Slow Cooker Asparagus Casserole

Asparagus Casserole

2 10 oz. cans sliced asparagus
1 10 oz. can all natural (MSG free) cream of celery soup
2 hard cooked eggs, thinly sliced
1 cup cheddar cheese, grated
1/2 cup coarsely crushed crackers
1 teaspoon butter

Drain the asparagus and place in a lightly buttered slow cooker. Top the asparagus with the sliced eggs. Combine the soup and cheese and place that into the slow cooker. Top with the cracker crumbs.

Cover and cook on a low setting for about 4 to 6 hours.

Slow Cooker Glazed Pork Roast

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Glazed Pork Roast

4 lb. pork loin roast
6 apples, cored and quartered
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground

Rub the pork roast with a little salt and pepper to coat. Place the roast into a broiler pan and broil to remove any of the excess fat, drain well.

Place the apple pieces into the bottom of the slow cooker. Next place the pork loin on top of the applies. Combine the ginger, brown sugar and apple juice in a small bowl. Pour the apple juice mixture over the top of the roast.

Cover and cook on a low setting for about 10-12 hours or until the roast is done.

Slow Cooker Beef Stew Barbeque

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Beef Stew BBQ Style

2 lbs. stew meat
3 tablespoons olive oil
1 cup onion, sliced
1/2 c. chopped green pepper
1 large clove garlic
1/2 teaspoon sea salt
1/8 teaspoon pepper
2 cups beef stock
1, 8 oz. can tomatoes
1, 4 oz. can mushrooms
1/3 cup barbecue sauce
3 tablespoons cornstarch
1/4 cup cold water

Saute the pepper, onion and garlic in the olive oil. Next add all the ingredients, except the water and cornstarch, to the slow cooker. Stir to mix well.

Cook on low setting for 8 to 10 hours.

Just before serving, mix together the water and cornstarch. Add to the slow cooker and stir to thicken.

Serve over a bed of rice.

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