My Pot of Gold....

I've been asked to post a few of my favourite slow-cooker(or my pot of gold, which I refer to it as!) recipes by some expectant and new mamas ~ these are simple, kid-friendly and oh-so-good..... hope you enjoy them as much as we do!

Scalloped Potatoes:

2 cups Water

1 tsp Cream of tartar

5 cups medium potatoes, quartered lengthwise and thinly sliced

1 medium onion, thinly sliced in rings

1/4 cup all-purpose flour

1 tsp salt

1/8 tsp pepper

1.5 cups milk

1/2 cup grated sharp cheddar cheese (can omit).

Combine water and cream of tartar in large bowl. Stir.

Add potatoes and onions. Stir well. This will help keep potatoes from darkening. Drain. Turn potatoes into slow cooker.

Stir flour, salt and pepper together in saucepan.

Whisk in milk gradually until no lumps remain. Heat and stir until boiling and thickened.

Stir in cheese to melt. Pour over potatoes. Cover. Cook on Low for 6 to 8 hours. Makes 4 cups.

Hashbrown Casserole

10 oz(1 can) Cream of Mushroom Soup

1/2 cup finely chopped onion

1 cup Low-fat sour cream

1 tsp salt

1/4 tsp pepper

2 1/4 lbs Frozen hash brown potatoes

1 cup grated sharp cheddar cheese

Topping:

1 Tbsp Hard margarin (or butter)

1/4 cup crushed saltine crackers

Stir first 5 ingredients in large bowl.

Add hashbrowns and cheese. Turn into slow cooker. Cover. Cook on High for 3 to 4 hours.

Topping: Melt margarine in small saucepan. Stir in crushed saltine crackers. Saute until crisp. Scatter over top before serving. Makes 6 cups.

Barbecued Spareribs:

3 lbs Meaty pork spareribs, cut into 2 or 3 rib sections

1 1/2 cups chopped onion

2 cups Smoky Barbeque sauce

Place half of ribs in 3.5 L slow cooker. Sprinkle 1/2 of onion over top. Spoon 1/2 of barbeque sauce over onion. Repeat layers with second half of ribs, onion and barbeque sauce. Cover. Cook on Low for 10-12 hours or on High for 5 to 6 hours. Serves 6.

Beef Bourguignonne:

1 1/2 lbs Boneless beef chuck roast, cut into 1 inch cubes

1 cup Sliced white onion

2 cups small whole mushrooms

10 oz (1 can) Condensed Cream of mushroom soup

1/4 cup Red (or alcohol-free) wine

1 tsp Beef bouillon powder

1/2 cup water

3/4 tsp salt

1/4 tsp pepper.

Place beef cubes in 3.5 L slow cooker. Add onion and mushrooms.

Combine 6 remaining ingredients in bowl. Stir well. Pour over top. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Serves 6.

Chicken Cacciatore

1.5 cups chopped onion

3 lbs chicken parts, skin removed

14 oz canned tomatoes, with juice

5 1/2 oz tomato paste

10 oz canned mushroom pieces, drained

1 Bay leaf

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1 tsp dried whole oregano

1/2 tsp liquid gravy browner

1 tsp granulated sugar.

Place onion and chicken in 3.5 L slow cooker. Combine next 12 ingredients in bowl. Stir. Pour over chicken. Cover. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf. Serves 4.