1 cup small whole onions, peeled
1 cup fresh baby carrots
12 small new potatoes, cut in half (about 4 cups)
2 pounds boneless beef chuck steak, cut into 1 1/2 inch pieces
1 14.5 ounce can diced tomatoes, undrained
1/2 cup apple juice
4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
In 3 1/2-4 quart slow cooker/Crock Pot, layer onions, carrots and potatoes. Place beef over vegetables. In medium bowl, combine all remaining ingredients; mix well. Pour over beef. Cover; cook on low setting for 8-10 hours.
2 tablespoons butter
2 apples, cored peeled, and chopped
3/4 cup brown sugar, divided
1 1/2 teaspoons cinnamon, divided
2 large eggs
12 oz can evaporated milk
3/4 cup apple juice
2 1/2 cups french bread torn in 1/2 to 1- inch pieces
Melt butter in bottom of a 1 1/2 to 2- quart casserole or souffle dish which will fit in the slow cooker/Crock Pot. Sprinkle with 2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Add apples. Whisk eggs, milk, and apple juice together; mix in remainder of brown sugar, 1 teaspoon cinnamon, and the bread pieces. Place a trivet or aluminum foil ring in the slow cooker/Crock Pot. Pour 3/4 cup hot water into the the slow cooker/Crock Pot. Place the casserole dish on the ring in the slow cooker/Crock Pot. Cover and cook on high for 2 1/2 hours, until knife inserted comes out clean. Serve warm with vanilla ice cream or sweetened whipped cream.
4 lb. Pork loin roast
1/4 cup apple juice
3 T. Brown sugar
1 t. Ginger, ground
Rub roast with salt and pepper.
Brown pork roast under broiler to remove excess fat; Drain well.
Core and quarter apples.
Place apple quarters in bottom of crockpot.
Place roast on top of apples.
Combine apple juice, brown sugar, and ginger.
Spoon over top surface of roast, moistening well.
Cover and cook on Low for 10-12 hours, until done.