Recipe #273.
                                                      Pork Short Ribs and Sauerkraut

3-4 Pounds Pork Short Ribs.
2 Jars Claussen or your preferred brand of Sauerkraut.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season well and brown the Ribs; under the broiler.
Put the Sauerkraut into the Crock-pot.
Lay the Ribs on top of the Sauerkraut.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours making sure that enough liquid is in there at all times.

Recipe #272.
                                              Sweet and Sour Pork Tenderloin

3-4 Pound Pork Tenderloin Roast.
1 Small Onion; chopped.
2-3 Cloves of garlic; chopped.
1/2 Each Red, Yellow and Green Bell Peppers; cleaned and sliced into rings. (Cut them in half across so you can have the rings).
Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Bottles your choice Sweet and Sour Sauce.
Water to rinse the bottles out with.

Season and Brown the Pork Tenderloin, under the broiler.
Transfer it into the Crock-Pot.
Put the Onion, Peppers and Garlic on to of the Pork Tenderloin.
Pour the Sweet and Sour Sauce over all of this.
Rinse the bottles out with water about 1/4-1/2 jar each.
Pour this into the Crock-Pot.
Cover and cook on Low for About 8-10 hours or on High for about 4-5 hours or until done and tender.


                                       

Recipe #271.

                                                    Sunday Pork Roast and Vegetables

3-4 Pound Pork Tenderloin Roast.
1 Small or 1/2 Medium-Large Onion; chopped.
2-3 Cloves of Garlic; chopped.
5-6 Potatoes; peeled and cut into wedges.
5-6 Large Carrots; cleaned and cut into chunky pieces.
1 Can Reduced Fat and Reduced Sodium Regular or Golden Cream of Mushroom Soup.
1-2 Cans of Water.

Season and Brown the Pork Roast under the broiler.
Put the Potatoes and Carrots into the Crock-Pot.
Season.
Lay the Roast on top of the Vegetables.
Put the Onion or Onion Soup Mix and Garlic on top of the Roast.
Pour the Soup and Water on top of this.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #270.
                                                    Barbecue Shrimp and Grits

1 pound uncooked, peeled, deveined and cleaned Shrimp.
Olive Oil Cooking Spray.
1 Cup Honey or Sweet Barbecue Sauce of your choice.
1/2 Cup Green Onions; chopped.
1/2 Green Pepper; chopped.
1/2 Cup Celery; chopped.
1/2 Sweet Red Bell Pepper; chopped.
1/4 Stick Butter.
1 14 Teaspoons Seafood Seasoning.
1 Can Reduced Sodium Chicken Broth.
1 1/2 Cups Quick Cooking Grits.

Spray the bottom and sides of the Crock-pot.
Add in the Barbecue Sauce, Green Onions, Green Pepper, Celery, Sweet red bell Pepper, Butter, Seafood Seasoning and Chicken Broth.
Stir together.
Cover and cook on Low for 4 hours or on High for 2 hours.
Add in the Shrimp during last 15 Minutes of cooking time.
Cook the Shrimp on High.
Cook the Grits according to directions on the package.
Serve the Shrimp over the Grits.

Recipe #269.
                                                          Tuna Noodle Casserole

1 Large Can Tuna; drained.
1 Bag No Yolks Noodles.
1 Can Evaporated Milk.
1 Cup 1% Milk.
1 Cup grated Low-fat Cheddar Cheese.
1 Cup or 8 ounces Low-fat American Cheese.
2 Tablespoons Low-Salt Butter.
Seasoned Salt Substitute to taste.
Pepper to taste.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1/2 Can or more of Water.

Put all of the ingredients except the Noodles into the Crock-Pot.
Stir well.
Cover and cook on Low for 4 hours or until Cheese is melted and it looks done.
Cook the Noodles according to directions.
Drain.
Mix the Noodles into the Crock-Pot Tuna Cheese Sauce.
Heat through.

Recipe #268.

                                                             Seafood Chowder

1/2 Pound Cod Fillets; cut into small cubes.

1/2 Pound Salmon Fillets; cut into small cubes.

1 Pound Fresh or Frozen Clams.

5-6 Potatoes; peeled and cut into small cubes.

1/2 Onion; chopped and sauteed in Butter.

2 Tablespoons Butter.

2 Cans Evaporated Milk.

2 Cans Water.

Enough 1 % Milk to fill the Crock-Pot at least 3/4 full.

Salt Substitute to taste.

Pepper to taste.

Put all of the ingredients into the Crock-Pot.

Stir together well.

Cover and cook on High for 3-4 hours.

Recipe # 267.

                                                       Cod Fish and Yellow Rice

1-2 Pounds Cod Fillet pieces.

2 Bags or Boxes Yellow Rice Mix.

1 Small Box Button Mushrooms; cleaned.

4 Teaspoons Butter or more; if needed.

2-4 Cans Reduced Sodium Chicken Broth.

About 1/2 Can Water to rinse the cans out.

Seasoned Salt Substitute to taste.

Pepper to taste.

Put all of the ingredients into the Crock-Pot to prepare the Yellow Rice, using the Chicken Broth instead of Water.

Add in a little Water, if needed and to rinse the cans out.

Add in the Mushrooms.

Stir together well.

Season and lay the Fish on top.

Cover and cook on High for 3-4 hours or until done.