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Note: To Print a recipe you  need to copy and paste the recipe to your word processor or notebook and print from there, otherwise it will print all the recipes.  These are not weight watchers recipes so you will have to adapt them to low fat cooking and calculate points accordingly.

1. ALDILLA 1 large onion -- chopped                  1 1/2 teaspoons salt
                          1 1/2 pound flank steak                               1/4 cup red wine
                          1 large carrot chopped                                1/2 teaspoon pepper 
                          3 teaspoons chili powder                           1 hot chile pepper -- seeded
                          1 large green pepper -- chopped               3 tablespoons vegetable oil
                          1/2 cup flour
                          2 large tomatoes -- chopped    
Score steak and rub with chili powder; coat with a mixture of flour, 1/2 teaspoon salt and 1/4 teaspoon of pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces. Brown steak in hot oil in a large skillet. Remove and reserve. Sauté onion, carrot, green pepper and tomato in pan drippings; add remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat. Combine steak and sautéed vegetables in slow cooker; add wine and hot chile pepper; cover. Cook on low for 8 hours or on high for 4 hours, or until meat is tender. Yield: 6 servings. 
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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. Servings: 6 
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 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. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~                                                                                                  
  

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.
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In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside. Layer in a slow cooker, in order: Canadian bacon, carrots, celery and onion. Add water. Remove skin and excess fat from chicken; rinse and pat dry. Place white meat in slow cooker. Sprinkle with half of the reserved seasoning mixture. Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir soup and flour together; spoon over top. DO NOT STIR. Cover and cook on high for 3 to 3-1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clean when cut along the bone and vegetables are tender. Spread cooked noodles in a shallow 2 or 2-1/2 quart broiler-proof serving dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimento and Parmesan cheese. Broil 6 inches from heat source for 6-8 minutes or until lightly browned. Garnish with parsley sprig if desired.
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6. APPLE BUTTER     This can be made in a crockpot or oven at 325 degrees for 3-4 hours.
                                                          4 qts. unsweetened applesauce                                  7 C. granulated sugar  
                                                          1-1/3 C. brown sugar                                                     5-1/3 T. cider vinegar
                                                          5-1/3 T. lemon juice                                                       2 teaspoon. cinnamon
                                                          2 teaspoon. allspice                                                      1 teaspoon. ground cloves  
Combine all ingredients in a crockpot or roasting pan.Cover and cook 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Crockpot 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process in a hot water bath for 10 minutes. Makes approximately 8-10 pints.
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7. APPLE CIDER POT ROAST          3 1/2 to 4-pound pot roast (bottom round, rump, etc.)         1 onion, sliced  
                                                                                    6 whole cloves                                                                             1 small piece of ginger root, peeled                                                                                     small piece of cinnamon stick (about 1 inch)                          1 1/2 teaspoons salt
                                                                                   2 cups apple cider
Put beef with onion, seasonings, and cider in a large bowl in refrigerator, and let marinate overnight. Wipe meat and brown in a hot oiled skillet, if desired. Place meat and marinade in crockpot; cover and cook on low for 8 to 10 hours. Serve with strained pan juices. Serves 6 to 8. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
8. APPLE-CINNAMON COFFEECAKE 2 cups biscuit mix                                                2/3 cup applesauce
                                                                                            1/4 cup milk                                                           2 tablespoons sugar
                                                                                            2 tablespoons butter or margarine -- softened or melted
                                                                                            2 apples, peeled -- cored and diced                  1 egg -- lightly beaten
                                                                                            1 teaspoon cinnamon                                         
                                                                                            1 teaspoon vanilla 
    Streusel:          1/4 cup biscuit mix              1 teaspoon cinnamon
                                 1/4 cup brown sugar          2 tablespoons firm butter or margarine
                                 1/4 cup chopped nuts -- if desired
Combine first 8 ingredients. Spread in a lightly greased 3 1/2 quart crock pot (or spread in a lightly greased baking dish which fits in a larger sized pot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean. Uncover and let cool in the pot. When cool enough to handle, loosen the sides and lift out carefully with a flexible spatula, or loosen sides and invert the pot slightly and remove with your hand (you could hold a small piece of foil or waxed paper). 
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9. APPLE GLAZED PORK ROAST   4 pounds Pork Loin Roast -- trimmed            1/4 cup apple juice -- non-sweet
                                                                                    Salt & pepper to taste                                      3 tablespoons brown sugar   
                                                               6 apples -- quartered                                         1 teaspoon ground ginger
Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low setting for 10-12 hours or until done. Yield: 8 Servings
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10. APPLESAUCE       About 3 pounds apples, peeled, cored, and sliced             1/3 c. sugar
                                                   1 cinnamon stick                                                                       2 T. lemon juice
                                                   nutmeg
Put apples in cooker, sprinkle w/ sugar and add cinnamon stick. Sprinkle lemon juice on. Cover and cook on low for 6 1/2 to 8 hours until apples form a thick sauce. Sprinkle with nutmeg to taste.
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11. APPLESAUCE CAKE         1/2 c Butter; or margarine                       1 ts Baking powder
                                                                   1 c Brown sugar                                       1/2 ts Cinnamon
                                                                   1 c Applesauce                                        1/2 ts Ground cloves
                                                                   2 1/2 c Flour                                              1/4 ts Nutmeg; (opt.)
                                                                  1/2 ts Baking soda                                    1/4 ts Allspice; (opt.)
                                                                  1/2 ts Salt                                                    1 c Walnuts; chopped
In bowl cream butter; gradually add sugar to the creamed butter. Thoroughly mix until fluffy. Add applesauce. Sift together all dry ingredients, then add those to the mixture. Add the nuts, and stir well. Pour cake mixture into wide-mouth canning jars. WARNING: Please use only canning jars that are specially tempered. Do not use cans or other jars that may not be appropriate for this method due to lead content. Or, use a special crockpot baking pan available through Rival Co. To assure that baked cakes will slip out easily, grease inside of jars well. (Lining bottom of jars with waxed paper also will help.) Cover each jar with a piece of foil greased on one side. Place greased side down and press foil around edges to seal tightly. Place jars in crockpot with crockery liner in place. Cover; cook on high-heat setting for 2 3/4 to 3 hours or till cakes spring back when touched and a wooden toothpick inserted near the centers comes out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed paper. Serve warm or cool with whipped topping, if desired. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
12. APRICOT-APPLE PORK CHOPS    2 pounds pork chops                     1/2 cup apple juice
                                                                 1 cup chopped apple                      1/2 cup brown sugar
                                                                                       1 cup chopped dried apricot          1/4 cup dry sherry or wine (or more apple juice)
                                                                                       1/2 cup fresh or dried cranberries (optional)     salt and pepper to taste
                                                                                       1 medium onion, chopped               2 ribs celery, sliced in 1/2-inch pieces
                                                                                       1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
 Combine all ingredients; cover and cook 7 to 9 hours on low. 30 minutes before serving, pour liquid into a separate container to skim off excess fat. Stir in cornstarch mixture and return broth to crockpot. Continue cooking on low until smooth and thickened. Serves 4 to 6. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
13. ARROZ CON QUESO   1 can (16 ounces) whole tomatoes, mashed                   1 1/2 cups uncooked long-grain converted rice
                                              1 can (16 ounces) Mexican-style beans                         1 large onion, finely chopped
                                                             1 cup cottage cheese                                                         3 cloves garlic, minced
                                             1 can (4 ounces) green chili peppers, drained, seeded and chopped
                                                             2 tablespoons vegetable oil                             
                                                             2 cups grated Monterey Jack or processed cheese, divided
Lightly grease slow cooker. Mix all ingredients except 1 cup grated cheese in large bowl. Pour mixture into slow cooker. Cover and cook on low 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese. 
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14. ASIAN POT ROAST         1-14.5 oz can chicken broth                                  2 large onions, sliced and separated into rings
                                               2 tsp minced fresh ginger                                     1/4 cup quick-mixing flour, such as Wondra
                                                               4 garlic cloves, peeled and halved  
                                               1/2 cup soy sauce
                                                               2.5 -3 lb lean boneless beef pot roast or beef top round steak, trimmed of fat and cut into 3 or 4 chunks 
In a 3.5 or 4 quart crockpot, mix together the chicken broth, ginger, garlic and soy sauce. Place the beef chunks in the broth mixture. Top with onion slices. Cover and cook on Low 8 to 9 hours, or until the beef is tender. If necessary, skim off any fat from the juices. In a small bowl, whisk together the flour and 3/4 cup liquid from the crockpot until smooth. Stir the flour mixture back into the liquid in the crockpot. Increase to heat to High and cook, uncovered 30 to 40 minutes longer, or until the sauce is thickened slightly. Cut the meat into slices before serving. Serve the meat and sauce over hot steamed rice along with stir-fried vegetables. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
15. AU GRATIN POTATOES AND HAM     6 c. potatoes -- peel/slice                     1 Can Cream of mushroom soup
                                                                                                  1 Med onion -- coarsely chop             1/2 c. milk
                                                                                                  1 1/2 c. ham -- cook/cube                      1/4 tsp. thyme
                                                                                                  1 c. American cheese -- shredded 
In slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours or until potatoes are tender. Servings: 6
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16. BACHELOR'S STEW                  2 pounds beef chuck, cut into 1 to 2 inch cubes          4 stalks celery, chopped
                                                       1/3 cup dry bread crumbs                                                 1 teaspoon dried basil 
                                                                         1 teaspoon salt                                                                    1/3 cup quick cooking tapioca
                                                                         1/8 teaspoon ground black pepper                                  1 teaspoon soy sauce
                                                                         1 (4 ounce) can sliced mushrooms, undrained               1 cup beef broth
                                                                         1 large onion, cut into eighths                                   
                                                                         3 carrots, pared and split lengthwise in 4 inch strips      
                                                       2 (10.75 ounce) cans condensed tomato soup          
 Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
17. BACON CHEESE POTATOES            1/4 lb Bacon -- diced                                    1/2 lb Cheddar cheese -- thinly slice
                                                                     2 md Onions -- thinly sliced                       Salt and pepper
                                                                    4 md Potatoes -- thinly sliced                     Butter
Line crockpot with aluminum foil, leaving enough to overlap potatoes 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.
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18. BAKED APPLES                                2 T. raisins                                                        1/4 c. sugar   
                                                          6 to 8 apples, washed and cored                   1 tsp. cinnamon
                                                                             2 T. butter
Mix raisins and sugar, fill center of apples. Sprinkle with cinnamon and dot with butter. Put in crockpot; add 1/2 cup water. Cover; cook on Low 7 to 9 hours. Servings: 6-8
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 Line your large crockpot with a turkey size or large cooking bag. Cover bottom with carrots, potatoes. Place ham on vegetables, top with garlic and bay leaves. Add between one half and one cup broth. Close bag, replace lid and leave on low for 4 hours. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Rub lamb shanks with garlic and season with salt and pepper. Place vegetables in bottom of removable liner; add meat and all other ingredients. Place liner in base. Cover and cook on low 8-10 hours, high 4-5 hours or auto 6-7 hours. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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 escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
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Place all 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. 
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Slice rump roast into 1 inch steaks and cube them. Place the meat into a hot skillet to sear and brown. Put the browned meat into the CROCKPOT with the other ingredients. Deglaze the frying pan with 1/2 cup water and add to the pot. Cover and cook for 8 to 10 hours and serve hot on steak buns for some of the best Bar-B-Q you have ever had! Yield: 4 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Combine all ingredients except brisket in removable liner. Add brisket and turn to coat well with barbecue sauce. Marinate 3 to 4 hours, or overnight in refrigerator. Place liner in base. Cover and cook on auto for 8 hours; or low for 9-11 hours; or high for 5-6 hours. Yield: 8 Servings
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 Roast meat, along with 1 cup water and bouillon cubes. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours. Serve over hamburger buns or dinner rolls. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mix all ingredients at cook on low for 6-8 hours. Yield: 4 Servings
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Put chicken in bottom of Crockpot (I always skin mine first). and add onions and BBQ sauce. Cook on LOW for about 8 to 10 hours.
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Put ribs under broiler and brown. Mix sauce ingredients (I tend to double recipe). Put ribs in crockpot, pour sauce over top, cover and run on low all day. Serve with or over cooked egg noodles. 
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 In a large bowl, combine beef, crackers, 1/4 cup barbecue sauce, egg and seasonings. Melt butter in skillet; saute onion until tender. Add onion to beef mixture and mix well. Shape beef mixture into 1-1/2-inch meatballs and place on lightly greased cookie sheet. Bake at 350º for 20 to 25 minutes or until browned. Pour remaining sauce in crock pot. Add meatballs and stir gently to cover in sauce. Cover and cook on high-heat for 2 hours or on low-heat for 4 hours, stirring occasionally. Yield: 6 servings. *Useful Tip: These meatballs make excellent meatball subs, too! To make regular meatballs, simply omit the BBQ sauce.
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Place fat in crockpot and melt on HIGH. Add meat and turn to coat with fat. Season meat with mixture of last 3 ingredients. Add all other ingredients. Cook on LOW for 8-9 hrs. Yield: 6 Servings
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Put half the sliced onions on the bottom of the crockpot. Place meat on top, along with cloves (which I put in a cheesecloth bag) and rest of sliced onions. Add water, cover, and cook overnight or 8 to 12 hours on low. Remove meat. Drain liquid from crockpot and discard. Remove bone and fat from meat. Shred meat and put back in the crockpot. Add chopped onion and barbecue sauce. (I always add MORE barbecue sauce. It tends to be rather dry with just the 16 ounces!) Cover and cook another 1 to 3 hours on high or 4 to 8 hours on low, stirring two or three times. Serve from crock pot on large buns!
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32. BARBECUE POTATOES Here's a hint for you...bake your potatoes in your crock pot. if you are going to barbecue later in the day, put your taters in the crock in the morning over a plate, add bacon and spices to some water in the bottom..make sure taters DON'T touch the water. Also you can cut the taters in half, season, insert bacon slice, wrap back together with foil, and place in crock..cover with more foil and lid, set temp on low and cook all day without worrying about them. They taste like they were on the fire but weren't! If you really like 'em smoky, add liquid smoke to the water in the bottom...use about an inch of water for a full 6 qt crock pot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Place the roast into the crock pot and add the salt and pepper. Pour the barbecue sauce over the meat covering completely with sauce. Place the lid on and cook on a medium setting for the entire day. (8 hours). The sauce has a wonderful flavor and can be thickened with a small amount of flour, if desired. Serve with crusty bread and complementary vegetables. 4 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sprinkle turkey with salt and pepper. Place in a crockpot. 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 4 to 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In medium bowl, blend barbecue sauce with water. layer turkey, potatoes and carrots in electric crockpot. Pour sauce mixture over top. Cover and cook on Low setting at least 9 hours. Remove turkey and vegetables with slotted spoon. Place on serving platter. Serve cooking juice over turkey and vegetables. NOTES : Who would guess that 5 ingredients could be so tasty. A good quality barbecue sauce is the secret. Cooking juices can be thickened with flour. Add small amount of hot liquid to 2-3 Tbsps flour in measuring cup. Stir and add back to crockpot, on High. Cook to thicken.
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In a 3-quart or larger slow cooker, combine onion, garlic, mushrooms, salt, thyme, and barley. Rinse chicken, pat dry, and arrange over barley mixture. Sprinkle with paprika. Pour in broth. Cover and cook at low setting until chicken is very tender when pierced and barley is tender to bite (6-1/2 to 7 hours). When chicken is almost done, toast pecans in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside. To serve, sprinkle chicken and barley with pecans and parsley. Makes 4 servings.
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    Preheat the slow cooker on High with the lid on. Dissolve the yeast in 1/2 cup of the lukewarm water with the sugar and set in a warm - not hot - place. Put the flour in a large bowl and sprinkle with the salt. Make a well in the center. When the yeast is bubbly, pour the rest of the water, the yeast mixture, and the oil into the well. Stir with your fingers until all the flour has been absorbed. Grease a 2-quart mold and place the bread in it. Brush milk with a pastry brush over the top of the bread. Cover loosely with a plate and let stand for 5 minutes in a warm place. Place on a trivet in the slow cooker, cover the cooker, and bake on High for 2 to 3 hours. Makes 1 loaf.
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In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage pieces, half the onion slices, 1/2 tsp. bouillon and 1/4 tsp. celery seed. Repeat layers. Cover and cook on LOW for 7-9 hours or on HIGH for 3-4 hours. Serve with boiled potatoes. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Rub top of meat with oil. Dust with salt, pepper, and ginger. Insert cloves into meat. Core and quarter apples. Put apples and onions in bottom of crockpot. Cut roast into 2-3 pieces. Put on top of apples and onions. Add apple juice. Cook on low about 8 hours. Remove roast and apples. Make paste of flour and water. Add paste to liquid in crockpot and stir. Replace roast, cook on high until thickened. Yield: 6 Servings 
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Mix it all in the crockpot and cook on high overnite. Cook on low for another 4 hours. This was a big hit at the pot luck and FAST to make at 1:00 am! Yield: 6 Servings
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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. 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. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Combine all ingredients in crockpot. Cook on low 8 hours or until beans are tender. 3 servings. If using beans other than Lima Beans: To make sure the beans are tender at the end of the cooking time, soak beans overnight, or boil on stovetop for 10 minutes prior to adding them to the crockpot. If using Baby Lima Beans: Use 4 cups water.
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Fry bacon bits until crisp; discard fat. Combine all ingredients, except parsley, in crockpot. Cover and cook on low 8-10 hours, or high 5 hours. Garnish with parsley. Yield: 8 Servings
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 Combine all ingredients in the crockpot; mix well. Cover and cook on low for 7 to 8 hours. Serves 4. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lightly grease crockpot. Prepare foil handles. Place in crock-pot. In saucepan, combine the first six ingredients; simmer for 15 minutes over low heat. In a skillet, brown ground beef. Drain. Stir in 1/3 of sauce mix into browned beef. Spoon a small amount of sauce into bottom of the crockpot. Spread a small amount of refried beans over flour tortilla. Place tortilla on top of sauce in crockpot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of cheese. Continue layering process until the top of crockpot is reached, ending with a layer of cheese. Cover and cook on LOW 6-8 hours or on HIGH for 3-4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges and garnish as desired. Served 4-6 servings.
     Garnish with taco sauce, sour cream, salsa, chopped onion, chili peppers, guacamole. 
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 Take 1 carrot, 2 celery stalks, one onion, the garlic, cabbage and apple and process in a food processor until finely chopped (or just chop by hand until finely chopped). Melt butter in skillet (I use a stick) and saute chopped vegetables until they are very wilted and smell wonderful. Put cooked vegetables in crock pot and then put in bouillon cubes, water, beer, tomatoes, mushrooms, mustard, basil, worcestershire sauce, bay leaves, salt and pepper. Cut up remaining vegetables in large pieces and add to crock pot. Dredge meat in flour that has some salt and pepper in it and heat olive oil in same skillet you fried the vegetables in. Do not worry if there are bits of vegetables stuck in the pan. Brown meat and add to crock pot along with the bits and pieces in the skillet still. Cook on low for 6 hours.
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Mix sauce ingredients in cooker. Add meat, carrots, and mushrooms, and stir. Cook on high 4 hours and low 4 hours (or just low for about 8 to 10 hours). Serves 4
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Marinate beef in wine ,oil, thyme and pepper 4 hours at room temperature or overnight in refrigerator. In large pan, cook bacon until soft. Add garlic and onion; saute 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. Pour reserved marinade over all. Cook on LOW 8-9 hrs. Yield: 8 Servings 
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 Cube stew beef. Dredge in flour, salt and pepper. Brown the meat. In crock pot, mix beer, soup mix and gravy mix. Add meat. Simmer on low 8 to 10 hours. Serve over noodles or potatoes. Serves 4.
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Brown beef; drain off fat. Add vegetables, juice, water, seasonings. Place in crockpot, cook on low 8 to 9 hours. Freezes well. Serves 6
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 Layer broccoli, onion, basil, oregano, red pepper, thyme, tomatoes and beef broth in slow cooker. Combine beef and garlic in skillet and cook until no longer pink. Drain. Add to crock pot. Stir in tomato paste, pasta and cheese. Cover and cook 6 hours. Stir well.
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52. BEEF BURGUNDY    1 to 2 pound round steak (left whole or if necessary, cut into 2 pieces.)
                                                         Granulated garlic - about 2 t.      
                                            salt
                                                         pepper
                                        Sauce:  1 can cream of mushroom soup 3 T. dried minced onion
                                                         1 can mushroom soup with garlic 1 cup of burgundy
                                                         1 sm. can of mushrooms 3/4 cup sour cream
                                                         1/4 t. marjoram
                                                         1/2 t. thyme
                                                         Hot cooked noodles 
Season steak with granulated garlic, salt and pepper. Mix sauce ingredients together and pour over the steak. Cook on low 8-10 hours. About 20 min. before it is done, mix in 3/4 cup of sour cream (or more if you like). Serve over noodles.
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53. BEEF CASSEROLE                       1 1/2 pounds stew meat -- cut in 1" cubes 
                                                                           3 medium carrots -- thinly  sliced
                                                                           1 ounce flour                                                         1 can beef bouillon
                                                                           2 tablespoons oil                                                  salt and pepper -- to taste
                                                                           2 large onion -- thinly sliced     
Toss meat with flour seasoned with salt and pepper. Brown in oil over medium heat; remove from pan. Sauté onion slices until soft and golden. Place carrots, then onions, then meat into crockpot. Add any remaining flour to mixture in frying pan and cook for 2 minutes. Stir in bouillon and stir over low heat until mixture comes to a boil. Pour into crockpot, cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours. Yield: 6 Servings
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54. BEEF DIABLO            4 pounds pot roast, boneless/beef arm           1 tablespoon worcestershire sauce
                                           3 potatoes, peeled/sliced                                   1 teaspoon vinegar
                                           1 onion, sliced                                                      1 teaspoon sugar
                                           2 tablespoons flour                                             1 tablespoon chili sauce  
                                           1 tablespoon prepared mustard          
Trim all excess fat from roast. Place potatoes and onion in bottom of crockpot. Make a smooth paste of flour, mustard, chili sauce, worcestershire sauce, vinegar and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily). Place roast in crockpot on top of potatoes and onions. Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours). Yield: 4 Servings 
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55. BEEF EN DAUBE         2 lb Lean stewing beef                                  2 Sl Bacon; 
                                                         2 Doz diced tiny boiling onions                  1 tb Red wine vinegar 
                                                         1 tb Brown sugar                                           
                                                         1 1/2 c Dry red wine Salt and pepper to taste 2 Buds garlic; 
                                                         minced 1 ts Fresh thyme OR... 1/2 ts Dried thyme 
                                                         1 ts Beef stock base 
                                                         2 Strips orange peel 
                                                         2 tb Cornstarch 
                                                         2 tb Parsley; chopped 
Cut meat in 1-inch cubes. Fry bacon until crisp. Remove from pan. Pour off all but 2 tablespoons drippings. Brown meat and onions in drippings. Transfer to crockery pot along with bacon. Add vinegar and brown sugar to pan drippings. Cook 1 minute; stirring. Pour in wine. Bring to a boil. Pour over meat. Season with salt; pepper, garlic, thyme, stock base and orange peel. Cover. Cook on LOW 8 hours. Turn to HIGH. Mix cornstarch with 1 tablespoon cold water. When pan juices are bubbling, stir in cornstarch paste. Cook, stirring until thickened. Garnish with parsley. Makes 6 servings.
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Cut flank steak into 6 portions. In any size crockpot combine meat, onion, green pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low 8-10 hours or high 4-5 hours. Remove meat from crockpot and shred. Return meat to crockpot and stir. To serve, spread meat mixture into flour tortillas and top with toppings. Roll up. Servings: 12
  Toppings: sour cream, guacamole, shredded cheddar cheese and salsa 
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Sour cream, chopped avocado, and shredded Monterey Jack or Cheddar cheese, for garnish In a 31/2-quart slow cooker, combine the beef, broth, water, vegetables, tomato sauce, pinto beans and cumin. Cover and cook on the low setting for 8 to 81/2 hours, or until beef is tender. Stir in the black beans, seasoned salt and garlic pepper. Heat, covered, 10 minutes longer. Serve topped with sour cream, avocado and cheese. Makes 6-8 servings.
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 Place all ingredients in crockpot. Cover and cook on low setting for 6 to 8 hours. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 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). Yield: 6 Servings
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Mix all ingredients, except cornstarch, in crockpot. Cover and cook on low for 8 hours. Turn crockpot to high and stir in mixture of 2 tablespoons cornstarch and 1/2 cup water. Cook until thickened, about 15 to 20 minutes. Yield: 8 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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. Cover and cook on low for 8-10 hours or on high for about 4 hours. Serve with mashed potatoes and simply seasoned vegetables. Yield: 8 Servings
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 In a 3 1/2- or 4-quart crockery cooker combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic. Cover; cook on low-heat setting for 10 hours or on high-heat setting for 5 to 6 hours. Stir to break up meat cubes. Stir in chopped pepperoncini. Cook, uncovered, on high-heat setting for 30 minutes more, stirring often to break up meat. Using a slotted spoon, place meat mixture on the bottom half of buns. Top each sandwich with cheese. Broil sandwiches 4 inches from heat about 1 minute or until cheese melts. Add top half of buns. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mix all together. Pack lightly in crockpot with rounded top. Cook on low 8-9 hrs. Serves 8.
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In large skillet, brown beef; breaking up into 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 crockpot 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 minutes. Makes 6 servings. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Place steak cubes in crockpot. Combine flour, salt and pepper, toss with steak to coat thoroughly. Stir in remaining ingredients and mix thoroughly. Cover and cook on LOW setting for 7 to 10 hours. One hour before serving, remove meat and vegetables from crockpot and pour into shallow 2-1/2 quart baking dish. Preheat oven to 425. Cover meat mixture with biscuit topping. Bake for 20 to 25 minutes. Biscuit Topping: Mix dry ingredients. Cut in shortening until mixture resembles course cornmeal. Add milk all at one time; stir well. Pat out on floured board; roll out to cover baking dish. NOTE: Refrigerated prepared biscuits could be used to cover the "pot pie" mixture and baked as per directions on the package, or until tender and brown. Yield: 4 Servings
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  Cut round 1/2" thick. Trim separable fat and remove bone. Pound with meat mallet or saucer; slice into strips 1" wide and 4" long. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan. Remove roll-ups to crockpot. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook until done. Remove roll-ups to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth. Add to liquid from crockpot and simmer, stirring constantly, 3-4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes. 4 servings.
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Season meat with salt and pepper and Accent. Heat fat on HIGH in crockpot. Coat meat evenly with fat. Add remaining ingredients; cover. Cook on LOW for 8 1/2-9 1/2 hours. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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 for 10 to 12 hours (or on HIGH for 4 to 6 hours). Stir stew thoroughly before serving. Yield: 4 Servings
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Place all ingredients into the crockpot. Set on low heat. Let the mixture cook no less than 8 hours. 12 servings.
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 Coat meat with mixture of flour, salt and pepper. Combine meat, onion, garlic, beef broth , apple juice, vinegar, thyme and curry in crockpot. Cover and cook on high 4 to 5 hours; or low 8 to 10 hours. Remove cover and place tablespoons of dumpling batter on top of stew. Cover and cook on high for 20 minutes. To make dumpling batter; blend applesauce with eggs and parsley; add flour, baking powder and salt and beat into egg mixture.
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Mix all ingredients except beef in 3 1/2- to 4-quart slow cooker. Add beef. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender. Stir well before serving. 8 servings. 
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Cut the beef into thin slices across the grain. Place in slow cooker. Add the mushrooms, scallions, onion, thyme, sherry, broth, dry mustard, and garlic pepper. Mix well. Cover and cook on the low heat setting about 8 hours, or until the beef is tender, stirring once, if possible. Increase the heat setting to high. Mix together the sour cream and flour until thoroughly blended. Stir a little of the hot liquid from the slow cooker into the sour cream mixture; then stir the sour cream mixture into the slow cooker, mixing well. Cover and cook on high 30 to 40 minutes, or until thickened slightly. Yield: 6 Servings 
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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. Servings: 8 
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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 1/2 hours on high heat. Remove the bay leaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor. Yield: 4 Servings
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 Dredge meat in seasoned flour. Shake off excess. Heat oil in large frying pan. Brown meat well. Transfer to crockery pot. Pour water into frying pan to loosen drippings. Add to crockery pot with tomato sauce, garlic and vinegar. Place cinnamon stick, cloves, and allspice in a tea ball or cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours, or until very tender. If necessary, cook down pan juices. Add walnuts and lemon juice. Heat to serving temperature. Serve over buttered toast. Makes 12 servings.
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Combine first 5 items in crockpot and simmer a few hours. Spoon ¼ cup of this meat mixture onto each warm tostada shell. Top with ½ oz. cheddar cheese. Serve 2 tostada shells on a bed of lettuce with tomatoes and onions and picante sauce. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cream butter and sugar until light and fluffy. Add eggs one at a time mix well. Add flour, soda, baking powder, cinnamon, nutmeg to creamy mixture alternately with beer. Stir in walnuts and raisins. Pour mixture into well buttered and floured cake pan that will fit into crockpot. Cover tin with four or five paper towels. Put into pot. Put lid on crockpot loosely to allow steam to escape. Cook on high for 3 1/2 hours or until cake is done. Remove pan from pot and allow cake to cool on wire rack for 15 minutes before removing from pan.
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 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 on the bottom 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. Yield: 4 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Combine 1 cup hot water and all ingredients in crockpot. Stir to blend. Cover and cook on LOW for 6 to 8 hours. 
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Soak the beans overnight, drain; add the onion, chilis and the ingredients from the chili mix. Be sure to add anything the chili mix calls for. Throw everything in the crock pot and add enough water just to cover the beans. Cook on low all day. Serve over rice. 
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Beans: Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large crock pot. Meats: First, brown bulk sausage in a skillet and pour off excess grease. Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, and spices. Salt and pepper moderately, taste after cooking several hours and add more if needed. Add beans and soak water. If necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes. Cover and cook on crock pot high for three hours then turn to low for at least six hours. I like to use the crock pot and leave it cooking on low overnight. I stir it about twice and sometimes find it necessary to add water. If it gets too thin, take about 1/2 cup of beans and mash with a fork until pasty to add back as a thickener. About an hour before serving stir in vinegar. I enjoy hot and spicy foods so I like to add the hot pepper (jalapeno, habanero or whatever you like) and Tabasco. If you don't like it hot, then leave them out or serve the Tabasco at the table. Serve beans and meat over rice. I have found brown rice to be quite tasty but white or yellow rice is fine too. Serve in a soup bowl and top with fresh chopped onion. 12 servings.
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 In slow cooking pot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours. Drain and serve over rice.
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 Trim all visible fat from meat; place in a slow cooker. In a small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper, and garlic. Pour mixture over meat. Cover and cook on Low about 8 hours. Remove meat and slice. Keep meat warm. Turn control to High. Dissolve cornstarch in water; stir into cooker. Cover and cook on High 15 to 20 minutes or until thickened. Serve sauce with meat. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 

You will need 6 large or 10 or 12 small pyrex cups. Or you can make it as a bread in a souffle dish. Mix half the recipe unless you have a very large crockpot. To Cook: Into a medium bowl, sift the flour, baking powder, salt, and 2 tablespoons sugar. Make a well in the center and pour in the egg, milk, and melted butter or oil. Stir together until mixed. Don't beat. Fold in the blueberries mixed with 3 tablespoons sugar. Divide the batter among the well-greased Pyrex cups, filling each only halfway. Place half the cups on a trivet in the bottom of the slow cooker. Set a Pyrex mold or pie plate over the cups to make room for a second layer of cups. Cover the top layer of cups loosely with a plate. Cook on Low 2 1/2 to 3 hours before breakfast time. If using muffin cups as described above, halve the recipe. Makes 12 muffins. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Wash peanuts until water runs clear. Put clean peanuts in crockery pot, add salt and water; stir. Cook, covered, on high for 5 to 7 hours. Add additional water during cooking, if necessary, to keep peanuts covered. 
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Turn slowcooker on HIGH. Add ground beef and sausage. Cook and stir until meat is broken up into small pieces. Turn pot on LOW. Add remaining ingredients, except pasta and cheese. Cover and cook on LOW 8 to 9 hrs. Spoon over your favorite pasta and sprinkle with Parmesan cheese, if desired.
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 Simmer beans in 6 cups water for 30 minutes. Allow to stand, covered, for 1 1/2 hours or until softened; drain. Put all ingredients into crockpot. Add 1 cup water; stir to blend. Cover pot and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, stirring occasionally. NOTE: A smoked ham shank or meaty ham bone may be cooked with the beans in place of salt pork. 8 servings. 
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 This is great with baked beans and franks. It's dark and dense, and leftovers make wonderful toast. To Cook: In a large bowl, combine the whole wheat and rye flour, cornmeal, baking soda, and salt. Make a well in the center and pour in the molasses, buttermilk, and raisins. Stir until all the ingredients are combined. Grease a 2- quart mold, flour it, and fill. The batter should not fill more than 2/3 of the mold. Cover with foil and tie with string. Set the mold on a trivet in the bottom of the crockpot. Pour the hot water into the pot, cover the pot, and cook on High for 3 to 4 hours. The bread is done when the top is dry and recedes from the edge of the mold. Cool the bread on a rack for 10 minutes, then turn out and serve. Makes 1 loaf.
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 Combine beans and remaining ingredients in a Crock-Pot or other slow cooker. Cover and cook on high 2 hours; uncover and cook to desired consistency. Serve with a slotted spoon. NOTE: To make strong coffee, dissolve 1 teaspoon instant coffee granules in 1/2 cup hot water. 12 servings.
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 Put all in crock in the order listed. Cover and cook on low 10 - 12 hours.
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 Mix together bread crumbs, cheese, garlic, beaten egg, pepper and sieved eggs. Spread over steak. Roll up meat and tie at 1" intervals. Spread 3/4 cup spaghetti sauce in bottom of crockpot. Place meat on sauce and cover with remaining sauce. Cook on low for 6-8 hours . Serve on top of spaghetti. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-qt. baking dish. Place metal trivet or rack in bottom of crockpot. Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve pudding warm or cool.
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 Layer the frozen potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. Cook on low for ten to twelve hours. This served 10 people. I served fresh fruit and toast with it.
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 Boil sausage for five minutes in a pan filled with water. Pour off the water (and much of that yucky fat) and brown and crumble the sausage. Drain remaining fat. Spread mustard on one side of the bread and cut bread in ninths. Beat eggs and milk together with salt & pepper to taste. Spray inside of crockpot with nonstick cooking spray. Layer bread, cheese & sausage in crockpot. Pour milk & egg mixture over everything. Cook on low 8-12 hours.
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 Cut brisket in half or roll to fit into Crock-Pot. Add chopped onion, chopped carrot, bay leaf, thyme, salt and water. Cover and cook on low 8 to 10 hours. When meat is done, lift gently from stock. Support underneath with a spatula and keep warm. Add small onions and carrots to stock in Crock-Pot. Cover and cook on high 1 to 2 hours. Remove vegetables from broth with a slotted spoon and arrange around the meat.
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 Mix water, bouillon cubes, onions, potatoes, and broccoli in crockpot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese to mixture. Turn on low and cook for 2 hours. Can add cooked pulled chicken to soup. Serve with warm crusty bread. Servings: 4 
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 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. Yield: 7 Servings 
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  Cook bacon in its own fat until rendered. Remove the bacon bits and set aside. Combine flour, salt, pepper and cayenne and dredge the rabbit or chicken. Brown the pieces in the rendered fat with the onions. Add 1 1/2 cups boiling water, tomatoes, red pepper and thyme to crockpot with meat. Cover and cook on LOW 6 to 8 hours. Add remaining ingredients including reserved bacon, cover and cook on HIGH 25 minutes or until vegetables are tender. 6 servings
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Cover beans with water and let soak overnight. Drain beans, discarding soaking water. In crock pot, cover beans with fresh water and add remaining ingredients. Cook on LOW for 6-8 hours, until beans are tender. Taste beans, add salt if necessary (don't add salt at the beginning of cooking time - it will make the beans tough!). Yield: 8 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

 Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix. Crisscross 3 bacon slices on a 12-inch square of aluminum foil; shape meatloaf mixture into a 6-inch round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker; cover. Cook on high 1 hour; turn heat control to low; cook 4 hours longer, or until meatloaf is well-done. Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf. Serve on heated platter and spoon part of the heated tomato sauce over. Serving suggestion: Serve with buttered noodles and French green beans. Yield: 6 Servings Note: Beef broth or tomato juice may be substituted for the Burgundy. 
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Prepare dressing according to package directions with 1 1/4 cup water, set aside to cool. When cool, stir in sauterne. Meanwhile, in a saucepan, cook carrots in small amount of water for 5 minutes. Drain and place in crockpot. Rinse and dry chicken; stuff with the dressing. Place on top of carrots in pot. Sprinkle with salt and pepper. Cover pot and cook on low for 6 to 8 hours or until chicken is tender. If a browner chicken is preferred, place in baking pan in 400 degree oven for about 15 minutes. Slice chicken; serve with carrots. Makes 6 to 7 servings.
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Cut squash in half, remove seeds and fibers; pare and cut in 1/2 inch slices. Pare and core apples; cut in 1/2 inch slices. Combine the melted butter, sugar, flour, salt and mace. Layer one half the squash in the bottom of crockpot; top with one half the apple slices and one half the sugar mixture. Repeat layers. Cover and cook on low 6-7 hours or high 3 1/2 hours. 12 servings. 
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 Combine ground beef, flour, salt, pepper, and egg in the large bowl of an electric mixer; beat at medium speed until blended, then gradually beat in milk, a tablespoon at a time, until smooth and paste-like; stir in onion. Trim off outside leaves of cabbage. Cut off a slice about an inch thick from core end; set aside. Cut core from cabbage with a sharp knife, then hollow out cabbage to make a shell about 1/2 inch thick. (Chop cut out pieces coarsely and cook as a vegetable for another day). Spoon meat mixture into shell; fit cut slice back into place; tie tightly with soft kitchen string. Place stuffed cabbage, core end down, in slow cooker; add boiling water to cooker. Cook on low for 8 hours or on high for 4 hours, or until cabbage is tender; remove; keep warm. Turn heat control to high. Combine 3 tablespoons flour and 1/3 cup cold water in a cup; pour into liquid in slow cooker; cover; cook 15 minutes. Season to taste with salt and pepper; darken with a few drops of bottled gravy coloring. Place stuffed cabbage on a heated serving platter; remove string. Pour gravy into a separate bowl. Cut cabbage into wedges; spoon gravy over. Serves 6.
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 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.
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Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender. Yield: 7 Servings 
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Put ribs in crockpot. Drain carrots and put on top of ribs. Add spices and pour barbecue sauce on top. Set crockpot on Low and let cook all day. 
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 In crockpot, combine caramels and water. Cover and cook on high for about 90 minutes, stir frequently. Wash and dry apples. Insert stick into the 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 caramel from bottom apple. Place on greased wax paper to cool.
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 Peel, core, and cut each apple into 18 wedges; set aside. Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir. Add apple wedges; cover and cook on LOW for 5 hours. Stir thoroughly; cover and cook on LOW 1 additional hour. Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or ice cream. Serves 7. 
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A custard dessert to serve with caramel sauce. Make it a day ahead so it can be chilled or bake it overnight in your slow cooker and chill it until dinner.....Beat the eggs with an electric beater until thick. Add the vanilla and beat until lemon colored. Add the milk and 2 1/2 cups of the sugar; with the beater on low, combine well. Butter a 2-quart mold. In a heavy medium- sized skillet melt the remaining 2 cups of sugar over a very low heat. When it begins to bubble and turn brown, stir to combine all the sugar in the skillet. When the caramelizing sugar is a medium brown, pour half the caramel into the bottom of the mold. Into the other half of the caramelized sugar in the skillet, pour 1/2 cup of boiling water. Stir over low heat until the mixture bubbles; allow it to cool, then chill for use as sauce. Pour the egg and milk mixture into the mold. Pour 2 cups of hot water into the slow cooker and place the mold on a trivet or rack in the bottom. Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to allow excess steam to escape. Cook on High for 2 to 4 hours or until a silver knife inserted in the center of the custard comes out clean. Chill, covered, in the refrigerator, then unmold and serve with caramel sauce over the top. Makes 6 to 8 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

 Mix brown sugar and nuts together. Dip each refrigerator biscuit in melted butter, then brown sugar and nuts. Place in Bread and Cake pan or a 3 pound coffee can. Sprinkle each layer of biscuits with cinnamon. If using coffee can, cover with several layers of paper towels. Cook on HIGH for 3 to 4 hours. No peeking! You can check bread after 2 hours. You can use yeast rolls -- frozen, unbaked -- which may be thawed and substituted for the refrigerator biscuits. Fill your can and pan with 16 ounces of dipped rolls and let rise for 30 minutes before baking. Bake as directed for 3 to 4 hours.
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 If you don't own a 1 quart electric slow cooker, borrow one and make this recipe. But don't try this in a 4 or 5 quart electric slow cooker-the caramel might burn.  Cover and cook 6 to 7 hours or until mixture is the color of peanut butter, stirring mixture with a wire whisk every 30 minutes. Pour into graham cracker crust; cool. Spread whipped topping over top, and sprinkle with chopped candy bar. Cover and chill. Yield: 1 pie. NOTE: A 1 quart slow cooker has not LOW or HIGH setting, only OFF or ON setting.
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 Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover. Cook, covered, on low for 8 or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream. Add a can of diced tomatoes or Rotel to leftovers and serve over rice. Delicious! Serves 12. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

 Brown beef, drain and mash to break up. Put into crock. Add other ingredients. Stir & cover. Cook on LOW for 1-3/4 to 2 hours, stirring occasionally, until warm. Serve with tacos, corn chips or pita strips. Makes 4 cups.
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 Cover and cook on high 3-4 hours, or low 6-8 hours. Make noodles OR rice OR mashed potatoes to serve over. This is a very versatile dish, use more/less/different veggies (I often clean out the fridge into the crockpot for this) and if the sauce is too thin you can thicken with a little cornstarch or parmesan cheese before serving. Servings: 6 
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 Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or on high 4 hours. 8 servings.
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 Crush the crackers. In a mixing bowl, combine all the ingredients. Form the mixture into a round loaf that will fit into the crockpot. Place in the pot and cover. Cook on LOW for 7 to 8 hours. Yield: 6 Servings
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 Put pie filling in lightly buttered 3 & 1/2 quart crock pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2-3 hours on LOW. You may also use a lightly greased souffle dish in a larger crock pot.
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 Turn the cake mix, water, and eggs into a large mixing bowl and beat with an electric beater on low. In a small bowl, combine the maraschino cherries with the flour. Toss the cherries well in the flour so that all the moisture on the cherries is absorbed. Pour the batter into a greased and floured 2-quart mold or spring-form pan, Drop the cherries into the batter from high enough up so they sink into it. (This maneuver keeps all the cherries, which are heavier than the batter, from sinking to the bottom of the cake.) Place the pan in the slow cooker and cover with a loosely fitting plate. Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 1/2 hours. When a toothpick inserted in the center of the cake comes out clean, the cake is done. Cool the cake on a rack for 10 to 15 minutes before you turn it out of the pan. Let it cool thoroughly before serving. Makes 10 to 12 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

 Combine cereals, nuts, and pretzels in Crock-Pot. Mix melted butter with all remaining ingredients; pour over cereal mixture in Crock-Pot and toss lightly to coat. DO NOT COVER CROCK-POT. Cook on High setting for 2 hours, stirring well every 30 minutes; then turn to Low setting for 2 to 6 hours. Store in airtight container.
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 Mix the gravy and vegetables in the crockpot. Remove half of the veggies and put in a freezer bag. The next time, just thaw and add to gravy. Now cook for about 1 hour on high. Add chicken, turn to low and cook for 4 more hours or more. Serve over biscuits, mashed potatoes or bread. It served 6 at my house with enough left over for another meal! 
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 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.
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 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. Add to in crockpot. Cover and cook on HIGH setting until thickened. Serves 6 to 8.
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 Coat slow cooker with canola oil. Place chicken and broccoli in cooker and cook on low for 5-8 hours or on high for 3-4 hours, or until fork tender. In separate bowl, stir together flour, baking powder, salt, milk, and eggs. Fold in cheese, onion and parsley. Pour mixture over chicken and cook 1 hour on high. Serves 6. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

 Cooked spaghetti Place onions in slow cooker. On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot. Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken with its sauce on spaghetti which you have prepared. Yield: 4 Servings
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 Rinse chicken pieces and pat dry. In skillet, saute chicken in Italian salad dressing over medium heat. Mix rice, tomatoes, wine, seasonings and brussels sprouts in crock-pot. Top with chicken. Cover and cook on LOW setting for 4 to 6 hours. 8 servings (about 3 quarts). 
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 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. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

 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 cubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. FOR A DRAMATIC PARTY DISH, FLAME CHICKEN & CHERRIES AT THE TABLE! Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings.
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Cube chicken, then brown in oil. Add onions and garlic and cook till soft. Turn off heat; mix in corn, olives, chilies, and pepper flakes. Remove tops from bell peppers, then slice in half lengthwise, remove seeds and membranes, and arrange around edge of crockpot. Add cheese to chicken mixture and move immediately to crockpot. Cook until done. Or bake at 350 degrees for 45 minutes in casserole. Yield: 6 Servings
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Flatten chicken breasts with wooden mallet. Cover each half breast with a slice of cheese and ham (thinly sliced ham). Secure with toothpicks. In skillet, brown chicken in hot margarine. Arrange in crockpot. Combine soup and remaining ingredients and pout over chicken. Cover pot and cook on low for 4-5 hours. Serve on watercress if desired. 4 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

 Transfer beans to crockpot. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together. Cover. Cook on LOW for 4 hours. Turn to HIGH and heat until bubbly. Add water at this point if needed. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle dumplings with rest of cheese.
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 Hot buttered noodles Combine all ingredients except the noodles in a bowl. Lightly grease the interior of the crockpot. Pour the mixture into the pot and cover. Cook on low for 7 to 9 hours. Serve on hot buttered noodles with the sauce spooned over. Yield: 4 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

. 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 4 hours. Reduce to LOW and cook 4 to 8 hours. 
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In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer. Serves: 6
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 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 minutes. Yield: 4 Servings
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Rinse chicken pieces and pat dry. Season with salt and paprika. Place sliced vegetables and bay leaf in crock-pot. Place chicken on top of vegetables. Pour in chicken broth. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving; turn to HIGH setting. Remove chicken pieces; bone and return meat to the crock pot. Make a smooth paste of flour and water and stir into liquid in crock-pot. Cover and cook until thickened. Serve over hot noodles; sprinkle with chopped parsley. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

 Season chicken with salt and pepper to taste. Place in crockpot. Mix wine and soup and pour over chicken. Pour mushrooms over top of chicken and cook on low 7-9 hours or on high for 3-4 hours. Sliced onions may be added for a different flavor. Yield: 4 Servings
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  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.
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Cut chicken livers into bite-size pieces, toss with flour, salt and pepper. Fry bacon pieces in large skillet, remove when brown. Add flour-coated chicken livers and green onion to bacon grease in skillet, saute until lightly browned. Pour chicken bouillon into skillet and stir into drippings. Pour all into Crock-Pot. Add browned bacon bits and all remaining ingredients. Cover and cook on Low for 4-6 hours. Serve over rice, toast or buttered noodles. Servings: 4
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 Place chicken in crockpot. Mix wine and soup and pour over chicken. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours. Before serving, mix sour cream and flour; stir mixture into chicken and gravy. Heat for 30 minutes on LOW. Serve chicken and gravy over hot cooked noodles. Servings: 6
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 In crockpot combine undrained tomatoes, chicken, carrots, celery, mushrooms, bouillon, bay leaf, & thyme. Stir in water. Cover & cook on low for 6-8 hours. Turn to high setting; stir in cooked noodles. Cover; heat through, about 10 minutes. Remove bay leaf. Serves 5-6 
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141. CHICKEN NOODLE SOUP - NEW ORLEANS STYLE 1 lg Whole fryer 1 c Diced onions 1/2 c Diced celery 1/2 c Minced parsley 4 Cloves minced garlic 1 c Chopped carrots 3 Bay leaves 1 ts Poultry seasoning 4 qt water 12 oz Broad egg noodles 2 tb Butter 1 c Sliced onion rings 1 c Sliced mushrooms 1 c Diced carrots 1/4 c Cream sherry Tabasco sauce to taste salt and pepper to taste green onions for garnish First, take the chicken and wash it thoroughly - that means both inside and out! Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn't look edible. (But DO NOT remove the chicken skin or any of the fat! You need the skin to make a rich stock.) Next, take a crock pot and place the chicken and giblets into it. Then drop in the diced onions, the 1/2 c of celery, the 1/2 c of minced parsley, the garlic, chopped carrots and bay leaves, poultry seasoning and * 2 * quarts of water. Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to high, and cook for at least six hours (or better still, OVERNIGHT). Remember, the longer you cook, the richer the base stock and the more tender the chicken. While the chicken is slow-cooking, it's a good time to prepare your noodles. Go ahead and boil them according to package directions... but DO NOT COOK THEM UNTIL DONE! Keep in mind that you're going to drop them into a soup, so you want them el dente (firm), otherwise they'll turn to pure mush by the time you eat them. Furthermore, you want a small percent of the starch in the noodles to cook into the soup to thicken it slightly - if you cook the noodles all the way, the soup's consistency will be flat and thin. After the noodles are cooked, butter them slightly and set them aside. When the chicken is tender, take a set of tongs or a strainer spoon, remove it from the crock pot (it may tend to fall apart, but that's okay), and set it on a platter to cool. At this point, strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bit-sized pieces. Then, in a heavy 12-inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they're tender. Then drop in the chopped chicken meat. And over medium-low heat, cook it into the vegetables for about 10 minutes. While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining 2 quarts of water. At this point, you should season the soup stock to taste with salt and pepper. Now drop in the sauteed chicken, mushrooms, onion rings and diced carrots - along with the sherry and the Tabasco, and as soon as it comes to a boil, reduce the heat to low and simmer the soup for about 30 minutes to allow all the flavors to thoroughly blend. When you're ready to eat, ladle out heaping helpings of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green onions, and serve with crunch saltines. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

 Melt butter in a skillet and brown onion, garlic and chicken. Pour brandy over chicken and set aflame. When flames die down, remove chicken, onions and garlic to crock pot. Add remaining ingredients except flour, cream and parsley. Cover and cook on high, 3-4 hours or low, 5 hours. Before serving remove chicken. Blend flour and cream together. Stir into juice left in crock pot until sauce thickens. Serve over buttered noodles.
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 Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in CROCK-POT. Mix white wine, soup, and mushrooms until well combined. Pour over chicken breasts in CROCK-POT. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours). Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles. Yield: 6 Servings 
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 If using whole chicken breasts, cut in to halves. In bowl beat egg salt and pepper dip chicken into egg. Then coat with crumbs. In large skillet, sauté chicken in butter. Arrange chicken in crockpot. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese sprinkle parmesan cheese on top. Cover and cook 15 minutes. Yield: 6 Servings. 
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In slow cooker put chicken breast with canned soups, salt and pepper. Cook all day on LOW (approx. 10 hrs. or until chicken is tender). Fix Rice-A-Roni per directions on box. Put on plate and place chicken and gravy on top. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

Combine the soup, mushrooms and rice in a well greased slow cooker. Stir well. Lay the chicken breasts on top of the mixture. Sprinkle the onion soup mix over. Cover. Cook on LOW for 7 to 9 hours. Serve hot. Serves 2. 
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 Rinse chicken and pat dry. Set aside. Combine rice, soup, and water in crock-pot; stir well to mix in soup. Place chicken in a see-through roasting bag; add dry onion soup mix. Shake bag to coat chicken well. Puncture 4-6 holes in bottom of bag. Fold top of bag over chicken and place in crock-pot on top of rice. Cover and cook on LOW setting 8-10 hrs. 
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 Heat oil in skillet. Sauté 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 hours. Yield: 2 Servings 
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 Mix flour, salt, dry mustard and garlic powder; dredge pork chops and brown in oil. Put in crockpot and add soup. Cover, cook on LOW for 6 to 8 hours. Yield: 4 Servings
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 In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. Servings: 4
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151. CHICKEN STROGANOFF 6 Boneless Chicken Breasts 1 large Cont sour cream 1 can Cream of Mushroom soup (or any of the cream soups) 1 package Lipton's dry Onion Soup mix 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. 4 servings.
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152. CHICKEN TERIYAKI 3 Boneless Skinless Chicken Breasts 16 Oz Pineapple Chunks In Light Syrup -- partially drained 6 Oz Teriyaki Sauce Place chicken breasts in crock pot. Add the pineapple and teriyaki sauce, cover. Cook on low for 6-8 hours, or high for 4-6 hours. Serve over rice. 
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153. CHICKEN TETRAZZINI 2 1/2 pounds Chicken -- cut up 1 cup Water 1/2 cup Dry white wine 1 medium Onion -- chopped salt and pepper 1 tablespoon Parsley -- minced 1/3 cup butter or margarine 1/3 cup Flour 1/2 cup Light cream 4 ounces Mushrooms -- drained 8 ounces Spaghetti -- broken in 2 " pieces, cooked & drained 1/2 cup Grated Parmesan cheese In crockpot combine chicken, water,salt, thyme, pepper and parsley. Cover and cook on low 10-12 hours or until chicken is very well done.Remove chicken and strain broth into a bowl. Remove meat from bones. Cut chicken into slivers and set aside. Add butter to crockpot and turn on high. Melt butter, stir in flour. Gradually pour in broth, then cream. Cook on high 30 minutes, until bubbly. Stir in cooked chicken, mushrooms and cooked spaghetti. Cover and cook on high 15 minutes. Sprinkle the top with Parmesan cheese. 4 servings. Note* Chicken and broth may be cooked the day ahead of serving and be refrigerated at this point. Then 1 hour before serving time, combine the remaining ingredients and complete. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
154. CHICKEN & VEGETABLES 4 Skinless chicken breasts Misc. vegetables, cut up (use whatever you have leftover in the fridge) Worcestershire sauce Pepper 4 Cloves of garlic 1 t Salt Any other misc. seasonings Put vegetables in bottom of crock pot and chicken on top. Add a small amount of liquid (1/4 cup to 1/2 cup, more if needed). Add garlic, salt, worcestershire sauce and pepper to taste. Cook on low about 8 hours, then turn to high. Adjust seasonings as necessary.
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155. CHICKEN VERMOUTH 1 Hen Salt and pepper Chicken fat Olive oil 2 Ribs celery -- slice thick 3 Turnips -- quartered 1/2 large Onion -- chopped thick 2 Carrots -- slice thick Sugar 1 pinch Sage 3 pinches Tarragon 2 cups Chicken broth 1 cup Dry vermouth Dried red pepper flakes 2 small Tomatoes -- quartered Rub S/P all over and in the hen. Put chicken fat w/ a little olive oil and butter in heavy skillet. Brown hen whole on all sides. Be sure all is brown. Take out and put in grease celery, turnips, onion and carrots. Fry 5-8 mins. Put in bottom of Slow cooker set to high. Add a little sugar, sage, tarragon. Rinse out iron skillet with water. Add to the slow cooker. Add chicken broth and Dry Vermouth. Put browned chicken in. Sprinkle with dried red pepper flakes. Place around and in chicken the turnips and tomatoes. Turn pot to low and let cook all day. 4 servings. 
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156. CHICKEN & WINE 4 chicken breasts; skinned and quartered 1 dash salt, pepper, thyme, marjoram and paprika 1 garlic clove, chopped 1 onion, large, sliced 2 leeks, sliced 4 carrots, cut large chunks 1 cup chicken broth 1 tablespoon cornstarch 8 ounces sour cream 1/2 cup dry white wine Dumplings: 1 cup Bisquick 8 tablespoons milk Parsley, salt, pepper, paprika Sprinkle salt, pepper, thyme, marjoram, and paprika on quartered chicken. Place in the bottom of CROCKPOT. Chop clove garlic and add to pot. Peel and slice large onion and layer the onion rings over the chicken. Next cut the white part of 2 leeks into rings and place in the pot. Add the chunks of carrots on top. Dissolve 1 T cornstarch in 1 cup of chicken bouillon together with 1 cup of sour cream and pour in the pot together with 1/2 cup of dry white wine. Cook on HIGH for about 3 hours OR on LOW for about 6 hours. Dumplings: Mix together 1 cup bisquick, about 8 T milk, parsley, salt, pepper, and paprika to taste; form into balls and place on top of the chicken mixture the last 30 to 40 minutes of cooking. Yield: 4 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
157. CHICKEN WITH CREAM SAUCE 1 large chicken water 1 stalk celery, halved (with leaves) 1 carrot peeled, halved 1 small onion, halved 1 teaspoon salt 4 sprigs parsley 1 small bay leaf 2 whole cloves 1/2 teaspoon thyme Sauce: 4 tablespoons butter 1/2 cup flour 1 cup chicken stock 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup chopped parsley 1/2 cup cream 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 tablespoons butter in a medium saucepan. Stir in flour and cook over low heat for several minutes. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce. Yield: 6 Servings
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158. CHILI BEEF SHORT RIBS 3 lb Short ribs 1 tb Vegetable oil 2 Garlic cloves 2 ts Chili powder 1 15 oz tomato sauce 1/2 ts Salt 1 ts Pepper 1 Onion 2 Cans red kidney beans 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 visible fat. Add kidney beans, cover and cook on high one hour. Serve with cornbread. 4 servings
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159. CHILI CHEESE DIP 1 1 pound package Velveeta 1 can Chili - no beans 1 pound medium or spicy sausage, browned and crumbled 1 can chopped chilies and tomatoes Put it in the crock-pot on low, stirring occasionally.
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160. CHILI CON CARNE 4 pounds ground beef 3 tablespoons shortening 2 cups chopped onion 2 garlic cloves; crushed 4 tablespoons chili powder 3 beef bouillon cubes; crushed 1 1/2 teaspoons paprika 1 teaspoon oregano 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 cup beef stock 1 can tomatoes; 28 ozs. 1 can tomato paste; 8 oz. 4 can red kidney beans; 1 lb cans 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 or high 4-5 hours. Yield: 10 Servings 
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161. CHILI CON-CAUCASIAN (WHITE CHILI) 1 can Cooking Oil Spray (Pam) 1 tablespoon olive oil 1 pound chicken breast; skinned, boned, diced 1/2 cup shallots, chopped 3 cloves garlic, minced 1 can tomatillas (18oz), drained and coarsely chopped 1 can rotel tomatoes; chopped but not drained 1 can chicken broth (13oz) 1 can chopped green chile peppers, not drained 1/2 teaspoon oregano flakes 1/2 teaspoon coriander seeds; crushed 1/4 teaspoon ground cumin 2 can cannellini beans; drained 3 tablespoons fresh squeezed lime juice 1/4 teaspoon black pepper 1/4 cup sharp cheddar cheese; grated Spray a large skillet with Pam, add olive oil and heat on medium high until hot. Add diced chicken and sauté for 3 minutes or until done. Remove chicken from pan and set aside. Add shallots and garlic to the pan and sauté until tender. Stir in tomatillas, rotel tomatoes, chicken broth, chile peppers, and spices. Bring to a boil, reduce and simmer 20 minutes. Add chicken and, beans, cook for 5 minutes, stir in lime juice and pepper, heat and serve up into chili bowls topped with cheese. Or place all ingredients, except cheese, in a crockpot and cook for 8 hours. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating! Yield: 4 Servings
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162. CHILI SIRLOIN 1 1/2 lb Sirloin steak (cut into cubes) 1 lg Green pepper diced 1 Red pepper -- diced 1 Jalapeno pepper (remove seeds if you don't like it hot) 1 28 oz. can of tomato sauce (or whole tomatoes, chopped) 1 tb Cumin 1 t Chili powder 1/2 cn Beer (optional) 4 Slices of crisp bacon This recipe 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 cheddar and raw onions.
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163. CHILI VERDE 1 Onion -- coarsely chopped 1 Bell pepper, green -- coarsely -chopped 4 Garlic clove -- minced 1 tb Olive oil 4 oz Green chile, canned diced 1 Jalapeno -- diced (opt) 7 Tomatillo 2 lb Pork, lean -- trimmed & cubed 2 ts Oregano 2 ts Sage 1 t Cumin 1 t Red pepper flakes 1/2 c Beer 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, I'd get seven or eight. Peel off the husk and coarsely chop. You can also use canned ones. How many? Well, I don't really remember, it was one medium sized can, I think. Pay attention: I mean tomatillos, not green tomatoes. 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 onions, etc in. Put the pork into the crockpot. 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 1/2 cup) for obscure reasons. This crockpots all day (8 hours or so), or could be simmered on the stove 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. 6 servings.
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164. CHINESE BEEF & PEA PODS 1 pound flank steak 10 1/2 ounces beef consommé - can 1/4 cup soy sauce 1/4 teaspoon ground ginger 1 bunch green onion -- sliced 2 tablespoons cornstarch 2 tablespoons cold water 7 ounces frozen Chinese pea pods - partially -- thawed Thinly slice flank steak diagonally across the grain. Combine strips in slow-cooking pot with consommé, soy sauce, ginger and onions. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the cold water. Cook on high for 10 to 15 minutes or until thickened. Drop in pea pods the last 5 minutes. Serve over hot rice. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
165. CHINESE CASHEW TUNA (OR CHICKEN) 1 can drained tuna or 1 C. cooked diced chicken -- (7 oz.) 1 cup diced celery 1/2 cup diced onion 3 tablespoons Butter or margarine 1 can condensed cream of mushroom soup -- (cream of celery-- gives nice change) 1 can drained bean sprouts -- (16oz.) 1 tablespoon soy sauce 1 cup cashew nuts -- (have a friend who uses peanuts) Chow mein noodles Combine all ingredients. except noodles in crock pot. Stir well, and cook for 5 to 9 hours on low. Serve over chow mein noodles (or rice). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
166. CHINESE LO-FAT BRAISED CHICKEN 1 c Chopped onion 3 lb Chicken, skinned, fat removed 1 c Water 1/2 c Low sodium soy sauce 2 tb Chopped fresh ginger 2 tb Sugar (or sugar substitute) 1 cl Garlic, chopped Place 1/2 cup chopped onion in bottom of crockpot liner. Add chicken. Be sure to remove ALL visible fat! Combine water, soy sauce, chopped ginger, sugar (or sugar substitute), and garlic. Pour over all. Add the other 1/2 cup of chopped onion. Cover and cook on low for 6 to 8 hours. Makes 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
167. CHINESE STYLE SPARERIBS 1/4 c Soy sauce 1 Clove garlic, crushed 1/4 c Orange marmalade 4 lb Country style spareribs 2 tb Catsup 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.
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168. CHOCOLATE APPLE CAKE 6 T. butter 1/2 c. sugar 1/2 c. brown sugar 1 c. unsweetened applesauce 1 tsp. cinnamon 1 tsp. pure vanilla extract 3 eggs 4 (1 oz) sq unsweetened chocolate, melted 1 1/2 c. flour 2 tsp. baking soda 1 tsp. baking powder pinch of salt 1/3 c. buttermilk 3/4 c. semisweet chocolate chips 1/2 c. chopped pecans Confectioner's sugar In a large bowl, beat together butter & sugars w/ a mixer on HIGH speed 1-2 minutes, or until fluffy. Beat in applesauce, cinnamon, vanilla & eggs until well mixed. Beat in melted chocolate until blended. Add flour, baking soda & powder, & salt. With mixer on LOW speed, beat in dry ingredients, adding buttermilk as you beat. Beat just until evenly mixed. By hand stir in chocolate chips & pecans. Scrape the batter into a WELL BUTTERED 3 1/2 quart crockpot & smooth top. Cover & cook on the HIGH setting 2 1/4 to 2 1/2 hrs, or until a cake tester (toothpick) inserted in the center comes out clean. (Do not cook on the low heat setting for a longer time) Remove lid & let cake stand in crockpot until just barely warm. To unmold: Run a sharp knife around the inside edges of the crockpot & w/ a large spatula, carefully lift out the cake in one piece. Sprinkle with confectioner's sugar over top & cut into wedges to serve.
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169. CHOCOLATE CHIP DATE-NUT LOAF 1 c Dates;chopped 1 ts Baking Soda 1 c Water;boiling 1 tb Butter 1 c Sugar 1 Egg 1 ts Vanilla 2 c Flour 1 ts Baking powder 1/2 ts Salt 1/2 c Walnuts;chopped 1/2 c Chocolate chips In a large bowl, sprinkle baking soda over dates. Add boiling water and butter. Allow to cool. Add sugar, egg and vanilla and beat well. Add remaining ingredients and stir thoroughly. Pour into greased and floured baking pan (slow cooker accessory). Bake in covered slow cooker on high for 2 to 3 hours. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
170. CHOCOLATE FONDUE 1 Cup cream 1 LB of semi-sweet chocolate chips 1/2 Cup sugar 2 TBS. butter 1 tsp. vanilla Over low heat melt the butter and add the chocolate, stirring until melted. Blend in the sugar and the cream adding a little at a time. Stir constantly until well blended. Add vanilla and serve. I use pieces of fruit and angel food cake, sponge cake or pound cake. Oranges are very good as are apples, pears or dried apricots. Pineapple is also very good. I don't care for bananas but my girls say they are the best! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
171. CHOCOLATE OBSESSION 1 3/4 cups light brown sugar -- divided 1 cup flour 1/4 cup cocoa powder + 3 Tbsps 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons butter -- melted 1/2 teaspoon vanilla extract 1 3/4 cups hot water 1/4 cup blanched almonds -- optional vanilla ice cream -- optional Stir together 1 cup brown sugar + flour + 3 Tbsps cocoa + baking powder + salt. Whisk the milk + melted butter and vanilla. Spread over bottom of crock pot (3 1/4 qt. pot). Mix remaining 3/4 cups brown sugar and 1/4 cup cocoa powder and almond (if desired). Sprinkle evenly on top of the batter. Pour in the hot water, but do not stir. Cover and cook until a toothpick inserted in the center of the cake comes out clean, about 2 hours on high. NOTE: Do not cook on low for a longer period of time. Spoon the warm pudding into individual bowls and serve with a scoop of vanilla ice cream.
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172. CHOCOLATE PEANUT BUTTER CAKE 2 cups chocolate milk 1/3 cup creamy peanut butter 2 eggs 1 package cake mix 1/2 cup chopped nuts 1/2 cup water Combine all ingredients in mixing bowl. Beat 2 minutes. Pour into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels. Cover and bake on high for 2 to 3 hours. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
173. CHOCOLATE PEANUT CLUSTERS 2 pounds white candy coating, broken into small pieces 2 cups (12 oz) semisweet chocolate chips 1 package (4 oz) German sweet chocolate 1 jar (24 oz) dry roasted peanuts You can use this simple recipe to make a big batch of chocolate candy without a lot of fuss. In a slow cooker, combine candy coating, chocolate chips and German chocolate. Cover and cook on High for 1 hour. Reduce heat to low. Cover and cook 1 hour longer or until melted, stirring every 15 minutes. Add peanuts. Mix well. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature. Makes 3 1/2 dozen. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
174. CHOCOLATE PUDDING CAKE 2 c Flour 2 ts Baking powder 1/4 ts Salt 1/2 c Cocoa powder 1/2 c Butter 1/2 c Sugar 4 Eggs 1 c Milk 1 1/2 c Fresh bread crumbs Chocolate or Fudge sauce Grease 1 1/2 quart mold or baking dish. Sift flour, baking powder, salt and cocoa powder. In large mixing bowl, cream butter and sugar; add eggs, one at a time, alternately with half of the flour mixture. Beat well after each addition. Add milk alternately with remaining half of flour mixture. Stir in bread crumbs. Pour into greased mold, cover with foil; tie in place (wire twisties work well for this). Place rack in slow-cooker (crock pot). Add two cups of hot water. Place mold with cake on rack in pot. Cook covered, on high for 3-4 hours. Serve warm or cold. To serve, slice cake and spoon chocolate or fudge topping over; top with whipped cream, if desired.
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175. CHOPS IN A CROCK 6 pork chops, browned (you can skip the browning) 1 onion, chopped 3 T. catsup 1 can cream of mushroom soup 2 tsp. Worcestershire sauce Place into crockpot and simmer about 4-5 hours. Serve with rice, noodles or potatoes. Servings: 6 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
176. CHOP SUEY #1 ½ # lean pork cubed ½ # beef for stew cubed 1 large onion chopped 1-cup celery cut diagonally 1 can water chestnuts, save liquid 1 # fresh bean sprouts, or 2 cans 1 can bamboo shoots 1 large can mushrooms of equal amount of fresh ½ cup soy sauce (Kikkoman) ½ cup of chicken stock or bouillon 1 - 2 TBS. Corn starch Place meats, celery, onion, chicken stock, mushrooms, soy sauce and water chestnuts and it's liquid into Crockpot. I prefer fresh bean sprouts. They will cook quickly so can be added later depending on degree of doneness. Mix cornstarch in a small amount of water and stir into the sauce and continue stirring until thickened. This recipe is easily altered to suit your taste. Low Sodium soy sauce works well too. Canned bean sprouts are already cooked when you open the can so they could go in near the end. If you like a rich thick sauce remove liquid from pot and thicken on stove top. Chicken and shrimp are good interchangeable. You're the boss. Serve with rice, lo mein noodles, chow mein noodles, and rice noodles. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
177. CHOP SUEY #2 3 pork shoulder chops, boned, well trimmed -- diced 2 cups cubed cooked or raw chicken 1/2 cup chicken broth 1 cup diagonally sliced celery 2 teaspoons soy sauce 1/2 teaspoon sugar salt 1 1/2 cups thinly sliced water chestnuts 1 1/2 cups julienned bamboo shoots Combine all ingredients in Crock-Pot; stir well. Cover and cook on Low for 8-10 hours or on High for 4-5 hours. If desired, thicken sauce with a cornstarch-water paste just before serving. Double recipe for a 5 quart Crock-Pot. Serves 4. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
178. CHOW MEIN 4 oz. can mushrooms 1 1/2 lbs. cubed round steak 4 stalks celery 2 med. onions 1 c. hot water with 3 bouillon cubes 3 T. soy sauce 2 tsp. Worcestershire sauce 1 lb. can Chinese vegetables 2 T. cornstarch and 2 T. water Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water. Serve over rice. Top with Chow Mein noodles. Servings: 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
179. CHUNKY CHICKEN SOUP 1 large onion; chopped 2 celery stalks; thinly sliced 2 large carrots; peel & thinly slice 2 cups cauliflower flowerets; coarsely chopped 2 chicken breast halves, skinned boneless 6 cups chicken broth, defatted 2 cups garbanzo beans 1/2 cup long-grain rice; uncooked 1/2 teaspoon dried thyme leaves 1 teaspoon dried basil leaves 1 teaspoon dried marjoram leaves 2 large bay leaves 1/4 teaspoon black pepper 1 can stewed tomatoes In 5-qt crockpot, combine onion, celery, carrots, and cauliflower. Add chicken, broth, beans, rice thyme, basil, marjoram, bay leaves, and pepper. Cover and cook on high 1 hour. Lower heat to low and cook an additional 6 to 8 hours. Remove bay leaves and discard. Remove chicken. When cool enough to handle, cut chicken into bite-sized pieces. Add stewed tomatoes to crock pot, and cook on high an additional 10 to 15 minutes. Return chicken to crockpot, and cook an additional 5 minutes. Yield: 6 Servings
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180. CIDER-SIMMERED EYE OF ROUND 2 teaspoons salad oil 1 beef eye round (3 1/2-4 lbs) 2 medium onions, chopped 1 stalk celery, thinly sliced 2 cloves garlic, minced 1 teaspoon ground allspice 1/2 teaspoon ground ginger 1/4 teaspoon pepper 1 cup apple cider OR apple juice 2 tablespoons molasses 2 tablespoons cornstarch, blended with 2 tablespoons cold water Salt Chopped parsley Heat oil in a wide non-stick frying pan over medium-high heat; add beef and brown well on all sides. Meanwhile, in a 4-quart or larger crockpot, combine onions, celery, and garlic; sprinkle with the spices. In a small bowl, mix the cider and molasses. Place beef on top of onion mixture; pour in cider mixture. Cover and cook on low 9 1/2 to 10 hours. When finished cooking, remove roast and pace on platter to keep warm. Skim and discard the fat from the cooking liquid. Blend in the cornstarch mixture. Increase heat to high; cover and cook, stirring 2 or 3 times until sauce is thickened (about 15 minutes). Season with salt to taste. When ready to serve, spoon sauce over meat and sprinkle with parsley. Yield: 10 Servings 
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181. CINCINNATI GREEK CHILI (SKYLINE CHILI) 1 48 ounce can tomato juice 1 16 ounce can tomato paste 1 pound hamburger (cooked and chopped finely) 1 pound cooked red beans (if you prefer, use two pounds hamburger instead of beans) 1 medium onion, diced 3 tablespoons chili powder (or to taste) 3 tablespoons garlic powder 2 tablespoons Apple Cider vinegar 2 tablespoons soy sauce 2 tablespoons cinnamon 2 tablespoons cumin 1 teaspoon black pepper 1 teaspoon red pepper 1 teaspoon salt 1 pound cooked spaghetti 1 pound grated cheddar cheese Cook hamburger. Chop it finely. Cook beans. Rinse. Drain. Mix all ingredients except spaghetti and cheese in crock-pot or large skillet. Stir well. The sauce is best if it simmers at least two hours. The longer it simmers the better. This is a great crock pot recipe to make the night before or the morning before you leave for work. When the sauce is almost done, cook the spaghetti and grate the cheese. Spoon heaping amounts of chili sauce over a plateful of spaghetti. Top with generous portion of cold, grated cheese. If you like onion, also top with more cold, diced onions. This is great with garlic bread and salad. This sauce is also great over hot dogs. Leave out the beans, add a dab of mustard and steam your hot dog bun. This makes a great Coney Island. 
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182. CITRUS FISH 1 1/2 pounds fish fillets Salt and pepper to taste 1 medium onion -- chopped 5 tablespoons chopped parsley 4 teaspoons oil 2 teaspoons grated lemon rind 2 teaspoons grated orange rind Orange and lemon slices Butter crockpot and put salt and pepper on fish to taste. Then place fish in pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook on low for 1 1/2 hours. Serve garnished with orange and lemon slices. 4 servings.
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183. COCONUT PECAN SWEET POTATOES 2 lb Sweet potatoes; peel, shred 1/3 c Brown sugar; pack 1/4 c Margarine or butter; melt 1/4 c Coconut 1/4 c Broken pecans; toast 1/4 ts Ground cinnamon 1/4 ts Coconut flavoring 1/4 ts Vanilla Toasted coconut; opt In a 3 1/2 qt slow cooker, combine potatoes, sugar, margarine, coconut, pecans and cinnamon. Cover; cook on LOW for 6 to 8 or on HIGH for 3 to 4 hours. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired. 4 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
184. COFFEE POT ROAST 6 ea Carrots; peeled, diced 2 c Potatoes; peeled, diced 2 lb Pot Roast; type beef Salt, Pepper 1 c Canned Tomatoes 1 c Black Coffee 1 c Water Put vegetables in cooker. Add beef, sprinkle with salt and pepper. Add tomatoes and liquids. Cover and cook on low 8 - 10 hours or until tender. If desired, thicken with flour and water base. 
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185. COLA ROAST 1 roast -- Cheap! 1 envelope dry onion soup mix 12 ounces Coke -- not diet Place the roast in the crockpot. Shake a package of onion soup mix over it and dump in a can of cola. Cook on low all day long (about 12 hours). 
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186. COLA CHICKEN 1 cup Cola -- regular 1 cup Ketchup 1 Onion -- sliced 1 1/2 pounds Chicken -- whole Wash and pat dry chicken. Salt and pepper to taste. Put chicken in crockpot and onions on top. Add cola and ketchup and cook on LOW 6 to 8 hours. When cooked place in refrigerator to cool and then skim off the fat. Reheat and eat. Servings: 4 
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187. COLLARD GREENS 2-3 lb collards 1/4 lb sliced, seasoned pork belly 6-8 red potatoes, quartered 2 onions sliced salt pepper 2 cups water 1/8 cup vinegar Place half the pork in the bottom of large crock pot strip large stems from collard leaves, tear leaves into small pieces and stuff into pot put everything else in pot, cover and cook on low for 10 hours. 
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188. COLLEGE STUDENT STEW 1/2 pound stew meat 1 can carrots 2 small potatoes; quartered 4 cubes beef bouillon 1 tablespoon italian herbs water Put it all in crock, even frozen meat works. Cover with water and turn on crock pot on LOW for 8 to 9 hours. When you get home pop some canned biscuits in the oven for 10 minutes and enjoy a hearty old fashioned tasting beef stew. Yield: 2 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
189. COQ AU VIN 3 pounds Chicken 4 Garlic cloves 2 Bay leaf 1 Onions -- sliced 1 Carrots -- sliced 4 Potatoes -- cut in wedges 2 cups Wine -- red 3 cups Stock, veal -- optional 1 teaspoon Thyme leaves 1 tablespoon Parsley leaves 4 slices Bacon 8 ounces Mushrooms, fresh -- optional 8 ounces Onions, pearl -- optional 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. Thicken the juices, if desired, and serve over noodles. 4 servings.
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190. CORN BREAD 1 1/4 c All-Purpose Flour 3/4 c Yellow Cornmeal 1/4 c Granulated Sugar 4 1/2 ts Baking Powder 1 ts Salt 1 Egg; slightly beaten 1 c Milk 1/3 c Butter; melted OR... 1/3 c Vegetable Oil In a medium bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. Turn the egg, milk, and melted butter or oil into the well and beat into the dry mixture until just moistened. Turn into a greased 2-quart mold, cover with a plate, and place on a trivet or rack in the bottom of the slow cooker. Cover the cooker, cook on high for 2 to 3 hours. Makes 6 servings. Note: I grease the mold for corn bread with bacon drippings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
191. CORN CHOWDER 6 slices bacon; diced 1/2 cup onion; chopped 2 cups potatoes; peeled & diced 2 packages frozen whole corn; broken apart (10 oz. ea) 1 can cream-style corn (16 oz.) 1 tablespoon sugar 1 teaspoon worcestershire 1 teaspoon seasoned salt 1/8 teaspoon seasoned pepper 1 cup water In skillet, fry bacon until crisp; remove. Add to drippings, the onion and potatoes and sauté about 5 minutes. Drain well. Combine all ingredients in crock-pot and stir well. Cook on LOW 4-7 hours. Yield: 4 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
192. CORNED BEEF & CABBAGE #1 4 1/2 pounds corned beef brisket 2 medium onions; quartered 1 cabbage head; cut in small wedges 1/2 teaspoon pepper 3 tablespoons vinegar 3 tablespoons sugar 2 cups water Combine ingredients in crockpot with cabbage on top. Cut meat to fit, if necessary. Cover and cook on low 10-12 hours; high 6-7 hours. Yield: 6 Servings 
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193. CORNED BEEF & CABBAGE #2 4 pounds corned beef brisket water 1/2 cup onion; chopped 2 garlic cloves; minced OR... garlic powder 2 bay leaves 1 head cabbage; cut into wedges 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 minutes. Remove and serve. 
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194. CORNED BEEF HASH 1 can of corned beef (or 2 cups of cooked corned beef) 1 med onion shredded 2 med. celery sticks chopped 5 fair sized potatoes chopped 2 tbsp. butter 1 diced green pepper garlic to your taste 1 cup mushrooms 1 tbsp of worcestershire sauce a dash or two of italian seasoning salt and pepper to taste 2- 10 oz cans of chicken broth Grind up or chop your corned beef and toss it in the crock pot with all the other ingredients in the list above. Cook in your crock pot on low for 8 hours. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
195. CORNISH HENS WITH CHERRY SAUCE 4 cornish game hens 6 ounce package Stove Top Cornbread Stuffing 1 1/2 cup hot water 1/4 cup butter PLUS 2 tablespoons butter 3/4 cup red currant jelly 1/4 cup dried red cherries, chopped coarse 2 teaspoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon ground allspice Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing mix with seasoning packet, water and 1/4 cup of the butter. Stuff hens and place on rack in slow cooker. In a small saucepan, combine jelly, cherries, remaining 1 tablespoons butter, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted., Reserve 2/3 cup sauce. Brush remaining sauce on hens in cooker. Cover and cook on low 6 to 7 hours. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time. Yield: 4 Servings 
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196. CORN-STUFFED PORK CHOPS 6 pork chops; 1 - 2" thick 7 ounces whole kernel corn; not drained 1 cup bread crumbs; soft 1 teaspoon onion; instant, minced 2 tablespoons green pepper; minced 1 teaspoon salt 1/2 teaspoon sage Have the butcher cut 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 crockpot. Cover and cook on LOW for 6 to 8 hours. Especially good with fruit salad and lemon- buttered broccoli. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
197. COSTA RICAN BEEF & VEGETABLE SOUP WITH YELLOW RICE 2 pounds lean, boneless beef chuck in 1 1/2 inch cubes 1 large onion, thinly sliced 1 cup celery, thinly sliced 3 cloves garlic, minced 1 dry bay leaf 1 large red bell pepper, seeded and cut into thin, bite-size strips 1 1/2 cups water 2 cans (about 14 1/2 oz.) beef broth Yellow Rice (Recipe Below) 1 large ear corn, cut into 3/4 inch thick slices 4 cups coarsely shredded cabbage 1/3 cup lightly packed cilantro leaves Salt and pepper THE SOUP: Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each. Yield: 6 Servings YELLOW RICE: 1 tablespoon salad oil 1 small onion, finely chopped 1 cup long-grain white rice 1/4 teaspoon ground turmeric 1 3/4 cups water Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and turmeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
198. COTTAGE STEW 1 1/2 pounds lean beef, cut in cubes 2 tablespoons flour 2 tablespoons butter 2 tablespoons corn oil 2 celery ribs, cut in chunks 1 cup beef stock 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 teaspoon prepared mustard 2 tablespoons fresh lemon juice 3 tablespoons chopped parsley Brown meat in butter and oil. Combine meat and remaining ingredients, except lemon juice and parsley, and place in a slow cooker. Cover and cook on low 6 to 8 hours. Stir in lemon juice and parsley and serve with toast, noodles or potatoes.
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199. COUNTRY BEEF STEW 2 lb Beef Cubes; floured,browned 3 Potatoes; peeled, 1" cubes 4 Carrots; peeled, sliced 3 lg Onions; cubed 2 Celery stalks; cut up 1 tb Brown sugar 1/2 ts Allspice 1/4 ts Marjoram 1/4 ts Thyme 5 tb Minute Tapioca 1 cn Whole tomatoes (20 oz.) 1/2 c Burgundy wine 2 tb Worcestershire Sauce 1 ts Salt 1/2 ts Pepper 1 Bay leaf Add all ingredients to crockpot. Cook on LOW for 9 - 10 hours. Serve topped with chopped parsley. 
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200. COUNTRY CHICKEN RICE SOUP 3 Onions -- chopped 4 Celery -- sliced Salt Pepper 1 t Basil 1/2 ts Thyme 1/2 ts Sage 20 oz Peas -- frozen 2 1/2 lb Chicken pieces 5 1/2 c Water 3/4 c Rice -- raw converted 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 high. 8 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
201. COUNTRY PORK STEW 1 1/2 pounds pork -- cut in 1" cubes 3 medium potatoes with skins, scrubbed and -- cubed 4 carrots -- cut in 1/2" pieces 1 medium onion -- chopped 1 medium zucchini -- cut in 1/2" pieces 1 16 oz can whole tomatoes -- cut up 2 cups water 1 tablespoon instant beef bouillon 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika 3 tablespoons cornstarch 2 tablespoons water Combine all ingredients, except cornstarch and 2 tablespoons water, in slow cooker. Stir to blend. Cover and cook at low setting, for 7 - 9 hours or at high for 4 - 5 hours. Increase heat to high. Combine cornstarch and water. Stir slowly into stew mixture until thickened. Servings: 6
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202. COUNTRY-STYLE RIBS DINNER 3 lb Pork loin country-style ribs -cut into serving pieces 1/3 c Flour 2 tb Oil 1 1/2 c Apple cider 1 c -- Water 1 tb Salt 1/2 ts Pepper 2 lb Small red potatoes 16 oz Carrots -- cut into 2" pieces 1 lg Onion -- coarsely chopped 1 sm Cabbage -- shredded 1 t Caraway seeds All preparation can be done the night before and assembled in the morning before leaving for work so you'll be greeted with a hearty supper at the end of the day. In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture; reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to med; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours. 4 servings.
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203. COWBOY CASSEROLE 1 onion, chopped 1 1/2 lbs ground chuck, browned and drained 6 medium potatoes, sliced 1 can red beans 1 can tomatoes mixed with 2 tbsp. flour OR... 1 can tomato soup Salt Pepper Garlic Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours. Serves 4 to 6. 
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204. CRAB DIP 1 lb Velveeta cheese 1 stick butter or margarine (I used one stick only) 2 cans crab Heat together. Keep warm in crockpot. Serve with bread sticks.
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205. CRAB SOUP 2 c Crabmeat; flaked and picked 2 c Milk 2 c Half-and-half 3 tb Butter 2 Lemon peel strips 1/2 ts Mace; ground Salt and pepper 2 tb Dry sherry; optional 1/2 c Saltine crackers 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.
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206. CRANBERRY BEEF STEW 1/3 c Shallots; thinly sliced 1 Clove garlic; minced or pressed 8 oz Small mushrooms; cut into quarters 2 c Fresh or frozen cranberries, unthawed 1 Dry bay leaf 2 3/4 To 3 lb beef round tip; lean and boneless, cut into 1-inch cubes (or rump may also be used) 1/3 c All-purpose flour 1 T Brown sugar; firmly packed 1/2 ts Pepper 1 ts Dry thyme 3/4 c Dry red wine 1/3 c Beef broth 1/4 c Madeira or cream sherry 2 T Tomato paste 2 T Cornstarch; blend with 2 tablespoons cold water Salt Parsley; chopped In a 3-quart or larger electric slow cooker, combine shallots, garlic, mushrooms, cranberries, and bay leaf. Coat beef cubes with flour, then add to cooker and sprinkle with sugar, pepper, and thyme. In a small bowl, mix wine, broth, Madeira, and tomato paste; pour over beef mixture. Cover and cook at low setting until beef is very tender when pierced (8 to 9 hours). Blend cornstarch mixture into stew. 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 to 10 servings.
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207. CRANBERRY PORK ROAST 1 boneless rolled pork loin roast; about 2 1/2 to 3 lbs 1 can 16-oz. jellied cranberry sauce 1/2 cup sugar 1/2 cup cranberry juice 1 teaspoon dry mustard 1/4 teaspoon ground cloves 2 tablespoons cornstarch 2 tablespoons cold water Salt Place pork roast in slow cooker. In a med. bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover and cook on low for 6 to 8 hours, or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups; adding water if necessary, and pour into a saucepan. Bring to a boil over med-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. Yield: 4 Servings 
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208. CRANBERRY PUDDING 2 c Whole raw cranberries 1/2 c Molasses 1 1/4 c All-purpose flour; sifted 1 ts Baking soda 1/2 ts Salt Stir cranberries and 1/3 cup boiling water into molasses. Sift dry ingredients; mix thoroughly into molasses-cranberry mixture. Pour into a 1 1/2-quart mold; cover tightly with foil and secure. Pour 3 cups hot water into crockpot. Place mold on rack. Cover and steam on HIGH for 5 to 6 hours. Cool in mold. Cut in wedges or slices. Serve with cream or softened ice cream. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
209. CRAZY STANDING UP PORK CHOPS 4 Loin pork chops -- lean 2 med Onions -- sliced 1 tsp. Butter Salt & Pepper -- to taste Spices of your choice Stand chops in crockpot, thin side down. Sprinkle with salt, pepper and spices of your choice. Cover with the onion slices, which have been separated into rings. Place butter on top, and cook on LOW heat for 6 to 8 hours, or until chops are tender and onions are done. The result is moist, tender chops with a deep brown color as if broiled in the oven. Servings: 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
210. CREAM CHEESE CHICKEN 1 Frying chicken -- cut up 2 tb Melted butter or margarine Salt and pepper, to taste 2 tb Dry italian salad dressing 1 cn Condensed mushroom soup 6 oz Cream cheese -- cut into cubes 1/2 c Sauterne wine or sherry 1 tb Chopped onion Mix 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 until smooth. Pour over the chicken and cover and cook another 45 minutes. Serve with sauce. 4 servings.
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211. CREAMY HASH BROWNS 1 2-lb pkg frozen cubed hash brown potatoes 8 oz. shredded or cubed Velveeta 16 oz. sour cream 1 can cream of celery soup 1 can cream of chicken soup 1 lb. bacon, cooked & crumbled 1 lg. onion, chopped (I omitted this) 1/4 C. butter or margarine, melted 1/4 tsp. pepper (I used alot more and also added some salt) Place potatoes in an ungreased crockpot. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through). Servings: 8
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212. CREAMY MEATBALLS 1/4 cup butter 1 medium onion, chopped 2 pounds ground beef 2 eggs 2 teaspoons salt 1/2 teaspoon pepper 1/4 teaspoon tarragon 1/4 teaspoon marjoram 2 1/2 tablespoons flour 5 1/2 tablespoons tomato paste 3/4 cup beef stock 4 teaspoons worcestershire sauce 2 teaspoons vinegar 1/2 pound mushrooms, sliced 1 cup sour cream Sauté onion in half the butter in large fry pan until golden brown. Put the onion in the crockpot. Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same fry pan. Sprinkle on the tarragon, marjoram and flour. Shake the fry pan to turn the meat balls and coat them with the flour. Put into crockpot. Mix together tomato paste, beef stock, worcestershire sauce and vinegar in the fry pan. Scrape the bottom of the pan and cook for two minutes. Pour over meatballs. Cover and cook on low for about 1 1/2 hours. Melt remaining butter in and sauté mushrooms for minutes. Add the mushrooms and the sour cream to the meatballs and heat through. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
213. CREAMY SWEET POTATO SOUP 3 Sweet potatoes, peeled and sliced 2 c Chicken bouillon 1 ts Sugar 1/8 ts Each ground cloves and nutmeg Salt to taste 1 1/2 c Light cream, half-and-half, or milk Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired. Makes about 1 quart. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
214. CREOLE POT ROAST  2 slices bacon, diced 1 teaspoon pepper 1 4 lb rump roast, or sirloin 1 or more green chile peppers, seeded and minced 1 bay leaf 1/2 teaspoon dried thyme 2 cups diced tomatoes 1/2 teaspoon sugar 1 celery rib, chopped 1 onion, chopped 2 cloves garlic, minced 2 tablespoons chopped parsley or coriander Cook the bacon long enough to release fat. Remove bacon with slotted spoon and set aside. Pepper the meat and brown on all sides in bacon drippings. Add remaining ingredients, cover and cook on low 8 to 10 hours. Add reserved bacon pieces, cover, turn on high and cook 15 minutes. Slice meat and serve with pan juices, rice, and French bread. 
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215. CROCKPOT APPLE PIE  8 Tart Apples peeled and sliced 1 1/4 tsp. ground cinnamon 1/4 tsp. allspice 1/4 tsp. nutmeg 3/4 c. milk 2 T. butter soften 3/4 c. sugar 2 eggs 1 tsp. vanilla 1/2 c Bisquick 1 c. Bisquick 1/3 c. brown sugar 3 T. cold butter Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over apple mixture. Cover and cook on low 6-7 hours or until apples are soft. Servings: 8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
216. CROCKPOT BURRITOS OR TACOS 8 boneless skinless chicken breast halves OR... 3 pounds sirloin, stew beef, or whatever is lean and on sale 1 package taco seasoning mix water to cover cheddar cheese -- shredded sour cream refried beans sliced black olives sliced green onions chopped fresh tomatoes salsa shredded lettuce sliced jalapenos tortillas, corn or flour Leave meat in whole pieces; you may even put it in frozen. In the morning, put the meat into the crockpot, add taco seasoning mix, and water. Plug it in and turn it on simmer according to manufacturer's directions. If you have time in the morning, shred the cheese and lettuce and chop the tomatoes and store in Ziplock or Rubbermaid containers in the refrigerator. When meat is cooked, remove with slotted spoon to a platter and allow to cool enough to handle. Place chicken breasts or beef on cutting board, and using a fork, shred the meat, while discarding any pieces of fat, etc, that you find. Return shredded meat to crockpot. Warm refried beans in small sauce pan or microwave. Wrap tortillas in foil and warm in the oven. Put remaining ingredients out in dishes on table. The diners can put together their own soft tacos or burritos with the ingredients they like best. 8 servings. 
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217. CROCKPOT COCOA 3 1/2 c Nonfat milk powder 1/2 c Sugar 1/2 c Unsweetened cocoa powder 6 c Water 1 ts Vanilla Ground cinnamon Combine dry milk powder, sugar, and cocoa powder. Add water and vanilla; stir well to dissolve. Cover; cook on low setting for 3 to 4 hours or or high setting for 1 to 1 1/2 hours. Before serving, carefully beat cocoa with rotary beater to make frothy. Ladle into mugs; top with marshmallows and sprinkle with cinnamon, if desired. Makes 9 (6 oz. each) servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
218. CROCKPOT ENCHILADAS 1 lb Hamburger 1 Onion, chopped 4 1/2 oz Can chopped chilies 1 cn Mild enchilada sauce 10 1/2 oz Golden mushroom soup 10 1/2 oz Cheddar cheese soup 10 1/2 oz Cream of mushroom soup 10 1/2 oz Cream of celery soup 1 pk Doritos chips 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 Doritos chips and stir. 6 servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
219. CROCKPOT PIZZA 1 1/2 pounds ground beef 14 ounce can spaghetti sauce 4 ounce cheddar cheese; shredded 6 ounces pepperoni; sliced 1 onion; chopped 4 ounces mozzarella cheese; shredded 1 package noodles (12oz) 14 ounce can spaghetti sauce Mushrooms; chopped Green peppers; chopped Brown meat and onion. Drain grease. Add sauce. Simmer. Boil noodles until tender; drain. In crockpot, put a layer of sauce, noodles, meat/sauce mixture, cheeses, pepperoni and as much green peppers and mushrooms as you want. Cook on HIGH for 30 minutes and then on LOW for 1 hour (I cooked on HIGH for 45 minutes and LOW for 2 hours), until cheeses melts. Yield: 6 Servings 
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220. CROCKPOT STUFFING 1 cup margarine 2 cups onion, chopped 2 cups celery, chopped 1/4 cup parsley sprigs 8 oz. can mushrooms, drained 12 cups bread cubes, slightly dry 1 teaspoon poultry seasoning 2 eggs, well beaten 1 1/2 teaspoon salt 1 1/2 teaspoon sage 1 teaspoon thyme 1/2 teaspoon pepper 1/2 teaspoon marjoram, optional 3 1/2 cups chicken broth or turkey broth Melt butter in a skillet and sauté onion, celery, parsley, and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly into crockpot. Cover and set to high for 45 minutes then reduce to low to cook for 4 to 8 hours. Yield: 6 Servings
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 221. CUBAN BLACK BEANS 1 1/2 cup black beans 1 lg. onion, chopped 1 lg. green pepper, chopped 1 Tsp.. salt 4 tsp. garlic powder (2 minced cloves of garlic works, too) 2 bay leaves 1 tsp. pepper 1/2 cup pimentos, chopped (right out of the jar, that's the easiest way :-) 2 Tsp. vinegar 2 dash Tabasco (more if you like a hotter flavor) 1 ham hock (if desired, or 4 strips of bacon, cut into 1/4" pieces and fried well) Cooked white rice This requires a little preparation the night before, then it all gets dumped in the crock pot and left until you're ready to eat. OK. Rinse beans. Cover with 6 - 8 cup water. Boil on Hi for 10 min. Turn off heat, cover. Let set overnight. In the morning, place beans, about 1 cup water, and all the rest of the ingredients in crock pot. Cook on Hi for about 4 to 5 hours, or on low for 8 to 10 hours. Serve hot or cold, but best served hot over white rice with a grated jack cheese topping.
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222. CURRIED BEEF 2 lb Lean beef round, trimmed of fat and cut in 2-in cubes 1 tb Curry powder 1 t Cumin seeds 1/2 ts Ground cinnamon 1/4 ts Ground ginger 1 t Cloves 1 t Allspice 1 Clove garlic -- minced 1 Lemon -- juiced 2 tb Raisins 1 tb Light soy sauce 2 ts Cornstarch 1/4 c Cold water Optional Garnishes: Yogurt Lemon wedges 1 c Cilantro -- chopped Fresh parsley -- chopped 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. 20 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.
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223. DAUBE OF BEEF 5 shallots, sliced thin 4 garlic cloves, minced 2 medium carrots, sliced 1/4" 1/3 cup ham, baked, chopped 1 slice orange peel, 1/2x3" 1 bay leaf 3 pounds beef chuck, boneless lean, in 1 1/2" cubes 1/4 cup flour 1/4 teaspoon whole black peppercorns 1/4 teaspoon dry thyme 1/8 teaspoon ground cloves 1/2 teaspoon dry sage 2 tablespoons balsamic vinegar 3/4 cup dry white wine OR Beef broth 1/4 cup brandy 2 tablespoons flour 2 tablespoons butter/margarine Salt Parsley, chopped In slow cooker, combine shallots, garlic, carrots, ham, orange peel, and bay leaf. Coat beef cubes with flour; add to cooker. Sprinkle with peppercorns, thyme, cloves, and sage. Drizzle with vinegar; pour in wine and brandy. Cover; cook LOW until beef is very tender. Remove and discard bay leaf and orange peel, then blend in flour and butter (Blend together). Increase cooker heat to HIGH, cover and cook, stirring 2-3 times, until sauce is thickened (about 20 minutes). Season to taste and sprinkle with parsley. Yield: 8 Servings 
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224. DILLED POT ROAST 3 to 3 1/2 lb. roast 1 tsp. dill weed 1/4 c. water 1 tbsp. vinegar Salt & pepper 3 tbsp. cornstarch 1 tsp. dill weed 1 c. sour cream or plain yogurt Place roast in slow cooker with dill weed, salt and pepper. Add water and vinegar. Cook for 7 or 8 hours or until tender. When tender, take roast out and turn to high. Mix cornstarch and dill weed and add to juice to thicken. Then stir in sour cream or plain yogurt.
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225. DILLED SWEDISH VEAL ROAST 1 tablespoon butter or margarine 1 boned, rolled, tied veal shoulder or leg roast (3lb) 8 oz Mushrooms; quartered 24-36 very small carrots or 6-8 med. carrots 2 tablespoons chopped fresh dill or 2 tsp. dry dill weed 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 crosswise, 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 sauce 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, garnish with lemon peel and dill sprigs. Serve remaining sauce in a bowl or pitcher to add taste. Yield: 6 Servings 
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226. DOWN ON THE FARM BEANPOT 4 c. (two 16 oz cans) cut green beans, rinsed and drained and 1/2 cup liquid reserved 20 oz. (two 16-oz cans) great northern beans, rinsed and drained 1/2 c. (3 oz) finely diced extra-lean ham 1/2 c. chopped onion 1/2 c. chunky salsa (mild, medium or hot) 2 T. Brown Sugar In a slow cooker, combine green beans, great northern beans, ham and reserved liquid. Add onion, salsa, and Brown Sugar. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Servings: 8
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227. DOWN SOUTH BARBECUE 2 onions -- sliced, divided 4 to 5 lbs. pork shoulder roast -- or fresh picnic 5 to 6 cloves 2 cups water 1 onion -- chopped 16 oz. bottle barbecue sauce salt and pepper -- to taste 1 teaspoon vinegar -- if too sweet hamburger buns or Kaiser rolls pickle slices Put 1 sliced onion in bottom of crockpot. Add pork roast, cloves, water and one more onion, sliced, on top. Cover and cook overnight or 8-12 hours on Low. Remove meats. Cut away bone and fat. Drain away most liquid from pot. Reserve in refrigerator. Cut meat into small pieces and put back into pot. Add chopped onion, barbecue sauce, salt and vinegar if too sweet. Add back fat-skimmed pork liquid as needed. Cover and cook additional 1-3 hours or High or 4-8 hours on Low. Stir 2-3 times and break up large meat chunks. Serve from crockpot onto large buns with dill pickle slices. Wonderful!! A real favorite for picnics and casual parties. 12 servings.
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228. DRUNKEN DOGS APPETIZER 1/4 cup Bourbon 1/4 cup brown sugar 1 cup ketchup 2 lbs Little Smokies Mix all the ingredients together in a crock pot or small sauce pan. Simmer on low for about an hour. Add a dash of hot pepper sauce or Bar B Que sauce for a little extra flavor.
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229. DUTCH HOT POT 2 pounds Boneless pork shoulder -- cubed 1/4 cup Flour 1 tablespoon Salt 1 teaspoon Thyme -- crumbled 1 teaspoon Coriander seeds -- crushed 1/4 teaspoon Pepper 1 pound Kidney beans (canned) Boiling water 4 medium Potatoes -- 1/4" slices 4 medium Onions -- sliced 8 Carrots -- 4 " pcs 2 tablespoons Margarine Trim excess fat from pork. Shake cubes, part at a time, with flour in a plastic bag to coat well. Mix salt, thyme, coriander seeds and pepper in a cup; reserve. Drain liquid from kidney beans into a 2 cup measure; add boiling water to make 1-1/2 cups. Layer vegetables and meat into a slow cooker this way; Half each of potatoes, onions, pork, kidney beans and carrots, sprinkling each layer lightly with seasoning mixture. Repeat with remaining vegetables, pork and seasoning mixture for a second layer. Pour liquid over; dot with butter or margarine; cover. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender. 8 servings. 
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230. EASIEST CROCKPOT BEEF ROAST 1 Rump Roast 1 can Golden Mushroom Soup 1 package Beefy-Onion dry soup mix Mix together canned and dry soup in crockpot. Place roast in crockpot and spoon soup mixture over. Cover and cook 8-10 hours. To serve, slice roast and spoon some gravy over top. Pass additional gravy. Good with mashed pota toes and baby carrots. So easy and delicious!
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231. EASIEST CROCKPOT CHICKEN 2 pounds chicken breast halves 1 can cream of mushroom soup 1 can cream of chicken soup Skin chicken pieces (or use boneless, skinless chicken breasts). Place in crockpot. Mix together soups, and pour over chicken. Cook on low, all day. Remove chicken from sauce and remove bones. Serve over hot rice. Recipe can easily be increased for a larger pot. Yield: 4 Servings
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232. EASY ITALIAN BEEF SANDWICHES 5 pound beef rump roast 2 cups water 1 package dry au jus gravy mix 1 package dry italian dressing mix Italian seasoning (opt) 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. Yield: 4 Servings
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233. EGGPLANT PARMIGIANA 4 large eggplant 2 eggs 1/3 cup water 3 tablespoons flour 1/3 cup seasoned bread crumbs 1/2 cup parmesan cheese 1 can marinara sauce; 2 lb 1 pound mozzarella cheese; sliced Olive oil; extra virgin Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Sauté a few slices at a time quickly in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese. In removable liner, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and one-fourth of the mozzarella cheese. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Place liner in base. Cover and cook on low 4-5 hours. Yield: 6 Servings 
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234. EGGS FLORENTINE 1 tablespoon vegetable oil 1 cup shredded old cheddar cheese 1 package frozen spinach - (9 oz) 2 slices crustless white bread -- cubed 1 cup sliced fresh mushrooms 1/2 cup chopped green onions 1 ounce sliced pimiento (or red pepper) 6 eggs 1 cup half-and-half 1/2 cup water Salt -- to taste Freshly-ground black pepper -- to taste 1/2 teaspoon paprika Grease the sides and bottom of a slow cooker with vegetable oil. Layer 1/2 cup cheese, spinach, bread, mushrooms, onions and pimiento. Mix eggs, half-and-half, water, and salt and pepper in a separate bowl and then pour evenly over layered mixture. Sprinkle with the remaining 1/2 cup cheese and paprika. Cook for 1 1/2 hours on medium heat in the slow cooker (approximately 1 1/2 to 2 hours on HIGH in crockpot). 
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235. FIVE ALARM BEEF CHILI 1/4 cup vegetable oil or olive oil 4 pounds boneless beef chuck -- cut in pieces 2 medium onions -- chopped 2 medium green bell peppers -- chopped 1 4 oz can chopped jalapenos or mild chili peppers 1/3 cup chili powder 1 tablespoon dried oregano 2 teaspoons ground cumin 1 teaspoon salt 1 cup beer Heat 2 tablespoons of oil in a skillet over medium heat. Add the beef and brown on all sides. Transfer to Crockpot. Add remaining 2 tablespoons oil to the skillet and saute the onions and green peppers until soft. Transfer to Crockpot. In Crockpot stir in the jalapenos, chili powder, oregano, cumin, salt and beer. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. 
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236. FLAMING PUNCH 2 3/4 qt Bottles Burgundy 1 c Sugar 2 3-1/2 " strips lemon peel 2 2-1/2 " strips lemon peel 1/2 c Lemon juice 12 Whole cloves 1/2 c Rum 1 c Orange juice In crockpot combine burgundy, sugar, orange peel and juice , lemon peel and juice and cloves. Stir to dissolve sugar. Cover, heat on low for 4 hours. In saucepan, heat rum;pour into ladle, ignite. Slowly pour into wine. If desired float orange slices on top. Make 16 ( 4 oz servings ). 
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237. FLANK STEAK IN MUSHROOM SAUCE 1 (1 to 1 1/2 lb.) flank steak 1/4 c Sauterne wine 1 T Soy sauce 1 Clove garlic, minced 1 (10 1/2 oz.) can beef broth 1 T Catsup 1 t Prepared mustard 1 T Instant minced onion 2 T Cornstarch 2 T Water 1/4 lb Fresh mushrooms, sliced Place steak in crockpot. Combine wine, soy sauce, garlic, broth, catsup, mustard and onion; pour over steak. Cover and cook on low for 6 to 8 hours. Dissolve cornstarch in water; stir into pot. Add mushrooms. Turn to high; cover and cook on high 20 to 30 minutes.
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238. FLORIDA SAUERBRATEN 5 lb Bottom round steak; boneless Chuck roast; or Rump roast 6 oz Grapefruit juice-frozen concentrate mixed with equal amount of water 1 c Dry red wine 1/2 c Brown sugar 1 tb Mixed pickling spice 1 ts Salt 1/4 ts Pepper 2 Bay leaves 1 Onion;medium-sliced 1/2 c Gingersnap cookie crumbs 1/2 c Raisins 1/2 c Sour cream Place meat in earthenware, glass or enamel bowl. Combine grapefruit juice, wine, 1/4 cup brown sugar, pickling spices, salt, pepper, bay leaves and onion in saucepan and bring to a boil. Pour over meat. Cover. Marinate in refrigerator 2 to 4 days, turning twice a day. If meat is fatty, pat dry with paper towels and brown in skillet. Then place meat and marinade in slow cooker and cover. Slow cook (low) for 8 hours or until meat is tender. Remove meat to heated platter and keep warm in oven. Strain marinade, pour into saucepan and bring to boil. Blend in gingersnap crumbs, the remaining 1/4 c brown sugar and raisins. Stir constantly until slightly thickened. Remove from heat and blend in sour cream. Slice meat garnished with grapefruit sections and serve with sauce. 8-10 servings with 5 cups sauce.
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239. FRENCH DIP SANDWICH 3-4 lb. rump roast 1 pkg. au jus mix (dry) 1 pkg. italian dressing mix (dry) 1 (10.5 oz) can beef broth 1 1/2 c. water Green pepper,sliced thin (optional) Onion, sliced thin (optional) Hoagie buns, sourdough buns or your choice Swiss Cheese (optional) Place roast in crock-pot. Mix next 4 ingredients and pour over meat. Cook on LOW for 8-10 hours. Remove roast and if adding peppers and onions put those in the crockpot and turn on HIGH until peppers just start to get limp. Remove veggies and set aside. Reserve juice for serving. Slice meat thinly or pull apart. Pile meat on buns with optional veggies and cover with cheese. Wrap in foil. Heat in 350°F oven for 10 minutes. Serve on plate with cup of juice for dipping. Servings: 8
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240. FRENCH ONION BEEF 1 1/4 lb Boneless beef round steak 1 pk (8 oz) fresh slice mushrooms 1 lg Onion, sliced into rings 1 cn French onion soup, condensed 1 pk 15 minute herb stuffing mix 1/4 c Margarine or butter, melted 4 oz Shredded mozzarella cheese 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. 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 241. FRENCH ONION SOUP 3 Lg Onion -- thinly sliced 1/2 c Butter or margarine 2 tb Instant beef bouillon -- or 6 cubes 4 c Hot water 1 t Worcestershire sauce 1/2 ts Salt 4 Slices French bread -- toasted 1/4 c Parmesan cheese -- grated In skillet cook onions in butter, until lightly browned. In crockpot combine browned onions in butter with bouillon, water, Worcestershire sauce and salt. Cover and cook on low 4-6 hours. Top each bowl with Toasted French bread, sprinkled with cheese. Recipe may be doubled, kept hot and served from crockpot. 6 servings.
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242. FRESH VEGETABLE SOUP WITH PASTA 1 medium onion; chopped 2 carrots; peeled, thinly sliced 2 zucchini; sliced 2 medium tomatoes; peeled, seeded, chopped 2 cans 10.5-oz. condensed beef broth 2 cups water 2 tablespoons fresh parsley; chopped 1 tablespoons fresh oregano; chopped 1/2 cup small shell shaped pasta Parmesan cheese; grated In slowcooker, combine everything except pasta and cheese. Cover and cook on LOW 8 to 9 hours or until vegetables are tender. Turn on HIGH. Add pasta; cover and cook on HIGH 20 minutes or until pasta is tender. Ladle into serving bowls; sprinkle with cheese. Yield: 6 Servings
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243. FRUITED CORNED BEEF Here's a favorite recipe that takes well to slow cooking. After simmering the brisket, you top it with a citrusy sweet-tart crust, then brown it in the oven. 1 Corned beef brisket (3-4lb) 1 sm Onion; sliced 1 Strip orange peel (1/2"x3") 1 tb Mixed pickling spices 1 Citrus crust (*see below) 1/2 ts While cloves 1 tb Each orange and lemon juice 1/4 c Apple cider or juice To remove excess salt from brisket, rinse and place it in a deep 5-6 quart pan; add water to cover. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Drain. Repeat this step once more. Meanwhile in a 4 quart or larger electric slow cooker, combine onion, orange peel and pickling spices. Place drained brisket on top of onion mixture; pour in 4 cups of water. Cover and cook on low setting until brisket is very tender when pierced. (8-10 hrs). Prepare citrus crust. Lift brisket from cooker; place, fat side up, on a rack in a shallow roasting pan. Discard liquid and seasonings in cooker. Stud top of brisket with cloves; pat citrus crust over top. Mix juices and drizzle over brisket. Bake in a 375 oven until topping is browned (30-40 minutes). To serve, life brisket to a warm platter and slice across the grain. * Citrus crust: In a small bowl, mix 1/3 c. firmly packed brown sugar, 2 tb. fine dry bread crumbs, 1 tsp. each dry mustard, and grated lemon peel and 1 tb. grated orange peel.
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244. FRUITED PORK CHOPS 4 lean pork chops 1/2 teaspoon salt 1 dash pepper 1 tablespoon prepared mustard 2 tablespoons wine vinegar 1/8 teaspoon dried dill weed 1 can (17oz) fruit cocktail 2 tablespoons cornstarch 2 tablespoons cold water Sprinkle chops with salt and pepper. Place in crockpot. Combine mustard, vinegar and dill. Drain fruit cocktail; add 1/2 cup syrup from fruit to mustard mixture. Pour over chops in pot. Cover pot and cook on low for 4 to 6 hours or until meat is tender. Remove chops and turn control to high. Dissolve cornstarch in water; stir into pot. Add drained fruit cocktail, cover and cook on high for 10 to 15 minutes. Spoon fruit sauce over chops. Yield: 4 Servings 
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245. GARBANZOS & COUSCOUS 1 sm Onion; chopped 3 md Carrots; chopped 1 cn Tomatoes, canned; diced, 14 oz. 1 cn Garbanzo beans, canned; 15 oz. 1 c Chicken broth; reduced sodium 3 Cl Garlic; minced 1/4 ts Nutmeg 1/4 ts Cinnamon 1 ts Cumin 1/2 ts Turmeric 1/4 ts Cayenne 1 1/2 c Couscous, cooked Throw everything in the crockpot except the couscous and mix it up. Cover; cook on low 8-10 hours or high 3-4 hours. Add cooked couscous during last 15 minutes of cooking. 6 to 8 servings.
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246. GARLIC ROASTED CHICKEN 5 pounds Roasting chicken Salt Pepper Paprika 5 Garlic cloves -- mashed 1/4 pound SWEET butter 1/2 cup Chicken broth Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the rest on the outside of the bird. Place the bird in the crockpot and place a few pats of butter on its breast. Add the remaining ingredients and cook on LOW for 6 to 8 hours. Serve the hot garlic butter sauce with the chicken. 6 servings.
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247. GARNET PEARS 3 pk Black cherry gelatin; 3 oz each 1 1/2 c Boiling water 1 c Cranberry juice cocktail Cinnamon; 6" stick 6 Cloves; whole 15 Pears; pared and cored * In crockpot, combine gelatin and boiling water; stir in cranberry juice cocktail, cinnamon and cloves. Add pears, turning in syrup to coat all sides. Cover and cook on low 6-8 hours or high 3-4 hours. Turn pears once while cooking. Good served warm and spicy, or chilled with the partially-jelled syrup. * Canned pears may be used for fresh pears. Use 4 (1-lb, 13-oz.) cans drained pears and cook on low for 5 hours. 
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248. GERMAN BEEF STEW 1 1/2 lbs. beef chuck, cut in 2" cubes 2 T. flour 1/2 tsp. celery salt 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1/4 tsp. ground black pepper 1 can (16 oz.) diced tomatoes, undrained 2 c. thinly sliced carrots 1 large potato, cut into chunks 1/4 c. sherry 1/4 c. dark molasses 1 c. water Place beef in crockpot. In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours. If desired, add 1/4 cup raisins 30 minutes before serving. Serves 4 to 6.
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249. GERMAN RIBS 3-31/2 pounds beef short ribs 2 tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons 2 medium onions, sliced 1/2 cup dry red wine 1/2 cup chili sauce 3 tablespoons brown sugar 3 tablespoons vinegar 1 tablespoon worcestershire sauce 1/2 teaspoon dry mustard 1/2 teaspoon chili powder 2 tablespoons flour Coat short ribs in mixture of 2 tablespoons flour with salt and pepper. Melt shortening in large skillet or slow-cooking pot with browning unit; add ribs and brown on all sides. Pour off excess fat. In slow-cooking pot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, worcestershire sauce, mustard and chili powder. Cover and cook on low for 6-8 hours. Turn control to high. Thicken with 2 tablespoons flour that has been dissolved in a small amount of water. Cook on high about 10 minutes or until slightly thickened. Serve over wide noodles. Makes 5-6 servings.
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250. GINGER-BEEF CURRY 2 large onions -- finely chopped 3 Tbsp fresh ginger root -- grated 8 cloves garlic - pressed 1 cinnamon stick -- about 2" long 1 tsp paprika 1 tsp turmeric (I didn't have any when I made this, so I subbed with some curry powder) 3 lbs beef chuck roast -- boneless, trimmed of fat and cut into 1/2 x 2" strips 1/4 cup all-purpose flour ½ Tbsp ground cumin ½ Tbsp ground coriander ½ tsp ground cardamom ½ tsp ground cloves ½ tsp ground red pepper ¼ tsp nutmeg 1/3 cup tomato paste 2/3 cup water salt 1/3 cup cilantro leaves -- lightly packed In a 4-qt. or larger electric slow cooker, combine onions, ginger, garlic, cinnamon stick, paprika. Coat beef strips with flour, then add to cooker and sprinkle with cumin, coriander, cardamom, cloves, red pepper, and nutmeg. In a small bowl, mix tomato paste and water; pour into cooker. Cover and cook at low heat until beef is very tender when pierced (8-9 hours). Skim and discard fat from beef mixture, if necessary. Season to taste with salt. Stir in all but about 1 Tbsp. of the cilantro; sprinkle reserved cilantro over beef. NOTES : You can add 2 cups frozen peas to this approximately 20 minutes before serving. Very good served over egg noodles.
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251. GLAZED CORNED BEEF BRISKET 1 3.5-4 lb corned beef brisket 1 1/2 tablespoons prepared mustard 1 1/4 teaspoons cream-style horseradish 2 tablespoons red wine vinegar 1/4 cup molasses In a slow cooker, cover corned beef with water. Cover and cook on low 10-12 hours or until tender. Drain corned beef; place on a broiler pan or ovenproof platter. Preheat over to 400F. In a small bowl, combine mustard, horseradish, vinegar and molasses. Brush on all sides of meat. Bake, brushing with sauce several times, about 20 minutes or until meat begins to brown. Cut into thin slices. 
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252. GLAZED HAM IN A BAG 5 lb Canned ham 3 tb Orange marmalade 1 tb Dijon Style mustard 1 lg Cooking bag Here's a recipe that uses a cooking bag in the crockpot: Remove the ham from the can and rinse off the extra gelatin that clings to the meat. Place the ham inside a plastic cooking bag. Spread the top of the ham with a mixture of marmalade and mustard. Seal the bag with a twist-tie. Poke 4 holes in the top of the bag and place it in the crockpot. Cover and cook on LOW for 6 to 8 hours. Serve the ham with the sauce.
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253. GOLDEN GLOW PORK CHOPS 6 pork chops 1/4 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1 can (8oz) tomato sauce 1 can (29oz) cling peach halves 1/4 cup vinegar Salt and pepper Lightly brown pork chops on both sides in large skillet or crockpot with browning unit. Pour off excess fat. Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Sprinkle chops with salt and pepper. Arrange chops in slow cooking pot. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook on low for 4 to 6 hours. Yield: 5 Servings
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254. GOURMET LEG OF LAMB 6 pound leg of lamb 2 tablespoons peppercorns; cracked 1 garlic clove 1/4 cup cognac or brandy 1/4 cup kosher salt 2 cups dry red wine Trim excess fat from lamb. Cut garlic into 4 to 6 slices. Using a paring knife make enough small slits to insert slices of garlic into various parts of meat. Sprinkle coarse or kosher salt and pepper over all sides of lamb. Place in large bowl pour cognac or brandy over it. Refrigerate over night or several hours turning meat frequently. Drain meat and put it and the red wine in crock pot. Cover and cook on low 10 to 12 hours or until meat is done. If possible turn once during cooking. Makes 8 to 10 servings. Yield: 8 Servings
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255. GRANDPA STEW 1st layer fresh or frozen carrots 2nd layer fresh or canned potatoes 3rd layer browned hamburger 4th layer cream of mushroom and vegetable soup, 1 or two cans of each Place in crock pot and cook until done. Serve with bread.
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256. GREEK BEEF STEW 2 1/2 lb Lean stewing beef 3 tb Butter 1 cn (1 lb) small onions 1 tb Brown sugar 1/2 c Dry white wine 1/2 c Water 3 tb Tomato paste 1/4 c Red wine vinegar 1 ts Mixed pickling spices 4 Whole cloves 3 Buds garlic, minced Salt and pepper to taste 1 pk (12 oz) frozen tiny peas Cut meat in 1-inch chunks. Melt butter in large frying pan; brown meat. Transfer to crockpot. Stir drained onions and brown sugar into frying pan. Cook over medium high heat, shaking pan, until glazed. Transfer to crockpot. Add wine, water, tomato paste and vinegar to frying pan. Stir to loosen drippings. Pour over meat and onions. Place pickling spices and cloves in a tea ball or cheesecloth bag. Add to crockpot. Season with garlic, salt and pepper. Cover. Cook on low 8 hours. Thaw peas. Add the last half hour of coking. Cook down juices until slightly reduced. Serve in ramekins. Makes 8 servings. NOTE: Pickling spices and red wine vinegar punctuate this Greek stew. Round out the Aegean menu with pilaf, sesame coated bread & a greek salad w/ feta cheese.
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257. GREEK MEAT SAUCE 4 lb Ground beef chuck 2 tb Olive oil 4 Onions; med, finely chopped 4 cn Tomato paste (6 oz ea) 4 Garlic cloves;minced 1 ts Mixed pickling spice 1 c Dry white wine 1 tb Salt Freshly ground pepper Using a large frying pan, brown meat in 1 tablespoon olive oil until it loses its pink color. Transfer to crockery pot. Add remaining olive oil to pan. Saute` onions until glazed. Transfer to crockery pot. Add tomato paste, garlic, pickling spice, (put in a tea ball or tie in a cheesecloth bag), wine, salt, and pepper. Cover. Cook on LOW 8 hours. Stir once or twice. Cool slightly. Ladle into freezer containers, or serve hot. Makes about 3 quarts. NOTE: This meat sauce is great for various dishes: spaghetti, moussaka, and the Greek macaroni dish, Pastitsio. It is also good spooned over tacos or ladled inside avocado half shells. This recipe makes a large quantity and freezes well.
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258. GREEN BEANS WITH MUSHROOM SAUCE 2 packages (10 ounces each) frozen French-style green beans, thawed 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1/4 cup dry vermouth or dry white wine 4 ounces (1-1/2 cups) fresh mushrooms, sliced 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1/4 teaspoon black pepper 1 cup crushed prepared croutons or canned fried onion rings Combine all ingredients except croutons in slow cooker. Mix until well blended. Cover and cook on LOW 3 to 4 hours or until beans are crisp-tender. Sprinkle with croutons. Serve warm. Makes 6 to 8 servings.
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259. GREEN CHILI BURRITOS 2 lb Rump roast 1 c Onion; chop 1 pk Taco seasoning mix 1 tb Oregano 1 ts Garlic powder 10 oz Can diced green chilies 1 lb Can tomato sauce Layer ingredients, meat first, in crockpot. 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. 
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260. GRILLED SPARERIBS 6 pounds pork spareribs water to cover meat 4 teaspoons pickling spices 1 teaspoon salt 1 1/4 cups brown sugar 2 teaspoons dry mustard 1/2 cup ketchup 1/2 cup Coca Cola Cut ribs apart and place in Crock-Pot. Cover ribs with water. Add pickling spices and salt. Cook on low for 6 hours or until tender. Discard liquid and place ribs in shallow pan. Mix brown sugar and dry mustard together and sprinkle over ribs. Cover and refrigerate overnight. Mix ketchup and Coca Cola together and spread over ribs. Grill or broil until ribs are browned. 6 servings.
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261. GROUND BEEF BARBECUE 3 lb Ground beef, lean 1 lg Onion, chopped 2 cl Garlic, minced 5 Celery ribs, finely chopped 1 1/2 ts Salt 1/2 ts Pepper 1 tb Cider vinegar 2 tb Prepared mustard 1/4 c Brown sugar 1 t Mustard seed 3 1/2 c Catsup 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 on low for 6 - 8 hours. Serve on buns or over hot dogs for chili dogs. 20 servings.
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262. GROUND BEEF STEW 3 Potatoes -- cubed 4 md Carrots -- sliced 1 sm Onion -- chopped 1 cn Peas -- drained 1 lb Ground beef Salt 1 cn Tomato soup 1 cn Warm water 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.
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263. GROUND BEEF STROGANOFF 2 pounds ground beef 2 med onions,chopped 2 cloves Garlic,minced 1 small can sliced mushrooms, drained 2 1/2 teaspoons salt 1/4 teaspoon pepper 1 cup beef bouillon 3 tablespoon tomato paste 1 1/2 cup sour cream, mixed with 4 tbsp flour Brown ground beef in large skillet; add onions, garlic and mushrooms. Saute until onion is golden brown. Put in Crock Pot and stir in all remaining ingredients. Cover and cook on Low 6 to 8 hours. Serve over hot buttered noodles with poppyseeds, or rice.
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264. GROUND BEEF & VEGETABLE CASSEROLE 2 lg.-sized potatoes, sliced 2 to 3 med. carrots, sliced 1 (#2) can peas, well drained 3 med. onions, sliced 1 1/2 lbs. ground beef, browned 2 stalks of celery, sliced 10 oz. can tomato soup 10 oz. can water Place layers of the vegetables in the order given in crock pot. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour over the layers. Cover and set on low for 6 to 8 hours, stirring occasionally. Serves 4 to 5.
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265. HAM & BEAN SOUP 1 ham bone (with sm. amt. ham still on) 2 c. Navy beans or mixed beans 8 c. water (3 c. more may be added, after bone is taken out, then cook some more) 1 clove garlic, minced (or 1/2 tsp. garlic powder) 1 T. lemon juice 1 T. honey 1 bay leaf 1 lg. onion, chopped Salt & pepper, to taste Wash beans. Put everything in crock pot along with ham bone (that has small amount of ham still on). Start cooking at high (I usually start it in the evening) and after it starts cooking, turn to simmer. (I cook it all night and until serving time at noon or even later.) I usually remove the bone in the early morning and add more water. Remove bay leaf before serving. Servings: 8 
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266. HAM & CHICKEN CHOWDER 6 c Chicken stock 2 c Cooked ham; diced 2 c Potatoes; cubed 8 sm Onions 1 c Corn 1 c Cut green beans 1 c Lima beans 1 c Canned tomatoes 2 Stalks celery w/ leaves; chopped 1 tb Parsley; minced 1 ts Salt 1/2 ts Pepper 1 Bay leaf Combine all ingredients in crockpot. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Serve in heated soup bowls garnished with chopped fresh parsley.
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267. HAMBURGER SOUP 1 pound lean ground beef 1/4 teaspoon pepper 1/4 teaspoon oregano 1/4 teaspoon basil 1/4 teaspoon seasoned salt 1 envelope onion soup mix 1 (8 oz.) can tomato sauce 1 tablespoon soy sauce 1 cup celery -- chopped 1 cup carrots -- sliced 1/2 cup macaroni -- cooked 1/4 cup Parmesan cheese -- grated Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control on high. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10-15 minutes. Other vegetables may be added, if desired. 4 servings.
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268. HAM HOCKS & LIMA BEANS 1 pound dried lima beans, soaked overnight drained 4 ham hocks, halved 2 bay leaves 1 onion, chopped 1 bell pepper, chopped 2 cups chopped tomatoes 1 cup tomato sauce 1 teaspoon sugar 1/4 teaspoon ground cloves 1/2 teaspoon pepper salt, to taste Place beans in bottom of crock pot and add remaining ingredients with 1 1/2 quarts of water. Cover and cook on high 2 hours. Turn heat to low and cook, covered, 10 to 12 hours. 
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269. HAM IN PEACH SAUCE 2 carrots -- diced 2 onions -- sliced 2 celery stalks -- diced 5 pounds ham -- boned, cooked 1 cup dry white wine 2 cans peach halves -- 16 oz., heavy syrup 3 tablespoons cornstarch 3 tablespoons lemon juice 1 tablespoon butter Place carrots, onions and celery in crockpot. Place ham on top of vegetables; pour wine over ham. Cover and cook on low 6-7 hours. Drain peaches, reserving syrup. Combine cornstarch and syrup in a saucepan. Cook stirring constantly until syrup is thick and clear. Add peach halves, lemon juice and butter. Cook until thoroughly heated. Remove ham, place on platter. Do not carve until ham is cool. Pour peaches and sauce into crockpot and mix with vegetables. Serve hot peach sauce over ham.
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270. HAM & NOODLE CASSEROLE 1 c Uncooked noodles Vegetable oil (canola) 1 c Cubed ham 1 cn Condensed cream of Chicken soup 1 cn Whole kernel corn; drained -(8 oz.) 1 tb Pimento; chopped 1/2 c Cheddar cheese; shredded 1/4 c Green pepper; chopped Cook noodles according to package directions until barely tender (I do approx. 5 to 6 minutes). 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.
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271. HAM & SWEET POTATOES 4 small sweet potatoes; unpeeled 1 1/2 lb boneless ham; or canned ham 1/4 cup brown sugar 1/2 teaspoon dry mustard Place sweet potatoes in bottom of crockpot. Place ham on top of them. Combine remaining ingredients and spread over top of ham. Cover and cook on LOW for 8 to 10 hours. Yield: 4 Servings 
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272. HAM & VEGETABLES 1 small (3 pounds) cooked ham; cut in servings pinch ground cloves honey; to glaze 1 small metal pie plate (disposable) Potatoes; chunked Carrots; chunked Frozen broccoli; thawed Onions; chunked Garlic clove; minced Salt & pepper; to taste Cut a small (3 lb.) fully-cooked ham in serving pieces. Place in the bottom of the crockpot, sprinkle with ground cloves and pour honey over all. Place small disposable pie plate on the rim of the pot so it does not touch the meat, and place prepared vegetables on the plate. Sprinkle with salt and pepper, add a small amount of water, and cover with aluminum foil. Place cover on crockpot and secure firmly. Cook on LOW for about 5 to 6 hours, or until done to your liking. Yield: 4 Servings
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273. HASH BROWNS & BEEF 3 cups cooked beef, cut up 24 to 32 ounce package frozen hash browns, thawed 1 onion, finely chopped 1 green bell pepper, finely chopped (or combination red and green peppers) 1/4 cup melted butter or margarine 1 to 1 1/2 cups beef gravy salt and pepper to taste Combine all ingredients in crockpot. Cover and cook on low for 6 to 8 hours. May be cooked on high for 2 to 3 hours, or doubled for a larger crockpot. Serves 4. 
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 274. HAWAIIAN CHICKEN BREASTS 4 Green onions 3 Tablespoons Butter 4 Chicken breast halves Flour seasoned with salt and pepper 1 Can sliced pineapple -- (14 Ounces) 1 Avocado Rice; hot -- buttered Chop onions using only 1" of green tops. Saute in 1 T of butter until glazed. Transfer to crock pot. Coat chicken breasts in seasoned flour. Saute in butter until brown on both sides. Transfer to crock pot. Drain pineapple. Pour juice over chicken. Cover and cook on low 3-4 hours (high 1 1/2 - 2 hours) or until breasts are tender. Saute pineapple slices in butter until golden. Place on heated platter. Top each with a chicken breast. Slice avocado into 8 lengthwise strips. Place 2 strips on each chicken breast. Serve pan drippings over rice. 4 servings.
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275. HAWAIIAN PORK 3 pounds Pork roast, boneless -- rolled 6 Cloves 1/2 teaspoon Nutmeg-Fresh Ground 1/4 teaspoon Paprika 1/4 cup Catsup 2 tablespoons Orange juice 2 tablespoons Honey 1 tablespoon Soy sauce 2 tablespoons Lemon juice 1/2 teaspoon Kitchen bouquet (opt) Fresh Ground Coarse Black Pepper 1 Can of chunky pineapple, add last hour Place the roast on a rack and broil 15-30 minutes or until brown (can be done the night before). Stick the cloves randomly all over the roast. Place the roast into the crockpot on the meat rack. Mix together the nutmeg and paprika, sprinkle over the roast. In a small bowl, stir together the catsup, orange juice, honey, soy sauce, lemon juice and kitchen bouquet, pour over roast. Cover and cook on LOW 10-12 hours or on HIGH 4-6 hours. Remove the meat from crockpot and thicken juices by mixing together 1 1/2 tbps cornstarch and 2 tbsp water, whisk into juices and cook on HIGH until thickened.
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276. HEARTY ALPHABET BEEF SOUP 1/2 pound stew beef or round steak 1 can stewed tomatoes (1 pound) 1 can tomato sauce (8 oz) 1 cup water 1 package onion soup mix 1 10 oz. package frozen mixed vegetables; partially thawed 1/2 cup alphabet noodles; uncooked Using the beef stew meat which is already cut up, place the meat, combined with the stewed tomatoes, tomato sauce, water and soup mix into crockpot. Cover and cook on LOW for 6 to 8 hours. Turn to HIGH, add vegetables that have been partially thawed, and noodles. Cover and cook on HIGH for 30 minutes or until vegetables are done. Yield: 2 Servings
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277. HEARTY POTATO SOUP 6 potatoes -- peeled and cut into 1/2" cubes 2 medium onions -- diced 2 carrots -- thinly sliced 2 ribs celery -- thinly sliced 2 cans (14 1/2 oz. each) chicken broth 1 tsp. dried basil 1 tsp. salt 1/2 tsp. pepper 1/4 c. all-purpose flour 1 1/2 c. half-and-half Combine first 8 ingredients in a slow cooker. Cook, covered, at High 3 hours or until vegetables are tender. Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Servings: 6
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278. HERBED LEG OF LAMB 5 lb Leg of lamb 1/2 ts Thyme leaves 1 Garlic clove; peeled and halved 1/4 ts Rosemary leaves 1 tb Dry mustard 1 tb Lemon juice 1/8 ts Pepper 1/4 c Flour NOTE: This recipe is for a 4 1/2 qt crockpot or larger. Bone leg or buy a smaller one for a smaller pot. Rub all surfaces of lamb with garlic. Mix with salt pepper thyme rosemary and lemon juice. Spread and pat herb mixture on surface of roast. Place roast in crock pot. Cover and cook on low 10 to 12 hours or until tender. Remove meat to platter. Skim off excess fat from juices. Turn control to high. Dissolve flour in a small of amount of cold water. Stir into juices in pot. Cook on high 15 to 20 minutes. Serve herbed sauce with meat. Makes 8 to 10 servings.
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279. HERB STUFFED PORK CHOPS 3/4 cup chopped onion 1/4 cup chopped celery 2 tbs. butter or margarine 2 cups day-old bread crumbs 1/2 cup minced fresh parsley 1/3 cup evaporated milk 1 tsp. fennel seed, crushed 1 1/2 tsp. salt, divided 1/2 tsp. pepper, divided 6 rib or loin pork chops (1 inch thick) 1 Tbsp. vegetable oil 3/4 cup white wine or chicken broth In a skillet, sauté onion and celery in butter until tender. Add bread cubes, parsley, milk, fennel, 1/4 tsp. salt and 1/8 tsp. pepper; toss to coat. Cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/4 cup stuffing into each pocket. Combine the remaining salt and pepper; rub over chops. In a skillet, brown the chops in oil; transfer to a slow cooker. Pour wine or broth over the chops. Cover and cook on low for 8-9 hours or until meat juices run clear. 6 servings.
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280. HERB STUFFED TURKEY BREAST 1 Turkey breast half, 2 1/4 - 2 1/2-lbs., with skin 1 tb Dijon mustard 6 sl Canadian bacon (1/2-lb.) 1 tb Fresh thyme; chopped 1 tb Fresh parsley; chopped 1/4 ts Salt 1/8 ts Pepper 1 tb Cornstarch 1/4 c Dry white wine Place turkey breast skin side down. Spread cut surfaces with mustard, top with Canadian bacon, thyme, and parsley. Fold long sides of breast over stuffing so they overlap slightly. Skewer or tie to hold sides together. Sprinkle with salt and pepper. Place skin side up on rack in slowcooker. Cover and cook on LOW about 6 hrs. Remove turkey and rack from pot; let juices remain. Keep covered and warm. Turn pot on HIGH. Dissolve cornstarch in wine. Stir into drippings in pot. Cover and cook on HIGH 20 to 30 mins., or until thickened, stirring occasionally. Remove skewer or tie from turkey. Slice turkey crosswise into 3/4" or 1/2" slices. Spoon wine sauce over slices. Makes 6 to 8 servings. 
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281. HOLIDAY BREAD PUDDING 9 Whole wheat bread slices 3 Egg yolks; beaten 1 1/2 c Light cream 1/3 c Sugar 1 ds Salt 1 1/2 ts Vanilla extract 2/3 c Light raisins 2/3 c Dark raisins 1/3 c Candied red cherries; halved 1 c Water Sherry Sauce Ingredients: 2 Eggs; beaten 2 tb Cream sherry 1/4 ts Vanilla 1/2 c Whipping cream Remove crusts from bread; set crusts aside for another use. Cover bread slices with paper towels and let stand overnight. For custard, in heavy med. saucepan combine 3 egg yolks, light cream, sugar and salt. Cook and stir over med. heat. Continue till mixture coats a spoon. Remove from heat; cool at once by placing pan in sink of ice water. Stir for 2 minutes. Stir in 1 1/2 tsp. vanilla. Cover surface w/ plastic wrap. In small bowl, combine raisins; set aside. Put cherries into another small bowl. Pour only 2/3 c warm sherry over raisins; pour remaining sherry over cherries. Fold cut bread (about 9 cups) into custard till coated. Grease a 6 1/2-cup tower mold (without tube). Drain raisins and cherries, reserving sherry. Arrange 1/4 of cherries in bottom of mold; sprinkle 1/3 c raisins into mold. Add 1/4 of bread mixture. Sprinkle with 2 T. reserved sherry. Repeat layers 3 times, arranging cherries and raisins near edges of mold. Lightly press last layer with back of spoon. Pour remaining sherry over all. Cover mold tightly with foil. Set mold into 3 1/2 or 4 qt. crockpot with liner in place. Pour 1 c water into cooker around mold. Cover; cook on low-heat about 5 1/2 hrs. or high for 3 hrs. or till pudding springs back when touched.Remove mold from crockpot and let stand for 10 minutes. Carefully unmold onto serving platter. Serve warm with sherry sauce (below). TO DO AHEAD: Remove from mold, cover and chill. Before serving, return to same mold. Cover with foil, and place in crockpot. Then pour 1 cup of water around mold. Cook in crockpot for 1 1/2 hours (or 'til warm) on high setting. Unmold and serve warm with sherry sauce. SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar, 2 T sherry and 1/4 t. vanilla. Beat whipping in small mixing bowl till soft peaks form. Gently fold whipped cream into egg yolk mixture. Cover and chill till serving time. Serve warm.
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282. HOLIDAY SUGARED WALNUTS 1 lb Walnut pieces 1/2 c Unsalted butter; melted 1/2 c Powdered sugar 1 1/2 ts Cinnamon, ground 1/4 ts Ginger, ground 1/4 ts Allspice, ground 1/8 ts Cloves, ground In a 3 1/2 quart slow cooker, stir the walnuts and butter until combined. Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on high for 15 minutes. Reduce the heat to low and slow cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours. Transfer the nuts to a serving bowl. In a small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Cool the nuts completely before serving.
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Cut off and discard chicken wing tips. Cut each wing into 2 parts and sprinkle with salt and pepper. Combine remaining ingredients and mix well. Place wings in slow cooker and pour sauce over. Cook 6 to 8 hours on low.
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Place ham and soda into crockpot. If your pot has a rack you can use it. Cover and cook on LOW 6 to 8 hours, (3 to 4 hours on HIGH) Thirty minutes before serving, combine remaining ingredients, including 3 tablespoons drippings from bottom of crockpot. Spread glaze over ham and continue heating. Let ham stand for 15 minutes before serving.
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Scrub the sweet potatoes, trim. Scrub baking potatoes, quarter. Peel carrots and slice diagonally in 2" lengths. Place vegetables on the bottom of the crockpot, place ham on top and pour ginger ale over all. Cover and cook on LOW for about 9 hours, or until veggies are tender. Mix about 2 tablespoons of liquid from the pot with the glaze ingredients in a buttered measuring cup and pour over ham. Continue cooking on LOW for 1 or 2 hours, basting often. Slice ham in thin slices, serve with vegetables. Yield: 6 Servings
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Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice. 
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 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 remaining flour; mix well. Place dough in well greased Bread & 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.
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In slowcooker, combine water, coffee granules, and liqueurs. Cover and heat on LOW 2 to 4 hrs. Ladle into mugs or heat proof glasses. Top with whipped cream and grated chocolate. Makes 10 to 12 servings.
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 In crock pot, thoroughly combine water, sugar, lemon peel, and lemon juice. Cover and heat on low heat setting for 4 to 6 hours. Serve in mugs; dot each with butter. Serve with stick cinnamon stirrers if desired. 
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Put all ingredients, except rum and cream, and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg. Serves 15.
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 In a slow cooker, combine potatoes, onions, and celery. In a medium bowl, combine water, vinegar, Sugar Twin, tapioca, black pepper, and parsley flakes. Pour mixture over potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Stir in bacon bits. Serve warm. Servings: 6 
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 Season the fish fillets to taste with salt and pepper. Place the fish in a buttered crockery pot. Blend together the sour cream, flour, onion and wine. Pour over the fish and sprinkle with paprika. Cover and cook on the low setting for 1 1/2 hours. Serve garnished with chopped parsley and lemon wedges. Serves 4.
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Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on Low 8-10 hours Add sour cream 30 minutes before serving, and stir in thoroughly. (High: 4-5 hours, stirring occasionally.) Serve over hot buttered noodles. Servings: 6 
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 Mix all of the ingredients with half of the milk, in a saucepan. Stir and bring to a simmer. Stir in the rest of the milk and transfer to a crockpot, or a very slow oven, for 5-7 hours.
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 Season cubed lamb with salt and pepper. Add remaining ingredients except peas (omit tapioca if you don't want gravy thickened). Stir well. Cover and cook on Low 10-12 hours. Add peas during last 1-2 hours of cooking.
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Cut the beef into thin strips diagonally across the grain. Add to a 31/2- or 4-quart electric slow cooker. Add the onions, pineapple juice, broth, 3 tablespoons of the vinegar, the garlic powder, seasoned salt, paprika, and black pepper. Mix well. Cover and cook on the low heat setting 6 to 61/2 hours, or until the beef is just tender. Increase the heat setting to high. Stir in the green and red pepper squares and the brown sugar. Mix together the cornstarch, soy sauce, and remaining 2 tablespoons vinegar. Stir into the cooker, blending well. Cook, covered, on high 45 to 60 minutes, stirring occasionally, until the sauce thickens slightly. Just before serving, stir in the tomato wedges and pineapple chunks. Makes 6 servings.
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 Place roast in slow cooker. Combine sauce ingredients and pour over beef. Cover, cook on low for 8 hours. Meat may be sliced and served with hard rolls or shredded with 2 forks and served over noodles or rice, with broth thickened with flour. Servings: 8
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