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Fall Crock-Pot Recipes
by Martha Matthews
The air is crisp outside. You come in from an afternoon of raking leaves
and working on your yard to the delicious smell of the meal that is
cooking in your crock-pot. You smile and think how smart you were for
putting this meal together earlier in the day.
Everyone is excited as they anticipate eating this savory and satisfying
meal. All you have to do is add a salad and dinner is ready to serve.
You smile again. You're so smart!
Barbequed Pork Sandwiches
(Start this recipe the night before)
4 pounds of pork butt or shoulder roast, boneless
2 large yellow onions
1 large bottle of honey BBQ sauce
1 cup of regular cola (soda pop)
Garlic powder
Seasoning Salt
Pepper
6 Kaiser Rolls
Slice the onions in 1/4" slices; separate into rings. Trim fat from the
roast and cut in half. Sprinkle with garlic, pepper and seasoning salt.
Place half the onions in crock-pot. Put the roast on top of that and
place the rest of onions over the roast. Pour 1 cup of cola over all,
cover and cook on Low for 10 to 12 hours, or overnight until pork can be
easily shredded with two forks. Remove pork from crock-pot, shred in a
bowl, removing any fat. Remove onions with slotted spoon and add to
bowl. Discard the juice in crock-pot. Return onions and pork to
crock-pot, add BBQ sauce and mix well. Cover and continue to cook on Low
for 5 to 6 hours, adding more BBQ sauce as needed. Serve as sandwiches
on Kaiser rolls or over toasted hamburger buns. Leftovers may be made
into sandwiches and frozen. Wrap each sandwich in heavy plastic wrap and
freeze individually. Reheat in a paper towel in the microwave at 50%
power for a few minutes.
Serves 4-6
Company's-A-Coming Chicken Dinner
3 cups diced cooked chicken
1/2 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced yellow onion
2- 4 oz can mushrooms
1/2 cup parmesan cheese
1 1/2 cups small curd cottage cheese
1 cup grated sharp cheddar cheese
1 can cream of chicken soup
1/2 cup chicken broth
1/2 tsp. basil
1/4 teaspoon of garlic powder
Egg noodles or rice
In a large bowl, combine all ingredients except the noodles. Mix well.
Pour mixture into a greased crock-pot. Cook on low for 6-8 hours or high
3-4 hours. Serve over noodles or rice. Serves 6
Hungarian Beef
2 pounds of beef, cubed
3 tablespoons oil
1 cup of mushrooms, sliced
1 small onion, chopped
1/4 teaspoon garlic, chopped
1 can of tomato soup
1/4 cup water
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1/4 pint sour cream
1 package of egg noodles
Heat the oil in a skillet and brown meat on all sides. Place meat in
your crock-pot. Sauté the mushrooms, garlic and onions. Distribute over
meat. Mix together the remaining ingredients except sour cream and
noodles. Pour mixture over meat and stir together. Cook on low for 7-9
hours. Serve over cooked egg noodles with a spoon of sour cream. Serves
4-6. This recipe may be doubled
Stack It up Enchiladas
1 lb. ground beef
5. green onions, sliced
1/4 tsp of garlic powder
1 (14 1/2 oz.) can diced Mexican flavored tomatoes
1 (4 oz) can. chopped jalapeno chilies (you can substitute mild green
chilies)
1 (2.25 oz) can of sliced olives
1 (19 oz) can of green enchilada sauce
3 cups shredded Cheddar or Monterey Jack Cheese
4 large flour tortillas (burrito size)
In skillet, cook ground beef and onion until meat is browned and onion
is tender; drain excess fat. Add the chilies and garlic powder. Stir in
the drained olives and tomatoes. Mix in half of the can of enchilada
sauce. Tear the tortillas in half or quarters to fit the crock-pot.
Place a small amount of enchilada sauce in the bottom of the pot; enough
to just wet the bottom of the pot. Arrange torn tortilla pieces on top
to cover. Top with 1/3 of the meat mixture and 1/2 cup of cheese. Repeat
process for one more layer. End the stack with one tortilla. Pour a
small amount of enchilada sauce on top of the last tortilla and sprinkle
with one cup of cheese. Pour the rest of the enchilada sauce around the
sides of the stack. Cover and cook on low heat setting for 5-6 hours (or
on high setting for 2 1/2 hours). Cut into wedges. Carefully lift out of
cooker. Serve topped with sour cream. Makes 4 to 6 servings.
About the author
Martha Matthews is a wife, mother, home manager and the Executive
Director of Christian-Homemaking.com,
a web site with resources devoted to helping Christian Homemakers Manage
their home. She also has a popular free monthly newsletter for Christian
Homemakers called The Christian Homemaking Newsletter. To subscribe visit
www.christian-homemaking.com/newsletter.html
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