliced
2 celery ribs, diced
freshly ground black pepper to suit taste

In a large salad bowl toss the lettuce with the tomatoes, cucumber, and celery.  Place the beef slices over the salad and drizzle the warm marinade over the top.  Toss salad again.  Sprinkle the pepper over the top of the salad.

Yield: 4 servings 

File Photo for reference only/

HOT CHICKEN SALAD

2 1/2 cups diced cooked chicken

1 cup toasted almonds
2 cups sliced celery
1/2 cup diced red bell pepper
3 tbsp lemon juice
1 cup mayonnaise
3 tbsp grated onion
1 cup cubed processed cheese, divided
1 cup crushed potato chips, divided
1/2 cup grated Parmesan cheese

Lightly spray the interior of a crock pot with nonstick cooking spray.

In a bowl, combine the chicken, almonds, celery, bell pepper, lemon juice, mayonnaise, onion, 1/2 cup of the processed cheese, 1/2 cup of the potato chips and half the Parmesan cheese; transfer to the prepared crock pot. Place lid on cooker and cook on low 4 to 6 hours.

Before serving, sprinkle with the remaining cheeses and potato chips.

Yield: 6 to 8 servings

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BARLEY-BLACK BEAN SALAD

 

• 1 cup dried black beans

• 1-1/2 cups medium pearled barley
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 8 cups water
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1/2 cup honey mustard salad dressing
• 2 tablespoons Dijon mustard
• 1/4 cup Parmesan cheese
• 2 red or orange bell peppers, chopped
• 2 cups cherry tomatoes
• 1 cup cubed Havarti cheese

Start the night before you want to make the recipe.

Pick over beans, rinse, cover with water, and soak overnight.

In the morning, drain well and place in 4-quart slow cooker along with barley, onion, garlic, and carrot. Cover with 8 cups water. Cover and cook on low for 8-9 hours until beans are tender.

In large bowl, combine yogurt, mayonnaise, honey mustard salad dressing, mustard, and Parmesan cheese. Drain mixture in crock-pot and stir into bowl. Stir in bell peppers, cherry tomatoes, and Havarti cheese. Cover and chill for 1-2 hours before serving.

Note: I went web-surfing for something new to make in my slow cookers. This recipe caught my eye as I need beans and grains in my diet for health reasons. Haven't made it yet but plan to soon.

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