COOK OF THE WEEK - CROCKPOT RECIPES

Fall is officially here. With the cooler weather (well maybe) and hectic schedules, it’s still nice, more cost efficient and many times healthier to sit down to a home-cooked meal. One of the best ways to accomplish this is with a slow cooker, for example a crockpot. This week’s cook column revisited some of the cooks from the past three-plus years and their slow-cooker recipes.Slow Roasted Beef (Crockpot)Jolene Pisel1 sirloin tip roast1 can beef broth1 package of French’s au jus mix1 package of Zesty Italian seasoning mix Thaw roast completely. Place thawed roast in crockpot. Combine beef broth and au jus mix; pour over roast then sprinkle with dry Italian dressing mix; covering meat. Cook on low for 6-8 hours depending on the roast size. (Cooking longer doesn’t seem to hurt anything if your day doesn’t go as planned!) This not only makes a great roast, but also shredded roast beef sandwiches. Leftover roast makes great beef and noodles and vegetable beef soup. Save both the juice and meat and re-use as desired.King Ranch ChickenKayla Newton3 chicken breasts, cooked and shredded1 can cream of chicken or mushroom soup1 can cream of celery soup1 can Rotel diced tomatoes with green chilies2 cups cheddar cheese Combine all ingredients in a crockpot, heat and serve over rice or pasta.Crockpot MeatloafAnn Thomas1 pound ground beef2 cups shredded cabbage1 medium green onion (sliced)1 medium green pepper (diced)1 teaspoon salt1/2 teaspoon caraway seed Mix meat, onion, pepper, and seasonings. Place in crockpot, top with cabbage. Cook on high 4-6 hours. Hawaiian BBQ ChickenRachel Underwood4-6 Boneless skinless chicken breasts3/4 bottle Sweet Baby Rays honey BBQ sauce1 large can crushed pineapple Combine all ingredients in crockpot cook on low for 6-8 hours. Shred chicken, serve on bun with left over BBQ Sauce or over white rice.Crock Pot PizzaCristy Meyer6 ounces extra lean ground turkey or beef20 turkey pepperoni cut into quarters1/2 cup onion1/2 cup chopped green bell pepper1/2 cup (2.5 ounce jar) sliced mushrooms, drained1-3/4 cup (15 ounce can) tomato sauce1 teaspoon Italian seasoning1 teaspoon pourable sugar substitute3 cups cooked noodles, rinsed and drained1/4 cup grated fat free parmesan cheese3/4 cup shredded reduced fat cheddar cheese3/4 cup shredded reduced fat mozzarella cheese In a large skillet sprayed with cooking spray, brown ground meat, onion and green pepper. Stir in mushrooms, tomato sauce, pepperoni, Italian seasoning and sugar substitute. Pour 1/2 of the mixture into a crockpot. Layer on 1/2 of the noodles and 1/2 of the cheese. Repeat and finish off with the cheese. Cover and cook on low for 6 to 8 hours. Makes 6 cups. *Hint: 2-2/3 cups uncooked noodles usually cooks to about 3 cups. This will freeze well and makes great leftovers. Slow Cooker French DipLaura Heider3 pounds beef boneless chuck roast 1-1/2 cups water 1/3 cup soy sauce 1 teaspoon dried rosemary leaves 1 teaspoon dried thyme leaves1 clove garlic, finely chopped1 dried bay leaf 3 or 4 peppercorns 2 loaves (1 pound each) French bread If beef roast comes in netting or is tied, do not remove. In 3.5 or 4-quart slow cooker, place beef. In small bowl, mix remaining ingredients except bread, pour over beef. Cover and cook on low heat setting 7 to 8 hours. Skim fat from surface of juices in cooker: discard bay leaf and peppercorns. Remove beef from cooker; place on cutting board. Remove netting or strips from beef. Cut beef into thin slices. Cut each loaf of bread into 5 pieces, about 4 inches long. Cut horizontally in half. Fill bread with beef. Serve with broth for dipping. Crockpot SandwichesChristel Becker3 pounds thinly sliced deli ham2 cups apple juice2/3 cup packed brown sugar1/2 cup sweet pickle relish2 teaspoons mustard1 teaspoon paprika Separate ham slices and place in slow cooker. In a bowl combine apple juice, brown sugar, relish, mustard and paprika. Pour over ham. Cover and cook on low for 4-5 hours. Serve on your choice of bun. Serves approximately 12Family-Pleasing Sloppy JoesMindy Skow2 pounds ground beef1 large onion, chopped1-1/4 cups ketchup1/2 cup water1 tablespoon brown sugar1 tablespoon white vinegar1/2 teaspoon salt1/2 teaspoon mustard1/2 teaspoon chili powder In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, drain. Place ground beef, ketchup, water, brown sugar, white vinegar, salt, mustard and chili powder in crockpot. Stir together and cook on low for 1 to 2 hours. Serve on buns, makes 10-12 sandwiches. Wild Rice SoupDonna Liscum1 cup wild rice1 pound bacon (fried and crumbled)1 large onion (chopped)2 cans cream of potato soup1 can cream of mushroom soup1 pint half and half1 pint water2 cans mushrooms (drained)2 cups sharp cheddar cheese Combine all ingredients and put in a crockpot on low for 2 hours or until rice is tender. Can be left most of the day simmering.Broccoli Cheese SoupJodi Pedersen1/4 cup margarineOnion flakes to taste2/3 cup flour(3) 10-1/2 ounce cans of chicken broth3/4 teaspoon salt1-1/4 cups finely chopped celery and carrots16 ounce bag frozen cut broccoli, rinsed in hot tap water1/2 pound Velveeta cheese, cubed2 cups Half and Half Melt margarine in microwave. Stir flour into melted margarine and place in crockpot. Sprinkle onion (I use 2 tablespoons) into chicken broth. Add salt, celery, carrots and broccoli. (Broccoli may need to be cut into smaller pieces.) Combine and add to crock pot. Cover and cook on low 6-7 hours or on high for 3-4 hours. Add cheese, stirring until melted. Add Half and Half. Cover and continue cooking 30 minutes or until soup is hot.Lori’s Chili RecipeLori Flurey40 ounce can chili beans2 cans diced petite cut tomatoes1 medium can of tomato paste1-1/2 pounds of ground beef1/2 green pepper, diced1/2 onion, diced1 teaspoon chili powderSalt and pepper to taste Brown ground beef with onion. Put all ingredients in a crockpot and cook on low all day.Slow-Cooker PotatoesMichelle Lindemann2 pounds frozen hashbrowns1 pint sour cream10-1/2 ounce can cream of chicken soupDash of pepper2 cups Velveeta cheese, cubed1/2 cup chopped onion3/4 teaspoon salt In a large bowl, combine all ingredients. Spoon into slow cooker and cover. Cook on high 1-1/2 hours then on low for 2-1/2 hours. Crockpot “Roni’s”Lois Nerem2 cans whole kernel corn (do NOT drain!)2 cans creamed corn2 cups dry macaroni1-1/2 cups chunked Velveeta cheese1 stick margarine Spray crockpot with cooking spray. Mix all ingredients and dump in crockpot. Cook 2 hours on high or 4 hours on low. Great for potlucks! The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.