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| Barbecued Spareribs |
Lbs | Country style pork ribs | |
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1 | 10½ oz. | Can condensed tomato soup |
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½ | Cup | Cider vinegar |
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½ | Cup | Brown sugar |
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1 | Tbsp | Soy sauce |
1 | Tsp | Celery seed |
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1 | Tsp | Chili powder |
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1.Trim excess fat off ribs. Place ribs in slow cooking pot.
2.In mixing bowl combine all other ingredients and pour over ribs.
3.Cover and slow cook at LO (#3) for 7 to 8 hours, Med (#4) for 5 to 6 hours, or HI (#5) for 3 to 4 hours. Reduce to Keep Warm (#2) for serving. Makes 4 servings.
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| Fish Chowder |
2 | Lbs | Fresh or frozen fish fillets (haddock, perch, cod, flounder) |
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2 | Tbsp | Lemon juice |
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4 |
| Slices bacon |
1 | Cup | Chopped onion |
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¼ | Cup | Diced celery |
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4 |
| Medium potatoes, cut into cubes |
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4 | Cups | Hot water |
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1 | 16 oz. | Can stewed tomatoes |
1 | Cup | Diced carrots |
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2 | Tsp | Salt |
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¼ | Tsp | Pepper |
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1 | Tbsp | Worcestershire sauce |
2 | Tbsp | Dry sherry, optional |
1.Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover and refrigerate.
2.Fry bacon in slow cooking pot on range top over medium heat until crispy. Drain on paper toweling, crumble and set aside.
3.Sauté onion and celery in bacon drippings until brown. Transfer cooking pot to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt and pepper to cooking pot. Stir to combine. Cover and cook at LO (#3) for 4 to 5 hours or at HI (#5) for 2 to 3 hours.
4.Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to cooking pot. Simmer for 1 hour or until fish flakes easily with fork. Reduce heat to Keep Warm (#2) for serving. Garnish with crumbled bacon.
Makes 6 to 8 servings.
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