SPAGHETTI SAUCE WITH CHICKEN & SAUSAGE
* 1 lb. Italian sausage
* 3-4 boneless chicken breasts, cut into 1-inch chunks
* 1 cup chopped green pepper
* 1 cup chopped onion
* 1-2 tsp. Italian seasoning
* 2 (4 oz. each) cans mushroom stems and pieces, drained
* 2 jars favorite spaghetti sauce
* Hot cooked pasta
In skillet, brown Italian sausage, piercing casings to allow excess fat to run out.
Remove to plate and cut into 1/2 to 1-inch chunks.
In same skillet, brown chicken pieces. (I like to sauté the pepper and onion a bit, too.) Place sausage and chicken in slow cooker. Add pepper and onion. Sprinkle with
Italian seasoning. Add mushrooms. Pour sauce over everything. Cover and cook on low for 6 to 8 hours. Stir before serving over spaghetti or other pasta.
SPAGHETTI SQUASH
2 cups water
1 spaghetti squash, a size which will fit in slow cooker/Crock Pot
With a skewer or large fork, puncture several holes in the squash. Pour water in the slow cooker/Crock Pot, add the whole squash. Cover and cook on low for 8 to 9 hours. Split and remove seeds, then transfer the "spaghetti" strands to a bowl. Serve tossed with butter and salt and
pepper, Parmesan cheese or your favorite sauce.
SPANISH CHICKEN
2 lb. boneless skinless chicken breast
Seasoned salt & pepper to taste
Black olives, pitted
Sliced mushrooms, drained
Stewed tomatoes
Liquid to cover (beer, tomato soup or tomato sauce w/equal amount of
water or stock)
Cut chicken into bite-sized pieces; season. Place with remaining ingredients in slow cooker. Simmer all day on low. Serve over rice.
Serves 4.
SPICY CHICKEN WINGS
* 3 tbsp. vinegar
* 24 chicken wings, drummettes
* 1/4 c. hot pepper sauce, or less
* 1/2 c. melted butter
* 1 pkg. Hidden Valley Ranch original dry salad dressing mix
Preheat oven to 350 degrees. Mix all ingredients together except chicken wings and salad dressing mix. Place chicken wings in baking dish or pan in a single layer. Pour mixture over wings. Sprinkle with dry dressing mix. Bake 25 - 30 minutes or until browned. Sprinkle with paprika if you like. Chicken wings may be made in slow cooker/Crock Pot - cook on low 4 to 5 hours.
SPICY FRANKS
* 1 cup ketchup
* 1/4 cup brown sugar, packed
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 2 teaspoons Dijon mustard
* 1/8 teaspoon garlic powder
* 1 pound hot dogs, cut into bite-size pieces, or cocktail wieners, smoked sausage, etc.
Combine everything but hot dogs in the Crock Pot; cover and cook on high 1 to 2 hours, until well blended. Add hot dogs, stir, and cook another 1 to 2 hours, until heated through. Turn to low to keep warm and serve from the Crock Pot.
SPICY MARMALADE MEATBALLS
Meatballs:
* 2 lbs ground beef (chuck)
* 1/2 cup bread crumbs
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 small onion, minced
* 1/2 teaspoon chili powder
* 1/4 teaspoon garlic powder
* 3 eggs
Sauce:
* 2 cups ketchup
* 1/4 cup Worcestershire sauce
* 1 jar orange marmalade (10 to 12 ounces)
* dash cayenne, more or less to taste
* 1 teaspoon chili powder
Combine sauce ingredients in slow cooker/Crock Pot; cover and cook on high while preparing meatballs. Combine meatball ingredients. Heat a large skillet over medium high heat. Add meatballs; brown on all sides. You might have to do this in batches. Place browned meatballs in a 325° oven and bake for 45 minutes (if the skillet isn't ovenproof, transfer to a baking dish). Transfer meatballs to slow cooker/Crock Pot with a slotted spoon or drain on brown paper first. Cover and reduce to LOW for 2 to 4 hours. Serve hot as an appetizer or over rice for a main
dish. Makes 24 to 48 meatballs, depending on size.
SPICY REFRIED BEAN DIP
* 2 cans refried beans, (16ounce each)
* 1 package taco seasoning mix, about 1 1/4 oz
* 1/2 cup chopped onion
* 2 cups Monterey jack cheese, shredded
* a few drops Tabasco sauce, to taste
* chopped jalapeno or mild chiles, to taste
Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in the slow cooker/Crock Pot; stir well. Stir in chopped chiles. Cover and cook on low until cheese is melted, about 1 hour; add a little water if mixture seems too thick. Serve from the slow cooker/Crock Pot with French bread, crackers, or chips.
Makes about 4 cups.
SPINACH, CHEESE & BACON STRATA
4 cups sliced & buttered French bread, cubed
1 bag frozen spinach (16 oz)
6 to 8 ounces diced, cooked bacon, ham, or turkey ham
1 1/2 to 2 cups shredded cheddar cheese
salt and pepper, to taste
1 can (10oz) cream of mushroom soup (the 98% fat free is fine)
1/2 cup evaporated milk
5 eggs
1 tablespoon minced dried onion (optional)
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Layer with half of the buttered bread cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat layers ending with cheese. Whisk together the soup, milk, eggs, and dried onion. Pour over slow cooker/Crock Pot mixture. Chill for 1 hour or overnight. Cover and cook on low for 3 1/2 to 4 1/2 hours. Serves 4 to 6.
SPINACH SOUFFLE
2 pounds frozen spinach, thawed and drained
1/4 cup grated onion
1 8 oz pkg light cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
2 eggs, beaten
1/4 teaspoon white or black pepper
dash nutmeg
Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture. Spoon mixture into a lightly buttered 3 1/2-quart Crock Pot (or souffle dish to fit in a larger crock pot) and cook on high for 2 to 3 hours.
* 1 lb. Italian sausage
* 3-4 boneless chicken breasts, cut into 1-inch chunks
* 1 cup chopped green pepper
* 1 cup chopped onion
* 1-2 tsp. Italian seasoning
* 2 (4 oz. each) cans mushroom stems and pieces, drained
* 2 jars favorite spaghetti sauce
* Hot cooked pasta
In skillet, brown Italian sausage, piercing casings to allow excess fat to run out.
Remove to plate and cut into 1/2 to 1-inch chunks.
In same skillet, brown chicken pieces. (I like to sauté the pepper and onion a bit, too.) Place sausage and chicken in slow cooker. Add pepper and onion. Sprinkle with
Italian seasoning. Add mushrooms. Pour sauce over everything. Cover and cook on low for 6 to 8 hours. Stir before serving over spaghetti or other pasta.
SPAGHETTI SQUASH
2 cups water
1 spaghetti squash, a size which will fit in slow cooker/Crock Pot
With a skewer or large fork, puncture several holes in the squash. Pour water in the slow cooker/Crock Pot, add the whole squash. Cover and cook on low for 8 to 9 hours. Split and remove seeds, then transfer the "spaghetti" strands to a bowl. Serve tossed with butter and salt and
pepper, Parmesan cheese or your favorite sauce.
SPANISH CHICKEN
2 lb. boneless skinless chicken breast
Seasoned salt & pepper to taste
Black olives, pitted
Sliced mushrooms, drained
Stewed tomatoes
Liquid to cover (beer, tomato soup or tomato sauce w/equal amount of
water or stock)
Cut chicken into bite-sized pieces; season. Place with remaining ingredients in slow cooker. Simmer all day on low. Serve over rice.
Serves 4.
SPICY CHICKEN WINGS
* 3 tbsp. vinegar
* 24 chicken wings, drummettes
* 1/4 c. hot pepper sauce, or less
* 1/2 c. melted butter
* 1 pkg. Hidden Valley Ranch original dry salad dressing mix
Preheat oven to 350 degrees. Mix all ingredients together except chicken wings and salad dressing mix. Place chicken wings in baking dish or pan in a single layer. Pour mixture over wings. Sprinkle with dry dressing mix. Bake 25 - 30 minutes or until browned. Sprinkle with paprika if you like. Chicken wings may be made in slow cooker/Crock Pot - cook on low 4 to 5 hours.
SPICY FRANKS
* 1 cup ketchup
* 1/4 cup brown sugar, packed
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 2 teaspoons Dijon mustard
* 1/8 teaspoon garlic powder
* 1 pound hot dogs, cut into bite-size pieces, or cocktail wieners, smoked sausage, etc.
Combine everything but hot dogs in the Crock Pot; cover and cook on high 1 to 2 hours, until well blended. Add hot dogs, stir, and cook another 1 to 2 hours, until heated through. Turn to low to keep warm and serve from the Crock Pot.
SPICY MARMALADE MEATBALLS
Meatballs:
* 2 lbs ground beef (chuck)
* 1/2 cup bread crumbs
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 small onion, minced
* 1/2 teaspoon chili powder
* 1/4 teaspoon garlic powder
* 3 eggs
Sauce:
* 2 cups ketchup
* 1/4 cup Worcestershire sauce
* 1 jar orange marmalade (10 to 12 ounces)
* dash cayenne, more or less to taste
* 1 teaspoon chili powder
Combine sauce ingredients in slow cooker/Crock Pot; cover and cook on high while preparing meatballs. Combine meatball ingredients. Heat a large skillet over medium high heat. Add meatballs; brown on all sides. You might have to do this in batches. Place browned meatballs in a 325° oven and bake for 45 minutes (if the skillet isn't ovenproof, transfer to a baking dish). Transfer meatballs to slow cooker/Crock Pot with a slotted spoon or drain on brown paper first. Cover and reduce to LOW for 2 to 4 hours. Serve hot as an appetizer or over rice for a main
dish. Makes 24 to 48 meatballs, depending on size.
SPICY REFRIED BEAN DIP
* 2 cans refried beans, (16ounce each)
* 1 package taco seasoning mix, about 1 1/4 oz
* 1/2 cup chopped onion
* 2 cups Monterey jack cheese, shredded
* a few drops Tabasco sauce, to taste
* chopped jalapeno or mild chiles, to taste
Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in the slow cooker/Crock Pot; stir well. Stir in chopped chiles. Cover and cook on low until cheese is melted, about 1 hour; add a little water if mixture seems too thick. Serve from the slow cooker/Crock Pot with French bread, crackers, or chips.
Makes about 4 cups.
SPINACH, CHEESE & BACON STRATA
4 cups sliced & buttered French bread, cubed
1 bag frozen spinach (16 oz)
6 to 8 ounces diced, cooked bacon, ham, or turkey ham
1 1/2 to 2 cups shredded cheddar cheese
salt and pepper, to taste
1 can (10oz) cream of mushroom soup (the 98% fat free is fine)
1/2 cup evaporated milk
5 eggs
1 tablespoon minced dried onion (optional)
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Layer with half of the buttered bread cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat layers ending with cheese. Whisk together the soup, milk, eggs, and dried onion. Pour over slow cooker/Crock Pot mixture. Chill for 1 hour or overnight. Cover and cook on low for 3 1/2 to 4 1/2 hours. Serves 4 to 6.
SPINACH SOUFFLE
2 pounds frozen spinach, thawed and drained
1/4 cup grated onion
1 8 oz pkg light cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
2 eggs, beaten
1/4 teaspoon white or black pepper
dash nutmeg
Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture. Spoon mixture into a lightly buttered 3 1/2-quart Crock Pot (or souffle dish to fit in a larger crock pot) and cook on high for 2 to 3 hours.