Pork Shoulder Slow Cook

From the kitchen of Jessica Edling

1/2 c. sliced celery*
1/4 lb. mushrooms, quartered (a bag of the sliced mushrooms works perfectly)
1 medium onion, diced
1/2 c. melted butter
3-4 lbs. pork shoulder
2 Tbsp. butter
1/2 c. chicken bouillon
1 Tbsp. flour
Paula Deen House Seasoning to taste


1. Place celery, mushrooms, onion and melted butter in slow cooker.
2. Brown pork in skillet in 2 Tbsp. butter. Place over veggies in slow cooker.
3. Sprinkle with House Seasoning to your heart's content.
4. Combine flour & bouillon until smooth. Pour over pork.
5. Cover. Cook on high 3 1/2 hours or low 4-5 hours.

We usually serve this with jasmine rice, Texas toast and a fruit or green salad. (Or, combine the two to form what Brent calls my Citrus Salad. I'll do another post on that one later.) You can use the drippings in the slow cooker as gravy over the pork and rice.

* The celery is optional. In my haste to get Brent to eat things that are "green" (and therefore, by his standards, evil) I keep sneaking things like chopped celery or spinach into almost everything. So of course, I'm halfway through the prep for dinner and I realize I've used all my celery and its Sunday. It still tasted good, but Brent noticed enough that it looked "funny this time".)

Enjoy! :-)

Chicken Alfredo Bake

from the kitchen of Dee & Denise

1 lb (16oz) Penne Pasta

4 Tbsp Margerine or Butter

1 Onion, diced

3 Chicken Breats, cubed

2 cloves of garlic or garlic powder

basil

rosemary

salt

pepper

3 1.25 oz packs of Alfredo Sauce Mix or 1 bottle of Alfredo Sauce

2 1/4 cups of milk (if using packs of Alfredo Sauce Mix)

1/2 can diced tomatoes or 1 large fresh tomato

bread crumbs

grated cheese

Cook pasta, drain and put into a 9"x13" pan. Sauté onion and chicken in margerine or butter. Add garlic, basil, rosemary, salt, pepper to taste. Stir in dry Alfredo Sauce Mix and slowly add milk (or instead stir in Alfredo Sauce). Pour chicken/alfredo sauce mixture over the penne pasta in pan. Spoon diced tomatoes on sauce mixture. Sprinkle bread crumbs lightly over the top of pasta. Sprinkle grated cheese over the top. Bake 350º for 15-20 minutes or until cheese is melted and pasta has been slightly browned on top.

Preperation Time: 40 min.

Serves: 8

Chicken Enchiladas

from the kitchen of Marilyn Graves

2-3 cups cut up chicken
2 cans cream of chicken soup
chicken broth
salsa
8 oz sour cream
1 can green chilies
corn tortillas
cheese

Mix up chicken, cream of chicken soup, chicken broth, salsa, sour cream and green chilies. Pour thin layer of sauce in an 8 x 10 baking pan. Add layers of cheese, tortillas, sauce, and then repeat all the way to the top. Top with cheese. Bake at 350˚ for 1 hour or until it bubbles at sides.

Prep Time: 2 hours
Serves: 8-12

Candied Chicken Breasts

from the kitchen of Shawa Graves

10 skinnless, boneless chicken halfs
2 cups dried bread crumbs
2 Tbsp flour
1 Tbsp oregano
1 Tbsp salt
2 tsp black pepper
1 Tbsp vegatable oil
1 1/2 cups brown sugar, packed
1/4 cup prepared mustard
1/2 cup ketchup
1 Tbsp Worchestershire Sauce
1 Tbsp Soy Sauce
1/4 cup grated onion
1/2 tsp salt
3/4 cup water
10 pinapple rings

Rinse chicken breasts and pat dry. In a shallow dish or bowl mix together bread crumbs, flour, oregano, 2 Tbsp salt and black pepper. In a large skillet, heat oil. Dredge chicken in bread crumb mixture and brown in skillet about 3-4 min each side. Layer chicken in 2 lightly greased 9 x 13 baking dishes. Pre-heat oven to 350˚. In a large saucepan on low heat combine brown surgar, mustard, ketchup, Worchestershire Sauce, Soy Sauce, onion, 1/2 tsp salt and water. Bring to boil and pour over chicken. Cover baking dishes with aluminum foil. Bake in oven for 1 hour or until chicken is no longer pink and juices run clear. Top each piece with a pinapple ring and serve.