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Slow cooker recipes are not only easy but also will make the house smell divine on a winter day

recipe box January 2018

What could be better than then coming home to a delicious-smelling, slow-cooked dinner? This month's Recipe Box offers hardy recipes that will become family favorites. (Photo provided)

 

by Annette Kukoy and Jackie Shayotovich

 

      Recipes for the German pork roast and the wild rice casserole were given to us by Todd Anderson who makes a daily crock pot meal in his auto repair shop for employees and customers. Chaplain Jim Stoel shared the Crockpot Chicken recipe and the Hermits are a favorite cookie of the David Lawson family.

 

German Pork Roast and Sauerkraut

 

3 to 4 pound pork roast

Salt and pepper to taste

1 tablespoon canola oil

32 oz. package sauerkraut (not drained)

2 apples, peeled and quartered

1 cup apple juice or water

1/4 cup brown sugar

14 oz. package frozen pierogies

 

      Sprinkle the roast with salt and pepper. Heat the oil in a large skillet; brown the oast on all sides, then place in a slow cooker. Top with sauerkraut, apples, juice or water, and brown sugar. Add pierogies so they are partly submerged in the sauerkraut. Cover and cook on low setting for 8 to 9 hours.

 

Wild Rice Casserole

 

8 oz. package wild rice, cooked according to package instructions

2 tablespoons canola oil

1/2 medium red onion, finely diced

1 large bell pepper (either green or red), finely diced

8 oz. thinly sliced mushrooms

2 cloves garlic, minced

1 can (14 oz.) diced tomatoes, drained

1 teaspoon dried oregano

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter

2 tablespoons flour

1-1/2 cups whole milk

8 oz. cheddar cheese

1 pound roasted Italian sausage links, cut into slices

 

      Coat a 4-1/2 quart slow cooker with nonstick cooking spray. Heat the oil in a large skillet, add onions, peppers and mushrooms. Cook and stir for 5 to 6 minutes until the vegetables soften. Add the garlic, tomatoes, and seasonings. Continue to cook and stir until heated through. Transfer to a large bowl. Melt the butter in the same skillet, whisk in the flour. Cook and stir until smooth and golden, about 4 to 5 minutes. Whisk in the milk and bring to a boil. Add the shredded cheese to the boiling milk and stir until it becomes a velvety sauce. Combine the cooked wild rice with the vegetables in a large bowl; fold in the cheese sauce, and add the sausage. Pour into the slow cooker, cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours.

 

Crock Pot Chicken

 

4 medium potatoes

4 chicken leg quarters (or other parts)

1 diced onion

1 diced green bell pepper

2 sliced jalapeno peppers

Generous amount of black pepper

Generous amount of poultry seasoning

2 cans cream of celery soup

 

      Empty one can of soup onto the bottom of a slow cooker. Add the potatoes, chicken, vegetables and seasonings. Pour remaining can of soup on top. Jim’s recipe says to “cook all day” or for 8 hours on low.    

       

Hermit Rocks

 

1 cup unsalted butter

1-1/2 cups light brown sugar

3 large eggs

1 teaspoon vanilla

2-1/2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon cloves

2 cups chopped dates

1-1/2 cups walnuts

 

      Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugar. Add the eggs, one at a time, and the vanilla; beat well. Sift together the flour, baking soda, cinnamon, and cloves. Add to the butter mixture and combine thoroughly. Mix in the dates and walnuts. Using a teaspoon or cookie scoop, drop the dough onto a cookie sheet lined with parchment paper. Bake for 15 to 20 minutes.

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