Chicken and Veggies made by Gladys
Chili made by Roseann
Lazy Lasagna made by Sandi
1 lb. ground beef, browned
32 oz. jar spaghetti sauce
8 oz. bag curly edged noodles, cooked or lasagna noodles cut up, cooked
16 oz. carton cottage cheese
8 oz.. shredded mozzarella cheese
Parmesan cheese to taste
Combine beef and spaghetti sauce. Combine noddles, cottage cheese, and mozzarella cheese. Layer one third of the beef mixture followed by half the noodle mixture in a slow cooker. Repeat layers, ending with beef mixture. Sprinkle with Parmesan cheese, Cover and cook on low for 3-4 hours.
Sausage Corn Chowder made by Lori
1 package of sausage
5 potatoes
1 large can corn or frozen package of corn
4 cups fat free half and half
2 Tbsp. flour
Brown sausage and peel and dice and boil the potatoes. Add the rest of the ingredients and cook for 3 hours.
4 lb. pork shoulder roast
24 small dinner rolls
Rub:
1 Tbsp. paprika
1 Tbsp.dark brown sugar
1 Tbsp. dry mustard
1 Tbsp. onion powder
1 tsp. dried thyme
1 tsp. oregano
1/2 tsp. cayenne pepper
Sauce:
2 onions, chopped
1 green pepper, chopped
1/2 cup packed dark brown sugar
1/4 cup cider vinegar
1 6 oz. can tomato paste
1 1/2 Tbsp. chili powder
3 tsp. Worcestershire sauce
1 tsp. salt
Remove skin and excess fat from pork. Combine the rub ingredients and rub all over the meal and cover with plastic in the refrigerator for 8 hours or overnight.
Make the sauce by combining all the ingredients in a slow cooker. Place pork roast on top and bake on high for 5 1/2 hours or until tender. Remove pork and shred meat. Stir pork into the sauce in the slow cooker and work in.
Harvest Oven Stew made by Connie
2 lbs. beef, cut up into cubes
1 green pepper, cut up in large chunks
4 medium sized potatoes, peeled and cut into chunks
5 medium sized carrots, cut into large pieces
4 stalks celery, thickly sliced
3 medium sized onions, cut into slivers
1 large can tomatoes (28 oz)
1-2 Tbsp. salt
1 Tbsp. sugar
4 heaping Tbsp. tapioca.
Mix stew meat and all ingredients and stew for 4-5 hours at 250 degrees. Do not open lid until meal is cooked. Do not brown the meat.
Dressing made by Andrea
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
12-13 cups slightly dry bread cubes - I like to use Pepperidge Farm Bread in the White bag
1 tsp. poultry seasoning
1 1/2 tsp. salt
1 tsp. dried thyme
1/2 tsp. marjoram
2 - 2 1/2 cups chicken broth
2 eggs beaten
optional - can add giblets from the turkey
Melt butter in a skillet and saute the onion, celery, and parsley. Pour over the bread cubes in a very large mixing bowl. Add all the seasonings and toss together well. Pour in enough broth to moisten and then add the beaten eggs and mix together. Pack lightly into the crock and cook on high for 45 mins. and then reduce to low for 4-8 hours. Note: You can use boxed or packaged seasoned stuffing mix just omit the seasonings. I often use a combo of bread and seasoned mix.
Baked Potatoes made by Stacey
Creamy Cole Slaw made by Connie
(Make the day before serving to let the flavors blend)
2 lb. head green cabbage
2 carrots
2 stalks celery
1 green pepper
2 oz. jar chopped pimiento
3 Tbsp. vinegar
1/3 cup sugar
1 1/2 cups white salad dressing (not mayonnaise)
2 Tbsp. white horseradish
Wash and quarter cabbage, then shred it. Shred the carrots, mince the green pepper, celery, and pimiento and mix all the vegetables with the cabbage. Mix the vinegar, sugar, salad dressing and horseradish. Put half the cabbage mix into a bowl, then pour half the dressing over it. Add the remaining cabbage and dressing and mix well. The cabbage will soon give off its own liquid to add to the dressing. Stir occasionally during the next 24 hours. Keep covered and refrigerated.
Quinoa Red Lentil Soup made by Diane
1/2 cup quinoa
3/4 cup uncooked small red lentils (masoor dhal)
Optional: 1 Tbsp. olive oil
2 large carrots
2 stalks celery
1 small head cauliflower or 2 medium potatoes or 1 medium zucchini or 1 small butternut squash
1 bay leaf
2 inch piece cinnamon stick
2 thin sliced fresh ginger
1/2 jalapeno pepper, seeded
6 cups water or unsalted soup stock
1/2 tsp. gr. cumin
1/2 tsp. gr. fennel seed
1/2 tsp. turmeric
1/2 tsp. paprika
1/2 tsp. gr coriander
1/2 tsp. dried thyme leaf or 1 sprig fresh
1 tsp. dried basil or 1 Tbsp. minced fresh
1/4 tsp. dried rosemary leaves or 1 sprig fresh
1/2 tsp. salt to taste and fresh ground black pepper
4 Tbsp. minced fresh herbs' parsley, chard, or spinach
More Heat: Add 1/2 - 1 tsp. green curry paste or 1/4 tsp cayenne powder
Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander
Peel the carrots, slice lengthwise, then slice in thin pieces.
Wash and trim the celery stalks, then slice crosswise in thin pieces
Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook
Combine olive oil, quinoa, lentils, herbs and spices. fresh ginger and jalapeno in the crock pot
Add the vegetables, except for the optional greens, and cover with the 6 cups water
Cover and cook on low for 6 hours or more if needed
20 minutes before serving, turn the heat up to high and stir in optional greens
Just before serving, add the minced fresh parsley, basil or cilantro, salt and pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them.
16 oz. package frozen vegetable mix, thawed
10 oz. package frozen green peas, thawed
10 oz. package frozen whole kernel corn, thawed
2 cans cream of mushroom soup
1 cup instant white rice
8 oz. package cubed Velveeta cheese
1 cup milk
2 Tbsp. butter, melted
1 tsp. seasoned salt
Place all veggies in a large, sprayed slow cooker. Combine soup, rice, cheese, milk, butter, seasoned salt, and 1 cup water in saucepan, heat just enough to mix and pour over veggies. Cover and cook on LOW for 4-5 hours. Stir before serving.
Caprice made by Susie
Strawberry Crisp made by Lori
2 cups flour
2 cups sugar
2 eggs
cinnamon
3 Tbsp. melted butter
1 1/2 pints cut up strawberries
Cut and wash berries and place in the bottom of a Pyrex pan. Mix the flour, sugar, and eggs and spread on top of the berries. Sprinkle with cinnamon and drizzle melted butter or margarine on top. Bake at 350 degrees for 35 mins.
1 cup flour
1/2 cup light brown sugar
1/2 cup white sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
pinch salt
1/2 cup butter, cut into pieces
1 cup chopped walnuts
1/3 cup sugar
1 Tbsp. cornstarch
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
6 apples, peeled, cored and chopped
2 Tbsp. lemon juice.
Mix flour, brown sugar, 1/2 cup white sugar, 1/2 tsp. cinnamon, nutmeg, and salt together in a bowl. Combine the butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside. Whisk together the 1/3 cup sugar, cornstarch, ginger, and 1/2 tsp. cinnamon. Place the apples in a slow cooker; stir in the cornstarch mixture; toss with lemon juice, Sprinkle the walnut crumb topping on the top. Cover and cook on high for 2 hours or low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.
Peach Kuchen made by Roseann
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