Ingredients

• 1 lb cubed cooked ham (or spam!)
• 1 lb of broccoli, chopped into bite size pieces
• 1 can condensed cream of mushroom soup
• 8oz of processed cheese (like Velveeta), for variation I will use different flavors of Velveeta
• 1 c instant rice
• 1 c milk
• 1/2 c chopped celery
• 1/2 c chopped onion
• 1/4 tsp pepper

Directions

Directions:
Place all ingredients in the slow cooker. Stir. Smooth top, making sure rice is well into mixture.

Cover. Cook on high 2-1/2 hours or on low 4 to 5 hours. (I prefer low… the flavors seem to blend better). Stir occacionally if possible.

Serves 4

Ingredients

• 1 medium cauliflower
• 4 tablespoons butter or margarine
• 1/3 cup all-purpose flour
• 1 cup milk
• 1 cup (4 ounces) shredded Cheddar cheese
• 1/2 cup sour cream
• 2 cups cubed cooked ham
• 1 (3-ounce) can sliced mushrooms, drained
• 1 cup soft breadcrumbs
• 1 tablespoon cold butter or margarine

Directions

Cut cauliflower into florets (about 3 cups). Cook in boiling salted water to cover 10 to 12 minutes or until tender; drain and set aside.

Melt 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until mixture begins to thicken. Add cheese and sour cream, stirring until cheese melts. (Do not boil.)

Stir cauliflower, ham, and mushrooms into cheese sauce; pour into a 2-quart baking dish. Sprinkle breadcrumbs evenly over casserole. Cut 1 tablespoon butter into pieces, and sprinkle evenly over breadcrumbs.

Bake casserole, uncovered, at 350° for 45 minutes.

Yield: Makes 6 servings

Southern Living, APRIL 2003

Ingredients

• 1 tbl. vegetable oil
• 1 1/2 cups canned French fried onions
• 6 pork chops
• 1 10.5 ounce can condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup sour cream
• salt and pepper to taste
• 1 24 ounce package frozen hashbrown potatoes, thawed
• 1 cup shredded Cheddar cheese

Directions

Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling. Meanwhile,preheat oven to 350 degrees. In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9 x 13 inch baking dish. Arrange pork chops over potato mixture. Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees. Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.

Makes 6 Servings.

Ingredients

• 1 LB. sliced bacon (or rashers) – streaky bacon
• 2 LBS. pork sausage links (bacon fat)
• 2 large onions, peeled and sliced
• 2 cloves garlic, minced
• 4 large potatoes, peeled and thinly sliced
• 2 carrots, thinly sliced
• 1 large bunch of fresh herbs (to your taste)
• black pepper to taste
• 1/4 C to 1/2 C apple cider
• Parsley

Directions

Fry the bacon until crisp. Place the pieces in a cooking pot. Brown the sausage in a frying pan, in the bacon fat. Remove the sausage and put into the cooking pot. Soften the sliced onions and garlic in the same bacon fat, and then add to the cooking pot with the sliced potatoes and carrots. Put the bunch of herbs in the middle of this mixture, and sprinkle with pepper. (For the herbs, you might try any variation of your preferences). Pour the cider over this and stir. Cover and simmer for about 1 1/2 to 2 hours (do not boil). Garnish with parsley.

Ingredients

• 1 large onion, sliced into rings
• 1 (3- to 4-pound) sirloin beef roast
• 1/2 cup water
• 2 (1.25-ounce) packages taco seasoning mix, divided
• 16 (6-inch) flour tortillas
• 4 cups (16 ounces) shredded Cheddar or Monterey Jack cheese
• Toppings:
• diced tomatoes
• diced onions
• sliced jalapeño peppers
• sour cream
• black beans
• Pico de Gallo

Directions

Place onion in bottom of a 5-quart slow cooker; add roast and 1/2 cup water. Sprinkle 1 package taco seasoning mix over top of roast.

Cover and cook on high 5 hours. Remove roast, and shred with two forks; return to slow cooker, and stir in remaining package of taco seasoning mix. Cover and cook on high for 30 more minutes or until boiling.

Heat tortillas according to package directions. Using a slotted spoon, spoon beef mixture evenly down center of each tortilla; top with cheese and desired toppings, and roll up. Serve with Pico de Gallo.

Yield: Makes 8 to 10 servings

Source: Southern Living (February 2004)