O/T: fabulous collection of Crockpot recipes

Anyone interested? Here is a link to a fabulous collection of Crockpot recipes.

http://www.50plusfriends.com/cookbook/crockpot/index-5b.html

Enjoy,

Don

South Seas Beef and Rice Recipe

South Seas Beef and Rice Recipe

By Peggy Trowbridge Filippone, About.com

Apples, mushrooms, and bananas combine with curry and allspice to season this ground beef dish served over rice.

Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients:

* 2 pounds ground beef (ground chuck preferred for flavor)
* 1 medium (1/2 cup) onion, chopped
* 4 ounces chopped button mushrooms
* 1 cup celery, sliced
* 2-1/2 cups (about 2 medium-size) peeled, chopped apple
* 2 teaspoons curry powder, or to taste
* 1 teaspoon ground allspice
* 2 Tablespoons unbleached all-purpose flour
* 1 cup water
* 2 teaspoons instant beef bouillon granules
* 2 Tablespoons sweet red wine
* 2 bananas, peeled and sliced or 1 cup pineapple chunks
* 4 cups hot, cooked rice
* Bacon bits or chopped peanuts for garnish, optional

Preparation:
Brown ground beef and onions in a large, heavy skillet over medium heat, stirring often to break up the meat. Drain and discard fat.

Add mushrooms, celery, apples, curry powder, and allspice. Cook, uncovered, about 5 minutes, stirring often, until mushrooms have given up their liquid and celery is softened.

Add flour to the meat and cook, continuing to stir, for 1 minute. Stir in water, beef bouillon, and wine. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Stir in bananas or pineapple. Continue to cook over low heat for 5 minutes. Serve over hot rice and garnish with bacon bits or chopped peanuts.

Yield: 8 servings

Find this recipe at:
http://homecooking.about.com/od/beefrecipes/r/blbeef82.htm

Jamaican Pasties

Jamaican Pasties

SUBMITTED BY: Ms. Baker

"These are delicious meat turnovers made with delicately seasoned ground beef. You can use a pie crust from a mix, or make your own. These are great to freeze, and bake when you want a quick snack."

PREP TIME 25 Min
COOK TIME 40 Min

READY IN 1 Hr 5 Min

Servings Original recipe yield 36 pies

INGREDIENTS (Nutrition)

* 3 pounds lean ground beef
* 2 cups seasoned bread crumbs
* 1 (28 ounce) can tomato sauce
* 1 bunch (1-inch) pieces green onions
* 1/4 cup soy sauce
* 1/4 cup Maggi� liquid seasoning
* 1 tablespoon salt
* 1 tablespoon pepper
* 1 teaspoon vinegar-based hot pepper sauce
* 2 recipes pie crust pastry
* 2 eggs

* 1/4 cup water

DIRECTIONS

1. In a large bowl, mix together the ground beef, bread crumbs, tomato sauce, green onions, soy sauce, Maggi seasoning, salt, pepper, and hot sauce. You may need to use your hands. Set aside.

2. Preheat the oven to 425 degrees F (220 degrees C).

3. Roll out the pie crust dough to 1/8 inch thickness, and cut into 6 inch circles using a large coffee can. Place a heaping tablespoon or slightly more of the meat mixture into the center of the circle, and fold over to make a half circle shape. Crimp the edges together using the tines of a fork, and place the pies on baking sheets. The pies may also be frozen at this point. Whisk together the egg and water in a small bowl using a fork. Brush the egg wash over the tops of the pies.

4. Bake for 30 to 40 minutes in the preheated oven, until golden brown. If you are baking frozen pies, add an additional 10 minutes.

Find this recipe at:

http://allrecipes.com/Recipe/Jamaican-Patties/Detail.aspx

Slow Cooker Pernil Pork

Slow Cooker Pernil Pork

SUBMITTED BY: Country Cook

"Puerto Rican style pork roast, but done in the slow cooker. It's so tender and flavorful. Best of all, it's so easy to make!"

PREP TIME 20 Min
COOK TIME 6 Hrs

READY IN 6 Hrs 20 Min

Servings: 6

INGREDIENTS

* 4 cloves garlic
* 1 large onion, quartered
* 2 tablespoons chopped fresh oregano
* 1 tablespoon ground cumin
* 2 teaspoons ground ancho chile pepper
* 2 teaspoons salt
* 2 teaspoons ground black pepper
* olive oil
* 1 tablespoon white wine vinegar
* 1 (3 pound) boneless pork loin roast

* 1 lime, cut into wedges

DIRECTIONS

1. Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker.
2. Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

Find this recipe at:

http://allrecipes.com/Recipe/Slow-Cooker-Pernil-Pork/Detail.aspx

Slow Cooker Latin Chicken

Slow Cooker Latin Chicken

SUBMITTED BY: UpstateNY Cooker

"Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew. The thigh meat has unbelievable flavor and tenderness."

PREP TIME 25 Min
COOK TIME 4 Hrs 10 Min

READY IN 4 Hrs 35 Min

Servings: 6

INGREDIENTS

* 1 tablespoon olive oil
* 3 pounds skinless chicken thighs
* salt and ground black pepper to taste
* 1/4 cup loosely packed cilantro leaves
* 2 large sweet potatoes, cut into chunks
* 1 red bell pepper, cut into strips
* 2 (15.5 ounce) cans black beans, rinsed and drained
* 1/2 cup chicken broth
* 1/4 cup loosely packed cilantro leaves
* 1 cup hot salsa
* 2 teaspoons ground cumin
* 1/2 teaspoon ground allspice
* 3 large cloves garlic, chopped

* lime wedges, for garnish

DIRECTIONS

1. Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.

Find this recipe at:

http://allrecipes.com/Recipe/Slow-Cooker-Latin-Chicken/Detail.aspx

Capidotada (Mexican Bread Pudding)

Capidotada (Mexican Bread Pudding)
SUBMITTED BY: SEAPUP53

"Several varieties of this dessert exist, depending upon which region of Mexico or Texas it's made in. The biggest difference being the nut used. My own preference is to use pecans."

PREP TIME 45 Min
COOK TIME 30 Min

READY IN 1 Hr 15 Min

INGREDIENTS

* 2 cups water
* 3 (3 inch) cinnamon sticks
* 2 cups white sugar
* 2 cups vegetable oil for frying
* 1 (1 pound) loaf French bread, cut into 1/2 inch thick slices
* 1 cup raisins
* 1 cup chopped pecans
* 1 small onion, finely chopped
* 6 ounces sliced mild Cheddar cheese

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DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. Combine the water, cinnamon sticks, and sugar in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the cinnamon turns the water dark brown, about 15 minutes. Remove cinnamon sticks and reserve the water.
3. Heat the vegetable oil in a large skillet to 350 degrees F (175 degrees C). Fry the slices of French bread in oil until light brown, turning if necessary, about 1 minute per side. Remove toasted bread from the oil and place on paper towels to drain.
4. Arrange half of the toasted bread in a single layer in the greased casserole dish. Sprinkle bread with half of the raisins, pecans, and onion. Arrange a layer of Cheddar cheese on top. Repeat with another layer of bread, raisins, pecans, onions, and cheese.
5. Slowly pour the reserved cinnamon water over the casserole, allowing the bread to absorb as much of the liquid as possible. Do not allow the dish to overflow.
6. Cover dish with aluminum foil and place in the center of the preheated oven. Bake until lightly browned and puffed, about 30 minutes. Remove from oven and allow to rest for 15 minutes before serving.

Servings: 8

Find this recipe at:

http://allrecipes.com/Recipe/Capidotada-Mexican-Bread-Pudding

Easy Picadillo Empanadas

Easy Picadillo Empanadas

SUBMITTED BY: USA WEEKEND columnist Pam Anderson

"Go deep this Super Bowl Sunday: Serve empanadas. These turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated biscuit dough, it's an easy score. All you have to do is make the fillings."

Servings: 20

INGREDIENTS (Nutrition)

* 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)
* Cornmeal for rolling
* 2 tablespoons olive oil
* 1 medium onion, finely chopped
* 1/2 medium Granny Smith apple, cut into small dice
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
* 2 cups shredded meat from a rotisserie chicken
* 1 (16 ounce) can crushed tomatoes
* 1/4 cup seedless raisins
* 1/4 cup chopped pimento-stuffed olives
* 2 large garlic cloves, minced
* 1/4 cup toasted slivered almonds
* Salt and pepper, to taste

* Olive oil, for brushing

DIRECTIONS

1. Adjust oven rack to center; heat oven to 450 degrees.

2. Heat oil in a 12-inch skillet over medium-high heat. Saute onion and apple until golden, 3 to 4 minutes. Add spices; saute until fragrant, about 30 seconds. Stir in chicken, tomatoes, raisins and olives; simmer until filling is thick and moist but not too liquid, 5 to 7 minutes longer. Stir in garlic, almonds, salt and pepper. Transfer to a medium bowl; cool to room temperature.

3. Separate biscuits onto a cornmeal-coated work surface. Sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. Fill each one, using a scant 2 Tbs. filling and leaving a 1/2-inch border. Place on cookie sheets lined with parchment paper. (At this point, can be frozen up to 2 weeks.)

4. Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen).

FOOTNOTES

* If 7.5-ounce can is not available, use a larger size, roll circles slightly larger and increase filling proportionally.

* This recipe was originally featured in the USA WEEKEND article BIG bite BIG game on January 30, 2005.

Find this recipe at:

http://allrecipes.com/Recipe/Easy-Picadillo-Empanadas/Detail.aspx

Golabki - Cabbage Rolls

Golabki - Cabbage Rolls

By: Sue L
Oct 15, 2004

This is how I like my cabbage rolls. I came to love sauerkraut rolls prepared this way when I tried something similar at the sauerkraut festival in my little town. The church that made them one year posted the recipe (albeit it was for umpteen million of these) and while I wasn't smart enough to jot that recipe down at the time, I did remember some key ingredients. This recipe is very close to theirs in taste, and that's great because now I don't have to wait for 1 year to pass before I can have them again. They are very simple to make if you freeze the cabbage, and make a great hearty entree. I hope you enjoy!

SERVES 5

Ingredients

* 1 lb ground pork
* 1 lb lean ground beef
* 1 large sweet onion, finely chopped
* 1 teaspoon kosher salt
* 1/2 teaspoon black pepper
* 1 head cabbage
* 1 (10 3/4 ounce) can condensed tomato soup, undiluted
* 1 large egg
* 1 cup uncooked long grain rice
* 1 tablespoon sweet paprika
* 32 ounces sauerkraut, rinsed and drained (reserve juice)
* 1 1/2 cups tomato juice
* 1 cup water or additional tomato juice (or reserved sauerkraut juice)

* 2 teaspoons Worcestershire sauce

* 2-3 teaspoons sweet paprika

Directions

Wrap cabbage in plastic wrap and place in freezer; allow to freeze overnight.

Thaw before using; when thawed, core cabbage and carefully remove leaves, leaving them whole.

Alternatively, you may core cabbage, and immerse it into boiling water, removing it every few minutes and carefully lifting away loosened leaves.

Rinse sauerkraut and allow to drain.

Brown ground pork, beef, onion, salt and pepper in a large skillet, and drain off any fat.

Allow meat mixture to cool slightly, then stir in condensed tomato soup, egg, uncooked rice and paprika.

Preheat oven to 350°F.

Place one cabbage leaf flat, and towards the stem end, place some of the meat mixture on the leaf.

The amount of meat you use will vary, depending on the leaf size; make sure it is not overstuffed (rice expands during cooking).

Fold sides of cabbage leaf over meat and roll up loosely until meat mixture is sealed within the roll.

Place the cabbage roll seam-side-down in a large casserole dish or lasagna pan.

Continue rolling up cabbage until you run out of meat or leaves large enough to use.

If you have leftover meat, spoon it into the cracks between the cabbage rolls.

If you have leftover cabbage, chop it coarsely and layer over the top of the rolls.

Spread sauerkraut evenly over the top of the cabbage rolls.

Stir together tomato juice, with water/tomato juice/kraut juice (make sure your total is about 2 1/2 cups) along with the 2 tsp of Worcestershire sauce.

Pour this over the cabbage rolls.

Sprinkle lightly with remaining paprika.

Cover casserole (may use foil) and bake for one hour.

Remove foil or other covering and bake 30 minutes more.

Find this recipe at:

http://www.recipezaar.com/Golabki-Cabbage-Rolls-102112

ground turkey Stuffed Cabbage (Galumpkis)

ground turkey Stuffed Cabbage (Galumpkis)

Yield: 6 servings

* 1 head of cabbage

* 1 1/4 pound ground turkey

* 1/3 cup uncooked white rice

* 2 eggs

* 1/2 medium onion, diced finely

* 1 clove garlic, minced

* 1 tsp salt

* 3/4 tsp black pepper

For sauce:

* 15 ounce can tomato sauce

* 1/2 cup white wine

* 1 tablespoon light brown sugar

* 1 tsp Worcestershire sauce

* 1 tsp lemon juice

Prepare cabbage:
Cut off individual cabbage leaves, about 16 in all. Bring pot of water to a boil. Boil cabbage leaves in batches, about 5 minutes each or until soft. Remove to plate.

Make sauce: Combine all of the sauce ingredients in a bowl. Ladle about 1/3 of the sauce into a 9x13 casserole dish. Set rest aside for topping rolls.

Make filling: Cook rice according to package directions. Thoroughly combine the turkey, cooked rice, eggs, onion, garlic, salt, and pepper. Spoon about 1 to 2 heaping tablespoons of turkey filling into each cabbage leaf (depending on how large you want your rolls). Fold in ends and roll up the sides, creating a packet. Place seam side down in sauced casserole dish. When all are done, pout over the remaining sauce. Cover with aluminum foil. Bake in 375 degree oven for 1 hour. Uncover for the final 10 minutes. Let sit several minutes before serving.

Find this recipe at:

http://keyingredient.com/recipes/31103/stuffed-cabbage-galumpkis/

Grandma's Stuffed Cabbage Rolls (Galumpkis)

Stuffed Cabbage Rolls (Galumpkis)
Recipe courtesy Tyler Florence

Show: Food 911Episode: Grandma's Galumpkis

Ingredients
Sweet and Sour Tomato Sauce:

* 2 tablespoons extra-virgin olive oil
* 2 garlic cloves, smashed
* 1 1/2 quarts crushed tomatoes
* 2 tablespoons white wine vinegar
* 1 tablespoon sugar
* Kosher salt and freshly ground black pepper

Cabbage Rolls:

* 11/4 cup extra-virgin olive oil
* 1 yellow onion, chopped
* 2 garlic cloves, minced
* 2 tablespoons tomato paste
* Splash dry red wine
* 2 tablespoons chopped fresh flat-leaf parsley
* 1 pound ground beef
* 1 pound ground pork
* 1 large egg
* 1 1/2 cups steamed white rice
* Kosher salt and freshly ground black pepper
* 2 large heads green cabbage, about 3 pounds each

To make the sauce:
Directions

Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.

Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

Find this recipe at:

http://www.foodnetwork.com/recipes/tyler-florence/stuffed-cabbage-rolls-galumpkis-recipe/index.html

GALUMPKIES (PIG IN THE BLANKET)

GALUMPKIES (PIG IN THE BLANKET)

3 lbs. ground beef
1 c. rice, cooked
1 egg
2 onions
1/2 green pepper
3 stalks celery
2 heads of cabbage
Salt and pepper
3/4 tsp. mustard
1/2 c. catsup
1 can tomato soup
1 can water

Saute onion, green pepper and celery in butter. Cook cabbage leaves until medium soft. Mix together ground meat, cooked rice, egg, onions, pepper, salt, green pepper, celery, mustard, catsup (really well). Spoon mixture into cabbage leaf, wrap well and place in roasting pan. Mix tomato and water. Pour on wrapped cabbage. Bake at 350 degrees for 1 hour 45 minutes.

Find this recipe at:

http://www.cooks.com/rec/view/0,1926,147188-243195,00.html

Mom's stuffed cabbage (Galumpkis)

Mom's stuffed cabbage (Galumpkis)

May 9, 2007
MAKES 18 TO 24 SERVINGS

2 large heads cabbage

2 cups almost cooked white rice

1 large onion, small dice

2 tablespoons minced garlic

3 pounds ground beef (not too lean)

2 pounds ground pork

1 teaspoon dried thyme

Salt and pepper

4 eggs, beaten

2 (14.5-ounce) cans diced or chopped tomatoes

1/2 cup ketchup

1 1/2 cups tomato or vegetable juice

1 cup red wine

Preheat oven to 350 degrees. Remove center core of each head of cabbage. Place cored cabbages in soup kettle of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib from each leaf. Save 1 cup of cooking water for later use. Cook white rice, according to package directions.

Microwave onions and garlic in a microwave-safe bowl with a loose covering for 2 minutes or until softened.

Combine ground beef, ground pork, partially cooked rice, onions and garlic, thyme, salt and pepper in large bowl. Add beaten eggs; mix thoroughly (do not over-mix). Using a scoop or measuring cup, make cabbage rolls by placing meat mixture at the bottom of each leaf; roll and tuck the sides to cover the mixture, the seam should be at the bottom of the roll. Line the bottom of a roasting pan with unused cabbage leaves. Place the cabbage rolls, seam down, on the leaves in the roasting pan.

Place tomatoes on top of cabbage rolls in roasting pan. Mix red wine, tomato or vegetable juice, and ketchup; pour over rolls. If more liquid is needed, use water left over from cooking the cabbage. Place any leftover cabbage leaves on top of rolls to protect them while cooking.

Bake for approximately 90 minutes (depending on the number of rolls) until cooked through, checking for doneness after 1 hour.

Blackbird Chef de Cuisine Mike Sheerin

Nutrition facts per serving: 386 calories, 23 g fat, 8 g saturated fat, 134 mg cholesterol, 15 g carbohydrates, 26 g protein, 233 mg sodium, 3 g fiber

Find this recipe at:

http://www.suntimes.com/recipes/meat/375433,cmom09.recipe

Stuffed Cabbage Rolls Baked With Sauerkraut and Tomato Sour Cream Sauce

Stuffed Cabbage Rolls Baked With Sauerkraut and Tomato Sour Cream Sauce Recipe

recipe is ready in 1-2 hrs Ready in: 1-2 hrs
recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6


Ingredients:
3/4 pound fine ground pork
3/4 pound fine ground beef
2 tablespoons salt
1 tablespoon paprika
1 teaspoon black pepper
3 cups cooked white rice
3 cups tomato juice
1 large onion minced
3 tablespoons shortening
1 head (large) cabbage
1 can (small) sauerkraut

1 pint sour cream

Directions:

Core cabbage and place the cabbage in enough boiling salted water to cover it. With a fork in one hand and a knife in the other keep cutting off the leaves as they become wilted. Drain them on several stacked paper towels. Trim out and remove the thickest part of center vein of each cabbage leaf, about 1/4 way up into leaf.

Brown onion in shortening. Add meat, seasonings and rice; mix well.

Place a heaping tablespoon of filling on each cabbage leaf, almost on the edge of it, nearest you and roll it up tucking in ends. Place in roasting pan with a cover.

Fill roasting pan 1 inch full with water; arrange sauerkraut on top; add tomato juice. Cover and bake at 325 degrees for about 1 and 1/2 hours or until done. Remove and spread sour cream on top and bake 5 minutes more.

This recipe from CDKitchen for Stuffed Cabbage Rolls Baked With Sauerkraut and Tomato Sour Cream Sauce serves/makes 6

Find this recipe at:

http://www.cdkitchen.com/recipes/recs/1128/Stuffed-Cabbage-Rolls-Baked-Wi113406.shtml

Rotini with Asparagus, Salmon and Cherry Tomatoes

Rotini with Asparagus, Salmon and Cherry Tomatoes (Rotini PLUS� con Gamberi, Pomodoro ed Asparagi)

Ease of preparation: average
Prep Time: 10 minutes
Cook time: 20 minutes

Servings: 4-6

Ingredients
8 ounces salmon filet, skin on
1/3 cup extra virgin olive oil
1/2 cup scallions, sliced
1 pound (3 cups) asparagus, chopped in 1 inch pieces
2 cups cherry tomatoes, cut in halves
3 tablespoons (2 lemons) lemon juice
2 tablespoons fresh tarragon, chopped
1 box PLUS� Rotini
to taste salt
to taste freshly ground black pepper


BRING a large pot and a small pot of salted water to boil.
ADD salmon to the small pot of water; simmer on low 6 to 7 minutes until cooked through. Do not boil. When cooked, remove and let cool. When cool, remove skin and set aside.
HEAT olive oil in a large skillet. Add scallions and cherry tomatoes, sauté 2-3 minutes.
Add lemon juice. Season with salt and pepper to taste. Set aside.
COOK pasta according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce.
ADD tarragon, mix well. Crumble salmon on top and toss gently. (May be served warm or cold as a salad.

Find this recipe at:

http://www.barillaus.com/recipes/Barilla_PLUS174_Rotini_with_Asparagus_Salmon_and_Cherry_Tomatoes.aspx

Polish Kraut and Apples [slow cooker]

Polish Kraut and Apples

From the Kitchen of: Boomer
Source: Taste of Home Quick Cooking Magazine, Jan/Feb 2000

1 can sauerkraut, rinsed and well drained (14 oz.)
1 lb. fully cooked polish sausage or Kielbasa, cut into 2" pieces
3 med. tart apples, peeled and cut into eighths

1/2 c. brown sugar, packed

1/2 tsp. caraway seeds (optional)

1/8 tsp. pepper

3/4 c. apple juice

Place half of the sauerkraut in an ungreased slow cooker. Top with sausage, apples, brown sugar, caraway seeds (if desired) and pepper. Top with remaining sauerkraut. Pour apple juice over all. Cover and cook on low for 4 to 5 hours or until apples are tender.

Yield: 4 servings

Find this recipe at:

http://www.50plusfriends.com/cookbook/crockpot/krautapl.html

Pork Chops with Corn Stuffing [slow cooker]

Pork Chops with Corn Stuffing

From the Kitchen of: Alice

1 tbsp. oil

6 (4 oz.) boneless pork loin chops (about 3/4-inch thick)

1 1/2 tsp. dried pork seasoning*

4 c. cornbread stuffing mix

1/2 c. chopped celery

1/4 c. chopped onion

1/4 tsp. dried sage leaves, crushed

1 can ready-to-serve chicken broth (14 1/2 oz.)
1 can whole kernel corn with red and green peppers, drained
1 egg, beaten

1. Heat oil in large skillet over medium heat until hot. Add pork chops; cook until browned on both sides. Drain. Sprinkle pork with pork seasoning.

2. In large bowl, combine all remaining ingredients; mix well.

3. Spray inside of 3 1/2 to 4-quart crock pot with nonstick cooking spray. Spoon stuffing mixture into sprayed slow cooker. Arrange browned pork chops in 2 layers over stuffing.

4. Cover; cook on low for 5 to 6 hours or until pork is no longer pink in center.

Serves 6

A mix 1/4 teaspoon each of seasoned salt, garlic powder, thyme leaves and black pepper can be used if pork seasoning is not available.

Find this recipe at:

http://www.50plusfriends.com/cookbook/crockpot/pkchcorn.html

Three-Way Beef [slow cooker]

Three-Way Beef

From the Kitchen of: Sammie
Source: Betty Crocker's Slow Cooker Meals

3 lbs. beef tip roast - boneless
1 tsp. salt
1 tsp. mixed herbs - dried
1/2 tsp. pepper
2 cloves garlic
1 cup balsamic vinegar

Spray 12 inch skillet with cooking spray; heat over medium high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, herbs and pepper.

Place garlic in slow cooker; place beef on garlic. Pour vinegar over beef. Cover and cook on low heat 6-8 hours, or until beef is tender. Reserve 3/4 cup of beef juices.

serve one-third of the beef (mashed potatoes and broccoli go well).

Cut remaining beef into thin slices. Place 2 cups sliced beef in each of two freezer containers. Add 1/2 cup reserved juices to one container for Italian Beef Sandwiches, and 1/4 cup juices to the other container for Beef and Broccoli Stir Fry. Cover and refrigerate or freeze. To thaw, place container in refrigerator for about 8 hours.

Find this recipe at:

http://www.50plusfriends.com/cookbook/crockpot/twb.html

Sage Pot Roast [crock pot]

Sage Pot Roast

From the Kitchen of: Barbara

5 lb. lean boneless beef chuck roast
1 tbsp. cooking oil
1 1/2 tsp. rubbed dried sage
1/2 tsp. salt substitute
1/4 tsp. pepper
1 c. low sodium beef broth
6 red potatoes, cut in half
4 carrots, cut into 2 inch pieces
2 onions, quartered
5 tsp. cornstarch
1/4 c. water

In a Dutch oven, brown roast on both sides in oil. Place in crock pot. Season with sage, salt and pepper. Add beef broth. Cover and cook 8 to 18 hours on low (4 to 5 on high). Add potatoes, carrots and onions during last 1 1/2 to 2 hours of cooking time. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly.

Find this recipe at:

http://www.50plusfriends.com/cookbook/crockpot/sageptrst.html

Plum Tomato and Sage Sauce (Sauces)

Plum Tomato and Sage Sauce

From the Kitchen of: Sylvia

Use 3 cups sauce for 1 pound of pasta. If you have a lot of tomatoes, double the recipe and freeze in batches for fresh- tasting tomato sauce during the winter.

2 tbsp olive oil
1 small onion, finely chopped
3 lb ripe plum tomatoes (about 16 medium), peeled and chopped
1/2 C chicken broth
1/3 C dry white wine
2 tbsp butter (optional)
1 tbsp 1 tbsp chopped fresh sage leaves
1 tsp salt
Shredded Parmesan cheese

1. In 10-inch skillet, heat olive oil over medium-low heat. Add onion and cook until very tender and slightly golden, about 15 minutes.
2. To onion in skillet, add chopped tomatoes with their juice, chicken broth, and white wine; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring and pressing tomatoes with back of slotted spoon occasionally during cooking to crush them.
3. Remove cover and simmer tomato mixture 25 to 30 minutes longer, stirring occasionally, until sauce has reduced and thickened slightly. Stir in butter, sage, and salt. Serve with shredded cheese if you like.

Makes about 4 cups

Prep: 30 minutes
Cook: 1 1/4 hours

Each 1/2 cup: about 75 calories, 2 g protein, 9 g carbohydrate, 4 g total fat (1 g saturated), 0 mg cholesterol, 330 mg sodium.

Find this recipe at:

http://www.50plusfriends.com/cookbook/sauces/tomsagsau.html

The Classic Cream Sauce (Sauces)

The Classic Cream Sauce

From the Kitchen of: Boomer
Source: McCall's Cooking School

1/4 C. butter or margarine
1/4 C unsifted all-purpose flour
1/2 Tsp salt
1/8 Tsp pepper
2 C. milk or light cream

* In a heavy, medium-size saucepan, slowly heat butter just until melted, not browned, stirring with wooden spoon. Remove from heat.
* Gradually add flour, salt and pepper; stir until smooth. (combining fat and flour first prevents lumping.)
* Add milk, stirring to mix well. Return to heat. Over medium heat, bring to boiling, stirring constantly, until thickened; reduce heat; simmer 3 minutes, stirring.
* (Sauce must come to a boil and be held there briefly to cook flour so it thickens sauce and does not have a raw taste.)

Makes 2 cups

* VARIATIONS: CHEESE SAUCE add 1/2 tsp. dry mustard, 2 cups grated sharp cheddar cheese and dash cayenne to white sauce. Stir over low heat until cheese melts and sauce is smooth.

* DELUXE CREAM SAUCE: In medium bowl, beat 2 egg yolks. Stir in about 1/2 cup of the hot white sauce; mix well. Return egg-yolk mixture to rest of sauce in saucepan, stirring constantly. Cook, stirring over low heat until thickened; do NOT boil. To keep sauce hot, cover and place over hot water.
* HORSERADISH SAUCE: Add 1/3 cup undrained prepared horseradish, 1 T. lemon juice and dash cayenne to basic sauce. Heat stirring to combine. NOTE: Stir constantly for a sauce that is very smooth; this will also prevent it from becomming too thick. Taste before serving to correct seasoning. For a richer flavor, stir in a Tbsp. of butter just at the end.

Find this recipe at:

http://www.50plusfriends.com/cookbook/sauces/clascrmsau.html

EASY MICROWAVE WHITE SAUCE WITH CHEESE SAUCE VARIATION (Sauces)

EASY MICROWAVE WHITE SAUCE WITH CHEESE SAUCE VARIATION

From the Kitchen of: Pepper
Source: Pat Miller at Recipe/Kitchen Chat

This sauce is particularly good served over fresh steamed broccoli or cauliflower.

*****White Sauce*****
1 tbsp butter or margarine
1 tbsp flour
1/2 tsp salt
1 cup milk

# Melt margarine in 1 quart bowl or casserole in microwave 30 seconds. Stir in flour and salt to make smooth paste.
# Blend in milk gradually, stirring constantly. Cook in microwave 3 minutes. Stir well at 30-second intervals.
# Makes a thin sauce.
# For medium sauce, add 1 additional tbsp each of margarine and flour.
# For thick sauce, add 3 additional tbsp of margarine and flour
# Cheese sauce variation:

# Make a thin white sauce (above) using only 1/4 tsp salt. A few dashes of Worcestershire sauce may be added (but don't overdo). Stir in 1 cup of shredded cheese (I like sharp cheddar best) after white sauce is thickened. Cook in microwave briefly to melt cheese.

Find this recipe at:

http://www.50plusfriends.com/cookbook/sauces/mwchzsauc.html

All-Purpose Honey Teriyaki (Sauces)

All-Purpose Honey Teriyaki
From the Kitchen of: Chef Edouard

1 C Honey
1 C Soy sauce
1 C Sake*
1 lg clove Garlic, minced
1-1/2 tsp Grated fresh ginger root
1 tsp Sesame oil

*Dry white wine may be substituted.

* Combine all ingredients and blend well. Makes about 3 cups. This sauce and its variations can be stored in the refrigerator for ready use anytime.

Variations:

o Sesame Marinade: Add 1 teaspoon toasted seasame seeds to 1 cup "All-Purpose Honey Teriyaki Sauce"; mix well.

o Stir-Fry Seasoning: Dissolve 1 tablespoon cornstarch in 1/2 cup "All-Purpose Honey Teriyaki Sauce" to season 4 cups stir-fry ingredients. Serve stir-fry with sauce over rice, noodles or baked potato.
o Usage Tip: Marinate chicken, fish, beef, or pork in "All-Purpose Honey Teriyaki Sauce" for 1 or more hours, depending on type of meat and cut. One recipe is enough for about 4 pounds of meat.

Find this recipe at:

http://www.50plusfriends.com/cookbook/sauces/honeyter.html

Chris's German Beef Short Ribs

Chris's German Beef Short Ribs (bone-in)

3 to 3 1/2 lbs. Beef short ribs, bone-in
2 tbls. Flour
1 tsp. salt
pepper to taste
2 tbls. shortening (I use olive oil)
2 onions, sliced
1/2 to 3/4 c. red wine
1/2 c. bottled chili sauce
3 tbls. brown sugar
3 tbls. red wine vinegar
1 tbl. Worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. chili powder
4 tbls. flour, divided

Coat short ribs in mixture of 2 tbls. flour, salt & pepper. Heat oil in large skillet and brown ribs on all sides. Pour off excess fat. In crock-pot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder. Cover and cook on high for 2 to 3 hours, then turn to low for 6 hours, or till done. Turn control to high and thicken with other 2 tbls. flour that has been dissolved in a little water. Cook on high about 10 minutes or until slightly thickened.

Serve over wide noodles. Yummy!!!

Find this recipe at:

http://whatscookin.proboards4.com/index.cgi?board=Crockpot&action=display&thread=2088

Braised Short Ribs

Braised Short Ribs

6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, roughly chopped
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Season each short rib generously with salt. Coat a pot large enough to
accommodate all the meat and vegetables with olive oil and bring to a
high heat. Add the short ribs to the pan and brown very well, about 2 to
3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic
in the food processor until it forms a coarse paste. When the short ribs
are very brown on all sides, remove them from the pan. Drain the fat,
coat the bottom of same pan with fresh oil and add the pureed
vegetables. Season the vegetables generously with salt and brown until
they are very dark and a crud has formed on the bottom of the pan,
approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape
the crud again and add the tomato paste. Brown the tomato paste for 4 to
5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat
if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water
has just about covered the meat. Add the thyme bundle and bay leaves.
Cover the pan and place in the preheated oven for 3 hours. Check
periodically during the cooking process and add more water, if needed.
Turn the ribs over halfway through the cooking time. Remove the lid
during the last 20 minutes of cooking to let things get nice and brown
and to let the sauce reduce. When done the meat should be very tender
but not falling apart. Serve with the braising liquid.

SWEET AND SOUR LEFTOVER ROAST OR BEEF

SWEET AND SOUR LEFTOVER ROAST OR BEEF
Printed from COOKS.COM

1-2 c. cold beef or pork
2 onions, sliced lengthwise
1 clove garlic
Oil
1 tbsp. cornstarch
1 c. water
1 tbsp. vinegar
2 tbsp. soy sauce
2 tbsp. brown sugar
1-2 green peppers
1 tsp. Accent

Heat heavy frying pan. Add oil, crushed garlic, meat and onions. Heat until hot and brown. Mix water and cornstarch; add. Add remaining ingredients and cook slowly for 20 minutes. Serve with rice.

Find this recipe at:

http://www.cooks.com/rec/view/0,1827,145172-250199,00.html

One-Pot Chicken and Vegetables

One-Pot Chicken and Vegetables

Yield: 4 servings
Serving Size: 1/2 cup vegetables, 1/2 cup rice, 4 ounces chicken

Ingredients

* 1 tablespoon olive oil
* 1 cup sliced zucchini
* 1 cup sliced or shredded carrot
* 1/2 cup sliced green onions or red onion
* 1/2 cup sliced celery
* 1 (14-1/2 ounce) can diced tomatoes
* 1 pound cooked, diced chicken breasts
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon salt
* 1/8 teaspoon fresh ground black pepper
* 2 cups cooked brown rice, hot

Directions

1. In a skillet over medium-high heat, heat the oil. Add the zucchini, carrots, green or red onion, and celery and saute for 5 minutes, stirring occasionally.
2. Add the canned diced tomatoes and lower the heat. Simmer for 5 minutes. Add the chicken and seasonings and simmer for 3 minutes.
3. Serve the chicken and vegetables over cooked rice.

Calories: 406
Protein: 38 g
Sodium: 409 mg
Cholesterol: 96 mg
Fat: 13 g
Carbohydrates: 32 g
Exchanges: 2 Starch, 1 Vegetable, 4 Lean Meat

Source: Express Lane Diabetic Cooking

Author: Robyn Webb

Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/453.shtml

Slow-Cooked Beef, Barley, and Vegetable Soup

Slow-Cooked Beef, Barley, and Vegetable Soup

Yield: 11 servings
Serving size: 1 cup

Ingredients

* 1-1/4 pounds lean stew beef, cut into bite-size pieces
* 1 medium-large onion, cut into thin wedges
* 1 cup sliced carrot
* 1 tablespoon beef bouillon granules
* 1-1/4 teaspoons dried thyme
* 1-1/4 teaspoons dried oregano
* 1/4 teaspoon ground black pepper
* 5 cups water
* 14-1/2-ounce can diced tomatoes with roasted garlic
* 10-3/4-ounce can condensed tomato soup, undiluted
* 1/2 cup uncooked pearl barley
* 1 cup frozen green peas

Directions

1. Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Cook the beef in two batches for several minutes, until nicely browned.
2. Transfer the beef to a 3-quart or larger slow cooker. Add the onion, carrots, beef granules, thyme, oregano, and pepper. Pour in the water, undrained tomatoes, and tomato soup.
3. Cover and cook on high for 4 hours or on low for 8 hours. Add the barley and cook for an additional hour at high or 2 hours at low, until the barley is tender. Add the peas and cook for 30 minutes at high or 1 hour at low. Serve hot.

Calories: 145
Protein: 14 g
Sodium: 442 mg
Cholesterol: 29 mg
Fat: 2.5 g
Carbohydrates: 16 g
Exchanges: 1-1/2 Lean Meat, 1/2 Starch, 1-1/2 Vegetable

Source: The Complete Diabetes Prevention Plan

Author: Sandra Woodruff, Christopher Saudek

Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/467.shtml

Warm Asparagus And Red Pepper Salad

Warm Asparagus And Red Pepper Salad

Yield: 4 servings

Ingredients

* 2 tablespoons extra-virgin olive oil
* 1 large red bell pepper, cut into 1/4-inch-thick slices, then cut into bite-sized pieces
* 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
* 1/2 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 1 tablespoon red wine vinegar
* 1/4 cup shredded or shaved Parmesan cheese

Directions

1. In a large skillet, over medium heat, warm olive oil; add red pepper, asparagus, salt, and pepper. Saute until asparagus is tender but still crisp, about 5 minutes.
2. Add vinegar to skillet and stir to combine with vegetables. Remove from heat and transfer mixture to a serving dish; cool slightly. Top vegetables with the Parmesan cheese and serve while still warm.

Calories: 101
Protein: 4 g
Sodium: 90 mg
Cholesterol: 3 mg
Fat: 8 g
Carbohydrates: 4 g
Exchanges: 1 Vegetable, 1 Fat

Source: "The Everyday Low-Carb Slow Cooker Cookbook

Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/499.shtml

FYI: Bringing the slow cooker into the 21st century

Bringing the slow cooker into the 21st century

By ANNMARIE TIMMINS
For The Associated Press

(AP) - If you've been slow to warm up to slow cookers, it probably wasn't the incredible convenience that turned you off.

The abundance of recipes relying on processed cheese and canned cream-of-whatever soup, on the other hand...

But what if your slow cooker greeted you at day's end with dinner fit for company, perhaps corn and sweet potato chowder or chicken curry? Or cod over potatoes and summer squash steeped in rosemary?

"I frequently say, 'Don't knock it until you try it,'" says Ellen Brown, who wasn't a fan until she wrote "The Complete Idiot's Guide to Slow Cooker Cooking," and filled the book with recipes loaded with fresh vegetables, beans and herbs.

"Now my slow cooker lives on my counter," she says.

Slow cookers have been around since 1971, when Rival introduced its Crock-Pot. Today, about 6 million are sold each year, many sporting numerous high-tech improvements, including automated settings and easy-clean bowls.

Grocers now even sell special slow cooker liners to make cleanup almost instant. But it seems that if slow cookers themselves have embraced the 21st century, surely the recipes that use them can, too.

After all, our tastes may have grown beyond canned soup casseroles, but our lives certainly could still benefit from the convenience of slow cooking.

"One of the losses in our lives is that it's so hard to sit down at the dinner table night after night and have parents and kids eating together," says Phyllis Pellman Good, author of "Fix-It and Forget-It Big Cookbook."

"With this, you can prepare food early and bring everyone together at the table," she says. "It helps immensely."

The secret to successful _ and tasteful _ slow cooking, is to know what slow cookers do well, and what they don't. So here are some tips from the experts.

_ The slow, moist heat of a slow cooker is ideal for stews, sauce-based dishes and for tenderizing inexpensive cuts of meat. It will bake beans evenly and produce fall-off the bone pulled pork. It also turns out a mean chicken stock.

_ Slow cookers will not produce crispy chicken, and nicer cuts of meat, such as pork tenderloin or filet mignon, will be ruined. Pastas can be tricky (they can turn mushy), and delicate cream sauces and white fish require careful timing.

_ Slow cookers come in various sizes; pick the one that best for you. When deciding, know that slow cookers work best when two-thirds full, says Good. Also, for roasts and whole chickens an oval cooker may be better than a round one.

_ When preparing vegetables for a slow cooker, cut them in consistent sizes. Depending on the recipe, vegetables that take longer to cook, such as potatoes, should be cut smaller than faster cooking produce, such as celery.

_ Follow the recipe's advice on how to arrange the vegetables in the slow cooker. If they'll take longer to cook than the meat, they usually go on the bottom.

_ Don't add more liquid than the recipe calls for, even if it looks like you'll need it, says Brown. Slow cookers retain their liquid, so you'll need less than you would in traditional cooking.

_ If the recipe suggests it, take the time to brown your meat before it goes into the slow cooker. This can be done either in a skillet on the stove or, as Brown does, under the broiler. The slow cooker alone won't get hot enough to brown.

_ Save yourself time in the morning by prepping your ingredients ahead of time. But for food safety reasons, Brown cautions against combining everything, especially partially cooked meat and other items, until you start the slow cooker.

_ Don't program the cooker to turn several hours after you leave the house; you risk contaminated food. If you'll be gone longer than the cooking time, start the slow cooker when you leave and let it switch to warm for the last hour or so.

_ Slow cookers can do more than cook beef stew in the cold months. It cooks at around 200 F, which means using it also can help keep you kitchen cooler in summer. It also can turn out appetizers and desserts as easily as main courses.

_ Don't peek. When you lift the lid, the temperature drops significantly and your cooking time will be off, says Amy Golino, a culinary analyst for Jarden Consumer Solutions, the Rye, N.Y.-based maker of Crock-Pot.

_ Let your slow cooker save you money. Golino suggests buying chicken breast in bulk and cooking enough at once for two or three meals. It might be chicken salad one night and chicken enchiladas the next.

_ Use your slow cooker to get your kids in the kitchen. Good says the slow cookers' low heat and forgiving cooking times make it a safe way for children to start cooking.

Source:

http://www.wtop.com/?nid=773&sid=1559173

Black-eyed peas salad

Black-eyed peas salad

By MARTHA ROSE SHULMAN
Published: December 29, 2008

One of my New Year’s resolutions is to use up all of the bags and half-filled bags of dried beans in my pantry before they get too old. Dried beans won’t spoil with age, but once they are more than a year old, they take longer to cook. And sometimes old beans never seem to soften up no matter how long you cook them.

Beans are an economical, delicious and comforting way to feed your family well. They are an excellent source of protein, low in fat and exceptionally high in fiber. They are also a good source of calcium, iron, folic acid and potassium. Perhaps it is because beans are so economical that the custom of eating them on New Year’s Day for prosperity exists in so many cultures. Here we eat black-eyed peas (Italians and southern French eat chickpeas; Japanese eat red beans). Try this warm black-eyed peas salad on the first of the year. A Southerner would scoff at this dish, which contains no ham hocks or salt pork. The vibrant salad, which I like to serve warm, proves that those ingredients are not essential for great black-eyed peas.

New Year’s Black-Eyed Peas Salad

For the beans:
1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 or 4 garlic cloves, minced
1 pound black-eyed peas, washed and picked over
6 cups water
1 bay leaf
Salt to taste

For the dressing and salad:
1/4 cup red wine vinegar or sherry vinegar
1 garlic clove, minced
Salt and freshly ground pepper to taste
1 to 2 teaspoons lightly toasted cumin, ground (to taste)
1 teaspoon Dijon mustard
1/2 cup broth from the beans
1/3 cup extra virgin olive oil
1 large red bell pepper, diced
1/2 cup chopped cilantro

1. Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add half the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the black-eyed peas and the water and bring to a simmer. Skim off any foam from the surface of the water. Add the bay leaf and salt to taste (1 to 2 teaspoons). Reduce the heat, cover and simmer 30 minutes. Taste and add more salt if desired. Add the remaining garlic, cover and simmer until the beans are tender but intact. Taste and adjust salt. Remove from the heat and carefully drain through a colander or strainer set over a bowl. Transfer the beans to a large salad bowl.

2. In a glass measuring cup or a small bowl, whisk together the vinegar, garlic, salt, pepper, cumin, and mustard. Whisk in 1/2 cup of the bean broth, then the olive oil. Taste and adjust seasonings. Add a little more vinegar if you wish. Stir the dressing into the warm beans. Stir in the red pepper and cilantro, and serve, or allow to cool and serve at room temperature.

Yield: Serves 6 to 8

Advance preparation: The beans will keep for five days in the refrigerator; toss them with the vinaigrette, but if you aren’t serving them right away, wait and add the cilantro just before serving.

Approximate Nutritional Information per Serving:
Calories: 151; calories from fat: 102; total fat: 11.3g; cholesterol 0mg; sodium: 27mg; total carbohydrates: 10.2g; dietary fiber: 2.4g; sugars: 1.7g; protein: 3.2g. (Based on eight servings. Nutritional information provided by calorie-count.com)





Find this recipe at:
http://www.nytimes.com/2008/12/29/health/nutrition/29recipehealth.html?em

Crockpot Swedish Meatballs

Crockpot Swedish Meatballs

By Diana Rattray, About.com

Ingredients:

* 1 1/2 pounds lean ground beef
* 1/4 pound Jimmy Dean sausage (or favorite ground sausage)
* 1 egg
* 1/4 cup ketchup
* 2 tablespoons Worcestershire sauce
* 1 tablespoon dry mustard
* 1 tablespoon soy sauce
* 1 clove garlic, minced
* 2 teaspoons salt
* 1 teaspoon pepper
* .
* Sauce:
* 2 cans Cream of Mushroom soup
* 1 cup sour cream
* 1 teaspoon Worcestershire sauce
* 1 dash Tabasco sauce
* 1/4 cup milk

Preparation:
Mix all ingredients together for the meat mixture. Shape into small meatballs and place on baking sheet or jelly roll pan. Make sure you use a pan with sides. Bake at 375° 45 to 60 minutes, or until browned. In a medium bowl mix sauce ingredients together. Place meatballs and sauce in a crockpot. Cook on HIGH for 30 to 45 minutes, until meatballs are cooked through. May be used as main dish served over rice or noodles or as an appetizer served with toothpicks.

Swedish meatballs recipe shared by CHAZERZ

Find this recipe at:

http://southernfood.about.com/od/crockpotmeatballs/r/bl116c15.htm

Slow Cooked Pork Shoulder [Crockpot]

Slow Cooked Pork Shoulder

By Diana Rattray, About.com

It's hard to beat a pork shoulder for flavor and tenderness, and it's one of my family's favorite pork cuts. This dish is made with a boneless pork shoulder, slow cooked to perfection with a tangy mixture of apple jelly and coarsely ground mustard.
Ingredients:

* 2 large onions, halved, sliced
* 1 boneless pork shoulder roast
* Salt and pepper
* 1 jar (12 ounces) apple jelly
* 1/2 cup chicken broth or water
* 2 tablespoons grainy mustard

Preparation:
Arrange onion slices in the bottom of a large slow cooker. Wash the roast and pat dry; leave it in its netting and place on the onions. Combine remaining ingredients in a cup; pour over the roast. Cover and cook on HIGH for 2 hours. Turn to LOW and cook for 6 to 8 hours longer.

Serves 6 to 8.

Find this recipe at:

http://southernfood.about.com/od/crockpotporkroasts/r/r80219d.htm