Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
for 3 hours. Serves 4 to 6.
Colorful Rice and Turkey
1 (10 ounce) can cream of mushroom
280 g
1 (10 ounce) can cream of chicken soup
280 g
2 cups white rice
480 ml
3 ribs celery, sliced diagonally
1 (16 ounce) package frozen Oriental vegetable mix .5 kg
3 cups cooked, cubed turkey (or chicken)
710 ml
1 teaspoon poultry seasoning
5 ml
2 (14 ounce) cans chicken broth
2 (396 g)
• Pour mushroom soup and chicken soup in saucepan and add 1 soup can water. Heat just enough to mix well and pour into sprayed 5 to 6-quart (5 L) slow cooker.
• Add all other ingredients and mix. Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.
193
CHICKeN
sausage and Rice
1 pound turkey sausage
.5 kg
1 (6 ounce) box flavored rice mix
168 g
2 (14 ounce) cans chicken broth
2 (396 g)
2 cups sliced celery
480 ml
1 sweet red bell pepper, cored, seeded, julienned
1 (15 ounce) can cut green beans, drained
425 g
¹⁄3 cup slivered almonds, toasted
80 ml
• Break up turkey sausage and brown in skillet.
• Place in sprayed 4 to 5-quart (4 L) slow cooker.
• Add rice, 1 cup (240 ml) water, chicken broth, celery, bell pepper and green beans and stir to mix.
• Cover and cook on LOW for 3 to 4 hours.
• When ready to serve, sprinkle almonds over top.
Serves 4.
194
BeeF
BeeF
savory steak
Great sauce with mashed potatoes
1½ pounds lean round steak
.7 kg
1 onion, halved, sliced
2 (10 ounce) cans golden mushroom soup
2 (280 g)
1½ cups hot, thick-and-chunky salsa
360 ml
• Trim fat from steak and cut into serving-size pieces.
• Sprinkle with 1 teaspoon (5 ml) pepper and place in sprayed 5 to 6-quart (6 L) slow cooker.
• Place onion slices over steak.
• Combine mushroom soup and salsa and mix well.
Spoon over steak and onions.
• Cover and cook on LOW for 7 to 8 hours.
Serves 4 to 6.
196
BeeF
pepper steak
1½ pounds round steak
.7 kg
¼ cup soy sauce
60 ml
1 onion, sliced
1 teaspoon minced garlic
5 ml
1 teaspoon sugar
5 ml
¼ teaspoon ground ginger
1 ml
1 (15 ounce) can stewed tomatoes
425 g
2 green bell peppers, cored, seeded, julienned
1 teaspoon beef bouillon granules
5 ml
1 tablespoon cornstarch
15 ml
• Slice beef in strips, brown in skillet with a little oil and place in oval slow cooker.
• Combine soy sauce, onion, garlic, sugar and ginger in bowl and pour over beef.
• Cover and cook on LOW for 5 to 6 hours.
• Add tomatoes, green peppers and bouillon and cook
1 hour more.
• Combine cornstarch and ¼ cup water (60 ml) in cup
and stir into cooker. Continue cooking until liquid
thickens.
• Serve over hot, buttered rice or noodles. Serves 4 to 6.
197
BeeF
swiss steak
1 - 1½ pounds boneless, round steak
.5 kg
½ teaspoon seasoned salt
2 ml
½ teaspoon seasoned pepper
2 ml
8 - 10 medium new potatoes with peels, halved
1 cup baby carrots
240 ml
1 onion, sliced
1 (15 ounce) can stewed tomatoes
425 g
1 (12 ounce) jar beef gravy
340 g
• Cut steak in 6 to 8 serving-size pieces, season with seasoned salt and pepper and brown in non-stick skillet.
• Layer steak pieces, potatoes, carrots and onion in slow cooker.
• In bowl, combine tomatoes and beef gravy and spoon
over vegetables.
• Cover and cook on LOW for 7 to 8 hours.
Serves 4 to 6.
198
BeeF
spicy swiss steak
1½ pounds boneless, beef round steak
.7 kg
4 ounces spicy bratwurst
114 g
2 small onions
2 tablespoons quick-cooking tapioca
30 ml
1 teaspoon dried thyme
5 ml
2 (15 ounce) cans Mexican stewed tomatoes
2 (425 g)
• Trim fat from steak and cut into 4 serving-size pieces.
• In skillet, brown steak and bratwurst. Drain and place in sprayed 4 to 5-quart (5 L) slow cooker.
• Slice onions and separate into rings.
• Cover meat with onions and sprinkle with tapioca,
thyme, a little salt and pepper. Pour stewed tomatoes over onion and seasonings.
• Cover and cook on LOW for 5 to 8 hours.
• Serve over hot, cooked noodles. Serves 4 to 6.
199
BeeF
stroganoff
2 pounds beef round steak
1 kg
¾ cup flour, divided
180 ml
½ teaspoon mustard
2 ml
2 onions, thinly sliced
½ pound fresh mushrooms, sliced
227 g
1 (10 ounce) can beef broth
280 g
¼ cup dry white wine or cooking wine
60 ml
1 (8 ounce) carton sour cream
227 g
• Trim excess fat from steak and cut into 3-inch (8 cm) strips about ½-inch (1.2 cm) wide. In bowl, combine ½
cup (120 ml) flour, mustard and a little salt and pepper and toss with steak strips.
• Place strips in sprayed, oval slow cooker.
• Cover with onions and mushrooms. Add beef broth and wine. Cover and cook on LOW for 8 to 10 hours.
• Just before serving, combine sour cream and ¼ cup (60
ml) flour in bowl.
• Stir into cooker and cook additional 10 to 15 minutes or until stroganoff thickens slightly. Serves 4 to 6.