Page 19 - Florida Sentinel 1-22-16 Edition

Recipes
Slow-Cooker Chicken Alfredo Stew
1 jar (16 oz.) Alfredo pasta sauce 3⁄4 cup water
1 bag frozen mixed vegetables 1⁄2 teaspoon dried basil leaves
1⁄2 teaspoon salt
4 cups refrigerated cooked diced
potatoes with onions
11⁄4 pound of boneless, skinless chicken
thighs, cut in 1” strips
DIRECTIONS: In a bowl, mix pasta sauce, water, basil and salt. Spray 3-4 quart slow cooker with cooking spray. In cooker, layer the potatoes, chicken strips, frozen vegetables and pasta sauce. Repeat layers ending with pasta sauce. Cover; cook on Low heat setting 6-8 hours.
Slow Cooker Cooking... ...Endless Possibilities
From Tonia Turner
Make your weeknights, week- ends or whenever a little less hectic with these easy to prepare - comfort- ing slow-cooker (a.k.a., crockpot) dinner and dessert recipes.
Combining your choice of meats, veggies, herbs and spices provides an avenue of endless possibilities!
Slow-Cooker Mexican Beef Stew
2 pounds of beef stew meat
1 can (28 oz.) diced tomatoes, undrained 1 cup frozen small whole onions
1 teaspoon chili powder
1 package (1 oz.) taco seasoning mix
1 can (15 oz.) black beans, drained, rinsed 1 can (11 oz.) whole kernel corn with red
and green peppers, drained
DIRECTIONS: In 31⁄2-4 quart slow cooker, mix
beef, tomatoes, frozen onions and chili powder.
Cover; cook on Low heat setting 9-11 hours. With
whisk, stir in taco seasoning mix. Stir in black beans
and corn. Increase heat setting to High; cover and cook 15-30 minutes until
thickened.
Slow-Cooker Asian Pork Stew
2 pound of boneless country-style pork ribs, cut into 2” pieces
3 medium carrots, cut into 1” slices
2 medium onions, cut into 1-inch wedges
1 package (8 oz.) fresh whole mushrooms, cut in half 1 can (8 oz.) whole water chestnuts, drained
1 can (8 oz.) bamboo shoots, drained
3⁄4 cup hoisin sauce
1/3 cup reduced-sodium soy sauce
4 large cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
4 cups water
2 cups uncooked long-grain white rice
2 tablespoons cornstarch
3 tablespoons water
1/3 cup lightly packed coarsely chopped cilantro
DIRECTIONS: Spray 5- to 6-quart slow cooker with cook- ing spray. In cooker, layer pork, carrots, onions, mushrooms, water chestnuts and bamboo shoots.
In small bowl, stir together 1/2 cup of the hoisin sauce, the soy sauce, garlic and gingerroot; pour into slow cooker. Cover; cook on Low heat setting 7 to 9 hours.
During last hour of cooking, in 3-quart saucepan, heat 4 cups water and the rice to boiling over high heat. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and water is absorbed.
Gently remove pork and vegetables with slotted spoon to large bowl; cover to keep warm. Skim any fat from liquid in cooker. Pour liquid into 1-quart saucepan. Stir remaining 1/4 cup hoisin sauce into liquid; heat to boiling. In small bowl, mix cornstarch and 3 tablespoons water; stir into liquid. Cook, stir- ring constantly, until thickened; pour over pork mixture and gently stir. Sprinkle cilantro over stew. Serve over rice.
Slow-Cooker Vegetable Minestrone
4 cups vegetable broth or chicken broth 4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1⁄2 teaspoon dried oregano leaves 1⁄4 teaspoon pepper
2 medium carrots, sliced
2 medium celery stalks
1 medium onion, chopped
1 cup sliced fresh mushrooms 2 garlic cloves, finely chopped 1 can (28 oz.) diced tomatoes,
undrained
11⁄2 cups uncooked rotini pasta Shredded Parmesan cheese, if desired
DIRECTIONS: In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese. Cover; cook on Low heat setting 7 to 8 hours. Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese.
Slow-Cooker Classic Coffee Cake
Cake
1 box yellow cake
mix
1 cup sour cream 1⁄2 cup butter,
melted 4 eggs
Glaze
1⁄2 cup powdered
sugar
2 to 3 teaspoons
milk
1⁄4 teaspoon
vanilla
Topping
1 cup all-purpose flour, 1⁄2 cup brown sugar,
4 tablespoons butter, soft, 2 teaspoons cinnamon & 1/8 teaspoon salt
DIRECTIONS: Line bottom and sides of 5-quart oval slow cooker with single sheet of cook- ing parchment paper, and spray with cooking spray. In medium bowl, stir Topping ingredients until crumbly. Set aside. In large bowl, stir Cake ingredients until blended. Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from drip- ping down onto cake. Cook on High heat setting 1 hour. Carefully remove slow cooker’s ceramic insert, and rotate insert 180 degrees. Sprinkle topping over cake. Replace cover with dish towel under the cover. Continue to cook on High heat setting 30 minutes to 1 hour or until toothpick inserted in center comes out clean.
Transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes. Using parch- ment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool com- pletely, about 1 hour. Remove parchment paper.
In small bowl, beat Glaze ingredients until smooth. Drizzle over cake.
FRIDAY, JANUARY 22, 2016 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B