Pork Stroganoff

Pork Stroganoff

1 1/2 lbs. boneless pork, cubed*
1 Tbsp. oil
1/2 c. chopped onion
1 clove garlic, minced
1 c. water
1 can (3 oz) mushrooms, drained
1 Tbsp. instant beef bouillon
1 tsp. dried dillweed
1/2 tsp. pepper
1/2 c. sour cream
1/4 c. wine
3 Tbsp. flour
Cooked noodles

Brown pork cubes; drain.
Add onion and garlic.  Cook until tender - not brown.  Transfer to crock.
Combine water, mushrooms, bouillon, dillweed and pepper; pour over meat. Cover and cook on LOW for 8 to 10 hours.  Turn to HIGH.  Heat to bubbly (15 to 20 minutes).
Blend together sour cream, wine and flour.  Stir into pork; heat thoroughly - about 15 minutes.
Serve over noodles.

*I used leftover pork from a roast. You would put it in the crock and only cook for about 4 hours.

Pork Roast

Pork Roast

4 to 5 lb. pork roast
1 clove garlic, sliced
2 medium onions, sliced
1 bay leaf
1 c. hot water
2 Tbsp. soy sauce

Put the garlic and onion on the bottom of the crock. Set pork roast on top. Season with salt and pepper. Mix together hot water and soy sauce. Pour over roast. Add bay leaf.  Cook on LOW for 6 to 8 hours.

Rump Roast

Rump Roast

2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. paprika
dash pepper
2 lb. rump roast
2 Tbsp. oil
12 small red potatoes
6 carrots, diced
1 medium onions, coarsely chopped
1/2 green pepper, coarsely chopped
1 can vegetable-beef soup
1/4 c. water
1 bay leaf
1/3 c. cold water
3 Tbsp. flour

Combine 2 Tbsp. four, salt, paprika and pepper. Rub into roast. Brown roast in skillet.

In crock pot, place potatoes, carrots, onions and green pepper. Set roast on top. Combine soup, 1/4 c. water and bay leaf; pour over meat. Cook on LOW for 10 to 12 hours.

Blend cold water and flour and stir into soup  mixture if you want a thicker gravy.

NOTE: I also added a 4 oz. can of mushroom pieces and 2 stalks of celery, chopped. Then instead of using water, I used red wine.

Melt in Your Mouth Crock Pot Meat Loaf

Melt-In-Your-Mouth Crock Pot Meat Loaf

2 eggs
3/4 c. milk
2/3 c. seasoned bread crumbs
2 tsp. dried onion flakes
1 tsp. salt
1/2 tsp. rubbed sage
1 1/2 lbs. ground beef
1/4 c. ketchup
2 Tbsp. brown sugar
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be quite moist). Shape into loaf and place in a greased 2 or 3 quart crock pot. Cover and cook on LOW for 5 to 6 hours or until a meat thermometer reads 160.

In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10 to 15 minutes before cutting.

NOTE: You can always add chopped green peppers to the meat or even mushrooms.

Western Omelet Casserole

Western Omelet Casserole

32 oz. bag frozen hash brown potatoes
1 lb. cubed ham
1 medium onion, diced
1 small green pepper, diced
1 1/2 c. shredded cheese
12 eggs
1 c. milk
1 tsp. salt
1 tsp. pepper

Layer 1/3 each: potatoes, meat, onion, green pepper and cheese on bottom of greased slow cooked.  Repeat 2 more times.

Beat together eggs, milk, salt and pepper. Pour over mixture in slow cooker.

Cover. Cook on LOW for 8 to 9 hours.

Ooey-Gooey Crockpot Apple Goodness

Ooey-Gooey Crock-Pot Apple Goodness 

8 cups sliced apples
1 Tbsp. lemon juice
1/4 cup brown sugar (not packed)
3 Tbsp. cornstarch
1 tsp. cinnamon
1/8 tsp. salt
1 cup old fashioned oats
1/2 cup whipped topping

Place apples in a crock pot sprayed with nonstick spray.
Add lemon juice and toss to coat.
Add brown sugar, cornstarch, cinnamon, and salt.
Toss to coat.
Evenly top apples with oats.
Cover and cook on low for about 4 hours, until apples have softened.
Allow to cool, about 15 minutes.
Top each serving with 1 tbsp of whipped topping.
Yields:  8 servings.

Crock Pot Chicken with Garlic & Wine

Crock Pot Chicken with Garlic & Wine

2 lbs. chicken breasts
1 lemon, sliced
10 garlic cloves
1/2 c. fresh parsley
1 tsp. oregano
1 large white onion, sliced
1 large red onion, sliced
1 c. white wine
1/2 c. dry vermouth
1/2 tsp. pepper
1 tsp. salt
water

Place all ingredients in crock pot in order given.

Pour in enough water to cover, if wine doesn't already.

Cook on LOW for 4 to 5 hours.

Slow Cooker Turkey Breast

Slow Cooker Turkey Breast

1 6-lb. turkey breast
1 envelope onion soup mix*
3 Tbsp. butter or 1 Tbsp. olive oil

Rub breast with butter and onion soup mix.
Cook on LOW for 6 hours.

*Make a mixture of the following:
onion powder
garlic powder
poultry seasoning
chicken bouillon granules
Rub this on the turkey breast and then pour 1 Tbsp. soy sauce over top.

Texas Beef Brisket

Texas Brisket

10 to 12 lb. brisket
salt
black pepper
garlic powder or minced garlic
Worcestershire sauce
celery seed or salt
liquid smoke
soy sauce
parsley flakes
crushed red pepper
bay leaf

Sprinkle one side of brisket generously with salt, black pepper and garlic powder. Place in baking pan - salted side down. Pour liquid smoke (about 3 Tbsp), Worcestershire sauce (1/3 c.) and soy sauce (1/3 c.) over brisket and sprinkle top side with salt, black pepper, garlic powder, parsley flakes, onion ( medium diced), celery seed, crushed red pepper (you be the judge) and 1 bay leaf. Cover pan tightly with foil and bake at 275 until well done (about 1 hour per pound). Remove brisket to cool at least 1 hour (overnight in refrigerator, if possible). Save the drippings!  Slice brisket and return to pan; pour sauce (recipe below) over brisket; cover and simmer in oven at 200 to 225 for about 2 hours before serving.

Sauce
1/2 c. pan drippings - add wine if not enough
1/4 c. vinegar
1/2 c. ketchup
1/2 c. maple syrup
2 Tbsp. prepared mustard

NOTE:  This even works well in the crock pot. You'll have to cut it into smaller pieces or use a smaller piece of meat. It'll take 14 hours or more on LOW.   A friend,Ed,  sent me this recipe. It sure comes out great!

Cheesy Potato Soup

Cheesy Potato Soup

4  slices bacon

1 ½ cups chopped onion

5  cups diced peeled russet potatoes (about 5 medium)

1 medium stalk celery, chopped (1/2 cup)

1 carton (32 oz) Progresso® chicken broth (4 cups)

½ teaspoon salt

¼ teaspoon pepper

½ cup all-purpose flour

1 ½ cups half-and-half

1 bag (8 oz) shredded American and Cheddar cheese blend (2 cups)

• 1 In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
• 2 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
• 3 Cover; cook on Low heat setting 6 to 7 hours.
• 4 In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

Zesty Beef & Vegetable Soup

Zesty Beef and Vegetable Soup 

Ingredients

1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 cups pre-shredded coleslaw mix
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (9 oz.) frozen cut green beans
4 cups vegetable juice, hot style
1 can Italian-style stewed tomatoes, undrained
2 tbsp. Worcestershire® sauce
1 tsp. dried basil, crushed
1/4 tsp. pepper 

 

Directions 

In large skillet, cook ground beef, onion, and garlic until
meat is brown and onion is tender. Drain fat. In crockpot or slow
cooker, combine meat mixture, cole slaw mix, frozen corn, frozen green
beans, vegetable juice, undrained tomatoes, Worcestershire sauce,
basil, and pepper. Cover; cook on Low for 8 to 10 hours or on High
for 4 - 5 hours. 

Slow Cooker Beef & Mac Soup

Slow Cooker Beef & Mac Soup

1 pound very lean ground beef

1/4 teaspoon pepper

1/4 teaspoon oregano

1/4 teaspoon basil

1/4 teaspoon seasoned salt

1 envelope dry onion soup mix

1/4 cup grated Parmesan cheese

3 1/4 cups boiling water

1 beef bouillon cube or beef flavor granules

1 can (8 oz.) tomato sauce

1 tablespoon soy sauce

1 cup celery... sliced

1 cup carrots...sliced

1 cup macaroni...cooked & drained

Crumble uncooked ground beef into slow cooker. Add pepper, oregano, basil, seasoned salt, onion soup mix. Stir in water, bouillon, tomato sauce and soy sauce; then add celery and carrots. Cover and cook on LOW for 6 to 8 hours. Turn to HIGH and add cooked macaroni and Parmesan cheese. Cover and cook on HIGH for 10 to 15 minutes.

Wendy's Crock Pot Chili

"Wendy's" Crock Pot Chili

(Use a Large Crock Pot, this makes a lot)
Freezes well for leftovers.

3 - pounds ground beef
1 - 29oz can tomato sauce
2 - 15.5oz cans kidney beans
2 - 15.5oz cans pinto beans
2 - 28oz cans rotel tomatoes and chiles (large cans)
2 - cups chicken broth (or beef broth)
1 - large onion, diced fine
2 - celery stalks, diced
2 - teaspoons cumin
3 - tablespoons chili powder
2 - teaspoons black pepper
2 - teaspoons salt
1 - teaspoon cayenne pepper *(optional)

Brown the ground beef in skillet over medium heat.
Using a fork, crumble the cooked beef into dime sized pieces.
Drain off fat.

In a large crock pot, combine the beef with all the remaining
ingredients. Cook on low heat for 8 hours.

Crock Pot Turkey Soup

CROCK - POT  TURKEY  SOUP

 Carcass, wings & bones of 1 leftover

   turkey

2 stalks celery with leaves

2 carrots, cut in chunks

2 bay leaves

1/2 tsp. basil

1/2 tsp. marjoram

 Remove all meat from the bones and carcass and refrigerate.  Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot.  Add remaining ingredients and 3 quarts of water.  Cover and simmer on the low setting for 24 hours.  Strain broth, and refrigerate overnight in a clean bowl.  Discard vegetables and bones.  The next day, remove the fat that has congealed on the surface of the broth.  Place in a large kettle and bring slowly to the boil.  Add: 1 1/2 c. chopped celery

1 1/2 c. chopped carrots

1/2 c. chopped parsley

 Simmer for 15 minutes.  Add 3/4 cup parsley and simmer for another 15 minutes or so.  Salt and pepper to taste and add 1 cup noodles or other small soup pasta.  Simmer until the pasta, barley and vegetables are tender.  Add 1 to 2 cups leftover turkey (or however much you need to get rid of) and return to boiling.  Makes approximately 3 to 4 quarts and freezes well.  

Pot of Pasta

Pot of Pasta

14 oz. shell macaroni, cooked
12 oz. sour cream
2 lb. ground beef, browned and drained
1 medium onion, chopped
3 tsp. oregano or Italian seasoning
32 oz. jarred spaghetti sauce (or make your own)
16 oz. mozzarella cheese, shredded

Grease a crock pot or a very large casserole dish.

Combine the first 2 ingredients. Set aside.

Combine the next 4 ingredients.

Layer the macaroni mixture, meat & sauce mixture and then the mozzarella.
Repeat until used up ending with mozzarella.

Bake at 350 for 60 minutes or set crock pot on low for about 2 1/2 to 3 hours.

Texas Brisket

Texas Brisket

10 to 12 lb. brisket
salt
black pepper
garlic powder or minced garlic
Worcestershire sauce
celery seed or salt
liquid smoke
soy sauce
parsley flakes
crushed red pepper
bay leaf

Sprinkle one side of brisket generously with salt, black pepper and garlic powder. Place in baking pan - salted side down. Pour liquid smoke (about 3 Tbsp), Worcestershire sauce (1/3 c.) and soy sauce (1/3 c.) over brisket and sprinkle top side with salt, black pepper, garlic powder, parsley flakes, onion ( medium diced), celery seed, crushed red pepper (you be the judge) and 1 bay leaf. Cover pan tightly with foil and bake at 275 until well done (about 1 hour per pound). Remove brisket to cool at least 1 hour (overnight in refrigerator, if possible). Save the drippings!  Slice brisket and return to pan; pour sauce (recipe below) over brisket; cover and simmer in oven at 200 to 225 for about 2 hours before serving.

Sauce
1/2 c. pan drippings - add wine if not enough
1/4 c. vinegar
1/2 c. ketchup
1/2 c. maple syrup
2 Tbsp. prepared mustard

NOTE:  This even works well in the crock pot. You'll have to cut it into smaller pieces or use a smaller piece of meat. It'll take 14 hours or more on LOW.

Melt-In-Your-Mouth Crock Pot Meat Loaf

Melt-In-Your-Mouth Crock Pot Meat Loaf

2 eggs
3/4 c. milk
2/3 c. seasoned bread crumbs
2 tsp. dried onion flakes
1 tsp. salt
1/2 tsp. rubbed sage
1 1/2 lbs. ground beef
1/4 c. ketchup
2 Tbsp. brown sugar
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be quite moist). Shape into loaf and place in a greased 2 or 3 quart crock pot. Cover and cook on LOW for 5 to 6 hours or until a meat thermometer reads 160.

In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10 to 15 minutes before cutting.

NOTE: You can always add chopped green peppers to the meat or even mushrooms.

Rump Roast

Rump Roast

2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. paprika
dash pepper
2 lb. rump roast
2 Tbsp. oil
12 small red potatoes
6 carrots, diced
1 medium onions, coarsely chopped
1/2 green pepper, coarsely chopped
1 can vegetable-beef soup
1/4 c. water
1 bay leaf
1/3 c. cold water
3 Tbsp. flour

Combine 2 Tbsp. four, salt, paprika and pepper. Rub into roast. Brown roast in skillet.

In crock pot, place potatoes, carrots, onions and green pepper. Set roast on top. Combine soup, 1/4 c. water and bay leaf; pour over meat. Cook on LOW for 10 to 12 hours.

Blend cold water and flour and stir into soup  mixture if you want a thicker gravy.

NOTE: I also added a 4 oz. can of mushroom pieces and 2 stalks of celery, chopped. Then instead of using water, I used red wine.

Slow Cooker Turkey Breast

Slow Cooker Turkey Breast

1 6-lb. turkey breast
1 envelope onion soup mix*
3 Tbsp. butter or 1 Tbsp. olive oil

Rub breast with butter and onion soup mix.
Cook on LOW for 6 hours.

*Make a mixture of the following:
onion powder
garlic powder
poultry seasoning
chicken bouillon granules
Rub this on the turkey breast and then pour 1 Tbsp. soy sauce over top.

Chicken and Stuffing

Chicken and Stuffing

1 large white onion, chopped
4 boneless, skinless chicken breasts
1/2 c. water, divided
1 box Stove Top stuffing mix
1 can cream of chicken soup
1/2 c. sour cream
1/3 c. french fried onions

Put onion on bottom of greased crock pot. Place chicken on top. Pour 1/4 c. water over chicken.
Sprinkle dry Stove Top over everything.  Mix together sour cream, soup and 1/4 c. water. Dollop onto stuffing mix and spread out.  Sprinkle with french fried onions.
Cover and coon on HIGH for 3 to 4 hours.