Slow-cooked convenience


1 (3-4 lbs.) beef brisket, trimmed
2 bay leaves
3 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1 tsp. celery salt
1 tsp. black pepper
1 tsp. liquid smoke
2 cloves garlic, minced
Barbecue Sauce (follows)
2 tsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 c. ketchup
1/2 c. molasses
1/4 c. cider vinegar
2 tsp. chili powder
1/2 tsp. dry mustard
Place meat in resealable plastic food storage bag, cut in half to fit slow-cooker if necessary. Combine Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic and bay leaves in small bowl. Spread mixture on all sides of meat; seal bag. Refrigerate 24 hours. Place meat and marinade in slow cooker. Cover and cook on low seven hours. Meanwhile, to prepare barbecue sauce,  heat oil in medium saucepan over medium heat. Add onion and garlic; cook until onion is tender. Add remaining ingredients. Simmer five minutes. Remove meat from slow cooker and pour juices into two cup measure; let stand five minutes. Skim fat from juices. Remove and discard bay leaves. Stir one cup defatted juices into barbecue sauce. Discard remaining juices. Return meat and barbecue sauce to slow cooker. Cover and cook on low one hour or until meat is fork-tender. Remove meat and slice across grain. Serve with the barbecue sauce. Makes 10-12 servings.


1 (16 oz.) can bean sprouts, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. diced celery
1/2 c. minced onion
1 c. cashew nuts, coarsely chopped
1 (7 oz.) can tuna, drained and flaked
3 Tbsp. margarine
1 Tbsp. soy sauce
1 (5 1/2 oz.) can chow mein noodles
Combine all ingredients except noodles in slow cooker; stir well. Cover and cook on low five – nine hours or on high two – three hours. Serve over chow mein noodles. Four servings.


1 Tbsp. vegetable oil
1 rib celery, sliced
1 (1 lb.) pork tenderloin cut into 3/4-1” cubes
1/2 tsp. dried basil leaves
1 medium onion, coarsely chopped
1/4 tsp. dried rosemary leaves
1/4 tsp. dried oregano leaves
2 Tbsp. flour
1 c. chicken broth
2 tsp. lemon juice
16 oz. frozen mixed vegetables (carrots, peas, potatoes)
1/8 tsp. ground nutmeg
1 (4 1/2 oz.) jar sliced mushrooms, drained
1 (6.2 oz.) pkg. long-grain and wild rice
Salt and pepper to taste
Heat oil in large skillet over high heat. Add pork, onion, celery, basil, rosemary and oregano. Cook until pork is browned. Place pork mixture in slow cooker. Stir flour into chicken broth; pour into slow cooker. Stir in frozen vegetables and mushrooms. Cover and cook on low four hours or until pork is barely pink in center. Prepare rice according to package directions, discarding spice packet, if desired. Stir lemon juice, nutmeg, salt and pepper into slow cooker. Cover and cook 15 minutes. Serve stew over rice. Makes 4 (1 cup) servings.


1 lb. potatoes, diced
4 c. beef broth
1 onion, chopped
1 leek, trimmed, diced
2 carrots, peeled, diced
1 c. chopped cabbage
1/4 c. chopped parsley
1 bay leaf
2 tsp. black pepper
1 tsp. salt
1/2 tsp. caraway seeds
1/4 tsp. ground nutmeg
1/2 c. sour cream
1 lb. bacon, cooked, diced
Combine potatoes, broth, onion, leek, carrots, cabbage and parsley in slow cooker. Stir in seasonings. Cover and cook on low eight – 10 hours or on high four – five hours. Remove and discard bay leaf. Using slotted spoon remove potatoes and mash. Combine potatoes with sour cream. Return to cooker and stir. Stir in bacon pieces. Serve. Makes six – eight servings. (For a six-quart slow cooker use six cups beef broth, two leeks, three carrots and two pounds potatoes. Season as desired.)


1 pkg. chocolate cake mix
1 c. water
1 (8 oz.) container sour cream
4 eggs
1 c. chocolate chip morsels
3/4 c. vegetable oil
1 pkg. instant chocolate pudding mix
Spray slow cooker with nonstick cooking spray or lightly grease. Mix cake mix, sour cream, chocolate chips, water, eggs, oil and pudding mix in bowl by hand. Pour into slow cooker. Cover and cook on low six – eight hours or on high three – four hours. Serve hot or warm with ice cream or whipped topping. Makes 12 servings.


1 1/2 c. water
1 medium onion, sliced
3 strips fresh orange peel
2 whole cloves
3-4 lbs. corned beef (round or rump cut)
Additional whole cloves, optional
Glaze (follows)
Combine water, onion, orange peel and cloves in slow cooker. Add corned beef, fat side up, to slow cooker. Cover and cook on low seven – nine hours or until fork tender. Remove corned beef from slow cooker. Score top of corned beef, insert additional cloves to decorate, if desired. About 30 minutes before serving, place corned beef in ovenproof pan. Preheat oven to 375°. Prepare glaze, spoon over corned beef. Bake 20-30 minutes, basting occasionally with glaze. Makes 8-10 servings.
2 Tbsp. frozen orange juice concentrate, thawed
3 Tbsp. honey
2 tsp. prepared mustard
Combine orange juice concentrate, honey and mustard in bowl.


1 – 1 1/2 lbs. fish (any combo of haddock, halibut, flounder, etc)
1 (8 oz.) bottle clam juice
1 (16 oz.) can whole tomatoes, mashed
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped peeled carrots
1 tsp. salt
1/2 c. dry white wine
1/4 c. snipped parsley
1/4 tsp. dried rosemary
1/3 c. light cream
3 Tbsp. butter or margarine, melted
3 Tbsp. all-purpose flour
Cut cleaned fish into one-inch pieces. Combine all ingredients except cream, flour and butter in slow cooker; stir well. Cover and cook on low seven – eight hours or on high three – four hours. One hour before serving combine cream, flour and butter. Stir into fish mixture. Continue to cook until mixture is slightly thickened. Makes four servings.

TIP:  Do not reheat leftovers in a slow cooker. Use a microwave, range-top or oven for reheating.