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Do you supersize your thunder thighs at the drive up?

Baked Apples

Ingredients
Yield: 10-12 Servings

* 6-8 large baking apples, Rome or York
* 2 tablespoons lemon juice
* 2 tablespoons butter, melted
* 3 tablespoons brown sugar
* 1/2 teaspoon nutmeg
* 1 teaspoon cinnamon
* (double ingredients to cook in 6 quart cooker)

1. Peel, core and cut apples in half.
2. Drizzle with lemon juice and butter. Sprinkle with sugar and spices.
3. Cover and cook on preferred setting: Low - 4 hours Auto Shift - 3 hours High - 2 hours



Success Tip:
Combine the brown sugar, cinnamon and nutmeg together before sprinkling on the apples. This will help evenly spread the spice flavor.

Substitution:
Either fresh or bottled lemon juice may be used in this recipe.
 
Hawaiian Chicken

Ingredients
Yield: about 12 servings

* 6 lbs. skinless, boneless chicken breasts, halved
* 2 cans (16 oz. each) pineapple slices, drained
* 2 cans (15 oz. each) mandarin oranges, drained
* 1 jar (16 oz.) maraschino cherries, drained
* 1/4 cup cornstarch
* 1/4 cup brown sugar, packed
* 1 envelope (1.5 oz.) stir-fry chicken seasoning blend

1. Combine all ingredients, except the chicken, in the crock. Stir well.
2. Add the meat and stir well to coat.
3. Cover and cook on preferred setting:
* Low - 6 to 8 hours
* High - 3 hours
 
Hearty Vegetable Soup

Ingredients
Yield: 6-8 Servings

* 2 lbs. lean stewing beef, cut into 1-inch cubes
* 2 large potatoes, diced
* 2 medium onions, chopped
* 2 carrots, peeled and sliced
* 2 stalks celery, sliced
* 1 tablespoon dried parsley flakes
* 1 teaspoon salt
* 1/2 teaspoon thyme
* 1/4 teaspoon pepper
* 1 can (16 oz.) whole tomatoes
* 2 cups water

1. Combine all ingredients in crock.
2. Cover and cook on preferred setting: Low - 10 hours, Auto Shift - 7 hours High - 5 hours



Success Tip:
Either purchase pre-cut stewing beef, or purchase 2 lbs. of beef chuck or bottom round and cut into 1-inch cubes. To make cutting easier, be sure to use a sharp knife.

Substitution:
If fresh parsley is available, use 1/3 cup of fresh, chopped parsley instead of 2 tablespoons of dried parsley flakes.
 
Irish Stew

Ingredients
Yield: 5.5 quarts

* 6 lbs. lamb stew meat
* 2 bags (16 oz. each) frozen vegetables for soup or stew
* 1 envelope (1.5 oz.) beef stew seasoning mix
* 1 can (14 oz.) beef broth

1. Combine all ingredients in the crock. Stir well.
2. Cover and cook on preferred setting: Low - 10 hours, High - 5 hours
 
Orange-Juiced Pork Chops

Ingredients
Yield: about 12 servings

* 1 can (12 oz.) frozen orange juice, undiluted
* 3/4 cup brown sugar, packed
* 1 tablespoon soy sauce
* 1/4 cup cornstarch
* 1 teaspoon garlic powder
* 12 (1-inch thick) boneless, center cut pork chops

1. Combine all ingredients, except the meat, in the crock. Stir well.
2. Add the meat and stir well to coat.
3. Cover and cook on preferred setting:
* Low - 6 to 8 hours
* High - 3 hours
 
Pork Roast With Peach Chutney

Ingredients
Yield: 6-8 servings

* 1 can (16 oz.) sliced peaches, drained
* 1/4 cup raisins
* 1/4 cup brown sugar
* 1/4 cup vinegar
* 1/2 small onion
* 1 tablespoon prepared mustard
* 1 pork loin roast (3 to 4 lbs.)

1. Combine all ingredients except roast in blender or food processor. Process until coarsely chopped.
2. Place roast in crock and pour chutney over top.
3. Cover and cook on preferred setting:
* Low - 8 hours
* Auto Shift - 6 hours
* High - 4 hours
 
Stuffed Peppers

Ingredients
Yield: about 6 servings

* 1.5 lbs. ground beef or turkey
* 1 pkg. (6 oz.) chicken-flavored rice mix
* 1 teaspoon salt
* 1 teaspoon garlic powder
* 1/2 cup raisins
* 6 medium size red or green bell peppers
* 1 can (29 oz.) tomato sauce

1. Combine meat, rice mix, seasonings, and raisins. Fill peppers with mixture and place the peppers into the crock.
2. Pour the tomato sauce over stuffed peppers.
3. Cover and cook on preferred setting:
* Low - 8 hours
* High - 4 hours
 
Sunday Chicken



Ingredients
Yield: 6-8 servings

* 3 to 4 lbs. cut-up chicken
* Paprika, salt, and pepper
* 1 can (10 oz.) condensed cream of celery soup
* 1/2 cup white wine or chicken broth

1. Rinse chicken in cold water. Pat dry. Sprinkle chicken with paprika, salt, and pepper.
2. Combine soup and wine. Place half of chicken in crock and pour half of soup mixture over chicken. Repeat layers.
3. Cover and cook on preferred setting:
* Low - 8 hours
* Auto Shift - 6 hours
* High - 4 hours
 
I love pork, and you have so many nice recipes here, thanks Koala.

What about lamb? It has such a delicate taste, lamb chops grilled or a roast sprinkled with rosemary are delicious.

Anyway, I just called in to say hello, so - hello! :D
 
Cornbread Salad

2 boxes Jiffy Cornbread mix
(bake, cool, crumble)
6 green onions
2 green peppers
2 large tomatoes
1 cup mayonnaise
2 tbs. Mustard
(*can add 2 tbs. Pickle relish is wish)​
 
LittleLady815 said:
Cornbread Salad

2 boxes Jiffy Cornbread mix
(bake, cool, crumble)
6 green onions
2 green peppers
2 large tomatoes
1 cup mayonnaise
2 tbs. Mustard
(*can add 2 tbs. Pickle relish is wish)​
Click to expand...


@ boxes!!!!!!!!!......banished.be gone......No processed junk!!!!!....Except for the crockpot junk....which I do not make.....The point is to get rid of over processed food......... :confused:
 
Free_Spirit said:
I love pork, and you have so many nice recipes here, thanks Koala.

What about lamb? It has such a delicate taste, lamb chops grilled or a roast sprinkled with rosemary are delicious.

Anyway, I just called in to say hello, so - hello! :D
Click to expand...






geeeeesh..........anyone who would kill such a cute lil creature needs shot..... :p
 
Helped my sister wit her yard sale today and grabbed a couple books
one is called the New Moosewood Cookbook
the other is called Natural healing with herbs
 
starrynightin64 said:
Helped my sister wit her yard sale today and grabbed a couple books
one is called the New Moosewood Cookbook
the other is called Natural healing with herbs
Click to expand...


Good luck finding a moose in Fla........ :)
 
starrynightin64 said:
they have crepe recipes :nana:
Click to expand...


creeps...ewwwwwww.......any more requests....working on lamb recipes now......(poor lil critters).....couldn't find any for convection ovens... :confused:
 
 
Japanese Lamb

Ingredients:
2 pounds Lamb
1/4 cup Sauce, soy
1 tablespoon Honey
2 tablespoons Vinegar
2 tablespoons Sherry
2 cloves Garlic, crushed
1/4 teaspoon Ginger, ground
1 1/2 cup Stock, chicken; optional

Directions:

Put all ingredients in crockpot and cook all day on LOW.

This recipe for Japanese Lamb serves/makes 6
 
Lamb And Apple Casserole

Ingredients:
1/2 pound middle-neck lamb chops
1/4 ounce plain flour
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 tablespoon oil
1/2 medium onions -- chopped
0.188 pint stock
1/2 medium carrots -- thinly sliced
1/4 celery stalk -- thinly sliced
1/4 cooking apple -- thinly sliced

Directions:

Coat the chops with the flour seasoned with the pepper and salt. Brown on both sides in the oil and remove the chops. Cook the chopped onions in the oil until soft and golden and put into the crockpot. Work any remaining flour into the fat, cook for 2 minutes, and stir in the stock.

Bring to the boil, stirring well. Put the thinly sliced carrots, celery and apple into the crockpot. Put the chops on top and pour over the thickened stock, seasoning to taste. Cover and cook on HIGH for 30 minutes, then on LOW 6 to 7 hours.

This recipe for Lamb And Apple Casserole serves/makes 2
 
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