SWEET ‘N’ SOUR CHICKEN
6 med. carrots, cut into 1/2" chunks
1/2 c. finely chopped green pepper
1 sm. onion, finely chopped
3 split chicken breasts (remove skin, optional)
1/2 tsp. salt
1 (10 oz.) jar Sweet N Sour sauce
1 (15 oz.) can pineapple chunks, drained
2 tbsp. cornstarch
Place all ingredients in slow cooker/Crock Pot with chicken on top. Cover and cook on low 6-8 hours. Remove chicken and thicken with 2 tablespoons cornstarch dissolved to a medium thick paste with water. Pour over chicken breasts - or remove chicken from bone and come with sauce mixture. Serve with steamed white or brown rice.
SWEET AND SOUR FRANKS
* 1 cup chili sauce
* 1 cup currant jelly
* 3 tablespoons lemon juice
* 1 tablespoon prepared mustard
* 2 pounds cocktail franks or hot dogs cut into bite-sized pieces
* 2 cans Pineapple chunks, 27 ozs
Combine first four ingredients in Crock Pot; mix well to break up jelly chunks. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients. Add cut-up hot dogs or cocktail franks. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Keep on low while serving.
SWEET AND SOUR KIELBASA
* 1 pound kielbasa
* 1 (10 oz.) jar red currant jelly
* 1/2 (5 oz.) jar golden spicy mustard (add whole jar for more spicy)
Cut kielbasa to bite-size pieces. Add to boiling water. Boil 8 to 10 minutes; poke with fork to release grease from meat. In slow cooker/Crock Pot, melt jelly on low heat. Add mustard. When kielbasa is done boiling, rinse, then add to slow cooker/Crock Pot mixture. Coat all of the meat. Simmer for 1 hour or more on low.
SWEET AND SOUR SAUSAGE BALLS
* 1/2 c. brown sugar
* 2 lbs. sausage
* 1 1/4 c. ketchup
* 1 tbsp. soy sauce
* 1 tbsp. lemon juice
* 1 can chunk pineapple
Roll sausage in balls, brown and add other ingredients. Cook until done in slow cooker.
SWEET AND SOUR SHRIMP
1 package (6 ox.) frozen Chinese pea pods, partially thawed
1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve
juice)
2 tbls cornstarch
3 tbls sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
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2 tsp soy sauce
1/2 tsp ground ginger
2 cans (4 1/2 oz. each) shrimp, rinsed & drained
2 tbls cider vinegar
Fluffy rice
Place pea pods and drained pineapple in Crock-Pot. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on Low setting for 4 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
4 to 5 servings (about 1 1/2 quarts)
SWEET POTATO AND PINEAPPLE PUDDING
3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained
1 can (12 oz.) evaporated milk
1 1/4 cups brown sugar, firmly packed
6 T. margarine or butter, cut in cubes
3 eggs, slightly beaten
1 t. ground cinnamon
1/2 t. nutmeg
Lightly grease Crock Pot. In Crock Pot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and nutmeg. Cover and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours until the potatoes are tender. Serve hot or at room temperature.
NOTE: This dish may appear to be curdling, however it will come together toward the end of the cooking.
Serve 10 - 12. (This was for the 5 quart model).
SWEET POTATOES WITH APPLES
5 medium sweet potatoes
3 apples (such as Granny Smith) peeled & cored, cut in wedges
1/4 teaspoon Ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup Maple flavored syrup
2 tablespoons butter, melted
1/4 cup pecan pieces
Generously grease the bottom and sides of the slow cooker/Crock Pot with butter or margarine.
Peel sweet potatoes; cut into 1/2" slices. Place on bottom of slow cooker/Crock Pot. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and the melted butter. Cover and cook on low about 4 hours or until potatoes are tender. Sprinkle with pecans the last 30 minutes.
Serves 4 to 6.
SWEET SWEET-POTATOES
2 pounds sweet potatoes---peel and grated
1/3 cup brown sugar---packed good
1/4 cup butter---melted
1/4 cup coconut---flaked
1/4 cup broken pecans---toasted
1/4 teaspoon cinnamon
1/4 teaspoon coconut extract
1/4 teaspoon vanilla
In a slow cooker/Crock Pot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in coconut and vanilla extracts.
SWISS CHEESE SCALLOPED POTATOES
* 2 pounds baking potatoes, peeled and thinly sliced
* 1/2 cup finely chopped yellow onion
* 1/4 tsp salt
* 1/4 tsp ground nutmeg
* 3 TBS butter, cut into 1/8-inch pieces
* 1/2 cup milk
* 2 TBS all-purpose flour
* 3 oz. Swiss cheese slices, torn into small pieces
* 1/4 cup finely chopped green onion (optional)
1. Layer half the potatoes, 1/4 cup onion, 1/8 tsp salt, 1/8 tsp nutmeg, 1 TBS butter in slow cooker. Repeat layers. Cover and cook on LOW 7 hours or on HIGH 4 hours. Remove potatoes with slotted spoon to serving dish.
2. Blend milk and flour in small bowl until smooth. Stir mixture into slow cooker. Add cheese; stir to combine. If slow cooker is on LOW, turn to HIGH, cover and cook until slightly thickened, about 10 minutes. Stir. Pour cheese mixture over potatoes and serve. Garnish with chopped green onions, if desired.
Makes 5 to 6 servings.
SWISS CHICKEN CASSEROLE
* 6 chicken breasts, boneless and skinless
* 6 slices Swiss cheese
* 1 can cream of mushroom soup
* 1/4 cup milk
* 2 cups stuffing mix
* 1/2 cup butter or margarine, melted
Lightly greas Crock Pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.
TACO CHILI
1 1/2 to 2 pounds lean ground beef
1 medium onion, chopped
1 pkg (1 1/4oz) taco seasoning mix
2 cans (14 1/2oz ea.) diced tomatoes
1 can (10oz) diced tomatoes with green chilies
1 can (16oz) pinto beans, rinsed and drained
1 15oz can chili beans in sauce
1 cup frozen whole kernel corn
Shredded cheese (mozzarella, Monterey Jack or
cheddar)
Slightly crushed tortilla chips
In a large skillet, cook ground beef and onion, one-half at a time, till meat is browned and onion is tender. Drain off fat. Transfer to a 3 1/2- to 5-quart crockery cooker. Stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chilies, pinto beans, chili
beans in chili sauce, and corn. Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours. Sprinkle each serving with some cheese and chips.
Makes 8 servings.
TEXAS CHILI
6 strips bacon
2 lbs. boneless beef cubes
2 cans (15 oz.) kidney beans, drained
1 can (28 oz.) tomatoes, cut up
1 can (8 oz.) tomato sauce
1 c. finely chopped onion
1/2 c. thinly sliced carrots
1/2 c. finely chopped green pepper
1/2 c. finely chopped celery
2 tbsp. minced parsley
2 cloves garlic minced
1 bay leaf
2 tbsp. chili powder
1 tsp. salt
1/8 tsp. pepper
Fry bacon until crisp. Remove bacon and drain on paper towel. Brown half the beef cubes in pan with bacon drippings five minutes. Place in slow cooker. Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 quart slow cooker. Cover and cook on low setting about 10 hours or until beef is tender. Stir occasionally. If you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above.
TERIYAKI SAUCE WINGS
* 3 pounds chicken wings
* 1 onion, chopped
* 1 cup soy sauce
* 1 cup brown sugar
* 2 teaspoons ground ginger
* 2 cloves garlic, crushed
* 1/4 cup dry sherry
Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each wing into 2 pieces, cutting at the joint. Broil wings 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to Crock Pot. Mix all remaining ingredients together and pour over chicken wings. Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours. Stir once or twice to keep wings coated with sauce.
Makes about 32 wings.
TRIPLE CHOCOLATE MESS
1 package chocolate cake mix(any)
1 pint sour cream
1 pkg. instant chocolate pudding(any size)
1 6oz. bag chocolate chips
3/4 c. oil
4 eggs
1 c. water
Spray c.p. with non-stick spray. Mix all ingrediants. Cook on low for 6-8 hours Try not to lift the lid.
Serve with ice cream.
I tried this with low fat cake mix,sour cream and fat free pudding. It turned out great! It is VERY rich, so be sure to have some ice cream in the house. A little goes a long way. Keeps in fridge for a while. Just heat and serve.
TUNA NOODLE CASSEROLE
* 2 cans cream of celery soup
* 1/3 cup dry sherry
* 2/3 cup Milk
* 2 tablespoons parsley flakes
* 10 ounces frozen peas
* 2 cans tuna, drained
* 10 ounces egg noodles, cooked
* 2 tablespoons butter or margarine
* dash curry powder (optional)
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased Crock Pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender.)
6 med. carrots, cut into 1/2" chunks
1/2 c. finely chopped green pepper
1 sm. onion, finely chopped
3 split chicken breasts (remove skin, optional)
1/2 tsp. salt
1 (10 oz.) jar Sweet N Sour sauce
1 (15 oz.) can pineapple chunks, drained
2 tbsp. cornstarch
Place all ingredients in slow cooker/Crock Pot with chicken on top. Cover and cook on low 6-8 hours. Remove chicken and thicken with 2 tablespoons cornstarch dissolved to a medium thick paste with water. Pour over chicken breasts - or remove chicken from bone and come with sauce mixture. Serve with steamed white or brown rice.
SWEET AND SOUR FRANKS
* 1 cup chili sauce
* 1 cup currant jelly
* 3 tablespoons lemon juice
* 1 tablespoon prepared mustard
* 2 pounds cocktail franks or hot dogs cut into bite-sized pieces
* 2 cans Pineapple chunks, 27 ozs
Combine first four ingredients in Crock Pot; mix well to break up jelly chunks. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients. Add cut-up hot dogs or cocktail franks. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Keep on low while serving.
SWEET AND SOUR KIELBASA
* 1 pound kielbasa
* 1 (10 oz.) jar red currant jelly
* 1/2 (5 oz.) jar golden spicy mustard (add whole jar for more spicy)
Cut kielbasa to bite-size pieces. Add to boiling water. Boil 8 to 10 minutes; poke with fork to release grease from meat. In slow cooker/Crock Pot, melt jelly on low heat. Add mustard. When kielbasa is done boiling, rinse, then add to slow cooker/Crock Pot mixture. Coat all of the meat. Simmer for 1 hour or more on low.
SWEET AND SOUR SAUSAGE BALLS
* 1/2 c. brown sugar
* 2 lbs. sausage
* 1 1/4 c. ketchup
* 1 tbsp. soy sauce
* 1 tbsp. lemon juice
* 1 can chunk pineapple
Roll sausage in balls, brown and add other ingredients. Cook until done in slow cooker.
SWEET AND SOUR SHRIMP
1 package (6 ox.) frozen Chinese pea pods, partially thawed
1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve
juice)
2 tbls cornstarch
3 tbls sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
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2 tsp soy sauce
1/2 tsp ground ginger
2 cans (4 1/2 oz. each) shrimp, rinsed & drained
2 tbls cider vinegar
Fluffy rice
Place pea pods and drained pineapple in Crock-Pot. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on Low setting for 4 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
4 to 5 servings (about 1 1/2 quarts)
SWEET POTATO AND PINEAPPLE PUDDING
3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained
1 can (12 oz.) evaporated milk
1 1/4 cups brown sugar, firmly packed
6 T. margarine or butter, cut in cubes
3 eggs, slightly beaten
1 t. ground cinnamon
1/2 t. nutmeg
Lightly grease Crock Pot. In Crock Pot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and nutmeg. Cover and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours until the potatoes are tender. Serve hot or at room temperature.
NOTE: This dish may appear to be curdling, however it will come together toward the end of the cooking.
Serve 10 - 12. (This was for the 5 quart model).
SWEET POTATOES WITH APPLES
5 medium sweet potatoes
3 apples (such as Granny Smith) peeled & cored, cut in wedges
1/4 teaspoon Ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup Maple flavored syrup
2 tablespoons butter, melted
1/4 cup pecan pieces
Generously grease the bottom and sides of the slow cooker/Crock Pot with butter or margarine.
Peel sweet potatoes; cut into 1/2" slices. Place on bottom of slow cooker/Crock Pot. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and the melted butter. Cover and cook on low about 4 hours or until potatoes are tender. Sprinkle with pecans the last 30 minutes.
Serves 4 to 6.
SWEET SWEET-POTATOES
2 pounds sweet potatoes---peel and grated
1/3 cup brown sugar---packed good
1/4 cup butter---melted
1/4 cup coconut---flaked
1/4 cup broken pecans---toasted
1/4 teaspoon cinnamon
1/4 teaspoon coconut extract
1/4 teaspoon vanilla
In a slow cooker/Crock Pot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in coconut and vanilla extracts.
SWISS CHEESE SCALLOPED POTATOES
* 2 pounds baking potatoes, peeled and thinly sliced
* 1/2 cup finely chopped yellow onion
* 1/4 tsp salt
* 1/4 tsp ground nutmeg
* 3 TBS butter, cut into 1/8-inch pieces
* 1/2 cup milk
* 2 TBS all-purpose flour
* 3 oz. Swiss cheese slices, torn into small pieces
* 1/4 cup finely chopped green onion (optional)
1. Layer half the potatoes, 1/4 cup onion, 1/8 tsp salt, 1/8 tsp nutmeg, 1 TBS butter in slow cooker. Repeat layers. Cover and cook on LOW 7 hours or on HIGH 4 hours. Remove potatoes with slotted spoon to serving dish.
2. Blend milk and flour in small bowl until smooth. Stir mixture into slow cooker. Add cheese; stir to combine. If slow cooker is on LOW, turn to HIGH, cover and cook until slightly thickened, about 10 minutes. Stir. Pour cheese mixture over potatoes and serve. Garnish with chopped green onions, if desired.
Makes 5 to 6 servings.
SWISS CHICKEN CASSEROLE
* 6 chicken breasts, boneless and skinless
* 6 slices Swiss cheese
* 1 can cream of mushroom soup
* 1/4 cup milk
* 2 cups stuffing mix
* 1/2 cup butter or margarine, melted
Lightly greas Crock Pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.
TACO CHILI
1 1/2 to 2 pounds lean ground beef
1 medium onion, chopped
1 pkg (1 1/4oz) taco seasoning mix
2 cans (14 1/2oz ea.) diced tomatoes
1 can (10oz) diced tomatoes with green chilies
1 can (16oz) pinto beans, rinsed and drained
1 15oz can chili beans in sauce
1 cup frozen whole kernel corn
Shredded cheese (mozzarella, Monterey Jack or
cheddar)
Slightly crushed tortilla chips
In a large skillet, cook ground beef and onion, one-half at a time, till meat is browned and onion is tender. Drain off fat. Transfer to a 3 1/2- to 5-quart crockery cooker. Stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chilies, pinto beans, chili
beans in chili sauce, and corn. Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours. Sprinkle each serving with some cheese and chips.
Makes 8 servings.
TEXAS CHILI
6 strips bacon
2 lbs. boneless beef cubes
2 cans (15 oz.) kidney beans, drained
1 can (28 oz.) tomatoes, cut up
1 can (8 oz.) tomato sauce
1 c. finely chopped onion
1/2 c. thinly sliced carrots
1/2 c. finely chopped green pepper
1/2 c. finely chopped celery
2 tbsp. minced parsley
2 cloves garlic minced
1 bay leaf
2 tbsp. chili powder
1 tsp. salt
1/8 tsp. pepper
Fry bacon until crisp. Remove bacon and drain on paper towel. Brown half the beef cubes in pan with bacon drippings five minutes. Place in slow cooker. Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 quart slow cooker. Cover and cook on low setting about 10 hours or until beef is tender. Stir occasionally. If you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above.
TERIYAKI SAUCE WINGS
* 3 pounds chicken wings
* 1 onion, chopped
* 1 cup soy sauce
* 1 cup brown sugar
* 2 teaspoons ground ginger
* 2 cloves garlic, crushed
* 1/4 cup dry sherry
Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each wing into 2 pieces, cutting at the joint. Broil wings 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to Crock Pot. Mix all remaining ingredients together and pour over chicken wings. Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours. Stir once or twice to keep wings coated with sauce.
Makes about 32 wings.
TRIPLE CHOCOLATE MESS
1 package chocolate cake mix(any)
1 pint sour cream
1 pkg. instant chocolate pudding(any size)
1 6oz. bag chocolate chips
3/4 c. oil
4 eggs
1 c. water
Spray c.p. with non-stick spray. Mix all ingrediants. Cook on low for 6-8 hours Try not to lift the lid.
Serve with ice cream.
I tried this with low fat cake mix,sour cream and fat free pudding. It turned out great! It is VERY rich, so be sure to have some ice cream in the house. A little goes a long way. Keeps in fridge for a while. Just heat and serve.
TUNA NOODLE CASSEROLE
* 2 cans cream of celery soup
* 1/3 cup dry sherry
* 2/3 cup Milk
* 2 tablespoons parsley flakes
* 10 ounces frozen peas
* 2 cans tuna, drained
* 10 ounces egg noodles, cooked
* 2 tablespoons butter or margarine
* dash curry powder (optional)
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased Crock Pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender.)