Corny Ham and Potato Scallop
CROCKPOT POT BARBECUE
Au Gratin Potatoes and Ham
Crock-pot Honey Glazed Ham
Polynesian Crockpot Spareribs
Crockpot Pork Chops with Mushroom Sauce
Crockpot Pork Chops
PORK CHOPS ALA ORANGE (CROCKPOT)
Crock Pot Chops Or Ribs
MAPLE GLAZED RIBS
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Corny Ham and Potato Scallop
This combination of ham, potatoes, cheese and corn is wonderful, plus it's a great way to use leftover ham.
5 baking potatoes, peeled and cut into 1" cubes
1 1/2 cups cubed cooked ham
1 15 oz can whole kernel corn, drained
1/4 cup green bell pepper -- chopped
2 teaspoons instant minced onion
1 can cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour
In a 3-1/2 to 4 quart crockpot slow cooker, combine potatoes, ham, corn, pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7 to 9 hours or until potatoes are tender. Makes 6 (1-1/2 cup) servings.
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CROCKPOT POT BARBECUE
Ingredients :
1 (5 lb.) pork shoulder
1 tbsp. salt
2 tbsp. sugar
Pepper to taste
1 1/4 c. vinegar
1/2 c. ketchup
1/2 c. hickory smoked barbecue sauce
1/2 tsp. hot sauce
1/2 tbsp. red pepper, crushed
Preparation : Trim skin and most of fat as possible from shoulder. Put whole shoulder into crockpot. Sprinkle salt, sugar and pepper over shoulder. Add vinegar and cover. Start at 7:00 and cook all night. Next day, remove from pot and remove bones, mince. Strain liquid, using 2 cups liquid. Add ketchup, barbecue sauce, crushed pepper and hot sauce. Mix with minced meat and return to crockpot. Cook on low until juice has cooked down to the desired moisture.
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Au Gratin Potatoes and Ham
6 cups potatoes -- peel/slice
1 medium onion -- coarsely chop
1 1/2 cups ham -- cook/cube
1 cup american cheese -- shredded
1 can cream of mushroom soup
1/2 cup milk
1/4 teaspoon thyme
In slow cooker, loayer half each of the potatoes, onion, ham and cheese; repaeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours or until potatoes are tender.
esired, and black pepper. In a cup, combine wine, tomato paste, and Worcestershire sauce. Stir to mix well. Pour over chicken. Cover and cook 1 hour on high. Stir. Reduce heat to low and cook an additional 5-6 hours or until chicken is done . Remove and discard bay leaf. Cook pasta according to package directions and drain well in colander. Meanwhile, cut chicken into slices and return to sauce. Spoon individual portions of sauce and chicken over pasta. Garnish with parsley sprigs if desired.
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Crock-pot Honey Glazed Ham
Don't slave over a hot stove, when making this recipe for
honey glazed ham is so incredibly easy.
4 lb ham; boneless, fully cooked
1 can ginger ale
1/4 cup honey
1/2 teaspoon mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Directions:
Place ham and soda into crock pot. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Thirty minutes before serving, combine remaining ingredients, including 3 tablespoon drippings from bottom of slow cooker. Spread over ham and continue heating. Let ham stand for 15 minutes before serving.
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Polynesian Crockpot Spareribs
Yummy! This is a great twist on your traditional sparerib and it's easy to make.
3-4 lbs pork spareribs
5 tablespoons sugar
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons ketchup
1 teaspoon seasoning salt
1 cup chicken broth
Place ribs in the bottom of your slow cooker. Mix remaining ingredients and pour over ribs. Cover and and cook on low for 8 - 9 hours. If the ribs are fatty boil for 5 minutes before placing in slow cooker.
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Crockpot Pork Chops with Mushroom Sauce
8 to 10 small, thick porkchops
2 tsp salt
¼ tsp pepper
1/8 tsp sage
1 can (12 oz) cream of mushroom soup
1 Tbsp dried onion flakes
Trim the excess fat from the chops and use it to grease a large skillet.
Over high heat, brown each chop lightly on both sides. Salt and pepper
each as it finishes and place it in the crockpot. Add the sage. Turn the
soup (undiluted) and the onion flakes into the still hot skillet.
Scrape the pan juices and turn them into the cooker. Cover and cook
on Low for 8 to 10 hours.
Makes 6 to 8 servings.
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Crockpot Pork Chops
6 Boneless pork chops, browned
¼ c Brown sugar
½ ts Ground cinnamon
8 oz Can tomato sauce
¼ c Syrup from drained Peaches
¼ c Vinegar
COMBINE:
Salt & Pepper pork chops to taste, place in crock pot. Place peaches on top of the chops, then pour mixture over. Cover, cook on LOW 4-6 hours.
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PORK CHOPS ALA ORANGE (CROCKPOT)
3 pounds pork chops
2 cups orange juice
2 cans mandarin oranges drained -- (11 oz.)
1 can pineapple tidbits drained -- (8 oz.)
Salt and pepper
Salt and pepper pork chops and put in a crockpot; cover with orange juice. Cook on high 3 to 4 hours or on low 6 to 8 hours. About 30 minutes before serving add the oranges and pineapple just to warm. Can be served with rice or noodles.
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Crock Pot Chops Or Ribs
6 or 8 chops or ribs to fill Crock Pot
1/4 c. onion, chopped
1/2 c. celery, chopped
1 c. catsup
1/2 c. water
1/4 c. lemon juice
2 tbsp. brown sugar
3 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 tbsp. mustard
1/2 tsp. salt
1/4 tsp. pepper
Mix together and pour over meat in pot. Cook until tender.
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MAPLE GLAZED RIBS
4 lb. baby back ribs
2 onions, quartered
1/2 C. real maple syrup
1/4 C. chili sauce
Stand baby back ribs up, lining the crockpot insert. Place onions in center.
Mix together maple syrup and chili sauce and, using a measuring cup,
drizzle the mixture over the ribs, making sure to coat well.
Cook on LOW for 8 hours.
Remove and serve.
Baste with a mixture of extra maple syrup/chili sauce before serving, if desired.
Serves 4 to 6.
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