APPLE-APRICOT CHOPS
2 pounds pork filets or chops
1 cup chopped apple
1 cup chopped dried apricot
1/2 cup fresh or dried cranberries (optional)
1 medium onion, chopped
2 ribs celery, sliced in 1/2-inch pieces
1/2 cup apple juice
1/2 cup brown sugar
1/4 cup dry sherry or wine (or more apple juice)
salt and pepper to taste
1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
Combine all ingredients; cover and cook 7 to 9 hours on low. 30 minutes before serving, pour liquid into a separate container to skim off excess fat. Stir in cornstarch mixture and return broth to crockpot. Continue cooking on low until smooth and thickened. Serves 4 to 6.

AUTUMN PORK CHOPS
6 pork chops -- 1/2 inch thick
1 medium acorn squash -- unpeeled
1/2 teaspoon salt
2 tablespoons butter or margarine -- melted
3/4 cup packed brown sugar
3/4 teaspoon Kitchen Bouquet Browning and Seasoning Sauce
1/8 teaspoon freshly grated nutmeg
2 tablespoons orange juice
1 teaspoon grated orange peel
Trim fat from edges of chops. Cut squash into 6 crosswise slices. Arrange 3 chops on bottom of slow cooker. Top with the squash slices; add remaining 3 chops. In a small bowl, combine salt, butter or margarine, brown sugar, browning sauce, nutmeg, orange juice, and orange peel. Spoon mixture over chops. Cover and cook on Low 5 to 5 1/2 hours or until pork chops are tender. Serve a slice of squash along with each pork chop.

BAKED BEANS & SAUSAGES
1 lb. dried small white beans, rinsed and picked
3 1/2 c. water
1/3 c. molasses
1/4 c. brown sugar
1 onion, chopped
1 lb. Li'l Smokies sausages
1 T prepared mustard
1 tsp. garlic salt
3 T. chili sauce
Combine all ingredients, cover and cook on HIGH for 6 to 7 hours or until beans are tender. You can also substitute up to 1 lb. cubed ham or browned bacon for the meat. You don't need to soak the beans ahead of time, just be sure to leave enough time for cooking. I think I end up cooking them for 8 plus hours. The longer the better!

BAKED HAM
1 large potato per person, cut up in small pieces
2 - 3 carrots per person, sliced thinly
1 or 2 bay leaves
3 - 4 cloves garlic, peeled and sliced or minced
Ham
Line your large crockpot with a turkey size or large cooking bag. Cover bottom with carrots, potatoes. Place ham on vegetables, top with garlic and bay leaves. Add between one half and one cup broth. Close bag, replace lid and leave on low for 4 hours.

BBQ PORK SANDWICHES
Put a small pork roast in the crockpot with a cut-up onion and a few Tbsp. of Worcestershire sauce. Cover with water. Cook on low all day. Drain, then fork-shred the meat. Return shredded pork to crockpot and smother with your favorite barbeque sauce. Heat through....about 45 minutes. Serve on buns or your favorite bread.

CHALUPAS
1 1/2 pounds pork roast -- cubed and trimmed
1/2 pound soaked pinto beans
2 cloves garlic -- minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 4 oz. jar chopped mild green chilies
3/4 cup salsa or picante sauce
Combine ingredients in crockpot and cook on high for 5 hours. Use as meat topping for tostados, tacos, over Fritos for straw hats, or as filling for burritos or enchiladas. Garnish with tomatoes, cheese, lettuce, sour cream, olives, etc...

CHICKEN-FRIED PORK CHOPS
1/2 cup flour
2 tsp. salt
1 1/2 tsp. ground mustard
1/2 tsp. garlic powder
4-6 pork loin chops
2 tbs. veg oil
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1/3 cup water
In shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet with veg. oil, brown the chops on both sides. Place in the slowcooker. Combine can of soup and water; pour over chops. Cover and cook on low for 6-8 hours. If desired, thicken pan juices and serve with the pork chops.

CHOPS IN A CROCK
6 pork chops, browned
1 onion, chopped
3tblsp of catsup
1 10.5oz cream of chicken soup
2 tsp of Worcestershire sauce.
Place all into crockpot and simmer about 4-5 hours. Serve with rice, noodles or potatoes. Modifications: I was using a 4.5 qt crockpot, and used 1" thick pork blade steaks.4 increased the soup and catsup and Worcestershire sauce to twice as much and cooked for 7 on high.

CORNY HAM & POTATO SCALLOP
5 baking potatoes, peeled and cut into 1 inch cubes
1 1/2 cup cubed cooked ham
1 15 oz can whole kernel corn, drained
1/4 cup green pepper, chopped
2 Tsp. instant minced onion
1 can cheddar cheese soup
1/2 cup milk
3 Tbsp. flour
In 4-qt crockpot, combine potatoes, ham, corn, pepper and onion, mix well. In small bowl, combine soup, milk and flour, beat with wire whisk until smooth. Pour soup mixture over potato mixture. Stir gently to mix. Cover; cook on low for 7-9 hours. 6 servings.

COUNTRY PORK DINNER
3 lb pork loin country-style rib
1/3 cup Flour
2 Tbsp salad oil
1 1/2 cup apple cider
1 cup water
1 Tbsp salt
1/2 tsp pepper
2 lb Small new potatoes
16 oz Carrots
1 tsp caraway seeds
1 each Onion
1 each Cabbage
Chop small head cabbage and medium onion, cut carrots into 2" pieces. In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture; reserve leftover flour. In large skillet over medium-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to medium; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours. Serves 4.

COUNTRY-STYLE PINTO BEANS
2 lb dried pinto beans
1 medium onion, diced
2 t crushed garlic
1 smoked ham hock
8 oz country ham pieces*
cracked black pepper to taste
*If country ham is not available in your area, simply substitute cubed ham
Rinse beans thoroughly under cold running water. Place in a large cooking pot, cover with water, and bring to a boil over high heat. Boil uncovered for 10 minutes. Remove from heat; cover and let stand 1-2 hours. (Or cover beans with cold water and allow to stand over night.) Drain (most of the water will be gone) and place in a crock pot.** Add the remaining ingredients and 4 cups of hot water. Cover and cook on hi for 6 hours, stirring occasionally. Beans are done when they are soft but not mushy, and are surrounded by a thick broth. Remove the ham hock; remove meat from the skin, fat, and bone, and return the meat to the pot. Stir to combine and serve immediately. Serves 8-10 people. **If you don't own a crock pot, simply cook as directed in a large cooking pot. Bring the ingredients to a boil, reduce heat to medium, and cook for several hours, stirring occasionally, and adding more water if they seem dry. This is a Southern USA dish traditionally eaten with freshly made cornbread. If you really want to get obnoxious you can top your beans with chopped onions, pickle relish, catsup, hot sauce, crumble your cornbread in the beans, or these accompaniments in any combination. It's a rib-sticking meal that may leave you gassy! To prevent this, add a teaspoon of baking soda to the soaking stage of the cooking process.

CRANBERRY PORK ROAST
Serves: 4 to 6
4 medium potatoes, peeled and cut into 1-inch chunks
One 3-pound boneless center-cut pork loin roast, rolled and tied (see Note)
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) apricot nectar
1 medium onion, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the low setting for 5 to 6 hours. Remove the roast to a cutting board and thinly slice. Serve with the potatoes and sauce.

CREAMY PORK AND APPLES
1 small onion, finely chopped
3 cloves garlic, minced or pressed
2 large green apples, peeled cored and sliced
2 tsp. sugar
2 tsp. sage
1/4 tsp. ground white pepper
1/4 tsp. ground nutmeg
2 to 2 1/2 lbs. boneless pork loin, trimmed of fat and cut into 1 in cubes
1/2 cup dry white wine
1 1/2 Tbsp. cornstarch
1/3 cup whipping cream
In a 3 qt or larger cp., combine onion, garlic, and apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat pork cubes with flour, then arrange over apple mixture. Pour in wine. Cover and cook on low 7 ½ to 8 1/2 hours. When pork is done, mix cornstarch and cream in small bowl; blend into pork mixture. Increase crockpot setting to high; cover and cook 10 to 15 more minutes.

GOLDEN GLOW PORK CHOPS
4 pork chops -- (4 to 6)
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 (8 ounce) can Tomato Sauce
1 (29 ounce) can Cling Peach Halves
1/4 cup vinegar
salt and pepper
Lightly brown pork chops on both sides in large skillet or slow-cooking pot with browning unit. Pour off excess fat. Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Sprinkle chops with salt and pepper. Arrange chops in slow cooking pot. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook on low for 4 to 6 hours.

HAM
Put your ham in the crockpot and pour in a large bottle of cheap pancake syrup (be sure that it has maple flavoring in the syrup). Let the ham cook on low for 4-6 hours. I turn my ham over if possible or baste it a few times during the cooking.

HAM & POTATOES
6-8 slices ham
8-10 med. potatoes, peeled and thinly sliced
1 med. onion, peeled and thinly sliced
Salt and pepper
1 c. grated Cheddar cheese
2 cans cream of celery or mushroom soup
Paprika
Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or on high 4 hours.

HAM & SCALLOPED POTATOES
2 1/2 cups diced ham
8 med. potatoes, peeled & thinly sliced
2 onions, peeled & thinly sliced
1 green pepper, chopped fine
salt & pepper to taste
1/2 cup cheddar cheese, grated
1 10 oz. can cheddar cheese soup
1/2 tsp. dry mustard mixed with 1 tsp. cold water (opt. may be added to soup)
Layer ham, onions, potatoes and green pepper in CP. Sprinkle 1/2 cup cheddar over dry ingredients. Pour soup mixture over all. Cover and cook on Low 8-10 hours. High 4 hours.

HAM IN PEACH SAUCE
2 carrots -- diced
2 onions -- sliced
2 celery stalks -- diced
5 pounds ham -- boned, cooked
1 cup dry white wine
2 cans peach halves -- 16 oz., heavy syrup
3 tablespoons cornstarch
3 tablespoons lemon juice
1 tablespoon butter
Place carrots, onions and celery in removable liner. Place ham on top of vegetables; pour wine over ham. Place liner in base. Cover and cook on low 6-7 hours. Drain peaches, reserving syrup. Combine cornstarch and syrup in a saucepan. Cook stirring constantly until syrup is thick and clear. Add peach halves, lemon juice and butter. Cook until thoroughly heated. Remove ham, place on platter. Do not carve until ham is cool. Pour peaches and sauce into liner and mix with vegetables. Serve hot peach sauce over ham.

HARVEST PORK CHOPS
5 boneless pork chops (about 1 lb)
1 butternut squash
2 oranges, peeled and sliced crosswise
1 tablespoon brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1 clove ginger crushed
Lightly brown the pork chops in a fry pan (use PAM). Place pork chops in the bottom of the crockpot. Spread crushed ginger on pork chops. Cut butternut squash in half, peel and seed, slice into 1/2 inch slices. Layer butternut squash on top of pork chops. Layer sliced oranges on top of butternut squash. Mix together brown sugar, cloves, cinnamon and ginger and sprinkle this mixture on top of the oranges. Cook on low for 5 hours. Don't overcook.

HAWAIIAN PORK ROAST
1 pork roast
1 envelope sweet and sour chicken mix (McCormick brand )
1 can pineapple tidbits (20 oz)
1 small package baby carrots
1 onion chopped
1 cup water
3 cloves garlic chopped
Mix it all together and cook on low for about 6-8 hours. The meat was wonderful and the juice and stuff was GREAT over rice.

HERB STUFFED PORK CHOPS
3/4 cup chopped onion
1/4 cup chopped celery
2 tbs. butter or margarine
2 cups day-old bread crumbs
1/2 cup minced fresh parsley
1/3 cup evaporated milk
1 tsp. fennel seed, crushed
1 1/2 tsp. salt, divided
1/2 tsp. pepper, divided
6 rib or lion pork chops (1 inch thick)
1 Tbsp. vegetable oil
3/4 cup white wine or chicken broth
In a skillet, sauté onion and celery in butter until tender. Add bread cubes, parsley, milk, fennel, 1/4 tsp. salt and 1/8 tsp. pepper; toss to coat. Cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/4 cup stuffing into each pocket. Combine the remaining salt and pepper; rub over chops. In a skillet, brown the chops in oil; transfer to a slow cooker. Pour wine or broth over the chops. Cover and cook on low for 8-9 hours or until meat juices run clear. 6 servings.

HUNGARIAN GOULASH
2 lb. Boneless pork cubes
1 cup Onion
2 Tbsp. Flour
1/2 tsp. Salt
1/2 tsp. Pepper
1 1/2 tsp. Paprika
1/4 tsp. Dried thyme
8 oz Tomato sauce
1 can Water
1 cup Lite Sour cream
Slice onion. Put meat, onion and garlic in pot. Stir in flour. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low 8-10 hours Add sour cream 30 minutes before serving, and stir in thoroughly. Serve over hot buttered noodles.

ITALIAN CHICKEN
2 lb. chicken pieces
1 jar spaghetti sauce
dried oregano
garlic salt
onion powder
Put chicken pieces in crockpot; add spaghetti sauce; add spices, to taste. Cover and cook on LOW for 8-10 hours. Carefully remove chicken from crockpot to a serving platter (it's tender and will fall apart easily). Spoon leftover liquid into a bowl; serve with chicken.

JAMBALAYA
2 cup diced boiled ham
2 medium onions, coarsely chopped
2 stalks celery, sliced
1/2 green bell pepper, seeded and diced
1 can (28 oz) whole tomatoes
1/4 cup tomato paste
3 cloves garlic, minced
1 Tbsp minced parsley
1/2 tsp dried thyme leaves
2 whole cloves
2 Tbsp vegetable oil
1 cup uncooked long-grain converted rice
1 lb. fresh or frozen shrimp, shelled and deveined
Thoroughly mix all ingredients except shrimp in crock pot. Cover and cook on LOW 8 to 10 hours. One hour before serving, turn slow cooker to HIGH.. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender. Makes 4 to 6 servings.

LITTLE SMOKIES CASSEROLE
4 potatoes
2 packages of little smokies
2 cans green beans, drained
2 cans cream of mushroom soup
shredded cheddar cheese
Peel and slice potatoes. Cut little smokies into bite sized pieces. Layer all ingredients in the crockpot, with the soup and cheese being on top. Cook on low for at least 6 hours.

PIZZA IN A POT
1 lb. bulk Italian sausage
1 can (28 ozs.) crushed tomatoe
s 1 can (15 1/2 ozs.) chili beans
1 can (15 ozs.) black beans, rinsed and drained
1 can (2 1/4 ozs.) sliced ripe olives, drained
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
1 Tbsp. quick-cooking tapioca
1 Tbsp. dried basil
1 bay leaf
1 tsp. salt
1/2 tsp. sugar
Hot cooked pasta
Shredded mozzarella cheese, optional
In a skillet over medium heat, cook the sausage until no longer pink; drain. Transfer to Crock Pot. Add the next 13 ingredients; mix well. Cover and cook on low for 8-9 hours or until slightly thickened. Discard bay leaf. Stir before serving over pasta. Sprinkle with mozzarella cheese if desired. Yield: 6-8 servings.

PORK CHOPS
6 Thick pork chops (1" or more)
Flour for dredging
3 teas Cloves garlic -- crushed
1 can Stewed Tomatoes
1 can Mushrooms -- drained
1 can Mushroom soup -- undiluted
Garlic salt
Dredge pork chops in flour, salt and pepper, and place in crockpot. Add remaining ingredients and cook on low all day, 5-6 hours or until pork chops are tender. Serve over buttered noodles or mashed potatoes.

PORK CHOPS ROMANCE
4-6 pork chops, bone-in or boneless
flour
salt and pepper
1/4 cup oil
1 large onion, sliced 1/4" thick
2 cubes or 2 T chicken bouillon
2 cups hot water
8 oz. sour cream (fat free is okay)
Season pork chops to taste and dredge in flour. Lightly brown in oil and place in crockpot; top with onion slices. Dissolve or soften bouillon in hot water and pour over chops. Cook on low 7-8 hours. After the pork chops have cooked, stir 2 T flour into the sour cream; stir into cooking juices. (It is not necessary for this to be totally blended into bouillon, but don't just dump it on top either.) Turn crockpot to high for 15-30 minutes or until liquid is slightly thickened. Serve with rice, noodles or potatoes as you choose. The sour cream sauce is delicious!!!!

PORK SHOPS STANDING UP
An unusual way to cook pork chops to a melt-in-the-mouth tenderness.
4 loin pork chops
1 onion, sliced into rings
1 tablespoon Butter
salt & pepper
Stand chops in crockpot, thin side down. Sprinkle with salt and pepper. Cover with the onions. Place butter on top. Cook on low for 6 to 8 hours. The chops should be moist and tender with a deep brown color.

PORK CHOPS WITH MUSHROOM SAUCE
4 loin pork chops
1 small onion, sliced thin
1 can cream of mushroom soup
2 T Quick Tapioca (heaping)
2 tsp. Worcestershire sauce
1 tsp. beef bouillon granules
1/4 tsp. thyme
1/2 tsp. garlic powder
4 c. hot cooked rice
Brown pork chops in a frying pan on both sides. Place in crockpot. Combine all other ingredients except rice and pour over pork chops. Cook on low for 10-12 hours or on high for 4 1/2 to 5 hours.

PORK RIBS AND SAUERKRAUT
1 lb. fresh sauerkraut, well drained
1 onion, diced
11 ounces canned Italian styled stewed tomatoes
1/2 cup dark brown sugar, packed
3 lbs. country style pork ribs cut in to individual sections
sprinkle of celery seed
In a Crockpot Layer all ingredients, with pork ribs bone-side up, in a Dutch oven or casserole. Cover and cook on low for 8-10 hrs, then 1 hour before serving turn to high.

PORK ROAST
1 boneless pork roast (2-1/2 to 3 lb.)
2 Tbsp. water
16 oz. jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
salt to taste
Place pork roast in crock pot with water. In medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves; pour over roast. Cover and cook on LOW for 6-8 or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, add water if needed; pour into a saucepan. Bring to a boil over medium-high heat. Combine 2 Tbsp. corn starch with 2 Tbsp. cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt.

PORK ROAST WITH PEACH CHUTNEY
16 oz can sliced peaches, drained
1/4 cup raisins
1/4 cup brown sugar
1/4 cup vinegar
1/2 small onion
1 tbsp. prepared mustard
3-4 lb pork loin roast
Combine all ingredients except roast in a blender or food processor. Process until coarsely chopped. Place roast in crock and pour chutney over top. Cover and cook on: 1(low) for 8 hours or (high) 4 hours

PULLED PORK WITH ROOT BEER BBQ SAUCE
(Find root beer concentrate in the spice section of supermarkets)
1 2-1/2- to 3-pound pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer
2 tablespoons minced garlic
3 cups root beer (two 12-ounce cans or bottles)
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several dashes bottled hot pepper sauce (optional)
8 to 10 hamburger buns, split (and toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)
Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a 3-1/2-, 4-, or 5-quart electric crockery cooker. Add onions, the 1 cup root beer, and garlic. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired. Transfer roast to a cutting board or serving platter. With a slotted spoon, remove onions from juices and place on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions, spoon on sauce. Makes 8 to 10 servings.

RED BEANS AND RICE
1 lb. spicy smoked sausage, such as kielbasa, cut into 1/2" slices
2 (15 oz) cans small red beans, drained
1 green or yellow bell pepper, chopped
1 jalapeno chile, seeded and finely chopped
1 (15 oz) can peeled diced tomatoes in juice1 small red onion, chopped
1 cup uncooked rice
In a slow cooker, combine sausage, beans, bell peppers, jalapeno chiles, tomatoes and onion. Cover and cook on LOW 5-1/2 - 6 hours. Meanwhile, cook rice according to package directions. Spoon cooked rice into individual soup bowls or one large serving dish. Top with bean mixture. Makes 4-6 servings

SAUSAGE AND POTATOES
An easy and delicious dish that takes advantage of convenience foods (frozen hash brown potatoes, cheddar cheese soup and smoked sausage).
1 1/2 pounds smoked sausage -- sliced thickly
1 package (2 pound) hash brown potatoes (not thawed)
5 green onions -- sliced
pepper to taste
garlic powder to taste
1 can cheddar cheese soup
1 soup can milk
Combine sausage, hash browns, green onions, pepper and garlic powder in well-buttered crockpot. Stir gently to mix. Whisk together soup and milk. Pour over ingredients in crockpot. Cook on low for about 6 to 8 hours.

SESAME PORK RIBS
3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 Tbs. cider or white vinegar
3 garlic cloves, minced
1 tsp. ground ginger
1 tsp. salt
1/4 to 1/2 tsp. crushed red pepper flakes
5lbs country style pork ribs
1 medium onion, sliced
2 Tbs. sesame seeds, toasted
2 Tbs. chopped green onion
In large bowl, combine, the first nine ingredients. Add ribs and turn to coat. Place the onion in slow cooker; arrange ribs on top. Cover and cook on low for 5-6 hours. Place ribs on serving platter; sprinkle with sesame seeds and green onion. Makes 6 servings.

SMOKED SAUSAGE
Serve over hot rice and add a salad to make a complete meal.
1 lb. smoked sausage
15 oz can Hunts Ready Sauce (Italian)
This brand of seasoned tomato sauce is important in this recipe. If you can't find it, use prepared spaghetti sauce. Cut sausage into 1/2 inch slices and place in crockpot. Pour sauce over, cover and cook on low 6 hours.

SMOTHERED PORK CHOPS
6 pork chops, browned
1 onion, chopped
3 tb catsup
10 1/2 oz cream of chicken soup
2 ts worcestershire sauce
Place all into crock pot and simmer about 4-5 hours. Serve with rice, noodles or potatoes.

SWEET AND SOUR PORK
1 1/2 lb. boneless pork, cut into 1" cubes
1 T oil
1 t salt
1 t paprika
1/3 c brown sugar
1/2 c vinegar
1 1/2 T soy sauce
2 t Worcestershire sauce
1 15oz can pineapple chunks, in natural juice
1 green pepper, cut into strips
1 small onion, sliced
Brown pork in oil and season with salt and paprika. Transfer to crock pot. Combine all remaining ingredients and pour over pork. Cover and cook on low 7 hours or on high 4 hours. Serve over hot rice. Note: If you prefer your vegetables with more crispness- add vegetables about half way through cooking. Serves 4.

SWEETLY SPICED ROAST PORK
1/4 cup packed brown sugar
2 cloves garlic, minced
1 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cinnamon
dash ground cloves
1 TBS soy sauce
1 pork roast
Mix brown sugar, garlic, ginger, salt, pepper, cinnamon and cloves. Brush soy sauce over pork roast. Place in crock-pot. Pour brown sugar mixture over roast. Cook 4-6 hours on high.

TANGY PORK CHOPS
4 pork chops (1/2-inch thick)
½ tsp. salt (optional)
1/8 tsp. pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 can (14-1/2 ounces) stewed tomatoes
½ cup ketchup
2 Tbs. cider vinegar
2 Tbs. brown sugar
2 Tbs. Worcestershire sauce
1 Tbs. lemon juice
1 beef bouillon cube
2 Tbs. cornstarch
2 Tbs. water
Hot cooked rice (optional)
Place chops in a slow cooker; sprinkle with salt, if desired, and pepper. Add the onions, celery, green pepper and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice, and bouillon; pour over vegetables. Cover and cook on low for 5-6 hours. Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve over rice, if desired. Yield: 4 servings

TENDERLOIN IN BEER
2 lbs. pork tenderloin cut into 1" pieces
1 shallot, finely chopped
salt and pepper
4 garlic cloves, minced
1/2 cup all purpose flour
1 (12 oz.) dark stout beer
extra virgin olive oil for sautéing
1/4 teaspoon thyme
1 large red onion, sliced
1 bay leaf
1 leek, white part only, chopped
Cut the pork tenderloin into 1" tips, season with salt and pepper; shake in bag containing the flour. Pour a thin film of oil in skillet and sauté the onion, leek, shallot and garlic until tender. Remove sauté mixture with slotted spoon and place in a casserole dish. In the same pan, brown meat on all sides, adding more oil as needed. You may have to do this in 2 or 3 batches. Add browned meat to casserole. Pour half of the beer into the pan in which the meat was browned. Mix with the pan juices scraping sides and bottom of pan. Pour this over meat in casserole. Add remaining beer, thyme and bay leaf. Cover tightly and simmer 45 minutes to 1 hour on top of the stove, or remove to a small crockpot and simmer on low for about 4-6 hours. Serve this with hot butter and garlic noodles and a side dish of candied carrots