Marvelous Recipes

Apple slices and chopped pecans add just the right touch to these tender pork loin chops!

4 boneless pork loin chops (3/4 to 1 inch thick)
Salt
Ground black pepper
2 tablespoons butter
1 medium red apple, cored and thinly sliced
1/4 cup chopped pecans
2 tablespoons packed brown sugar

1. Sprinkle chops with salt and pepper. Set aside. In a large skillet, melt butter over medium heat until it sizzles. Add apples; cook and stir for 2 minutes. Push apples to side of skillet. Add pork chops; cook for 4 minutes. Turn chops over, moving apples aside as needed. Spoon apples over chops. Sprinkle with pecans and brown sugar.

2. Cover and cook for 4 to 8 minutes more or until an instant-read thermometer inserted in centers of chops registers 160 degrees F. Spoon apples and cooking juices over chops. Makes 4 servings.

Per serving: 250 calories, 13 g fat (5 g saturated fat), 66 mg cholesterol, 360 mg sodium, 12 g carbohydrate, 1 g fiber, 22 g protein.

Recipe and photo are from Better Homes and Gardens magazine.

Cranberry sauce adds a pleasant sweetness to this beef brisket. Use jellied sauce instead of whole berry sauce if you prefer.

1 fresh beef brisket (2-1/2 pounds)*
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) whole-berry cranberry sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1 tablespoon prepared mustard

1. Rub brisket with salt and pepper; place in a 5-qt. slow cooker. Combine the cranberry sauce, onion and mustard; pour over brisket.

2. Cover and cook on low for 8-10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket. Makes 6-8 servings.

* This is a fresh beef brisket, not corned beef.

Recipe and photo are from Taste of Home magazine.

A great cold-weather recipe to warm the hearts of your family members! So simple and easy to prepare too!

3 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons brown sugar
1-1/2 teaspoons ground mustard
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon chili powder (Hubby likes it hot so I use 1 teaspoon)
1/4 teaspoon pepper
1 large onion, chopped
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (15 ounces) ranch-style beans or chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained

Place the beef in a 3-qt. slow cooker. Combine the brown sugar, mustard, salt, paprika, chili powder and pepper; sprinkle over beef and toss to coat. Top with onion, tomatoes, beans and corn. Cover and cook on low for 6-8 hours or until meat is tender. Makes 6-8 servings.

Recipe and photo are from Taste of Home magazine.

After a hard day at work, you will love coming home to the inviting aroma of this delicious pot roast! And it’s on the table in just minutes!

2-1/2 pounds boneless beef bottom round or chuck pot roast
1/2 teaspoon ground black pepper
4 medium potatoes, cut into quarters
2 cups fresh or frozen baby carrots
1 stalk celery, cut into 1-inch pieces
1 medium Italian plum tomato, diced
1 can (10-3/4 ounces) Campbell’s Condensed Tomato Soup
1/2 cup water
1 tablespoon chopped garlic
1 teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
1 teaspoon vinegar

1. Season the roast with the black pepper. Put the potatoes, carrots, celery and tomato in a 3-1/2-quart slow cooker. Top with the roast.

2. Stir the soup, water, garlic, basil, oregano, parsley flakes and vinegar in a medium bowl. Pour the soup mixture over the roast and vegetables.

3. Cover and cook on LOW for 10 to 12 hours* or until the meat is fork tender.

4. Remove the roast and let it stand for 10 minutes. Thinly slice and arrange on a platter. Remove the vegetables and put on platter. Serve the juices with the roast and vegetables. Makes 5 servings.

* Or on HIGH for 5 to 6 hours.

Recipe and photo are from Taste of Home magazine.

Add a Louisiana entrée to your table any day of the week with this simple but tasty recipe!

2 pounds smoked sausage, cut into 1-inch slices
3 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups each chopped onion, celery and green pepper
1 cup water
1 can (8 ounces) tomato sauce
4 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon chicken bouillon granules
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Hot cooked rice

1. In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker.

2. In a large bowl combine all the remaining ingredients except the rice; pour over sausage. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves. Serve with rice. Makes 10 servings.

Recipe and photo are from Taste of Home magazine.

Another great recipe for delicious cold-weather chili! Super easy to prepare and have on the dinner table in a jiffy! Try it with hot cornbread muffins!

1-1/2 pounds ground beef ( I use ground chuck)
1 can (10-3/4 ounces) Campbell’s Condensed Tomato Soup
1/2 cup water
1/4 cup chili powder
2 teaspoons ground cumin
2 cloves garlic, minced
1 large onion, chopped (about 1 cup)
2 cans (about 15 ounces each) red kidney beans, rinsed and drained (I use chili hot beans, undrained, we don’t like kidney beans)
1 can (14-1/2 ounces diced tomatoes ( I use 1 pint home canned tomatoes)

1. Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to separate meat. Remove the beef with a slotted spoon and put in a 3-1/2-quart slow cooker.

2. Stir the soup, water, chili powder, cumin, garlic, onion, beans and tomatoes into the cooker.

3. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Makes 6 servings.

Recipe and photo are from Campbell’s.

Great taste and soothing comfort all wrapped up in one delicious casserole! Try it for dinner tonight!

1 pound bulk pork sausage (I use hot)
1 package (8 ounces) sliced mushrooms
2 stalks celery, coarsely chopped (about 1 cup)
1 large red bell pepper, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried marjoram leaves, crushed
1 box (6 ounces) seasoned long-grain and wild rice mix
1-3/4 cups Swanson Chicken Stock
1 can (10-3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
1 cup shredded Cheddar cheese (about 4 ounces)

1. Cook the sausage in a 12-inch skillet over medium-high heat until it’s well browned, stirring often to separate meat. Pour off any fat.

2. Add the mushrooms, celery, pepper, onion, thyme, marjoram and the seasoning packet from the rice blend to the skillet and cook until the vegetables are tender-crisp.

3. Stir the sausage mixture, stock, soup, rice blend and 1/2 cup cheese in a 3-quart shallow baking dish. Cover the baking dish.

4. Bake at 375 degrees F. for 1 hour or until the sausage is cooked through and the rice is tender. Stir the sausage mixture before serving. Sprinkle with the remaining cheese. Makes 6 servings.

Recipe and photo are from Campbell’s.

After a busy and hectic day, come home to the aroma of Italian beef wafting from your slow cooker. The broth from this recipe is perfect for dipping!

1 boneless beef sirloin tip roast (2 pounds), cut into 1/4-inch strips
2 jars (11-1/2 ounces each) sliced pepperoncinis, undrained
1 small onion, sliced and separated into rings
3 teaspoons dried oregano
1-1/2 teaspoons garlic salt
1 can (12 ounces) beer or nonalcoholic beer
Mayonnaise, optional
8 hoagie buns, split
8 slices provolone cheese

1. In a 5-qt. slow cooker, layer the beef, pepperoncinis and onion; sprinkle with oregano and garlic salt. Pour beer over the top. Cover and cook on low for 6 hours or until meat is tender.

2. Spread mayonnaise on cut sides of rolls, if desired. Place cheese on roll bottoms. With a slotted spoon, place meat mixture over cheese. Makes 8 servings.

Recipe and photo are from Taste of Home magazine.