HAM AND SCALLOPED
6-8 slices ham
2 onions, thinly sliced
8-10 medium potatoes, thinly sliced
Salt and pepper to taste
1 c. grated Cheddar or American cheese
1 (10 3/4 oz.) can cream of celery or mushroom soup
Put half of ham, potatoes and onions in slow cooker. Sprinkle with salt, pepper and cheese. Repeat layers. Spoon soup over top. Sprinkle with paprika. Cover. Cook on low 8-10 hours or high four hours. (If you like a lot of creamy sauce, stir 3/4 soup can of milk into soup before pouring over the layers.)
BARBECUE PORK IN SLOW COOKER
2-3 lb. boneless pork roast, cubed 2 onions, chopped
1/4 c. honey
1 (12 oz.) bottle barbecue sauce
Place meat in slow cooker. Add onions, barbecue sauce and honey. Cover. Cook on low six – eight hours. Use two forks to shred meat. Serve on rolls with sauce.
1 (28 oz.) jar spaghetti sauce
Sliced onions, opt.
12 oz. rigatoni, cooked
1/2 lb. pepperoni slices
1 – 1 1/2 lbs. ground beef, browned
Sliced mushrooms, opt.
3 c. shredded Mozzarella cheese
In 4-quart slow cooker layer half of each ingredient in this order – spaghetti sauce, rigatoni, beef, cheese, pepperoni, mushrooms and onions. Repeat. Cover. Cook on low four – five hours.
SLOW COOKER LASAGNE
1 lb. bulk sweet Italian sausage
3/4 c. water
1 (26 oz.) jar chunky tomato, basil, cheese pasta sauce
12 no-boil lasagne noodles
1 (15 oz.) container Ricotta cheese
1 (8 oz.) pkg. shredded
Italian blend cheese
Lightly coat 3 1/2-4 quart slow cooker with nonstick cooking spray; set aside. In large skillet cook sausage until brown. Drain off fat. Stir in pasta sauce and water. Place 1/2 cup of meat mixture in bottom of prepared cooker. Layer four of the noodles (break noodles to fit) on top of meat mixture. Top with one-third of Ricotta cheese,one-third of remaining meat mixture and one-third of shredded cheese. Repeat layers twice, starting with noodles and ending with meat mixture. Set aside remaining cheese. Cover and cook on low for four – six hours or on high two – three hours. Uncover; sprinkle with remaining shredded cheese. Let stand about 15 minutes before serving. Eight-10 servings.
RIBS & SAUERKRAUT
1 (14 oz.) can sauerkraut, drained
1 c. apple juice
1 large sweet onion, sliced (2 cups)
medium tart cookingapples, peeled, cored,
2 lbs. boneless pork country-style ribs
In 4 or 4 1/2-quart slow cooker place sauerkraut, onion and apples. Top with ribs. Pour apple juice over all. Cover and cook on low for six – seven hours or on high 3 – 3 1/2 hours. Serve with slotted spoon. Six – eight servings.
CHICKEN & BEAN BURRITOS
2 lbs. skinless, boneless chicken breast halves
1 (15 oz) can pinto beans in chili sauce
1 (16 oz) bottle salsa with chipotle peppers
8 (10”) flour tortillas, warmed
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
Shredded lettuce, chopped tomato and/or dairy sour cream (optional)
In 3 1/2-quart slow cooker place chicken and undrained beans. Pour salsa over chicken and beans. Cover and cook on low five – six hours or on high 2 1/2-3 hours. Remove chicken breast halves from cooker. On cutting board use two forks to shred chicken into bite-size pieces. Using potato masher mash beans slightly in slow cooker. Return chicken to cooker, stirring to mix. Divide chicken mixture evenly among warmed tortillas. (To warm tortillas stack and wrap tightly in foil. Heat in 350° oven about 10 minutes or until heated through.) Top with shredded cheese. Fold up bottom edge of each tortilla over filling. Fold in opposite sides just until they meet. Roll up from bottom. If necessary secure with wooden toothpicks. Pas lettuce, tomato and/or sour cream. Eight servings.
CASSEROLE BEEF STEW
1 (2-3 lb.) chuck roast, cut in bite-size pieces
2 Tbsp. oil
1 c. sliced carrots
2 onions, chopped
1 c. chopped celery
4 potatoes, peeled, cubed
1 tsp. pepper
2 tsp. seasoned salt
1/2 c. water
1 (10 1/2 oz) can golden mushroom soup
1/2 c. burgundy wine
In large skillet brown roast pieces in oil. Place in large sprayed roasting pan. Add all remaining ingredients. Cover and bake at 300° for five hours.
1 1/2 lbs. lean ground beef
1 tsp. oil
1/2 green bell pepper, chopped
1/2 tsp. salt
1 (15 oz.) can Mexican stewed tomatoes
1 c. water
1 Tbsp. chili powder
1/4 tsp. garlic powder
1 1/2 c. shredded Cheddar cheese
2/3 c. milk
1 (6 oz.) pkg. corn muffin mix
In large skillet brown beef and bell pepper in oil and drain well. Add salt, tomatoes, water, chili powder and garlic powder. Cook on medium heat for about 10 minutes or until most of liquid is gone. Pour into greased 9-inch by 13-inch baking dish. Sprinkle cheese on top. Combine muffin mix, egg and milk and beat well. Pour over top of cheese. Bake at 375° for 25 minutes or until corn muffin mix is lightly brown. Remove from oven and let set about 10 minutes before serving.