4 Thick pork chops
Salt and pepper
1&1/2 tbsps butter
1/2 cup orange juice
1/3 cup tomato sauce
2 tbsp orange marmalade
1 tsp grated orange
rind
1/2 tsp grated lemon
rind
orange slices
chopped chives.
Method
Rub the pork chops with salt and pepper and brown on both sides in the butter. Put in the Crockpot. Mix together the orange juice, tomato sauce, marmalade, orange rind and lemon rind in the frying pan. Scrape the bottom of the pan and cook over low heat for 2 minutes. Pour over the pork chops. Cover and cook on the low setting for 8 hours. Serve the chops with the sauce poured over them and topped with Orange slices and chopped chives.
Chicken
'Lickin Good' Pork Chops
6 to 8 lean pork chops,
1 inch thick
1/2 cup flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry
mustard
1/2 teaspoon garlic
powder
2 tablespoons oil
1 (10 3/4 oz) can
chicken and rice soup
Method
Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in Crockpot. Add can of soup. Cover and cook on low 6 to 8 hrs.
3lbs Country-style
spareribs
1/4 cup chopped onions
1/2 cup chopped cellery
1 cup catsup
1/2 cup water
1/4 cup lemon juice
2 tablespoons Brown
sugar
3 tablespoons Worcestershire
sauce
2 tablespoons vinegar
1 tablespoon prepared
mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Method
Heat iron skillet over medium hear for 2 minutes. Add half of spareribs and brown on all sides about 10 minutes. Remove spareribs and repeat with remaining spareribs. Place all spareribs in crockpot onlow setting. In mixing bowl, combine onions, celery, catsup, water, lemonjuice, brown sugar,Worcestershire sauce, vinegar, mustard, salt and pepper; mix well. Pour over spareribs. Cover pot and simmer spareribs on low for 6-8 hours.
1 1/2 lbs pork steak,
1/2 inch thick, cut into strips
1 tablespoon oil
1 onion, slice
1 small green pepper,
cut into strips
1 (4oz0 can sliced
mushrooms, drained
1 (8oz) can tomato
sauce
3 tablespoons brown
sugar
1 1/2 teaspoons vinegar
1 1/2 teaspoons salt
2 teaspoons worcestershire
sauce
Method
Brown pork strips in oil in skillet to remove excess fat.Drain well. Place pork strips and all remaining ingredients into Crockpot. Cover and cook on low 6 to 8 hrs. ( high: 3 Hrs ) Serve with hot fluffy rice.
1/2 cup brown rice
2/3 cup converted
white rice
1/4 cup butter or
margarine
1/2 cup chopped onion
1 can(4oz) sliced
mushrooms, drained
1 teaspoon dried thyme
leaves, divided
1/2 teaspoon rubbed
sage
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless pork chops,
cut 3/4 to 1 inch thick
1 can(10 1/2 oz) beef
consomme
2 tablespoons worcestershire
sauce
1/2 teaspoon paprika
1/4 teaspoon nutmeg
Method
Spray Crockpot with non-stick spray coating.Combine white and brown rice and butter in skillet. Saute over med-high heat, stirring occasionally, until rice is golden brown. Remove from heat and stir in onion, mushrooms, 1/2 teaspoon thyme, sage, salt and 1/4 teaspoon pepper. Pour rice mixture into Ccrockpot. Arrange chops over rice mixture. Combine broth and worcestershire sauce and pour over chops. Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover; cook on low 7 to 9 hours.(high 4 to 5 hrs)
3 tablespoons Pillsbury
Best All Purpose Flour
3 tablespoons oil
1/2 pound smoked sausage,
cut into 1/2 inch slices
2 cups frozen cut
okra
1 large onion, chopped
1 large green bell
pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground
red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can
diced tomatoes, undrained
1 (12-ounce) package
frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked
regular long-grain white rice
3 cups water
Method
In small saucepan,
combine flour and oil; mix well. Cook, stirring constantly, over medium-high
heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about
10 minutes or until mixture turns reddish brown. Place flour-oil mixture
in 3 1/2 to 4 quart Crockpot. Stir in all remaining ingredients except
shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When
ready to serve, cook rice in water as directed on package. Meanwhile, add
shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting
for additional 20 minutes. Serve gumbo over rice.
Makes 6 servings.
2 pounds pork fillets
or chops
1 cup chopped apple
1 cup chopped dried
apricot
1/2 cup fresh or dried
cranberries (optional)
1 medium onion, chopped
2 ribs celery, sliced
in 1/2-inch pieces
1/2 cup apple juice
1/2 cup brown sugar
Method
Combine all ingredients;
cover and cook 7 to 9 hours on low. 30 minutes before serving, pour liquid
into a separate container to skim off excess fat. Stir in cornstarch mixture
and return broth to crockpot. Continue cooking on low until smooth and
thickened.
Serves 4 to 6.
8 medium potatoes cooked,
peeled and cubed ( about 5 cups )
1 cup chopped fully
cooked ham
1 10 1/2 can condensed
cream of celery soup
1/2 cup finely chopped
onion
1/4 cup vinigar
2 tablespoons sweet
pickle relish
2 tablespoons chopped
canned pimiento
1 tablespoon sugar
3/4 teaspoon celery
salt
1/2 teaspoon salt
Method
Place potatoes and ham in the bottom of the Crockpot.In a small bowl, combine celery soup, onion, vinigar, pickle relish, pimiento, sugar, celery seed and salt.Mix thoroughly. Stir into potato-ham mixture.Cover and cook on low heat 4 to 6 hrs.
1/4 teaspoon finely
shredded orange peel
1/2 cup Orange Juice
1/4 cup pineapple
juice
2 tablespoons soy
sauce
2 tablespoons honey
1/8 teaspoon pepper
2 cloves garlic, minced
4 pork loin chops,
cut 3/4 inch thick
1 tablespoon cornstarch
Method
Mix ingredients in a bowl Place pork chops in the bottom of crock pot.Pour mixture over chops Cook on high 4 to 5 hrs until chops are done.Mixture should be gravey like, if not put in small sauce pan and bring to boil, add 1/2 teasppon more cornstarch and stir till thickened.Pour over chops and serve.
1
onion, chopped
2
pork chops butterfly cut
1
(12 oz) can or bottle beer(bottle Michilob is best)
2
cubes chicken bouillon
Method
Arrange chopped onions in bottom of Crockpot. Lay butterfly chops on top,separating if you wish. Pour in beer and drop in chicken bouillon cubes. Cook on low for 6 to 8 hours.
3
lb Lean pork spareribs cut in serving pieces
1
Glass jar sauerkraut with caraway seed
1/2
Head of cabbage; grated
1
lg. Onion; sliced thin
1
Granny smith apple (cored and sliced)
1/2
cup Water
1/2
cup Light white wine
Method.
Sprinkle the ribs with salt and pepper and brown under broiler. Put alternating layers ofmeat, kraut,cabbage, onion, and apple in Crockpot. Mix water and wine and pourover. Cook on low setting 8-10 hours. Serves 6
1
pound dried butter beans, soaked overnight and drained
4
ham hocks, halved
2
bay leaves
1
onion, chopped
1
bell pepper, chopped
2
cups chopped tomatoes
1
cup tomato sauce
1
teaspoon sugar
1/4
teaspoon ground cloves
1/2
teaspoon pepper
salt,
to taste
Method
Place beans in bottom of Crockpot and add remaining ingredients with 1 1/2quarts of water. Cover and cook on high 2 hours. Turn heat to low and cook, covered,10 to 12 hours.
1/2
cup brown sugar
1
teaspoon dry mustard
1
teaspoon prepared horseradish
1/4
cup 7 up-type soft drink
3
to 4 lb. precooked ham
Method
Thoroughly
combine brown sugar, mustard and horseradish. Moisten with just enough
7-up to make a smooth paste, reserve remaining 7-up. Rub entire ham with
mixture.Place ham in Crockpot and add remaining 7-up. Cover and cook on
low for 6 to
10
hours (on High setting for 2 to 3 hours). 9 to 12 servings (about 3 quarts.)
Note:
A
5-lb. ham may be used in the 5-quart Crock-Pot.
2 cups diced, cooked
ham
2 cups milk
1 cup boiling water
2 (11 ounce) cans
Whole Kernel Corn with red and green peppers, drained
1 (10 3/4 ounce) can
condensed Cheddar cheese soup
1 (7.8 ounce) package
Hungry Jack Cheesy Scalloped Potatoes
Method.
In 3 1/2 to 4 quart CrockPot, combine all ingredients. Mix well, making sure potato slices are covered with sauce. Cover; cook on low setting for 8 hours.
1½" thick pork
chops, pork steaks, or 1 ½ lbs. country style pork ribs
1½ c. water
4 medium potatoes,
sliced ½" thick
4 large carrots, halved
1 1 lb. package coleslaw
1 1 oz. package dry
onion soup mix
Possible additions:
mushrooms, caraway seed, garlic, onions, Worcestershire sauce.
Method
Trim any fat from chops. Place in Crockpot in the following order: water, potatoes, carrots and pork. Toss together coleslaw mix and dry soup mix; add to top of Crockpot mixture. Cover turn on low for 8-10 hours or high for 3 hours. This is a complete meal all done in one. Quick and easy.
3 lb Canned ham (to
5 lbs)
1/4 cup Brown sugar
1/2 cup Orange juice
1/4 cup Honey
Whole cloves
Pineapple rings
Maraschino cherries
Method.
Remove ham from can, save juices. Mix together: juices, brown sugar, orange juice and honey. Score top of ham in diagonal cross pattern. Place whole cloves in center of diamond area formed by the cross cutting. Place ham in bottom of crockpot. Place pineapple rings over top of ham. Add halved cherries inside pineapple rings. Pour sauce over ham. Cover and cook on high for 6 to 8 hours.
6 Pork chops
2 tbs Minced green
pepper
7 oz Whole kernel
corn undrained
1 ts Salt
1/2 ts Sage
1 c Soft bread crumbs
1 tbs Instant minced
onion
Method
With a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into the slits. Close with toothpicks or small skewers. Place on a metal rack or trivet in CrockPot. Cover and cook on low for 6 to 8 hours. Especially good with fruit salad and lemon- buttered broccoli.
1 lb lean boneless
pork, trimmed and cut into 1-inch cubes
1 cup dried small
white beans, rinsed and drained
1 cup hot water
1 can (14 1/2oz) diced
tomatoes
1 can (6oz) tomato
paste
1 can (20oz) pineapple
chunks, drained, juice reserved
1 can (4oz) diced
green chilis
1 medium onion, chopped
1 tbs chili powder
(or more or less to taste)
1 tbs cumin (or less
to taste)
1/2 tsp garlic powder
Method
In a 3 1/2-quart electric CrockPot, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chillies, onion, chili powder, cumin, and garlic powder; mix well. Cover and cook on the low heat setting 8 1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible. Stir in the pineapple chunks and serve.
3 tablespoons Pillsbury
Best All Purpose Flour
3 tablespoons oil
1/2 pound smoked sausage,
cut into 1/2 inch slices
2 cups frozen cut
okra
1 large onion, chopped
1 large green bell
pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground
red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can
diced tomatoes, undrained
1 (12-ounce) package
frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked
regular long-grain white rice
3 cups water
Method
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart CrockPot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in CrockPot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.
32 ounces frozen hash
brown potatoes, partially thawed
3/4 cup chopped green
bell pepper
3/4 cup chopped red
bell pepper
3 cups chopped cooked
ham
8 ounces cream cheese,
softened
1 1/2 cups milk
2 1/2 tablespoons
Dijon mustard
1 1/2 cups chopped
scallions (I use much less)
1/2 teaspoon garlic
powder
1/2 teaspoon garlic
pepper
Method
In a 4-quart electric CrockPot, combine the hash brown potatoes with the red and green bell peppers and ham. Stir to mix well. In a 1-quart glass measure, blend the cream cheese and milk. Heat in the microwave oven on high power 1 to 1-1/2 minutes, or until smooth when whisked together. Stir in the mustard, 1 cup of the scallions, the garlic powder, and pepper until blended. Pour this cream cheese mixture evenly over the potatoes and ham; do not mix. Cover and cook on the low heat setting 5 to 6 hours, or until the potatoes are tender. Stir gently. Sprinkle the remaining 1/2 cup scallions over the top and serve.