Burgundy meat loaf

Ingredients

2 lb ground beef
1 sm onion, chopped
2 eggs
1 cup soft white bread crumbs
1/2 cup parsley, chopped
1/2 cup dry red burgundy
1 tbsp basil, fresh

1 1/2 tsp salt
1/4 tsp pepper
5 sl bacon
1 bay leaf

How to prepare

Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl, mix.
Crisscross 3 bacon slices on a 12″ square of aluminum foil, shape meatloaf mixture into a 6″ round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker, cover.
Cook on high 1 hour, turn heat control to low, cook 4 hours longer, or until meatloaf is well done.
Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf. Yield: 6 servings

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Pinto beans & ham hocks

Ingredients

1 lb dry beans, pinto, red or black
1 lb sliced, smoked ham hocks
1 tbsp chives, chopped
1 med onion, chopped fine
garlic powder, to taste
salt, to taste
pepper, to taste

1 celery stalk, sliced very thin
1/8 tsp ginger, powdered

How to prepare

Starting the night before… Wash and sort beans. Rinse well. Pour into crock-pot. Add ham-hocks. Cover with water to just below rim. Add other ingredients. Cover and turn on high. After 2 hours, check water, fill to below rim, if needed. Turn to low and let cook for at least 18 hrs. Before serving, stir well and remove ham-hock bones. Reminder the longer it cooks, the better it tastes.
Serve with fresh, hot cornbread.

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Golden mushroom chicken thighs

Ingredients

6 chicken thighs
1 can golden mushroom soup

How to prepare

Pull the skin off the thighs. Rinse in cold water. Put in crockpot. Pour in one can of golden mushroom soup and 1 can water. Cook on high at least 4 hours or until chicken falls off bones. Remove bones. Yield: 3 servings

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Paris chuck roast

Ingredients

3 lb chuck roast, cut into 2″ cubes
1 1/2 tbs. Vegetable oil
1/2 tbs. Salt
1 tsp. Pepper
1/8 cup butter or margarine
4 cups peeled, sliced onion
2 lg cloves garlic, peeled & minced
1 can (12 oz) light beer
2 tbs. Light brown sugar, packed
1 1/2 tbs. Salt
2 large sprigs parsley
1 large bay leaf
1/2 tsp. Dried thyme
1 1/2 tbs. Cornstarch
2 tbs. White vinegar

How to prepare

In a large skillet, over medium heat, saut

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Slow cooker pot roast

Ingredients

3 lb chuck roast
1/2 med onions, chopped
2 garlic cloves, minced
16 oz can stewed tomatoes
1 tbsp worcestershire sauce
8 oz water
2 tbsp oil

Salt & coarsely ground pepper
flour

How to prepare

Season the roast with salt & pepper and then dredge in flour. Brown roast in frying pan and transfer to the slow cooker. In the same frying pan saut

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Cajun flank steak creole

Ingredients

2 lb flank steak
1 salt & pepper
2 tbsp green pepper, chopped
2 tbsp onion, chopped
2 tbsp tomato paste
1/2 tsp prepared horseradish
1/4 tsp sugar

1/2 cup water
2 cup stuffing mix, herb-seasoned
1/2 cup water
2 tsp cornstarch

How to prepare

Score one side of meat. Sprinkle with salt and pepper. Combine green pepper, onion, 1 tbsp tomato paste, horseradish, sugar, 1/4 cup water, and stuffing. Spoon stuffing mixture down middle of un-scored side of flank steak. Fold ends over and overlap long sides, skewer together. Place on metal rack or trivet in crockpot. Cover and cook on low for 8 to 10 hours. Remove meat. Turn control to high. Dissolve cornstarch in 1/4 cup cold water, stir in 1 tbsp tomato paste. Add to juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Slice steak across the grain. Serve sauce with the steak. Yield: 4 servings

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Curry chicken stuffed with celery

Ingredients

3 lb. Chicken cut in pieces
1/2 tsp curry powder
1 small bunch celery cut into 2″ lengths (save the leaves)
1 tsp salt
1/4 tsp pepper
1/2 tsp savory

2 tbsp all purpose flour (opt.)

How to prepare

Wash and wipe the chicken and rub the skin all over with curry powder. In the slow cooker make a bed of the celery pieces. Place the chicken in the pot, layered with celery leaves, and sprinkle with salt, pepper, and savory. Cover and cook on low for 5-7 hours. Before serving: you can serve the chicken plain or turn the cooking liquid into a delicious sauce. Drain the juices from the cooker and skim off and reserve about 1-2 tab.. Of chicken fat. Pour the juices into a small skillet; turn the heat to high and boiled own until there is 1/2-3/4 cup of stock. In another skillet, over low heat, warm the chicken fat and stir the four into it. When you have a smooth paste, pour the cooked down stock into the skillet, stirring quickly to keep the sauce smooth. Simmer 3-4 minutes or until thickened. Taste and add salt and pepper if needed. Place the chicken in a serving dish with the celery pieces around it and pour the sauce over all. Yield: 6-8 servings

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Cauliflower and potato curry

Ingredients

4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
3/4 tsp ground turmeric
1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp salt

Big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala

How to prepare

Add all ingredients to a crockpot and cook on low for approximately six hours.

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California tamale pie

Ingredients

1 lb lean ground beef, browned
3/4 cup yellow corn meal
1 1/2 cup milk
1 egg, beaten
1 pkg chili seasoning mix
1 tsp seasoned salt
1 lb can tomatoes, cut up

1 lb whole kernel corn, drained
2 1/4 oz sliced ripe olives, drained
1 cup cheddar, grated

How to prepare

Stir together corn meal, milk and egg. Add remaining ingredients, except cheese. Pour into crockpot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes. Yield: 6 servings

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