2 T Paprika
2 tsp Ground Cumin
1 tsp Finely Grated Ginger
1 tsp Coarse Sea Salt
1 Approx. 3lb Pork Shoulder Roast
1 Med. Butternut Squash, cubed
1 15oz can Chickpeas, drained and rinsed
1 pint water
1 28oz can Diced Tomatoes
1 Cinnamon Stick
1 tsp Black Peppercorns
Combine Paprika, ginger, cumin, and sea salt in a small dish.
Rub pork shoulder roast with spice mixture, coating well and using about half.
Add squash, chickpeas, tomatoes (with their juice), and water to bottom of slow cooker, leaving a small well in the center for the roast.
Place roast on top, sprinkle with peppercorns, and add the cinnamon stick.
Cook on med-high for 4 hours or until pork roast falls apart easily.
Remove roast to a plate or cutting board, shred meat using two forks, and add back to crock pot. Stirring to combine all ingredients well.
Add remaining spice mixture to taste. Retain bone and excess fat to make pork stock if desired, discard cinnamon stick.
1 cup uncooked noodles
vegetable oil (canola)
1 cup cubed ham
1 can condensed cream of chicken
1 can whole kernel corn drained (8 oz.)
1 tbsp pimento chopped
1/2 cup cheddar cheese shredded
1/4 cup green pepper chopped
Cook noodles according to package directions until barely tender (I do approximately. 5 to 6 minutes). Drain and toss with just enough oil to coat. ( 3 tsp ) Add noodles and remaining ingredients to a greased Crock Pot and stir to mix. Cover and cook on LOW setting 7 to 9 hours.
1 4-5 pound pork roast
salt and pepper to taste
1 cup hot water
1/4 cup molasses
1/4 cup prepared mustard
1/4 cup vinegar
1/4 cup orange marmalade
1/4 teaspoon ground ginger
Place metal rack or trivet in bottom of slow cooker/Crock Pot (I fashion a trivet from aluminum foil). Sprinkle pork roast with salt and pepper; place on trivet in pot. Pour hot water around pork roast. Cover and cook on low for 8-10 hours or until done. Remove meat from pot. Place on broiler pan or oven-proof platter. Combine molasses, mustard, vinegar, marmalade and ginger. Brush over cooked pork roast. Brown in 400 degree oven for 30 minutes, brushing several times with the sauce.
1 lb ground beef
1 lb. mild pork sausage (or use all beef)
2 c. soft bread crumbs or 1 1/2 c. oatmeal
1/2 c. chopped onion
2 tbsp. parsley
2 tsp. salt
1/2 tsp. garlic salt
1 (12 oz) jar apricot preserves
1/2 c. barbecue sauce
Mix first 8 ingredients together and form meatballs. Brown in skillet, or in oven at 450 degrees for 15 minutes. Heat sauce, pour over meatballs. Bake at 350 degrees for 25 minutes or cook in Crock Pot. Can be served over rice or as an appetizer with toothpicks.