Crockpot Cabbage Rolls

Pigs in the Blanket are one of my husband's favorites, which I love to make for him, even if the smell of cooked cabbage does linger.  My dad used to tell me that my cabbage rolls were better than my grandma's, which was the ultimate compliment.  This used to be a dish only made on the weekend, because it normally needs to cook on low for about 2 hours, but I have discovered that it works perfectly to put in the crockpot on low and cook all day.   Boil the cabbage and assemble the night before, pop in the crockpot before you leave in the morning, and will be delicious by dinner time.   This recipe also freezes well for future meals.

Ingredients:
2 lb. cabbage head
1/2 C rice - your preference, I use brown
1 lb ground pork
2 small onions, chopped
1 clove garlic, crushed
1 egg
1/2 C water
salt
pepper
paprika
48 oz. can tomato juice
8 oz. can tomato sauce

Remove core from cabbage head and boil for 5 minutes, enough to make the leaves pliable to roll.  Drain, and cool. 

For filling, in large bowl, mix ground pork, rice, water, 1 small chopped onion, crushed garlic, egg, 1 T paprika, salt and pepper to taste.

Spray your crockpot with non stick cooking spray.

Peel the cabbage leaves, take care when you do this to keep the leaves intact.   Add 1 T of the filling mixture to the center of each leaf.  Roll tightly and tuck the ends in to the center to secure.   Layer in the crockpot.   Chop the excess cabbage into small, bite size pieces.

Sprinkle 1 T paprika over filled cabbage rolls.  Add chopped cabbage, the other chopped onion, and salt and pepper to taste.   Pour tomato sauce and tomato juice over all, adding enough water to cover by about 1".    Cook on low for at least 7-8 hours.

Mini Meat Loaf Cups

My family loves meatloaf, but I generally do not have the hour it takes to bake a traditional loaf.   A quick alternative is to divide the meat loaf mixture into muffin cups for individual servings.   This cuts the baking time in half, and the muffin cups tend to absorb any excess grease.  The recipe yields 24, so I will generally make 12 and freeze the other half for another meal.

Ingredients:

• 1 lb. ground pork
• 1 lb. lean ground chuck
• 2 eggs, beaten
• 1/4 C milk
• 1/4 C ketchup
• 1/2 C crushed cornflakes
• 2T dried minced onion
• 1 tsp dried prepared mustard
• 1 tsp salt
• 1/4 tsp pepper
• Muffin cups

Preheat oven to 350.   Combine all ingredients in a large bowl and mix well.  Fill each muffin cup about 1/2 - 2/3 full.   Bake for 25 minutes or until meat is no longer pink.   Some of my family members like to drizzle a little extra ketchup on the top.

Shredded Chicken Sandwiches

A couple years back, I decided for one of our family get togethers that instead of our usual sloppy joes, I would serve shredded chicken sandwiches.  I could not find a recipe that I liked, so I experimented.  The result is a definite crowd pleaser in my family.  This is a frequent request and whenever I make this, I can count on my son to eat 5 to 6 sandwiches.  The other great thing about this dish is that it cooks on low in the crockpot, so you can mix the night before, and then your biggest problem is remembering to put it on before you leave in the morning or while you are getting ready for your guests.   Feel free to experiment with cheeses and seasonings.  Depending on what I have on hand, I have added asiago cheese to the mixture as well.  This is also a perfect way to use leftovers if you have leftover chicken from a previous meal.    I hope your family enjoys!  

Ingredients:
3 to 4 chicken breasts
2 T lemon juice

1 can cream of chicken soup
1/2 C sour cream
1/3 cup 1% milk
1 tsp garlic salt
1 tsp onion salt
2 tsp paprika
1/2 tsp pepper
1/3 cup parmesan cheese
1/2 tsp season salt

Poach the chicken breasts.  I have found the easiest way to do this is to clean and cut up the chicken into bite size chunks.  Put into a 2 quart microwable bowl, add lemon juice and cover with water, so liquid is about 1 inch above the chicken.  Microwave on high for about 8 minutes, or until chicken is cooked through.   Let cool.  Rinse and pat dry.  

Shred or chop cooled chicken.  I like to use my Pampered Chef Food Chopper, one of my favorite kitchen tools.  Put into large crockpot.

Add cream of chicken soup, sour cream, garlic salt, onion salt, season salt, pepper, paprika, and parmesan.  Mix well.  Add 1/3 cup milk to make the mixture slightly creamy.   Cook in the crockpot on low, at least 3 - 4 hours. 

Chicken Paprikas

Being part Hungarian, one our favorite dishes is Chicken Paprikas.   One of the gifts that I received from my grandma for my shower was the Secrets of Hungarian Cookery, 180 Hungarian Favorites cookbook.   The original recipe calls for the chicken to be fried and then cooked on the stove or in an electric fry pan.  I have found it easier to bake in the oven, and have changed the recipe slightly to incorporate some Polish elements that my husband loves.

Ingredients:
1 onion chopped
1 T paprika
1 cut up whole chicken, or drumsticks and chicken breasts on the bone
1 15 oz. can chicken broth
1 15 oz. can stewed tomatoes
salt
pepper
8 oz. sour cream
1 T flour

Preheat oven to 375.   Spray a roasting pan with non-stick cooking spray.   Place chicken in the pan, add cut up onion, salt and pepper to taste, sprinkle 1 T paprika on the chicken and then add the can of stewed tomatoes and chicken broth.   Bake for 45 min to 1 hour, until chicken is done.   While chicken is roasting in oven, make dumplings  (see below).  As a side note, our family of 4 generally goes through a double batch of dumplings with dinner.

Remove chicken to a platter and cover with foil to keep warm.   Strain broth and drippings to a saucepan, to use as a base for the gravy.  Over low heat, add 1 tsp paprika and 8 oz. of sour cream.  To slightly thicken the gravy, add 1 T flour. Whisk until smooth.    Serve over chicken and dumplings.

Dumpling recipe:
1 C flour
2 eggs
1/2 c milk
1 tsp salt

Mix the above ingredients together.   Either use a dumpling maker or scrape bits into a pot of boiling water.  Cook for 15 minutes, stirring often.  Rinse with cold water and drain.   Add 1-2 tsp of butter.