Turn Your Grill Into A Smoker!

Be sure to soak wood chips in water for 30 - 60 minutesbefore putting on the grill.

When using gas grills it’s best to put presoaked wood chips in asmoker box or wrap them in a piece of aluminum foil with a lot ofholes in it. This keeps your grill from filling up with ash and cloggingthe jets. If you are using a charcoal grill or smoker then you canjust put the wood directly on the coals (once they’ve heated up).

If you haven’t used wood before, start small. Use a 1/4 cup ofpresoaked chips on your grill and see what is does for you. One ofthe great things about barbecue is the wide variety of experimentationavailable to the backyard cook. Wood is a great tool so don’t beafraid to use it.

You can make a homemade smoker box by using a tin can. Pokesome holes in the can, then open the lid not quite all the way andfill with wood chips that have been soaked in water for an hour.Position the can on the coals before grilling. Wait a little bit untilthe wood starts smoking, and commence with grilling.

Marinated Steak Kabobs

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,Worcestershire sauce, and mustard; pour over meat and vegetables.Cover and marinate overnight in refrigerator. Remove meat andvegetables from marinade, reserving marinade. Alternate meat andvegetables on skewers. Prepare fire in grill. Grill kabobs 5 minutes on each side over coalsor until desired degree of doneness, brushing frequently with marinade.

Pineapple Baby Back Ribs

3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 (2 pound) slab baby back pork ribs
1 (12 ounce) bottle barbecue sauce

In a large glass bowl or dish, stir together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice and soy sauce. Mix in the cloves, ginger, garlic and cayenne pepper. Cut ribs into serving size pieces and place into the marinade. Cover and refrigerate, turning occasionally, for 8 hours or overnight. Preheat oven the oven to 275F. Place ribs into a 9x13 inch baking dish, and cover with marinade. Cook for 1 1/2 hours, turning occasionally to ensure even cooking. Preheat an outdoor grill to medium heat. Cook ribs on the grill for about 15 to 20 minutes, basting with barbecue sauce, and turning frequently.

Chicken Marinade

1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper to taste
6 boneless, skinless chicken breast halves

In a large, nonreactive container, thoroughly mix cider vinegar, whole grain mustard, garlic, lime juice, lemon juice, brown sugar, and salt. Whisk in olive oil and pepper. Place chicken in the mixture. Cover, and marinate chicken in the refrigerator 8 hours, or overnight. Preheat an outdoor grill for high heat, and lightly oil grate. Place chicken on the prepared grill, and cook 10 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.

Super Burgers

2 lbs. ground beef
1 cup soft breadcrumbs
3/4 cup Burgundy wine
1 (4 ounce) can sliced mushrooms, drained
2 teaspoons onion salt
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 hamburger buns

Mix together first 9 ingredients. Shape into 8 patties. Broil or grill 4-5 inches from heat 5 minutes on each side, or until desired degree of doneness. Serve in hamburger buns with sliced tomatoes and onions.

Grilled Pound Cake

3/4 cup dried sour cherries
1 cup boiling water
5 tablespoons brandy
1-1/2 pints vanilla ice cream, softened slightly
4-1/2 tablespoons semisweet chocolate, coarsley chopped
1/3 cup pecans, toasted and coarsley chopped
16-oz. loaf pound cake, cut into 16 1/2-inch slices
1/4 cup unsalted butter, melted

Place cherries in medium bowl. Pour 1 cup boiling water over cherries; let stand until softened, about 10 minutes. Drain and pat dry. Mix cherries and 1 Tbsp. brandy in small bowl. Place ice cream in large bowl; mix in cherries, semisweet chocolate and pecans; cover and freeze until firm, about 2 hours.

Prepare barbecue grill; heat to medium. Brush both sides of each cake slice with melted butter. Grill slices until lightly toasted, about 30 seconds per side. Place 2 slices of cake on each dessert plate. Place 1 scoop ice cream on top of cake slices. Drizzle 1-1/2 tsp. brandy over each serving.

Garlic Chicken

4 boneless skinless chicken breast halves
1 cup picante sauce
2 tablespoons vegetable oil
1 tablespoon lime juice
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
additional picante sauce

Place each chicken breast between 2 pieces of plastic wrap. Flatten chicken to 1/4-inch thickness, using a meat mallet; cut into 1-inch pieces. Place in a shallow container. Combine next 7 ingredients, mixing well. Pour over chicken; cover and chill 1-2 hours. Thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. Serve with additional picante sauce.

Oven BBQ Ribs

3 lbs pork back ribs
1 (8 ounce) jar honey
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons Old Bay Seasoning
1/2 teaspoon onion powder
1/4 teaspoon celery salt
1/2 cup dark brown sugar
1/4 teaspoon fresh ground pepper
1 medium onion, grated or finely chopped
12 ounces barbecue sauce
1/4 cup white sugar

Place all ingredients together in large roasting pan. Cut ribs apart for easier serving. Mix together making sure to coat all ribs with this semi-dry paste. Spread ribs out evenly on bottom of pan. Cover lightly with foil. Bake at 375F for approximately 1 hour, turning or stirring occasionally.

Tangy Rib Eye Steaks

1/2 cup soy sauce
1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon Tabasco sauce
1/2 cup beer
4 (10 ounce) beef rib eye steaks

In a medium size mixing bowl, combine soy sauce, maple syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix. Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes. Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight. Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

Grilled Pork Shoulder Steaks

1-1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick

In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture on both sides of steaks, pressing into surface. Place steaks in center of cooking grate. Grill 10 minutes for medium (160F) or 12 to 14 minutes for well-done (170F), turning once halfway through grilling time.

Bourbon Steak

1-1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed

Mix all ingredients together, place in ziplock bag and marinatesteak 4 hours or over night. Prepare grill for a hot fire. Grillsteak to desired doneness. This recipe is good with any cutof steak you like.

Barbecued Chuck Roast

4 pounds Round (7-bone chuck roast), Cut 2" thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.Pierce meat deeply all over with fork.Place in shallow dish and top with green onions, garlic, green pepper,celery, oregano, rosemary and cayenne.Combine worcestershire, burgundy and oil and pour over meat. Refrigerateovernight, turning meat several times, each time spooning the choppedingredients over top again.Sear both sides over glowing coals. Raise grill and continue cooking,having meat about six inches from heat, until done as desired. Allow from50 to 60 minues for total cooking time. Brush frequently during cooking withany remaining marinade.

Grilled Halibut With Oriental Sauce

1/4 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons ketchup
2 Tablespoons vegetable oil
2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped
1 Tablespoon fresh lemon juice
1/2 Teaspoon oregano
1/2 Teaspoon pepper1 clove garlic, minced
4 6-oz. halibut steaks, cleaned

Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,oregano, pepper and garlic in a small bowl. Brush the mixture evenly on thesteaks, refrigerate.Brush the grill lightly with oil. Light the coals or gas grill for a medium fire.Place the steaks on the grill rack and cook turning once, about 5 to 6 minutesper side, or until the steaks flake when tested with a fork.

Shrimp On The Barbie

12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes. Then pushskewers through prawns, lengthwise, from head to tail with only 1 to askewer. Combine all ingredients in saucepan and cook over medium tolow heat, stirring, until butter is completely melted. Dip skewered prawnsin the orange sauce and position on oiled grill rack about 4 inches abovethe coals. Baste liberally with sauce and grill for 2 minutes. Turn theprawn over and baste again, cooking for another 2 minutes. Smallerprawn will be done at this point, but continue basting and turning largerprawn until they are pink and cooked through. Remove from heatimmediately when done, as they will get tough if overcooked. Use anyremaining sauce for a dip for the prawns.

Mediterranean Grilled Vegetables

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Peel onions and cut top-to-bottom in large wedges. Cut tops from bellpeppers, remove core, and cut in large top-to-bottom pieces. Trim endsfrom squash and cut in diagonal rounds, about 1/2" thick. Toss allvegetables in a large bowl with olive oil and seasoning, breaking up theonion wedges somewhat. Place in a single layer on a very hot grill(watch out for the flare-ups!) and grill, turning occasionally, until peppersare slightly charred and veggies are tender (about 5 minutes).Serve immediately. These are also good refrigerated, then microwavedto reheat.

Grilled Leek And Sweet Pepper

2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouthsalt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves

Prepare a medium-hot fire in the grill. Coat the leeks with olive oil.Place the leeks and peppers on the cooking grid directly over the fire.

Grill, turning as needed, until leeks are tender and golden brown, about10-12 minutes, and skin of peppers is charred, about 15 minutes. Remove theleeks from grill and let cool. Remove the peppers from the grill and placein a paper or plastic bag and seal; set aside and allow to steam.

When cool, trim root ends from leeks, then cut into thin strips. Peel andseed bell peppers and cut into thin strips.

Meanwhile, heat a large pot of water to boiling.

Heat butter in a large skillet over medium heat. Add garlic and cook,stirring frequently, until pale golden. Add vermouth, and reduce to syrupyconsistency. Stir in leeks and peppers and season with salt and pepper.

Salt boiling water, add pasta, and cook until tender but still firm to thebite. Drain thoroughly, add to skillet and toss well. Sprinkle with thymeand serve hot.

Baby Back Ribs With Mustard Sauce

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,celery seed and garlic powder. Bring to boiling, stirring till sugardissolves. Preheat grill. Adjust heat for indirect cooking. Place ribson grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours ortill ribs are tender and no pink remains. Brush occasionally with sauce thelast 15 minutes of grilling.

Memphis-Style Barbecued Ribs

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse
ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneathmembrane that covers bone until finger tips can be worked beneath rackmembrane, loosening enough to get firm grip. Then peel membrane off rack.With paring knife, scrape any fat away from bone.

Sprinkle ribs on both sides with even, light coating of salt and pepper.Place ribs, bone-side-down on grill. Grill over low fire 1 1/2 hours, turningevery 15 to 20 minutes, replenishing fire as necessary. Baste with applejuice at every turn during first half of cooking period either by brushingon, or simply spraying apple juice from spray bottle. If smoking withindirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.

Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.Add lemon slices. Stir occasionally to keep from sticking. Use sauce asfrequent baste for last half of cooking period, whether grilling or smoking,being careful not to burn ribs. Serve remaining sauce on side.

Apple Smoked Barbecue Ribs

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender. Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.

---- Barbecue Sauce ----

2-15 oz. cans tomato sauce

1/2 cup molasses

10 cloves garlic

2 tablespoons ground cumin

2 tablespoons dry mustard

fresh ground pepper

1/2 teaspoon cinnamon

1/4 teaspoon hot pepper flakes

1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use.

Grilled Key Lime Chicken

3 pounds Chicken breasts; boneless, skinless
1 cup Key lime juice1 tablespoon Honey
3/4 cup Water
1/2 teaspoon Fresh ground black pepper
1/2 teaspoon Ground thyme
2 tablespoons Vegetable oil
1 tablespoon Fresh ginger; peel, grated

Combine all ingredients except chicken in blender or food processor.Process until combined well. Pour over chicken. Cover and letmarinate in the refrigerator overnight. Grill over hot coals, turningonce, until done. Garnish with cilantro and lime slices.

Barbecued Orange Chicken

2 1/2 lbs chicken parts
---- BBQ Sauce ----
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

---- Salad ----
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecueingredients until smooth. Place chicken on grill away from center heat,skin-side-down; cook 15 minutes. Turn chicken and grill for 10 additionalminutes. Brush chicken pieces with sauce and turn occasionally; cookingfor additional 10 minutes. Cut tomato into wedges and place in mediumbowl. Use sharp paring knife to cut out white pith off orange. Removeorange sections and add them to tomato. Sprinkle with oil, vinegar andscallions; toss. Season with salt and pepper and toss again. Servechicken with salad on the side.

Cinnamon Honey Wings

2 1/2 pounds Chicken wings
4 each Garlic cloves, chopped
1/4 cup Olive oil
2 tablespoons Soy sauce
1/4 cup Vinegar, rice
1/4 cup Honey, mild
1-1/2 teaspoons Cinnamon, ground
1 teaspoon Thyme
1/2 teaspoon Ginger, ground
1/2 teaspoon Mustard, dry

Mix all ingredients in a plastic bag then knead occasionallyfor 2 hours. Prepare fire in grill. Cook wings on the grill forabout 10 minutes on one side, then turn and baste with themarinade. Continue cooking 10 minutes or until done. Serveimmediately or refrigerate until needed.

Maple Barbecued Chicken

4 skinless chicken thighs
3 tablespoons maple syrup
3 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon canola oil
2 teaspoon Dijon mustard

Preheat grill. Combine syrup, chili sauce, vinegar and mustard togetherin a saucepan. Let simmer for 5 minutes.Brush chicken with the oil and season with salt and pepper.Place chicken on grill and cook for 10-15 minutes or until fork tender.Turn occasionally and brush generously with sauce in the last fewminutes before they are done.

Sweet & Sour Chicken

1 each Carrot, cut in pieces
1 each Green pepper, cut in pieces
1 each Onion, quartered
2 tablespoons Tapioca, quick-cooking
4 each chicken breast, cut
8 ounces pineapple chunks in juice, canned un
1/3 cup Dark brown sugar, firmly pa
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon, instant g
1/2 teaspoon Garlic powder
2 tablespoons ginger root, minced
1 teaspoon cilantro, driedFresh cilantro
Rice, hot cooked

Put vegetables.in bottom of crockpot. Sprinkle tapioca over vegetables.Place chicken on top of vegetables. Combine all other ingredients except ricein a small bowl. Pour over chicken. Cover crockpot and turn to low andcook for 8-10 hours. Before serving make rice. Serve over rice. Leftoverscan be reheated in microwave.

Slow Cook Jambalaya

1 Bell pepper, chopped
1 Onion, chopped
2 Medium tomatoes, chopped
1 cup Chopped celery
1 Clove garlic, crushed
2 tablespoons Minced parsley
2 teaspoons Chopped thyme leaves
2 teaspoons Oregano leaves, chopped
1/8 teaspoon Cayenne
1/2 teaspoon Salt
4 ounces Smoked sausage, chopped
8 ounces Chicken breast, chopped
2 cups Beef broth or bouillon
1/2 pound Cooked shelled shrimp
1 cup Cooked rice

Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. exceptshrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high,add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes.

Crockpot Scalloped Potatoes

6-8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup velveeta cheese
1 1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper

Spray crockpot with cooking spray. Fill crockpot half full of the sliced potatoes. Layer 1/2 can of soup, 1/2 cup velveeta cheese, chunked, 3/4 cup grated sharp cheese, and 1/2 can of milk. Add salt and pepper to taste. Layer remaining ingredients in same order. Cook on high about 6 hours. You need to check for you may need to add more milk. You can parboil the potatoes for quicker cooking.

Savory Swiss Steak

1-1/2 pounds Round steak
1/4 cup Flour
2 teaspoons Dry mustard
1 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Butter
2 tablespoons Oil
1 Onion, finely chopped
2 Carrots, peeled and grated
2 Stalks celery, finely chopped
1 can (16 oz) tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon Brown sugar

Cut steak into 6 serving-size portions. Coat with a mixture of flour,mustard, salt and pepper. Using a large frying pan, brown meat in half thebutter and oil. Transfer to crockpot. Heat remaining butter and oil infrying pan. Saute onions, carrots and celery until glazed. Add tomatoes,Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat.Cover. Cook on low, 6 to 8 hours, or until tender. Serve meat with saucespooned over. Sprinkle with parsley.

Potato Stuffed Cabbage

1 head cabbage
5 pounds potatoes, peeled
2 onions
1/2 cup rice, raw
1 teaspoon dried dill weed
1/4 teaspoon black pepper, ground
2 egg whites
28 ounces tomatoes
1 apple, peeled and sliced
1/4 teaspoon ground ginger

Parboil cabbage and separate the leaves. Slice off part of the heavy stalkof each leaf by slicing parallel to the leaf (do not cut into the leaf).Grate potatoes, small inner leaves of cabbage, and one of the onions. Mixtogether. Add rice, dill, and black pepper. Beat egg whites until frothy andadd to potato mixture. Set aside two or three of the largest leaves. Filleach remaining cabbage leaf with approximately 2 tablespoon of the potatomixture. Fold up bottom of leaf, then fold in the sides, and roll up. Securewith toothpick if necessary. Slice the reserved leaves and line the bottomof crock pot with them. Slice second onion and layer on top of cabbage. Addtomatoes, apple, and ginger. Place rolled stuffed cabbages into pot. Cook atlow heat for 4 to 5 hours.

New England Boiled Dinner

3 pounds Corned beef
6 Carrots, cut in half Lengthwise
6 Potatoes, cut in half Lengthwise
1 medium Size head of cabbage
3 cups Water
6 Turnips, cut in quarters

Place corned beef and water in Crock Pot Cooker.Cover. Set on high. Whensteaming vigorously,set to medium and continue cooking 2 1/2 hours. Removemeat from cooker.Put potatoes, turnips,carrots and cabbage in Cooker. Placemeat on top of vegetables. Cover and when mixture is steaming briskly, set tomedium. Cook for 45 minutes. Ham may be used in place of corned beef, if desired.

Meatloaf

1/2 cup whole milk
2 white bread slices
1-1/2 pounds ground beef
2 eggs
1 small onion, peeled
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
12 ounces tomatoes, whole

Place the milk and the bread in a large mixing bowl, and let stand until thebread has adsorbed all the milk. With two forks, break the bread intocrumbs. Beat the ground beef into the crumbs until well mixed. make a hollowin the center of the meat and break the eggs into it. Beat the eggs alittle; then grate the onions into the eggs. Add salt, pepper and mustard.Beat the eggs into the beef. Shape into a round cake and place in the slowcooker. Drain the tomatoes, and place them on the meat. Cover and cook onLow for 5 to 7 hours. Before serving, uncover the pot; turn the heat toHigh, and bubble away some of the sauce. It should be thick, not thin.

Marinated Beef Pot Roast

3 pounds roast, trimmed
2 tablespoons oil
Flour and water paste, optional
1 cup tomato juice
3 tablespoons mustard, prepared
4 tablespoons worcestershire sauce
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper

Combine marinade ingredients and pour over roast in a shallow bowl. Coverand refrigerate overnight or for 24 hrs. Remove meat from marinade and patdry with paper towels. Heat oil in large skillet and brown meat on allsides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve withaccumulated gravy. (This may be thickened in a saucepan with flourand water paste if you wish.)

Lemon Roast Chicken

Chicken whole
1 dash Salt
1 dash Pepper
1 teaspoon Oregano
2 Cloves minced garlic
2 tablespoons Butter
1/4 cup Water
3 tablespoons Lemon juice

Wash chicken,pat dry, season with salt and pepper. Sprinkle 1/2 oregano andgarlic inside cavity. Melt butter in large frying pan. Brown chicken on allsides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water tofry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on LOW8 hours. Add lemon juice in the last hour of cooking. Transfer chicken tocutting board. Skim fat. Pour juice into sauce bowl. Carve bird. Serve withsome juice spooned over chicken.

Italian Chicken

1 frying chicken, cut into pieces
1 teaspoon seasoned salt
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Parmesan cheese, grated
1/2 cup chicken stock
1 can mushrooms, drained
1/2 teaspoon paprika
zucchini, sliced into medium pieces
freshly ground black pepper
parsley to garnish

Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese,and paprika. Coat chicken pieces with mixture. Place zucchini in bottom ofCrockpot. Pour stock over zucchini. Arrange chicken on top. Cover and cookon low for 6 to 8 hours or until tender. Turn control to high, addmushrooms, cover, and cook on high for another 10-15 minutes. Garnishwith freshly ground black pepper and parsley.

Hungarian Goulash

2 Pounds Round steaks, cut in 1/2" - cubes
1 Cup Chopped onion1 Clove garlic, minced
2 Tablespoon Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1-1/2 Teaspoon Paprika
1/4 Teaspoon Dried thyme, crushed
1 (14 1/2 oz) can tomatoes
1 Cup Sour cream
Noodles

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix tocoat steak cubes. Add all remaining ingredients except sour cream. Stirwell. Cover and cook on Low 8-10 hours Add sour cream 30 minutes beforeserving, and stir in thoroughly. (High: 4-5 hours, stirring occasionally.)Serve over hot buttered noodles.

Home-Style Bread Pudding

2 Eggs, slightly beaten
2 1/4 Cup Milk
1 Teaspoon Vanilla
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
2 Cup
1-inch bread cubes
1/2 Cup Brown sugar
1/2 Cup Raisins or chopped dates

In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt,bread, sugar, and raisins or dates. Pour into 1 1/2-qt. baking dish. Placemetal trivet or rack in bottom of crockpot. Add 1/2 cup hot water. Setbaking dish on trivet. Cover pot; cook on high for about 2 hours. Servepudding warm or cool.

Hawaiian Chicken Breasts

4 Green onions
3 Tablespoons Butter
4 Chicken breast halves
Flour seasoned with salt and pepper
1 Can sliced pineapple, (14 Ounces)
1 Avocado
Rice; hot, buttered

Chop onions using only 1" of green tops. Saute in 1 T of butter untilglazed. Transfer to crock pot. Coat chicken breasts in seasoned flour. Sautein butter until brown on both sides. Transfer to crock pot. Drain pineapple.Pour juice over chicken. Cover and cook on low 3-4 hours (high 1 1/2 - 2hours) or until breasts are tender. Saute pineapple slices in butter untilgolden. Place on heated plater. Top each with a chicken breast. Sliceavocado into 8 lengthwise strips. Place 2 strips on each chicken breast.Serve pan drippings over rice.

Ham And Scalloped Potatoes

8 slices Of ham
10 medium Potatoes, thinly sliced
1 cup Grated Cheddar
2 Onions, thinly sliced
1 can Cream of mushroom soup
Paprika
Salt and pepper to taste

Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain.Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt andpepper, then grated cheese. Repeat with remaining half. Spoon undiluted soupover top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High:4 hours).

Fresh Artichokes

2 large Fresh artichokes
6 cups -Water, hot
4 slices Lemon, thin slices
1/3 cup Butter; or margarine, melted
3 tablespoons Lemon juice
1/4 teaspoon Seasoned salt

With sharp knife, slice about 1" off top of each artichoke; cut off stemnear base. With scissors, trim about 1/2" off top of each leaf. With sharpknife, halve each artichoke vertically; then scoop out and discard the fuzzycenter or choke. Place artichoke halves in slowcooker; add hot water andlemon slices. Cover and cook on HIGH 4 to 5 hrs. or until done. Drain;serve with sauce. Lemon butter sauce - combine all ingredients.

French Onion Beef

1 1/4 pounds Boneless beef round steak
1 package (8 oz) fresh sliced mushrooms
1 large Onion sliced into rings
1 can French onion soup condensed
1 package 15 minute herb stuffing mix
1/4 cup Margarine or butter, melted
4 ounces Shredded mozzarella cheese

Cut beef into 6 serving-size pieces. Layer half of the beef, mushrooms andonion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup overingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours oruntil beef is tender and no longer pink. Before serving, toss stuffing mixand contents of seasoning packet with melted margarine and 1/2 cup liquidfrom pot. Place stuffing on top of contents in slow cooker; cover. Increaseheat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinklewith cheese; cover. Cook until cheese is melted.

Fall Lamb And Vegetable Stew

2 pounds Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 can Mushrooms, sliced
1/2 cup Bell peppers, chopped
1 cup Onions, chopped
2 teaspoons Salt
1 each Garlic cloves, crushed
1/2 teaspoon Thyme leaves
1 each Bay leaves
2 cups Stock, chicken
2 tablespoons Butter
2 tablespoons Flour

Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dicepotatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,and bay leaf into stock; pour over lamb and vegetables. Cover and cook onlow 8 hours. (Don't peek. Lifting the lid prolongs cooking time.) Turn tohigh. Blend flour and butter, then shape into small balls. Drop into stewand cook, stirring several times, until thickened. Serve over hot noodles orrice.

Enchiladas

1 pound Hamburger
1 Onion, chopped
4 1/2 ounces Can chopped chilies
1 can Mild enchilada sauce
10 1/2 ounces Golden mushroom soup
10 1/2 ounces Cheddar cheese soup
10 1/2 ounces Cream of mushroom soup
10 1/2 ounces Cream of celery soup
1 package tortilla chips

Brown hamburger and chopped onion, pour off grease. Put all ingredients incrock pot except Doritos chips. Mix and cook low 4 to 6 hours. Last 15minutes before you are ready to eat, add tortilla chips and stir.

Crockpot Corn

1 large Bag frozen corn
8 ounces Pkg. cream cheese
1 Stick margarine
Salt and pepper to taste

Melt cream cheese and margarine in microwave. Spray crockpot with vegetablespray. Put melted cream cheese and margarine in crockpot. Add corn, salt andpepper. Cook in crockpot for two hours on low.

Crockpot Cream Cheese Chicken

3 lbs. chicken pieces
1 package Italian salad dressing mix
4 tablespoons melted butter, divided
1 small onion, chopped
1 clove garlic, chopped
1 can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth

Place chicken pieces in crockpot and sprinkle Italian salad dressing mix over the chicken. Drizzle 2 Tbsp. melted butter over chicken. Cook on low for 6 hours. Melt 2 Tbsp. butter in a saucepan and saute onion and garlic. Add the cream of chicken soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to the crockpot and cook on low for an additional 1 1/2 to 2 hours.

Corned Beef And Cabbage

2 medium Onions, sliced
2 1/2 pounds Corned beef brisket
1 cup Apple juice
1/4 cup Brown sugar, packed
2 teaspoons Orange peel, finely shredded
2 teaspoons Prepared mustard
6 Whole cloves
6 Cabbage wedges

Place onions in crockpot. Trim away any fat that might be present on thebrisket. If needed, cut brisket to fit into crockpot; place on top ofonions. In a bowl, combine apple juice, sugar, orange peel, mustard, andcloves; pour over brisket. Place cabbage on top of brisket. Cover; cook onlow setting for 10 to 12 hours or high setting for 5 - 6 hours.

Coca-Cola Pot Roast

3 pounds Beef
2 tablespoons Oil
1 can Tomatoes
1 cup Coca-Cola
1 each Onions, chopped
1 package Spaghetti sauce mix
1-1/2 teaspoons Salt
1/2 teaspoon Garlic salt

Brown meat in oil for ten minutes on each side; remove to crockpot. Drainfat. Break up tomatoes in their juice; add remaining ingredients, stirringuntil spaghetti sauce mix is dissolved. Pour over meat. Cover; simmer untilmeat is tender. Thicken gravy; serve over sliced meat.

Chinese Country Ribs

2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder, (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger, minced
1 Garlic clove, minced
1 teaspoon Cornstarch, dissolved in
1 Teaspoon cold water
4 pounds Country ribs:, cut into individual
Hot cooked rice

In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce,five-spice powder, onion, ginger and garlic. Position a broiler rack 6inches from the saurce of the heat and preheat the broiler. Broil the ribs,turning once, until browned. About 10 minutes. Transfer the ribs to the slowcooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribsare tender, 5-6 hours on LOW. Transfer the ribs to a platter and cover withaluminum foil to keep warm. Skim the fat from the surface of the sauce. In amedium saucepan bring the sauce to a simmer over a medium heat. Cook untilreduced to about 1 cup. (6-8 minutes) Stir in the cornstarch mixture andcook just until thickened. Pour the sauce over ribs and serve immeadiatelywith hot cooked rice.

Chicken Livers

1 pound Chicken livers
1/2 cup Flour
1 teaspoon Salt
1/4 teaspoon Pepper
3 Bacon slices, diced
3 Green onions, with tops, chopped
1 cup Chicken bouillon
1 can (10 1/2 oz.) Golden Mushroom soup
1 can Sliced mushrooms, 4-ounce (drained)
1/4 cup White wine -- dry or sauterne

Cut chicken livers into bite-size pieces; toss in flour, salt and pepper.Fry bacon pieces in large skillet; remove when brown. Add flour-coatedchicken livers and green onion to bacon grease in skillet; saute until lightlybrowned. Pour chicken bouillon into skiIlet and stir into drippings. Pourall into crockpot. Add browned bacon bits and all remaining ingredients.Cover and cook on Low 4 to 6 hours. Serve over rice, toast or butterednoodles.

Crockpot Brunswick Stew

3 medium onions, cut into thin wedges
2 lbs. chicken breasts or thighs, boneless and skinless, cut into
1 inch pieces
1 1/2 cups diced cooked ham (8 ounces)
1 (14.5 oz.) can diced tomatoes
1 (14 oz.) can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 (10 oz.) package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn

In a 3 1/2- to 4-quart crockpot place onion. Top with chicken and ham. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Add okra, lima beans, and corn to crockpot. If using low-heat setting turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender.

Beef Bourguinon

4 pounds lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flourMarinate beef in wine,oil,thyme and pepper
4 hrs at room temp. or overnightin the fridge.

In large pan, cook bacon until soft. Add garlic and onionsauteeing until soft. Add mushrooms and cook until slightly wilted. Drainbeef reserving liquid. Place beef in slow cooker. Sprinkle flour over thebeef stirring until well coated. Add mushroom mixture on top. Pour reservedmarinade over all. Cook on LOW 8-9 hrs.

Autumn Pork Chops

6 Thick pork chops
2 Medium acorn squash
3/4 teaspoon Salt
2 tablespoons Margarine, melted
3/4 cup Brown sugar
3/4 teaspoon Kitchen Bouquet
1 tablespoon Orange juice
1/2 teaspoon Orange peel, grated

Trim excess fat from pork chops. Cut each squash into 4 or 5 crosswaysslices; remove seeds. Arrange 3 chops on bottom of crockpot. Place allsquash slices on top; then another layer of three remaining chops. Combinesalt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon overchops. Cover and cook on low 6-8 hours or until done. Serve one or twoslices of squash with each pork chop.