July 2007


This ham recipe is just the thing for holidays and special occasions. Rather than spending time in the kitchen, you will enjoy the company of your family and friends.

Ingredients:

3-4 pound fully cooked ham
20 ounce can crushed pineapple
12 ounce jar orange marmalade
small jar maraschino cherries, drained

Directions:

Place ham in bottom of slow cooker. Mix together remaining ingredients and spoon over ham. Cover and cook on low for 6-7 hours.

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N. Rene West
Fembellish Journal

This delicious dish takes a little more preparation than most of my recipes, but it’s well worth your time.

Ingredients:

1 pound boneless, skinless chicken breast, cut into pieces
12 ounces pasta, cooked according to package directions and drained
2 cups frozen broccoli cuts
10 3/4 ounce can cream of chicken soup
3/4 cheddar cheese, grated

Directions:

Sauté chicken pieces in an oiled nonstick frying pan until they are no longer pink in the center. Place noodles in slow cooker; top with chicken, broccoli, and soup. Mix well. Sprinkle cheese on top and cover. Cook on low for 2-3 hours.

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N. Rene West
Fembellish Journal

This roast offers unexpected flavor owing to the sauce it creates as it cooks. I usually serve it with rice or Asian noodles.

Ingredients:

3 pound beef roast (any cut you like)
3/4 cup orange juice
4 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
[Optional ingredient: 1/2 teaspoon garlic powder]

Directions:

Place beef roast in the bottom of slow cooker. Combine remaining ingredients in a mixing bowl and stir well; pour over roast. Cover and cook on low for 8-9 hours.

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N. Rene West
Fembellish Journal

I’ve been making this recipe in my traditional oven for years. Now I use the slow cooker, which I think renders better results since it doesn’t dry out the tortillas. This is a family favorite.

Ingredients:

1 pound lean ground beef (or leftover roast beef)
6 large white tortillas
16 ounce can refried beans
1 package dry taco seasoning mix
1 1/2 cups cheddar or Mexican cheese, shredded and divided

Directions:

Brown beef and drain. Sprinkle with taco seasoning mix and stir well. (If you use leftover roast, just reheat it and mix it with taco seasoning mix.)

Spray inside of slow cooker with a cooking spray. Place the tortillas in the bottom of the slow cooker, spacing them so that they cover the entire surface. Tear a few of them to cover open spaces.

Layer refried beans, taco seasoned meat, and 1 cup cheese. If you like, you can place more tortillas on top.

Cover and cook on low for about 4 hours. Remove cover and sprinkle with remaining cheese. Cover again until cheese melts.

Optional: You may like to serve this with side dishes of sour cream, chopped onions, diced tomatoes, and/or extra taco sauce.

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N. Rene West
Fembellish Journal

This delicious casserole is baked in a slow cooker. I’m not sure why, but I like to make this on a rainy day. I usually serve it with a green salad.

Ingredients:

12 ounce package egg noodles, cooked according to package directions and drained
10 3/4 ounce can cream of celery soup
1 cup sour cream
About 2 cups of cubed ham (fully cooked)
2 cups shredded cheddar cheese, divided

Directions:

Spray the inside of your slow cooker with a cooking spray. Mix cooked noodles, soup, sour cream, ham, and 1 cup cheddar cheese. Pour into the slow cooker and cover. Cook on low for 3-4 hours.

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N. Rene West
Fembellish Journal

Many of us grew up on meat loaf, qualifying it as a comfort food. I usually serve this dish with mashed or baked potatoes.

Ingredients:

2 pounds lean ground beef
1 package dry onion soup mix
2/3 cup cracker crumbs
2 eggs
1/2 cup ketchup

Directions:

In a large mixing bowl, combine ground beef, dry soup mix, cracker crumbs, and eggs; mix well. Shape into a loaf an place in bottom of slow cooker. Top with ketchup. Cover and cook on low for 6-7 hours.

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N. Rene West
Fembellish Journal

I like to play with this recipe. In its basic form, you have a delicious vegetable side dish. If you add some cooked chicken, you have a main course. Additionally, you can mix up the vegetables, using a medley of colorful veggies as the mood dictates.

Ingredients:

2 (10 ounce) packages frozen broccoli (or any frozen vegetable equivalent)
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups cheddar cheese, shredded and divided
1/4 cup chives or green onions, minced
1 cup saltine crackers, crushed

Directions:

Spray the interior of you slow cooker with a cooking spray. Place vegetables in bottom of slow cooker. Mix soup, 1 cup cheese, and chives/green onions together and then spoon on top of vegetables. Top with crushed saltines and remaining cheddar cheese. Cover and cook on low for 5 hours.

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N. Rene West
Fembellish Journal – Beauty thru fiber related art