\n\tOriginally from Kathryn Yoder, Minot, N.D. (Reprinted from “Fix-It and Forget-It BIG Cookbook.” Copyright by Good Books (http:\/\/www.GoodBooks.com<\/a>). Used by permission. <\/span>All rights reserved.)<\/p>\n \n\tMakes: Eight servings<\/p>\n \n\tPrep time: Five minutes<\/p>\n \n\tCooking time: 7 1\/4 to 9 1\/4 hours<\/p>\n \n\tIdeal slow cooker size: 4- or 5-quart<\/p>\n \n\t2 3\/4-pound beef pot roast \n\tSprinkle both sides of beef with salt, pepper and 1 teaspoon dill weed. Place in slow cooker. Add 1\/4 cup water and vinegar. Cover and cook on low for seven to nine hours. Remove meat from pot. Turn cooker to high. Stir flour into 1\/2 cup water. Stir into meat drippings. Stir in additional 1 teaspoon dill weed if you wish. Cover. Cook on high five minutes. Stir in sour cream. Cover and cook on high another five minutes. Slice beef and serve with sour cream sauce.<\/p>\n \n\tCreamy Nutmeg Chicken<\/strong><\/p>\n \n\tOriginally from Amber Swarey, Donalds, S.C. (Reprinted from “Fix-It and Forget-It BIG Cookbook.” Copyright by Good Books (http:\/\/www.GoodBooks.com<\/a>). Used by permission. All rights reserved.)<\/p>\n \n\tMakes: Six servings<\/p>\n \n\tPrep time: 25 minutes<\/p>\n \n\tCooking time: Three hours<\/p>\n \n\tIdeal slow cooker size: 4-quart<\/p>\n \n\t6 boneless chicken breast halves \n\tBrown chicken in skillet in oil. Reserve drippings and place chicken in slow cooker.<\/p>\n \n\tSaute onions and parsley in drippings until onions are tender. Stir in remaining ingredients. Mix well. Pour over chicken.<\/p>\n \n\tCover. Cook on low three hours or until juices run clear. Serve over mashed or fried potatoes, or rice.<\/p>\n \n\tVanilla Hot Mulled Cider<\/strong><\/p>\n \n\tOriginally from Shirley Unternahrer Hihn, Wayland, Iowa (Reprinted from “Fix-It and Forget-It BIG Cookbook.” Copyright by Good Books (http:\/\/www.GoodBooks.com<\/a>). Used by permission. All rights reserved.)<\/p>\n \n\tMakes: 12 servings<\/p>\n \n\tPrep time: Five minutes<\/p>\n \n\tCooking time: Five hours<\/p>\n \n\tIdeal slow cooker size: 3 1\/2-quart \n\tCombine ingredients in slow cooker. Cover.<\/p>\n \n\tCook on low five hours. Stir.<\/p>\n<\/p>\n Distributed via Chicago Press Release Services<\/a><\/p>\n One of the benefits of using a slow cooker is coming home after a long day and smelling food that’s been cooking all day. We compiled a few recipes \u2013 not just entrees, either \u2013 that use especially aromatic ingredients. That way, you’ll enjoy your slow cooker and food inside it with more than just […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-358086","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/358086","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=358086"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/358086\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=358086"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=358086"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=358086"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\t1 teaspoon salt
\n\t1\/4 teaspoon black pepper
\n\t2 teaspoons dried dill weed, divided
\n\t1\/4 cup water
\n\t2 tablespoons wine vinegar
\n\t4 tablespoons flour
\n\t1\/2 cup water
\n\t2 cups fat-free sour cream<\/p>\n
\n\toil
\n\t1\/4 cup chopped onions
\n\t1\/4 cup minced parsley
\n\t2 10 3\/4-ounce cans cream of mushroom soup
\n\t1\/2 cup sour cream
\n\t1\/2 cup milk
\n\t1 tablespoon ground nutmeg
\n\t1\/4 teaspoon sage
\n\t1\/4 teaspoon dried thyme
\n\t1\/4 teaspoon crushed rosemary<\/p>\n
\n\t2 quarts apple cider
\n\t1\/4 to 1\/2 cup brown sugar, according to your taste preference
\n\t1\/2 teaspoon vanilla
\n\t1 cinnamon stick
\n\t4 cloves<\/p>\n<\/img><\/a>
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