Deployment Dishes; The Recipes


Add quartered potatoes, onions, and carrots to make a full dish! Also after 4 hours, turned cooker down to medium heat and cooked for an additional 2-4 hours.

  • 1/4 cup olive oil
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon poultry seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 4 thick cut boneless pork chops
  • salt and pepper to taste
In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.
ADDED 29 JUN 11 

When I make it, I don't use exact measurements for the berries, if I have extra I add it in! And you can subsitute blueberries for black berries.
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups black berries
1 recipe pastry for a 9 inch double crust pie

1. In a large mixing bowl, stir together sugar and cornstarch. Add all berries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.

2. Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil.

3. Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.