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RECIPES (CONT.)
SLOW COOKER BBQ RIBS
4 lbs pork ribs, trimmed; seasoned with salt and pepper to taste
1 18 oz bottle of hickory smoked or honey barbecue sauce
1/2 cup yellow or spicy brown mustard
1 tsp garlic powder
1.
Place seasoned ribs in ceramic pot and place into slow cooker.
2.
Mix barbecue sauce, mustard and garlic in medium bowl and pour mixture over ribs
making sure to coat well.
3.
Lock Lid; cook on LOW heat setting for 8 hours (or on HIGH for 4 hours) until ribs are
fork tender. Then transfer ribs to a platter.
4.
Stir remaining sauce in slow cooker and serve with ribs.
BEEF STROGANOFF
1 ½ medium onions, chopped
2 pounds boneless beef tip steak, cut into 1/2-in
pieces, seasoned with salt and pepper to taste
1 cup water
1 ½ cup sour cream
1.
Layer onion, garlic then beef in ceramic pot and place into slow cooker.Pour soup and
water over beef.
2.
Lock lid; cook on LOW heat setting 5 to 7 hours.
3.
Stir noodles into mixture. Increase heat setting to HIGH. Cover; cook 20 to 30 minutes
or until noodles are tender. Stir in sour cream. Garnish individual servings with
parsley.
CHICKEN AND DUMPLINGS
6 skinless, boneless chicken breast halves
(about 1 1/2 pounds), cut into 1-inch pieces
2 cups whole baby carrots
2 10 3/4 ounce cans
Cream of Chicken Soup
¼ teaspoon ground black pepper
2/3 cup milk
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1 ½ cloves garlic, finely chopped
3 cans Progresso® Vegetable Classics
creamy mushroom soup (18 oz each)
3 cups uncooked wide egg noodles
2 tablespoons chopped fresh parsley, if desired
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2 medium Yukon gold potatoes,
cut into 1-inch pieces (about 2 cups)
2 stalks celery, sliced (about 1 cup)
1 cup water
1 teaspoon dried thyme leaves, crushed
2 cups all-purpose baking mix
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RECIPES (CONT.)
CHICKEN AND DUMPLINGS (cont.)
1.
Layer potatoes, carrots, celery then chicken in ceramic pot and place into slow
cooker.
2.
Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture
over the chicken and vegetables.
3.
Lock lid; cook on LOW setting for 7 to 8 hours or until the chicken is cooked through.
4.
Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the
chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes
or until the dumplings are cooked in the center.
CHICKEN AND SAUSAGE GUMBO
1 cup all-purpose flour
3 cups chopped cooked chicken breast
or turkey breast
2 1/2 cups sliced fresh okra or one 12-ounce
package frozen cut okra, partially thawed
1 ½ cup coarsely chopped red or green sweet pepper
2 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper
4 cups hot cooked white or brown rice
1.
In a heavy medium saucepan, cook flour over medium heat about, 6 minutes or until
brown, stirring occasionally.
2.
Remove from heat; cool slightly. Gradually stir broth into flour. Cook and stir until
thickened and bubbly.
3.
Pour thickened flour mixture into a 3 1/2- or 4-quart slow cooker ceramic pot. Add
chicken, sausage, okra, water, onion, sweet pepper, celery, garlic, thyme, black
pepper, and cayenne pepper.
4.
Lock lid; cook on LOW heat setting for 6 to 7 hours or on HIGH heat setting for 3 to 3
1/2 hours. Skim off fat. Serve gumbo over hot cooked rice.
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2 14oz. cans reduced-sodium chicken broth
12 ounces smoked turkey sausage links,
quartered lengthwise and sliced
1 ½ cup coarsely chopped onion
1/2 cup sliced celery
6 cloves garlic, minced
1 teaspoon ground black pepper
2 cups water
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