Easy Slow Cooker Cookbook (36 page)

pORK

Barbecue pork Roast

Use leftovers for great sandwiches.

1 onion, thinly sliced

2 tablespoons flour

30 ml

1 (2 - 3 pound) pork shoulder roast

1 kg

1 (8 ounce) bottle barbecue sauce

227 g

1 tablespoon chili powder

15 ml

1 teaspoon ground cumin

5 ml

• Separate onion slices into rings and place in

4 to 5-quart (4 L) slow cooker. Sprinkle flour over

onions. If necessary, cut roast to fit cooker and place over onions. In bowl, combine barbecue sauce, chili

powder and cumin and pour over roast.

• Cover and cook on LOW for 8 to 10 hours. Remove

roast from cooker and slice. Serve sauce over sliced roast.

Serves 6 to 8.

TIP: To make sandwiches, shred roast and return to cooker.

Cook additional 30 minutes to heat thoroughly.

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Tangy Apricot Ribs

3 - 4 pounds baby back pork ribs

1.3 kg

1 (16 ounce) jar apricot preserves

.5 kg

¹⁄3 cup soy sauce

80 ml

¼ cup packed light brown sugar

60 ml

• Place ribs in large, sprayed slow cooker.

• In bowl combine preserves, soy sauce and brown sugar and spoon over ribs.

• Cover and cook on LOW for 6 to 8 hours.

Serves 6 to 8.

Finger lickin’ Baby Backs

2½ - 3 pounds baby back pork ribs

1.2 kg

½ cup chili sauce

120 ml

¹⁄3 cup apple cider vinegar

80 ml

½ cup packed brown sugar

120 ml

• Spray sides of 5 to 6-quart (5 L) slow cooker. Cut ribs in serving-size pieces, sprinkle with black pepper and place in slow cooker. Combine chili sauce, vinegar,

brown sugar and about ¾ cup (180 ml) water and pour

over ribs.

• Cover and cook on LOW for about 6 to 7 hours. After about 3 hours, you might move ribs around in slow

cooker so sauce is spread over all ribs.

Serves 4 to 6.

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zesty Ham supper

1 (28 ounce) package frozen hashbrown potatoes

with onions and peppers, thawed

794 g

3 cups cooked, diced ham

710 ml

1 (10 ounce) box frozen green peas, thawed

280 g

2 (10 ounce) cans fiesta nacho cheese soup

2 (280 g)

1 cup milk

240 ml

1 bunch fresh green onions, chopped

• Place potatoes, ham and peas in sprayed 6-quart (6 L) slow cooker and stir to mix.

• In bowl, combine soup and milk and mix well. Pour

over potato mixture and mix well.

• Cover and cook on LOW for 6 to 8 hours.

• Sprinkle green onions over top when ready to serve.

Serves 6 to 8.

Apricot Ham

1 (6 - 8 pound) butt or shank ham

2.7 kg

Whole cloves

2 tablespoons dry mustard

30 ml

1¼ cups apricot jam

300 ml

1¼ cups packed light brown sugar

300 ml

• Place ham, fat-side up, in slow cooker. Stick lots of whole cloves on outside of ham.

• In bowl, combine mustard, jam and brown sugar and

spread all over ham. Cover and cook on LOW for

5 to 6 hours. Serves 8 to 10.

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saucy Ham loaf

Great with sweet and hot mustard recipe below

1 pound ground ham

.5 kg

8 ounces ground beef

227 g

8 ounces ground pork

227 g

2 eggs, slightly beaten

1 cup Italian-seasoned breadcrumbs

240 ml

1 (5 ounce) can evaporated milk

143 g

¼ cup chili sauce

60 ml

1 teaspoon seasoned salt

5 ml

• Combine all ingredients and form into loaf in sprayed, oval slow cooker. Shape loaf so that neither end touches sides of cooker.

• Cover and cook on LOW for 6 to 7 hours.

Serve with Sweet-and-Hot Mustard. Serves 4 to 6.

sweet-and-Hot Mustard:

Use on Ham Loaf or ham sandwiches.

4 ounces dry mustard

114 g

1 cup vinegar

240 ml

3 eggs, beaten

1 cup sugar

240 ml

• Mix mustard and vinegar until smooth and let stand

overnight.

• Add eggs and sugar and cook in double boiler 8 to 10

minutes or until it coats the spoon. Cool and store in covered jars in refrigerator. Serve with Saucy Ham Loaf.

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Ham loaf

Great for leftover ham

1½ pounds cooked, ground ham

.7 kg

1 pound ground turkey

.5 kg

2 eggs

1 cup seasoned breadcrumbs

240 ml

2 teaspoons chicken seasoning

10 ml

• In bowl, combine ground ham, ground turkey, eggs,

seasoned breadcrumbs and 2 teaspoons (10 ml) chicken

seasoning and mix well.

• Use hands to pick up loaf mixture and shape into short loaf that will fit into oval slow cooker.

• Cover and cook on LOW for 4 to 5 hours.

• Serve with Cherry Sauce. Serves 4 to 6.

Cherry sauce:

1 cup cherry preserves

240 ml

2 tablespoons cider vinegar

30 ml

scant 1⁄8 teaspoon ground cloves

.5 ml

scant 1⁄8 teaspoon ground cinnamon

.5 ml

• Place cherry preserves, vinegar and spices in saucepan and heat. Serve over slices of Ham Loaf.

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Ham and potato Dish

4 large baking potatoes

3 cups cubed leftover ham

710 ml

1 (10 ounce) box frozen whole kernel corn, drained 280 g
1 (10 ounce) package frozen onion-pepper blend,

thawed

280 g

1 teaspoon seasoned salt

5 ml

2 (10 ounce) cans fiesta nacho cheese soup

2 (280 g)

½ cup milk

120 ml

1 (3 ounce) can fried onion rings

84 g

• Cut potatoes into 1-inch (2.5 cm) cubes.

• In slow cooker combine potatoes, ham, corn, onions and peppers and seasoned salt. Heat cheese soup and milk

just enough to mix well. Add to slow cooker and mix

with ingredients.

• Cover and cook on LOW for 5 to 6 hours or until

potatoes are tender. When ready to serve, sprinkle

onions over top. Serves 4 to 6.

Ben’s Ham and Rice

1 (6.7 ounce) box brown-wild rice, mushroom recipe 170 g
3 - 4 cups cooked, chopped or cubed ham

710 ml

1 (4 ounce) can sliced mushrooms, drained

114 g

1 (10 ounce) package frozen green peas

280 g

2 cups chopped celery

480 ml

• In 4 to 5-quart (4 L) slow cooker, combine rice,

seasoning packet, ham, mushrooms, peas, celery plus

2⅓ cups (640 ml) water. Stir to mix well.

• Cover and cook on LOW

for 2 to 4 hours. Serves 4 to 6.

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Creamy potatoes and Ham

5 medium potatoes, peeled, sliced, divided

1 onion, chopped, divided

2 cups cooked, cubed ham, divided

480 ml

1 (8 ounce) package cubed Velveeta® cheese,

divided

227 g

1 (10 ounce) can broccoli-cheese soup

280 g

¼ cup milk

60 ml

• In slow cooker, layer half each of potatoes, 1 teaspoon (5 ml) salt, onion, ham and cheese and repeat layer. In bowl, combine soup and milk until fairly smooth.

• Cover and cook on HIGH for 1 hour. Reduce heat to

LOW and cook for 6 to 7 hours. Serves 4.

Creamed Ham with spaghetti

2 (10 ounce) cans cream of mushroom soup with

roasted garlic

2 (280 g)

1 cup sliced fresh mushrooms

240 ml

2 - 2½ cups cooked, cubed ham

480 ml

1 (5 ounce) can evaporated milk

143 g

1 (7 ounce) box ready-cut spaghetti

198 g

• In slow cooker, combine soups, mushrooms, ham,

evaporated milk and a little salt and pepper.

• Cover, cook on LOW for 2 hours and mix well.

• In saucepan, cook spaghetti and drain. Add spaghetti to slow cooker and toss to coat. Serves 4 to 6.

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Ham to the Rescue

2½ cups ground, cooked ham

600 ml

¹⁄3 cup crushed white cheddar Cheez-Its®crackers

160 ml

1 large egg

¹⁄3 cup chili sauce

80 ml

4 medium potatoes, peeled, sliced

1 green bell pepper, cored, seeded, julienned

1 (8 ounce) package shredded cheddar-Jack cheese 227 g
1 (5 ounce) can evaporated milk

143 g

1 teaspoon seasoned salt

5 ml

• In bowl, combine ham, crushed crackers, egg and chili sauce and mix well.

• With hands, shape ham mixture into 6 patties and set aside.