The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.
In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover.
6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.
Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.
1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.
2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.
3. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.
4. Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.
* Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference.
When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch.
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Serving Ideas : Serve with mashed potatoes and a healthy bread.
Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.
Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces.
Strain the saffron broth through a fine sieve. (Note:
The soup can be made through this step in advance.
Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.
Continue with recipe.) Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.
Night before: Chop onions, thaw orange juice and chicken, measure spices.
In the morning: Add ingredients to crockpot. Cook 8-10 hours, till done. Serve over hot cooked rice.
This was one of Ann Sharpe's favorite recipes. Ann was Sylvia Steiger's mother.
Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
Spray a 13 by 9 by 2 inch baking dish with nonstick coating. Arrange the chicken, meaty sides up, in dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink.
Use a 5 qt. crockpot. Place fat in crockpot and melt on HIGH. Add meat and turn to coat with fat. Season meat with mixture of last 3 ingred. Add all other ingred. Cook on LOW for 8-9 hrs.
Place seasoned and cut-up chicken, ham, pork chops, or rabbit in CROCK-POT. Pour a little barbecue sauce on each piece. Add no water. Cover and cook until done-about 8 hours on Low. NOTE: For added flavor, put cooked meat on heat-proof platter; pour remaining sauce and drippings over top. Place under broiler for 5 to 10 minutes. From Rival Crock-pot cook book, date unknown
Place alI ingredients in CROCK-POT except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones.
Return meat to CROCK-POT. Stir in barbecue sauce before serving From Rival Crock-Pot cookbook, date unknown
Sprinkle salt over the roast and place in crock pot. Spread tomato paste over meat; imbed peppercorns into paste; top with onions and worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with accumulated gravy.
2 cans Sauerkraut, Bavarian style -- undrained (27 oz eac
2 pounds Polish kielbasa sausage -- precooked and cut in
pieces.
1 medium Onion -- thinly sliced and
into rings
1 teaspoon Chicken bouillon -- instant
1/2 teaspoon Celery seed
In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage pieces, half the onion slices, 1/2 t boulllon and 1/4 t celery seed. Repeat layers. Cover and cook at setting #3 in West Bend cooker (low) for 7 ~ 9 hours or #5 in West Bend Cooker (high) for 3-4 hours. Serve with boiled potatoes and apple raisin salad.
Put rinsed beans in large saucepan. Add water, cover and let stand overnight.
Drain off water the next day. Put beans, barley and remaining ingredients into crockpot. Stir. Cover and cook on high for 4 hours. Remove bay leaves. Salt to taste when serving.
Sylvia's comments: I nuked the beans to fast-soak them, and it worked great. Even the kids liked this one! I used a fine-ground wurst instead of Polish sausage and cut it into bite-sized pieces before cooking. I also added some powdered beef stock to the water for cooking. Then I packed the soup into empty jars to take to work. It reheats great! Also worked well for a quick supper for the kids. Definitely a keeper. I might add some chopped browned onions next time, though.
Posted on Koinonia C.C.S. 06-14-92 by LEAPING LOTHARIOUS
MM by Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes
Toss cooked noodles in oil. Place in greased CROCK-POT. Add all remaining ingredients, except grated cheese. Stir thoroughly. Sprinkle cheese over top. Cover and cook on Low 4 to 8 hours. (High: 2 to 3 hours). From Rival Crock-Pot cookbook, date unknown
Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight in the fridge. In large pan, cook bacon until soft. Add garlic and onion sauteeing until soft. Add mushrooms and 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. Cook on LOW 8-9 hrs.
Cut the steak into 1 inch cubes and toss in the flour seasoned with salt and pepper. Brown on all sides in the oil, then remove from the pan. Cut the onions into thin slices and cook in the oil until soft and golden. Slice the carrots thinly and put into the crockpot. Top with the onions and the meat. Add any remaining flour to the fat in the pan and cook for 2 minutes. Work in the stock and stir over low heat until the liquid comes to the boil. Pour into the crockpot, cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.
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 (we don't use salt - we add Mrs. Dash Garlic and Herb, plus some additional garlic and pepper). Cover with water. Sometimes I add a dash of beef boullion granules. Set on high. I let this simmer away for about 5 - 6 hours. We usually add potatoes (quartered) the last 60-80 minutes. Other root veggies work great too. For the leftovers, I slice the roast somewhat thin, and breakup up the slices (sort of shred it), put it in a sauce pan and add barbecue sauce and a little water. I let this simmer for about 20 minutes, stirring occasionally. If it gets too dry add more sauce or water. Serve on rolls. This is great to take for lunch and heat in the microwave at work. Note:
-----
Be sure to select a roast or two that will fit it the crock pot! (My first one didn't!)
Place meat in crock pot. 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 (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours. Stir stew thoroughly before serving.
From: Crock Pot Recipe Booklet
To cook on the stove:
Mix the flour, salt and pepper together. Coat meat with flour mixture. In a large fry pan, wok, or Dutch Oven, brown the meat in a little oil (cooking a little meat at a time until all is browned). Place meat in a large pot and add about 3 cups beef broth, Worcestershire, garlic, bay leaf, paprika, carrots, onions and celery. Stir to mix. Cook over medium heat until it comes to a slow boil, reduce to low and continue cooking (4 hours or so) until the liquid is reduced and meat is tender, stirring frequently. Add potatoes and continue cooking about another 30 minutes or until potatoes are tender. Do not use Kitchen Bouquet. If necessary, add a little flour mixed with water to thicken.
*sliced mushrooms, drained; **(10-1/2) oz can Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms.
Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well.
Cover and cook until thickened. Serve over hot buttered noodles. 8 to 10 servings (about 3 quarts) Dee Penrod, FGGT98B
Cut each pound of smoked sausage into 4 pieces. Pour the beer in the bottom of the crock pot and pile in the sausage. Cook on HIGH for 2 hours, then switch to LOW until ready to serve.
Those who like a strong beer taste will want the pieces that actually bathed in the beer. The pieces toward the top of the crock pot will have a more delicate beery tang. During the 2 hours of cooking, the alcohol in the beer will evaporate completely, so the whole family can enjoy these. :) Posted on Genie 8/1/91
Sauce: In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside. Saute: Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice.
*thawed;drained In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well.
Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-1/2 quarts) Dee Penrod, FGGT98B
Add all ingredients to a crockpot and cook on low for approximately six hours. If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low. With the wheat berries, if things start drying out, add more water.
Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.
NOTES:
* A Mexican meat and bean dish, similar to chili -- I got this recipe from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board. While not a true chili, chalupa is a Mexican-American favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well.
* Chili powder is a mixture of spices, consisting mainly of ground dried chili peppers. This recipe may be served with corn chips and condiments (including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese and hot sauce).
FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE. Wash chicken. Pat dry with paper towels.
Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon chubes. Cover.
Cook on LOW 6 to 8 hours; or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced.
Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings.
In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onin, garlic, ginger, cinamon stick, cumin, red pepper flakes, turmeric, cloves, and cardamom. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of onion mixture. Pour in broth. Cover and cook at low setting until meat near thighbone is very tender when pierced (6 1/2-7 hours).
Carefully lift chicken to a warm serving dish and keep warm. Skim and discard fat from cooking liquid, if necessary; remove and discard cinnamon stick. Blend in cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce to taste with salt; stir in cilantro and green onions. Pour sauce over chicken. Makes 4 to 6 servings.
In crockpot, combine undrained beans, tomato juice, carrots, celery, onion, garlic, bay leaf, boullion granules, basil and oregano. Place frozen chicken on top of bean mixture. Cut sausage in 1 inch pieces and placed on top of chicken.
Cover and cook on low heat setting 10-12 hours or high heat setting for 5 to 6 hours. Remove bay leaf. Serve in rimmed soup bowls.
10 3/4 ounces cream of celery soup -- or cream of chicken
4 ounces sliced mushrooms -- drained
2/3 cup flour
3 tablespoons flour
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons brown sugar
1 dash pepper
1 dash garlic powder
1/2 cup orange juice
1/2 teaspoon orange rind -- grated
2 sweet potatoes -- peeled,cut in 1/4" s
buttered rice
Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture. Place sweet potato slices in bottom of crock pot. Place chicken breasts on top.
Combine soup with remaining ingredients except buttered rice; stir well. Pour soup mixture over chicken breasts. Cover and cook on low heat for 8 to 10 hours or on high setting for 3 to 4 hours, or until chicken and vegetables are tender. Cook rice separately. Serve over hot buttered rice.
Put above ingredients in a crock pot in the morning. Mix and put crockpot on low for all day cooking. Prepare rice. Put 2 handfulls of bean sprouts or 1 can, or 1 can Chinese vegetables in crock pot and mix. When rice is cooked, serve chicken over rice. Chicken will be so tender it will literally fall off the bones. The chicken is then easily deboned, and everything can be mixed together, chow mein and rice, or server over the rice.
Place onions in bottom of cooker, then add all other ingredients except flour and butter.
Cook on low heat 8-10 hours or high heat 3-4 hours.
To thicken sauce, remove 1/4 cup liquid from cooker. Melt butter in saucepan, stir in flour and liquid. When blended, return to cooker.
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NOTES : Makes 6-8 servings. This is a great Chicken Crockpot recipe. I'm not sure if the person who sent me this subscribes to KitMailBox. Credit this to Wendy.
Cut chickens in half lengthwise. Blend butter and mustard together. Rub chicken inside and out with this mixture. Place chicken, skin side down, in baking dish with tight-fitting cover.
Preheat oven to 375. Combine orange juice and brown sugar, stirring until sugar is completely dissolved.
Pour over and around chicken. Cover and bake for 30 minutes.
Turn chicken over, baste with pan juices, and continue to bake, uncovered, for 20 minutes longer, basting occasionally.
Remove chicken to heated platter and keep warm. Mix cornstarch with water. Stir this into juices from pan. Cook over low heat, stirring constantly, until thickened. Remove from heat, stir in vodka, and pour sauce over chicken.
Sylvia's comments: I'm unenthusiastic about this one, and I'm not sure why. The chicken was pretty bland, but chicken usually tastes bland to me, and the sauce was certainly flavorful. The combination of mustard and orange juice didn't do a thing for my taste buds.
It also took about 1/2 hour longer to bake than the recipe called for. Next time, I think I'll leave out the mustard/butter rub, add a little pumpkin pie spice to the orange juice/brown sugar mixture, and cook the whole mess in the crockpot rather than the oven.
In a 4 quart or larger electric slow cooker, combine shallots, garlic, mushrooms, and tarragon. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of mishroom mixture. Sprinkle with white pepper;pour in wine. Cover and cook at low setting until meat near thighbone is very tender when pierced (6-7+hrs).
Carefully lift chicken to a warm platter and keep warm. Skim and discard fat from cooking liquid. In a small bowl, mix cornstarch and cream, blend into cooking liquid. Increase cooker heat setting to high; cover and cook stirring 2 or 3 times, until sauce isthickened about 10 more minutes. Stir in grapes and then season to taste with lemon juice and salt.
Coverand cook for 3-5 more minutes. To serve spoon sauce over chicken.
"True to its origins in Alsace - the region of eastern France bordering Germany- this creamy, mushroom-sauced chicken is good with noodles." Souce:
Cut chicken livers into bite-size pieces; toss in flour, salt and pepper. Fry bacon pieces in large skillet; remove when brown. Add flour-coated ch icken livers and green onion to bacon grease in skillet; saute until lightly browned. Pour chicken bouil lon into ski Ilet and stir into drippings. Pour all into CROCK-POT. Add browned bacon bits and all remaining ingred ients. Cover and cook on Low 4 to 6 hours.
Serve over rice, toast or buttered noodles. (To thicken gravy, see H ints on page 12). From Rival Crock-Pot cookbook, date unknown
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* Exported from MasterCook II *
Chicken with Cream Sauce
Recipe By : ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs. Melt 4 tablespoon butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.
Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Crockpot on low for 3 hours. Pour beer over brisket. Increase temperature to moderate and continue cooking for 30 minutes. Place brisket on large serving platter. Slice brisket very thin and serve with hot cooking liquid.
Garnish with sliced tomatoes and parsley. Surround with Wild Rice Amadine.
In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the saurce of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes.
Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW. Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup. (6-8 minutes) Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immeadiately with hot cooked rice. HILL COUNTRY RIBS:
Broil the ribs as above. Place in a 3 1/2 qt. slow cooker. Add 1 cut prepared barbecue sauce and stir to coat ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW. To thicken the sauce,, skim the fat from the surface, pour into a medium saucepan, and simmer until reduced to 1 cup.
Brown meat in oil for ten minutes on each side; remove to crockpot. Drain fat. Break up tomatoes in their juice; add remaining ingredients, stirring until spaghetti sauce mix is dissolved. Pour over meat.
Cover; simmer until meat is tender. Thicken gravy; serve over sliced meat.
Posted on GEnie by M.BLANK1 [Maria], Fri Jan 03, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
Wash and pat dry chicken. Salt and pepper to taste.
Put chicken in crockpot and onions on top. Add cola and catsup and cook on LOW 6 to 8 hours. When cooked place in refrigerator to cool and then skim off the fat. Reheat and eat.
Mix rice with melted butter or margarine in crockpot.
Stir to coat rice thoroughly. Add all remaining ingredients, except slivered almonds and 2 tablespoons green onions. Stir well. Sprinkled reserved almonds and green onions over top. Cover and cook on Low 7 to 9 hours, High 3 to 4 hours.
Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours. Serves 6.
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 my 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 metal 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 continer. Pour 2 cups of hot water around the container to provide steam for cooking the bread.
When using a deep-dryer type slow cooker, check frequently to make sure the water hasn't evaporated.
Add more water if needed.
As a rule, 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 prcedure 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 misture with foil or a lid, cover the top with four or five layers of paper towels. Becouse 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. In addition to molds and coffee cans, spring forms or small bundt pans make excellent containers.
The containers at the top hold approzimately the same amount of batter so you can substitute one for another.
From:CROCKERY COOKERY by Mable Hoffman's
Formatted for MM by Janet Newcomer, JNewcomer1@Genie.Com or JNew273@AOL.Com
Placed corned beef in crockpot, barely cover with water. Add onion, garlic and bay leaves. Cover and cook on LOW for 9 to 10 hours. If cabbage is desired, lift corned beef out of pot, turn to HIGH and drop wedges of cabbage into broth. Cover and cook 15 to 20 Mins. Remove and serve.
Combine ingredients in removable liner with cabbage on top. Cut meat to fit, if necessary. Place liner in base. Cover and cook on low 10-12hours; high 6-7 hours or auto 6-8 hours.
Place onions in crockpot. Trim away any fat that might be present on the brisket. If needed, cut brisket to fit into crockpot; place on top of onions.
In a bowl, combine apple juice, sugar, orange peel, mustard, and cloves; pour over brisket. Place cabbage on top of brisket. Cover; cook on low setting for 10 to 12 hours or high setting for 5 - 6 hours.
Barely cover with water. Add onion, garlic and bay leaves. Cover, and cook on Low for 10 to 12 hours.
If cabbage is desired, lift cooked corned beef out of pot, turn control to High, and drop wedges of cabbage into corned beef broth. Cover, and cook 20 to 30 minutes, or until cabbage is done. NOTE: from past experience, the cabbage will need more time than that.
You'd be better off to put the broth into a pot on the stove and boil the cabbage a LOT quicker. From Crockery Cookery Cookbook 6-8 servings Wis/Gramma
Brown ribs in slow cooker pot (or skillet) on top of range over medium heat. Season with salt and pepper.
Transfer cooker pot to base unit or meat from skillet into cooker pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed. Cover and cook at setting #3 in West Bend (low) for 7 ~ 9 hours or at setting #5 in West Bend (high) for 3-4 hours until meat is tender.
Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook unti smooth. Pour over the chicken and cover and cook another 45 minutes.
2 large Tart green apples; peeled -- cored and sliced
2 teaspoons Each sugar and dry sage
1/4 teaspoon Each white pepper and nutmeg
2 1/2 pounds Boneless leg of pork or loin -- trimmed/cut into 1"
3 tablespoons All purpose flour
1/2 cup Dry white wine
Cornmeal-yogurt biscuits*
1 1/2 tablespoons Cornstarch
1/3 cup Whipping cream
Salt
Ina 3 quart or larger electrtic slow cooker, combine onion, garlic and apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat pork cubes with flour, then arrange over apple mixture. Pour in wine. Cover and cook at low setting until prok is very tender (7-8+hrs).
When pork is almost done, prepare Cornmeal-Yogurt biscuits. While biscuits are baking, mix cornstarch and cream in a small bowl; blend into pork mixture.
Increase cooker heat setting to high. Cover and cook until sauce is hot and bubbly (10-15 more minutes).
Season to taste with salt. Arrange 6-8 biscuits around edge of pork mixture in cooker. Serve remaining biscuits in a basket.
Cornmeal-Yogurt biscuts: In a large bowl,k stir together 1 1/2 c. all-purpose flour, 1/2 c. yellow cornmeal, 1 tbsp. baking powder, 1 tsp sugar and 1/2 tsp. salt. Dice 1/3 cup cold butter or margarine; with a pastry blender or 2 knives, cut butter into flour mixture until mix resembles coarse crumbs. Add 3/4 cup plain nonfat yogurt; stir just until mixture forms a sticky dough. Gather dough into a ball and knead gently on a floured board; then roll or pat out about 1/2 inch thick. Using a floured 2 1/2" cutter, cut dough into 12 rounds. Place about 1" apart, on an ungreased baking sheet. Bake in a 450 oven until golden brown, 10-12 minutes. Serve hot.
"Golden biscuits are a homey topping and a hearty accompaniment, for this luscious stew. Complete the meal with white wine and steamed green beans." Source:
Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain. Put half of sl iced potatoes in greased CROCK-POT. Top with half of onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour. Add butter and undiluted soup. Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours).
Add cheese slices 30 minutes before serving (Recipe may be doubled for 5-quart model).
6 Chicken Thighs Without Skin -- or pieces, cut up
1/2 Cup Flour -- mixed with
1 Teaspoon salt
1 Tsp Balsamic Vinegar
3 Tablespoons Catsup
3 Tbsp Brown Sugar
6 Ounces Lemonade, Frozen Concentrate
2 Tablespoons Cornstarch -- mixed with
1/4 C water
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.
Place half the onion in bottom of roast. Rub the roast with the soup mix. Place roast in pot, and top with remaining onion. Cover and cook on low heat for at least 12 hours. Do not panic and add water--it will make its own juices.
You can add carrots or potatoes to the roast. Just be sure to place veggies in the bottom, so they will absorb the juices. Posted on Cooking Echo by Kathy Pitts Shared again by Lisa Greenwood
Braise roast in 400F. oven for one hour. Add all ingredients together with roast in crock pot. Stir a bit and simmer 4-5 hours.
Note: Roast can be cut up in chunks to fit in crockpot- after simmering total time it will be very tender and broken in pieces. May be served on buns with Au Jus or with potatoes and vegetables.
In saucepan bring water and beans to boiling; reduce heat and simmer, covered, 1-1/2 hours. Remove from heat and pour
into bowl; cover and chill. Drain beans; reserve 1 cup liquid. Transfer beans and reserved liquid to crockery cooker. Stir in pork, onion, molasses, brown sugar, and mustard. Cover; cook on low heat
setting for 12-14 hours. Stir. Makes 6 servings. Lori Escorcio
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.
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, 1/2 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 1/2 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.
* Use dried onions or finely chop about 1/2 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.
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.
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.
In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 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.
Wash chicken inside and out, dust cavity with pepper. Fill with peeled cloves of garlic. Put some lemon juice into cavity, dust outside with salt, pepper, and sage. Crush rosemary leaves and drop into front of cavity. Cook overnight or until done. Use either a small utensil or bowl to suspend chicken out of the juices.
2 Jars marinated artichoke -- hearts; reserve 1 T.
the marinade
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.
Chicken, raw 1 ts Chicken bouillon 1 ts Poultry seasoning 1/4 ts Salt 2 c Water 3/4 c Rice, uncooked
Preparation: Slice mushrooms. Remove skin from chicken. Spray 12" skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes. Stir in seasonings and transfer to crockpot. Can be refrigerated overnight.
Start crockpot on LOW. When ingredients are heated, add rice. Cook until done.
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
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.
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 1/4 cup flour and 1/2 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
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
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.
Combine ingredients in removable liner with cabbage on top. Cut meat to fit, if necessary. Place liner in base. Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.
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Cinnamon; stick or ground Curry powder Cumin, ground Turmeric 6 oz Mushrooms; sliced 8 oz Tomatoes 1/2 c Wine, red 3 tb Cornstarch 1 ts Garlic salt 1/4 c Water
Sliced fresh mushrooms are best, although you can use canned.
Brown bell pepper, onion, and garlic in oil in skillet. Also brown mushrooms, if using fresh. Place whole chicken in crockpot; add seasonings and vegetables, topping with vegetables from skillet. Add wine. Cook until done.
Remove chicken to warmed platter (in 200-degree oven).
Add water to cornstarch and salt and stir to a paste, then add to crockpot mixture and cook until slightly thickened and bubbly. Spoon sauce over chicken.
Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
In a medium skillet, over medium high heat, heat the oil and saute the
chicken, turning often, until well browned all over. Remove the chicken
to a plate. Saute the onion in the skillet until well browned. Turn
into the crockpot. Place the tomatoes, orange, sugar, salt and pepper
in the pot and set the chicken on top. Rinse the skillet with the water
and scrape into the cooker. Add the bouillon cube. Cover and cook on
Low for 5 to 7 hours. Before serving, remove the chicken to a deep serving dish and keep warm. Turn the pot contents into a skillet, set the heat to high and simmer
until thick enough to mound on a spoon. Stir in the jelly and the
sherry and cook, stirring until the sauce boils. Do not overcook, lest
the sauce lose its shiny quality. If you wish, add some sugar or sweet
sherry to further brighten the taste. If sauce is not shiny enough,
bring back to a very brisk boil and quickly stir in some jelly. Pour
Skin and cut up chicken. Combine with other ingredients in crockpot. Set on low. Upon return from work, debone chicken. Serve over rice. If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning. And if you start with frozen chicken it doesn't fall apart.
Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make small meatballs. Mix ketchup and beer in the crockpot and start to heat. You can put the raw meatballs into the sauce and simmer for several hours. I like to bake the meatballs first to get out most of the grease.
Place the milk and the bread in a large mixing bowl, and let stand until
the bread has adsorbed all the milk. With two forks, break the bread
into crumbs. Beat the ground beef into the crumbs until well mixed. make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add salt,
pepper and mustard. Beat the eggs into the beef. Shape into a round
cake and place in the slow cooker. Drain the tomatoes, and place them
on the meat. Cover and cook on Low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to High, and bubble away
Recipe by: Better Homes and Gardens New Crockery Cooker In small bowl combine flour, baking powder and pumpkin pie spice; set aside.
In med. mixing bowl combine brown sugar and oil; beat till well combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just until combined.
Stir in raisins.
Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in place.
Place jars atop crumpled foil.
Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick inserted near centers comes out clean.
Remove jars from cooker; cool 10 minutes in jars.
Remove bread from jars. Cool thoroughly on wire rack.
Makes 2 loaves.
FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients.
WARNING: Use only CANNING JARS for this recipe.
Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.
This recipe doesn't say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here's how:
Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly.
Jars will seal as the cake cools. Store like canned goods.
If you'll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid or as large as you'd like) and put it on top of the lid, then screw on the ring. Make sure you screw the lid on very tightly. I like to use pinking shears to cut the cloth out with.
Brown ground beef; drain fat. Add onions and garlic.
Stir until wilted. Add flour, salt, pepper and paprika. Mixing well. Stir in undiluted soup; mix well. Put all in crockpot on low for 6 hours. When you get ready to serve add sliced mushrooms and sour cream. Serve over noodles rice or potatoes.
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 and garlic salt (or your other favorite
additives to spaghetti sauce), to taste. 5. Put lid on crock pot and 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, and a loaf of
french bread. 8. CAREFULLY remove the chicken from the crock pot to a serving platter
(it's tender and 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 and garlic
2 tablespoons Chopped fresh dill -- or 2 tsp. dry dill w
1/8 teaspoon Ground white pepper
1/4 cup Lemon juice
1/2 cup Dry white wine
3 tablespoons Cornstarch
1/3 cup Whipping cream
Salt
Twist of lemon peel
Dill sprigs
Melt butter in a wide nonstick frying pan over medium high heat. Add veal and brown well on all sides, then place in a 4 quart or larger electric slow cooker. Surround veal with mushrooms and carrots (if using medium size carrots, first cut each in half croswise, then cut lengthwise into quarters.) Sprinkle with chopped dill and white pepper. Pour in lemon juice and wine. Cover and cook at low setting until veal is very tender when pierced. (7 1/2-9 hrs).
Carefully lift veal to a warm deep platter. Using a slotted spoon, lift carrots and mushrooms from cooker and arrange around veal; keep warm. In a small bowl, mix cornstarch and cream; blend into liquid in cooker.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until suace is thickened. (15-20 more minutes). Season with salt.
To serve, remove and discard strings from veal.
Slice across the grain. Spoon some of the sauce over veal and vegetables; if desired, garanish with lemon peel and dill sprigs. Serve remaining sauce in a bowl or pitcher to add taste.
"Tender veal roast in a creamy dill sauce is delicious sliced and served with steamed small red potatoes." Source: Sunset Crockpot Cookbook.
Add the onion, garlic, carrots, celery to the crockpot. Place meat on top of vegetables. Add the Worcestershire sauce, Kitchen Bouquet, dry soup mix.
Last, pour the stewed tomatoes over the top. I cooked this on Low heat for 7 hrs then added the mushrooms and let it cook for an hour or so more. When done, remove the meat and if a thicker gravy is desired, stir in 2 T flour and set crockpot to high while stirring for a minute or so. Serve with rice or noodles. (Or can add cut up potatoes with the vegetables)
* cut into 1-inch cubes PLace steak cubes in crock-pot. Combine flour, salt and pepper, toss with steak to coat thoroughly.
Stir in remaining ingredients except Biscuit Topping and mix thoroughly. Cover and cook on LOW setting for 7 to 10 hours.
One hour before serving, remove meat and vegetables from crock-pot and pour into shallow 2-1/2-quart baking dish. Preheat oven to 425 degrees. Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes. 4 servings (about 2-1/2 quarts BISCUIT TOPPING: 2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1/4 cup shortening, 1/4 cup milk. Mix dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at one time; stir well. Pat out on floured board; roll out to cover baking dish.
Use a large crock pot on high temperature setting.
Dice onions and carrots and put in crock pot. Add moose roast. Slice garlic in small pieces. Add water, garlic and onion soup. Salt and pepper to taste. Cover and cook for 4 hours.
Drain juice from meat into saucepan. Add bouillon cubes. Bring juice to boil. Add cornstarch and stir until juice turns thick and clear.
Pour gravy (juice) back into the crock pot with the moose and carrots/onions. Cook for another hour.
When done, slice moose in thin slices. Place in center of serving platter, garnish with carrots and onions. Pour a small amount of gravy over moose and serve. Mashed potatoes, rice or baked potatoes are fantastic with the remaining gravy. Posted on Genie by M.GOLDSTEI15 [Mark-SoCal] on Jul 23, 1991
Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice potatoes.
Place lamb and vegetables in crockpot. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 hours. (Don't peek. Lifting the lid prolongs cooking time.)
Turn to high. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring several times, until thickened. Serve over hot noodles or rice.
Source: _Woman's Day 'All Appliance Cookbook #1'_ Posted on GEnie by C.SVITEK [Cathy], Jan 19, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
Preheat oven to 375F. Mix all ingredients except biscuits. Boil gently 5 minutes. Put about 3/4 cup mixture into each of 8 individual baking dishes and top each with biscuit. (NOT ME!! I hate doing dishes!!) Bake until golden brown (about 20 minutes).
Cut beef into 6 serving-size pieces. Layer half of the beef, mushrooms and onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink.
Before serving, toss stuffing mix and contents of seasoning packet with melted margarine and 1/2 cup liquid from pot. Place stuffing on top of contents in slow cooker; cover.
Increase heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle with cheese; cover. Cook until cheese is melted.
With sharp knife, slice about 1" off top of each artichoke; cut off stem near base. With scissors, trim about 1/2" off top of each leaf. With sharp knife, halve each artichoke vertically; then scoop out and discard the fuzzy center or choke. Place artichoke halves in slowcooker; add hot water and lemon slices. Cover and cook on HIGH 4 to 5 hrs. or until done. Drain; serve with sauce.
Lemon butter sauce - combine all ingredients.
Per serving - 156 cal, 4 g pro, 12 g carbo, 12 g fat, ~0- chol, 380 mg sod
4 ounces Chicken breast halves -- with skin removed
Combine all ingredinets except chicken in a shallow dish. Mix well. Add chicken, turning to coat. Cover and marinate in the refrigerator at least 2 hours.
Remove chicken from marinate. Put the marinade aside.
Grill 4 to 5 inches from medium-hot coals for 15 inches from medium-hot for 15 minutes. Turn and baste frequently with reserve marinade. Serves 4.
Brown meat in slow cooker or skillet on top of range on medium heat. Remove excess grease. Transfer cooking pot to heating base or transfer meat to slow cooker. Add all remaining ingredients stirring well to blend. Cover and cook at setting #3 (for West Bend Slow Cooker) or low in others for 6 - 8 hours. Serve on buns or over hot dogs for chili dogs.
Place in crock pot in layers. Do not mix. place potatoes first, then place carrots next. Then add onions, peas, ground beef and salt. Spread tomato soup evenly over all layers. Then add water. Cook for 7 hours. Stir just before serving.
Brown ground beef in large skillet; add onions, garlic and mushrooms. Saute until onion is golden brown. Put in Crock.-_Pot with all remaining ingredients. Stir thoroughly. Cover and cook on Low 6 to 8 hours. Serve over hot buttered noodles or rice.
From: Steve Herrick 4/92 Source [Rival Cookbook for Crock-Pot]
Cook noodles according to package directions until barely tender (I do approx. 5 to 6 minytes). Drain and toss with just enough oil to coat. ( 3 T ) Add noodles and remaining ingredients to a greased Crock pot and stir to mix. Cover and cook on LOW setting 7 to 9 hours. (I had mine ready in 6 Hours).Makes 2 servings or 1 1/2 to 2 quarts.
Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain. Put half of ham, potatoes, and onions in CROCK-POT. Sprinkle with salt and pepper, then grate cheese Repeat with remaining half. Spoon undiluted soup over top Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High: 4 hours). From Rival Crock-pot cook book, date unknown
Preheat oven to 400F. Saute pepper, onion, beef in 2 tablespoons of oil in skillet, until beef is well browned. Stir in tomato sauce, catup, 1 ts salt(ugh), lemon pepper, add chili powder. Put into 1 1/2 quart casserole. Stir flour, cornmeal, sweetener, baking powder, remaining salt (ugh) and thyme together in a bowl; then add egg milk, and rest of oil. Stir until smooth. Top the first mixture with second and bake, uncovered, or until the cornmeal is sightly brown and firm to touch (about 1 hour). Loosen cornmeal with a knife around edges, turn on serving plate with top side down. I think that this could be make in the a Crockpot, as this was before the days of the crockpot!!!
Sort and rinse beans, then soak overnight in water. Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
Preheat Crockpot (3 1/2 or 5 quart) on high 30 minutes.
Combine warm, not hot , milk, oil, honey, salt, yeast, and half the flour. With electric mixer, beat well for about 2 minutes. Add remaiing flour; mix well. Place dough in well greased Bread 'n Cake pan;cover. Let stand for 5 minutes. Place pan in crockpot. Cover and bake on high setting for 2 to 3 hours.
Remove pan and uncover. Let stand five minutes.
Unmold and serve warm.
Note: Fresh milk may be used if scalded.
Source: Rival Crockpot Cooking (no ISBN listed) Typed by: Carla Taylor (taylor_c@mc.maricopa.edu) From:
Preheat oven to 350. Place chicken pieces in shallow baking pan, skin side up. Combine butter, honey, mustard, salt and curry powder and mix well. Pour over chicken and bake 1-1/4 hours, basting every 15 min, until chicken is tender and nicely browned.
In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat.
Meanwhile, in a 3 1/2 or 4 quart crockery cooker combine tomato juice, catsup, water, brown sugar, jalapeno peppers, mustard, chili powder and Worcestershire sauce. Stir in meat mixture. Cover; cook on low heat setting for 10-12 hours or high heat setting for 3-5 hours. Toast buns; spoon meat mixture over buns and sprinkle with cheese. Serves 8.
For 5 or 6 quart crockery cooker: Double all ingredients. Prepare as above. Makes 16 servings.
For 1 quart crockery cooker: Omit water. Use 1 pound ground beef; 1 medium onion, chopped; 1 small clove garlic, minced; one 6 oz can hot-style tomato juice; 1/4 c catsup; 1 TBSP brown sugar; 1 TBSP chopped canned jalapeno peppers; 2 tsp prepared mustard; 1 tsp chili powder; 1/2 tsp Worcestershire sauce; 4 or 5 hamburger buns; and shredded cheese. Prepare as above.
Brown meat in slow cooker on top of range or skillet on medium heat. Transfer pot to base or meat to slow cooker. Add remaining ingredients except pasta to cooking pot. Stir to combine. Cover and cook at Setting #3 for West Bend or low in others for 7 - 9 hours OR at #5 or high for 3 - 4 hours. Increase heat to high (#5). Add pasta and stir to blend. Cover and continue cooking for 30 minutes until pasta is done.
Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese, and paprika. Coat chicken pieces with mixture. Place zucchini in bottom of Crockpot. Pour stock over zucchini. Arrange chicken on top. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high, add mushrooms, cover, and cook on high for another 10-15 minutes. Garnish with freshly ground black pepper and parsley.
In small bowl, combine 1/4 cup chopped pine nuts, garlic, parsley, basil, oil, salt, and pepper. Remove most of fat from steak. Cut into 6 pieces about 3"x4".
Pound to about 1/4" thickness or 4"x6". Place a slice of prosciutto on each slice of pounded round steak.
Spoon about 1 tbsp herb mixture on each. Roll up like a jelly roll. Tie with string. Place on bottom of slowcooker. Heat broth or bouillon to boiling. Pour over dried mushrooms. Add to cooker. Pour in wine.
Cover; cook on LOW 6 to 7 hrs. Remove meat; cover and keep warm. Turn pot to HIGH. Dissolve cornstarch in water. Stir into liquid in pot. Cover; cook on HIGH 15 to 20 mins. or until thickened. Spoon over rollups.
Sprinkle with pine nuts.
Per serving - 326 cal, 36 g pro, 7 g carbo, 15 g fat, 101 mg chol, 395 mg sod
Put all ingredients in crockpot and cook all day on LOW.
Calories per serving: 248
Sylvia's comments: I converted this from a marinate-and-broil recipe that required better meat.
This worked great on cheap stew lamb; it actually took away the strong lamb taste. I defatted the crockpot juices, thickened with cornstarch, and used it on green beans. That with the lamb and some yellow rice made a great dinner.
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
Place chicken in slow cooker. Sprinkle with garlic salt and onion soup mix. Pour water and salad dressing over chicken.cover and cook on low or medium for 8 to 10 hours.
Put roast in a shallow pan or marinating container.
In a medium bowl, combine remaining ingredients. Pour over roast. Cover; refrigerate at least 4 or up to 24 hours.
Remove roast from marinade; place in a roasting pan.
Cover and bake at 325 degrees 1 1/2 to 2 hours, or until tender when pierced with fork.
Source: _Everything But the Kitchen Sink_ Posted on GEnie by S.ZENSEN [Pattye], Oct 21, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
Wash chicken,pat dry, season with salt and pepper.
Sprinkle 1/2oregano and garlic inside cavity. Melt butter in large frying pan. Brown chicken on all sides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water to fry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on LOW 8 hours.
Add lemon juice in the last hour of cooking. Transfer chicken to cutting board. Skim fat. Pour juice into sauce bowl. Carve bird. Serve with some juice spooned over chicken
Skin and cut up chicken. Combine with other ingredients in crockpot. Set on low. Upon return from work, debone chicken. Serve over rice. If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning. And if you start with frozen chicken it doesn't fall apart.
Trim off the stem and navel ends of each orange, cut it in half and slice either by hand or in the food processor fitted with the 4mm blade into 1/8" slices. Place oranges, sugar and water in the crock pot. Try to push the oranges down so they are cove
red as much as possible (don't leave nay clinging to the sides). Cover and set on high (or 'on' if no high setting) and cook for 8 hours. Remove the cover and set to low (or 'on') and cook uncovered for another 2-3 hours until the syrup is thick. Spoon
into jars and refrigerate. Makes about 4 cups.
Posted in KitMail by Blanche007@aol.com.
May have to adjust cooking times according to crock pot.
1. Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken.
2. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking.
3. When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with brown or white rice.
NOTES : Takes less than 10 minutes to prepare this in the mornings and have it ready when you come home in the evening. For an even healthier variation, use boneless skinless chicken breasts.
Mix egg, milk, salt & breadcrumbs. Let stand to soften. Thoroughly combine with meat & chopped vegs.
Shape into loaf & put in crockpot. Top with ketchup.
Place potatoes around the sides (if you peeled them, coat with butter to keep from darkening). Cover & cook on high for 1 hr., then on low for 8-9 hrs.
1. Place the brisket on a large piece of heavy-duty aluminum foil. Sprinkle tenderizer and seasonings on both sides of the meat. Pour liquid smoke and Worchestershire sauce over top. Cover and marinate in refrigerator 6 to 10 hours or overnight. 2. Place foil-wrapped brisket in Crock-Pot (cut brisket in half, if necessary, to fit easily). Cover and cook on low setting for 8 to 10 hours.
3. Chill cooked brisket, then cut across the grain into thin slices. Before serving, reheat in your favorite barbecue sauce.
Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs. Remove meat from
marinade and pat dry with paper towels. Heat oil in large skillet and brown meat on all sides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This
may be thickened in a saucepan with flour and water paste if you wish.
Heat oven to 350F. Combine all ingredients. Turn into well greased (use a non stick pan spray by today's standard) carrerole; bake 2 hours and 15 minutes. Again I think that this could be done in this day and age the crockpot. This was for 4 servings, but I made for 8. Food Exchange per servings: 1 STARCH/BREAD EXCHANGE + 3 MEAT EXCHANGES 1 VEGETABLE EXCHANGE
Source: Recipes for Diabetics by Billie Little and Penny L. Thorup Brought by you and yours via Nancy O'Brion and her Meal-Master
This is a very old cookbook (1972) and it doesn't have the nutritional values, only the calories: 280 per serving
Place the milk and the bread in a large mixing bowl, and let stand until
the bread has adsorbed all the milk. With two forks, break the bread
into crumbs. Beat the ground beef into the crumbs until well mixed. make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add salt,
pepper and mustard. Beat the eggs into the beef. Shape into a round
cake and place in the slow cooker. Drain the tomatoes, and place them
on the meat. Cover and cook on Low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to High, and bubble away
Add Macaroni to boiling water and cook for 7 minutes.
Cook the first 3 ingredients in cast-iron skillet until meat is brown and vegetables are tender. Drain off fat. Add tomato juice, macaroni, and spices.
Simmer until liquid is almost absorbed.
Note: Served with a salad, this makes a delicious meal.
Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning. Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
Completely soften beans as directed above. (Beans should be soft before mixing with sugar and syrup).
Drain, reserving 1 cup of liquid. Put beans in CROCK-POT. Add all remaining ingredients along with the 1 cup reserved bean liquid; m ix well. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours, stirring occasionally). Cut ham from bone and return to CROCK-POT. If thicker beans are desired, uncover and turn to high during last hour. VARIATION: Stir in 2/3 cup catsup and 2 tablespoons pre- pared mustard during last hour.
Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings.
Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce. Serve hot with coleslaw and corn bread.
Sylvia's comments: I found some stew pork marked WAY down, bought several packages ($.99/lb!) and stuck them in the freezer. Then I put all the ingredients, including the still-frozen pork, in the crockpot this morning. Tonight it was done, I just mashed up the meat with a fork and knife and served it over rice.
The vinegar produces a very interesting taste.
However, it came out kind of soupy; next time I'll leave out the water and increase the catsup.
This is the most popular barbecue dish in North Carolina, and, as far as we know, it is indigenous to that state.
FROM: Spoonbread and Strawberry Wine
Apple's comments: I made this for supper tonight and it is GOOD! :)
Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY [AppleDebbie]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
Combine thawed orange juice and marjoram in shallow dish. Dip each breast in orange juice mixture and put in Crockpot. Pour remaining sauce over breasts. Cover; cook on Low 7 - 9 hrs (HIgh: 4 - 5 hrs).
These are EXCELLENT!!
According to their info: Cal 188 Fat 1g Carb 16g Chol 64mg Prot 26g Sodium 73mg
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NOTES : According to MasterCook II: Cal 301.8 Fat 2.8g Carbs 13.3g Dietary Fiber 0.3g Protein 52.4g Sodium 147mg CFF 8.9%
Rinse and drain chard well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips and set aside. Cover chard leaves and refrigerate. In a 3-quart or larger electric cooker, combine chard stems, lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper. Pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6 to 7 hours).
Cut chard leaves crosswise into 1/2-inch-wide strips; stir into cooker. Increase heat setting to high; cover and cook until chard is wilted and bright green (about 15 minutes more). Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions. Drain well; pour into a warm wide 4-quart bowl. Season lentil sauce to taste with salt. Add lentil sauce and Neufchatel cheese to linquine; mix lightly to coat well. Offer Parmesan cheese to add taste, if desired. Makes 6 servings.
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NOTES : Sunset writes, "Well-seasoned lentils combine with tart greens in this piquant pasta sauce. Combine this sauce along with chunks of creamy Neufchatel cheese with hot cooked linquine to make a hearty entree."
From owner-mastercook@mind.org Mon Jan 16 18:38:30 1995
Received: from sunshine.eushc.org by outreach.its.mcw.edu; (5.65/1.1.8.2/27Oct94-8.2MPM)
To Cook: In a heavy skillet, over medium-low heat, melt 2 tablespoons of butter and saute the onion and mushrooms until the onion is translucent. Stir in the lemon rind, bread crumbs, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. When the parsley has wilted ~ about 1 minute after you add it to the skillet - quickly stir in the eggs to bind the mixture and remove skillet from the heat at once. Set aside. With a rolling pin or a wooden mallet, flatten the beef pieces until each is very thin and about twice its original size. As you finish each piece, season it with a little salt, pepper, and a pinch of thyme. At the widest end of each beef slice, place 1 teaspoon of bread-crumb mixture from the skillet. Roll up the meat, sausage-shape, and secure it with a wooden toothpick through the center. Roll each piece in flour. In a very large skillet, over medium- high heat, melt 4 tablespoons of butter and brown the pieces of beef. As you finish, place them in the slow-cooker. Pour the water into the skillet; scrape up the pan juices and turn the sauce into the cooker.
Cover and cook on Low for about 5 hours. Before serving: About half an hour before serving, mix the garlic and mustard into the sauce around the beef; cover; turn the heat to High, and cook for 30 minutes.
If the sauce seems less flavorful than you like, about 5 minutes before serving add a dab of prepared mustard and a little salt. If the sauce seems thin, leave the cover off during the second cooking period.
Bone chicken breasts if needed, keeping meat as nearly intact as possible. (It's much easier to rip the meat off the bones than any knifework I've tried to date.) Pull off shreds and gobbets.
Put peanut butter, honey, cumin and mint in a bowl and mix well.
Microwaving for 30 seconds or so thins it and makes it much easier to mix.
Spread about 2 tsp of the peanut butter mix in a thin layer over each piece of breast meat. Place 1/12 of the shreds and gobbets on the breast and roll them up into a packet. Tie the packet shut with butcher's twine or fasten with a toothpick.
Arrange the twelve packets in layers in the crock pot, being careful not to let any fall open.
Stir water in to the bowl with any remaining peanut butter and mix well. Add the packet of bouillon and pour over the chicken packets.
Add water as needed to cover packets to a depth of at least one inch.
Turn crock pot on high for 5 or 6 hours.
Remove packets from pot and let drain on a platter.
All the chicken fat will have migrated to the top of the liquid, which I suspect would probably make a wonderful flavoring for soups and other dishes.
Follow directions on rice package for proportion of rice to water. (Up to 4 cups raw rice may be prepared in CROCK- POT-makes 10 cups cooked). Rub CROCK-POT lightly with 1 tablespoon butter. Pour in rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally. NOTE: When turned off, CROCK-POT will keep rice warm for serving for 2 to 3 hours! To "cook alI day" ( Low: 8 to 10 hours) use 2 to 3 cups long grain converted rice, 4 to 6 cups water or broth, 2 table- spoons butter. Salt to taste before serving.
* Makes 2 1/2 cups of soup. Gee! there isn't any for BERT!!!!
Fry Canadian bacon; drain and cut away any fat. Heat Tomato sauce and at water to a boil. Add bacon, vegetables, and seasonings. Cook until vegetables are tender. Add Macaroni: reheat Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 275
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours by Nancy O'Brion and her Meal-Master
Place sliced cabbage in crockpot. Toss with diced potato, salt and caraway seed. Add sliced onion and Polish sausage. Pour chicken broth over all; stir lightly. Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours). This dish is delicious served with mustard, horseradish and boiled new potatoes. Makes 4 servings (about 3 1/2 quarts).
2 medium Pear-shaped tomatoes -- seeded and chopped
1/3 cup Chopped baked ham
1/2 cup Golden raisins
1 Chicken (3+lbs)
1/2 cup Port wine
1/4 cup Brandy
1 tablespoon Dijon mustard
2 tablespoons Tomato paste
1 1/2 tablespoons Cornstarch blended with
2 tablespoons Cold water
1 tablespoon Red wine vinegar
Salt
Parsley & tomato wedges
In a 4 quart or larger electric slow cooker, combine onion, garlic, tomatoes, ham and raisins. Reserve chicken neck and giblets for other use; rinse chicken inside and out and pat dry. Tuck wingtips under; tie drumsticks together, if desired. Place chicken on top of onion mixture. Mix port, brandy, mustard and tomato paste; pour over chicken. Cover; cook at low setting until meat near thighbone is very tender when pierced.
(7 1/2-8 hrs).
Carefully lift chicken to rack of a broiler pan.
Broil 4-6 inches below heat until golden brown (about 5 minutes). Transfer to a warm platter; keep warm.
Skim and discard fat from cooking liquid; blend in cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce is thickened (abouut 10 more minutes). Stir in vinegar; season to taste with salt.
To serve, garnish chicken with parsley sprigs and tomato wedges. Carve bird; top with some of the sauce.
Serve remaining sauce in a bowl to add to taste.
"What givesn this sophisticated dish its haunting flavor? Plenty of garalic - but that's only the beginning. Golden raisins, port, mustard and flecks of ham also blend in the savory, long-simmered sauce." Source: Sunset Crockpot Cookbook
I, too, love knowing that my dinner is already cooking ~- even on days that I don't work (outside the home, that is!). I have fallen into the trap of making two recipes over and over. One or the other is always simmering when out-of-town guests are expected. (My husband's family is notorious for showing up later than expected.
Crock pot meals are fabulous for times when you don't know when dinner will be served!) Put the veggies on the bottom and the meat on top. Season meat with salt and pepper. Pour water over all. Simmer all of the above on low all day. Sometimes I add an envelope of onion soup mix or a small can of whole tomatoes for a variation. The meat falls apart and is wonderful!
Put vegetables in bottom of Crock pot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low for 10-12 hours. (High 4-5 hours) Remove meat and vegetables with spatula
VARIATIONS: GERMAN STYLE: Add 3-4 medium dill pickles and 1 tsp dill.
ITALIAN:Add 1 8 oz can tomato sauce, 1 ts oregano and 1 ts basil to basic recipe.
FRENCH: Omit carrots and potatoes. Add 1 cup finely sliced mushrooms (or 8 oz can), 1 lb small peeled onions and 1 cup red wine.
WITHOUT VEGETABLES: Season roast with salt, pepper and any other favorite seasonings. Add no liquid.
Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of garlic. Place roast in broiler pan and broil 15 to 20 minutes to remove excess fat.
Put 1 sliced onion in bottom of crock pot. Add browned pork roast and remaining onion and other ingredients. Cover and cook on low until done --about 10 hours. To thicken gravy; remove roast to serving platter. Blend 2 tbsp cornstarch with 2 tbsp cold water to form a smooth paste. Set on high and pour in paste. Stir well and let come to a boil - about 15 minutes til thickened.
In buttered crockpot, alternate layers of potatoes with cheese, lightly seasoning potatoes with salt, pepper and nutmeg as you go. Finish with cheese, dot with butter, and gently pour stock over all. Cover and bake 3 hours on High; remove cover and bake 15 minutes more. Serve from crockpot.
These thin potato slices will have a crisp skin around the edges. Use this dish as a base for complete dinners by adding vegetables and meat or poultry.
Source: _Woman's Day Crockery Cuisine_ Posted on GEnie by L.LEWIS13 [Lee], May 15, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into the
leaf). Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until
frothy and add to potato mixture. Set aside two or three of the largest leaves. Fill each remaining
cabbage leaf with approximately 2 tablespoon of the potato mixture. Fold up
bottom of leaf, then fold in the sides, and roll up. Secure with
toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple,
and ginger. Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours.
Line crockpot with aluminum foil, leaving enough to overlap poatoes when finished. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Overlap with remaining foil. Cover and cook on low setting for 10 to 12 hours.
This roast needs no prior browning. Meat brown in the slow cooker and
forms a brown gravy. Prepare vegetables separately. Sprinkle onion soup over the bottom of the crock pot. Add pot roast. Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour
accumulated juices into a saucepan; skim off fat. Add flour-water paste
and bring to the boil, stirring constantly until thickened. Serve over
Season round steak Iightly with garlic salt, salt, and pepper. Cut into serving pieces and place in CROCK-POT with sliced onion which has been separated into rings.
Add potatoes and green beans. Top with tomato soup and tomatoes. Cover and cook on Low 8 hours. Remove cover during last half-hour if too much liquid. From Rival Crock-pot cook book, date unknown
Cut steak into 6 serving-size portions. Coat with a mixture of flour, mustard, salt and pepper. Using a large frying pan, brown meat in half the butter and oil. Transfer to crockpot. Heat remaining butter and oil in frying pan. Saute onions, carrots and celery until glazed. Add tomatoes, Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat.
Cover. Cook on low, 6 to 8 hours, or until tender.
Serve meat with sauce spooned over. Sprinkle with parsley. Source: The Crockery Pot Cookbook : by Lou Seibart Pappas : ISBN 0-911954-11-2
Heat shortening in skillet and brown meat, discard fat. Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 6-8 hours; or high 3-4 hours; or auto 5 hours.
In a 3 quart or larger electric slow cooker, combine shallots, garlic, carrots, ham, orange peel and bay leaf. Coata beef cubes with the 1/4 cup flour; add to the cooker. Sprinkle with peppercorns, thyme, cloves and sage. Drizzle with vinegar; pour in wine and brandy (if used). Cover; cook at low setting until beef is very tender when pierced (8-9 hrs).
Remove and discard bay leaf and orange peel from stew, then blend in flour-butter mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 20 more minutes). Season to taste with salt. Sprinkle with parsley. Makes 8-10 servings.
"Traditionally made in a deep pottery casserole, the rich French beef stew known as daube translates nicely to a slow cooker. This version is based on a Christmas Even specialty in Gascony, in southwestern France." Source: Sunset Crockpot Cookbook.
I used the 4 qt westbend which has a removable cooking pot which can be used to brown the roast on the stove top.... Saute onion & garlic with oil in the cooking pot till transparent. Season the roast with Salt & Pepper and then dredge (lightly) in flour. Brown roast (on top of the onions & garlic) in the cook-pot on both sides (10 min). Transfer to the slow cooker, add the stewed tomatoes, water and Worcestershire sauce.
Cooked on setting 4 (of 5) for about 5 hrs. When done, puree the remaining tomatoes, juices & onions, return to pan, add thickener for gravy...
Recipe by: McDougall Place water, cereal, and dried fruit in slow cooker. Stir. Cook on low for 8 - 10 hours. The mixture should be like a thick soup, so do not add milk at the table.
HELPFUL HINTS: Each slow cooker is a little different from the others, so you may have to adjust the amount of water needed.
For added flavor sprinkle a bit of nutmeg, mace or cinnamon, in any combination. Try brown rice, barley, rye berries, whole oats, or wheat berries. Cracked grains, such as oatmeal or cracked wheat, may get too mushy for some tastes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
"After a long day....I appreciate coming in to this hearty beef dish for supper." - Sue Gronholz
Cooked noodles or rice
Cut beef into 3x1" strips; brown in oil in skillet.
Transfer to a slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice.
x Non stick spray 7 c Dry bread cubes or unseasond -croutons 1 c Freshly chopped onion 1 c Chopped celery 3 c Apple; chopped, unpeeled 1/4 c Fresh parsley, minced 1 ts Salt 1/4 ts Paprika 1/2 ts Rubbed sage 1/2 ts Dried thyme 1 c To 1/12 stock
Spray walls of slow-cooker. Combine remaining ingredients and pour into slow cooker. Cover and cook on high setting for one hour, stir well; cook on low 2-3 hours. 116 cal per serving. :
D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80ß
In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. Source: "Crockery Favorites" by Mable Hoffman & The Hamilton Journal From Robbie Shelton's Database.
Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to 6 hours, but can cook all day if that's easier for your schedule. You can also add any veggies you like. Just serve over rice, potatoes cooked any way you like, noodles, biscuits, or over papovers is great. Can be frozen and reheated. You can double or triple recipe if you need to and then freeze in dinner size portions too. This can also be cooked on the stove. Just cook everything in a large Dutch oven for about 1 hour.
Sue's notes - made on 10/2/94 -- EXCELLENT -- serve w/whipped potatoes ::: Posted on Delphi by Jean Polzin on 9/23/94
Fat grams per serving: Approx. Cook Time: 10hrs In skillet brown the ground beef; drain off excess fat. Transfer meat to a crockery cooker.
In blender container place one can of tomatoes, undrained. Add the onion, carrot and garlic. Cover and blend till chopped; stir into meat in cooker. Cut up the remaining can of tomatoes but do not drain; stir into meat mixture with tomato paste, parsley, bay leaf, sugar, basil, salt, oregano, and pepper. Mix well. Cover and cook on low heat setting for 8-10 hours. To serve, turn to high-heat setting.
Remove bay leaf. Cover and heat till bubbly, 10 minutes.
Blend cold water slowly into cornstarch; stir into tomato mixture.
Cover and cook 10 minutes longer.
Spoon over the spaghetti. Pass the Parmesan cheese to sprinkle atop.----------A good change of pace in spaghetti sauce taste.
3/4 cup Stuffed olives with liquid -- (I like to cut the o
half)
Season washed and cut up chicken with salt, pepper, paprika and garlic salt, if desired. Place in Crock-Pot. Mix tomato paste and beer together and pour over chicken. Add olives. Cover and cook on Low 7 to 9 hours. Serve over rice or noodles. This recipe may be doubled for the 5-quart Crock-Pot. Origin:
Cut pork into large chunks. Coarsely chop tomatoes.
Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell pepper. Brown pork in 2 tb oil if desired. Layer ingredients in crockpot in order; cook until meat is tender, about 10 hours. Stovetop preparation: Heat oil in Dutch oven over medium heat.
Add pork and saute a few minutes, until lightly browned. Add garlic and saute well. Add onion and saute until tender. Add tomatoes and cook 5 minutes.
Att water, vinegar, and bay leaf. Salt and pepper to taste. Bring to boil. Cover and simmer until pork is almost tender, about 40 minutes. Stir in green pepper.
Add potatoes around sides and simmer, covered, until tender, about 15 minutes. Avoid stirring or overcooking potatoes.
Sprinkle spareribs with salt and pepper. Brown ribs for 30 minutes in a heavy skillet or broiler pan. Put alternate layers of spare ribs, sauerkraut, cabbage, onion and apple in crock pot. Add caraway seeds or dill to water and pour over all. Cover and set to low for 6-8 hours. (High 4-5 hours). Stir several times during cooking when using high only.
Note: May be prepared using all sauerkraut or all cabbage if desired.
*Chicken wings or small chicken legs; more wings or legs can be added if needed. **Kraft BBq or K.C. Style sauce. ***Cajun Spice or Capt. Link's Cajun seasoning.
In a Crockpot; add chicken BBq Sauce, and all spices.
Stir and heat on low for 4 hours. To serve, I suggest you pre-pare a Cajun Rice Recipe, and after the Buffalo Wings are cooked, pre-pare the Rice, pour the Rice into a container or casserole dish, spread out evenly.
1/2 teaspoon Italian herb seasoning or -- 1/8 ea. basil, marjo
thyme
1/4 teaspoon Pepper
10 milliliters Garlic -- minced
1/4 cup Finely chopped onion
1 pound Extra lean gr. beef
8 ounces Ground veal (or turkey)
1/2 cup Long grain white rice
1/2 cup Fine dry bread crumbs
1 large Can tomato sauce (15 oz)
1/2 cup Tomato juice
1 teaspoon Chili powder
1 small Can diced green chiles (4oz)
In a large bowl, beat eggs with salt, herb seasoning and pepper. Add garlic, onion, beef, veal, rice and crumbs; mix well. Shape mixture into 1 1/2 inch balls.
Place meatballs in a 5 quart or larger electric slow cooker.
In same bowl, mix tomato suace, tomato juice, chili powder and chiles; our over meatballs. Cover and cook at low setting until meatballs are no longer pink in center and rice is tender; cut a meatball to test (5 1/2-6 hrs). Gently lift meatballs to a warm serving dish and keep warm. Skim and discard fat from sauce, if necessary; Stir then spoon over meatballs.
"This slow cooker variation on a long-time family favorite is especially easy to assemble. Chili powder and mild green chiles update the flavor." Source:
Trim fat off steaks. Season with salt and pepper. Mix onion and bacon, spread over each steak. Roll steaks (as you'd do for a jelly roll), tie rolls tightly in several places with a string. Put steaks into slow cooker. Add water. Cover pot. Cook on LOW for 8 hrs. If you want to serve this with gravy, remove meat when done, and thicken liquid with a mixture of flour and water and cook it in pot set at High for 15 minutes.
Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts.
Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band.
Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can.
Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can and let cool completely on wire rack. Yield: 8 servings.
CALORIES 170 (13% from fat); PROTEIN 4.4g; FAT 2.4g (sat 0.5g, mono 0.3g, poly 1g); CARB 34.5g; FIBER 2.3g; CHOL 0mg; IRON 1.9mg; SODIUM 252mg; CALC 82mg.
Put drained beans into a 2 1/2-quart casserole; mix lightly and set aside.
In large skillet cook ground beef, onions and garlic until meat is lightly browned; stir in remaining ingredients (except beans). Add skillet mixture to beans in casserole; mix together. Cover and bake for about an hour at 325 degrees F. or simmer the mixture in a crockpot for 3 to 4 hours.
NOTES:
* An easy bean casserole -- This recipe comes from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board. The recipe calls for red beans, lima beans and garbanzos, but any combination of cooked or canned beans can be used. Pick your own favorites.
Yield: Serves 6 to 8.
: Difficulty: Easy.
: Time: 75 minutes if baked; 3 to 4 hours in a crockpot. : Precision: No need to measure.
For crockpot cooking -Put vegs.in bottomof crockpot. Sprinkle tapioca over vegetables.
Place chicken atop vegs.Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice.
Leftovers can be reheated in microwave. To cook in oven Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca.
Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice.
Leftovers can be reheated in microwave. *You can also use 2 T.
Place beans and water in a large pot. Soak overnight.
Bring to a boil, cover, reduce heat, and cook until tender, about 2 to 3 hours. Add onion, yams, carrot, celery, and leek. Cook for 30 minutes. Add remaining ingredients. Cook an additional 30 minutes. Serving Suggestions: Pour into individual bowls or over any whole grain. Also good as a topping for potatoes or whole-wheat bread. Helpful Hint: This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours.
Be sure to soak the beans overnight before you begin.
Combine first four ingredients in removable liner; mix well to break up jelly chunks. Place liner in base.
Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients. Cut hot dogs in bite-size pieces and add. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Set control to low to maintain temperautre while serving.
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* Exported from MasterCook II *
Tangy Red Bulgar
Recipe By : Gourmet Grains, Beans, & Rice by Dotty Griffith, Page 83
In 2 quart microwave safe casserole or dish, combine all ingredients. Mix well. Cover with Waxed Paper.
Microwave on HIGH for 8 - 11 minutes, stirring twice during cooking. If thicker juice is wanted, Micro in two min increments on 80% power. Stir often.
CROCK POT Directions. Combine all ingredients, mix well. Cover - cook on High setting for 2 hours. If thicker juice is wanted, remove cover, cook 1 hour longer, stirring occasionally.
With sharp knife, cut each thigh in half; remove bone and skin. Place in crockpot. Combine enchilada sauce mix with tomato paste and water. Mixture will be thick. Spread on thighs. Cover; cook on LOW 7 to 8 hours or until tender. Turn pot on HIGH. Add cheese; stir until melted. Spoon into an au gratin dish or shallow casserole. Spoon yogurt over turkey. Sprinkle with onions. Top with corn chips.
Remove giblets from inside chicken. Pour 1 cup of sauce inside cavity. Place chicken breast-down in crockpot. Pour remaining sauce over chicken. Add 1/2 cup molasses or honey, if desired. Cook until done.
Sylvia's comments: this was a desperation recipe I concocted this morning (as in "I don't have time to seriously season this chicken, what can I pour on it FAST?") that came out absolutely delicious. The kids inhaled it and I've been nibbling in between refilling their plates. It's almost like the Hunter's Chicken I've been trying to duplicate. There was lots of sauce in the pot, which would be great to defat and serve over rice or macaroni.
Recipe and MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
Ina 4 quart or larger electricd slow cooker, combine onion, garlaic and 3 tbsp. of the parsley. Sprinkle pork chops with pepper, dust with flour, and arrange over onion mixture, overlapping slightly if necessary.
Pour in wine. Cover and cook at low setting until pork is very tender when pierced (7-8+ hrs).
Shortly before pork is done, spread walnuts in a shallow baking pan and bake in a 350 oven until toasted (8-10 minutes). Set aside.
Lift pork chops to a warm platter and keep warm.
Skin and discard fat from onion mixture, if necessary; then season to taste with salt. Spoon onion mixture over chops, sprinkle with walnuts and remaining 1 tbsp. parlsey.
"Succulent prok chops cook slowly in a simple suace of onions, garlic and red wine. Before serving sprinkle the meat with toasted walnuts for a crunchy accent." Source: Sunset Crockpot Cookbook.
