Slow Cooker Taco Seasoned Hominy Chili
December 25, 2008
Slow Cooker Taco Seasoned Hominy Chili
What You Need:
1 lb ground chuck
2 (15 oz) cans seasoned tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz) can chili beans with sauce
1 (15 oz) can hominy with liquid
1 (1.25 oz) envelope taco seasoning
How to Make It:
Brown the ground chuck in a large skillet over medium heat.
Drain well and crumble into bite size chunks.
Place the drained meat into the slow cooker.
Add the tomato sauce, diced tomatoes and beans stirring to combine.
Add in the hominy juice included.
Sprinkle in the taco seasoning and stir again to incorporate all the ingredients together.
Cover and cook on low temperature 5 hours.
Serving Size: 4
If you don’t like hominy, whole kernel corn will work just as well. Add a few diced onions and green peppers for a little extra taste.
Slow Cooker Penne Pasta and Cannellini Bean Soup
December 25, 2008
Slow Cooker Penne Pasta and Cannellini Bean Soup
What You Need:
2 (19 oz) cans cannellini beans, drained
1 (1 lb) pkg. frozen mixed vegetables
1 (14.5 oz) can diced tomatoes
1/4 t basil
1/4 t garlic
1/4 t oregano
½ t salt
1 (12 oz) bottle vegetable juice cocktail
1 C water
1/2 C uncooked penne pasta
How to Make It:
Place the beans, mixed vegetables and tomatoes into the slow cooker.
Sprinkle in the basil, garlic, oregano and salt.
Pour the vegetable juice cocktail and water into the mixture and stir to combine.
Cover and cook on the low setting for 7 1/2 hours.
Stir in the uncooked pasta and increase the heat to high.
Recover and cook an additional 20 to 30 minutes or until the pasta is tender.
Serving Size: 6
1/2 C of the pasta may look a little skimpy but in all reality by the time it has cooked in the crock pot you will have just the right amount for your soup. If you purchase diced tomatoes with the garlic, basil and oregano added you won’t need to add those spices to your soup.
Slow Cooker Onion Soup with Mozzarella French Bread
December 25, 2008
Slow Cooker Onion Soup with Mozzarella French Bread
What You Need:
4 C beef broth
1/4 C butter
3 C onion, sliced
1 t salt
1 T sugar
2 T flour
1/4 C dry Vermouth
1 loaf French bread cut into slices
1 C Mozzarella cheese, shredded
How to Make It:
Pour the beef broth in the crock pot and cover.
Set the crock pot on high and allow the broth to cook while preparing the onions.
Place the butter into a small skillet over medium heat.
Once the butter has completely melted add the onions and stir to cover with the melted butter.
Reduce the heat to low and cook the onions for 15 minutes,
Stir in the salt and sugar and continue cooking about 5 minutes or until the onions are a nice golden brown.
Stir in the flour being sure it is completely incorporated into the mixture.
Place the mixture into the crock pot.
Pour the dry Vermouth into the crock pot and stir to incorporate.
Cover and cook on the high temperature setting for 3 hours.
When the soup is ready to serve fill oven proof bowls about 2/3 full with the soup.
Turn on the broiler and allow it to heat up.
Place a slice of the bread onto the top of each bowl of soup.
Sprinkle the bread slice with the cheese.
Place the bowls on a baking sheet and place them in broiler just long enough for the cheese to melt.
Serving Size: 6
The dry Vermouth gives this soup a bold taste. Cognac or even water can be used in its place if you prefer.
