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With the heat of summer slowing everyone down, we don’t need to heat up the kitchen to make a great meal. Gather the ingredients and throw them in a slow cooker and your from-scratch meal can be ready when you walk through the door. – Pat
Slow cooker chicken dinner
6 medium red potatoes cut into chunks
4 medium carrots cut into ½-inch pieces
4 boneless skinless chicken breast halves
1 can (10¾ oz) condensed cream of chicken soup, undiluted
1 can (10¾ oz) condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 to 4 tablespoons mashed potato flakes, optional
Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover and cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer. Yield: 4 servings.
6 medium potatoes, peeled and cut into ¼-in strips
2 cups (8 oz) shredded cheddar cheese
1 can (10¾) condensed cream of chicken soup, undiluted
1 small onion, chopped or 1 tablespoon dried minced onion
7 tablespoons butter or margarine, melted, divided
1 teaspoon salt
1 teaspoon pepper
1 cup (8 oz) sour cream
2 cups seasoned stuffing cubes
Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine soup, onion, 4 tablespoons butter, salt and pepper; pour over potatoes mixture. Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remaining butter; sprinkle over potatoes. Yield: 10-12 servings.
Simmered smoked links
2 packages (16 oz each) miniature smoked sausage links
1 cup packed brown sugar
½ cup ketchup
¼ cup prepared horseradish
Place sausages in a slow cooker. Combine brown sugar, ketchup and horseradish; pour over sausages. Cover and cook on low for 4 hours. Yield: 16-20 servings.
Mushroom beef and noodles
1 can (10¾ oz) condensed golden mushroom soup, undiluted
1 can (10¾ oz) condensed beefy mushroom soup, undiluted
1 can (10¾ oz) condensed French onion soup, undiluted
¼ cup seasoned breadcrumbs
2 pounds beef stew meat, cut into ½-in cubes
1 package (12 oz) wide egg noodles
In a slow cooker, combine soups and breadcrumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat is tender. Cook noodles according to package directions; drain. Serve with beef mixture. Yield: 6-8 servings.
• Make meatloaf in muffin tins for individual servings that will be ready in only 15-20 minutes in a pre-heated 375-degree oven.
• Lemon juice rubbed on fish before cooking will enhance the flavor and help maintain a good color.