Slow Cooker Chicken with White Wine

Occasionally someone brings me a bottle of wine as a hostess gift, and I use it in cooking. Here's a yummy idea.

4 to 6 boneless chicken breast halves
lemon juice
seasoned salt and pepper
1 can cream of mushroom soup
3 tablespoons dry white wine
grated Parmesan cheese
hot cooked rice

Rinse chicken breasts and pat dry. Season with lemon juice, seasoned salt and pepper. Place in lightly sprayed crockpot. In a bowl, combine soup with wine; pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and cook on LOW setting for 6 to 8 hours.

Serve with hot cooked rice.
Serves 4 to 6.

Chicken Salad Soft Tacos

3/4 cup picante sauce
2 tbsp. lime juice
1/2 tsp. chili powder
2 cups cooked cooked chicken strips
3 cups shredded lettuce
12 flour tortillas (8 inch)
1 medium tomato , chopped
1 cup shredded Cheddar cheese


Mix picante sauce, lime juice and chili powder in large bowl. Add chicken and lettuce
and toss until evenly coated.

Spoon about 1/2 cup chicken mixture down center of tortilla. Top with tomato, cheese
and additional picante sauce. Fold tortilla around filling. Makes 12 tacos.

Chocolate Peanut Butter Dessert

12 OREO Chocolate Sandwich Cookies, crushed
2 Tbsp. butter, melted
1/2 cup peanut butter
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. hot fudge ice cream topping
1/4 cup candy-coated peanut butter pieces

MIX crushed cookies and butter; press firmly onto bottom of 8-inch square pan.

PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.

REFRIGERATE 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers in refrigerator.

Recipe from Kraft Kitchens

Slow Cooker Corned Beef and Cabbage

6 to 8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
3 medium carrots, thinly sliced
2 ribs celery, thinly sliced
1 corned beef brisket, about 3 pounds
1 cabbage, about 2 pounds
1/2 teaspoon black pepper
1 1/2 cups water

Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables.

Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water.
Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender.

Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.

Serves 8.

Easy Carrot Cake

1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb.)
1 can (8 oz.) crushed pineapple, drained
1 cup PLANTERS Chopped Pecans, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PREHEAT oven to 350°F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.

MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.

PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.

Kraft Kitchens Recipe

Kraft Shortcut Chicken Parmesan

4 small boneless skinless chicken breast halves (1 lb.)
1/2 pkt. (1/4 of 6-oz. pkg.) SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 cups rotini pasta, cooked, drained

PREHEAT oven to 400°F. Coat chicken with coating mix and bake 15 min. as directed on package.

ARRANGE chicken in single layer in 8-inch square baking dish. Spread tomatoes over chicken. Sprinkle with cheese.

BAKE 15 min. or until cheese is melted. Serve over hot pasta.

Slow Cooker Broccoli

20 ounces frozen chopped broccoli, partially thawed
1 10 3/4oz can cream of celery soup, undiluted
2 cups shredded Cheddar cheese, divided
1/2 cup chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 cup crushed buttery crackers or saltines
2 tablespoons butter or margarine, cut into small pieces

In a large bowl, combine broccoli, soup, 1 1/4 cups of the shredded cheese, onion, Worcestershire sauce and pepper. Pour into a greased or sprayed slow cooker. Sprinkle crackers over top; dot with butter. Cover and cook on HIGH setting for 2-1/2 to 3 hours. Sprinkle with remaining cheese then cook 10 minutes longer or until the cheese is melted.

Serves 8 to 10.

cowboy cookies

1 cup vegetable shortening
or 1/2 pound (2 sticks) margarine or butter, softened

1 cup firmly packed brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1/4 teaspoon baking powder
2 cups Quaker® Oats (quick or old fashioned, uncooked)
2 cups (12 ounces) semi-sweet chocolate chips
1 cup chopped nuts
1 cup shredded coconut
1 cup raisins

Heat oven to 350°F.
In large bowl, beat shortening and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, salt and baking powder; mix well. Add oats, chocolate chips, nuts, coconut and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


MAKES ABOUT 5 DOZEN
recipe from Quaker oats

peanut butter 'n fudge filled bars

1 cup (2 sticks) butter or margarine, softened
2 cups firmly packed brown sugar
1/4 cup peanut butter
2 eggs
2 cups QUAKER Oats (quick or old fashioned, uncooked)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt (optional)
1 can (14-ounce ) sweetened condensed milk (not evaporated milk)
2 cups (12 oz. pkg) semisweet chocolate pieces
2 tablespoons peanut butter
2/3 cup chopped dry roasted peanuts

Preheat oven to 350° F.
In large bowl, beat sugar, butter and 1/4 cup peanut butter with electirc mixer until light and fluffy. Beat in eggs.

Add combined flour, baking soda and salt; beat well.
Stir in oats; mex well.

Reserve 1 cup of oat mixture; set aside. Spread remaining oat mixture evenly onto bottom of 13 x 9-inch baking pan.

In small saucepan, combine milk, chocolate chips and remaining 2 tablespoons peanut butter. Cook over low heat until chocolate is melted, stirring constantly. Remove from heat; stir in peanuts.

Spread mixture evenly over crust in pan. Drop remaining oat mixture by teaspoonfuls evenly over chocolate mixture.

Bake 25 to 30 minutes or until light golden brown. Cool completely on wire rack. Cut into bars.

makes 32 bars
recipe from Quaker Oats

Split Pea Soup with Ham Slow Cooker Recipe

8 to 12 ounces smoked cooked ham, diced
1 medium onion, chopped, about 1/2 cup
2 cans (14.5 ounces each) low sodium chicken broth, about 3 1/2 cups
16 ounces dried split peas, sorted and rinsed
3 carrots, thinly sliced
2 ribs celery, thinly sliced
1/2 teaspoon dried marjoram leaves
1 bay leaf

Place a medium skillet over medium heat; add butter, ham, and onion, cook until onion is tender and ham is slightly browned. Drain off excess fat.

Combine ham mixture and remaining ingredients in slow cooker. Cover and cook on LOW for 5 to 6 hours, or until split peas are tender. Remove bay leaf and let stand for 10 minutes to thicken.
Serves 6.

Banana Split Cake

2 cups cold milk
2 pkg.(4-serving size each) Vanilla Instant Pudding
1 Graham Cracker Pie Crust (6 oz.)
1 cup sliced fresh strawberries, divided
1 banana, sliced
1 tub (8 oz.) COOL WHIP, thawed, divided
2 Tbsp. chocolate syrup
1/4 cup Chopped Pecans

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spread 1-1/2 cups of the pudding onto bottom of crust.

TOP with half of the strawberries and the bananas. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over fruit layer in crust. Spread remaining whipped topping over pie to within 1 inch of edge of crust. Drizzle with chocolate sauce; top with remaining strawberries and pecans.

REFRIGERATE 3 hours or until set. Store leftovers in refrigerator.

Strawberry Swirl Cake

1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) Strawberry Jell-O
2/3 cup Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) Cool Whip, thawed
1-1/2 cups sliced strawberries

PREHEAT oven to 350°F.

Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon.

BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.

MIX sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving.

Store any leftover cake in refrigerator.

RECIPE FROM KRAFT KITCHENS

White Chocolate-Cranberry Biscotti

Great Gift Idea!

White Chocolate-Cranberry Biscotti

2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1-1/2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal
3 squares white baking chocolate, chopped
4 squares semi-sweet baking chocolate, melted

PREHEAT oven to 325°F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.

BAKE 25 to 30 min. or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 min. Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet, 1/2 inch apart. Bake an additional 15 to 18 min. or until slightly dried. Remove from baking sheet. Cool on wire racks.

DIP biscotti in melted semi-sweet chocolate. (Or drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.

YIELD: 2 dozen

Slow Cooker Sweet and Sour Pork

1 20 oz can pineapple chunks in juice
1 1/2-2 lbs pork shoulder, cut into strips
1 medium green bell pepper, cut into strips
1/2 medium onion, thinly sliced
1/4 C light brown sugar, packed
2 Tblsp cornstarch
1/4 C cider vinegar
1/4 C water
1 Tblsp light soy sauce
1/2 tsp celtic sea salt
hot cooked rice

Drain pineapple, reserving juice.
Refrigerate pineapple chunks until ready to use.

Place pork in slow cooker; add green bell pepper and sliced onion.
In a bowl, combine brown sugar, cornstarch, 3/4 cup pineapple juice (add water to make 3/4 cup if necessary),
vinegar, water, soy sauce, and salt;
blend until smooth and pour over pork and vegetables.
Cover and cook on LOW setting for 8 hours.
Add pineapple chunks about 45 minutes before end of cooking time.
Serves 4 to 6.

Pot Roast and Veggies

1 pot roast, chuck or round, 2 1/2 - 3 pounds
1 tablespoon virgin olive oil
2 carrots, chopped
2 celery stalks, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 14.5 oz can stewed tomatoes
1 6 oz can tomato paste
1 tablespoon quick cooking tapioca
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf

In a heavy skillet, heat oil over medium heat. Brown pot roast on all sides then transfer to crockpot. Add carrots, celery, onion, and garlic.

In a bowl, combine tomatoes, tomato paste, tapioca, brown sugar, salt, pepper, and bay leaf. Pour over meat mixture in crockpot. Cover and cook on LOW setting for 10 to 12 hours. Remove bay leaf before serving.

If desired, serve over hot cooked medium noodles.
Serves about 8.

Crockpot Meatloaf

1 1/2 pounds very lean ground beef
1 egg
1 cup finely chopped onion
1 cup soft torn bread crumbs
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 cup ketchup, divided

Spray crockpot with butter-flavored cooking spray. In a large bowl, combine ground beef, onion, egg, mustard, bread crumbs, Worcestershire sauce, parsley, and 1/2 cup ketchup. Shape mixture into a ball and place in slow cooker.

Spread remaining ketchup over top of loaf. Cover and cook on LOW for 6 to 8 hours.
Serves 6.

Crockpot Cheddar Potatoes

1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 teaspoon ground paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/2 pounds), sliced 1/4-inch thick
4 ounces shredded Cheddar cheese

Combine soup, paprika and pepper. In generously greased slow cooker, arrange potatoes in overlapping rows. Sprinkle with the cheese. Spoon soup mixture over cheese.
Cover and cook on HIGH for 3 to 4 hours, until potatoes are tender.

Baked Potatoes in the Crock Pot

12 potatoes, more or less
foil for wrapping potatoes

Prick potatoes with fork and wrap each potato in foil. Fill dry crockpot with the wrapped potatoes. Cover and cook on LOW 8 to 10 hours, until potatoes are tender. Prick with a fork to check.

Crockpot Hash Brown Casserole

2 cups sour cream
1 can (10 3/4 oz) cream of mushroom soup
dash pepper
2 cups Velveeta cheese, shredded or cubed
1/2 cup chopped onions
3/4 teaspoon salt
1/4 teaspoon pepper
2 pounds frozen hash brown potatoes

In a large bowl, combine sour cream, soup, pepper, cheese, onions, salt and pepper; gently stir in potatoes. Spoon mixture into lightly buttered slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 1/2 hours longer.
Serves 8 to 10.

Savory Crock Pot Stew

3 medium sweet potatoes, peeled and cut into 1 1/2-inch cubes
1 green bell pepper, cut into strips
1 cup whole kernel corn, frozen
1 medium onion, halved and thinly sliced
2 large cloves garlic, minced
1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
2 cups water
1 can (10 ounces) Ro-Tel tomatoes, diced tomatoes with green chiles
1 cup frozen cut green beans, thawed

Place sweet potatoes, bell pepper, corn, onion, and garlic in slow cooker. Add pork cubes, chili powder, ground coriander, and the salt. Pour water and tomatoes over all. Cover and cook on LOW for 7 to 8 hours. Add green beans the last 20 minutes.
Serves 6.

Mud Pie

22 NILLA Wafers, crushed (about 3/4 cup crumbs)
1/2 cup finely chopped PLANTERS Pecans
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1-3/4 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

PREHEAT oven to 375°F. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon over cream cheese layer.

REFRIGERATE several hours or until set. Top with remaining 1/2 cup whipped topping just before serving. Store leftovers in refrigerator.

A Kraft Foods Recipe

Best Brownies

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Preheat oven to 350 degrees F.
Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter.
Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.
Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.
Spread batter into prepared pan.
Bake for 25 to 30 minutes.

Frosting:
Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

MONSTER COOKIES

3 eggs
1 1/2 cups packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1/2 cup butter
1 1/2 cups peanut butter
4 1/2 cups rolled oats
1 cup semisweet chocolate chips
1 cup M&Ms

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat the eggs.
Add the remaining ingredients in order, mixing well.
Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.

Cake Mix Cookies

Recipe from my reader friend, Hazel:


These are so simple. Always buy Duncan Hines cake mix. It is the best mix out there and outshines them all.

2 cakes mixes, any flavor (as long as both boxes are the same flavor)
1 cup corn oil
4 eggs
1 cup nuts optional
2 12 oz bags choc chips or any flavor chips - I substitute M&M's


Mix together and drop by spoonfuls on baking sheet
12-15 mins @ 350 degrees

Make them as large as you want
They won't look baked when you take them out
Sometimes they look chewy, but take them out no later than after 15 mins

Slow Cooker Bread Pudding

4 cups French bread cubes, toasted
2 1/2 cups milk, scalded, cooled slightly
2 eggs, beaten
3/4 cup sugar
1/4 teaspoon cinnamon
dash nutmeg
dash salt
1 teaspoon vanilla extract
2 tablespoons melted butter
1/2 cup raisins, optional
dessert sauce or whipped cream for garnish

Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce or whipped cream.

Low-Fat Tropical Dream Cheesecake

RECIPE FROM KRAFT FOODS

1 HONEY MAID Honey Graham, crushed (about 3 Tbsp.)
2/3 cup boiling water
1 pkg. (4-serving size)
JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese 1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese
2 cups thawed COOL WHIP FREE Whipped Topping
1/2 cup chopped fresh pineapple
1 medium kiwi, peeled, sliced

SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl. Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula.

REFRIGERATE 4 hours or until set. Remove side of pan. Top with fruit just before serving. Store leftover cheesecake in refrigerator.

Pam Crooks' Chocolate Cake

This recipe from my friend, Pam:

Here’s my absolute favorite chocolate cake recipe in the whole world. It’s rich, chocolatey, and easy to make. And since Valentine’s Day is known for giving your lover chocolate as a sign of your affection, you still have time to make this!

Chocolate Fudge Cake

1 box chocolate fudge cake mix
1 box instant chocolate fudge pudding
1/2 cup sour cream
4 eggs
1/2 cup oil
3/4 cup water
1 tsp. vanilla
8 oz. mini-chocolate chips

Preheat oven to 350 degrees. Prepare either 13 x 9 pan or two 9 inch rounds with shortening, dusted with flour.

Mix together first 7 ingredients until smooth. Stir in chocolate chips. Pour into pan. Bake 25-35 minutes.

Now, it’s preferable to cool the cake before frosting. But if you’re really anxious to show your love, you can frost the cake with a can of chocolate fudge frosting while it’s still warm, then cut a large piece and serve it dripping.

No telling what your lover will do to show his appreciation, eh?

Thank you, Pam!

Easy Italian Wedding Soup

This is from my pal, Rebecca Ryan:

2 (14 1/2 oz) cans chicken broth - I like low sodium
1 cup water
1 cup uncooked pasta shells
16 frozen meatballs
2 cups fresh spinach leaves, finely shredded
1 (8 oz) can pizza sauce

In large saucepan, bring broth and water to a boil. Add pasta and meatballs; return to a boil. cook 7-9 minutes or until pasta is almost tender. Do not drain.

Add spinach and pizza sauce; cook 1-2 minutes or until thoroughly heated. Sprinkle with parmesan cheese.

Rebecca doubles the recipe for her family of 5.

Unstuffed Cabbage

From my friend Sharon:

12 ounces lean ground beef
1 cup chopped onions
1/2 medium-sized head green cabbage (about 1-1/2 pounds), quartered,
cored and cut in 1-inch wide strips (I sometimes use Savoy cabbage because I like it better :-))
1 can (28 ounces) crushed tomatoes
1 T. packed light brown sugar
1 T. distilled white vinegar (cider vinegar works well, too)
1/2 tsp. salt

Cook beef and onions in a 4- to 5-quart Dutch oven over medium-high heat, stirring with a fork to break up chunks, 5 minutes or until beef is lightly browned.

Stir in cabbage, cover and cook over medium heat 5 to 7 minutes, stirring occasionally, until cabbage wilts.

Stir in remaining ingredients. Bring to a boil, reduce heat, cover and simmer 8 to 10 minutes, stirring 2 or 3 times, until cabbage is tender.

Serve over rice.

Serves 4 (although we usually get 1 meal for two people, and a lunch of leftovers for one, from it).

Enjoy!
Sharon S.

Slow Cooker: Tender Beef for Quick Tortillas

1 1/2 pounds beef round steak
2 large cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lime juice (or lemon juice)
3/4 cup chopped onion
1 cup chopped carrots
1 teaspoon marjoram
1/2 cup beef broth
1 can (14.5 ounces) diced tomatoes, undrained

Spread garlic on round steak; sprinkle with salt and pepper. Sprinkle evenly with lime or lemon juice; place meat in slow cooker then add remaining ingredients. Cover and cook on LOW setting for 8 to 10 hours, until meat is very tender. Shred with 2 forks and serve with warm flour tortillas and rice, along with chopped tomatoes, shredded lettuce, chopped onions, salsa, cheese, or other desired condiments.