1 medium onion, chopped
2 garlic cloves, minced
2 Tbls. vegetable oil
1 tsp. ground turmeric
1/2 tsp. paprika
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground coriander
1/4 tsp. ground black pepper
1/4 tsp. salt
1 C. brown rice, uncooked
1 C. dried lentils, sorted and washed
4 C. water
Sauté onion and garlic in oil in a large saucepan. Add spices and cook over low heat for 4 minutes. Add rice and lentils; stir to mix well. Pour in water. Bring to a boil. Turn heat to low. Cook for 45 to 50 minutes, or until rice and lentils are tender.
1 small ham
Apple juice to cover
1 C. brown sugar
2 tsp. dry mustard
1 tsp. ground cloves
2 C. white raisins
Cook ham in juice 8 to 10 hours on low. Before serving turn oven to 375 degrees. Make a paste of the sugar, mustard, cloves and about 1 Tbls. of the hot juice. Smear on ham. Place ham in a baking pan and pour in a C. full of the hot juice and the raisins. Bake 30 minutes or until the paste has turned into a glaze.
1 small Cooked Ham, cut in servings
Pinch Ground cloves
Honey to glaze
1 small Metal pie plate (disposable)
Potatoes, chunked
Carrots, chunked
Frozen broccoli, thawed
Onions, chunked
Garlic clove, minced
Salt and pepper, to taste
Cut a small (3 pound) fully-cooked ham in serving pieces. Place in the bottom of the crock pot, sprinkle with ground cloves, and pour honey over all. Place small disposable pie plate on the rim of the pot so it does not touch the meat, and place prepared vegetables on the plate. Sprinkle with salt and pepper, add a small amount of water, and cover with aluminum foil. Place cover on crock pot and secure firmly. Cook on low for about 5 to 6 hours.
1 medium head red leaf lettuce
1 bunch radishes, sliced
1 carrot, thinly sliced, or grated
1 medium red bell pepper, diced
3 green onions, chopped
1/2 C. alfalfa spouts
1/4 C. creamy tofu dressing
1 Tbls. pine nuts, toasted
Separate lettuce leaves and trim, rinsing well in cool water. Spin or pat dry. Tear in bite sized pieces, and place in a large salad bowl. Add radishes, carrot, bell pepper, green onions and sprouts. Toss with dressing and garnish pine nuts.
1 small cabbage head coarsely shredded
1 large onion coarsely chopped
13/4 pounds turkey Polish or smoked sausage cut 1 inch to 2 inch pieces
1 C. apple juice
1 Tbls. Dijon mustard
1 Tbls. cider vinegar
1 Tbls. brown sugar to 2 Tbls.
1 tsp. caraway seed optional
Freshly ground black pepper to taste
Layer the cabbage, onion, and sausage in a 5 or 6 quart crock pot to make in a 3 1/2 quart cooker, use less cabbage or wilt it by boiling about 10 minutes, then drain and add. Whisk together the juice, mustard, vinegar, brown sugar, and caraway seed, if used. Pour over crock pot ingredients. Sprinkle with pepper, to taste. Cover and cook on low for 8 to 10 hours. Serve with potatoes and a tossed green salad, if desired.
1 medium green pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 Tbls. cooking oil
2 cans Mexican stewed tomatoes, undrained (14~1/2 oz. each)
16 oz. canned kidney beans, rinsed and drained
15 oz. canned pinto beans, rinsed and drained
11 oz. canned whole kernel corn, drained
2~1/2 C. water
1 C. uncooked long grained rice
1 to 2 Tbls. chili powder
1~1/2 tsp. ground cumin
In a Dutch oven, sauté green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients, and bring to a boil. Reduce heat. Cover and simmer for 25 to 30 minutes, or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.
1 small bag tortilla chips
4 chicken breasts to 6
1 C. picante sauce
2 C. grated Monterey Jack cheese
1/2 C. sour cream
1/2 C. guacamole
Line bottom of stoneware in crock pot with tortilla chips. Arrange chicken pieces over top. Pour picante sauce over chicken and chips. Cook on low for 8 hours and add cheese. Cook until cheese is melted. Remove from crock pot and top with sour cream and guacamole. Serve with fresh tortilla chips.
1 medium green pepper
1 pound lean beef cubes
12 small boiling onions
12 medium cherry tomatoes
12 medium mushrooms
1/2 recipe of teriyaki sauce
Wash cubes and marinate in teriyaki sauce 4 to 6 hours. Wash pepper. Remove seeds and cut in 1~inch sections. Peel onion; clean mushrooms. Arrange meat cubes on bamboo or non~metal skewers alternating with mushrooms, green pepper and onions. Place on a rack and baste with sauce. Microwave on high 3 to 4 minutes, turning once. Baste again after turning. Do not overcook. Let rest 2 minutes. Serve with tomatoes on end of skewers. Teriyaki Sauce: 1 C. soy sauce, salt free 2 cloves crushed garlic 1 tsp. dry mustard artificial sweetener to equal 1 tsp. sugar 2 tsp. ground ginger Combine all ingredients in a jar with tight lid. Refrigerate. Sauce will keep several weeks
1 ready to serve ham about 5 pounds
small enough to fit into your crock pot
4 C. apple juice or sweet cider to cover
Glaze:
2 tsp. dry mustard
1 C. brown sugar firmly packed
1 tsp. ground cloves
2 C. golden seedless raisins
Place the ham with enough cider or apple juice to cover in a crock pot and cook on low for 10 to 12 hours. Before serving, remove ham and set aside. Heat oven to 375 degrees. Make a paste of the mustard, cloves and a scant Tbls. of the hot cider. If there is one, remove the outer skin from the ham and smear the ham with the paste. Place in a baking pan. Pour in 1 C. of hot cider and the raisins. Bake in the preheated oven 1/2 hour or just until the paste has turned to a glaze. The cider will have reduced enough to make a flavorful raisin sauce for the ham.
1 rabbit or pheasant (to 2) cut up
Salt to taste
Freshly-ground black pepper to taste
Paprika to taste
1 C. sour cream
1 C. cream of mushroom soup
1/4 tsp. Worcestershire sauce
2 Tbls. instant onions
Season cut up meat. Mix sour cream, soup and Worcestershire sauce. Add instant onions. Cook in crock pot on low for 8 hours.