SLOW COOKER PULLED PORK

1 (2 pound) pork tenderloin

1 (12 oz.) can or bottle of root beer
1 (8 0z.) bottle of your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Place the pork tenderloin in a slow cooker; pour the root beer over the meat.  Cover and cook until well cooked and the pork shreds easily. 5 to 6 hours usually.  Note: the actual length of time may vary according to individual slow cooker.  Drain well.  Stir in barbecue sauce and reheat to eat.   Serve over buns. 

Submitted by Cindy Duchateau, School Age Department

CHICKEN ENCHILADA SOUP

1 cooked chicken breast cut

1 white or yellow onion diced
2 cloves of garlic minced
1 diced jalapeno (seeds removed)
1 diced red bell pepper
1 can black beans
Half a bag of frozen sweet corn
1 small can  diced chiles
1 can diced tomatoes
1 can  green enchilada sauce
12 oz chicken or vegetable broth
2 TBL taco seasoning

Add all ingredients to crock pot and cook on low 4-6 hours.  Garnish with cilantro, avocado, and crushed tortilla chips

Submitted by Kristen A. Kufahl, Member Services

CORN CHOWDER 

2 1/2 cups milk

1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 package (10 oz. frozen corn)
1 cup cream style corn
1 cup frozen hash browns
1 cup diced cooked ham
3/4 cup chopped onion
2 tablespoons margarine or butter
Salt
Black pepper
Chopped parsley

Combine milk, soup, corn, potatoes, ham, onion and margarine in Crock Pot Slow Cooker.  Cover and cook on High 4 - 5 hours.  Add salt and pepper to taste.  Garnish with parsley.  Serve.  Makes 8 servings. 

 

Submitted by Cindy Duchateau, School Age Department