Turkey Brunswick Stew

Contributed by Heidi Copa, Pleasant Hill 2nd Ward

From a Pilgrims' recipe (in which they used rabbit) served in Williamsburg, Virginia, my alma mater being the College of William and Mary

• Simmer your turkey carcass after Thanksgiving for several hours, until meat falls off bones.
• Discard bones and skin and other undesirables.
• To skim the fat off the liquid, use a skimming device now, or chill the soup now and pick off the fat, or remove the fat after the soup is all assembled and cooked and chilled later.
• Another method is to just pull the turkey meat off the bones and toss it into canned chicken broth.
• Now you need vegetables of five colors: white onions, green beans or okra, carrots, corn, canned peeled tomatoes (I use diced).
• The amount depends on how much you want to make! I tend to make a huge pot and freeze some soup, so I may use 15 cans of corn, beans, tomatoes, and broth, plus fresh sliced carrots and onions. Add several bay leaves, salt, pepper, some of your favorite soup spices like Mrs. Dash, and some tomato sauce to add a little thickener. Simmer all this together...the longer the better...all day is great...nice crock pot soup.

Or if you have a spare rabbit...

Tangy BBQ Ribs for Crock Pot

Contributed by Charisse Stephens, Hilltop Second Ward

Will disappear quickly.

Ingredients:

2 lbs. boneless ribs (pork or beef)
3/4 c. vinegar
1/2 c. ketchup
2 T sugar
2 T Worcestershire sauce
Clove of garlic (or a bit of garlic powder)
1 t. ground mustard (or squirt of the regular stuff)
1 t. paprika
1/2 t. salt
1/8 t. pepper

Directions:

• Brown ribs in oil
• Place in crock pot
• Mix all other ingredients and pour over ribs
• Cook on low 6-8 hours
• Serve with rice

Tangy Pork Chops for Crock Pot

Contributed by Charisse Stephens, Hilltop Second Ward

A good one to toss in the slow cooker and forget about for the day.

Ingredients:

4-6 boneless pork chops, 1/2" thick
1/2 t. salt
1/8 t. pepper
2 medium onions, sliced
2 celery ribs, chopped
1 large green pepper, chopped
1 can (14.5 oz) chopped tomatoes

Sauce Ingredients:
1/2 c. ketchup
2 T cider vinegar
2 T brown sugar
2 T Worcestershire sauce
1 T lemon juice
1 beef bouillon cube

Directions:

• Place chops in crock pot
• Sprinkle with salt and pepper
• Add veggies over chops
• Combine sauce ingredients and pour over meat and veggies
• Cover and cook on low 5-6 hours
• Mix 2 T cornstarch and 2 T water until smooth and stir into sauce in crock pot
• Cook on high for 30 minutes until thickened
• Serve over rice

Cafe Rio Shredded Pork Salad with Ranch Dressing

Contributed by Tara Taylor, Concord 1st Ward

This is a crock pot meal that needs to be started the night before. I serve this over shredded lettuce and crunched up tortilla chips and top with beans, pork, dressing, cheese. The dressing makes a ton.... Yum!

Ingredients for pork (make the night before):

3 ½ to 4 lb. pork roast
2 Tblsp brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt

1 can cola
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

1 cup brown sugar

Directions:

• Mix together brown sugar, cayenne pepper, cumin and salt
• Rub on pork roast
• Put in crock pot on low
• Cook all night
• Next morning add coke, chicken stock, minced garlic and chopped onion
• Keep cooking all day in crock pot on low heat
• About an hour before serving, shred roast and add 1 cup brown sugar

Salad dressing ingredients:

1 pkg. Hidden Valley Ranch dressing mix
8 oz. can salsa verde
2 cloves garlic
¾ cup mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
¼- ½ cup fresh cilantro

Lime juice (to taste)

Salad dressing directions:

• Mix in blender
• Add lime juice to taste
• Mix ahead of time and chill it for several hours
• It can be thinned with buttermilk if needed