Recipe of the day. Slow cooker baked beans

Slow Cooker Baked Beans
2 1/2 cups dry pinto or kidney beans
2 1/2 quarts water
4 cups fresh water
2 cups pizza sauce
3 tablespoons sorghum molasses
2 teaspoons chili powder
2 teaspoons salt
2 slices bacon, fried and crumbled, optional
Place dry beans in large soup kettle. Cover with 2 1/2 quarts water. Allow to soak for 8 hours, or overnight; drain. Or, for a quicker method, bring beans to a boil after covering with 2 1/2 quarts water. Boil, covered, for 2 minutes. Turn off heat and allow beans to stand for 1 hour, covered. Drain. Place beans and 4 cups fresh water in 4 quart slow cooker. Add remaining ingredients, stirring together well. Cover; cook on low for 6 hours, or until beans are tender.
Makes 6 servings.

Virus-free. www.avg.com

Recipe. Slow cooker pizza

Slow Cooker Pizza
1 (12 ounce) bag Kluski, or sturdy, noodles
1 1/2 pounds ground beef
1 (32 ounce) jar spaghetti sauce, your choice of flavors
16 ounces Mozzarella cheese, shredded
8 ounces pepperoni, thinly sliced
Cook noodles according to package directions; drain. While noodles are cooking, brown ground beef in a nonstick skillet; drain off drippings. Meanwhile, greased interior of 4 quart slow cooker. Pour in one-fourth of spaghetti sauce. Follow with half of the noodles, and then half of the browned beef. Top with one-third of the shredded cheese. Follow with half of the pepperoni. Repeat the layers, beginning with one-third of the sauce, followed by a layer of the rest of the noodles, a layer of the remaining ground beef, half of the cheese and the rest of the pepperoni. Top with the remaining spaghetti sauce. Finish with the rest of the cheese. Cover; cook on low for 2 to 3 hours, or until heated through and until the cheese has melted.
Variation:
Add sliced mushrooms, chopped or sliced onions, sliced black olives, and dice green peppers to one or more of the layers, if desired.
Makes 8 to 10 servings.

Virus-free. www.avg.com

Recipe of the day. Barbecued ribs

Barbecued Ribs
6 lean pork ribs, or chops
Salt and pepper to taste
1 (19 ounce) bottle hickory or sweet and tangy barbecue sauce
Place meat in 4 to 5 quart slow cooker, cutting the ribs to fit. Sprinkle each piece with salt and pepper. If you need to create layers of meat, be sure to top each section of ribs with a proportionate amount of sauce. Cover; cook on high for 1 hour. Then cook on low for 4 to 5 hours, or until meat is tender, but not dry. When ready to serve, remove ribs from cooker and place on serving platter. Cover to keep warm. Tilt cooker in order to be able to spoon off any fat that has floated to the top of the sauce. Then spoon sauce over ribs and serve any extra in a separate bowl.
Variations:
*If you have time, broil the ribs for about 5 to 15 minutes per side, about 6 inches below the broiler heat, before placing them in the cooker. The browning adds depth of flavor and also cooks off some of the fat.
*Slice 1 medium-sized onion. Then lay the slices into the bottom of the cooker before adding the meat.
Makes 6 servings.

Recipe of the day. Lemon pepper chicken and veggies

Lemon Pepper Chicken And Veggies
4 carrots, sliced 1/2 inch thick

4 potatoes, cut into 1 inch chunks
2 cloves garlic, peeled and minced, optional
4 whole chicken leg quarterss, skin removed
2 teaspoons lemon pepper seasoning
1/4 to 1/2 teaspoon poultry seasoning, optional
1 (14 1/2 ounce) can chicken broth
Layer vegetables and chicken into 4 quart slow cooker. Sprinkle with lemon pepper and poultry seasoning, if desired. Pour broth over all. Cover; cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
Variations:
Use 1 (10 3/4 ounce) can cream of mushroom soup instead of chicken broth.
Add 2 cups frozen green beans to the vegetable layer in slow cooker.
Makes 4 servings.

Virus-free. www.avast.com

recipe of the day. Mix it and run chicken

Mix It And Run Chicken
2 (15 ounce) cans cut green beans, undrained
2 (10 3/4 ounce) cans cream of mushroom soup
4 to 6 boneless, skinless chicken breast halves
1/2 teaspoon salt, divided
Drain beans, reserving juice in a medium-sized mixing bowl. Stir soups into bean juice, blending thoroughly; set aside. Place beans in 4 to 5 quart slow cooker. Sprinkle with salt. Add chicken. Sprinkle with salt. Top with soup. Cover; cook on low for 8 to 10 hours, or until chicken is tender but not dry or mushy.
Makes 4 servings.

Virus-free. www.avast.com

Recipe for Tuesday July 4th

Easy chicken
4 boneless, skinless chicken breast halves, fresh or frozen
1 (10 3/4 ounce) can low-fat cream of chicken soup
1 (10 3/4 ounce) can low-fat cream of mushroom soup
1/2 cup low-fat sour cream
Place chicken into 3 to 4 quart slow cooker. Mix soups well in a mixing bowl and pour over chicken. Cover; cook on low for 4 to 8 hours, or until chicken is tender but not dry. Stir in sour cream 30 minutes before serving.
Makes 4 servings.

Virus-free. www.avast.com