Marvelous Recipes

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.

On busy days, getting dinner on the table can be a challenge. Your slow cooker makes this inviting dinner a breeze to prepare!

1 pound boneless skinless chicken breast halves
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
1 each medium green, sweet red and yellow peppers, julienned
1 medium onion, halved and sliced
2 teaspoons ground cumin
2 teaspoons chili powder
1 garlic clove, minced
1/4 teaspoon salt
6 flour tortillas (8 inches), warmed
Shredded lettuce and chopped tomatoes, optional

1. In a 3-quart slow cooker, combine the chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.

2. Remove the chicken; cool slightly. Shred chicken and return to the slow cooker; stir to combine. Spoon about 3/4 cup chicken mixture down the center of each tortilla. Top with lettuce and tomatoes if desired. Makes 6 servings.

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.

Come in out of the cold and enjoy a bowlful of this chunky meatless soup! Great all by itself or pair it up with your favorite sandwich for a hearty lunch or dinner!

2 cans (14-1/2 ounces each) petite diced tomatoes
1 can (16 ounces) kidney beans, rinsed and drained*
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained.
1 can (10 ounces) diced tomatoes and green chilies
1 can (8 ounces) tomato sauce
1 cup chopped green pepper
1 cup chopped zucchini
3/4 cup water
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons chili powder
4 teaspoons dried oregano
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon salt
2 bay leaves

In a 5-quart slow cooker, combine all of the ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving. Makes 7 servings.

*The reason for rinsing and draining canned beans is to remove the excess salt used in the canning process. You may use the liquid, but be sure to adjust the salt level in your recipe.

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.

Delicious doesn’t have to mean slaving for hours in the kitchen! Try this slow-cooked, herbed turkey breast and see what I mean!

1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
( Regular or 98% Fat Free)
1/2 cup water
4-1/2 to 5 pound turkey breast*
1 teaspoon poultry seasoning
1 tablespoon chopped fresh parsley
Hot mashed potatoes

1. Stir the soup and water in a 3-1/2 to 6 quart slow cooker. Rinse the turkey with cold water and pat dry. Rub the turkey with the poultry seasoning and place in cooker. Sprinkle with the parsley.

2. Cover and cook on LOW for 8 to 9 hours**. Insert meat thermometer into thickest part of meat, not touching bone, to check for doneness and cook until thermometer reads 170 degrees F. Let the turkey stand 10 minutes before slicing. Serve with the mashed potatoes and your favorite vegetable. Makes 8 servings.

* If using a frozen turkey breast, thaw before cooking.
** Or on HIGH for 4 to 5 hours.

Recipe and photo are from Campbell’s.