CHEESY POTATO SOUP

6 cups peeled and chopped potatoes

2 1/2 cups water
1/2 cup chopped yellow onion
2 tsp instant chicken bouillon granules
1/4 to 1/2 tsp freshly ground black pepper
1 1/2 cups shredded American cheese
1 can (12-oz) evaporated milk
4 strips bacon, fried, drained on paper towels, crumbled, for garnish
Thin sliced green onion for garnish

In a 3 1/2 to 4-qt slow cooker or crock pot, combine the potatoes, water, yellow onion, bouillon, and pepper. Place lid on cooker and cook on low 8 to 9 hours or on high 4 to 4 1/2 hours.

Stir the cheese and milk into the soup and continue to cook 1 hour on low or 30 minutes on high.  Smash potatoes slightly if you like a thicker soup.

Ladle into soup bowls and top with crumbled bacon and green onions.

Yield: 4 servings.

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MARSHA'S CHICKEN ENCHILADA CASSEROLE

1 onion, chopped

1 garlic clove, minced

1 tbsp oil

1 can (10-oz) enchilada sauce

1 can (8-oz) tomato sauce

Salt and pepper to taste

8 corn tortillas

3 boneless, skinless chicken breast halves, cooked and cubed

1 can (15-oz) ranch-style beans, drained

1 can (11-oz) Mexicorn, drained

3/4 lb cheddar cheese, grated

1 can (2 1/4-oz) sliced black olives, drained

Sauté onion and garlic in oil in a saucepan. Stir in the enchilada sauce and tomato sauce. Season with salt and pepper.

Place2 tortilla in bottom of slow cooker. Layer one-third of chicken on top. Top with one-third of sauce mixture, one-third beans, one-third corn, one-third cheese and one-third black olives. Repeat layers two more times. Top with 2 tortillas.

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

Variation: Substitute 1 lb cooked and drained ground beef for the chicken.

Yield: 4 to 6 servings

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CHEESE TOPPED SWISS STEAK

2 lbs beef round steak, approx. 1-inch thick
1/4 cup flour
1 tsp salt
1 celery stalk, chopped
2 carrots, peeled and chopped
1/4 cup chopped onion
1/2 tsp Worcestershire sauce
1 can (8-oz) tomato sauce
1/2 cup grated American cheese

Cut steak into 4 serving-size pieces.

Combine the flour and salt in a shallow plate or pie pan; dredge meat in mixture, coating both sides. Place meat in a crock pot/slow cooker.

Add the celery, carrots, onion, and Worcestershire sauce. Pour the tomato sauce over all.

Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Just prior to serving, sprinkle the cheese over the meat.
 

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LOADED BAKED POTATO SOUP

• 30 ounces bag frozen, shredded hash browns
• 10 3/4 ounces cream of chicken soup
• 32 ounces chicken broth
• 1 med. onion, diced
• 1 teaspoon freshly-ground black pepper
• 8 ounces Neufchatel cream cheese
• 1 cup cooked, crumbled bacon
• 1 cup shredded cheddar cheese
• 1 cup chopped chives or green onions
• 1 cup sour cream
• Place the first five ingredients (through the black pepper) in the slow-cooker.
• Cook on low for 6 to 8 hours.
• One hour before you’re ready to eat, add the cream cheese.
• Let it melt, then stir to fully blend.
• When serving, top with crumbled bacon, chives, shredded cheese and sour cream, if desired.
• This recipe is one I received through email from the Real Women of Philadelphia (KRAFT Foods).
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PERFECT PORK CHOPS

4 small onions

4 (3/4-inch thick) boneless, center loin pork chops

1 tbsp hot olive oil

1/2 tsp fresh ground black pepper

2 chicken bouillon cubes 1/2 cup boiling water

1/4 cup prepared mustard with white wine

Cut off ends of onions and peel. Cut onions in half crosswise to make 4 thick wheels. Place the onion wheels in the bottom of a slow cooker.

Sear both sides of the chops in hot olive oil in a heavy skillet, about 2 to 3 minutes on each side. Place in cooker on top of onions. Sprinkle with the pepper.

Dissolve bouillon cubes in boiling water. Stir in mustard. Pour into the slow cooker. Place lid on cooker and cook on high 3 hours or until the pork is cooked through and the onions are tender.

file photo of this recipe

Entertaining Menus 2007

SLOW COOKER MOCHA SUPREME

2 quarts strong brewed coffee

1/2 cup instant hot chocolate beverage mix
1 cinnamon stick, broken into halves
1 cup whipping cream
1 tbsp powdered sugar

In a slow cooker, place the coffee, hot chocolate mix, and the cinnamon stick halves; stir to dissolve the hot chocolate mix and to combine.

Place lid on cooker and cook on high 2 to 2 1/2 hours or until hot.  Remove the cinnamon sticks and discard them.

Beat the cream in a medium-size chilled bowl with an electric mixer on high speed until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.

Ladle the hot beverage into mugs and top with a dollop of whipped cream.

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HAM BALLS

3 large eggs

3 cups crushed graham crackers
2 cups milk
2 tsp dried minced onion
1/4 tsp black pepper
2 lbs extra-lean ground ham
1 1/2 lbs lean ground beef
1 1/2 lbs ground pork that has been trimmed of fat
nonstick cooking spray

Beat eggs slightly in a large mixing bowl.  Add the crushed crackers, milk, onion, pepper, and ground meats; mix well.

Form the mixture into 24 balls, using 1/2 cup for each ball.

Make the TOPPING:
1/2 cup ketchup
1/4 cup water
1/2 cup brown sugar
1/4 cup + 2 tbsp vinegar
1/2 tsp dry mustard

Combine all the topping ingredients in a small bowl until well mixed.

Layer the meatballs in a lightly sprayed 6-quart slow cooker or crock pot.  Pour topping over the meatballs.
Do this in layers, meatballs, topping, meatballs, topping if necessary.

Place lid on cooker and cook on high for 1 hour.  Reduce the heat to low and continue to cook 3 to 4 hours until meatballs are cooked through.

Ham Balls

SMOKED SAUSAGE, SAUERKRAUT, AND APPLES

1 can (14-oz) sauerkraut, rinsed and drained well

1 lb smoked sausage, cut into chunks
3 medium Granny Smith apples, cored and cut into eight wedges each
1/2 cup packed brown sugar
1/2 tsp caraway seeds (or use Bavarian-style kraut instead of regular)
dash of freshly ground black pepper
3/4 cup apple juice

This recipe works best in a 3-quart cooker.

Layer half the sauerkraut in the bottom of the cooker; top with (in order given) sausage, apples, brown sugar, caraway seeds, and pepper.  Spread the remaining sauerkraut over the top.  Pour the apple juice overall.

Place lid on cooker and cook on low for 4 to 5 hours or until the apples are tender.

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STUFFED CHICKEN BREASTS

1 cup ricotta cheese

1/4 cup Parmesan cheese
1/2 cup pesto sauce
6 skinless boneless chicken breasts, pound out thin
salt and pepper to suit your taste
1/2 (10 1/2-oz size) can cream of mushroom soup
1/4 cup milk
1/4 cup white cooking wine
fresh basil leaves for garnish, if desired

In small mixing bowl combine the cheeses and pesto; place a dollop on each of the chicken breast.  Roll chicken breast around the mixture and secure with a wooden toothpick.

Season rolls with salt and pepper then place in crock pot or slow cooker.

In a mixing bowl whisk together the soup, milk, and wine (or chicken broth); pour over the chicken in the cooker.

Place lid on cooker and cook 4 to 6 hours on low or 3 to 4 hours on high. 

Garnish with fresh basil when serving, if using.
NOTE: REMOVE TOOTHPICKS BEFORE SERVING!

file photo for reference only - not this exact recipe

LENTIL & CANADIAN BACON SOUP

4 cups water

1/2 tsp salt

1/4 tsp pepper

1 tsp thyme

2 cans vegetable broth

2 medium carrots, cut into 2-inch pieces

 1 cup chopped potato

1 medium onion, chopped

1 stalk celery, cut into small pieces

1 16-oz pkg dried lentils, sorted and rinsed

6-oz Canadian bacon, chopped

Mix all ingredients in a slow cooker. Cover and cook on low setting 8 to 9 hours or until the lentils are tender. Stir well before serving. Garnish with sour cream, if desired

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