| Warren Knieriem August 27, 2004 It looks like that time of the year is just about here! Autumn is the time we all get busy in and around the house and garden getting ready for Winter. All our chores get us out and working early in the day and keep us busy till late afternoon. We work up a big appetite, but there is not much time for the kitchen duties. Here are three entree recipes that do not take much preparation, but can be prepared in a slow cooker during the day. When the day’s work is done and it is time for the evening meal it is only necessary to whip up a salad and some veggies. Enjoy! Roast Beef with Bacon Chili Gravy Prep time: 15 minutes Cook time 12 hours Makes: 8 servings 4 slices bacon, cut into ½ inch pieces 3 pound beef boneless chuck roast 1/2 teaspoon garlic pepper 2 medium carrots, coarsely chopped 1 can (4.5 ounces) chopped green chiles 1/4 cup beef broth 1/4 cup chili sauce 1 tablespoon all purpose flour Cook bacon in a 12 inch nonstick skillet over medium heat, stirring occasionally, until brown and crisp; remove from skillet with slotted spoon and drain on paper towels. Reserve bacon fat in skillet. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with garlic pepper. Cook beef in bacon fat in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on all sides. Spray a 4 to 5 quart slow cooker with cooking spray. Place beef in cooker. Top with bacon and carrots. Mix green chiles, broth, chili sauce and flour in small bowl; pour over mixture in cooker. Cover and cook on Low heat setting 10 to 12 hours. Place beef on platter; remove netting or strings. Stir gravy in cooker; serve with beef. Roast Herbed Turkey Breast Prep time: 5 minutes Cook tie: 8 hours Makes: 8 servings 4 to 5 pound bone in turkey breast, thawed if frozen 2 tablespoons honey mustard 1/2 teaspoon dried rosemary leaves, crumbled 1/2 teaspoon dried thyme leaves, crumbled 1/2 teaspoon dried basil leaves, crumbled 1/2 teaspoon garlic pepper 1/4 teaspoon salt 1/2 cup chicken broth Spray a 5 to 6 quart slow cooker with cooking spray. Place turkey in cooker. Brush with honey mustard. Sprinkle with rosemary, thyme, basil, garlic pepper and salt. Pour broth around turkey. Cover and cook on low heat setting 7 to 8 hours. Roast Pork Provencal Prep time: 15 minutes Cook time: 9 hours Makes: 8 servings 3 to 3 1/2 pound boneless pork loin roast 1 teaspoon seasoned salt 1/2 teaspoon garlic pepper 6 to 8 small red potatoes, cut into fourths 1 can (14.5 ounces) diced tomatoes with Italian seasonings, undrained 2 tablespoons all purpose flour 1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups) 1/2 cup halved pitted ripe olives Spray a 12 inch nonstick skillet with cooking spray. If pork roast comes in netting or is tied, do not remove. Sprinkle pork with seasoned salt and garlic pepper. Cook pork in skillet over medium high heat 5 to 6 minutes, turning occasionally, until brown on all sides. Spray a 5 to 6 quart slow cooker with cooking spray. Place pork in cooker. Arrange potatoes around pork. Mix tomatoes and flour in small bowl; pour over pork and potatoes. Cover and cook on Low heat setting 8 to 9 hours. Place pork and potatoes on platter; cover to keep warm. Add zucchini and olives to sauce in cooker. Increase heat setting to High. Cover and cook 10 to 15 minutes or until zucchini is tender. Remove netting or strings from pork. Serve pork with zucchini mixture. Warren Knieriem Jr |
| Warren's Recipes For September, 2004 |