Baked Beans

Low and slow folks, that's the name of the game.

4 - 5 Cans (16.5 oz) Busch's Baked Beans (Yes, they ARE better)
1 C. Dark Molasses
1/2 C. Ketchup
1 Red Onion - Diced
1/2 lb. Bacon - Diced
2 Tbs. Coleman's Dry Mustard

Mix all the stuff. dump in large greased baking dish. If it look perilously close to the top? Put a baking sheet underneath so you don't drip in your oven. Set your oven to 275 degrees and bake for six hours.

Counrty French Chicken

I love my slow cooker. Coming home from work and having dinner 95% done is heavenly. An added perk is the fact that you can get by with far less oil/butter than traditional recipes. Ocassionally i take dish I do on the stove top and try to convert it to a slow cook recipe. I had tremendous success with a chicken meal I hope you'll like.

• 1 ½ lbs. Boneless Skinless Chicken
• 2 Carrots
• ½ lb. Crimini Mushrooms
• ½ Onion
• 2 Cans Diced Tomatoes
• ½ Cup Red Wine
• 2 Tbs. Dried Tarragon
• Salt and pepper

Slice and dice veggies and put them on the bottom of the slow cooker. Chicken next; cut inot chuncks and season with salt and pepper. Drain the tomatoes and pour over chicken. Mix tarragon with wine and pour over all. Cover and cook on low 8 hours.

I served this in bowls over egg noodles. Enjoy!

Goulash

Slow Cook Goulash

1 ½ lbs. Lean Stew Meat
Half a Bag Pearl Onions
1 ¼ C. Beef Broth
1/3 C. Tomato Paste
¼ C. Brown Sugar
2 Tbs. Paprika
2 tsp. Garlic
Salt and Cayenne Pepper to taste

Heaping Tablespoon of cornstarch.

Spray the crock with Pam. Swear to God people, just do it. Dump in onions (frozen) and stew meat. (I don't bother with slow cook recipes that make you brown the meat. What's the point? And if you're gone more than eight hours, as I usually am, I like to use partially frozen meat to ensure it does not dry out. ) Sprinkle meat with salt.


Mix remaining ingredients in a bowl and whisk in cornstarch. (I mix this the night before if I think of it. Then it's done in the AM, and all I have to do is add the cornstarch.)

Pour down over the meat, set on low, cook for 8 hours.

Serve over egg noodles.

A little sweet, a little spicy, no oil or butter! What could be better? (Well, except my photography!)