Beef Stew with Sweet Potatoes

1 1/2 pounds lean stew beef
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large onion (or 2 medium), halved and cut in 1/4 inch slices
1 tablespoon vegetable oil
1 large sweet potato, cut in 1 1/2-inch cubes
1/2 cup beef stock (canned, or from bouillon or base)
1/4 to 1/2 teaspoon cinnamon
1/2 to 1 cup frozen peas or green beans (thawed)
salt and pepper to taste

Toss stew beef with the flour and 1/4 teaspoon each salt and pepper. Heat vegetable oil in a large skillet; brown beef and onion. Place sweet potato cubes in the Crock Pot; add beef and onions. Mix beef broth with cinnamon and pour over beef mixture.

Cover and cook on low 8 to 10 hours. Add peas or green beans during the last 15 to 20 minutes. Good with biscuits.

Serves 4.

 

Chicken Stew

2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes
2 large onions, quartered and cut into 1/2-inch slices
1 cup baby carrots, or 2 large carrots cut into 1-inch slices
3 medium potatoes, cut into 1-inch cubes
3 1/2 cups chicken broth
1 teaspoon celery seed
1 teaspoon dried thyme
1/2 teaspoon black pepper or seasoned pepper mix
salt to taste
8 ounces sliced mushrooms
1 cup frozen corn, thawed
1 cup frozen peas, thawed

Combine all ingredients, except peas, in the slow cooker/Crock Pot; stir well. Cover and cook on low 6 to 8 hours, until chicken is done and vegetables are tender; stir in peas the last 30 minutes.

Serves 6 to 8.

 

Easy Crockpot Chicken Santa Fe

1 can (15 oz) black beans, rinsed and drained
2 cans (15 oz) whole kernel corn, drained
1 cup bottled thick and chunky salsa, your favorite
5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
1 cup shredded Cheddar cheese

In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will be dry.

Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15 minutes. Serves 6.

 

Crockpot Cornish Game Hens with Rice

2 Cornish game hens
1/2 cup chicken broth
Salt and lemon pepper to taste
hot boiled rice

Place Cornish hens in the slow cooker (brown hens in a lightly greased skillet first, if desired). Sprinkle with salt and lemon pepper. Cook on LOW setting for 7 to 9 hours. Remove hens and skim fat; thicken juices with a mixture of 1 1/2 tablespoons of cornstarch and 1 tablespoon cold water.

Serve with hot cooked rice. Serves 2.

 

Cabbage Rolls, Slow Cooker

12 large cabbage leaves
1 pound lean ground beef
1/2 cup cooked rice
1 (6 oz.) can tomato paste
3/4 cup water
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme
dash nutmeg
1/4 to 1/2 teaspoon ground cinnamon

Wash cabbage leaves. Bring cabbage leaves and 4 cups of water to a boil; turn off heat and let leaves soak for about 10 minutes, until flexible enough to roll up. Remove, drain and let cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon.

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Place 2 tablespoons meat mixture on each leaf and roll firmly. Arrange cabbage rolls in slow cooker, stacking in layers. Combine tomato paste and 3/4 cup water; pour over stuffed cabbage. Cover and cook on LOW for 7 to 9 hours. Serves 4.

 

Crockpot Pork Chops

6 Pork Chops (comes out to about 1.5 pounds or so but you can do more or less to your needs)
1 Medium onion sliced (1/2 Cup)
1 Can (10-3/4 oz.) Condensed cream of celery soup
1/4 C. water
pepper, to taste
dry boxed stuffing mix, optional, see instructions

Place chops in crockpot. Cover with sliced onions, condensed soup (directly from the can) and 1/4 cup water. Add pepper to taste. Cover and cook all day (7 to 8 hours) on LOW or 1/2 Day (3 to 4 hours) on HIGH in crockpot.

You can also add a package of dry boxed stuffing (with herb packet) on top of chops first then the onions and soup and water.

Unbelievably moist, tender chops.

 

Autumn Pork Roast

Pork loin roast, 3 to 4 pounds
salt and pepper
1 cup fresh or frozen cranberries, chopped
1/4 c. honey
1 tsp. grated orange peel
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice

Sprinkle pork loin roast with salt and pepper. Place in slow cooker or Crock Pot. Combine remaining ingredients and spoon over roast.

Cover and cook on LOW for 8 to 10 hours. Makes 6 to 8 servings.

 

Chinese Style Country Ribs

1/4 cup soy sauce
1/4 cup orange marmalade
1 tablespoon ketchup
1 large garlic clove, crushed
2 to 3 pounds boneless country-style pork ribs

Combine soy sauce, marmalade, ketchup and garlic. Brush on both sides of the ribs. Place in a slow cooker or crockpot and pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.

Serves 6 to 8.

 

Crockpot Round Steak With Stuffing

1 1/2 pounds boneless beef round steak, about 1/2-inch thick
8 ounces fresh sliced mushrooms, or 2 cans (4 ounces each) sliced mushrooms, drained
1 cup coarsely chopped onion
1 (10 3/4 oz) can condensed French onion soup.

Stuffing:

1 package herb-seasoned stuffing mix, stovetop-type
1/4 cup melted butter
1/2 cup shredded Mozzarella or other good melting cheese

Cut round steak into 6 to 8 serving sized pieces. Layer half each of the round steak, mushrooms, and onion in 4 to 5 quart slow cooker; repeat layers. Pour soup over all. Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink.

In a medium bowl, combine stuffing mix, stuffing seasoning packet, melted butter, and 1/2 cup of the liquid from crockpot; gently stir to mix. Place stuffing over top of ingredients in crockpot. Increase crockpot heat to HIGH; cover and cook for 15 to 20 minutes longer, until stuffing is moist and fluffy. Sprinkle with the cheese. Cover and cook until cheese is melted.

Serves 6.

 

Spinach Souffle Recipe

2 pounds frozen spinach, thawed and drained
1/4 cup grated onion
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
2 eggs, beaten
1/4 teaspoon white or black pepper
dash nutmeg

Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture. Spoon mixture into a lightly buttered 3 1/2-quart Crock Pot (or souffle dish to fit in a larger crock pot) and cook on high for 2 to 3 hours.

 

Confetti Scalloped Corn

2 eggs, beaten
1 cup light sour cream
1/4 cup melted butter
1 small onion, finely chopped, or 2 TBS dried chopped onion
1 can Mexicorn, drained (11oz)
1 can cream-style corn (14oz)
2 to 3 tablespoons green jalapeno salsa, regular
salsa, or chopped green chile (optional)
1 small cornbread mix (Jiffy or similar)

Mix all ingredients together well; pour into a lightly buttered 3 1/2-quart slow cooker/Crock Pot (or into a baking dish that will fit into a larger slow cooker/Crock Pot). Cover and cook on high for 2 to 2 1/2 hours.

Serves 6 to 8 as a side-dish.