Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to

Instructions

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   also add any veggies you like. Just serve over rice, potatoes cooked any way you like, noodles, biscuits, or over papovers is great. Can be frozen and reheated. You can double or triple recipe if you need to and then freeze in dinner size portions too. This can also be cooked on the stove. Just cook everything in a large Dutch oven for about 1 hour. Smothered Chicken 157

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   Spaghetti With Meat Sauce • 2 pounds Ground beef • 4 each Tomatoes, canned • 4 each Medium Carrot, cut in chunks • 4 each Medium Onions, quartered • 4 each Garlic cloves, minced • 2 each Tomato paste, canned • 1/4 cup Parsley, snipped • 2 each Bay leaf • 2 tablespoons Sugar • 2 teaspoons Basil, crushed • 1−1/2 teaspoons Salt • 1 teaspoon Oregano, dried, crushed • 1 dash Pepper • 1/4 cup Cold water • 1/4 cup Corn starch • Hot cooked spaghetti • Grated parmesan cheese In skillet brown the ground beef; drain off excess fat. Transfer meat to a crockery cooker. In blender container place one can of tomatoes, undrained. Add the onion, carrot and garlic. Cover and blend till chopped; stir into meat in cooker. Cut up the remaining can of tomatoes but do not drain; stir into meat mixture with tomato paste, parsley, bay leaf, sugar, basil, salt, oregano, and pepper. Mix well. Cover and cook on low heat setting for 8−10 hours. To serve, turn to high−heat setting. Remove bay leaf. Cover and heat till bubbly, 10 minutes. Blend cold water slowly into cornstarch; stir into tomato mixture. Cover and cook 10 minutes longer. Spoon over the spaghetti. Pass the Parmesan cheese to sprinkle. Spaghetti With Meat Sauce 158

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   Spanish Chicken • 3 pounds Chicken parts, (skinless is best) • Salt, pepper & paprika • taste • Garlic salt (optional) • 1 can 6 oz−tomato paste • 3/4 cup Beer (or white wine) • 3/4 cup salad olives with liquid Season washed and cut up chicken with salt, pepper, paprika and garlic salt, if desired. Place in Crock−Pot. Mix tomato paste and beer together and pour over chicken. Add olives. Cover and cook on Low 7 to 9 hours. Serve over rice or noodles. This recipe may be doubled for the 5−quart Crock−Pot. Spanish Chicken 159

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   Spanish Pork Stew With Potatoes • 4 medium Potatoes • 1 pound Tomatoes • 1 Bell peppers • 2 tablespoons Vinegar • 1 pound Pork shoulder butt • 3 Garlic cloves, crushed • 1 pound Pork shoulder butt • 1 cup Stock • 1 Bay leaves • 1 medium Onions, chopped Cut pork into large chunks. Coarsely chop tomatoes. Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell pepper. Brown pork in 2 tb oil if desired. Layer ingredients in crockpot in order; cook until meat is tender, about 10 hours. Stovetop preparation: Heat oil in Dutch oven over medium heat. Add pork and saute a few minutes, until lightly browned. Add garlic and saute well. Add onion and saute until tender. Add tomatoes and cook 5 minutes. Att water, vinegar, and bay leaf. Salt and pepper to taste. Bring to boil. Cover and simmer until pork is almost tender, about 40 minutes. Stir in green pepper. Add potatoes around sides and simmer, covered, until tender, about 15 minutes. Avoid stirring or overcooking potatoes. Spanish Pork Stew With Potatoes 160

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   Spareribs − Cabbage 'n Kraut • Pork spare ribs (3−4 lb), cut in serving piece • Salt and pepper • 1 can Sauerkraut (small) • 1/2 small Cabbage, thinly sliced • 1 large Onion, thinly sliced • 1 Apple, quartered, cored and • 1 teaspoon Caraway seeds or 1 teaspoon Dill • 1 cup Water • 1 teaspoon Salt Sprinkle spareribs with salt and pepper. Brown ribs for 30 minutes in a heavy skillet or broiler pan. Put alternate layers of spare ribs, sauerkraut, cabbage, onion and apple in crock pot. Add caraway seeds or dill to water and pour over all. Cover and set to low for 6−8 hours. (High 4−5 hours). Stir several times during cooking when using high only. Note: May be prepared using all sauerkraut or all cabbage if desired. Spareribs − Cabbage 'n Kraut 161

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   Spicy Cajun Style Buffalo Wings • 3 pounds Chicken Wings* • 1 Bottle Kraft Spicy BBQ** • 1−1/2 teaspoons Red Cayenne Pepper • 1/4 teaspoon Salt • 2 teaspoons Black Pepper • 1/2 teaspoon Garlic flakes, minced • 1 teaspoon Onion flakes, minced • 3 tablespoons Worcestershire Sauce • 2 tablespoons Green Dragon or Jalapeno Sau • 1 tablespoon Tabasco Sauce • 1 tablespoon Cajun Spice*** *Chicken wings or small chicken legs; more wings or legs can be added if needed. **Kraft BBQ or K.C. Style sauce. ***Cajun Spice or Capt. Link's Cajun seasoning. In a Crockpot; add chicken BBq Sauce, and all spices. Stir and heat on low for 4 hours. To serve, I suggest you prepare a Cajun Rice Recipe, and after the Buffalo Wings are cooked, prepare the Rice, pour the Rice into a container or casserole dish, spread out evenly. Spicy Cajun Style Buffalo Wings 162

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   Spicy Rice Meatballs • 1 Egg • 1/2 teaspoon Salt • 1/2 teaspoon Italian herb seasoning • 1/4 teaspoon Pepper • 1 clove Garlic, minced • 1/4 cup Finely chopped onion • 1 pound Extra lean ground beef • 8 ounces Ground veal (or turkey) • 1/2 cup Long grain white rice • 1/2 cup Fine dry bread crumbs • 1 large Can tomato sauce (15 oz) • 1/2 cup Tomato juice • 1 teaspoon Chili powder • 1 small Can diced green chiles (4oz) In a large bowl, beat eggs with salt, herb seasoning and pepper. Add garlic, onion, beef, veal, rice and crumbs; mix well. Shape mixture into 1 1/2 inch balls. Place meatballs in a 5 quart or larger electric slow cooker. In same bowl, mix tomato suace, tomato juice, chili powder and chiles; our over meatballs. Cover and cook at low setting until meatballs are no longer pink in center and rice is tender; cut a meatball to test (5 1/2−6 hrs). Gently lift meatballs to a warm serving dish and keep warm. Skim and discard fat from sauce, if necessary; Stir then spoon over meatballs. Spicy Rice Meatballs 163

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   Spinach−Squash Crockpot Soup • 1 package Frozen spinich • 1 small Yellow squash, diced • 1/2 small Onion, minced • 2 Carrots, diced • 4 Cloves garlic, minced • 6 ounce can V8 juice • 1/2 cup Navy beans • 4 cups Water • 1 teaspoon Salt Place all in the crock and let it cook on high all day. Spinach−Squash Crockpot Soup 164

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   Steak Roulade • 3 pounds Round steaks (thin) • 1 teaspoon Salt • 1 teaspoon Pepper • 3/4 cup Onion, chopped • 3/4 cup Bacon, chopped • 1/4 cup Water Trim fat off steaks. Season with salt and pepper. Mix onion and bacon, spread over each steak. Roll steaks (as you'd do for a jelly roll), tie rolls tightly in several places with a string. Put steaks into slow cooker. Add water. Cover pot. Cook on LOW for 8 hrs. If you want to serve this with gravy, remove meat when done, and thicken liquid with a mixture of flour and water and cook it in pot set at High for 15 minutes. Steak Roulade 165

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    Steamed Brown Bread With Currants And Walnuts • 1/2 cup All−purpose flour • 1/2 cup Whole−wheat flour • 1/2 cup Yellow cornmeal • 3/4 teaspoon Ground cinnamon • 1/2 teaspoon Baking soda • 1/2 teaspoon Salt • 1 cup Low−fat buttermilk • 1/3 cup Molasses • 1/2 cup Dried currants • 2 tablespoons Chopped walnuts Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts. Spoon the mixture into a 13−ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high−heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can and let cool completely on wire rack. Steamed Brown Bread With Currants And Walnuts 166

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    Stewed Rabbit • 2 Rabbits, cut in pieces • Salt • Pepper • 1 can Tomato sauce, 15 ozs. • 1 can Tomatoes, 28 ozs. • 1 medium Onion, chopped • 1/4 teaspoon Rosemary, ground • 1 cup Dry white wine Salt and pepper rabbit pieces and place in removable liner. Add other ingredients. Place liner in base. Cover and cook on low 7−8 hours, Squirrel, woodchuck or muskrat may be substituted − or an old cat, if you happen to have one handy. Stewed Rabbit 167

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    Sunshine Bean Casserole • 2 cups Red beans (canned), drained • 2 cups Lima beans (canned), drained • 2 cups Garbanzo beans, (canned), drained • 1 pound Beef, ground • 1 large Onion, chopped fine • 1 Garlic clove, minced • 1/4 cup Brown sugar • 2 tablespoons Mustard, prepared • 1/2 cup Ketchup • 1 teaspoon Cumin powder (optional) • 1/4 cup Red wine • Salt and pepper, to taste Put drained beans into a 2 1/2−quart casserole; mix lightly and set aside. In large skillet cook ground beef, onions and garlic until meat is lightly browned; stir in remaining ingredients (except beans). Add skillet mixture to beans in casserole; mix together. Cover and bake for about an hour at 325 degrees F. or simmer the mixture in a crockpot for 3 to 4 hours. Sunshine Bean Casserole 168

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    Swedish Cabbage Rolls • 12 Large Cabbage leaves • 1 Pound Ground beef or turkey • 1 Egg; beaten • 1 Cup Rice; cooked • 1/4 Cup Milk • 8 Ounce Tomato sauce • 1/4 Cup Onion; finely chopped • 1 Tablespoon Brown sugar • 1 Teaspoon Salt • 1 Tablespoon Lemon juice • 1/4 Teaspoon Pepper • 1 Teaspoon Worcestershire sauce Immerse cabbage in large kettle of boiling water until limp, drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4C. meat mixture in center of cabbage leaf; fold in sides and roll ends over meat. Place in crockpot. Combine tomato sauce with brown sugar, lemon juice and worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7−9 hours. Swedish Cabbage Rolls 169

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    Sweet & Sour Chicken • 1 each Carrot, cut in pieces • 1 each Green pepper, cut in pieces • 1 each Onion, quartered • 2 tablespoons Tapioca, quick−cooking • 4 each chicken breast, cut • 8 ounces pineapple chunks in juice, canned un • 1/3 cup Dark brown sugar, firmly pa • 1/3 cup Red wine vinegar • 1 tablespoon Soy sauce • 1 teaspoon Chicken bouillon, instant g • 1/2 teaspoon Garlic powder • 2 tablespoons ginger root, minced • 1 teaspoon cilantro, dried • Fresh cilantro • Rice, hot cooked For crockpot cooking −Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs.Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8−10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. Sweet & Sour Chicken 170

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    Sweet And Sour Pork • 3 pounds Pork; boneless, 2' strips • 3 teaspoons Paprika • 2 tablespoons Shortening • 2 Small Onions, thin slice • 2 Green peppers, cut in strips • 2 tablespoons Brown sugar • 6 tablespoons Dry milk • 3 tablespoons Cornstarch • 2 Chicken bou'ln cubes, crush • 2 cans Pineapple chunks, 13 1/2 oz. drain, reserve syrup • 1/2 cup Vinegar • 1−1/2 tablespoons Soy sauce • 1−1/2 tablespoons Worcestershire sauce Sprinkle pork pieces with paprika. Heat shortening in skillet. Saute pork and discard fat. Place meat in removable liner. Add onion and pepper. Combine next four ingredients in bowl then add vinegar, soy sauce, Worcestershire sauce and 1 1/3 cup pineapple liquid. (Add water if necessary.) Pour entire mixture into removable liner. Place liner in base.