Slow Cooker Recipes

1 lb. bulk Italian sausage
1 can (28-oz.) crushed tomatoes
1 can (15 1/2-oz.) chili beans
1 can (15-oz.) black beans, rinsed and drained
1 can (2 1/4-oz.) sliced ripe olives, drained
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1/4 C. grated Parmesan cheese
1 T.. quick-cooking tapioca
1 T. dried basil
1 bay leaf
1 t. salt
1/2 t. sugar
Hot cooked pasta
Shredded mozzarella cheese, optional

In a skillet over medium heat, cook the sausage until no longer pink; drain. Transfer to Slow Cooker.

Add the next 13 ingredients; mix well. Cover and cook on LOW for 8 - 9 hours or until slightly thickened. Discard bay leaf.
Stir before serving over pasta.

Sprinkle with mozzarella cheese if desired.

Serves 6 to 8.

4 thick-sliced pork chops
2 apples
1 cup brown rice
1 onion, diced
1 t. parsley
1 stalk celery, with leaves, diced
1 t. salt
1 C. hot water
1/2 t. chili powder

Combine everything but pork chops and apple in Slow Cooker. Stir well.

Core the apples and slice each one making four rings. Place on top of the rice. Brown the chops on each side. Place on top of the apples. Cook on LOW 6 to 8 hours.

In a large frying pan, combine:

5 - 6 bratwurst, kielbasa, or Italian sausage
1/2 C. water

Cook over medium high heat for about 5 minutes, until partially done, turning frequently. Add additional water if needed. Remove sausage from pan and set aside.

In the same pan, cook until slightly soft:

1 small head cabbage, sliced into bite-size pieces
1 lg. sweet onion, sliced
1 lg. clove garlic, chopped
1 t. Old Bay seasoning

Put prepared sausage in bottom of large (5 -6 qt.) Slow Cooker. Add cabbage mixture.

Then top with:

6 ears of corn, cut in half

Cook on LOW setting for 4-5 hours.