16
RECIPES (CONT.)
SLOW COOKER BBQ RIBS
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4 lbs pork ribs, trimmed; seasoned with salt and pepper to taste
1 18 oz bottle of hickory smoked or honey barbecue sauce
1/2 cup yellow or spicy brown mustard
1 tsp garlic powder
1.
Place seasoned ribs in ceramic pot and place into slow cooker.
2.
Mix barbecue sauce, mustard and garlic in medium bowl and pour mixture over ribs
making sure to coat well.
3.
Lock Lid; cook on LOW heat setting for 8 hours (or on HIGH for 4 hours) until ribs are
fork tender. Then transfer ribs to a platter.
4.
Stir remaining sauce in slow cooker and serve with ribs.
BEEF
STROGANOFF
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1 ½ medium onions, chopped
1 ½ cloves garlic, finely chopped
2 pounds boneless beef tip steak, cut into 1/2-in 3 cans Progresso® Vegetable Classics
pieces, seasoned with salt and pepper to taste creamy mushroom soup (18 oz each)
1 cup water
3 cups uncooked wide egg noodles
1 ½ cup sour cream
2 tablespoons chopped fresh parsley, if desired
1.
Layer onion, garlic then beef in ceramic pot and place into slow cooker.Pour soup and
water over beef.
2.
Lock lid; cook on LOW heat setting 5 to 7 hours.
3.
Stir noodles into mixture. Increase heat setting to HIGH. Cover; cook 20 to 30 minutes
or until noodles are tender. Stir in sour cream. Garnish individual servings with
parsley.
CHICKEN AND DUMPLINGS
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6 skinless, boneless chicken breast halves
2 medium Yukon gold potatoes,
(about 1 1/2 pounds), cut into 1-inch pieces
cut into 1-inch pieces (about 2 cups)
2 cups whole baby carrots
2 stalks celery, sliced (about 1 cup)
2 10 3/4 ounce cans
1 cup water
Cream of Chicken Soup
1 teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
2 cups all-purpose baking mix
2/3 cup milk
17
RECIPES (CONT.)
CHICKEN AND DUMPLINGS (cont.)
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1.
Layer potatoes, carrots, celery then chicken in ceramic pot and place into slow
cooker.
2.
Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture
over the chicken and vegetables.
3.
Lock lid; cook on LOW setting for 7 to 8 hours or until the chicken is cooked through.
4.
Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the
chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes
or until the dumplings are cooked in the center.
CHICKEN AND SAUSAGE GUMBO ____________________
1 cup all-purpose flour
2 14oz. cans reduced-sodium chicken broth
3 cups chopped cooked chicken breast 12 ounces smoked turkey sausage links,
or turkey breast
quartered lengthwise and sliced
2 1/2 cups sliced fresh okra or one 12-ounce
1 ½ cup coarsely chopped onion
package frozen cut okra, partially thawed
1/2 cup sliced celery
1 ½ cup coarsely chopped red or green sweet pepper
6 cloves garlic, minced
2 teaspoon dried thyme, crushed
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 cups water
4 cups hot cooked white or brown rice
1.
In a heavy medium saucepan, cook flour over medium heat about, 6 minutes or until
brown, stirring occasionally.
2.
Remove from heat; cool slightly. Gradually stir broth into flour. Cook and stir until
thickened and bubbly.
3.
Pour thickened flour mixture into a 3 1/2- or 4-quart slow cooker ceramic pot. Add
chicken, sausage, okra, water, onion, sweet pepper, celery, garlic, thyme, black
pepper, and cayenne pepper.
4.
Lock lid; cook on LOW heat setting for 6 to 7 hours or on HIGH heat setting for 3 to 3
1/2 hours. Skim off fat. Serve gumbo over hot cooked rice.
