Crockpot Pork Roast
1 envelope onion soup mix
1 tbsp minced roasted garlic (from a jar)
1 tbsp dried, crushed rosemary
1/4 tsp ground cloves
1.5 cups water
Garlic Salt
Pepper
1 pork loin roast (abt 6 inches long and 3 or 4 inches thick)
Place the roast in the crockpot and season with garlic salt and pepper. Combine the first 5 ingredients and pour over the roast. Cook on low about 7 hours, basting with the juices occasionally. Let stand at least 10 minutes before slicing.
I found this recipe in Taste of Home's Prize Winning Recipes. The original recipe is called Roast Pork and Potatoes and was cooked in the oven instead of the crockpot. It included twice as much water, 1.5 cups sliced onions and 24 small red new potatoes.
My opinion: This smelled wonderful while it cooked and it tastes really good....except I think it's too salty. The soup mix has more than enough salt so I recommend not using the garlic salt at all.
Broccoli Stove Top Casserole
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1 (24 oz) bag frozen broccoli florets, thawed
1 can cream of mushroom soup
1 cup Cheez Whiz
Preheat oven to 350^. Prepare stuffing mix as directon on package, using only 3 tbsp butter. Set aside. Mix soup and Cheez Whiz. Stir in broccoli and pour into buttered 2 quart casserole. Top with stuffing. Bake 30 minutes or until heated through.
The broccoli recipe is from one of the Kraft's Food & Family magazines (Spring 2006) and was titled Cheesy Broccoli Casserole. I didn't change a single thing (except the title!)
My opinion: Excellent! Will definitely be adding this to my favorites list!
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