Marvelous Recipes

I love to use my slow cooker during the hot days of summer. It allows me to serve my hubby a tasty hot meal without heating up the kitchen and making the air conditioning or me have to work harder. This is one of our favorite summertime recipes.

5 Italian sausage links (4 ounces each)
1 large onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 (8 ounce) can tomato sauce
pepper (to taste)
6 hoagie or submarine sandwich buns, split

1. Brown the sausage links in a large skillet over medium heat; cut into 1/2-inch slices. Place in a 3-quart slow cooker. Stir in the onion, green pepper, tomato sauce and pepper.

2. Cover and cook on Low for 7 to 8 hours or until the sausage is no longer pink and the vegetables are tender. Use a slotted spoon to serve on buns. Makes 6 servings.

Emily

When the weather is hot and the AC is going full blast, I don’t like to heat up the kitchen by using my oven. This is the perfect hot weather recipe using my slow cooker! My family enjoys this delicious pork barbecue served on big toasted onion rolls purchased from our local Kroger store. Yummy!

1 (3 to 3-1/2 pound) pork tenderloin roast
2 (18 ounces each) bottles barbecue sauce (your choice)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste

1. Place tenderloin roast in a 5-quart slow cooker; cover and cook on High for 4 to 5 hours or until tender.

2. Remove roast to a platter; discard juices in slow cooker. Using 2 forks, shred the tenderloin roast; return to the slow cooker.

3. Stir the barbecue sauce into the shredded pork; add the remaining ingredients and blend well. Cover and cook on Low 1 to 2 hours.

4. Serve on your favorite sandwich buns. Makes 10 to 12 servings.

Emily

A delicious sandwich spread you can make ahead and refrigerate until ready to serve. Perfect for a hot summer day!

2-1/2 cups chopped cooked chicken
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil leaves
1/4 cup grated Parmesan cheese
12 slices whole wheat bread, toasted

In a medium bowl, combine cooked chicken, mayonnaise and lemon juice. Add the remaining ingredients, (excluding the bread), and stir until well blended.

May be served immediately or chilled, covered, in the refrigerator until ready to serve. Serve on toasted whole wheat bread. Makes 6 sandwiches.

Emily

A cheesy, delicious, all-in-one meal. Serve with cut up fresh fruit for a tasty breakfast or brunch!

1 (1 pound) loaf French bread, cut into 1/2-inch slices
2 tablespoons Dijon mustard
8 ounces thinly sliced cooked ham
8 ounces sliced  Swiss cheese
4 large eggs
2 cups milk
1/3 cup grated Parmesan cheese
1/3 cup plain bread crumbs
2-1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter or margarine, melted

1. Arrange 1/2 the bread slices in bottom of an ungreased 13×9-inch baking dish, overlapping as needed. Brush with mustard; top evenly with ham and  Swiss cheese, overlapping as needed. Arrange remaining bread slices over the first layer to make sandwiches.

2. In a medium bowl, beat eggs and milk with a wire whisk until well blended. Carefully pour over the sandwiches. Cover and refrigerate at least 1 hour but no more than 12 hours.

3. In a small bowl, combine Parmesan cheese, bread crumbs, parsley, salt, pepper and melted butter or margarine. Uncover casserole; sprinkle with crumb topping.

4. Bake at 375 degrees F for 30 to 35 minutes or until sandwiches are golden brown and puffed. Makes 10 servings.

Emily