SLOW COOKER CASSOULET

SLOW COOKER PORK CASSOULET
I prepared this a few years ago and wanted to do so again, but
I made some changes which will be reflected below

leftover pork roast cut into small pieces

about 3/4 lb of ground beef, cooked with one chopped onion

1 can  (14.5 oz.) diced tomatoes, drained
2 Tbsp.  tomato paste 
some minced garlic
couple tbsp. of finely chopped chow chow
1/8 cup (maybe less) of chili sauce
2 tsp.  herbes de Provence and one packet of Sazon Goya and some Mrs. Dash
2 cans  beans
some shredded mozzarella cheese


COMBINEd tomatoes, tomato paste, chili sauce, chow chow, garlic an other spices and put into crockpot on low.   Added meat 45 minutes later.


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SMASHED BRUSSELS SPROUTS

• 2 lb. Brussels sprouts
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. chopped thyme
• kosher salt
• Freshly ground black pepper
• 1 c. shredded mozzarella
• 1/4 c. freshly grated Parmesan
• Fresh parsley, chopped, for garnish
  

DIRECTIONS

1. Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
2. Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
3. On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
5. Garnish with parsley and serve warm.

DIJON OVEN ROASTED VEGETABLES

• 1/2 cup KRAFT Tuscan House Italian Dressing
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1/2 lb. small red potatoes (about 6), quartered
• 1 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
• 2 small yellow squash, quartered, cut into 1/2-inch pieces
• 1 small red onion, cut up
  
  

• Heat oven to 425ºF.
• Mix dressing and mustard until blended.
• Toss potatoes with 2 Tbsp. dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray.
• Bake 15 min. Meanwhile, toss asparagus, squash and onions with remaining dressing mixture.
• Add asparagus mixture to pan with potatoes. Bake for 20 to 25 minutes.
  
  I accidentally used honey mustard instead of Dijon.   Also, I put the onions in with the potatoes at the beginning instead of with the asparagus mixture.

Ham and Sweet Potato Shepherds Pie and Creamed Peas

• CREAMED PEAS
• 1/4 cup all purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 4 cups frozen peas
• 1/4 cup butter
  
  
  
  

In a medium pot, melt butter. Whisk in flour until smooth.

1. Add milk and cook over medium heat, whisking often, until smooth and thickened. Stir in salt and peas, cooking over medium heat until peas are heated through. Adjust seasonings to taste (salt, and pepper or other herbs or spices if desired).

  and here is the SHEPERDS PIE RECIPE

• 3cups cooked ground ham
• 1egg, lightly beaten
• 1cup milk
• 1cup Italian style breadcrumbs
• 3tablespoons onions, minced
• 1tablespoonWorcestershire sauce
• 2cups mashed sweet potatoes
• 2tablespoons butter, melted
• ¹⁄₈teaspoon hot sauce and a tbsp. of honey mustar
•  brown sugar
•  butter

DIRECTIONS

1. Preheat oven to 350 F degrees.
2. Combine ham, egg, milk, bread crumbs,onion and worcestershire sauce, blend thoroughly.
3. Pat ham mixture into a 9" pie dish.
4. Combine sweet potatoes with  melted butter mixed with hot sauce and spread over ham mixture.
5. Sprinkle with brown sugar, dot with butter and bake 30 mins or until bubbly.

6.  I don't think I will make the pie again, it was good but not exceptional.

    

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Mushroom and Vegetable Soup

One can of Campbells Mushroom Soup
One can of milk
some VEGETABLE MELANGE (frozen bagged item from Trader Joes)

defrost the vegetables three quarters of the way in the microwave
add to the soup and milk mixture, heat on stove
add one tsp. of Parmesan Cheese and a little bit of
Trader Joes 21 Seasoning Salute

Baked Apples with Cherries

Peg brought Chiavetta's chicken tonight and I agreed to provide the sides.  I had a few McIntosh Apples and a few McCoun apples.  I sliced them and partially peeled them and put them into my mid sized cast iron pan (sprinkled with cinnamon and brown sugar) and into the oven at 375 degrees for a half hour.  Then I drained a small jar of Morrell cherries and added them and put back into the oven to keep warm (oven was turned off).

Peggy raved about them and took some home with her!!!   I definitely want to do this again.

Easy Pumpkin Muffins

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 and 1/4cups granulated sugar
• 1 can (15 ounces) of pure pumpkin
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water or fruit juice (I used apple cider)

I ADDED RAISINS AND CHOPPED NUTS TO HALF OF THIS BATCH.

PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

3/4 full. Bake for 33 to 36 minutes. (CLOSER TO 25 MINUTES IS SUFFICIENT)