Sample some new dishes with crockpot recipes

Dr. James T. Hall's office staff enjoys eating at the office on evenings that the office is opened late. Last year they chose a slow-cooker theme for one of their evening meals, and they again this year have chosen that same theme. They have selected a few recipes from the books "Fix it and Forget It" and the newest book in this collection "Fix it and Forget It for Entertaining." What a fun office staff this must be that they enjoy cooking together and sharing a meal together. That sure beats fast food.

I will have to bring my slow cooker out of the cabinet and dust it off and cook a few of these recipes. I find myself putting my slow cooker away, and I forget about it until someone gives me new recipes to try. All of these sound great, and I know you will enjoy them, too.

Championship Bean Dip

1 (15 ounce) can refried beans

1 cup picante sauce

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded cheddar cheese

3/4 cup sour cream

1 (3 ounce) package cream cheese, softened

1 tablespoon chili powder

1/4 teaspoon ground cumin

Tortilla chips

Salsa

In a bowl, combine all ingredients except chips and salsa. Transfer to slow cooker. Cover. Cook on high 2 hours, or until heated through, stirring once or twice. Serve with tortilla chips and salsa.

Easy Teriyaki Chicken

2 to 3 pounds skinless chicken pieces

1 (20 ounce) can pineapple chunks

Dash ground ginger

1 cup teriyaki sauce

Place chicken in slow cooker. Pour remaining ingredients over chicken. Cover. Cook on low 6 to 8 hours or high for 4 to 6 hours.

Herbed Beef Stew

1 pound beef round, cubed

4 tablespoons seasoned flour, recipe follows

1 1/2 cups beef broth

1 teaspoon Worcestershire sauce

1 garlic clove

1 bay leaf

4 carrots, sliced

3 potatoes, cubed

2 onions, diced

1 rounded teaspoon fresh thyme or 1/2 teaspoon dried thyme

1 rounded teaspoon chopped fresh basil or 1/2 teaspoon dried basil

1 tablespoon fresh parsley or 1 teaspoon dried parsley

1 rounded teaspoon fresh marjoram or 1 teaspoon dried marjoram

Place meat in slow cooker. Add seasoned flour. Toss with meat. Stir in remaining ingredients. Mix well. Cover. Cook on high 4 to 6 hours, or low 10 to 12 hours.

Seasoned Flour

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon paprika

1/4 teaspoon pepper

Combine all ingredients. Store tightly covered to use as needed.

Green Bean Casserole

3 (10 ounce) packages frozen, cut green beans

2 (10 1/2 ounce) cans cheddar cheese soup

1/2 cup water

1/4 cup chopped green onions

1 (4 ounce) can sliced mushrooms, drained

1 (8 ounce) can water chestnuts, drained and sliced, optional

1/2 cup slivered almonds

1 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients in lightly greased slow cooker. Mix well. Cover. Cook on low 8 to 10 hours or on high 3 to 4 hours.

Cranberry Baked Apples

4 large cooking apples

1/3 cup packed brown sugar

1/4 cup dried cranberries

1/2 cup cran-apple juice cocktail

2 tablespoons butter, melted

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Chopped pecans, optional

Core apples. Fill centers with brown sugar and cranberries. Place in slow cooker. Combine cran-apple juice and butter. Pour over apples. Sprinkle with cinnamon and nutmeg. Cover. Cook on low 4 to 6 hours. To serve, spoon sauce over apples and sprinkle with nuts. This makes a great accompaniment to vanilla ice cream.

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Pat Bell of Patton, Mo., has a favorite recipe for the 30-day starter. She uses it to make a fabulously moist fruitcake. Follow the directions as closely as you can. It is important to stir and add fruit on the correct days.

30 Day Friendship Cake

Starter:

3/4 cup canned peaches, drained and chopped

3/4 cup drained pineapple cubes

6 maraschino cherries

1 1/2 cups sugar

1 package dry yeast

Mix all together and place in a glass container with a loose fitting cover. Stir 2 to 3 times the first day only, then only once a day thereafter. Keep at room temperature. At the end of two weeks the starter is ready.

For the continuation of the starter:

1 1/2 cups starter

1 large can peaches

2 1/2 cups sugar

Mix and stir daily for 10 days. Then add:

1 large can pineapple chunks, drained

2 1/2 cups sugar

Mix this and stir once daily for 10 days. Then add:

1 large can fruit cocktail, drained

2 1/2 cups sugar

1 large jar maraschino cherries, drained

Mix and stir once daily for 10 days.

On the 30th day pour the fruit mixture in a colander and drain well, reserving the juice. Drain for at least three hours.

To prepare the cake:

1 box pineapple cake mix

1 box regular vanilla pudding

1/2 cup water

1 cup oil

4 eggs

1 1/2 cups nuts, chopped

1 1/2 cups starter

Beat the cake mix in pudding mix, oil, water and eggs for 4 minutes. Stir in fruit starter and nuts by hand. Pour into greased tube pan. Bake at 350 degrees for 1 hour or until toothpick in center comes out clean. There is enough starter for 4 cakes. It keeps well in the refrigerator or freezer.

Pat also shares another favorite of her's and her husband's. They enjoy apple fritters on a cold evening in front of the television. She also added that they are much easier to make than the 30 day friendship bread.

Apple Fritters 2 egg yolks

1/2 cup milk

2 tablespoons Brandy

1 tablespoon margarine

Mix these ingredients well and set aside.

1 cup flour

1/4 teaspoon salt

1 tablespoon sugar

Sprinkle over egg mixture and chill for 1 hour. Whip up egg whites and fold into batter.

Do not peel apples, but core and cut off tops and bottoms. Cut into 1/4-inch slices. Heat 1 tablespoon extra virgin olive oil. Roll apples in batter and cook in oil on medium high. Use paper towel to drain. Sprinkle powdered sugar on top after putting on maple syrup.

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The Altenburg ladies have shared a delicious recipe for pumpkin bars with you today. I made these for Lexie's Thanksgiving feast at her school. They were a big hit with not only the children but with the adults as well. They were so easy, I used a wire whisk to mix and did not even use the mixer.

Pumpkin Bars

4 eggs

1 2/3 cups sugar

1 cup oil

1 (16 ounce) can pumpkin

2 cups flour

2 teaspoons baking powder

2 teaspoons salt

1 teaspoon baking soda

1 teaspoon cinnamon

Beat eggs, sugar, oil and pumpkin. Stir together flour, baking powder, cinnamon, salt and baking soda. Add to pumpkin mixture and mix. Spread batter on a greased 15-by-10-by-1-inch cookie pan with sides. Bake at 350 degrees for 25 to 30 minutes. Cool completely and frost with cream cheese frosting.

Frosting:

3 ounces cream cheese, softened

1 teaspoon vanilla

1/2 cup margarine

2 cups powdered sugar

Combine all ingredients and beat well until combined and no lumps remain. Frost pumpkin bars when cooled.

Next week we have a few recipes to share with you that came in late for the holiday recipe contest and could not be in the contest, but are good recipes.

Have a wonderful week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.