Recipes

All Day Long Crockpot Beef

Servings: 6 Servings

Ingredients:

1 ½ pound Beef roast; * see note
½ teaspoon Black pepper
2 Garlic cloves; minced
½ package Onion soup mix
2 teaspoon Worcestershire sauce
1 teaspoon Steak sauce
3 Carrots; sliced
2 Celery stalks; diced
1 Green bell pepper; chopped
1 Yellow onion
½ cub Water
½ cub Tomato juice

Preparation:

Recipe by: Jo Anne Merrill Preparation Time: 8:00

* Use any cut of beef roast desired.

1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.

2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles.
Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix.
Place on top of the vegetables.

3. Mix the steak sauce and Worcestershire sauce in a small bowl with about ½ cup water and ½ cup tomato juice. Pour this over the meat.

4. Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.

* Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time.
One or two hours either way usually makes no difference.

When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch.

Australian Crockpot Chop Suey

Servings: 1 servings

Ingredients:

1 pound Ground beef;
3 Stalks celery;
½ Head cabbage;
3 Carrots;
1 Green pepper;
1 can Green beans;
2 Onions;
1 package Chicken noodle soup;
2 teaspoon Curry powder;
2 cub Water;
Salt & pepper;

Preparation:

Brown beef and onions in a pan. Chop vegetables in small pieces. Mix soup, water, curry powder and salt and pepper. Turn all into into crock-pot and simmer for 4 to 5 hours. Source: By Dulcuie McVicker, Cherished Recipes, Olde St. John's Church, Colliers, West Virginia.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
From: Kaz Langridge Date: 04 Feb 96

Barbecued Bean Soup ( Crockpot )

Servings: 6 servings

Ingredients:

1 pound Great Northern beans, soaked
2 teaspoon Salt
1 medium Onion, chopped
⅛ teaspoon Ground pepper
2 pound Beef short ribs
6 cub Water
¾ cub Barbecue sauce

Preparation:

Place alI ingredients in CROCK-POT except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to CROCK-POT. Stir in barbecue sauce before serving From Rival Crock-Pot cookbook, date unknown

Cafe Chicken Crockpot

Servings: 6 servings

Ingredients:

2 Chickens, about 2-½ pound,
Cut into eighths
1 Onion, chopped
2 Of garlic, chopped
Salt & white pepper to taste
1 Green pepper, diced
1 medium Very ripe tomato, Peeled,
Seeded and chopped
1 cub Dry white wine
Pinch of cayenne pepper

Preparation:

Combine all ingredients in slow-cooker. Cover pot and set at Low.
Cook for 6 to 8 hours, or until chicken is tender. YIELD: Serves 6 to 8

Source: The Crockery Pot Cookbook

Note: Since this recipe is from Paris, try to serve this with a crusty French bread, and a little pot of sweet butter. A carafe of white wine is also a nice addition.

FROM: gaye.levy@greymatter.com (Gaye Levy) From rec.recipes 1½3/93

From: Trevor Bates Date: 25 Jun 96

Chili ( Crockpot #1 )

Servings: 8 servings

Ingredients:

3 One pound cans kidney beansdrained
2 One pound cans tomatoes -cut up
2 pound Ground beef browned anddrained
2 medium Onions coarsely chopped
1 cub Diced celery
1 Glove minced garlic
4 -6 tablespoons chilipowder
1 teaspoon Cuminsalt and pepper to taste

Preparation:

Put all ingredients in Crockpot in order listed. Stir once.

Cover and cook on Low for 10 12 hours or High 5 - 6 hours.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Chili ( Crockpot #2 )

Servings: 6 Servings

Ingredients:

½ pound Dry pinto or kidney beans
2 can Tomatoes (14.5oz ea)
2 pound Chuck; browned, *
2 tablespoon Chili powder
1 teaspoon Pepper
1 teaspoon Cumin
4 ½ cub Water *OR* 2 16-oz cans
2 Medium onions; coarsely chopped, **
1 Green pepper; chopped
2 Garlic cloves; crushed
Salt to taste

Preparation:

* I buy extra lean and don't brown 1st. ** This works well with red. Stir this once, cover and cook on low for 10 to 12 hours or on high, for 5 to 6 hours.

Chili ( Crockpot ( G T C ))

Servings: 4 servings

Ingredients:

1 ½ pound turkey thigh cutlets
16 ounce pinto, red kidney, or black
: beans, drained
14 ounce Italian plum tomatoes,
: undrained
½ cub chopped onion
½ cub chopped green bell pepper
3 tablespoon chili powder
1 tablespoon ground cumin
½ -1 teaspoon hot pepper sauce
: salt and pepper to taste
: sour cream
: chopped green onion

Preparation:

Trim turkey cutlets and cut into 1-inch pieces. Add turkey, beans, undrained tomateos, onion, bell pepper, chili, cumin, garlic, and hot pepper sauce to crockpot; stir to combine. Cover crockpot and set temperature control to high or low. Allow chili to cook until meat is tender, 3-5 hours on high, or 7-9 hours on low. Season with salt and pepper to taste.

Serve chili topped with dollop of sour cream and chopped green onion, if desired.

Nutritional Analysis per serving/item:
Calories 244 Protein 28 gm Fat 7 gm Carbohydrate 18 gm Sodium 483 mg Cholesterol 70 mg

From: The Great Turkey Cookbook
Virginia and Robert Hoffman
Crossing Press, 1995

Entered by: Lawrence Kellie
Fri 12-20-1996 at 19:29:14

Use What Part of Turkey: thighs

Chili ( Crockpot )

Servings: 8 Servings

Ingredients:

3 One pound cans kidney beansdrained
2 One pound cans tomatoes -cut up
2 pound Ground beef browned anddrained
2 medium Onions coarsely chopped
1 cub Diced celery
1 Glove minced garlic
4 -6 tablespoons chilipowder
1 teaspoon Cuminsalt and pepper to taste

Preparation:

Put all ingredients in Crockpot in order listed. Stir once.

Cover and cook on Low for 10 12 hours or High 5 - 6 hours. == Courtesy of Dale & Gail Shipp, Columbia Md. ==

Converted by MMCONV vers. 1.50

Chili ( Crockpot Mexican )

Servings: 6 Servings

Ingredients:

1 pound Ground beef
15 ½ ounce Chili beans; hot and spicy
15 ½ ounce Chili beans; hot
28 ounce Tomatoes; cut up
6 ounce Tomato paste
1 ½ cub Celery; chopped
1 cub Onion; chopped
½ cub Pepper, green; chopped
4 ounce Chili peppers; drained
Seeded and chopped
2 tablespoon Sugar
1 Bay leaf
1 teaspoon Salt
1 teaspoon Marjoram, dried; crushed
½ teaspoon Garlic powder
1 dash Pepper
4 ounce Mushrooms (optional)

Preparation:

In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet brown ground beef; drain and stir into tomato mixture. Cook on low for 8 to 10 hours. Skim off excess fat. Remove bay leaf; stir before serving.

Chili ( Low Fat Healthy Crockpot )

Servings: 4 Servings

Ingredients:

1 pound Beef stew meat; trimmed
6 ounce Tomato paste
1 cub Chopped onions; 2 medium oni
2 Bell peppers; diced
2 Garlic cloves; minced
1 tablespoon Chili powder
1 teaspoon Ground cumin
½ teaspoon Dried oregano; crushed

Preparation:

Recipe by: Jo Anne Merrill Preparation Time: 12:0 : 1. Trim the beef of all visible fat. Cut into ½ inch cubes.
: 2. Place meat in crockpot and stir in tomato paste to completely coat meat. Add the remaining ingredients and stir to blend. DO NOT add any additional liquid.
: 3. Cover and cook for 12 hours on LOW heat. When done, you can skim the fat from surface and discard.

Congressional Bean Soup (Crockpot)

Servings: 6 Servings

Ingredients:

1 pound Small white beans
8 cub Water
2 cub Ham, diced
1 cub Onion, diced
1 cub Celery, chopped
2 tablespoon Parsley, chopped
1 teaspoon Salt
¼ teaspoon Pepper
1 Bay leaf

Preparation:

Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until beans are tender.

Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ

Crockpot ( Congressional Bean Soup )

Servings: 6 servings

Ingredients:

1 pound Small white beans
8 cub Water
2 cub Ham, diced
1 cub Onion, diced
1 cub Celery, chopped
2 tablespoon Parsley, chopped
1 teaspoon Salt
¼ teaspoon Pepper
1 Bay leaf

Preparation:

Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until beans are tender.

From: Trevor Bates Date: 25 Jun 96

Crockpot Apple Butter

Servings: 1 servings

Ingredients:

10 cub Apples, blended
½ teaspoon Cinnamon oil
5 cub Sugar
¼ teaspoon Cloves, optional

Preparation:

Peel about ½ grocery bag of apples; core and cut into slices. Place apples in large pan and cover. Steam until tender and hot. Do not add water. Puree in a blender to make applesauce. Measure out 10 cups of apples and add other ingredients to crock pot. Cook 12 hours on ow, then 2 hours on high without the lid on. Stir occasionally and cook until thick. Ladle into hot sterile jars, seal and process.
Randy Rigg

Crockpot Apple Cider

Servings: 20 Servings

Ingredients:

1 gallon Apple Cider
12 Whole cloves
3 3-inch cinnamon sticks
2 Whole nutmegs
2 Chunks crystalized ginger

Preparation:

Dump all ingredients in crockpot. Heat on high for 2 hours, and on low to keep warm until ready to serve.

Posted by Lisa Clarke The PolkaDot Palace
1-201-822-3669

Crockpot Apple Glazed Roast Pork

Servings: 8 Servings

Ingredients:

4 pound Pork loin roast -- trimmed
¼ cub Apple juice
Salt to taste
3 tablespoon Brown sugar
Pepper to taste
1 teaspoon Ground ginger
6 Apples -- quartered

Preparation:

Procedures: 1. Rub roast with salt and pepper. Brown port roast under= broiler to remove excess fat; drain well. 2. Place apple quarters in bottom= of crockpot. Place roast on top of Apples. 3. Combine apple juice, brown= sugar, and ginger. Spoon over top surface of roast, moistening well. 4. Cover and cook on Low setting for 10 to 12 hours or until done.

NOTES : Use natural, non-sweetened apple juice in this.

Crockpot Barbecue

Servings: 5 Servings

Ingredients:

1 ½ pound Boneless chuck steak, 1 ½inch thick
1 Clove garlic, peeled andminced
¼ cub Wine vinegar
1 tablespoon Brown sugar
1 teaspoon Paprika
2 tablespoon Worcestershire sauce
½ cub Catsup (ketchup)
1 teaspoon Salt
1 teaspoon Dry or prepared mustard
¼ teaspoon Black pepper

Preparation:

Replace Chuck Steak with Beans

Cut the beef on a diagonal, across the grain into slices 1 inch wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours. Shared by Maggie Workman Source: The Best of Electric Crockery Cooking

Crockpot Barbecue Beef+

Servings: 1 servings

Ingredients:

2 ½ pound Beef round steak
2 tablespoon Lemon juice
¾ cub Catsup
1 teaspoon Worcestershire sauce
½ teaspoon Pepper
1 teaspoon Prepared mustard
1 small Onion -- diced
¼ cub Water
2 tablespoon Brown sugar
½ cub Celery

Preparation:

Cut beef into thin strips. Brown in skillet. Meanwhile, combine lemon juice,
catsup, Worcestershire sauce, pepper, mustard, onion, water, brown sugar and
celery. Pour into crockpot. Add meat. Cook on medium heat for 3 or 4 hours. Serve over hamburger buns.

Posted by Mary Riemerman

Recipe By : St. Paul Pioneer Press Newspaper

From: Mary Riemerman Date: 13 Jun 96

Crockpot Barbecue Meats

Servings: 6 servings

Ingredients:

1 Chicken, ham, chops etc..
1 Bbq sauce

Preparation:

(. . . with a saucy ending!)

Place seasoned and cut-up chicken, ham, pork chops, or rabbit in CROCK-POT. Pour a little barbecue sauce on each piece. Add no water.
Cover and cook until done-about 8 hours on Low. NOTE: For added flavor, put cooked meat on heat-proof platter; pour remaining sauce and drippings over top. Place under broiler for 5 to 10 minutes. From Rival Crock-pot cook book, date unknown

Crockpot Barbecued Turkey Legs

Servings: 4 servings

Ingredients:

4 Turkey drumsticks
2 tablespoon Worcestershire sauce
Salt and pepper
¼ cub Molasses
½ teaspoon Hickory smoke
¼ cub Vinegar
¼ cub Catsup
1 tablespoon Instant minced onion

Preparation:

Sprinkle turkey with salt and pepper. Place in a crock-pot. Combine remaining ingredients; pour over the turkey. Cover and cook on low for 5 to 7 hours. If the turkey legs are small, serve one thigh or one drumstick per person; if large, slice off the meat and serve with sauce. Makes

From: Trevor Bates Date: 25 Jun 96

Crockpot Barley

Servings: 4 Servings

Ingredients:

1 cub Brown rice
1 cub Barley
6 Carrots, chunked
1 Onion, chopped
½ pound Mushrooms, chopped
Dash of garlic spice blend
8 cub Water

Preparation:

I bought Mary McDougals cookbook #II and adapted this recipe for grains.

into the crockpot I put ingredients,
put a lid on it and cook on low overnight.

In the AM I added a dash of Bragg's Aminos for the saltiness I wanted.
It was really good and my spouse had seconds. There is enough left for at least one more breakfast for two.
Date: Tue, 10 Aug 93 13:54:57 PDT
From: Jan Gordon <jagordon@AGSM.UCLA.EDU>

Converted to MM format by Dale & Gail Shipp, Columbia Md.
From: Dale Shipp

Crockpot Bean Soup ( Vegan )

Servings: 1 servings

Ingredients:

1 pound Asst dry beans, any kind
½ cub Pearl barley
28 ounce Chopped tomatoes, orequivalent of fresh
3 Carrots, chopped
3 Stalks celery, chopped
1 large Onion, diced
2 Bay leaves
½ teaspoon Thyme
½ teaspoon Marjoram
Salt and pepper to taste
Veggie stock or waterto fill the pot

OPTIONS:
Fennel bulb, chopped
Peas, lentils, limas etc
Corn
Pasta
Anything you can think of

Preparation:

The dry beans are NOT cooked first - they cook just fine over the course of the day, but if you are sensitive to the oligosaccarides in them (the stuff that makes you noisy when you eat beans), be adivsed!

Throw the list in the crock in the morning, and you've got dinner when you get home.
Taken from Veggie Life recipe archive on WWW
Submitted by Andrew Evans (aevans@cais.cais.com) Posted by Lisa Greenwood
From: Lisa Greenwood Date: 17 Dec 95

Crockpot Beans & Barley

Servings: 1 Servings

Ingredients:

1 Onion, chopped
1 Carrot, chopped (I used 2, I
Like them)
1 cub Navy beans, soaked
½ teaspoon Prepared mustard
½ cub Split peas, dried
¼ cub Pearl barley
½ cub Mushrooms, chopped
1 cub Pinto beans, uncooked
4 cub Vegetable broth
3 tablespoon Parsley, minced
¼ cub Lentils, dried

Preparation:

Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 T of vegetable broth until tender. Add drained beans, vegetable bouillon, mustard and parsley, bring to bil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and barley.
Cover and simmer another hour until all beans are tender. (Note: I like it spicy so I added lots of tabasco and pepper). I know this is more of a "winter recipe" but I think it will be good cold, also.
Things got a bit mushy in the crockpot so it might be better to cook on the stove.

From: KateStuart@aol.com. Fatfree Digest [Volume 9 Issue 26] July 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
From: Jim Weller Date: 02 Feb 97

Crockpot Beans & Grains

Servings: 4 Servings

Ingredients:

1 cub Dried beans, soaked
Overnight and drained
1 cub Slow-cooking grains (I use
Half wheat berries and half
Rye berries)
1 Onion, chopped
2 Cloves garlic, chopped
28 ounce Can of crushed tomatoes, or
15 ounce Can plus
1 Canful water
Generous pinches of herbs
(this time it was thyme and
Rosemary, usually it is
Basil and oregano)
Generous sprinkling of black
Pepper

Preparation:

And the recipe, for a bean and grain dish that I am having for lunch along with leftover salad. This is a dish I often cook when I am going to be getting home too late to cook, since I make it in a crockpot and it is ready to eat when I get home.

Cook on low for 10-12 hours, and serve. It seems like a very small amount of liquid, but I've found that everything in the crockpot retains more liquid than when cooked on the stove, and the beans have already absorbed a lot in the soaking. If you like your beans soupy (or want to use it as a soup), add more. If you don't mind very-cooked vegetables, or are around to add vegetables an hour or two before serving, chop up some carrots and celery and add. I find that the canned tomatoes have quite enough salt for my taste.
Date: Tue, 20 Apr 93 12:09:34 PDT
From: Jane Colman <jane@tortoise.ee.lbl.gov>

Converted to MM format by Dale & Gail Shipp, Columbia Md.
From: Dale Shipp

Crockpot Beef & Potatoes

Servings: 6 servings

Ingredients:

2 pound Lean ground beef
1 can Condensed tomato soup
1 teaspoon Salt
6 Medium potatoes
½ teaspoon Pepper
1 cub Light cream
¼ cub Finely chopped onions

Preparation:

In large skillet or crock-pot with browning unit, brown beef; break up large chunks with fork. Pour off excess fat. In a small bowl, mix together salt, pepper, onion, and undiluted soup. Peel and slice potatoes. In crock pot arrange alternate layers of potatoes and meat, with potatoes on bottom. Pour soup mixture over. Cover and cook on low for 4 to 6 hours. Turn control to high. Pour cream over all; cover and cook on high for 15 to 20 min. Makes 6 servings.

From: Trevor Bates Date: 25 Jun 96

Crockpot Beef Brisket with Barbecue Sauce

Servings: 8 Servings

Ingredients:

¾ cub Water
¼ cub Worcestershire sauce
1 tablespoon Vinegar
1 teaspoon Beef bouillon granules
½ teaspoon Dry mustard
½ teaspoon Chili powder
¼ teaspoon Ground red pepper
2 Garlic clove; minced
2 ½ pound Fresh beef brisket
½ cub Ketchup
2 tablespoon Brown sugar
2 tablespoon Butter or margarine

Preparation:

For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar bouillion granules, mustard, chili powder, red pepper, and garlic; reserve ½ cup liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit into cooker; place in a 3 ½ or 4-quart crockery cooker. Pour remaining liquid over brisket.

Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. For sauce, in a small saucepan combine ½ cup reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat.

Better Homes & Gardens' New Crockery Cooker Cookbook. Submitted By FLORENCE THOMPSON On 03-26-95 (0651)

Crockpot Beef Diablo

Servings: 4 Servings

Ingredients:

1 pound Beef Pot Roast -- boneless
¾ teaspoon Chili sauce
¾ Potatoes -- peel/slice
¾ teaspoon Worcestershire sauce
¼ Onion -- sliced
¼ teaspoon Vinegar
1 ½ teaspoon Flour
¼ teaspoon Sugar
¾ teaspoon Mustard

Preparation:

Trim all excess fat from roast. Place potatoes and onion in bottom of crockpot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spreadover top of roast (cut roast in half, if necessary, to fit easily). Place roast in crockpot on top of potatoes and onions. Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours). (about 3 quarts).

Crockpot Beef in Beer

Servings: 4 servings

Ingredients:

3 pound Stewing beef or ground round
1 package Onion soup mix
1 package Brown gravy mix
1 can Mushrooms; drained
1/3 cub Flour
12 ounce Can of beer

Preparation:

Mix all ingredients except flour and meat in crockpot.

Cut meat into 2" cubes. Put flour and meat into sack and mix well.

Put all meat and flour into crockpot. Cover.

Cook on low heat for 8-10 hours.

Serve over rice.

From: Delores E Rowe Date: 11 Apr 96

Crockpot Beef Roll Ups

Servings: 4 servings

Ingredients:

2 pound Beef round
1 ½ pound Bacon
2 teaspoon Oil
1 package Onion soup mix
2 cub Water
2 teaspoon Cornstarch
½ cub Water

Preparation:

Cut round ½" thick. Trim separable fat and remove bone. Pound with meat mallet or saucer; slice into strips 1" wide and 4" long. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan.

Remove roll-ups to crockpot. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook until done.

Remove roll-ups to warm serving dish. Combine cornstarch and ½ cup water, mixing until smooth. Add to liquid from crockpot and simmer, stirring constantly, 3-4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes.

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook echo

Crockpot Beef Stew

Servings: 6 servings

Ingredients:

3 Carrots, sliced
3 Potatoes, diced
2 pound Beef chuck or stewmeat, cut in cubes
2 cub Beef broth
1 teaspoon Worcestershire
1 Clove garlic
Salt to taste
½ teaspoon Pepper
1 teaspoon Paprika
1 Bay leaf
3 Onions, quartered cut up
1 Stalk celery with tops,
2 teaspoon Kitchen Bouquet

Preparation:

Put all ingredients in CROCK-POT. Stir to mix well. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours). Thicken as directed on Page 12. From Rival Crock-pot cookbook, date unknown Submitted By SHAWNEE SHEPARD MSG#: 1806

Crockpot Beef Vegetable Soup

Servings: 4 servings

Ingredients:

1 pound Stew beef; trim, bite size
1 can Stewed tomatoes; sliced
3 Potatoes; peeled, diced
2 Carrots; peeled, pennied
1 Garlic clove; crushed
3 Peppercorns
1 Bayleaf
1 Celery stalk; chopped
1 Small onion; diced
4 cub Water
Salt and pepper to taste
½ teaspoon Thyme
1 teaspoon Parsley; chopped
2 Beef bouillon cubes
1 tablespoon Worcestershire sauce
2 cub Frozen mixed vegetables

Preparation:

Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3 ½ hours on high heat. Remove the bayleaf before serving. You can add ½ cup of red wine with the vegetables for a more robust flavor. Taken from the Martin County Guide. Marilee Schabo POSTED BY: ROSE CAPPOCIA

From: Trevor Bates Date: 25 Jun 96

Crockpot Boeuf Bourguigon

Servings: 8 servings

Ingredients:

4 Lbs beef chuck*
¼ cub Butter or margarine
6 Carrots;cut in ½-in slices
2 Onions, chopped
2 can Beef broth; 13 ½ oz each
2 cub Dry red wine
1 can (6-ounces) tomato paste
1 Teaspoons fines herbes
Salt & pepper to taste
½ pound Fresh mushrooms, quarterd
18 Sm White onions, peeled
¼ cub Flour
¼ cub Butter or margarine

ROBBIE S:

Preparation:

*Cut into 1-½ inch cubes Brown beef cubes on all sides in ¼ cup hot butter or margarine in large skillet, or slow-cooker if it has a browning unit. Pour beef and drippings into slow-cooker. Add carrots, chopped onions, chopped garlic, beef broth, wine, tomato paste, fines herbes, salt and pepper, mushrooms, and white onions.
Cover pot and set at Low. Cook for 10 hours. Remove lid and skim excess fat from surface. Turn heat setting to High. Cover and let bubble. In a bowl, mix flour and ¼ cup butter until creamy. Add to stew and sir until it is well blended and the stew thickens.
Season to taste with salt and pepper. Serve hot with boiled potatoes. YIELD: Serves 8 Source: The Crockery Pot Cookbook POSTED BY: DEE PENROD
08/20/92 2:09 AM

Crockpot Boston Brown Bread

Servings: 8 servings

Ingredients:

1 cub Corn meal
1 cub Flour, rye
1 ½ teaspoon Baking soda
1 teaspoon Salt
1 cub Flour, whole wheat
¾ cub Molasses
2 cub Milk, sour -=OR=-
2 cub Buttermilk
1 cub Raisins

Preparation:

Combine corn meal, rye flour, soda and salt. Add wheat flour.
In a separate bowl, stir molasses into sour milk or buttermilk and add to dry ingredients, a little at a time. Stir just enough to blend and add raisins.
Spoon into two one pound coffee cans and cover with foil. Tie.
Place cans on metal rack in bottom of slow cooker and pour 2 cups of hot water around cans.
Cover pot and cook on high for 2 ½ to 3 hours. Remove cans from pot and let stand 5 to 10 minutes. Turn bread out on cooling rack.

Source: Crockery Cookery by Mable Hoffman
Submitted By KARL LEMBKE On 07-24-94 1013

Crockpot Brisket & Beans

Servings: 6 Servings

Ingredients:

3 pound Brisket
1 ½ pound Green beans
6 Potato; peel/quarter
¼ teaspoon Marjoram; crumbled
Salt & pepper; to taste

Preparation:

1- Wipe meat and place in large pot. Cover with about 2 cups water.
Vegetables may be added to the meat in a crock pot along with seasonings and the whole thing cooked 1O hours.
2- In a dutch oven, simmer 2 to 2 ½ hours before adding vegetables, then continue until potatoes are done.
3- In a pressure cooker, bring brisket, water and seasonings to 15 # pressure and cook for 3O to 4O minutes. Reduce pressure under cold water, open cooker, add vegetables, cover, bring to 15# pressure and cook 5 minutes, reduce pressure again.
: However you cook it, remove meat, slice thinly on the diagonal, serve with green beans and potatoes drenched with cooking liquid. Do not thicken the natural gravy. It has a lovely flavor and should not be greasy. If your meat is not well trimmed, remove excess fat before cooking. Should you have leftovers, heat the remaining liquid and slice the meat for open face or French dip hot sandwiches. From: "Griff" <wgriffin@ix.Netcom.Com>date: Wed, 2 Jul 1997 14:34:27 -0700

Crockpot Brunswick Stew

Servings: 6 servings

Ingredients:

1 cub Tomatoes; cut up (16 oz.)
1 cub Tomato paste; (6 oz.)
3 cub Chicken; cubbed, cooked
1 package Frozen succotash
Or 1 pkg. frozen okra;slice
1 cub Onions; chopped
1 Bay leaf
1 teaspoon Salt
½ teaspoon Rosemary;dried, crushed
½ teaspoon Pepper
1 dash Ground cloves
2 ½ cub Chicken broth

Preparation:

In Crockpot, stir together UNDRAINED tomatoes and tomato paste. Add chicken, FROZEN succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well. Makes 6 servings. 09/26/91 10:59 pm JUDY/NC PJXG05A

From: Trevor Bates Date: 25 Jun 96

Crockpot Budget Beef Stroganoff

Servings: 5 servings

Ingredients:

2 pound Round steak
1 ½ cub Beef bouillon
1 teaspoon Salt
1 tablespoon Catsup
⅛ teaspoon Pepper
2 tablespoon Dry white wine
1 Onion sliced
¼ pound Fresh mushrooms
¼ teaspoon Garlic salt
1 tablespoon Worcestershire sauce
1 cub Sour cream
1/ 3 cub flour Cut steak into ¼-inch strips. Coat with salt and
pepper. Drop into the bottom of a crock pot with onion. Mix garlic
salt, Worcestershire sauce, bouillon, and catsup. Pour over the meat.
Cover and cook on low for 6 to 8 hours or until tender. Turn control
to high. Add wine and >> mushrooms. Dissolve flour in small amount
of water. Add to meat mixture, stirring until blended. Cook on high
for 15 minutes or until slightly thickened. Stir in sour cream; turn
off heat. Serve with rice or noodles.

Preparation:

From: Trevor Bates Date: 25 Jun 96

Crockpot Burritos

Servings: 4 Servings

Ingredients:

1 can chopped ortegapeppers
Meat from bones
1 cub Chopped onion
2 can tomato sauce
2 pound Chuck roast

Preparation:

Night before begin cooking 2 lbs. chuck roast in crock pot (cook all night). In morning, remove the bones. Add to crockpot the above.
Cook on low heat the rest of day. Add mixture to flour tortillas.
Also add refried beans, sour cream, grated cheese with meat. Wrap in foil and bake 350 degrees for 10 minutes.

Crockpot Cafe Chicken

Servings: 6 servings

Ingredients:

2 Chickens, about 2-½ pound,
Cut into eighths
1 Onion, chopped
2 Of garlic, chopped
Salt & white pepper to taste
1 Green pepper, diced
1 medium Very ripe tomato, Peeled,
Seeded and chopped
1 cub Dry white wine
Pinch of cayenne pepper

Preparation:

Combine all ingredients in slow-cooker. Cover pot and set at Low.
Cook for 6 to 8 hours, or until chicken is tender. YIELD: Serves 6 to 8

Source: The Crockery Pot Cookbook

Note: Since this recipe is from Paris, try to serve this with a crusty French bread, and a little pot of sweet butter. A carafe of white wine is also a nice addition.

From: Trevor Bates Date: 25 Jun 96

Crockpot Cajun Ribs

Servings: 1 servings

Ingredients:

1 ½ pound PORK RIBS
1 can CARROTS
1 teaspoon GARLIC; PRESSED
¼ teaspoon PEPPER
BAR-B-Q SAUCE

Preparation:

PUT RIBS IN CROCKPOT DRAIN CARROTS AND PUT ON TOP OF RIBS. ADD SPICES AND POUR BAR-BQ SAUCE ON TOP. SET CROCK POT ON LOW SETTING AND LET COOK ALL DAY.

From: Trevor Bates Date: 25 Jun 96

Crockpot Carmel Apples

Servings: 8 Servings

Ingredients:

28 ounce Caramels
¼ cub Water
8 medium Apples

Preparation:

In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 ½ hours, stirring
frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface.
Holding apple above pot, scrape off excess
accumulation of caramel from bottom apple. Place on greased wax paper to cool.

Crockpot Cheese Potatoes

Servings: 3 servings

Ingredients:

5 pound Potatoes
Salt and pepper to taste
1 ½ Sticks of margarine
3 cub Shredded mild Cheddar cheese
½ cub Milk

Preparation:

Boil potatoes in skins until partially cooked; cool, peel, and grate.
Divide potatoes in 3 equal portions. In a large round crockpot, put in a layer of grated potatoes, salt and pepper, ½ stick of butter, cut into pats, 1 cup shredded cheese. Repeat this procedure two more times, then pour milk over this. Cover and cook on MEDIUM heat for 2 ½ hours, the last ½ hour put on HIGH.
Randy Rigg

Crockpot Chicken & Cheddar Sauce

Servings: 1 Servings

Ingredients:

2 pound Chicken
2 tablespoon Butter or margerine
½ cub Ham strips
10 ¾ ounce Cream of cheddar soup
1 Tomato, chopped
2 Onions, chopped
¼ teaspoon Basil

Preparation:

Brown chicken in butter and remove to crockpot. Brown ham and combine remaining ingredients. Pour over chicken and ham in crockpot. Cover and cook on low 7 to 9 hours until chicken is tender.

Note: Acquired from Jean Allen (GRDG72B) Prodigy December 30, 1991.

Crockpot Chicken & Cherries Jubilee

Servings: 11 servings

Ingredients:

3 pound Chicken breasts
2 tablespoon Butter
Salt and pepper
1 can Bing cherries; pitted (1 lb)
1 cub Chili sauce
2 Chicken bouillon cubes OR
2 teaspoon Chicken stock base
¼ cub Pale dry sherry
2 tablespoon Cornstarch
2 tablespoon Water
3 tablespoon Brandy OR Cognac; warmed

Preparation:

FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan.
Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour ½ cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon cubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat.
Boil until slightly reduced. Add sherry and remaining cherry juice.
Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter.
Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings.

From: Trevor Bates Date: 25 Jun 96

Crockpot Chicken & Herb Dumplings

Servings: 1 servings

Ingredients:

3 pound Chicken
Salt and pepper
2 Cloves garlic, minced
¼ teaspoon Powdered marjoram
¼ teaspoon Powdered thyme
1 Bay leaf
½ cub Dry white wine (optional)
1 cub Dairy sour cream
1 cub Packaged biscuit mix
1 tablespoon Chopped parsley
6 tablespoon Milk
10 Small white onions

Preparation:

Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot.
Cover and cook on high for 30 minutes.

Note: Acquired from Jean Allen (GRDG72B) Prodigy December 30, 1991.

From: Trevor Bates Date: 25 Jun 96

Crockpot Chicken & Rice

Servings: 6 Servings

Ingredients:

½ pound Mushrooms, fresh
½ cub Onions, chopped
2 pound Chicken, raw
1 teaspoon Chicken bouillon
1 teaspoon Poultry seasoning
¼ teaspoon Salt
2 cub Water
¾ cub Rice, uncooked

Preparation:

Slice mushrooms. Remove skin from chicken. Spray 12" skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes. Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done.

Crockpot Chicken & Sausage Gumbo

Servings: 1 servings

Ingredients:

1/3 cub All-purpose flour
1/3 cub Cooking oil
3 cub Water
12 ounce Fully cooked smoked sausagelinks, sliced andquartered
2 cub Chopped cooked chicken
2 cub Sliced okra OR one 10-ozpackage frozen whole okra,sliced
½ Inch thick
1 cub Chopped onion
½ cub Chopped green pepper
½ cub Chopped celery
4 Cloves garlic, minced
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Ground red pepperHot cooked rice

Preparation:

For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.

In a 3 ½, 4-, 5-, or 6-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 ½ to 5 hours. Skim off fat. Serve over rice. Makes 6 servings.

posted by Tiffany Hall-Graham

From: Tiffany Hall-Graham Date: 12 Feb 94

Crockpot Chicken Cacciatore

Servings: 4 servings

Ingredients:

2 Med Onions; peeled, sliced t
3 pound Chicken; cut up
2 cub Garlic; minced
1 cub Tomatoes; 16 oz
1 cub Tomato sauce; 8 oz
1 teaspoon Salt
¼ teaspoon Pepper
1 ½ teaspoon Dried oregano; crushed
½ teaspoon Dried basil; crushed
1 Bay leaf
¼ cub Dry white wine
Spaghetti; cooked

Preparation:

Place onions in slow cooker. On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot. Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken with its sauce on spaghetti which you have prepared. Leisure Living Guide to Slow Cooking. Judy Garnett/NC PJXG05A

From: Trevor Bates Date: 25 Jun 96

Crockpot Chicken Fettuccine

Servings: 4 Servings

Ingredients:

2 Chicken breasts; halved
2 tablespoon Olive oil
¼ cub Green onions; chopped
1 teaspoon Garlic; minced
14 ½ ounce Canned tomatoes; drained and
Chopped
1 tablespoon Basil
1 cub Heavy cream
2 Egg yolks
¾ cub Parmesan cheese
8 ounce Fettuccine
1 cub Peas (frozen); thawed
1 ½ cub Mushrooms (fresh); sliced

Preparation:

In skillet, brown chicken breasts in olive oil. Place chicken in crock-pot. Add green onions, garlic, tomatoes, and basil. Cover and cook on Low 7 to 9 hours. Remove chicken and cut into pieces. Return chicken pieces to pot. Stir in cream, egg yolks, and Parmesan cheese.
Cover and cook on high 30 minutes to thicken.
While sauce is thickening, cook fettuccine according to package directions; drain. Add fettuccine, peas and mushrooms. Cover and cook on high 30 to 60 min.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Crockpot Chicken Fricassee

Servings: 6 servings

Ingredients:

4 To 5 lb stewing chicken
Cut into serving pieces
2 teaspoon Salt
1 teaspoon Paprika
2 medium Onions -- sliced
3 Stalks celery -- sliced
2 Carrots -- pared and sliced
1 Bay leaf
1 cub Chicken broth
½ cub Flour
½ cub Water
1 package (10 oz.) noodles -- cooked
And drained
Chopped parsley

Preparation:

Rinse chicken pieces and pat dry. Season with salt and paprika. Place sliced vegetables and bay leaf in crock pot. Place chicken on top of vegetables. Pour in chicken broth. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving; turn to HIGH setting. Remove chicken pieces; bone and return meat to the crock pot. Make a smooth paste of flour and water and stir into liquid in crock pot. Cover and cook until thickened. Serve over hot noodles; sprinkle with chopped parsley. (RIVAL CROCK POT COOKING. 1975)

From: Bill Spalding Date: 08 Jun 96

Crockpot Chicken in Barbecue Sauce

Servings: 4 Servings

Ingredients:

1 Chicken; 2-3 lb
Bbq sauce

Preparation:

Place whole, clean chicken in CROCKPOT with a bottle of your favorite BBQ sauce. Cook on LOW for 4-5 hours..

Crockpot Chicken Kona

Servings: 6 Servings

Ingredients:

3 pound Chicken -- in large
Pieces/quar
(3 to 4)
Salt and pepper
½ cub Chopped green onions
½ cub Soy sauce
¼ cub Dry white wine
½ cub Water
½ cub Honey

Preparation:

Sprinkle chicken with salt and pepper. Place in Crockpot. Combine onion, soy sauce, wine and water. Pour over chicken. Cover and cook on Low for 3-4 hours or until chicken is tender. Remove chicken from pot. Arrange on broiler pan. Brush honey on chicken. Broil until golden brown, brushing with honey several times. Chicken and sauce may be refrigerate and browned at a later time, if desired.

Crockpot Chicken Livers

Servings: 4 servings

Ingredients:

1 pound Chicken livers
½ cub Flour
1 teaspoon Salt
¼ teaspoon Pepper
3 Bacon slices; diced
3 Green onions; with tops,chopped
1 cub Chicken bouillon
1 can Mushroom soup (10oz golden)
1 can Sliced mushrooms (4 oz)
¼ cub White wine; dry or sauterne

Preparation:

Cut chicken livers into bite-size pieces; toss in flour, salt and pepper. Fry bacon pieces in large skillet; remove when brown. Add flour-coated chicken livers and green onion to bacon grease in skillet; saute until lightly browned. Pour chicken bouillon into skillet and stir into drippings. Pour all into CROCK-POT. Drain mushrooms. Add browned bacon bits and all remaining ingredients.
Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered noodles. (To thicken gravy, see Hints on page 12).

From Rival Crock-Pot cookbook, date unknown

Crockpot Chicken Parisienne

Servings: 3 servings

Ingredients:

6 medium Chicken breasts
Salt & pepper
Paprika
½ cub Dry white wine or vermouth(opt)
1 can Cream of mushroom soup
4 ounce Mushrooms, sliced; drained
1 cub Sour cream; mixed with
¼ cub Flour

Preparation:

Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken in crockpot. Mix white wine, soup, and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika.
Cover and cook on low for 7 to 9 hours. (On high: 3 to 4 hours) Remove chicken and stir in sour cream mixture during last 30 minutes.
Serve sauce over chicken with rice or noodles.

From: Sam Waring Date: 20 Jan 96

Crockpot Chicken Parmigiana

Servings: 6 servings

Ingredients:

3 Chicken breasts
1 Small egg plant sliced
1 Egg
10 ½ ounce Can pizza sauce
1 teaspoon Salt
6 Slices mozzarella cheese
¼ teaspoon Pepper
1 cub Dry bread crumbs
½ cub Butter

Preparation:

If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browning unit, saute chicken in the butter. Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add > mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.

From: Trevor Bates Date: 25 Jun 96

Crockpot Chicken Stew

Servings: 1 servings

Ingredients:

1 Frying chicken
3 Carrots; cut diagonally in
" chunks
3 medium Idaho potatoes; chunked
2 large Onions (I like vidalia'swhen in season)Seasoned pepper;to taste
¼ teaspoon Thyme
¼ teaspoon Basil
¼ teaspoon Oregano
1 can Cream of chicken soup
1 tablespoon Worcestershire sauce

Preparation:

Place half of veggies in the pot, add chicken. Mix pepper and spices and sprinkle over meat. Add the rest of veggies and top with the soup. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. I put it on in the morning and its ready whenever we are. The only bad part about this recipe is that you have to take the meat off the bones. Mine is usually cooked to the point where it falls off the bones but you still have that mess.
If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately. Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.

/\/\ichael =================
& Ms. /\/\ | /-\ /\/\ |
\/\/eslie =================
From: Michael Grosz

Crockpot Chile Stew

Servings: 6 Servings

Ingredients:

1 Whole chicken; cut up
4 cub Water
10 ounce Can cream of mushroom
1 Or cream of chicken soup
12 Corn tortillas
1 teaspoon Garlic salt
1 package Chicken gravy mix
½ cub Chopped green chile

Preparation:

Cook chicken in crockpot with water to cover, about 4 hours. Add remaining ingredients the last half hour of cooking. Allow to boil until tortillas are tender. Serve over rice. Makes 5 - 6 servings.
Walt Judy Howle "Flavors of the South" howle@ebicom.net http://www.ebicom.net/~howle

Crockpot Chili & Cheese Meatloaf

Servings: 8 Servings

Ingredients:

16 Round cheese crackers; or 18
1 small Onion; fine chopped
2 tablespoon Green pepper; minced
¼ cub Chili sauce
½ cub Milk
2 Eggs; slightly beaten
¾ teaspoon Salt
⅛ teaspoon Black pepper
1 ½ pound Ground beef; extra lean

Preparation:

Crush crackers with rolling pin or blender until crumbled. In mixing bowl, combine crumbs with onion, green pepper, chili sauce, milk, eggs, salt and pepper. Mix in ground beef. Form into 6 or 7-inch round loaf. Place in slow cooking pot. Cover and cook on low for 6 to 8 hours or until done.

Crockpot Chili Beef Short Ribs

Servings: 4 servings

Ingredients:

3 pound Short ribs
1 tablespoon Vegetable oil
2 Garlic cloves
2 teaspoon Chili powder
1 15 ounce tomato sauce
½ teaspoon Salt
1 teaspoon Pepper
1 Onion
2 Cans red kidneWEENans

Preparation:

Put ribs in pot of boiling water, reduce heat and simmer for 10 minutes. Remove ribs from water and drain well to remove as much fat as possible. (This can easily be done the evening before to save time in the morning.) Brown ribs in hot oil. Remove, drain all but 1 tsp fat. Add chopped garlic, lightly brown in oil^^.
Add chili powder, tomato sauce, bring to simmer. (I do all of this the evening before to save more time.) Sprinkle ribs with salt and pepper put in crockpot. Add sauce and sliced onion. Cover and slow cook 6 to 8 hours on low. Remove bones from pot, skim off any visable fat. Add kidney beans, cover and cook on high one hour.
Serve with cornbread.

From the recipe files of Sheila Exner - September 1991

Crockpot Chili Blanco (White Chili)

Servings: 4 Servings

Ingredients:

1 can Cooking Oil Spray (Pam)
1 tablespoon Olive Oil
1 pound Chicken Breast; skinned, boned, diced
½ cub Shallots; chopped
3 Cloves Garlic; minced
1 can Tomatillas (18oz); drained and coursley chopped
1 can Ro*tel Tomatoes; chopped but not drained
1 can Chicken Broth (13oz)
1 can Chopped Green Chile Peppers; not drained
½ teaspoon Oregano flakes
½ teaspoon Coriander Seeds; crushed
¼ teaspoon Ground Cumin
2 can Cannellini Beans; drained
3 tablespoon Fresh Squeezed Lime Juice
¼ teaspoon Black Pepper
¼ cub Sharp Cheddar cheese; grated

Preparation:

Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done.
Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating. Hey it worked but I'm just crossing my fingers! The new *P has ugly print compared to my old one. How about yours? Just got back from the Vet, Again. Kitty upchukking all last night. He has eaten some Rx food since he got back but I think this is still just temporary. He may have to go to a specialist. Just like one of the kids! Doug, Ted and I are going to see Groundhound Day! 03/06 12:59 pm Warmest Regards, Pam FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 03/06 1:16 PM

Crockpot Chili Con Carne

Servings: 10 Servings

Ingredients:

4 pound Ground beef
3 tablespoon Shortening
2 cub Chopped onion
2 Garlic cloves; crushed
4 tablespoon Chili powder
3 Beef bouillon cubes; crushed
1 ½ teaspoon Paprika
1 teaspoon Oregano
1 teaspoon Ground cumin
½ teaspoon Cayenne pepper
½ cub Beef stock
1 can Tomatoes; 28 ozs.
1 can Tomato paste; 8 oz.
4 can Red kidney beans; 1 lb cans

Preparation:

Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours

Crockpot Chili Sirloin

Servings: 1 Servings

Ingredients:

1 ½ pound Sirloin steak
(cut into cubes (yes sirloin
1 large Green pepper diced
1 Red pepper; diced
1 Jalepaneo pepper
(remove seeds if you
teaspoon like it hot)
1 28 oz. can of tomato sauce
(or whole tomatoes chopped
1 tablespoon Cumin
1 teaspoon Chili powder
½ can Beer (optional)
4 Slices of crisp bacon

Preparation:

This receipe works great in a slow cooker for approx.
8 hrs.if you don't have one,cook on low for at least 2 hours.
Slightly brown the steak cubes in the bacon fat, drain and then add remaining ingredients. Simmer as mentioned above. Top with shredded cheedar and raw onions. Kay Hume Plantation, Fl

Crockpot Chinese Style Country Ribs

Servings: 6 servings

Ingredients:

¼ cub Soy sauce
1 Clove garlic, crushed
¼ cub Orange marmalade
4 pound Country style spareribs
2 tablespoon Catsup

Preparation:

Combine soy sauce, marmalade, catsup, and garlic. Brush on both sides of the ribs. Place in a crock- pot. Pour remaining sauce over all.
Cover and cook on low for 8 to 10 hours. Makes 4 to 6 servings....

From: Trevor Bates Date: 25 Jun 96

Crockpot Chow Mein

Servings: 4 servings

Ingredients:

6 Chicken thighs; skinned
6 ounce Mushrooms; sliced
1 Onion; sliced
3 Garlic clove; minced
½ cub Teriyaki sauce
Parsley
3 dash Tabasco
2 Handfuls of bean sprouts

Preparation:

Put everything except the bean sprouts in a crock pot in the morning.
Mix them up and set to low. Should be mostly done when you get back home. Prepare some rice to spoon over. After you start the rice put bean sprouts in the crock pot and mix up. When the rice is done, the chow mein is done. Serve over the rice. Note that the chicken is so tender that it will literally fall off the bone. What I like to do is de-bone all my pieces and mix everything (chow mein, rice) up together.

Crockpot Cider Pork Stew

Servings: 8 servings

Ingredients:

2 pound Pork
3 tablespoon Flour
1 teaspoon Salt
¼ teaspoon Dried thyme
¼ teaspoon Pepper
6 Carrots
4 Potatoes
2 Onions
1 Apple
2 cub Apple cider
1 tablespoon Vinegar
½ cub Cold water
¼ cub Flour

Preparation:

Cube boneless pork, slice onion and carrot, quarter potato, chop apple. Combine 3 tbls flour, salt, thyme and pepper, toss with meat.
Put carrots, potatoes, onion and apple in cooker. Top with meat cubes. Combine apple cider and vinegar, pour over meat. Cover, cook on low for 10-12 hours. Turn cooker to high. Blend ¼ cup flour and ½ cup cold water, blend well. Stir into liquid in crockpot. Cover, cook 15 minutes or until thickened. Season to taste.

From Better Homes & Gardens: Crockery Cooking - Thru Sharon Stevens

From: Inge Fronda Date: 21 Feb 95

From: Florence Thompson Date: 08 Jan 96

Crockpot Classic Swiss Steak

Servings: 6 Servings

Ingredients:

1 Round steak
2 cub Flour
¼ tablespoon Butter
4 ounce Tomato sauce
1 Onion sliced
1 Green pepper sliced

Preparation:

Cut steak into serving portions. Combine flour, salt, and black pepper in medium-size bowl. Roll cut steaks in flour mixture, coating both sides. Melt shortening or butter in a hot skillet. Brown round steak on both sides, but do not cook. Place in crockpot and add tomato sauce, onion, and green pepper. Cook low for 6 to 12 hours, or on high for up to 6 hours.
From: "Griff" <wgriffin@ix.Netcom.Com>date: Tue, 22 Jul 1997 01:04:18 ~0700

Crockpot Corn

Servings: 8 Servings

Ingredients:

1 large Bag frozen corn
8 ounce Pkg. cream cheese
1 Stick margarine
Salt and pepper to taste

Preparation:

Melt cream cheese and margarine in microwave. Spray crockpot with vegetable spray. Put melted cream cheese and margarine in crockpot. Add corn, salt and pepper. Cook in crockpot for two hours on low.

Crockpot Corn Stuffed Pork Chops

Servings: 6 servings

Ingredients:

6 Pork chops
2 tablespoon Minced green pepper
7 ounce Whole kernel corn undrained
1 teaspoon Salt
½ teaspoon Sage
1 cub Soft bread crumbs
1 tablespoon Instant minced onion

Preparation:

Have the butcher cut a pocket or with a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into the slits. Close with toothpicks or small skewers.
Place on a metal rack or trivet in crock-pot. Cover and cook on low for 6 to 8 hours. Especially good with fruit salad and lemon- buttered broccoli. Makes 5 to 6 servings...

From: Trevor Bates Date: 25 Jun 96

Crockpot Corned Beef & Cabbage

Servings: 6 Servings

Ingredients:

4 ½ pound Corned beef brisket
2 medium Onions -- quartered
1 Cabbage head
Cut in small wedges
½ teaspoon Pepper
3 tablespoon Vinegar
3 tablespoon Sugar
2 cub Water

Preparation:

Combine ingredients in removable liner with cabbage on top. Cut meat to fit, if necessary. Place liner in base. Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.

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From beck4@pipeline.com Fri Feb 23 09:17:41 1996

Recipe By :

Crockpot Cornish

Servings: 4 servings

Ingredients:

2 Cornish game hens
1 package Pecan rice
1 ½ cub Water
Salt and pepper to tast

Preparation:

Place rice and water in crock pot; stir well. Place Cornish hens on top of rice; add salt and pepper. Cook over low setting 6 hours.

From: Trevor Bates Date: 25 Jun 96

Crockpot Country Chicken Rice Soup

Servings: 8 Servings

Ingredients:

3 Onions; chopped
4 Celery; sliced
Salt
Pepper
1 teaspoon Basil
½ teaspoon Thyme
½ teaspoon Sage
20 ounce Peas; frozen
2 ½ pound Chicken pieces
5 ½ cub Water
¾ cub Rice; raw converted

Preparation:

Place all ingredients, except rice, into slow cooker in order listed.
Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return to slow cooker. Add rice. Cover and cook an additional hour on hight.

Crockpot Country Pork Dinner

Servings: 1 servings

Ingredients:

3 pound Pork loin
1/3 cub Flour
2 tablespoon Salad oil
1 ½ cub Apple cider
1 cub Water
1 tablespoon Salt
½ teaspoon Pepper
2 pound Small new potatoes
16 ounce Carrots
1 teaspoon Caraway seeds
1 Onion
1 Cabbage

Preparation:

All preparation can be done the night before and assembled in the morning before leaving for work so you'll be greeted with a hearty supper at the end of the day.

Chop small head cabbage and medium onion, cut carrots into 2" pieces. In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat ribs with flour mixture; reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to med; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours.

Crockpot Cowloon Chicken

Servings: 5 servings

Ingredients:

3 ½ pound Chicken
Salt
Pepper
¼ teaspoon Ground ginger
1 Clove Garlic; minced
1 cub Chicken broth
8 ½ ounce Pineapple; sliced in syrup
4 ounce Water chestnuts; drained sli
4 Green onions; diagonally cut
¼ cub Cornstarch
¼ cub Soy sauce
1 tablespoon Vinegar

Preparation:

Sprinkle chicken with salt and pepper. Place in slow cooker. Combine ginger, garlic, broth and syrup from pineapple; set aside. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all. Cover and cook on high 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender (it can be cooked up to 8 hours). Add green onions.
Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 10 to 15 minutes or until slightly thickened. Serve with crisp Chinese noodles.

From: Trevor Bates Date: 25 Jun 96

Crockpot Cranberry

Servings: 10 Servings

Ingredients:

2 cub Cranberry juice cocktail
2 quart Apple cider
½ cub Sugar
1 Orange; studded with
Cloves
2 Cinnamon sticks; 3 inch

GARNISH:
Orange slices; or
Cinnamon sticks

Preparation:

Combine all ingredients in a crock pot and simmer for several hours.
Serve in warmed mugs.

SERVINGS: 10 MUGS SOURCE: _Drinks Without Alcohol_ by Jane Brandt

Crockpot Cranberry Nut Bread

Servings: 1 recipe

Ingredients:

2 cub Cranberries, fresh
1 Apple, cooking
½ cub Walnuts
2 cub Flour
1 cub Sugar
1 ½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
6 tablespoon Butter; softened
1 Egg
1 tablespoon Orange peel, grated
½ cub Orange juice

Preparation:

Put cranberries, apple and nuts through the coarsest blade of a food grinder and set aside. Combine flour, sugar, baking powder and salt in a deep bowl. Cut in butter until the size of peas. Stir in egg, orange peel and juice, and the cranberry apple mixture. Stir until blended.
Spoon into greased 2-quart mold or coffee cans. Cover with foil and tie. Place mold or cans on rack in slow cooker and pour 2 cups hot water into bottom of pot. Cover pot and cook on high for 2 ½ to 3 hours.
Remove mold from pot and let stand for several minutes. Turn out on cooling rack. Serve warm with butter.

Source: Crockery Cookery, by Mable Hoffman
Submitted By KARL LEMBKE On 07-24-94 1015

Crockpot Crazy Pork Chops

Servings: 4 Servings

Ingredients:

4 Loin chops; lean
2 medium Onions; sliced
1 teaspoon Butter
Salt and pepper to taste
Spices of your choice

Preparation:

Stand chops in crock pot, thin side down. Sprinkle with salt, pepper and spices of your choice. Cover with the onion slices, which have been separated into rings. Place butter on top. and cook on low heat for 6 to 8 hours or until chops are tender and onions are done. The result is moist, tender chops with a deep brown color as if broiled in the oven.

Crockpot Creamy Scalloped Potatoes

Servings: 6 Servings

Ingredients:

2 pound Potatoes (about 6 medium)
¼ teaspoon Pepper
3 tablespoon Butter
1 Small onion, thinly sliced
1 can Cream of mushroom soup (10 oz.)
¼ cub Flour
1 teaspoon Salt
4 slice American cheese

Preparation:

Peel and thinly slice potatoes. Toss slices in 1 cup water and ½ teaspoon cream of tartar. Drain. Put half of sl iced potatoes in greased CROCK-POT. Top with half of onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour. Add butter and undiluted soup. Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30 minutes before serving (Recipe may be doubled for 5-quart model). From Rival Crock-Pot cookbook, date unknown

posted by Bud Cloyd

Crockpot Creole Steak Strips

Servings: 6 Servings

Ingredients:

1 ½ pound Boneless round steak
Salt & pepper
1 Onion; chopped
1 cub Sliced celery
1 cub Seasoned tomato juice
2 teaspoon Worcestershire sauce
⅛ teaspoon Garlic powder
1 medium Green pepper; chopped
10 ounce Package frozen okra OR
1 ½ cub Fresh okra
2 ½ ounce Can sliced mushrooms; draind
Carrot curls (optional)

Preparation:

Cut steak into strips about ½-inch wide and 2 inches long. Sprinkle with salt and pepper. Place in slowcooking pot with onion, celery, tomatoe juice, Worcestershire sauce, and garlic powder. Cover and cook on low 6 to 8 hours. Turn control to high. Add green peppers and partially thawed oka and mushrooms. Cover and cook on high for 30 minutes or until okra is done. Garnish with carrot curls if desired. Serve over rice.

from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2

typed and posted by teri Chesser 5/97

Crockpot Curried Beef

Servings: 8 servings

Ingredients:

2 pound Lean beef round, trimmed
Of fat and cut in 2-in cubes
1 tablespoon Curry powder
1 teaspoon Cumin seeds
½ teaspoon Ground cinnamon
¼ teaspoon Ground ginger
1 teaspoon Cloves
1 teaspoon Allspice
1 Bud garlic; minced
1 Lemon; juiced
2 tablespoon Raisins
1 tablespoon Light soy sauce
2 teaspoon Cornstarch
¼ cub Cold water

OPTIONAL GARNISHES:
Yogurt
Lemon wedges
1 cub Cilentro; chopped
Fresh parsley; chopped

Preparation:

1. Combine ingredients, except cornstarch and cold water in a crock cooker. No pre-browning of the meat or preheating of the cooker is needed. Cover tightly and set on slow heat. Cook 16 to 18 hours or until meat is very tender. Gently stir meat once or twice during cooking time. 2. Twenty or 30 minutes before serving time, stir the cornstarch into cold water and stir this mixture into the crock cooker. Cover and continue to cook at lowest heat, stirring once or twice, until liquid thickens. Serve with dollops of yogurt, lemon wedges, and chopped fresh parsley or cilantro leaves as a garnish, if desired. Makes 8 servings, 175 calories each. VARIATION: Crocked Curried Lamb: Substitute lean lamb stew meat for the beef. SOURCE:
Light & Spicy

From: Trevor Bates Date: 25 Jun 96

Crockpot Curried Beef with Fruit

Servings: 9 servings

Ingredients:

3 pound Beef Roast; boneless, chuck
¾ cub Onion
1 tablespoon Oil
1 can Pineapple chunks; (juicepacked) 15 ¼ oz.
1 cub Orange juice
3 tablespoon Tapioca; quick-cooking
3 teaspoon Curry powder
1 ½ teaspoon Beef bouillon granules
¼ teaspoon Pepper
2 Bay leaves
16 ounce Apricot halves; drained
Hot cooked rice
¾ cub Peanuts; chopped

Preparation:

Trim fat from meat; cut meat into ¾ inch cubes. In a large skillet brown meat cubes and onion, half at a time, in hot oil. In crock pot, [PAUSE] combine undrained pineapple, orange juice, tapioca, curry powder, bouillon granules, pepper, and bay leaves. Add meat and onion to cooker.

Cover; cook on low-heat setting for 9 ½-11 ½ hours or on high heat setting for 3 ½-4 ½ hours. Add drained apricots, cover; cook on low or high heat setting for 30 minutes more. Serve over rice.
Sprinkle peanuts on top of beef.

Crockpot English Beef Pot Pie

Servings: 4 servings

Ingredients:

2 pound Beef round steak*
3 tablespoon Flour
1 teaspoon Salt
¼ teaspoon Pepper
2 Carrots; pared & sliced
3 Potatoes; peeled & sliced
1 Onion; large; thinly sliced
1 can Whole tomatoes (16.oz)
1 *****BISCUIT TOPPING******

Preparation:

* cut into 1-inch cubes
: PLace steak cubes in crock-pot. Combine flour, salt and pepper, toss with steak to coat thoroughly.
Stir in remaining ingredients except Biscuit Topping and mix thoroughly. Cover and cook on LOW setting for 7 to 10 hours.
: One hour before serving, remove meat and vegetables from crock-pot and pour into shallow 2-½-quart baking dish. Preheat oven to 425 degrees. Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes. 4 servings (about 2-½ quarts BISCUIT TOPPING: 2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, ¼ cup shortening, ¼ cup milk. Mix dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at one time; stir well. Pat out on floured board; roll out to cover baking dish.
Dee Penrod, FGGT98B

From:

From: Trevor Bates Date: 25 Jun 96

Crockpot Flank Steak in Mushroom Sauce

Servings: 4 Servings

Ingredients:

1 pound TO 1-½ lb flank steak
¼ cub Sauterne wine
1 tablespoon Soy sauce
1 Clove garlic; minced
10 ½ ounce Can beef broth
1 tablespoon Catsup
1 teaspoon Prepared mustard
1 tablespoon Instant minced onion
2 tablespoon Cornstarch
2 tablespoon ;water
¼ pound Fresh mushrooms; sliced

Preparation:

Place steak in slow-cooking pot. Combine sauterne, soy sauce, garlic, broth, catsup, mustard, and onion; pour over steak. Cover and cook on low for 6 to 8 hours. Dissolve cornstarch in water; stir into pot. Add mushrooms. Turn control to high; cover and cook on high 20 to 30 minutes or until mushrooms are done.

Crockpot Fondue Italiano

Servings: 1 servings

Ingredients:

1 pound Lean ground beef
8 ounce Mozzarella cheese
1 Envelope spaghetti sauce mix
2 15 ounce cans tomato sauce
2 tablespoon Cornstarch
1 pound Sharp cheddar cheese
½ cub Dry red wine

Preparation:

In a skillet or crock-pot with a browning unit, cook beef until crumbly; pour off excess fat. In the crock- pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on low for 2 hours. Dissolve cornstarch in the wine. Turn control to high. Add dissolved cornstarch. Heat on high for 10 to 15 minutes. Dip chunks of Italian bread into the fondue while > keeping the mixture hot in the crock-pot. Makes 6 to 8 serv.

From: Trevor Bates Date: 25 Jun 96

Crockpot Frankfurter Noodles

Servings: 1 servings

Ingredients:

6 Frankfurters, cut 1" slices
10 ¾ ounce Can condensed tomato soup
2 cub Milk or water
1 teaspoon Prepared mustard
½ cub Chopped onion
¼ cub Green peppers
⅛ teaspoon Black pepper
8 ounce Noodles, cooked
1 cub Shredded Cheddar cheese

Preparation:

Put all ingredients, except cheese and noodles into cooker, stir, and blend. Cover and cook on low 6 to 8 hours or hight 3 hours, stirring occassionally. Stir in noodles and cheese during last hour of cooking.

Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.

From: Trevor Bates Date: 25 Jun 96

Crockpot German Short Ribs

Servings: 6 Servings

Ingredients:

3 pound TO 3-½ lb beef short ribs
2 tablespoon Flour
1 teaspoon ;salt
⅛ teaspoon ;pepper
2 tablespoon Shortening
2 medium Onions; sliced
½ cub Dry red wine
½ cub Chili sauce
3 tablespoon Brown sugar
3 tablespoon Vinegar
1 tablespoon Worcestershire sauce
½ teaspoon Dry mustard
½ teaspoon Chili powder
2 tablespoon Flour

Preparation:

Coat shortribs in mixture of 2 tablespoons flour with salt and pepper. Melt shortening in large skillet. Add ribs and brown on all sides. Pour off excess fat. In crockpot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire, mustard, and chili powder. Cover and cook on low for 6 to 8 hours. Turn heat to High.
Thicken with 2 tbs. flour that has been mixed with a small amount of water. Cook until slightly thickened or about 10 minutes. Serve over wide egg noodles.

from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2

typed and posted by teri Chesser 6/97

Crockpot Ginger Brown Bread

Servings: 8 servings

Ingredients:

14 ounce Gingerbread mix, pkg
¼ cub Corn meal, yellow
1 teaspoon Salt
1 ½ cub Milk
½ cub Raisins

Preparation:

Combine powdered ingredients and stir in milk, mixing until mixture is evenly moist. Beat at medium speed with electrix mixer for 2 minutes. Stir in raisins.
Pour into breased and floured mold (6-7 cups) and cover with foil.
Tie.
Put trivet or metal rack in slow cooker and pour 2 cups of hot water in pot. Place filled mold on rack, cover pot and cook on high for 3 to 4 hours or until bread is done.
Remove bread from pot, let cool 5 - 10 minutes, loosen with knife and turn out on cooling rack.
Serve warm with butter or cream cheese.

Source: Crockery Cookery by Mable Hoffman.
Submitted By KARL LEMBKE On 07-24-94 1014

Crockpot Glazed Corned Beef

Servings: 6 servings

Ingredients:

4 pound Corned beef
1 ½ teaspoon Horseradish
Water
2 tablespoon Red wine vinegar
2 tablespoon Prepared mustard
¼ cub Molasses

Preparation:

In crock-pot cover corned beef with water. Cover and cook on low for 10 to 12 hours. Drain cooked corned beef; place on broiler pan or ovenproof platter. Combine mustard, horseradish, wine vinegar, and molasses. Brush on all sides of meat. Brown in 400 degree oven for 20 minutes or until it begins to brown; brush with sauce several times while browning. Makes 6 to 8 servings.......

From: Trevor Bates Date: 25 Jun 96

Crockpot Goose or Duck with Apples

Servings: 1 Servings

Ingredients:

1 Text file

Preparation:

another one that i just made up one day, so please accept the vagueness works with whole ducks, part ducks, whole geese, or part geese...

measure out about two cups of good red wine... drink one...

pour the other cup into a slow cooker of pressure cooker on *LOW*...

get three-ten apples, eat one or two and dice the rest... probably core them, but peeling is optional...

place the apples in the wine and then dump in your meat...

if the ducks/geese are whole, you might consider putting most of the apples inside them (assuming you believe in gutting your fowl and not cooking guts together with the bird...if you do, i take no responsibility for this recipe...legally, morally, or gastronomically)

if the meat and apples aren't mostly covered, pour enough wine into the mixture to bring them up to about ¾ covered...if you just happen to not have much wine left in the bottle, finish it yourself, because a good red wine shouldn't sit around very long, nor should you have to share it since you are going to all this trouble doing the cooking...

cover and simmer until the meat is almost falling off the bones (if you took the bones out, i'll leave it to you to define tender)...

this is one of those things you can do in the morning and have ready when you come back from work, and also have the advantage of having all the people in the house go nuts smelling the good cooking smells...

serve the meat...and make sauce from the apples...leftover wine/apple juice can be used as a au jus for serving the meat...

best applesauce you'll ever eat...

and if you do this before you go to work, the wine should help start your day pretty well too...

btw...i'm originally from michigan, so we know that there is one kind of apple you should never use for eating or cooking use...those "delicious" apples deported from washington...we tried not to grow them, but used decent apples instead...realizing that the only thing good about the "delicious"; was that it shipped...hence we knew that the people from washington state were deporting them to the rest of the country, and making big advertising noises about their wonderful qualities, all the time keeping the few good apples they grew to themselves...

now...if i can't start a flame war of some sort with this post, we all must be too busy hunting to care....

jim hewitt hewitt@gloria.cord.edu rec.hunting From: Jim Weller Date: 27 Dec 96

Crockpot Hashbrowns

Servings: 1 servings

Ingredients:

1 package Hashbrowns (32 oz)
1 can Soup, cream of mushroom
½ cub Margarine
1 can Soup, cheddar cheese
1 cub Sour cream

Preparation:

Put hashbrowns in crock pot. Mix soups and sour cream together. Pour over hash browns. Cut up margarine and stir into hashbrowns. Cook on low for 4 to 6 hours, stirring occasionally.

Linda Henely, Lake Mills, IA
Iowa REC News, May 1992

From: Bobbie Beers Date: 22 Mar 96

Crockpot Home Style Chunky Applesauce

Servings: 4 Servings

Ingredients:

10 Cooking apples diced
½ cub Water
¾ cub Sugar
Cinnamon to taste

Preparation:

In crock-pot combine apples & water. Cover & cook on low for 4-6 hrs or until apples are very soft. Add sugar & cook on low another 30 min.
Sprinkle with cinnamon at serv. time. Makes 4 cups. For smooth>puree cooked apples.

Crockpot Honey Wheat Bread

Servings: 1 loaf

Ingredients:

2 cub Dry Milk, warm/reconstituted
2 tablespoon Vegetable OIl
¼ cub Honey
¾ teaspoon Salt
1 package Active dry yeast
3 cub Whole wheat flour
¾ cub All-purpose flour (to 1 Cup)

Preparation:

Preheat Crockpot (3 ½ or 5 quart) on high 30 minutes.

Combine warm, not hot , milk, oil, honey, salt, yeast, and half the flour. With electric mixer, beat well for about 2 minutes. Add remaiing flour; mix
well. Place dough in well greased Bread 'n Cake pan;cover. Let stand for 5
minutes. Place pan in crockpot. Cover and bake on high setting for 2 to 3 hours.

Remove pan and uncover. Let stand five minutes. Unmold and serve warm.

Note: Fresh milk may be used if scalded.

Source: Rival Crockpot Cooking (no ISBN listed) Typed by: Carla Taylor (taylor_c@mc.maricopa.edu) Submitted By CARLA TAYLOR On 07-27-94 0632

Crockpot Hot & Spicy Sloppy Joes

Servings: 8 servings

Ingredients:

1 ½ pound Ground beef
1 large Onion; chopped
1 cl Garlic; minced
½ cub Spicy V8 juice
½ cub Tomato sauce
½ cub Water
1 tablespoon Brown sugar
2 tablespoon Jalapeno peppers; chopped
3 teaspoon Chili powder
1 teaspoon Louisiana hot sauce
2 Bay leaves
½ teaspoon Oregano; dried*
Salt and pepper to taste
8 Hamburger buns
Shredded Mozza orJack cheese

Preparation:

In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is translucent. Drain off fat.

Meanwhile, in a 4 quart crockpot or slow cooker combine V8 juice, tomato sauce, water, brown sugar, jalapeno peppers, chili powder hot sauce, bay leaves and oregano. Stir in meat mixture. Cover; cook on low heat setting for 8 hours or high heat setting for 4 hours. Toast buns; spoon meat mixture over buns and sprinkle with cheese.

* Add or substitute basil, marjoram, thyme or other herbs as desired.

Jim Weller

Crockpot Hot Chocolate ( Chocolate Calda Del Ray )

Servings: 1 Servings

Ingredients:

8 ounce Chocolate (sweet forchildren, semi-sweet foradults)
3 cub Half & half or cream
2 cub Milk
1 cub Strong coffee
2 tablespoon Brown sugar
1 teaspoon Vanilla
1 teaspoon Cinnamon
½ teaspoon Each allspice and nutmeg
Tiny pinch salt
Peel of 1 orange
½ pint Whipping cream

Preparation:

Set crockpot at high. Break in chocolate, add half & half, milk, coffee, brown sugar, vanilla, spices and salt. Stir and cover. Cook, stirring thoroughly every 15 minutes, until chocolate has melted completely, about 1 hour. Add orange peel and stir. (Use a vegetable peeler to cut the orange peel into a long spiral.) Serve immediately, or turn crock to low and keep covered, removing orange peel after 15 minutes. Served with whipped cream. Courtesy of Shareware RECIPE

Crockpot Hungarian Goulash

Servings: 6 Servings

Ingredients:

pound Round steaks, cut in ½"
: -cubes
cub Chopped onion
: 1 Clove garlic, minced
tablespoon Flour
teaspoon Salt
½ teaspoon Pepper
1 ½ teaspoon Paprika
¼ teaspoon Dried thyme, crushed
can tomatoes
cub Sour cream
: Noodles

Preparation:

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat
steak cubes. Add all remaining ingredients except sour cream. Stir well.
Cover and cook on Low 8-10 hours. Add sour cream 30 minutes before serving,
and stir in thoroughly. (High: 4-5 hours, stirring

Crockpot Hunter's Chicken

Servings: 2 servings

Ingredients:

C) 1993 BY SYLVIA STEIGER:
1 tablespoon Oil
1 Bell peppers; sliced
1 Onions; sliced
1 Garlic cloves, crushed
1 Chicken
stick or ground
Curry powder
Cumin, ground
Turmeric
6 ounce Mushrooms; sliced
8 ounce Tomatoes
½ cub Wine, red
3 tablespoon Cornstarch
1 teaspoon Garlic salt
¼ cub Water

Preparation:

Sliced fresh mushrooms are best, although you can use canned.

Brown bell pepper, onion, and garlic in oil in skillet. Also brown mushrooms, if using fresh. Place whole chicken in crockpot; add seasonings and vegetables, topping with vegetables from skillet. Add wine. Cook until done.

Remove chicken to warmed platter (in 200-degree oven). Add water to cornstarch and salt and stir to a paste, then add to crockpot mixture and cook until slightly thickened and bubbly. Spoon sauce over chicken.

Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Crockpot Italian Beef

Servings: 1 servings

Ingredients:

1 3 -5 pound rump roast
1 package Good Seasons Italian Dress-ing Mix
1 cub Water
1 package Au jus gravy mix
2 teaspoon Italian seasoning
6 Pepperoncini peppers

Preparation:

Mix together water, gravy mix, dressing, and Italian seasoning. Pour over roast in crock-pot. Add peppers if desired. Cook on LOW about 2 hrs. Break up reoast and cook 1 more hour. Serv on hambureger buns.

Variation: Linda Hendrickson makes this uising on 4 lb. chuck roast, 1 pkg. Good Seasons mix and ½ cup water. From the Bumgarner Family Recipes submitted by Linda Tebrugge Schultz

posted to COOKING echo by Bud Cloyd

From: Trevor Bates Date: 25 Jun 96

Crockpot Italian Chicken Dinner

Servings: 6 servings

Ingredients:

From: Judy Garnett PJXG05A
1 Sm Cabbage; cut in wedges
1 cub Mushrooms; canned
2 tablespoon Tapioca; quick cooking
1 Chicken; broiler or fryer -
And frozen
1 Jars Meatless spaghetti sau
Parmesan cheese; grated

Preparation:

In a 3 ½ to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings.

Notes from Gaye: The original recipe did not indicate the amount of onion to use. I used ¼ cup dried chopped onion (equivalent to one onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I used fresh, skinned chicke n breasts.

From: Trevor Bates Date: 25 Jun 96

Crockpot Italian Meat Sauce

Servings: 8 servings

Ingredients:

2 Onions
2 Carrots
2 Celery stalks
1/3 cub Olive oil
2 pound Ground beef chuck
1 pound Mild Italian sausage
3 Cloves garlic, minced
4 Tomatoes, peeled and chopped
1 cub Dry red wine
2 teaspoon Dried basil
2 Beef bouillon cubes
Salt and pepper to taste
¼ cub Heavy cream

Preparation:

Grate onions and carrots. Finely chop celery.
Saute in oil in large frying pan until glazed.
Transfer to crockery pot. Remove casings from sausage.
Brown meats in frying pan. Crumble with a fork.
Transfer to crockery pot. Add garlic, tomatoes, wine, basil and bouillon. Cover. Cook on low 8 hours. Skim fat. Season with salt and pepper. Stir in cream. Cook on high until reduced to desired consistency.

Crockpot Italian Pot Roast

Servings: 6 servings

Ingredients:

4 pound Beef chuck roast
1 ½ ounce Pkg. spaghetti sauce mix
Salt and pepper
2 Tomatoes, chopped

Preparation:

Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix. Place in crock-pot. Top with chopped tomatoes. Cover and cook on low for 7 to 9 hours or until meat is tender. Slice and Serve on hot spaghetti; spoon sauce over all. Makes 6 to 7 servings....

From: Trevor Bates Date: 25 Jun 96

Crockpot Knockwurst & Cabbage

Servings: 6 servings

Ingredients:

6 Knockwurst links
½ teaspoon Salt
1 Onion, thinly sliced
1 teaspoon Caraway seeds
1 Small head cabbage shredded
2 cub Chicken bouillon

Preparation:

Cut knockwurst into 2-inch chunks. In crock-pot arrange alternate layers of meat with onions and cabbage. Sprinkle with salt and caraway seeds. Pour bouillon over all. Cover and cook on low 5 to 6 hours or until cabbage is tender. Makes 6 servings.... NOTE: If a more chewy texture> in the knockwurst is preferred, add the meat during the last hour of cooking.....

From: Trevor Bates Date: 25 Jun 96

Crockpot Lemon Chicken

Servings: 1 servings

Ingredients:

1 Chicken; cut in pieces
½ cub Flour
1 teaspoon -salt
6 ounce Frozen lemonade
3 tablespoon Brown sugar
1 teaspoon Balsamic vinegar (wine
Vinegar is ok)
3 tablespoon Catsup
2 tablespoon Cornstarch mixed with
¼ cub -water

Preparation:

Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar and catsup and pour over the chicken. Cook on high for 3-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken. Carole Comments: This is easy and tastes almost like the Lemon Chicken you get in a Chinese Restaurant! MM Format Norma Wrenn npxr56b

Crockpot Lemon Garlic Chicken

Servings: 6 servings

Ingredients:

3 pound Chicken
½ cub Lemon juice
½ cub Garlic cloves; crushed
1 teaspoon Seasoned salt
1 teaspoon Poultry seasoning
2 dash Tabasco
1 cub White wine

Preparation:

Skin and cut up chicken. Combine with other ingredients in crockpot.
Set on low. Upon return from work, debone chicken. Serve over rice.
If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning. And if you start with frozen chicken it doesn't fall apart.

From: Trevor Bates Date: 25 Jun 96

Crockpot Little Smokies

Servings: 1 servings

Ingredients:

2 package Cocktail wieners
1 Medium bottle chili sauce
1 Medium jar grape jelly

Preparation:

Combine in crockpot and cook on low 6 to 8 hours.

Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.

From: Trevor Bates Date: 25 Jun 96

Crockpot Meatballs

Servings: 6 Servings

Ingredients:

1 Jo Ferry
2 pound Hamburger
1 cub Breadcrumbs
1 Egg
Grated parmesan cheese
Parsley and oregano
Onion and garlic powder
Milk
1 can Beer
1 package Ketchup; regular size

Preparation:

Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make small meatballs. Mix ketchup and beer in the crockpot and start to heat. You can put the raw meatballs into the sauce and simmer for several hours. I like to bake the meatballs first to get out most of the grease.

Crockpot Meatloaf

Servings: 6 servings

Ingredients:

½ cub Whole milk
2 slice White bread
1 ½ pound Ground beef
2 Eggs
1 small Onion, peeled
1 ½ teaspoon Salt
½ teaspoon Pepper
1 teaspoon Dry mustard
1 can 12 oz. whole tomatoes

Preparation:

Place the milk and the bread in a large mixing bowl, and let stand until the bread has absorbed all the milk. With two forks, break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. Make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add salt, pepper and mustard. Beat the eggs into the beef.
Shape into a round cake and place in the slow cooker. Drain the tomatoes, and place them on the meat. Cover and cook on low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to hi and bubble away some of the sauce. It should be thick, not thin.

From: Jr Byers Date: 16 Dec 95

Crockpot Mexican Style Short Ribs

Servings: 6 servings

Ingredients:

4 pound Beef short ribs
¼ cub Chopped green pepper
10 ½ ounce Can beef consomme
1 ¼ ounce Pkg. Taco seasoning mix

Preparation:

In a large skillet or crock-pot with browning unit, brown short ribs; pour off excess fat. Mix beef consomme with dry taco mix; add green pepper. In crock-pot pour sauce over the ribs. Cover and cook on low for 6 to 8 hours. Makes 5-6 servings.....

From: Trevor Bates Date: 25 Jun 96

Crockpot Neopolitan Tostada

Servings: 8 servings

Ingredients:

¾ pound Ground turkey
1 Eggplant; cubed
1 cub Salsa
1 6 ounce can tomato paste
¼ cub Fresh parsley; chopped
1 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried oregano
1 10 ounce pkg frozen corn; thawe
4 Pita rounds; halved and toas
½ cub Yogurt
2 cub Lettuce; shredded
½ cub Olives; sliced
½ cub Cheddar cheese; shredded

Preparation:

Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin, oregano and corn in slow cooker. Cover and cook on low 5 to 6 hours. Stir with a fork to break up large chunks of turkey. Spoon about ¾ cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.

From: Trevor Bates Date: 25 Jun 96

Crockpot New England Chuck Roast

Servings: 6 Servings

Ingredients:

3 pound Beef chuck roast
1 teaspoon Monosodium glutamate (MSG)
1 teaspoon ;salt
¼ teaspoon ;Pepper
2 Onions; cut into quarters
4 Carrots; cut into quarters
1 Stalk celery; cut into eight chunks
1 Bay leaf
5 cub ;Water
1 small Cabbage; cut into wedges

SAUCE:
3 tablespoon Butter or margarine
1 tablespoon Instant minced onion
2 tablespoon Flour
1 ½ cub Reserved beef broth
2 tablespoon Prepared horseradish
½ teaspoon Salt

Preparation:

Sprinklw meat with seasonings. Place onion, carrots, and celery in slow-cooking pot. Top with meat. Add bay leaf, vinegar, and water.
Cover pot and cook on low for 5 to 7 hours or until meat is tender.
Remove meat; turn to high. Add cabbage wedges; cover and cook on high for 15 to 20 minutes or until cabbabe is done. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1-½ cups broth out of slow-cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve sauce with roast and vegetables.

from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2

typed and posted by teri Chesser 5/97

Crockpot New England Pot Roast

Servings: 1 servings

Ingredients:

3 pound Chuck roast
1 teaspoon Salt
¼ teaspoon Pepper
2 Onions, cut into quarters
1 Celery, cut into 8 chunks
4 Carrots, cut into quarters
1 Bay leaf
2 teaspoon Vinegar
5 cub Water
1 Small wedged cabbage

-:

SAUCE:
3 tablespoon Butter
1 tablespoon Instant minced onion
2 tablespoon Flour
1 ½ cub Reserved beef broth
1 tablespoon Prepared horseradish
½ teaspoon Salt

Preparation:

Sprinkle roast with seasonings. Place onions, carrots and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat is tender. Remove meat and turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done.

Meanwhile, melt butter in saucepan. Stir in instant onion and flour.
Drain 1 ½ cups of broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stiring constantly, until thickened and smooth. Serve sauce over roast, with vegtables.

Note: From Jean Allen (GRDG72B) Prodigy December 29, 1991.

From: Trevor Bates Date: 25 Jun 96

Crockpot Oatmeal

Servings: 1 servings

Ingredients:

2 ½ cub Water
1 cub Oats
¼ teaspoon Salt

Preparation:

Cook overnight. (really, that's all there is to it!!!)

Terry's comments: This is in response to the request concerning cooking cereal in a crockpot. This technique not only works well for oats but also polenta and other coarse cooked cereals.

Posted on GEnie Food & Wine RT Nov 03, 1993 by TQUINN [TERRY]

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

Crockpot Onion Mushroom Steak

Servings: 1 servings

Ingredients:

3 pound Chuck roast, 1 ½ " thick
1 Envelope mushroom or onion s
1 tablespoon Minced dried onion
1 cub Dry red wine or water

Preparation:

Combine the onion and dry soup mix on a sheet of aluminum foil or wax paper. Roll roast in mixture well, to coat it. Place in crockpot and pour wine over, cover and cook on low for 8 hours . Turn after 4 hours.On high cook 4 hours and turn after 2.
Enjoy,
* Jeannie *

From: Trevor Bates Date: 25 Jun 96

Crockpot Orange Glazed Carrots

Servings: 6 servings

Ingredients:

3 cub Thinly sliced carrots
3 tablespoon Butter or margarine
2 cub Water
3 tablespoon Orange marmalade
¼ teaspoon Salt
2 tablespoon Chopped pecans

Preparation:

Combine carrots, water, and salt in crock-pot. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20-30 minutes. Makes 5 to 6 servings....

From: Iris Grayson Date: 04-28

From: Trevor Bates Date: 25 Jun 96

Crockpot Peanut Butter Loaf

Servings: 1 loaf

Ingredients:

¾ cub Hot water
¾ cub Peanut butter
¾ cub Milk
½ teaspoon Sugar
¼ teaspoon Salt
1 Egg
2 cub Flour
4 teaspoon Baking powder
¾ cub Peanuts, salted; chopped

Preparation:

In a large bowl, pour hot water over peanut butter. Stir in milk, sugar, salt, egg, flour and baking powder. Mix well and add peanuts.
Grease a 5 to 6 cup mold, spoon bread mixture into mold, cover with foil and tie. Place on rack in slow cooker and pour 2 cups hot water around mold.
Cover pot and cook on high 2 to 3 hours until done. Remove from pot. Let bread stand in mold 10 minutes, then turn out on cooling rack. Serve warm or cool, spread with butter.

Source: Crockery Cookery, by Mabel Hoffman.
Submitted By KARL LEMBKE On 07-24-94 1015

Crockpot Peppered Meatloaf

Servings: 6 Servings

Ingredients:

2 pound GROUND CHUNK
1 ONION, FINELY CHOPPED
8 ounce CAN TOMATO SAUCE
¾ cub CRUSHED SALTINE CRACKERS
2 teaspoon WORCESTERSHIRE SAUCE
¼ teaspoon PEPPER
1 cub KETCHUP
1 ½ teaspoon DRY MUSTARD
½ pound BULK SAUSAGE
3 GARLIC, MINCED
½ cub KETCHUP
2 EGGS
2 teaspoon SEASONED SALT
2 POTATOES, PEELED & IN FIN
1/3 cub BROWN SUGAR
½ teaspoon NUTMEG

Preparation:

COMBINE ALL LOAF INGREDIENTS EXCEPT POTATOES & SAUCE INGREDIENTS. MIX WELL AND SHAPE INTO A LOAF. PLACE POTATOES IN BOTTOM OF CROCK POT.
TOP POTATOES WITH MEAT LOAF. POUR SAUCE OVER ALL. COVER AND COOK ON LOW FOR 8 TO 12 HOURS

Crockpot Perfect Meatloaf

Servings: 1 servings

Ingredients:

1 ½ pound Ground beef
1 Egg, beaten
½ cub Bread crumbs
½ cub Tomato juice
3 tablespoon Chopped onion
3 tablespoon Chopped bell pepper
3 tablespoon Chopped celery
2 teaspoon Seasoned salt
¼ teaspoon Thyme
Catsup or chili sauce

Preparation:

Using a fork, mix all the ingredients, except the catsup and pepper rings.
Shape into a loaf and put into greased crockpot. Top with catsup and pepper rings. Cover and cook on high for 1 hour, then on low 6 to 8 hours. Quartered potatoes coated with butter may also be cooked with this recipe. A dash of Paprika will give them a nice browned look.
(Same cooking time)

Note: Acquired from Jean Allen (GRDG72B) Prodigy, December 30, 1991.

From: Trevor Bates Date: 25 Jun 96

Crockpot Pina Colada Bread Pudding

Servings: 8 Servings

Ingredients:

1 pound Loaf french bread
10 ounce Frozen pina colada drink mix
6 ounce Pineapple juice
12 ounce Evaporated milk
½ cub Cream of coconut
2 Large bananas; sliced crossw
3 Large eggs
¼ cub Light rum
1 cub Aisins
8 ounce Pineapple; crushed w/juice
1 teaspoon Lemon peel; grated
Fresh mint sprigs

Preparation:

With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor, fitted with a metal blade, combine ½ of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6-cup bowl. Puree remaining ½ of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with ½ tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining ½ tsp lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.

Crockpot Pineapple Chicken

Servings: 6 servings

Ingredients:

LIZ JONES (VXRF36B:
3 Chicken breasts *
Pepper
Paprika
20 ounce Pineapple **
2 tablespoon Mustard; Dijon-style
Soy sauce
1 Garlic clove; minced

Preparation:

* Chicken breasts should be split, skinned and boned. ** Pineapple should be drained, unsweetened tidbits. Arrange chicken in crockpot.
Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings Per serving: 210 calories; 4 g fat; 73 mg cholesterol; 153 mg sodium.
Rival Crock-Pot Slow Cooker Dining Lite. May 1992...

From:

From: Trevor Bates Date: 25 Jun 96

Crockpot Pizza

Servings: 1 servings

Ingredients:

1 ½ pound Ground meat
1 can Pizza sauce (14 oz)
1 package Noodles (12 oz)
4 ounce Cheese, mozzarella
Mushrooms
Onion
1 can Spaghetti sauce (14 oz)
4 ounce Cheese, cheddar
1 package Pepperoni; sliced
Green peppers

Preparation:

Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles until tender; drain. In crock pot, put a layer of noodles, meat mixture, cheeses and pepperoni. Repeat layer one more time. Cook on high for 30 minutes, then on low for 1 hour or until cheese melts.
This may also be baked in a 350 oven until cheese melts..

Crockpot Polish Sausage & Cabbage

Servings: 4 servings

Ingredients:

½ Cabbage head; course sliced
1 Potato; small; peeled/diced
1 teaspoon Salt
½ teaspoon Caraway seed
1 Large onion ; cut 1" slices
1 ½ pound Polish sausage; cut 1" piece
14 ounce Chicken broth

Preparation:

Place sliced cabbage in crockpot. Toss with diced potato, salt and caraway seed. Add sliced onion and Polish sausage. Pour chicken broth over all; stir lightly. Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours). This dish is delicious served with mustard, horseradish and boiled new potatoes. Makes 4 servings (about 3 ½ quarts). Formatted from Rival Crock-Pot Cooking, March 1992... From Robbie Shelton's Database

Crockpot Pork Chops

Servings: 6 servings

Ingredients:

6 Boneless porkchops, browned
¼ cub Brown sugar
½ teaspoon Ground cinammon
8 ounce Can tomato sauce
¼ cub Syrup from drained Peaches
¼ cub Vinegar

Preparation:

~----------COMBINE:----------------------- Salt & Pepper porkchops to taste, place in crock pot. Place peaches on top of the chops, then pour mixture over. Cover, cook on LOW 4-6 hours.

From: Trevor Bates Date: 25 Jun 96

Crockpot Pork Chops - Chicken Flavored

Servings: 4 servings

Ingredients:

½ cub Flour
1 teaspoon Salt
1 ½ teaspoon Dry mustard
½ teaspoon Garlic powder; (opt.)
2 tablespoon Veg. oil
1 cub Chicken and rice soup

Preparation:

Mix flour, salt, mustard and garlic powder. Dredge chops in this mixture. In a skillet with hot oil place the chops and brown them on both sides. Place chops in slow-cooking pot. Pour in soup. Cook on Low for 6 to 8 hours, OR on High 3 to 4 hours.

Crockpot Pot Roast

Servings: 6 servings

Ingredients:

2 pound Roast
6 Potato; halved
3 Onion; peeled and quartered
4 Carrots; cut into 2" length
½ cub Water

Preparation:

I, too, love knowing that my dinner is already cooking even on days that I don't work (outside the home, that is!). I have fallen into the trap of making two recipes over and over. One or the other is always simmering when out-of-town guests are expected. (My husband's family is notorious for showing up later than expected. Crock pot meals are fabulous for times when you don't know when dinner will be served!) Put the veggies on the bottom and the meat on top. Season meat with salt and pepper. Pour water over all. Simmer all of the above on low all day. Sometimes I add an envelope of onion soup mix or a small can of whole tomatoes for a variation. The meat falls apart and is wonderful! FROM: BARBARA NIXON (GKDR92A)

Crockpot Pound Cake

Servings: 6 servings

Ingredients:

16 ounce Pound cake mix, packaged
2/3 cub Water
2 Eggs

Preparation:

Blend cake mix with water and eggs in mixing bowl at low speed until moistened. Beat on medium speed for 3 minutes, scraping bowl frequently. Pour into greased and floured 8-cup mold or spring form pan. Place in slow-cooker. Cover mold with 4-5 paper towels and cook on high 2 ½ to 3 ½ hours. When cake is done, top will be slightly moist and pass the toothpick test.
Serve plain, frosted or with fruit.

Source: Crockery Cookery, Mable Hoffman
Submitted By KARL LEMBKE On 07-24-94 1013

Crockpot Pumpkin Bread in Jars

Servings: 1 servings

Ingredients:

1 cub Flour
1 ½ teaspoon Baking powder
1 teaspoon Pumpkin pie spice
½ cub Brown sugar; firmly packed
2 tablespoon Vegetable oil
2 Eggs
½ cub Pumpkin (canned)
4 tablespoon Raisins or dried currants; f

Preparation:

Recipe by: Better Homes and Gardens New Crockery Cooker In small bowl combine flour, baking powder and pumpkin pie spice; set aside.

In med. mixing bowl combine brown sugar and oil; beat till well combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture.
Beat just until combined. Stir in raisins.

Pour pumpkin mixture into 2 well-greased and floured ½-pint straight-sided canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in 3-½ or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil.

Cover; cook on high setting for 1-½ to 1-¾ hours or until a wooden toothpick inserted near centers comes out clean.

Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack.
Makes 2 loaves.

FOR 3-½ to 4 QUART CROCKPOTS--Halve all ingredients.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

This recipe doesn't say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here's how:

Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly.

Jars will seal as the cake cools. Store like canned goods.

If you'll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid or as large as you'd like) and put it on top of the lid, then screw on the ring.
Make sure you screw the lid on very tightly. I like to use pinking shears to cut the cloth out with.

Crockpot Quail

Servings: 8 servings

Ingredients:

8 Quail [cut up]
1 cub Flour
½ cub Peanut oil
2 can Cream of chicken soup
2 can Cream of celery soup
2 can Chicken broth
½ cub White wine [dry]
2 White onions [thinly sliced]
2 Bay leaves
1/3 cub Parmesan cheese

Preparation:

1) Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet... 2) Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender... 3) Remove bay leaves add the cheese and cook for 30 min more... Serve over rice or noodles...

Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120

From: Trevor Bates Date: 25 Jun 96

Crockpot Quick Breads & Cakes ( Info )

Servings: 1 reading

Ingredients:

1 Set of instructions

Preparation:

Breads & Cakes

There are a few tricks to remember when "baking" in one of these pots. First, turn the control to HIGH (or to the setting which is equivalent to the HIGH used in the recipes). The LOW setting is too low to give breads and cakes the texture you expect.
With breads, remember to cover the container with a lid or foil.
Tie the lid or foil onto the container and place the container on a meal rack or trivet inside the pot. If you don't have a metal rack or trivet to fit your slow cooker, crumple foil and place it in the bottom of the pot to support the baking container. Pour 2 cups of hot water around the container to provide steam for cooking the bread.
When using a deep fryer type of slow cooker, check frequently to make sure the water hasn't evaporated. Add more water if needed.
In general, it is not a good idea to remove the lid or foil from the bread container during the first 2 hours of cooking. After that, check the bread by inserting a toothpick in the mixture. If the toothpick comes out clean, the bread is done.
When using a standard cake mix, the procedure is slightly different. Cakes are "baked" in a pan set directly on the bottom of the slow cooker, similar to the way you would do it in an oven. [You do??? --KL]
It is not necessary to use a trivet or water. Instead of covering the uncooked cake mixture with foil or a lid, cover the top with four or five layers of paper towels. Because there is more mosture in a slow cooker than in an oven, it is necessary to compensate for this with the paper towels to help absorb the moist top of the cake mix.
Also, leave the lid of your slow cooker slightly open to let extra moisture escape.
The type and kind of container to use for breads and cakes will depend on the size of your pot. The following containers hold equivalent amounts of batter, and so will substitute for each other:

Coffee can, 2 lb two coffee cans, 1 lb Mole, 6-7 cup capacity baking dish, 1 ½ quart Three vegetable cans, 16 oz

Souffle dishes and springform pans also work, when they fit in the pot.

Source: Crockery Cookery, by Mable Hoffman (c) 1975 Still being printed as of 2/1989, so it may still be in print. Bantam Books.
Submitted By KARL LEMBKE On 07-24-94 1011

Crockpot Ribs

Servings: 4 Servings

Ingredients:

3 pound Pork ribs [country style]
1 (bottle) barbecue sauce
3 cub Water

Preparation:

1) Place the ribs in a crockùpot and add the barbecue sauce and enough water to cover the ribs...

2) Cook on low for 9 to 10 hours... serve with sliced baked potatoes and sweet corn...

A recipe of Mrs. Ken Hollister

Source... "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'" Typed with permission by Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY (315) 786-1120

Crockpot Rice Pudding with Fruit

Servings: 8 servings

Ingredients:

-Preparation Time: 3:00
2 quart Milk * see note
1 cub Rice
1 cub Sugar
3 tablespoon Margarine, solid
½ teaspoon Salt; optional
1 teaspoon Vanilla extract
½ cub Dried apricots or peaches;minced
½ teaspoon Ground cinnamon

Preparation:

* Use half nonfat and half whole milk, or all nonfat for lower fat content.

Substitute canned milk for the regular milk for a very rich flavor.
The cooking time will vary greatly, anywhere from 1-½ to 3-½ hours. The longer it cooks the thicker it will be. It is important to have the dried apricots minced. Put all ingredients into crockpot.
Stir to blend well. Cover and cook on high 1-½ hours, stir once after about 1 hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as you desire. Check after the first 2 hours of low cooking and stir. If rice is not absorbing the milk quickly enough, turn the crockpot up to high again. Keep cover on at all times.

Crockpot temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your crockpot. Rarely will a crockpot recipe fail, though, as the long, slow cooking process does not require precise timing.

From: Gail Shipp Date: 24 Feb 96

Crockpot Roast ( Kathy Pitts )

Servings: 6 servings

Ingredients:

1 Fairly lean pot roast
1 package Dehydrated onion soup mix
1 Onion, thinly sliced

Preparation:

Place half the onion in bottom of roast. Rub the roast with the soup mix. Place roast in pot, and top with remaining onion. Cover and cook on low heat for at least 12 hours. Do not panic and add water--it will make its own juices.

You can add carrots or potatoes to the roast. Just be sure to place veggies in the bottom, so they will absorb the juices. Posted on Cooking Echo by Kathy Pitts Shared again by Lisa Greenwood

From: Trevor Bates Date: 25 Jun 96

Crockpot Round Steak Italiana

Servings: 6 servings

Ingredients:

1 ½ pound Round steak
15 ½ ounce Spaghetti sauce w/mushrooms
1 teaspoon Salt
½ teaspoon Oregano
¼ teaspoon Pepper
16 ounce Can whole small onions

Preparation:

Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and pepper. In crock-pot pour spaghetti sauce over the meat. Cover and cook on low for 7 to 9 hours or until meat is tender. Turn control to high; add onions. Cook on high for 10 to 15 minutes. Serve with Italian green beans and toasted garlic cheese bread... Makes 5 to 6 servings...

From: Trevor Bates Date: 25 Jun 96

Crockpot Round Steak with Rich Gravy

Servings: 6 servings

Ingredients:

2 ½ pound Round steak
10 ½ ounce Cream of mushroom soup
1 ½ ounce Pkg onion soup mix
¼ cub Water

Preparation:

Cut steak into 5 to 6 serving size pieces. Place in crock-pot. Add dry onion soup mix, water, and condensed mushroom soup. Cover and cook on low for 6 to 8 hours. Excellent when served with mashed potatoes...
Makes 5 to 6 servings.......

From: Trevor Bates Date: 25 Jun 96

Crockpot Sausage & Cabbage

Servings: 1 servings

Ingredients:

1 Kielbasa, or Polish sausage
1 Large onion sliced
4 cub Shredded red cabbage
20 ounce Pie sliced apples
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Caraway seeds ( optional )
1 Bay leaf
½ cub Beer
1 can Condensed chicken broth

Preparation:

Score kielbasa and put into cooker.Layer onion, cabbage and apples, sprinkling each with salt and pepper and caraway seeds. Add bay leaf.
Pour beer and chicken broth over all. Cover and cook on low 6 hours or high 3 hours, or until cabbage is tender. Remove bay leaf before serving. Spoon the vegetables into a heated casserole and top with the cooked sausage.
Enjoy,
* Jeannie *

From: Trevor Bates Date: 25 Jun 96

Crockpot Seasoned Beef in Sauce

Servings: 6 servings

Ingredients:

2 pound Round steak
¼ cub Flour
½ teaspoon Salt
¼ teaspoon Pepper
2 Medium onions, sliced
1 tablespoon Worchestershire sauce
1 teaspoon Curry powder
1 teaspoon Molasses
½ teaspoon Ginger
1 cub Water
1 cub Sour cream
2 tablespoon Horseradish sauce

Preparation:

Cut round steak into cubes. Coat with mixture of flour, salt and pepper. Brown cubes in small amount of vegetable or peanut oil.
Put into a crockpot. Add onions, Worch. Sauce, curry, molasses, ginger and water. Slow cook 6 hours.
Just before serving add sour cream mixed with horseradish.

I usually serve this over boiled brown rice, with peas and a cottage cheese pear salad.

Posted by: Grandma Sheila Exner - August 1991

Crockpot Sloppy Joes

Servings: 10 servings

Ingredients:

3 pound Ground beef, lean
2 Onions, med.-chopped
1 Green pepper, seeded-chopped
2 can Tomato sauce (8 oz)
1 can Water (8 oz.)
2 package Sloppy Joe seasoning

Preparation:

Brown beef in skillet, pour into colander, rinse well, put meat into crock-pot, add onions, green pepper, tomato sauce, and water. Stir thoroughly, add salt to taste. Cover and cook on low for 8 to 10 hours, or on high for 5 hours. If too liquid, uncover and set on high for 30 minutes.

Posted by Bud Cloyd, COOKING Echo

Crockpot Slow Poke Jambalaya

Servings: 6 servings

Ingredients:

1 Bell pepper,chopped
1 Onion,chopped
2 Med tomatoes,chopped
1 cub Chopped celery
1 Clove garlic,crushed
2 tablespoon Minced parsley
2 teaspoon Chopped thyme leaves
2 teaspoon Oregano leaves,chopped
⅛ teaspoon Cayenne
½ teaspoon Salt
4 ounce Smoked sausage,chopped
8 ounce Chicken breast,chopped
2 cub Beef broth or bouillon
½ pound Cooked shelled shrimp
1 cub Cooked rice

Preparation:

Shell shrimp, halve lengthwise.
In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. Source: "Crockery Favorites" by Mable Hoffman & The Hamilton Journal From Robbie Shelton's Database.

Crockpot Southwestern Beef & Beans

Servings: 8 servings

Ingredients:

1 pound Dried pinto beans
6 cub Water
½ pound Salt pork; cut up
1 pound Chuck steak; 1-inch cubed
1 Red chili pepper
1 Medium onion; chopped
2 Cloves garlic; minced
1 6 ounce can tomato paste
1 ½ tablespoon Chili powder
1 teaspoon Cumin seeds
½ teaspoon Marjoram

Preparation:

Soak beans in water overnight. Brown salt pork in skillet; drain off fat in paper towels. In slow-cooking pot, combine soaked beans (with water), browned pork and remaining ingredients. Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours.

From: Trevor Bates Date: 25 Jun 96

Crockpot Spaghetti with Meat Sauce

Servings: 16 Servings

Ingredients:

2 pound Ground beef
4 Tomatoes, canned
4 Med Carrot; cut in chunks
4 Med Onions, quartered
4 Garlic cloves, minced
2 Tomato paste, canned
¼ cub Parsley, snipped
2 Bay leaf
2 tablespoon Sugar
2 teaspoon Basil; crushed
1 ½ teaspoon Salt
1 teaspoon Oregano, dried, crushed
1 dash Pepper
¼ cub Cold water
¼ cub Corn starch
Hot cooked spaghetti
Grated parmesan cheese

Preparation:

Fat grams per serving: Approx. Cook Time: 10hrs In skillet brown the ground beef; drain off excess fat. Transfer meat to a crockery cooker.
In blender container place one can of tomatoes, undrained. Add the onion, carrot and garlic. Cover and blend till chopped; stir into meat in cooker. Cut up the remaining can of tomatoes but do not drain; stir into meat mixture with tomato paste, parsley, bay leaf, sugar, basil, salt, oregano, and pepper. Mix well. Cover and cook on low heat setting for 8-10 hours. To serve, turn to high-heat setting.
Remove bay leaf. Cover and heat till bubbly, 10 minutes.
Blend cold water slowly into cornstarch; stir into tomato mixture.
Cover and cook 10 minutes longer.
Spoon over the spaghetti. Pass the Parmesan cheese to sprinkle atop.

Crockpot Split Pea Soup

Servings: 8 servings

Ingredients:

1 (1-lb) package split peas
1 Ham bone (with some meat
Left on) or
2 Ham hocks
1 Carrot; diced
1 Onion; diced
1 Stalk celery; diced
2 quart Water
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

Combine all ingredients in slow-cooking pot. Cover and cook on LOW for 8 to 10 hours. Remove ham bone; cut meat off, dice, and return meat to soup.

Makes 8 servings
Source: Crockery Cookery by Mabel Hoffman

Crockpot Steamed Molasses Bread

Servings: 8 servings

Ingredients:

2 cub Cereal, all bran
2 cub Flour, whole wheat
2 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Baking soda
1 cub Raisins
1 Egg
1 ¾ cub Sour milk -=OR=-
1 ¾ cub Buttermilk
½ cub Molasses, dark

Preparation:

In a medium bowl, combine bran, flour, baking powder, salt, baking soda and raisins. In another bowl, combine milk, egg and molassses.
Blend into dry ingredients. Do not overbeat.
Pour into greased and floured 8-cup mold or can. Cover with foil and tie. Place on rack in slow cooker and pour 2 cups hot water around can.
Cover pot and cook on high for 3 to 4 hours. Turn bread out on cooling rack and serve warm or cool.

Source: Crockery Cookery, by Mable Hoffman.
Submitted By KARL LEMBKE On 07-24-94 1014

Crockpot Stew

Servings: 6 servings

Ingredients:

1 pound Beef stew meat
2 large Potatoes, quartered
1 large Onion, quartered
2 Carrots, sliced
2 Celery, sliced
2 cub Bouillon ( made with 2 cups
Water and 2 bouillon cubes)
1 can Cream of mushroom soup
1 can Cream of celery soup
(do not add water to soup

Preparation:

Layer all ingredients as listed in crock pot. Cook all day on low.
May be baked in oven for 5 hours at 225 deg. Source: SHARON BARNARD DIBBLE

Crockpot Stuffed Cabbage

Servings: 6 Servings

Ingredients:

24 CABBAGE LEAVES
1 cub CHOPPED ONIONS
½ cub MINUTE RICE
⅛ teaspoon PEPPER
¼ teaspoon NUTMEG
6 ounce CAN TOMATO PASTE
1 pound LEAN GROUND BEEF
2 MINCED GARLIC
½ teaspoon SALT
¼ teaspoon LEAF THYME
¼ teaspoon CINNAMON
¾ cub WATER

Preparation:

WASH CABBAGE LEAVES. BOIL 4 CUPS WATER. TURN HEAT OFF. SOAK LEAVES IN WATER FOR 5 MINUTES. REMOVE, DRAIN AND COOL. COMBINE REMAINING INGREDIENT EXCEPT TOMATO PASTE AND WATER. PLACE 2 TBSP OF MIXTURE ON EACH LEAF AND ROLL FIRMLY. STACK IN CROCKPOT.
COMBINE TOMATO PASTE AND WATER AND POUR OVER STUFFED CABBAGE. COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS

Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ

Crockpot Stuffed Flank Steak

Servings: 4 Servings

Ingredients:

1 ½ cub Packaged bread stuffing
3 ounce Can sliced mushrooms w/juice
2 tablespoon Melted butter or margarine
2 tablespoon Grated Parmesan cheese
1 pound TO 1-½ lb flank steak; scored on both sides
2 tablespoon Salad oil

SAUCE:
¾ ounce Package gravy mix
¼ cub Dry red wine
2 tablespoon Minced green onions
¼ cub Currant jelly

Preparation:

Combine stuffing with mushrooms and juice, butter, and cheese. Spread over flank steak and roll steak up jelly roll style. Fasten with skewers or string. Pour oil in slow-cooking pot. Roll steak in oil, coating all sides.

For Sauce: Prepare gravy mix according to package directions. Pour gravy, wine, and onions over meat. Cover and cook on low 8 to 10 hours. Remove meat from pot; slice. Add jelly to sauce and stir until dissolved. Serve over meat.

from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2

typed and posted by teri Chesser 5/97

Crockpot Stuffed Green Peppers

Servings: 6 servings

Ingredients:

6 Green peppers
1 tablespoon Worcestershire sauce
½ pound Lean ground beef
¼ cub Finely chopped onion
1 teaspoon Prepared mustard
1 tablespoon Chopped pimiento
1 teaspoon Salt
10 ¾ ounce Can cream of tomato soup
12 ounce Can whole kernel corn

Preparation:

Cut a slice off top of each pepper. Remove core, seeds, and white membrane. In a small bowl, combine beef, onion, pimiento, salt, and corn. Spoon into peppers. Stand peppers up in slow-cooking pot. Add Worcestershire sauce and mustard to soup. Pour over peppers. Cover pot; cook on low 8 to 10 hours. Makes 5 to 6 servings...

From: Trevor Bates Date: 25 Jun 96

Crockpot Stuffed Peppers

Servings: 1 servings

Ingredients:

6 8 small green and/or redpeppers (tops removed andseeded)
1 10 oz. pkg. frozen corn
1 pound Ground chuck (browned anddrained)
1 8 oz. can tomato sauce
¼ teaspoon Salt
½ teaspoon Garlic salt
¼ teaspoon Pepper
1 cub Shredded cheese (I useCheddar or Swiss)
½ teaspoon Worcestershire sauce
¼ cub Chopped onion
2 tablespoon Ketchup

Preparation:

Wash peppers and drain well. Combine all remaining ingredients *except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full.
Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot.
Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or high 3-4 hours.

Shared by Sonya Whitaker From: Pat Stockett Date:01-07-95

From: Thailand The Beautiful Cookbook.

From: Trevor Bates Date: 25 Jun 96

Crockpot Stuffing

Servings: 7 servings

Ingredients:

1/3 cub Margarine
1 cub Chopped onion
1 cub Chopped celery
½ teaspoon Poultry seasoning
2 tablespoon Chopped parsley
½ teaspoon Salt
½ teaspoon Sage
¼ teaspoon Thyme or marjarom
8 ounce Canned mushrooms
6 ½ cub Bread cubes, dry
10 ½ ounce Can cream of chicken soup

WITH WATER ADDED TO EQUAL:

2 CUPS:
1 Egg, well beaten

Preparation:

Saute onions, celery and mushrooms in margarine until tender, approximately 7 minutes. Combine all ingredients. Add egg last. Pour mixture into Crockpot, cover, cook on high 45 minutes. Turn heat to low for 5 to 8 hours. Determine if you should use full amount of liquid by the moistness of the cubes. For large recipe 13 to 14 cups, double all ingredients except soup.

Note: From Jean Allen (GRDG72B) Prodigy December 29, 1991.
From: Jj Judkins Date: 04 Nov 95

Crockpot Swedish Cabbage Rolls

Servings: 12 Servings

Ingredients:

12 large Cabbage leaves
1 pound Lean ground beef
1 Egg; beaten
1 cub Cooked rice
¼ cub Milk
1 can Tomato sauce; 8 oz
¼ cub Finely chopped onion
1 tablespoon Brown sugar
1 tablespoon Lemon juice
1 teaspoon Salt
1 teaspoon Worcestershire sauce
¼ teaspoon Pepper

Preparation:

Immerse cabbage leaves in large kettle of boiling water for about 3 minutes, or until limp; drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about ¼ cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
: Place in slow-cooking pot. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 7 to 9 hours. Makes 6 servings. NOTE: instead of using the slow-cooking pot, put them in a shallow roasting pan (covered) in the oven at 350 degrees for (just guessing) about 1 hour. Helen Jolly. From: "Griff" <wgriffin@ix.Netcom.Com>date: Wed, 2 Jul 1997 13:53:01 -0700

Crockpot Swedish Style Steak

Servings: 6 servings

Ingredients:

2 ½ pound Boneless round steak
1 Bouillon cube, crumbled
¾ cub Water
Salt and pepper
¼ cub Flour
1 teaspoon Dill weed
1 Medium onion sliced
1 cub Sour cream

Preparation:

Cut steak into serving-size pieces. Sprinkle with salt and pepper.
Place in a crock-pot. Add dill, onion, bouillon cube and ½ cup water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken juices with flour dissolved in ¼ cup cold water. Turn control to high; cook 10 minutes or until slightly thickened. Stir in sour cream. Turn off the heat. Serve sauce over meat, with mashed potatoes or noodles.

From: Trevor Bates Date: 25 Jun 96

Crockpot Sweet & Sour Chicken

Servings: 4 Servings

Ingredients:

1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
4 Boneless chicken breasts; *
3 tablespoon Instant tapioca; (heaping)
8 ounce Pineapple chunks; canned, **
2 tablespoon Candied ginger; or fresh,***
1/3 cub Dark brown sugar; packed
1/3 cub Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Instant Chicken bouillon
½ teaspoon Garlic powder
1 Med Green pepper; strips
10 Fresh cilantro leaves; opt.
Rice; hot, cooked

Preparation:

*Remove all skin and any fat from chicken before cooking. ** DO NOT DRAIN the pineapple, include the juice in the crockpot. ***Mince the ginger if using fresh ginger. For crockpot cooking -Put vegs. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan.
Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. Judy Garnett/NC pjxg05a.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Crockpot Swiss Steak

Servings: 6 servings

Ingredients:

1 ½ pound Round steak, chopped
2 tablespoon Flour
Salt
Pepper
1 medium Onion, sliced
1 Carrot, chopped
1 Stalk celery, chopped
15 ounce Tomato sauce

Preparation:

Season flour with salt and pepper. Dredge meat flour. Place vegetables on bottom of crock, add meat, top with tomato sauce.

Low 8-10 hours
High 3-5 hours

Crockpot Swiss Steak #3

Servings: 4 Servings

Ingredients:

2 pound Round steak
(cut in pieces
3 tablespoon Flour
2 tablespoon Oil
1 can Tomatoes; 16 oz; chopped
1 large Onion; chopped fine
2 Celery stalks; chop fine
1 tablespoon Dijon mustard
2 tablespoon Wine vinegar
2 Beef bouillon cubes
1 tablespoon Worcestershire sauce
1 Bay leaf
Salt
Pepper

Preparation:

Season meat with salt and pepper. Dredge meat in flour. Heat oil in large skillet. Brown meat in batches so as not to crowd in pan. Add to crockpot with remaining ingredients.
: Cover pot and cook on low for 6 to 8 hours. Garnish with chopped parsley and serve with boiled, herbed potatoes.
From: "Griff" <wgriffin@ix.Netcom.Com>date: Tue, 22 Jul 1997 01:04:18 ~0700

Crockpot Swiss Steak with Vegetables

Servings: 4 servings

Ingredients:

1 ½ pound Round steak
¼ cub Flour
2 tablespoon Oil
4 Carrots; cut into 2" pieces
4 medium Potatoes; quartered
1 Onion; sliced
1 can Condensed onion soup
½ cub Water

Preparation:

Season the steak with salt, pepper and dust with flour. In a skillet, brown the meat in oil until browned on both sides.Place the vegetables in the bottom of the crockpot and cover with the meat. Mix the soup and water and pour over the meat. Cover and cook on low 6 to 8 hours. This is great served over rice or noodles.

Crockpot Tacos or Burritos

Servings: 8 Servings

Ingredients:

8 Boneless skinless chickenbreast ha
1 Or
3 pound Sirloin, stew beef, orwhatever is
1 And on sale
1 package Taco seasoning mix
1 Water to cover
1 Cheddar cheese; shredded
1 Sour cream
1 Refried beans
1 Sliced black olives
1 Sliced green onions
1 Chopped fresh tomatoes
1 Salsa
1 Shredded lettuce
1 Sliced jalapenos
1 Tortillas, corn or flour

Preparation:

Recipe by: Brenda Beach (Rooby) Leave meat in whole pieces; you may even put it in frozen. In the morning,

tomatoes and store in ziplock or Rubbermaid containers in the refrigerator.

When meat is cooked, remove with slotted spoon to a platter and allow to co

or burritos with the ingredients they like best.

NOTES : You probably won't see this done on a fancy cooking show, but this

Crockpot Teriyaki Steak

Servings: 6 servings

Ingredients:

2 ½ pound Boneless chuck steak
2 tablespoon Oil
1 teaspoon Ground ginger
½ cub Soy sauce
1 tablespoon Sugar
1 Clove garlic crushed

Preparation:

Cut steak into ⅛-inch thick slices. Combine remaining ingredients in a small bowl. Place meat in a crock-pot. Pour sauce over. Cover and cook on low for 6 to 8 hours. Serve with rice.... Makes 5-6 servings...

From: Trevor Bates Date: 25 Jun 96

Crockpot Tuna Noodle Casserole

Servings: 6 servings

Ingredients:

2 Cans cream of celery soup
1/3 cub Dry sherry
2/3 cub Milk
2 tablespoon Parsley flakes
10 ounce Frozen mix vegetables
2 can Tuna, drained
10 ounce Egg noodles, cooked
2 tablespoon Margarine
½ cub Toasted almonds

Preparation:

In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased CROCK-POT. Top with almonds and butter. Cover and cook on Low 7 to 9 hours. (High: 2 to 3 hours). *Do not overcook noodles-just until tender. From Rival Crock-Pot cookbook, date unknown

Crockpot Turkey Meatballs

Servings: 30 servings

Ingredients:

Judy Garnett
10 ounce Apple jelly
1 tablespoon Vinegar
1 Egg; beaten
¼ cub Seasoned bread crumbs; fine
2 tablespoon Milk
¼ teaspoon Garlic salt
1 pound Ground turkey; raw
Non-stick veg. spray

Preparation:

In 3 ½ or 4 quart crockery cooker: stir together barbeque sauce, jelly, tapioca and vinegar. Cover; cook on high-heat setting while preparing meatballs. For meatballs, in large bowl combine egg, bread crumbs, milk and garlic salt. Add ground turkey and mix well. Shape into ½ to ¾-inch meatballs. Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over med. heat. Drain meatballs.
Add meatballs to crockery cooker; stir gently. Cover; cook on high heat setting for 1 ½ to 2 hours. Makes 30 meatballs. NOTE: for 5 or 6-quart crockpot: Double all ingredients. Prepare as above. Makes 60 meatballs. Source: BH&G New Crockery Cooker Cook Book Judy Garnett Raleigh, NC - pjxg05a

Crockpot Turkey+

Servings: 1 trky. brst

Ingredients:

6 pound Turkey breast
1 tablespoon Salt
2 large Onions
Garlic powder
Paprika

Preparation:

Thaw frozen turkey in refrigerator till almost thawed (varies in different refrigerators). The next day put the breast of turkey in a large bowl with salt water, about 1 tb. of salt. Refrigerate overnight. Slice the onions and put in the bottom of the stockpot.
Pat the turkey dry with paper towels. Sprinkle with garlic powder and paprika, liberally. Cook 4 ½ hours on high.

NOTE: I tried a 4 lb. ½ turkey breast with the same instructions and it turned out great! This is the greatest way to cook an unwieldy turkey breast that I have happened upon.

Mary Riemerman
From: Mary Riemerman Date: 28 Feb 96

Easiest Crockpot Chicken

Servings: 4 servings

Ingredients:

Alice Nelson (DTHJ81A)
1 package Chicken breast halves
1 can Cream of mushroom soup
1 can Cream of chicken soup

Preparation:

Skin chicken pieces (or use boneless, skinless chicken breasts).
Place in crockpot. Mix together soups, and pour over chicken. Cook on low, all day. Remove chicken from sauce - remove bones. Serve over hot rice. I got this recipe about 18 years ago, and my little old crockpot still does a good job with it! Recipe can easily be increased for a larger pot.
From: Lyn Ortiz Date: 26 Jun 96

Easy Chicken & Dumplings - Crockpot

Servings: 4 Servings

Ingredients:

FOR 3-½ QUART:
3 pound Chicken -- cut up
½ cub Chicken bouillon broth
2 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Poultry seasoning
3 Stalks celery -- cut in 1inch pieces
3 small Carrots cut into 1 inchpieces
2 cub Packaged biscuit mix
¾ cub Milk
1 teaspoon Parsley flakes

Preparation:

Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place crock into outer shell; cook. For 3 ½ quart:
Cook on Low setting, 8 to 10 hours or High setting 4 to 4 ½ hours.
For 5 ½ quart: Cook on Low setting, 6 to 8 hours or High setting, 3 to 3 ½ hours. Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 ½ quart; 15 to 20 minutes in 5 ½ quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best. Makes 4 servings.

Original Source not noted on file
From: Dorothy Flatman Date: 05 Feb 97

Easy Crockpot Chicken

Servings: 6 servings

Ingredients:

6 Chicken drumsticks (about
. 1 ½ lbs.), skinned
6 Chicken thighs (about 3
. lbs.), skinned
1/3 cub Dry white wine
¼ cub Instant chopped onion
2 teaspoon Chicken-flavored bouillon
. granules
½ teaspoon Dried Italian seasoning
½ teaspoon Salt-free lemon-herb
. seasoning
¼ teaspoon Garlic powder
¼ teaspoon Dried tarragon
¼ teaspoon Crushed red pepper
1 can (14.5 oz.) no-salt-added
. stewed tomatoes, undrained
. and chopped
6 cub Hot cooked rice

PER SERVING:
493 Calories (14% from fat)
g PROTEIN (44.4g)
7 ⅞ g Fat (7.9g) (sat 2g, mono
. 2.3g, poly 1.8g)
57 2/3 g Carbohydrates (57.7g)
1 3/16 g Fiber (1.2g)
158 mg Cholesterol
4 2/3 mg Iron
462 mg Sodium
76 mg Calcium

Preparation:

Trim fat from the chicken. Place chicken in an electric slow cooker; stir in wine and next 8 ingredients (wine through tomatoes). Cover with lid, and cook on high-heat seting for 1 hour. Reduce heat setting to low, and cook for 3-½ hours. Serve the chicken and tomato sauce over rice. Serving size: 1 chicken drumstick, 1 chicken thigh, about ½ cup sauce, and 1 cup rice.

From COOKING LIGHT magazine, June 1995.

data entry by iris grayson

Favorite Chili Crockpot

Servings: 4 Servings

Ingredients:

½ pound Dry pinto or kidney beans *
2 cans tomatoes
2 pound Coarsely ground chuck
1 (browned)
2 Mdm onions, coarsely
1 Chopped
1 Green pepper, coarsely
1 Chopped
2 Cloves garlic, crushed
2 3 tbsp chili powder
1 teaspoon Pepper
1 teaspoon Cumin
1 Salt to taste

Preparation:

* For baked beans and chili with beans, it will be necessary to simmer the dry beans in three times their volume of unsalted water for 30 minutes in a saucepan. Allow to stand, covered, for an hour and a half or until softened; drain and add remaining ingredients.

Parboil dry beans until soft; drain well. Put all ingredients in crock pot in order listed. Stir once. Cover and cook on LOW for 10 to 12 hours. (HIGH: 5 to 6 hours.)

NOTE: When using canned beans (two 1-lb cans), drain liquid.

Rival Crock-Pot Recipe Book

Gold Cake ( the Basic Crockpot Cake )

Servings: 16 servings

Ingredients:

2 cub Flour
¼ teaspoon Cream of tartar
¼ teaspoon Salt
1 cub Butter
1 cub Sugar
1 teaspoon Nutmeg, ground
6 Eggs

Preparation:

Mace can be substituted for the nutmeg.

Set crockpot at High 20 minutes before beginning. Fit in liner.
Butter and flour 8-cup-capacity baking tin.

Mix flour, cream of tartar, and salt; set aside. Cream butter, then add sugar, vanilla, and mace. Beat until fluffy. Add eggs, one at a time, beating 1 minute after each. Blend in flour mixture; do not over mix. Spread in tin, and put on lid or lay terry towel over it.

Put in crockpot, cover and bake 3 hours or until cake has begun to pull from sides. Uncover. Let stand in tin on cake rack about 10 minutes, then turn out to cool. Dust with confectioners' sugar, slice and serve.

Two secrets for cake-baking in crockpot: use less than 1 c sugar for every 2 c flour. And use a liner. (Kitchen parchment to be used as a liner is available in most department store housewares sections. It's reusable and keeps food from sticking. Substitute buttered or oiled brown shopping bag paper, if you want)

Low Fat Glazed Chicken in Crockpot

Servings: 6 Servings

Ingredients:

6 ounce Orange juice, frozen concent
3 Chicken breasts; split
½ teaspoon Marjoram
1 dash Ground nutmeg
1 dash Garlic powder
¼ cub Water
2 tablespoon Cornstarch

Preparation:

Recipe by: Jo Anne Merrill
Preparation Time: 8:00
* Garlic is optional.

: 1. Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg.
Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken.
: 2. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking. : 3. When chicken is done, remove to serving platter.
Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken. From: Terri Woltmon Date:
04-15-94 (20:09) Number: 208 From

Our Crockpot Spaghetti Sauce

Servings: 6 Servings

Ingredients:

Judy Garnett pjxg05a
1 ½ teaspoon Dry mustard
2 pound Ground beef
3 tablespoon Quick tapioca (Heaping)
1 large Onion -- chopped
2 teaspoon Oregano -- crushed
2 Garlic cloves -- minced
1 teaspoon Basil
1 can Mushrooms -- drained
1 teaspoon Salt
1 Green pepper -- chopped*
30 ounce Tomato sauce
28 ounce Can crushed tomatoes

Preparation:

* The green pepper is optional. Brown meat. Drain all grease and then blot with paper towels. Spray Pam in crockpot. Add onion, garlic, crushed tomatoes, tomato paste, salt, oregano, basil & mushrooms.
Cover crockpot and turn heat to LOW. Cook for approx. hours. Serve over cooked, drained spaghetti noodles. Converted by MMCONV vers. 1.00

Recipe By :

From: Date: 05/30

Pineapple Chicken Crockpot

Servings: 6 Servings

Ingredients:

3 Chicken breasts *
Pepper
Paprika
20 ounce Pineapple **
2 tablespoon Mustard; Dijon-style
Soy sauce
1 Garlic clove; minced

Preparation:

* Chicken breasts should be split, skinned and boned. ** Pineapple should be drained, unsweetened tidbits. Arrange chicken in crockpot.
Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Provencial Chicken Crockpot

Servings: 6 Servings

Ingredients:

3 pound Chicken pieces
3 slice Bacon, diced
2 tablespoon Butter
2 tablespoon Olive oil
1 Carrot; peeled and grated
4 Shallots; chopped
3 tablespoon Brandy or cognac
2 Tomatoes; peeled & chopped
2/3 cub Dry red wine
¼ teaspoon Marjoram,tarragon and basil
Salt and pepper to taste

Preparation:

SERVE WITH RICE OR RISSOTO AS A SIDE DISH Wash chicken pieces. Pat dry with paper towels. Using a large frying pan, brown bacon until crisp. Remove from pan. Pour off drippings. Add butter and oil to frying pan. Saute` carrot and shallots until limp. Push to sides of pan. Add chicken pieces and saute` until brown. Pour in brandy and ignite. When flames die, transfer chicken and vegetables to crockery pot. Add tomatoes, wine, herbs, bacon, salt and pepper. Cover. Cook on LOW 8 hours. Remove cover. Skim off fat. Cook juices down until reduced by half. Makes 6 servings. NOTE: This country-style chicken entree intertwines the influence of Spanish, French and Italian cuisines. Rice pilaff or rissoto makes a good side dish.

Saucy Apricotglazed Chicken (Crockpot)

Servings: 4 Servings

Ingredients:

1 cub Good-quality chunky apricot
Preserves
¾ cub Bottled Russian dressing
1 ⅛ ounce Envelope dry onion soup mix
12 Skinless, boneless chicken
Breast halves, trimmed of
Fat
(about 3 ½ to 4 pounds)

Preparation:

1. In a medium bowl, mix together the apricot preserves, dressing, and dry soup mix until well blended. Arrange 3 of the chicken breast halves in the bottom of a 3 ½ quarter electric slow cooker. Spoon a fourth of the apricot mixture on top. Add 3 more layers of chicken with the apricot mixture in between and on top.

2. Cover and cook on the high setting 1 hour. Reduce the heat setting to low and continue cooking, covered, 2 ½ to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Serve the sauce over the chicken.

Smothered Chicken Crockpot

Servings: 4 Servings

Ingredients:

4 Chicken breasts, whole; andboneless
12 ounce Mushrooms, fresh
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 can French onion soup
Vegetables of choice:Celery; chopped orBaby corn, etc.

Preparation:

Cut chicken breasts into stew size chunks, and saute while washing and cutting mushrooms in half. Then simply add all ingredients to chicken and simmer for about 1 hour. You can also do this in a crock pot and simmer all day till dinner if your want.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Stuffed Turkey Breast Crockpot (Theresa Merkling)

Servings: 4 Servings

Ingredients:

¼ cub Melted butter
1 small Onion, finely chopped
½ cub Finely chopped celery
2 ½ ounce Bacon croutons
1 cub Chicken bouillon
1 tablespoon Fresh minced parsley
½ teaspoon Poultry seasoning
1 Whole uncooked turkey breast
Or 2 halves (@ 5 lbs)
Salt and pepper
Cheesecloth (about 24x36"
For each turkey breast)
Dry white wine

Preparation:

Combine butter, onion, celery, croutons, bouillon, parsley, and poultry seasoning. Cut turkey breast in thick slices, from breastbone to rib cage, leaving slices attached to bone. Sprinkle turkey with salt and pepper. Soak cheesecloth in wine. Set turkey on cheesecloth. Stuff bread mixture into slits of turkey. Fold one end of cheesecloth over other to cover meat.

Place on metal rack or trivet in slow-cooking pot. Cover pot and cook on low for 7 to 9 hours or until tender. Pour additional wine over turkey during cooking. Remove from pot and take cheesecloth off immediately. If browner breast is preferred, remove from pot and brown in 400 degree oven for 15 to 20 minutes. Let stand 10 min.
Drippings may be thickened for gravy if desired.

Serve each person one or more thick slices of turkey with dressing in between. This recipe designed for 4 ½ qt or larger slow cooking pot.

From "Crockery Cookery" by Mable Hoffman.

Sweet & Sour Chicken Crockpot

Servings: 8 Servings

Ingredients:

PRODIGY FOOD BB:
6 medium Carrots;cut in ½" chunks
½ cub Green pepper; chopped
½ cub Onion; chopped
3 Chicken breasts;split in ½
½ teaspoon ;Salt
10 ounce Sweet and sour sauce
15 ¼ ounce Pineapple chunks;drained
3 tablespoon Cornstarch
3 tablespoon ;cold water
4 cub Rice; cooked & hot

Preparation:

In a 3 ½ to 4 quart crockery cooker place carrots, green pepper and onion. Top with chicken breasts. Sprinkle with salt. Pour sweet-sour sauce and pineapple chunks over all; cover. Cook on LOW setting for 7 to 8 hours or on HIGH setting for 3 ½ to 4 hours.

Remove chicken; keep warm. Blend cornstarch and water; stir into juices. Cover; cook on HIGH setting for 10-15 minutes or till thickened. Season to taste with salt and pepper.

Serve over hot cooked rice.

Typed for Meal Master 12/92 susan.grabowski@bnb.com Internet, TRGS55A Prodigy, 1:107/928 FIDO

Sylvia's Easiest Best Crockpot Stock

Servings: 1 servings

Ingredients:

COPYRIGHT 1995 S.STEIGER:
1 Turkey or chicken carcass
Water

VEGETABLES OF CHOICE:
1 Onions
2 Carrots

HERBS OF CHOICE:
1 teaspoon Celery seed; or stalks
2 Bay leaves
2 tablespoon Parsley
1 tablespoon Sage leaves
2 tablespoon Oregano leaves
1 tablespoon Rosemary leaves
Water

Preparation:

Cram as much of turkey carcass & leavings as will fit into crockpot.
(I usually only manage to get about ½ of a carcass in.) Use all the leavings, including skin, even if you plan on defatting the stock. Add remaining ingredients and cover with water to within an inch or so of the top. Cover crockpot and cook on low at least 2-3 DAYS (not a tyop!). Strain out solids, package in pints or quarts, and freeze until needed.

Sylvia's comments: This recipe, that I developed, is the easiest I've ever seen, and it produces the richest, most flavorful stock. If it's inconvenient to let it cool and package it after 3 days, let it cook another day or so until it is convenient. You can't overcook it (at least I haven't managed to), the longer it cooks the richer it gets.
I do check it every day or so to see if I need to add water, but I rarely have to. Since the stock is unsalted, it is great for anyone trying to restrict sodium intake. And it tastes so good that I try to snag turkey or chicken carcasses whenever I can. Let others take home the meat and stuffing, I want the carcass! <g> I also make stock from the bones of the whole KFC Rotisserie Gold chicken we buy occasionally.

Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes

Working Person's Crockpot Country Pork Dinner

Servings: 4 Servings

Ingredients:

3 pound Pork loin country-style ribscut into serving pieces
1/3 cub Flour
2 tablespoon Oil
1 ½ cub Apple cider
1 cub ;Water
1 tablespoon Salt
½ teaspoon Pepper
2 pound Small red potatoes
16 ounce Carrots; cut into 2" pieces
1 large Onion; coarsely chopped
1 small Cabbage; shredded
1 teaspoon Caraway seeds

Preparation:

All preparation can be done the night before and assembled in the morning before leaving for work so you'll be greeted with a hearty supper at the end of the day.

In a large plastic bag combine flour, salt and pepper.
Drop meat into bag and coat pork loin country-style ribs with flour mixture; reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown.

Reduce heat to med; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside.

In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat.
Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours.

Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or rec.food.cooking

Yogurt in a Crockpot

Servings: 1 servings

Ingredients:

1 quart Milk (2%), homogenized
4 teaspoon Yogurt,plain
4 teaspoon Sugar, optional

Preparation:

Heat the milk in a saucepan until lukewarm; if the milk is too hot at this point, it will destroy the culture and the mix will set. Put the yogurt in the crockpot and stir in the sugar and milk thoroughly.
Cover with a clean dish towel (do *not* cover pot). Heat on low 1 hr. then turn off the pot and leave undisturbed for 2 hours. The yogurt should now be just set. Lift the pot from base, cool then refrigerate. Flavorings should be added after yogurt has set.
Flavorings such as powdered coffee (2-3 t.), powdered milk drink flavorings (2-3 t.), cocoa, chopped fruit, honey, vanilla extract (1 t.), and various types of extract can be used (try 1 t. to 1 qt. of yogurt) can be used. **This can only be made in a crockpot that can be removed from base. Yogurt doesn't like to be disturbed when setting. Try draining 1 pt. of the set yogurt overnight in cheesecloth. You end up with "Syrian cream cheese". You use it (cold) the way you use regular cream cheese.

From: Kathleen Morrison Date: 20 Mar 96