Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
BeeF
Italian Tortellini
½ pound ground round steak
227 g
1 (1 pound) package bulk Italian sausage
.5 kg
1 (15 ounce) carton refrigerated marinara sauce
425 g
1 (15 ounce) can Italian stewed tomatoes with liquid 425 g
1½ cups sliced fresh mushrooms
360 ml
1 (9 ounce) package refrigerated cheese tortellini
255g
1½ cups shredded mozzarella cheese
360 ml
• Brown and cook ground beef and sausage in large skillet about 10 minutes on medium-low heat and drain.
• In 4 to 5-quart (4 L) slow cooker, combine meat
mixture, marinara sauce, tomatoes and mushrooms.
• Cover and cook on LOW 6 to 8 hours.
• Stir in tortellini and sprinkle with mozzarella cheese.
• Turn cooker to HIGH and continue cooking for
additional 10 to 15 minutes or until tortellini is tender.
Serves 4 to 6.
236
BeeF
sloppy Joes
3 pounds ground beef
1.3 kg
1 tablespoon minced garlic
15 ml
1 large onion, finely chopped
2 ribs celery, chopped
¼ cup packed brown sugar
60 ml
3½ tablespoons mustard
50 ml
1 tablespoon chili powder
15 ml
1½ cups ketchup
360 ml
3 tablespoons Worcestershire sauce
45 ml
• Brown beef, garlic and onion in very large skillet and drain.
• Combine celery, brown sugar, mustard, chili powder, ketchup and Worcestershire in sprayed 5-quart (5 L) slow cooker. Stir in meat mixture.
• Cover and cook on LOW heat for 6 to 7 hours. Serves 6
to 8.
TIP: This will make enough to fill 16 to 18 hamburger buns.
237
BeeF
special Hot Dog supper
1 pound beef wieners
.5 kg
2 (15 ounce) cans chili without beans
2 (425 g)
1 onion, finely chopped
1 (10 ounce) can cheddar cheese soup
280 g
1 (10 ounce) can fiesta nacho cheese soup
280 g
1 (7 ounce) can chopped green chilies, drained
198 g
• Cut wieners in ½-inch (1.2 cm) pieces and place in
sprayed slow cooker.
• In saucepan, combine chili, onion, cheese soup, nacho cheese soup and green chilies. (Omit green chilies if serving to kids.)
• Heat just enough to mix ingredients well. Spoon
over wieners.
• Cover and cook on LOW for 1 hour 30 minutes
to 2 hours.
• Serve over bowl of small corn chips or crisp tortilla chips slightly crushed. Serves 4 to 6.
238
pORK
pORK
stuffed pork Chops
4 - 5 (1 inch) thick pork chops
4 - 5
(2.5 cm)
1 (15 ounce) can mixed vegetables, well drained
425 g
1 (8 ounce) can whole kernel corn, drained
227 g
½ cup rice
120 ml
1 cup Italian-seasoned breadcrumbs
240 ml
1 (15 ounce) can stewed tomatoes, slightly drained 425 g
• Cut pocket in each pork chop and season with a little salt and pepper.
• In large bowl combine vegetables, corn, rice and
breadcrumbs and stuff pork chops with vegetable
mixture. Secure open sides with toothpicks.
• Place remaining vegetable mixture in bottom of
5-quart (5 L) slow cooker. Add pork chops and spoon
stewed tomatoes over top of pork chops.
• Cover and cook on LOW for 8 to 9 hours.
• Serve vegetable mixture along with pork chops.
Serves 4 to 5.
240
pORK
smothered pork Chop Dinner
6 (¾ inch) thick bone-in pork chops
6 (1.8 cm)
8 - 10 medium red (new) potatoes with peels
2 onions, sliced
1 (10 ounce) can cream of chicken soup
280 g
¼ cup dijon-style mustard
60 ml
1 teaspoon dried basil leaves
5 ml
• In non-stick skillet, brown pork chops sprinkled with a little salt and pepper. Place potatoes and onions in 5 or 6-quart (5 L) slow cooker and add browned pork chops.
• In saucepan, combine soup, broth, mustard and basil leaves. Heat just enough to mix well and pour over
pork chops. Cover and cook on LOW for 7 to 9 hours.
Serves 4 to 6.
TIP: To “dress” the pork chops, add 1 (3 ounce/84 g) can fried
onion rings.
241
pORK
savory pork Chops
6 (¾ inch) thick pork chops
6 (1.8 cm)
1 cup pineapple juice
240 ml
¹⁄3 cup packed brown sugar
80 ml
3 tablespoons cider vinegar
45 ml
• In skillet, brown pork chops on both sides and place in 5-quart (5 L) slow cooker.
• Combine pineapple juice, brown sugar and vinegar and mix well.
• Pour brown sugar-vinegar mixture over pork chops.
• Cover and cook on LOW for 4 to 5 hours.
• Serve over hot, cooked noodles. Serves 4 to 6.
Ranch pork Chops
6 (¾ inch) thick bone-in pork chops
6 (1.8 cm)
1 (1 ounce) packet ranch dressing mix
28 g
2 (15 ounce) cans new potatoes, drained, quartered 2 (425 g)
1 (10 ounce) can French onion soup
280 g
• Place pork chops on bottom of sprayed 6-quart
(6 L) oval slow cooker.
• Sprinkle pork chops with ranch dressing mix and
½ teaspoon (2 ml) pepper.
• Place potatoes around pork chops and pour French
onion soup around potatoes and chops.
• Cover and cook on LOW for 4 to 5 hours.
Serves 4 to 6.
242
pORK
pork Chops with Orange sauce
2 medium sliced yellow squash
2 onions, sliced
6 - 8 bone-in pork chops
½ cup chicken broth
120 ml
½ cup orange marmalade
120 ml
1 tablespoon honey-mustard
15 ml
2 tablespoons cornstarch
30 ml
• Place squash and onions in 5 to 6-quart (5 L) slow
cooker.
• Sprinkle a little salt and pepper on top of pork chops and place over vegetables.
• In bowl combine broth, marmalade and mustard and
spoon over pork chops.
• Cover and cook on LOW for 4 to 6 hours.
• Transfer pork chops and vegetables to serving plate and cover to keep warm.
• For sauce, pour liquid from slow cooker into medium saucepan. Combine 2 tablespoons
(30 ml) water with cornstarch and add to saucepan.
• Heat mixture, stir constantly until thick and serve over pork chops and vegetables. Serves 6 to 8.
243
pORK
pork Chops for supper
6 (¾ inch) thick pork loin chops
6 (1.8 cm)