Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
pORK
Barbecue pork Roast
Use leftovers for great sandwiches.
1 onion, thinly sliced
2 tablespoons flour
30 ml
1 (2 - 3 pound) pork shoulder roast
1 kg
1 (8 ounce) bottle barbecue sauce
227 g
1 tablespoon chili powder
15 ml
1 teaspoon ground cumin
5 ml
• Separate onion slices into rings and place in
4 to 5-quart (4 L) slow cooker. Sprinkle flour over
onions. If necessary, cut roast to fit cooker and place over onions. In bowl, combine barbecue sauce, chili
powder and cumin and pour over roast.
• Cover and cook on LOW for 8 to 10 hours. Remove
roast from cooker and slice. Serve sauce over sliced roast.
Serves 6 to 8.
TIP: To make sandwiches, shred roast and return to cooker.
Cook additional 30 minutes to heat thoroughly.
259
pORK
Tangy Apricot Ribs
3 - 4 pounds baby back pork ribs
1.3 kg
1 (16 ounce) jar apricot preserves
.5 kg
¹⁄3 cup soy sauce
80 ml
¼ cup packed light brown sugar
60 ml
• Place ribs in large, sprayed slow cooker.
• In bowl combine preserves, soy sauce and brown sugar and spoon over ribs.
• Cover and cook on LOW for 6 to 8 hours.
Serves 6 to 8.
Finger lickin’ Baby Backs
2½ - 3 pounds baby back pork ribs
1.2 kg
½ cup chili sauce
120 ml
¹⁄3 cup apple cider vinegar
80 ml
½ cup packed brown sugar
120 ml
• Spray sides of 5 to 6-quart (5 L) slow cooker. Cut ribs in serving-size pieces, sprinkle with black pepper and place in slow cooker. Combine chili sauce, vinegar,
brown sugar and about ¾ cup (180 ml) water and pour
over ribs.
• Cover and cook on LOW for about 6 to 7 hours. After about 3 hours, you might move ribs around in slow
cooker so sauce is spread over all ribs.
Serves 4 to 6.
260
pORK
zesty Ham supper
1 (28 ounce) package frozen hashbrown potatoes
with onions and peppers, thawed
794 g
3 cups cooked, diced ham
710 ml
1 (10 ounce) box frozen green peas, thawed
280 g
2 (10 ounce) cans fiesta nacho cheese soup
2 (280 g)
1 cup milk
240 ml
1 bunch fresh green onions, chopped
• Place potatoes, ham and peas in sprayed 6-quart (6 L) slow cooker and stir to mix.
• In bowl, combine soup and milk and mix well. Pour
over potato mixture and mix well.
• Cover and cook on LOW for 6 to 8 hours.
• Sprinkle green onions over top when ready to serve.
Serves 6 to 8.
Apricot Ham
1 (6 - 8 pound) butt or shank ham
2.7 kg
Whole cloves
2 tablespoons dry mustard
30 ml
1¼ cups apricot jam
300 ml
1¼ cups packed light brown sugar
300 ml
• Place ham, fat-side up, in slow cooker. Stick lots of whole cloves on outside of ham.
• In bowl, combine mustard, jam and brown sugar and
spread all over ham. Cover and cook on LOW for
5 to 6 hours. Serves 8 to 10.
261
pORK
saucy Ham loaf
Great with sweet and hot mustard recipe below
1 pound ground ham
.5 kg
8 ounces ground beef
227 g
8 ounces ground pork
227 g
2 eggs, slightly beaten
1 cup Italian-seasoned breadcrumbs
240 ml
1 (5 ounce) can evaporated milk
143 g
¼ cup chili sauce
60 ml
1 teaspoon seasoned salt
5 ml
• Combine all ingredients and form into loaf in sprayed, oval slow cooker. Shape loaf so that neither end touches sides of cooker.
• Cover and cook on LOW for 6 to 7 hours.
Serve with Sweet-and-Hot Mustard. Serves 4 to 6.
sweet-and-Hot Mustard:
Use on Ham Loaf or ham sandwiches.
4 ounces dry mustard
114 g
1 cup vinegar
240 ml
3 eggs, beaten
1 cup sugar
240 ml
• Mix mustard and vinegar until smooth and let stand
overnight.
• Add eggs and sugar and cook in double boiler 8 to 10
minutes or until it coats the spoon. Cool and store in covered jars in refrigerator. Serve with Saucy Ham Loaf.
262
pORK
Ham loaf
Great for leftover ham
1½ pounds cooked, ground ham
.7 kg
1 pound ground turkey
.5 kg
2 eggs
1 cup seasoned breadcrumbs
240 ml
2 teaspoons chicken seasoning
10 ml
• In bowl, combine ground ham, ground turkey, eggs,
seasoned breadcrumbs and 2 teaspoons (10 ml) chicken
seasoning and mix well.
• Use hands to pick up loaf mixture and shape into short loaf that will fit into oval slow cooker.
• Cover and cook on LOW for 4 to 5 hours.
• Serve with Cherry Sauce. Serves 4 to 6.
Cherry sauce:
1 cup cherry preserves
240 ml
2 tablespoons cider vinegar
30 ml
scant 1⁄8 teaspoon ground cloves
.5 ml
scant 1⁄8 teaspoon ground cinnamon
.5 ml
• Place cherry preserves, vinegar and spices in saucepan and heat. Serve over slices of Ham Loaf.
263
pORK
Ham and potato Dish
4 large baking potatoes
3 cups cubed leftover ham
710 ml
1 (10 ounce) box frozen whole kernel corn, drained 280 g
1 (10 ounce) package frozen onion-pepper blend,
thawed
280 g
1 teaspoon seasoned salt
5 ml
2 (10 ounce) cans fiesta nacho cheese soup
2 (280 g)
½ cup milk
120 ml
1 (3 ounce) can fried onion rings
84 g
• Cut potatoes into 1-inch (2.5 cm) cubes.
• In slow cooker combine potatoes, ham, corn, onions and peppers and seasoned salt. Heat cheese soup and milk
just enough to mix well. Add to slow cooker and mix
with ingredients.
• Cover and cook on LOW for 5 to 6 hours or until
potatoes are tender. When ready to serve, sprinkle
onions over top. Serves 4 to 6.
Ben’s Ham and Rice
1 (6.7 ounce) box brown-wild rice, mushroom recipe 170 g
3 - 4 cups cooked, chopped or cubed ham
710 ml
1 (4 ounce) can sliced mushrooms, drained
114 g
1 (10 ounce) package frozen green peas
280 g
2 cups chopped celery
480 ml
• In 4 to 5-quart (4 L) slow cooker, combine rice,
seasoning packet, ham, mushrooms, peas, celery plus
2⅓ cups (640 ml) water. Stir to mix well.
• Cover and cook on LOW
for 2 to 4 hours. Serves 4 to 6.
264
pORK
Creamy potatoes and Ham
5 medium potatoes, peeled, sliced, divided
1 onion, chopped, divided
2 cups cooked, cubed ham, divided
480 ml
1 (8 ounce) package cubed Velveeta® cheese,
divided
227 g
1 (10 ounce) can broccoli-cheese soup
280 g
¼ cup milk
60 ml
• In slow cooker, layer half each of potatoes, 1 teaspoon (5 ml) salt, onion, ham and cheese and repeat layer. In bowl, combine soup and milk until fairly smooth.
• Cover and cook on HIGH for 1 hour. Reduce heat to
LOW and cook for 6 to 7 hours. Serves 4.
Creamed Ham with spaghetti
2 (10 ounce) cans cream of mushroom soup with
roasted garlic
2 (280 g)
1 cup sliced fresh mushrooms
240 ml
2 - 2½ cups cooked, cubed ham
480 ml
1 (5 ounce) can evaporated milk
143 g
1 (7 ounce) box ready-cut spaghetti
198 g
• In slow cooker, combine soups, mushrooms, ham,
evaporated milk and a little salt and pepper.
• Cover, cook on LOW for 2 hours and mix well.
• In saucepan, cook spaghetti and drain. Add spaghetti to slow cooker and toss to coat. Serves 4 to 6.
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pORK
Ham to the Rescue
2½ cups ground, cooked ham
600 ml
¹⁄3 cup crushed white cheddar Cheez-Its®crackers
160 ml
1 large egg
¹⁄3 cup chili sauce
80 ml
4 medium potatoes, peeled, sliced
1 green bell pepper, cored, seeded, julienned
1 (8 ounce) package shredded cheddar-Jack cheese 227 g
1 (5 ounce) can evaporated milk
143 g
1 teaspoon seasoned salt
5 ml
• In bowl, combine ham, crushed crackers, egg and chili sauce and mix well.
• With hands, shape ham mixture into 6 patties and set aside.