Greatest Recipes

1 3 pound pork roast

salt and pepper — to taste 1 cup cranberries — chopped OR ground

1/4 cup honey

1 teaspoon orange peel — grated

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

Sprinkle roast with salt and pepper. Place in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on low for 8 to 10 hours. Makes 6 servings. BETTY’S NOTE: Boneless or pork loin roast may be used.

2 turkey thigh — skinned, boned,

cubed 8 ounces tomato — sliced, undrained

2 green pepper — seeded and chopped

3 jalapeno pepper — chopped or 1 Tbl.

chili powder. 1 onion — chopped

1 garlic clove — minced

1/4 cup cilantro — leaves, chopped

1 tablespoon unsweetened cocoa powder — plain

2 teaspoons cumin seeds

ground cumin 1/4 teaspoon cinnamon

Combine ingredients in a crock pot. Cover and cook for 14 to 16 hrs at low h eat. Note: double the recipe to make 8 servings, and freeeze extras in single serving portions if desired. 295 calories each

1 1/2 pounds broccoli flowerets

1 clove garlic — minced

1 large Maui onion — chopped

2 tablespoons butter

1 to 2 large potatoes

1 quart chicken broth — or beef broth

salt and pepper — to taste dash red pepper — crushed 1 cup half and half

dash ground nutmeg bacon bits — garnish few broccoli flowerets, cooked — for garnish

Saute onion and garlic in butter until the onions become transparent. Add chopped potatoes, broccoli, broth, salt, pepper and red pepper. Heat to boiling and simmer for about a half hour. Pour the mixture (about 1/3rd at a time) into the blender and pulse six or seven times for each batch. Place blended soup in crockpot and add half and half and nutmeg. Heat on low for another half hour and then let sit until dinner. Taste for seasoning; garnish and serve warm, not hot. This is also good as a cold soup. This is a great soup. It came to me from my friend, Pinky Thomas, on Maui. While my daughter, Jonelle, attended school at Seabury Hall, Pinky often played surrogate mom to her. This was one of Jonelle’s favorites. Pinky always used beef broth; I use chicken. I add another potato to Pinky’s one potato and I also add a clove of garlic. Finally I add real crumbled bacon OR real bacon bits for a garnish, along with a couple of tiny cooked broccoli flowerets. Enjoy! Me ke aloha, Mary

1 3/4 c Barley

10 c Vegetable broth

2 Onions — chopped in large

-pieces 3 Potatoes, white — chunked

1 lg Sweet potato — chunked

1 lb Brussels sprouts

2 tb Tamari, low sodium

1 t Parsley flakes

2 ts Oregano

1 t Dill weed

3 Tomatoes — wedged

Place barley and water in large pot. Bring to a boil. Add remaining ingedients, except the tomatoes. Reduceheat, cover, and simmer about 50 minutes. Add the tomatoes. Cook an additional 10 minutes. Serve hot. Can be prepared in a slow cooker, but don’t add the tomatoes until just before serving. From the files of DEEANNE

2 lb Lean round steak

2 ea Green peppers, chopped

2 T Minced dried onion

1 c Beef boullion

1/4 c Soy sauce

1/2 t Ground ginger

1/2 t Garlic powder

Cut steak into serving size portions. Place half the steak in Crockpot. Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients and pour over meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours. Each serving: 186 calories.

1 1/2 pounds stew beef

1 medium potatoes — peeled and thickly s

4 carrots — peeled and chunked

1 envelope dry onion soup mix

1 (6 oz.) can tomato paste

6 ounces water

1/4 teaspoon pepper

1/2 teaspoon seasoning salt

1/4 teaspoon dry mustard

1 tablespoon Worcestershire sauce

1 tablespoon bacon bits

1/4 cup maple syrup

4 cups water

1 can peas with juice

Place beef in bottom of 6-8 quart crockpot or slow cooker. Cover with potatoes and carrots.

In medium large saucepan, place all remaining ingredients (except peas) and simmer until bubbly. Remove from heat and pour over meat and vegetables. Cover and cook on high heat approximately 8 hours. Add more water if necessary. Add peas before serving. Do not thicken.