1lb cooked ham, cut into 1/2-inch cubes (3 cups)
1 cup dried navy beans, sorted, rinsed
2 medium stalks celery, sliced (1 cup)
1 small onion, chopped (1/4 cup)
2 medium carrots, sliced (1 cup)
2 cups water
1/4 teaspoon dried thyme leaves
1/4 teaspoon liquid smoke
1/4 cup chopped fresh parsley
In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley.
Cover; cook on Low heat setting 10 to 12 hours or until beans are tender. Stir in parsley before serving.
1 pint (2 1/2 cups) chicken stock
3 carrots, scraped and thinly sliced
2 onions, thinly sliced
1 lb. potatoes, peeled and thinly sliced
8 neck of lamb chops, trimmed (now I would use the entire lamb chop)
1/8 teaspoon salt
1/8 teaspoon pepper
finely chopped parsley, to serve
Place the stock into a saucepan and bring to the boil. Put all the vegetables in the slow cooker, with the lamb chops on top.
Pour over the boiling stock and salt and pepper to taste. Cook for 4-6 hours on HIGH or according to the manufacturer’s instructions.
To serve, sprinkle parsley over the top and serve hot with thick, crusty bread.
6 potatoes; pared, cut in bite- size pieces
2 leeks; washed, sliced
2 onions, chopped
1 carrot; scraped, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 tablespoon parsley flakes
4 cups water
1 1/2 teaspoons salt
2 tablespoons butter
13 ounces evaporated milk (1 can)
chopped chives, for garnish
Put all ingredients except milk and chives in slow cooker/Crock Pot. Cook on low 10-12 hours or high 3-4. Stir in milk in last hour. Serve topped with chives.
1 cup chopped lean bacon
1 med. onion, chopped
2 stalks celery, chopped
8 c. boiling water
1 lb. split dried peas
3 sprigs parsley
1 tsp. thyme
3 potatoes, peeled and cubed
1 tsp. salt
Place all ingredients in slow cooker. Cover and place on low setting. Cook 8 hours or more. Before serving mash ingredients carefully with potato masher and stir well.
2 1/2 pounds boneless lamb, cut in 1 1/2″ cubes
2 tablespoons canola oil
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 turnips, sliced 1/2″ thick
4 carrots, sliced 1/2″ thick
2 onions, sliced
4 potatoes, quartered
2 tablespoons flour
2 tablespoons chopped parsley
Brown the meat in oil. Put all ingredients except flour and parsley in the Crock Pot with the meat. Add 2 cups water and cook on low, covered for 8 to 10 hours. Uncover and turn on high. Blend flour with 1/4 cup water until it forms a paste; slowly add to stew, stirring constantly until slightly thickened. Stir in parsley and serve.