HAPPY THANKSGIVING

 

CLEANING WOODEN CUTTING BOARDS

This is a post from my health blog. I am sharing on my food blogs as this is important information.

Bacteria can grow in the deep knife cuts on wooden cutting boards because wood is porous and nearly impossible to clean.  A quick wipe is not enough to kill the germs on such a board.  To be sure you are getting rid of all the germs, soak wooden cutting boards in 1 tablespoon of bleach per gallon of water for at least 2 minutes.  Wash the board with hot soapy water following the soaking.

file photo

HAVE A SAFE AND HAPPY HOLIDAY

CROCKPOT RANCH PORK CHOPS

A friend posted this on facebook. It is good so I thought I would share it with you.

MISSISSIPPI POT ROAST

1(3-5 lb) chuck roast 
2 tbsp olive oil or canola oil
salt & pepper to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick (1/2 cup) salted butter 
8 pepperoncini peppers

Heat oil in a large skillet on high. You want it really hot to brown or "sear" the beef quickly.

Dry both sides of the roast with paper toweling; season with the salt and pepper. Add roast to the hot skillet. Cook 2 to 3 minutes per side until golden brown. Transfer to the slow cooker.

Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with the butter and place peppers on and around roast.

Cover and cook on low for 8 hours.

Take two forks and start shredding the meat. Discard the fat before serving.

Note: This is good served over mashed potatoes.

Note: File Photo

BOWTIE PASTA CASSEROLE

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 o) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic, drain well. Put in crock-pot and add sauce, tomatoes and seasonings. 

Cook for 6-7 hours on low. 

Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.

Source: When The Dinner Bell Rings

PAULA DEEN'S CROCK POT POTATO SOUP

1 bag hash browns
2 cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/3 tsp black pepper
1 8-oz block cream cheese

Combine the hash browns, chicken broth, soup, onion, and pepper together in the crockpot/slow cooker. Place lid on cooker and cook for 5 hours on low.

Stir in the cream cheese and cook for another 30 minutes, stirring occasionally.

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.

SLOW COOKER NAVY BEAN SOUP

Ingredients

1 lb of dry white beans soaked and drained (navy or northern)

2 lb of meat (ground beef, chicken, turkey, sausage (I used 1lb italian sausageand 1 lb ground chicken)

1/2 c chopped onion

10 c chicken stock or bullion

1 can cream of onion soup

1/2 c grated carrot

Season to taste

Instructions

Brown meat

Add all ingredients to a 7-8 qt slow cooker and cook on low for 6-8 hours.

Notes

This may be divided for smaller quantities and smaller slow cookers.

3 ENVELOPE ROAST

A friend sent me this recipe today so I am sharing it with you.  Sounds good and easy - my two favorite things about food!

Ingredients:
3-pound beef roast such as chuck roast
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.