Easy Slow Cooker Cookbook (27 page)

for 3 hours. Serves 4 to 6.

Colorful Rice and Turkey

1 (10 ounce) can cream of mushroom

280 g

1 (10 ounce) can cream of chicken soup

280 g

2 cups white rice

480 ml

3 ribs celery, sliced diagonally

1 (16 ounce) package frozen Oriental vegetable mix .5 kg
3 cups cooked, cubed turkey (or chicken)

710 ml

1 teaspoon poultry seasoning

5 ml

2 (14 ounce) cans chicken broth

2 (396 g)

• Pour mushroom soup and chicken soup in saucepan and add 1 soup can water. Heat just enough to mix well and pour into sprayed 5 to 6-quart (5 L) slow cooker.

• Add all other ingredients and mix. Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.

193

CHICKeN

sausage and Rice

1 pound turkey sausage

.5 kg

1 (6 ounce) box flavored rice mix

168 g

2 (14 ounce) cans chicken broth

2 (396 g)

2 cups sliced celery

480 ml

1 sweet red bell pepper, cored, seeded, julienned

1 (15 ounce) can cut green beans, drained

425 g

¹⁄3 cup slivered almonds, toasted

80 ml

• Break up turkey sausage and brown in skillet.

• Place in sprayed 4 to 5-quart (4 L) slow cooker.

• Add rice, 1 cup (240 ml) water, chicken broth, celery, bell pepper and green beans and stir to mix.

• Cover and cook on LOW for 3 to 4 hours.

• When ready to serve, sprinkle almonds over top.

Serves 4.

194

BeeF

BeeF

savory steak

Great sauce with mashed potatoes

1½ pounds lean round steak

.7 kg

1 onion, halved, sliced

2 (10 ounce) cans golden mushroom soup

2 (280 g)

1½ cups hot, thick-and-chunky salsa

360 ml

• Trim fat from steak and cut into serving-size pieces.

• Sprinkle with 1 teaspoon (5 ml) pepper and place in sprayed 5 to 6-quart (6 L) slow cooker.

• Place onion slices over steak.

• Combine mushroom soup and salsa and mix well.

Spoon over steak and onions.

• Cover and cook on LOW for 7 to 8 hours.

Serves 4 to 6.

196

BeeF

pepper steak

1½ pounds round steak

.7 kg

¼ cup soy sauce

60 ml

1 onion, sliced

1 teaspoon minced garlic

5 ml

1 teaspoon sugar

5 ml

¼ teaspoon ground ginger

1 ml

1 (15 ounce) can stewed tomatoes

425 g

2 green bell peppers, cored, seeded, julienned

1 teaspoon beef bouillon granules

5 ml

1 tablespoon cornstarch

15 ml

• Slice beef in strips, brown in skillet with a little oil and place in oval slow cooker.

• Combine soy sauce, onion, garlic, sugar and ginger in bowl and pour over beef.

• Cover and cook on LOW for 5 to 6 hours.

• Add tomatoes, green peppers and bouillon and cook

1 hour more.

• Combine cornstarch and ¼ cup water (60 ml) in cup

and stir into cooker. Continue cooking until liquid

thickens.

• Serve over hot, buttered rice or noodles. Serves 4 to 6.

197

BeeF

swiss steak

1 - 1½ pounds boneless, round steak

.5 kg

½ teaspoon seasoned salt

2 ml

½ teaspoon seasoned pepper

2 ml

8 - 10 medium new potatoes with peels, halved

1 cup baby carrots

240 ml

1 onion, sliced

1 (15 ounce) can stewed tomatoes

425 g

1 (12 ounce) jar beef gravy

340 g

• Cut steak in 6 to 8 serving-size pieces, season with seasoned salt and pepper and brown in non-stick skillet.

• Layer steak pieces, potatoes, carrots and onion in slow cooker.

• In bowl, combine tomatoes and beef gravy and spoon

over vegetables.

• Cover and cook on LOW for 7 to 8 hours.

Serves 4 to 6.

198

BeeF

spicy swiss steak

1½ pounds boneless, beef round steak

.7 kg

4 ounces spicy bratwurst

114 g

2 small onions

2 tablespoons quick-cooking tapioca

30 ml

1 teaspoon dried thyme

5 ml

2 (15 ounce) cans Mexican stewed tomatoes

2 (425 g)

• Trim fat from steak and cut into 4 serving-size pieces.

• In skillet, brown steak and bratwurst. Drain and place in sprayed 4 to 5-quart (5 L) slow cooker.

• Slice onions and separate into rings.

• Cover meat with onions and sprinkle with tapioca,

thyme, a little salt and pepper. Pour stewed tomatoes over onion and seasonings.

• Cover and cook on LOW for 5 to 8 hours.

• Serve over hot, cooked noodles. Serves 4 to 6.

199

BeeF

stroganoff

2 pounds beef round steak

1 kg

¾ cup flour, divided

180 ml

½ teaspoon mustard

2 ml

2 onions, thinly sliced

½ pound fresh mushrooms, sliced

227 g

1 (10 ounce) can beef broth

280 g

¼ cup dry white wine or cooking wine

60 ml

1 (8 ounce) carton sour cream

227 g

• Trim excess fat from steak and cut into 3-inch (8 cm) strips about ½-inch (1.2 cm) wide. In bowl, combine ½

cup (120 ml) flour, mustard and a little salt and pepper and toss with steak strips.

• Place strips in sprayed, oval slow cooker.

• Cover with onions and mushrooms. Add beef broth and wine. Cover and cook on LOW for 8 to 10 hours.

• Just before serving, combine sour cream and ¼ cup (60

ml) flour in bowl.

• Stir into cooker and cook additional 10 to 15 minutes or until stroganoff thickens slightly. Serves 4 to 6.