CREAMY GARLIC SWISS STEAK

2 lbs round steak, 3/4-inch thick

salt to taste
pepper to taste
1 onion, sliced thin
1 can cream of mushroom soup
1/2 soup can of water
1 garlic clove, minced

Cut the steak into serving-size pieces and season to taste with the salt and pepper.

Layer half the onion slices in the bottom of the crockpot or slow cooker; top with the steak pieces.  Layer the remaining onion slices over the steak.

In a bowl whisk together the mushroom soup, water, and garlic until smooth.  Pour the soup mixture over the ingredients in the cooker.  Place the lid on the cooker and cook on high for approximately 1 hour.  Lower the heat to low and cook 8 up to 10 hours.

To serve place the meat on platter and spoon cooking sauce over the top.

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BAVARIAN RED CABBAGE

1 small head red cabbage, coarsely sliced
1 medium onion, chopped
3 tart apples, cored and quartered
2 tsp salt
1 cup hot water
1 1/2 tbsp granulated sugar
1/2 cup vinegar
3 tbsp bacon drippings (or butter, if you prefer)

Place the above ingredients into the crock pot or slow cooker in the order listed above.  Place the lid on the cooker and cook on low heat setting for 8 to 10 hours or 3 to 4 hours on high.  Before serving, stir well.

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HAM, POTATO AND CORN CASSEROLE

 

1/4 cup butter

1/2 small green  or red bell pepper, chopped
1/4 cup flour
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground thyme
1/8 tsp marjoram
1/2 tsp dry mustard
2 cups milk
1 can (8-oz) cream-style corn
2 cups diced cooked potatoes
1 medium onion, chopped
2 cups diced cooked ham
1 cup shredded sharp Cheddar cheese

In a 2-quart saucepan melt the butter; add bell pepper and saute until starting to get tender.  Stir in the flour, paprika, salt, pepper, thyme, marjoram, and dry mustard.  Gradually stir in the milk; cook until thick.  Pour the mixture into the crockpot or slow cooker and add the corn, potatoes, onion, ham, and cheese. Stir together to blend.  Add lid to the cooker and cook on low setting for about 8 hours.

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CHILI-CHEESE DIP

1 lb lean ground beef, browned and drained

1 lb processed American cheese, cut into small pieces
1 can (approx. 10-oz) tomatoes with green chilies
2 tsp Worcestershire sauce
1/2 tsp chili powder

Place all the ingredients into the crockpot or slow cooker and stir well.  Place lid on cooker and cook on high for 1 hour, stirring at end of cooking time to be sure all the cheese has completely melted.  May be served immediately or kept on low for up to six hours.

Serve with tortilla or corn chips.

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APPLE STREUSEL CAKE

1 (16-oz) pkg pound cake mix

1 can (14-oz chunky apple pie filling
1/4 cup brown sugar
1 tbsp all-purpose flour
1/4 cup finely chopped walnuts
2 tsp cinnamon

Grease well and lightly flour the stoneware of a crockpot or slow cooker; set aside.

Prepare pound cake according to the package directions.  Pour the batter into the prepared stoneware.

In a medium bowl combine the apple pie filling, brown sugar, flour, walnuts, and cinnamon; pour over the batter.

Place the lid on the cooker and cook on high 3 to 4 hours.

May be served warm or cold.

Yield: 10 servings

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BREAD DRESSING

 

1 cup butter

2 cups chopped onion
2 cups chopped celery
1/4 cup coarsely chopped parsley
2 cans (8-oz) mushrooms, drained
12 to 13 cups dry bread cubes
1 tsp poultry seasoning*
2 well-beaten eggs
1 1/2 tsp salt*
1 1/2 tsp sage*
1 tsp dried thyme*
1/2 tsp black pepper
1/2 tsp marjoram, optional*
3 to 5 cups chicken or turkey broth

Melt the butter in a skillet; saute the onion, celery, parsley, and mushrooms. 

Place the bread cubes in a very large heat-proof bowl.  Pour the butter/vegetable mixture over the bread crumbs.  Add the poultry seasoning, salt, sage, thyme, pepper, and marjoram, if using; toss together well to blend in the seasonings.  Pour in enough broth to moisten to your desired amount of moisture.  Add the well-beaten eggs and mix very well.

Lightly spray the crockpot or slow cooker with nonstick cooking spray.  Pack the dressing into the cooker.  Place lid on cooker and cook on high for approximately 45 minutes.  Reduce the heat to low setting and cook for 4 to 8 hours.

*Omit if using packaged stuffing mix.

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PORK POT ROAST

4 lb loin end pork roast

salt and pepper to taste
1 garlic clove, sliced
2 medium onions, sliced
2 bay leaves
1 whole clove
1 cup hot water
2 tbsp soy sauce

Rub the meat with the salt and pepper.  Make small slits in the meat and poke the garlic slices into the slits.  Place roast on broiler pan and broil 20 minutes to remove excess fat.

Place half the onion slices on the bottom of the slow cooker or crockpot.  Add the browned roast, remaining onion, and all remaining ingredients.  Cover cooker and cook on high setting for 1 hour.  Reduce the heat to low and cook approximately 10 hours.

Remove the roast from the cooker to a serving platter.

Make a gravy by blending 2 tablespoons of cornstarch with 2 tablespoons cold water until smooth.  Set cooker temperature on high and pour the cornstarch mixture into the cooker liquid.  Stir well to keep from lumping and allow to come to a boil.  Boil about 15 minutes or until thickened.

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1-2-3-4 CASSEROLE

 

1 lb 90% lean ground beef

2 onions, sliced
3 carrots, sliced thin
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup cold water
1/2 tsp cream of tartar
4 medium-size potatoes, unpeeled and sliced thin
1 can (14.5-oz) 98% fat-free cream of mushroom soup
1/4 cup fat-free milk
1/2 tsp salt
1/8 tsp pepper

Lightly spray a 4-quart slow cooker with nonstick cooking spray. Layer in the following order: ground beef, onions, carrots, 1/2 teaspoon of salt and the 1/4 teaspoon of pepper.

Dissolve the cream of tartar in the water in a bowl large enough to hold the potatoes. Place the potatoes in the water and toss to wet all; drain.

Combine the soup and milk; toss with the potatoes. Add the remaining salt and pepper. Layer potatoes over the other ingredients in the slow cooker.

Place lid on cooker and cook on low for 7 to 9 hours.

Yield: 8 servings

Per serving: 216 calories, 7 gr fat (2.5 sat), 24 g carbs, 15 gr protein, 6 gr sugar, 3 gr fiber

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DOWN HOME PORK BARBECUE

 

2 sliced onions

4 to 5 lb pork roast
5 whole cloves
2 cups water
1 bottle (16-oz) barbecue sauce
1 chopped onion

Place half the sliced onions in the bottom of slow cooker or crockpot.  Add the pork, cloves, and water.  Place the other half of the sliced onions over the top of other ingredients.  You want the pork to cook between two layers of onions. 

Place lid on cooker and cook overnight or about10 to 12 hours on low setting.

Remove meat to a cutting board and remove the fat and bones.  Return the meat to the cooker.  Add the chopped onion and barbecue sauce.  Cover and cook on low an additional 4 to 5 hours on low.  Stir 2 or 3 times during this last cooking stage.

Serve with buns and condiments of your choice.  Slaw is an especially good condiment with pork barbecue!

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HARVEST CHICKEN AND VEGGIES

 

1 lb boneless, skinless chicken breasts, cut into bite-size pieces

3 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
3/4 lb small new red potatoes, scrubbed and cut in half
2 cups baby carrots, cut into thirds
2 celery stalks, cut into 1/2-inch pieces
1 large onion, chopped
1 can (4-oz) sliced mushrooms, drained
2 cloves garlic, minced
3/4 tsp dried thyme
1/2 tsp dried sage
1 cup chicken broth
1 tbsp unsalted butter, softened

In a medium-size bowl combine the chicken, 2 tablespoons of the flour, half of the salt, and the pepper.  Add the mixture to the slow cooker or crockpot.  Stir in the potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and chicken broth.  Place lid on cooker and set on high for 4 hours or on low for 6 hours.

In a small bowl, stir the butter and the remaining tablespoon of flour together until a paste forms.  Push the chicken and veggies to one side in the cooker and whisk the paste, remaining salt and remaining thyme into the cooker.  Cook for 1 more hour to thicken.

Note: This recipe has an equal number of protein and carbs per serving which makes it a good recipe for diabetics.

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