Poached Salmon Cutlets

Poached Salmon Cutlets




4 salmon cutlets or 2 fillets

1/2 pint water

1/4 pint white wine

1 tsp salt

2 bay leaves

2 peppercorns

1 sprig fresh rosemary

1 slice onion

Fresh oregano or thyme

Sprigs fresh parsley



Lightly grease the bottom of your crockpot, then place

the salmon cutlets (or filets) in the bottom. Put the

remaining ingredients in a pan (or the microwave) and

heat until boiling. Pour over the salmon, put the lid on

your crockpot, and cook on Low for about 3 hours. Serve

hot, or cold with a salad.

Stuffed Green Peppers

Stuffed Green Peppers




1 package (10 oz) frozen corn kernels

1 can (15 oz) red kidney beans drained and rinsed

1 can ( 14.5 oz) diced tomatoes

1/4 cup salsa

1/4 cup chopped onions

1 1/2 cups cooked rice

1 tsp Worcestershire sauce

1/4 tsp salt

1/2 tsp pepper

2 cups shredded reduced fat Cheddar cheese, divided

6 green peppers. tops removed & seeded



Combine all ingredients, except 1/4 cup cheese and green

peppers. Stuff peppers. Arrange peppers in crockpot.

Cover, cook on low 6-8 hours (high 3-4 hours). Sprinkle

with 1/4 cup cheese during the last 30 minutes. Makes 6

servings.

Green Bean and Potato Casserole

Green Bean and Potato Casserole




6 cups fresh trimmed and cut green beans (about 2 lbs)

OR 2 16-ounce packages frozen cut green beans

4 to 6 medium red potatoes, sliced about 1/4-inch

1 large onion, sliced

1 tsp dried dill weed

1 tsp salt

1/2 tsp pepper

1 can cream of chicken soup or other cream soup,

undiluted

or 1 cup homemade seasoned white or cheese sauce

Butter



Spray the pot with cooking spray or lightly grease with

butter. Layer sliced potatoes, sliced onion and green

beans, sprinkling with dill and salt and pepper as you

go. Dot with butter, about 1 tablespoon total, and add

about 2 tablespoons of water. Cover and cook on HIGH for

4 hours (LOW, about 8 hours). Stir in soup or sauce; turn

to LOW and cook an additional 30 minutes or leave on WARM

(Smart-Pot) until serving time or up to 4 hours. Serves 6

to 8. Note: Add bits of cooked bacon or veggie bacos for

extra flavor.

Amish Pot Roast

Amish Pot Roast




3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced



Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce over

meat. Put half of onions on meat, the other half in sauce. Cover and roast 4-5

hours at 325 degrees.