Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!
Please come back and join me for Freezer Food Friday!
Slow Cooker Kielbasa with Sweet & Sour Cabbage
1 Wyler’s Mrs. Grass Onion Soup Mix pouch
2 tsp Wyler’s Chicken flavor granules or 2 bouillon cubes
2/3 cup Heinz Apple Cider Vinegar
2/3 cup sugar
6 cup shredded green & red cabbage and shredded carrot mix
1 medium apple, peeled, core removed & chopped
1lb smoked sausage, such as kielbasa, bratwurst or polish sausage
1 jar (12 oz) Heinz Homestyle Pork Gravy
1.Spray 5 quart slow cooker with nonstick spray. Add onion mix, granules, vinegar, sugar, cabbage and apple; and mix well. Sprinkle a pinch of salt and place sausage ring on top. Cover and cook on low setting for 5 to 6 hours, stirring occasionally.
2.Remove sausage from cooker and slice as desired. Stir pork gravy into cabbage mixture and serve hot.
TIP: For sandwich version, spoon cabbage mixture onto hoagie bun, add a piece of sausage and serve hot.
From: “Fix it and Forget It Big Cookbook.”
MAKES: 6-12 SERVINGS
PREP. TIME: 30 MINUTES COOKING TIME: 2-4 HOURS
IDEAL SLOW COOKER SIZE: 6 QUART
2-3 Tbsp. olive oil
1 large onion, chopped
1 lb. sausage, cut into thin slices, or casings removed and crumbled
1 rib celery, sliced
1 Tbsp. Worcestershire sauce
1 tsp. dry mustard
¼ cup honey
10-oz. can tomatoes with green chili peppers
1-lb. can of lima or butter beans, drained, with liquid reserved
1-lb. can red kidney beans, drained, with liquid reserved
1-lb can garbanzo beans, drained, with liquid reserved
Brown onion and sausage in oil
Combine ingredients in 6-quart slow cooker, or divide between 2 4-quart cookers and stir to combine. Add reserved juice from lima, kidney and garbanzo beans if there’s enough room in the cookers.
Cover. Cook on low 2-4 hours.
Smoked Sausage with Corn and Black Beans
1 clove garlic, minced
1 tablespoon oil
1cup frozen bell pepper and onion stir fry (or fresh)
1 1/2 cup frozen corn ( or canned)
8 ounces smoked sausage ( or more)
1/2 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon red and black pepper blend
1 1/2 cup chopped fresh tomato ( or diced petites in a jar)
1 can black beans, rinsed and drained
Sauté garlic and onion and bell pepper mix in a large skillet with 1
tablespoon oil. Add corn and sliced smoked sausage. Season with salt,
thyme, and pepper. Add chopped tomatoes and black beans. Simmer on low for
15 to 20 minutes or until heated through.
Lots of Beans Soup
From Julie Kay
1 (20-oz.) pkg. 15 Bean Soup beans
6 cups water
1 (14-1/2-oz.) can stewed tomatoes
2 stalks celery, chopped
1 large onion, chopped
1 (8-oz.) pkg. fresh mushrooms, sliced
4 cloves garlic, minced
3 links andouille sausage, sliced or meaty ham bone
1. Cover beans with water and soak overnight. Drain beans and put in slow cooker.
2. Add 6 cups fresh water and other ingredients.
3. Cook on Low for 8 hours.
Note: Use a large slow cooker for this recipe. Divide soup into smaller amounts to freeze.
Scroll down for my Freezer Food Friday post.
Creamy Potatoes ‘n’ Kielbasa
1 package (28 ounces) frozen O’Brien hash brown potatoes
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1/2 cup water
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until the potatoes are tender. Yield: 4-6 servings.