recipes

Sprinkle salt over the roast and place in crock pot.

Spread tomato paste over meat; imbed peppercorns into paste; top with onions and

worcestershire sauce.

Cover and cook on LOW 8-10 hrs.

Serve meat with accumulated gravy.

Place the apricots on a chopping block.

Sprinkle 1 T flour over them.

Dip a knife into the flour and chop the apricots finely.

Flour the knife often to keep the cut up fruit from sticking together.

Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl.

Combine the milk, egg, orange peel, and oil.

Stir the flour mixture and the whole wheat flour.

Fold in the cut up apricots, any flour left on the cutting block and the walnuts.

Pour into a well greased, floured bakin unit.

Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of

foil to let excess steam escape.

Cook on High for 4 to 6 hours.

Cool on a rack for 10 minutes.

Serve warm or cold.

In a medium skillet, over medium high heat, heat the oil and saute the chicken, turning often, until well browned all over. Remove the chicken to a plate.

Saute the onion in the skillet until well browned.

Turn into the crockpot.

Place the tomatoes, orange, sugar, salt and pepper in the pot and set the chicken on top.

Rinse the skillet with the water and scrape into the cooker.

Add the bouillon cube.

Cover and cook on Low for 5 to 7 hours.

Before serving, remove the chicken to a deep serving dish and keep warm.

Turn the pot contents into a skillet, set the heat to high and simmer until thick enough to mound on a spoon.

Stir in the jelly and the sherry and cook, stirring until the sauce boils.

Do not overcook, lest the sauce lose its shiny quality.

If you wish, add some sugar or sweet sherry to further brighten the taste.

If sauce is not shiny enough, bring back to a very brisk boil and quickly stir in some jelly.

Pour sauce over the chicken.

Sift together the flour, baking powder, baking soda and salt.

With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy.

Add the sugar gradually.

Beat in the eggs in a slow stream.

With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture.

Fold in the walnuts.

Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.

Place on a rack in the slow cooker.

Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape.

Cook on high for 4 to 6 hours.

Cool on a rack for 10 minutes.

Serve Warm.

Trim the excess fat from the chops and use it to grease a large skillet.

Over high heat, brown each chop lightly on both sides.

Salt and pepper each as it finishes and place it in the crockpot.

Add the sage.

Turn the soup (undiluted) and the onion flakes into the still hot skillet.

Scrape the pan juices and turn them into the cooker.

Cover and cook on Low for 8 to 10 hours.

Beat the eggs a little; then grate the onions into the eggs.

Add salt, pepper and mustard.

Beat the eggs into the beef.

Cover and cook on Low for 5 to 7 hours.

It should be thick, not thin.

Cut the beef on a diagonal, across the grain into slices 1 inch wide.

Place these in the crockpot.

Pour over the meat, and mix.