SLOW COOKER TURKEY AND WILD RICE CASSEROLE

6 slices bacon, cut into 1/2-inch pieces
1 pound turkey breast tenderloins, cut into ½-inch to 1-inch pieces
½ cup carrots, chopped
½ cup onion, chopped
½ cup celery, chopped
1 tsp, crumbled dried porcini mushroom, optional
2 cans chicken broth (14 ½ oz)
1 can cream of chicken soup
¼ tsp. dried marjoram leaves
1/8 tsp. pepper
2 T. soy sauce
1 ¼ cups wild rice, rinsed and drained
½ sour cream
2 T. butter

1.Cook bacon in a skillet over medium heat, until almost crisp. Stir in turkey,. Cook 3-5 minutes, until turkey is browned. Sir in onion, carrot and celery. Cook two minutes, stirring occasionally; drain.

2.Beat one can of the broth and the soup in a slow-cooker, using wire whisk until smooth. Stir in remaining can of broth, the marjoram, pepper, and soy sauce. Stir in the turkey mixture and wild rice.

3. Cover and cook on high setting for 30 minutes.

4. Reduce heat to low setting. Cook 6-7 hours or until wild rice is tender and liquid is absorbed. Stir in sour cream and butter before serving.

6 servings.

SLOW-COOKER HAM AND POTATOES

6-8 medium potatoes, thinly sliced with skins left on
1 1/2 cup cubed ham
1 cup chopped onion
dash of salt
dash of pepper
1 cup grated sharp cheddar
6 T. of Velveeta cheese
2 reg. cans cream of mushroom soup
Sprinkle of paprika

Layer 1/2 the ham on the bottom of slow-cooker, then 1/2 potatoes and onions, dash of salt and pepper and then sprinkle 1/2 of the cheddar cheese and 3 T. of Velveeta. Repeat. Spread soup over the top. Sprinkle with paprika. Cook on low 8-9 hours or on high 4-5 hours.

ITALIAN BEEF FOR SANDWICHES

1 3lb. chuck roast
1 jar (16 oz) sliced pepperocini
½ pkg. dry italian seasoning mix
2 cloves garlic, minced

Place roast in slow cooker. Pour ½ of the pepperocini juice on meat. Add the pepperocini, seasoning mix and garlic. Cook on low for 7 – 8 hours. Serve sliced or shredded on hearty buns with slices of provolone cheese.

SHREDDED BEEF FOR BURRITOS

1 2-3 lb. beef rump roast
6-7 medium tomatillos, husked, rinsed, chopped
2-3 cloves garlic, minced
1 serrano pepper, halved

Place roast in slow cooker and cook on low for 8-10 hours or until it shreds easily. Add tomatillos, garlic and serrano pepper and cook for another hour. Remove serrano pepper. Serve as burritos in tortillas with montery jack cheese, rice and beans, salsa, sour cream, olives, etc.

BEEF AND MUSHROOM SAUCE FOR NOODLES

2-3 lbs. beef rump roast, chuck roast, or stew meat
1 pkg. Lipton onion soup mix (beef onion flavor works well)
1 large can cream of mushroom soup
1/2 cup red wine
mushrooms, sliced (optional)
egg noodles

Cube meat when partially frozen. Brown meat. Place soup mix, mushrooms, soup, wine and mushrooms in crock-pot. Add meat and blend. Cook on low for 6-7 hours or high for 3-4 hours if in a hurry. Serve over egg noodles.

BEEF BOURGUIGNON

1 cup beef broth
1 large onion, sliced
1/2 t. thyme
2 T. chopped parsley
1 bay leaf
1/4 t. pepper
2 lbs. stewing beef, cut into 1 1/2" cubes
3 slices bacon, diced
12 small white onions
1/2 lb. mushrooms, sliced
2 cloves garlic, minced
1 t. salt

Combine first 7 ingredients, mix well and add beef. Marinate at least 3 hours on counter or overnight in fridge. Drain meat, reserving marinade. In skillet, saute bacon and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings in slow-cooker. Pour over enough of marinade to cover all exposed beef. Cook on low 8-10 hours.

BEAN HOT DISH

1 lb. hamburger, cooked
1/2 cup onion, chopped
1 can pork and beans or baked beans
1 can butter beans.
1 can lima beans
1 can kidney beans, rinsed

(Drain all beans)

2 T. vinegar
1/2 t. garlic
1/2 t. dry mustard
1 cup ketchup
1 cup brown sugar

Cook on low in crock-pot for at least 24 hours.

SOURDOUGH AND WILD RICE STUFFING (SLOW COOKER)

I like to make this on Thanksgiving, since it cooks in a slow cooker and I only have one oven. I usually cook the wild rice and the mushrooms the day before, keeping it the refrigerator until I'm ready so that I can time it to be done at the same time as the rest of the dinner.

8 cups cubed sourdough bread

2 T. olive oil

3 cups chicken broth

1/2 cup uncooked wild rice

1/3 cup dried porcini mushroom pieces (or dried shitake)

3 medium stalks celery, chopped (1 1/2 cups)

1 medium onion, chopped (1/2 cup)

1/4 cup chopped fresh parsley

1/2 cup butter, melted

1 t. dried basil

1 t. dried thyme

1/2 t. ground sage

1/2 t. salt

1/4 t. pepper

1. Heat oven to 300 degrees. Spread bread cubes in single layer in large roasting pan or baking pan. Brush with olive oil. Bake 10 to 15 minutes or until lightly toasted. Set aside

2. Place 3 cups broth, the wild rice and mushrooms in a crock-pot. Cover and cook on high heat setting for 3 hours.

3. Add remaining ingredients to wild rice mixture. Add bread cubes; toss gently. Cover and cook on high heat setting 3 hours.