101 Slow-Cooker Recipes (19 page)

Mock Pierogies

Kelly Ziemba
Port Saint Lucie, FL

This wonderful, flavorful casserole tastes just like potato and cheese pierogies...without all the fuss!

1/2 c. butter, melted

1 c. onion, chopped

6 to 7 potatoes, peeled, cubed and cooked

16-oz. pkg. shredded Cheddar cheese, divided

16-oz. pkg. bowtie pasta, cooked

Combine butter and onion in a slow cooker; add potatoes. Sprinkle with half the cheese. Spread pasta on top; sprinkle with remaining cheese. Cover and cook on low setting for 30 to 40 minutes, stirring occasionally. Serves 6 to 8.

Hot Spicy Cider for a Crowd

Edith Bolstad
Beaver Dam, WI

A crock-full of hot cider to sip...your secret to keeping warm on blustery days.

1 gal. apple cider

1 c. sugar

2 t. ground cloves

2 t. allspice

2 4-inch cinnamon sticks

1/4 c. orange juice

Optional: apple wedges

Combine all ingredients except apples in a slow cooker. Cover and cook on low setting for 5 to 6 hours, or on high setting for 2 to 3 hours. Discard cinnamon sticks before serving. If desired, garnish individual servings with apple wedges. Makes about 16 cups.

Deliciously Cheesy Potatoes

Cathy Jepson
Salida, CA

This recipe has been in our family for many years. It’s always requested by our children at family gatherings.

32-oz. pkg. frozen southern-style hashbrowns, thawed

2 10-3/4 oz. cans Cheddar cheese soup

2 12-oz. cans evaporated milk

2 2.8-oz. cans French fried onions, divided

Combine all ingredients except onions. Place half of mixture in a slow cooker; top with one can of onions. Add remaining potato mixture; top with remaining onions. Cover and cook on low setting for 8 hours, stirring occasionally. Serves 8 to 10.

Pork Sandwich Spread

Janie Reed
Gooseberry Patch

This simple recipe helped my mom feed our large family. It was always a welcome meal on a cold winter day.

2 to 3-lb. pork roast

1/4 t. dried basil

1/4 t. dried oregano

salt and pepper to taste

3 eggs, beaten

1 sleeve round buttery crackers, crushed

4-oz. jar chopped pimentos, drained

1 green pepper, chopped

20 sandwich buns, split and warmed

Place roast in a slow cooker; sprinkle with seasonings. Cover and cook on high setting for 2 to 3 hours, until fork-tender. Remove roast; cool. Reserve 1/2 cup cooking liquid. Grind roast with a meat grinder. Add remaining ingredients except buns, reserved liquid and enough water to obtain consistency of thick soup. Return mixture to slow cooker and cook on low setting for an additional 2 hours. Spoon onto buns. Makes 20 sandwiches.

Special Beef Fajitas

Erin Neuhaus
Lincoln, NE

These are always a favorite for casual dinner parties...the slow cooker does all the work!

1-1/2 lbs. beef round steak

14-1/2 oz. can diced tomatoes, drained

1 onion, sliced

1 green pepper, sliced into strips

1 red pepper, sliced into strips

1 jalapeño, chopped

2 cloves garlic, minced

1 t. fresh cilantro, chopped

1 t. chili powder

1 t. ground cumin

1 t. ground coriander

1/4 t. salt

8 to 10 6-inch flour tortillas

Garnish: sour cream, guacamole, salsa, shredded Cheddar cheese, shredded lettuce

Place beef in a slow cooker. Combine vegetables and seasonings; spoon over beef. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 5 hours. Shred beef; serve with a slotted spoon on tortillas. Add favorite toppings; roll up tortillas. Makes 8 to 10 servings.

Spaghetti Sauce for a Crowd

Kathie Lorenzini
Ignacio, CO

This is my daughter Kerrie’s recipe...we think it’s the best!

28-oz. can crushed tomatoes

15-oz. can tomato sauce

12-oz. can tomato paste

1/2 c. onion, chopped

2 cloves garlic, minced

3 T. sugar