April 2008 Slow-Cooker Pot Roast Shrimp Fried Rice The slow cooker Here’s a healthful does the work after dish that’s ready in you spend only about minutes and is sure 10 minutes of prep to please. time. Kansas Country Living, April 2008 Kansas Country Living, April 2008 Shepherd’s Pie Chicken & Vegetable Chow This comfort classic is ideal for the Mein cooler early days of This recipe is spring. And with a expertly blended slow cooker, it’s and balanced for a snap to prepare. perfect flavor. Kansas Country Living, April 2008 Kansas Country Living, April 2008 23 24 Shepherd’s Pie Chicken & Vegetable Chow Mein 1 lb. lean ground beef 1/4 lb. spaghetti 1 (12-oz.) jar beef gravy 3/4 lb. boneless, skinless chicken thighs, cut into thin strips 1 (10-oz.) pkg. frozen mixed vegetables, thawed 1 tbs. plus 1/3 cup stir-fry sauce, divided Salt and pepper to taste 4 tsp. soy sauce, divided 3 cups prepared mashed potatoes 2 tbs. vegetable oil, divided 1 cup shredded cheddar cheese 1 small carrot, julienned 2 stalks celery, cut diagonally into thin slices In large skillet, cook ground beef over medium heat until browned and thoroughly 1/2 onion, thinly sliced cooked. Carefully drain liquids and return to stovetop. Stir in gravy and vegetables 3 cloves garlic, minced and bring to boil. Reduce heat and simmer 8 minutes, or until vegetables are tender, 1/4 lb. bean sprouts stirring occasionally. Add salt and pepper to taste. While beef mixture is still in skil- 1/4 tsp. black pepper let, spoon mashed potatoes onto it, forming 8 mounds, and top with cheese. Continue 1 tsp. Asian sesame oil to simmer until potatoes are hot and cheese is melted. Serve immediately. Serves 4-6. Cook pasta according to package directions; drain, rinse and drain thoroughly. Meanwhile, coat chicken with 1 tbs. stir-fry sauce and 2 tsp. soy sauce; let stand 15 minutes. Stir-fry chicken in 1 tbs. hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tbs. oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 tsp. soy sauce and pep- per. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil. Makes 4 servings. Slow Cooker Pot Roast Shrimp Fried Rice 3 lbs. bottom round beef roast 6 green onions and tops, cut diagonally into 1/2-inch lengths, 1 pkg. onion recipe, soup and dip mix pouch separating whites from tops 1 (12-oz.) jar beef gravy 1/2 cup frozen peas and carrots, thawed 2 beef bouillon cubes or 2 tsp. beef granules 2 tbs. vegetable oil 1 (14-1/2-oz.) can diced tomato with basil, garlic and oregano 1 egg, beaten 2 cups water 4 cups cold cooked long-grain rice 3 cups mixed vegetables, such as sliced carrots, cut green beans, diced redskin 1/2 lb. medium-size cooked shrimp potatoes, green peas, sliced celery 3 tbs. soy sauce 1 tsp. garlic powder In large skillet sprayed with nonstick spray, brown beef over medium-high heat 8 1/2 tsp. sugar to 10 minutes, turning occasionally. Combine soup mix, 1 jar of gravy, bouillon and 1/4 tsp. white pepper diced tomato in 5-quart slow cooker. Add water and stir well. Add beef and turn until well coated. Cover and cook on low heat setting 8 to 10 hours, turning occasionally. Stir-fry whites of green onions, peas and carrots in hot oil in wok or large skillet Kansas Country Living Add mixed vegetables during last 2 hours, stirring occasionally. When vegetables over medium-high heat 1 minute. Add green onion tops and egg; scramble. Stir in are tender, remove beef from cooker. Slice or shred beef as desired, and serve with rice and shrimp, cook until heated, gently separating grains. Combine remaining vegetables and sauce. Serves 6 to 8. ingredients; pour over rice. Cook and stir until well mixed. Makes 4 to 5 servings.