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.
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.
3 tablespoons flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.