Sunday, June 7, 2009

Slow Cooker Tangy Chicken

6-8 chicken leg quarters seasoned with salt and pepper (any parts of chicken can be used but "bone in" really turns out the best)

Combine the following and pour over chicken in a slow cooker

1 onion (or less) chopped
1 can stewed tomatoes
1/2 c. ketchup
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tsp or 1 cube chicken bullion

Cover and cook on low for 6-8 hours (my slow cooker NEVER takes this long. I only needed 4 hrs)

To thicken sauce: 30 minutes before serving, turn the slow cooker to high. Combine 2 tbsp cornstarch and 2 tbsp water and add to sauce. Cook until sauce is thickened.

Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: from a co worker back in the day....

Saturday, June 6, 2009


So much for having two blogs - I just posted an entry for our family blog on the recipe site! So if you saw it and were apologies!

Monday, June 1, 2009


1 (10 oz) frozen chopped spinach—cook and squeeze out moisture
½ cup milk
½ cup cubed sharp cheddar cheese
juice of 1 lemon
6 green onions – chopped
2 TBSP butter
1 tsp Tabasco
1 tsp salt
Cook these ingredients until cheese is melted
Cool slightly and add 1 lightly beaten egg.
Put in 4 buttered ramekins (or 8x8 casserole)
Sprinkle with ¼ cup Parmesan cheese
Bake 350 for 20 minutes. Shared by Melba Mccaughey, Oklahoma City, OK