Slow Cooker Barbecue Pork Ribs
(adapted from Better Homes and Gardens The Joy of Cooking)
4 pounds pork spareribs, cut into serving pieces of 1 - 2 ribs each
1 - 2 cloves garlic
1 cup ketchup
1/2 cup dry red wine (or apple juice)
3 tablespoons olive oil
3 tablespoons soy sauce
3 tablespoons white wine vinegar
1 tablespoon dry mustard
1 tablespoon chili powder
1/2 tablespoon dried oregano
Place the garlic in a food processor and process to chop.
Add the ketchup, wine, oil, soy sauce, vinegar, dry mustard, chili powder and oregano.
Process until smooth.
Arrange the ribs in a greased slow cooker. Pour the sauce over the ribs.
Cover and cook on LOW for 8 to 9 hours, until the meat is tender and seperates from the bones. Serve immediately.
Serve over hot cooked brown rice with roasted asparagus, Greek salad and foccacia bread.
Twice Crocked Potatoes
(from Not Your Mother's Slow Cooker for Entertaining by Beth Henspenger)
6 large baking potatoes, unpeeled
1/2 cup milk
1/2 cup sour cream
1/4 cup thinly sliced green onions
salt and pepper to taste
1 cup shredded cheddar or Swiss cheese
Wash the potatoes and while still wet, pierce each potato twice with a fork. Place
dripping wet potatoes in slow cooker - do not add water. Cover and cook on HIGH for 4
- 6 hours OR on LOW for 6 to 8 hours.
Remove potatoes from cooker with tongs and cut in half. Scoop out the center of each
half with a large spoon, leaving enough potato to keep the shell intact. Place the ﬂesh
in a large bowl and add the milk and cream. Beat until smooth with a potato masher or
electric mixer. Mixture should be quite thick. Stir in onions, salt and pepper. Spoon the
ﬁlling back into the shells, mounding each. Place each potato half back in the slow
cooker, setting them in a single layer and sprinkle with the cheese. Cover and cook on
HIGH for 45 to 60 minutes. (Potatoes may be reheated in the oven at 350 degrees F for
25 - 30 minutes.)
Chocolate Chip Fondue
(from Not Your Mother’s Slow Cooker for Entertaining by Beth Hensperger)
2 cups semisweet chocolate chips (12 oz. bag)
2/3 cup whipping cream or half-and-half
2 teaspoons pure vanilla extract
Combine the chocolate chips, cream and vanilla in the slow cooker.
Cover and cook on LOW for 1 to 2 hours.
Stir until the fondue is smooth.
May be served immediately, keep it on WARM for an hour or so OR
let it cool, uncovered, and store at room temperature in an airtight container for up to 4 hours. Reheat, before serving,
by placing in slow cooker and re-heating on LOW for 30 minutes to 1 hour.
Serve with bananas, pears, dried apricots, strawberries, angel food cake cubes, small cookies or graham crackers.