It's that time of year again....yep that's right! Crock Pot Season!
Across the nation, busy mom & there children have begun the new school year,
and that means time is of the essence.

 

Relax!

With these easy, fuss-free crock pot recipes dinner will already be done by the time everyone gets home :)

 

MONDAY   Mild Pineapple-beef Curry
2/3 cup sredded coconut
1 1/4 cups boiling water
2 tablespoons canola oil
1 1/2 pounds flank steak -- cut into 1/2" cubes
1/4 cup all-purpose flour
1 tablespoon curry powder
1 can pineapple chunks - (8 oz)
1 small green pepper -- seeded, chopped
3 tablespoons mango chutney
1 tablespoon red currant jelly
1 beef bouillon cube
1/2 teaspoon salt

Soak coconut in water for 1 hour. Strain, reserving liquid. Brown meat in oil. Stir in flour and curry and cook gently for 6 minutes. Add coconut water and pineapple with juice. Stir in remaining ingredients, bring to a boil. Stir until thickened. Turn into crock pot and cook on HIGH for 30 minutes then turn to LOW and cook for a further 5 hours. Check seasoning and serve over rice.

 

TUESDAY  Home-style Short Ribs
3 1/2 pounds lean beef short ribs
4 potatoes -- peeled and quartered
4 carrots -- peeled and quartered
1 onion -- sliced
2 tablespoons vinegar
2 teaspoons sugar
1 tablespoon horseradish
1 tablespoon mustard
2 tablespoons catsup
1 cup beef bouillon
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour

In large skillet or slow-cooking pot with browning unit, brown short ribs; drain off excess fat. Place potatoes, carrots and onion in slow-cooking pot. Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over maet. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove short ribs and vegetables. Turn control to high. Dissolve flour in small amount of water. Stir into sauce; cook on high for 10 to 15 minutes or until thickened. Serve with meat and vegetables.

WEDNESDAY   Arizona Chuck Wagon Beans
1 Pound Dried navy or pinto beans
6 Cups Water
1/4 Pound Salt pork -- diced
1 Large Onion -- chopped
1 garlic clove -- minced
1 Large Green pepper -- chopped
1 1/2 Pounds Chuck steak -- cubed
1 1/2 Teaspoons Salt
1/2 Teaspoon Oregano -- crumbled
1/4 Teaspoon Red pepper
1/4 Teaspoon Ground cumin
8 Ounces Tomato sauce

Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker. Brown salt pork in a large skillet; remove with a slowtted spoon to cooker; saute onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans. Cook on low for 10 hours or on high for 6 hours, or until beans are tender.

 

THURSDAY   Barbecued Hot Beef Sandwiches
2 onions, chopped
2 tablespoons butter
2 garlic cloves
1 1/2 cups water
1/2 teaspoon dry mustard
2 cups ketchup
3 tablespoons apple cider vinegar
3 tablespoons Worcestershire sauce
4 tablespoons packed brown sugar
2 dashes paprika
1 teaspoon hot pepper sauce
1/2 teaspoon pepper
2 teaspoons salt
1 1/2 teaspoons chili powder
3 pounds roast beef, cooked and shredded
1 dozen hamburger buns

In skillet brown onions in butter until tender. Combine onions with the rest of ingredients and beef in Crock-Pot or slow cooker.
Cover and cook on low 12 hours.  Serve on hamburger buns. Yield: Makes 12 sandwiches.

 

FRIDAY   Twelve Hour Chili
1 lb. fat-trimmed lean beef stew meat, in 1/2-inch cubes
6-oz. can tomato paste
2 onions, finely chopped
2 bell peppers, seeded, diced
1 or 2 cloves garlic, minced
3 to 4 tsp. chili powder; or combine 1 small hot pepper, minced, 2 tsp. cumin seeds (or 1 tsp. ground cumin) and 1 tsp.n dried oregano
optional: 1 tsp. plain cocoa powder

Stir meat and tomato paste together in a crockery cooker. Stir in other ingredients (add no water or other liquid). Turn cooker on low heat; cover and cook 12 hours. Skim and discard any fat. Makes four servings, 240 calories each. 

WEEKEND TREAT   Apple Pie
8 Tart Apples peeled and sliced
1 1/4 t ground cinnamon
1/4 t allspice
1/4 t nutmeg
3/4 cup milk
2 T butter soften
3/4 c sugar
2 eggs
1 t vanilla
1/2 c Bisquick
1 c Bisquick
1/3 c brown sugar
3 T cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in crockpot. Combine milk soften butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

 

Thank You

Joe & Katrina Thompson

www.stallionstore.com
stallionstore@charter.net

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