Wow. These past weeks have flown. Years ago – I’m not telling you how many – it seemed like the month of December was 2 months long! Although, since I started working retail, time travels much more quickly. As I did last year, I am going include a couple of crockpot/slow cooker recipes. We are in for a crazy couple weeks. Last minute gifts, for some the whole shopping experience will take place in the next 2 weeks. So, make sure you take a few minutes before you begin each day and be grateful for all that we have. Relax, take a deep breath, finish reading the paper, and begin your day. Have fun!
4 pork chops, each about 1/2 inch thick
2 medium onions chopped
2 celery ribs, chopped
1 large green peppers, sliced
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water
Directions: Salt and pepper pork chops if desired. Add all ingredients except water and cornstarch to the crockpot. Cook on low for 5 1/2 hours. Mix cornstarch and water together and stir into crockpot. Cook 30 minutes more. Serve over rice.
3 lbs red potatoes
2 lbs smoked sausage
8 ounces cream cheese (softened)
10 1/2 ounces cream of celery soup
1 ounce dry ranch dressing mix
Directions: Spray slow cooker with Pam. Cut potatoes into wedges or whatever size pieces your family likes. You can leave the skins off or on- throw them in the pot. Cut sausage into 1/4” slices and throw them into the pot. In a bowl blend softened cream cheese, cream of celery soup and envelope of dry ranch dressing mix. Pour over Potatoes and sausage. Give it a little stir
Cook low 6-8 hours. Keep writing, have a great week, and we’ll talk more next time. Please contact me at Susieqcooking@ainop.com orc/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
