I have some to share so here you go,
Barbecued Pot Roast
Ingredients:
2 lb lean pot roast
1 tsp salt
1/2 cup tomato paste
24 peppercorns
1 small onion, chopped
1 tsp Worcestershire sauce
Instructions:
- Sprinkle salt over the roast and place in slow cooker.
- Spread tomato paste over meat; embed peppercorns into paste; top with onions and Worcestershire sauce.
- Cover and cook on LOW 8-10 hrs.
- Serve meat with accumulated gravy.
Slow Cooker Meatloaf
Ingredients:
1/2 cup whole milk
2 slices white bread
1 1/2 lb ground beef
2 eggs
1 small onion, peeled
1 1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 can (12 oz.) whole tomatoes
Instructions:
- Place the milk and the bread in a large mixing bowl, and let stand until the bread has adsorbed all the milk.
- With two forks, break the bread into crumbs.
- Beat the ground beef into the crumbs until well mixed.
- Make a hollow in the center of the meat and break the eggs into it.
- Beat the eggs a little; then grate the onions into the eggs. Add salt, pepper and mustard.
- Beat the eggs into the beef.
- Shape into a round cake and place in the slow cooker.
- Drain the tomatoes, and place them on the meat.
- Cover and cook on Low for 5 to 7 hours.
Before serving, uncover the pot; turn the heat to High, and bubble away some of the sauce. It should be thick, not thin.
Orange Cinnamon Chicken
Ingredients:
3-4 lb chicken cut into serving pieces
1 cup chicken broth, homemade or canned
1/4 lb butter
2 cups orange juice
1 cup raisins (I used sultanas)
salt and fresh black pepper to taste
1/4 tsp cinnamon
2 Tbs flour
Instructions:
- Heat butter in large skillet, and brown chicken.
- Remove chicken pieces to slow cooker as they brown.
- Combine all other ingredients, except flour, mix well and pour over chicken.
- Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender.
- Remove 1 cup of sauce from the pot and combine with flour, mixing well.
- Return sauce - flour mixture to pot.
- Turn pot on HIGH, and cook additional half hour.
Slow Cooker Banana Bread
Ingredients:
1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)
Instructions:
- Sift together the flour, baking powder, baking soda and salt.
- With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy.
- Add the sugar gradually. Beat in the eggs in a slow stream.
- With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture.
- Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.
- Place on a rack in the slow cooker.
- Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.
- Cook on high for 4 to 6 hours.
- Cool on a rack for 10 minutes. Serve Warm.
