20
RECIPES (CONT.)
BEEF AND BEAN CHILI (cont.)
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1.
In a 12-inch skillet over medium-high heat, cook ground beef until well browned,
stirring often to separate meat. Drain fat.
2.
Add cooked beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin
in ceramic pot and place into slow cooker.
3.
Lock lid; cook on LOW heat setting for 8 to 9 hours or on HIGH heat setting for 4 to 5
hours.
4.
Serve with slices of cornbread (if desired).
CHICKEN MINESTONE SOUP
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3 14 1/2 oz cans chicken broth
1/2 cup chopped onion
2 15 ounce can white cannellini beans,
1/4 teaspoon black pepper
rinsed and drained
1lb already cooked chicken breast, shredded
2 14 1/2 ounce cans of diced tomatoes with
1 ½ cups of bowtie pasta
basil, garlic, and oregano, undrained
1 zucchini, halved lengthwise and sliced
1 ½ cups loose-pack frozen cut green beans
1 ½ cup sliced carrots
2 celery stalks, chopped
1.
In slow cooker ceramic pot, combine chicken broth, cannellini beans, undrained
tomatoes, green beans, carrots, celery, onion, and pepper.
2.
Lock lid; cook on LOW heat setting 7 to 8 hours or on HIGH heat setting 3 ½ to 4
hours.
3.
If using the LOW heat setting, turn to HIGH heat setting. Unlock lid and add cooked
chicken, pasta, and zucchini to slow cooker. Lock lid; cook 20 minutes more or until
pasta is tender.
4.
Sprinkle each serving with grated parmesan cheese and serve with whole wheat
dinner rolls.
FISHERMAN’S SEAFOOD CHOWDER
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2 lbs. fresh fish (any combination of flounder,
1 cup dry white wine
ocean perch, pike, trout, haddock or halibut) 1 ½ 16 oz cans whole tomatoes. mashed
1 cup chopped onion
16 oz clam juice
1 cup chopped celery
1 tsp salt
1 cup chopped carrots
4 tbsp flour
1/2 cup snipped parsley
4 tbsp butter or margarine, melted
1/2 tsp leaf rosemary
1/2 cup light cream
21
RECIPES (CONT.)
FISHERMAN’S SEAFOOD CHOWDER (cont.)
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1.
Clean fish and cut into 1-inch chunks.
2.
Combine all ingredients EXCEPT flour, butter and cream in ceramic pot and place into
slow cooker; stir well.
3.
Lock lid; cook on LOW heat setting for 7 to 8 hours or 3 to 4 hours on HIGH heat
setting.
4.
30 minutes before serving, combine flour, butter and cream and stir into slow cooker.
Continue cooking until mixture is slightly thickened. Serve with crackers.
APPLE CRISP
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Topping:
Filling:
½ cup flour
3 tbsp granulated sugar
¼ cup light brown sugar
2 tsp lemon juice
¼ cup granulated sugar
1 ½ tsp cornstarch
¼ tsp cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
¼ tsp ground cinnamon
¼ tsp salt
6 large Granny Smith apples, peeled,
4 tbsp cold, unsalted butter, cut into pieces
cored and cut into ½ inch wedges
½ cup chopped pecans
Vanilla Ice Cream (optional)
For the topping:
1.
In a small bowl, combine flour, sugars, cinnamon, nutmeg and salt. Add butter and
work into mixture using a food processor or by hand until coarse crumbs are formed.
2.
Stir in pecans; set aside.
For the filling:
1.
In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon.
Stir in apples, making sure to evenly coat them with the mixture.
2.
Spoon apple mixture into ceramic pot and place into slow cooker; sprinkle with
topping.
3.
Lock lid; cook on LOW heat setting for 4 hours or HIGH heat setting for 2 hours, until
apples are tender. Serve warm with vanilla ice cream.
