1 pound boneless elk or deer round steak
1/4 c flour
1/4 c margarine or butter
1/2 c boiling water
1 teas salt
2 or 3 green peppers
1.2 c pineapple chunks
Cut steak in 1 inch cubes and dredge with flour. Brown meat cubes on all sides in hot oil. Place in crock add water and salt. Place on high one hour, low for approx 6 hours. Add green peppers and pineapple chunks to meat. Cook one hour longer.
1 can (20oz) crushed pineapple, undrained
1/4 cup evaporated milk
1 cup packaged cornbread stuffing crumbs
1/2 to 3/4 cup sugar
1/4 cup melted butter or margarine
3 eggs, beaten
Lightly grease the bottom and sides of a 3 1/2-quart slow cooker/Crock Pot (you may use a baking dish that fits in a larger slow cooker/Crock Pot). Combine all ingredients; pour into the slow cooker/Crock Pot. Cover and cook on high 2 1/2 to 3 hours. Good with baked ham.
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.