-E16-
RECIPES
BARBECUED PULLED PORK SANDWICHES
5 pounds pork roast
2 teaspoons brown sugar
2 tablespoons fresh lemon juice
2 medium onions, chopped
1 21-ounce bottle of your favorite
16 hamburger buns or hard rolls
barbecue sauce
1. Place the pork roast in the slow cooker stoneware. Cover; cook on Low for 10 to
12 hours or on High for 5 to 6 hours.
2. Remove the pork roast from the stoneware, and pull the meat into shredded
pieces.
3. Pour out any liquid in the stoneware, and combine pork with the remaining
ingredients in the slow cooker.
4. Cook on High for 2 hours.
5. Serve the barbecue pork on hamburger buns or hard rolls.
Serves 16
EASY PORK QUESADILLAS
1-2 bottles of your favorite BBQ sauce
1 package (8) burrito wrappers
2 ripe avocados, peeled and sliced
1 bunch cilantro, stemmed (optional)
Sour cream and salsa to garnish
1-2 cups shredded Monterey Jack or
1 6-pound pork butt or pork shoulder,
Cheddar cheese
trimmed of fat
1. Place pork in slow cooker stoneware and pour barbecue sauce on top. Turn pork
to coat with sauce. Cook on high for 8-10 hours or on low for 10-12 hours.
2. Set oven to 400
o
F/204
o
C.
3. Roll burritos with barbecued pork, avocado, and cilantro and place in a 9x13-inch
glass baking dish.
4. Top with cheese and place in oven. Cook for 5-10 minutes or until heated
through and cheese is melted.
Serves 6-8
-E17-
RECIPES
MEDITERRANEAN STUFFED CHICKEN BREASTS
6 boneless, skinless chicken breasts
8 ounces feta (drained and dried if necessary)
1
/
3
cup oil cured olives, pit in*
1 teaspoon minced lemon zest
1 teaspoon dried basil, oregano, or mint
1
/
2
teaspoon garlic powder
1 15-ounce can of diced tomatoes, undrained Freshly ground black pepper
1
/
3
cup sun-dried tomatoes, drained from oil
3 cups chopped fresh spinach (heavy
and chopped (if using dry sun dried
stems removed)
tomatoes, soak in warm water for
10-15 minutes, dry and chop)
*If using pitted olives, add to slow cooker stoneware in the final hour of cooking.
1. Place 1 chicken breast between plastic wrap and, using the back of a skillet, meat
tenderizer, etc., pound until about
1
/
4
inch thin. Repeat with each chicken breast.
2. In a separate bowl, combine feta, spinach, sun dried tomatoes, lemon zest, basil
(or oregano or mint), garlic powder, and pepper to taste. Mix to combine.
3. Lay chicken “skin” side down on work surface and place approximately 2
tablespoons of feta mixture onto the wide end of the breast. Roll snugly and
repeat with each breast.
4. Place rolled chicken in Stoneware, seam down, and top with diced tomatoes and
olives.
5. Cook on High for 2
1
/
2
hours or on Low for 3
1
/
2
- 4 hours. Serve each portion
topped with a spoonful of tomatoes and olives.
Serves 6
ROSEMARY RED JACKET POTATOES
24 red potatoes, quartered
1
/
2
cup. lemon juice
1
/
4
cup. butter, melted
2 tablespoons olive oil
6 teaspoons minced garlic
1
/
4
cup. fresh rosemary leaves, minced
1 teaspoon salt
1 teaspoon paprika
1
/
2
cup fresh Italian parsley, chopped
1. Mix all ingredients except parsley in slow cooker stoneware.
2. Cover; cook on Low 6-8 hours or High 3-4 hours.
3. Before serving, toss with parsley.
Serves 16
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