Sunshine Squash
1 butternut squash, about 2 pounds, peeled, seeded and diced
1 can (14-1/2-ounce) tomatoes, undrained
1 can (about 15-ounces) corn, drained
1 medium onion, coarsley chopped
1 clove garlic, minced well
1 green bell pepper, seeded and cut into 1" pieces
1 canned green chili, coarsely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon plus 1-1/2- teaspoons tomato paste
Combine all ingredients except tomato paste in slow-cooker. Cover and cook on LOW 6 hours or until squash is tender. Remove about 1/4-cup cooking liquid and blend with tomato paste. Stir into slow-cooker. Cook 30 minutes or until mixture is slightly thickened and heated through.
Serves 6-8.
Sweet and Sour Cabbage
4 bacon slices, diced
1/4 cup packed
brown sugar
2 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup water
1/4 cup vinegar
1 medium head red cabbage, shredded (about 8 cups)
1 small onion finely chopped
In a skillet, cook bacon until crisp; reserve drippings. Combine 1 tbsp. drippings in a slow cooker with remaining ingredients, except cooked bacon. Cover and cook on LOW 6 1/2 to 7 hours or until cabbage is tender. Spoon into serving bowl; sprinkle with reserved bacon.
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