Recipe: Collection: Crock Pot Recipes

I know some of you are looking for new Crock Pot Recipies. These were in the food section of my local newspaper yesterday.

SPINACH AND PROSCIUTTO TURKEY ROULADES
Adapted from Healthy Crockery Cookery by Mable Hoffman (HPBooks, $15)

Makes 6-12 servings

2 lbs. turkey cutlets (about 12, 4 inches in diameter, 1/4 -inch thick)
1 pkg. (10 ounces) frozen chopped spinach, thawed and well-drained
2 tablespoons minced fresh parsley
1/4 cup fine dry bread crumbs
3 tablespoons shredded Parmesan cheese
3 tablespoons pine nuts, toasted
2 teaspoons dried sage leaves, crushed, divided
1/2 teaspoon ground black pepper, divided
6 thin slices or rounds prosciutto or other ham
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 cup dry vermouth or white wine
3/4 cup chicken bouillon or broth
1 tablespoon flour
2 tablespoons water
Hot cooked rice

Gently remove the turkey cutlets from the package; they tear easily. If a cutlet has come apart, reassemble as best you can into the original shape.

Place the cutlets onto a sheet of plastic wrap, cover with plastic wrap and very lightly pound them to reach a uniform thickness of no less than 1/8 inch; set aside.

Using the back of a large spoon, press out any excess moisture in the spinach. If desired, squeeze the spinach in a clean dish towel to remove most of the moisture.

In a large bowl, combine the spinach, parsley, bread crumbs, Parmesan cheese, pine nuts, 1 teaspoon sage and 1/4 teaspoon black pepper; mix well.

Place a slice of prosciutto onto each turkey cutlet. Spoon about 1/4-1/3 cup of the spinach mixture on top of the prosciutto. Starting at the short end, roll the cutlet, encasing the filling. Repeat with the remaining cutlets.

Gently place the roulades seam side down in a slow cooker (you probably will have to layer them) and sprinkle each layer using the salt, the remaining 1/4 teaspoon pepper and the paprika.

Pour the vermouth and bouillon around the turkey rolls. Cover and cook on the low setting for 4-6 hours or until the turkey is tender.

Gently remove the roulades from the slow cooker and keep them warm.

To make a sauce from the juices in the slow cooker: Turn the heat to high and add the remaining 1 teaspoon sage to the cooker. In a small bowl, dissolve the flour in the water and add to the slow cooker. (If desired, puree the juice mixture in a blender or food processor before thickening it.)

Cook, stirring, on the high setting for 10-15 minutes or until thickened. (This also can be done on the stove top in a saucepan.)

Cut each turkey roll into slices about 1/2 -inch thick and serve over or with the hot cooked rice, topped with the sauce.

ZESTY SLOW COOKER SHORT RIBS
From The Dispatch

3 lbs. lean beef short ribs
1/3 cup Dijon mustard
1 cup cranberry sauce
1 cup beef broth
1 clove garlic, minced
1/8 teaspoon ground cloves
Salt and pepper to taste
1 medium onion, thinly sliced
1 carrot, finely chopped
3 tablespoons flour
5 tablespoons cold water
Herb Noodles, recipe follows
Chopped fresh parsley, optional

Place the ribs on a broiler pan and broil 4-5 inches from the heat source until well-browned on all sides, 15-20 minutes, turning as needed. (This also can be done on an indoor or outdoor grill.)

Meanwhile, combine the mustard, cranberry sauce, beef broth, garlic, cloves and salt and pepper. Place the onion and carrot into a slow cooker. Place the short ribs on top, then pour on the sauce.

Cover and cook on low setting for 10-12 hours (high setting 4-5 hours).

Remove the ribs from the slow cooker and keep them warm. Skim the grease from the top of the broth. Transfer the broth and vegetables to a medium saucepan and bring the mixture to a boil.

Combine the flour and water until smooth. Slowly stir into the sauce and cook until thickened and bubbly.

Place the Herb Noodles on a serving platter. Top with the short ribs. Spoon some of the sauce on top. Serve the remaining sauce on the side. Makes about 4 servings.

Herb Noodles

6 ounces noodles
2 tablespoons butter or margarine
1/4 teaspoon each thyme, parsley flakes, marjoram and basil

Cook the noodles in boiling salted water according to package directions. In a small saucepan, melt the butter with the herbs, cooking just until the butter begins to brown.

Drain the noodles, then return them to the cooking pan. Pour the butter mixture over the top and toss to combine.

WINTER FRUIT CRISP
Makes 12 servings

6 cups peeled, cored and sliced Golden Delicious apples
6 cups peeled, cored and sliced pears
1 cup dried cherries
1/2 cup sugar
1 tablespoon grated orange peel
3 teaspoons ground cinnamon, divided
1 cup flour
1 cup regular or quick-cooking rolled oats, uncooked
3/4 cup firmly packed brown sugar
1 teaspoon ground ginger
1/4 teaspoon ground mace
1 1/2 sticks (3/4 cup) butter, softened
Whipped cream or ice cream

Coat the bowl of a slow cooker with vegetable cooking spray.

In a large bowl, combine the apples, pears, dried cherries, sugar, orange peel and 1 teaspoon cinnamon; toss well.

Mix the flour, oats, brown sugar, remaining 2 teaspoons cinnamon, the ginger and mace in a bowl and stir to combine.

Crumble the butter with your fingers, add to the flour mixture and knead the mixture to incorporate the butter. Sprinkle over the fruit, patting it down lightly.

Cover and cook on the high setting for 4 hours, until the fruit is bubbly. Serve warm with fresh whipped cream or ice cream.

CHICKEN PAPRIKA WITH DUMPLINGS
Makes 6 servings

3 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks (about 6 large breast halves)
1/2 cup flour
2 cups chopped onions (about 1 large Spanish onion)
1 sweet pepper, any color, cut into thin strips
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Hungarian paprika
1 cup chicken broth
1 can (14 1/2 ounces) diced tomatoes with liquid
1/2 cup sour cream

Dumplings, recipe follows, or buttered hot noodles

Dredge the chicken chunks in flour to coat and pat the pieces to remove the extra flour. Place the chicken, onions, sweet pepper strips, salt, black pepper, paprika, chicken broth and tomatoes in a slow cooker; set on low heat and cover.

Cook for 5-6 hours. Thirty minutes before serving, raise the temperature to high and stir in the sour cream.

Heat through and adjust the seasonings to taste. Serve over Dumplings or buttered hot wide egg noodles.

Note: You also can cook this in a baking dish in the oven set at 250 for 5-6 hours.

Dumplings
Makes 6 servings

3 cups flour
1 teaspoon salt
3 eggs
1/2 cup cold water

Sift together the flour and salt. Place the mixture in a medium bowl.

Make a well in the center of the flour. Add the eggs and half the water; stir in the flour from around the well with a fork until a soft dough is formed, adding more water if necessary.

Cover the bowl with plastic wrap and let the dough stand for 30 minutes. (At this point the dough can be put into the refrigerator and chilled overnight. Let it warm at room temperature to the point at which it can be easily rolled out.)

Place the dough on a floured surface and pat or roll out to about 1/2 inch thick. Pinch or spoon off small pieces and drop them into a large pot of boiling water. The dumplings are ready when they rise to the surface.

Spoon out with a slotted spoon and serve immediately.

Note: For quick reference, you need one egg per cup of flour.

MOROCCAN VEGETABLE STEW WITH COUSCOUS
Makes 6 servings

Stew
6 cups water
1/4 cup olive oil
2 cups 1 1/2 -inch carrot chunks
2 cups 1 1/2 -inch peeled sweet potato
2 cups 1 1/2 -inch onion chunks
2 cups peeled 1 1/2 -inch turnip chunks
2 cups shredded green cabbage
1 can (15 ounces) garbanzo beans, rinsed and drained
1 cup chopped celery
2 cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
3 tablespoons dried parsley flakes
Couscous
4-5 cups boiling vegetable broth
2 cups dried couscous

To make the stew: Combine all ingredients in a slow cooker and cook on the high setting for 6 or more hours. Adjust the seasonings.

To make the couscous: Pour the boiling broth over couscous in a medium bowl and allow to sit for 5 minutes before fluffing with a fork. Serve hot over the couscous.

RED AND BLACK BEAN CHILI
Adapted from Smart Crockery Cooking: Over 100 Delicious Recipes by Carol Heding Munson (Sterling Publishing, $11.95)

Makes 12 servings

1 teaspoon vegetable oil
1 1/4 pounds beef stew meat, cut into 1/2 -inch dice or 1 1/4 lbs. extra-lean ground beef
6 cloves garlic, minced
2 large onions, chopped
2 sweet green peppers, chopped
2 jalapeno peppers, seeded and minced
1 can (28 ounces) crushed tomatoes
1 can (14 1/2 ounces) diced tomatoes with green chilies, see note
1 cup water
2 cans (15 ounces each) red kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
Seasonings, see note
3 tablespoons chili powder, or to taste
1 tablespoon ancho chili powder, more to taste
1 tablespoon hot New Mexico-style chili powder, or to taste
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander
1 teaspoon salt or to taste

In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the meat and cook until browned, about 3-4 minutes.

Drain the meat and add the garlic and onions; cook about 3 minutes. Transfer the beef to a slow cooker. Add the sweet green pepper, jalapeno, crushed tomatoes, diced tomatoes, water, and red and black beans.

Sprinkle in all the seasoning ingredients and mix well. Cover and cook on the low setting for 6-8 hours or the high setting for about 4 hours. Taste and adjust seasonings as necessary.

Note: Stewed tomatoes with chilies are optional. Substitute regular stewed tomatoes if you prefer. Also, use any combination and amount of your favorite chili seasonings.

HERITAGE PORK ROAST
From Smart Crockery Cooking: Over 100 Delicious Recipes by Carol Heding Munson (Sterling Publishing, $11.95)

Makes 6 servings

1/2 cup apple juice or apple cider
1 1/2 lbs. sweet potatoes, peeled and sliced 1-inch thick
3 medium onions, peeled, sliced and separated into rings
4 medium apples, peeled and sliced
2-lb. center-cut boneless pork roast, trimmed of fat
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
4 fresh sage leaves, snipped or 1/8 teaspoon dried
1/4 cup cold water
1 teaspoon brown sugar
2 tablespoons cornstarch

Pour the apple juice into a slow cooker, then layer the sweet potatoes, onions and apples.

In a large nonstick skillet over medium-high heat, brown the pork on all sides. Place the pork on top of the potato and apple slices.

Brush the mustard over the roast and sprinkle the roast with the pepper and sage. Cover and cook on the low setting until the roast is done and registers 165 on an instant thermometer, about 7-9 hours.

Transfer the roast to a platter and keep it warm. Using a slotted spoon, transfer the apple-sweet potatoes mixture to a bowl and keep it warm.

In a small bowl or glass measuring cup, combine the water, sugar and cornstarch. Stir the cornstarch mixture into the juice in the cooker; cook, stirring often, until thickened, about 1-2 minutes. Serve the sauce with the roast and apple-potato mixture.