Autumn Pork Chops

2 medium acorn squash
3/4 teaspoon salt
2 tablespoons butter or margarine, melted
3/4 cup brown sugar, firmly packed
3/4 teaspoon Kitchen Bouquet
1 tablespoon orange juice
1/2 teaspoon orange peel, grated
Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways slices; remove seeds. Arrange 3 chops on bottom of crockpot. Place all squash slices on top; then another layer of three remaining chops.

Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over chops. Cover and cook on LOW for 6-8 hours or until done.

Serve one or two slices of squash with each pork chop.

Makes 3 servings.


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Crokpot Apple Coconut Crisp

4 large Granny Smith apples, peeled and coarsely sliced (about 4 cup)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup all-purpose flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine

In a 1 1/2-quart baking dish that fits into the crockpot, combine apples with coconut, the 1 tablespoon flour, brown sugar and cinnamon. Drizzle with the ice cream topping.

Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.

Cover and cook on HIGH for 2 1/2 to 3 hours or until apples are tender.

Serve warm with vanilla ice cream or whipped topping.


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Apricot Lemon Chicken

With a hint of both sweet and sour, this zesty, slow-cooker dish is a favorite with kids, especially when served with fluffy white rice and peas.

2 pounds boneless breast of chicken
1 lemon, quartered
1 teaspoon Kosher salt (or 1/2 teaspoon regular salt)
1 teaspoon brown sugar
1/4 cup coarsely chopped dried apricots
1/4 cup orange juice
1 teaspoon thyme (or 3-4 four sprigs fresh thyme, if available)

Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken.

Add the remaining ingredients and stir until well mixed. Cook on HIGH for 4 hours.

Serves 6.


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Crok Pot Recipe for Adobo Chicken

1 small sweet onion, sliced
8 cloves crushed garlic
3/4 cup soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken

In a small bowl combine the onion, garlic, soy sauce and vinegar and mix all together. Place chicken in crockpot and pour mixture over chicken. Cook on LOW for 6 to 8 hours.

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Crockpot Recipe for Banana Bread

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup granulated sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe bananas (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream.

With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2-quart mold and cover. Place on a rack in the crockpot. Cover the crockpot, but prop the lid open with a wooden pick or a twist of foil to let the excess steam escape. Cook on HIGH for 4 to 6 hours.

Cool on a rack for 10 minutes.

Serve warm.

Yields 4 to 6 servings.

All Day Rebel Venison Stew

2 pounds venison
1 teaspoon coarsely ground pepper
2 large potatoes, diced
1 can tomato sauce
4 carrots, diced
3 tablespoons chunky peanut butter
1 cup red table wine
2 teaspoons soy sauce
2 medium onions, chopped
Beef broth to cover
2 bay leaves
1 clove garlic, minced
1 1/2 teaspoons salt
1 teaspoon thyme

Combine all ingredients in a crockpot. Cook on LOW for 8 hours and 15 minutes.

Serve with cornbread.


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