WINGS

 

2 1/2 lbs chicken wingettes

1 med onion, chopped
1 cup soy sauce
1 cup packed brown sugar
1 tsp finely chopped garlic
1 1/2 tsp ground ginger

Rinse chicken and pat dry with paper towels.

Place chicken on broiler pan and broil 8-10 minutes per side. Remove to a slow cooker.

Combine remaining ingredients and spoon over wings.

Cook 2 hours on high setting. Stir once during cooking.

Yield: Approximately 8 servings.

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MESQUITE BABY BACK RIBS

1 cup water

2 tbsp cider vinegar

1 tbsp lower-sodium soy sauce

4 lbs pork baby back ribs, cut into serving pieces

2 tbsp mesquite seasoning

1/2 cup barbecue sauce

In a 6-quart slow cooker, mix water, vinegar and soy sauce. 

Rub ribs with the mesquite seasoning; place in the slow cooker.

Cook, covered, on low 6 to 8 hours or until tender. Remove ribs to a serving platter. Brush with the barbecue sauce and return to the cooker. Cook, covered, on low around 30 minutes until the ribs are glazed.

recipe and photo from TOH

 

CROCK POT COCOA

3 1/3 cups nonfat dry milk powder

2/3 cup unsweetened cocoa powder
1/2 cup sugar (Splenda or Stevia granulated for diabetics)
1 teaspoon vanilla extract
6 cups barely warm water

In crock pot combine the dry milk powder, cocoa, and sugar or sweetener. Stir in the warm water and vanilla, stirring to dissolve. Place lid on crockpot and heat on low setting for 3 to 4 hours.

Variations: Add a teaspoon of ground cinnamon and a pinch of nutmeg for a spiced cocoa.

Add two tablespoons instant coffee granules for a mocha cocoa.

Cut the vanilla in half and add a half teaspoon of peppermint extract for a holiday peppermint cocoa.

Use your imagination to come up with a flavor of your choice!

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VEGGIE-BEEF CHOWDER

1 can (1 lb) tomatoes, broken-up

3 stalks celery, sliced
2 medium potatoes, chunked
2 beef bouillon cubes
1 can green beans
1 can peas
2 carrots, sliced
2 medium yellow tomatoes, large diced
3 cups water
2 chicken bouillon cubes
1 can whole kernel corn
1 lb lean ground beef, browned

Combine all ingredients in a crock pot or slow cooker. Place lid on cooker and cook on low 12 hours or more.

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VEGAN CABBAGE SOUP

I much prefer vegetables, but I am not a vegan. I often get requests for vegan recipes so when this one showed up in my mailbox I thought of all you vegans out there. I have not yet tried it but plan to soon. I hope you enjoy it. I got it in my mailbox from TOH. It is credited to the TOH test kitchen in Wisconsin.

• 4 cups vegetable stock
• 1 can (14 ounces) Italian diced tomatoes
• 1 can (6 ounces) tomato paste
• 1 small head cabbage (about 1-1/2 pounds), shredded
• 1 medium onion, chopped
• 4 celery ribs, chopped
• 2 large carrots, chopped
• 2 garlic cloves, minced
• 2 tsp Italian seasoning
• 1/2 tsp salt
• Fresh basil, optional
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• In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.

• Yield: 10 1 cup servings
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BEANS AND PEPPERS

4 cups water 

1 1/2 cups dry pinto or great northern beans
1 tsp salt
1 can (16-oz) tomatoes, cut up 
3/4 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 tbsp brown sugar
1 garlic clove, minced
1 tsp salt
1/8 tsp pepper
3 slices bacon, crisp-cooked, drained, crumbled

In a saucepan, bring the water, beans, and 1 teaspoon salt to a boil. Reduce the heat and simmer, covered 1 1/2 hours.(Or this is a good way to use leftover beans!) Pour into a bowl; cover and chill. Drain the beans, reserving 1 1/2 cups of the liquid. Transfer the beans and the liquid to a crock pot or slow cooker. Stir in the tomatoes (do not drain), bell pepper, onion, brown sugar, garlic, 1 teaspoon salt, and pepper. Add the lid to the cooker, turn to low setting and cook for 12 to 14 hours. Stir beans and top with the crumbled bacon.

Yield: 6 servings

This is a file photo similar to this recipe. Sorry, I have not taken a picture.

 

RED CLAM SPAGHETTI SAUCE

1 medium yellow onion, chopped 

2 garlic cloves, chopped
2 tbsp canola oil
2 cans (7.5-oz each)minced clams, undrained
1 can (1 lb) diced tomatoes
1 can (12-oz) tomato paste
1/4 cup snipped fresh parsley
1 bay leaf
1 tsp sugar
1 tsp basil
1/2 tsp thyme
1/2 tsp salt
Hot cooked spaghetti for 4 to 6 servings

Heat the canola oil in a skillet and cook the onion and garlic for about 5 minutes. Remove the onion and garlic to the slow cooker or crock pot; stir in the tomatoes with juice, clams, tomato paste, parsley, bay leaf, sugar, basil, thyme, and salt; mix together well. Cover the cooker and cook on low setting for 4 hours. Serve over the hot cooked spaghetti.

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STEWED CHICKEN

1 (approx 4 lb)stewing chicken, cut up 

4 stalks celery with leaves, cut up
4 cups water
1 small yellow onion, sliced
2 parsley sprigs
1 bay leaf
1 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme, crushed
1/4 tsp marjoram
1/4 tsp celery salt

Place all the ingredients in a slow cooker or crock-pot. Cover the pot and cook on low setting for 8 to 10 hours. Remove the chicken from the pot. Pour the chicken broth through a strainer and store in the refrigerator in a covered container. Allow to chill. As soon as the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and bones. Store chicken in another covered container in the refrigerator to use as needed.

Yield: This will give you about 4 cups cooked chicken and 4 cups chicken broth to use in recipes as you desire.

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GARLIC CHICKEN

1 (large) chicken, cut up

1 cup (packed) brown sugar

2/3 cup vinegar

1/4 cup lemon-lime soda, ie 7 UP or Sprite

3 tbsp (less if desired) minced garlic

2 tbsp lite soy sauce

1 tsp cayenne pepper

Place chicken pieces in the crock pot or slow cooker.

Combine remaining ingredients in a bow, stirring to blend well; pour over the chicken.

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

If you wish to thicken juices to use as a gravy/sauce, mix a small amount of cornstarch with cold water until smooth. Remove chicken from cooker and stir cornstarch mixture into the liquid until smooth.

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MEDITERRANEAN FISH SOUP

1 medium onion, chopped

1/2 medium green bell pepper, chopped
2 garlic cloves, minced
1 can (14-oz) whole tomatoes, undrained and coarsely chopped
2 cans (14-oz each) reduced-sodium chicken broth
1 can (8-oz) tomato saue
1 jar (2.5-oz) sliced mushrooms
1/4 cup ripe olives, sliced
1/2 cup orange juice
2 bay leaves
1 tsp dried basil
1/4 tsp crushed fennel seed
1/8 tsp black pepper
1 lb medium shrimp, peeled

Place all ingredients, except shrimp, in a crock pot or slow cooker; stir to blend. Place lid on cooker and cook on low 4 to 5 hours until the veggies are crisp tender. Stir in shrimp, replace lid and cook another 15 to 30 minutes until the shrimp are opaque.

Remove the bay leaves and discard before serving.

If you prefer a heartier soup, add 1 lb whitefish or cod cut into 1-inch pieces. Add about 45 minutes before serving time.

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