Rachel Adams

I love to try new dishes and this was certainly new and unique to us, and I didn't think it would really work together but it sure did surprise me. The flavors mellowed out and worked great...Who knew :)

Gooserberry Patch Cookbook: Slow Cookers Casseroles & Skillets
Page:158

2 Tbsp. olive oil 14 oz. pkg. smoked pork sausage, thinly sliced
16 oz. pkg. frozen asian veggies 6 Tbsp. sweet and sour sauce
1 small can diced pineapple cooked rice

In a skillet, heat oil over med-high heat. Add sausage; saute for one min. Add veggies; cook and stir for 6-8 min. or until thawed and heated through. Stir in sauce and pineapple for one additional min. until coated. Serve over hot cooked rice

I give this recipe: ***

If you would like to buy the slow cookers casseroles & skillets cookbook you can purchase it from here: http://www1.gooseberrypatch.com/gooseberry/products.nsf/v.weball/m265?editdocument&lid=is_m265&cartprocess=pimgsr
Rachel Adams

Ahhh another great restaurant quality recipe from Gooseberry Patch! This was prefecto with very little tweaking that always do to their recipes....heheh I have usually add extra garlic or something, this was great. Hubby took the leftovers to work to eat for lunch and get this I even got my vegetarian son to eat it too....and that is no small feat!

Gooseberry Patch Cookbook: Slow Cookers Casseroles & Skillets
You can order it here : http://www1.gooseberrypatch.com/gooseberry/products.nsf/v.weball/m265?editdocument&lid=is_m265&cartprocess=pimgsr

Page: 173

1 Tbsp. butter   1 Tbsp. garlic, minced  14.5 oz. can diced tomatoes, drained and 1/4 C. juices reserved
1 tsp. dried basil  salt and pepper to taste  2/3 C. heavy cream/ whipping cream  1 tsp. sugar
8oz. penne pasta, cooked   2 Tbsp. Parmesan cheese for garnish

Melt butter in skillet over med. heat. Add garlic and cook for one min. or until golden. Add tomatoes with juice, basil, salt and pepper and sugar; heat to boiling. Reduce heat; simmer for 5 min. or until most the liquid has reduced. Stir in cream. heat through on low heat for one min. or until thickened. Toss sauce with cooked pasta; sprinkle with cheese. Serve immediately.

I give this recipe Bright Star
Rachel Adams
Gooseberry Patch CookBook: Slow Cookers, Casseroles & Skillets
Page: 141

10 oz. frozen chooped spinach, thawed and drained
15 oz. container low fat cottage cheese
1 C. shredded mozzarella cheese, divided
1 C. shredded parmesan cheese, divided
1 egg, beaten
1 tsp. italian seasoning
16 oz. spaghetti sauce, divided
25 oz. pkg. frozen 4-cheese ravioli, divided

Combine spinach, cottage cheese, 1/2 C. mozzarella, 1/2 C. parmesan cheese, egg and seasoning; set aside. Spread half of the sauce in the bottom of a lightly greased 9x9 baking pan. Arrange half of frozen ravioli in a single layer on top of sauce. Top with all of the spinach mixture and remaining ravioli, sauce and mozzarella cheese. Bake, covered, at 400 degrees for 30 min. remove from oven. Sprinkle with remaining parmesan cheese; let stand about 15 min. before serving.

Note: Although this was good it need some more flavor. When I make it again in the spinach mixture I will add some garlic and see how it comes out. You can serve this with bread sticks or garlic bread.
Rachel Adams
                                                 
                                                     Yummy Goodness all in a Bowl!

 Gooseberry Patch Cookbook: Slow Cooker Recipes
 Page: 120


Soup Ingredients and directions:

15.5 oz. can kidney beans, drained and rinsed
15.5 oz. can black beans, drained and rinsed
14.5 oz. can mexican style stewed tomatoes 2 cloves garlic, minced
3 C. water 2 Tbsp. chicken bouillion granules 1-2 tsp. chili powder

Mix all ingredients in a slow cooker. Cover and cook on low setting for 10-12 hours, or on high 4-5 hours. Turn slow cooker to high setting;drop dumpling batter into soup by rounded teaspoonfuls. cover and cook for 30 min. without lifting lid.

Cornmeal dumplings:

1/3 C. all purpose flour
1/4 C. cornmeal (yellow is best)
1 tsp. baking powder
1/8 tsp. salt
1/8 tsp. pepper
1 egg white, beaten
2 Tbsp. milk
1 Tbsp. oil (vegetable or canola)

Mix the first 5 ingredients together; set aside. Mix egg white, milk, and oil; stir into flour mixture. Stir with a fork until just combined. Follow the remaining directions for dropping the dumplings into the soup.