Eat just one bite of either of these recipes from our cookbook, 101 Slow Cooker Recipes, and you're sure to have good luck all year long.
Best of all, they both simmer away in the slow-cooker, so your day is free to enjoy with family and friends.
Happy New Year (a day early) to you!
German Roast Pork & Sauerkraut
Thanks to Sherry Doherty of Medford, New Jersey.
3 to 4-lb. boneless pork roast
salt and pepper to taste
1 T. shortening
32-oz. pkg. sauerkraut
2 apples, cored, peeled and quartered
1 c. apple juice or water
14-oz. pkg. frozen pierogies
Sprinkle roast with salt and pepper. Heat shortening in a skillet over medium-high heat. Brown roast on all sides; place in a slow cooker. Add undrained sauerkraut, apples and juice or water; blend. Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies). Cover and cook on low setting for 8 to 9 hours. Serves 4 to 6.
Mom’s Black-Eyed Pea Soup
Thanks to Dana Cunningham of Lafayette, Louisiana.
16-oz. pkg. dried black-eyed peas
10-3/4 oz. can bean with bacon soup
4 c. water
6 carrots, peeled and chopped
2-lb. beef chuck roast, cubed
1/4 t. pepper
Combine dried peas and remaining ingredients in a slow cooker; mix well. Cover and cook on low setting for 9 to 10 hours. Makes 6 servings.
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