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Teriyaki Chicken Wings
Ingredients:
2 lbs chicken wings
1 1/2 large onion, chopped
2/3 cup soy sauce
2/3 cup brown sugar
1 tsp. ground ginger (or to taste)
2 cloves garlic, minced
1/2 cup dry cooking sherry
Directions:
Rinse the chicken and pat dry. Cut off and discard wing tips. Cut each wing at the joint
to make two sections. Place the wing parts on a broiler pan. Broil 4 to 5 inches from the
heat for 20 minutes, 10 minutes on each side or until chicken is brown. Transfer to the
slow cooker.
Mix together the onion, soy sauce, brown sugar, ginger, garlic, and cooking sherry in a
bowl. Pour over the chicken wings. Cover; cook on Low for 5 to 6 hours or on High for 2
to 3 hours. Stir chicken wings Be sure wings are evenly coated with sauce.
Vegetable Minestrone
Ingredients:
4 cups vegetable or chicken broth
4 cups tomato juice
1 tbs. dried basil leaves
1/tsp. salt
1/2 tsp. dried oregano leaves
1/2 tsp. pepper
3 medium carrots, sliced (I 1/2 cups)
3 medium celery stalks, chopped (1 1/2 cups)
2 medium onion, chopped (1 cup)
1 cup sliced fresh mushrooms (6 ounces)
3 garlic cloves, finely chopped
2 cans (28 ounces) diced tomatoes, undrained
11/2 cups uncooked rotini pasta
Shredded Parmesan cheese, if desired
Directions:
Mix all ingredients except pasta and cheese in slow cooker. Cover and cook on low
heat setting 7 to 8 hours or until vegetables are tender. Stir in pasta. Cover and cook on
high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with
cheese.
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Traditional Baked Beans
Ingredients:
4 cans (28 ounces each) vegetarian baked beans, drained
11/2 medium onion, chopped (3/4 cup)
1 cup barbecue sauce
3/4 cup packed brown sugar
3 tbs ground mustard
Directions:
Mix all ingredients. Cover and cook on low heat setting 4 to 5 hours (or high heat
setting 2 hours to 2 hours 30 minutes) or until desired consistency.
Classic Rice Pudding
Ingredients:
4 cups cooked white rice
3/4 cup raisins
1 1/4 tsp vanilla
11/4 can (14 ounces) sweetened condensed milk
11/4 can (12 ounces) evaporated milk
11/2 tbsp sugar
1tsp ground cinnamon (or to taste)
Directions:
Spray inside of slow cooker with cooking spray. Mix all ingredients except sugar and
cinnamon in cooker. Cover and cook on low heat setting 3 to 4 hours or until liquid is
absorbed. Stir pudding. Sprinkle pudding with sugar and cinnamon. Serve warm
Barbecued Ribs
Ingredients:
2 1/2 lbs pork loin back ribs
1/2 cup packed brown sugar
1/2 tsp. pepper
11/2 tbs liquid smoke
2 garlic cloves, chopped
1/2 tsp. salt (or to taste)
2 small onions, sliced
1/2 cup cola
1 cup barbecue sauce
Directions:
Spray inside of slow cooker with cooking spray. Remove inner skin from ribs. Mix brown
sugar, pepper, liquid smoke, garlic and salt; rub mixture into ribs. Cut ribs into 4-inch
pieces. Layers ribs and onion in slow cooker. Pour cola over ribs. Cover and cook on
low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and
discard liquid. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in
slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1
hour.
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