question:# 101 Things to Do With a Slow Cooker # Stephanie Ashcraft # Janet Eyring 101 Things to Do With a Slow Cooker Digital Edition v1.0 Text © 2010 Stephanie Ashcraft and Janet Eyring All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review. Gibbs Smith, Publisher PO Box 667 Layton, UT 84041 Orders: 1.800.835.4993 www.gibbs-smith.com Library of Congress Catalog-in-Publishing Data ISBN-13: 978-1-58685-317-4 ISBN-10: 1-58685-317-1 1. Electric cookery, Slow. 2. Casserole cookery I. Eyring, Janet. II. Title. TX827.A82 2003 641.5'884—DC21 2003004842 _Thank you to all the people—especially our famlies—who encouraged us to persevere and follow our dream._ # 101 Things to Do With a Slow Cooker **Table of Contents** Helpful Hints Beverages Dips and Fondues Soups and Stews Beef Chicken Pork Desserts Metric Conversion Chart # Helpful Hints 1. To make clean-up easier, spray the inside of slow cooker stoneware with non-stick cooking spray before adding ingredients. 2. To test the cooking temperature of a slow cooker, fill it 3/4 full of water, cover, and turn on high heat for 4 hours. With an instant heat thermometer, test water temperature immediately after lid is removed. Temperature should be at least 180 degrees. If the temperature is lower, we recommend replacing the slow cooker. If it is higher, check all recipes for doneness after 3 hours of cooking time. 3. As a general rule, lifting the lid off the slow cooker lengthens the cooking time by 30 minutes to an hour. 4. Stirring is generally not necessary until time to serve. 5. Your slow cooker should be at least 1/2 full to ensure proper cooking. 6. Recipes that contain raw poultry or beef should cook a minimum of 3 hours on high heat. Combinations of raw meat and fresh vegetables should cook at least 4 hours on high heat. **Adapting favorite oven recipes to a slow cooker:** Conventional Oven Baking Time | Slow Cooker - High Cooking Time | Slow Cooker - Low Cooking Time ---|---|--- 15–30 mins. | 1-1/2–2 hours | 4–6 hours 35–40 mins. | 3–4 hours | 6–10 hours 50 mins.–3 hours | 4–6 hours | 8–18 hours 8. One hour on high heat is equal to 2 1/2 hours on low heat. (High heat= 275–300 degrees; low heat–200 degrees. Heat varies from brand to brand.) 9. If your stoneware is removable, never place it on a stovetop burner. 10. At clean-up, cool the stoneware liner somewhat before adding water: this will prevent cracking. 11. Ground beef should be browned and drained before adding to slow cooker. 12. Fresh milk, cream, sour cream, and cream cheese should be added during the last hour of cooking to prevent curdling. Evaporated milk does not curdle and can be substituted for fresh milk in most recipes. 13. Long-grain converted rice is recommended for rice dishes. 14. Root vegetables (onions, carrots, potatoes, turnips) take longer to cook than meat. Place vegetables on bottom and around sides of slow cooker so they get the most direct heat. 15. Tough, inexpensive meat cuts work well. The moist, gentle heat slowly tenderizes these cuts as they cook. 16. Don't add more liquid than a recipe calls for, as liquid is retained. 17. If there's too much liquid at the end of cooking time and you want to thicken it, stir in some instant mashed potato flakes, instant tapioca, flour, or cornstarch. 18. If you start with a frozen cut of meat, add 2 hours to your cooking time on high heat or 4–6 hours on low heat. 19. For recipes that call for minced garlic, prepared jarred garlic may be substituted. 20. Fresh chopped onion can be used in place of dried minced onion. One medium fresh onion equals 1/2 cup dried. 21. Recipes can be assembled and stored in the refrigerator the night before (unless they call for uncooked pasta). In the morning, place cold stoneware in cold electrical base. DO NOT PREHEAT ELECTRICAL BASE. Once stoneware is in place, turn to preferred heat setting. 22. To remove scratches from stoneware, use Bon Ami or vinegar and baking soda. Baking soda also works well to clean the electrical base. DO NOT SUBMERGE ELECTRICAL BASE IN WATER. Happy slow cooking! # Beverages Party Not Chocolate 4 to 5 cups nonfat dry milk --- 3/4 to 1 cup sugar 1/2 to 3/4 cup baking cocoa 2 teaspoons vanilla 11 cups water Combine all ingredients in 4-1/2 to 6-quart slow cooker. Cover and cook on low heat 3-4 hours, stirring occasionally. Makes 10–15 servings. Serve with whipped cream sprinkled with mini chocolate chips or white chocolate chips. Mallow-Mint Hot Chocolate 4 to 5 cups nonfat dry milk --- 1/2 to 3/4 cup baking cocoa 3/4 to 1 cup sugar 11 cups water 2 teaspoons mint extract marshmallows Combine all ingredients in 4-1/2 to 6-quart slow cooker. Cover and cook on low heat 3 4 hours, stirring occasionally. Makes l0–15 servings. Serve with mint chocolate chips or a small peppermint candy cane. Almond Hot Chocolate 4 to 5 cups nonfat dry milk --- 1/2 to 3/4 cup baking cocoa 3/4 cup sugar 11 cups water 2 teaspoons almond extract Combine all ingredients in 4-1/2 to 6–quart slow cooker. Cover and cook on low heat 3–4 hours. Stir occasionally. Makes 10–15 servings. Top each cup of chocolate with whipped cream and a dash of cinnamon. Hot Cranberry Punch 4 cups unsweetened pineapple juice --- 4 cups cranberry juice cocktail 1/2 cup packed brown sugar 1 cup water 1/2 teaspoon ground cloves 1 cinnamon stick Combine all ingredients in 3-1/2 to 5-quart slow cooker. Cover and cook on low 4–10 hours. When ready to serve, remove cinnamon stick. Makes 8–10 servings. Holiday Wassail 3 sticks cinnamon (3-inch pieces) --- 2 teaspoons ground cloves 8 cups water 3/4 cup frozen cranberry juice cocktail concentrate 3/4 cup frozen raspberry juice concentrate 3/4 cup frozen apple juice concentrate 1/2 cup sugar 1/3 cup lemon juice orange slices, optional In a 3-1/2 to 5–quart slow cooker, combine all ingredients except orange slices. Cover and cook on high heat for 2–3 hours or on low heat for 5–6 hours. Float orange slices in slow cooker during the last hour of cooking. Makes 12–15 servings. Hot Spiced Cherry Cider 3-1/2 quarts apple cider --- 2 cinnamon sticks 1 package (3 ounces) cherry-flavored gelatin In a 4 to 6-quart slow cooker, add cinnamon sticks to apple cider and stir. Cover and heat on high 3 hours. Stir in gelatin. Cover and leave on high heat 1 more hour, until gelatin dissolves, stirring once or twice. Turn on low heat to keep warm. Remove cinnamon sticks before serving. Makes 10–15 servings. For a more intense cherry flavor, add an additional package of gelatin. # Dips and Fondues Mild Chili-Cheese Dip 2 cans (15 ounces each) chili, with or without beans --- 1 pound mild Velveeta cheese, cubed Combine chili and cheese in greased 3-1/2 to 4-quart slow cooker and cover and cook on low heat 1-1/2 to 3 hours, stirring every 30 minutes, until cheese is melted. Makes 10–15 servings. Serve with tortilla chips or celery sticks, or as a condiment for fries or potato wedges. Bodacious Bean Dip 1 can (20 ounces) refried beans --- 1/2 cup green onion, chopped 1/4 teaspoon salt 1 1/2 tablespoons taco seasoning 1 cup cheddar cheese, shredded Combine all ingredients except cheese in greased 2 to 3-1/2-quart slow cooker. Cover and cook on high heat 30 minutes and then on low heat for an additional 30 minutes, or on low heat 2–3 hours. Add cheddar cheese the last hour on low heat. Makes 4–8 servings. Serve with tortilla chips or wrapped in a warm flour tortilla. Pizza Fondue 1 jar (26 to 28 ounces) spaghetti sauce with meat --- 2 teaspoons Italian seasoning 1 tablespoon cornstarch or instant tapioca 1/2 cup sliced pepperoni 1 cup mozzarella cheese, grated Combine all ingredients except mozzarella cheese in greased 2 to 3-1/2-quart slow cooker. Cover and cook on low heat for 2–3 hours. Add cheese the last hour of cooking. Makes 8–10 servings. Dip bread sticks, pita bread, or chunks of crusty Italian bread. Cheese Fondue 2 cans (l0-3/4 ounces each) cheddar cheese soup, condensed --- 1 tablespoon Worcestershire sauce 1 teaspoon lemon juice 2 tablespoons dried chopped chives, optional 2 cups sharp cheddar cheese, grated Combine soup, Worcestershire sauce, lemon juice, and chives in greased 2 to 3-1/2-quart slow cooker. Cover and cook on low heat for 2–2-1/2 hours. Add cheese the last hour of cooking, stirring to combine. Makes 8–12 servings. Dip crudités (celery sticks, cauliflower or broccoli florets, blanched asparagus) in warm fondue. Leftover fondue can be reheated as a sauce for white fish, Brussels sprouts, or baked potatoes. Chocolate Fondue 2 cups milk chocolate chips --- 2/3 cup half-and-half Stir chocolate chips and half-and-half together in greased 1 to 2-quart slow cooker. Cover and cook on low heat for 1 hour. Stir halfway through cooking time and again when fondue is finished. Makes 6–8 servings. Dip fresh strawberries or chunks of angel food cake. Caramel Fondue 1/2 cup butter --- 1/2 cup light corn syrup 1 cup brown sugar 1 can sweetened condensed milk In a saucepan, mix together all ingredients and bring to boil. Transfer to a preheated, greased 1 to 2-1/2-quart slow cooker and set on low heat to serve. Makes 6–8 servings. Dip apple slices or chunks of angel food cake, or spoon over apple-spice cake. Peanut Butter Fondue 1/2 cup butter --- 1/2 cup light corn syrup 1 cup brown sugar 1 can sweetened condensed milk 1/2 cup peanut butter In a saucepan, mix together all ingredients and bring to boil. Transfer to a preheated, greased 1 to 2-1/2-quart slow cooker and set on low heat to serve. Makes 8–10 to servings. Serve with slices of cake, apples, or bananas for dipping. # Soups and Stews Hearty Vegetable Soup 1 pound round steak, cut in 1-inch cubes --- 1 can (14-1/2 ounces) diced tomatoes, with liquid 2 cups water 2 new or white potatoes, cubed 3/4 cup dried minced onion 15 baby carrots, cut in thirds 1 can (15 ounces) green beans, with liquid 1 can (15 ounces) whole kernel corn, with liquid 3 cubes beef bouillon 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon pepper Combine all ingredients in greased 3-1/2 to 5–quart slow cooker. Cover and cook on high heat 3–4 hours or on low heat 6–8 hours. Makes 4–6 servings. Serve with corn bread or bran muffins. Quick Stew 2 pounds stewing beef, cubed --- 15 baby carrots, halved 1/2 cup dried minced onion 3 large potatoes, cubed 1 can (10-3/4 ounces) tomato soup, condensed 1 soup can water 1 teaspoon salt 2 tablespoons vinegar pepper, to taste Combine all ingredients in greased 3-1/2 to 5-quart slow cooker. Cover and cook on high heat 5–6 hours or on low heat 10–12 hours. Makes 4–6 servings. Serve in bread bowls. If the liquid seems too thin, thicken it by stirring in small amounts of instant potato flakes until it reaches the desired thickness. Zesty Minestrone 3 cups water --- 1-1/2 pounds stewing beef, cut into 1-inch pieces and browned 1/4 cup dried minced onion 20 baby carrots, cut in thirds 1 can (14-1/2 ounces) diced tomatoes 1 teaspoon salt 1 tablespoon dried basil 1/2 cup dried vermicelli 1-1/2 tablespoons dried oregano 1 package (10 ounces) frozen mixed vegetables 1/4 cup grated Parmesan cheese Combine all ingredients except frozen vegetables and cheese in greased 3-1/2 to 5-quart slow cooker. Cover and cook on high heat 3–4 hours or on low heat 6–8 hours. One hour before serving, add frozen vegetables. Cover and cook an additional hour. Top individual servings with Parmesan cheese. Makes 4–6 servings. Serve with crusty bread and herbed cream cheese spread. Burton's Minestrone 1/2 to 1 pound ground beef, browned and drained --- 2 cans (l0-3/4 ounces) minestrone soup, condensed 2 cups water 2 cans (15 ounces) pork and beans 1 cup shredded carrots 1/2 cup dried minced onion or 1 large fresh onion, chopped 1 tablespoons Worcestershire sauce 1/2 teaspoon oregano Combine all ingredients in greased 4 to 6-quart slow cooker. Cover and cook on low heat 3–5 hours. Makes 4–6 servings. Serve with warm bread sticks. Cowboy Soup 1 pound ground beef, browned and drained --- 1 can (14-1/2 ounces) crushed tomatoes 1 can (14-1/2 ounces) diced tomatoes with green chilies,* with liquid 1 can (15 ounces) whole kernel corn, drained 1/2 cup dried minced onion 1 box (6.8 ounces) Spanish rice, with seasoning packet 6 cups water Combine all ingredients in greased 4-1/2 to 6-quart slow cooker. Cover and cook on low heat 4–5 hours. Do not overcook. Makes 4–6 servings. Top with grated cheese and sour cream, if desired. Serve with tortilla chips. *For a spicier version, use diced tomatoes with jalapeños. Alphabet Soup 1/2 pound stewing meat, cubed --- 1 can (14-1/2 ounces) stewed tomatoes, with liquid 1 can (8 ounces) tomato sauce 1 cup water 1 envelope dry onion soup mix 1 package (10 ounces) frozen mixed vegetables, partially thawed 1/2 cup uncooked alphabet pasta Combine meat, tomatoes, tomato sauce, water, and soup mix in greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 6–8 hours. A half-hour before serving, stir in vegetables and noodles. Cover and cook on high heat for 30 minutes. Add more water if mixture is too dry or too thick. Makes 4–6 servings. Serve with oyster soup crackers. Spicy Tomato Beef Soup 1 pound ground beef, browned and drained --- 1/2 cup dried minced onions 1 jar (26 ounces) spaghetti sauce 3-1/2 cups water 1 can (14-1/2 ounces) diced tomatoes with green chilies, with liquid 1 cup celery, sliced 1 teaspoon beef bouillon granules or 1 cube beef bouillon 1 teaspoon pepper Combine all ingredients in greased 3-1/2 to 5-quart slow cooker. Cover and cook on high heat 3–4 hours or on low heat 5–6 hours. Makes 4–6 servings. Serve with pita pockets stuffed with spring salad mix and rings of red onion and green pepper. Santa Fe Cheese Soup 1 pound Velveeta cheese, cubed --- 1 pound ground beef, browned and drained 1 can (15-1/4 ounces) whole kernel corn, with liquid 1 can (15 ounces) kidney beans, with liquid 1 can (14-1/2 ounces) diced tomatoes with green chilies, with liquid 1 can (14-1/2 ounces) stewed tomatoes, diced, with liquid 1 envelope taco seasoning mix Combine all ingredients in greased 4-1/2 to 6-quart slow cooker. Cover and cook on high heat 3 hours or on low heat 4–5 hours. Makes 6–8 servings. Serve with corn chips. Salsa Fever Soup 3 cups Ortega Salsa Prima Mexican-Style Salsa --- 6 cups beef broth 12 cup long-grain white rice, uncooked Combine all ingredients in greased 4 to 6-quart slow cooker. Cover cook on low heat 4–6 hours, or until rice is done. Do not overcook. Makes 6–8 servings. Serve with warm flour tortillas and a side salad of cucumber, onion and tomato. Simple Chili 2 pounds ground beef, browned and drained --- 1/2 cup dried minced onion or 1 large onion, chopped 1 large can (28 ounces) diced tomatoes, with liquid 2 cans (8 ounces each) tomato purée 1 can (16 ounces) kidney beans, with liquid 1 can (4 ounces) diced green chilies, with liquid 1 cup water 1 teaspoon minced garlic 2 tablespoons chili powder 2 teaspoons salt 1 teaspoon pepper bread bowls Combine all ingredients in greased 4-1/2 to 6-quart slow cooker. Cover and cook on high heat 2–3 hours or on low heat 4–6 hours. Serve in bread bowls. Makes 6–8 servings. Garnish with sour cream, chives, and grated cheddar cheese. Chicken Noodle Soup 5 cups hot water --- 2 tablespoons instant chicken bouillon granules 1 large can (46 ounces) chicken broth 2 cups cooked chicken 1 teaspoon salt 15 baby carrots, cut in thirds 3 cups egg noodles, uncooked Combine all ingredients except egg noodles in greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 4–6 hours. Thirty minutes before serving, stir in egg noodles. Cover and cook on low heat for an additional 30 minutes. Do not overcook. Makes 4–6 servings. Serve with a salad of steamed fresh green beans, red onion, crumbled bacon, and parmesan cheese. Tortilla Soup 4 boneless, skinless chicken breasts, cooked and shredded --- 1/2 teaspoon minced garlic 2 cans (14 ounces each) chicken broth 2 cans (14 ounces each) stewed tomatoes, chopped, with liquid 1 cup medium salsa 2 tablespoons dried cilantro 1 tablespoon ground cumin 3–4 flour or corn tortillas, cut into 1/2-inch strips cheese, grated Combine all ingredients except tortilla strips in greased 4-1/2 to 6-quart slow cooker. Cover and cook on high heat 4–6 hours or on low heat 8–10 hours. Ladle hot soup into individual serving bowls over strips of flour tortilla and grated Monterey Jack or cheddar cheese. Makes 6–8 servings. Serve with tortilla chips with guacamole and sour cream. Turkey and Rice Soup 1 small onion, chopped --- 1 cup celery, diced 2 to 3 cups cooked turkey, diced 1 cup converted white rice, uncooked 4 cups water 1 jar (12 ounces) turkey gravy 1/2 teaspoon salt 1/4 teaspoon pepper Combine all ingredients in greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 5–7 hours, or until rice is done. Do not overcook. Makes 4–6 servings. Serve with honey wheat rolls and fresh fruit. Broccoli-Cheese Soup 2 packages (16 ounces each) frozen chopped broccoli --- 2 cans (l0-3/4 ounces each) cheddar cheese soup, condensed 2 cans (12 ounces each) evaporated milk 1/4 cup dried minced onion 1/2 teaspoon salt 1/4 teaspoon pepper Combine all ingredients in greased 4 to 6-quart slow cooker. Cover and cook on high heat 2–3 hours or on low heat 4–5 hours. Makes 4–6 servings. Spoon over baked potato or simply garnish with bacon. Four-Hour Stew 2 pounds stew meat, cubed --- 2 cups new or white potatoes, quartered 20 baby carrots, cut in thirds 1 can (l0-3/4 ounces) cream of celery soup, condensed 1 can (l0-3/4 ounces) cream of mushroom soup, condensed 1 soup can water 1 envelope dry onion soup mix Combine all ingredients in greased 3-1/2 to 5-quart slow cooker. Cover and cook on high heat 4 hours or on low heat 6–8 hours. Makes 4–6 servings. Serve with biscuits fresh from the oven. Easy Taco Soup 1 can (15 ounces) chili with beans and meat --- 1 can (15 ounces) whole kernel corn, with liquid 1 can (14-1/2 ounces) diced tomatoes, with liquid 1 can (8 ounces) tomato sauce 1 can (15 ounces) black beans, with liquid 1-1/2 to 3 tablespoons dry taco seasoning mix Combine all ingredients in greased 3-1/2 to 4-1/2-quart slow cooker. Cover and cook on low heat 6–8 hours. Makes 4–6 servings. Serve with quesadillas. Vegetable Cheese Soup 1 can (15 ounces) cream-style corn --- 3 to 4 new or red potatoes, quartered 1/2 cup shredded or julienne carrots 1/2 cup chopped onion or 1/4 cup dried minced onion 1/4 teaspoon pepper 2 cans (14-1/4 ounces each) vegetable broth 1 cups shredded cheddar cheese Combine all ingredients except cheese in greased 3-1/2 to 5-quart slow cooker. Cover and cook on high heat 4–5 hours or on low heat 6–8 hours. Just before serving, stir in cheese until melted. Makes 4–6 servings. Serve with a salad of leaf lettuce, thawed green peas, sliced green onion, and crumbled bacon. Chicken and Wild Rice Soup 1 can (10-3/4 ounces) cream of chicken soup, condensed --- 2 cups cooked chicken, chopped 1 cup carrots, shredded 1 cup celery, diced 2 packages (4 ounces each) long grain and wild rice mix, with seasoning packets 5 cups chicken broth 5 cups water Combine all ingredients in a greased 4-1/2 to 6-quart slow cooker. Cover and cook on low heat 4–6 hours, or until rice is done. Do not overcook. Makes 6–8 servings. Serve with zucchini bread or applesauce muffins. # Beef Sunday Roast 3 to 4 pound rump roast --- 1 pound bag baby carrots 1 cup chopped onion, or 1/2 cup dried minced onion 8 to 10 red potatoes, quartered 1 envelope dry onion soup mix 1 cup water Place carrots, onion, and potatoes in bottom of greased 4 to 5-quart slow cooker. Place meat on top of vegetables. Dissolve soup mix in water and pour over meat. Cover and cook on low heat 8–10 hours. If using a frozen roast, cook on low heat an additional 2–4 hours. Makes 6–8 servings. Serve with a green bean-and-mushroom medley. Cola Roast 3 pound beef roast --- 1 envelope dry onion soup mix 2 cans (12 ounces each) cola* Place roast in greased 4 to 5-quart slow cooker. Sprinkle with soup mix. Pour soda over all. Cover and cook on low heat 7–8 hours. Makes 4–6 servings. Serve with scalloped potatoes. *Diet soda cannot be substituted. South-of-the-Border Pot Roast 3 pound chuck roast --- 1 envelope taco seasoning 1/2 cup water Place meat in greased 3-1/2 to 5-quart slow cooker. Combine taco seasoning and water and pour over meat. Cover and cook on low heat 10–12 hours. Makes 4–6 servings. Serve with Spanish rice plus steamed zucchini and summer squash. Easy Swiss Steak 1-1/2 pounds round steak, cut into serving-size pieces --- 1 pound baby carrots 1 envelope dry onion soup mix 1 can (8 ounces) tomato sauce 1/2 cup water Place carrots in bottom of greased 3-1/2 to 5-quart slow cooker. Top with steak. Combine soup mix, tomato sauce, and water. Pour over other ingredients. Cover and cook on low heat 8–10 hours. To serve the steak, ladle over plain or garlic mashed potatoes. Makes 4–6 servings. Serve with a side of cucumber and onion marinated in vinegar. Beef and Mushrooms 3 pounds stew meat, cubed --- 1 can (10-3/4 ounces) cream of mushroom soup, condensed 2 cans (4 ounces each) mushrooms, with liquid 1/2 cup apple juice 1 envelope dry onion soup mix Combine all ingredients in greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 10 hours. Makes 4–6 servings. Serve in bowls, ladled over rice. Accompany with a sauté of fresh vegetables. Simple Beef Stroganoff 1 pound stew meat, cubed --- 1/2 cup dried minced onion 1 can (10-3/4 ounces) cream of mushroom soup, condensed 1 can (4 ounces) mushrooms, drained 1/4 teaspoon garlic salt 1 cup sour cream* Combine all ingredients except sour cream in greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 6–8 hours. Add sour cream the last hour of cooking. Makes 4–6 servings. Spoon over hot noodles. Add a salad of red cabbage and apricots tossed with balsamic vinegar and oil. *For a richer taste, substitute 1 package (8 ounces) cream cheese. French Dip Sandwiches 2 to 3 pound rump roast --- 2 cans (14-1/2 ounces each) beef consommé 4–6 hoagie buns Place roast in greased 3-1/2 to 5-quart slow cooker. Pour consommé over the top of roast. Cover and cook on low heat 8–10 hours or on high heat 5–7 hours. Remove roast and save extra juice. With a fork, break apart meat and serve on hoagies. Use excess juice for dipping sandwiches. Makes 4–6 servings. Serve with crispy coleslaw. Lasagna 12 lasagna noodles, uncooked --- 1 pound ground beef, browned and drained 1 teaspoon Italian seasoning 1 jar (28 ounces) spaghetti sauce 1/4 cup water 1 carton (16 ounces) cottage cheese 2 cups mozzarella cheese, grated Break noodles in half. Place half of the noodles in bottom of greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles already in slow cooker. Then layer half of the sauce and water, half of cottage cheese, and half of mozzarella cheese over beef. Repeat layers. Cover and cook on low heat 4–5 hours. Do not cook more than 5 hours. Makes 6–8 servings. Serve with Greek salad: greens, tomatoes, olives, and feta cheese. Burritos 1 pound ground beef, cooked and drained --- 2 cans (16 ounces each) refried beans 1 envelope taco seasoning 1 can (8 ounces) tomato sauce 1/2 cup water flour tortillas Combine all ingredients except tortillas in greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 6–10 hours. Spread hot bean mixture on flour tortillas. Fill with favorite burrito toppings. Fold and enjoy. Makes 4–6 servings. Burrito toppings might include tomatoes, whole kernel corn, green onions, cheese, guacamole, caramelized onion, and red or green salsa. Easy Flank Steak 1-1/2 pounds flank steak, cut to fit in slow cooker --- 1/3 cup water 1 can (4 ounces) chopped green chilies, with liquid 2 tablespoons vinegar 1-1/4 teaspoons chili powder 1 teaspoon garlic powder 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper Place meat in greased 3-1/2 to 5-quart slow cooker. Combine other ingredients and sprinkle over the top of meat. Cover and cook on low heat 8–10 hours. Makes 4–6 servings. Serve with mashed potatoes with garlic-and-herb cream cheese mixed into them. Sweet-and-Sour Beef 2 pounds stew meat, cubed --- 1 bottle (10 ounces) sweet-and-sour sauce 1 cup shredded carrots 4–6 cups hot cooked rice Combine all ingredients except rice in greased 2 to 3-1/2-quart slow cooker. Cover and cook on low heat 6–8 hours. Ladle over hot cooked rice. Makes 4–6 servings. Serve with an oriental vegetable stir fry. Unbelievably Simple Brisket 4 to 5 pounds fresh beef brisket --- 1 envelope dry onion soup mix 1 can (4 ounces) mushrooms, with liquid Trim all excess fat from meat. Combine soup mix with mushrooms and mushroom liquid. Place meat in greased 4-1/2 to 6-quart slow cooker, cutting to fit if necessary. Spread onion soup mixture over brisket, moistening well. Cover and cook on low heat for 10–14 hours. Remove meat and cut across the grain into thin slices. Serve with meat juices poured over top of slices. Makes 6–8 servings. Serve with baked sweet potatoes sprinkled with cinnamon sugar. Family Favorite Brisket 4 pounds fresh beef brisket --- 1 teaspoon salt 2 teaspoons dry mustard 2 teaspoons paprika 1/2 to 1 teaspoon garlic powder pepper, to taste Trim all excess fat from meat. Combine seasonings until well blended; rub into brisket. Place meat in greased 4 to 6-quart slow cooker, with the side that had more fat on top, cutting to fit if necessary. Cover and cook on low heat for 10–12 hours. Remove meat from liquid and cut across grain into thin slices. Makes 4–6 servings. Serve with your favorite potato salad and fresh veggies with dip. Tri-Tip Roast 3 to 4 pound Tri-Tip Roast --- 1 can (10-3/4 ounces) cream of celery soup, condensed 1 can (10-3/4 ounces) cream of mushroom soup, condensed 1 can(l4 ounces) beef broth salt and pepper, to taste Salt and pepper the roast. Place in greased 3-1/2 to 5-quart slow cooker. Mix soups and broth and pour over roast. Cover and cook on high heat 4–6 hours or low heat 8–10 hours. Makes 4–6 servings. Serve with rolls, boiled potatoes, or noodles. Shepherd's Pie 1 pound ground beef, browned and drained --- 1 can (10-3/4 ounces) tomato soup, condensed 1 can (15 ounces) whole kernel corn, drained 1 can (15 ounces) French cut green beans, drained 2 cups instant mashed potatoes, prepared 2 cups grated cheddar cheese 1/2 teaspoon dried basil In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3-1/2 to 5-quart slow cooker. Spread mashed potatoes on top. Cover and cook on low heat 5–6 hours. The last hour of cooking, sprinkle cheese on top of potatoes. Makes 4–6 servings. Serve with wheat rolls. Aunt Patty's Italian Barbecue 2 pounds frozen chuck roast --- 1 envelope dry Italian salad dressing mix 1 tablespoon minced garlic 8–10 hamburger buns Place meat in greased 3-1/2 to 4-1/2-quart slow cooker. Sprinkle dry seasoning mix and minced garlic over the top. Cover and cook on high heat 6–8 hours or on low heat 14–18 hours. Before serving, remove fat and shred meat with a fork or potato masher. Serve on warm hamburger buns. Makes 8–10 servings. Serve with a pasta salad or a hot macaroni dish. Onion Meatballs 2 packages (18 ounces each) frozen cooked meatballs --- 1 jar (12 ounces) beef gravy 1 envelope dry onion soup mix Combine all ingredients in greased 3-1/2 to 4-quart slow cooker. Cover and cook on low heat 3–4 hours. Makes 4–6 servings. Meatballs can be served on a platter with toothpicks as appetizers, or on toasted hoagies with provolone cheese as sandwiches. Barbecued Meatballs 2 packages (18 ounces each) frozen cooked meatballs* --- 1 bottle (16 ounces) barbecue sauce 1/3 cup chopped onions Combine all ingredients in greased 3-1/2 to 4-quart slow cooker. Cover and cook on low heat 3–4 hours. Makes 4–6 servings. Meatballs can be served with toothpicks as appetizers, or on toasted hoagies with mozzarella cheese as sandwiches. *Cocktail sausages could be substituted. # Chicken Chicken Potatoes 1/2 cup margarine or butter, melted --- 1/4 cup dried, minced onion 1 package (16 ounces) frozen hashed brown potatoes 1 can (8 ounces or larger) cooked chicken, drained 1 can (10-3/4 ounces) cream of mushroom soup, condensed 1-1/2 cups milk 1 cup cheddar cheese, grated 1/4 teaspoon black pepper 1 cup cheese cracker crumbs, divided In a large bowl, mix together all ingredients except half of the cracker crumbs. Transfer to a greased 3-1/2 to 5-quart slow cooker, lop with remaining cracker crumbs. Cover and cook on high heat 3–4 hours or on low heat 6–8 hours. Makes 4–6 servings. Serve with mixed-fruit ambrosia (slices of orange, grapefruit, banana, strawberry, and apple tossed with coconut). Chicken and Rice Casserole 1 can (10-3/4 ounces) cream of celery soup, condensed --- 1 can (4 ounces) sliced mushrooms, with liquid 1/2 cup long-grain, converted white rice, uncooked 2 breasts of chicken, cooked and cubed 1 tablespoon dry onion soup mix Combine soup, mushrooms, and rice in greased 2 to 3-1/2-quart slow cooker. Place chicken on top of mixture and sprinkle with onion soup mix. Cover and cook on low heat 4–6 hours. Makes 2–4 servings. Serve with Caesar salad. Scalloped Main 1 box (5 ounces) scalloped potatoes, including seasoning packet --- 1 can (8 ounces or larger) white meat chicken 3 cups water Put potatoes in greased 2-1/2 to 3-1/2-quart slow cooker first, followed by seasoning packet and chicken. Pour water over all. Cover and cook on high heat 1-1/2–2 hours or on low heat 4–5 hours. Makes 4–6 servings. Serve with steamed asparagus sprinkled with parmesan cheese. Whole Cranberry Chicken 3 to 4 pounds chicken pieces --- 1/4 cup dried minced onion 1 can (16 ounces) whole berry cranberry sauce* 1 cup barbecue sauce salt and pepper, to taste Combine all ingredients in greased 3-1/4 to 5-quart slow cooker. Cover and cook on high heat 4 hours or on low heat 6–8 hours. Makes 4–6 servings. Serve with baked potatoes and a side of stuffing. *Do not use jellied cranberry sauce as it adds too much liquid. Mama's Italian Chicken 4 frozen chicken breast halves --- 1 envelope dry Italian salad dressing mix 1 can (14 ounces) chicken broth Place chicken in greased 3-1/2 to 4-1/2-quart slow cooker. Sprinkle with salad dressing mix. Pour chicken broth over the top. Cover and cook on high heat 4–5 hours or on low heat 8–10 hours. Makes 4 servings. Serve on a nest of buttered noodles or creamy risotto. Favorite Barbecue Chicken 4 to 6 boneless, skinless chicken breasts --- 1 bottle (16 ounces) barbecue sauce Put chicken in greased 3-1/2 to 5-quart slow cooker. Pour favorite barbecue sauce over the top. Cover and cook on high heat 4–6 hours or on low heat 8–10 hours. Makes 4–6 servings. Leftovers can be shredded for sandwiches. Cheesy Chicken Noodles 6 boneless, skinless chicken breasts --- 2 cans (10-3/4 ounces each) broccoli cheese soup, condensed 2 cups milk 1/2 cup dried minced onion 1/2 teaspoon dried basil salt and pepper, to taste egg noodles, already cooked Place chicken in greased 4-1/2 to 6-quart slow cooker. Combine remaining ingredients except noodles and pour over chicken. Cover and cook on high heat 1 hour and then reduce to low heat and cook 5–6 hours. Serve over hot cooked noodles. Makes 6 servings. Serve with tossed green salad or fresh veggies. Tater-Tot Casserole 1 bag (32 ounces) frozen tater tots --- 1 can (8 ounces) chicken, drained* 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (14-1/2 ounces) green beans, drained 1 can (10-3/4 ounces) cream of mushroom soup, condensed 1 tablespoon dried onion 1/2 cup milk 1/2 cup cheddar cheese, grated Pour bag of frozen tater tots on bottom of greased 4-1/2 to 6-quart slow cooker. In separate bowl, combine remaining ingredients except cheese and pour over potatoes. Cover and cook on high heat 3 hours or on low heat 4-1/2–5 hours. Half an hour before serving, sprinkle grated cheese over the top. Makes 4–6 servings. Serve with apple slices and grapes. *Tuna may be substituted. Hawaiian Chicken 4 to 6 boneless, skinless chicken breasts --- 1 can (8 ounces) crushed pineapple 1 bottle (16-ounces) barbecue sauce 4 to 6 cups rice, cooked Place meat in greased 3-1/2 to 5-quart slow cooker. Combine pineapple and barbecue sauce and pour over meat. Cover and cook on high heat for 3–4 hours or on low heat 6–8 hours. Serve over rice. Makes 4–6 servings. Serve with broccoli. Easy Chicken Bake 6 boneless, skinless chicken breasts --- 1 can (10-3/4 ounces) cream of mushroom soup, condensed 3/4 cup evaporated milk 1/4 teaspoon garlic salt 1/8 teaspoon paprika 1/4 cup parsley, fresh chopped, optional Place chicken in greased 4 to 6-quart slow cooker. Mix together soup, milk, and seasonings. Pour mixture over chicken. Cover and cook on high heat 4 hours or on low heat 8–10 hours. Garnish with fresh chopped parsley, if desired. Makes 6 servings. Serve with brown rice and a side of cooked carrots sprinkled with dill weed. Sunday Chicken 4 to 6 boneless, skinless chicken breasts --- 2 cans (10-3/4 ounces each) cream of chicken soup, condensed 1 envelope dry onion soup mix 1 cup sour cream* Place chicken in greased 3-1/2 to 5-quart slow cooker. Mix remaining ingredients except sour cream and pour over chicken. Cover and cook on high heat 4 hours or on low heat 6–8 hours. One hour before serving, stir in sour cream. Makes 4–6 servings. Serve with a salad of iceberg lettuce, cauliflower, and radishes. *For a richer taste, substitute 1 package (8 ounces) cream cheese. Pineapple Chicken 4 to 6 boneless, skinless chicken breasts --- 1/8 teaspoon pepper paprika, to taste 1 can (20 ounces) pineapple tidbits, drained 2 tablespoons Dijon mustard 2 to 3 tablespoons soy sauce 1/4 teaspoon minced garlic Place chicken in greased 3-1/2 to 5-quart slow cooker. Sprinkle with pepper and paprika. In a separate bowl, mix pineapple, mustard, soy sauce, and garlic together: pour over chicken. Cover and cook on high heat 3–4 hours or on low heat 7–9 hours. Makes 4–6 servings. Serve with oriental vegetables. Lemonade Chicken 4 boneless, skinless chicken breasts --- 1 can (6 ounces) frozen lemonade, thawed 3 tablespoons brown sugar 1 tablespoon vinegar 1/4 cup ketchup Place chicken in greased 3 to 4-1/2-quart slow cooker. Stir lemonade concentrate, brown sugar, vinegar, and ketchup together. Mix well. Pour over chicken. Cover and cook on high heat 3–4 hours or on low heat 6–8 hours. Makes 4 servings. Serving suggestion: Thicken the liquid and serve as a sauce for potatoes or rice. Sweet-and-Sour Chicken 4 to 6 boneless, skinless chicken breasts --- 1 jar (18 ounces) sweet-and-sour sauce 1 bag (16 ounces) frozen Szechuan vegetables stir-fry 6 cups cooked rice 1/4 to 1/2 cup toasted, chopped almonds, optional 1/2 teaspoon salt Cut chicken into 1-inch pieces. In greased 3-1/2 to 5-quart slow cooker, combine chicken, sweet-and-sour sauce, frozen vegetables, and salt. Cover and cook on high heat for 2-1/2–3 hours or on low heat for 5–6 hours. Makes 4 6 servings. Serve over the cooked rice and sprinkle with almonds. Hawaiian Haystacks 10 to 12 chicken tenders, cut in chunks --- 1 cup chicken broth 2 cans (10-3/4 ounces each) cream of chicken soup, condensed 1 can (12 ounces) evaporated milk 6 cups cooked rice Place chicken in greased 3-1/2 to 5-quart slow cooker. Combine all remaining ingredients except rice and pour over chicken. Cover and cook on high heat 3–4 hours or on low heat 6–8 hours. Makes 4–6 servings. Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, raisins, Chinese noodles, olives, diced tomatoes, diced green peppers, sliced green onions, and other family favorites. Creamy Italian Chicken 4 frozen boneless, skinless chicken breasts --- 1 envelope dry Italian salad dressing mix 1 can (10-3/4 ounces) cream of chicken soup, condensed Combine all ingredients in greased 3-1/2 to 4-1/2-quart slow cooker. Cover and cook on high heat 6–8 hours or on low heat 10–12 hours. Makes 4 servings. Serve with a salad stack of sliced tomatoes, mozzarella cheese, and basil, topped with a favorite dressing. Italian Chicken with Mushrooms 4 boneless, skinless chicken breasts --- 1 envelope Italian salad dressing mix 1/4 cup water 1 package (8 ounces) cream cheese, softened 1 can (10-3/4 ounces) cream of chicken soup, condensed 1 can (4 ounces) mushroom stems and pieces, drained Place chicken in greased 3-1/2 to 5-quart slow cooker. Combine salad dressing mix and water: pour over chicken. Cover and cook on high heat 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 2 hours longer on high heat, or until chicken juices run clear. Makes 4 servings. Serve over hot noodles. Accompany with a spinach salad. Creamy Chicken Soft Tacos 4 frozen boneless, skinless chicken breasts --- 1 jar (16 ounces) salsa 1 cup sour cream 6–8 flour tortillas Place chicken in greased 3-1/2 to 4-1/2-quart slow cooker. Pour salsa over the top. Cover and cook on high heat 6–8 hours or on low heat 10–12 hours. Shred chicken by pulling apart with two forks. During last hour of cooking, stir in sour cream. Makes 6–8 servings. Fold chicken mix inside warm flour tortillas with lettuce and grated cheddar cheese, if desired. Orange Chicken 6 boneless, skinless chicken breasts --- 1/4 cup molasses 2 tablespoons cider vinegar 2 tablespoons orange juice 2 tablespoons Worcestershire sauce 2 teaspoons Dijon mustard 1/8 to 1/4 teaspoon hot pepper sauce, optional Place chicken in greased 4-1/2 to 6-quart slow cooker. Combine molasses, vinegar, orange juice, Worcestershire, mustard, and hot sauce if using. Pour sauce over the top of chicken. Cover and cook on high heat 3–4 hours or on low heat 7–9 hours. Makes 6 servings. Serve with white rice and fruit smoothies. Chicken Teriyaki 10 to 12 boneless, skinless chicken tenders --- 1 bag (16 ounces) frozen oriental vegetables 1 bottle (18 ounces) teriyaki sauce Cut chicken tenders in thirds and place in greased 3 to 4-1/2-quart slow cooker. Mix frozen vegetables and teriyaki sauce together. Pour over chicken. Cover and cook on high heat 3 hours or on low heat 4–6 hours. Makes 4–6 servings. Serve with rice and fortune cookies. Chicken Cacciatore 2 to 4 frozen boneless, skinless chicken breasts --- 1 jar (26 ounces) chunky vegetable spaghetti sauce 1/2 teaspoon minced garlic Place chicken in greased 3 to 4-1/2-quart slow cooker. Pour spaghetti sauce on top of chicken. Sprinkle with minced garlic. Cover and cook on high heat 5–6 hours or on low heat 10–12 hours. Makes 2–4 servings. Serve with a vegetable sauté of zucchini, yellow summer squash, and strips of red pepper. Chicken in a Bag 1 cup long-grain converted rice, uncooked --- 1 can (10-3/4 ounces) cream of chicken soup, condensed 1-1/2 cups water 4 to 6 boneless, skinless chicken breasts, cut in bite-size pieces 1 envelope dry onion soup mix Combine rice, cream of chicken soup, and water in greased 3-1/2 to 5-quart slow cooker; stir well. Place chicken breasts in a see-through roasting bag and add onion soup mix. Shake bag to coat chicken. Puncture 4–6 holes in top of bag. Fold top of bag over chicken and place in slow cooker on top of rice mixture. Cover and cook on high heat 4–5 hours or on low heat 8–10 hours. Remove chicken breasts to warm platter. Serve with rice from cooker. Makes 4–6 servings. Serve with potato wedges sprinkled with Parmesan cheese. Chicken Fajitas 4 to 6 frozen boneless, skinless chicken breasts --- 2-1/2 cups chunky salsa 1 green pepper, thinly sliced 1 red pepper, thinly sliced 1/2 cup onion, chopped 1 large onion, thinly sliced soft flour tortillas* Place all ingredients except tortillas in a greased 4 to 6-quart slow cooker. Cover and cook on high heat 5–6 hours or on low heat 10–12 hours. Just before serving, remove fajita mixture with a spoon and shred chicken using two forks. Place about two rounded tablespoons of chicken mixture in each flour tortilla and top with desired condiments. Fold and roll. Makes 8–10 servings. Condiments for the fajitas can include guacamole, sour cream, grated lettuce, grated cheese, and fresh salsa. *Pita pockets can be substituted. Chicken Parmesan 4 to 6 boneless, skinless chicken breasts --- 1 envelope dry onion soup mix 2 cans (10-3/4 ounces) cream of mushroom soup, condensed 1-1/2 cups evaporated milk 1 cup apple juice 1 cup converted white rice, uncooked 1/4 teaspoon pepper 1/3 cup grated Parmesan cheese Place chicken breasts on the bottom of a greased 3-1/2 to 5-quart slow cooker. Mix all other ingredients together in a small mixing bowl. Pour soup-and-rice mixture over chicken breasts. Add pepper and sprinkle with grated Parmesan cheese. Cover and cook on high heat 4–6 hours or on low heat 8–10 hours. Makes 4–6 servings. Serve with Caesar salad and crusty bread. Almond Chicken 1 can (14 ounces) chicken broth --- 2 strips bacon, cooked and crumbled* 2 tablespoons butter 3 to 4 boneless, skinless chicken breasts 1/4 cup dried minced onion 1 can (4 ounces) sliced mushrooms, drained 2 tablespoons soy sauce 1/2 teaspoon salt 1-1/2 cups celery, diagonally sliced (optional) hot cooked rice 1 cup toasted, slivered almonds** Combine all ingredients except rice and almonds in greased 3-1/2 to 4-1/2-quart slow cooker. Cover and cook on high heat 3–4 hours or on low heat 6–8 hours. Serve over rice and garnish with almonds. Makes 4–6 servings. Serve with fruit cocktail and almond cookies. *Do not substitute bacon bits. **To toast almonds, place them in a single layer on a cookie sheet. Bake at 400 degrees for 4–6 minutes, turning once. The almonds will be golden brown when done. Chicken Enchiladas 2 dozen corn tortillas --- 3 to 4 boneless, skinless chicken breasts, cooked and shredded 1 bottle (10 ounces) green taco sauce 1/4 cup dried minced onion 1 can (10-3/4 ounces) cream of mushroom soup, condensed 1 can (4 ounces) diced green chilies, with liquid 2 cups grated cheese salt and pepper, to taste In a greased 3-1/2 to 4-1/2-quart slow cooker, layer half of each ingredient in the order listed above. Repeat with second layer. Cover and cook on high heat 30 minutes and then on low heat an additional 3 hours. Makes 4–6 servings. Set out shredded lettuce, diced tomatoes salsa, and sour cream Serve with Spanish rice. Cooked Chicken for Entrees, Soups, and Stews 6 to 8 boneless, skinless chicken breasts --- 2 teaspoons garlic powder 4 cups water 1/2 teaspoon crushed dried bay leaf 1 tablespoon dried minced onion Place all ingredients in 4-1/2 to 6-quart slow cooker. Cover and cook on high heat 3–4 hours or on low heat 6–8 hours. Remove chicken from water. Shred or chop chicken to use in casseroles or other dishes. Chicken can be frozen in individual freezer bags for easy use later. Makes 6–8 servings of chicken for entrees, soups, or stews. # Pork Savory Pork Roast 4 to 5 pound pork loin roast --- 1/2 cup dried minced onion 2 tablespoons soy sauce 1/4 teaspoon crushed dried bay leaf 1 tablespoon garlic powder Place roast and onion in greased 4-1/2 to 5-quart slow cooker. Add soy sauce, bay leaf, and garlic powder. Cover and cook on low heat 7–9 hours. Makes 8–10 servings. Serve with mashed potatoes and broccoli. Cranberry Pork Roast 2-1/2 to 3 pounds boneless, rolled pork loin --- 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (16 ounces) whole berry cranberry sauce* 1/4 cup honey 1 teaspoon fresh grated orange peel 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg Place roast in greased 4-1/2 to 6-quart slow cooker. Sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low heat 6–8 hours, or until a meat thermometer reads 165 degrees. For extra-tender meat, cook an additional 2 hours. Let stand 10 minutes before slicing. Makes 4–6 servings. Serve with garlic mashed potatoes and rolls. *Do not use jellied cranberry sauce as it adds too much liquid. Barbecued Pork Chops 6 pork chops --- 1 bottle (16 ounces) barbecue sauce Brush each pork chop with sauce and then place in greased 3-1/2 to 5-quart slow cooker and pour remaining sauce over top. Cover and cook on low heat 6–8 hours. Makes 6 servings. Serve with your favorite potato salad. Italian Pork Chops 6 pork chops --- 1 bottle (16 ounces) Italian salad dressing Place pork chops in greased 3-1/2 to 5-quart slow cooker and pour salad dressing over top. Cover and cook on high heat 6–8 hours or on low heat 10–12 hours. Makes 6 servings. Serve with couscous or brown rice. Sweet-and-Sour Pork 1 pound pork tenderloin, cut into 1-inch pieces --- 1 can (20 ounces) pineapple chunks, drained 1 cup sweet-and-sour sauce 1/4 teaspoon ground ginger Place all ingredients in the order listed above in greased 2 to 3-1/2-quart slow cooker. Cover and cook on low heat 4–6 hours. Makes 2–4 servings. Spoon over hot cooked rice and serve steamed oriental vegetables on the side. Polynesian Pork Chops 4 to 6 lean pork chops --- 1 can (8 ounces) crushed pineapple 1 cup barbecue sauce Place pork chops in greased 3-1/2 to 5-quart slow cooker. Combine pineapple and barbecue sauce, and pour over meat. Cover and cook on high heat 3–4 hours or on low heat 6–8 hours. Makes 4–6 servings. Serve with buttered sweet potatoes. Pork Chops and Mushrooms 4 boneless pork chops, 1/2-inch thick --- 2 medium onions, sliced 1 can (4 ounces) sliced mushrooms, drained 1 envelope dry onion soup mix 1/2 cup water 1 can (10-3/4 ounces) cream of mushroom soup, condensed Place meat in greased 3-1/2 to 4-1/2-quart slow cooker. Top with onions and mushrooms. In a separate bowl, combine soup mix, water, and soup. Pour over mushrooms and pork chops. Cover and cook on low heat 6–8 hours. Makes 4 servings. Serve with baked potatoes. Pork Chop Casserole 4 to 6 pork chops --- 3 cups water 1 cup long-grain converted rice, uncooked 1 can (10-3/4 ounces) cream of mushroom soup, condensed 1 teaspoon salt 1 teaspoon dried parsley 1/4 teaspoon pepper Place pork chops in greased 3-1/2 to 5-quart slow cooker. Combine remaining ingredients and pour over pork chops. Cover and cook on high heat 3–4 hours or on low heat 6–8 hours. Do not overcook. Makes 4–6 servings. Serve with a salad of leaf lettuce, berries, and crumbled blue cheese. Ehler's Pork Ribs 3 to 4 pounds boneless pork ribs --- 1 onion, sliced 2 cups barbecue sauce 7 teaspoons lemon juice Combine all ingredients in greased 3-1/2 to 5-quart slow cooker.* Cover and cook on low heat 8–10 hours. Makes 4–6 servings. Serve with macaroni salad, baked beans and potato chips. *This recipe can be easily doubled to fit a 6 to 7-quart slow cooker. Barbecue Pork Sandwiches 2 to 3 pounds boneless pork roast --- 3/4 cup dried minced onion 1 bottle (12 ounces) barbecue sauce 1/4 cup honey sandwich rolls Place roast in greased 3-1/2 to 5-quart slow cooker. Combine onion, barbecue sauce, and honey. Pour mixture over meat. Cover and cook on low heat 6–8 hours. When roast is done, use two forks to shred meat. Makes 4–6 servings. Offer a variety of sandwich rolls with coleslaw on the side. Shredded Pork Burritos 3-1/2 pounds boneless pork loin roast --- 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 teaspoons minced garlic 1 cup water 4 to 6 warm flour tortillas* Place pork roast in greased 4 to 5-quart slow cooker. Sprinkle salt, pepper, and minced garlic over the top of roast. Add water. Cover and cook on low heat 8–9 hours, or until pork is tender. With a slotted spoon, remove pork from slow cooker and discard the liquid. Shred meat with two forks and use as burrito filling. Makes 4–6 servings. Set out bowls of lettuce, cheese, and diced tomatoes for toppings. *To make tacos, substitute corn taco shells for flour tortillas. Pork Sausage Casserole 1 pound bulk sausage --- 1 envelope dry chicken soup mix 1 cup long-grain converted rice, uncooked 2 stalks celery, diced 1/3 cup slivered almonds 4 cups water 1/2 teaspoon salt Combine all ingredients in greased 3-1/2 to 5-quart slow cooker and stir well. Cover and cook on high heat for 3–4 hours or on low heat for 7–9 hours, until rice is tender. Do not overcook. Makes 2–4 servings. Serve with a fresh sauté of Swiss chard or baby spinach, red onion, and crumbled bacon. Season with balsamic vinegar. Ham and Potatoes 1 package (32 ounces) frozen hashed brown potatoes --- 1 teaspoon salt 1/2 teaspoon pepper 1 can (10-3/4 ounces) cream of chicken soup, condensed 1 can (12 ounces) evaporated milk 1-1/2 cups cooked ham, chopped 2 cups grated cheddar cheese, divided Mix all ingredients except 1 cup cheddar cheese in greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 5–6 hours. Thirty minutes before serving, sprinkle reserved cheddar cheese over the top. Makes 4–6 servings. Serve with cold green beans and red pepper with vinaigrette dressing. Red Potatoes with Ham 2 pounds red potatoes, quartered or halved --- 2 cups cooked ham, chopped or diced 1 can (10-3/4 ounces) cream of potato soup, condensed 1/2 to 1 envelope dry Ranch salad dressing mix 8 ounces cream cheese, softened* Place potatoes and ham in greased 3-1/2 to 5-quart slow cooker. Beat together soup and salad dressing mix. Stir into potatoes and ham. Cover and cook on low heats hours. Add the cream cheese during the last hour of cooking. Stir before serving. Makes 2–4 servings. Serve with steamed carrots, cauliflower, and broccoli and crusty bread. *Light cream cheese may be substituted. Holiday Ham 3 to 5 pound ham --- 24 to 36 whole cloves 1/2 cup pineapple juice 1/4 cup honey Pierce ham with cloves; cover entire ham. Place in a greased 4 to 6-quart slow cooker. Pour juice and honey over ham. Cover and cook on low heat 6–9 hours. Remove cloves before slicing and serving. Makes 8–10 servings. Accompany with a salad of red cabbage, celery, and carrot. Shredded Ham Sandwiches 2 pounds shredded ham --- 1 bottle (20 ounces) cola* 1 bottle (16 ounces) barbecue sauce hamburger buns Combine all ingredients in greased 3-1/2 to 5-quart slow cooker. Cover and cook on high heat 4–5 hours or on low heat 8–10 hours. Using a slotted spoon, remove ham and serve on hamburger buns. Makes 4–6 servings. Serve with potato salad. *Do not substitute diet cola. # Desserts Carrot Cake 1-1/2 cups flour --- 3/4 cup sugar 2 large eggs 1/4 cup water 1/3 cup vegetable oil 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup grated carrots Combine all ingredients in a 2-quart mixing bowl by hand. Spread batter in greased 2 to 3-1/2-quart slow cooker. Cover and cook on low heat for 2 hours, or until firm in the center. (You can lightly jiggle the coveted slow cooker to check firmness.) Makes 4–6 servings. Top with whipped topping or your favorite cream-cheese frosting. Caramel Rolls 2 packages (8 ounces each) refrigerator biscuits --- 1/4 cup melted butter 1/2 cup brown sugar 1/2 teaspoon cinnamon Mix sugar and cinnamon together in small bowl. Dip individual biscuits into melted butter and then into cinnamon and sugar mixture. Place each covered biscuit in greased 3-1/2 to 5-quart slow cooker. Cover and cook on high heat 2-1/2–3 hours, or until coils are done. You can check rolls in the center after 2 hours for doneness. Makes 6–8 servings. Triple Rich Chocolate Cake 1 box (18 ounces) devil's food cake mix --- 4 eggs 1 cup light sour cream 3/4 cup vegetable oil 1 cup water 1 package (3 ounces) instant chocolate pudding 1 cup chocolate chips Combine all ingredients by hand in a 2-quart mixing bowl.* Pour batter into greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 5–6 hours, or until done in the center. Do not cook this recipe on high heat. Makes 8–10 servings. *It is important that you combine ingredients by hand and not with a mixer. Sugar and Spice Cake 1 box (18 ounces) yellow cake mix --- 4 eggs 1 cup light sour cream 3/4 cup vegetable oil 1 cup water 1 package (3 ounces) instant vanilla pudding 1/4 cup sugar 1 teaspoon cinnamon Combine all ingredients except cinnamon and sugar by hand in a 2 quart mixing bowl; set aside.* Combine cinnamon and sugar together in a small bowl. Sprinkle cinnamon-sugar mixture in greased 3-1/2 to 5-quart slow cooker, making sure to cover the bottom and sides. Spread batter in slow cooker. Cover and cook on low heat 5–6 hours, or until done in the center. Do not cook this recipe on high heat. Makes 8–10 servings. *It is important that you combine ingredients by hand and not with a mixer. Cherry Biscuit Cobbler 2 packages (8 ounces each) refrigerator biscuits, separated and quartered --- 1 can (21 ounces) cherry pie filling 1/3 cup brown sugar 1/2 teaspoon cinnamon 1/3 cup melted butter or margarine Mix together brown sugar, cinnamon, and melted butter in a small bowl. Mixture will be lumpy. Grease a 3-1/2 to 5-quart slow cooker, then layer 1 package biscuits, half the cinnamon-and-sugar mixture, and then half the pie filling. Add the second package of biscuits; cover with the remaining half of the cinnamon-and-sugar mixture, and top with the remaining half of the pie filling. Cover and cook on high heat 2-1/2–3 hours, or until biscuits are done in the center. Makes 6–8 servings. Easy Granola Apple Crisp 2 cans (21 ounces each) apple pie filling --- 2-1/2 cups granola cereal 1-1/2 teaspoons cinnamon 1/3 cup sugar 1/3 cup melted butter or margarine Place pie filling on bottom of greased 3 to 4-1/2-quart slow cooker. In the order listed above, sprinkle remaining ingredients over the pie filling. Cover and cook on low heat 3 hours. Makes 6–8 servings. Serve warm with vanilla ice cream or whipped topping. Cherry Jubilee 2 cans (21 ounces each) cherry pie filling --- 1 package (18 ounces) yellow cake mix 1/2 cup melted butter or margarine Spread pie filling in the bottom of greased 4-1/2 to 6-quart slow cooker. Sprinkle dry cake mix powder over the top. Pour melted butter over the top. Cover and cook on high heat 2 hours or on low heat 4 hours. Makes 10–12 servings. Serve with vanilla ice cream or whipped topping. Lemon Custard Cake Batter: --- 1 package (13.9 oz) lemon-poppy seed quick bread mix 1 egg 1 cup light sour cream 1/2 cup water Sauce: 1 tablespoon vegetable oil 1/4 cup water 1/2 cup sugar 1/4 cup freshly squeezed lemon juice Mix batter ingredients by hand in 2-quart mixing bowl. Pour batter in greased 3-1/2 to 4-quart slow cooker. Mix sauce ingredients together in separate bowl. Pour sauce evenly over batter. Do not stir after sauce has been added. Cover and cook on high heat 2–2-1/2 hours. Allow cake to cool for 30 minutes before serving. Makes 6–8 servings. Pineapple Upside-Down Cake 1 box (18 ounces) yellow cake mix --- 1/4 cup melted butter 1/8 cup brown sugar 1 can (15 ounces) crushed pineapple, with liquid 8 to 12 maraschino cherries, halved In a 2-quart mixing bowl, make cake batter according to the directions on back of box. In a greased 3-1/2 to 5-quart slow cooker, layer melted butter, brown sugar, pineapple with juice, and cherries. Pour cake batter over the top. Cover and cook on low heat 4–5 hours, or until cake is firm in the center. Makes 8–10 servings. Chocolate Custard Cake Batter: --- 2 cups of a packaged brownie mix 1 large egg 1 tablespoon vegetable oil 1/4 cup water Sauce: 1 cup hot water 1/2 cup brown sugar 3 tablespoons baking cocoa In a 2-quart mixing bowl, mix batter ingredients by hand. Pour batter in greased 3-1/2 to 4-quart slow cooker. Mix sauce ingredients together in separate bowl. Pour sauce evenly over batter. Do not stir after sauce has been added. Cover and cook on high heat 2–2-1/2 hours. Allow cake to cool for 30 minutes before serving. Serve with vanilla ice cream. Makes 6–8 servings. # Metric Conversion Chart Volume Measurements | Weight Measurements | Temperature Conversion ---|---|--- U.S. | Metric | U.S. | Metric | U.S. | Metric 1 teaspoon | 5 ml | 1/2 ounce | 15 g | 250 | 120 1 tablespoon | 15 ml | 1 ounce | 30 g | 300 | 150 1/4 cup | 60 ml | 3 ounces | 90 g | 325 | 160 1/3 cup | 75 ml | 4 ounces | 115 g | 350 | 180 1/2 cup | 125 ml | 8 ounces | 225 g | 375 | 190 2/3 cup | 150 ml | 12 ounces | 350 g | 400 | 200 3/4 cup | 175 ml | 1 pound | 450 g | 425 | 220 1 cup | 250 ml | 2-1/4 pounds | 1 kg | 450 | 230 # 101 Things to Do With a Slow Cooker Subtitle # Stephanie Ashcraft # Janet Eyring 101 Things to Do With a Slow Cooker Digital Edition v1.0 Text © 2010 Stephanie Ashcraft and Janet Eyring All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review. Gibbs Smith, Publisher PO Box 667 Layton, UT 84041 Orders: 1.800.835.4993 www.gibbs-smith.com Library of Congress Catalog-in-Publishing Data ISBN-13: 978-1-58685-317-4 ISBN-10: 1-58685-317-1 1. Electric cookery, Slow. 2. Casserole cookery I. Eyring, Janet. II. Title. TX827.A82 2003 641.5'884—DC21 2003004842 _Thank you to all the people—especially our famlies—who encouraged us to persevere and follow our dream._ What are two dessert recipes in the book that use cherry pie filling as an ingredient?

question:I want to write a short story about a group of people trying to survive in a post apocalyptic world. What's a good setting to place it in.

question:How do you think the story would pan out if the narrative is told from the perspective of a female character who is pregnant and experiencing motherly instincts but also having to protect herself and the baby against the dangers of the post-apocalyptic world?

question:How can I effectively create an immersive story by intertwining detailed descriptive writing with the flow of the narrative?