3 turkey thighs
salt and pepper
1 pkg. enchilada sauce mix
1 (6 oz.) tomato paste
1/2 cup. water
2 cup. grated jack cheese
1/2 cup. sour cream
1/4 cup. sliced green onions
Cut each thigh in half. Remove bone. Sprinkle with salt and pepper. Place in slow cooker. Combine enchilada sauce, tomato paste and water. Spread mixture on top of thighs. Cover pot. Set on low and cook until tender or 6 hours. Turn control to high, add cheese and stir until cheese melts. Place in shallow casserole to serve. Spoon on sour cream. Sprinkle on green onions and garnish with sliced ripe olives.
Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
Add just enough water or chicken stock to cover the ingredients.
Cook on high 5 hours or low 7-8 hours until vegetables are softened.
Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
Taste and adjust seasoning with salt and pepper to taste.
6 lb leg of lamb
2 tb peppercorns; cracked
1 garlic clove
1/4 c cognac or brandy
1/4 c kosher salt
2 c dry red wine
Bone leg for smaller pot. Trim excess fat from lamb. Cut garlic into 4 to 6 slices. Using a paring knife make enough small slits to insert slices of garlic into various parts of meat. Srinkle coarse or kosher salt and pepper over all sides of lamb. Place in large bowl pour congnac or brandy over it. Refrigerate over night or several hours turning meat frequently. Drain meat and putit and the red wine in crock pot. Cover and cook on low 10 to 12 hours or until meat is done. If possible turn once during cooking. Makes 8 to 10 servings.
1 boneless pork loin roast, about 2 to 3 lbs.
1/2 cup flour
3 tablespoons margarine
2 medium onions, halved and sliced
1 can crushed pineapple (20 oz), undrained
1 tablespoon vinegar
1 tablespoon soy sauce
1 to 2 teaspoons sugar (optional)
1 cup chopped green and/or red bell peppers
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground ginger
1 tsp garlic powder
Slice pork loin in slices about 3/4-inch thick. Dredge in flour seasoned with salt and pepper. Heat margarine in a large non-stick skillet over medium heat. Add pork slices and excess flour; brown both sides. Transfer browned pork to the slow cooker/Crock Pot (3 1/2-qt. or larger). Add onions and peppers to the skillet, stirring, until slightly browned and tender. Add remaining ingredients and bring to a boil; pour over pork. Cover and cook on low 8 to 10 hours. Serve over hot rice.