recipes

• Combine all ingredients and gently shape into a round loaf.
• Place on a trivet in crockpot.
• Cover and cook on low, about 7 to 8 hours.
• Serve with tomato sauce or chilli sauce.
• Chill leftovers and slice for sandwiches the next day.

• Cut chicken into pieces, if needed.
• Dump chicken pieces into crock pot.
• Dump 1 jar spaghetti sauce over chicken.
• Shake dried oregano and garlic salt (or your other favorite additives to spaghetti sauce), to taste.
• Put lid on crock pot and turn the pot on LOW.
• Have a nice day, don’t worry, be happy.
• Come home, fix a pot of rice or pasta, maybe a salad, and a loaf of french bread.
• CAREFULLY remove the chicken from the crock pot to a serving platter (it's tender and will fall apart at the slightest provocation), then spoon the leftover liquid into a gravy boat or whatever you serve spaghetti sauce in.
• Fight over who gets the top pieces with all the oregano and garlic salt piled on top

• Wash, core and stem the apples, but don’t peel them.
• Stand them in a buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins and the orange peel. fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops.
• Place the mold in the slow cooker and pour the hot water into the cooker.
• Sprinkle the orange juice concentrate over the apples.
• Cover the cooker and cook on
• Low for 3 to 5 hours, or until the apples are tender

• Gently squeeze as much liquid out of thawed tofu as possible.
• Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.*
• Combine marinade ingredients and mix well.
• Arrange tofu triangles in one layer in a dish and cover with marinade.
• Allow to sit for at least 10 minutes to absorb the flavors.
• Prepare sauce mix by combining all ingredients in a small bowl.
• In a separate bowl mix the water or stock and the 1 tsp. cornstarch.
• Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side.
• Drain and keep warm in 200F oven.
• Add leftover marinade to sauce mix.
• Heat 3 T. oil in a wok.
• Stir-fry garlic and onion until onion is tender.
• Add greens and continue stir-frying until just wilted but not mushy.
• Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened.
• Add reserved fried tofu.
• Serve with rice.

• Put the chicken in the crockpot and cover with water.
• Add celery, carrot, onion and salt.
• Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot.
• Cover and cook on LOW for 7-9 hrs.
• Melt 4 Tbs butter in a medium saucepan.
• Stir in flour and cook over low heat for several mins.
• Gradually stir in stock.
• Simmer until smooth.
• Add salt, pepper, parsley and cream.
• Remove chicken from pot, slice and serve with the creamy sauce.

• Add all ingredients to a crockpot and cook on low for approximately six hours.
• If you’re adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low.
• With the wheat berries, if things start drying out, add more water.

Sauce:

• In small saucepan, whisk together almond butter and hot water until you have a uniform mixture.
• Whisk in remaining sauce ingredients and set aside.

Saute:

• Stir-fry half the ginger and half the garlic in 1 T. oil.
• Add tofu chunks, stir-fry for 5-8 minutes.
• Mix with sauce.
• Wipe wok clean, saute remaining ginger & garlic in 2 T. oil.
• Add onions and fresh pepper, saute for about 5 min.
• Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green.
• Toss saute with sauce, mixing in the minced scallions as you toss.
• Serve over rice.

• Brown the roast(s) on all sides in a little bit of oil.
• Place in the crock pot.
• Add an onion, cut in about 6-8 pieces.
• Add spices (we don’t use salt – we add Mrs. Dash Garlic and Herb, plus some additional garlic and pepper).
• Cover with water.
• Sometimes I add a dash of beef boullion granules.
• Set on high. I let this simmer away for about 5 – 6 hours.
• We usually add potatoes (quartered) the last 60-80 minutes.
• Other root veggies work great too.

Now, for the DOUBLE DUTY:

• For the leftovers, I slice the roast somewhat thin, and breakup up the slices (sort of shred it), put it in a sauce pan and add barbecue sauce and a little water.
• I let this simmer for about 20 minutes, stirring occasionally.
• If it gets too dry add more sauce or water.
• Serve on rolls.
• This is great to take for lunch and heat in the microwave at work.

• Cut the steak into 1 inch cubes and toss in the flour seasoned with salt and pepper.
• Brown on all sides in the oil, then remove from the pan.
• Cut the onions into thin slices and cook in the oil until soft and golden.
• Slice the carrots thinly and put into the crockpot.
• Top with the onions and the meat.
• Add any remaining flour to the fat in the pan and cook for 2 minutes.
• Work in the stock and stir over low heat until the liquid comes to the boil.
• Pour into the crockpot, cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.

• Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight in the fridge.
• In large pan, cook bacon until soft.
• Add garlic and onion sauteeing until soft.
• Add mushrooms and cook until slightly wilted.
• Drain beef reserving liquid.
• Place beef in slow cooker.
• Sprinkle flour over the beef stirring until well coated.
• Add mushroom mixture on top.
• Pour reserved marinade over all.
• Cook on LOW 8-9 hrs.