Spinach Quiche Bites
2 Tbs. butter
3 large eggs
1 cup flour
1 cup milk
1 tsp. baking powder
4 cups sharp cheddar cheese, shredded
2 cups frozen chopped spinach
1 Tbsp. onions, minced
Preheat oven to 350 degrees F.
• Place butter or margarine in a 9×13 inch baking dish.
• Place dish in the oven, and remove when the butter has melted.
• In large mixing bowl, beat eggs well.
• Mix in flour, milk and baking powder.
• When the ingredients are well combined, mix in cheese, spinach, and onion.
• Spoon the mixture into the baking dish.
• Bake for 35 minutes, let cool 45 minutes, and then cut into bite-size squares.
Serves: 12
CHEESECAKE
–CRUST:–
1/3 c. powdered sugar
1 1/2 c. graham cracker crumbs
4 tbsp. butter or margarine
Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a spring form pan, packing firmly. 1 c. granulated sugar
3 (8 oz.) pkgs. cream cheese
1 generous tsp. vanilla flavoring
4 eggs
Pour above ingredients into spring form pan (the crust is as yet unbaked) and bake in preheated oven at 350 degrees for approximately 50 minutes. Do not turn off the oven. Remove the cheesecake and top with 1 pint commercial sour cream and return to the oven for another 5 minutes. Cool in spring form pan for a few minutes. Run a knife around the edge to loosen. Remove side of spring form pan and refrigerate.
CHOCOLATE CONECAKES WITH FROSTING
–CONECAKES:–
1 c. all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. butter or margarine
1/2 c. water
3 tbsp. unsweetened cocoa powder
2 eggs
1/4 c. buttermilk
1 tsp. vanilla
10 ice cream cones (flat bottoms)
–FROSTING:–
1/3 c. cream cheese
1/2 c. powdered sugar
1/2 tsp. vanilla
1. Preheat oven to 350 degrees. In a mixing bowl, stir together flour, sugar, baking soda and salt. 2. In a saucepan, mix together butter (or margarine), water and cocoa powder. Stir all the time. When the butter is completely melted remove from heat and combine with the flour mixture in the bowl. 3. Use a big spoon and mix until everything is well blended. 4. Add the eggs, buttermilk and vanilla, then beat again for another minute or two. 5. Pour into the ice cream cones. Fill to about an inch from the top. Put the ice cream cones into a muffin tin or a big baking pan and bake at 350 degrees for 30 minutes. FROSTING: Let the cream cheese sit out a while to soften, then mash it together with powdered sugar. Add the vanilla a little at a time. When mixed together evenly, it’s done. BE SURE TO LET THE CONECAKES COOL BEFORE FROSTING THEM, OTHERWISE THE FROSTING WILL MELT.
HONEY - OATMEAL CAKE
1 1/4 c. boiling water
1 c. uncooked reg. oats
1/2 c. butter or margarine, softened
1 1/2 c. honey
2 eggs
1 tsp. vanilla
1 3/4 c. whole wheat flour
1 tsp. baking soda
3/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Commercial German chocolate cake icing
Pecan halves (opt.)
Combine first 3 ingredients in a large bowl; stir well. Set aside for 20 minutes. Add honey, eggs and vanilla; stir well. Combine whole wheat flour and next 4 ingredients, gradually add to honey mixture. Pour into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 to 40 minutes or until toothpick comes out clean. Cool in pan and frost. Garnish with pecan halves if desired. 15 servings. Nutritious!
LEMON CREAM CHEESE FILLED CAKE
1 pkg. yellow cake mix
3/4 c. apricot nectar
1/4 c. butter or margarine, softened
3 eggs
–FILLING:–
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 tbsp. lemon juice
1 c. flaked coconut
–GLAZE:–
2 c. sifted powdered sugar
2 tbsp. lemon juice
2 tbsp. apricot nectar
In large bowl, combine first 4 ingredients. Beat as directed on cake package. Grease and flour 12-cup bundt pan. Spoon batter into pan. In small bowl, combine all filling ingredients; beat until smooth. Spoon filling over batter in pan, being careful not to let it touch sides of pan. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Cool in pan 1/2 hour. Turn out on wire rack or serving plate to complete cooling. Combine all glaze ingredients and stir until smooth. Drizzle over cake.
MYSTERY CAKE
1 pkg. coconut or any other kind of
cake mix
1 pkg. instant coconut pudding & pie
filling
3/4 c. water
3/4 c. cooking oil
4 whole eggs
–ICING:–
1/2 stick butter or margarine
1/2 c. orange juice
Juice of 1 lemon
Mix all cake ingredients and beat well, adding the 4 eggs one at a time. Pour into a greased and floured bundt cake pan. Bake at 350 degrees for about 1 hour. When done, remove from oven and pierce top for icing. Set cake aside and prepare icing. ICING: Melt butter or margarine and add the orange and lemon juices. Mix together well while heating on stove top. Dribble icing over cake while the syrup is still hot and the cake is in bundt pan. Let it stay a few minutes. Turn it over onto a cake plate and remove bundt pan.
HUMMINGBIRD CAKE 2
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 eggs, beaten
3/4 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple,
undrained
1 c. chopped pecans
1 3/4 c. mashed bananas
1/2 c. chopped pecans
–CREAM CHEESE FROSTING:–
1/2 c. butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 tsp. vanilla extract
CAKE: Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. Stir 1/2 cup pecans into cream cheese frosting if desired or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and top and sides of cake. FROSTING: Cream butter and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla.
TEXAS CHOCOLATE SHEET CAKE
2 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla
1/2 c. sour cream or 1/2 c. buttermilk
2 sticks butter or margarine
4 tbsp. cocoa
1 c. water
Place 2 sticks of butter, 4 tablespoons cocoa and 1 cup water over medium heat and bring to a boil. Pour over the flour and sugar mixture. Mix well. Add all other ingredients. Mix well. Pour into a greased and floured cookie sheet pan, 15 1/2 x 10 1/2 inches. Cookie sheet must be a deep cookie sheet pan. Bake at 350 degrees for 23 minutes. Ice while cake is hot. –CHOCOLATE FROSTING:–
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 lb. box powdered sugar
1 c. pecans, chopped
1/2 tsp. vanilla
Five minutes before cake is finished, make frosting. Mix together butter, cocoa and milk. Cook over medium heat and bring to a boil. Remove from stove and add sugar, nuts and vanilla. Mix well. Pour over cake while hot.
APPLE CAKE
1/4 c. butter or margarine
1 egg
1/4 tsp. soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 c. sugar
1 c. flour
2 c. apples, chopped
1/2 c. nuts, chopped
Mix all together. Put into 8 x 10 or 9 inch square pan. Bake at 350 degrees until done, about 45 minutes. My husband’s grandmother gave me this recipe when we were married 40 years ago. The original recipe called for butter the size of an egg. You may double this for a 9 x 13 inch pan. Needs no frosting.
DIRT CAKE
1 lg. bag Oreo cookies
1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 c. milk
1 (8 oz.) container Cool Whip
8 inch flower pot
Artificial flower (if you desire)
Crush in blender, or food processor, 1 large bag of Oreo cookies, set aside. Cream together: 1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
In large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding). Add cream cheese mixture and 8 ounces of Cool Whip. Beat together until mixed. In an 8 inch flower pot, layer the cookie mixture, then the pudding mixture, then the cookie mixture, and so on. End up with the cookie mixture (this looks like dirt). Add an artificial flower in top.
MUSHROOM PHYLLO TARTS
3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained
Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.
WILD RICE CASSEROLE
1 1/2 c. uncooked long-grained rice
1/2 c. uncooked wild rice
1 envelope dry onion soup mix
1 tbsp. snipped parsley (optional)
4 c. water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 c. butter or margarine, melted
Combine all ingredients. Pour into lightly greased slow cooker. Cover, cook on high 2 1/2 hours, stirring occasionally.
VEGETABLE SLOW COOKER
8 Potatoes
1 Onion, chopped
4 Carrots, peeled and sliced
2 Stalks celery, sliced
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
5 cups Water
1/3 cup Butter or margarine
Ham - cubed to taste
13 ounces Can evaporated milk
Peel & cut potatoes into bite-sized pieces. Put all ingredients except evaporated milk in Crock Pot. Cover and cook 10 to 12 hours. Stir in evaporated milk during last hour. Add flour to thicken, if desired. This is made in the Crock Pot-very easy recipes and yummy!
VEGETABLE PASTA FOR CROCKPOT
* 2 tablespoons Butter Or Margarine
* 1 Zucchini, 1/4″ slice
* 1 Yellow Squash, 1/4″ slice
* 2 Carrots, thinly sliced
* 1 1/2 cups Mushrooms, fresh, sliced
* 1 package Broccoli, Frozen, cuts
* 4 Green Onions, sliced
* 2 to 3 cloves Garlic, minced
* 1/2 teaspoon Basil, dried
* 1/4 teaspoon Salt
* 1/2 teaspoon Pepper
* 1 cup Parmesan Cheese, grated
* 12 ounces Fettucine
* 1 cup Mozzarella Cheese,
* Shredded
* 1 cup Cream
* 2 Egg Yolks
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the Crock Pot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.
Serves 6.
TUNA NOODLE CASSEROLE
* 2 cans cream of celery soup
* 1/3 cup dry sherry
* 2/3 cup Milk
* 2 tablespoons parsley flakes
* 10 ounces frozen peas
* 2 cans tuna, drained
* 10 ounces egg noodles, cooked
* 2 tablespoons butter or margarine
* dash curry powder (optional)
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased Crock Pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender.)
SWISS CHICKEN CASSEROLE
* 6 chicken breasts, boneless and skinless
* 6 slices Swiss cheese
* 1 can cream of mushroom soup
* 1/4 cup milk
* 2 cups stuffing mix
* 1/2 cup butter or margarine, melted
Lightly greas Crock Pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.
SWEET POTATOES WITH APPLES
5 medium sweet potatoes
3 apples (such as Granny Smith) peeled & cored, cut in wedges
1/4 teaspoon Ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup Maple flavored syrup
2 tablespoons butter, melted
1/4 cup pecan pieces
Generously grease the bottom and sides of the slow cooker/Crock Pot with butter or margarine.
Peel sweet potatoes; cut into 1/2″ slices. Place on bottom of slow cooker/Crock Pot. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and the melted butter. Cover and cook on low about 4 hours or until potatoes are tender. Sprinkle with pecans the last 30 minutes.
Serves 4 to 6.
SQUASH CASSEROLE II
2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
1/2 medium onion, chopped
1 cup pared shredded carrot
1 can (10 1/4 ounces) condensed cream of chicken soup
1 cup sour cream
1/4 cup flour
1 package (8 ounces) seasoned stuffing crumbs
1/2 cup butter or margarine, melted
In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour, stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker/Crock Pot. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6-8 hrs.
Serves 4 to 6.
SQUASH CASSEROLE I
5 cups yellow squash, canned or frozen
1/2 cup butter or margarine, melted
1 can cream of chicken soup
2 slices cubed bread
1 cup sour cream
Place squash in slow cooker with butter and cook for 1 hour. Add soup as it comes from the can, and cook until hot. Add bread and sour cream and cook until bubbly.
SLOW-COOKED BROCCOLI
2 packages (10 oz. each) frozen chopped broccoli, partially thawed
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1-1/2 cups shredded sharp cheddar cheese, divided
1/4 cup chopped onion
1/2 teaspoon Worchestershire sauce
1/4 teaspoon pepper
1 cup crushed butter-flavored crackers(about 25)
2 tablespoons butter or margarine
In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper.
Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.
Yield: 8-10 servings.
RHUBARB BAKE
* 1 3/4 cup fresh rhubarb
* 3/4 cup sugar
* 1 cinnamon stick
* 2 whole cloves
* 1 teaspoon grated lemon peel
* 1/4 cup butter or margarine
* 1/3 cup flour
* 1/3 cup sugar
Cut rhubarb into small pieces. Combine rhubarb with 3/4 cup sugar, cinnamon, cloves and lemon peel in cooker. Cover and cook on low for 3 to 4 hours. Remove whole spices. Spoon rhubarb into baking dish. Combine remaining ingredients and sprinkle over rhubarb. Bake at 400 degrees for 20 to 25 minutes.
Serves 4 to 6.
PARTY MIX
* 7 cups assorted cereal (oat, rice, wheat in various shapes)
* 1 cup peanuts, pecans, cashews, or mixed nuts
* 1 cup mini pretzel sticks
* 1/2 cup butter or margarine, melted
* 4 tablespoons Worcestershire sauce
* dash hot pepper sauce
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon garlic salt
* 1/2 teaspoon onion salt
Combine cereals, nuts and pretzels in Crock Pot. Mix melted butter with remaining ingredients and pour over the cereal mixture, tossing to coat. Cook uncovered on high for 2 hours, stirring about every 30 minutes. Turn to low and cook another 2 to 6 hours. Store in an airtight container. Makes about 10 cups.
ORANGE GLAZED CARROTS (CROCKPOT)
* 3 cups Thinly sliced carrots
* 3 tablespoons Butter or margarine
* 2 cups Water
* 3 tablespoons Orange marmalade
* 1/4 teaspoon Salt
* 2 tablespoons Chopped pecans
Combine carrots, water, and salt in Crock Pot. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20-30 minutes.
Makes 5 to 6 servings.
HOT CARAMEL APPLES
4 Lg. tart apples, cored
1/2 C. apple juice
8 Tblspoons brown sugar
12 red-hot candies
4 Tblspoons butter or margarine
8 caramels
1/4 tsp. ground cinnamon
Peel about 3/4 inch off the top of each apple; place in crock. Pour juice over apples. Fill the center of each apple with 2 Tblspoons of sugar, 3 red-hots, 1Tblspoon of butter and 2 caramels. Sprinkle with cinnamon. Cover and cook on low for 4-6 hours or until apples are tender. May serve immediately with whipped cream if desired.
Makes 4 servings.
GREEN BEAN AND POTATO CASSEROLE
* About 6 cups fresh trimmed and cut green beans (about 2 pounds) or 2 16-ounce
packages frozen cut green beans
* 4 to 6 medium red-skinned potatoes, sliced about 1/4-inch
* 1 large onion, sliced
* 1 teaspoon dried dill weed
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 can cream of chicken soup or other cream soup, undiluted, or use about 1 cup of
homemade seasoned white sauce, velouté or cheese sauce
* margarine
Spray the crockpot with cooking spray or lightly grease with butter or margarine.
Layer sliced potatoes, sliced onion and green beans, sprinkling with dill and salt and pepper as you go. Dot with margarine, about 1 tablespoon total, and add about 2 tablespoons of water. Cover and cook on HIGH for 4 hours (LOW, about 8 hours). Stir in soup or sauce; turn to LOW and cook an additional 30 minutes or leave on WARM
(Smart-Pot) until serving time or up to 4 hours. Serves 6 to 8. Note: Add bits of cooked bacon for extra flavor.
GARLIC CHICKEN WITH CABBAGE
1 whole chicken
1/2-to 1whole red or white onion chopped
3-8 garlic cloves or use garlic salt/powder to you liking
salt and pepper to taste
Season chicken and place in slow cooker/Crock Pot. Add onion and garlice cloves and salt and pepper. Fill slow cooker/Crock Pot 1/4-way with water, cover and cook on high 6-8 hours. The chicken should fall off of the bone.
During the last hour of cooking the chicken, cut up 1 head of green cabbage…I use red also…core removed. Place in a large pot of pan with a shallow amount of water…1/2-to 1-cup. Add two tablespoons of butter or margarine and sprinkle liberally with garlic salt and pepper. Cover and cook on med-high heat for 20-30 minutes. Once chicken and cabbage are done, place some cabbage in a bowl and top with chicken and some of the chicken broth. Talk about yummy. You can alter any of the seasonings and the butter or margarine to your satisfaction.
CROCKPOT CREAMY HASH BROWNS
1 2-lb pkg frozen cubed hash brown potatoes
8 oz shredded or cubed Velveeta
16 oz sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 lb bacon, cooked & crumbled
1 lg onion, chopped (I omitted this)
1/4 C butter or margarine, melted
1/4 tsp pepper (I used alot more and also added some salt)
Place potatoes in an ungreased crockpot. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through).
You can serve it with biscuits and fruit salad.
CROCKPOT CREAM CHEESE CHICKEN
1 frying chicken — cut up
2 tablespoons melted butter or margarine
salt & pepper — to taste
2 tablespoons dry Italian salad dressing
1 can condensed mushroom soup
6 ounces cream cheese; — cut in 1″ cubes
1/2 cup sauterne wine or sherry
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1 tablespoon onion — minced
Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 - 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.
Serve with sauce.
CROCKPOT COQ AU VIN
12 sm White onions, peeled
4 lb Roasting chicken, cut up
1/2 ts Salt
1/4 ts Black pepper
1/4 c Brandy or cognac
2 ea Cloves garlic, peeled and crushed
1/4 ts Ground thyme
1 ea Bay leaf
1 1/2 c Dry, strong red wine
5 tb All purpose flour
1 c Chicken bouillon
3/4 lb Fresh mushrooms, wiped and stemmed
1 tb Butter or margarine
1/4 ts Salt
1 tb Chopped fresh parsley
To cook: Place the onions in the slow cooker. Remove the fat from the vent of the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saute the chicken until well browned. Season with 1/2 tsp salt and the pepper. Warm the brandy in a ladle or a small saucepan; light it with match and pour it over the chicken. When the flame dies,lift the chicken into the slow cooker and add the garlic, thyme, and bay leaf.
Pour the wine into the hot skillet and scrape up the pan juices. Dissolve the flour in the bouillon, turn it into the skillet and bring to simmering, stirring briskly to prevent lumps. Turn into the slow cooker. Cover and cook on Low 7-9 hours. Before serving: About 10 minutes before serving, in a medium skillet, saute the mushrooms in the butter over medium high heat. In about 5 minutes, they will be
tender and the moisture will have evaporated from the skillet. Season with 1/4 tsp salt and add to the chicken casserole. If the sauce seems thin, simmer it in the mushroom skillet long enough to thicken to the consistency of heavy cream. Garnish the Coq au Vin with parsley before serving.
CROCKPOT CHICKEN I
1 frying chicken, cut up
Salt & pepper
1 can cream of mushroom soup
1/2 c. sauterne or sherry
2 tbsp. butter or margarine, melted
2 tbsp. dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 tbsp. onion, chopped
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours.
About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles.
Serves 4 to 6.