Slow-Cooker Cranberry-Orange Pork Roast

Slow-Cooker Cranberry-Orange Pork Roast

2 tbsp. oil

1 flat boneless pork loin roast (4 lb.)

1 can (14 oz) whole berry cranberry sauce

1/2 cup Kraft Classic Catalina Dressing

1 tbsp. less-sodium soy sauce

1 tbsp. cornstarch

1 tsp. zest and 1/4 cup juice from 1 orange

Heat oil in large skillet on medium-high heat. Add meat; cook 4 to 5 on each side or until browned on both sides. Transfer meat to slow cooker.

Mix cranberry sauce, dressing and sauce; pour over meat. Cover with lid.

Cook on low 4 to 5 hours. Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on high 10 minutes or until thickened.

Slice meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.

SLOW COOKER SWEET AND SOUR PORK

SLOW COOKER SWEET AND SOUR PORK

2-3 pounds cubed pork

3 tablespoons soy sauce

1/4 cup rice wine or cider vinegar

1 large onion, sliced

2 tomatoes, cut into slices

2 tablespoons cornstarch

3 cloves garlic, minced

2 tablespoons water or apple juice

1 1/2-inch square cube ginger, freshly grated

1/4 cup brown sugar

2 green peppers, cored and cut into quarters

Spray crockpot liner with olive oil spray. Combine soy sauce, water, and cornstarch with brown sugar. Put washed and dried pork into crockpot and stir in remaining ingredients except green pepper and tomatoes.

Cook on low for 8 hours. Stir in green pepper and tomatoes.

Cook on high for an additional 10 minutes.

Serve on a bed of rice.

Variations: To make polynesian pork, eliminate tomatoes and stir in cubes of pineapple and cashews during the final hour; add sweet chili paste to taste, if desired.

CROCK POT BEEF STEW

CROCK POT BEEF STEW

3 lbs. stewing beef, cut into 1-inch cubes

1 3x2-inch cube lean salt pork (optional)

1 tablespoon extra virgin olive oil

2 large onions, sliced

1/2 lb. large carrots, cut into 1/2-inch thick coins

3 large potatoes, in 1-inch cubes

4 garlic cloves, minced

salt and pepper, to taste

2 tablespoons flour (or enough to coat meat)

garlic and onion powder (for sprinkling)

1 quart beef stock

water

1/4 cup ketchup

This Beef Stew may be made in the Crock-Pot or on the stove top in a large Dutch oven, but for the best results, be sure your Crock-Pot doesn't boil; it should simmer lightly. Boiling will make the beef stringy and dry, will ruin the flavor of the broth and make the vegetables mushy - the results will be like stew from a can. Some Crock-Pots have probes which will allow you to set the desired temperature.

Sprinkle the beef cubes lightly with salt, pepper, garlic powder, onion powder and flour for extra flavor during browning.

When using a Crock-Pot for beef stew, for extra flavor, brown the floured beef cubes in olive oil before transferring them to the Crock-Pot (brown the salt pork along with the beef, if using). Brown onions and add garlic towards the end of the browning but don't allow it to take on too much color. In a Crock-pot, add all the vegetables at the beginning; set the Crock-Pot to 170-190°F and leave to cook from 5-8 hours or until meat and vegetables are tender.

If using a Dutch oven, add the vegetables during the last 35 minutes of cooking and simmer until tender. Add a few tablespoons of flour at the same time to thicken the gravy, if desired. The gravy may also be thickened by stirring a a tablespoon or so of cornstarch into cold water before adding to the stew. Be sure to allow ample time for the thickener to cook before serving time to avoid a raw flour taste.

Extra vegetables can be added if you have them on hand. Turnips, corn, sweet potatoes, fresh peas and green beans are all wonderful additions. A pinch of thyme and basil and bay leaf can be added, too.

This stew tastes even better the following day after the flavors have a chance to blend in the refrigerator!

Serves 6.

CROCK POT MACARONI AND CHEESE

CROCK POT MACARONI AND CHEESE

8 oz. macaroni

3 c. sharp grated cheese
2 eggs
1 large can Carnation evaporated milk (not condensed milk)
1 1/2 c. regular milk
1 stick butter, melted

Cook macaroni and drain. Add cheese, pour in crock pot (sprayed with PAM or oil). Add butter. Beat eggs and mix with both milks; add to macaroni mixture. Mix and cook on low for 3 to 4 hours.
Note: To make more, use 16 oz. macaroni and add some extra milk.