7 plum tomatoes, chopped
7 medium red tomatoes, chopped
3 medium yellow tomatoes, chopped
3 medium orange tomatoes, chopped
1 teaspoon salt
2 tablespoons lime juice
2 tablespoons olive oil
1 medium white onion, chopped
1 medium red onion, chopped
2 green onions, chopped
1/2 cup each chopped green, sweet red, orange and yellow pepper
3 pepperoncinis, chopped
1/3 cup mild pickled pepper rings, chopped
1/2 cup minced fresh parsley
2 tablespoons minced fresh cilantro
1 tablespoon dried chervil
Tortilla chips

2 corned beef briskets (about 3 pounds each)
1 medium onion, halved
1 medium carrot, cut into chunks
1 celery rib with leaves, cut into chunks
1 tablespoon mixed pickling spices
1/3 cup packed brown sugar
1 tablespoon prepared mustard
1/2 cup sweet pickle juice

Directions

Place corned beef in a large Dutch oven; cover with water. Add the onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender.

1 package (9 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
2 eggs
1/2 cup sour cream
1/4 cup butter, melted
2 medium tart apples, peeled and shredded
1/2 cup sugar
1/4 cup chopped walnuts
1 teaspoon ground cinnamon

Directions
In a large bowl, beat the cake mix, pudding mix, eggs, sour cream and butter on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour half into a greased 8-in. square baking dish. Top with apples.

1 cup butter, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon anise extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chopped almonds

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds.
Line a baking sheet with foil and grease the foil. Divide dough in half.

6 cups cauliflowerets
1/4 cup diced white onion
1/4 cup butter or margarine
1/3 cup flour
2 cups milk
1 cup (4 oz.) shredded Swiss cheese
1 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. white pepper
10 whole ripe olives
1 bay carrot

In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute onion in butter for 2 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; boil for 2 minutes, stirring

1 cup shredded zucchini
1 1/4 cups flour
3/4 tsp ground nutmeg, divided
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 eggs
3/4 cup packed brown sugar
1/3 cup canola oil
2 tbsp orange juice
1 tsp grated orange peel
1 tsp vanilla
1/2 cup raisins
1 tbsp sugar

Squeeze the zucchini until dry. Set aside.

1/2 cup soft bread crumbs
1 small onion, finely chopped
1 small green pepper, finely chopped
2 jalapeno peppers, seeded and finely chopped
1/4 cup egg substitute
1-1/4 teaspoons ranch salad dressing mix
1 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1 pound lean ground turkey
4 whole wheat hamburger buns, split
4 lettuce leaves
4 slices tomato
4 slices onion

SAUCE:
1/2 cup fat-free sour cream
1 teaspoon ranch salad dressing mix

In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties.

2 cups packed brown sugar
2 cups ketchup
1 cup water
1 cup cider vinegar
1 cup finely chopped onion
1 can (8 ounces) tomato sauce
1 cup corn syrup
1 cup molasses
1 can (6 ounces) tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon garlic pepper blend
1 tablespoon Liquid Smoke, optional
1 tablespoon prepared mustard
1 teaspoon onion salt
1 teaspoon celery salt

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.

Yield: about 2 quarts.

1 package (14 ounces) smoked turkey kielbasa, sliced
2 large potatoes, cut into wedges
1 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
1 medium onion, chopped
4 teaspoons lemon juice
4 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt

Divide the kielbasa, potatoes, peppers and onion among four double thicknesses of heavy-duty foil (about 18 in. x 12 in.).
Drizzle with lemon juice and oil; sprinkle with garlic powder, pepper and salt.
Fold foil around kielbasa mixture and seal tightly.

8 C. coarsely shredded cabbage
3 medium potatoes, cut into 1/2-inch cubes
1 medium onion, chopped
1 3/4  tsp. salt
1/4 tsp. pepper
14 1/2  Oz. can chicken broth
2 lbs. fully cooked kielbasa or Polish sausage, cut into serving-size pieces

Procedure
In a 5-quart slow cooker, combine the cabbage, potatoes, onion, salt and pepper. Pour broth over all.
Place sausage on top (slow cooker will be full, but cabbage will cook down).

Cover and cook on LOW for 8 to 9 hours or until vegetables are tender and sausage is heated through.

From Taste of Home Slow Cooker Recipes