Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
• In skillet, brown ground beef and drain fat.
• Place beef in sprayed 5 to 6-quart (5 L) slow cooker, add onions and peppers, cheese, tomatoes, corn and about 1
teaspoon (5 ml) salt and mix well.
• Cover and cook on LOW for 4 to 5 hours.
• Cook noodles according to package direction, drain
and fold into beef-tomato mixture. Cook additional 30
minutes to heat thoroughly.
• When ready to serve, top with cheddar cheese, several sprinkles of chopped fresh parsley or chopped fresh green onions. Serves 4 to 6.
222
BeeF
stuffed Cabbage
10 - 12 large cabbage leaves
1½ pounds lean ground beef
.7 kg
½ cup brown rice
120 ml
1 egg, beaten
¼ teaspoon ground cinnamon
1 ml
1 (15 ounce) can tomato sauce
425 g
• Wash cabbage leaves, place in saucepan of boiling water and turn off heat. Soak about 5 minutes.
• Remove leaves, drain and cool.
• In bowl, combine beef, rice, egg, 1 teaspoon (5 ml) salt, ½ teaspoon (2 ml) pepper, cinnamon and mix well.
• Place 2 tablespoons (30 ml) beef mixture on each
cabbage leaf and roll tightly. (If you can’t get 10 to 12
large leaves, put 2 together to make 1 large leaf.)
• Stack rolls in sprayed, oval slow cooker and pour tomato sauce over rolls.
• Cover and cook on HIGH for 1 hour, lower heat to
LOW and cook additional 6 to 7 hours. Serves 4 to 6.
223
BeeF
southwest spaghetti
1½ pounds lean ground beef
.7 kg
2½ teaspoons chili powder
12 ml
1 (15 ounce) can tomato sauce
425 g
1 (7 ounce) package spaghetti
198 g
1 heaping tablespoon beef seasoning
15 ml
shredded cheddar-Jack cheese
• In skillet, brown ground beef until no longer pink. Place in 4 to 5-quart (5 L) slow cooker. Add chili powder,
tomato sauce, spaghetti, 21⁄3
cups (560 ml) water and beef seasoning and mix well.
• Cover and cook on LOW for 6 to 7 hours.
• When ready to serve, cover with lots of shredded
cheddar-Jack cheese. Serves 4 to 6.
Beef and Gravy
2 pounds sirloin steak or thick round steak
1 kg
Oil
1 (1 ounce) packet dry onion soup mix
28 g
1 (10 ounce) can golden mushroom soup
280 g
1 (4 ounce) can sliced mushrooms, drained
114 g
Hot buttered noodles
• Cut Steak in ½-inch (1.2cm) pieces. Brown beef in
skillet in a little oil and place in 5 to 6 quart (5 L) slow cooker.
• Combine onion soup mix, mushroom soup, mushrooms
and ½ cup (120 ml) water and mix well.
Spoon over top of beef.
• Cover and cook on LOW for 7 to 8 hours. Serve over hot, cooked noodles. Serves 4 to 6.
224
BeeF
sauce for Fancy Meatballs
1 (16 ounce) can whole-berry cranberry sauce
.5 kg
1 cup ketchup
240 ml
¹⁄3 cup packed brown sugar
160 ml
½ cup beef broth
120 ml
1 (18 ounce) package frozen meatballs, thawed
510 g
• Combine cranberry sauce, ketchup, brown sugar and
broth in large slow cooker.
• Turn heat to HIGH and let mixture come to a boil for 30 minutes to 1 hour. Place package of thawed meatballs in sauce.
• Cover and cook on LOW for 2 hours.
• Remove meatballs to serving dish with slotted spoon.
Insert toothpicks for easy pick up.
• Serve as an appetizer, for supper or buffet pick-up food.
Serves 4 to 6.
225
BeeF
Make-Believe lasagna
1 pound lean ground beef
.5 kg
1 onion, chopped
½ teaspoon garlic powder
2 ml
1 (18 ounce) can spaghetti sauce
510 g
½ teaspoon ground oregano
2 ml
6 - 8 lasagna noodles, divided
1 (12 ounce) carton cottage cheese, divided
340 g
½ cup grated parmesan cheese, divided
120 ml
1 (12 ounce) package shredded mozzarella cheese,
divided
340 g
• Brown ground beef and onion in large skillet.
Add garlic powder, spaghetti sauce and oregano. Cook
just until thoroughly warm.
• Spoon layer of meat sauce in sprayed, oval slow cooker.
Add layer of uncooked lasagna noodles (break to fit slow cooker).
• Top with layer of half remaining meat sauce, half cottage cheese, half parmesan cheese and half mozzarella cheese.
Repeat layers and start with more lasagna noodles.
• Cover and cook on LOW for 6 to 8 hours.
Serves 4 to 6.
226
BeeF
Mac ‘N Cheese supper
1½ pounds lean ground beef
.7 kg
2 (7 ounce) packages macaroni and cheese dinners 2 (198 g)
1 (15 ounce) can whole kernel corn, drained
425 g
1½ cups shredded Monterey Jack cheese
360 ml
• In large skillet, sprinkle ground beef with 1 teaspoon (5
ml) salt, brown until no longer pink and drain.
• Prepare macaroni and cheese according to package
directions.
• Spray 5-quart (5 L) slow cooker. Spoon in beef,
macaroni and corn and mix well.
• Cover and cook on LOW for 4 to 5 hours.
• When ready to serve, sprinkle Jack cheese over top and leave in cooker until cheese melts. Serves 4 to 6.
227
BeeF
Meat on the Table
1½ - 2 pounds lean ground beef
.7 kg
1 (1 ounce) packet beefy onion soup mix
28 g
¹⁄3 cup quick oats
160 ml
2 eggs
1 (12 ounce) bottle chili sauce, divided
340 g
• Make foil handles for slow cooker. (See page 192). Spray 5 to 6-quart (5 L) oval slow cooker.
• In bowl, combine beef, onion soup mix, oats, eggs,
¾ cup (180 ml) chili sauce and 1 teaspoon (5 ml) black pepper and mix well.
• With your hands, shape meat mixture into round ball, place in slow cooker and pat down into loaf shape.
• Cover and cook on LOW for 3 to 4 hours.
• Before last half hour of cooking time, spread remaining chili sauce over top of loaf and continue cooking.
• Use foil handles to lift meat loaf out of slow cooker.
Serves 4 to 6.
228
BeeF
Jack’s Meat loaf
2 pounds lean ground beef
1 kg
2 eggs
½ cup chili sauce
120 ml
1¼ cups dry, seasoned breadcrumbs
300 ml
1 (8 ounce) package shredded Monterey Jack
cheese, divided
227 g
• Make foil handles for slow cooker. (See page 192).
• Combine beef, eggs, chili sauce and breadcrumbs in bowl and mix well.