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!