Creamed Chicken and Corn Soup

Prep: 20 minutes
Cook: 5 to 6 hours (low) or 2-1/2 to 3 hours (high)
 
 
Ingredients
12  oz. skinless, boneless chicken thighs
1  26-oz. can condensed cream of chicken soup
1  14.75-oz. can cream-style corn
1  14-oz. can reduced-sodium chicken broth
1  cup chopped carrot (2 medium)
1  cup finely chopped onion (1 large)
1  cup frozen whole kernel corn
1/2  cup chopped celery (1 stalk)
1/2  cup water
2  slices bacon, crisp-cooked, drained, and crumbled
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
 
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
 
3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings. 

Pepper Steak

2 pounds round steak, cut in strips
3 bell peppers, sliced lengthwise
2 sliced onions
salt and pepper to taste
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
3 tablespoons cornstarch
1 teaspoon canola oil
1 can beef broth
1/2 cup evaporated milk

Trim all fat from steak and cut into strips. Place 1 teaspoon oil in a nonstick skillet and add steak strips. Brown lightly and put in bottom of crock pot. Combine beef broth, milk, garlic powder, salt, pepper, cornstarch and Worcestershire sauce and add to crock pot. Place sliced peppers and onions on top of steak. If you prefer well done vegetables, place in bottom of crock pot. Cook on low for 8 to 10 hours or on high for about 4 hours. Good served with cooked rice or mashed potatoes.

BLACK EYED PEAS AND GREENS SOUP

This flavorful soup can be cooked on the stovetop or in the crockpot.
Either way, it makes a great meal with cornbread and a tossed salad.

1 tablespoon vegetable oil
1 cup diced onion
1 cup diced celery
1/2 cup diced sweet bell pepper, red or green
4 to 6 ounces diced ham
4 cloves garlic, minced
4 cups chicken broth
3 cups cooked black-eyed peas or 2 cans (15 to 16 ounces each) drained
and rinsed
1 1/2 cups frozen chopped turnip greens or spinach, thawed
2 cans (14.5 ounces each) tomatoes, diced, with juice
1/2 teaspoon Creole seasoning
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
salt, to taste

Stovetop:In a large Dutch oven or large saucepan over medium heat, saute
the onion and celery in vegetable oil until tender. Add the ham, bell
pepper, and garlic and saute, stirring, for 2 to 3 mins longer.To the
ham and vegetable mixture add chicken broth, black eyed peas, greens,
tomatoes, ham, Creole seasoning, pepper and oregano. Reduce heat to low,
cover and simmer for 45 mins to 1 hr. Taste and add salt, as needed. 

Slow Cooker:In a skillet over medium heat, saute the onion and celery in
vegetable oil until tender.Add the ham, bell pepper and garlic and
saute,stirring, for 2 to 3 mins longer.Transfer ham and vegetables to
the slow cooker add chicken broth,black-eyed peas, greens,
tomatoes,ham,Creole seasoning, pepper and oregano.Cover and cook on LOW
for 5 to 7 hrs, or HIGH for 2 1/2 to 3 1/2 hrs. Taste and add salt, as
needed.

Serves 6 to 8

Beef Fajitas

1½	lbs.	beef flank steak
1	lg.	onion, chopped (1 cup)
1	med.	green sweet pepper, cut into ½-inch pieces
1		or 2 jalapeño peppers, chopped
1	tbsp.	snipped fresh cilantro
1	tsp.	chili powder
1	tsp.	ground cumin
1	tsp.	ground coriander
1	tsp.	bottled minced garlic
¼	tsp.	salt
1	can	stewed tomatoes (8 oz.)
12		flour tortillas (7-onch.)
2	tsp.	lime juice (up to 3 tsp.) (optional)
		Shredded colby and Monterey Jack cheese (optional)
		Guacamole (optional)
		Sour Cream (optional)
		Salsa (optional)

• Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in crock pot. Add undrained tomatoes.

   

• Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)

   

• Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.

   

• To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.

Ingredients

1 cup  all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water

Directions

1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.

2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.

3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.

4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Makes 6 servings

Cattleman's Beef and Beans

1	lb.	dried pinto beans
6	c.	water
3	lbs.	beef brisket or round roast
1	lg.	onion, chopped
½	c.	dark molasses
2	tsp.	salt
½	tsp.	ground ginger
½	tsp.	dry mustard
¼	tsp.	pepper
1		bay leaf

1. Rinse beans under running water, place in a large kettle with water; bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand 1 hours.

    

2. Trim all excess fat from beef; brown meat on all sides in remaining fat in a large skillet.

    

3. Place meat in the bottom of the slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water, if needed to cover meat and beans; cover.

    

4. Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.

    

5. Turn heat control to low and cook for 8 hours, or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard, if you wish.

    

6. Remove meat to a carving board and cut into slices; spoon beans around beef on platter.

    

4-8 ears fresh yellow or white corn in their husks
1/2 - 3/4 cup water
Butter for serving

Carefully pull back the husk, but leave it attached at the stem end. Remove the silk from each ear and rinse under cold running water. Rewrap the corn in the husk and tie the top with kitchen twine or a strip of husk. Trim the stem flat so the ears can stand upright in the slow cooker (do not stack horizontally).

Arrange the ears with the stem ends down, packed together so they are standing up in the cooker; add 1/2 cup water for a medium cooker, 3/4 cup for a large one. Cover and cook on high until the corn is very tender (pull back the husk and pierce with the tip of a knife to check), 1-2 hours, depending on the age of the corn.

Remove the corn from the cooker with tongs, peel back the husk, and slather with butter. Eat immediately.