Recipes

Crisp Candied Sweet Potatoes

Servings: 8 Servings

Ingredients:

6 large Sweet potato
2 tablespoon Margarine
¾ cub Dark brown sugar
½ cub Water
1 pinch Salt
1 pinch Ground ginger

Preparation:

Place potatoes in a large pan; cover with cold water. Bring to a boil; cook 10 minutes. Plunge potatoes into cold water to stop cooking. When cool enough to handle, peel and discard skin. Cut potatoes into thick slices or chunks; refrigerate. (If desired, this can be done the day before.)

In a large nonstick skillet, melt margarine. Add brown sugar, water, salt, and ginger. Bring to a simmer; add half of potato slices in one layer. Cook at a slow boil over medium heat until potatoes are brown and crisp around edges. Turn; brown other side. With a slotted spoon, transfer potatoes to a platter; reserve in a warm place near the stove. Add remaining potatoes to skillet; cook as the first batch. Serve immediately.

MC_Busted by Badams; found at <http://members.aol.com/meadowscd/recipes/>

Recipe by: Lillian Kayte, Vegetarian Times, Nov 95

Posted to MC-Recipe Digest by Badams <adamsfmle@sprintmail.com> on Mar 07, 1998

Crisp Chicken Fingers

Servings: 30 Servings

Ingredients:

3 cub Cornflakes cereal; lightly c
⅛ teaspoon Garlic powder
⅛ teaspoon Dry mustard
2 Chicken breasts without skin
½ cub Butter or margarine; melted

Preparation:

Recipe by: Sue Klapper Preparation Time: 0:15

Heat oven to 425 F. In shallow bowl, combine cornflakes, garlic powder and dry mustard. Dip chicken pieces in melted margarine; roll in cereal mixture, coating evenly. Place in ungreased 15 x 10 baking pan. Bake at 425 F. for 10 to 15 minutes or until chicken is no longer pink and coating is crisp. Serve warm with a variety of dipping sauces, such as sweet and sour, honey mustard or barbecue sauce.
Posted to EAT-L Digest 05 Sep 96

Date: Thu, 5 Sep 1996 21:52:05 -0500

From: LD Goss <ldgoss@METRONET.COM>

Crisp Chicken Rolls

Servings: 6 Servings

Ingredients:

3 Chicken breasts; halved,boned and skinned
1 ¼ cub Chopped cooked shrimp
¾ cub Softened butter
¼ cub Chopped green onion
1 ½ teaspoon Salt
Oil
1 cub Flour
1 ¼ teaspoon Baking powder
1 teaspoon Salt
¾ cub Water

Preparation:

About 2-½ hours before serving, pound chicken to ¼ inch thickness.
Combine shrimp, butter, onion and salt. Spoon into center of breast, leaving ½ inch edge all around. Roll from narrow end; fasten with toothpicks. Cover and refrigerate 15 minutes. In Dutch oven, over medium-high heat, heat 1 inch oil to 370. Mix flour, baking powder, salt and water until blended. Dip three chicken rolls, 1 at a time, into flour mixture, then into oil. Fry until golden for 10-15 minutes, turning occasionally. Drain and repeat with other three breasts. Remove toothpicks.
Keep warm on heated platter.

MRS HUGH BONNER (GAY)

TURNER, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crisp Chicken Szechuan

Servings: 1 Servings

Ingredients:

YIELD: 6 SERVINGS:
3 Tb Peppersalt; see below
1 Tb Dry sherry
4 Scallions
3 pound Whole chicken; - cleaned
8 cub -boiling water
2 Tb Soy sauce
2 Tb All purpose flour
1 Tb Cornstarch
8 cub Oil; for deep frying
++++++++++++++++++++++++PEPPERSALT++++++++++++++++++++++++
2 Tb Szechuan peppercorns
2 Tb Salt

Preparation:

Put Peppersalt and sherry in a large bowl; pound scallions with the broad side of a cleaver, then chop into 1 inch lengths; add to peppersalt mixture. Rinse chicken in cold water; pat dry with paper towels; rub inside and outside with peppercorn mixture; refrigerate chicken for 8 hours. Pour 4 cups boiling water into a wok or large pot; place chicken in a baking dish in steamer or on steamer rack over boiling water; cover wok and steam the chicken over medium heat about 2 hours until meat is very tender, adding more boiling water as needed. Remove wok from heat; let cool slightly before removing chicken; pat chicken dry and let cool; brush soy sauce all over chicken. Combine flour and cornstarch; dust chicken with mixture; heat oil in a wok over high heat to 350F; carefully lower chicken into hot oil with tongs; deep fry 2 minutes; remove chicken from oil with tongs; set aside. Reheat oil to 350F and carefully submerge chicken in hot oil again; deep fry 1 minute or until chicken is browned and crisp; remove and let cool a few minutes. Use a heavy, sharp cleaver to chop cooked chicken into small serving pieces. 4 servings. Heat a medium saucepan over medium-low heat 1 minute; add peppercorns and stir-fry for 5 minutes; remove saucepan from heat and let cool; grind peppercorns into a fine powder with a mortar and pestle; add salt, mix well. Store in a tightly covered container. Makes about cup. C.OZBURN ++++-

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crisp Chinese Pork

Servings: 8 Servings

Ingredients:

2 pound Boned pork butt or shoulder,fat trimmed and cut into2" chunks
2 Garlic cloves,minced/pressed
1 teaspoon Anise seed
½ teaspoon Ground cinnamon
½ teaspoon Ground cloves
¼ cub Soy sauce
6 cub Hot cooked rice
Thinly sliced green onion
Fresh cilantro sprigs
Hoisin or Chinese plum sauce

Preparation:

In a 4-5 quart pan on high heat, combine meat, garlic, anise seed, gorund cinnamon, ground cloves, soy sauce, and 1 quart water. Bring to a boil; cover and simmer until meat is very tender when pierced, about 1 ½ hours.
Boil, uncovered, on high heat until sizzling, about 30 minutes; stir often.
Drain off fat.

With 2 forks, shred meat; put into a 9x13" pan. Bake in a 400'F. oven until pork begins to crisp, 15-20 minutes. Spoon over rice; add onion, cilantro, and hoisin to taste.

Per serving: 313 calories; 20 grams protein; 12 grams fat; (4 grams saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66 milligrams cholesterol.

~ Karin Andersen, Monarch Beach, California

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Chinese Won Ton

Servings: 8 Servings

Ingredients:

½ pound Pork; ground
4 medium Shrimp; cooked &shelled
4 Water chestnuts
½ teaspoon Salt
1 Green onion; chopped fine
½ teaspoon Accent
¼ teaspoon Sugar
1 package Won ton wrappers
Oil for frying

Preparation:

Combine all ingredients except wrappers & chop to a hash. Place ½ teaspoon of mixture in each wrapper; dampen edges of wrapper & fold diagonally. Dampen two opposite corners of the triangle, fold the two narrow ends together in center & press tightly. Fold the third & center corner back to stand up & away from the filled part. Fry in deep fat until light, golden brown. Drain on paper towels.

MRS STEVEN (PATRICIA) KIM

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crisp Chocolate Cookies

Servings: 100 Servings

Ingredients:

½ cub WATER
18 EGGS SHELL
5 pound FLOUR GEN PURPOSE 10LB
6 pound SUGAR; GRANULATED 10 LB
3 pound SHORTENING; 3LB
3 tablespoon BAKING POWDER
1 ounce SALT TABLE 5LB
1 pound COCOA NATURAL 1 LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F.
OVEN

1. PLACE INGREDIENTS IN MIXER BOWL IN ORDER LISTED. MIX AT LOW SPEED 1 TO 2 MINUTES OR UNTIL THOROUGHLY BLENDED. SCRAPE DOWN BOWL ONCE DURING MIXING.

2. DIVIDE DOUGH INTO 10 PIECES, AND 1 LB 10 OZ EACH. FORM INTO ROLLS 2 INCHES THICK. WRAP WAXED PAPER AND CHILL AT LEAST 3 HOURS.

3. SLICE EACH ROLL INTO 20 PIECES. PLACE IN ROWS, 5 BY 7, ON UNGREASED PANS.

4. BAKE ABOUT 10 MINUTES OR UNTIL DONE.

5. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

Recipe Number: H01000

SERVING SIZE: 2 COOKIES

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crisp Chocolate Truffles

Servings: 54 Servings

Ingredients:

7 ounce (1 jar) marshmallow cream
2 tablespoon Butter or margarine
1 cub Semisweet chocolate chips
2 cub Crisp rice cereal
1 package (14oz) bittersweet chocolate
2 tablespoon Vegetable shortening
White chocolate chips,
Optional

Preparation:

In heavy medium saucepan, combine marshmallow cream, butter and chocolate chips. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly. Remove from heat.

Stir cereal into hot chocolate mixture, mixing until thoroughly combined.
Drop mixture by rounded measuring teaspoons onto waxed paper-lined cookie sheet. Refrigerate about 1 hour, until firm.

In top of double boiler, over hot water, melt bittersweet chocolate and shortening. Dip each chocolate ball in melted chocolate and place on waxed paper-lined cookie sheet. Drizzle with melted white chocolate chips.
Refrigerate until firm. To serve, place in small candy paper cups.

Makes about 4 ½ dozen truffles.

Source: Holiday Baking (Woman's Day Premier Series, Volume IV, Number 4, : 1994), page 65 (photo page 63)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Coating Mix

Servings: 4 Servings

Ingredients:

3 cub Corn flake crumbs
1 cub Wheat germ
½ cub Sesame seeds
4 Teasp dried parsley --
Crushed
1 tablespoon Paprika
2 teaspoon Salt (opt)
1 teaspoon Dry mustard
1 teaspoon Celery salt
1 teaspoon Onion powder
½ teaspoon Ground pepper

Preparation:

USE WITH RECIPES IN CHICKEN & PORK In a large bowl, combine all ingredients. Stir with a wire shisk until evenly distributed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 2 months. YIELD:
About 4-½ cups Crisp Coating Mix. Source: More Make-A-Mix

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Coconut Sambal (Sambal Kelapa Kering)

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
2 Onions, thinly sliced
2 Fresh red chillies, sliceddiagonally
2 tablespoon Oil
1 ounce Ground dried prawns
¼ pound Desiccated coconut
1 Two-inch piece lemon grass,sliced or:
1 teaspoon Grated lemon rind
Salt, to taste

Preparation:

Stir-fry onions and chillies in hot oil until soft, then add ground diced prawns, coconut, sliced lemon grass (or lemon rind) and cook on low heat until golden brown, stirring all the time. Add salt to taste. This will keep in an airtight jar for a week.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Coffee Cookies

Servings: 5 Dozen

Ingredients:

2 tablespoon Instant coffee granules
1 tablespoon Milk
½ cub Shortening
¼ cub Unsalted butter, softened
½ cub Granulated sugar
½ cub Packed brown sugar
1 teaspoon Vanilla
1 large Egg
2 cub All-purpose flour
½ teaspoon Salt
¼ teaspoon Baking soda
¼ teaspoon Baking powder
Granulated sugar
CHOCOLATE GLAZE
2 tablespoon Unsalted butter
2 tablespoon Baking cocoa
2 tablespoon Water
1 1/3 cub Powdered sugar

Preparation:

Heat oven to 375 degrees F.

Dissolve coffee granules in milk. Mix shortening, butter, ½ cup granulated sugar, the brown sugar, vanilla, egg and coffee mixture in a large bowl. Stir in flour, salt, baking soda and baking powder.

Shape dough by teaspoonfuls into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten to ¼-inch thickness with greased bottom of a glass dipped into granulated sugar.

Bake 8-10 minutes or until light brown. Remove from cookie sheet, cool completely on a wire rack. When completely cooled drizzle with Chocolate Glaze.

Chocolate Glaze: Heat butter, cocoa and water over low heat, stirring occasionally, until margarine is melted. Stir in powdered sugar until smooth.

From the recipe files of suzy@bestweb.net
Posted to MM-Recipes Digest by SUZY <suzy@bestweb.net> on May 27, 1998

Crisp Cooked Vegetable Appetizer

Servings: 4 Servings

Ingredients:

4 small Green bell peppers, grilled, skinned & rinsed
4 Tomatoes, skinned & seeded
½ large Spanish onion
2 small Eggplants, trimmed
4 small Zucchini, trimmed
Olive oil
2 Garlic cloves, chopped
2 teaspoon Sweet red pepper
Salt & black pepper
2 small Hot red peppers, sliced

TO SERVE:
Olive oil
Lemon juice
Lettuce leaves
2 tablespoon Italian parsley, chopped

Preparation:

Seed & core the peppers. Cut peppers, tomatoes & onions into cubes. Cut eggplants & zucchini into ½" cubes. Wash, drain & saute in 6 tb olive oil along with the garlic, sweet pepper, salt & black pepper, until slightly softened. Add green peppers & onion & a little more oil if necesary & stir & cook over a low heat until the vegetables are tender but crisp. Add tomatoes hot peppers, toss once & remove pan from heat. Let cool. Sprinkle with olive oil & lemon juice & pile high on the lettuce leaves. Sprinkle each portion with parsley & serve.

Crisp Cookies

Servings: 1 Servings

Ingredients:

1 cub Butter or other shortening
2 cub Sugar
3 Egg, well beaten
½ cub Milk
½ teaspoon Salt
4 cub Flour
2 teaspoon Baking powder
1 teaspoon Cinnamon
1 teaspoon Nutmeg

Preparation:

Cream the butter, add the sugar gradually, and cream mixture until light.
Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt, baking powder and spices and add alternately with the milk. Add more flour to stiffen may require up to 5 cups flour). Chill for several hours. Roll very thin and cut with cookie cutters. Put on greased baking sheet and bake at 450-F about 7 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Corn Bread Waffles

Servings: 1 Servings

Ingredients:

8 To 10 strips of baconBacon fat, + vegetable oilTo make ½ cup
2 cub Yellow cornmeal
1 cub Flour
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 tablespoon Sugar
1 ½ cub Skim milk
2 Eggs

Preparation:

Fry bacon crisp. Drain, reserve drippings and add oil to make ½ cup.
Crumble bacon and reserve (you should have ½ cup crumbled bacon). Combine cornmeal, flour, baking powder, soda, salt, and sugar in medium-sized bowl.
In a separate bowl, combine , milk and vinegar. Let stand 10 minutes.

Beat eggs in large mixer bowl. Add bacon fat and milk mixture to eggs. Add cornmeal mixture and reserved bacon. Mix thoroughly. Bake in waffle iron according to manufacturer's directions, until brown and crisp. Serve hot.

Waffles may be frozen for later use. To serve, thaw in microwave on defrost cycle or in toaster oven.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Crust Apple Pie

Servings: 8 Servings

Ingredients:

filling:
5 medium Apples; red or golden delic.
1 ½ cub Sugar
1 tablespoon Flour
1 teaspoon Cinnamon or more depending;on
½ cub Water

crust:
2 ½ cub Self rising flour
½ teaspoon Salt
2/3 cub Shortening
½ cub Ice water; more or less
¾ cub Sugar
1 teaspoon Cinnamon
½ cub Butter or margarine

Preparation:

Slice apples thin into an oblong baking dish. Mix together sugar, flour and cinnamon, sprinkle over apples. Pour water over mixture. Crust: Mix flour and salt; cut in shortening. Add enough water to hold dough together. Roll between sheets of waxed paper. Put on top of apple mixture. Sprinkle on sugar and cinnamon (mixed together). Dot with butter cut into patties. Bake at 400~ until crust is browned and apples are tender. You can use 2 frozen pie shells for crust and put on topping. By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
Posted to MC-Recipe Digest V1 #803 by Rowaan <rowaan@earthlink.net> on Sep 24, 1997

Crisp Drop Cookies

Servings: 100 Servings

Ingredients:

2 ¾ cub WATER; WARM
3 EGGS SHELL
½ cub MILK; DRY NON-FAT L HEAT
4 ½ pound FLOUR GEN PURPOSE 10LB
¼ cub SYRUP; IMIT MAPLE, #10
3 pound SUGAR; GRANULATED 10 LB
1 ¾ cub SUGAR; GRANULATED 10 LB
2 pound SHORTENING; 3LB
1 ounce BAKING SODA
2 tablespoon IMITATION VANILLA
2 tablespoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. SIFT TOGETHER FLOUR, AND SUGAR. SET ASIDE FOR USE IN STEP 4.

2. CREAM SUGAR, SYRUP, SHORTENING, SALT, EGGS, AND VANILLA AT LOW SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY.

3. RECONSTITUTE MILK; ADD SODA, THEN ADD TO CREAMED MIXTURE. BLEND THOROUGHLY.

4. ADD DRY INGREDIENTS TO MIXTURE; MIX ONLY UNTIL INGREDIENTS ARE COMBINED DO NOT OVERMIX.

5. DROP BY TABLESPOONS, OR THROUGH SIZE 10 PLAIN PASTRY TUBE, IN ROWS 5 BY 7, ONTO LIGHTLY GREASED PANS.

6. BAKE 14 TO 16 MINUTES OR UNTIL BROWNED.

7. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

Recipe Number: H01500

SERVING SIZE: 2 COOKIES

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crisp Duck with Spice Sauce

Servings: 4 Servings

Ingredients:

1 pound young duckling
4 quart Water
2 tablespoon Five spice powder
4 slice Fresh ginger
3 Cloves garlic; crushed
1 tablespoon Salt
1 cub Dark soy sauce
3 Scallions; cut in half
1 cub Vermouth
4 cub Cooking oil

BATTER:
3 tablespoon Water chestnut flour
1 tablespoon Vinegar
2 tablespoon White wine
⅛ teaspoon Salt
⅛ teaspoon Red pepper powder

SAUCE:
½ cub Duck stock
½ cub Chicken stock
1 teaspoon Cornstarch dissoved in
1 tablespoon Water
2 tablespoon Grand Marnier
1 Scallion; finely shredded

Preparation:

Combine water, five spice, ginger, garlic, salt, soy sauce, scallions, & vermouth into large pot. Bring to vigorous boil & slowly insert duck. Bring liquid & duck to a boil again & immediately turn heat to low. Simmer, covered, for 1-½ hrs. Remove duck from liquid & let cool, reserving stock for use in Sauce. Cut the duck in ½ & remove bones. Brush Batter over duck halves & allow to dry. Heat enough oil to cover duck to 350-375.
Carefully slip the duck halves into the oil. Fry for 3-5 min. or until golden brown & crisp. Remove from oil & drain on absorbent paper. Cut duck into manageable strips & arrange on platter. Serve with Sauce. Batter: Mix all ingredients together. SAUCE: Pour duck & chicken stocks into heated saucepan. Bring to a boil and add cornstarch mixture. Cook, stirring constantly, until sauce thickens. Turn off heat and add Grand Marnier and scallion.

HU-NAN

CHESTNUT ST., PHILADELPHIA

WINE: PREMIAT PINOT NOIR, 1978

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crisp Florentine Cookies

Servings: 24 Servings

Ingredients:

½ cub Heavy cream
½ cub Sugar
¼ teaspoon Salt
1 ¼ cub Blanched Nuts*, chopped
*(Almonds, Pecans -OR-
*Hazelnuts)
¼ pound Candied Orange Peel(store-bought or homemade) chopped
¼ cub Flour

Preparation:

PREHEAT OVEN TO 325F. Heat cream, sugar and salt together. Place nuts, candied peel and flour in a food processor with the steel blade, and chop coarsely, turning the machine on and off. Stir this into hot ingredients and cook until the mixture thickens, about 2 minutes. Drop by teaspoons, 2 inches apart, on a well-greased cookie sheet. Bake for 12 minutes, until brown around the edges. Cool slightly on sheet. Remove and let cool until crisp.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Fried Noodles and Chili Vegetables

Servings: 2 Servings

Ingredients:

1 ¾ ounce Chinese vermicelli
Oil
½ teaspoon Oil
1 teaspoon Grated fresh ginger
½ tablespoon Chopped coriander
½ Garlic clove
½ Onion
½ Red pepper
½ Green pepper
½ large Carrot
7 ounce Baby corn
7 ounce Straw mushrooms
¼ cub Soy sauce
⅛ cub Malt vinegar
1 teaspoon Brown sugar
¼ cub Coriander leaves
½ teaspoon Preserved chopped chili

Preparation:

Finely chop the coriander and chili. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn. Cut the onion into thin wedges.

1. Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper.
Place on a large serving plate and keep warm.

2. Heat the teaspoon of oil in a large pan. Add the ginger, coriander and garlic and cook for 2 minutes. Add onion, red and green peppers and carrot. Stir fry for 3 minutes.

3. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli.

4. Stir to combine and cook over a high heat for 3 minutes.

5. Spoon the vegetables over the noodles, pour over any remaining sauce.

Garnish with the coriander leaves and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Fried Potato Latkes

Servings: 10 Servings

Ingredients:

BATTER:
2 ½ pound Potatoes; pref. baking type such as Russet or Idaho peeled
1 large Onion
3 large Eggs; lightly beaten
1 teaspoon Salt; or to taste
⅛ teaspoon Black Pepper, fresh ground or to taste
¼ cub Matzo meal; about -=OR=-
2 tablespoon -All-Purpose Flour, or morePref. unbleached

FOR FRYING:

TO SERVE:

Preparation:

Vegetable Oil Applesauce Sour Cream or Plain Yogurt

Shred or grate the poatoes althernately with the onion to keep the potatoes from darkening. (The size of the shreds is a matter of personal taste.) Coarse shreds produce lacier latkes with rough edges. Fine shreds or grated potatoes produce denser, smoother latkes.) Squre the excess liquid from the potato and onion shreds. Mix in the eggs, salt, pepper and matzo meal (or flour). Let the mixture rest for about 5 mins., so that the matzo meal can absorb some moisture. If the mixture still seems very wet, add a bit more matzo meal.

In a very large skillet, over med.-high heat, heat oil that is about ⅛-¼" deep until it is very hot but not smoking. To form each latke, use a large spoon to transfer some of the potato mixture to the oil; then flatten the mixture slightly with the back of a spoon. The latkes will be irregularly shaped. An alternative method (which makes more evenly shaped latkes) is to press some of the potato mixture into a large serving spoon; then carefully slide it off the spoon into the hot oil.

Continue making latkes until the skillet is full, leaving a little room between each one. Fry the latkes until they are well browned on both sides and crisp around the edges. Drain them well on paper towels. Repeat the process until all the latkes are fried.

Serve the latkes as soon as possible for the best taste and texture.
Accompany the latkes with applesauce, sour cream, and/or yogurt, as desired.

Courtesy of Marilyn Sultar (FJVS25A)

Crisp German Meatballs

Servings: 1 Servings

Ingredients:

½ pound Grd pork sausage
¼ cub Onion, chopped
1 can 16 0z saurkraut, drain& chopped
2 tablespoon Breadcrumbs,dry & fine
1 package Cream cheese, soften
2 tablespoon Parsley
1 teaspoon Prepared mustard
¼ teaspoon Garlic salt
⅛ teaspoon Pepper
1 cub Mayo
¼ cub Prepared mustard
2 Eggs
¼ cub Milk
½ cub Flour
1 cub Breadcrumbs, fine
Veg. oil

Preparation:

Combine sausage & onion in a lg pan; cook til sausage is browned, stirring for it to crumble. Drain well.
Stir in kraut & 2 T breadcrumbs. Combine c. cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring well. Cover & let stand for 2 hrs.
Combine mayo & mustard; set aside. Combine eggs & milk in sm bowl; set aside. Shape sausage mixture into ¾" balls; roll in flour. Dip each ball in reserved egg mixture;roll balls in 1 c breadcrumbs. Pour oil to a depth os 2" into d, oven; heat to 375 deg. Fry, a few at a time, 2 min or til golden brown. Drain on paper towel. Serve with mayo mixture. Yields 5 doz

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Jalepeno Cheesecake

Servings: 1 Servings

Ingredients:

CRUST:
1 package Graham crackers; powdered
4 tablespoon Butter
⅛ cub Brown sugar

CHEESECAKE:
32 ounce Cream cheese
⅛ cub Brown sugar
¾ cub Sugar
1 ⅛ cub Sour cream
¼ cub Flour
1 teaspoon Vanila
4 Eggs; large
¼ teaspoon Ginger
¼ teaspoon Cinnamon
3 medium size

TOPPING:
½ cub Sour cream
⅛ cub Sugar
2 Eggs; large

Preparation:

Combine all crust ingredients; press into the bottom of a 10 inch spring form pan; bake for 10 minutes at 350f; cool Beat the cream cheese and sour cream until smooth; add all other cheese cake ingredients slowly, beating after each addition until smooth; pour onto crust; bake 1 hour at 225f.
Combine all topping ingredients; whip to a froth; pour over cheesecake; bake 15 minutes at 300f. Cool slowly; chill before serving Garnish with whipped topping or fruit as desired. NOTE: It is supposed to be a little mushy when done rather than solid like most cheesecakes, however if you prefer a "normal" cheesecake raise the temp about 25 degrees and cook a little longer. The original recipe called for serving warmed (nuked), I like it chilled with "Union Grill Strawberry Sauce" on top

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Lemon Chicken

Servings: 4 Servings

Ingredients:

8 Chicken portions
3 tablespoon Lemon juice
2 tablespoon Oil
2 ounce Plain flour
Salt and pepper
2 ½ ml Paprika
Lemon wedges

Preparation:

Wash and dry chicken portions. Mix together lemon juice and oil and rub into the chicken. Cover and leave to marinate for 2-3 hours. Preheat the grill. Mix together the flour, seasoning and paprika. Arrange chicken portions skin-side down on grill rack. Sift half the seasoned flour over the chicken and grill for 7-10 minutes. Turn chicken portions over.
Sprinkle with remaining sifted flour and grill for a further 7-10 minutes until crisp and golden, and juices run clear when a skewer is inserted.
Arrange on a warmed serving dish and garnish with lemon wedges. Serve with a bean, cucumber and tomato salad. Posted to MM-Recipes Digest V4 #078 by Viman Wong - SHTM/F95 <v7wong@acs.ryerson.ca> on Mar 18, 1997

Crisp Molasses Cookies

Servings: 1 Servings

Ingredients:

1 cub Shortening
1 cub Sugar
1 cub Molasses
1 tablespoon Vinegar
1 tablespoon Ginger
1 teaspoon Cinnamon
½ teaspoon Salt
2 Eggs; well beaten
1 teaspoon Baking soda
1 tablespoon Water; hot
6 cub Flour

Preparation:

Place first 7 ingredients in sauce pan, heat to boiling. Remove from stove, cool and add eggs, soda which has been dissolved in hot water, and flour.
Turn on floured board and roll very thin. Bake on greased baking sheet in moderately hot oven 350 F. about 15 minutes. Makes 6 doz. crisp cookies.
Source: Mrs. A. H. Pettit, Hartford Grange, Trumbull County, OH Mrs. C. G.
Handley, Madison Grange, Licking County, OH

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Oatmeal Cookies

Servings: 1 Servings

Ingredients:

½ cub Brown sugar
½ cub White sugar
½ cub Unsalted butter
1 Egg
½ teaspoon Vanilla
1 ½ cub Oatmeal
¾ cub Flour
½ teaspoon Baking soda
½ teaspoon Salt
¼ To ½ cup ground walnuts

Preparation:

Cream the sugars and the butter until the mixture is very smooth.

Blend in the egg and the vanilla. Mix in the oatmeal.

Sift together the flour, soda and salt. Blend that into the dough.
It will be a very soft dough. Let it stand for a few minutes to firm up. Meanwhile, heat the oven to 350F.

Drop the dough by rounded tablespoons onto a cookie sheet, leaving 2 inches between dough mounds. Sprinkle each with some ground nuts, pressing them into the dough and flattening the cookies at the same time. Bake for 10 minutes, until cookies are uniformly brown.

Makes approximately 18 cookies, 4 ½ inches in diameter.

San Francisco Chronicle, 9/2⅛8.

Posted by Stephen Ceideberg; November 4 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Crisp Oatmeal Topping

Servings: 1 Servings

Ingredients:

2 pound Brown sugar
2 pound Sugar
6 pound Bread flour
3 ¾ pound Oatmeal
1 ½ ounce Cinnamon
½ ounce Nutmeg
½ ounce Cardamom
6 ¾ pound Walnuts; rough chop
6 pound Cold unsalted butter; cubed

Preparation:

1. Place all except butter in a large mixing bowl, Mix on low speed with paddle to incorporate.

2. add butter and mix to a coarse meal consistency.

NOTES : Great topping for cobbler...etc. Easily divide recipe to fit your needs.
Recipe by: S.C.I. - Jamie, Az.

Posted to recipelu-digest Volume 01 Number 512 by CuisineArt <CuisineArt@aol.com> on Jan 13, 1998

Crisp Oatmeal Treasures

Servings: 42 Cookies

Ingredients:

¾ cub Sifted all-purpose flour
½ teaspoon Soda
½ teaspoon Salt
½ cub Granulated sugar
½ cub Brown sugar, firmly packed
½ cub Shortening; soft
1 Egg
1 ½ cub Quaker Oats, uncooked (quick or old-fashioned)
¼ cub Chopped nutmeats

Preparation:

Sift together flour, soda and salt into bowl. Add sugars, shortening, egg and vanilla. Beat until smooth, about 2 minutes. Stir in oats and nutmeats. Shape dough to form roll; warp in waxed paper and chill several hours or overnight.

Cut into ¼-inch slices. Place on ungreased cooky sheets. Bake in preheated moderate oven (350 F.) 10 to 12 minutes.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip

Crisp Pasta and Goat Cheese Salad

Servings: 4 Servings

Ingredients:

12 Wonton skins
Corn oil, for frying
4 ounce Goat cheese
1 ounce Cream cheese
1 ounce (about 2 Tbsps) sour cream
1 tablespoon Chives, chopped
1 tablespoon Fresh parsley
½ teaspoon Fresh thyme leaves
1 teaspoon Garlic, chopped
1 teaspoon Shallots, chopped
Black pepper, freshly
Ground
4 Hearts of palm, cut into
¼-in slices
16 Cherry tomatoes or yellow
Teardrop tomatoes

SALAD DRESSING:
2 tablespoon Dijon mustard
½ teaspoon Garlic, chopped
1 teaspoon Salt
1/3 teaspoon White pepper
1 tablespoon Red wine vinegar
5 tablespoon Olive oil, extra virgin

SALAD MIX:
1 Head Boston lettuce
1 ¼ Head red tip lettuce
1 Belgian endive
½ Head radicchio

Preparation:

In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke). Set aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE:
Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside. TO ASSEMBLE THE EACH SALAD:
Spread over one side of each deep-fried wonton skin some of the goat cheese mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down.
Some of the lettuce will spread out onto the plate. Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing. Makes 4 salads.

Recipe: Chez Nous, 217 S. Avenue G, Humble, TX

Crisp Pasta Bites

Servings: 90 Servings

Ingredients:

1 pound Small stuffed fresh pasta;tortellini, ravioli
3 tablespoon Ons; poppy seeds
1 tablespoon On; unsalted butter
Freshly grated parmesancheese
3 tablespoon Ons; sesame seeds

Preparation:

Preheat oven to 450. Bring a large saucepan of water to a boil. Add salt to the boiling water; add the pasta and cook just until tender, about 3 minutes. Drain well. Divide the pasta between 2 bowls and add half the butter to each. Toss one bowl of pasta with the sesame seeds and the other with the poppy seeds. Let the pasta cool slightly.

Spread the pasta on a teflon coated baking sheet. Sprinkle the Parmesan over both batches of seeded pasta. Bake the pasta for about 5 minutes, or until nicely browned on the bottom. Turn the pasta over and bake for about 3 minutes longer, or until browned all over. Transfer to paper towels to drain, then transfer to a platter and serve warm.

Phyllis says: I made these and found that they can be made ahead, left on the baking sheet and reheated just before serving. I also served them with a refrigerated ready-made marina sauce and most people preferred not to dip them. Sausage filled ravioli won out over gorgonzola and walnut stuffed and garlic and herbs stuffed. =AD=AD=AD=AD=AD

Per serving (excluding unknown items): 5 Calories; less than one gram Fat (81% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Recipe by: Food & Wine/May 1995

Posted to FOODWINE Digest by "McNamara, Kelly" <kmcnamara@LIGGETT.COM> on Sep 16, 1997

Crisp Pasta Pancake with Spicy Pepper Relish

Servings: 8 Servings

Ingredients:

1 large Red bell pepper
1 large Yellow bell pepper
8 Fresh serrano chilies (red or green)
1 cub Sugar
2/3 cub Distilled white vinegar
8 ounce Fresh capellini
1 tablespoon Sesame oil
2 tablespoon Salad oil

Preparation:

Stem and seed peppers and chilies; slice into thin strips. In a large bowl, mix together peppers, chilies, sugar and vinegar. Transfer mixture to a nonstick frying pan. Cook and stir over medium heat until most of liquid has evaporated, about 30 minutes. Meanwhile, cook pasta according to package directions. Drain pasta completely, then transfer to a bowl and toss with sesame oil to coat. Heat a 12-inch pizza pan in a 500 F. oven until hot, about 5 minutes. Without turning off oven, remove pizza pan.
Coat pan evenly with the salad oil, then spread pasta in pan. Return pan to oven and bake pasta on lowest rack until golden brown (about 20 minutes).
Slide out pancake onto a serving platter. Top with pepper mixture and cut into wedges.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Peanut Butter Cookies

Servings: 1 Servings

Ingredients:

1 cub Butter
1 cub Creamy or chunky stylepeanut butter
1 cub Sugar
1 cub Brown sugar; firmly packed
2 Eggs; beaten
1 teaspoon Vanilla
2 ½ cub Sifted flour
1 teaspoon Baking powder
1 teaspoon Soda
1 teaspoon Salt

Preparation:

Stir together butter, peanut butter and sugars until blended. Beat in eggs and vanilla. Sift together flour, baking powder, soda and salt over sugar mixture. Stir until blended. If necessary, chill dough until it can be easily handled. Shape into 1-inch balls. Place about 2 inches apart on greased baking sheet. Flatten with floured bottom of glass or with floured fork making crosswise pattern. Bake at 350 for 12-15 minutes or until lightly browned. Makes 5 dozen.

MRS FERRILL MARTIN (BETTY)

HOLLY GROVE, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crisp Pickled Watermelon Rind

Servings: 8 Servings

Ingredients:

See Recipe

Preparation:

Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain.
Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts cold water Pour the solution over the watermelon rind and let rind stand for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender. Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add ½ cup hot water from time to time as needed. Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes 8 Pints.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Pickles

Servings: 1 Servings

Ingredients:

2 quart Kosher dill pickles
3 cub Sugar
3 tablespoon Pickling spices
¼ teaspoon Red pepper
½ cub Cider vinegar
3 Cloves garlic; thinly sliced

Preparation:

Drain pickles & discard juice. Slice pickles ½-inch thick & divide into 3 parts, placing each third in a separate bowl. Pour the rest of the ingredients (divided into thirds) over each bowl of pickles. Do not stir the first day. Cover & refrigerate. For 3 days stir each day & then put into sterilized jars & seal. (Discard garlic when placing in jars.)

MRS. JAMES P. BAKER

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crisp Pizza Dough

Servings: 10 Servings

Ingredients:

½ teaspoon Granulated sugar
1 package Active dry yeast
1 cub Lukewarm water
3 ¼ cub All-purpose flour
1 teaspoon Salt
1 tablespoon Olive oil

Preparation:

Dissolve yeast and sugar in lukewarm water; set aside. In large mixing bowl, combine 2-¾ cups flour and the salt; stir yeast mixture and oil into the flour until a dough forms. On a lightly floured work surface, knead the dough about 10 minutes, working in remaining flour until dough is sticky. Place in an oiled bowl, cover with plastic wrap and let rise until double in size, about 40 minutes.

Makes one 16 inch crust.

Assorted recipes from the Detroit News, entered by Diane Pahl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Potato Flatbread

Servings: 1 Loaf

Ingredients:

1 large Baking Potato; unpeeled
½ cub Milk; heated to 110 degrees
1 package Active dry yeast
1 teaspoon Sugar
1 Egg
3 tablespoon Butter; softened
1 ½ cub Bread flour
3 tablespoon Rosemary; chopped
Olive Oil
Coarse Kosher Salt

Preparation:

: Preheat the oven to 400d.
Prick the potato all over with a fork and bake in the oven for one hour or until soft.
Remove from the oven, peel and mash the potato until smooth with the paddle attachment of a heavy duty stand mixer.
Allow to cool.
Meanwhile, in a measuring cup, whisk together the milk, yeast, and sugar.
Proof the yeast for 10 minutes until very foamy with the egg and softened butter.
Gradually beat in the flour and the rosemary until smooth. The mixture will be more like a batter than a dough.
Cover the dough with plastic wrap and let stand at room temperature until the dough doubles in volume, about 1 hour.
Stir down with a wooden spoon, cover and refrigerate overnite.
Preheat the oven to 375 degrees. Lightly oil or spray a 13" by 9" baking sheet. Using oiled hands spread the dough evenly over the sheet.
Set aside until doubled, about 45 minutes.
Drizzle with a little olive oil and the salt.
Bake for 25 minutes or until golden.
Cut into wedges and serve.
: This recipe can be altered in many ways. Change the herb to one of your own choosing. You can add ½ to ¾ cup of any of the following; chopped sundried tomatoes chopped green onions chopped Greek olives chopped roasted red pepper crumbled or shredded cheeses sunflower seeds or nuts

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Potato Pancakes with Goat Cheese on Mixed Greens

Servings: 1 Servings

Ingredients:

SALAD:
1 tablespoon Sherry vinegar or balsamicvinegar
½ teaspoon Dijon mustard
3 tablespoon Olive oil
2 tablespoon Finely chopped fresh chives
1 tablespoon Finely chopped shallot
1 Garlic clove; finely chopped
4 cub Mixed baby greens

PANCAKES:
2 Russet potatoes; peeled,grated
½ teaspoon Salt
¼ teaspoon Pepper

TOPPING:
1 ½ tablespoon Olive oil
4 ounce Soft fresh goat cheese;(such at Montrachet),crumbled
4 teaspoon Finely chopped fresh chives

Preparation:

An elegant appetizer from Fleur de Lys in San Francisco.

For Salad: Whisk vinegar and mustard in small bowl. Gradually whisk in oil.
Mix in chives, shallot and garlic. Season to taste with salt and pepper.
Place greens in large bowl. Set aside.

For pancakes: Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine.

Heat 1 tablespoon oil in heavy large skillet over medium heat. Mound 1/3 cup potatoes in skillet. using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes. Top each cake with ¼ of goat cheese. Sprinkle each with 1 teaspoon chives. Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden, about 6 minutes. Add ½ tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes.

Toss greens with enough dressing to coat. Divide salad among plates.
Arrange 1 pancake atop each salad.

4 Servings

Bon Appétit January 1996 Source: Fleur de Lys; San Francisco, CA

Reposted from rec.food.cooking.jewish newsgroup. >From: Lita (alotzkar@direct.ca)

Posted to JEWISH-FOOD digest Volume 98 #001 by Lita (alotzkar@direct.ca) on Jan 01, 1998

Crisp Potato Skins

Servings: 4 Servings

Ingredients:

6 medium Potatoes; (about 2 lbs.)
¼ cub Margarine; melted
1 teaspoon Soy sauce

Preparation:

Preheat oven to 400 degrees. Scrub potatoes thoroughly and pierce with a fork. Bake until tender (about 45 minutes). Cool, then cut in quarters lengthwise and then half crosswise to form 8 sections. Scoop flesh from skins leaving ⅛-inch shell.

Increase oven temperature to 500 degrees. Mix margarine and soy sauce together and brush on both sides of the skins. Place on baking sheet and bake until crisp (about 10 minutes). Serve sprinkled with coarse salt and your favorite dip.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 05, 1998

Crisp Quesadillas

Servings: 1 Servings

Ingredients:

Flour tortillas (the biggest
Thinnest ones you can find)
Oil for frying
Shredded cheddar, jack or
Jalapeno cheese (or a
Mixture)
Salsa for spooning on the
Above

Preparation:

Heat the oil in a large skillet (it should be at least ¼ inch deep). When the oil is very hot, but not smoking, place a flour tortilla in it. It will almost immediately puff up slightly and begin to brown. Turn and cook the other side, and when the tortilla is quite crisp, remove from the oil, and drain on paper towels. This may be done several hours in advance, if necessary.

At serving time, top the tortilla with a generous handful of grated cheese, and pop it under the broiler until the cheese is just melted (this will only take a couple of minutes).

To eat this, everyone breaks off a hunk, tops it with a little hot sauce or salsa, and eats. I normally allow one 8-inch tortilla per person, or 1 12-14 inch tortilla for 2 people.

From: Kathy Pitts

Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

Crisp Roasted Pig's Head

Servings: 1 Head

Ingredients:

1 Pig's head, cleaned andtongue removed
1 teaspoon 5-spice powder
2 tablespoon Salt
½ cub Mien see (ground brown beansauce) or ½ cup oystersauce
¼ cub Bourbon
1 cub Honey, combined with
1 cub Boiling water

Preparation:

Remove any hair on head by singeing over and open flame or plucking.
Scrub well (using a vegetable brush, if desired) and then sprinkle with salt, rubbing it into the skin. Rinse well with cool water; pat dry. Remove any excess fat.

Place head in a colander in the sink and pour a kettle full of boiling water over. Let cool.

Combine the 5-spice powder, salt, bean sauce and bourbon. Slash the meat on underside of head and rub half of the spice mixture into the meat. Rub the remaining spice mixture onto the skin. Place head upright on a rack in a large baking pan. Bake at 375F for 1 ½ hours. Lower heat to 325F and continue cooking for an additional 2 hours, or until the meat is cooked through, basting the skin well every 30 minutes with the honey-water mixture. (Cooking time will depend on the size of the head.) If ears begin to brown too quickly during cooking period, wrap them with foil.

When head is done, remove to platter and garnish with watercress or coriander. Chop head into pieces and serve with sweet vegetable relish or plum sauce.

[I'd definitely serve with spiced salt and Chinese mustard and minced green onions for dipping too.]

From "Innards and Other Variety Meats". Jana Allen and Margret Gin.
101 Productions. San Francisco, 1974.

Posted by Stephen Ceideburg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Crisp Rolled Molasses Cookies

Servings: 4 Dozen

Ingredients:

1 cub Shortening
1 cub Sugar
2 teaspoon Ginger, ground
½ teaspoon Salt
1 Egg; beaten
1 teaspoon Soda
1 cub Molasses, dark
2 ½ cub Flour, all-purpose; divided

Preparation:

Cream shortening, sugar, ginger, and salt. Add egg; mix well.
Combine soda and molasses; stir well until frothy, and add to creamed mixture. Add 2 cups flour; turn onto a floured board and add enough of the remaining flour to make a dough that can be rolled.

Using a small amount of dough at a time, roll to ⅛" thickness; cut with a floured 3" cutter. Place on greased baking sheets; bake at 375 degrees for 15 minutes. These cookies keep well in a covered container.

SOURCE: Southern Living Magazine, May 1974.
Typos by Nancy Coleman.
Posted to MM-Recipes Digest V3 #237

Date: Sat, 31 Aug 1996 08:34:56 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Crisp Rosemary Roast Chicken

Servings: 1 Servings

Ingredients:

1 3 pound chicken; washed anddried, approx. weight
1 Lemon; quartered
2 Sprigs fresh rosemary; or 1t. dried
Salt and pepper

Preparation:

Rub chicken with lemon quarters. Place lemon quarters in cavity along with 2 sprigs fresh rosemary or ½ t. dried rosemary. (Sprinkle remaining ½ teaspoon dried rosemary on chicken.) Season chicken with salt and pepper.
Truss bird by tying legs together and tying wings to body with kitchen twine. (I ignore this part....never can find the twine.) Place chicken, breast side down, in 2-quart oval or rectangular microwave-proof and oven-proof dish. Microwave on HIGH (100% power) for 10 minutes. Turn bird over. Continue cooking on HIGH until juices run clear when chicken is pierced in thickest part of leg and body 8 to 10 minutes more. Drain excess juices. Transfer dish to rack in top 1/3 of preheated 500F oven and bake 5 to 8 minutes to crisp skin. Check after 5 minutes to prevent burning. Let stand 5 to 10 mins. before serving. Note: Cooking times in microwave will vary by a few minutes depending on wattage of the microwave.

NOTES : It's almost embarrassing to receive compliments on something this easy and delicious.
Recipe by: LA Times Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rainbow225@aol.com on Aug 16, 1997

Crisp Salmon in Rice Paper with Asian Au Jus

Servings: 4 Servings

Ingredients:

4 Salmon steaks; (5 ounceseach)
½ bunch Cilantro; chopped fine
4 Rice papers; as needed
2 tablespoon Ginger
1 teaspoon Garlic
3 teaspoon Sesame oil
2 cub Soy sauce
4 cub Julienne vegetables
6 ounce Sake wine
2 Lemon grass; (white partonly)
4 Star anise

Preparation:

Season each fish with cilantro, ½ teaspoon each. Dip rice paper, one at a time, in hot water. Place seasoned salmon in middle. Roll and seal packet.
Add 3 teaspoons sesame oil to saute pan. When hot, sear salmon. Turn when brown. Bake in 400~ oven for 6-8 minutes. In a small pot, add 2 cups soy sauce, 6 ounces sake, lemon grass, star anise, 2 teaspoons cilantro, garlic, and ginger. Bring to boil. Add vegetables and serve. Garnish with fried vermicelli noodles.

Posted by JoAnn Pellegrino 5/98

Recipe published in Rhode Island Monthly Magazine July 1995

NOTES : The vegetables are not given in the recipe but chinese might be nice.
Recipe by: Atomic Grill Restaurant Providence RI

Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 28, 1998

Crisp Sauteed Mushrooms

Servings: 1 Servings

Ingredients:

1 pound Large whole fresh mushrooms*

Preparation:

Note: these mushrooms must be absolutely fresh and the caps should not be separating from the stems.

Brush off mushrooms and slice into ¼" slices from the top down, including the stems.

With a fine mist spray bottle, mist the mushrooms to just barely dampen.

Drop into a paper bag or large ziplock bag that contains 1 or 2 cups of flour. Stir well or shake very gently. Then, let the mushrooms "marinate" for a while in the flour while you prepare to cook them.

In a large, well seasoned cast-iron skillet or a commercial quality non- stick skillet melt ½ stick of fresh unsalted butter and ~¼ cup of olive oil. Mix the oils well and heat to ~300-325 degrees F.

Drop the mushrooms into a colander to remove excess flour. Drop a few at a time into the butter/oil and coat each well. Continue 'til all the mushrooms are in the skillet. Turn down the heat to the sauté level and continue to cook, turning frequently. After a few minutes add salt and pepper to taste.

Continue to cook until the degree of crispness is achieved.

Formatted and Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 22, 1998

Crisp Scallops with Horseradish Lime Sauce

Servings: 2 Servings

Ingredients:

½ cub Mayonnaise
2 tablespoon Bottled horseradish --
Drained
1 ½ teaspoon Fresh lime juice
½ teaspoon Lime zest -- freshly grated
⅛ teaspoon Black pepper -- freshly
Ground
6 5-by 2 ½" graham crackers
1 teaspoon Coarse salt
1 pound Sea scallops -- about 24
Vegetable oil -- for deep
Frying
1 large Egg -- beaten lightly

Preparation:

FOR SAUCE:

In a bowl, whisk together mayonaise, horseradish, lime juice, zest, and pepper. Cover and chill.

FOR SCALLOPS:

Put graham crackers in a resealable plastic bag and with a rolling pin lightly crush until crumbs are course. In a bowl, stir together crumbs and salt. Discard small tough muscle from side of each scallop and halve any large scallops. Pat scallops dry.

In a 4-quart heavy saucepan or heavy kettle, heat 1 ½ inches oil to 365 degrees on a deep-fat thermometer. Working in batches of 6, dip scallops in egg to coat, letting excess drip off, and roll in crumb mixture. Fry scallops, stirring gently, 2 minutes, or until browned and cooked through.
Transfer scallops as cooked with a slotted spoon to paper towels to drain and season with salt and pepper.

Serve scallops on a platter with sauce.

Makes about 24 hors d'oeuvres or 2-3 main course servings.

Recipe By : Gourmet May 1995

From: Falderso@interserv.Com Date: Thu, 14 Mar 1996 00:57:26 -0800

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Ship Crackers - Galletas Marinas

Servings: 1 Servings

Ingredients:

Jim vorheis
4 teaspoon Rounded (about ½ oz)
1 tablespoon Heaped unsalted buttercrumbled cake yeast or 2softenedrounded ts dry yeast
1 tablespoon Heaped lard; plus extra
1 pound Unbleached flour; plus extrafor greasing trays; etcfor kneading
1 ¼ cub Lukewarm water
1 ½ teaspoon Sea saltapproximately 110 f

Preparation:

Have ready 3 large, well-greased baking sheets. Stir the salt and fat into 1 cup of the water and keep stirring until the salt has dissolved and the butter melted. Put the crumbled yeast into a small bowl. Add 2 tablespoons of the remaining water and work to a smooth cream with the back of a wooden spoon. Form the flour in a rough circle on your work surface, making a well in the center; pour the creamed yeast into it and begin to work in the surrounding flour, sprinkling the mixture with the salted, fatty water. Mix well and gather into a rough ball. Lightly flour the board and begin kneading until the dough comes to life and is smooth and elastic - about 3 minutes.

Roll the dough into a sausage shape about 2 inches in diameter and then cut with a plastic dough scraper into 25 pieces - if weighing, they should be just over 1 ounce each. Roll each piece of dough under your palms into a small ball about 1 ½ inches in diameter. Place the balls of dough about 2 inches apart on the greased trays. Smear the inside of your hands with more lard or butter and spread the outside of the balls with a light coating so that the outside skin of the dough will not dry out. Cover the trays with greased plastic wrap and set in a war place, about 75 - 80 F, to ferment and rise to about half their size again - about 1 hour.

Heat the oven to 325 F. Again, lightly grease your hands and press each ball down firmly to make a circle of the dough about 2 ½ inches in diameter and about ¼ inch thick. Cover with greased plastic wrap and set to rise at the same temperature for about 40 minutes. At the end of this time they will have risen slightly and be soft and puffy on top.

Bake, changing the trays from top to bottom of the oven halfway through the cooking time, until they are dry and crisp right through and a light biscuit color ~ about 1 ¼ hours.

The Art of Mexican Cooking From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Shrimp

Servings: 1 Servings

Ingredients:

2 tablespoon All-purpose flour
½ teaspoon Curry powder
⅛ teaspoon Cayenne pepper
½ pound Large shrimp (about 8);shelled and deveined
2 tablespoon Olive oil

Preparation:

In a bowl stir together flour, curry powder, cayenne, and salt to taste.
Add shrimp to flour mixture, tossing to coat.

In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute

shrimp, stirring occasionally, about 4 minutes, or until shrimp are opaque throughout.

Serve immediately.

Yield: 2 servings

Recipe by: Cooking Live Show #CL1A05/1A06 Posted to MC-Recipe Digest V1 #720 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997

Crisp Skin Chicken

Servings: 4 Servings

Ingredients:

1 Chicken (2-½ lb)
1 tablespoon Vinegar
2 tablespoon Soy sauce
2 tablespoon Honey
1 tablespoon Sherry
1 teaspoon Molasses (treacle)
2 tablespoon All-purpose flour
1 teaspoon Salt
Peanut oil for deep frying

CINNAMON DIP:
1 tablespoon Ground cinnamon
½ teaspoon Ground ginger
¼ teaspoon Freshly ground black pepper
¼ teaspoon Salt

PEPPER AND SALT DIP:
1 tablespoon Salt
½ tablespoon Freshly ground black pepper

Preparation:

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Mon, 30 Aug 93 10:01:25 +0200
See "Chinese Menu Suggestion #4" for other recipes for complete dinner.

Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken. Cover tightly and simmer until just tender, about 45 minutes to 1 hour. Drain, rinse under cold water and dry with kitchen paper. Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses). Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes. Brush over the remaining soy sauce mixture and hang again for 20-30 minutes. Mix the flour and salt together and rub well into the chicken skin. Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent kitchen paper.
Chop the chicken into 8 pieces and serve warm with the following dips:

Cinnamon Dip: Mix together, place in a small saucepan and heat until very hot, stirring constantly.

Pepper and Salt Dip: Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown.

Hoi Sin Sauce: Guests dip the pieces of chicken into the dips which are served separately in small bowls.

Note: ----- As this dish is eaten with the fingers, place finger bowls of cold water on the table.

REC.FOOD.RECIPES ARCHIVES

/MISC

PART OF A COMPLETE DINNER MENU

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crisp Skippy Peanut Butter Cookies

Servings: 90 Servings

Ingredients:

2 ½ cub Unsifted flour
1 teaspoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
1 cub Margarine
1 cub SKIPPY peanut butter*
1 cub Sugar
1 cub Brown sugar; firmly packed
2 Eggs
1 teaspoon Vanilla

Preparation:

*Creamy or Super Chunk In small bowl, stir flour, baking powder, baking soda and salt. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture, beat until well blended. If necessary, refrigerate the dough. Shape into 1-inch balls, Place 2 inches apart on ungreased cookie sheets. Flatten with fork dipping in sugar making crisscross patterns. Bake in 350 F for 12 minutes or until lightly browned.
Remove from cookie sheets. Cool completely on wire rack. Store in tightly covered container. Makes 6 dozen. GILDING THE LILY: For Orange Peanut Butter Cookies- add 1 tablespoon grated fresh orange rind with eggs.-Six to twelve ounces of semisweet chocolate chips can be added to the dough.-The cookies can be partially dipped into melted semisweet chocolate.
Posted to MC-Recipe Digest V1 #827 by Nancy Berry <nlberry@prodigy.net> on Oct 05, 1997

Crisp Split Peas

Servings: 4 Servings

Ingredients:

1 cub Yellow split peas
2 teaspoon Baking soda
Vegetable oil for deep-frying
½ teaspoon Chili powder
½ teaspoon Ground coriander
1 pinch Ground cinnamon
1 pinch Ground cloves
1 teaspoon Salt

Preparation:

Rinse and sort the peas, then place in a large bowl and add enough cold water to cover. Stir in baking soda. Let soak overnight.

Drain peas, rinse several times in cold water and drain thoroughly. Let stand at least 30 minutes, then spread out on paper towels and let dry thoroughly. In a deep, heavy saucepan, heat about 2 inches of oil to 350 F (180 C) or until a 1-inch bread cube turns golden brown in about 65 seconds. Add peas, a portion at a time, and cook until golden. (Be careful when cooking peas; even when completely dry, they often cause oil to bubble to top of pan.) Remove peas from hot oil with a slotted spoon and drain on paper towels.

Turn cooked peas into a small bowl. Sprinkle with chili powder, coriander, cinnamon, cloves and salt; mix to coat peas with spice mixture. Cool completely; store in an airtight container until ready to serve.

Makes about 1-¾ cups.

Source: The Book of Appetizers by June Budgen (HP Books/Price Stern Sloan) Typographical errors courtesy of: Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Squash-And-Pepper Toss

Servings: 6 Servings

Ingredients:

¼ teaspoon Dried whole basil
¼ teaspoon Dried whole oregano
¼ teaspoon Dried whole thyme
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Red wine vinegar
2 tablespoon Water
2 pound Yellow squash; cut into ½inch strips
1 large Onion; chopped
1 cl Garlic; minced
1 Sweet red pepper; cut into½-inch strips
2 tablespoon Olive oil
¼ pound Kielbasa (Polish sausage)cut into ¼-inch slices

Preparation:

Combine basil, oregano, thyme, salt, pepper, vinegar, and water in a shallow 2-½ quart casserole dish; add squash. Cover with heavy-duty plastic wrap; microwave at HIGH for 3 to 4 minutes. Let stand, covered, for 3 to 4 minutes. Add onion, garlic, sweet red pepper, and olive oil; toss gently. Cover and microwave at HIGH for 2 to 4 minutes. Add sausage, and toss gently; cover and microwave at HIGH for 1 to 2 minutes.

From "Southern Living" July, 1987 Typos by Jeff Pruett Posted to MM-Recipes Digest V3 #295

Date: Sun, 27 Oct 1996 07:36:32 -0600

From: netdir@cyberspc.mb.ca (S.Pickell)

Crisp Sugar Cookies

Servings: 72 Cookies

Ingredients:

1 ½ cub C and H Granulated Sugar
1 cub Shortening (part butter for flavor)
2 Eggs; unbeaten
3 tablespoon Sweet or sour cream
1 teaspoon Vanilla
½ teaspoon Lemon extract
3 cub All-purpose flour
½ teaspoon Soda
½ teaspoon Salt

Preparation:

Gradually add sugar to shortening, creaming until fluffy. Beat in eggs, one at a time. Add cream and flavoring. Combine flour, soda, and salt.
Add to creamed mixture, mix well. Chill. Roll out small amounts at a time, very thin, on lightly floured board or canvas. Cut with various shaped cookie cutters. Place on ungreased cookie sheet. Sprinkle with additional granulated or colored sugar. Bake in 400 degree oven 6 to 9 minutes, until golden. Makes 6 dozen medium-sized cookies.

Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip

Crisp Sugared Walnuts

Servings: 4 Servings

Ingredients:

4 cub Water
2 cub Walnuts
6 tablespoon Sugar
¼ teaspoon Salt
1 tablespoon Peanut or corn oil

Preparation:

Traditionally, these crispy sweet walnuts are served as a "starter" appetizer to a Chinese banquet dinner to tease the palate before the first entree. They make wonderful snacks or a perfect cocktail food.

PREHEAT OVEN TO 325F. Bring a pot of water to a full boil. Add walnuts, remove from heat and set aside for 3 minutes. Drain walnuts and pat dry.
While nuts are hot, toss evenly with sugar and salt to coat. Add oil and mix thoroughly. Spread nuts in 1 layer on a foil-lined baking sheet. Allow the nuts to dry for an hour or until their surface is thoroughly dry. Bake, stirring occasionally, for 8 to 10 minutes or until golden brown. Remove and serve. Store in an airtight container. They will keep for several weeks. Makes 2 Cups

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Summer Pickles

Servings: 12 Servings

Ingredients:

1 ½ cub Cider vinagar
1 ½ cub Sugar
1 ½ cub Cold water
1 ½ tablespoon Onion flakes -or-
1 -(up to)
2 Onions; cut into slices, andthen in halves
¾ teaspoon Salt
¾ teaspoon Celery seed
½ teaspoon Garlic
½ teaspoon Celery salt
½ teaspoon Onion salt
4 medium Cucumbers unpared(unpeeled) and cut into ¼inch slices

Preparation:

Date: Sun, 14 Apr 1996 14:19:52 -0500

From: Jenka Guevara <jguevara@spin.com.mx>

Mix all ingredients except cucumbers, put in a container and add vinegar solution. Let stand for about two days (4 better)

FATFREE DIGEST V96 #104

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crisp Sweet Slaw

Servings: 4 Servings
Source: Posted on *P by Maggie Cecil-Zachos - ID #JSHM25A. Gotten from
Annotation: Equal Delicious Recipes, copyright 1983. MM format by Ursula R. Taylor.

Ingredients:

SLAW:
2 cub Shredded cabbage
½ cub Chopped green pepper
¼ cub Chopped onion

DRESSING:
2 tablespoon Cider or apple juice
1 ½ tablespoon Vegetable oil
4 package EQUAL
½ teaspoon Celery seed
½ teaspoon Dry mustard
½ teaspoon Salt
1 dash Pepper

Preparation:

Combine slaw ingredients together. Whisk together dressing ingredients.
Pour over slaw, toss to blend. Refrigerate until served.

YIELD: 8 servings of ½ cup each CALORIES per serving: 75 EXCHANGES: 1 vegetable and 1 fat

Recipe by: Equal Posted to EAT-L Digest by Martha Sheppard <marthahs@WORLDNET.ATT.NET> on Sep 3, 1997

Crisp Toffee Bars

Servings: 100 Servings

Ingredients:

2 ½ pound BUTTER PRINT SURE
3 pound FLOUR GEN PURPOSE 10LB
1 pound NUTS MIX SHELL #10
1 ½ pound CHOCOLATE CHIPS; 12 OZ
3 pound SUGAR; BROWN, 2 LB
2 tablespoon IMITATION VANILLA

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. PLACE BUTTER OR MARGARINE IN MIXER BOWL; CREAM AT MEDIUM SPEED FOR 5 MINUTES. ADD BROWN SUGAR AND VANILLA; CONTINUE TO BEAT 5 MINUTES OR UNTIL LIGHT AND FLUFFY.

2. ADD FLOUR TO MIXTURE. MIX 1 MINUTE AT LOW SPEED OR UNTIL THOROUGHLY BLENDED. MIXTURE WILL BE STIFF.

3. FOLD CHIPS AND NUTS INTO MIXTURE.

4. SPREAD 5 LB 8 OZ MIXTURE INTO EACH UNGREASED PAN; PRESS MIXTURE EVENLY INTO PAN.

5. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.

6. CUT 6 BY 18 WHILE STILL WARM. WHEN COOL, REMOVE FROM PANS.

NOTE: IN STEP 3, 1 LB 8 OZ (2-12 OZ PG) CHOCOLATE FLAVORED BAKING CHIPS MAY
BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.

Recipe Number: H00600

SERVING SIZE: 2 BARS

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crisp Waffles

Servings: 4 Servings

Ingredients:

2 cub Bake it all mix*
2 Eggs
1 cub Buttermilk or sour milk**
1 tablespoon Melted shortening
1 tablespoon Sugar
½ teaspoon Baking soda

Preparation:

*Do not pack. **To make sour milk, place 1 Tablespoon vinegar in a measuring cup and fill to the 1 cup mark with milk.
Beat eggs with rotary or electric beater until frothy. Add milk and shortening, stir to combine. Add Mix, sugar and baking soda and beat with beater until lumps are small but batter is not smooth. Pour onto heated waffle baker and bake. Yield: 2 2/3 cups batter, about 4 servings

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp Waffles From Mix

Servings: 4 Servings

Ingredients:

2 cub Bake it all mix*
2 Eggs
1 cub Buttermilk or sour milk**
1 tablespoon Melted shortening
1 tablespoon Sugar
½ teaspoon Baking soda

Preparation:

*Do not pack. **To make sour milk, place 1 Tablespoon vinegar in a measuring cup and fill to the 1 cup mark with milk. Beat eggs with rotary or electric beater until frothy. Add milk and shortening, stir to combine.
Add Mix, sugar and baking soda and beat with beater until lumps are small but batter is not smooth. Pour onto heated waffle baker and bake. Yield: 2 2/3 cups batter, about 4 servings

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crisp Wafflesfggt98b

Servings: 4 Servings

Ingredients:

2 cub Bake it all mix*
2 Eggs
1 cub Buttermilk or sour milk**
1 tablespoon Melted shortening
1 tablespoon Sugar
½ teaspoon Baking soda

Preparation:

*Do not pack. **To make sour milk, place 1 Tablespoon vinegar in a measuring cup and fill to the 1 cup mark with milk.
Beat eggs with rotary or electric beater until frothy. Add milk and shortening, stir to combine. Add Mix, sugar and baking soda and beat with beater until lumps are small but batter is not smooth. Pour onto heated waffle baker and bake. Yield: 2 2/3 cups batter, about 4 servings

Posted to MM-Recipes Digest V4 #131 by Tonya <imbri@earthlink.net> on May 11, 1997

Crisp Wild Rice Griddlecakes W Golden Caviar and Sour Cream

Servings: 1 Servings

Ingredients:

½ cub Wild rice
2 cub Water
1 large Egg
1/3 cub Chopped fresh chives
2 tablespoon Vegetable oil
¼ cub Sour cream
2 ounce Caviar (preferably goldenwhitefish)

GARNISH:
1 Whole fresh chives

Preparation:

In a fine sieve rinse rice under cold running water and drain. In a small heavy saucepan bring 2 cups water to a boil and stir in rice. Simmer rice, uncovered, until just tender but grains are not open, about 40 minutes.
Drain rice in sieve and rinse under cold running water. Drain rice well and transfer to a bowl. Rice may be made 1 day ahead and chilled, covered.
Bring rice to room temperature before proceeding.

Lightly beat egg and stir into rice with chives and salt and pepper to taste.

In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking. Drop heaping teaspoons rice mixture into skillet without crowding and cook, flattening griddlecakes slightly with a spatula (griddlecakes should be about 1 ½ to 2 inches in diameter), until golden brown, about 1 ½ minutes on each side. Transfer griddlecakes as cooked to paper towels to drain and season with salt and pepper. Make more giddlecakes in same manner with remaining rice mixture and oil.

Cool griddlecakes slightly and top with sour cream and caviar. Garnish griddlecakes with chives.

Yield: 24 griddlecakes

Recipe by: Cooking Live Show #CL9004

Posted to MC-Recipe Digest V1 #905 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997

Crisp-Coated Mushrooms

Servings: 8 Servings

Ingredients:

¼ cub Egg Beaters® 99% eggsubstitute, thawed
½ teaspoon Onion salt
9 drop Hot pepper sauce, if desired
¼ cub All-purpose flour
¾ cub Melba toast rounds, about18, crushed
8 ounce Fresh mushrooms, whole, *see note
Vegetable cooking spray, ifdesired

Preparation:

Heat oven to 450 F. Line 15x10x1-inch baking pan with foil. In small bowl, combine egg product, onion salt and hot pepper sauce; blend well. Place flour in resealable plastic bag or another small bowl; place snack crumbs on sheet of waxed paper or in another small bowl. Place mushrooms in bag with flour; shake to coat. For each mushroom, shake off excess flour. Dip into egg mixture; coat well with snack crumbs. Place in foil-lined pan. For crispier mushrooms, spray both sides of mushroom with nonstick cooking spray. Bake at 450 F. for 8 to 12 minutes or until hot and crisp.

*TIP: *If desired, about 2 cuts small broccoli florets can be substituted for the mushrooms.

For other appetizer ideas, stop in at:
http://www.pillsbury.com/seasons/casual/casual.html

NOTES : Pillsbury Digital Holiday Planner, Mon, 23 Dec 1996 15, From:
"Pillsbury Solutions" <pillsburysolutions@listserver.crc-inc.com>

Posted to MC-Recipe Digest V1 #353

Recipe by: <pillsburysolutions@listserver.crc-inc.com>

From: "Sharon L. Nardo" <snardo@onramp.net>

Date: Thu, 26 Dec 1996 07:31:27 -0500

Crisp-Cooked Vegetarian Noodles

Servings: 6 Servings

Ingredients:

¾ pound Thin Chinese Egg Noodles*
1 tablespoon Plus
2 teaspoon Safflower Or Corn Oil
6 Leeks**
6 Carrots; peeled and shredded
¼ cub Chinese Rice Wine Or SakeBlack MushroomSeasonings---
1 ½ tablespoon Minced Garlic
1 tablespoon Fresh Ginger Root; minced
12 Dried Chinese BlackMushrooms***Mushroom Sauce---
Reserved Black MushroomSoaking Liquid***
4 ½ tablespoon Soy Sauce
1 ½ teaspoon Toasted Sesame Oil
2 ½ tablespoon Cornstarch

Preparation:

* or angel hair, cooked until just tender; rinsed under cold water, drained, and tossed with 1 tsp toasted sesame oil.

**black mushrooms: softened in 2 cups hot water; drained (reserve the soaking liquid), stems removed, and caps thinly sliced.

***reserved Black mushroom soaking liquid plus enough water to make 3 ½ cups.

Preheat the broiler. spread the noodles on a cookie sheet that has been lightly oiled and broil for about 10 minutes on each side, or until golden brown. Keep warm in a preheated 200 degree oven.

Heat a wok or a heavy skillet over high heat. Add the oil and heat until hot, about 20 seconds. Mix together the Black Mushroom seasonings and add to the hot oil. Stir fry until fragrant. Add the leeks and carrots and stir fry for about 1 minute. Add the rice wine and cook for another minute. Mix together the Mushrooms sauce ingredients and add to the wok. Cook, stirring constantly to prevent lumps, until thickened. Remove from the heat.

Spoon the vegetable mixture on top of the noodles and serve.

Recipe by: Nina Simonds Asian Noodles Cookbook

Posted to recipelu-digest Volume 01 Number 181 by James and Susan Kirkland <kirkland@gj.net> on Oct 29, 1997

Crisped Baked Potatoes-Ww

Servings: 2 Servings

Ingredients:

6 ounce New potatoes*
1 ½ tablespoon Margarine (lo-cal)
1 tablespoon Soy Sauce
¼ teaspoon Herb seasoning
¼ teaspoon Pepper (to taste)

Preparation:

Preheat oven to 400*. Cut each potato* (cooked whole new potatoes, chilled) into 4 wedges and transfer to small bowl; set aside. In small saucepan or metal measuring cup melt margarine; add soy sauce and stir to combine. Pour margarine mixture over potatoes and toss to coat thoroughly. Transfer potatoes to baking sheet, brushing with any remaining margarine mixture.
Sprinkle with seasonings and bake until crisp, about 1 hour. 1 serving=114 calories.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisped Chips for Mexican Chips

Servings: 4 Servings

Ingredients:

4 Corn Tortillas
Pam Vegetable Oil Spray

Preparation:

Lightly spray each side of tortilla with Pam. Cut each tortilla into eight wedges. Arrange on baking sheet. Bake at 400 for 3 minutes on each side.
Serve with salsa or black bean dip.

Recipe by: 366 Low-Fat Brand-Name Recipes

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Apr 06, 1998

Crisp-Fried Pasta Nibbles

Servings: 12 Servings

Ingredients:

Pasta, in desired shapes
Oil for deep frying
Garlic salt *

Preparation:

*Note: Another seasoned salt may be used instead of garlic salt.

Cook pasta in boiling salted water until almost tender. Drain and pat dry on paper towels. Heat oil in deep saute pan or heavy skillet to 375F. Add pasta, a few pieces at a time, to hot oil and fry until lightly browned and crisp. Drain on paper towels and sprinkle with garlic salt. Serve immediately, or cool then store in airtight container. Makes 12 servings per pound of pasta

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp-Fried Shallots - Hanh Kho Phi

Servings: 6 Servings

Ingredients:

½ cub Vegetable oil
½ cub Thinly sliced shallots

Preparation:

This is an important ingredient in his many dishes throughout this book.
Use as specified in recipes.

Heat the oil in a small saucepan until hot but not smoking, about 300 degrees F. Add the shallots and fry over moderate heat until crispy and golden brown, about 5 minutes. Do not overcook. Immediately remove the shallots with a slotted spoon and drain on paper towels. Reserve the oil for another use.

Cooked this way, shallots can be stored in a tightly covered jar on the kitchen shelf for up to 1 month.

Yield: about 1/3 cup.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crisp-Fried Tofu and Greens

Servings: 4 Servings
Source: The Moosewood Restaurant Kitchen Garden

Ingredients:

2 Cakes tofu; frozen overnightand thawed
½ cub Water or vegetable stock
1 teaspoon Cornstarch
½ cub Cornmeal or cornstarch

MARINADE:
1/3 cub Soy sauce
¼ cub Rice vinegar
1 tablespoon Finely grated gingerroot
2 Cloves garlic; minced orpressed
1 dash Cayenne

SAUCE:
3 tablespoon Soy sauce
¼ cub Dry sherry
2 teaspoon Rice vinegar
2 teaspoon Honey or brown sugar

VEGETABLES:
3 tablespoon Oil
3 Cloves garlic; minced orpressed
1 cub Thinly sliced onion
6 cub Mix of coarsely chopped pakchoi; chard, kale, napacabbage -or-
9 cub Chopped spinach

Preparation:

Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into ½-inch thick slices, then diagonally, to make 4 triangles.* Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in ⅛ to ¼ inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven.

Add leftover marinade to sauce mix. Heat 3 tblsp oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice.

NOTE: I cut the tofu into many more smaller triangles.

FROM: DARSIE@ECE.UCDAVIS.EDU

(RICHARD DARSIE)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crisp-Fried Vegetarian Noodles

Servings: 6 Servings

Ingredients:

½ pound Thin egg noodles
Sesame oil
1 ½ cub Chicken broth
2 tablespoon Rice wine
1 ½ teaspoon Sugar
2 tablespoon Cornstarch
3 tablespoon Vegetable oil
1 ½ tablespoon Garlic, minced
1 ½ tablespoon Ginger, minced
10 Chineese black mushrooms rehydrated
3 cub Leeks, finely julliened
2 cub Carrots, shredded
1 ½ tablespoon Rice wine
4 cub Bean sprouts

Preparation:

Heat 1 gallon water in large pan until boiling. Add noodles and cook until just tender, about 5 minutes. Drain. Toss with 1-2 teaspoons sesame oil.
Immediately transfer noodles to round cake pan or pie plate. Press top to level noodles and let cool. This can be made a day ahead and refridgerated. In the meantime, cut leeks & re-hydrated mushroom caps into fine julienne strips. Discard mushroom stems. Rinse and drain bean sprouts. When noodles have cooled, combine broth, soy sauce, rice wine, sugar, 1 teaspoon sesame oil and cornstarch in bowl. Blend well. Heat well-seasoned wok or skillet until very hot. Add 1 ½ tablespoons vegetable oil and heat until nearly smoking. Invert noodle cake into pan and cook until deep-golden brown, swirling pan from time to time to keep cake from sticking. Flip noodle cake over and brown other side. Transfer noodles to heat-proof serving platter and keep warm in oven at 200 degrees.
Reheat pan and add remaining 1 ½ tablespoons vegetable oil. Again, heat until very hot. Add garlic and ginger-root and stir-fry until fragrant, about 10 seconds. Add mushrooms, carrots, and leeks. Stir-fry over high heat about 1 minute. Add rice wine and cook one minute more. Then add sauce mixture and bring to boil. Add bean sprouts and cook, stirring constantly to prevent lumps, until sauce is thickened. Spoon vegetables over fried noodle cake and serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispie Coconut Refrigerator Cookies

Servings: 72 Cookies

Ingredients:

1 cub Butter Flavor Crisco
1 cub Sugar
2 tablespoon Milk
1 Egg
2 ¼ cub Flour, All Purpose
½ teaspoon Salt
½ teaspoon Baking Soda
3 cub Coconut, Flaked, Divided
1 Egg Yolk
1 tablespoon Milk
70 Pecan Halves, about 1 ¼ cups

Preparation:

Preparation Time: 20 Minutes Chill Time: 2 hours to Overnight Bake Time: 12 Minutes

Hint: Cookie rolls can be frozen for up to three months.

1. Cream Butter Flavor Crisco, sugar and 2 tablespoons milk in large bowl at medium speed of electric mixer until well blended. Beat in egg.

2. Combine flour, salt and baking soda. Add to creamed mixture. Add 2 cups of the coconut. Mix until well blended.

3. Divide dough in half. Form each half into a roll 1 ½ inches in diameter.

4. Cut 2 pieces wax paper 18 inches long. Sprinkle ½ cup coconut on each piece. Roll dough in coconut. Roll up in wax paper. Refrigerate several hours or overnight.

5. Heat oven to 325 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

6. Cut dough with a sharp knife into ¼ inch slices. Place 2 inches apart on baking sheet.

7. Combine egg yolk and 1 tablespoon milk. Stir well. Brush on cookie slices. Top each slice with a pecan half.

8. Bake at 325 for 12 minutes. Remove to cooling rack.

Makes 6 dozen 1 ½ cookies.

Source: Butter Flavor Crisco Cookie Collection, page 12.
Shared by: David Knight

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcrisco.zip

Crispie Treats

Servings: 36 Servings

Ingredients:

4 cub Miniature Marshmallows
¼ cub Margarine
½ cub Peanut Butter
⅛ teaspoon Salt
4 cub Rice Krispies®
1 ½ cub M&m's

Preparation:

Melt together marshmallows, margarine, peanut butter and salt in heavy saucepan over low heat, stirring occasionally, until smooth. Pour over combined cereal and candies, tossing lightly until thoroughly coated. With greased fingers, gently shape into 1 ½" balls. Place on waxed paper; cool at room temperature until set. Can also press into greased 13 x 9 pan.

Recipe by: M & M Brochure

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on May 05, 1998

Crispix Mix (Barbecue Flavor)

Servings: 1 Servings

Ingredients:

8 cub Crispix cereal
1 cub Mini pretzels; (straight ortwists)
1 cub Honey roasted peanuts
1 teaspoon Granulated sugar
2 teaspoon Ground paprika
½ teaspoon Garlic salt
½ teaspoon Onion salt
¼ teaspoon Dry mustard powder
⅛ teaspoon Ground cayenne pepper
3 tablespoon Vegetable oil
1 ½ teaspoon Worcestershire sauce
½ teaspoon Liquid smoke; (hickory ormesquite flavor)

Preparation:

A while ago, this recipe appeared on rec.food.cooking. I was just about to make it and saw that it doesn't include baking directions. I tried asking this on the newsgroup to no avail and thought you people are always online and soooo helpful.... Do you think this is this an oversight or that it really doesn't get baked? (I would think it would be soggy if it doesn't get cooked.) Has anyone made this? Please advise me--the sooner the better.
Thanks.

In a 2-gallon zipper storage bag, combine Crispix cereal, pretzels, and peanuts. Set aside.

Mix together sugar and spices. Set aside.

Combine oil, Worcestershire sauce, and liquid smoke. Mix well. Pour oil mixture over cereal mixture. Close bag and gently toss cereal mixture until well coated. Add spice mixture and close bag. Gently toss cereal mixture until well coated. Store in an airtight container. Makes 10 cups.

Submitted by Janie McKinney. Rich Byrnes via rec.food.cooking

>Date: Sun, 21 Dec 1997 17:33:03 -0600 >From: "Christopher E. Eaves" <cea260@airmail.net> >Subject: Re: recipelu Crispix Mix (BBQ Flavor):
HELP!!! > >Bake at 200 F. degrees for 1 hour stirring every 15 minutes.
This is the >same recipe I have. Alternately you can do the nuker thing but they get >kinda chewy.

Posted to recipelu-digest Volume 01 Number 391 by JB <jbxyz@ma.ultranet.com> on Dec 21, 1997

Crispix Mix Sweet Minglers

Servings: 8 Servings

Ingredients:

1 cub Chocolate chips
¼ cub Peanut butter
½ cub Peanuts; dry roasted
1 cub Powdered sugar
1 Box Crispix Cereal

Preparation:

In large microwavable bowl, melt chocolate on HIGH for 1 minute. Stir and heat an additional 30 seconds at HIGH or until melted. Stir in peanut butter and peanuts. Gently stir Crispix cereal into peanut butter mixture, until well coated. Place powdered sugar in 2 gallon storage bag. Add coated cereal to sugar and close bag. Gently toss until well coated. Store in airtight container in fridge. Source: Crispix box Posted to EAT-L Digest 29 October 96

Date: Wed, 30 Oct 1996 05:40:47 -0500

From: Bill Spalding <billspa@ICANECT.NET>

Crispix Snacks

Servings: 1 Servings

Ingredients:

2 Sticks butter
12 ounce Milk chocolate chips
6 ounce Semi-sweet chocolate chips
1 cub Peanut butter
1 Box (17.9 oz ) Crispixcereal

Preparation:

Melt the butter, chocolate chips and peanut butter together. Mix Crispix into the melted chocolate mixture VERY gently until cereal is fully coated.
Let cool overnight. Coat with powdered sugar and serve. You won't be able to stop eating this!

Posted to EAT-L Digest by ALPHA::DHOGBERG 11-SEP-1997 21:19:18.28 on Sep 11, 1997

Crisp-Skinned Roast Duck with Mock Mandarin Pancakes

Servings: 1 Servings

Ingredients:

2 Ducks (5-to 6-pound), LongIsland (Peking), thawed iffrozen
1 cub Boiling water
¼ cub Honey
1 tablespoon Rice
Vinegar
Accompaniments
Scallion brushes
Hoisin sauce
Mock Mandarin pancakes

Preparation:

Rinse ducks inside and out and pat dry. Remove excess fat from cavities and truss ducks. On a metal rack set in a large roasting pan arrange ducks, breast sides up and several inches apart. Let ducks dry, uncovered and chilled, 3 days.

In a small bowl stir together boiling water, honey, and vinegar and cool to room temperature. Brush ducks with some honey mixture, keeping them chilled, and brush again every 20 minutes for 1 hour. Let ducks dry at room temperature 30 minutes.

Preheat oven to 350 degrees.

Pierce skin of ducks all over with a fork to allow fat to drain and help skin become crisp. Roast ducks in middle of oven until mahogany brown and a meat thermometer inserted in fleshy part of a thigh registers 180 degrees, about 1 hour and 15 minutes. Let ducks stand 10 minutes. Discard string and carefully pour out juices from cavities.

Cut around entire breast of each duck with a sharp paring knife, and carefully peel off crisp skin in large pieces. Cut skin into 2 ½- by 1-inch strips. Cut away and discard any fat on breast meat and remove breast meat from bone. Slice breast meat diagonally into ¼-inch-thick slices

and arrange on a platter with crisp skin. Remove legs from ducks and arrange on another platter. Duck meat may be reheated and skin recrisped in a 350 degree oven just until hot.

To assemble pancakes:

Using a scallion brush spread some hoisin sauce on a pancake (whole or half) and top with the scallion brush, some breast meat, and some crisp skin. Roll up pancake to enclose filling. Make more pancakes with remaining scallion brushes, hoisin sauce, breast meat, and crisp skin in same manner.

Serve duck legs on the side.

Yield: 6 servings

To make scallion brushes: 24 or 48 thin scallions

Trim roots and green parts from scallions, leaving about 2 ½ inches of stalk. Fringe ends of scallions by cutting slits about ½ inch deep all around both ends of each stalk, leaving about 1 inch of solid scallion in center, and spread fringed ends gently. Put scallions in a bowl of ice and cold water. Chill scallions 2 hours, or until fringed ends have curled.

Drain scallions well.

Mock Mandarin Pancakes: Twenty-four 6- to 8-inch flour tortillas ¼ cup Asian sesame oil

Preheat oven to 350 degrees.

Brush one side of each tortilla with some oil and stack on a large sheet of foil. Wrap tortillas loosely in the foil and heat on middle rack of oven until warm, about 10 minutes.

Serve pancakes whole or halved.

NOTES : Cooking Live

Recipe by: Cooking Live Show #CL8810

Posted to MC-Recipe Digest V1 #460 by Angele Freeman <jfreeman@netusa1.net> on Jan 31, 1997.

Crispy Asparagus with Orange Dipping Sauce

Servings: 1 Servings

Ingredients:

3 pound Fresh asparagus spears

SAUCE:
3 Egg yolks; at roomtemperature
1 tablespoon Lemon juice
2 tablespoon Orange juice
1 pinch Salt
1 cub Safflower or othermild-fiavored oil
Grated peel of 1 orange

Preparation:

Using a sharp knife, trim asparagus spear just where white end becomes green. Remove small leaves along stalk. if stalks are large, remove tough peel with vegetable peeler. Heat 2" salted water in large skillet. Cook asparagus in batches,laying stalks in single layer in skillet Cover and simmer 8 to12 minutes until tender. crisp. Remove spears, drain and cool.
For sauce: Combine the yolks, lemon and orange juice and salt in food processor or blender. Run the machine until well combined. Add oil by droplets with machine running. Stir in grated peel. Makes about 1 ¼ cups.
Serve asparagus like crudites with sauce on the side.

Makes 10 appetizer servings.

Scanned and Formatted from Glamour Magazine, by Miriam Podcameni Posvolsky

Recipe by: Glamour Magazine 1985

Posted to KitMailbox Digest by wsmann@juno.com (William S Mann) on Jan 1, 1998

Crispy Baked Barbecued Chicken

Servings: 1 Servings

Ingredients:

½ cub Fine dry bead crumbs
1 teaspoon Brown sugar
1 teaspoon Chili powder
½ teaspoon Garlic powder
¼ teaspoon Dry mustard
¼ teaspoon Celery seed
⅛ teaspoon Cayenne
1 pound Chicken breast without skin
¼ cub Melted butter or margarine

Preparation:

This is recipe for crispy barbecued chicken but I use the same breading on pork chops and it is very good. It comes from a local Homemakers Club.

Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, celery seed, and cayenne. Lightly coat each piece of chicken with the melted butter, then roll in the crumb mixture to coat. Arrange chicken in a shallow baking pan and sprinkle with the remaining crumb mixture.

Bake uncovered in a 375 degree oven for about 50 minutes.
I follow the same directions for pork chops but reduce the baking time. We really enjoy the taste the breading gives.

Posted to EAT-L Digest by NLB44 <NLB44@AOL.COM> on Jan 9, 1998

Crispy Baked Chicken

Servings: 6 Servings

Ingredients:

3 pound Chicken, cut up
½ cub Butter or Margarine
1 Garlic Clove, cut in half
⅛ teaspoon Pepper
½ teaspoon Salt
¼ teaspoon Savory
1 tablespoon Lemon Juice
1 cub Potato Chips, finely crushe
1 cub Corn Flakes, crushed

Preparation:

Remove skin from chicken. Wash and dry well. Melt butter, add garlic, pepper, salt, savory, and lemon juice. Mix potato chip and corn flake crumbs. Dip in butter, then crumbs and coat well. Make a single layer in a baking pan. Remove garlic, pour butter over chicken. Bake 1 hour in a preheated 350oF oven.

Source: "The Yankee Kitchen" 03-26-93 (#2) [Gladys]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Baked Chicken (Hl)

Servings: 1 Servings

Ingredients:

4 Skinless chicken breasts;approximately 1 ¼ pound
2 cub Corn flakes
1 teaspoon Paprika
1 teaspoon Dried oregano
¼ teaspoon Salt
½ teaspoon Black pepper
¼ cub Lemon juice
2 teaspoon Olive oil

Preparation:

Preheat oven to 400 degrees F. Spray baking pan with non-stick cooking spray. Place corn flakes in a plastic food storage bag. Crush flakes by squeezing bag between your hands. Add paprika, oregano, salt and pepper.
Dip each chicken breast in lemon juice. Place chicken pieces one at a time in bag and shake to coat with crumb mixture. Place chicken on baking pan and sprinkle remaining crumbs on top. Drizzle ½ teaspoon olive oil on each piece. Bake approximately 20-25 minutes (or until chicken is white throughout).

Courtesy of Our Weight Loss Nutritionist, Kathy Isoldi

Yield: 4 servings

Serving size: 4 ounces cooked

Calories per serving: 285

Nutrient composition: 4 protein

½ fat ½ starch

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: RECIPE FOR HEALTH SHOW #RHF47

Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997

Crispy Baked Chicken (No Added Fat)

Servings: 1 Servings

Ingredients:

See instr

Preparation:

Pull off skin and fat from chicken. Wash each piece and pat dry. Rub with egg white. Roll in cornflake crumbs. Season as desired. Spray ovenproof pan with non-stick spray. Bake 350 degrees for about one hour.
Posted to fatfree digest V96 #256

From: "Marie A. Kelson" <makelson@postoffice.ptd.net>

Date: Sun, 15 Sep 1996 16:09:38 -0400 (EDT)

Crispy Baked Egg Rolls

Servings: 24 Servings

Ingredients:

Water
1 cub Onions; diced
1 teaspoon Ginger root; minced
4 Garlic cloves; minced
2 cub Celery; diced
½ cub Shiitake mushrooms; diced
½ cub Button mushrooms; diced
3 cub Cabbage; diced
1 cub Bamboo shoots; diced
1 cub Water chestnuts; diced
2 tablespoon Soy sauce
1 tablespoon Rice wine
1 tablespoon Honey
24 Egg roll skins
2 tablespoon Sesame oil, dark; warmed

Preparation:

Heat ¼ c water in wok. Add onions, ginger root and garlic and stir fry until onions tender byt not browned; about 5 minutes. Add celery, mushrooms, cabbage, bamboo shoots and water chestnuts. Stir fry until vegetables tender, some 5 to 8 minutes.
Remove from heat and add soy, rice wine and honey. Toss well and place in colander over bowl to drain, at least 10 minutes.
Stack egg roll skins on a flat surface, with 1 corner pointing away.
Have a small bowl of water ready. Spoon ¼ cup of drained filling into the center of each wrapper, brush edges lightly with water, fold side corners to center, covering filling, bring bottom corner to center of fold, tuck under slightly and continue to roll into a cylinder. Seal top corner by moistening slightly and pressing down.
May be frozen. Before cooking, brush lightly with sesame oil.
Bake, seam side down, on nonstick baking sheets at 400 degrees F until golden and crispy, about 20 minutes. Serve immediately.
Source: Los Angeles Times food section.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Baked Eggplant

Servings: 4 Servings

Ingredients:

Oil; For Baking Tray
1 large Japanese Eggplant; Abt 1 ½Lbs Total
½ cub Nonfat Milk; Or 1% Low Fat
1 cub Fine Dry Breadcrumbs
1 teaspoon Dried Basil
1 teaspoon Dried Dill
¼ teaspoon Dried Thyme
Paprika; For Garnish
Minced Fresh Parsley; ForGarnish

Preparation:

Preheat oven to 375 deg F. Lightly oil a baking tray. (I used a nonstick teflon baking insert - so I didn't use any oil.)

Slice the eggplant very thin (no more then ¼"). If using Japanese eggplant omit the salting. Salt slices and let stand 10 minutes. Pat dry with paper towels.

Place milk in 1 bowl, combine bread crumbs and herbs in another.

Dip eggplant slices in milk, dredge in crumbs and arrange on tray.

Bake 20 - 30 minutes until eggplant is crisp on outside and tender on inside (test with fork).

To Serve: Place several slices of eggplant on each plate and spoon sauce (of your choice) on top. Sprinkle with paprika and minced fresh parsley.

This was very good...but you have to be ready to sit right down and eat them...I don't think they will re-heat well.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
Recipe By : Still Life With Menu Cookbook, Mollie Katzen

Posted to Digest eat-lf.v096.n226

Date: Fri, 22 Nov 1996 21:55:30 -0800

From: Reggie Dwork <reggie@reggie.com>

NOTES : Cal 142.6,

Fat 1.7g,

Carb 27.1g,

Fib 3.6g,

Pro 5.4g,

Sod 252mg,

CFF 10.3%.

Crispy Baked Fish

Servings: 4 Servings

Ingredients:

1 ¼ pound Cod; *NOTE
¼ cub Egg substitute
1 tablespoon Skim milk
1 teaspoon Worcestershire sauce
1 tablespoon Fresh lemon juice
½ cub Stone-ground cornmeal; orcornflake crumbs
½ teaspoon Ground cumin
1 Clove garlic; minced
3 tablespoon Sesame Seeds
Olive oil cooking spray

Preparation:

*NOTE: or scrod, haddock, or pollack fillets

Preheat oven to 425F (220C). Place a sheet of aluminum foil large enough to hold fillets on a baking sheet. Lightly spray foil with cooking spray.
Place fish fillets on foil.

In a small bowl, combine egg substitute, skim milk, Worcestershire sauce, and lemon juice. Using a pastry brush, paint egg mixture onto fillets. Mix together cornmeal, cumin, garlic, and sesame seed. Sprinkle cornmeal mixture onto fillets, covering well. Lightly spray coated fillets with cooking spray. Bake for 10 minutes per inch (2.5 cm) of thickness, about 15 minutes. Serve immediately.

(Makes 4 servings)

Per serving: calories, 200 protein, 24 g carbohydrate, 15 g fat, 5 g (calories from fat, 23%) dietary fiber, 3 g cholesterol, 47 mg sodium, 106 mg potassium, 595 mg

Exchanges: 3 low-fat meat, 1 bread/starch Joslin Diabetes Gourmet Cookbook Posted to recipelu-digest Volume 01 Number 176 by Reggie Dwork <reggie@reggie.com> on Oct 28, 1997

Crispy Baked Fish and Herbs

Servings: 4 Servings

Ingredients:

4 Fillets white fish, 1 lb
1 tablespoon Water
⅛ teaspoon Lemon pepper
1 teaspoon Low fat margarine, melted
1 Egg white
½ cub Cornflake crumbs
2 teaspoon Chopped fresh parsley

Preparation:

Preheat oven 400F. Lightly spray a medium size shallow baking pan with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then drizzle margarine over all. Bake uncovered 20 min or until fish flakes easily.
Cal: 135; Fat: 2 g.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip

Crispy Baked Flounder

Servings: 1 Servings

Ingredients:

1 pound Flounder fillets
2 tablespoon Vegetable oil
1/3 cub Seasoned breadcrumbs

Preparation:

Prep: 5 min, Cook: 10 min.

Preheat oven to 500øF. Season fillets with pepper to taste. Dip in oil and dredge in breadcrumbs to coat. Arrange in a single layer in a lightly oiled shallow baking dish. Bake 10 minutes until golden, without turning or basting.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998

Crispy Baked New Potatoes with Rosemary

Servings: 8 Servings

Ingredients:

2 pound Small red-skinned potatoes;halved
2 tablespoon Olive oil; (preferablyextra-virgin)
4 teaspoon Fresh rosemary; chopped

Preparation:

Preheat oven to 400øF. Toss potatoes with oil and rosemary in large bowl to coat. Arrange potatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Bake until potatoes are tender inside and deep golden brown and crisp outside, turning occasionally, about 45 minutes.

Per Serving: Calories 156; total fat 4 g; saturated fat 0.5 g; cholesterol 0

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Sally Anne Smith and Ron Lento

Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3, 1998

Crispy Baked Onion Rings

Servings: 4 Servings

Ingredients:

2 large Sweet onions
1 (7-ounce) package cornflakes cereal, crushed
1 teaspoon Seasoned salt
2 teaspoon Sugar
1 teaspoon Paprika
1 cub Egg substitute
Vegetable cooking spray

Preparation:

This recipe was in the October 1993 issue of _Southern Living_ magazine.
I cut the recipe in half and added some cayenne pepper when I made this, but typed it below just as it appeared in the article. These taste like those sinful *deep-fried* rings you may remember - but with hardly any fat.

Cut each onion into 4 thick slices; separate into rings, reserving small rings for other uses. Set aside.

Combine cereal and next 3 ingredients; divide in half, and set aside.

Beat egg substitute at high speed with an electric mixer until soft peaks form. Dip half of onion rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets coated with cooking spray. Repeat procedure with remaining onion rings and crumb mixture. Bake at 375 degrees for 15 minutes or until crisp; serve warm. Yield: 4 servings (254 calories [2% from fat] per serving).

10.8g protein, 0.5g fat (0.1g saturated), 50.6g carbohydrate, 2.2g fiber, 0mg cholesterol, 1,178mg sodium, and 39mg calcium.

~tom

From uuneo!sugar!taronga!arielle Mon Nov 08 16:34:56 CST 1993

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

Posted to MC-Recipe Digest V1 #706 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Crispy Batter for Shrimp

Servings: 6 Servings

Ingredients:

1 cub Flour
½ teaspoon Sugar
½ teaspoon Salt
1 Egg
1 cub Ice water
2 tablespoon Salad oil
2 pound Fresh shrimp; peeled anddeveined

Preparation:

Combine all ingredients except shrimp. Beat well. Dip shrimp into batter and deep fry at 375 degrees until golden brown. Serves 6.

This batter can also be used for onion rings.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crispy Bean Curd Cubes with Peanut Dipping Sa

Servings: 4 Servings

Ingredients:

¾ pound Bean curd (tofu) cut into 1-inch cubes
1 ¼ cub Peanut oil; for deep-frying

SAUCE:
1 ounce Roasted peanuts
1 tablespoon Sugar
2 tablespoon Water
2 teaspoon Chinese white rice vinegarOR- cider vinegar
1 tablespoon Finely chopped cilantro
½ teaspoon Salt
½ teaspoon Chili oil

Preparation:

Combine the sauce ingredients together in a small bowl and set aside.

Heat the 1 ¼ cups oil in a deep-fat fryer or a large wok until it almost smokes. Deep-fry the bean curd cubes in two batches. When each batch of bean curd cubes is lightly browned, remove and drain well on paper towel.

Arrange the bean curd cubes on a platter and serve the peanut sauce separately as a dipping sauce. Source: Asian Vegetaraian Feast - by Ken Hom

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Beef

Servings: 4 Servings

Ingredients:

¾ pound Beef flank steak
3 tablespoon Soy sauce
2 tablespoon Red wine
1 teaspoon Sesame oil
1 slice Ginger root; minced
1 Egg; lightly beaten
3 tablespoon Cornstarch
3 tablespoon All-purpose flour
1 teaspoon Baking powder
2 cub Peanut oil
2 tablespoon Toasted sesame seeds
2 large Tomatoes;cut in wedges
½ cub Trimmed parsley sprigs

Preparation:

Slice the beef into thin strips across the grain of the meat. Mix the soy sauce, wine, sesame oil, and ginger. Marinate the beef in the mixture 10 mins. Combine the egg, cornstarch, flour, and baking powder in a small bowl. Allow to stand 15 mins. Heat the peanut oil to 375 F in a wok or heavy skillet. Remove the beef from the marinade and dip in the egg mixture to coat. Deep-fry ½ cup at a time until golden brown. Drain on paper toweling. Arrange on a serving plate. Sprinkle with sesame seeds; arrange the tomato wedges and parsley sprigs decoratively around the beef.

PINE YARD

CHURCH STREET, CHICAGO

WINE: CHENIN BLANC

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crispy Beef Pie

Servings: 2 Servings

Ingredients:

2 teaspoon Oil
1 small Onion, peeled and chopped
8 ounce Can tomatoes in juice
7 ounce Can Corned Beef
1 package Cheese and Onion Crisps
Green Vegetable to Serve

Preparation:

Preheat the oven to 180C, 250F, Gas Mark 4. Heat oil, add onion and fry for about 5 minutes until starting to colour. Drain tomatoes (reserving juice) and add to the pan. Leave mixture to cool slightly. Mash Corned beef and mix in cooled tomato mixture. Bind together with reserved tomato juice and turn into 1.5 pint pie dish. Arrange a layer of crisps on top and bake in preheated oven for 30 minutes.

Serve Crispy Beef Pie hot, with a green vegetable.

Source: Mrs Rout, Brentwood, England

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Berry Pudding

Servings: 6 Servings

Ingredients:

¼ cub Unsalted butter
¾ cub Flour
½ cub Firmly packed light brownsugar
1 teaspoon Baking powder
¼ teaspoon Salt
¾ cub 1% low-fat milk
1 quart Strawberries
1 pint Raspberries
1 pint Blueberries
2/3 cub Granulated sugar

Preparation:

Preheat oven to 350º. Place butter in 2 qt casserole. Heat in oven until butter is melted.

Combine flour, brown sugar, baking powder and salt in medium size bowl until blended. Stir in milk to make batter. Pour over butter in casserole, do not stir.

Combine berries and sugar, tossing to coat. Spoon on top of batter. Do not stir.

Put foil on bottom rack of oven to catch drips. Bake pudding for 1 hour or until top is golden brown. Serve warm or at room temperature.

Per serving: 371 Calories; 9g Fat (22% calories from fat); 4g Protein; 71g Carbohydrate; 23mg Cholesterol; 178mg Sodium

Posted to EAT-L Digest 17 Apr 97 by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Apr 18, 1997

Crispy Bottomed Basmati Rice with Lentils

Servings: 1 Servings

Ingredients:

3 cub Basmati rice
2 tablespoon Plus 1 teaspoon sea salt
4 tablespoon Extravirgin olive oil
1 large Onion,, finely diced
2 cub Brown lentils,, washed anddrained
5 Garlic cloves,, minced
½ teaspoon Freshly ground black pepper
1 teaspoon Hungarian paprika
1 bunch Fresh basil,, leavesjulienned

Preparation:

Wash the rice in several changes of warm water until the water runs clear.
Soak the rice for 6 to 8 hours or overnight, in cold water to cover, with 1 tablespoon of the salt. (Alternatively, to save time, soak the rice in lukewarm water with the salt for 30 to 45 minutes.)

Heat a large, heavybottomed skillet over medium heat. Add 2 tablespoons of the olive oil and the onion. Cook until the onion becomes translucent, about 10 minutes. Add the lentils, garlic, pepper, and paprika. Continue cooking 2 minutes. Add 2 cups of water, cover, and cook until tender, about 45 minutes. Season with the 1 teaspoon salt, or to taste. Stir in the basil.

In a large saucepan, over mediumhigh heat, bring 2 ½ quarts of water to a boil with the remaining 1 tablespoon of salt.

Drain the rice from the soaking liquid and add it to the boiling water.
Return to a boil and cook for 10 to 12 minutes, uncovered, stirring occasionally. Test a grain of rice for doneness; it should be cooked entirely except for a small part in the center.

Strain the rice in a colander and rinse with warm water. Drain well.

Heat the remaining 2 tablespoons of olive oil in a large, wellseasoned or nonstick stock pot with a tightfitting lid, over medium heat. Add about 2 tablespoons water and sprinkle the cooked rice evenly onto the bottom of the pot a spoonful at a time until twothirds of the rice has been distributed. Spread the lentil mixture evenly over the rice. Cover the lentils with the remaining rice, mounding it slightly in the center.

Use the handle of a wooden spoon to poke about 5 deep holes in the rice from the surface of rice to the bottom of the pot to allow steam to escape.
Cover the pot with a thick cotton dish towel and place the lid on tightly.

Reduce the heat to mediumlow and cook for 35 to 40 minutes, turning the pot occasionally.

Fill the sink with cold water 1 or 2 inches deep.

Remove the cover from the rice and have a large, round platter ready.

Place the pot in the sink for 1 minute, watching so that no water enters the pot. Remove the pot and dry off the bottom, then invert the rice cake onto the platter. It should unmold itself in one piece and be golden brown.

Bring the platter to the table and serve family style. Cut individual wedges from the rice cake, similar to cutting a pie.

Yield: 6 servings
Posted to MC-Recipe Digest V1 #331

Recipe by: TOO HOT TAMALES SHOW #TH6280

From: Meg Antczak <meginny@frontiernet.net>

Date: Fri, 6 Dec 1996 08:08:48 -0500

Crispy Breadsticks

Servings: 6 Breadstick

Ingredients:

1 cub Quick Mix (msg# 120121)
¼ cub Cornmeal or all-purp flour
¼ teaspoon Salt
¼ cub Milk or water
Sesame or poppy seeds, if
Desired

Preparation:

Preheat oven to 400F (205C). Lightly grease baking sheet. In a medium bowl, combine Quick Mix, cornmeal or flour, and salt. Add milk or water to form dough. Knead about 12 times, until dough is smooth. Shape into pencil-like strands ½ inch thick. Cut into 8- to 10-inch lengths. Roll in sesame or poppy seeds, if desired. Bake about 20 minutes, until brown and crisp. For extra crispness, turn off oven and leave breadsticks in oven 5 to 10 more minutes.

Taken from "The Complete Make-a-Mix Cookbook" by Karine Eliason, Nevada Harward, and Madeline Westover

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Broccoli

Servings: 1 Servings

Ingredients:

2 tablespoon Olive oil
2 bunch Broccoli; cut into flowerets
2 Garlic cloves put through apress
Soy sauce to taste

Preparation:

In a large skillet heat the oil over high heat until it is smoking. Add the broccoli, give it a quick stir and cook it covered, stirring occasionally, for 3 minutes. It should look crispy and brown around the edges. Turn the heat to low and cook it for 2 minutes more or until it is just tender. Add the garlic, soy to taste, and salt and pepper to taste and cook the mixture for 1 minute. Serve immediately.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8961

Posted to MC-Recipe Digest V1 #801 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Sep 24, 1997

Crispy Broiled Chicken

Servings: 2 Servings

Ingredients:

Vegetable Oil Spray
¾ pound Boneless Skinless Chicken
Breast Halves
¼ cub Plain Bread Crumbs
1 medium Garlic Clove -- crushed
½ tablespoon Fresh Rosemary -- chopped
pinch Salt
¼ teaspoon Freshly Ground Black Pepper
1 Egg White

Preparation:

Preheat broiler. Line a baking sheet with foil and coat it with vegetable oil spray. Remove as much fat as possible from the chicken and pound it flat with the palm of your hand. Mix together the bread crumbs, garlic, rosemary, salt and pepper in a pie pan. In another container, lightly beat egg white with a fork to break it up. Dip chicken into egg white and then roll in bread crumb mixture; repeat. Place on tray and broil about 5 inches from heat for 5 minutes. Turn and broil another 5 minutes.

Per serving: 272 calories, 5 grams fat.

Recipe By : The Herald (8/17/95)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Broiled Shrimp with Tangy Cocktail Sauce

Servings: 6 Servings

Ingredients:

1 pound Medium Shrimp (About 24Shrimp); Peeled AndDeveined
¼ cub Cornstarch
1 tablespoon Water
2 large Egg Whites
1 ½ cub Reduced Fat Round ButteryCrackers; Finely Crushed
1 teaspoon Paprika
¼ teaspoon Ground White Pepper
Cooking Spray

TANGY COCKTAIL SAUCE:
Lemon Wedges

Preparation:

Combine shrimp and cornstarch in a zip-top plastic bag and shake to coat.
Combine water and egg whites in a bowl; beat with a whisk until foamy.
Combine crumbs, paprika, salt, and pepper. Dip shrimp in egg white mixture; dredge in crumb mixture. Place on baking sheet coated with cooking spray; lightly coat shrimp with cooking spray. Preheat broiler. Broil 5 minutes or until shrimp are done, turning once. Serve with Tangy Cocktail Sauce and lemon wedges.

NOTES : Tangy Cocktail Sauce - ½ cup no-salt added tomato sauce, 2 T minced fresh chives, 2 T chili sauce, 1 T fresh lemon juice, 2 tsp prepared horseradish, 6 drops hot sauce Combine all ingredients in a small bowl; cover and chill at least 1 hour.
Recipe by: Cooking Light, J/F 98, pg. 153

Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 02, 1998

Crispy Buffalo Wings

Servings: 12 Servings

Ingredients:

5 pound Chicken wings; deep fried
½ gallon Hot pepper sauce
1 cub Cornstarch

Preparation:

Recipe by: John A. Gunterman Preparation Time: 4:00 Deep fry wings till over done. put in pan and cover w/ favorite hot sauce. tightly w/ foil and bake in over @ 300? for 1 hour. cool completely in refridgerator. roll wings in corn starch, dip in hot sauce again and roll in corn starch a let wings sit on plate for a few minutes till cornstarch coating turns "sog Posted to MM-Recipes Digest V4 #253 by Wes King <kingman@mindspring.com> on Sep 23, 1997

Crispy Cabbage Slaw

Servings: 10 Servings

Ingredients:

1 Cabbage, finely sliced
1 Large onion, finely sliced
½ cub Vinegar
½ cub Vegetable oil
1/3 cub HONEY
¾ teaspoon Dry mustard
¾ teaspoon Salt
½ teaspoon Celery seed
2 Carrots, grated (optional)

Preparation:

Place cabbage and onions in a large bowl. Mix together the vinegar, vegetable oil, HONEY, dry mustard, salt, and celery seed in a large pan and bring to a boil. Simmer 1-2 minutes. Pour over cabbage mixture and mix well. Let stand for a few hours. Will keep refrigerated for several days.
Serves 10-12. From Connecticut Honey by Eastern Connecticut Beekeepers Association
with the support of The Connecticut Department of Agriculture No copyright shown

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Cajun Chicken

Servings: 8 Servings

Ingredients:

8 Boneless skinless chickenbreast halves
1 ¼ cub ½% lowfat buttermilk
1 ¼ cub Kellogg's Corn Flake Crumbs
1 tablespoon Paprika
2 teaspoon Cajun seasoning

Preparation:

Place chicken in a shallow dish & pour buttermilk over. Turn to coat, cover & marinate several hours or overnight.

Combine crumbs, paprika & cajun seasoning. Coat chicken breast with crumb mixture.

Place coated chicken on a jelly roll pan sprayed with Pam. Lightly spray each piece of chicken with Pam & bake at 400 F for 50 minutes.
Posted to Digest eat-lf.v096.n147

Date: Tue, 10 Sep 1996 19:49:11 -0400

From: charles moffat <moffats@usaor.net>

Crispy Candy Bars

Servings: 24 Servings

Ingredients:

¼ cub (½ stick) margarine
1 package (10 ounces) marshmallows
6 cub Puffed-rice cereal
1 cub Candy-coated peanut butterpieces

Preparation:

1. Coat a 13 x 9 x 2-inch pan with nonstick vegetable-oil cooking spray.

2. Melt the margarine in a large saucepan over low heat. Add the marshmallows; stir until the marshmallows are completely melted. Remove the saucepan from the heat.

3. Add rice cereal and candy to saucepan; stir until well coated. 4. using a buttered spatula or waxed paper, press the mixture evenly into the prepared pan. When cool, cut into 24 bars.

Nutrient Value Per Bar: 104 calories, 2 g protein, 4 g fat, 16 g carbohydrate,
46 mg sodium, 0 mg cholesterol.

Exchanges: ½ starch/bread, 2/3 fruit, 1/3 fat.

Nutrient Value Per Serving: 364 calories, 30 g protein 10 g fat,39 g carbohydrate, 890 mg sodium, 66 mg cholesterol.

Exchanges ½ starch/bread, 2 ½ meat, 2 vegetable, 1 ¼ fat.

Recipe by: Family Circle

Posted to MC-Recipe Digest V1 #935 by "Nitro_II " <Nitro_II@classic.msn.com> on Nov 30, 97

Crispy Caramel Cereal Bars

Servings: 32 Bars

Ingredients:

BILLS20086:
2 cub Bite-size crispy corn cereal
1 cub Crisp rice cereal
1 ½ cub Mini marshmallows
½ cub Heath brickle bits
½ cub Whole unblanched almonds
½ cub Light corn syrup
1/3 cub Sugar
1/3 cub Brown sugar; packed
2 tablespoon Margarine or butter
½ cub Creamy peanut butter

Preparation:

Grease 9" square pan. In large bowl, combine cereals, marshmallows, brickle chips and almonds; set aside. In medium saucepan, combine corn syrup, sugar, brown sugar and margarine. Cook over medium heat until mix comes to a boil, stirring constantly. Remove from heat; stir in peanut butter. Pour over cereal mixture; stir until cereal mix is evenly coated. Press in greased pan. Cool slightly. Cut into 16 squares; cut each in half diagonally.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Caterpillar Cocoons

Servings: 1 Servings

Ingredients:

8 ounce Tube refrigerated crescent
Rolls
8 Brown & serve sausages
1 Squeeze bottle yellow
Mustard

TOOLS:
Frying pan
Metal tongs
Paper towels
Knife
Cutting board
Carrot peeler
Cookie sheet

Preparation:

With an adult's help, preheat the oven according to directions on crescent roll package.

Prepare the sausages according to package directions. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels.
Allow them to cool fopr 10-15 minutes.

With an adult's help, carefully cut the sausages in half lengthwise. Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half. Squeeze a thin line of mustard into each through.

Separate the cresent roll dough into its precut triangle pieces, and lay them flat on an ungreased cookie sheet. To form insect larve, take two sausage halves and, with their mustard sides touching, put them together to form a whole. Place a whole larve on a baking sheet and bake accoring to package instructions.

(Allow the little buggers to cool 15-20 minutes before chowing down on their tender torsos. Serves 4 goo gobblers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95
Posted to EAT-L Digest 04 Sep 96

Date: Wed, 4 Sep 1996 21:18:55 -0500

From: LD Goss <ldgoss@METRONET.COM>

Crispy Catfish

Servings: 1 Servings

Ingredients:

2 pound Catfish fillets
½ cub Evaporated milk
1 tablespoon Salt
1 dash Pepper
1 cub Flour
½ cub Yellow cornmeal
2 teaspoon Paprika
12 slice Bacon

Preparation:

Dry filets with paper towl. Combine milk, salt and pepper. Combine flour, cornmeal and paprika. Dip fish in milk mixture and roll in flour mixture.
Fry bacon in heavy pan until crisp. Remove bacon, reserving fat for frying.
Drain bacon on paper towel. Fry fillets in hot fat for 4 to 6 minutes or until fish is brown and flakes easily. Drain and serve with bacon.

Posted to EAT-L Digest 08 Sep 96

From: Fredna McNeil <cjmcneil@ALPHA.NLU.EDU>

Date: Mon, 9 Sep 1996 10:28:28 CST

Crispy Cauliflower with Olives, Capers and Parsley

Servings: 1 Servings

Ingredients:

¼ cub Kalamata or black olives;finely chopped
2 teaspoon Capers; drained and finelychopped
2 tablespoon Red wine vinegar
¼ cub Plus 2 Tbs. olive oil
8 cub Cauliflower florets
2 tablespoon Flat leaf or regularparsley; chopped

Preparation:

Prep: 10 min, Cook: 20 min. Combine first 3 ingredients and ¼ cup oil in a bowl. Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally. Uncover skillet and saut‚ cauliflower another 5-10 minutes, until tender and browned. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season with salt and pepper to taste. ]]]]] Posted to recipelu-digest by molony <molony@scsn.net> on Feb 06, 1998

Crispy Cereal Cookies

Servings: 6 Servings

Ingredients:

1.00 cub Margarine; softened
1.00 cub Sugar
0.67 cub Brown sugar
2.00 Eggs; beaten
1.00 teaspoon Vanilla
0.50 cub Peanut butter
2.00 cub Flour
1.00 teaspoon Baking powder
1.00 teaspoon Baking soda
0.50 teaspoon Salt
4.00 cub Triples cereal
1.50 cub M & M's

Preparation:

Heat oven to 350. Beat margarine and sugars in large bowl until well blended. Stir in eggs, vanilla and peanut butter. Mix in flour, baking powder, baking soda and salt. Stir in cereal and candies. Drop dough by rounded tsp about 2" apart onto ungreased cookie sheet. Bake 7 to 9 minutes or until golden brown. Cool 1 minute; remove from cookie sheet.
Posted to MC-Recipe Digest V1 #870 by Patrice McClure <works4mee@earthlink.net> on Oct 27, 1997

Crispy Cheese Bread Bowls

Servings: 8 Servings

Ingredients:

1 package Dry yeast
2 cub All purpose flour, divided
1 Jar (5 oz.) sharp processcheese spread
½ cub Water
¼ cub Shortening
2 tablespoon Sugar
¾ teaspoon Salt
1 Egg, beaten
1 Egg white
1 tablespoon Water

Preparation:

Combine the yeast and 1 cup flour in a medium mixing bowl; set them aside.
Combine the cheese spread, water, shortening, sugar and salt in a small saucepan; heat to 105 degrees to 115 degrees, stirring constantly. Add the cheese mixture and 1 egg to yeast mixture; beat 30 seconds on low speed of electric mixer, scraping sides of bowl. Beat three minutes on high speed.
Stir in remaining flour. Turn out on a lightly floured surface, and knead the dough for 1 to 2 minutes. Divide the dough into 8 equal size balls. On a lightly floured surface, roll each of the balls into a six inch circle.
Shape the dough circles over the bottoms of well greased 10 oz custard cups. Place them om two greased baking sheets with dough side up. (The dough should not touch the pan.) Bake them a t 375 degrees for 10 minutes.
Remove them from the oven and carefully remove the bread bowls from the custard cups with a knife. Place bread right side up on baking sheets.
Combine the egg white amd water and beat them until frothy. Brush egg white mixture over outside and inside of bread bowl. ( Do not brush outside bottom. ) Bake 5 additional minutes or until inside is browned. Invert and bake 5 additional minutes to brown edges. Serve warm. Yield: 8 bowls.

Spoon chili into bowls, and sprinkle on your favorite condiments such as cheese, chopped scallions or lettuce. Posted to TNT - Prodigy's Recipe Exchange Newsletter by katiescarlett1@juno.com (L J G) on Jul 5, 1997

Crispy Cheese Chicken

Servings: 4 Servings

Ingredients:

4 Boneless; skinless chickenbreasts
1 tablespoon Lemon juice
¾ cub Fat free mayonnaise
¼ teaspoon Garlic powder
1 cub Fat free cheese; shredded
2 cub Crushed corn flakes

Preparation:

Preheat oven to 375 degrees. Mix lemon juice and garlic powder with fat free mayonnaise and stir until well blended. Dipand roll chicken breasts first in mayonnaise, next in grated cheese and finally in crushed corn flakes until coated well on both sides. Place coated chicken breasts onabaking sheet sprayed with non-stick cooking spray. Bake at 355 degrees for 30-35 minutes or until golden brown. Entire recipes makes 4 servings.

ULTRA LOW FAT

FROM SOME COOKBOOK!

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crispy Cheese Squares

Servings: 1 Servings

Ingredients:

Left over mild cheese likeMonterey Jack andmozzarella cheese--cut intocubes
1 Egg; beaten
Seasoned bread crumbs
1 teaspoon Butter; melted
1 teaspoon Olive oil

Preparation:

Slice chilled cheese and dip into beaten egg, then coat with seasoned bread crumbs. Saute in a nonstick skillet over medium high heat containing 1 teaspoon butter melted with 1 teaspoon olive oil. Turn to brown slightly on all sides ( 30 seconds each side) until cheese is soft to the touch. Serve warm.

Cut into cubes to top a salad or slice into sticks and serve as an appetizer.

Sliced pears and apples make a great accompaniment.

Recipe by: RECORD-JOURNAL 12/31/97

Posted to recipelu-digest Volume 01 Number 519 by ctlindab@mail1.nai.net on Jan 14, 1998

Crispy Chicken

Servings: 1 Servings

Ingredients:

¾ cub Lite evaporated milk
2 Egg whites
½ teaspoon Garlic powder
Salt & pepper to taste
4 Boneless chicken breasts;skinless
3 cub Corn flakes crushed
Fat free butter spray

Preparation:

~ 9.3% Fat

1. Preheat oven to 450º F.

2. In blender combine milk, egg whites, garlic, salt and pepper. Mix on high for one minute. Transfer milk mixture to small bowl.

3. Place crushed corn flakes in separate bowl. Dip chicken breast in milk mixture. Coat chicken with cereal and place in shallow baking dish.

4. Cover with plastic wrap. Poke holes in plastic wrap to allow steam to escape. Microwave on high for 6 minutes. Remove chicken from microwave.

5. Spray chicken lightly butter. Microwave on high for 1 more minute or until chicken is tender. Remove chicken from microwave and turn oven to broil.

6. Transfer chicken to oven proof baking sheet. Place under broiler for 3 minutes each side for crispier chicken. Serve hot or cold.

Makes 4 servings; 290 Calories, 3 Fat Grams

Posted to recipelu-digest Volume 01 Number 468 by Kara9718 <Kara9718@aol.com> on Jan 6, 1998

Crispy Chicken

Servings: 4 Servings

Ingredients:

¾ pound Boneless chicken pieces
2 cub Oil
2/3 cub All-purpose flour

MARINADE:
1 teaspoon Chili bean sauce=OR=- chili powder
2 teaspoon Rice wine or dry sherry
1 teaspoon Light soy sauce
1 teaspoon Dark soy sauce
2 teaspoon Finely chopped ginger
1 tablespoon Finely chopped scallions
1 teaspoon Granulated sugar

Preparation:

CUT THE CHICKEN INTO STRIPS 2-inches-by-½-inch long and put them in a large bowl. Blend the marinade ingredients together and pour the mixture over the chicken. Mix well to ensure an even distribution. Allow the chicken to marinate for 30-to-40 minutes at room temperature. Heat the oil in a deep-fat fryer or large wok until it is quite hot. Lightly sprinkle the chicken strips with the flour and deep-fry them for 8 minutes. Remove them and drain on paper towels. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Chicken (Weight Watchers Magazine)

Servings: 6 Servings

Ingredients:

1 tablespoon + 1 t. reduced-calorie tubmargarine
1 ½ ounce Corn flakes
1 tablespoon Grated Parmesan cheese
1 teaspoon Onion powder
¼ teaspoon Salt
⅛ teaspoon Ground red pepper
8 ounce Chicken drumsticks
8 ounce Chicken breasts, split

Preparation:

Adapted from Veterans Stadium, Philadelphia, PA. Foodservice: Ogden Entertainment Services

Posted by: Valerie Whittle June '91 Serves:4

1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place pan in oven for 3-5 minutes, until margarine melts. Remove pan from oven.

2. In food processor, combine corn flakes, cheese, onion powder, salt and pepper; process until corn flakes are coarsely chopped. Place crumb mixture in gallon-size sealable plastic bag.

3. Remove skin from chicken; coat pieces, one at a time, in melted margarine. Place chicken in bag with crumbs; seal bag and shake to coat.
Place chicken in prepared pan.

4. Bake 30 minutes; turn chicken over and cook 15 minutes longer, until cooked through and crispy.

Each serving provides: ½ FA, 2 P, ½ B, 10 C Per serving: 161 cal, 18 g pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol Posted to MM-Recipes Digest V3 #291

Date: Thu, 24 Oct 1996 08:33:41 -0600

From: netdir@cyberspc.mb.ca (S.Pickell)

Crispy Chicken Croquettes

Servings: 4 Servings

Ingredients:

2 tablespoon Chopped onion
1 tablespoon Butter or margarine; melted
1 tablespoon All-purpose flour
¾ cub Water
1 ¼ teaspoon Chicken-flavored bouillongranules
½ teaspoon Dry mustard
½ teaspoon Pepper
4 cub Finely chopped cookedchicken
1 Egg; beaten
3 tablespoon Dry white wine
1 cub Round buttery cracker crumbs
Vegetable oil

PEPPERY CREAM SAUCE:
3 tablespoon Butter or margarine
3 tablespoon All-purpose flour
1 ½ cub Milk
½ teaspoon Salt
½ teaspoon Pepper

Preparation:

Saute onion in butter in a large saucepan until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in bouillon granules and next 5 ingredients. Cook over medium heat 3-5 minutes, stirring constantly. Remove from heat; cover and chill.

Shape mixture into croquettes, and roll in cracker crumbs. Pour oil to depth of 3-4 inches into a Dutch oven; heat to 350 degrees. Fry chicken until golden brown. Drain on paper towels. Serve with Peppery Cream Sauce.
Yields
10 croquettes.

Peppery Cream Sauce: Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Yields 1-½ cups.

MAGAZINE ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crispy Chicken Dijon

Servings: 1 Servings

Ingredients:

¼ cub Dijon mustard
4 Chicken breast halves withbone
½ cub Plain breadcrumbs
2 tablespoon Vegetable oil

Preparation:

Prep: 5 min, Cook: 15 min.

Spread mustard over chicken. Place breadcrumbs in a shallow dish and dredge chicken to coat. Heat oil in a heavy nonstick skillet over medium heat.
Cook chicken, in batches if necessary, 6-7 minutes per side or until golden and cooked throughout.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998

Crispy Chicken Drumsticks

Servings: 4 Servings

Ingredients:

8 Chicken Drumsticks,skinned *
1 ½ cub Dry whole wheat Breadcrumbs
¼ cub Grated Parmesan Cheese
2 tablespoon Minced fresh Parsley
¼ teaspoon Garlic powder
⅛ teaspoon Pepper
1/3 cub Skim Milk

Preparation:

* about 2 ½ pounds Rinse chicken with cold water, and pat dry. Combine bread crumbs and other ingredients (except milk), stirring well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2" baking dish sprayed with Pam. Bake at 350 deg F for 1 hour or till tender. PER SERVING: 286 calories, 37.3 g protein, 8.7 g fat, 13.4 g carbohydrate 110 g cholesterol, 2.1 mg iron, 343 mg sodium, 135 mg calcium.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Chicken in Honey

Servings: 6 Servings

Ingredients:

8 Chicken pieces (up to 10)
6 ounce Honey
3 tablespoon Margarine
1 ½ teaspoon Curry powder
6 tablespoon Prepared mustard

Preparation:

From: Table Manna, ESRA's Community Cookbood, Recipe: Ida Silberman

Mix all the ingredients together and coat the chicken pieces.

Bake in a 180 C/350 F oven for about 60 minutes, basting occasionally.

Posted to JEWISH-FOOD digest V97 #008

From: Ruth Heiges <heiges@post.tau.ac.il>

Date: Thu, 29 Aug 1996 23:02:32 +0300 (IDT)

Crispy Chicken Nuggets

Servings: 48 Servings

Ingredients:

INGREDIENTS:
Vegetable oil for frying
½ cub Milk
¼ cub Flour
¼ cub Grated Parmesan cheese
1 teaspoon Paprika
½ teaspoon Oregano
¼ teaspoon Dry mustard
2 ½ pound Chicken breasts, skinlessboneless, 1 inch pieces

Preparation:

1. In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F.

2. Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard. First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in a gab and shake to coat.

3. Fry chicken in hot oil in batches without crowding, turning occasionally for about 5 minutes, until crisp and golden brown. Drain on paper towels. Serve hot.

From: 365 Ways to Cook Chicken

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Chicken Sticks

Servings: 4 Servings

Ingredients:

2 Skinless boneless chicken
Breast
1/3 cub Cornflake -- crumbs
¼ cub Cornmeal
1 tablespoon Parmesan cheese
⅛ teaspoon Red pepper
1/3 cub Unbleached flour
½ cub Fat-free plain yogurt
1 tablespoon Mustard -- prepared

Preparation:

Preheat oven at 375. Cut chicken into pieces about 1"x3-½". In a shallow bowl, combine cornflake crumbs, cornmeal, Parmesan cheese, and red pepper. Dip each chicken piece in flour, then in a little water. Roll in cornmeal mixture to coat. Spray a baking sheet with cooking spray. Bake for 20 to 30 minutes or until no longer pink.

Recipe By : Quick, Healthy, And Delicious Cooking

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crispy Chicken Stir-Fry

Servings: 1 Servings

Ingredients:

½ teaspoon Pepper
1 cub Bisquick
2 cub Diced uncooked chickenbreast
2 Eggs; slightly beaten
¼ cub Vegetable oil
3 Carrots; cut diagonally into½ inch pieces
1 Green pepper; cut intostrips
1 small Onion; thinly sliced andseparated into rings
1 can (20 oz.) pineapple chunks;drained

Preparation:

From: HallieByrd <HallieByrd@aol.com>

Mix pepper and Bisquick in large plastic bag. Stir chicken into eggs; remove with slotted spoon. Shake in bag until coated; remove chicken. Heat 1 tablespoons oil in 10 inch skillet over medium high heat. Stir fry carrots 2 minutes; add green pepper. Stir fry 2 minutes. Remove from skillet. Heat remaining oil. Stir fry chicken until golden; add vegetables.
Stir fry until warm, 2 minutes; stir in pineapple. Serves 6-8.

Posted to recipelu-digest by HallieByrd <HallieByrd@aol.com> on Mar 10, 1998

Crispy Chicken Stir-Fry

Servings: 4 Servings

Ingredients:

¾ pound Chicken breast(boneless, skinless) cut in strips
3 tablespoon Low-sodium soy sauce
1 cub Sliced onion
1 cub Green pepper
1 cub Sweet red peppers
1 cub Fresh mushrooms
1 Garlic clove; minced
1 tablespoon Soy oil
½ cub Sliced celery
1 tablespoon Cornstarch
½ cub Low sodium chicken broth
2 tablespoon Dry white wine
Cooked rice

Preparation:

Combine chicken and soy sauce. Set aside 15 minutes to marinate. In large skillet or wok, heat oil and garlic. Add vegetables and stir-fry until tender crisp; remove from pan. Add soy sauce and chicken and stir-fry for about 2 minutes or until done. Combine cornstarch, chicken broth and wine. Return vegetables to wok or skillet and add broth mixture. Cook and stir until thickened. Serve with rice. Makes 4-6 servings.

(Per Serving): 219 calories/13 grams protein/32 grams carbohydrates/4 grams total fat/.8 grams saturated fat/24 mg cholesterol/340 mg sodium

Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council Meal-Master format by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip

Crispy Chicken Tenders

Servings: 2 Servings

Ingredients:

1 cub All-purpose flour
1 teaspoon Poultry seasoning
2/3 teaspoon Paprika
1 teaspoon Onion powder
½ teaspoon Garlic powder
¼ teaspoon Salt
dash Pepper
1 Egg
1 teaspoon Milk
¾ pound Chicken tenders
Cooking oil

Preparation:

Combine dry ingredients in a plastic bag. In a bowl, lightly beat eggs and milk. Dip chicken pieces in egg mixture and shake off excess. Shake a few chicken pieces in the bag at a time, coating well. In a large skillet, heat ¼ in. of oil over high heat; brown chicken on all sides. Reduce heat to medium and continue cooking for 10 minutes.

Source: Lisa Clarke, adapted from "Sunday Fried Chicken" From the files of Al Rice, North Pole Alaska Feb 1994, Posted by Michelle Howe 08-21-95

Notes for next time: Cook on high much longer - until quite brown, not just beige. Add more spices with a zing.

Not necessarily a favorite yet, but it could become one if I do it right.
I'm making this one tonight:

* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by LISA on 12-02-95

Posted to MC-Recipe Digest V1 #710 by Lisa Clarke <lisa@gaf.com> on Aug 1, 97

Crispy Chicken Wings

Servings: 20 Servings

Ingredients:

2 pound Chicken wings
¼ teaspoon Garlic powder
1 cub Dry bread crumbs
½ teaspoon Salt
½ cub Margarine; melted
2 tablespoon Parsley; chopped
½ cub Parmesan cheese; grated
¼ teaspoon Pepper

Preparation:

Date: Tue, 21 May 1996 00:30:34 -0400

From: ivanco <ivanco@mail.netserve.net>

Cut chicken wings in two pieces, discarding the tips.
In a small shallow bowl, combine butter and garlic posder. In another bowl, combine remaining ingredients. Dip chicken into butter mixture, then into crumb mixture. Place on greased cookie sheet; bake at 350 degrees for 50 to 60 minutes or until done. A recipe of Nancy Lesky of La Crosse, Wisconsin reformated and brought to you by Judy Lausch DGSV43A.

Posted to MealMaster Recipes List, Digest #141

Crispy Chicken with Asparagus Sauce

Servings: 4 Servings

Ingredients:

4 Skinless, boneless chickenbreast halves
1 Egg, beaten
2 Egg whites, beaten
½ cub Dry bread crumbs
2 tablespoon Vegetable oil
1 can Campbell's Cream ofAsparagus Soup (10 ¾ oz)
1/3 cub Milk
1/3 cub Water

Preparation:

Prep Time: 10 minutes. Cook Time: 20 minutes.

1. In shallow dish, dip chicken into egg; coat with bread crumbs.

2. In skillet oven medium-low heat, in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm. Pour off fat.

3. In skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Serve over chicken with parslied rice. Garnish with cherry tomatoes if desired. Serves 4

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Crispy Chicken with Lemon Sauce

Servings: 4 Servings

Ingredients:

1 (3 ½-lb) chicken
Chicken stock or water
Oil
3 Lemons; juiced. Reserving:
1 -Squeezed lemon half
½ cub Sugar
½ cub Water
1 tablespoon Soy sauce
2 tablespoon Cornstarch
Lemon peel triangles (opt.)

Preparation:

Cook chicken in simmering chicken stock to almost cover until nearly tender, about 20 minutes. Remove and suspend over bowl to dry at room temperature at least 4 hours, or until chicken is thoroughly cooled. Heat enough oil to 350F in wok to deep-fry whole chicken. Add chicken and fry 20 minutes, turning until golden on all sides. Meanwhile, combine lemon juice with squeezed lemon half, sugar and water in saucepan. Bring to boil and simmer 2 to 3 minutes until sugar is dissolved. Add 2 teaspoons oil and soy sauce. Remove from heat and set aside. Split chicken in halves down back and cut into serving pieces. Reassemble on serving platter and garnish with triangles of lemon peel which have been cut with serrated knife, if desired. Bring reserved lemon sauce to boil again. Mix cornstarch with small amount of cold water to make paste and stir into lemon sauce. Cook, stirring, until thickened slightly. Spoon over chicken pieces.

Created by: The Mandarin, Beverly Hills

(C) 1992 The Los Angeles Times

Crispy Chicken with Parmesan Tomatoes

Servings: 2 Servings

Ingredients:

½ cub Seasoned Dry Bread Crumbs
1 tablespoon Parsley; Chopped
1 small Garlic Clove; Minced
Olive Or Salad Oil
Coarsely Ground Black Pepper
2 tablespoon Dijon Style Mustard
2 large Chicken Breast Halves; W/Skin And Bones, About1 ½ Pounds
3 medium Plum Tomatoes; About ¾ Lb
2 tablespoon Parmesan Cheese; Grated
1 teaspoon Dried Oregano Leaves;Crushed
½ teaspoon Salt
1 bunch WaterCress
Bottled Olive Oil AndVinegar Salad Dressing

Preparation:

About 50 minutes before serving:

Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 ts of the olive or salad oil, and ¼ ts of the pepper, blending well. Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch glass or ceramic baking dish with non stick cooking spray. Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half.
On waxed paper, mix the Parmesan cheese, oregano, salt and ¼ ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato halves. Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife.

To Serve:

Toss the watercress with the salad dressing. Arrange the tomatoes, chicken and the salad on 2 plates and sit down to eat.

EACH SERVING CONTAINS:

Calories: 430 Fat: 25 Grams Cholesterol: 87 Milligrams Sodium: 1500 Milligrams.

Crispy Chocolate Bars

Servings: 1 Servings

Ingredients:

1 package Semi-sweet chocolatemorsels, (6 oz.)
1 package Butterscotch morsels; (6oz.)
½ cub Peanut butter
5 cub Kellogg's cornflakes cereal

Preparation:

Combine chocolate, butterscotch morsels and peanut butter in large saucepan; stir over low heat until smooth. Add cornflakes; stir until well coated. Spread mixture into 9 x 9 x 2-inch pan; chill until firm; let stand at room temperature for 10 minutes before cutting into bars. Bars are easily removed from pan. Yield: 32 (1 x 2-inch) bars. Variation: Crispy mint chocolate bars; stir ⅛ tea- spoon peppermint flavoring into chocolate cereal mixture.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 296 by "Diane Geary" <diane@keyway.net> on Nov 23, 1997

Crispy Coated Butterfly Shrimp

Servings: 2 Servings

Ingredients:

6 Extra large shrimp
2 Egg whites
1 ½ cub Corn flakes; crushed
Seasoned salt

MARMALADE DIP:
½ cub Orange marmalade jam
¼ cub Water
¼ teaspoon Lite soy sauce
¼ teaspoon Horseradish
1 dash Seasoned salt

Preparation:

Preheat oven to 350 degrees. Clean, de-vein and peel shrimp. Using a sharp paring knife, cut along center back of shrimp from one end to the tail. Cut just enough to butterfly the meat. Using a standard table knife, use the handle end to gently pound the shrimp to flatten and spread it. Do not pound hard. Dip each piece in egg white and then roll in crushed corn flakes. Place on baking sheet sprayed with non-stick cooking spray. Season lightly with seasoned salt. Bake at 350 degrees for 30-35 minutes.

Just before serving, combine ingredients for dip in small sauce pan and warm over low heat. Serve with shrimp. Entire recipe makes 2 servings.

ULTRA LOW FAT

FROM SOME COOKBOOK!

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crispy Coated Chicken

Servings: 6 Servings

Ingredients:

1 package Campbell's dry onion soupmix with chicken broth
2/3 cub Dry bread crumbs
⅛ teaspoon Pepper
1 EggOR
2 Egg whites
2 tablespoon Water
6 Skinless, boneless chickenbreast halvesOR
12 Skinless, boneless chickenthighs (about 1 ½ lb)
2 tablespoon Margarine, melted (opt)

Preparation:

1. Crush soup mix in pouch. Combine soup mix, bread crumbs and pepper.

2. Beat together egg and water. Dip chicken into egg mixture; coat with crumb mixture.

3. On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400'F. 20 minutes or until chicken is no longer pink.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Crispy Cobb Salad

Servings: 1 Servings

Ingredients:

1 quart Assorted torn greens
2 cub Chopped breast of turkey
2 Chopped tomatoes
2 Chopped hard cooked eggs
1 Chopped avocado
6 slice Crumbled cooked bacon
1 Bottle (8oz) Ranch Dressing

Preparation:

Arrange greens, turkey, tomatoes, eggs, avocado & bacon in rows on large serving platter. Serve with dressing.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Crispy Coconut Shrimp

Servings: 4 Servings

Ingredients:

24 medium Shrimp
½ teaspoon Garlic and herb seasoning
¼ teaspoon Black pepper
¾ cub Flour
1 Egg, well beaten
¼ cub Shredded coconut

Preparation:

1. Preheat oven to 425F. Spray large baking sheet with nonstick spray.

2. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, the flour, then back in egg, then in coconut. Arrang shrimp on baking sheet.

3. Bake 12-15 minutes or until golden and crisp.

Great served along with low-calorie, warmed orange marmalade as a dipping sauce.

Each serving provides: 1 ½ protein, 1 bread, 15 calories. Per serving: 173 calories

Source: Weight Watchers Magazine, June 1993

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip

Crispy Cod Cakes

Servings: 4 Servings

Ingredients:

¾ pound Cod fillet
1 teaspoon Olive oil
2 tablespoon Onion -- minced
1 tablespoon Green pepper -- minced
½ cub Bread crumbs
1 tablespoon Bread crumbs
½ teaspoon Mustard -- ground
½ teaspoon Worcestershire sauce
3 tablespoon Fat-free mayonnaise
¼ teaspoon Paprika

Preparation:

Preheat oven at 375. Prepare a baking pan with cooking spray. Place fillet in baking dish and bake for 10 to 15 minutes, or until it flakes easily. Remove from oven and let cool. Flake into small pieces. I n a skillet, heat oil. and add onion and pepper, cook until soft. In a bowl, mix together flaked fish, cooked vegetables, 1 tablespoon bread crumbs, mustard, Worcestershire sauce, and mayonnaise. Form mixture into 4 round, flat cakes. In a bowl, mix ½ cup bread crumbs with paprika. Gently coat cakes on all sides with bread crumb mixture. Place cakes on baking dish and bake for 10 to 15 minutes or until cakes are golden brown.

Recipe By : The Health Lover's Guide To Super Seafood

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crispy Confit of Duck and Yukon Gold Potatoes

Servings: 1 Servings

Ingredients:

4 tablespoon Duck confit oil,; in all
2 Confit duck legs
½ pound Confit of cooked Yukon goldpotatoes,; hot
1 pound Fresh spinach,; stemmed andcleaned
½ teaspoon Minced garlic
1 cub Truffle emulsion
White Truffle oil to drizzle
¼ cub Grated Parmigiano-Regginaocheese
2 ounce Truffle
Salt and fresh ground blackpepper
2 tablespoon Chopped chives

Preparation:

In a saut_ pan, heat 2 tablespoon duck confit oil. When the oil is hot, sear the duck legs, for about 2-3 minutes on each side, or until the legs are crispy. Using the back of a French knife, slightly smash each potato.
In another saut_ pan, heat the remaining confit oil. When the oil is hot, add the spinach, a couple of handfuls at a time. Season with salt and pepper. Saut_ the spinach for about 1 minute or until wilted. Stir in the garlic and remove from the heat. Spoon the truffle emulsion in the center of the plate and around the rim. Mound the spinach in the center of the sauce. Arrange the smashed potatoes around the spinach. Lay the crispy duck confit legs on top of the spinach. Drizzle the entire plate with the truffle oil. Sprinkle the plate with the grated cheese. Shave the truffles over the duck legs. Garnish with chives and black pepper.

Yield: 2 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2436

Posted to MC-Recipe Digest V1 #319

Date: Wed, 27 Nov 1996 09:16:25 -0500

From: Meg Antczak <meginny@frontiernet.net>

Crispy Cookie Coffee Cake

Servings: 12 Servings

Ingredients:

1 package Yeast
¼ cub Warm water
4 cub Sifted flour
1 teaspoon Salt
1 teaspoon Grated lemon rind
1 ¼ cub Sugar
1 cub Butter
2 Eggs; beaten
1 cub Milk; scalded and cookedto lukewarm
1 tablespoon Cinnamon

Preparation:

In small bowl, dissolve yeast in water. In large bowl, combine flour, salt, lemon rind and ¼ cup sugar. Cut in butter with fork. Combine eggs, milk and yeast; add to flour mixture. Combine lightly. Cover tightly.
Refrigerate overnight. Divide dough in half. On a floured board, roll each piece into 18x12 inch rectangle. Sprinkle with remaining sugar mixed with cinnamon. Roll up tightly, beginning at the wide end. Cut each roll into 1-inch slices. Place cut side up on greased baking sheet. Flatten with palm of hand. Bake at 400 for about 12 minutes. Makes 36. Frost with powdered sugar glaze.

MRS STANLEY RUSSELL (MARJORIE)

TURNER, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crispy Cookies

Servings: 1 Servings

Ingredients:

¾ cub Blue Bonnet margarine;softened
1 ½ cub Sugar
1 Egg
¼ cub Water
1 teaspoon McCormick/Schilling vanillaextract
1 ½ cub Gold Medal flour
1 teaspoon Salt
½ teaspoon Baking soda
4 cub Cheerios cereal
1 cub Oats

Preparation:

Heat oven to 375 degrees. Mix margarine, sugar, egg, water and vanilla.
Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto greased cookie sheet. Bake until light brown, 10 to 12 minutes. About 4 ½ dozen cookies.

NOTES : Variations: Stir in one of the following with the cereal. 1 cup Sun Maid Raisins, 6 ounces semi-sweet chocolate chips, 1 cup shredded coconut, 1 cup chopped nuts,
½ cup peanut butter.
Recipe by: The Cheerios Recipe Booklet, General Mills, 1977

Posted to MC-Recipe Digest V1 #974 by NGavlak <NGavlak@aol.com> on Dec 30, 1997

Crispy Corn Cakes

Servings: 16 Servings

Ingredients:

2/3 cub Yellow cornmeal
½ cub Unsifted all-purpose flour
1 tablespoon Sugar
1 teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Baking soda
¼ teaspoon Cayene
1 large Egg
10 ¾ ounce Condensed corn soup
¾ cub Buttermilk
½ cub Fresh corn kernels
½ Red pepper; finely diced
2 Scallions; finely chopped
1 cub Sour cream; or
1 cub -yogurt
1 teaspoon Grated lime zest
½ cub Vegetable oil

NUTRITIONAL INFORMATION/SERV:
133 Calories
3 G protein
13 G carbohydrate
8 G fat
20 Mg cholesterol
234 Mg sodium

Preparation:

1. In large bowl, mix dry ingredients; set aside. In medium bowl, beat egg. Add soup; gradually blend in buttermilk. Add corn, pepper, scallions; mix. Add flour mixture; stir just until mixed.

2. In bowl, mix sour cream (yogurt) and lime zest.

3. In large heavy skilled, heat half the oil over medium-high heat. Using ¼ cup batter for each pancake, and spread9ing out to 4 inches, cook pancakes in batches, 1 minute each side or untilbrowned, reducing heat to medium and adding oil as necessary. Serve with sour-cream mixture.

From: McCall's July 1993 Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ======================================================= =================== BBS: Computer Specialties BBS Date: 07-27-93 (17:21) Number: 58572 From:
MOLLI STRUEBING Refer#: NONE To: MATT MYERS Recvd: NO Subj: MRS. FIELDS Conf: (149) COOKING

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Corn Dogs

Servings: 6 Servings

Ingredients:

10 Frankfurters
1 cub Flour
1 ½ teaspoon Baking powder
½ teaspoon Salt
2 tablespoon Yellow cornmeal
3 tablespoon Shortening
1 Egg, beaten
¾ cub Milk

Preparation:

oil or shortening for frying

In medium bowl, mix flour, cornmeal, sugar, baking powder and salt.

With pastry blender or fork, cut in 2 T shortening until mixture resembles fine crumbs. In small bowl, combine egg and milk. Add to dry mixture; mix well. Pat frankfurters dry with paper towels. Dip franks into batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop 1 or 2 at a time into hot oil in mini-fryer. Fry until golden, about 1 minute on each side. Insert wooden skewer in end of each. Serve hot, with mustard, if desired.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Crispy Corny Baked Chicken

Servings: 4 Servings

Ingredients:

1 Chicken Fryer (2-3 Lbs.)
Cut Up, Skin & Fat Removed
½ teaspoon Salt
⅛ teaspoon Pepper
1 cub Skim Milk
1 cub Cornflake Crumbs
2 cl Garlic Minced

Preparation:

Preheat Oven To 400 F. Season Chicken With Salt, Pepper & Garlic. Dip Into Milk & Roll in Cornflake Crumbs. Place in Lightly Pam Sprayed Baking Dish Being Careful That The Pieces Do Not Touch. Bake 45 Min. OR Until Tender.
(Fat 5.6. Chol. 79.)

Crispy Cracker Bread

Servings: 4 Servings

Ingredients:

¼ ounce Active dry yeast; (1package)
1 cub Warm water; (105 to 115øF)
2 teaspoon Sugar
1 teaspoon Salt
3 tablespoon Butter or margarine; melted
2 ½ cub All purpose flour; up to 3
1 Egg; slightly beaten
Coarse salt
Coarse pepper
Sesame seed

Preparation:

Heat oven to 400ø. In large bowl dissolve yeast in warm water. Stir in sugar, 1 teaspoon salt and butter. Gradually stir in flour, 1 cup at a time, using enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth (5 minutes). Divide dough into 4 equal portions; shape into balls. Let rest 10 minutes; roll each ball into 12" circle. Place on greased cookie sheets.

Brush with beaten egg; sprinkle with salt and pepper or sesame seed. Bake for 10 to 15 minutes or until lightly browned. Cool completely on wire rack. (Bread will be irregular in shape and browning.) To serve, break into pieces

Typed and Busted by Carriej999@AOL.com 3/21/98

Recipe by: Land O Lakes Treasury of Country Recipes

Posted to TNT Recipes Digest by Carriej999 <Carriej999@aol.com> on Mar 21, 1998

Crispy Critter's Basting Sauce

Servings: 1 Servings

Ingredients:

1 cub White vinegar
1 cub Apple juice
6 tablespoon Worcestershire sauce
1 tablespoon Lemon juice
1 cub Water

DRY RUB:
1 tablespoon Seasoning salt
1 tablespoon Garlic powder
Salt and pepper

Preparation:

Combine ingredients in a saucepan and bring to a boil. Cook for 5 minutes.
Walt

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Crunch Bars

Servings: 1 Servings

Ingredients:

3 cub Rolled oats; large flake
¼ cub Sugar
2/3 cub Brown sugar
1 cub Butter
6 ounce Chocolate chips
3 ⅜ cub Peanut butter

Preparation:

Melt butter, add both sugars and oats. Press into an ungreased 9x13 pan.
Bake 12-14 minutes in a preheated 350F oven, or until bubbly and edges are slightly brown. Cool, then place in fridge for a short while. Melt chocolate chips and peanut butter together in double boiler, and spread on the fully cooled base. Refrigerate until firm. Cut into squares when fully cool.

NOTES : Can also be a great no-bake square...I found out by happy mistake.
;>

Recipe by: Catherine Guy (rec.food.recipes)

Posted to MC-Recipe Digest V1 #926 by "chussey@synapse.net" <chussey@synapse.net> on Nov 27, 1997

Crispy Crunch Dessert

Servings: 1 Servings

Ingredients:

1 package Light Vanilla Pudding
1 package Light Whipped Topping
½ Sponge cake (cubed)
2 Light Crispy Crunch Bars(crumbled)

Preparation:

Mix pudding and topping according to package directions and combine both together, reserving a little of the whipped topping for garnish. Fold in cake cubes. Put ½ of mixture in bottom of serving bowl, then pour ¾ of bar crumbs over bottom layer, put the last ½ of mixture over crumbs. Top with reserved topping and sprinkle with remaining crumbs. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Ira Crummey" <acrummey@calvin.stemnet.nf.ca> on Jul 21, 1997

Crispy Curry Chicken Wings With

Servings: 1 Servings

Ingredients:

2 pound Chicken wings (about 10)
4 tablespoon Curry powder
4 tablespoon Major Grey's chutney --
Minced
2 tablespoon Fresh lemon juice
¾ teaspoon Salt
⅛ teaspoon Cayenne
1 teaspoon Soy sauce -- FOR THE SAUCE
1 cub Plain yogurt
5 Inch-length of seedless
Cucumber; seeded -- chop
Fine
(about 1 cup)
1/3 cub Minced fresh coriander
Coriander sprigs for
Garnish
1 teaspoon Fresh lemon juice -- to
Taste

Preparation:

Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a bowl stir together the curry powder, 2 TBSP. of the chutney, the lemon juice, the salt, and the cayenne, add the wings and toss them to coat them well. Let the wings marinate, covered and chilled, for at least 4 hours or overnight. In a small bowl stir together the remaining 2 TBSP. chutney and the soy sauce.
Arrange the wings, marinade discarded, skin > side up, on the oiled rack of a broiler pan and bake them in a preheated 475~ oven for 25 minutes. Brush the wings with the soy sauce mixture and broil them under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until they are crisp. Make the sauce: In a small bowl stir together the yogurt, the cucumber, the minced coriander, the juice and salt to taste. Transfer the wings to a platter, garnish them with the coriander sprigs, and serve them warm or at room temperature with the sauce. Makes about 20 hors d'oeuvres.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crispy Date Bars

Servings: 24 Servings

Ingredients:

---Crust---
1 cub Flour
½ cub Brown sugar
½ cub ButterFilling---
1 cub Dates; chopped
½ cub Sugar
½ cub Butter
1 Egg
2 cub Crispy rice cereal
1 cub Nuts; chopped
1 teaspoon VanillaFrosting---
2 cub Powdered sugar
½ teaspoon Vanilla
3 ounce Cream cheese

Preparation:

Preheat oven to 375° Prepare 11x7 or 9 inch square pan Combine crust ingredients and pat in pan. Bake for 10 minutes. In sauce pan cook dates, sugar and butter for 3 minutes. Blend ¼ cup into egg and return to saucepan. Cook until it bubbles. Remove from heat and add cereal, nuts and vanilla. Spread over cooled crust and cool. Combine frosting ingredients and spread over cooled filling . Wait until set and cut into bars.

Recipe by: Pillsbury

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "LauraG" <gaggini@gate.usaor.net> on Nov 10, 1997

Crispy Delights

Servings: 1 Servings

Ingredients:

4 ounce Butter
1 ½ cub Flour
⅛ teaspoon Salt
½ cub Mixed raisins, currantsand chopped nuts.
3 tablespoon Condensed milk (1)
3 tablespoon Condensed milk (2)
1 tablespoon Cornflour
3 tablespoon Coconut (1)
3 tablespoon Coconut (2)

Preparation:

Cream butter and sugar and the first measure of condensed milk. Add sifted flour, cornflour and salt, then add first measure of coconut. Mix well. Roll in small balls and press flat onto a greased tray. Before cooking put topping on each biscuit. Mix the second measure of condensed milk, coconut and mixed fruit. Put ½ tsp of mixture in top of each biscuit. Bake at 180 C (350 F.) for 10 - 15 mins. Makes about 24.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Duck Breasts with Pear and Green Peppercorn Sauce

Servings: 1 Servings

Ingredients:

1 ½ pound Boneless duck breast (4boneless breast halves,cut from two 5 ½- to6-pound duck
1 Firm-ripe Bosc pear
¾ cub Apple juice
½ teaspoon Cornstarch
2 tablespoon Calvados or Armagnac
1 tablespoon Green peppercorns packed inbrine, drained and crushedlightly
1 tablespoon Duck or veal demiglace -or-
½ Extra-large vegetarianvegetable bouillon cube
1 teaspoon Fresh thyme leaves -or-
¼ teaspoon Dried, crumbled thyme

GARNISH:
Fresh thyme sprigs

Preparation:

Trim excess fat from duck breasts, reserving fat for sauteing vegetables.
Heat a 12-inch heavy skillet over high heat until very hot. Pat breasts dry and season with salt. Put breasts, skin sides down, in skillet and reduce heat to moderate. Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal

bulb baster (or very carefully pouring it off). Turn breasts and cook about 2 minutes for medium-rare or to desired doneness. Transfer breasts to a plate and keep warm, covered loosely. While duck br

easts are cooking, peel pear and cut into ¼-inch dice. Pour off all but about 1 tablespoon fat from skillet and saute pear until lightly browned, about 1 minute. In a measuring cup stir together ap

ple juice and cornstarch. To pear add Calvados or Armagnac. Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened Recipe By : COOKING LIVE SHOW #CL8761

Posted to MC-Recipe Digest V1 #306

Date: Sun, 17 Nov 1996 13:51:08 -0500

From: "Angele and Jon Freeman" <jfreeman@netusa1.net>

Crispy Easter Nests

Servings: 1 Servings

Ingredients:

12 ounce Milk chocolate chips
6 ounce Butterscotch chips
1 can (9 oz.) Chinese noodles
Jelly beans

Preparation:

Melt chocolate chips and butterscotch chips in a double boiler. Fold in Chinese noodles. Butter your fingers and shape into a bird's nest, making an indentation in the top with your finger. Let sit until cool and well set. Add jelly beans to complete the nest.

Posted to recipelu-digest by Horton Family <dhorton@jazz.cybermedia.net> on Mar 25, 1998

Crispy Egg Rolls

Servings: 15 Servings

Ingredients:

1 tablespoon Soy sauce
1 tablespoon Sherry
1 tablespoon Peanut butter
½ teaspoon Sugar
8 ounce Ground pork
½ cub Mushrooms; chopped
½ cub Celery; chopped
1/3 cub Green onions; finely chopped
½ cub Bean sprouts
3 cub Chinese cabbage; chopped
1 can (4.25 oz) deveined shrimp;drained
1 can (8 oz) water chestnuts;chopped
8 cub Vegetable oil
15 Egg roll wrappers
2 tablespoon Water plus 2 teaspoonscornstarch

Preparation:

In small bowl combine soy sauce, sherry, peanut butter and sugar. Set aside. Cook ground pork until browned in stir-fry skillet. Remove pork, leaving drippings in skillet. Add mushrooms, celery, green onions and bean sprouts to skillet and stir-fry 1 minute. Add cabbage, shrimp and water chestnuts and stir-fry 2 minutes. Add pork and soy sauce mixture; heat until warm. Remove from skillet. Cool. Drain excess liquid. Preheat oil in stir-fry skillet to 375 degrees. While oil is heating, fill egg rolls. To fill, mound ¼ cup filling near one wrapper corner. Fold bottom corner over filling, then fold over right and left corners. Roll over several times to enclose filling. To seal, brush sides and top of triangle with combined water and cornstarch mixture. Add a few egg rolls at a time to the hot oil and fry until golden, about 2-3 minutes. Drain. Serve hot.
Recipe by: Pampered Chef Favorites II Posted to MC-Recipe Digest V1 #681 by hister@juno.com (Iris E. Dunaway) on Jul 20, 1997

Crispy Eggs and Bacon

Servings: 4 Servings

Ingredients:

6 slice Bacon
6 Eggs
½ cub Small croutons
1/3 cub Milk or light cream

Preparation:

Cook bacon till crisp; drain and crumble coarsley. Reserve bacon drippings.
Measure 1 T. reserved drippings into skillet. Add croutons; heat and stir till brown and crisp; remove from skillet. Add another 1 T. drippings to skillet. Slightly beat eggs, milk, ¼ t. salt, and dash pepper; pour into skillet. Cook and stir till almost set. Gently stir in crumbled bacon and croutons. Cook until just set.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crispy Fettuccine Napoleon with Fruits and Mango Ice Cream

Servings: 6 Servings

Ingredients:

FETTUCINE:
1 1 pound package of rolledphyllo
½ cub Clarified butter
1 tablespoon Sugar

FRUIT SALAD:
2 cub Raspberries
2 cub Strawberries
1 cub Blueberries
½ cub Mint

MANGO ICE CREAM:
2 Ripe mangoes
½ gallon Vanilla ice cream

SAUCES:
5 ½ cub Raspberries, pureed andstrained (or frozen thawedraspberries)
1 can Drained apricots
1 cub Loosely whipped cream
½ cub Powdered sugar
6 Raspberries, strawberries,blueberries for garnish

Preparation:

Fettuccine: Leaving phyllo rolled up, cut into ¼-inch slices with a knife to form strips of dough the width of fettuccine. Remove paper strips. Toss phyllo to loosen and separate. On a sheet pan, lined with parchment paper, divide the strips into 12 equal "nests approximately 3 inches in diameter.
With a pastry brush, brush each nest with melted butter, then sprinkle with sugar. Bake in preheated 350-degree oven until lightly browned. Remove from oven to cool.

Fruit Salad: Chop strawberries, then mix with raspberries, blueberries and chopped mint.

Mango Ice Cream: Remove ice cream from freezer and allow it to soften. Peel and remove pulp from mango seeds. Puree pulp in food processor. Mix the pulp with softened ice cream. Line an 8x8x2-inch pan with plastic wrap.
Spread softened ice cream into pan. Cover and refreeze. Store any extra ice cream for use at a later time.

Sauces: Puree apricots in food processor. Force through fine mesh strainer, pushing as much fruit through strainer as possible. Pour sauce into squeeze bottle. If using frozen raspberries, next reserve ½ cup liquid. Puree and strain raspberries. (If using frozen, add reserved juice to sauce). Pour sauce into squeeze bottle. Put whipped cream into squeeze bottle.

To serve: Cut ice cream into 6 equal squares. Place 1 fettuccine nest in the center of each plate. Top with mixed fruit and mint. Place a square of ice cream on top of fruit. Top with another fettuccine nest. Sprinkle with powdered sugar. Using squeeze bottles, drizzle each sauce in a ring around the fettuccine nest. Start with whipped cream, then apricot, then raspberry sauce. On bamboo skewers, place 1 strawberry, 1 raspberry and 1 blueberry per serving. Place vertically in the center of each nest for garnish.

Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell prepared for free-lance writer Barbara S. Dickson and family. The recipes are Elwell's unless otherwise noted. (From the Detroit News Web Page, www.detnews.com, 8/22/95)

Recipe by: www.detnews.com 8/22/95 Posted to MC-Recipe Digest V1 #649 by Rooby <MsRooby@sprintmail.com> on Jun 26, 1997

Crispy Finger Citron Decorated with Peach

Servings: 1 Servings

Ingredients:

SWEET MILKY PASTE:
15 g Butter
15 g Sugar
30 g Plain flour
30 g Evaporated milk
7 g Custard powder
⅛ teaspoon Vanilla powder
1 Egg

FILLING:
150 g Sweet milky paste (seeabove)
150 g Desiccated coconut
25 g Sugar

DOUGH (INNER LAYER:
35 g High protein flour
110 g Plain flour
1 teaspoon Lard
½ cub Water

DOUGH (OUTER LAYER:
150 g Plain flour
35 g Lard

COATING:
1 Beaten egg yolk

Preparation:

To prepare and cook: 1. ea For sweet milky paste, knead butter and sugar together, then add sifted flour and other ingredients. Steam mixture over boiling water for approximately 20 minutes until firm.
2. Mix filling ingredients and set aside. 3. Make each dough separately, kneading their ingredients togeth- er (using water as necessary to create soft textures). Make small balls (approximately 4 g each) from each dough. 4. Take an outer layer dough ball, slightly flatten it, and place an inner layer dough ball on top. Roll two layers together 'into a round shape. Flatten it into a long shape with a rolling pin. Roll it up towards you, to form a tube shape.
Place tube sideways on work surface, roll it flat and fold it from left to right in thirds. Flatten it again. 5. Place some filling paste (approximate 1/3 tsp) on flattened dough. Roll it up into a ball, then flatten half of the ball lightly. Press a knife into flattened end to make indented lines forming five "fingers", folding one or two inwards. On back of "hand", draw a few lines across the surface. At thick end indent a hole with a chopstick. 6. Brush completed set of "hands" with egg yolk. Bake in an oven at medium heat for approximately 12 minutes until golden. (The peach garnish recipe is not included. It is steamed dough with colouring and decorative leaves and stem.)

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 28 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Crispy Fish Filets (No Added Fat)

Servings: 1 Servings

Ingredients:

See instr

Preparation:

Wipe off fish fillets. Rub with egg whites. Roll in cornflake crumbs.
Season as desired. Spray ovenproof pan with non-stick spray. Bake fish at 500 degrees for 10 minutes.

Posted to fatfree digest V96 #256

From: "Marie A. Kelson" <makelson@postoffice.ptd.net>

Date: Sun, 15 Sep 1996 16:09:38 -0400 (EDT)

Crispy Fried Catfish

Servings: 6 Servings

Ingredients:

6 medium Catfish --cleaned anddressed
1 teaspoon Salt
¼ teaspoon Pepper
2 ounce Hot sauce
2 cub Self-rising cornmeal
Vegetable oil
Watercress; optional
Lemon slices; optional

Preparation:

Sprinkle catfish with salt and pepper; place in a shallow dish. Add hot sauce; marinate 1 to 2 hours in refrigerator.

Place cornmeal in a plastic bag; drop in catfish, one at a time, and shake until completely coated. Fry in deep hot oil (375°F) until fish float to the top and are golden brown; drain well. Garnish with watercress and lemon slices, if desired.

Yield: 6 servings.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998

Crispy Fried Chicken

Servings: 4 Servings

Ingredients:

1 Whole Fryer chicken; cutinto 8 pieces
Emeril's Essence; see * Note
2 cub Buttermilk; plus
2 tablespoon Buttermilk
Vegetable oil; for frying
2 ½ cub Flour
2 Eggs; beaten
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Season the chicken pieces with Emeril's Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.

Heat the oil in a large cast-iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

11-20-1997

Recipe by: Emeril Lagasse

Crispy Fried Chicken

Servings: 1 Servings

Ingredients:

1 Chicken, cut-up
1 ½ cub Unseasoned bread crumbs
1 cub Flour
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Paprika
½ teaspoon Garlic powder
½ teaspoon Onion powder
2 Eggs

Preparation:

Mix flour, bread crumbs and spices together in medium sized paper or plastic bag. Dip chicken pieces in egg then shake two or three pieces at a time in bag. Put coated chicken skin side down in greased pan. Bake chicken at 400 for thirty minutes, then turn over, reduce heat to 350, and continue baking for another 20-30 minutes. Serve with mashed potatoes and gravy.

Source: eric@wti.com (Eric Petersen)

* The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA on 05-27-95

Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Crispy Fried Chicken

Servings: 8 Servings

Ingredients:

4 cub All-purpose flour, divided
2 tablespoon Garlic salt
1 tablespoon Paprika
1 tablespoon Pepper, divided
2 ½ teaspoon Poultry seasoning
2 Eggs
1 ½ cub Water
1 teaspoon Salt
2 Broiler/fryer chickens (3½-4 pounds), cut up
Cooking oil for deep-fatfrying

Preparation:

In a large resealable plastic bag or shallow bowl, combine 2 2/3 cups flour, garlic salt, paprika, 2 ½ teaspoons pepper and poultry seasoning.
In another bowl, beat eggs and water; add salt and remaining flour and pepper. Dip chicken in egg mixture, then shake or dredge in flour mixture.
In a deep-fat fryer, heat oil to 365 degrees. Fry chicken, several pieces at a time, for about 10 minutes, turning once or until the chicken is golden brown and crispy and the juices run clear. Drain on paper towels.
Yield: 8 servings.

NOTES : "'Always a picnic favorite, this chicken is delicious hot or cold,' says rancher Jeanne Schitzler, of Lima, Montana

Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #658 by NGavlak@aol.com on Jul 6, 1997

Crispy Fried Chicken, Lhj

Servings: 4 Servings

Ingredients:

1/3 cub Buttermilk
2 teaspoon Hot pepper sauce
4 Chicken-breast halves; ORskinless boneless chickenbreast halves
¼ cub Seasoned dry bread crumbs
¼ cub Yellow cornmeal
1 teaspoon Salt
1 teaspoon Chili powder
1 teaspoon Dried cilantro
½ teaspoon Cumin
¼ teaspoon Ground red pepper

Preparation:

1. Heat oven to 425°F. Spray cookie sheet lightly with vegetable cooking spray.

2. Combine buttermilk and hot pepper sauce in 13x9-inch baking dish.

3. Remove skin and fat from chicken; discard. Rinse chicken under cold water; pat dry. Place in buttermilk mixture, turning to coat. Set aside.

4. Combine bread crumbs, cornmeal, salt, chili powder, cilantro, cumin and ground red pepper in shallow dish.

5. Dip chicken in crumb mixture, turning to coat well. Place chicken, meat side up, on cookie sheet. Spray with vegetable cooking spray.

6. Bake chicken 20 minutes (10 minutes for boneless); remove cookie sheet from oven and spray chicken again with vegetable cooking spray. Bake 10 to 15 minutes more, until juices run clear when chicken is pierced.

Prep time: 15 minutes Baking time: 30 to 35 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : Our oven-baked fried chicken works well with boneless or bone-in breasts. One trick for crispy low-fat frying: Spray the chicken with vegetable cooking spray halfway through baking.

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #940 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997

Crispy Fried Fennel in Light Tomato Sauce

Servings: 1 Servings

Ingredients:

1 large Fennel bulb (about 1 ½pounds), trimmed andsliced lengthwise ¼ inchthick
1 tablespoon Tomato paste
7 tablespoon Olive oil
¼ teaspoon Crushed fennel seed
1/3 cub Water
¼ cub Flour
1 ½ teaspoon Creole spice-recipe enclosed
Salt and pepper to taste

Preparation:

In a pot boil water and quickly blanch the fennel for 3 minutes. Remove the fennel from the water and drain on paper towels. In a small pot, combine the tomato paste, 1 tablespoon olive oil, fennel seed, and the water, and whisk to incorporate. Bring to a boil and simmer over medium heat for 3 minutes. In bowl mix together the flour and the Creole spice. In a large saute pan heat remaining 6 tablespoons of oil. Dredge the fennel in the flour, shaking off the excess and saute until the edges turn golden, about 3 minutes. Season to taste with salt and pepper, and then turn. Continue to cook for 3- 4 minutes. Pour the simmering sauce over the fennel and cook for 1 minute. Remove from the heat and serve immediately.

Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE2201

Posted to MC-Recipe Digest V1 #270

Date: Wed, 30 Oct 1996 11:05:49 -0500

From: Meg Antczak <meginny@frontiernet.net>

Crispy Fried Maine Sardines

Servings: 24 Servings

Ingredients:

4 can (4 oz each) Maine Sardines in tomato sauce
8 ounce Tomato sauce
1 cub Dry bread crumbs
1/3 cub Parmesan cheese; grated
½ cub Flour
Cocktail sauce

Preparation:

Drain sardines and reserve the sauce. Combine tomato sauce and sardine sauce. Combine crumbs and cheese. Roll sardines in flour, dip in tomato sauce, and roll in crumb mixture. Place in a single layer in a fry basket.
Fry in deep fat, 350 F, for about a minute or until brown. Drain on absorbent paper and serve with cocktail sauce and sliced lemon.

From "Flavor of Maine - Sardine Secrets", US Dept. of the Interior, 1968 MM by Dave Sacerdote
Posted to MM-Recipes Digest V3 #292

Date: Thu, 24 Oct 1996 11:51:49 PST

From: l.and-e.smith@juno.com (Lois Smith)

Crispy Fried Noodles

Servings: 6 Servings

Ingredients:

3 cub Vegetable oil, for deep fryg
4 ounce Rice vermicelli

SYRUP:
¼ cub Water
¼ cub Tamarind water -=OR=- lime juice
4 tablespoon Sugar

SEASONINGS:
¼ cub Vegetable oil
2 tablespoon Onions, chopped
1 tablespoon Garlic, chopped
1 tablespoon Tomato paste
3 tablespoon Soy sauce

TO FINISH:
½ cub Bean sprouts
1 tablespoon Cilantro leaves, chopped
2 Green onions, diced
1 teaspoon Red pepper flakes, optional
Lemon wedges

Preparation:

Heat the oil to very hot. Drop a handful of uncooked noodles into the hot oil. They will immediately puff up to several times their size. Turn them over & quickly fry the other side. The entire process only takes a few seconds. Do not let the noodles brown. Drain on paper towels. Make the SYRUP by combining the water & tamarind water with sugar in a small pot.
Cook over medium heat until it thickens. Prepare the SEASONINGS by heating 1 tb vegetable oil in a wok or skillet. Add the onion & garlic & stir-fry until lightly browned. Add the tomato paste & soy sauce & stir-fry a further 3 minutes. Clean the bean sprouts & remove the roots if you want.
Place the noodles in a large bowl & pour the SYRUP & SEASONINGS mixture over them at once & mix thoroughly with your hands. Add the bean sprouts, cilantro & green onions & mix again, being careful not to break the noodles into too small pieces. Sprinkle with the red pepper flakes if desired & serve with the lemon wedges.

Crispy Fried Oatmeal Slices

Servings: 8 Servings

Ingredients:

2 cub Quaker Oats, uncooked (quick or old-fashioned)
1 teaspoon Salt
3 ½ cub Water
½ cub Finely-chopped cooked hamOR- crumbled cooked bacon drained

Preparation:

Stir oats into briskly boiling salted water. Cook 1 minute for quick oats, stirring occasionally. Cook 5 minutes or longer for old fashioned oats. Cover pan, remove from heat and let stand 5 minutes. Stir in ham or bacon.

Pour into ungreased 8-½" x 4-½" x 2-½" loaf pan. Cool slightly.
Cover and refrigerate several hours or overnight. Cut into 16 slices.
Pan-fry in small amount of butter until golden brown, about 10 minutes per side. Serve hot with butter and syrup.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip

Crispy Fried Pork and Apples

Servings: 6 Servings

Ingredients:

FROM CHEF FREDDY'S:
6 Pork chops [butterflied and
«" thick]
1 large Apple [peeled & cored]
2 Eggs
2 tablespoon Half and half
1 cub Bread crumbs [unseasoned]
1 teaspoon Ginger [ground]
¾ teaspoon Salt
¼ teaspoon Allspice [ground]
CRISCO oil for frying

OPTIONAL:
½ teaspoon Coriander [ground]

Preparation:

1) Pound each chop with a meat mallet, and slice the apple into six rings... 2) Blend the half and half and the eggs in a small bowl and then in a shallow baking dish, or on waxed paper, mix the bread crumbs, ginger, salt, (coriander, if desired), and allspice, and set aside... 3) Heat 2" to 3" of Crisco oil in a deep fryer or large saucepan to 350ø... Dip the pork chops and the apple rings into the egg mixture, then into the bread crumbs to coat... Fry 2 pieces of pork at a time for 7 min until the crust is a deep golden brown and the pork is no longer pink in the center...
Drain on paper towels... 4) Fry the apple rings for 2 to 3 min. or until they are a deep golden brown, and drain them also on the paper towels... 5) Serve one apple ring on top of each pork chop...

from the GREAT AMERICAN Famous Name Brand Cookbook and Fred Goslin at Cyberealm Bbs in Watertown NY (315) 786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Fried Whole Fish with Bacon-Potato Salad

Servings: 1 Servings

Ingredients:

½ pound Small red bliss potatoes
5 slice Bacon,; julienned
¼ cub Balsamic vinegar
2 tablespoon Chopped scallions
2 tablespoon Olive oil
Salt and black pepper
2 cub Flour,; in all
2 tablespoon Creole spice
2 Eggs
2 small Trout
Chopped parsley,; forgarnish

Preparation:

Boil potatoes until tender; drain. While hot, cut potatoes into a bowl. Cut in half if small, in quarters if larger. Meanwhile, in a large skillet, preferably cast-iron, cook bacon until crisp. Using a slotted spoon scoop up bacon pieces and add to potatoes with vinegar, scallions and 1 tablespoon oil, season and set aside, keeping salad warm.

To skillet of bacon grease add remaining oil and heat until bubbly. In a shallow bowl combine flour and 1 tablespoon of Creole spice. In another shallow bowl whisk eggs with a pinch of seasoning. Season fish with remaining spice. Dredge fish in seasoned flour, shaking off excess; dip in egg wash; dredge again in flour and place immediately in sizzling skillet.
Cook until golden and crisp, flip it over, reduce heat and finish cooking, about 8 minutes. Spoon potato salad onto 2 dinner plates and top with fish.
Garnish with chopped parsley.

Yield: 2 servin
Recipe By :ESSENCE OF EMERIL SHOW #EE084

Posted to MC-Recipe Digest V1 #277

Date: Mon, 04 Nov 1996 09:07:15 -0500

From: Rowaan <rowaan@ix.netcom.com>

Crispy Frog Legs

Servings: 6 Servings

Ingredients:

5 pound Frog legs; small
¾ cub Lemon juice; or vinegar
Crushed ice
1 cub Milk
6 Eggs; separated
2 tablespoon Olive oil; or veg. oil
¼ teaspoon Salt
Salt
Pepper
1 ½ cub Flour, all-purpose
Vegetable oil

Preparation:

Wash frog legs thoroughly. Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours.

Combine milk, egg yolks, olive oil, and ¼ teaspoon salt; mix well. Beat egg whites until stiff; fold into batter.

Sprinkle frog legs with salt and pepper; dip each in batter, and dredge in flour. Fry until golden brown in deep oil heated to 375 degrees. Drain on paper towels.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

Crispy Goodies

Servings: 1 Servings

Ingredients:

1 cub Miniature marshmallows
½ cub Roasted; salted peanuts
2 cub Rice Krispies
6 ounce Butterscotch chips
½ cub Peanut butter

Preparation:

Lynda Baio

In large bowl, mix marshmallows, peanuts, and Rice Krispies. In top of double boiler, melt butterscotch chips and peanut butter. Pour peanut butter/butterscotch mixture over rice mixture, and blend well. Drop by spoonfuls onto waxed paper. Refrigerate until firm.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by fluffduff@juno.com (Hope Blackford) on Nov 03, 1997

Crispy Green Beans with Lemon Brown Butter

Servings: 1 Servings

Ingredients:

1 package (16-ounce) whole greenbeans; or 1 pound polebeans (not KentuckyWonders), ends trimmed
3 tablespoon Unsalted butter
1 tablespoon Lemon juice
1 teaspoon Salt; or to taste
½ teaspoon Pepper; or to taste
1 teaspoon Sugar; optional

Preparation:

In medium saucepan, cook frozen green beans according to package directions. If using fresh beans, bring 1 quart water to a boil over high heat and stir in beans. Allow water to boil again, reduce heat slightly and cook vigorously until beans are easily pierced with a fork, tender, but not mushy, about 10 minutes.

Drain beans and rinse with cold water to stop cooking. At this point, beans may be refrigerated until serving time.

In medium saucepan, melt butter over medium-high heat. When butter begins to bubble, reduce heat to low and continue cooking until butter turns caramel colored and has brown flecks in it. Removefrom heat. Stir in lemon juice, salt and pepper to taste.

Add beans to saucepan, toss to coat evenly and heat through. Adjust seasoning to taste, adding 1 teaspoon sugar, if desired.

Variation

Cook 1 (16-ounce) package frozen broccoli according to package directions, or cook 1 pound fresh broccoli florets, as fresh green beans above, until tender, 6 to 8 minutes. Proceed as above. Add ½ teaspoon grated nutmeg.

Makes 8 servings.

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998

Crispy Grilled Catfish

Servings: 1 Servings

Ingredients:

4 Whole catfish
½ cub Butter; melted
¾ cub Finely crushed crackercrumbs
1 teaspoon Seasoned salt
½ teaspoon Celery salt
½ teaspoon Garlic salt

Preparation:

Rinse catfish in cold water and pat VERY DRY with paper towels. Mix together the cracker crumbs and seasonings in shallow bowl. Dip each fish in melted butter, then roll in seasoned crumbs. Place fish on oiled rack four inches above hot coals. Cook 8 to 10 minutes per side, turning once gently. Serve immediately.

Posted to recipelu-digest Volume 01 Number 628 by "Joe" <Broutek@worldnet.att.net> on Jan 29, 1998

Crispy Heavenly Waffles

Servings: 1 Servings

Ingredients:

1 ¾ cub All-purpose flour
2 tablespoon Baking powder
½ cub Liquified butter buds brandbutter substitute
¼ cub Unsweetened apple sauce
1 2/3 cub Non-fat/skim milk
½ teaspoon Butter flavoring
2 Egg whites

Preparation:

Combine all dry ingredients + ½ teaspoon salt in large bowl. Add remaining ingredients (except egg). Whip egg whites until stiff peaks form.
. Add egg whites to batter, stir gently until combined. Coat waffle iron with non-stick vegetable spray. Pour approx. . 1/3 cup waffle mixture into waffle iron. Allow to cook 2 to 5 min. or until waffle is golden brown and crispy on the edges. Serves six. busted by sooz Posted to recipelu-digest Volume 01 Number 168 by James and Susan Kirkland <kirkland@gj.net> on Oct 26, 1997

Crispy Honey Wings

Servings: 4 Servings

Ingredients:

PATTI - VDRJ67A:
¾ cub Honey
¼ cub White worcestershire sauce
½ teaspoon Ginger
3 pound Chicken wings

Preparation:

Mix honey, worcestershire sauce and ginger. Grill chicken wings 4-6" from medium coals, 20-25 minutes, brushing frequently with honey mixture and turning after 10 minutes, until done.

NOTE: If you can't find white worcestershire sauce, the dark colored variety can be used instead.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Hot Dogs

Servings: 6 Servings

Ingredients:

1 package Hot dogs
1 cub Catsup
2 cub Crushed corn flakes

Preparation:

Spiral cut hot dogs. Roll in catsup and then in crushed corn flakes. Bake at 350 degrees.
Posted to recipelu-digest Volume 01 Number 403 by "Diane. Geary" <diane@keyway.net> on Dec 26, 1997

Crispy Japanese Breaded Pork Cutlet

Servings: 4 Servings

Ingredients:

4 Lean pork cutlets from theloin, fat removed, about 6oz. each
1 package (8 oz.) of panko*
Peanut oil for frying

Preparation:

Lightly pound the cutlets with a meat hammer. Spread the panko on a flat plate. Heat ½ inch of peanut oil in a skillet large enough to hold all the cutlets. Press each cutlet into the crumbs, breading both sides generously, just before placing it in the skillet. Fry over medium-high heat until golden. Drain on paper towel and serve. *Panko....Japanese bread crumbs, can be found in asian grocery stores.

Served with soy sauce mixed half and half with rice vinegar and seasoned with grated fresh ginger root or with a quartered lemon.

Per Serving: 509 calories, 42gm protein, 31gm carbohydrates, 23gm fat, 71mg cholesterol, 7gm saturated fat, 376mg sodium

Source: The Washington Post- Joyce Dodson Piotrowski

Posted to EAT-L Digest 01 Oct 96

From: "Anita M. Cousar" <Aaliyah618@AOL.COM>

Date: Wed, 2 Oct 1996 19:53:56 -0400

Crispy Lemon Cake

Servings: 1 Servings

Ingredients:

6 ounce Unsweetened applesauce
6 ounce Self-rising flour; (1 ¼cup)
1 cub Granulated brown sugar;(demerara sugar)
2 Eggs

FROSTING:
1 Lemon; juiced
4 ounce Granulated sugar; white
1 Lemon rind; grated; optional

Preparation:

Warm apple sauce, then beat in brown sugar (you may not need as much as 6oz). Add sifted flour, then wellbeaten eggs. Pour into a shallow greased and floured tin (about 7 in x 11 in) and bake near the bottom of a merdate oven (350 F, Mark 4) for 20-30 min. Meanwhile mix white sugar and lemon juice and pour over the tope of the cooked cake while still hot and in the tin. Leave to cool, then cut into fingers.

Recipe by: Annabel Smyth

Posted to MC-Recipe Digest V1 #804 by Roberta Banghart <bobbi744@sojourn.com> on Sep 24, 1997

Crispy Mandarin Chicken

Servings: 4 Servings

Ingredients:

1 Egg white
2 tablespoon Cornstarch
2 tablespoon Soy sauce
4 Chicken breast halves,boneless, skinned,cut into ¾-inch pieces
½ cub Biscuit mix
1/3 cub Water
1 tablespoon Sesame seeds
Vegetable oil
1 can Mandarin oranges (8-oz),undrained
2 Carrots, medium, scraped andthinly sliced
2 Green peppers, medium-size,
Cut into ¼-inch widestrips
½ cub Catsup
¼ cub Sugar
2 tablespoon Cornstarch
2 tablespoon Vinegar
1 teaspoon Chicken-flavored bouillongranules
Hot cooked rice

Preparation:

Combine egg white, 2 tablespoons cornstarch, and soy sauce in a large bowl; mix well. Add chicken, coating well; set aside.

Combine biscuit mix, water, and sesame seeds; mix well. Add to chicken mixture, stirring to coat. Heat 3 to 4 inches of oil to 370 degrees; drop 4 to 5 pieces of chicken, one at a time, into hot oil. Fry chicken 1 to 1-½ minutes on each side or until golden brown. Drain on paper towels; set aside.

Drain oranges, reserving juice. Add enough water to juice to make 1 ¼ cups. Pour juice mixture into a skillet and bring to a boil; add carrots.
Cover, reduce heat, and simmer 4 to 5 minutes or until crisp-tender. Add green pepper; cover and cook 1 minute. Combine catsup, sugar, cornstarch, vinegar, and bouillon granules, mixing well. Stir into vegetables, and bring to a boil. Add oranges and chicken; cook over medium heat until chicken is thoroughly heated. Serve over rice.

Shared by: June Hoffman, 8/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Marshmallow Ghosts

Servings: 14 Servings

Ingredients:

ICING:
1 cub Granulated sugar
3 tablespoon Water
1 Whole egg white
⅛ teaspoon Cream of tartar
⅛ teaspoon Salt
½ teaspoon Pure vanilla extract

GHOSTS:
¼ cub Reduced fat margarine;melted
6 cub Miniature marshmallows
1 teaspoon Pure vanilla extract
8 cub Crispy rice cereal
1/3 cub Semisweet chocolate chips;melted

Preparation:

To prepare icing, combine sugar, water, egg white, cream of tartar, and salt in a the top of a double boiler. Heat to a boil. With electric mixer, beat at high speed for seven minutes or until stiff glossy peaks form. Fold in half teaspoon vanilla extract. Cover and refrigerate for one hour or until thickened. To prepare ghosts, combine margarine and marshmallows. Mix until smooth. Stir in remaining vanilla extract.Place mixture into a mixing bowl. Add in cereal. Mix until well coated. Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into four inch ghost shapes. Let stand for 30 minutes or until firm. Spread with icing.
Let ghosts stand for 30 minutes or until set. In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.

Per serving: 250 Calories; 4g Fat (12% calories from fat); 3g Protein; 54g Carbohydrate; 0mg Cholesterol; 196mg Sodium

NOTES : Variation: Jack-O-Lanterns: Add orange food coloring with vanilla extract. Shape into 2" balls. Create face with currants, red fruit leather, and licorice shoestrings and twists. Ghosts can be refrigerated in airtight container for up to 3 days.
Recipe by: Canadian Living Magazine

Posted to MC-Recipe Digest V1 #844 by "Anita A. Matejka" <matejka@bga.com> on Oct 14, 97

Crispy Martians

Servings: 1 Servings

Ingredients:

4 Mars Bars, cut up in pieces
¼ cub Butter/marg
4 cub Rice Krispies

Preparation:

Melt Mars Bars and butter in microwave (or stove). Stir well so the carmel, chocolate and nougat are all blended. Stir in Rice Krispies and press into a greased 9" x 9" square pan. Cut and hide from the kids (ooops sorry that is at my house) .. umm Cut and enjoy with your friends and family :)

Posted to FOODWINE Digest 5 November 96

Date: Wed, 6 Nov 1996 12:13:01 +0200

From: "Sho B. & Harry C." <shoharry@NETMEDIA.NET.IL>

Crispy Matzoh Pancake

Servings: 1 Servings

Ingredients:

2 Matzohs
2 Eggs
2 tablespoon Milk
Salt and pepper
1 teaspoon Butter or oil
Confectioners sugar
Cinnamon

Preparation:

Break matzohs into one-inch pieces and place in medium bowl. Cover with cold water and let stand about one minute. Drain matzoh, squeezing out excess water, and return to bowl. Beat eggs with milk, salt, and pepper and stir into matzohs. Mix well. Heat butter in seven- inch non-stick skillet until hot. Pour matzoh mixture into skillet and smooth surface with spatula. Cook over medium heat until pancake is set, about six minutes.
Slide onto plate and invert back into skillet. Cook another two minutes.
Remove to platter and cut into wedges. Sprinkle with confectioners sugar and cinnamon. serves 2
Posted to JEWISH-FOOD digest V97 #054 by alotzkar@direct.ca (Al) on Jan 16, 1904.

Crispy Meat and Seafood Roll

Servings: 1 Servings

Ingredients:

BASKET GARNISH (OPTIONAL:
1 teaspoon Sesame oil
6 small Crabs
150 g Potato
Cornstarch
Cooking oil

FILLING:
100 g Shelled prawns
100 g Raw chicken meat
100 g Water chestnuts (or cannedwater chestnuts, or celery)
100 g Soaked sea cucumber(optional)
100 g Mushrooms

SEASONING MIXTURE:
1 tablespoon Chinese yellow wine (orsherry)
1 tablespoon Cornflour
1 teaspoon Sesame oil
¼ teaspoon Salt
¼ teaspoon Sugar

LEGS:
50 g Bamboo shoots (or carrots)
300 g Pork caul lining (or beancurd skin, or edible ricepaper)
100 g Chinese cured ham
10 g Coriander (12 sprigs)

COATING:
4 Egg whites
1 tablespoon Cornflour
2 tablespoon Water

SWEET SAUCE:
1 tablespoon Hoisin (barbecue) sauce
½ cub Water

Preparation:

Here's another of the Winners series. This one might be a bit time consuming, buy there aren't any really exotic ingredients and, unless you get into garnishing it the way it shows in the book, not too much hassle. These are "mock" chicken legs++a minced mixture of meat and seafood rolled up and deep fried. I'd use the rice paper option for wrappers as they are readily available, at least around here. The basket garnish is an incredibly fussy little number actually woven from strips of potatoes. I'd use the two seive potato nest trick for that part if I bothered at all. The small crabs that go into the basket really are small crabs++ about two inches across the shell.
They look neat, but add nothing to the dish aside from that.

Establishment. Bui Hang Village Restaurant hotel Miramar) UG/F., Princess Wing, Hotel Miramar, 130 Nathan Road, @Tsimshatsui, Kowloon.

Chinese Cuisine Practical Class Platinum Award - Meat "South of the Yangtse River Crispy Leg" sounds prosaic in English, but to a Chinese the geographic description has many happy associations++ scenic beauty, ancient traditions, a land where poets found peace. The promise of crispy legs in the dish evokes the image of Cantonese favorite - crispy chicken drumsticks yet the diner senses that there is a surprise treat in the dish.

1. Optional basket garnish: Steam crabs and put aside. Form potatoes into basket shapes. This can be done by peeling them into long strips, which are then interwoven', and sealed with cornstarch paste. Deep-fry baskets over medium flame until golden. 2. Slice all filling ingredients at an angle, and cut into dia- mond shapes (which creates a better texture). Season with seasoning mixture. 3. Slice bamboo shoots into 12 strips each 5 cms long and 0.5 cms wide. 4.
Divide pork caul lining into 12 triangular pieces (large enough to wrap "legs"). Cut ham into 24 strips. On to each pork caul lining lay one sprig of coriander, 2 strips of ham, and 1/12 of the diamond-cut filling ingredients. Place one strip of bamboo shoot on top, with half of it left outside wrapping. Fold and mould each filled pork caul lining into leg shape. 5. Mix coating ingredients with 2 tbs water, and coat each "leg" with the paste. 6. Mix Hoisin sauce with water, and simmer till thickened.

To cook Carefully slide "legs" into medium-hot oil (sufficient to deep-fry all twelve at same time), with folded "leg" ends facing centre of wok. Deep-fry for 3 minutes, then increase heat a little and continue deep- frying for a further 3 minutes.

To present 1. Lay "legs" on a paper doily in serving dish, arranging the potato baskets and crabs as a central garnish. 2. Serve the Hoisin sauce mixture on the side. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.
Posted by Stephen Ceideberg; October 27 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Crispy Meat Pies

Servings: 20 Snacks

Ingredients:

DOUGH:
10 ounce Strong white flour
½ teaspoon Salt
½ pint Boiling water

FILLING:
12 ounce Lean boneless pork,diced
12 ounce Peeled cookedprawns, diced
4 ounce Canned bamboo shoot, diced
Spring onions, chopped
½ teaspoon Salt
½ teaspoon Sugar
1 teaspoon Light soy sauce
2 teaspoon Cornflour
Pinch of pepper
½ teaspoon Sesame oil

BATTER:
6 ounce Plain flour
1 ½ teaspoon Baking powder
¼ teaspoon Salt
3 tablespoon Cornflour
8 fluid ounce Water
3 tablespoon Oil plus oil fordeep frying

GARNISH:
Parsley sprigs
Chrysanthemum flowers(washed)

Preparation:

DOUGH: sift the flour and salt into a bowl. Pour in the boiling water and stir vigorously. FILLING:Mix all the ingredients for the filling making sure they are thoroughly combined. Divide the dough into four equal portions, then roll one into a long strip and cut it into ten small pieces.
Roll these pieces of dough into small rounds. On half the rounds, pile a little of the filling, then cover them with the remaining circles, pinching the edges together thoroughly to seal in the filling. Continue cutting, shaping and filling the remaining three-quarters of the dough in this way.
Place the filled circles in a greased steamer, then cook them over boiling water for 5 minutes. BATTER: sift the flour baking powder, salt and cornflour into a bowl, then beat in the water and oil until smooth. Heat the oil for deep frying to 190 c/375 F. Dip the pies in the batter then deep fry until golden. Drain and garnish. then serve.
Posted to MM-Recipes Digest V3 #284

Date: Wed, 16 Oct 1996 18:20:09 +0000

From: ray.watson@ukonline.co.uk

Crispy Mustard Chicken

Servings: 4 Servings

Ingredients:

2 tablespoon Mayonnaise (diet)
2 tablespoon Prepared Mustard
¼ cub Wheat germ
1/3 cub Fine, dry Bread Crumbs
½ teaspoon Ground Thyme
¼ teaspoon Salt
4 Chicken Breast halves *

Preparation:

* 4 oz each, skinned and boned Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and other ingredients except chicken in in a shallow bowl. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture.
Place chicken in a 10x6x2" baking dish that has been coated with Pam.
Cover and bake at 350 deg F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender. PER SERVING: 206 calories, 29.9 g protein, 5.2 g fat, 10 g carbohydrates 69 g cholesterol, 2 mg iron, 435 mg sodium, 38 mg calcium.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Noodle and Fruit Kugel

Servings: 10 Servings

Ingredients:

½ cub Raisins
½ cub Diced dried apricots
1 cub Apple juice
12 ounce Wide flat egg noodles
¼ pound Unsalted butter; ormargarine, melted
1 tablespoon Sugar; optional
3 large Eggs; lightly beaten
1 cub Peeled diced apples
1 teaspoon Cinnamon; mixed with
2 tablespoon Sugar

Preparation:

From: Linda Shapiro / Naples FL <lss@coconet.com>

Date: Tue, 9 Jul 1996 10:05:47 -0400
Recipe By: International deli Cookbook/ Judy Zeidler p.106 1994

In a small bowl, plump raisins and apricots in apple juice for 30 minutes; drain well.

Oven: 375

Brush a 7 x 11- inch or 9 x 13- inch baking pan with 1 tbsp of the butter (or margarine).

In a large pot of salted boiling water, cook noodles til al dente, about 10 minutes; drain in a colander.

In a large mixing bowl, combine drained noodles, the remaining butter, and sugar, if using, and mix well.

Mix in eggs. Fold in drained raisins, apricots and apples.

Spoon into prepared baking dish. Sprinkle generously with cinnamon-sugar mixture.

Bake til golden brown and crisp on top, about 30 minutes.

SOURCE: International Deli Cookbook, Great Recipes from the Broadway Deli, Judy Zeidler, Chronicle Books, San Francisco, 1994, ISBN 0-8118-0297-3.
This is a very yummy cookbook!! Check it out...

JEWISH-FOOD digest 242

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crispy Noodle Pancakes with Pork Julienned Ve

Servings: 2 Servings

Ingredients:

1 cub Noodles, egg, Chinese cooked
Oil, peanut, for frying
3 ounce Pork, loin, sliced VERY thinly into sheets
1 medium Pickle, Szechuan
1 medium Carrot, scraped
1 medium Onion, sliced
1 Onion, green, sliced
1 tablespoon Paste, Szechuan, brown bean
1 teaspoon Sugar
2 tablespoon Broth, chicken OR
2 tablespoon Broth, pork
1 teaspoon Soy sauce
Salt (to taste)
Pepper (to taste)
½ teaspoon Cornstarch
1 teaspoon Water

Preparation:

Noodles: ========

Cook the noodles (you can use any kind you like) in boiling salted water for about 3 minutes. Drain and set aside.

Topping: ========

Heat a little oil in a non-stick saute pan, and put a little handful of the warm noodles into the bottom of it flattening the noodles down into a "pancake." (The more noodles the bigger the pancake so make the pancakes to the size the befits the appetite of the gourmets in your family.)

While the pancake is cooking over low heat, julienne the vegetables and slice the pork.

In second saute pan, put in a teaspoon of peanut oil and stir fry the pork for a minute over high heat.

Add the julienned vegetables to the pork and stir fry for another minute or two.

Add the bean paste, the salt, pepper, sugar and broth and stir.

Dissolve the cornstarch in a little cold water and add to the stir fry cooking now to thicken and heat thoroughly throughout.

To Assemble: ============

When the noodle pancake is done and the stir fry is ready, turn out the "pancake" onto a serving plate and slide the stir fried pork and vegetables half on and half off the the noodles.

Garnish with a sprig of parsley, or a twist of orange, or a radish rose and serve.

Source: Martin Yan's Cooking for Two Show - 1994 : KQED - PBS Productions, San Francisco

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Nut Swirls

Servings: 1 Servings

Ingredients:

1 package Active dry yeast
¼ cub Warm water
2 ½ cub All purpose flour; (up to 3)
¼ cub Sugar
1 ½ teaspoon Salt
½ cub Shortening
1 cub Creamed small-curd cottagecheese
1 Egg; slightly beaten

Preparation:

Filling: ¼ cup confectioners' sugar 1/3 cup butter or margarine, melted 1 cup firmly packed brown sugar 1 cup ground nuts 1 teaspoon vanilla extract

Soften yeast in warm water. Sift 2 cups flour with sugar and salt into mixing bowl. Cut in shortening until particles are the size of small peas.
Blend in cottage cheese, egg and yeast. Gradually add ½ to 1 cup flour to make a stiff dough. Knead on well-floured surface until dough is no longer sticky, 3 to 5 minutes. Cover while preparing filling by combining ingredients.

Roll out dough on floured surface to a 20 x 14-inch rectangle. Spread dough with filling. Roll the two 14-inch sides toward each other until they meet in center of rectangle. Cut into ½-inch slices. Twist each slice once to resemble an "5"; place on greased cookie sheets. Cover; let rise in warm place until doubled, 1 to 1-½ hours. Bake at 375 degrees for 12 to 15 minutes, until golden brown. Sprinkle warm rolls with confectioners' sugar.
YIELD: ABOUT 24

Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no rating.

Recipe by: The Pillsbury Family Cookbook (1963)

Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 29, 1997

Crispy Oat Cookies

Servings: 54 Servings

Ingredients:

1 ½ cub Sugar
¾ cub (1 ½ sticks) margarine or
Butter -- softened
¼ cub Water
1 teaspoon Vanilla
1 Egg
1 ½ cub All-purpose flour
1 cub Quick cooking or regular
Oats
½ teaspoon Baking soda
½ teaspoon Salt
4 cub Cheerios
1 cub Raisins

Preparation:

Heat oven to 375. Mix sugar, margarine, water, vanilla and egg in large bowl. Stir in flour, oats, baking soda, and salt. Stir in cereal and raisins. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Remove from cookie sheet; cool. Makes about 4 ½ dozen cookies. Note: I usually omit the raisins and add miniature chocolate chips. I also use milk instead of water. (You can stir 1 cup chocolate chips, shredded coconut or chopped nuts into the dough if you like). From Betty Crocker's "Crazy About Cookies"From Betty Crocker's "Crazy About Cookies".

Recipe By : Guccie

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crispy Oat Drops

Servings: 12 Servings

Ingredients:

1 cub Margarine or butter;softened
½ cub Granulated sugar
½ cub Firmly packed light brownsugar
1 large Egg
2 cub All-purpose flour
½ cub Quick-cooking oats; uncooked
1 teaspoon Cream of tartar
½ teaspoon Baking soda
¼ teaspoon Salt
12 ounce "M&M's" Semi-Sweet ChocolateMini Baking Bits
1 cub Toasted rice cereal
½ cub Shredded coconut
½ cub Coarsely chopped pecans

Preparation:

Preheat oven to 350øF. In large bowl cream butter and sugars until light and fluffy; beat in egg. In medium bowl combine flour, oats, cream of tartar, baking soda and salt; blend flour mixture into creamed mixture.
Stir in "M&M's"rSemi-Sweet Chocolate Mini Baking Bits, cereal, coconut and pecans. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until lightly browned.Cool completely on wire racks. Store in tightly covered container. MAKES ABOUT 4 DOZEN COOKIES.

Recipe by: M & M WEBSITE

Posted to recipelu-digest by GramWag@aol.com on Feb 4, 1998

Crispy Oat Herrings and Apple Rings

Servings: 2 Servings

Ingredients:

3 Whole herrings
2 ounce Medium-ground oatmeal
1 Egg
2 Red apples
1 Parsley sprig to garnish
Salt and pepper
Melted fat or oil to fry

Preparation:

Clean and scale herrings, remove fins, wash in cold water. Dry well.
Season with salt and pepper. Dip herrings in beaten egg, and coat with oatmeal. Fry in hot fat for 4-5 minutes on each side. Drain well on paper towels and keep hot. Wash apples, core, cut in slices and fry in hot fat for a few seconds, turning once. Serve herrings with apple rings on a hot dish. Garnish with parsley sprigs. Serve with a cider sauce.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crispy Oatmeal Cookies

Servings: 36 Cookies

Ingredients:

1/3 cub Butter (margarine)
1/3 cub Lightly packed brown sugar
¼ cub Warm water
1 cub Flour, divided ¼ cup aside
1 cub Quick rolled oats
1 teaspoon Cinnamon
½ teaspoon Baking soda

Preparation:

My note: these keep fairly well in a covered container, and freeze well according to the cookbook. Try ginger (used in some Australian ANZAC cookies) instead of cinnamon.

Cream butter and sugar together thoroughly, then beat in water. Set aside ¼ cup flour for rolling. Mix together the remaining dry ingredients, then stir them into the creamed mixture.

Add the remaining flour gradually to the dough until it is stiff enough to roll. Divide the dough into 3 lumps about the same size.
Roll each lump of dough out about ⅛ inch thick and cut into 12 pieces about the same size. This is much easier than trying to use a cookie cutter if you need to know cookies per serving.

Place on a lightly greased cookie sheet. Bake at 350 F about 10 minutes or until golden brown around the edges. Remove from pan, cool. Store in a covered container. Makes about 36 cookies.

3 cookies per serving: 126 calories, 1 starch choice, 1 fats choice 16 grams carbohydrate, 2 grams protein, 6 grams fat.

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and tested by Elizabeth Rodier Jan 94.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Crispy Onions

Servings: 6 Servings

Ingredients:

1 cub All purpose flour
2 tablespoon Hot Hungarian paprika
4 Vidalia onions; sliced paperthin on an electric sliceror vegetable slicer
Salt to taste
Deep fat fryer and oil

Preparation:

Pre heat the deep fat fryer, a stovetop fryer or high sided pot with the recommended amount of oil to 360 degrees. Combine the flour and paprika evenly in a flour sifter and sift into a large bowl. Add the thinly sliced onions to the flour and toss and shake well to coat the onions evenly in seasoned flour. Put the onions into a strainer and shake off any excess flour so that what remains is the thinnest coat possible. Cooking in small batches, put the coated onions in a fryer basket and carefully submerge in the hot oil. Shake the basket to insure even frying and remove from the fryer when the onions have cooked to a deep golden, but not dark brown, color. Continue in this manner until all the onions have been cooked.
Season each batch with salt as it's removed from the fryer. Drain on paper toweling.

Yield: 6 to 8 portions

c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B11

Recipe by: Michael Lomonaco

Posted to MC-Recipe Digest V1 #808 by Holly Butman <butma001@acpub.duke.edu> on Sep 26, 1997

Crispy Orange - Chocolate Squares

Servings: 4 Servings

Ingredients:

1 cub Margarine
1 cub Sugar
1 Egg
1 teaspoon Vanilla
2 cub Flour
1 tablespoon Grated orange peel
1 Box; (8 oz) semi-sweetchocolate
½ cub Chopped nuts

Preparation:

Cream margarine and sugar until light and fluffy. Blend in egg and vanilla.
Add flour and orange peel; mix well. Spread into ungreased 15 ½ x 10 ½ inch jelly roll pan. Bake at 300 degrees for 35 to 40 minutes or until edges are very lightly browned.

Spread with melted chocolate. Sprinkle with nuts. Cool, cut into 1 inch (approximately) squares. (Quantity approximate.)

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998

Crispy Oven-Baked Potatoes

Servings: 4 Servings

Ingredients:

GOOD HOUSEKEEPING 2/91,P.207:

VIA BETTE LELAND CGVH43B:
3 cub Cornflakes
3 tablespoon Grated Parmesan
1 teaspoon Paprika
¼ teaspoon Garlic salt
2 large Potatoes, peeled and sliced
Oil

Preparation:

Preheat oven to 375. Process cornflakes, cheese and spices in blender.
Spray potatoes with oil, then cornflake mixture. Place on a well-greased baking sheet. Bake 20-25 min.
:

D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Crispy Oven-Fried Chicken

Servings: 1 Servings

Ingredients:

2 ½ pound Chicken pieces; skinsremoved OR 6 skinless,boneless chicken breasthalves, (up to 3)
1/3 cub All purpose flour
2 Egg whites; lightly beaten
1 cub Cornflake cereal crumbs

Preparation:

Preheat oven to 375. Lightly spray a cookie sheet with no-stick spray. Set cookie sheet aside.

To coat the chicken, first roll the chicken pieces or breast halves in the flour to evenly coat. Then dip the chicken in the egg whites and roll in the cornflake crumbs.

Place the coated chicken pieces on the prepared cookie sheet. Bake for 45 to 55 minutes for chicken pieces OR 20 to 30 minutes for the chicken breast halves, or until tender and no longer pink. (Do not turn chicken pieces over during baking.) Serves 6

Nutritional information per serving: Calories: 226 Fat grams: 2 % calories from fat: 6% Cholesterol (mg.) 68

Posted to TNT Recipes Digest by Jana Lamphear <j.lamphear@tddtx.fujitsu.com> on Feb 18, 1998

Crispy Oven-Fried Chicken

Servings: 4 Servings

Ingredients:

6 Skinless boneless chickenbreast
1/3 cub All-purpose flour
2 Egg white; lightly beaten
1 cub Cornflake crumbs

Preparation:

Preheat the oven to 375-degrees. Lightly spray a cookie sheet with no-stick spray. Set the cookie sheet aside.

To coat the chicken, first roll the breasts in the flour to evenly cover all sides. Then dip the chicken in the egg whites and roll in the cornflake crumbs.

Place the coated chicken pieces on the prepared cookie sheet. Bake for 20 to 30 minutes, or until tender and no longer pink. (Do not turn the chicken over during baking.)

Calories: 226, Fat: 2g, % Calories from fat: 6%, Cholesterol: 68.
Recipe by: Healthy Homestyle Cooking

Posted to EAT-LF Digest by Kat <scizwiz@lazerlink.com> on Feb 6, 1998

Crispy Oven-Fried Chicken

Servings: 4 Servings

Ingredients:

1 ½ tablespoon Canola oil
¼ teaspoon Black pepper
1 teaspoon Ground ginger
1 teaspoon Garlic -- minced
1 teaspoon Paprika
2 cub 40% Bran Flakes® -- or other
Cereal
Crushed fine
4 Boneless skinless chicken
Breasts

Preparation:

Combine canola oil, black pepper, ground ginger, minced garlic and paprika in a small bowl to make a marinade. Pour cereal onto a plate. Brush both sides of each chicken breastswith oil mixture, then press lightly into cereal to coat evenly.

Bake chicken at 350F on an ungreased cookie sheet for 25 min or until browned (turn chicken halfway thru baking).

Recipe By : Shape - March 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Parmesan Chicken

Servings: 2 Servings

Ingredients:

2 Boned and skinned chickenbreast halves, thawed
1 Egg
3 tablespoon Grated Parmesan cheese
3 tablespoon Finely crushed saltines ORbutter flavored crackers
1 tablespoon Cooking oil

Preparation:

Flatten chicken breasts to ¼-inch thickness with mallet or edge of sauces. Beat egg in a shallow bowl. Combine Parmesan cheese and cracker crumbs in another bowl. Dip chicken in egg, then coat with crumb mixture.
Heat oil in skillet; cook chicken for two to three minutes per side or until juices run clear. From: BE.K., Soldier, Iowa. Typed by "Essie" Ethel R. Snyder <essie49@juno.com> Date: Oct. 12, 1997

Recipe by: Capper's -- September 9, 1997

Posted to MC-Recipe Digest V1 #841 by essie49@juno.com (Ethel R Snyder) on Oct 12, 1997

Crispy Parmesan Roughy

Servings: 1 Servings

Ingredients:

2/3 cub Whole wheat breadcrumbs
¼ cub Grated Parmesan cheese
½ teaspoon Dried oregano
½ teaspoon Paprika
4 ounce orange roughyfillets
¼ cub Skim milk
¼ cub Tartar sauce

Preparation:

Prep: 10 min, Cook: 10 min.

Preheat oven to 450øF. Mix first 4 ingredients in a shallow pan. Dip fillets into milk, then coat them with crumb mixture. Place fillets on a lightly oiled baking sheet. Bake about 8 minutes, or until coating is browned and crispy and fish flakes easily with a fork. Serve with tartar sauce.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998

Crispy Pecan Fish Fillet

Servings: 4 Servings

Ingredients:

1 ½ pound Fillets (catfish, snapper,fl
1 cub Milk
2 cub Yellow cornmeal
1 teaspoon Tabasco
½ teaspoon Salt
¼ pound (1 stick) unsalted butter
¼ cub Vegetable oil
1 cub Chopped pecans
1 cub Chopped parsley
½ cub Freshly squeezed lemon juice

Preparation:

WASH THE FISH FILLETS under cold running water, and place them in a bowl with the milk, Tabasco and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets and dredge them in the cornmeal. Heat 2 T of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm.
Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the nuts. Stir constantly while the nuts brown. Add parsley and lemon juice and stir to combine. Pour sauce over fish fillets and serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Pecan Logs, Pk

Servings: 1 Servings

Ingredients:

2 cub Flour
2 tablespoon Vanilla
½ teaspoon Salt
¼ cub Water
½ cub Dry milk
1 cub Pecans
1/3 cub Xxx sugar
1 cub Xxxx sugar
½ cub Oleo
½ cub Shortening

Preparation:

Sift flour, slat, dry milk and 1/3 cup XXXX sugar. Add shortening, oleo, vanilla and water, beat well. Stir in nuts. Shape dough into log about ½" long logs. Place on ungreased baking sheet. Bake. While warm roll logs in powdered sugar.

Busted by Barb at Possum Kingdom Lake Texas

Recipe by: Ann Maxwell, Possum Kingdom Lake Cookbook

Posted to MC-Recipe Digest V1 #955 by "abprice@wf.net" <abprice@wf.net> on Dec 12, 1997

Crispy Pizza Dough

Servings: 4 Servings

Ingredients:

1 Envelope dry yeast (I likeFleishmann's RapidRise(tm))
¼ teaspoon Sugar
¾ cub Lukewarm water (75-80degrees F)
1 ¾ cub Unbleached all-purpose flouror bread flour
½ teaspoon Salt

Preparation:

From: jvbutera@grad04.math.ncsu.edu (Jeffrey V. Butera)

Date: Mon, 15 Nov 1993 23:41:47 GMT
The following produces a rather crispy dough (see notes at bottom!): Stir yeast and sugar into water, let sit for 8 minutes or so. It should become slightly foamy with a familiart "yeast" odor. No foam after 6 or so minutes and the yeast was bad or your water wrong temperature. I haven't had a yeast problem yet.

In a bowl (or food processor) mix flour and salt. Add the yeast mixture.
If using food processor, continue running until dough forms a ball, 10-20 seconds. By hand, just jump in and mix away. If you've never done dough before, it gets a little sticky.

If the dough is a little dry (ie: flour left on sides of bowl and you absolutely can't get it mixed) add ½ teaspoon water and try until you get it. If measured right, you shouldn't need any additional water.

On a floured surface pick up dough and throw it down HARD 8-10 times (really, you can't hurt it, think of your boss...) Continue kneading for 2 minutes or so. if dough is a little sticky, dust your finger and counter with flour, but as little as possible).

That it. Either rolls out by hand for an 11" pizza (14" thin or 7" thick).

Bake at 500F in pre-heated oven for 8-12 minutes, the edges will turn nice golden brown when done. Dough will be firm and cripy, not soggy and soft like many other doughs.

REC.FOOD.RECIPES ARCHIVES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crispy Polenta Cakes

Servings: 1 Servings

Ingredients:

250 g (1 package) coarse polenta(yellow corn meal),
3 cub Boiling water
1 teaspoon Salt (optional)

Preparation:

Mix the ingrediants together in a large microwavable container and nuke it for 4 mins at high power (covered cause it spits- and is *really* hard to clean off). Check to see if it needs water - this seems to be highly variable - see your package. Let it sit and thicken and cool for 15 minutes. Form into thick Garden burger sized patties and place them on a nonstick baking tray. Cook till crip and golden - about 30 minutes at 400F.
Make sure they don't burn.

Even my SNZD (Standard New Zealand Diet - roast lamb and potatoes) father loved these.

Posted to fatfree digest V97 #200 by laurab@dynamite.com.au (Laura Barwick) on Sep 5, 1997

Crispy Popcorn

Servings: 4 Servings

Ingredients:

SYRUP:
1 cub Brown sugar; packed
1 cub King syrup
½ cub Butter or margarine
12 cub Popcorn
2 cub Nuts

Preparation:

Heat oven to 250 degrees. Spray a jelly roll pan with Pam. In a 3-quart saucepan combine the first 3 ingredients and bring to a boil, stirring constantly for the next five minutes. Remove from the stove and mix with the popcorn and nuts. Pour in the jelly pan and bake for 45 minutes. Stir with a spatula every 15 minutes. Cool 1 hour and store in air-tight container.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 29, 1998

Crispy Pops

Servings: 1 Servings

Ingredients:

6 cub Rice Kirspies
1 cub M&Ms
1 cub Margarine or butter
1 package (10 ½) ounce miniaturemarshmallows
14 Cold (5 ounce) drink cups
14 Popsicle sticks

Preparation:

Microwave instructions: In a large bowl, combine Rice Krispies and M&Ms. In a 2-quart microwave-safe bowl, place marshmallows and margarine. Microwave on high for 1 to 2 minutes, stirring after 1 minute. Beat until well blended. Pour marshmallow mixture over cereal; mix gently. Fill each cup with cereal mixture; press lightly. Insert sticks and let cool completely.
Makes 14 cups.

These are fun and easy to bring to a party. Rice Krispie Treats on a stick!

Posted to EAT-L Digest 14 Sep 96

From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>

Date: Sat, 14 Sep 1996 21:47:42 +0000

Crispy Porkroast with Basilsauce

Servings: 4 Servings

Ingredients:

3 pound Porkroast, boneless
Salt, Pepper
3 Onions
3 Cloves Garlic
1 bunch Soupgreens
13 ounce Peas
1 bunch Parsley
1 bunch Basil
1 teaspoon Lemonpeel
3 tablespoon Oil
½ cub Vegetablebroth
6 tablespoon Wine Vinegar
1 teaspoon Cornstarch
Sweet Paprika
1 tablespoon Soysauce

Preparation:

1. Season the meat, rub in good.

2. Clean onions and chop finely. Clean soupgreens and cut into small cubes.

3. Clean garlic and chop finely. Put the meat in a dish and add the onions, soupgreen and garlic and bake all in a 200C oven for 30 min. Add the vegetablebroth and cook 30 more minutes.

4. Strip basil from stems, leave a little for garnish and chop the rest finely.

5. Mix lemonpeel, herbs with 1 tablespoon oil together.

6. Saute the peas for 5 minutes.

7. Heat the leftover oil in a skillet and saute the tomatoes, cut into slices, in it for a couple minutes. drain the peas and add to it.

8.Take the meat out and keep warm. Put the balsam, herb mix in the leftover meatjuices and let come to a boil once. Put all through a sieve and thicken with cornstarch.

9.Slice meat, arrange on platter and pour the vegetables all around it.

Garnish with Basil and serve with the sauce and rice and wine.

Out of "TV Hoeren and Sehen"magazine

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Potato Chicken

Servings: 4 Servings

Ingredients:

1 large Potato (8 ounces); peeled
3 tablespoon Dijon-style mustard; (up to4)
1 Clove garlic (large); minced
2 large Chicken breasts (about 1pound); skinned and splitin half
1 ½ teaspoon Olive oil or cooking oil
Ground black pepper
Fresh parsley; cilantro,rosemary or chive, snipped

Preparation:

Coarsely shred the potato. Transfer shredded potato to a bowl of ice water; let stand for 5 minutes.

Stir together the mustard and garlic; mix well. Rinse chicken and thoroughly pat dry. Brush or spread the mustard mixture evenly on the meaty side of the chicken breast halves. Place the chicken, bone-side down, on a foil-lined 15 x 10 x 1 inch baking pan.

Drain shredded potato. Thoroughly pat dry with paper towels; place in a medium mixing bowl. Add olive oil, toss to mix well. Top each piece of chicken with about 1/3 cup potato mixture in an even layer, forming a "skin". Sprinkle lightly with pepper.

Bake in a 425 degree oven for 35 to 40 minutes or until chicken is no longer pink and potato shreds are golden. (If potatoes re not browning, transfer pan to broiler. Broil about 5 minutes or till golden, watching closely.) Sprinkle with desired herb.

Nutrition information per serving: 253 cal., 36 g protein, 9 g carbohydrates, 7 g fat (25% of cal. from fat), 96 mg cholesterol, 417 mg sodium. U.S. RDA: 80% niacin

Recipe by: Better Homes and Gardens Low Calorie Recipes (April 1991)

Posted to MC-Recipe Digest V1 #1068 by Carriej999@aol.com on Jan 31, 1998

Crispy Potato Chip Chicken

Servings: 4 Servings

Ingredients:

½ cub Butter or margarine
1 package 4 oz of potato chips
½ teaspoon Garlic salt
Dash of pepper
2 ½ pound To 3 pounds of-chicken pieces

Preparation:

Preheat oven to 375 degrees. Melt butter in small frying pan.

Crush potato chips before opening bag, then mix with garlic slat and pepper and spread on a large plate.

Dip chicken in melted butter and roll in chips. Place chicken on a shallow baking pan, skin side up. Be sure pieces do not touch.

Pour remainder of butter and chips over chicken. Bake for 1 hour at 375 degrees without turning.

Serves: Approx. 4+

From the kitchen of Lois Flack

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Potato Pancakes

Servings: 1 Servings

Ingredients:

4 large Idaho potatoes
1 Egg; beaten
1 ½ tablespoon Flour
Milk or cream
Salt and pepper to taste
Oil for frying; (my motherused bacon grease)
Sour cream and/orapplesauce; (homemade, ifyou prefer)

Preparation:

Peel the potatoes and finely grate them in cold water to keep them from discoloring. In a large bowl to hold entire recipe, beat egg. Drain potatoes with a fine mesh colander, press to remove moisture, or put them in a flour sack towel, twist to remove moisture. Add oil to skillet to ½-inch deep and heat. Working very quickly, mix potatoes with well-beaten egg, flour and enough milk or cream to make a stiff batter. Season with salt and pepper. Blend well. They must be cooked immediately or the potatoes will discolor.

For hors d’oeurves, I drop about ⅛ of a cup of potato mixture into the hot oil and mash them down with a spatula to form the miniature pancake.
For larger pancakes, use a larger size metal measuring cup. Cook over moderate heat until browned on both sides. Drain on paper towels. If serving immediately, keep them in a warm oven until they are all cooked. If preparing ahead drain and refrigerate. Reheat in a 325 degree oven until hot, making sure not to get them too brown. Serve hot with sour cream and/or applesauce.

NOTE: For dinner potato pancakes or evening appetizers, you can add some onion juice.

Source: My mom’s recipe - Roberta Brisson

Posted to recipelu-digest by QueenBerta@aol.com on Feb 3, 1998

Crispy Potato Quiche

Servings: 1 Servings

Ingredients:

1 package (24 oz.) frozen shreddedhashbrowns-thawed
1/3 cub Melted margarine
1 cub Shredded hot pepper cheeseor jack or cheddar
1 cub Shredded Swiss cheese
1 cub Diced cooked ham
½ cub Half and half
2 Eggs
¼ teaspoon Seasoning salt

Preparation:

Submitted by: Kris Zultanski

Press thawed hashbrowns between paper towels to remove moisture. Press into a glass pie plate to form a crust. Brush crust with melted margarine. Bake at 425 degrees for 25 min. Remove baked crust from oven and lower oven temp. to 350 degrees. Sprinkle cheese and ham evenly over bottom of crust.
Beat half and half with eggs and seasoning salt. Pour over cheeses and ham.
Bake uncovered for 30-40 minutes until knife inserted in center comes out clean.

Posted to MC-Recipe Digest V1 #333

From: "Judith Zegke" <jzegke@worldnet.att.net>

Date: Mon, 9 Dec 1996 12:55:34 -0800

Crispy Potato Salad with Blue Cheese

Servings: 8 Servings

Ingredients:

1 ½ pound Small new potatoes
3 tablespoon Tarragon vinegar
2 teaspoon Dijon mustard
1 teaspoon Salt
⅛ teaspoon Dried marjoram
⅛ teaspoon White pepper
1 Clove garlic -- minced
1/3 cub Salad oil
½ cub Radishes -- sliced
½ cub Cucumber -- chopped
1 small Onion -- chopped
1 small Green pepper -- seeded and
Chopped
1 medium Carrot -- shredded
1 Stalk celery -- finely
Chopped
¼ cub Parsley -- chopped
2 Eggs, hard-boiled -- sliced
¼ cub Mayonnaise
¼ cub Sour cream
¼ cub Blue cheese -- crumbled
Tomato wedges, for garnish

Preparation:

1. Cook potatoes (unpeeled) in boiling salted water to cover until tender (25 to 30 minutes). Drain and slice while warm. Place in a large bowl. 2.
While potatoes cook, in a small bowl mix vinegar, mustard, salt, marjoram, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat potato slices. Cover and refrigerate for at least 2 hours (or as long as overnight, if you wish).

3. Lightly mix in radishes, cucumber, onion, pepper, carrot, celery, parsley and hard-cooked eggs. Mix mayonnaise and sour cream until smooth; stir in cheese. Fold mayonnaise mixture into potatoes. Cover and refrigerate for 1 to 3 hours. Garnish with tomato wedges.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crispy Potato Skin Snacks

Servings: 1 Servings

Ingredients:

4 Baking potatoes;, (8 oz ea)
1 ½ tablespoon Chili powder
2 teaspoon Paprika
1 teaspoon Gr. cumin
½ teaspoon Garlic powder
½ teaspoon Onion powder
½ teaspoon Dried oregano
¼ teaspoon Salt
¼ teaspoon Ground red pepper
Butter-flavored vegetablecooking spray
½ cub Finely shredded recuced-fatsharp cheddar cheese; (2oz)

Preparation:

Here's a recipe I came across the other day. I haven't had a chance to try it yet. It's from Cooking Light Cookbook 1996.

Scrub potatoes; prick each several times with a fork. Bake at 400 for 45 minutes or until done.

Combine chili powder and next 7 ingredients, stirring well; set aside.

Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving ¼-inch-thick shells. Reserve potato pulp for another use. Cut each potato shell into 4 wedges. Coat wedges with cooking spray; sprinkle evenly with chili powder and cheese. Bake at 400 for 10 minutes or until crisp. Store in an airtight container. Yeild 32 snacks (21 calories each).

Per snack: Fat .5g, saturated fat .2g, protein .9g, carbohydrate 3.5g, cholesterol 1mg, sodium 36mg, fiber .4g, iron .3mg, calcium 19mg

BTW, we always eat potato skins and have never had any ill effects. Lots of good fiber there. I do try to buy organic, however. Perhaps your concern is when there is green under the skin. That is solanin(sp) and the potato should be peeled before eating. They get that from being exposed to light, either in growing or storing, so keep them in a cool, dark place.
Posted to fatfree digest by The Bilinski Family <twix@sover.net> on May 07, 1998

Crispy Potato Slices with Herb and Garlic Goat Cheese

Servings: 1 Servings

Ingredients:

2 Russet potatoes
¼ cub Olive oil
8 ounce Soft mild goat cheese
3 tablespoon Milk, (up to 4)
¼ cub Finely chopped fresh herbs,i.e. parsley, chervil,thyme, and/or tarragon
1 Garlic clove, finely minced
Salt and freshly groundblack pepper
Pink peppercorns, choppedtoasted, pistachios, finelychopped red bell pepperand/or fresh herb sprigs,for garnish

Preparation:

Preheat the oven to 400 degrees F.

Cut the potatoes crosswise into ¼-inch-thick slices and arrange in a single layer on one or more oiled baking sheets, as needed. Drizzle the potato slices with olive oil. Roast them in the oven, turning them once, for about 30 minutes or until golden b rown and crisp. If potato slices are roasting unevenly, rotate the baking sheet occasionally. Transfer the potatoes to paper towels to drain and season with salt.

In a food processor combine the goat cheese, milk, herbs, garlic, and salt and pepper to taste and puree until smooth.

Top each potato slice with a dollop of the cheese mixture either with a teaspoon or piped from a pastry bag. Garnish each hor d'oeuvre with the pink peppercorns, pistachios, red bell pepper or herb sprigs.

Yield: about 40 hors d'oeuvres

Recipe by: Cooking Live Show #CL8896 Posted to MC-Recipe Digest V1 #640 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 10, 1997

Crispy Potato Squares

Servings: 6 Servings

Ingredients:

¼ cub Vegetable oil
6 medium Potato; pared and shredded
1 large Onion
2 tablespoon Flour
1 ½ teaspoon Salt
¼ teaspoon Pepper
2 Egg; separated

Preparation:

Pour 3 T oil into an 8" square pan. Heat in 425 oven while preparing potatoes. Drain potatoes and onion thoroughly. Squeeze in a towel if necessary to remove all the liquid. Mix the potato and onion mixture with the egg yolks, flour, salt and pepper. Beat egg whites until still but moist peaks form; fold gently into the potatoes. Remove the pan from the oven and spoon in the potato mixture. Sprinkle the remaining 1 Tbs. oil over the top. You may use 1 Tbs. butter or margarine instead of the oil.
Bake in a 425 oven for 45-60 minutes or until tender an crustly brown. Cut in sqyares and serve as soon as possible.

Recipe by: GBARC COOKBOOK(ELLEN GORDON)

Posted to JEWISH-FOOD digest V97 #324 by "Judy Sherman" <jsherman@ici.net> on Dec 13, 1997

Crispy Potato Wedges

Servings: 4 Servings

Ingredients:

4 medium Russet potatoes -- prepared
As directed
1 tablespoon Vegetable oil
¼ teaspoon Ground pepper
⅛ teaspoon Salt
2 Cloves garlic -- minced

Preparation:

1. Cut potatoes into large wedges. Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.

2. Preheat oven to 425 F. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.

3. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.

4. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.

5. Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.

Recipe By : Healthy Meals in Minutes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crispy Potato-Wrapped Salmon

Servings: 1 Servings

Ingredients:

1 large Russet potato
2 ounce pieces center-cutsalmon filet, skinned
Vegetable oil for frying
1 bunch Spinach (about ¾ pound);stems discarded
¾ Stick (6 tablespoons) plus 1teaspoon cold unsaltedbutter, cut into bits
2 teaspoon Fresh lemon juice
1 teaspoon Water
2 teaspoon Whole-grain mustard

Preparation:

Peel potato and with a very sharp slicer cut lengthwise into paper-thin slices.

On a work surface arrange overlapping potato slices to form a rectangle as wide as one of the salmon pieces is long (about 6 ½ inches) and long enough to wrap around it (about 8 inches). You will need about 2 overlapping rows of about 4 overlapping slices. Season salmon with salt and pepper and place crosswise over potato "seam" in center of rectangle. Lift potato slices around salmon to enclose, overlapping slightly. Wrap remaining salmon piece in potato slices in same manner.

In a large skillet heat 1/3-inch oil over moderate heat until hot but not smoking. Carefully slide wrapped salmon with a spatula into oil and fry 3 minutes, or until undersides are golden. Carefully turn salmon over with tongs or 2 spatulas and fry until potato is golden and salmon is just cooked through, about 3 minutes more. Transfer wrapped salmon to paper towels to drain.

In a skillet cook spinach in 1 teaspoon butter over moderate heat, stirring, until just wilted, about 1 minute. Season spinach with salt and pepper and transfer to paper towels to drain.

In cleaned skillet heat lemon juice, water, and mustard over moderately low heat, stirring. Add remaining ¾ stick butter all at once and heat, swirling skillet constantly, just until sauce is creamy and butter is incorporated. Sauce must not get hot enough to separate. Remove skillet from heat and season sauce with salt and pepper.

Mound spinach in center of 2 heated plates and top with salmon. Pour mustard sauce around spinach.

Yield: 2 servings

Recipe by: Cooking Live Show #CL8984

Posted to MC-Recipe Digest V1 #844 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Oct 14, 1997

Crispy Quail Salad

Servings: 1 Servings

Ingredients:

3 tablespoon Hoisin Sauce
2 tablespoon Dark Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Chinese Chile Paste WithGarlic
2 teaspoon Garlic; minced
1 tablespoon Ginger; minced, peeled
¼ cub Dry White Wine Or Water
6 Quail; boned, butterflied
Vegetable Oil For Frying
1 cub Rice Flour
1 teaspoon Ground Cayenne
½ teaspoon 5 Spice Powder
1 teaspoon Salt
1 cub Julienned Red Pepper;seeded, stemmed
1 ½ cub Jicama, peeled, juliennedOR-
1 ½ cub Cucumber; peeled, seeded
½ cub Scallions; cut on the bias
½ cub Carrots; julienned
Honey-Lemon Vinaigrette(Recipe Included)

GARNISH:
Cilantro Sprigs

HONEY-LEMON VINAIGRETTE:
2 tablespoon Shallots; finely minced
1/3 cub Olive Oil
½ cub Fresh Lemon Juice
3 tablespoon Honey; or to taste
Salt And Freshly GroundBlack Pepper

Preparation:

FOR THE QUAIL: In a blender, combine hoisin, soy sauce, oyster sauce, chile paste, garlic, ginger and wine and pulse to make a smooth mixture. Whisk together and add quail and toss to coat evenly. Marinate refrigerated for at least 2 hours.

Add oil to a depth of 1 inch to a deep pan and heat to 350 degrees (use a thermometer). Combine flour, cayenne, 5 spice and salt together on a plate.
Remove quail from marinade and wipe off excess marinade. Light coat with flour mixture and deep fry quail in batches until golden brown and crispy (6-8 minutes). Check at leg joint to make sure quail is cooked through.
Keep quail warm in a low oven and make sure oil returns to 350 degrees before adding new ones.

Toss the peppers, jicama, scallions and carrots together with 1/3 cup or so of the vinaigrette and arrange attractively on plates. Top with a warm quail and serve immediately garnished with cilantro sprigs. Yield: 6 servings

FOR THE VINIAGRETTE: Saute the shallots in the olive oil until soft but not brown. Set aside in a mixing bowl to cool. Whisk in the lemon juice, honey and salt and pepper to taste. Store refrigerated up to 5 days.

Yield: approximately 1 cup
Recipe By : COOKING RIGHT SHOW #CR9750

Posted to EAT-L Digest 29 October 96

Date: Wed, 30 Oct 1996 09:09:53 -0500

From: Bill Spalding <billspa@ICANECT.NET>

NOTES : Show 10/25

Crispy Rattlesnake Coils

Servings: 1 Servings

Ingredients:

1 Rattlesnake; cut in strips
Flour
Salt & Pepper
Crisco

Preparation:

PREPARATION Cut rattlesnake into 8" strips about ¼" thick. Salt and pepper lightly. Put flour into a container that can be covered. Add strips.
Shake. Refrigerate for about two hours. This will allow the flour to become sticky and while the Crisco is heating in a deep fryer, pull the pieces apart and re-flour the pieces again. Add flour if necessary. When the Crisco shortening is hot, add only enough snake strips so that all pieces are covered by the hot grease. Fry until golden brown. Dump into a container that has been prewarmed in the oven. Continue frying the rest of the rattlesnake strips.

NOTE: The fried rattlesnake strips will appear to be coiled!

SERVING Use a basket lined with a cloth napkin. Add the fried, coiled snake pieces. Cover with the napkin.

REMARKS Directions are duplicated from a restaurant in Phoenix, Arizona

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Red Snapper Fillets

Servings: 1 Servings

Ingredients:

2 pound Red snapper fillets
2/3 cub Dry bread crumbs
1/3 cub Melted butter
¼ cub Grated onion
1 teaspoon Chili powder
1 teaspoon Salt
¼ teaspoon Ground thyme
1 dash Cayenne pepper
Paprika
Lemon wedges
1 Sliced avocado (optional)

Preparation:

Place fish in a single layer, skin side down, in 16 X 10" baking pan.
In bowl combine bread crumbs, butter, onion, chili powder, salt, thyme & pepper. Sprinkle mixture over fish. Sprinkle with paprika.
Bake 20-25 minutes in 350 oven. Serve with lemon wedges & avocado.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Crispy Rice and Marshmallow Treats

Servings: 8 Servings

Ingredients:

4 cub Miniature marshmallows
4 cub Crispy rice cereal
¾ cub Graham crackers; ground(about 12 graham crackersquares)
1 teaspoon Vanilla
1 teaspoon Molly McButter

Preparation:

Place marshmallows in large saucepan, sprayed with non-stick cooking spray. Warm marshmallows over low heat to melt. It may be necessary to remove pan entirely from heat from time to time to keep from scorching marshmallows. Stir constantly. When marshmallows are melted, add vanilla and Molly McButter and mix.

In large bowl, combine crispy rice cereal and graham crackers. Pour this mixture into melted marshmallow and stir until all cereal is coated. Turn mixture out into large baking dish sprayed with non-stick cooking spray.
Spray a large spoon with non-stick cooking spray and use this spoon to gently press mixture in into baking dish. Allow to cool 20-30 minutes before slicing into servings. Entire recipe makes 8 servings.

ULTRA LOW FAT

FROM SOME COOKBOOK!

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crispy Rice and Sesame Bars

Servings: 20 2" bars

Ingredients:

Vegetable oil spray
½ cub Sesame seeds
6 tablespoon Butter or margarine
2 tablespoon Honey
8 ounce Plain halvah; coarsely chop
4 cub Crisp rice cereal

Preparation:

Line an 8-by 10- inch pan with aluminum foil, and coat tightly with vegetable oil spray. In a dry skillet, toast the sesame seeds over medium-low heat stirring constantly until golden, 3 to 5 minutes. Set aside. In a large heavy saucepan, melt the buttter over medium-low heat.
Add the honey and chopped halvah. Stir constantly until the halvah is completely melted and mixture has begun to bubble. (Don't let it brown or burn) Remove the pan from the heat, and stir in the rice cereal and toasted sesame seeds. Press firmly into the prepared pan, and set aside to cool for about 30 minutes. Cut into 2-inch bars.

Nutritional info per serving: 101 cal; 1g pro, 8g carb, 7g fat (61%)

Source: adapted from Barr Cookies A to Z by Marie Simmons Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96
Posted to MM-Recipes Digest V3 #190

Date: 08 Jul 96 00:41:52 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Crispy Roast Duck

Servings: 4 Servings

Ingredients:

2 large Ducks, about 6 pounds each
Salt and pepper

Preparation:

Preheat oven to 250 degrees F.

Trim ducks: with a sharp knife, cut away excess fat and skin from both ends of ducks. (Render fat for another use or discard.)

Salt cavity of each duck. Prick each duck all over with a fork, about 30 times. Place them on a rack set in a large roasting pan and roast 1 hour.
Prick ducks all over and turn on one side. Repeat pr icking ducks all over and turn onto second side. Repeat two more times. After four hours, increase heat to 350 degrees F.

Continue to roast 30 to 90 minutes more, pricking and turning once, according to taste:

1) For very juicy, slightly crisp ducks: Roast 15 minutes, prick and turn, and roast 15 minutes more. 2) For juicy, crisp ducks: Roast 30 minutes, prick and turn, and roast 30 minutes more. 3) For slightly drier, very crisp ducks: Roast 45 minutes, prick and turn, and roast 45 minutes more.

Remove ducks to a carving board and let them sit 15 minutes, loosely covered. Simply cut ducks in half and serve half a duck per person; or carefully remove breast and legs from bone, making sure to keep skin intact, and cut them into ½-inch wide pieces. Generously season with salt and pepper before serving.

>From Taste Show # TS4699

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997

Crispy Roasted Potatoes

Servings: 1 Servings

Ingredients:

3 large White potatoes
3 tablespoon Olive oil
1 teaspoon Dried rosemary
Salt and pepper

Preparation:

Preheat oven to 475 degrees F.

Slice potatoes into strips that are about ½-inch wide. On a baking sheet spread out potatoes. Drizzle olive oil over potatoes and sprinkle with rosemary, salt and pepper. Bake potatoes in oven for 20 to 30 minutes or until crisp and golden brown. Sprinkle with salt and serve.

Yield: 2 servings

NOTES : Cooking Live Recipe by: Cooking LIve Show #CL8820

Posted to MC-Recipe Digest V1 #490 by Angele Freeman <jfreeman@netusa1.net> on Mar 1, 1997.

Crispy Salad Bowls

Servings: 1 Servings

Ingredients:

Vegetable oil
Eggroll skins or corntortillas

Preparation:

Pour oil into deep fat fryer to a depth of 4 inches. Heat oil to 375ø. Lay egg roll or tortilla on surface of oil and press down with soup ladle until completely covered. Fry until brown, about 1 to 2 minutes. Invert on paper towels and let cool. Fill egg rolls with salad or tortillas with guacamole.

HELEN SLOAN (MRS. JOHN C.)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crispy Salmon Potato Pancakes

Servings: 1 Servings

Ingredients:

1 can (14.75 oz's.) Alaskasalmon
2 medium Baking potatoes
1/3 cub Carrots, grated
2 Eggs, lightly beaten
2 tablespoon Flour
½ teaspoon Black pepper
¼ teaspoon SaltVegetable oil for fryingApplesauce

Preparation:

Brown and crispy potatoes are everyone's favorite. You can make a nutritious meal-in-one by combining grated potatoes with flaked Alaska canned salmon. Make small pancakes for the kids and garnish with a sweet and familiar ingredient such as applesauce. Sour cream mixed with horseradish makes these irresistible for the adults at your table.

Drain and flake salmon. Peel potatoes and grate using large holes of a cheese grater. Combine salmon and grated potatoes with remaining ingredients except vegetable oil and applesauce. Mix well. Heat vegetable oil in a large non-stick pan over medium-high heat. Form potato mixture* into thin patties using 1/3 Cup mixture for each. Fry in heated skillet for 3 minutes on each side or until crisp golden brown. Serve with applesauce.
Makes 4-6 servings (10-12 salmon potato cakes). potato mixture will form liqui d as it sits. Drain in colander and squeeze out excess liquid when forming patties. From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Sausage Bites

Servings: 4 Servings

Ingredients:

1 pound Pork sausagemeat
1 small Onion; finely chopped
1/3 cub Cream cheese
1 tablespoon Chopped fresh parsley
1 teaspoon Prepared mustard
½ cub Fresh breadcrumbs
Salt and pepper
2 Eggs; beaten
¾ cub Dry breadcrumbs

RELISH SAUCE:
1 tablespoon Oil
2 Shallots; finely chopped
1 Clove garlic; crushed
1 can (14-oz) chopped tomatoes
2 tablespoon Tomato puree (paste)
Salt and pepper
1 tablespoon Chopped fresh parsley
2 tablespoon Sweet pickle relish

Preparation:

From: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION)

Date: Wed, 20 Oct 1993 11:20:55 GMT
Put sausagemeat and onion into a frying pan; cook until lightly brown and crumbly. Turn into a bowl and add cream cheese parsley mustard fresh breadcrumbs and season with salt and pepper. Shape into 16-20 small firm balls (moulding them to make them smooth). Dip first in beaten egg then roll in dry breadrumbs until evenly coated. Chill until required.

To make the relish sauce heat the oil in a saucepan add the shallots and cook gently until soft. Stir in the garlic tomatoes with their juice and tomato puree (paste). Season with salt and pepper bring to the boil then reduce heat and simmer uncovered for about 30 mins or until sauce has reduced and thickened. Stir in the parsley and relish. Serve warm. Each person spears a sausage ball and immerses it in the hot oil to fry until crisp and golden. (Serves 4)

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crispy Scallops with Soy Dipping Sauce

Servings: 4 Servings

Ingredients:

1 large Egg white
1 tablespoon Canola oil
1 tablespoon Toasted sesame oil
1 teaspoon Reduced sodium soy sauce
½ cub Unseasoned dry breadcrumbs;(fine)
2 teaspoon Sesame seeds
½ teaspoon Ground ginger
1 ¼ pound Sea scallops; sliced inhalf horizontally andpatted dry

DIPPING SAUCE:
2 tablespoon Reduced-sodium soy sauce
2 tablespoon Rice-wine vinegar
1 tablespoon Scallions; chopped
1 teaspoon Honey

Preparation:

Date: Wed, 22 May 1996 17:45:47 -0700 (PDT)

From: JUDI MAE PHELPS <jphelps@shell.portal.com>

Preheat oven to 450 degrees F. Lightly oil a wire rack large enough to hold scallops in a single layer. Put the rack on a baking sheet and set aside.

In a bowl, whisk together egg white, vegetable oil, sesame oil, and soy sauce until creamy. In a shallow dish, stir together breadcrumbs, sesame seeds, and ginger.

Add the scallops to the egg-white mixture, tossing to coat them well.
Transfer the scallops to the breadcrumb mixture in two or three batches, tossing each with a spoon to coat evenly. Place the scallops on the prepared rack; they should not touch each other. Bake for 8-10 minutes or until the outsides are golden and the centers are opaque.

To Make Dipping Sauce: In a small bowl, stir together the sauce ingredients. Serve alongside the hot scallops. Serves 4

Per serving: 280 calories; 9 grams fat, 32 g protein, 16 g carbohydrate, 474 mg sodium, 56 mg cholesterol. Source: The Eating Well New Favorites Cookbook.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com

Posted to MealMaster Recipes List, Digest #143

Crispy Sesame Chicken

Servings: 1 Servings

Ingredients:

1 pieces chicken
½ cub Butter
½ cub Bread crumbs
1 cub Grated parmesan cheese
6 tablespoon Sesame seeds

Preparation:

Preheat oven to 350F. rinse chicken and pat dry with paper towels. Combine bread crumbs, cheese and sesame seeds. Melt butter. Dip chicken into the butter and then the seasoned crumbs. Place chicken in a shallow pan and bake at 350F for 1 hour.

Origin: Women's Circle, for cooks on the go. Shared by: Sharon Stevens, Jan/94

From: Sharon Stevens Date: 01-19-94

Crispy Shrimp Balls

Servings: 1 Servings

Ingredients:

2/3 pound Medium shrimp, peeled,scored down the back,deveined, rinsed, andpatted dry
½ cub Water chestnuts, blanched inboiling water for 10seconds, refreshed in coldwater, drained, and patteddry

SHRIMP BALL SEASONINGS:
1 ½ tablespoon Minced fresh ginger
1 ½ tablespoon Minced scallions
1 ½ tablespoon Chinese rice wine or sake
1 teaspoon Toasted sesame oil
¾ teaspoon Salt
1 large Egg white, lightly beaten
2 tablespoon Cornstarch
¼ pound Thin rice stick noodles(vermicelli)
Safflower or corn oil fordeep-frying
Plum or duck sauce and hotmustard for dipping

Preparation:

In a food processor fitted with a steel blade, process the shrimp to a paste. Transfer to a large bowl; add the water chestnuts, seasonings, egg white, and cornstarch. Stir vigorously until a stiff paste forms. Chill thoroughly.

With a towel draped over the hand that holds a sharp knife, cut the noodles into ½-inch lengths. The towel prevents the noodles from flying around.
Spread evenly on a cookie sheet.

Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat. Set on a cookie sheet.

Heat a wok or a deep skillet or saucepan until very hot. Add the oil and heat to 375 degrees. Deep-fry the shrimp balls in batches, turning them constantly, until golden brown, 3 to 4 minutes. Remove with a handled strainer or a slotted spoon, drain briefly in a colander, then transfer to paper towels. Between batches, skim the oil with a fine strainer, and reheat until hot. Serve the shrimp balls warm with sauce and mustard. To reheat, warm on a cookie sheet in a 375 degree oven about 10 minutes.

Yield: 30 to 32 balls

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8812

Posted to MC-Recipe Digest V1 #474 by Angele Freeman <jfreeman@netusa1.net> on Feb 5, 1997.

Crispy Shrimp with Mustard Chutney Sauce

Servings: 1 Servings

Ingredients:

COURT BOUILLON:
2 slice Lemon
½ teaspoon Salt
4 Peppercorns
1 Stalk celery with leaves
½ Onion
2 cub Water

SHRIMP:
2 ½ pound Large raw shrimp.
2 cub Court boullion
1 cub Fruit chutney, minced
1 cub Flour
2 Eggs beaten with a littlewater
1 cub Very fine fresh bread crumbs
Oil for deep frying
2 cub Mustard chutney sauce(recipe to follow)

MUSTARD CHUTNEY SAUCE:
2 tablespoon Butter
3 tablespoon Flour
1 cub Reserved fish stock
½ cub Chicken broth
½ cub Milk
Salt & pepper
1 ½ tablespoon Dry mustard
6 tablespoon Chutney, coarsely chopped

Preparation:

(note: Dinah says this recipe is a very close adaptation of the one served at the Four Seasons restaurant in NY)

Combine all ingredients in large saucepan. Bring to boil, reduce heat and simmer 10 minutes.
Poach unshelled shrimp in court boullion, adding more water to cover shrimp. Bring to poil and poach shrimp until they turn pink. Strain and reserve fish stock. Shell and devein shrimp, leaving tails intact.

Slit shrimp halfway through on back side and stuff with chutney. This can be done ahead of time and shrimp placed in refrigerator until ready to deep-fry. Roll stuffed shrimp gently in flour, dip in egg and roll in bread crumbs. Heat oil to 400 and deep fry stuffed shrimp until golden brown.
Drain and place on warm platter.

Mustard Chutney sauce: In saucepan melt butter over low heat. Blend in flour and cook slowly, stirring, until butter and flour froth together for 2 minutes without coloring (This is now a roux). Remove roux from heat.

Heat reserved fish stock, chicken broth and milk to boiling point. Pour hot liquid gradually into roux, sxtirring with wire whisk to blend and gathering in all bits of roux from inside edges of pan.

Set saucepan over moderately high heat and stir with wire whisk until sacue comes to boil. Boil one minute stirring constantly. Remove from heat and add salt & pepper to taste (this can be made ahead of time and set aside.
To prevent skin from forming on surface, drizzle melted butter on top).

Just prior to serving, reheat and slowly add dry mustard and chutney. If sauce is too thick, bring to simmer. Thin with milk, chicken broth or fish stock, beating in a tablespoon at a time.

To serve: Pour 2 tbs of sauce in center of warm plate. Place shrimp around sauce, tails on plate edge and fleshy part lying in edge of sauce. Serve rest of Mustard Chutney sauce in a separate dish for dipping. Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 15, 1997

Crispy Shrimps with Spiced Salt

Servings: 1 Servings

Ingredients:

1 1/3 pound Small shrimps
½ tablespoon Spring onion dices

SEASONINGS:
½ teaspoon Salt
½ teaspoon Chinese five spice powder

Preparation:

Remove the feelers form the shrimps' heads, wash thoroughly and drain dry.

Marinate the shrimps with salt and Chinese Five Spice Powder for ½ hour.
Dust the shrimps with a little cornflour. Heat the wok to red hot and add oil. When the oil nearly boils, put the shrimps in the oil and deep fry till their color changes. Take the shrimps out, and when the oil boils again, deep fry the shrimps again. Then take the shrimps out. Put the shrimps back into the wok, sprinkle with 1 tsp wine and spring onion sections. Serve
Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland <kirkland@gj.net> on Nov 10, 1997

Crispy Skin-On Oven Fries

Servings: 4 Servings

Ingredients:

Olive oil spray
3 large Baking potatoes; scrubbed
½ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
½ teaspoon Paprika
¼ teaspoon Garlic powder

Preparation:

1. Preheat oven to 400 degrees. Spray a baking sheet lightly with olive oil spray. Cut each potato into 8 wedges and place, skin-side down, on the baking sheet. Spray lightly with olive oil spray.

2. Combine the salt, pepper, paprika and garlic powder. Sprinkle over the potatoes. Bake about 30 to 40 minutes, or until browned and tender.

From "American Heart Association Quick and Easy Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Snack

Servings: 1 Servings

Ingredients:

PATTI - VDRJ67A:
3 quart Unsalted popped popcorn
¼ cub Margarine; melted
½ can French fried onions
¼ cub Bacon bits
Salt to taste

Preparation:

Toss popped corn with melted butter. Stir in French fried onions and bacon bits. Sprinkle with salt. Place on jelly-roll pan or baking sheet. Heat oven to 250~. Bake for 5 minutes; serve hot.
Posted to recipelu-digest Volume 01 Number 653 by RecipeLu <recipelu@geocities.com> on Jan 31, 1998

Crispy String Beans

Servings: 4 Servings

Ingredients:

2 cub COOKING OIL
1 tablespoon COOKING OIL
¾ pound STRING BEANS, TRIMMED AND CL
1 tablespoon MINCED GARLIC
2 tablespoon MINCED PORK
2 tablespoon SOY SAUCE
½ tablespoon SHERRY
½ tablespoon SUGAR
4 tablespoon CHICKEN BROTH
½ tablespoon SESAME OIL
1 tablespoon MINCED SCALLION

Preparation:

1. Heat 2 cups of the oil in a wok and add the beans. Fry for one minute or until soft. Drain.
2. In a saute pan, add the remaining oil and heat. Add the beans, soy sauce, sherry, sugar, and broth. Add the sesame oil and scallion, swirling to heat through. Serve. Our beans are extremely crisp, which makes all the difference.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Sushi W/steamed Clams, Wasabi and Fermented Black Pt1

Servings: 1 Servings

Ingredients:

CRISPY SUSHI:
1 ½ cub Various vegetables, choppedinto short (julienne)ribbons
Salt and pepper, to taste
Peanut oil, to saute thevegetables
½ cub Prepared ginger soyvinaigrette (recipe below)
4 Lumpia wrappers
4 Strips raw tuna cut 5 incheslong and ½-inch thick
Water, to seal the wrappers
Peanut or canola oil to frythe prepared lumpias

CLAMS:
12 Clams, scrubbed
1 cub Dry white wine

FERMENTED BLACK BEANS:
½ cub Dry white wine
2 tablespoon Mirin (rice wine)
¼ cub Rice wine vinegar
1 tablespoon Ginger, peeled and finelychopped
1 tablespoon Garlic, peeled and finelymince
1 stem and seedsdiscarded, finely minced
1 cub Chicken stock
¼ cub Fermented black beans,soaked in a little coolwater, rinsed and drained
2 Scallions, green and whiteparts, cleaned and slicedinto small rings
2 tablespoon Cold butter, cut into asmall dice
Gingersoy vinaigrette todress the Asian

VEGETABLES:
1 cub Red wine vinegar
½ cub Soy sauce
½ cub Dark roasted sesame oil
½ cub Olive oil
½ cub Chopped cilantro leaves
3 tablespoon Peeled, minced ginger
3 tablespoon Peeled, minced garlic
1 ½ tablespoon Sugar
Cracked black pepper, totaste

Preparation:

Saute the vegetables in a very hot wok or saute pan. When they are almost cooked add enough of the ginger soy vinaigrette just to coat them. Cool in a strainer so as to let all of the excess wetness not create a wetness problem for the wrapper.

Now lay out one lumpia wrapper at a time. Center the vegetables and a strip of the tuna on the lower third of each wrapper. Roll them up until almost closed folding in the sides as you do. Seal with the water by rubbing the lumpia's edges with your water moistened fingers.

Note: These can be prepared ahead by as much as a full day and kept refrigerated covered with plenty of plastic wrap to keep the wrappers from drying out.

Place the clams in a small saucepan with a lid. Add the white wine and steam them open on medium high heat until the clams open. Remove from the heat and set aside, keeping them warm.

Combine the white wine, mirin, rice wine vinegar, ginger, garlic and jalapeno in a small saucepan on high heat and reduce by half, (about 3 minutes).

Add the chicken stock and reduce the mixture to about ½ cup, (about 15 minutes.) Add the scallions and the fermented black beans and cook until just a little bit of liquid remains. Whisk in the butter and keep warm.

For the dish:Wasabi, as desired

Heat four bowls until very warm.

Place enough oil in a fryer or large pan to fry the stuffed lumpia. Bring the oil to 350 degrees and fry them until crisp. (You may do this in batches keeping them warm). Drain on paper toweling.

Cut a tiny amount of the end of each of the lumpia wrappers off. (This is just excess dough and it will allow the lumpia to stand upright). Cut them in half on a strong 45 degree bias angle. Now stand them up and place them in the center of the bowls.

Place 3 of the warm clams in each of the four bowls. Now spoon the fermented black bean mixture into the bowls. Place the wasabi on the rims of the dish as desired. Serve.
continued in part 2

Crispy Sushi W/steamed Clams, Wasabi and Fermented Black Pt2

Servings: 1 Servings

Ingredients:

See part 1

Preparation:

Note: The dish may be garnished with lime wedges, cilantro leaves and/or dots of salsa Sriracha, (a very red Oriental hot sauce.)

For vinaigrette: Combine all of the above together and keep at room temperature if preparing the dish directly. Otherwise refrigerate until almost ready to cook.

Note: Any extra vinaigrette can be stored cold for a week or so.

Recipe by: CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9364

Posted to MM-Recipes Digest V4 #045 by "Ed Bauman" <BIRCHCREEK@msn.com> on Feb 12, 97.

Crispy Sweet Pickles

Servings: 1 Servings

Ingredients:

1 Jar (32-oz) sour pickles
1 ½ cub Brown sugar; white may beused
2 teaspoon Mustard seed
2 teaspoon Celery seed

Preparation:

Drain pickles. Cut pickles crosswise. Combine sugar and spices in a bowl.
Put ¼ of pickle slices back into the jar. Add ¼ of sugar mixture.
Repeat three more times. Put original cover on jar tightly. Store in refrigerator at least 3 days before using to make sure all the sugar is dissolved. Turn jar several times during this period. These are easy to prepare and so delicious.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crispy Sweet Pickles (Add Hot Stuff of Your Choice)

Servings: 1 Servings

Ingredients:

7 pound Cucumbers
1 gallon Water
2 pound Pickling Lime; (FollowDirections for amount todissolve in 1 gallon water)
1 tablespoon Salt
2 quart Vinegar
6 Strips Cinnamon Bark; (1 - 1½ inches long)
1 teaspoon Grated Nutmeg; 1 TeaspoonGround Ginger tied in acloth
5 pound Sugar

Preparation:

I promised a crispy sweet pickle recipe to the list. I've been away from the computer - sorry for the delay!

This is how my Grandmother does it:

Slice Cucumbers ¼ inch in thickness, place in a porcelain lined or granite vessel. Cover with 1 gallon of water in which lime has been dissolved. Let sit for 24 hours.

Remove cucumbers, rinse well through several cold water baths to remove all lime sediment.

Dissolve sugar in vinegar, add cinnamon sticks and cloth pouch of nutmeg and ginger.

Bring to boil, add slices of cucumber and boil rapidly about 35 minutes.

Discard cloth pouch, fill sterilized jars with pickles and juice, add cinnamon sticks and seal jars.

These are a family favorite. No get-together is complete without them! I suppose you could add peppers of your choice. I plan to add Calvin's Magic Powder.

Peppers alone would probably work - I love pickled okra but haven't tried them crispy style.

Posted to CHILE-HEADS DIGEST by Randy <rock4u@rocketmail.com> on May 22, 1998

Crispy Sweet Potato Wedges

Servings: 4 Servings

Ingredients:

3 Sweet potatoes (about 2 ½pounds)
1 Egg
1 Clove garlic, minced
½ cub Dry bread crumbs
½ cub Freshly grated Parmesancheese
1 teaspoon Each dried basil and oregano

Preparation:

Peel potatoes; cut each lengthwise into 8 wedges. In large bowl, whisk together egg, garlic and 1 tbsp. water. Add potatoes; toss to coat evenly.

In shallow dish, combine bread crumbs, Parmesan cheese, basil and oregano; roll potato wedges in mixture to coat well.

Bake on greased baking sheet in 425øF oven for 15 minutes. Turn wedges; bake for 12 to 15 minutes longer or until potatoes are tender. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th Anniversary Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 17, 1998

Crispy Sweet-And-Sour Shrimp

Servings: 6 Servings

Ingredients:

1 ½ pound Unpeeled medium-size fresh shrimp
½ cub All-purpose flour
¼ cub Cornstarch
½ teaspoon Baking powder
¼ teaspoon Salt
½ cub Water
1 large Egg, lightly beaten
Vegetable oil
Hot cooked rice

SWEET-AND-SOUR SAUCE:
½ cub Sliced carrot
½ cub Chopped green pepper
3 ½ tablespoon Cornstarch
1 cub Water, divided
½ cub Sugar
½ cub White vinegar
1/3 cub Catsup
1 tablespoon Sou sauce
1 can Pineapple chunks, drained (15 ¼ ounce)

Preparation:

Shrimp: Peel and devein shrimp; set aside. Combine flour and next 6 ingredients; stir until smooth. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve over rice; top with sauce.

Sweet-and-Sour Sauce: Cook carrot in a small amount of boiling water 1 to 2 minutes; add green pepper, and cook an additional 1 minute. Drain and rinse with cold water. Set aside.

Combine cornstarch and 1/3 cup water, stirring until smooth. Combine remaining 2/3 cup water, sugar, and next 3 ingredients in a saucepan; bring to a boil over medium heat. Gradually stir cornstarch mixture into catsup mixture; cook, stirring constantly, until thickened. Stir in vegetable mixture and pineapple chunks. Yield: 3 ½ cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Taco

Servings: 6 Servings

Ingredients:

1 pound Lean ground beef
½ cub Chopped onion
1 Clove garlic, minced orpressed, optional
1 teaspoon Salt
½ teaspoon Chili powder
2 cub Diced tomatoes
4 large Wheat flour tortillas
Oil for trying tortilla

Preparation:

1. Brown together ground beef, onion and gaarlic in a heavy frying pan over medium heat, stirring untilmeat loses its pinkness. 2. Add salt and chili poweder, blending well. 3. Place ½ cup of the ground beef filling. ½ cup shredded chesse and ¼ cup diced tomatoes onto one-half of each tortilla. Fold other half ocer filling, pressing it down to remove any air pockets. 4. Pour oil into large skillet to ¼ inch depth. 5. When oil is hot, place filled tortillas into pan a few at a time. Saute over medium to high heat until golden on each side, about 45 seconds per side. 6. Remove frompan onto paper towelling. Cut into wedges to serve.

That what we have this in our dinner. Ask us if you need more meal receipe.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Taco Bites

Servings: 24 Servings

Ingredients:

24 Wonton wrappers
Filling:
6 ounce Cream cheese -- softened
½ cub Sour cream
2 Cloves garlic -- pressed
¾ teaspoon Oregano
¾ teaspoon Chili powder
Toppings:
Tomatoes -- seeded
Sour cream
Green onions
Black olives
Ripe avacado

Preparation:

Preheat oven to 350. Spray two Mini-Muffin pans lightly with vegetable oil cooking spray. Separate Wonton wrappers and place one in each cup of the Mini-Muffin pan. Using Mini-Tart Shaper, press each wrapper into cup using care to keep cup area open. Combine all filling ingredients in Classic 2-Qt Batter Bowl. Blend until smooth using Super Scraper. Fill Wonton cups using small Stainless Steel Scoop. Bake 10 minutes. Choptoppings finlely with Food Chopper and garnish.

Posted to EAT-L Digest - 30 May 96

Date: Fri, 31 May 1996 17:10:17 -0400

From: "Carol T." <taillon@ACCESS.MOUNTAIN.NET>

Recipe By : The Pampered Chef

Crispy Taco Recipe

Servings: 6 Servings

Ingredients:

1 pound Lean ground beef
½ cub Chopped onion
1 Clove garlic, minced orpressed, optional
1 teaspoon Salt
½ teaspoon Chili powder
2 cub Diced tomatoes
4 large Wheat flour tortillas

Preparation:

Oil for trying tortilla

1. Brown together ground beef, onion and gaarlic in a heavy frying pan over medium heat, stirring untilmeat loses its pinkness.

2. Add salt and chili poweder, blending well.

3. Place ½ cup of the ground beef filling. ½ cup shredded chesse and ¼ cup diced tomatoes onto one-half of each tortilla. Fold other half ocer filling, pressing it down to remove any air pockets.

4. Pour oil into large skillet to ¼ inch depth.

5. When oil is hot, place filled tortillas into pan a few at a time. Saute over medium to high heat until golden on each side, about 45 seconds per side.

6. Remove frompan onto paper towelling. Cut into wedges to serve.

That what we have this in our dinner. Ask us if you need more meal receipe.

C o o k i n g w i t h c a r e f u l l y !!!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Taro Turnovers (Wu Gok)

Servings: 1 Servings

Ingredients:

**** NO E *****Karen Adler FNGP13B.Yield: 24-26 turnovers

TARO PASTRY:
4 cub Taro; cooked and mashed(about 2 lbs raw)
2 teaspoon Salt
1 teaspoon Sugar
¼ teaspoon White pepper
¼ teaspoon 5-spice powder
7 tablespoon Potato flour; -=OR=-
8 tablespoon -Potato flour

FILLING:
½ pound Pork; finely minced

MEAT MARINADE:
½ teaspoon 5-spice powder
1 teaspoon Sherry
1 teaspoon Dark soy sauce
1 teaspoon Cornstarch
½ teaspoon Sesame oil

INGREDIENTS:
½ cub Bamboo shoots; finely minced
1 Green onion stalk; chopped
2 teaspoon Oil
¾ teaspoon Salt
1 ¼ teaspoon Sugar
⅛ teaspoon White pepper

SAUCE MIXTURE:
1 teaspoon Cornstarch
2 teaspoon Chicken broth or water
2 teaspoon Sherry

FLOUR FOR DREDGING:
1 cub All purpose flour

Preparation:

TO MAKE PASTRY: Peel, then slice taro into thin slices. Steam taro for 30-40 minutes until soft. Finely mash and add seasonings. Mix in potato flour last. The mixture should be just stiff enough to handle, but be careful not to over work it or it will be too mushy. TO MAKE FILLING: Marinate minced pork with meat marinade for 15 minutes. Mix sauce. Stir fry pork with bamboo shoots and green onions in 2 tsp. oil. Add all other seasonings then pour in the sauce mixture.
Stir until it thickens. Mix well and chill for 2 hours in refrigerator. WRAPPING: take about 2 tbsp. of the taro mixture, roll into a ball and flatten out to a 3 inch circle. Place 1 tbsp.
filling in center and bring the opposite sides to seal. Continue making the turnovers until all of the pastry and filling is used up.
Place turnovers on platter with seam side up. DEEP FRYING: Heat 4 cups oil in wok over medium high heat . Dredge turnovers in flour (all purpose) and deep fry in hot oil until golden on both sides. Serve hot. DO AHEAD NOTES: Cooked turnovers can be frozen. To reheat, thaw out to room temperature then deep fry again until crispy and golden brown. YUM!
COMMENTS: Taro is the tuberous root of a tropical plant bearing flowers on a fleshy spike surrounded by a hood-like leaf. The texture of taro is similar to a potato in that they are both starchy. However, taro is =============== Reply 68 of Note 1 ===============Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM CHINESE 7 99

To: BGMB90B ELAINE RADIS Date: 01/10 From: BGMB90B ELAINE RADIS Time: 9:13 AM

MM: SHRIMP TOAST (HA TOE SEE)
Posted to MC-Recipe Digest V1 #174

Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@ac.com>

Crispy Traditional Potato Pancakes

Servings: 24 Servings

Ingredients:

2 pound Russet (baking) or YukonGold potatoes
1 medium Onion
½ cub Chopped scallions, includingthe green part
1 large Egg, beaten
Salt and freshly groundpepper to taste
Vegetable oil for frying

Preparation:

This recipe has been sent to you from the web site Epicurious. The URL of the site is http://www.epicurious.com

Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes. For me they should be thin and crisp. This is only possible if you squeeze out as much water as possible from the grated potato, omit flour or matzah meal as fillers, and gently flatten the pancakes on a very hot skillet. Although the taste of hand-grated potato latkes is superior to that of those grated in the food processor, the difference is definitely marginal. So don't feel guilty if you don't want to use elbow grease and cut your fingers.

1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl.
The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.

2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.

3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain.
Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.

Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.

Yield: about 2 dozen pancakes (P)

Jewish Cooking in America, Joan Nathan.

Posted to JEWISH-FOOD digest V96 #098

From: bgl@leass.pcc.com

Date: Sat, 7 Dec 1996 12:50:44 -0500

Crispy Vegan Rolls

Servings: 24 Servings

Ingredients:

5 Carrots; chopped fine
Salt
1 Stalk celery; chopped fine
Peanut or vegetable oil
Sesame oil
3 large Onions; chopped fine
2 Green onions; sliced thin
3 Red bell peppers; choppedfine
20 Shiitake mushrooms; choppedfine
1 bunch Cilantro leaves; chopped
Pepper
1 package Spring roll wrappers;(11oz.)
1 tablespoon Cornstarch
2 tablespoon Water

Preparation:

Note that if you're working ahead, the rolls can be assembled several hours before but should be sauteed close to serving time. Cook carrots in boiling salted water to cover until tender crisp, about 5 minutes. Remove with slotted spoon and refresh in ice water. When cool, remove from water and set aside. Cook celery in same boiling salted water until tender crisp, about 5 minutes. Drain and refresh in ice water. Drain again and add to carrots. Put 2 teaspoons peanut oil and 2 teaspoons sesame oil in large heated skillet. When oil is hot, add chopped onions, sliced green onions and bell peppers. Saute until tender-crisp, about 4 minutes. Toss in mushrooms and cook 2 to 3 minutes. Add carrots, celery and cilantro and stir. Season to taste with salt and pepper. Remove skillet from heat and allow mixture to cool. Position 1 wrapper as diamond with pointed end toward counter edge. Brush beaten egg on top corner. Arrange 1/3 cup filling mixture in line 2 inches from bottom corner. Wrap corner over mixture and pull back to tighten. Fold over two sides and roll to end of wrapper. Repeat with rest of wrappers. Put ¼ cup peanut oil and 1 teaspoon sesame oil in heated skillet. When oil is hot, add spring rolls in batches, turning until both sides are golden brown and crisp, about 1-½ minutes per side. Add oil between batches as needed. Drain on paper towels.
Serve immediately. Recipe by Fred Eric. Formatted by Lynn Thomas dcqp82a.
Source: Los Angeles Times 8-13-97. 24 rolls. Each roll: 37 calories; 26 mg sodium; 9 mg cholesterol; 1 gram fat; 6 grams carbohydrates; 1 gram protein; 0.65 gram fiber.

Recipe by: Los Angeles Times 8-13-97

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr 24, 1998

Crispy Walnuts

Servings: 6 Servings

Ingredients:

1 pound Walnuts, shelled, peeled, &halved
¼ teaspoon Salt
3 cub Sugar
½ cub Honey
5 cub Oil

Preparation:

Wash walnuts thoroughly. Fill a wok with water about half way & put walnuts in. Bring to boil & let them boil about 3 minutes. Drain & wash them again.
Pour 4 cups water into wok. Add salt, sugar & honey. Return walnuts to wok & cook about 15 minutes or until liquid begins to thicken. When thickened, pour contents into large bowl & let them soak 24 hrs. Remove walnuts from sugar water & drain in strainer. Heat oil in wok to 350 F & add walnuts.
Stir occasionally until walnuts turn golden brown. Remove from wok & spread out to cool. When cold, store in airtight container or jar to maintain crispness. Delicious served as an appetizer with drinks.

Temperature(s): ROOM Effort: EASY Time: 24:00 Source: UNCLE TAI'S Comments:
SOUTH POST OAK; HOUSTON

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crispy Wasabi Gaufrettes

Servings: 16 Servings

Ingredients:

4 Sweet potatoes, peeled, &
Waffle sliced
1 tablespoon Wasabi powder
1 tablespoon Sea Salt
2 teaspoon Black Pepper

Preparation:

Fry sweet potato wafers in depp fat heated to 350 degrees F. until crisp.
Drain on paper towels and sprinkle with mixture of powders above. (Make sure to dry blend the powders thoroughly)
Calories 54; Protein, .7g; Carbohydrates 8 g; Fat, 2g; Cholesterol, none; Sodium, 439mg
Posted to MM-Recipes Digest V4 #257 by Kakeman@aol.com on Sep 26, 1997

Crispy Wasabi Potato Crusted Tuna

Servings: 1 Servings

Ingredients:

1 pound Center-cut bluefin tuna
Salt
Freshly ground black pepper
1 tablespoon Wasabi powder
¼ cub Water
1 large White potato; peeled
2 tablespoon Olive oil
Drizzle of sesame oil
Sprigs of fresh chervil
2 ounce Caviar

Preparation:

EMERIL LIVE SHOW #EMIB07, CUPID'S DAY

Cut the tuna into 2 inch logs, 1 ½ inches wide and 1 ½ inches thick.
Season the tuna with salt and pepper. In a small bowl, whisk the wasabi and water together to form a loose paste. Using the potato threader, cut the potato into thin curl-like pieces. Season the potatoes with salt and pepper. Divide the potato curls between the tuna logs in individual piles.
Brush each piece of tuna with the wasabi mixture, coating each side of the tuna completely. Place a piece of the tuna in the center of each pile of potato curls. Wrap the potatoes entirely over each piece of tuna, tightly.
In a large saute pan, heat the olive oil. When the oil is hot, pan-fry the tuna until golden brown, about 2 to 3 minutes on each side. Fry the tuna in batches. Serve the tuna on a platter with a drizzle of sesame oil, chervil and a dollop of caviar.

Yield: 6 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998

Crispy Winter Vegetable Salad

Servings: 1 Servings

Ingredients:

4 cub Broccoli florets
2 large Carrots;, peeled and slicedth
1 large Red bell pepper;, seeded andsliced th
1 bunch Radishes;, cut in half
2 Stalks celery;, sliced thin
1 Bottle; (8 ounce) fat-freeItalian salad dressing
1 package (1 pound) Dole Salad Mix

Preparation:

Combine broccoli, carrots, red pepper, radishes, and celery with salad dressing; toss. Cover with plastic wrap and refrigerate for at least 15 minutes. Toss with salad mix before serving.

Recipe by: Makes 8 servings

Posted to recipelu-digest Volume 01 Number 664 by James and Susan Kirkland <kirkland@gj.net> on Feb 01, 1998

Crispy Wontons

Servings: 10 Servings

Ingredients:

¾ pound Ground Pork
8 Chopped Water Chestnuts
¼ cub Chopped Green Onions & Tops
1 tablespoon Soy Sauce
½ teaspoon Salt
1 teaspoon Cornstarch
½ teaspoon Grated Fresh Ginger Root
1 pound Wonton Skins
Vegetable Oil For Frying
Catsup
Hot Mustard
Sweet & Sour Sauce

Preparation:

Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well. Place ½ teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375oF.
Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired. Typed by Syd Bigger.

Posted to MM-Recipes Digest V4 #140 by "John Weber" <hdbrer@ibm.net> on May 19, 97

Crispy Wontons

Servings: 10 Servings

Ingredients:

½ pound Ground pork
¼ pound Medium-size shrimp peeled, deveined & minced
8 Water chestnuts; minced
¼ cub Minced green onions
1 tablespoon Kikkoman Soy Sauce
½ teaspoon Salt
1 teaspoon Cornstarch
½ teaspoon Grated fresh ginger root
1 pound Wonton skins
Vegetable oil; for frying
Kikkoman Sweet & Sour Sauce

Preparation:

Mix first 8 ingredients well; place ½ teaspoon in center of each wonton skin. Fold skin over filling to form triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. With twisting motion, overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375 F. Add wontons a few at a time, and cook 2 to 3 minutes, or until brown and crispy; drain. Serve warm with sweet & sour sauce.

Source: A PARADE OF CHINESE SPECIALTIES
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip

Crispy Yam and Goat Cheese Wontons - Bon Appetit

Servings: 38 Servings

Ingredients:

¾ pound Small yams, peeled, cut into½-inch pieces
2 tablespoon (¼ stick) unsalted butter
2 Leeks (white part only),finely chopped
2 tablespoon Chopped fresh sage OR
1 teaspoon Dried rubbed sage
1 ounce log soft mild goatcheese (such as Montrachet)
38 (about) wonton wrappers
Peanut oil (for deep fiying)

Preparation:

Cook yams in medium saucepan of boiling salted water until tender, about 10 minutes. Drain. Transfer to bowl.

Melt butter in heavy medium sheet over medium heat. Add leeks and saute until tender, about 8 minutes. Mix in sage. Add leek mixmre and goat cheese to cooked yams and mash with fork. Season to taste with salt and pepper.
(Filling can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Place 1 heaping teaspoon of filling in center of each wonton. Brush wonton edges lightly with water. Fold diagonally in half, pressing edges to seal.

Pour peanut oil into heavy large saucepan to depth of 3 inches and heat to 350'F. Add prepared wontons in batches and fry until golden brown, about 2 minutes. Using slotted spoon, transfer wontons to paper towels and drain.
Arrange on platter and serve.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg> Posted to MC-Recipe Digest V1 #250

Date: Fri, 18 Oct 1996 04:00:15 -0400 (EDT)

From: Bill Camarota <gfx4tv@acy.digex.net>

Crisscross Peanut Butter Cookies

Servings: 12 Servings

Ingredients:

1 ½ cub Unbleached All-Purpose Flour
¾ teaspoon Baking Soda
¼ teaspoon Salt
½ cub Butter Or Margarine
1 cub Peanut Butter
½ cub Granulated Sugar
2/3 cub Brown Sugar; Packed
1 large Egg
1 teaspoon Vanilla Extract

Preparation:

Stir the flour, baking soda, and salt together, blending well, and set aside. In a large mixing bowl, beat the butter and peanut butter together for 30 seconds. Add the sugars and beat until fluffy. Add the egg and vanilla, beating well. Add the dry ingredients and blend well. Shape the dough into 1-inch balls and place on ungreased cookie sheets. Press in a crisscross pattern using a fork and flattening the balls. Bake in a preheated 375 Degree F. oven for about 10 minutes.

Yield: About 4 dozen cookies

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Criss-Cross Potatoes

Servings: 2 Servings

Ingredients:

1 large Baking Potato
1 tablespoon Butter; melted
Salt
Paprika

Preparation:

Scrub potato; cut in half lengthwise. Make diagonal slashes, about ⅛ inch deep in cut surface of potato forming crisscross pattern. Brush cut surfaces with butter; season with salt. Place in small shallow pan or on a piece of foil. Bake in hot oven (400) for 40 minutes. Sprinkle potato with paprika. Bake 10 minutes more or till done.
Posted to recipelu-digest Volume 01 Number 338 by James and Susan Kirkland <kirkland@gj.net> on Dec 03, 1997

Cristel's Beef Strips with Sweet and Hot Sauce

Servings: 4 Servings
1 pound Round steak
2 tablespoon Water
1 teaspoon Salt
1/3 cub Cooking oil
1 Egg
1 cub Dry bread crumbs
¼ teaspoon Ginger
Dash of pepper

Cristina's Brownies

Servings: 1 Servings

Ingredients:

1 pound Walnut halves or large
Pieces
1 ¼ cub Unsifted cocoa powder
1 ¼ cub Unsifted all-purpose flour
½ teaspoon Salt
12 ounce Unsalted butter (3 sticks)
3 cub Granulated sugar
7 large Eggs
2 teaspoon Vanilla extract

Preparation:

Adjust a rack one-third up from the bottom of the oven and preheat to 350 degrees. Line a 13 X 9 X 2-inch pan with foil (turn pan upside down and mold foil to the pan, including up--down?--the sides, turn pan over and fit foil tightly into pan. Take a piece of butter, place it in the pan (on the foil), and place in the oven only until the butter is melted. Then, with crumpled wax paper, spread the butter all over the foil and set the pan aside.

Sift together into a large bowl the cocoa, flour and salt and set aside.

In a 3-quart heavy pan over low heat, melt the butter. Remove the pan from the heat and stir in the sugar, then the eggs two or three at a time, and then the vanilla. Add the butter mixture to the sifted dry ingredients, pouring it in all at once. Beat on low speed (of a mixer) or by hand, scraping the bowl as necessary, until ingredients are completely mixed. Stir in the walnuts.

Turn the mixture into the prepared pan and bake for 50 to 60 minutes until a toothpick gently inserted in the middle comes out clean, but with a bit of chocolate clinging to it. Do not overbake or they will be dry.

Cool in the pan at room temperature. When the bottom of the pan is just tepid, cover the pan with a length of wax paper and then with a flat cookie sheet or board. Turn the pan and the sheet over, then remove the pan and slowly peel off the foil.

Leave the cake upside down and transfer to the refrigerator overnight.
Cover the chilled cake with a cookie sheet or board and turn it over again, leaving the cake right side up. Remove the sheet and wax paper from the top of the cake. Using a long, strong sharp knife, cut the cake into 24 extra-large brownies (or smaller if you prefer).

These are, supposedly, Maida Heatter's favorite brownies, the creation of Cristina Guiovanoli, then a student at the Culinary Institute of America

These are very rich, obviously, and absolutely delicious.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Cristina's Low-Fat Manicotti

Servings: 6 Servings

Ingredients:

12 Manicotti noodles or
24 Jumbo shells
1 package Frozen spinach, drained andchopped
¼ cub Parmesan cheese
½ teaspoon Nutmeg
1 Egg white
Salt and pepper

SAUCE:
12 Roma tomatoes, halved
1 bunch Scallions, chopped
2 Cloves garlic, minced
½ Carrot, chopped
¼ cub White wine
Salt and pepper

Preparation:

Cook the manicotti noodles and set aside. In a large bowl, combine all ingredients. Using a pastry bag, fill the noodles. Place in a large casserole dish. Sauce: Place all ingredients in saucepan and simmer for 30 ~ 45 minutes. Transfer to blender and blend. Strain the sauce through a fine mesh strainer. Pour the sauce over the manicotti and top with parmesan. Bake at 325 degrees for 45 minutes.

Recipe by: Home and Family 7/15 - 7/19 1996 Posted to MC-Recipe Digest V1 #642 by Dorothy Tapping <ctapping@USIT.NET> on Jun 11, 1997

Cristina's Risoto

Servings: 6 Servings

Ingredients:

½ Onion; diced
2 tablespoon Olive oil
2 tablespoon Butter
1 ½ cub Arborio rice
1 cub White wine
2 cub Water
2 cub Chicken stock
½ teaspoon Saffron
½ cub Parmesan cheese
Salt and pepper

Preparation:

Here¹s a super rice dish

Cristina¹s Risotto
Directions: In a large saucepot, heat the oil and butter. Add the onion and sauté until tender. Add the rice and stir to coat. Add the wine and simmer slowly. Combine the water and stock and bring to a low simmer. Dissolve the saffron in the hot liquid and add the liquid to the rice mixture, slowly, about ½ cup at a time, stirring well after each addition. When the rice is creamy and cooked through, mix in the cheese, season with salt and pepper and serve.

: Copyright © 1996 International Family Entertainment, Inc.
Recipe By : Cristina Farraro

Posted to MC-Recipe Digest V1 #232

Date: Fri, 04 Oct 1996 14:21:26 +0000

From: Cheryl Gimenez <clgimenez@earthlink.net>

Critical Mass Brownies

Servings: 1 Servings

Ingredients:

8 ounce Unsweetened chocolate
½ pound Butter
5 Eggs
3 cub Sugar
1 tablespoon Vanilla
1 ½ cub Flour
2 To 2 ½ cups
Coarsely-chopped walnuts

Preparation:

Melt chocolate and butter together (Stir constantly over low heat, or use microwave). Cool slightly.

Beat eggs, sugar, and vanilla in large mixer bowl at high speed for 10 minutes. Blend in chocolate mixture at low speed. Add flour, beating just until blended. Stir in nuts. Spread in greased 9x13 inch pan.
Bake at 375 degrees for 35 to 40 minutes. Done when edges start to brown. (Deciding when it's done is the tricky part.) Cool in pan.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Critter Crunch

Servings: 1 Servings

Ingredients:

3 tablespoon Brown sugar
3 tablespoon Reduced calorie margarine
1 teaspoon Cinnamon
1 ½ cub Animal crackers
1 ½ cub Honey-flavored bear-shaped
Graham crackers
1 ½ cub Crispy corn-rice cereal
Squares
1 ½ cub Toasted oat cereal
1 cub Tiny unsalted pretzels
1 cub Bite-size whole-wheat cereal
Biscuits -- with raisins

Preparation:

Combine sugar & margarine. Microwave on HIGH until oleo melts & sugar dissolves. Stir in cinnamon. Combine remaining ingredients in a 13 x 9.
Drizzle with margarine mixture; toss gently to coat. Bake at 350 for 20 min. stirring occasionally. Cool & store in container.

Recipe By : Vonlisa

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Critterless Chili

Servings: 6 Servings

Ingredients:

3 cub Beans, dried; soaked,cooked
3 tablespoon Chili powder
2 large Onions; chopped
2 tablespoon Cumin
2 large Carrots; grated or finelychopped
2 teaspoon Cayenne
1 Bell pepper; chopped
1 tablespoon Basil
6 Garlic cloves; chopped
1 teaspoon Thyme
1 Serrano pepper; seeded andchopped
¼ cub Tamari
2 tablespoon Olive oil
1 teaspoon Salt or to taste
26 ounce Spaghetti sauce, commercial

Preparation:

On medium-high, stir fry vegies, garlic and serrano in olive oil for 5 minutes. Add spices; stir fry 5 minutes more. Add drained beans; stir into spices for a few minutes. Add spaghetti sauce, stir, lower heat to simmer, and cook 30 minutes.

Critters in the Hay

Servings: 4 Quarts

Ingredients:

1 ½ cub Sugar
1 cub Light corn syrup
2 tablespoon Butter
1 ½ teaspoon Pumpkin pie spice
1 teaspoon Vanilla
½ teaspoon Salt
½ teaspoon Green food color(optional)
3 ½ quart Popped popcorn; remove anyunpopped kernels
1 cub Candy cornLicorice ropes;blackwooden pickssmall black gum drops orother small black candiesred decorating icingtiny red jaw-breakers candywormshape candies

Preparation:

In Dutch oven, bring sugar,corn syrup and butter to a boil; boil 2 ½ minutes. Stir in pumpkin pie spice,vanilla,salt and food coloring(if desired) mix until evenly colored. Add popcorn and toss until evenly coated. Spread popcorn mixture in a single layer on greased sheets of foil and allow to cool and harden. Break into bite-size pieces and mix with candy corn in a wide shallow bowl; set aside. To make spiders, cut licorice into 2 inch lengths. To make legs, starting at one end, make three ½ inch to ¾ inch cuts to make four legs. Repeat cuts at opposite end. Leave about ½ inch in center uncut. Gently pull legs apart and curl down. Push wooden pick through center of body, leaving about ¼ inch exposed on top.
Push one gumdrop onto exposed pick to make a body. Using writing tip of decorating icing, squeeze two small dots of icing into gumdrops. Press jaw-breakers into icing to make eyes. Place"spiders" and worm-shaped candies in popcorn. Remove wooden picks before eating. Makes 4 quarts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Croaker Croquettes One

Servings: 1 Servings

Ingredients:

2 cub Fish, flaked, cooked
1 teaspoon Lemon juice
1 tablespoon Onion, finely minced
1 tablespoon Pimiento, finely minced
1 tablespoon Green pepper, finely minced
1 cub Thick white sauce
Seasoning to taste

Preparation:

Mix mixture thoroughly. Shape into balls or patties dip in egg prepared as for fillets, then in crumbs, and fry in deep fat at 365 degrees F. Serve with tomato sauce. Generalized recipe made specific for Croakers Source:
FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Croaker Fillets

Servings: 1 Servings

Ingredients:

2 pound Croaker fillets
¼ cub Sliced green onions & tops
1 Minced garlic clove
¼ cub Fresh lemon juice
½ cub Fine crumbs
1 teaspoon Salt
1 tablespoon Butter

Preparation:

Cut fillets into serving size pieces. Cook onions & garlic in butter until tender: add lemon juice. Combine crumbs & salt in bowl. Dip fish in lemon butter mixture, roll in crumbs. Arrange fish in well greased 15*11*1" baking pan; drizzle remaining lemon butter mixture over fish. Bake in 350 oven for 25-30 minutes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Croatian Bribirski Prisnats

Servings: 1 Recipe

Ingredients:

1 pound Ham
¼ pound Bacon; cubed
1 ½ pound Jack cheese; cubed
3 bunch Green onions cut into small pieces
12 Eggs
1 Cake of yeast
½ cub Butter
¼ cub Warm water
Salt
Pepper
Flour

Preparation:

Dissolve yeast in warm water with 1 tablespoon flour; stir and set aside to rise. Fry bacon in butter or margarine for 2 minutes. Add ham and the green onions; set aside to cool. Beat eggs and add enough flour to make a soft batter. Add the raised yeast and mix. Add ham, bacon and onions and mix. Add Jack cheese, salt and pepper to taste. Put into a large bowl to rise for about 2 or 3 hours. Grease and flour pan; bake at 350 F for about 1-½ hours or until top is nice and brown.

Source: Mary Plovanic "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Croatian Cookies

Servings: 1 Panful :-)

Ingredients:

½ pound Sweet butter
½ cub Sugar
1 Egg yolk
½ teaspoon Salt
2 ½ cub Flour
4 Egg whites
1 cub Sugar
¾ cub Finely ground walnuts
1 teaspoon Lemon extract
Blackberry jelly

Preparation:

Cream butter and sugar; add egg yolk and salt. Add and salt. Add flour gradually and beat. Pat dough into thin layer in 12 x 12 inch pan. Beat egg whites; add sugar until stands in stiff peaks. Fold in ground nuts and flavoring. Spread jelly over and swirl meringue on top. Sprinkle with chopped nuts; bake at 350 F about 45 minutes. When warm, cut in squares.

Source: Mary Mandekic "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Croatian Garabije

Servings: 1 Batch

Ingredients:

5 cub Sifted flour
2 cub Sugar
1 cub Butter
1 cub Shortening
6 Egg yolks
2 tablespoon Sour cream
1 ½ teaspoon Vanilla

Preparation:

Make as for pie crust; roll out and cut with cookie cutter or cookie press.
Bake 12 to 15 minutes at 350 F.

Source: Chris Chesnik "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Croatian Nut Roll (Orahnjaca)

Servings: 1 Servings

Ingredients:

6 cub Unbleached flour
½ teaspoon Salt
½ cub Sugar
1 cub Light cream
¾ cub Water
4 Egg yolks; beaten
2 ounce Cake yeast
½ cub Water
¼ pound Unsalted butter; melted
1 ½ tablespoon Sugar
1 tablespoon Sour cream
1 Egg yolk

FILLING:
1 pound Walnuts; finely ground
1 cub Sugar
½ Stick butter; melted
½ cub Milk; (½ to 1)
2 Egg whites; beaten
¼ teaspoon Walnut flavoring

Preparation:

Sift together flour, salt and ½ cup sugar in a large mixing bowl. Heat cream and ¾ cup water until lukewarm. Add egg yolks and melted butter.
Dissolve yeast in ½ cup lukewarm water, and 1 ½ tablespoon sugar and add the egg mixture. Make a well into the flour, slowly pour yeast mixture into the flour beating well with wooden spoon. On a slightly floured board, knead dough until it is elastic and smooth. If dough sticks to the board, add a little flour, knead 15 to 20 minutes. Place dough in a large bowl lightly greased, turning to grease top. Cover with a towel and let rise until double in bulk. Punch dough down. On a slightly floured board shape into a ball, then divide ball in half. Now shape each piece into a smooth ball. Place 1 ball in bowl and cover with a towel. Place the other on a slightly floured board, cover and let rest 5 to 10 minutes. Now roll as for jelly roll 11" x 5", spread the nut filling (after mixing ingredients well) and start rolling, rolling away from and pulling roll towards you each time you make a turn. Place in a greased pan 11" x 5", seam side down, prick about 10 times with a fork to release air. Brush with 1 egg yolk mixed with 1 tablespoon of sour cream. Cover and let rise until double in bulk. Bake at 350 for 45 minutes to 1 hour. Other ball can be filled with other filling.

NOTES : From Hermine Sostarich of Brookfield, Wisconsin: My mother, Barbara Suveljak Hosni and father, Thomas Frank Hosni, Sr., passed through Ellis Island in September 1913 from Austria-Hungary. My mother decided I should have some of her recipes. As a result, we did a "stop and measure" as she prepared Nut Roll.
Recipe by: Barbara Suveljak Hosni

Posted to Digest bread-bakers.v097.n075 by snardo@onramp.net on Nov 23, 1997

Croatian Sour Soup

Servings: 1 Servings

Ingredients:

1 medium Potato, diced
1 cub Diced onions
1 teaspoon Sweet Hungarian paprika
2 tablespoon Vegetable oil
2 Garlic cloves, minced orpressed
¼ teaspoon Ground fennel seeds
1 Bay leaf
1 Carrot, diced
1 small Parsnip, diced
1 Celery stalk, chopped
2 tablespoon Whole wheat pastry flour orunbleached white flour
¼ teaspoon Salt
½ teaspoon Freshly ground black pepper
2 tablespoon Cider vinegar
5 cub Vegetable stock, heated
½ cub Sauerkraut
Sour cream (optional)
Minced chives (optional)

Preparation:

(from Sundays at the Moosewood)

Simmer potato in salted water until tender but firm. Drain and set aside, covered.

Saute the onions and paprika in the oil, add the garlic and saute for a few minues more. Mix in the fennel, bay leaf, carrots, parsnips and celery, saute for 5 minutes, stirring.

Sift the flour ino the vegetables and simmer on low heat for a few minutes, stirring. Add the salt, black pepper, vinegar and vegetable stock. Simmer for 10 minutes then stir in the potatoes and sauerkraut.

GArnish each bowl with sour cream or chves, serve with black braed or marbled rye. Posted to EAT-L Digest 07 Apr 97 by Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM> on Apr 8, 1997

Croatian Vegetable-Cheese Musaka

Servings: 8 Servings

Ingredients:

2 large Onions; chopped
3 tablespoon Vegetable oil
1 ½ pound Mushrooms; sliced
¼ cub Dry white wine
3 tablespoon Tamari soy sauce
2 teaspoon Dried basil; or 2 tbsp fresh
2 teaspoon Dried dill weed; or 2 tbspfresh
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
3 ½ medium Yellow summer squash orzucchini; sliced in ½"roundzucchini; sliced in½" roundzucchini; slicedin ½" roundzucchini;sliced in ½" round
2 tablespoon Vegetable oil
1 ½ tablespoon Cornstarch; dissolve inwater
3 cub Feta cheese; 1 ¼ lbs.,grated
6 Eggs; lightly beaten
¼ teaspoon Ground black pepper
1 ½ cub Tomato juice
2/3 pound Lasagna noodles
½ cub Bread crumbs; prefer wholewheat
1 teaspoon Paprika; sweet Hungarian

Preparation:

In a large soup pot or skillet, saute the onions in 3 tablespoons of oil until translucent. Add the mushrooms and continue to saute for several minutes, stirring frequently. Mix in the wine, soy sauce, herbs, salt, and pepper and simmer, covered, stirring occasionally, for about 20 minutes, until the mushrooms are brown and have released their juices.

Meanwhile, brush the squash rounds with oil and bake them, uncovered, at 450 degrees F on an oiled baking sheet for about 10 minutes, until tender but still firm.

When the mushrooms have cooked, remove them from the heat and stir in the cornstarch mixture. Return to the heat for a few minutes, stirring continuously, until the mixture begins to thicken. Set aside.

Combine the feta, eggs, and black pepper in a medium bowl.

Assemble the musaka. Coat the bottom of a deep, oiled, 12-inch square baking pan with about ½ cup of tomato juice. Arrange a layer of uncooked, dry lasagne noodles (believe it or not, they will cook in the casserole), 1/3 cup tomato juice, half of the mushroom sauce, an overlapping layer of all the summer squash slices, and all of the bread crumbs. Continue to layer 1/3 cup tomato juice, noodles, the rest of the tomato juice, the rest of the mushroom sauce, and top with the feta mixture.
Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster

Posted to EAT-L Digest 30 Sep 96

Date: Tue, 1 Oct 1996 13:14:39 -0400

From: "John M. Nardo M.D." <jnardo@ONRAMP.NET>

NOTES : Literally taste history in this light version of musaka, a dish found throughout Eastern Europe and Greece. Squash, noodles, and feta cheese topped with non-traditional tamari soy sauce add depth and color to the succulent mushroom flavor.

Croation Poppy Seed Povitica

Servings: 4 Servings

Ingredients:

-JUDI M. PHELPS
3 Or 4 c ground poppy seeds
1 cub Honey
1 cub Evaporated milk
2 Or 3 eggs
1 cub Butter

BASIC SWEET DOUGH:
2 package Instant dry yeast
¼ cub ;lukewarm water; to dissolveyeast
1 cub Scalded milk; cooled tolukewarm
2 Eggs; beaten
1 teaspoon Salt
½ cub Sugar
¼ cub Margarine
4 Or 5 c flour

Preparation:

NOTE: This recipe does not give instructions for mixing dough. Mix as you would any cake that uses yeast and then follow instructions below.

Dough: Knead into a smooth elastic dough, let rise until double in size, about 1 hour. Roll dough very thin, about 3 feet long and 1 ½ feet wide on floured plastic sheet.

Spread poppy seed filling on rolled dough and roll like as for jelly roll.
Place in greased long narrow loaf pans. Let rise for ½ hour. Bake at 350 degrees for 50 to 60 minutes.

~-POPPY SEED FILLING:-- Boil Filling Ingredients for 10 minutes or until thick enough to spread. Cool and spread on thin rolled dough. Source:
Cookbook USA

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com

Posted to MM-Recipes Digest V4 #210 by Timothy Baum <103040.3273@compuserve.com> on 97

Croccante

Servings: 1 Servings

Ingredients:

1 Part white sugar
1 Part nuts; (almonds, orhazelnuts, or peanuts),shelled
2 teaspoon Butter for every pound ofsugar+nuts
1 pinch Salt
Butter or oil for the dish
1 Lemon; thoroughly washed toget rid of the chemicals,(or home grown :-)

Preparation:

Almond and hazelnuts can be either peeled or not. Peanuts are best peeled.

Roughly chop the nuts (peanuts can be left whole - they will split into halves anyway) and place them in a heavy-bottomed frying pan with the sugar and butter. Slightly grease a tin (or earthenware) dish with a little oil or butter. Cook the mixture of nuts and sugar over medium heat until the sugar turns bright brown, stirring continuously. (If you like a more "roasted" taste, roast the nuts alone for 10 minutes before adding sugar and butter.) Pour the mixture in the dish and, using the lemon as a rolling pin, press it down to a shape ½-inch thick (or thinner, if you can!).
WARNING: Croccante can be pressed down only if it's very hot, so proceed carefully to avoid burns! Allow to cool. Store in glass jars or tin boxes, or simply packed up in greaseproof paper, and keep it in a dry place (NOT in the refrigerator - cold temperature is OK, but refrigerators are too humid, and the sugar in your croccante might melt and make it sticky).

<Lucretia>, Italian in Australia

Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998

Crock - Pot Pork Chop Stew

Servings: 1 Servings

Ingredients:

6 Pork loin chops
4 tablespoon Flour
2 tablespoon Oil
6 medium Potatoes; cubed
1 medium Onion; chopped
1 small Cabbage (optional); cut inthin wedges
4 Carrots; diced
¼ teaspoon Salt
½ teaspoon Pepper
2 teaspoon Beef bouillon granules
¼ cub Water
1 can (14 ½ oz.) sliced stewedtomatoes
½ cub Sour cream
2 tablespoon Cornstarch

Preparation:

1. Trim fat from chops. Coat with 2 tablespoons flour. Brown chips in oil over medium heat.

2. Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, ¼ cup water and stewed tomatoes with juice. Do Not Stir.

3. Cover and cook on high 3 ½-4 hours or on low for 7-8 hours

4. Optional: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 ½ cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.
Posted to recipelu-digest Volume 01 Number 406 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

Crock Full of Crunch

Servings: 4 Servings

Ingredients:

1 ounce jar peanut butter
½ cub Heath bits
½ cub Mini chocolate chips

Preparation:

Combine all ingredients, mixing well. Spoon into container; cover and store in refrigerator. To serve spread on graham crackers or vanilla wafers.

Busted by Dia food@iname.com http://www.qnis.net/~uhoh Posted to MC-Recipe Digest by Dia <food@iname.com> on Mar 28, 1998

Crock Pot "Cock 'n Bull" Stew

Servings: 1 Servings

Ingredients:

¼ cub Steak sauce
2 Chicken bouillon cubes
1 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Sugar
½ cub Hot water
2 pound Chicken thighs; (up to 3)
1 pound Lean stewing beef; cut in 1½" cubes
1 medium Onion; chopped
2 medium Potatoes; peeled and cubed
2 medium Carrots; pared &sliced thin
1 can (16 Oz.) Stewed Tomatoes
¼ cub Flour

Preparation:

Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in crock pot; stir well. Add remaining ingredients except flour; mix carefully. Cover and cook on low setting for 7 to 10 hours; on high setting for 4 hours. Before serving, remove chicken and bone, and return meat to crock pot; stir well. To thicken gravy, make a smooth paste of flour and ¼ cup of juices from stew. Stew into crock pot. Cover and cook on high setting until thickened. 6 to 8 servings.
Posted to recipelu-digest Volume 01 Number 406 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

Crock Pot Apple Butter

Servings: 1 Servings

Ingredients:

4 pound Apples; plus
2 teaspoon Cinnamon
½ teaspoon Ground cloves

Preparation:

During the afternoon or evening we peel, core and slice the apples. The slices do not need to be thin. We stuff as many slices in the crock pot as we can, put the lid on and cook them for a few hours on the "high" setting.
We reduce the setting to "low" and let the apples cook overnight. The next morning, the apples have cooked down by about one/half and are a rich brown. We then stir in the spices to taste (about 2 teaspns. of ground cinnamon and ½ teaspn. of ground cloves and because we use sweet apples---no sugar) and let it cook on "high" for a few hours with the lid off to reduce some of the liquid."

"We prefer our apple butter smooth so we run it through the blender in small batches. We refrigerate what we need immediately and freeze the rest."

Canning it in decorative jars makes a fine gift idea.

Recipe by: apples-n-garlic.com Posted to TNT - Prodigy's Recipe Exchange Newsletter by louiseh@juno.com on Jul 17, 1997

Crock Pot Apple Butter

Servings: 3 Servings

Ingredients:

Apples; cut up, to fil 3 ½qt. crockpot
1 cub Brown sugar
1 cub Apple cider
Juice of 1 lemon
1 tablespoon Cinnamon

Preparation:

Cut blemishes off apples and cut into chunks to fill 3 ½ qt. crockpot.
Add sugar, cider and lemon juice. Cover and cook on Low for 8 hours. Stir.
Add cinnamon and cook another 10 hours. Stir occasionally until brown. Run through Food mil or any strainer to strain out seeds and skins. I used the blender. To thicken, if not thick enough, return to slow cooker and cook on High uncovered until desired consistency. MC formatting by bobbi744@sojourn.com

NOTES : Makes 3-4 pints. Delicious!

Recipe by: Liz Waters, AOL

Posted to Bakery-Shoppe Digest V1 #225 by Roberta Banghart <bobbi744@sojourn.com> on Sep 08, 1997

Crock Pot Apple Butter

Servings: 1 Servings

Ingredients:

4 can (28 oz) applesauce
3 cub Sugar (up to 4)
4 teaspoon Cinnamon (can be cut inhalf-I like lots ofcinnamon)
1 teaspoon Cloves
2 tablespoon Lemon juice

Preparation:

Pour into Crock Pot. Add remaining ingredients. Cover and cook on high 8-10 hours. Stir occasionally.
Posted to Bakery-Shoppe Digest V1 #224 by saracen2@juno.com (v. j. redding) on Sep 7, 1997

Crock Pot Baked Navy Beans

Servings: 1 Servings

Ingredients:

2 pound Dry navy beans
1 small Onion; chopped
1 cub Ketchup
1 cub Brown sugar
1 cub Water*
2 teaspoon Mustard
3 tablespoon Molasses
1 tablespoon Salt
8 slice Bacon ( To 10 Slices); friedcrisp

Preparation:

*add water as needed

Put beans in three times the volume of unsalted water, bring to a boil and let simmer for 30 minutes. Let stand in covered hot water for 2 hours. Mix other ingredients in bowl. Drain beans well and mix all ingredients and beans together. Put in crock pot and let cook on low for 12 hours. Stir occasionally.
Posted to recipelu-digest Volume 01 Number 411 by James and Susan Kirkland <kirkland@gj.net> on Dec 28, 1997

Crock Pot Barbeque Chicken

Servings: 1 Servings

Ingredients:

1 Frying chicken; cut up orquartered
1 can Condensed tomato soup
¾ cub Chopped onion
¼ cub Vinegar
3 tablespoon Brown sugar
1 tablespoon Worcestershire sauce
½ teaspoon Salt
¼ teaspoon Sweet basil
¼ teaspoon Thyme

Preparation:

Place chicken in slow cooking pot. Combine all other ingredients and pour over chicken. Cover tightly and cook at "low" for 6 to 8 hours. makes 4 servings. Note: I cut the chicken in pieces and place in my small roaster.
I pour sauce over, cover, and place in 325 degree oven and it takes 1 ½ to 2 hours. You can do 2 or 3 chickens in the roaster, in about the same amount of time, but you need one recipe of sauce for each chicken. I layer the chicken and pour sauce over each layer, You can also use just breast and thighs and it turns out well. busted by sooz Posted to recipelu-digest Volume 01 Number 311 by James and Susan Kirkland <kirkland@gj.net> on Nov 26, 1997

Crock Pot Beans

Servings: 1 Servings

Ingredients:

2 large Cans pork and beans
2 can Hormel ham
1 package Onion soup mix
2 cub Dark brown sugar
2 cub Catsup
¼ cub Mustard

Preparation:

Drain liquid from beans; empty into crock pot. Add 2 cups Hormel ham (break apart with fork). Add package onion soup mix with spoon, then add dark brown sugar, catsup, and mustard. Mix well with spoon; cook on LOW for 4 hours or until onions are done.

Recipe By : Mike Slayton

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crock Pot Beef Burgundy

Servings: 1 Servings

Ingredients:

2 slice Bacon; chopped
2 pound Sirloin tip or round steak;cut in 1" cubes
¼ cub Flour
1 teaspoon Salt
½ teaspoon Seasoned salt
¼ teaspoon Marjoram
¼ teaspoon Thyme
¼ teaspoon Pepper
1 Clove garlic; minced
1 Beef bouillon cube; crushed
1 cub Burgundy wine
¼ pound Fresh mushrooms; sliced
2 tablespoon Cornstarch; (optional)

Preparation:

In skillet, cook bacon several minutes. Remove and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in pot. Cover and cook on low 6-8 hours. Turn on high. Add mushrooms; cook on high 15 minutes. To thicken sauce, add cornstarch (dissolved in 2 tablespoons cold water) with mushrooms. 6 servings.
Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland <kirkland@gj.net> on Dec 21, 1997

Crock Pot Beef Fajitas

Servings: 8 Servings

Ingredients:

1 ½ pound Beef flank steak **
1 Onion; sliced
1 Green pepper; sliced
1 Red pepper; sliced
1 Jalapeno chile pepper;chopped
1 tablespoon Cilantro
2 Cloves garlic; minced
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Ground coriander
¼ teaspoon Salt
8 ounce Tomatoes; canned, chopped
12 Flour tortillas

Preparation:

Cut flank steak into 6 portions to fit into crock pot. In any size crock pot, combine meat, onion, peppers, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low for 8-10 hours (or on high 4-5 hours). Remove meat from crock pot and shred. Return meat to crock pot and stir. To serve fajitas, spread meat mixture on tortillas and add favorite toppings.

Toppings: Sour cream, guacamole, shredded cheese, salsa (or use whatever toppings suit you).

Recipe by: Woman's Day Magazine /TootyJane

Posted to MC-Recipe Digest by touchkiss@prodigy.net (Stephanie Simons) on

Crock Pot Beef Stroganoff

Servings: 1 Servings

Ingredients:

1 ½ pound Round steak
4 tablespoon Margarine
2 can Cream of mushroom soup
1 teaspoon Paprika
1 cub Onion; chopped
½ cub Water
1 cub Sour cream

Preparation:

Cube round steak. Put steak in crock pot with remaining ingredients. Salt and pepper to taste. Cook on high 1 hour then low 4 to 6 hours. Serve with noodles, rice or mashed potatoes.
Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland <kirkland@gj.net> on Dec 21, 1997

Crock Pot Brandy Meatballs

Servings: 1 Servings

Ingredients:

2 pound Ground beef
1 package Dry onion soup mix
1 Egg
¼ cub Cracker crumbs
1/3 cub Brandy
½ cub Ketchup
1 tablespoon Dried onion
1 cub Barbecue sauce
½ cub Water

Preparation:

Mix the first 4 ingredients and make into meatballs. Brown. Put into crock pot. Mix together the last 5 ingredients and pour over meatballs and cook for 5 to 6 hours.
Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998

Crock Pot Bread Zucchini

Servings: 1 Servings

Ingredients:

2 Eggs
2/3 cub Vegetable oil
1 1/3 cub Zucchini, peeled and grated
2 teaspoon Vanilla
2 cub Flour
¼ teaspoon Salt
½ teaspoon Baking powder
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ cub Chopped nuts (up to 1)

Preparation:

Someone was asking about crockpot recipes. Check out the URL http://www.ebicom.net/kitchen/page/cpidx.htm for lots of crockpot recipes.
Here's a couple from the site.

With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in crock pot. Cover top with 8 paper towels.
Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking. Posted to EAT-L Digest 12 Mar 97 by Janine Vandenberg <jvandenb@KENT.NET> on Mar 12, 1997

Crock Pot Candy

Servings: 2 Servings

Ingredients:

2 pound White almond bark
1 4-Ounces Bar Germanchocolate
1 12 (OZ) Pkg semi-sweetchocolate chips
1 24 (Oz) Jar dry roastedpeanuts

Preparation:

Put all ingredients in crock pot; cook 1 hour on high. Do not stir. Turn crock pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper and cool. Store in tin.
Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997

Crock Pot Cheese Fondue Dip

Servings: 1 Servings

Ingredients:

2 can (10-¾) condensed cheese
1 package Freeze dried or fresh chive
2 cub Grated sharp cheddar cheese
Celery sticks
Cauliflower; cut up
1 tablespoon Worcestershire sauce
1 teaspoon Lemon juice
Corn chips

Preparation:

Combine condensed soup, grated cheese, Worces- tershire sauce, lemon juice, and chives. Cover and heat on low in crock-pot for 2 to 2-½ hours. Stir until smooth and well blended. Keep hot in the pot.
Posted to recipelu-digest Volume 01 Number 404 by James and Susan Kirkland <kirkland@gj.net> on Dec 26, 1997

Crock Pot Cheese Souffle

Servings: 1 Servings

Ingredients:

14 slice Fresh white bread; crustremoved
3 cub Grated sharp cheese; cheddar
¼ cub Butter or margarine
6 large Eggs
3 cub Milk; scalded
2 tablespoon Worcestershire sauce
½ teaspoon Salt
Paprika

Preparation:

Tear bread in small pieces. Place ½ in well greased crock pot. Add ½ cheese, ½ butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika. Cover and cook on low 4-6 hours. Do not open until ready to serve.
Posted to recipelu-digest Volume 01 Number 403 by James and Susan Kirkland <kirkland@gj.net> on Dec 26, 1997

Crock Pot Chicken

Servings: 4 Servings

Ingredients:

4 Whole chicken breasts; bonedand halved
Salt and pepper
Celery salt
Paprika
1 can Cream of celery soup
1 can Cream of chicken soup
1/3 cub White wine
Grated Parmesan cheese
Fluffy rice

Preparation:

Wash chicken well. Pat dry. Season with salt, pepper, celery salt and paprika. Brown quickly in fry pan with butter. Place in crock-pot. Add cream of celery soup, cream of chicken soup and 1/3 cup of white wine to frypan. Mix well and pour over chicken. Sprinkle with Parmesan cheese. Cook on low for 6 to 8 hours. Serve chicken and sauce over hot fluffy rice.
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997

Crock Pot Chicken

Servings: 1 Servings

Ingredients:

1 Chicken; or cut up *
2 Carrots; sliced thinly
2 medium Onions; sliced thinly
2 Celery stalks; chopped **
1 ½ teaspoon Salt
½ teaspoon Black pepper
16 ounce Chicken broth; -or-
1 Chicken boullion cube; disol
2 cub Water
1 teaspoon Basil; crushed
2 ½ tablespoon Italian seasonings mixture -

Preparation:

* make sure it will fit in your crock pot. ** with a few leaves.

In a slow cooker, put in half of the chicken broth. Place half of the carrots, celery and onions in the bottom. Place the chicken (back side down) in the slow cooker. Add remaining broth, vegetables, salt and pepper, basil and Italian seasonings (if used). Place lid on cooker and cook on LOW heat for 7-10 hours or HIGH heat for 2 ½ to 3 ½ hours. Serves four.

(Taken from Extension Homemakers of Sedgwick County, Lula Kirk)

NOTES:

This is an excellent recipe for people on the go! Just start it in the morning and by 5 or 6 pm you have dinner! You can even get a package of mixed frozen vegetables if you don't have time to chop fresh ones. We've found that buying a whole chicken is cheaper than to buy one pre-cut. The chicken almost falls off the bones it is so tender and it makes taking out the bones easy! We serve it in bowls over rice; like chicken soup. It makes a large amount and lasts at least 2-3 meals for us. I hope you enjoy.

Posted to MealMaster Recipes List, Digest #153

Date: Thu, 30 May 1996 21:57:15 -0600

From: Blackhawk <tracy@agt.net>

Crock Pot Chicken and Artichoke Casserole

Servings: 1 Servings

Ingredients:

3 pound Broiler-fryer; cut up
Salt; to taste
½ teaspoon White pepper
½ teaspoon Paprika
1 tablespoon Butter or margarine
½ cub Rich chicken broth
3 tablespoon Sherry
½ teaspoon Dried tarragon
1 can Mushrooms
2 tablespoon (heaping) quick cookingtapioca
2 Jars marinated artichokehearts; reserve marinade

Preparation:

Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in butter and reserved marinade. Place mushrooms and artichoke hearts in bottom of crock pot.
Sprinkle with tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crock pot and turn to LOW heat setting. Cook for 7 to 8 hours. , or cook on HIGH for 5 hours. If you don't want to brown the chicken first, it's okay.
Posted to recipelu-digest Volume 01 Number 338 by James and Susan Kirkland <kirkland@gj.net> on Dec 03, 1997

Crock Pot Chicken and Dressing

Servings: 1 Servings

Ingredients:

1 Stick butter
1 cub Chopped onions
1 cub Chopped celery
1 Pan cornbread (crumbled)
6 slice Bread (crumbled)
¼ pound Crackers (crumbled)
2 teaspoon Thyme or sage or poultryseasoning
4 cub Chicken broth
1 can (14 oz.) chicken broth
4 Eggs; beaten
½ cub Milk
½ teaspoon Baking powder
3 cub Chicken; (up to 4)

Preparation:

Boil hen or large fryer for your broth and chicken. Saute onions and celery in butter. Pour this mixture over bread crumbs in a very large mixing bowl.
Add seasonings and toss together. Pour enough broth into mixture to moisten. Add beaten eggs and mix together well. Add baking powder, milk, and remaining broth. Mixture should be very slushy. (Pouring point). Add chicken. Pack tightly into a 5 quart crockpot Cover and cook on high for 1 hour. Reduce to low and cook 4 to 8 hours. busted by sooz Posted to recipelu-digest Volume 01 Number 311 by James and Susan Kirkland <kirkland@gj.net> on Nov 26, 1997

Crock Pot Chicken and Rice

Servings: 1 Servings

Ingredients:

¾ cub Rice
10 ½ ounce Cream of celery soup
10 ½ ounce Cream of mushroom soup
4 ½ ounce Can whole mushrooms
1 small Jar pimiento strips; drained
½ Green pepper; chopped
½ Onion; chopped
8 Chicken breasts; halved
Grated Parmesan cheese

Preparation:

Place rice in crockpot. Combine remaining ingredients except chicken and cheese in bowl. Mix well. Pour half of mixture over rice. Place chicken on top. Pour remaining soup mixture over all. Cook on High for 3 hours or until chicken is tender. Garnish with cheese. Posted to TNT - Prodigy's Recipe Exchange Newsletter by fluffduff@juno.com (Hope Blackford) on Aug 29, 1997

Crock Pot Chicken and Rice

Servings: 1 Servings

Ingredients:

1 can Cream of Celerey soup
1 can Cream of Mushroom soup
1 small Can mushrooms
½ Onion chopped
1 can Sliced water chestnuts
4 Chicken breasts (up to 6)

Preparation:

Combine all ingredients except chicken in a bowl, mix well. Pour in 1/3 of the mixture into crock pot. Place chicken on top. Pour remaining mixture over all. Cook on high for 3 hours (or you can cook it on low all day) or until chicken is tender.

You can also chop the chicken up into bite size pieces before placing in the crock pot. I like doing this because it's easier when to cut raw chicken than cooked chicken.

The rice I make in a steamer.

Posted to EAT-L Digest by Tami <tamig@PACIFIER.COM> on Sep 20, 1997

Crock Pot Chicken and Wild Rice

Servings: 1 Servings

Ingredients:

4 Or so boneless skinlesschicken breasts
1 small Onion sliced from top tobottom
1 can Cream of mushroom or chickensoup
small Amount of water maybe ¼cup

Preparation:

Put all in the crock pot and cook on high for 4 hrs or 8 hrs on low. I have even used frozen breasts and cooked for only 4 hrs, so hard to mess this up! After 4 hrs cook a package of long grain and wild rice on the stove as package directs, add to the chicken mixture in the crock pot and serve with a salad on the side! Makes a great fast easy meal!

Posted to TNT - Prodigy's Recipe Exchange Newsletter by delite <delite@flash.net> on Sep 23, 1997

Crock Pot Chicken Enchiladas

Servings: 1 Servings

Ingredients:

1 large Can enchilada sauce
4 Chicken breasts
2 can Cream of chicken soup
1 small Can sliced black olives
2 Dozen corn tortillas
1 Chopped onion
1 package Sharp cheddar cheese; grated

Preparation:

Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer crock pot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cook on low temperature all day in crock pot.
Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@gj.net> on Nov 21, 1997

Crock Pot Chicken Tortillas

Servings: 1 Servings

Ingredients:

Meat from 1 whole chicken orcanned chicken or parts
1 can Cream of chicken soup
½ cub Green chili salsa
2 tablespoon Quick cooking tapioca
1 medium Onion; chopped
1 ½ cub Grated cheese
1 Dz corn tortillas
Black olives

Preparation:

Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives. busted by sooz Posted to recipelu-digest Volume 01 Number 311 by James and Susan Kirkland <kirkland@gj.net> on Nov 26, 1997

Crock Pot Chicken with Sauce

Servings: 1 Servings

Ingredients:

1 Frying chicken; cut up
Salt & pepper
1 can Cream of mushroom soup
½ cub Sauterne or sherry
2 tablespoon Butter or margarine; melted
2 Tbsp.dry Italian saladdressing mix
2 package (3 oz.) cream cheese; cut incubes
1 tablespoon Onion; chopped

Preparation:

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper.
Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours. About ¾ hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot.
Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles. Serves 4 to 6.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "FLO" <gulf@nettally.com> on Oct 24, 1997

Crock Pot Chili #2

Servings: 6 Servings

Ingredients:

½ pound Dry Pinto Or Kidney Beans
2 Garlic Cloves, crushed
2 tablespoon Chili Powder
2 can Tomatoes (14.5Oz Ea)
1 teaspoon Pepper
2 pound Ground Chuck (Coarse Grind),browned & drained
1 teaspoon Cumin
2 medium Onions, chopped
Salt To Taste
1 Green Pepper, chopped

Preparation:

* I buy extra lean and don't brown 1st. ** .

Put all ingredients in crockpot. Stir this once, cover and cook on low for 10 to 12 hours or on high, for 5 to 6 hours.
Posted to EAT-L Digest 03 Jan 97

From: Bill Spalding <billspa@ICANECT.NET>

Date: Sat, 4 Jan 1997 05:18:59 -0500

Crock Pot Chili Con Carne

Servings: 10 Servings

Ingredients:

4 pound Ground beef
3 tablespoon Shortening
2 cub Onion; chopped
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

Busted by Christopher E. Eaves <cea260@airmail.net> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 13, 1998

Crock Pot Chinese Beef and Pea Pods

Servings: 1 Servings

Ingredients:

1 pound Family Steak Or (1 ½Pound); thinly sliced ,
1 can Beef Consomme Soup
¼ cub Soy sauce
¼ teaspoon Ground ginger
1 bunch Green onions; (about 8)
2 tablespoon Cornstarch
2 tablespoon Water
1 can Sliced water chestnuts;drained
1 can Bamboo shoots; drained
1 can Bean sprouts; drained
1 package (7 oz.) frozen chinese peapods; partially thawed

Preparation:

Combine steak in crock pot with consomme, soy sauce, ginger and onion.
Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice. Serves about 6.
Posted to recipelu-digest Volume 01 Number 404 by James and Susan Kirkland <kirkland@gj.net> on Dec 26, 1997

Crock Pot Chow Mein

Servings: 1 Servings

Ingredients:

4 ounce Can mushrooms
1 ½ pound Cubed round steak
4 Stocks celery
2 medium Onions
1 cub Hot water with
3 Bouillon cubes
3 tablespoon Soy sauce
2 teaspoon Worcestershire sauce
1 pound Can chinese vegetables
2 tablespoon Cornstarch and 2 tbsp. water

Preparation:

Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.
Posted to recipelu-digest Volume 01 Number 285 by James and Susan Kirkland <kirkland@gj.net> on Nov 22, 1997

Crock Pot Clam Chowder

Servings: 1 Servings

Ingredients:

4 can (6 ½ Oz.) Clams Or 3 Lbs.;fresh/frozen
½ pound Salt pork or bacon; diced
1 large Onion; chopped
6 large (Up To 8) Potatoes; paredand cubed
3 cub Water
3 ½ teaspoon Salt
¼ teaspoon Pepper
4 cub Half And Half Cream Or Milk
3 tablespoon Cornstarch; (up to 4)

Preparation:

If the fish is frozen, thaw; cut into bite sized pieces. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crock pot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups of milk with the cornstarch. Add to crock pot with remaining milk and stir well. Serve in large bowls with crusty French bread.
Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@gj.net> on Nov 21, 1997

Crock Pot Cornish Hens

Servings: 3 Servings

Ingredients:

3 Cornish game hens
¼ cub Melted butter
2 tablespoon Brown sugar
2 teaspoon Soy sauce
2 tablespoon Lime juice
1 ounce pkg Cornbread Stuffingmix, (Stove Top)
2 tablespoon Dry white wine

Preparation:

Wash and pat dry cornish hens. Prepare cornbread stuffing mix as directed on the package and stuff hens. Brush on melted butter, brown sugar, lime juice, wine and soy sauce mixture. Cook neck down in crock pot. Cover and cook at low temperature for 5-7 hours.

Typed by Carolyn Cloe
Posted to MC-Recipe Digest V1 #509 by Carolyn <c4@groupz.net> on Mar 10, 1997.

Crock Pot Cranberries

Servings: 1 Servings

Ingredients:

1 package Fresh cranberries
2 cub Sugar
¼ cub Water

Preparation:

Combine cranberries with sugar and water in crock pot. Cover and cook on high 2 to 3 hours until some pop. Serve with turkey or chicken.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

Crock Pot Cube Steak and Gravy

Servings: 1 Servings

Ingredients:

2 ½ Lbs. Steak (Salted AndPeppered); (up to 2)
Flour
1 package Onion gravy mix
1 can Cream of mushroom soup
2 cub Water

Preparation:

Dip steak in flour, fry until brown. Place in crock pot. Add water, soup and gravy mix. Cover and cook on low 6 to 8 hours. Excellent when served with mashed potatoes or rice.
Posted to recipelu-digest Volume 01 Number 396 by James and Susan Kirkland <kirkland@gj.net> on Dec 22, 1997

Crock Pot Deviled Beef

Servings: 1 Servings

Ingredients:

2 pound Stew beef; cut in nine 1inch cubes
1 Envelope seasoning mix forsloppy joes
1 can (6 oz.) tomato paste or
1 can (8oz.) tomato sauce
1 cub Coarsely chopped celery
1 Green pepper; chopped
½ cub Water
2 tablespoon Vinegar

Preparation:

Place all ingredients in crock pot, stirring to mix ingredients. Cover and cook about 10 hours on low or 4 ½ hours on high. Do not peek or stir until near the end of cooking time. Serve over hot noodles or rice. Serves 5 or 6.
Posted to recipelu-digest Volume 01 Number 285 by James and Susan Kirkland <kirkland@gj.net> on Nov 22, 1997

Crock Pot Dressing

Servings: 1 Servings

Ingredients:

12 cub Dry bread cubes
2 cub Sliced celery
½ cub Finely chopped onion
⅛ cub Snipped fresh parsley
1 ½ teaspoon Dried sage crushed
½ teaspoon Marjoram
1 ½ cub Chicken broth
¼ cub Butter; melted

Preparation:

Combine bread, spices, celery and onion. Pour broth and butter over and toss. Place in crock pot. Cover and cook on low for 4-5 hours.

NOTES : I cooked my celery first.
Posted to recipelu-digest Volume 01 Number 258 by "lbrandau" <lbrandau@intrnet.net> on Nov 15, 1997

Crock Pot Dried Beef Casserole

Servings: 1 Servings

Ingredients:

2 cub Uncooked elbow macaroni
2 can (10 oz.) cream of mushroomsoup
1 Jar; (5 oz.) or
2 package (3 oz.) dried beef; shredded
1 ½ cub Cheddar cheese; cubed
1 tablespoon Butter or margarine
4 Hard cooked eggs; diced
½ medium Onion; chopped
2 cub Evaporated milk

Preparation:

Combine all ingredients and pour in crock pot, stirring thoroughly. Cover and cook on low 5 to 7 hours or high for 3 hours.
Posted to recipelu-digest Volume 01 Number 393 by James and Susan Kirkland <kirkland@gj.net> on Dec 21, 1997

Crock Pot Enchiladas

Servings: 6 Servings

Ingredients:

1 pound Hamburger
1 Onion; chopped
4 ½ ounce Can chopped chilies
1 can Mild enchilada sauce
10 ½ ounce Golden mushroom soup
10 ½ ounce Cheddar cheese soup
10 ½ ounce Cream of mushroom soup
10 ½ ounce Cream of celery soup
1 package Dorito chips

Preparation:

Brown hamburger and chopped onion, pour off grease. Put all ingredients in crock pot except Doritos chips. Mix and cook low 4 to 6 hours. Last 15 minutes before you are ready to eat, add Dorito chips and stir.

Recipe by Betty Crocker
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Feb 08, 1998

Crock Pot Fish Stew a la Carolyn

Servings: 1 Servings

Ingredients:

3 large Red Snapper Or Flounder 1¼ To 1 ½ Lb; cut in 2"pieces
2 tablespoon Olive Oil Or Melted Butter
1 Clove garlic; minced
1 large Onion; sliced
1 Green Pepper; cut in 1"pieces
1 Zucchini Squash ( Or 2);unpeeled & sliced
1 can (15 oz.) whole tomatoes
½ teaspoon Leaf basil
½ teaspoon Leaf oregano
1 teaspoon Salt
⅛ teaspoon Pepper
¼ cub Dry White Wine
½ cub Fresh Mushrooms ( To ¾Cup); optional

Preparation:

Combine all ingredients in crockpot. Stir gently, but thoroughly. Cover and cook on High setting for 4 to 6 hours. Makes 6 servings (about 3 quarts).
Posted to recipelu-digest Volume 01 Number 406 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

Crock Pot German Potato Salad

Servings: 1 Servings

Ingredients:

2 Potatoes; sliced
½ cub Onions; copped
½ cub Celery sliced
¼ cub Green peppers; diced
¼ cub Vinegar
¼ cub Oil
Chopped parsley
Sliced bacon; cooked andcrumbled

Preparation:

Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5-6 hours in crock pot. Add sugar if needed.
Garnish with bacon and parsley.
Posted to recipelu-digest Volume 01 Number 404 by James and Susan Kirkland <kirkland@gj.net> on Dec 26, 1997

Crock Pot Green Chili Burros

Servings: 1 Servings

Ingredients:

2 pound Rump roast
1 cub Chopped onion
1 package Taco seasoning mix
1 tablespoon Oregano
1 teaspoon Garlic powder
1 can (10 oz.) diced green chilies
1 pound Can tomato sauce

Preparation:

Layer ingredients, meat first, in crock pot. Cook on low for 8-10 hours. Do not stir for first 5 hours. Shred meat after 7 hours. Serve on flour or corn tortillas. Top with sour cream, if desired.
Posted to recipelu-digest Volume 01 Number 285 by James and Susan Kirkland <kirkland@gj.net> on Nov 22, 1997

Crock Pot Ham-Bean Soup

Servings: 1 Servings

Ingredients:

1 Ham bone (with sm. amt. hamstill on)
2 cub Navy beans or mixed beans
8 cub Water (3 c. more may beadded, after bone is takenout, then cook some more)
1 Clove garlic, minced -or-
½ teaspoon Garlic powder
1 tablespoon Lemon juice
1 tablespoon Honey
1 Bay leaf
1 large Onion, chopped
Salt & pepper, to taste

Preparation:

Wash beans. Put everything in crock pot along with ham bone (that has small amount of ham still on). Start cooking at high and after it starts cooking, turn to simmer. I usually remove the bone in the early morning and add more water. Remove bay leaf before serving. Posted to EAT-L Digest 11 Mar 97 by Janine Vandenberg <jvandenb@KENT.NET> on Mar 12, 1997

Crock Pot Harvest Dinner

Servings: 1 Servings

Ingredients:

1 ½ pound Boneless beef chuck potroast; (up to 2)
2 tablespoon Cooking oil
1 medium Onion; sliced thin
3 medium Sweet potatoes; peeled &quartered
2/3 cub Beef broth
¾ teaspoon Celery salt
¼ teaspoon Cinnamon
¼ teaspoon Pepper
1 tablespoon Cornstarch
2 tablespoon Cold water

Preparation:

Trim fat from roast; brown in skillet on all sides in hot oil. Drain well.
In 3 ½ to 4 quart crock pot place first onion, then sweet potatoes. Place roast in top of vegetables, cut if necessary to fit. Combine beef broth, celery salt, salt, and cinnamon. Pour over all. Cover. Cook on low 10-12 hours or high 4-5 hours. To serve, transfer roast and vegetables to platter. Reserve juices. Measure 1 cup; make gravy by stirring cornstarch in cold water; add juices. Cook and stir for 2 minutes, until thickened and bubbly. 6 servings.
Posted to recipelu-digest Volume 01 Number 393 by James and Susan Kirkland <kirkland@gj.net> on Dec 21, 1997

Crock Pot Hashbrowns

Servings: 1 Servings

Ingredients:

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

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 the recipe files of Carole Walberg
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 20, 1998

Crock Pot Herbed Round Steak

Servings: 1 Servings

Ingredients:

2 pound Beef round steak
1 tablespoon Cooking oil
1 Onion
1 can (10 ¾ oz.) cream of celerysoup
1 can (10 ¾ oz.) cream ofbroccoli soup
1 teaspoon Dried oregano
½ teaspoon Dried thyme
1 tablespoon Garlic powder
1 tablespoon Worcestershire sauce
¼ cub Red or white wine
¾ teaspoon Salt
½ teaspoon Pepper

Preparation:

Trim fat from steak. Cut meat into serving size portions. In a skillet brown meat in hot oil. Slice onion and place in bottom of 4 quart crock pot. Place browned meat atop onion. In a bowl combine remaining ingredients; pour over meat. Cook on high heat setting for 5 hours. Serve over rice with steamed broccoli side dish. Serves 4.
Posted to recipelu-digest Volume 01 Number 393 by James and Susan Kirkland <kirkland@gj.net> on Dec 21, 1997

Crock Pot 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crock Pot Lemon Chicken

Servings: 4 Servings

Ingredients:

1 Chicken, cut up
½ cub Flour
1 teaspoon Salt
6 ounce Frozen lemonade
3 tablespoon Brown sugar
1 teaspoon Balsamic vinegar
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 (use regular vinegar if you prefer) 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. This is easy and tastes almost like the Lemon Chicken you get in a Chinese Restaurant.
Lynn's notes: I made this 4- 8-97. Used 4 boneless, skinless chicken breast halves--did not cut up. Cooked on low for 6 hours. Then served over rice.
This was a delicious dinner.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jul 10, 1997

Crock Pot Macaroni and Cheese

Servings: 1 Servings

Ingredients:

1 package (16 oz.) macaroni; cooked &drained
1 tablespoon Salad oil
1 can (13 oz.) evaporated milk
1 ½ cub Milk
1 teaspoon Salt
3 cub Shredded sharp cheddarcheese
½ cub Melted butter

Preparation:

Lightly grease crock pot. Toss macaroni and oil. Add all remaining ingredients. Stir, cover and cook on low 3 to 4 hours, stirring occasionally.
Posted to recipelu-digest Volume 01 Number 404 by James and Susan Kirkland <kirkland@gj.net> on Dec 26, 1997

Crock Pot Meat Loaf

Servings: 1 Servings

Ingredients:

16 Cheese crackers; (up to 18)
1 small Onion; chopped
2 tablespoon Green pepper; minced
¼ cub Chili sauce
½ cub Milk
2 Eggs; slightly beaten
¾ teaspoon Salt
⅛ teaspoon Pepper
1 ½ pound Lean ground beef

Preparation:

Crush the crackers. In mixing bowl combine crumbs with onion, green pepper, chili sauce, milk, eggs, salt and pepper; mix in ground beef. Form into a 6 or 7 inch round loaf. Place in a slow cooking pot. Cover and cook on low for 6-8 hours or until done.
Posted to recipelu-digest Volume 01 Number 508 by James and Susan Kirkland <kirkland@gj.net> on Jan 12, 1998

Crock Pot Meatball Meal

Servings: 1 Servings

Ingredients:

1 can (3 lb. 5 oz.) pork and beans
¼ cub Worcestershire sauce
½ cub Brown sugar
¼ cub Ketchup
2 teaspoon Chili powder
1 ½ pound Ground beef; (up to 2)
1 ½ c. minute rice; (up to1)
Salt and pepper; to taste

Preparation:

Empty pork and beans into crock pot. Add Worcestershire sauce, brown sugar, ketchup and chili powder to suit your own taste. Mix ground beef, rice, salt and pepper; form into balls and brown. Then add them into crock pot on top of beans. Slice onion and green peppers. Place on top of meat balls.
Salt and pepper lightly. Cook on high for 1 hour. Turn down to low-medium for 3 to 4 hours.
Posted to recipelu-digest Volume 01 Number 508 by James and Susan Kirkland <kirkland@gj.net> on Jan 12, 1998

Crock Pot Mexican Beef

Servings: 1 Servings

Ingredients:

1 ½ pound Round steak; cut in bitesize pieces
¼ teaspoon Pepper
½ teaspoon Garlic salt
1 tablespoon Chili powder
1 tablespoon Prepared mustard
1 Chopped onion
1 Beef bouillon cube; crushed
1 can (16 oz.) tomatoes; cut up
1 can (16 oz.) kidney beans;drained

Preparation:

Mix meat, salt, pepper, chili powder and mustard in pot. Cover with onion, bouillon cube, and tomatoes. Top with beans. Cover and cook on low 6-8 hours. Mix and serve with rice.
Posted to recipelu-digest Volume 01 Number 285 by James and Susan Kirkland <kirkland@gj.net> on Nov 22, 1997

Crock Pot Oatmeal

Servings: 1 Servings

Ingredients:

2 cub Milk
¼ cub Brown sugar
1 tablespoon Melted butter
¼ teaspoon Salt
½ teaspoon Cinnamon
1 cub Rolled oats
1 cub Chopped apple
½ cub Raisins
½ cub Chopped walnuts

Preparation:

Grease the inside of a slow cooker crockpot. Put ingredients into crockpot and mix with whisk. Cover. Just before going to bed, turn on the crockpot, at "low" speed. The cereal will be ready for morning. Serve with milk.
Serves 4.
Posted to recipelu-digest Volume 01 Number 404 by James and Susan Kirkland <kirkland@gj.net> on Dec 26, 1997

Crock Pot Orange Glazed Carrots

Servings: 1 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.
Posted to recipelu-digest Volume 01 Number 404 by James and Susan Kirkland <kirkland@gj.net> on Dec 26, 1997

Crock Pot Oyster Stew

Servings: 1 Servings

Ingredients:

2 quart Whole milk
½ cub Butter
2 pint Fresh oysters
1 ½ teaspoon Salt
2 teaspoon Worcestershire sauce

Preparation:

In crock pot heat milk on high for 1 ½ hours. In saucepan, melt butter and add oysters with liquid. Simmer on low until edges of oysters curl. Add seasonings. Combine with the hot milk in crock pot and stew on low for 2-3 hours, stirring occasionally.
Posted to recipelu-digest Volume 01 Number 406 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

Crock Pot Peach Butter

Servings: 20 Servings

Ingredients:

6 cub Unsweetened peaches
3 cub White sugar
1 ½ cub Apricot nectar
2 tablespoon Orange or lemon juice
1 teaspoon Vanilla

Preparation:

Put peaches through food mill, blender of food processor. Mix all ingredients together in crock pot. Cover and bring to a boil on High.
Remove top and keep at boil on High or Low for 4 hours or until thick. Put in prepared sterilized jars. Refrigerate.

NOTES : Delicious! Makes a little more than two pints.

Recipe by: Bobbie Banghart

Posted to Bakery-Shoppe Digest V1 #225 by Roberta Banghart <bobbi744@sojourn.com> on Sep 08, 1997

Crock Pot 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.. . Jane Becker, Charles City, IA. Iowa REC News, May 1992 From: Sandi Cutright Date: 10-28-95 11:30 (70) @fcooking

Recipe by Betty Crocker
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Feb 08, 1998

Crock Pot Potato Soup

Servings: 4 Servings

Ingredients:

-ROBYN BLAKE (CCPJ61A)
6 Potatoes; cut into bitesized pieces
2 Onions; chopped
3 Carrots; diced
2 Stalks celery; chopped
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
1 tablespoon Salt
Pepper; to taste
1/3 cub Butter
13 ounce Evaporated milk

Preparation:

Combine the above and cook on low 10-12 hours or high 3-4 hours.
During the last hour add 1 13oz can evaporated milk and chives. We like fresh grated parmesean cheese sprinkled over the top. Again,this is not recommended by picky 12 yr olds

Formatted by Elaine Radis BGMB90B; October, 1993 Posted November, 1991 ~-MMMMM----- -robyn-
Posted to MM-Recipes Digest V4 #256 by Jack Elvis <jackelvis@moonlink.net> on Sep 25, 1997

Crock Pot Quick Breads and 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.
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 moisture 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. 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.

Crock Pot Refried Bean Dip

Servings: 1 Servings

Ingredients:

1 can (20 oz) refried beans
¼ teaspoon Salt
1 cub Shredded cheddar cheese
2 tablespoon Prepared taco sauce
½ cub Chopped green onions
Tortilla chips

Preparation:

In crock-pot combine beans with cheese, onions, salt, and taco sauce. Cover and cook on low for 2 to 2-½ hours. Serve hot from the pot.
Posted to MC-Recipe Digest by "Crane C. Walden" <cranew@foothill.net> on Mar 8, 1998

Crock Pot Rice Pudding

Servings: 1 Servings

Ingredients:

2 ½ cub Cooked rice
1 ½ cub Scalded milk
2/3 cub White or brown sugar
3 Eggs; beaten
1 teaspoon Salt
2 tablespoon Vanilla
1 teaspoon Cinnamon
1 teaspoon Nutmeg
½ cub Raisins
3 tablespoon Soft butter

Preparation:

Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

Crock Pot Roast with Sour Cream Gravy

Servings: 1 Servings

Ingredients:

3 pound Chuck or pot roast
2 tablespoon Flour
1 teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Oil
¼ cub Water
1 tablespoon Vinegar
1 teaspoon Dill weed
5 small Potatoes; (up to 6)
5 Carrots; (up to 6)
½ teaspoon Salt
1 large Onion
1 tablespoon Flour
1 cub Sour cream
1 teaspoon Dill seed

Preparation:

Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and ½ teaspoon salt. Cook on low for 10-12 hours or high for 6 hours. To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.
Posted to recipelu-digest Volume 01 Number 393 by James and Susan Kirkland <kirkland@gj.net> on Dec 21, 1997

Crock Pot Robusto Chicken

Servings: 1 Servings

Ingredients:

2 Boneless; skinless chickenbreasts , (up to 4)
1 Bottle seven seas robustoitalian dressing
1 pound Bag egg noodles
4 ounce Sour cream
½ cub Parmesan cheese

Preparation:

Place chicken breasts in crock pot. Pour Italian dressing over. Cover and cook on low 7 hours or high 3 ½ hours. Remove chicken from crock pot and leave turned on. Add ½ the sour cream and stir until dissolved. Cook noodles and drain. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste.

busted by sooz
Posted to recipelu-digest Volume 01 Number 311 by James and Susan Kirkland <kirkland@gj.net> on Nov 26, 1997

Crock Pot Rump Roast

Servings: 1 Servings
Source: Peaches Flanagan

Ingredients:

3 pound Rump or Eye of Round Roast
1 package Au Jus Gravy Mix
1 package Dry Ranch Dressing or DipMix
1 can Beef Broth
½ cub Water

Preparation:

Put roast in crock pot. Pour remaining ingredients over roast in pot. Cook for 8 hours.

Posted to TNT Recipes Digest by mlh@juno.com on May 5, 1998

Crock Pot Sauce for Hot Dogs

Servings: 1 Servings

Ingredients:

5 pound Hot dogs
32 ounce Ketchup
¼ package Brown sugar
1 teaspoon Dry mustard; (rounded)
1 ½ tablespoon White vinegar

Preparation:

Mix up in crock pot. Add hot dogs.
Posted to recipelu-digest Volume 01 Number 404 by James and Susan Kirkland <kirkland@gj.net> on Dec 26, 1997

Crock Pot Sauerbraten

Servings: 10 Servings

Ingredients:

2 ½ cub Water
1 ½ cub Red wine vinegar
2 medium Onions, sliced
1 Lemon, sliced
1 tablespoon Sugar
3 Beef bouillon cubes, crush
¼ teaspoon Ginger, ground
12 Cloves, whole
6 Bay leaves
6 Pepper corns
½ cub Onion, Chopped
½ cub Carrot, chopped
¼ cub Celery, chopped
1 cub Gingersnaps, broken

Preparation:

In removable liner, combine water, vinegar, sliced onions, sliced lemon, sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns. Add meat. Cover and refrigerate 36 to 72 hours, turning meat occasionally. The longer the meat marinates, the spicier it gets. Remove meat from marinade; strain marinade, reserve one cup. Place chopped vegetables in bottom of removable liner; place meat on vegetables; pour reserved cup of marinade over all. Place liner in base. Cover and cook on auto 7-8 hours or on low 9-11 hours or on high 5 hours. Remove meat to carving board and let sit 15 to 20 minutes for meat to firm before carving. Add gingersnaps to liquid in cooker and cook on high for 15 to 20 minutes. Slice meat and ladle on sauce.
Posted to EAT-L Digest 19 Dec 96

From: Krista A Schmidt <ozett@JUNO.COM>

Date: Fri, 20 Dec 1996 21:02:06 EST

Crock Pot Shrimp Marinara

Servings: 1 Servings

Ingredients:

1 can (16 oz.) tomatoes; cut up
2 tablespoon Minced parsley
1 Clove garlic; minced
½ teaspoon Dried basil
1 teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Dried oregano
1 can (6 oz.) tomato paste
½ teaspoon Seasoned salt
1 pound Cooked shelled shrimp
Grated parmesan cheese
Cooked spaghetti

Preparation:

In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more. Serve over cooked spaghetti. Top with Parmesan cheese.
Posted to recipelu-digest Volume 01 Number 403 by James and Susan Kirkland <kirkland@gj.net> on Dec 26, 1997

Crock Pot Spanish Chicken

Servings: 1 Servings

Ingredients:

1 Fryer; (2 ½-3 lb.) cut uprinsed & dried
Salt & peppered
4 Carrots; diced
1 large Onion; diced
1 cub Frozen green beans
1 Jar (2-4 oz.)slicedmushrooms
2 teaspoon Salt
2 Bay leaves
½ teaspoon Tarragon
½ teaspoon Summer savory
¼ teaspoon Garlic powder
¼ teaspoon Coarsely ground pepper
1 can (16 oz.) tomatoes; chopped
1/3 cub Regular rice; uncooked
½ cub Water

Preparation:

Place chicken, carrots, onion, beans, mushrooms, salt, bay leaves, tarragon, summer savory, garlic powder, pepper and tomatoes in the pot.
Cover and place temperature on low. Cook 4-5 hours; stir in rice and water.
Finish cooking for a total of 7 ½ to 9 hours. Stir a couple of times and taste for more salt. Serve with hot garlic toast. busted by sooz Posted to recipelu-digest Volume 01 Number 311 by James and Susan Kirkland <kirkland@gj.net> on Nov 26, 1997

Crock Pot Spareribs

Servings: 1 Servings

Ingredients:

2 pound Country style spareribs(pork), fresh or frozen (upto 3)
1 cub Ketchup
1 cub Cola (Dr Pepper, coke, dietcoke, etc.)

Preparation:

Someone was asking about crockpot recipes. Check out the URL http://www.ebicom.net/kitchen/page/cpidx.htm for lots of crockpot recipes.
Here's a couple from the site.

Combine ketchup and cola. Place ribs in crock pot. Pour mixture over ribs.
Cook 2 hours on high and at least 2 hours on low. May cook for several hours on low. Baste occasionally if desired. Serve with a side dish of cauliflower in cheese sauce. Posted to EAT-L Digest 12 Mar 97 by Janine Vandenberg <jvandenb@KENT.NET> on Mar 12, 1997

Crock Pot Swiss Steak

Servings: 1 Servings

Ingredients:

2 tablespoon Flour
½ teaspoon Salt
¼ teaspoon Pepper
1 ½ pound Round steak; (up to 2)
1 medium Onion; diced
2 tablespoon Butter
1 can Tomato soup or equivalentwhole tomatoes or stewedtomatoes
½ cub Water
1 ½ teaspoon Vinegar

Preparation:

Combine flour, salt, pepper and pound mixture into steak. Brown steak in butter and onion. Add tomato soup, water, vinegar and place in crock pot.
Let simmer 3 to 4 hours (is more tender if left all day). Serves 4 to 6.
Posted to recipelu-digest Volume 01 Number 285 by James and Susan Kirkland <kirkland@gj.net> on Nov 22, 1997

Crock Pot Tomato Steak

Servings: 1 Servings

Ingredients:

1 medium Round steak
1 ½ can Stewed tomatoes
Salt & pepper

Preparation:

Cut round steak into 4 to 5 sections. Place in crock pot. Add stewed tomatoes, salt and pepper to taste. Turn on low and let cook all day. Will be ready when you get home from work.
Posted to recipelu-digest Volume 01 Number 396 by James and Susan Kirkland <kirkland@gj.net> on Dec 22, 1997

Crock Pot 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
Posted to MM-Recipes Digest V5 #030 by "Starchild" <maintech@ne.infi.net> on Jan 30, 98

Crock Pot Turkey Dill

Servings: 1 Servings

Ingredients:

1 Boneless breast of turkey (3to 3 ½ lb.)
1 teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Dill weed
¼ cub Water
1 tablespoon Vinegar
3 tablespoon Flour
1 cub Sour cream
1 teaspoon Dill weed

Preparation:

Sprinkle both sides with salt, pepper and 1 teaspoon dill. Place in slow cooking crock pot. Add water and vinegar. Cover and cook on low for 7 to 9 hours or until tender. Remove meat. Turn crock pot to high. Dissolve flour in small amount of cold water and stir in meat drippings from pot. Add the second teaspoon of dill weed. Cook on high until slightly thickened, about 10 minutes. Stir in sour cream. Turn off heat. Slice meat and serve with sauce. Serves 6-7.

busted by sooz
Posted to recipelu-digest Volume 01 Number 311 by James and Susan Kirkland <kirkland@gj.net> on Nov 26, 1997

Crock Pot Turkey Drummettes

Servings: 1 Servings

Ingredients:

1 Turkey wing per person
1 can Cream of chicken soup pereach
1 ½ Wing
½ Soup-can water

Preparation:

Cut turkey at joints. Discard wing tip. Brown wing pieces in small amount of oil. Place in crock pot. Mix soup and water together and pour over turkey, try to cover turkey so soup lays on the meat. Cook for 5 to 6 hours on High or until done. The soup makes very good gravy. busted by sooz Posted to recipelu-digest Volume 01 Number 311 by James and Susan Kirkland <kirkland@gj.net> on Nov 26, 1997

Crock Pot Turkey Sandwiches

Servings: 1 Servings

Ingredients:

6 cub Diced turkey
3 cub Diced cheese; (american orvelveeta)
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 Onion; chopped
½ cub Miracle whip

Preparation:

Mix all of above and put in crock pot for 3-4 hours. Stir occasionally. Add liquid, if needed. Serve with buns.
Posted to recipelu-digest Volume 01 Number 339 by James and Susan Kirkland <kirkland@gj.net> on Dec 04, 1997

Crock Pot Veal and Peppers

Servings: 6 Servings

Ingredients:

3 pound Veal; boneless; 2" cubes
4 Green peppers; cut in ⅛'s
3 medium Onions; sliced thin
2 Garlic cloves; mince
1 pound Mushrooms; quartered
3 Chicken boullion cubes;crush
¾ teaspoon Basil
2 can Tomatoes; 1 lb. each

Preparation:

Combine all ingredients in removable liner. Place liner in base. Cover and cook on low 7 hours, high 4 hours or auto 5 hours.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 12, 1998

Crock Pot Venison Barbecue

Servings: 7 Servings

Ingredients:

3 pound Venison stew meat
1 cub Onion, diced
4 Garlic cloves, chopped
1 cub Red wine vinegar
½ cub Worcestershire sauce
2 teaspoon Lawrey's Natural Choice
Seasoning for meat
2 teaspoon Seasoned salt
1 pound Seasoned bacon
2 cub Catsup
½ cub Molasses
½ cub Brown sugar

Preparation:

Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses and brown sugar. Turn crock pot on low and heat for the rest of the day. Serve over rice potatoes or toast.
NOTE: Venison can be substituted with any red meat, just cut in 1-inch cubes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crock Pot Venison Stew

Servings: 6 Servings

Ingredients:

2 pound Venison cubes
2 tablespoon Oil
3 Stalks celery, diced
½ cub Chopped onion
2 Cloves garlic, minced
1 tablespoon Parsley, chopped
½ cub Water
½ cub Dry red wine
1 cub Tomato sauce
Salt and pepper to taste
Oregano
Basil

Preparation:

Brown meat in oil. Place celery and onion at the bottom of the crock pot. Add browned meat and remaining ingredients. Cook on low for 7-10 hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crock Pot Whole Baked Chicken

Servings: 1 Servings

Ingredients:

1 Whole chicken
Salt & pepper; to taste
½ Stick margarine or promise;(lowfat) butter

Preparation:

Wash chicken and remove giblets from inside. Dry chicken and rub with margarine on all sides. Sprinkle with salt and pepper. Be sure to get some salt and pepper on inside. Put in crock pot in early morning (about 8:00 a.
m. ). Turn crock pot to low - let cook all day. When returning home from work about 4:00 or 5:00 you will have a delicious baked chicken. Remove from crock pot with spatula to keep from falling apart. You will have about 2 cups of chicken broth in pot. Use for gravy over rice or mix with Stove Top stuffing instead of water.
Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland <kirkland@gj.net> on Dec 05, 1997

Crock Roast and Veggies

Servings: 1 Servings

Ingredients:

Boneless roast
5 Potatoes; (peeled andquartered)
6 Carrots; (peeled and sliced)(up to 7)
1 small Onion
2 tablespoon Worcestershire sauce
1 tablespoon Season-all
2 can Golden mushroom soup
1 cub Water

Preparation:

Put all ingredients in Crock Pot and cook on low for 8 hours.
Posted to recipelu-digest Volume 01 Number 393 by James and Susan Kirkland <kirkland@gj.net> on Dec 21, 1997

Crock Sauerkraut

Servings: 1 Servings

Ingredients:

50 pound Cabbage
1 ½ cub Canning/pickling salt

Preparation:

Use pure fine-granulated canning/pickling salt to make sauerkraut and do measure the salt accurately - use a knife to level the tablespoon. The cabbage will not ferment properly if you add too much salt. To put down 50 lbs of cabbage, you will need a 10-gallon stoneware crock or a glass container (or two 4-gal. crocks).

Follow each step explicitly. You will see the word scalded repeated several times. Absolute sanitation is as important for good sauerkraut as it is for crisp pickles.

1. Remove and discard outer leaves from firm, matured heads of cabbage (late cabbage is best as it is higher in sugar). Remove and discard cores.

2. Shred 5 lbs cabbage at a time with shredder or sharp knife. Shreds should be no thicker than a dime. Place in a large mixing bowl.

3. Sprinkle 3 tblsp canning/pickling salt over each 5 lbs cabbage. Mix thoroughly with clean hands or stainless steel spoon.

4. Pack firmly and evenly into crock that has been washed with soapy water, rinsed, and scalded. Juices will form. Keep cabbage covered with juice as you pack by packing slowly and pressing cabbage down.

5. Repeat shredding and salting of cabbage in 5 lb. lots until crock is filled not more than 5" from the top.

6. Make sure juice covers cabbage. If not, making additional brine by mixing 1 ½ tblsp salt in 1 qt boiling water. Cool to room temperature before adding to crock.

7. Now the cabbage needs to be covered and weighted down, to keep it submerged in brine. Fit a large food-grade plastic bag inside another to make a double bag. Fill with brine solution (1 ½ tbsp salt to 1 qt water)and lay over cabbage. Bag should fit snugly against inside of crock to seal surface from exposure to air; this will prevent growth of yeast film or molds. It also serves as a weight; the amount of brine in the bag can be adjusted to give just enough pressure to keep cabbage submerged, that is, covered with brine. Twist and tie to seal bag.

8. Cover crock with plastic food wrap and then with a heavy terry towel.
Tie twine around crock to hold plastic wrap and towel in place. Do not open until fermentation time is completed.

9. Fermentation will begin the day following packing. How long it takes depends on room temperature. For best quality sauerkraut, a room temperature of 75F is ideal, and it will take about 3 weeks. For each 5 degrees cooler, add one week fermentation time. Temperature above 75F will result in earlier fermentation or possible spoilage.

10. Keep track of temperature so you know when to check kraut. Remove cover. Fermentation is complete if bubbling has stopped and no bubbles rise when crock is tapped gently.

KEEPING SAUERKRAUT

Sauerkraut can be stored in the refrigerator. Or you can keep it in a cold room with temperature of 55For lower, if you will be using it before winter ends, or it can be canned.

GLASS JAR SAUERKRAUT

If you want to make small quantities of sauerkraut, mix shredded cabbage with salt following proportions in recipe for Crock sauerkraut. Pack cabbage into glass jars and weight with brine-filled plastic bags, as in Step 7. When fermentation is complete, store covered jars in refrigerator.
Recipe By : Farm Journal's Freezing&Canning Cookbook - 1978

Posted to EAT-L Digest 31 October 96

Date: Thu, 31 Oct 1996 21:41:19 -0500

From: Bill Hatcher <bhatcher@GC.NET>

Crocked Curried Beef

Servings: 8 Servings

Ingredients:

DEE PENROD FGGT98B:
2 pound Lean beef round, trimmed
1 tablespoon Curry powder
½ teaspoon Ground cinnamon
1 teaspoon Cloves
1 Bud garlic; minced
2 tablespoon Raisins
2 teaspoon Cornstarch
Of fat and cut in 2-in cubes
1 teaspoon Cumin seeds
¼ teaspoon Ground ginger
1 teaspoon Allspice
1 Lemon; juiced
1 tablespoon Light soy sauce
¼ cub Cold water

OPTIONAL GARNISHES:
Yogurt
1 cub Cilantro; chopped
Lemon wedges
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
02/03/92 7:31 PM

Posted to MM-Recipes Digest V4 #092 by "wgriffin" <wgriffin@ix.netcom.com> on Apr 3, 1997

Crocked Kielbasa

Servings: 4 Servings

Ingredients:

½ pound Lean ground beef
1 pound Kielbasa sausage -- sliced
1 28 ounces Ca whole
Tomatoes
Undrained
9 ounce Frozen French-cut
Green beans
1 6 ounces Can pitted black
Olives
(drained and left whole
½ cub Red wine
3 Garlic cloves -- minced
1 medium Onion -- sliced
1 medium Green pepper -- chopped
1 teaspoon Basil -- crushed
1 teaspoon Oregano -- crushed
½ teaspoon Thyme -- crushed
¼ teaspoon Pepper
1 pound Pasta of your choice
4 ounce Parmesan -- freshly grated

Preparation:

In a medium skillet, saute ground beef. When browned, transfer to crockpot. Add all other ingredients except pasta and parmesan Simmer on low for 6-8 hours. Cook pasta according to directions. Ladle crocked Kielbasa over pasta in large bowls. Pass the Parmesan cheese to garnish..

Posted to EAT-L Digest - 19 Jun 96

Date: Wed, 19 Jun 1996 19:28:49 -0400

From: Kappie King <Lestat6663@AOL.COM>

Crocked Orange Chicken

Servings: 6 Servings

Ingredients:

6 Skinless Boneless ChickenBreasts
½ teaspoon Ginger
1 teaspoon Salt
Pepper
8 ounce Orange Juice, From FrozenConcentrate
1 ½ cub Coconut; Shredded
2 cub Mandarin Oranges; Segments
Or fresh orange segments
2 Green onions; chopped
Cooked rice; hot

Preparation:

Put chicken, ginger, salt, pepper & frozen orange juice in slow-cooking crockpot and cook on low 6 hours. Serve chicken on hot cooked rice on platter. Top with coconut, orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

This is quite good.
Posted to Digest eat-lf.v096.n124

Date: Thu, 15 Aug 1996 09:13:11 -0500

From: matejka@bga.com (Anita A. Matejka)
NOTES : Cal 279.7
Fat 6.4g
Carb 14.6g
Fiber 3.4g
Protein 40.3g
Sodium 479mg
CFF20.9%

Crocked Pineapple Chicken

Servings: 6 Servings

Ingredients:

6 Whole chicken breast halveswithout skin, skinned andsplit
1 dash Pepper
Paprika to taste
20 ounce Pineapple chunks in juice, 1can tidbits
2 tablespoon Dijon mustard
2 tablespoon Soy sauce
1 Clove garlic, minced

Preparation:

1. Arrange chicken in bottom of crockpot.

2. Sprinkle with pepper and paprika.

3. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce.

4. Pour over chicken. Add minced garlic.

5. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours. Makes 6 serving.

Note: The recipe I downloaded didn't specify the amount of soy sauce. I just guessed and used the above measure. Seemed fine to me, but might change the sodium count.

Recipe by: From the net Posted to Digest eat-lf.v097.n105 by Naralon Thorn <naralon@sympatico.ca> on Apr 21, 1997

Crocked Punch

Servings: 12 Servings

Ingredients:

3 can Water
5 Whole cloves
2 Cinnamon sticks
1 teaspoon Ground nutmeg
¾ teaspoon Ground ginger
1 small Can fozen orange juiceconcentrate
1 quart Apple cider
Orange slices

Preparation:

In a slow cooker heat water and spices on high for 30-60 minutes. Remove cloves and cinnamon sticks. Add orange juice concentrate and apple cider.
Heat but do not boil. Garnish with orange slices. Serves 12-15.

Recipe by: Home Cooking July 1996 Posted to MC-Recipe Digest V1 #730 by L979@aol.com on Aug 9, 1997

Crockery Ham

Servings: 9 Servings

Ingredients:

6 pound Ham - with or without bone
Whole cloves
½ cub Currant jelly
1 tablespoon Vinegar
½ teaspoon Dry mustard
¼ teaspoon Ground cinnamon

Preparation:

Place ham on metal rack or trivet in slow-cooking pot. Cover and cook on low 5 to 6 hours. Remove ham. Pour off juices; remove rind. Score ham; stud with whole cloves. In small saucepan, melt jelly with remaining ingredients. Remove metal rack or trivet. Return meat to slow-cooking pot. Spoon sauce over ham. cover pot and cook on high for 20 to 30 minutes, brushing with sauce at least once (several times if possible).

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crockery-Stewed Prunes

Servings: 7 Servings

Ingredients:

1 pound Package dried prunes
3 cub Water
2 slice Lemon

Preparation:

In slow-cooking pot, combine prunes with water and thin lemon slices. Cover and cook on low for 2 hours or until prunes are plump and tender. Serve warm or cold.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crockpot "Refried" Beans

Servings: 1 Servings

Ingredients:

1 pound Pinto beans, washed (no needto soak)
6 cub Water (I use bottled spring)(up to 8)
3 large Cloves of garlic, peeled andsplit into several slivers(up to 4)
6 Inch strip of kombu (seavegetable)
Salt

Preparation:

Place washed beans in crockpot with 6 cups of water, garlic and kombu. Cook on high for 6-8 hours, adding extra water (if the beans look too dry) and stirring from time to time. Mash with potato masher after about 8 hours and season to taste with salt or Fiesta brand "pinto bean seasoning".

The garlic and kombu cook down completely and along with the seasoning make this a very flavorful dish.
Posted to fatfree digest V96 #250

From: adritter@txdirect.net (Alfred Ritter)

Date: Mon, 9 Sep 1996 14:14:44 -0500 (CDT)

Crockpot 24-Hour Italian Beef

Servings: 4 Servings

Ingredients:

5 pound Beef rump roast
2 cub Water
1 package Dry au jus gravy mix
1 package Dry italian dressing mix
Italian seasoning; ( opt)

Preparation:

Combine water, gravy mix and dressing mix. Add italian seasoning if desired. Pour over roast in crockpot. Cook on LOW 12 to 15 hours. Remove roast and shred with 2 forks, forming strings. Cook another 10 to 12 hours on LOW. Serve on Italian buns.

From: Carol Katz Date: 10-01-95

Recipe by Betty Crocker
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Feb 08, 1998

Crock-Pot 6 Beans

Servings: 8 Servings

Ingredients:

1 pound Pork sausage
1 can Tomato paste; (6 oz.)
1 cub Brown sugar
1 cub Barbecue sauce
1 can Tomato soup (no water)
1 cub Pork and beans; undrained
1 cub Mild chili beans; undrained
1 cub Lima beans; undrained
1 cub Waxed beans; drained
1 cub Green beans; drained
1 cub Kidney beans; drained

Preparation:

Crumble and brown sausage. Drain grease. Add to crock-pot. Mix all remaining ingredients. Cook on high for 3 to 4 hours. Crock-pot steams and may get too watery, so leave lid off after it starts to bubble. Stir often.
Posted to recipelu-digest Volume 01 Number 258 by "Diane Geary" <diane@keyway.net> on Nov 15, 1997

Crockpot Appetizer Ribs

Servings: 8 Servings

Ingredients:

4 pound Spareribs; cut up
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic salt
8 ounce Russian salad dressing
6 ounce Pineapple juice

Preparation:

Sprinkle ribs with salt and pepper. Place in crockpot; pour water over them. Cover and cook on low 6-7 hours or until tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt.
Make sauce by combining salad dressing and pineapple juice. Brush ribs with half the sauce. Broil until brown, turn, brush other side and brown.
Makes 8-10 appetizer servings. *If possible ask the butcher to cut each rib in half, crosswise, so they will be a more convenient size to handle the appertizer.
Posted to EAT-L Digest 15 October 96

Date: Tue, 15 Oct 1996 23:51:19 -0700

From: Janeen Meister <jasmine@MILLCOMM.COM>

Crockpot Apple Brandy Brew

Servings: 8 Servings

Ingredients:

13/16 quart Bottle apple-flavored wine
1 cub Peach brandy
2 cub Apple cider
1 Cinnamon stick

Preparation:

Combine ingredients in crock-pot. Cover & heat on low for 3-4 hrs. Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Apple Butter

Servings: 1 Servings

Ingredients:

8 cub Applesauce
4 cub Sugar
1 ½ teaspoon Cinnamon, ground
¼ teaspoon Cloves, ground

Preparation:

Combine applesauce, sugar & spices. Pour into slow cooker & cook on high setting 6 to 7 hours, leaving the lid partially open so the steam can escape. Store in refrigerator or freezer. If you want to can this, fill clean pint jars with hot mixture. Put lids on & process 10 minutes in a boiling water bath.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Crockpot Apple Butter

Servings: 1 Servings

Ingredients:

8 cub Applesauce
4 cub Apple cider
1 cub Sugar (more or less)
2 teaspoon Cinnamon
¼ teaspoon Salt
¼ teaspoon Cloves
¼ teaspoon Nutmeg

Preparation:

Add all ingredients to large crockpot, cook on low all day or until thick enough to spread. (Pour a tablespoon hot apple butter onto chilled plate.
If no rim of liquid forms around the edge of apple butter, it is ready.) Can or refrigerate. This makes your house smell wonderful, like you have been baking for hours!

Posted to EAT-L Digest by Phyllis Braun <pbraun@IDIR.NET> on Sep 8, 1997

Crockpot Apple Butter

Servings: 1 Servings

Ingredients:

Apples; cut up, to fil 3 ½qt. crockpot
1 cub Brown sugar
1 cub Apple cider
1 Lemon; juice of
1 tablespoon Cinnamon

Preparation:

From: Bobb1744@aol.com

Date: Thu, 4 Apr 1996 21:37:02 -0500

Recipe By: Liz Waters, AOL

Cut blemishes off apples and cut into chunks to fill 3 ½ qt. crockpot.
Add sugar, cider and lemon juice. Cover and cook on Low for 8 hours. Stir.
Add cinnamon and cook another 10 hours. Stir occasionally until brown. Run through Food mil or any strainer to strain out seeds and skins. I used the blender. To thicken, if not thick enough, return to slow cooker and cook on High uncovered until desired consistency.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crockpot Apple Butter To Can

Servings: 4 Servings

Ingredients:

7 cub Applesauce; unsweetened
2 cub Apple cider
1 ½ cub Honey
1 teaspoon Ground cinnamon; or more
½ teaspoon Ground cloves
½ teaspoon Allspice

Preparation:

In a crockpot, mix all ingredients. Cover and cook on low heat for 14 to 15 hrs., or until the mixture is deep brown.
Pack while hot into 4 hot pint jars. Process in hot water bath for 10 mins., counting the time after the jars have been immersed and the water comes again to a rolling boil.
Posted to MM-Recipes Digest V4 #297 by COOKIT4U@aol.com on Nov 17, 1997

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Applesauce with Cranberries (Vegan)

Servings: 1 Servings

Ingredients:

10 12 medium apples
1 To 2 cups cranberry juice
½ Lemon juiced
2 tablespoon Sugar, or up to ¼cup if
You want it sweet
¼ To ½ cup dried cranberries
Or "craisins" (sweetened
Dried
Cranberries)

Preparation:

Wash the apples and chop them up without peeling. Squeeze lemon juice over them as you cut them.

Put apples in crockpot with cranberry juice -- use 1 cup if you want the applesauce thick, more if you want it thin. Stir in sugar to suit your taste.

Let apples stew on low for 6-8 hours. About an hour or two before serving, stir in cranberries or craisins. (All I found at my store was craisins--since they're sweetened, I used less sugar.)

The applesauce is a very pretty pink and the cranberries & juice give it a nice zing.

As you can see, the recipe is simple and forgiving -- let the apples stew a little longer or a little less ~- the longer you stew them the mushier the applesauce will be. It warms up nicely, or you can eat it cold.

Posted by <KHirst@ccp-po.ccp.uiowa.edu> Kristin Evenson Hirst to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Crockpot Apricot Nut Bread

Servings: 1 Servings

Ingredients:

¾ cub Dried apricots
1 cub Flour
2 teaspoon Baking powder
¼ teaspoon Baking soda
½ teaspoon Salt
½ cub Sugar
¾ cub Milk
1 Egg, slightly beaten
1 tablespoon Grated orange peel
1 tablespoon Vegetable oil
½ cub Whole wheat flour
1 cub Coarsely chopped walnuts

Preparation:

Place the apricots on a chopping block. Sprinkle 1 Tbls. flour over them. Dip a knife into the flour & chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt & sugar into a large bowl. Combine the milk, egg, orange peel, & oil. Stir the flour mixture & the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block & the walnuts. Pour into a well greased, floured baking unit. Cover & place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on high for 4 to 6 hours.
Cool on a rack for 10 minutes. Serve warm or cold.

Now before you ask what a baking unit is a 2 lb. coffee can works.
Pyrex muffin cups also work. Also 1, 1 ½ & 2 quart molds work. DO NOT LIFT THE LID WHILE BAKING THIS BREAD.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Crockpot Arroz Con Pollo

Servings: 5 Servings

Ingredients:

1 Frying chicken; cut up
1 teaspoon Salt
¼ teaspoon Pepper
1 Clove garlic; minced
⅛ teaspoon Saffron powder
3 cub Broth or bouillon
2 tablespoon Dry sherry
1 can (16 Oz) peas; drained
½ cub Stuffed green olives; sliced
2 cub Cooked rice

Preparation:

In slow-cooking pot, combine chicken with salt, pepper, garlic and saffron.
Pour chicken broth and sherry over chicken. Cover and cook on low for 4 to 6 hours. Drain chicken; save 2 cups of the broth. Turn control to high. In slow-cooking pot, combine chicken, 2 cups broth, peas, olives, and cooked rice. Cover and cook on high another 20 to 30 minutes, or until hot.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997

Crockpot Autumn Pork Chops

Servings: 4 Servings

Ingredients:

6 Thick pork chops
2 Medium acorn squash
¾ teaspoon Salt
2 tablespoon Margarine; melted
¾ cub Brown sugar
¾ teaspoon Kitchen Bouquet or brn sauce
1 tablespoon Orange juice
½ teaspoon Orange peel; grated

Preparation:

Date: Tue, 21 May 1996 23:19:25 -0500 (CDT)

From: "Mr. & Mrs. Pro and the crew" <D.Pro@coretech.com>

Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways slices; remove seeds. Arrange 3 chops on bottom of crockpot. Place all squash slices on top; then another layer of three remaining chops. Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over chops. Cover and cook on low 6-8 hours or until done. Serve one or two slices of squash with each pork chop.

Posted to MealMaster Recipes List, Digest #142

Crockpot Bake Beans

Servings: 1 Servings

Ingredients:

4 can Baked beans
1 pound Bacon; (opt.)
1 pound Brown sugar
2 tablespoon Liquid smoke
1 cub Ketchup
1 cub Dark karo syrup
1 medium Onion; (opt.)
1 cub Pineapple chucks; drained,(opt.)

Preparation:

Cut bacon in 1 inch squares, fry with chopped onion till crisp. Drain off fat. Put bacon, onion, and all other ingredients into a crockpot and cook on low for eight hours.

Posted to EAT-L Digest by Morris Hymes <mhymes@DC.INFI.NET> on Apr 9, 1998

Crockpot Baked Bean and Wiener Soup

Servings: 1 Servings

Ingredients:

½ cub Chopped onion
1 pound Wieners; sliced diagonally
1 Garlic clove; minced
3 tablespoon Margarine or butter
3 tablespoon Flour
¼ teaspoon Dry mustard
2 cub Tomato juice
1 cub Water
2 teaspoon Worcestershire sauce
1 21 ounce can baked beans
Shredded cheddar cheese, if

Preparation:

In large pan saute onion, wieners and garlic in margarine until onion is tender. Stir in flour & mustard. Cook 1 minute, stirring constantly, until smooth & bubbly. Gradually stir in tomato juice, water, Worcestershire sauce and baked beans; cook until thickened, stirring constantly. Reduce heat; simmer uncovered 30 minutes, stirring occasionally. Garnish each serving with cheese. (I also add a little A-1 sauce sometimes, or use V-8 juice instead of tomato--whatever's handy!) Enjoy!
Cheryl in Denver

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Baked Beans

Servings: 1 Servings

Ingredients:

2 pound Dry navy beans
1 small Onion; chopped
1 cub Catsup
1 cub Brown sugar
1 cub Water
2 teaspoon Mustard
2 tablespoon Molasses
1 teaspoon Salt
8 slice FRIED bacon (up to 10)

Preparation:

Put beans in three times the volume of unsalted water, bring to a boil and let simmer for 30 minutes. Let stand in covered hot water for 2 hours, Mix other ingredients in bowl. Drain beans well and mix all ingrediends and beans together. Put in crockpot and let cook on low for 12 hours. Stir occasionally. ( I put mine on and let it go all night).

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Penney Wilfort <penney-w@pe.net> on Sep 04, 1997

Crockpot Baked Beans #1

Servings: 12 Servings

Ingredients:

1 pound Ground beef
5 can (16-oz) pork and beans
1 Onion; chopped
1 Bell pepper; chopped
2 tablespoon Prepared mustard
½ cub Brown sugar
¼ cub Molasses
Ketchup

Preparation:

Brown ground beef, onion and pepper in skillet. Mix pork and beans, ground beef, onion and bell pepper together in crock pot. Add brown sugar and molasses to mixture. Stir well. Add ketchup to taste, mix. Cook on low for 6-7 hours.

MRS H.L. MCCARLEY (WANNIE)

HELENA, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crockpot Baked Beans #2

Servings: 8 Servings

Ingredients:

4 can Baked beans
1 pound Bacon (opt.)
1 pound Brown sugar
2 tablespoon Liquid smoke
1 cub Ketchup
1 cub Dark karo syrup
1 medium Onion (opt.)
1 cub Pineapple chucks; drained(opt.)

Preparation:

From: Morris Hymes <mhymes@DC.INFI.NET>

Date: Tue, 30 Jul 1996 20:53:41 -0400
Cut bacon in 1 inch squares, fry with chopped onion till crisp. Drain off fat. Put bacon, onion, and all other ingredients into a crockpot and cook on low for eight hours.

EAT-L Digest 29 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crock-Pot Baked Potatoes

Servings: 1 Servings

Ingredients:

Potatoes -- use 6-12 of
Them

Preparation:

Prick pots with fork. Wrap them in foil. Fill Crock-Pot with 6 to 12 potatoes. Cover. Go away. Cook on Low 8 to 10 hours (High: 2 ½ to 4 hours]. Come back. Don't you dare add water!

Recipe By : Rival Crock-Pot Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crockpot Baked Stuffed Apples

Servings: 1 Servings

Ingredients:

6 medium Tart red apples
1 cub Light brown sugar
¼ cub Golden seedless raisins
1 tablespoon Grated orange peel
¼ cub Soft butter
2 cub Very hot water
3 tablespoon Orange juice concentrate

Preparation:

Wash, core & stem the apples, but don't peel them. Stand them in a buttered mold & stuff them with 2/3 cup of the brown sugar, the raisins & the orange peel. Fill the tops of the core cavities with butter & sprinkle the remaining sugar over the tops. Place the mold in the slow cooker & pour the hot water into the cooker. prinkle the orange juice concentrate over the apples. Cover the cooker & cook on low for 3 to 5 hours, or until the apples are tender.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Crockpot Banana Bread

Servings: 6 Servings

Ingredients:

1 ¾ cub Flour
2 teaspoon Baking powder
¼ teaspoon Baking soda
½ teaspoon Salt
1/3 cub Shortening
2/3 cub Sugar
2 Eggs -- well beaten
1 ½ cub Banana -- well mashed,
Overrip
½ cub Walnuts -- coarsely chopped

Preparation:

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream.
With a fork, beat in 1/3 of the flour mixture, ½ the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 ½ quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

Recipe By : The Best of Electric Crockery Cooking

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crockpot Bar-B-Cue

Servings: 1 Servings

Ingredients:

3 pound Stew beef (the cheapestkind)
1 Rib celery; chopped
1 medium Onion; chopped
½ Green pepper; chopped
1 ½ cub Ketchup
1 ½ tablespoon Commercial barbecue sauce
1 ½ tablespoon Vinegar
1 ½ teaspoon Tabasco sauce
1 ½ teaspoon Chili powder
1 ½ teaspoon Salt
½ teaspoon Pepper

Preparation:

Combine all ingredients in the crockpot. Simmer on low for 6-8 hours...longer, if desired. When meat is tender, shred it, using two forks.
Return it to the pot for about 10 minutes. Serve on hamburger buns.

Notes: There will be a lot of liquid before you shred the meat. Simply shred the meat, put it back in the pot, and it will absorb all the liquid.
Trust this recipe!

The "shredding" takes a few minutes, but it's easy to do. Just pull the meat apart into shreds with the forks. This can be frozen and it reheats well in the microwave.

Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Sep 6, 1997

Crockpot Bar-B-Cue Beef

Servings: 12 Servings

Ingredients:

3 pound Stew beef cubes (thecheapest you can find)
1 Rib celery; chopped
1 medium Onion; chopped
½ Green pepper; chopped
1 ½ cub Ketchup
1 ½ tablespoon Commercial barbecue sauce
1 ½ tablespoon Vinegar
1 ½ teaspoon Tabasco sauce
1 ½ teaspoon Chili powder
1 ½ teaspoon Salt
½ teaspoon Pepper

Preparation:

From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>

Date: Tue, 6 Aug 1996 16:01:57 EDT
Combine all ingredients in the crockpot. Cook on low all day. (I've even left it for 10 hours with good results.) When meat is tender, shred it, using two forks. Return it to the pot for about 10 minutes. Serve on hamburger buns.

Personal note: There will be a LOT of liquid in the pot before you shred the meat. Simply shred the meat, put it back in the pot, and it will absorb all the liquid. TRUST THIS RECIPE!

Reheats well. Can be frozen. Great with mini-buns for a party.

By the way, shredding with forks takes a few minutes. One lady on the LIST suggested the food processor.

EAT-L Digest 5 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crockpot Barbecue Beef

Servings: 1 Servings

Ingredients:

3 pound Stew beef (the cheapestkind)
1 Rib celery, chopped
1 medium Onion, chopped
½ Green pepper, chopped
1 ½ cub Ketchup
1 ½ tablespoon Commercial barbecue sauce
1 ½ tablespoon Vinegar
1 ½ teaspoon Tabasco sauce
1 ½ teaspoon Chili powder
1 ½ teaspoon Salt
½ teaspoon Pepper

Preparation:

Combine all ingredients in the crockpot. Simmer on low for 6-8 hours...longer if desired. When meat is tender, shred it using two forks.
Return it to the pot for about 10 minutes.

Personal Notes: There will be a lot of liquid in the pot before you shred the meat. (You'll be sure this recipe is a flop at this point.) Simply shred the meat (takes a few minutes) and put it back in the pot. The meat will absorb all the liquid. This reheats well in the microwave. Trust this recipe!!! It has been made many times and the recipe shared with many people.

Posted to EAT-L Digest 20 Sep 96

From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>

Date: Sat, 21 Sep 1996 11:07:23 EDT

Crockpot Barbecued Pot Roast

Servings: 1 Servings

Ingredients:

2 pound Lean pot roast
1 teaspoon Salt
½ cub Tomato paste
24 Peppercorns
1 small Onion, chopped
1 teaspoon Worcestershire sauce

Preparation:

Sprinkle salt over the roast & place in crock pot. Spread tomato paste over meat; imbed peppercorns into paste; top with onions & worcestershire sauce. Cover & cook on lOW 8- 10 hrs. Serve meat with accumulated gravy.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Barbeque

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Barbeque Pork Chops

Servings: 1 Servings

Ingredients:

Pork chops
Barbeque sauce -- (can be
Bottled)

Preparation:

cover both sides of pork chops with barbeque sauce. Pour a little barbeque sauce in the bottom of the crock pot. Add pork chops---try not to stack them but spread out as much as possible. Pour rest of barbeque sauce on the chops. Low heat all day.

Recipe By : AUNT TEA M

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Crockpot Barbequed Chicken Wings

Servings: 24 Servings

Ingredients:

5 pound Chicken wings; tips cut off
1 Bottle (12-oz) chili sauce
1/3 cub Lemon juice
1 tablespoon Eorcestershire sauce
2 tablespoon Molasses
2 teaspoon Salt
2 teaspoon Chili powder
¼ teaspoon Hot sauce
1 dash Garlic salt
1 dash Sugar

Preparation:

Place wings in cooker. Combine remaining ingredients; pour over chicken.
Cook on Low for 6 to 8 hours or on High for 2 to 3 hours.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crockpot Barley

Servings: 1 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
1 Bragg's Aminos to taste

Preparation:

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.

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

Posted to Fatfree Digest Tue, 10 Aug 93 13:54:57 By Jan Gordon <jagordon@AGSM.UCLA.EDU>

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Crockpot Barley Stew

Servings: 8 Servings

Ingredients:

4 Inches (or so) yucca root
Water
4 Stalks broccoli
1 Red bell pepper
1 Green bell pepper
8 ounce (or so) mushrooms
1 medium Red onion
Cooking vermouth wine
Balsamic vinegar
1 ½ cub Barley
Oregano
Basil
Cayenne
Tamari
More water

Preparation:

Date: Tue, 12 Mar 1996 10:16:09 -0500

From: rcox@UH.EDU (RH Cox)
Cut off about 4 inches of yucca root, peel and cut. Put in boiling water until it begins to soften, about 15 minutes.

Put cooking wine and a little balsamic viniger in a standard large sauteing pan, and begin to heat. Chop up brocalli, add, stir a bit, then chop peppers, add to pan stir. Do the same with the mushrooms and onions. Stir everything until onions are transpartent. If everything is timed correctly, it will work.

Add vegetables and yucca root and barley to crockpot, then add oregan, basil, cayanne, and tamari to taste. Maybe a teaspoon or two of oregano and basil, a pinch or cayanne, and maybe a tablespoon of tamari. Fill crockpot almost full of water(assuming a four quart crockpot), stir, and set on low for 8-10 hours.

I then set my rice cooker, steamer, and a bag of jasmine rice(about 20 ounces) by the door and went to sleep.

In the morning I stirred the barley stew to redistribute the spices, and let it cook.

About 30 minutes before the ETA of my sister, I sauted one red onion with wine and balsamic viniger, and put the sauteed onion in a pyrex container with some rosemary, saffron, and a pinch of cayanne. I put this container, along with the brocalli I was going to steam, by the door in anticipation of my sister.

When my sister arrived, we put everything in the car, including the crock pot, and made the 1 ½ hour trek to my fathers place. When I got there I plugged in the crock pot, and went outside and said hi to the goats. Later, I put the rice, onions, and water in the rice cooker and turned it on, then went to measure out some rafters. When the rice cooker hit the warm cycle, I set the brocalli to steam. When the vegetable was finished, luch was ready. Everyone ate and enjoyed it. A success if there ever was one.

BTW, the recipies are by many definitions mine, as I did not specifically look at any cookbook to create them. However, they are also not mine, as I have sourced book like 'Bert Greene on Grain' and 'Laurels Kitchen', as well as the books that came with the appliances themselves, to get general ideas and methodologies. Nevertheless, it would be incorrect to reference any of these books as the source of the recipes, and individual recipies generally don't include bibliographies

FATFREE DIGEST V96 #72

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crockpot Basic Pot Roast

Servings: 6 Servings

Ingredients:

5 ½ pound Pot roast or rump roast
Seasoned salt
7 Potatoes -- quartered
7 Carrots; pared -- cut 2"
Piece
5 medium Onions -- peel/halve
¾ cub Water
3 Beef bouillon cubes

Preparation:

Season meat well with seasoned salt. Place ½ of vegetables in bottom of removable liner; place meat on top of vegetables; add remaining vegetables.
Add crushed bouillon cubes to ¾ cup water and pour over vegetables and meat
in liner. Place liner in base. Cover and cook on auto 9 hours; or low 10-12 hours; or high 6-7 hours.

Posted to MC-Recipe Digest V1 #151

Date: Sat, 13 Jul 1996 22:06:16 -0400

From: tina <kclancy@access.mountain.net>

Crockpot Bbq Chicken Wings

Servings: 4 Servings

Ingredients:

5 pound Chicken wings -- with tips
Cut off
1 bottle chili sauce
1/3 cub Lemon juice
1 tablespoon Worcestershire sauce
2 tablespoon Molasses
2 teaspoon Salt
2 teaspoon Chili powder
¼ teaspoon Hot pepper sauce
dash Garlic salt

Preparation:

Place wings in crock pot. Combine all remaining ingredients and pour over chicken. Cook on low 6 to 8 hours or on high for 2 to 3 hours. Yields: 6 to 8 servings. Recipe By
:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Bean Soup

Servings: 10 Servings

Ingredients:

32 ounce Whole Tomatoes
1 Lg can college inn chicken b
2 cub Water
1 cub White wine
1 ½ cub Onions chopped
4 Carrots Sliced
3 Celery stalks sliced
½ teaspoon Garlic powder
1 teaspoon Pepper
2 teaspoon Paprika
2 teaspoon Parsley
2 cub Ham diced
1 pound Assor. dried beans

Preparation:

Soak beans overnight, drain, rinse and drain again.
(hint: you can shortened time by covering beans with 6-8 c. water and covering with vented saran wrap - cook in microwave 10 minutes - let sit on counter 1 hour) Combine all ingredients in a crock pot and cook 3-4 hours on high or all day on low. Simple and simply delicious!
The flavor is enhanced by allowing the soup to sit refrigerated for 1-2 days.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crock-Pot Beans

Servings: 8 Servings

Ingredients:

4 cub Dry beans
Salt pork
Onion
5 tablespoon Molasses
3 tablespoon Brown sugar
4 tablespoon White sugar
3 teaspoon Dry mustard

Preparation:

Dissolve molasses, brown sugar, white sugar and dry mustard in 2 cups boiling water. Pour over beans. Soak and parboil beans. Brown 3 slices of salt pork and add 1 medium onion (quartered) to bottom of pot. Add 4 cups beans. Add pepper and salt (teaspoon), 2 good shakes Worcestershire sauce and cover top with ketchup. Takes all day in crock-pot.
Posted to recipelu-digest Volume 01 Number 258 by "Diane Geary" <diane@keyway.net> on Nov 15, 1997

Crockpot Beans and 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 parsely, 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Crockpot Beef and Beans

Servings: 8 Servings

Ingredients:

1 pound Beans, pinto, dried
6 cub Water; cold
½ pound Salt pork; cut up
1 pound Beef, chuck steak; 1" cubed
½ teaspoon Pepper, red; crushed
1 Onions; chopped
2 cl Garlic cloves; minced
6 ounce Tomato paste
1 ½ tablespoon Chili powder
1 teaspoon Salt
1 teaspoon Cumin seed
½ teaspoon Marjoram leaves

Preparation:

Soak beans in water overnight. Brown salt pork in skillt or in the corckpot if you have that type.
Combine the soaked beans with water into the crockpot along with the browed salt pork and remaining ingredients. Cover and cook on low for 9-10 hours.
Formated for you by Judy Lausch DGSV43A, reposted by DonW1948@aol.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Beef and Peppers

Servings: 8 Servings

Ingredients:

2 pound Round steak -- lean
2 Green peppers -- sliced thin
2 tablespoon Dried onions -- minced
1 cub Beef broth
2 tablespoon Low sodium soy sauce
½ teaspoon Ground ginger
1 Garlic clove -- minced
1 teaspoon Worcestershire sauce

Preparation:

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Date: Wed, 22 May 1996 13:24:37 GMT

* Use dried onions or finely chop about ½ of a fresh onion.

1. Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crockpot. Place the thinly sliced pepper rings in bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot.) Arrange the meat on pepper, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers. 2. Cover and cook on low for 8-10 hours or on high for about 4 hours. Serve with mashed potatoes and simply seasoned vegetables.

Recipe By : Jo Anne Merrill

Posted to Master Cook Recipes List, Digest #93

Crockpot Beef and 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.

Posted to MealMaster Recipes List, Digest #153

Date: Thu, 30 May 1996 21:57:15 -0600

From: Blackhawk <tracy@agt.net>

Crockpot Beef Bourguinon

Servings: 1 Servings

Ingredients:

4 pound Lean beef cubed
1 ½ cub Red wine
1/3 cub Oil
1 teaspoon Thyme
1 teaspoon Black pepper
8 slice Bacon, diced
2 Cloves garlic crushed
1 Onion diced
1 pound Mushrooms sliced
1/3 cub Flour

Preparation:

Marinate beef in wine, oil, thyme & pepper 4 hours at room temp. or overnight in the fridge. In large pan, cook bacon until soft. Add garlic & onion sauteeing until soft. Add mushrooms & cook until slightly wilted. Drain beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the beef stirring until well coated. Add mushroom mixture on top. Pour reserved marinade over all.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Crockpot Beef Brisket

Servings: 4 Servings

Ingredients:

1 Beef brisket; choice size
1 Bottle liquid smoke*

Preparation:

Servings: 4

Select a brisket the size you want for the number of people you are serving. The best kind of liquid smoke to use is Colgin's. I can't get in in Indiana, and have to import it from Texas! Shake the desired amount of liquid smoke on the brisket. I use about half a bottle for a large brisket. Sometimes I add a clove or two of garlic, but not always, and not necessary. Cook on low for about 16 hours. I usually start this the evening before I want to serve it the next day--cook it all night, put in in the fridge until afternoon, and then return it to cooking for about 4 to 6 more hours that evening. This long amount of cooking makes it nice and tender. Slice against grain. Serve with potato salad and baked beans. Yum! Yum Yum.
I have also wrapped brisket in foil, and cooked it with liquid smoke in the oven for a long time--but crock pot is easier. A recipe of Judy Lausch DGSV43A.

Posted to Master Cook Recipes List, Digest #110

Date: Thu, 6 Jun 1996 01:03:07 -0400

From: Lestat6663@aol.com

Crockpot Beef Brisket with Bbq Sauce

Servings: 1 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 cloves; minced
2 ½ pound Fresh beef brisket
½ cub Ketchup
2 tablespoon Brown sugar
2 tablespoon Butter

Preparation:

For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar bouillion granules, mustard, chili powder, red pepper, & 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, & margarine. Heat through. Pass sauce with meat.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Crockpot Beef Casserole

Servings: 1 Recipe

Ingredients:

2 pound Stewing beef, cubed
Seasoned flour
1 Onion, thinly sliced
4 ounce Mushrooms, sliced
1 can 10 oz can, beef/oxtail/tomato soup or
½ pint Beef stock
Salt and pepper
Dried mixed herbs (opt)
Oil or lard for frying

Preparation:

Coat the meat with the flour. Saute the onion in the oil and transfer to the slow cooker. Brown the meat and place on top of the onions. Add the mushrooms and herbs, then pour over the soup or stock, and cook on High for 4 - 5 hours or on Low for 8 - 10 hours.

Any beef casserole can be adapted for the slow cooker, remembering that less liquid is needed than with conventional cooking, and the vegetables must be placed in the bottom of the crockpot with the meat on top.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Beef Roast(S)

Servings: 1 Servings

Ingredients:

Beef Roast(s)
Onion
Spices
Opt: potatoes, carrots,
Sweedes, turnips

Preparation:

Brown the roast(s) on all sides in a little bit of oil. Place in the crock pot. Add an onion, cut in about 6-8 pieces. Add spices. Cover with water. Set on high.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Crockpot Beef Stew

Servings: 1 Servings

Ingredients:

Cubes of beef stew meat
1 can Campbell's Onion Soup
1 can Campbell's Tomato Soup
1 can Campbell's Cream of MushroomSoup

Preparation:

Place in large crock pot in order listed these items:

Add to these any vegetables you like and a bay leaf. I use potatoes, carrots, celery, and frozen green lima beans.

Cook on high for 3-4 hours or on low for 6-8 hours. Remove bay leaf before serving. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Linda May <ppp149d@citynet.net> on Aug 15, 1997

Crockpot Beef Stew

Servings: 6 Servings

Ingredients:

2 pound Beef chuck or stew meat; cutin 1" cubes
¼ cub Flour
1 ½ teaspoon Salt
½ teaspoon Pepper
1 ½ cub Beef broth
1 teaspoon Worcestershire sauce
1 Clove garlic
1 Bay leaf
1 teaspoon Paprika
4 Carrots; sliced
3 Potatoes; diced
2 Onions; chopped
1 Celery stalk; sliced
2 teaspoon Kitchen bouquet; (opt)

Preparation:

From: waring@ima.infomail.com (Sam Waring) COLLECTION

Date: Mon, 23 Jan 1995 02:50:15 +0000
Place meat in crockpot. Mix flour, salt, and pepper, and pour over meat, stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on Low 10-12 hours. (High: 4 to 6 hours). Stir stew thoroughly before serving.

I usually don't put in the onions and last time I made stew, I tripled the amount of potatoes, celery and carrots. It stretches the stew and makes it last longer. Well, theoretically it should last longer, but it's usually gone in a couple of days around here!

per Tiffany Graham-Hall

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crockpot Beef Stew

Servings: 4 Servings

Ingredients:

2 ½ pound Beef, extra lean
7 Carrots, 2" chunks
2 ½ Potatoes, cut in eighths
2 ½ Onions, sweet, cut in¼" slices, slicescut in half and separatedinto rings.
1 Tomatoes, Italian-stylecanned,stewed tomatoes,undrained (or plain)
2 tablespoon Flour (or 3)
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Thyme
¼ teaspoon Basil
2 tablespoon Worcestershire sauce (or 3)

Preparation:

Layer the veggies and meat (in that order), mix flour and seasonings and sprinkle over each meat layer. Sprinkle with Worcestershire sauce, pour stewed tomatoes over all, cover and cook on Low 10-12 hours.

Variable amounts are for 3-½ or 5 quart pots. I make mine up the night before and refrigerate. My hubby (an early riser) puts it on about 7 AM and it cooks all day. There is lots of gravy, which may be thickened with cornstarch if de- sired. Sometimes instead of potatoes, I cook large elbow macaroni separately (Muellers Ready-cut) and put the >>>>>> leftover macaroni in the bowl with leftover stew to soak up the good gravy. I also add a drained can of cut green beans to the veggies (during the last 4 hours) in that case.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Beef Stroganoff

Servings: 6 Servings

Ingredients:

1 ½ pound Boneless beef chunk or roundsteak (up to 2-½)
1 teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Garlic salt
1 tablespoon Worcestershire sauce
1 ¼ cub Beef bouillon (up to 1-½)
1 tablespoon Catsup
2 tablespoon Dry white wine
¼ pound Sliced fresh mushrooms
1/3 cub Flour
1 cub Sour cream
Rice or noodles; to serve5-6

Preparation:

Cut beef in strips or cubes. Coat with salt and pepper .Place in bottom of crock pot. Mix garlic salt, Worcestershire sauce, beef bouillon and catsup.
Pour over meat. Cover and cook on Low for 6-8 hours until tender. Trun up to High. Add 2 T. dry white wine and mushrooms. Dissolve flour in small amount of water. Add to meat mixture. Stir to blend. Cook on High for 15 minutes until slightly thickened. Stir in sour cream. Turn off heat. Serve with rice or noodles. MC formatting by bobbi744@sojourn.com

Recipe by: Crocker Cooking

Posted to MC-Recipe Digest V1 #879 by Roberta Banghart <bobbi744@sojourn.com> on Nov 02, 1997

Crockpot Beef Stroganoff

Servings: 1 Servings

Ingredients:

1 ½ pound Roundsteak
4 tablespoon Margarine
2 can Cream of mushroom soup
1 teaspoon Paprika
1 cub Onion; chopped
½ cub Water
1 cub Sour cream

Preparation:

Cube round steak. Put steak in crockpot with remaining ingredients. Salt and pepper to taste. Cook on high 1 hour then low 4 to 6 hours. Serve with noodles, rice or mashed potatoes.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Penney Wilfort <penney-w@pe.net> on Sep 04, 1997

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Big Bowl of Red

Servings: 6 Servings

Ingredients:

3 small Onions, chopped
1 Green bell pepper, chopped
2 Red bell peppers, chopped
4 Cloves garlic, minced
2 Jalapeno chile pepper,seeded and minced
1 large Tomato, chopped
56 ounce Canned tomatoes, crushed
45 ounce Canned kidney beans, drainedand rinsed
2 tablespoon Chili powder
2 tablespoon Dried oregano
4 teaspoon Cumin
2 teaspoon Paprika
4 teaspoon Tabasco sauce
1 teaspoon Ground black pepper

Preparation:

Combine all ingredients in crockpot. Cook on low setting for 8-10 hours.
Per serving: 289 Calories; 3g Fat (7% calories from fat); 16g Protein; 56g Carbohydrate; 0mg Cholesterol; 1463mg Sodium

Recipe by: Jay Solomon- Lean Bean Cuisine (adapted for crockpot)

Posted to Digest eat-lf.v097.n041 by Joanne McAndrews Eisenman <jmca@nwu.edu> on Feb 11, 1997.

Crockpot Boston Baked Beans

Servings: 8 Servings

Ingredients:

1 pound Dried Navy beans
2 Onions, chopped
½ cub Brown sugar
¼ cub Molasses
1/3 cub Catsup
¼ pound Bacon, diced
1 tablespoon Salt
1 ½ teaspoon Dry mustard
¼ teaspoon Pepper

Preparation:

Soak beans in water overnight. Drain and put all ingredients in cooker.
Add 1 cup water and stir to blend. Cover and cook on low 10 to 12 hours.
Can also spice it up with a few cloves of garlic, a half teaspoon of powdered ginger, and a good dash of Worchestershire sauce. As an option, stir in 1 cup drained pineapple chuncks during the last hour of cooking for a delicious fruity flavor.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Boston Baked Beans #1

Servings: 6 Servings

Ingredients:

1 pound Dried small white beans
6 cub Water
1 teaspoon Salt
½ cub Molasses
2 teaspoon Dry mustard
¼ cub Brown sugar
1 medium Onion; chopped
¼ pound Salt pork

Preparation:

From: waring@ima.infomail.com (Sam Waring) COLLECTION

Date: Mon, 23 Jan 1995 02:50:15 +0000
Put beans and water in slow cooker. Soak 6 hours or overnight. Cover pot and cook on HIGH for 2-3 hours, until beans are tender. Drain, saving liquid.

Mix 1 cups liquid with salt, molasses, mustard, sugar and onion. Cut salt pork into 2-3 pieces. In slow cooker, combine beans, molasses mixture, and pork. Cover and cook for 10-12 hours.

per Ellen Cleary

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crock-Pot Bread Pudding

Servings: 8 Servings

Ingredients:

8 slice White bread; cubed
¼ cub Butter or margarine; melted
4 Eggs; beaten
2 cub Milk
¼ cub Sugar
1 cub Raisins
½ teaspoon NutmegSauce On Top---
¾ cub Sugar
2 tablespoon Butter
2 tablespoon (rounded) flour
1 cub Water
1 teaspoon Vanilla

Preparation:

Place cubes into well-greased crock-pot. In a bowl mix sugar and melted butter, eggs (well beaten) and milk. Beat until smooth. Stir in raisins and nutmeg. Pour over crumb mixture. Mix lightly and cook on high 1 hour. Then turn to low 3 or 4 hours. Sauce: Cook until thick. This should be a medium heavy sauce. Pour over pudding just before serving.
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997

Crockpot Brisket

Servings: 5 Servings

Ingredients:

2 ¼ pound Lean beef brisket
1 tablespoon Veg. oil
¾ cub Red wine; or beer
1 tablespoon Dijon mustard
½ teaspoon Dried whole thyme
¼ teaspoon Rosemary
½ teaspoon Salt
3 cl Garlic; minced
1 Bay leaf; crumbled
3 Carrots; 2" sticks
5 small Red potatoes; halved
1 large Onion; quartered
2 tablespoon Quick-cooking tapioca; *
¼ cub Water

Preparation:

Trim fat from brisket. Heat oil in a large frying pan. Over medium-high until hot, brown brisket on all sides. Place carrots, onion and potatoes in crockpot. Sprinkle tapioca over top of vegetables. Add browned brisket.
Combine wine and remaining ingredients. Pour over top of brisket. Cover with lid and Cook on High for 4 ½ to 5 hours or on LOW for 8 hours. The tapioca will thicken the liquid to make its own gravy.
Posted to MM-Recipes Digest V4 #299 by roy@indy.net (Roy) on Nov 19, 1997

Crockpot Brisket and 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.
Posted to MM-Recipes Digest V4 #299 by roy@indy.net (Roy) on Nov 19, 1997

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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

Preparation:

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.

Date: Thu, 6 Jun 1996 01:03:07 -0400

From: Lestat6663@aol.com

MC-Recipe Digest V1 #110

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crockpot Cabbage Rolls

Servings: 1 Servings

Ingredients:

12 large Cabbage leaves
1 pound Lean ground beef or lamb
½ cub Cooked rice
1 can (6 oz.) tomato paste
¾ cub Water
½ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Leaf thyme
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon

Preparation:

Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low setting for 8-10 hours.
Posted to recipelu-digest Volume 01 Number 508 by James and Susan Kirkland <kirkland@gj.net> on Jan 12, 1998

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Caldillo (Green Chili Stew)

Servings: 4 Servings

Ingredients:

2 pound Pork or beef
2 tablespoon Oil
3 Potatoes
½ cub Onion
1 Garlic cloves, crushed
2 teaspoon Salt
1 ounce Green chilies, diced

Preparation:

Cube meat, sprinkle with salt and fry until brown in oil. Dice potatoes and add to browned meat; slice onions and add, then garlic, salt, chilies and enough water to cover. Continue to add water if necessary. It will have a soupy consistency.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Candy

Servings: 1 Servings

Ingredients:

2 pound White almond bark
4 ounce German chocolate
12 ounce Semi-sweet chocolate chips
24 ounce Dry roasted peanuts

Preparation:

Put all ingredients in crock pot; cook 1 hour on high. Do not stir. Turn crock pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper and cool. Store in an air-tight container.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

Crockpot Carmel Apples

Servings: 8 Servings

Ingredients:

2 package Caramels, 14oz each
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crock-Pot Cauliflower and Broccoli Casserole

Servings: 8 Servings

Ingredients:

2 Boxes frozen broccoli
2 Boxes cauliflower (frozen)
2 can Cream of mushroom soup
1 Jar (Large) pimentos
American cheese slices
½ cub Milk
¼ cub Water

Preparation:

Layer the ingredients in crock-pot. Cook on low for 6 to 8 hours. This recipe can be divided in half.
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997

Crockpot Cheese and Macaroni

Servings: 1 Servings

Ingredients:

1 Small box elbow macaroni
3 cub Cheddar cheese, shredded
1 can Evaporated milk
1 ½ cub Homogenized milk
3 Eggs
½ Stick butter
Salt and pepper to taste

Preparation:

Cook Macaroni according to directions on box. Grease crock pot with butter. Mix all ingredients in crockpot, cook on high for 30 minutes then turn on low and cook for 2 hours.

Note: Acquired from Sue Johnson in Alma, Georgia summer 1991.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Cheese Fondue Dip

Servings: 8 Servings

Ingredients:

2 10-¾ cans condensed cheese
1 package Freeze dried or fresh chive
2 cub Grated sharp cheddar cheese
Celery sticks
Cauliflower, cut up
1 tablespoon Worcestershire sauce
1 teaspoon Lemon juice
Corn chips

Preparation:

Combine condensed soup, grated cheese, Worces- tershire sauce, lemon juice, and chives. Cover and heat on > low in crock-pot for 2 to 2-½ hours. Stir until smooth and well blended. Keep hot in the pot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crock-Pot Cheese Potatoes

Servings: 1 Servings

Ingredients:

12 medium Potatoes (4 lb.)
1 large Onion; sliced thin
½ cub Flour
2 teaspoon Seasoned salt
½ teaspoon Pepper
4 tablespoon Butter
2 can Cream of mushroom soup
½ pound Grated Cheddar (up to ¾)
Cheese

Preparation:

Mix flour, seasoned salt and pepper. Slice potatoes. Toss slices in 2 cups water with 1 teaspoon cream of tartar; drain. Grease crock-pot. Layer potatoes, onion, flour mix- ture, and repeat. Add butter, then add soup (not diluted). Cover and cook on low 7 to 9 hours, High 3 to 4 hours.
Thirty minutes before serving, add grated cheese.
Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997

Crockpot Cheese Souffle

Servings: 1 Servings

Ingredients:

8 slice Bread
8 ounce Grated cheese
4 Eggs
1 cub Milk
1 cub Evaporated milk
¼ teaspoon Salt
1 tablespoon Parsley
Paprika
1 cub Cooked meat (optional) ham

Preparation:

1. Lightly grease pot.

2. Layer bread, cheese and meat (if using).

3. Beat together eggs, milk, evaporated milk, salt and parsley.

4. Pour over bread and cheese in pot.

5. Sprinkle top with paprika.

6. Cover and cook on low for 3-4 hours.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 29, 1997

Crockpot Cheesy Meat Loaf

Servings: 1 Servings

Ingredients:

16 Round cheese crackers; (upto 18)
¼ cub Chili sauce*
½ cub Milk
1 small Onion; finely chopped
2 Eggs; slightly beaten
¾ teaspoon Salt
2 tablespoon Minced green pepper
⅛ teaspoon Pepper
1 ½ pound Lean ground beef

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.
Makes 6 to 8 servings.

*Bottled tomato sauce similar to catsup.

Recipe by: CROCKERY COOKERY 1975

Posted to recipelu-digest Volume 01 Number 482 by ctlindab@mail1.nai.net on Jan 9, 1998

Crockpot Chicken

Servings: 4 Servings

Ingredients:

3 Carrots, sliced
1 Onion, quartered
3 Celery stalks w/leaves cut in 1-inch pieces
6 Mushrooms, med size, sliced
2 Garlic cloves coarsely chopped
2 teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Basil leaves
½ cub Water, chicken broth, or white wine
1 Whole chicken, about 3 lbs

Preparation:

Put carrots, celery, and mushrooms in bottom of crock-pot. Place whole chicken on top. Place onions and garlic around chicken, placing some of each in cavity of the chicken. Top with the salt, pepper, and liquid.
Sprinkle the basil over the chicken. Cover and cook on LOW for 8 to 10 hours (using HIGH, 3 ½ to 5 hours using 1 cup liquid). Remove chicken and veggies. I serve this with rice, but you could also add some potatoes in the crock- pot (if you have room) and that'll work, too. FOR A GRAVY, I've used 4 tb of flour in the "drippings" and used a hand blender (it came out nicely)... Or you can use 1 can of Cream of Mushroom soup blended into the "drippings."

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chicken

Servings: 4 Servings

Ingredients:

1 Carrots; thinly sliced (1 to2)
1 Celery stalks; thinly Sliced(1 to 2)
1 Onion; sliced
1 Chicken cut up into partsor-
2 Whole chicken breasts
1 package Powdered bouillon (or anyother powdered bouillon)
Pepper
Garlic powder

Preparation:

Put vegetables in crock pot. Place Chicken on top. Sprinkle with builli and seasonings,add ¼ cup water and cook on low 8 hours. This is much li a delicious roasted chicken.

Date: Thu, 6 Jun 1996 01:03:07 -0400

From: Lestat6663@aol.com

MC-Recipe Digest V1 #110

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crockpot Chicken

Servings: 1 Servings

Ingredients:

6 Boneless Chicken Breasts
16 ounce Sour cream
1 can Cream of mushroom soup
1 package Onion soup mix--Lipton's

Preparation:

(from Sandy (Aquasea)

Mix all together and put into a crockpot. Cook on low for 4-6 hours. Or until chicken is tender. (I cooked mine longer since I wasn't home) Serve over cooked noodles or rice. I served this over rice and this is very filling and delicious.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melba Galyean <mgalyean@mail.win.org> on Jul 22, 1997

Crockpot Chicken 2

Servings: 1 Servings

Ingredients:

8 Chicken pieces (I often usebreasts or legs)
1 tablespoon Butter
4 ounce Can sliced mushrooms
½ cub Sherry
1 teaspoon Oregano or Italian seasoning

Preparation:

Brown the chicken pieces in the oil. Put in the crockpot with everything else. I usually add more mushrooms. Cook on low for 6-8 hours.

Posted to EAT-L Digest 13 November 96

Date: Thu, 14 Nov 1996 10:52:30 -0500

From: Amy Smalley <as5x@AVERY.MED.VIRGINIA.EDU>

Crockpot Chicken and Artichoke Casserole

Servings: 6 Servings

Ingredients:

-JUDY GARNETT PJXG05A
3 pound (approx.) boiler-fryer;cut upsalt; to taste
½ teaspoon White pepper
½ teaspoon Paprika
1 tablespoon Butter/margarine
½ cub Rich chicken broth
3 tablespoon Sherry
½ teaspoon Dried tarragon
1 can Mushrooms
2 tablespoon (heaping) quick-cookingtapioca
2 Jars marinated artichokehearts; reserve 1 T.of the marinade

Preparation:

Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 T. butter.
Place mushrooms and drained artichoke hearts in bottom of crockpot.
Sprinkle with quick-cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon.
Cover crockpot and turn to Low heat setting. Cook for 7-8 hours. OR cook on High for 5 hours.
If you don't want to brown the chicken first, it's o.k.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chicken and 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chicken and 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chicken and Mushrooms

Servings: 6 Servings

Ingredients:

6 Boneless chicken breasts
2 tablespoon Margarine
Salt and pepper to taste
2 tablespoon Dry Italian dressing
1 10 ¾ oz. cream of mushroomsoup;fat free, undiluted
6 ounce Light cream cheese; cubed
1 small Onion; chopped
1 can Mushroom stems and pieces
¼ cub Sherry

Preparation:

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper.
Place chicken in crockpot. Sprinkle dressing on top. Cover and cook on low for 5 or 6 hours. 1 hour before serving, mix soup, cream cheese, sherry and onion in a saucepan. Cook until smooth, stirring. Spoon over chicken. Add mushrooms. Cook 30 minutes longer. Serve over rice or noodles.

Recipe by: Debbie Collins

Posted to MasterCook Digest V1 #363 by " Liz Custer" <custer@dconn.com> on Dec 5, 1997

Crockpot Chicken and Noodles

Servings: 1 Servings

Ingredients:

2 Stalks celery; cut up
2 Carrots; cut up
1 large Onion; sliced
2 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Dried basil
4 cub Uncooked noodles
1 Chicken; cut up

Preparation:

Place the veggies on the bottom of the pot, put the chicken on top, followed by the seasonings. Pour 3 cups of water over. Set it on low and cook for 8-10 hrs. Take chicken out (carefully, because it will come off the bones) and put noodles in the broth, turning it up to high. Let the noodles cook for 45 min., while you take the meat off the bones. Mix the me in. This is like a very thick chicken soup and the basil makes this delicious!

Posted to Master Cook Recipes List, Digest #110

Date: Thu, 6 Jun 1996 01:03:07 -0400

From: Lestat6663@aol.com

Crockpot Chicken and Rice

Servings: 8 Servings

Ingredients:

¾ cub Rice
10 ½ ounce Cream of celery soup
10 ½ ounce Cream of mushroom soup
4 ½ ounce Can whole mushrooms
1 small Jar pimiento strips*
½ Chopped green pepper
½ Chopped onion
8 Chicken breasts -- halved

Preparation:

Grated parmesan cheese

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Date: Wed, 22 May 1996 13:24:37 GMT

* pimientos should be drained
~------------------------------------------------------------------------ Place rice in crockpot. Combine remaining ingredients except chicken and cheese in bowl. Mix well. Pour half of mixture over rice. Place chicken on top. Pour remaining soup mixture over all. Cook on high for 3 hours or until chicken is tender. Garnish with cheese.

Posted to Master Cook Recipes List, Digest #93

Crockpot Chicken and Rice

Servings: 6 Servings

Ingredients:

BETTER HOMES & GARDENS:
½ pound Mushrooms, fresh ½ c Onions, chopped 2 lb Chicken, raw 1 ts
Chicken bouillon 1 ts Poultry seasoning ¼ ts Salt 2 c Water ¾ c Rice,
uncooked

Preparation:

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.

PER SERVING: 265 cal, 25g prot, 27g carbo, 6g fat, 67mg chol, 20% of calories from fat

>From the recipe files of 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 Submitted By SYLVIA.STEIGER@LUNATIC.COM (SYLVIA STEIGER) On WED, 3 JAN 96 191500 ~0600

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chicken and Rice Casserole

Servings: 4 Servings

Ingredients:

4 large Chicken breasts
1 can Cream of chicken soup (small
1 can Cream of clery soup (small)
1 can Cream of mushroom soup (sm)
½ cub Diced celery
1 cub Minute rice

Preparation:

Date: Sat, 25 May 1996 13:42:06 -0400

From: BobbieB1@aol.com

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low. Makes 4 servings. More rice, about ½ cup, and 2 other chicken breasts may be added to make 6 servings. Linda Scales Formatted by Dottie Hanssen PBTN79A

Posted on MealMaster Recipes List, Digest #145, 26 May 1996

Crockpot Chicken and Sausage

Servings: 2 Servings

Ingredients:

1 tablespoon Oil, olive
4 Garlic cloves; crushed
1 medium Onions; chopped
1 Pepper, red; chopped
1 Pepper, green; chopped
1 small Zucchini; chopped
1 can Mushrooms
1 can Tomatoes, italian, stewed
1 can Tomato Paste (6oz)
¼ pound Sausage, hot
2 Chicken breasts
1 teaspoon Italian Seasoning
Pepper, red, flaked;optional

Preparation:

Heat oil in skillet. Sautee onion and garlic until light brown. Remove.
Add sausage and chicken to brown in the skillet. Drain and pat dry. In crockpot combine all other ingredients together with the onions and garlic.
Add the sausage then top with the chicken breasts. Cover and cook on low setting 6-8 hrs.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chicken and Vegies

Servings: 1 Servings

Ingredients:

2 Frozen skinless bonelesschicken breasts
1 package Frozen mixed vegies (I usedVeg-all stew cutvegetables because theyare in big chunks)
1 can Cream of whatever, celery,mushroom, chicken, etc(reduced fat of course!)
Yolkless wide noodles orrice

Preparation:

Take 2 frozen skinless boneless chicken breasts (this is if I use my little crockette-about 1 quart) and put in the crockpot. Add a bag of frozen mixed vegies (I used Veg-all stew cut vegetables because they are in big chunks). Pour a can of cream of whatever, celery, mushroom, chicken, etc (reduced fat of course!) over chick and vegies. Put on the lid and turn on/plug in the crockette. Go to work. Come home. Either put some yolkless wide noodles or rice on the stove and go relax for a little bit. Dinner will be ready shortly.

***NOTE: if you use a big crockpot, you will need to adjust the ingredients accordingly. A green salad would be nice with this dish.
Posted to Digest eat-lf.v096.n206

Date: Fri, 1 Nov 1996 16:14:52 CST

From: "Susan M. Lewey" <LEWEYSM@src2.his.uab.edu>

Crockpot Chicken Cacciatore

Servings: 4 Servings

Ingredients:

1 Onion, medium; sliced
1 Celery stalk w/leaves cut in 1-inch pieces
2 can Tomato paste; 6 oz. each 1 can w/garlic
½ cub Chianti; or any wine
¼ teaspoon Pepper
1 teaspoon Creole seasoning
1 Bay leaf
6 Mushrooms, large; sliced
3 Garlic cloves
½ teaspoon Basil
2 teaspoon Oregano
1 Chicken, whole, about 3 lbs.

Preparation:

Place sliced onion in bottom of crock-pot. Add chicken -- you can either use a whole chicken or chop it up in pieces. Stir together tomato paste (as indicated, I used 1 can of "regular" tomato paste and 1 can with garlic), creole seasoning (I used Konriko brand), pepper, garlic, herbs, and ¼ cup of wine. I went against "tradition" and used a red wine. I like the way reds blend with tomato sauces. In this case, I used a light Chianti. Pour over chicken. Pour remaining wine over chicken as well. Cover and cook on LOW for 7 to 9 hours (HIGH 3 to 4 hours). Serve chicken over hot buttered spaghetti, vermicelli, fettucini, or other pasta.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crock-Pot Chicken Cacciatore

Servings: 6 Servings

Ingredients:

2 medium Onions; cut thin
2 ½ pound Broiler/fryer chicken; (2½ to 3)
2 Cloves garlic; minced orgarlic powder
1 can Tomatoes
1 can Tomato sauce; (8 oz.)
1 teaspoon Salt
¼ teaspoon Pepper
2 teaspoon Crushed oregano
½ teaspoon Crushed basil
½ teaspoon Celery seed
1 Whole bay leaf
¼ cub Dry white wine

Preparation:

Put onion in bottom of crock-pot and add chicken pieces. Add rest of ingredients. Cook 6 to 8 hours on low heat. Serve over hot buttered spaghetti. This recipe came from my mother-in-law who is so good about sending me some of her delicious recipes. Following is another recipe that her family loves.
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997

Crockpot Chicken Fajitas

Servings: 8 Servings

Ingredients:

7 Boned and skinned chickenbreast halves, cut instrips
2 Onions, sliced
2 Green bell peppers, cut instrips
2 Red bell peppers, cut instrips
2 Jalapeno chile pepper,chopped
4 Cloves garlic, minced
2 teaspoon Chili powder
2 teaspoon Ground cumin
2 teaspoon Ground coriander
28 ounce Tomatoes, canned
¼ cub Water
8 Flour tortillas

Preparation:

Combine all ingredients in crockpot. Cover and cook on low for 8-10 hours.
Serve with salsa.
Per serving: 247 Calories; 4g Fat (16% calories from fat); 23g Protein; 29g Carbohydrate; 45mg Cholesterol; 528mg Sodium

Recipe by: Rival

Posted to Digest eat-lf.v097.n041 by Joanne McAndrews Eisenman <jmca@nwu.edu> on Feb 11, 1997.

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chicken Fricassee - Reduced Fat

Servings: 4 Servings

Ingredients:

1 can Reduced fat cream of chickensoup
½ Soup can water
½ cub Chopped onions
1 teaspoon Paprika
1 teaspoon Lemon juice
1 teaspoon Rosemary
1 teaspoon Thyme
1 teaspoon Salt
¼ teaspoon Pepper
4 Skinless boneless chickenbreast
Non-stick cooking spray

CHIVE DUMPLINGS:
3 tablespoon Shortening
1 ½ cub Flour
2 teaspoon Baking powder
¾ teaspoon Salt
3 tablespoon Fresh; chopped chives, or 2tbl. dried chives
¾ cub Skim milk

Preparation:

Spray crockpot with non-stick cooking spray. Place chicken in crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on low 6-8 hours. 1 hour before serving, prepare chive dumplings: Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by teaspoonsful onto hot chicken and gravy. Cover and cook on high for 45-60 minutes. Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
Recipe by: Kathy Reckner

Posted to Digest eat-lf.v097.n018 by Kathy Reckner <scizwiz@lazerlink.com> on Jan 18, 1998

Crockpot Chicken Marengo

Servings: 8 Servings

Ingredients:

2 Whole fryers; cut up
12 Pearl onions
1 pound Mushrooms; sliced
4 Shallots; chopped
2 Cloves garlic; minced
1 ½ teaspoon Salt
¼ teaspoon Pepper
2 teaspoon Thyme
5 Sprigs parsley
2 Whole bay leaves; crumbled
½ cub Stuffed olives; sliced
16 ounce Canned tomatoes
½ cub Dry white wine
Croutons

Preparation:

Place onions in bottom of slow cooker; add chicken and mushrooms. In bowl, mix all other ingredients except croutons and add to slow cooker. Cook on low 6-8 hours, on high 3-4 hours, or on automatic 5 hours. Serve with croutons.

Recipe by: The Unwatched Pot

Posted to recipelu-digest Volume 01 Number 663 by Sewgoode@aol.com on Jan 31, 1998

Crockpot Chicken 'n Rice

Servings: 6 Servings

Ingredients:

3 pound Chicken
4 cub Water
3 Boullion cubes (chicken)
Salt & pepper
½ cub Chicken broth
1 ½ cub Brown rice

Preparation:

Combine all ingredients in crock pot. Stir well. Cover and cook on low heat 8 to 10 hours.

FROM "HAVE A RICE DAY!", THE

ARKANSAS RICE DEPOT, 1014 MAIN

LITTLE ROCK, AR 72202

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crockpot Chicken Noodle Soup

Servings: 10 Servings

Ingredients:

3 ½ pound Broiler-fryer; cut up,skinned
2 medium Carrot; peeled and chopped
½ cub Onion; chopped
2 Celery stalk; chopped
2 ½ teaspoon Salt (or less)
2 teaspoon Dried parsley flakes
¾ teaspoon Dried marjoram leaves
½ teaspoon Dried basil leaves
¼ teaspoon Poultry seasoning
¼ teaspoon Pepper
1 Bay leaf
2 quart ;Water
2 ½ cub Medium egg noodles; uncooked

Preparation:

Place first 4 ingredients in 3 ½-quart slow cooker in order listed.
Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, cov-ered, on high setting 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.

per Fred Peters

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chicken Parisienne

Servings: 1 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 Crock-Pot. 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.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chicken Recipe

Servings: 1 Servings

Ingredients:

1 Chicken
1 Jar anybody's spaghetti
Sauce
Dried oregano, garlic salt,
Or other additives
1 Crock pot
1 Full working day

Preparation:

1. Cut chicken into pieces, if needed. 2. Dump chicken pieces into crock pot. 3. Dump 1 jar spaghetti sauce over chicken. 4. Shake dried oregano & garlic salt to taste. 5. Put lid on crock pot & turn the pot on LOW. 6. Have a nice day, don't worry, be happy. 7. Come home, fix a pot of rice or pasta, maybe a salad, & a loaf of french bread.
8. CAREFULLY remove the chicken from the crock pot to a serving platter (it's tender & will fall apart at the slightest provocation), then spoon the leftover liquid into a gravy boat or whatever you serve spaghetti sauce in. 9. Fight over who gets the top pieces with all the oregano & garlic salt piled on top.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Crockpot Chicken Soup

Servings: 8 Servings

Ingredients:

8 large Potatoes; cubed
2 medium Onions; chopped
2 tablespoon I Can't Believe It's NotButter - Light; OrMargarine
2 tablespoon Nonfat Veg Chicken Broth;Low Sod, Or 2 ChickenBouillon Cubes
2 tablespoon Parsley; dry
6 cub Water
2 cub Lowfat 1% Milk; Or NonfatMilk
½ cub Flour; mixed with water

Preparation:

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. ½ hour to 1 hr before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.

NOTES : Cal 142.6, Fat 2.1g, Carb 26g, Fib 1.9g, Pro 5.4g, Sod 210mg, CFF 13.3%.
Recipe by: Unknown

Posted to Digest eat-lf.v097.n015 by Reggie Dwork <reggie@reggie.com> on Jan 16, 1998

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
(condensed 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 Chicken Stroganoff

Servings: 4 Servings

Ingredients:

6 Boneless Chicken Breasts
16 ounce Sour cream
1 can Cream of Mushroom soup
1 package Onion Soup mix, Lipton's

Preparation:

Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chicken with Cream Sauce

Servings: 1 Servings

Ingredients:

1 large Chicken
1 Stalk celery halved (with
Leaves)
1 small Onion halved
4 Sprigs parsley
2 Whole cloves
1 Carrot peeled & halved
1 teaspoon Salt
1 small Bay leaf
½ teaspoon Thyme
Water
Sauce:
4 tablespoon Butter
1 cub Chicken stock
⅛ teaspoon Pepper
½ cub Cream
½ cub Flour
½ teaspoon Salt
¼ cub Chopped parsley

Preparation:

Put the chicken in the crockpot & cover with water. Add celery, carrot, onion & salt. Tie parsley, bay leaf, cloves & thyme in a small square of cheese cloth, add to the pot. Cover & cook on LOW for 7-9 hrs. Melt 4 Tbls. butter in a med saucepan. Stir in flour & cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley & cream. Remove chicken from pot, slice & serve with the creamy sauce.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Crockpot Chicken/sausage Cassoulet

Servings: 4 Servings

Ingredients:

1 package Frozen lima beans
1 cub Tomato juice
1 Carrot; ½ inch pcs
1 Stalk celery; ½"pcs
1 Onion; chopped
1 Cl Garlic; minced
1 Bay leaf
1 teaspoon Chicken bouillon granules
½ teaspoon Dried basil; crushed
½ teaspoon Dried oregano; crushed
3 Boneless chicken breasts
3 Chicken drumsticks
8 ounce Smoked kielbasa

Preparation:

Place carrots, limas, celery and onions on bottom of crockpot which has been sprayed with Pam. Combine herbs, juice and bouillon and add to vegetables Place chicken on top of vegetables. Cut sausage into pieces. Put chicken and sausage on to of vegs Cover crockpot and cook on Low heat for 10 hours or on high for 5 hour Remove bay leaf before serving.

Posted to Master Cook Recipes List, Digest #110

Date: Thu, 6 Jun 1996 01:03:08 -0400

From: Lestat6663@aol.com

Crock-Pot Chile Rellenos

Servings: 4 Servings

Ingredients:

1 can (Large) whole fire roastedOrtega chilies
2 cub Grated Cheddar cheese
2 cub Monterey Jack cheese
4 Eggs; separated
2/3 cub Half and half
2 tablespoon Flour

Preparation:

Grease crock-pot with butter. Make layers of chiles, Jack cheese and Cheddar cheese. Repeat. Beat egg whites until stiff. Mix yolks and half and half. Fold in egg whites and flour. Pour over chiles and cheese. Cook on high 2 to 3 hours or until golden brown.
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997

Crockpot Chile Stew

Servings: 6 Servings

Ingredients:

1 Whole chicken, cut up
4 cub Water (up to 6)
10 Oz can cream of mushroom
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chili

Servings: 1 Servings

Ingredients:

2 pound Ground beef
1 large Onion
1 large Green pepper
1 large Jalapeno pepper
Chili powder; to taste
Garlic salt; to taste
Salt; to taste
Pepper; to taste
Sugar; to taste
2 can Crushed tomatoes
1 can Tomato puree
1 can Kidney beans
2 can Chili hot beans

Preparation:

Brown beef. Saute chopped onion and green pepper in grease. Mix beef, onion and green pepper. Add spices; let stand 1hour. Add tomatoes, tomato puree, beans; cook in crock pot all day. Best if refrigerated and warmed the next day.
Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998

Crockpot Chili

Servings: 1 Servings

Ingredients:

1 pound Lean gound beef (up to1-½)
28 ounce Can peeled tomatoes (up to32)
1 can (16 oz) dark red kidneybeans
28 ounce Can Bush's chili hot beans(up to 32)
1 Chopped onion
1 Chopped green pepper
Salt; pepper, chili powder,tobasco sauce, mincedgarlic

Preparation:

This is to say thanks to all the regular posters, and to also answer a recent request for a chili recipe. My husband makes this, and it has been well received by family and friends.

Brown beef with salt, pepper, chili powder and minced garlic. Drain off grease and put meat into crockpot. Add tomatores (undrained) and slice up with knife or spoon. Add kidney beans (drained). Add chili hot beans (undrained). Add chopped onion and pepper. Season to taste with salt, pepper, chili powder and tobasco sauce. Cook on low heat until onion and pepper are soft. Put this on late at night to have ready for lunch the next day, or we usually put it on in the morning before work, and supper is ready when you walk in the door. It is good with corn chips or tortilla chips and cheese. My father loves this with cornbread sticks. We use any leftovers for chili dogs. Hope you enjoy this recipe!

Posted to TNT - Prodigy's Recipe Exchange Newsletter by g.barham@juno.com (Gina J. Barham) on Sep 20, 1997

Crockpot Chili

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chili

Servings: 1 Servings

Ingredients:

1 ½ pound Ground Beef
½ cub Chopped Celery
½ cub Chopped Mushroom
¾ cub Chopped Onion
1 Bay Leaf
2 tablespoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Salt
1 teaspoon Paprika
½ cub BBQ Sauce
16 ounce Tomato Sauce
28 ounce Stewed Tomatoes
15 ½ ounce Kidney Beans
1 teaspoon Red Cayenne Pepper

Preparation:

Brown beef, drain fat & put in crockpot. Add rest of ingredients, except kidney beans. Cook on low 8-10 hours or on high for 5-6 hours. Stir occasionally. Add beans about 1 ½ hours before you serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crock-Pot Chili Beans

Servings: 6 Servings

Ingredients:

1 pound Hamburger
1 can (20 oz) kidney beans
1 can Tomatoes
½ teaspoon Onion salt
¾ teaspoon Salt
½ teaspoon Dry mustard
1 tablespoon Worcestershire sauce
1 teaspoon Chili powder

Preparation:

Brown hamburger; pour off grease. Add tomatoes to meat. Put tomatoes, beans, hamburger and seasonings in crock-pot. Cook on low 7 to 8 hours.
Posted to recipelu-digest Volume 01 Number 259 by "Diane Geary" <diane@keyway.net> on Nov 15, 1997

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 kidney beans

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

Posted to MealMaster Recipes List, Digest #151

Date: Fri, 31 May 1996 10:56:26 -0500

From: awilson@tfs.net

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chili Con Queso

Servings: 1 Servings

Ingredients:

1 pound Pasteurized process cheesespread
1 can (16 oz) chili without beans
4 Green onions; chopped
1 can (4 Oz) green chili peppers;chopped

Preparation:

Mix all ingredients in slow-cooking pot. Cover and cook no low 2 to 3 hours. Serve hot from the pot. Use as dip for corn chips.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chili Verde

Servings: 6 Servings

Ingredients:

1 Onion; coarsely chopped
1 Bell pepper, green; coarselychopped
4 Garlic clove; minced
1 tablespoon Olive oil
4 ounce Green chile, canned diced
1 Jalape#o; diced (opt)
7 Tomatillo
2 pound Pork, lean; trimmed & cubed
2 teaspoon Oregano
2 teaspoon Sage
1 teaspoon Cumin
1 teaspoon Red pepper flakes
½ cub Beer

Preparation:

First, saute one onion and one green pepper, coarsely chopped, with three or four cloves of garlic, minced, in olive oil. Throw into the crockpot.
Also throw in a small can of diced green chiles. Depending on your propensity for spicy food, you may add from one to three jalapenos, sliced.
Then, throw some tomatillos in the pot. How many? Well, when I got fresh ones in San Diego, I'd get seven or eight. Peel off the husk and coarsely chop. Now that I've moved to Pittsburgh (don't ask me why), I've had to use canned ones on occasion. How many? Well, I don't really remember, it was one medium sized can, I think. Pay attention: I mean tomatillos, not green tomatoes. The Frugal Gourmet substituted celery and tomatoes. I haven't forgiven him yet.

Take about 2 pounds of lean pork (I trim off all the excess fat I can), cubed, and brown in the pan that you sauteed the onion, etc. in. Into the pot. Now, the seasoning mixture. I prefer to grind up in my mortar oregano, some dried red chile peppers, sage, and cumin seed. Perhaps also some black pepper. I almost never put salt in anything, so I probably wouldn't here either, but you may want to. How much? Well, about 2 tsp each of the oregano and the sage. 1 tsp each of the cumin seed and dried red peppers. Salt and pepper to taste. I probably will add a dash of beer (about ½ cup) for obscure reasons.

This crockpots all day, or could be simmered for probably about 2 hours.

Traditionally, this is served in bowls, with hot flour tortillas, salsa, and cilantro. You can also have sour cream, grated cheese, olives, and pickled carrots and jalapenos around. Of course, you wrap all this up in the tortillas, making killer burritos.

I throw one twist into this, a technique that comes from carnitas. After cooking, I separate the meat from the broth, crisp the meat under the broiler, and reduce the sauce in the pan. This adds a great texture to the meat, and keeps the burritos from being too soggy. This is not what the original requester would want to do.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Chocolate Pudding Cake

Servings: 1 Servings

Ingredients:

2 cub Flour
2 teaspoon Baking powder
¼ teaspoon Salt
½ cub Cocoa powder
½ cub Butter
½ cub Sugar
4 Eggs
1 cub Milk
1 ½ cub Fresh bread crumbs
Chocolate or fudge sauce

Preparation:

Grease 1 ½-qt. mold or baking dish. Sift flour, baking powder, salt, and cocoa.. In large mixing bowl, cream butter and sugar; add eggs, one at a time, alternately with half the flour mixture. Beat well after each addition. Add milk alternately with remaining flour. Stir in bread crumbs.
Pour into greased mold; cover with foil; tie. Place rack in slow-cooking pot. Add 2 cups hot water. Place mold with cake mixture on rack in pot.
Cook, covered, on high for 3 to 4 hours. Serve warm or cold. To serve, slice cake and spoon chocolate or fudge topping over; top with whipped cream, if desired.

Recipe by: CROCKERY COOKERY 1975

Posted to recipelu-digest Volume 01 Number 414 by ctlindab@mail1.nai.net on Dec 29, 1997

Crockpot Chow Mein

Servings: 4 Servings

Ingredients:

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

Preparation:

From: waring@ima.infomail.com (Sam Waring) COLLECTION

Date: Mon, 23 Jan 1995 02:50:15 +0000
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.

per Michael Sullivan (sullivan@aqdata.uucp)

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Crockpot Chuck Roast

Servings: 1 Servings

Ingredients:

3 medium Potatoes, thinly sliced
2 large Carrots, thinly sliced
1 Onion, sliced
1 teaspoon Salt
½ teaspoon Pepper
3 pound Brisket, rump roast or potroast (up to 4)
½ cub Water or beef broth

Preparation:

Here's one from my Rival Crockpot recipe booklet that I've made several times and is good.

Put vegetables in bottom of crock pot. Salt and pepper meat, then put in pot. Add liquid. Cover, cook on Low 10 to 12 hours or High 5 to 6 hours.

Instead of salt & pepper, I sprinkle the roast all around with Mrs. Dash Herb & Garlic seasoning. Also, I've found 5 hours is enough at Low, or else it gets too dry. (Considering this recipe is for a 3 to 4 lb. roast, if you use a 3 lb. roast, check at four hours).
Posted to EAT-L Digest 21 Feb 97 by Wayne or Diane Beck <beck@ISLANDNET.COM> on Feb 22, 1997.

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

Crock-Pot Continental Chicken

Servings: 8 Servings

Ingredients:

1 package Dried beef
8 Chicken breast halveswithout skin; boned
8 slice Bacon
¼ cub Flour
¼ cub Sour cream
1 can Mushroom soup; undiluted

Preparation:

On bottom of greased crock-pot, arrange dried beef. Wrap each piece of chicken with a strip of bacon and lay on top of dried beef. In a small bowl, blend sour cream and flour, add soup and mix thoroughly. Pour mixture over chicken. Cover and cook on low, 8 to 10 hours (or 3 to 5 hours on high heat). Serve over hot noodles. Adapted for Mastercook by Brenda Adams <adamsfmle@aol.com>
Posted to MC-Recipe Digest V1 #187

Date: Wed, 7 Aug 1996 02:02:02 -0400

From: ADAMSFMLE@aol.com
NOTES : "If you are having guest for dinner and have a busy day, this chicken
is wonderful," writes Dave's mom.

Crockpot Coq Au Vin

Servings: 4 Servings

Ingredients:

3 pound Chicken 4 Garlic cloves 2 Bay leaf 1 ea Onions, sliced 1 Carrots;
whole or sliced 4 Potatoes; cut into wedges 2 c Wine, red; burgundy
suggestd 3 c Stock, veal;skip if too full 1 ts Thyme leaves 1 tb Parsley
leaves 4 sl Bacon 8 oz Mushrooms, fresh; optional 8 oz Onions, pearl;
optional

Preparation:

Remove giblets and neck from chicken. Stuff garlic and bay leaves into chicken cavity. Place in crockpot, breast side down, and add onions, carrots, and potatoes. Add wine and seasonings. If there is still plenty of room in the crockpot, add stock. Remember that chicken juices will raise the liquid level in the crockpot during cooking. Cook on LOW all day.

Sylvia's comments: fine, flavorful recipe. I thickened the juices and served over noodles.

Recipe and MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Corn and Lentil Soup

Servings: 8 Servings

Ingredients:

Stuart Talkofsky
1 ½ pound Chicken thighs;boneless &
;skinless
1 ½ cub Lentils
1 large Onion ;chopped
3 Celery ribs ;sliced
2 tablespoon Tomato paste
1 teaspoon Turmeric
¾ teaspoon Cinnamon
7 cub Chicken broth
1 cub Corn kernels ;cooked
2 tablespoon Lemon juice
Salt
Pepper

Preparation:

Place 1 ½ pounds boneless and skinless chicken thighs in a crockpot with 1 ½ cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, ¾ teaspoon cinnamon and 7 cups chicken broth. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. remove thighs and cut into bite size pieces. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot.
Makes 8 servings.

From Newsday, Wed, Aug 4, 1993. "Lend an Ear" by Marie Bianco Meal Mastered by Stuart Talkofsky From: File Edna (Fred's)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crock-Pot Cornbread Dressing

Servings: 8 Servings

Ingredients:

1 cub Onions; chopped
3 cub Celery; chopped
½ cub Margarine
1 teaspoon Salt
½ teaspoon Pepper
3 teaspoon Salt
1 teaspoon Poultry seasoning
5 cub Sliced white bread; crumbs
5 cub Cornbread; crumbled
2 can Cream of chicken soup
2 can Water
3 Eggs
1 teaspoon Vinegar

Preparation:

Saute chopped onions and chopped celery in margarine. Add salt, pepper, sage and poultry seasoning. Combine sliced white bread crumbs and cornbread crumbs in large bowl. In smaller bowl, blend cream of chicken soup, water, eggs and vinegar. Add celery and onion mix to bread; toss. Add liquid mixture. Mix thoroughly and put into crock-pot that will hold at least 3 ½-quarts. Cook until done, stirring occasionally, for about 4 to 6 hours on low.
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997

Crockpot Corned Beef and 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.

Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article.
Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for submission to appear.

The Posting Guidelines are now available on line:
http://www.duke.edu/~tdpress/rfrpost.html

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

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crock-Pot Cornmeal Dumplings

Servings: 7 Servings

Ingredients:

½ cub All-Purpose Flour
1/3 cub Cornmeal
1 teaspoon Baking Powder
1 tablespoon Sugar
1 Egg -- beaten
2 tablespoon Skim Milk
2 teaspoon Oil

Preparation:

In med bowl, stir together flour, cornmeal, baking powder and sugar.

In smal bowl, mix egg, milk and oil. Stir into the dry stuff, mixing til just combined.

Drop mixture by rounded teaspoonfuls on top of the soup. Cover; cook 30 minutes more without lifting the lid (no cheating] til the end of cooking.
6 to 8 servings.

Recipe By : Rival Crock-Pot Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Crab Soup

Servings: 4 Servings

Ingredients:

Judy Garnett pjxg05a
2 cub Crabmeat; flaked and picked
2 cub Milk
2 cub Half-and-half
3 tablespoon Butter
2 Lemon peel strips
½ teaspoon Mace; ground
Salt and pepper
2 tablespoon Dry sherry; opt.
½ cub Saltine crackers

Preparation:

Combine all ingredients except sherry and crushed crackers in Crock-Pot; stir well. Cover and cook on Low setting for 3 to 5 hours. Just before serving, stir in sherry and crumbs to thicken. Makes about 2 quarts. Note:
You may also add shrimp to this soup for variation.

Crock-Pot 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crockpot Dressing

Servings: 1 Servings

Ingredients:

SAUTE:
1 ½ cub Onion
1 ½ cub Celery
1 Stick oleo
1 teaspoon Salt

ADD:
½ cub Poultry seasoning
1 ½ tablespoon Sage
8 cub Cornbread cubes
½ cub Broth

Preparation:

Prepare and cook on high for 1 hour. Turn to low for 1 to 1 ½ hours.
Enough to go with a 12 lb turkey.

I always double this recipe and I use 8 cups of seasoned corn bread cubes and 8 cups of seasoned white bread cubes. That way you don't have to season. I also stir it from time to time and have made it for years and it has always turned out good. I sometimes add a pealed apple, diced and an egg. You may want to add a little more broth if you like it really moist.
You can also brown sausage and drain and add to sausage.

Posted to EAT-L Digest by Vaughndell M Dodd <dell13@JUNO.COM> on Nov 21, 1997

Crockpot Dumpling Soup

Servings: 1 Servings

Ingredients:

1 pound Beef stew meat, cut into 1
1 package Lipton's onion soup mix
6 cub Hot water
2 Carrots peeled and shredded
1 Stalk of celery, finely cho
1 Tomato, peeled and chopped
1 cub Biscuit mix ( I used Bisqui
1 tablespoon Finely chopped parsley
6 tablespoon Milk

Preparation:

In crockpot, sprinkle beef with dry onion soup mix. Pour hot water over meat. Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat is tender. Turn control to high. In a small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into crockpot with a teaspoon.Cover and cook on high for 30 minutes.
Please enjoy,
Jeannie

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Crock-Pot Fifteen-Bean Soup

Servings: 4 Servings

Ingredients:

1 package (20 Oz) 15-Bean Soup Mix; *see note
1 large Onion; chopped
1 teaspoon Garlic
1 teaspoon Celery Salt
2 Stalks Chopped Celery
1 Bay Leaf
1 dash Cayenne Pepper
Ground Pepper To Taste
1 package Polska Kielbasa; sliced ¼"thick

Preparation:

*Discard flavoring packet.

Soak beans overnight, changing water frequently. Drain. In crock- pot, cover beans with 1 inch water. Add all other ingredients except kielbasa.
Cover and cook on high for one hour; turn to low and cook overnight. Stir once or twice during cooking. One hour before serving, check the texture of the soup. If it's too thin, mash some of the beans with a potato masher.
Add sliced kielbasa. Cook for one hour. Serve with Tabasco sauce and bread or rice.

Serves 4 generously.

NOTE: This soup freezes well. Leftovers are excellent (usually thicker from reheating), and are delicious served over rice.

Posted by Evvie Vincow. Courtesy of Fred Peters.
Posted to MC-Recipe Digest V1 #1018 by "Bill Spalding" <billspa@icanect.net> on Jan 17, 1998

Crock-Pot Hot Buttered Rum

Servings: 1 Servings

Ingredients:

½ gallon Apple cider (up to 1)
3 tablespoon Butter
8 Cinnamon sticks or cinnamonspice to taste
1 Box of cloves
2 large Lemons
Touch of nutmeg
Spiced rum

Preparation:

Pour apple cider into crock-pot. Add solid butter, cinnamon sticks, nutmeg and 1 lemon (cut in half) into pot. Let simmer until steaming. Cut 2nd lemon into wheels and place 5 to 6 cloves into each wheel. Place in cider mixture and take out old lemon halves. Simmer for ½ hour. Serve with spiced rum to taste per cup. Garnish with lemon twist or cinnamon stick.
Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997

Crock-Pot Hot Potato Salad

Servings: 6 Servings

Ingredients:

6 Bacon slices
1 ½ teaspoon Salt
½ teaspoon Pepper
2 tablespoon Sugar
3 tablespoon Flour
½ teaspoon Celery seed
2/3 cub Vinegar
2/3 cub Water
2/3 cub Finely chopped onion
3 Eggs; hard-boiled and sliced
Parsley sprigs
7 cub Boiled or canned potatoes;sliced or diced (up to 8)

Preparation:

Place bacon in cold skillet. Fry over medium heat until crisp. Drain on absorbent paper. To hot bacon drippings, add salt, pepper, sugar, flour and celery seed; blend. Combine vinegar and water. Add gradually to hot bacon dripping mixture over medium to low heat. Simmer until mixture thickens, stirring constantly. Remove from heat. Add potatoes and onion. Stir gently until dressing is completely mixed. Plug in crock-pot and preheat 5 minutes. Place potato mixture in pot. Garnish with bacon, egg slices and parsley. Keep warm for serving. Makes 6 to 8 servings.
Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997

Crock-Pot Italian Beef

Servings: 1 Servings

Ingredients:

1 Sirloin tip or rolled rumproast, (6 lb.)
1 large Onion
1 teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Oregano
½ teaspoon Italian seasoning
½ teaspoon Garlic salt
1 teaspoon Accent
2 package Good Seasons Italian
Salad dressing mix (dry)

Preparation:

Place roast in crock-pot. Bring all seasonings and enough water to completely cover roast to a boil in a pan on the stove, then put in crock-pot. Cook all day, then let it set in the juices overnight in the refrigerator after it has been sliced or minced. Heat in the oven or microwave the next day and serve on Italian buns.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 259 by "Diane Geary" <diane@keyway.net> on Nov 15, 1997

Crock-Pot Minestrone Soup

Servings: 7 Servings

Ingredients:

1 medium Onion, chopped
2 medium Carrots, thinly sliced
2 Stalks Celery, ½" dice>>>
1 medium Red Bell Pepper, seed, ½"dice
1 medium Zucchini, sliced ¼" thick
2 cl Garlic, minced
2 can Vegetable Broth, 14 ½ ozcan
1 can Tomatoes, crushed, 28 oz.can
2 can Kidney Beans, drained 15 ½oz.
2 teaspoon Marjoram, dried
¼ teaspoon Black Pepper, groundcoarsley
1 ½ cub Rice, cooked

Preparation:

Add all ingredients except the rice to Crock-Pot. Cover; cook on Low 8 to 10 hours [High: 4 to 5 hours]. Add the cooked rice and stir to combine.
Serves 6 to 8.
Posted to EAT-L Digest 31 Dec 96

Recipe by: Rival Crock-Pot Book

From: Susan Mundy <mmundy@MINDSPRING.COM>

Date: Wed, 1 Jan 1997 23:58:55 -0500

Crock-Pot or Baked Beans

Servings: 1 Servings

Ingredients:

1 can (Large) pork and beans intomato sauce; (3 ½ c.)
1 can (1 Lb.) red kidney beans
1 can (1 Lb.) butter beans
¼ pound Cheddar cheese; (or more)cubed
½ cub Brown sugar
1/3 cub Ketchup; (1/3 to ½)
3 tablespoon Worcestershire sauce
8 slice Bacon
1 Chopped onion
Garlic powder

Preparation:

Drain kidney beans and butter beans. Combine beans, cheese, brown sugar, ketchup, Worcestershire sauce and garlic powder. Brown bacon and chopped onion. Add to bean mixture. Sprinkle with Parmesan cheese. Can be baked at 350 degrees for 30 to 40 minutes. For a 3 ½-quart pot, use 2 cans each of kidney and butter beans; increase seasonings ½ of recipe. Heat 3 hours on slow.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 27, 1998

Crock-Pot Peanut Clusters

Servings: 1 Servings

Ingredients:

2 pound White almond bark
12 ounce Chocolate chips
3 ounce Unsweetened chocolate
2 ½ pound Peanuts; (2 ½ to 3)

Preparation:

Put all chocolates in crock-pot on low setting. Stir several times. When melted, add peanuts. Drop by teaspoonfuls on wax paper. This is a large batch. Will make about 100 clusters.
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997

Crock-Pot Potato-Cheese Soup

Servings: 8 Servings

Ingredients:

8 Potatos, cubed
1 tablespoon Chives, chopped
1 ½ cub Chopped celery
1/3 cub Chopped parsley
½ cub Chopped onion
¼ teaspoon Paprika
¼ teaspoon Celery seed
1 teaspoon Savory
½ teaspoon Salt
1 cub Milk
2 tablespoon Flour
2 tablespoon Butter
2 ½ cub Grated cheddar cheese

Preparation:

Place potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in a slow cooker and add just enough water to barely cover. Cook on high one hour. Turn heat to low and cook 4-5 hours or until potatoes are done. Combine milk and flour in a tightly covered jar and shake to blend evenly. In a small saucepan, melt butter over medium heat. Add flour mixture slowly, and stir constantly 3-4 minutes. Add cheese; stir until melted. Turn crock-pot to high setting. Add cheese mixture to soup and cook until slightly thickened. Serve hot in bowls and garnish with chives, sour cream or bacon bits. From: Sharon Stevens Date: 10 Sep 94 Posted to MM-Recipes Digest V3 #240

Date: Tue, 3 Sep 1996 10:04:37 PST

From: amwilson@juno.com (A Wilson)

Crock-Pot Potatoes

Servings: 6 Servings

Ingredients:

1 Carton sour cream
2 cub Cheddar cheese soup instantonion to taste
1 Stick margarine
6 medium Potatoes; boiled (up to 8)

Preparation:

Melt oleo in saucepan; add sour cream and soup. Combine with cooked potatoes in crock-pot on low. Heat for at least 1 hour.
Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997

Crock-Pot Smothered Steak

Servings: 4 Servings

Ingredients:

1 ½ pound Round steak; ½ to ¾ Inchthick, cut into 5 or 6pieces
3 medium Onions; sliced thin
1 can Mushrooms (4 oz); sliced anddrained
¼ cub Flour
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Paprika
½ cub Beef broth
2 teaspoon Worcestershire sauce
1 teaspoon Kitchen Bouquet (optional)

Preparation:

Place layer of onions in bottom of crock-pot. Mix flour, salt, pepper and paprika together and dredge steak pieces until lightly coated with flour mixture. Place ½ of meat pieces on onions. Add another layer of onions and drained mushrooms. Add remaining meat and onions. Mix beef broth, Worcestershire sauce and Kitchen Bouquet and pour over entire meat mixture.
Cover. Cook on low setting for 8 to 10 hours. For gravy: Combine 2 tablespoons of flour with 3 tablespoons of water. Stir into drippings and cook until thickened. Pour over steak and serve. Good on rice or noodles.
Posted to recipelu-digest Volume 01 Number 265 by "Diane Geary" <diane@keyway.net> on Nov 17, 1997

Crock-Pot Stewed Tomatoes

Servings: 4 Servings

Ingredients:

6 large Ripe tomatoes (up to 8)
2 tablespoon Butter or margarine
1 medium Onion; thinly sliced
½ cub Chopped celery
¼ cub Chopped green pepper
½ teaspoon Sugar
½ teaspoon Dried sweet basil
1 small Bay leaf
1 teaspoon Salt
⅛ teaspoon Pepper
2 tablespoon Chopped parsley

Preparation:

Quickly dip tomatoes in boiling water; remove skin. Quarter tomatoes and remove core and seeds. In crock-pot, combine all ingredients except parsley. Cover and cook on low 8 to 10 hours. Remove bay leaf. Sprinkle top with parsley. Makes 4 to 5 servings. Note: Recipe can be doubled and still fit in a 3 ½ quart crock-pot.
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997

Crock-Pot Sweet Sour Stew

Servings: 1 Servings

Ingredients:

2 tablespoon Vegetable oil
2 pound Round Steak cut into 1 inchchunks
2 cub Chopped onions
2 cub Carrots cut into ½ inchslices
2 cub Sliced celery cut into ½inch slices
1 can Tomato sauce, (15 oz)
½ cub Cider (or white) vinegar
½ cub Light corn syrup
1 tablespoon Prepared mustard
¼ cub Firmly packed brown sugar
2 tablespoon Chili powder
2 teaspoon Paprika
1 teaspoon Salt
1 teaspoon Ground black pepper

Preparation:

In a large skillet, heat the oil and cook meat, just until browned (about 4 to 5 minutes). Place in the Crock Pot, along with all the rest of the stuff. Mix well, cover and cook on high until the meat is tender, about 4 hours.

Serve in bowls and top with a spoon full of Sour Cream.
Posted to MC-Recipe Digest V1 #503 by Steph Hilt <stephie@olympus.net> on Mar 07, 1997.

Crock-Pot Venison

Servings: 6 Servings

Ingredients:

1 Venison roast; boneless
To 4 pounds)
½ cub Vinegar; plus 1/3 cup
2 tablespoon Salt; (plus 1 teaspoon)
7 Garlic cloves; chop; divide
Flour
2 tablespoon Vegetable oil
1 large Onion; sliced
3 tablespoon Brown sugar
1 ½ teaspoon Dry mustard
3 tablespoon Worcestershire sauce
1 can Tomatoes; (14-oz)

Preparation:

Put roast in a deep bowl. Make a marinade using ½ cup vinegar, 2 tablespoons salt and 4 cloves garlic. Pour marinade over roast, adding enough water to cover venison. Cover and refrigerate overnight.

Remove venison from marinade and pat dry. Sprinkle meat with remaining teaspoon of salt and dredge with flour. Heat oil in a heavy skillet and brown roast on all sides.

Transfer roast to slow-cooker and add sliced onion. In a bowl, mix brown sugar, mustard, 3 tablespoons flour and Worcestershire to a paste. Stir in tomatoes, remaining vinegar and chopped garlic. Add to slow cooker. Cover and cook meat on low setting for 8 to 10 hours, until tender. Serves 6.

Per serving: 641 calories, 15 grams fat (21 percent fat from calories), 318 milligrams cholesterol, 89 grams protein, 33 grams carbohydrate, 4,082 milligrams sodium.

SOURCE: "To Market, To Market" by the Junior League of Owensboro, Ky., cited in "The Junior League Centennial Cookbook." Recipe appeared in the August 21 edition of the Raleigh News & Observer. Format in Meal-Master by Karen Adler SPXB77A@Prodigy.com.
Posted to Bakery-Shoppe Digest V1 #480 by angstrom@juno.com (Angela L Gilliland) on Dec 31, 1997