Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
• In skillet, saute potatoes in a little oil and turn several times to brown lightly on both sides. Place potatoes and bell pepper in 6-quart (6 L) slow cooker.
• In another bowl, combine cheese, evaporated milk and seasoned salt and pour over potatoes.
• Place ham patties over potatoes.
• Cover and cook on LOW for 3 to 4 hours.
Serves 4 to 6.
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sweet-and-sour sausage links
2 (16 ounce) packages miniature smoked sausage
links
2 (.5 kg)
¾ cup chili sauce
180 ml
1 cup packed brown sugar
240 ml
¼ cup horseradish
60 ml
• Place sausages in 4-quart (4 L) slow cooker.
• Combine chili sauce, brown sugar and horseradish and pour over sausages.
• Cover and cook on LOW for 4 hours. Serves 4 to 6.
TIP: This can be served as an appetizer or served over hot,
cooked rice.
Tortellini Italian-style
2 pounds bulk Italian sausage
1 kg
1 (15 ounce) carton refrigerated marinara sauce
425 g
2 cups sliced fresh mushrooms, sliced
480 ml
1 (15 ounce) cans Italian stewed tomatoes
425 g
1 (9 ounce) package refrigerated cheese tortellini
255 g
1½ cups shredded mozzarella cheese
360 ml
• In skillet, brown and cook sausage for 10 to
15 minutes and drain well. In sprayed 5-quart (5 L)
slow cooker, combine sausage, marinara sauce,
mushrooms and tomatoes.
• Cover and cook on LOW 6 to 7 hours.
Stir in tortellini and sprinkle with cheese.
• Cover and cook on HIGH about 15 minutes or until
tortellini is tender. Serves 4 to 6.
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sausage and Beans
1 (1 pound) fully cooked smoked, link sausage
.5 kg
2 (15 ounce) cans baked beans
2 (425 g)
1 (15 ounce) can great northern beans, drained
425 g
1 (15 ounce) can pinto beans, drained
425 g
½ cup chili sauce
120 ml
¹⁄3 cup packed brown sugar
160 ml
1 tablespoon Worcestershire sauce
15 ml
• Cut link sausage into 1-inch (2.5 cm) slices. In slow cooker, layer sausage and beans.
• Combine chili sauce, brown sugar, a little black pepper and Worcestershire sauce and pour over beans and
sausage.
• Cover and cook on LOW for 4 hours. Stir before
serving. Serves 4.
sauerkraut and Bratwurst
1 (28 ounce) jar refrigerated sauerkraut
794 g
¾ cup beer
180 ml
1 tablespoon white wine Worcestershire sauce
15 ml
1 (1 ounce) packet dry onion soup mix
28 g
2 pounds pre-cooked bratwurst
1 kg
• In 4 to 5-quart (4 L) slow cooker, combine sauerkraut, beer, Worcestershire and onion soup mix and mix well.
Cut bratwurst in diagonal slices and place on top of
sauerkraut-beer mixture.
• Cover and cook on LOW for 5 to 6 hours or on HIGH
for 2 hours 30 minutes to 3 hours. Serves 4 to 6.
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Delicious Bread pudding
8 cups cubed leftover hot rolls, cinnamon rolls
or bread
2 l
2 cups milk
480 ml
4 large eggs
¾ cup sugar
180 ml
¹⁄3 cup packed brown sugar
80 ml
¼ cup (½ stick) butter, melted
60 ml
1 teaspoon vanilla extract
5 ml
¼ teaspoon nutmeg
1 ml
1 cup finely chopped pecans
240 ml
• Place cubed bread or rolls in sprayed slow cooker. In mixing bowl, combine, eggs, milk, vanilla, butter, both sugars and nutmeg and beat until smooth. Stir in
pecans.
• Cover and cook on LOW for 3 hours. Serve with lemon sauce or whipped topping.
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Baked Apples
4 - 5 large baking apples
1 tablespoon lemon juice
15 ml
¹⁄3 cup Craisins®
80 ml
½ cup chopped pecans
120 ml
¾ cup packed brown sugar
180 ml
½ teaspoon ground cinnamon
2 ml
¼ cup (½ stick) butter, softened
60 ml
• Scoop out center of each apple and leave cavity about ½
inch (1.2 cm) from bottom.
• Peel top of apples down about 1 inch (2.5 cm) and brush lemon juice on peeled edges.
• In bowl, combine Craisins®, pecans, brown sugar,
cinnamon and butter. Spoon mixture into apple cavities.
• Pour ½ cup (120 ml) water in oval slow cooker and place apples on bottom.
• Cover and cook on LOW for 1 to 3 hours or until
tender.
• Serve warm or room temperature drizzled with caramel ice cream topping.
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Bread pudding with Coconut and Nuts
1 cup sugar
240 ml
½ cup (1 stick) butter, softened
120 ml
1 teaspoon ground cinnamon
5 ml
4 eggs
3 cups white bread cubes
710 ml
¹⁄3 cup flaked coconut
80 ml
¹⁄3 cup chopped pecans
80 ml
• In mixing bowl, beat sugar, butter and cinnamon. Add eggs and beat well until it blends. Stir in bread, coconut and pecans. Pour into 4 to 5-quart (4 L) slow cooker.
• Cover and cook on LOW for 3 to 4 hours or on HIGH
1 hour 30 minutes to 2 hours or until knife inserted into middle comes out clean.
TIP: Serve pudding warm with caramel ice cream topping, if
desired.
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Butter-Baked Apples
6 large green baking apples
¼ cup (½ stick) butter, melted
60 ml
2 tablespoons lemon juice
30 ml
1 cup packed brown sugar
240 ml
1 teaspoon cinnamon
5 ml
½ teaspoon nutmeg
2 ml
• Peel, core, cut apples in half and place in slow cooker.
• Drizzle with lemon juice and butter. Sprinkle with sugar and spices.
• Cover and cook on LOW for 2 hours 30 minutes to
3 hours 30 minutes or on HIGH for 1 hour 30 minutes
to 2 hours.
• Serve with vanilla ice cream.
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Fresh peach Cobbler
1 cup sugar
240 ml
¾ cup baking mix
180 ml
2 eggs
2 teaspoons vanilla
10 ml
1 (5 ounce) can evaporated milk
143 g
2 tablespoons butter, melted
30 ml
3 large, ripe peaches, mashed
• In large bowl, combine sugar and baking mix, stir in egg, vanilla, evaporated milk and butter and mix well.
• Fold in peaches, pour into sprayed slow cooker and
stir well.
• Cover and cook on LOW for 6 to 8 hours or on HIGH
for 3 to 4 hours. Serve warm with peach ice cream.
peaches with Crunch
¾ cup old-fashioned oats
180 ml
¹⁄3 cup packed brown sugar
160 ml
¾ cup granulated sugar
180 ml
½ cup baking mix
120 ml
½ teaspoon ground cinnamon
2 ml
2 (15 ounce) cans sliced peaches, well drained