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CLASSIC MEAT LOAF
2 pounds ground chuck 1 egg
1
⁄
2
cup chopped green pepper 1 packet (
7
⁄8-ounce) brown gravy mix
1
⁄
2
cup chopped onion 1 cup milk
1
⁄
2
teaspoon salt 4 to 6 small potatoes, cubed
1 cup cracker crumbs
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in
stoneware. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to
keep from darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
PORK CHOPS ON RICE
1
⁄2 cup brown rice
1
⁄2 teaspoon salt
2
⁄3 cup converted white rice
1
⁄4 teaspoon ground black pepper
1
⁄4 cup butter or margarine 4 to 6 boneless pork chops,
3
⁄4- to 1-inch thick
1
⁄2 cup chopped onion 1 can (10.5-oz.) beef consomme
1 can (4-oz.) sliced mushrooms, drained 2 tablespoons Worcestershire sauce
1 teaspoon dried thyme, divided
1
⁄2 teaspoon paprika
1
⁄2 teaspoon rubbed sage
1
⁄4 teaspoon ground nutmeg
Spray inside of stoneware with non-stick vegetable coating. Combine white and
brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,
until rice is golden brown. Remove from heat and stir in onion, mushrooms,
1
⁄2
teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange
chops over rice. Combine consomme and Worcestershire sauce and pour over chops.
Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and
cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
HERBED TURKEY BREAST
1 turkey breast (2 to 3-lb.) fresh or thawed
1
⁄2 teaspoon dry basil leaves
2 tablespoons butter or margarine
1
⁄2 teaspoon rubbed sage
1
⁄4 cup garden vegetable-flavored
1
⁄2 teaspoon dry thyme leaves
whipped cream cheese
1
⁄4 teaspoon ground black pepper
1 tablespoon soy sauce
1
⁄4 teaspoon garlic powder
1 tablespoon fresh minced parsley
Place turkey in stoneware. Combine remaining ingredients and brush over turkey.
Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).
CAROLINA BARBEQUED PORK
2 onions, quartered 4 teaspoons Worcestershire sauce
2 tablespoons brown sugar 1
1
⁄2 teaspoons crushed red pepper flakes
1 tablespoon paprika 1
1
⁄2 teaspoons sugar
2 teaspoons salt
1
⁄2 teaspoon dry mustard
1
⁄2 teaspoon ground black pepper
1
⁄2 teaspoon garlic salt
1 (4 to 6 pound) boneless pork butt
1
⁄4 teaspoon cayenne
or shoulder roast Hamburger buns
3
⁄4 cup cider vinegar Coleslaw, optional