SLOW-COOKED ORIENTAL CHICKEN

1 broiler-fryer chicken (3 1/2-4 lbs), cut up
2 tablespoons vegetable oil
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablespoons water
1 clove garlic, minced
1 teaspoon ground ginger
1/4 cup slivered almonds

in a large skillet over medium heat, brown the chicken in oil on both sides. transfer to a slow cooker. combine the soy sauce, brown sugar, water, garlic, and ginger; pour over chicken. cover and cook on HIGH for 1 hour. reduce heat to LOW; cook 4-5 hours longer or until the meat juices run clear. remove chicken to a serving platter; sprinkle with almonds. spoon juices over chicken or thicken, if desired.

4-6 servings

MELT-IN-YOUR-MOUTH MEATLOAF

2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon worcestershire sauce

in a large bowl, combine the first 6 ingredients. crumble the ground beef over the mixture and mix well (the mixture will be moist.) shape into a round loaf. place in a 5 quart slow cooker. cover and cook on LOW for 5-6 hours or until a meat thermometer reads 160°.

in a small bowl, whisk the ketchup, brown sugar mustard and worcestershire sauce. spoon over the meatloaf. cook 15 minutes longer or until heated through. let stand 10-15 minutes before cutting.

6 servings

SWISS CHICKEN WITH STUFFING

4 boneless, skinless chicken breasts
4 slices swiss cheese
1 can cream of chicken soup
1 can cream of celery soup
1 cup chicken broth
1/4 cup milk
2 cups packaged stuffing mix
1/4 cup butter, melted
enough salt and pepper to season chicken

season both sides of chicken with salt and pepper.
place the chicken in the bottom of a slow cooker.
place one slice of swiss cheese on each piece of chicken.
pour in the broth.
place the soups and milk in a mixing bowl and stir well to combine.
pour into the slow cooker.
add the stuffing mix.
pour the melted butter over the top of the stuffing mix, being sure to cover it all.
cover and cook on LOW 8 hours.

RANCH POTATOES

2 1/2 pounds small red potatoes, quartered
1 cup sour cream
1 envelope dry buttermilk ranch salad dressing mix
1 can cream of chicken soup

spray the inside of a slow cooker with pam.

place the potatoes in the slow cooker.

combine the remaining ingredients in a bowl. spoon over potatoes and stir gently.

cover and cook on LOW 7-8 hours, or on HIGH 3 1/2-4 hours, or until potatoes are tender not dry or mushy.

stir carefully before serving.

SLOW COOKER VEGGIE SOUP

1 pound boneless round steak, cut into 1/2″ cubes
1 (14 1/2 oz) diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 ribs celery, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups frozen mixed veggies

in a slow cooker, combine the first 12 ingredients. cover and cook on HIGH for 6 hours. add veggies; cover and cook on HIGH 2 hours longer or until the meat and veggies are tender.

8-10 servings (about 2 1/2 qts)

CHICKEN-FRIED CHOPS

1/2 cup flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork loin chops (3/4″ thick), trimmed
2 tablespoons vegetable oil
1 can cream of chicken soup
1/3 cup water

in a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. in a skillet, brown the chops on both sides in oil. place in a slow cooker. combine soup and water; pour over chops. cover and cook on LOW 6-8 hours or until meat is tender. if desired, thicken pan juices and serve with the pork chops.

6 servings

LEMON BREAD

1/4 cup canola oil
6 tablespoons sugar
sugar substitute to equal 3 tablespoons
2 eggs, beaten
1 2/3 cups flour
1 2/3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
4 ounces chopped walnuts
grated peel from 1 lemon

GLAZE:

1/4 cup powdered sugar
juice of 1 lemon

cream together oil, sugar, and sugar substitute. add eggs. mix well.

sift together flour, baking powder, and salt. add flour mixture and milk alternately to creamed mixture.

stir in nuts and lemon peel.

spoon batter into a well-greased 2 pound coffee can and cover with well-greased aluminum foil.

place in slow cooker set on HIGH for 2-2 2/4 hours, or until done. remove bread from coffee can.

mix together powdered sugar and lemon juice. pour over loaf.

serve plain or with cream cheese.

SESAME PORK RIBS

3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoons cider OR white wine vinegar
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
5 pounds country-style pork ribs
1 medium onion, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons chopped green onions

in a large bowl combine the first 9 ingredients. add ribs and turn to coat. place onion in a 5 quart slow cooker; arrange ribs on top. cover and cook on LOW 5-6 hours or until a meat thermometer reads 160°-170°. place ribs on a serving platter; sprinkle with sesame seeds and green onions.

6 servings

DOCTORED-UP SPAGHETTI SAUCE

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
8-10 fresh mushrooms, sliced
3 ribs celery, chopped
1 1/2 teaspoons minced garlic
2 (14 1/2 oz) can italian stewed tomatoes
1 (26 oz) jar spaghetti sauce
1/2 cup ketchup
2 teaspoons brown sugar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon prepared mustard

in a large skillet, cook the beef, onion, green pepper, mushrooms, celery and garlic over medium heat until meat is no longer pink; drain.

in a 3 quart slow cooker, combine the tomatoes spaghetti sauce, ketchup, sugars, salt, oregano, chili powder and mustard. stir in the beef mixture. cover and cook on LOW for 4-5 hours or until heated through.

10-12 servings

SLOW-COOKED PEPPER STEAK

1 1/2-2 pounds beef round steak
2 tablespoons oil
1/4 cup soy sauce
1 cup chopped onion
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes, cut into eighths OR 1 cup canned tomatoes with liquid, cut up
2 large green peppers, cut into strips
1/2 cup cold water
1 tablespoon corn starch

cut beef into 3″x1″ strips; brown in oil in a skillet. transfer to a slow cooker. combine the next 7 ingredients; pour over beef. cover and cook on LOW 5-6 hours or until meat is tender. add tomatoes and green peppers; cook on LOW 1 hour longer. combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on HIGH until thickened. serve over noodles or rice.

6-8 servings