Texas-Style Beef Brisket

Ingredients:

• 8 pounds untrimmed beef brisket
• 1 cup strong black coffee
• 1 (14 ounce) bottle ketchup
• 1 (12 fluid ounce) can cola carbonated beverage
• 3 tablespoons Worcestershire sauce
• 3 tablespoons prepared yellow mustard
• 2 tablespoons liquid smoke flavoring
• 2 tablespoons brown sugar, packed

Directions:

1. Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
2. Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
3. After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.

Adobo Chicken

Ingredients:

• 1 small sweet onion, sliced
• 8 cloves garlic, crushed
• 3/4 cup low sodium soy sauce
• 1/2 cup vinegar
• 1 (3 pound) whole chicken, cut into pieces

Directions:

1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Kona Chicken

Ingredients:

• 2 (2 pound) broiler chickens, quartered
• 1/2 cup chopped green onion
• 1/2 cup soy sauce
• 1/4 cup dry white wine
• 1/2 cup water
• 1/2 cup honey
• ground black pepper to taste

Directions:

1. Place chicken quarters into a slow cooker. Stir together the green onion, soy sauce, white wine, water, honey and pepper in a cup or small bowl. Pour over the chicken. Cover, and cook on high for 4 hours.

Kielbasa and Cabbage

Ingredients:

• 6 slices bacon
• 1/4 cup water
• 2 tablespoons white sugar
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon seasoning salt
• 3 teaspoons caraway seed
• 1 large head cabbage, cut into small wedges
• 1 pound Polish kielbasa

Directions

1. In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
2. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
3. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.