During the hot weather, or when I'm working a split shift and must have a late lunch, my slow cooker is a real blessing. Also, if it's not hot out, I will sometimes make a quick casserole in the morning, to re-heat for later.
Here's some favourite slow cooker and casserole recipes:
Roast Pork with Apricot sauce and Raisin Pilaf
1 small boneless pork shoulder roast, approx. 2 1/2 to 3 1/2 pounds.
1 18 oz jar apricot preserves
1/4 cup chicken broth
2 Tablespoons Dijon mustard (can sub. spicy brown mustard, for a bit more "kick")
1 large sweet or yellow onion, chopped
1 box rice pilaf
1/2 cup seedless raisins (optional)
Place meat in bottom of slow cooker. In a bowl, combine preserves with mustard, broth and onion. Pour over meat, and set cooker to low. Cover and cook for 8 to 12 hours. Remove meat to platter. Skim off any fat and pour desired amount of remaining sauce in cooker over meat. Before serving, prepare rice according to package directions, adding raisins when you stir in the pilaf seasoning packet, if desired, and cook as usual. Serve meat with rice and cooked young green peas or a tossed green salad. Serves 4 to 8 people.
As a kid, this was my #2 favourtie dish for mum to make me (next only to her New England pot roast), she got this casserole from an old Campbell's Soup cookbook from the mid-1960's, and added to it, over the years:
Yankee Noodle-Frankfurter Bake
1 package hot dogs, sliced 1/2 inch
1/2 package medium egg noodles
1 can Campbell's tomato soup
1 sm. can baby or regular peas, drained
1 Tablespoon onion powder
2 1/2 teaspoons prepared yellow mustard
Cook noodles according to package directions, drain. Grease a large casserole dish, and pre-heat oven to 350 degrees (moderate oven). In a bowl, combine all ingredients, until well-blended. Pour into casserole and seal top with aluminum foil. Bake for 30 minutes, removing foil last 10 minutes. Serves 4 to 6.
freeasthewind
Now that does sound good. I have one for you. Take a beef roast about 2lbs and two packages of Italian dressing spices. they come in a packet in the salad dressing isle. Then put the meat in the bottom of the slow cooker and pour both packets over the meat and then cover it with water and cook for at least 8 hours no more than 12 hours. Take meat out and shredd it and pour over a little of the left over liquid. Then saute some green peppers and onions separately Then you get some hoagie buns some mozzarala cheese and put the meat green peppers, onions on the buns and it makes the best sandwiches.