* Exported from MasterCook *

Dan's Favorite Chicken Recipe

Recipe By : Daniel Hobbs (danielh@sequent.com)
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 frying chicken -- cut up
(or equivalent of your favorite pieces)
1 jar commercial spaghetti sauce
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt

1. Cut chicken into pieces, if needed, and remove skin.
2. Dump chicken pieces into crock pot.
3. Dump 1 jar spaghetti sauce over chicken.
4. Shake dried oregano, garlic and salt (or your other favorite additives

to spaghetti sauce), to taste.
5. Put lid on crock pot and turn the pot on LOW.
6. Have a nice day, don't worry, be happy.
7. Come home, fix a pot of rice or pasta, maybe a salad, and a loaf of
french bread.
8. CAREFULLY remove the chicken from the crock pot to a serving platter.
(It is tender and will fall apart at the slightest provocation), then
spoon
the leftover liquid into a gravy boat or whatever you serve spaghetti
sauce
in.
9. Fight over who gets the top pieces with all the oregano and garlic
piled on top.

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* Exported from MasterCook *

Dan's Favorite Chicken Recipe2

Recipe By : Daniel Hobbs (danielh@sequent.com)
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

1. Cut chicken into pieces, if needed, and remove skin. 2. Dump chicken pieces into crock pot. 3. Dump 1 jar spaghetti sauce over chicken. 4. Shake dried oregano, garlic and salt (or your other favorite additives

to spaghetti sauce), to taste. 5. Put lid on crock pot and turn the pot on LOW. 6. Have a nice day, don't worry, be happy. 7. Come home, fix a pot of rice or pasta, maybe a salad, and a loaf of french bread. 8. CAREFULLY remove the chicken from the crock pot to a serving platter. (It is tender and will fall apart at the slightest provocation), then spoon the leftover liquid into a gravy boat or whatever you serve spaghetti sauce in. 9. Fight over who gets the top pieces with all the oregano and garlic piled on top.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Daube Of Beef

Recipe By : Sunset Crockery Cookbook
Serving Size : 8 Preparation Time :0:30
Categories : Beef Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 shallots -- sliced thin
2 cloves garlic -- minced
2 med carrot -- sliced 1/4" thick
1/3 c baked ham -- chopped
1 slice orange peel
1 bay leaf
3 lbs beef chuck roast -- cubed
1/4 c flour
1/4 tsp peppercorns, black -- whole
1/4 tsp thyme
1/8 tsp cloves, ground
1/2 tsp sage
2 tbsps balsamic vinegar
3/4 c white wine or beef broth
1/4 c brandy
2 tbsps flour
2 tbsps butter
salt
parsley -- chopped

In slow cooker, combine shallots, garlic, carrots, ham, orange peel, and bay leaf. Coat beef cubes with flour; add to ccoker. Sprinkle with peppercorns, thyme, cloves and sage. Drizzle with vinegar; pour in wine and brandy. Cover; cook LOW until beef

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 min). Season to taste and sprinkle with parsley.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Dave's Meat Loaf

Recipe By : Crockpot Cooking by Barbara Blitz
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound extra lean ground beef
1/4 pound sausage
1/4 cup dark beer
1 egg
2 slices bread -- torn
1 onion -- chopped
3 tablespoons fresh parsley -- chopped
1/2 teaspoon ground black pepper
1 dash worcestershire sauce
1 dash tabasco sauce

Combine all ingredients and gently shape into a round loaf. Place on a trivet in crockpot. Cover and cook on low, about 7 to 8 hours. Serve with tomato sauce or chili sauce. Chill leftovers and slice for sandwiches the

next day.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Dave's Meatloaf

Recipe By : Crockpot Cooking from Barbara Blitz
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound extra lean ground beef
1/4 pound sausage meat
1/4 cup dark beer
1 egg
2 slices bread torn into soft crumbs
1 onion -- chopped
3 tablespoons chopped parsley
1/2 teaspoon ground black pepper
few drops worcestershire sauce
and tabasco sauce

Instructions: ------------- Combine all ingredients and gently shape into a round loaf. Place on a trivet in crockpot. Cover and cook on low, about 7 to 8 hours. Serve with tomato sauce or chilli sauce. Chill leftovers and slice for sandwiches the next day.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Debbie's Barbecue Roast

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Roast beef -- crockpot size
Salt and pepper -- to taste
1 Barbecue sauce. Use entire
1 Bottle if regular size.

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.

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* Exported from MasterCook *

Debbie's Barbecue Roast2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 roast beef -- crockpot size
salt and pepper -- to taste
1 barbecue sauce. use entire
1 bottle if regular size.

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.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Diet Vegetable In Crockpot

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cabbage
1 cup broccoli
1 cup garbanzo beans
1 bunch celery
6 carrots
1 onion in lg. pieces
1 package dried onion soup
any extra vegetable you want
1 large can v8

Put all ingredients in crockpot on low. Cook all day and serve.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Dilled Swedish Veal Roast

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter or margarine
1 boned, rolled -- tied veal
shoulder or leg roast (3lb)
8 ounces mushrooms -- quartered
1 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
1 twist lemon peel
dill sprigs

Melt butter in a wide nonstick frying pan over medium high heat. Add veal and brown well on all sides, then place in a 4 quart or larger electric slow cooker. Surround veal with mushrooms and carrots (if using medium size carrots, first cut each in half croswise, then cut lengthwise into quarters.) Sprinkle with chopped dill and white pepper. Pour in lemon juice and wine. Cover and cook at low setting until veal is very tender when pierced. (7 1/2-9 hrs). Carefully lift veal to a warm deep platter. Using a slotted spoon, lift carrots and mushrooms from cooker and arrange around veal; keep warm. In a small bowl, mix cornstarch and cream; blend into liquid in cooker. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until suace is thickened. (15-20 more minutes). Season with salt. To serve, remove and discard strings from veal. Slice across the grain. Spoon some of the sauce over veal and vegetables; if desired, garanish with lemon peel and dill sprigs. Serve remaining sauce in a bowl or pitcher to add taste. "Tender veal roast in a creamy dill sauce is delicious sliced and served with steamed small red potatoes." Source: Sunset Crockpot Cookbook.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Dove's Nest White Chili

Recipe By : Dallas Morning News
Serving Size : 10 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** none *****

-------- ------------ -------------------------------- 3 Tbsp Olive Oil 1 Med Onion -- chopped 3 Cloves Garlic -- minced 2 1/2 C Tomatoes, Red Ripe -- chopped 6 Whole Tomatillos -- diced 1 Whole Jalapeno -- seeded and minced 2 C Chicken Stock 1 C Chopped Green Chilies -- 17 oz 2 C Cooked Chicken -- chopped 1/2 Tsp Oregano 1/2 Tsp Cumin 4 Tbsp Fresh Cilantro -- chopped 2 Cans Cannellini Beans And Liquid -- 19 oz 1 Tbsp Lime Juice -- fresh Salt And Pepper -- to taste

In a large pot, heat olive oil over medium-high heat. Add onion and cook until onion begins to solfen, 3-5 minutes. Add garlic and cook 1-2 minutes longer. Do not brown.

Add tomatoes, tomatillos and jalapeno, cook until tomatillos are solf. Add chicken stock, green chilies, cooked chicken, oregano, cumin, cilantro, beans and lime juice.

Heat through and season to taste with salt and pepper.

NOTES : Reader request: During the Ginger-bread Trail in Waxahachie, The Dove's restaurant served a White Chili that was wonderful. They were happy to share it with the newspaper

From the recipe files of Carole Walberg

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Down South Barbecue

Recipe By : bobbi744@sojourn.com
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Sandwiches
Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 onions -- sliced, divided
4 lbs. pork shoulder roast -- or fresh picnic (4
to 5)
5 cloves -- (5 to 6)
2 cups water
1 onion -- chopped
1 16 oz. bottl 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. MC formatting and posted by bobbi744@sojourn.com

NOTES : A real favorite for picnics and casual parties.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

DOWN SOUTH BARBEQUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Pork
Crockpot Sandwiches
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Onions -- sliced
6 Cloves
2 c Water
5 lb Pork roast or fresh picnic
Ham
16 oz Barbecue sauce
1 lg Onion -- chopped

Put half of onions in bottom of crockpot. Then add
meat and other ingredients with remaining onion on
top. Cover and cook overnight or for 8 to 12 hours on
low. Remove bone and fat from meat. Put meat back in
crockpot. Add chopped onion and barbecue sauce. Cover
and cook for an additional 8 to 12 hours on low,
stirring 2 or 3 times. Serve from crockpot on large
buns.

Posted by: Jo Merrill (ECGJ65B) - Prodigy Reposted
on Genie's Food & Wine RT by D.CARLSON [DEBBIE] on
10/26/93

MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie;
72772,2247/CIS; SWOODWARD/NVN)

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* Exported from MasterCook *

Down South Barbeque2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 onions -- sliced
6 cloves
2 cups water
5 pounds pork roast or fresh picnic
ham
16 ounces barbecue sauce
1 large onion -- chopped

Put half of onions in bottom of crockpot. Then add meat and other ingredients with remaining onion on top. Cover and cook over night or for 8 to 12 hours on low. Remove bone and fat from meat. Put meat back in crockpot. Add chopped onion and barbecue sauce. Cover and cook for an additional 8 to 12 hours on low, stirring 2 or 3 times. Serve from crockpot on large buns.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Drumsticks Diable

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 drumsticks (about 2 lbs)
1/4 cup flour
1 1/2 teaspoons salt
1 dash pepper
3 tablespoons margarine
1 pound tomatoes
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons worcestershire
1 teaspoon chili powder
1 teaspoon dry mustard
1/2 teaspoon celery seeds
1 garlic clove -- minced
red pepper sauce -- to taste

1. Shake drumsticks in a plastic bag with flour, 1/2 teaspoon of salt and the pepper. 2. Brown in butter or margarine in a large skillet or an electric slow cooker; remove. 3. Stir tomatoes, brown sugar, vinegar, worcestershire, chili powder, dry mustard, celery seeds, garlic and red pepper seasoning into pan drippings; bring to boiling. 4. Combine drumsticks and sauce in slow cooker; cover. 5. Cook on low for 8 hours or on high for 4 hours, or until chicken is tender. Serve with spaghetti. Sweet and spicy.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Dutch Hot Pot

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless pork shoulder -- cube
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

1. Trim excess fat from pork. Shake cubes, part at a time, with flour in a plastic bag to coat well. 2. Mix salt, thyme, coriander seeds and pepper in a cup; reserve. 3. Drain liquid from kidney beans into a 2 cup measure; add boiling water to make 1-1/2 cups. 4. 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. 5. Pour liquid over; dot with butter or margarine; cover. 6. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Easiest Crock Pot Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package 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 - remove bones. Serve over hot rice.

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* Exported from MasterCook *

Easiest Crock Pot Chicken2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package chicken breast halves
1 can cream of mushroom soup
1 can cream of chicken soup

From the recipe files of Carole Walberg

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* Exported from MasterCook *

EASY CROCKPOT POTATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can cream of mushroom soup
1 Dash garlic powder
Salt & pepper to taste
1 16 ounce ja Cheez Whiz
2 pounds bag Southern style hash browns
1/2 stick (1/4 c.) butter or margarine

Mix in crock pot and cook on low for 6-8 hours or high for 3-4 hours.
Note:
Because of cheese and soups, you probably can eliminate putting any salt
in this recipe.

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* Exported from MasterCook *

Easy And Quick Bbq Beef/Cp

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef roast
(brisket trimmed of fat
(is best
18 ounces hunt's bbq sauce

Cook the brisket in a slow oven (275 degrees) for 5-6 hours or in a crockpot overnight. The beef is done when it tears apart in strings. When the meat is done, drain fat and pull the meat apart into strings (forks are helpful). Mix with the BBQ sauce. Pour into freezer bag and freeze. When thawed, heat through in microwave or on stove-top. If using stove-top, use low heat and stir often. Per 1/12 portion: 207 calories, 7 fat grams. Can be served alone, in a whole wheat bun, over a baked potato, over pasta, or over rice Serving Ideas : Good with fresh steamed peas, baked potato, cutup fruit. Too Busy to Cook by Lori L. Rogers and Chriscilla Thornock.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Easy Beef Stew/Cp

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds stewing beef
1 frozen stew veggie pkg -
-- (potatoes, carrots,
onions)
(celery -i add more potatoes
1 beef consomme can
1 can water
paprika
black pepper
2 tablespoons cornstarch mixed with water

Combine all ingredients except for cornstarch. Cook on low in crockpot for about 8 hours. Mix cornstarch w/about 1/2 cup cool water and blend in to thicken.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Easy Crock Pot Spaghetti Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound hamburger
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 cup chopped celery
1 clove minced garlic
1 teaspoon italian herb seasoning
1 can stewed tomatoes
1 can tomato paste
1 large can tomato sauce
1 large can water
1 package spaghetti sauce seasoning

Brown hamburger with onion, bell pepper and garlic. Drain well and put into crockpot with all other ingredients. Have crockpot on high until sauce comes to a boil and then turn it to low and simmer for 6 hours.

Serve hot over favorite noodles (our family likes egg noodles) and goes well with the garlic bread, and a fresh salad.

Chopped bell pepper and celery can be kept in the freezer until ready to use. Be sure to rinse well before adding to any recipe to remove freezer taste.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Easy Crockpot Barbecue

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs. pork roast -- (3 to 4)
1 large onion
8 whole cloves -- sliced (8 to 10)
your favorite barbecue sauce

Before you go to bed, brown pork roast in skillet with a small amount of oil. Peel and slice 1 large onion. Place 1/2 onion in bottom of crockpot. Put roast in crockpot and add 1/2 to 3/4 cup water. Add rest of onion and cloves. Set on low. In morning, turn off crockpot, remove meat, and let cool. Discard onion and juices in crockpot. Tear roast into small pieces. Put back in crockpot and add barbecue sauce (enough until juicy). Cook on low 2 to 3 hours or until flavor is blended and hot. Serve on buns.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Easy Crockpot Beef Dinner

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chuck or other cut beef
1 onion -- sliced
2 garlic cloves -- chopped
2 carrots -- sliced
2 celery stalks -- diced
1 can stewed tomatoes -- 14.5 oz.
1 package lipton onion/mushroom soup
1 tablespoon kitchen bouquet
1 tablespoon worcestershire sauce
1 can mushrooms (optional)
2 tablespoons flour for thick gravy

Add the onion, garlic, carrots, celery to the crockpot. Place meat on top of vegetables. Add the Worcestershire sauce, Kitchen Bouquet, dry soup mix. Last, pour the stewed tomatoes over the top. Cooked this on Low heat for 7 hrs then add the mushrooms and let it cook for an hour or so more. When done, remove the meat and if a thicker gravy is desired, stir in 2 T flour and set crockpot to high while stirring for a minute or so. Serve with rice or noodles. (Or can add cut up potatoes with the vegetables)

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Easy Crockpot Potatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can cream of mushroom soup
1 dash garlic powder
salt & pepper to taste
1 16 ounces ja cheez whiz
2 pounds bag southern style hash browns
1/2 stick (1/4 c.) butter or margarine

Mix in crock pot and cook on low for 6-8 hours or high for 3-4 hours. Note: Because of cheese and soups, you probably can eliminate putting any salt in this recipe.

From the recipe files of Carole Walberg

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Easy Crockpot Roast For Sandwiches

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Sandwiches
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds roast
1 package italian seasoning mix
1 jar salad peppers
1 can beer

3 to 4 lb roast (chuck, round, or whatever), 1 pkg Italian seasoning mix (dry, kind used to make salad dressing), 1 jar of salad peppers (temperature dependent on preference [hot or medium recommended]), 1 can of beer (again your choice). Cook on low overnight, break up and serve on hoagie rolls. Called Italian Beef. GERARD ROLAPE (SRDV78A)

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Easy Crockpot Venison Roast

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small to med. venison roast
1 can cream of mushroom soup
1 envelope lipton onion soup mix
1 large onion -- sliced
soy sauce
worcestershire sauce
garlic salt
season all

Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours.

The beauty of this recipe is that it only takes a few minutes to prepare early in the morning and can cook all day while you are away to be ready to eat which you get home. Though no water is added, there will be lots of gravy that can be served over rice or potatoes.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Easy Shrimp Creole

Recipe By :
Serving Size : 6 Preparation Time :9:00
Categories : Crockpot Fish
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine
1/3 cup onions -- chopped
2 tablespoons buttermilk bisquit mix
1 1/2 cups water
1 can tomato paste (6 oz)
1 1/2 teaspoons salt
1 dash pepper
1/4 teaspoon sugar
1 bay leaf
1/2 cup celery -- chopped
1/2 cup green pepper -- chopped
2 pounds frozen shrimp thawed shelled and cleaned -- OR
3 cans shrimp, (5 oz) -- rinsed and drained
fluffy rice

In skillet, melt butter, add onion and cook slightly . Add bisquit mix
and stir until well blended. Combine remaining ingredients except shrimp
and rice and add with onion mixture to crock pot; stir well. Cover and
cook on low setting for 7 to 9 hours
.
one hour before serving turn to high setting and add shrimp. Bemove bay
leaf and serve over hot fluffy rice.

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* Exported from MasterCook *

Easy Shrimp Creole2

Recipe By :
Serving Size : 6 Preparation Time :9:00
Categories : Crockpot Main Dish
Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine
1/3 cup onions -- chopped
2 tablespoons buttermilk bisquit mix
1 1/2 cups water
1 can tomato paste (6 oz)
1 1/2 teaspoons salt
1 dash pepper
1/4 teaspoon sugar
1 bay leaf
1/2 cup celery -- chopped
1/2 cup green pepper -- chopped
2 pounds frozen shrimp thawed shelled and cleaned -- or
3 cans shrimp, (5 oz) -- rinsed and drained
fluffy rice

In skillet, melt butter, add onion and cook slightly . Add bisquit mix and stir until well blended. Combine remaining ingredients except shrimp and rice and add with onion mixture to crock pot; stir well. Cover and cook on low setting for 7 to 9 hours . one hour before serving turn to high setting and add shrimp. Bemove bay leaf and serve over hot fluffy rice.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Easy Sweet 'n Sour Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds chicken thighs; skin, bone -- 1-1/2" pcs
1 jar sweet and sour -- (25 oz) sauce (25 to
28 )
1 pound pk san francisco frozen -- veggies -- thaw
6 cups how cooked rice

Combine chicken and cooking sauce in 3-1/2 to 4 qt slow cooker. Cover; cook on low setting for 8 to 10 hours or until chicken is tender and no longer pink. Ten minutes before serving, stir in veggies; cover. Increase heat to high setting. Cook 10 minutes or until veggies are crisp-tender. Serve over rice. 620 cal; 12 gr fat; 17% fat. Source: Country Casseroles & One-Dish Meals.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Eggplant Parmigiana/Cp

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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. Saute 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 or auto 3 hours.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

English Beef Biscuit Topping

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Casseroles Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/4 cup shortening
3/4 cup milk

Mix dry ingreadents. 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. Preheat oven to 450. Cover meat mixture with topping and bake 20 to 25 minu t

From the recipe files of Carole Walberg

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* Exported from MasterCook *

English Beef Pot Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef round steak*
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 carrots -- peel/slice
3 poetatoes -- peel/slice
1 onion; large -- thinly sliced
1 can whole tomatoes (16.oz)
1 biscuit topping**

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Ensenada Chili Pot

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds chuck steak -- cubed
1/4 cup flour
2 tablespoons chili powder
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup vegetable shortening
1 large onion -- chopped
2 pounds red kidney beans
1 can tomatoes, (1 lb -- 13 oz)
1 whole kernel corn -- (16 ounces)
4 ounces piemento -- sliced
4 ounces green chili peppers -- chopped
hot cooked rice
shredded cheddar cheese

1. Trim excess fat from beef; shake beef cubes with flour, chili powder, saltand pepper in a plastic bag to coat well. 2. Brown, a few at at time, in shorteinge, remove and reserve. STir in onion, saute 5 minutes; or until onion is soft. Spoon off any excess drippings; stir any remaining flour seasoning mixture into pan. 3. Drain liquid from kidney beans and add to pan; stir in tomatoes; bring to boiling; remove from heat. 4. Place beef in slow cooker with tomato mixture; stir in kidney beans adn corn; cover cooker. 5. Cook on low for 8 hours or on high for 4 hours; stir in pimiento and green chili peppers. 6. Spoon chili over rice in soup bowls. Top with shredded cheddar cheese.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Falafel (Chickpea Burger)

Recipe By :
Serving Size : 6 Preparation Time :10:00
Categories : Vegetarian Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound dried garbanzo beans or fava beans
water -- to cover
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
4 green onions -- chopped
2 cloves garlic -- minced
1 teaspoon cumin
1 pinch baking soda
salt and pepper -- to taste
water -- to moisten, optional
olive oil -- for frying

Rinse dried beans under running water; place in the slow cooker and cover with water (at least 2 inches over top of beans) Cook on low for 8 to 10 hours. Pour off water; rinse under cold water and allow to drain. Place cooked beans in a food processor

NOTES : Falafel is a Middle Eastern vegetarian dish made from garbanzo beans which are formed into little patties and quickley fried. They are good served in pita bread with hummus and either sprouts or tabbouleh salad. Traditionally, this is served w i

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Family Dinner Chicken Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chicken pieces
1 onion -- chopped
3 potatoes; peel -- dice
4 carrots sliced
3 stalks celery -- sliced
3 tablespoons soy sauce
1 teaspoon tabasco sauce
1 teaspoon salt
3 1/2 cups water -- or to cover

Combine all ingredients in large kettle. Cover and cook on low heat 2 - 3 hours. Stir occasionally. Add water if necessary. Before serving, remove bones (this is dated 1926 - I think they were using stewing hens, which are much tougher that the friers we get now. I only cook this about 1 hour. The chicken should be tender enough to be falling off the bone. This can also be cooked on a Crockpot, on "low" about 10 - 12 hours. It's from a Tabasco Sauce ad, dated 1926/1976 and it's as good as it sounds.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Family Favorite Meatloaf

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 beaten eggs
3/4 cup milk
2/3 cup fine dry bread crumbs
2 tablespoons grated onion
1 teaspoon salt
1/2 teaspoon ground sage
1 1/2 pounds ground beef
***sauce***
1/4 cup catsup
2 tablespoons brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg
eggs with mi lk -- bread crumbs,
onion, salt, sage
mix well and shape into oval or round
shape to fit
crockpot. ca efully place in the crock
pot.
low for 5 to 6 hours. combine sauce
ingredients
owl -- pour ov r meat.
cover and cook on high 15
nger. this i great hot or cold.
kery cookery by mable hoffman.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Family Meat Loaf C/P

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chuck steak -- ground
3 eggs -- beaten
3/4 cup milk
1 1/2 cups bread crumbs -- 3 slices
2 tablespoons instant minced onion
1/3 cup catsup
3 tablespoons worcestershire sauce
1 teaspoon beef base -- or
crushed bouillon cubes
1 teaspoon sage
2 tablespoons catsup
2 tablespoons corn syrup
mix all ingr edients except the 2 tb
catsup and
shape in o a round loaf and place in
removable
bine the 2 t . of catsup and the corn
syrup and
r the loaf a a glaze. cover and cook on
auto
s; or low fo 5-6 hours; or high for 3
hours.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

FAVORITE CROCK POT CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds coarsely ground beef chuck
2 (16 oz.) can red kidney beans drained
2 (14 1/2 oz.) tomatoes -- drained
2 medium onions -- coarsely chopped
1 green pepper -- seeded and coarsely
2 cloves garlic -- peel and crushed
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon cumin
Salt and pepper to taste

In a large, preferably non-stick, saucepan brown the chuck and drain off
the fat. Put the ground beef and other ingredients in a 3 1/2 to 4 quart
crock pot. If you have a small crock pot, cut the recipe in half. Stir
well. Cover and cook on low for 10-12 hours. Makes 12 cups of chili.

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* Exported from MasterCook *

Favorite Brisket/Cp

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds fresh beef brisket
2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons paprika
1/8 teaspoon pepper
1/2 teaspoon garlic powder

Trim all excess fat from brisket. Combine seasonings unti well blended; rub into brisket. Place meat in crockpot with fat side up, cutting to fit if necessary. Cover and cook on low setting for 8 to 12 hours. Remove brisket from liquid and cut across the grain into thin slices. Serve au jus.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Favorite Crock Pot Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef

In a large, preferably non-stick, saucepan brown the chuck and drain off the fat. Put the ground beef and other ingredients in a 3 1/2 to 4 quart crock pot. If you have a small crock pot, cut the recipe in half. Stir well. Cover and cook on low for 10-12 hours. Makes 12 cups of chili.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Festive Meatballs/Cp

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
1 can deviled ham
2 eggs beaten slightly
1 tablespoon grated onion
2 cups soft bread crumbs
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon pepper
1/4 cup flour
1/4 cup water
1 tablespoon catsup
1 teaspoon dillweed
1 cup dairy sour cream

Combine beef and ham , with milk and eggs, onion, bread crumbs, salt, allspice and pepper. Shape into meatballs about 2" in diameter. (If desired meatballs may be smaller). Carefully arrange meatballs in crockpot. Cover and cook on low 2-1/2 to 3-1/2 hours. Turn control to high. Stir in flour that has been dissolved in 1/4 C water. Add catsup and dillweed. Cook on high for 15 to 20 minutes or until slightly thickened. Turn heat off, stir in sour cream.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Fifteen-Bean Crockpot Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Casseroles
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package bean soup mix -- discard the flavorin
1 large onion -- chopped
1 teaspoon garlic
1 teaspoon celery salt
2 celery stalks -- chopped
1 bay leaf
1 dash cayenne pepper
1 pound kielbasa sausage

Soak beans overnight. Drain. In crockpot, cover beans with water. Add all other ingredients except sausage. Cover and cook on high for one hour; turn to low and cook overnight. Stir once or twice during cooking. One hour before serving, check the texture of the soup. If too thin, mash some of the beans. Add sliced keilbasa. Cook one hour more. Serve with rice or bread.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Fish Chowder (3 points)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Main Dish
Crockpot Fish
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fish fillets -- fresh or
- frozen
4 sl Bacon
3/4 c Onion -- chopped
16 oz Tomatoes
2 c Boiling water
1 c Potatoes -- raw diced
1/2 c Carrot -- diced
1/2 c Celery -- chopped with leaves
1/3 c Catsup
2 ts Worcestershire sauce
1 t Salt
1/8 t Thyme -- dried
1/8 t Marjoram
1 tb Parsley -- minced, fresh

Thaw fish fillets if frozen. Remove bones and skin from fish; cut fish
into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large saucepan
over moderate heat, fry bacon until crisp, turning freguently. Add onion,
and cook and stir over moderate heat until tender and translucent. Cut
tomatoes into bit-sized piece. Add tomatoes, tomato liquid from can, and
all remaining ingredients except the fish and the parsley to the onions.
Bring to a boil; reduce heat to low, cover, and simmer for about 45
minutes. Add fish; cover and simmer for another 10 to 12 minutes, until
fish flakes and is tender. Garnish each serving with a sprinkle of
parsley.

Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES CHO: 14g; PRO: 22g; FAT: 8g; CAL: 213;
Low-sodium diets: Omit salt. Omit bacon. Use unsalted cannned
tomatoes and low-sodium catsup

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.D. and Katarine Middleton.
Brought to you and yours via Nancy O'Brion and her Meal-Master

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* Exported from MasterCook *

Fisherman's Catch Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Fish
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound to 1 1/2 lb.
fish (use any combo of following:
(flounder -- ocean perch
pike -- rainbow trout
haddock or halibut)
1/2 cup onion -- chopped
1/2 cup celery -- chopped
1/2 cup pared carrots -- chopped
1/4 cup parsley -- snipped
1 teaspoon leaf rosemary
1 can whole tomatoes -- (16 oz.)
mashed
1/2 cup dry white wine
1 bottle clam juice -- (8 oz.)
1 teaspoon salt
3 tablespoons flour
3 tablespoons butter or marg. melted
1/3 cup light cream (half-n-half)

Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, butter and cream in crockpot; stir well. Cover and cook on LOW setting for 7-8 hours. (On HIGH setting for 3-4 hours.) One hour before serving, combine flour, butter and cream. Stir into fish mixture. Continue to cook until mixture is slightly thickened. 4 servings (about 2 qts.) Double recipe for 5-qt. crockpot.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Five Flavors Chicken

Recipe By : Women's Day Crockery Cuisine
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken breast halves without skin
1 1/4 inch fresh ginger root -- peel and finely chop
2 cloves garlic -- minced
1/2 cup soy sauce
1/2 cup honey
3 tablespoons dry sherry
2 tablespoons cornstarch

Mix ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip each piece of chicken into sauce; place chicken in crockpot and pour remaining sauce over it. Cover and cook on LOW. Will be ready in about 6 hours.

Remove chicken to warm serving dish. Pour juices into skillet. Blend cornstarch with a little of the cooled sauce, then whisk into skillet. Cook over low heat until thickened. Pour a little sauce over chicken and pass remainder in a pitcher.

Serving Ideas : Serve with hot rice, steamed broccoli and fresh pineapple.

-- End -- Message-ID:

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* Exported from MasterCook *

Five Flavors Chicken2

Recipe By : Women's Day Crockery Cuisine
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Serving Ideas : Serve with hot rice, steamed broccoli and fresh pineapple.

-- End -- Message-ID:

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Flank Steak In Mushroom Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 flank steak -- (1 to 1 1/2 lb.)
1/4 cup sauterne wine
1 tablespoon soy sauce
1 clove garlic -- minced
1 can beef broth -- (10 1/2 oz.)
1 tablespoon catsup
1 teaspoon prepared mustard
1 tablespoon instant minced onion
2 tablespoons cornstarch
2 tablespoons water
1/4 pound 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. From Crockery Cookery by Mable Hoffman.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Foolproof Rice In Crockpot

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
see directions

What a crockpot can do with rice is unbelievable. The rice can literally cook for hours and stay perfect. Even after it's done it stays perfect if left in the pot. 1 C converted rice 2 C water 2 t salt 1 T butter Place all ingredients together in crockpot , cover, and cook on low for 6-8 hours. Makes 2-4 servings. * Jeannie *

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Fran's Potato/Cheese/Corn Chowder

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb butter or margarine
5 lb potatoes
- 1 lb grated -- 4 lbs diced
3/4 c celery -- diced
1 c carrots -- diced
1 md onion -- minced
2 lb grated cheese
3 cn creamed corn
2 cn whole corn (or frozen)
1 lb sliced sausage
1 qt chicken stock
1 c powdered milk
- not mixed up
1 cn cream of mushroom soup
1 t black pepper
1 tb seasoned salt
2 ts basil

This recipe is an adaptation of several of the potatoe chowder recipes that Lawrence Kellie posted a while back. Some of the the ingredients also came from the top of my head. It turned out VERY well, though it does look a little odd. My husband LOVES it. I finally came up with my idea of what Corn/potato chowder should be. My 3-1/2 year old son's (vegetable hater) only comment as he shoveled it down was "yummy". I will definately be making this one again. I am glad I wrote the changes down this time, I usually don't.

This can either be cooked as direced in the recipe, or for about 10 hours in the crock pot, on HI, adding the milk powder and cheese at the end.

In a large pot, melt butter over medium heat. Saute onion and celery until softened but not brown. Add potatoes, Chicken broth, S&P, basil and carrots. Bring to boil, reduce heat and simmer for 30 minutes until potatoes are just tender. Brown sliced sausage pieces in a fry pan, add to chowder. Add cream of mushroom soup and corn. Simmer until potatoes and carrots are done to your desired level of mushiness ( I like em mushy in my chowder). Add grated cheese and milk powder. If the chowder is too thin, you can remove some of it and put throught the blender to thicken, if it is too thick, add water. Adjust seasonings if desired. Serve with bread or crackers.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Frankfurter Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Casseroles
Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c bean & bacon soup -- undiluted
1 1/4 c water
2 c all-meat frankurter -- cut
- 1/2" slices
1 onion -- chopped finely
1 green onions -- chopped finely
1/2 c celery -- chopped
2 tb prepared mustard
1 c ready-mix type biscuits

Preheat oven to 375F. Mix all ingredients except biscuits. Boil gently 5 minutes. Put about 3/4 cup mixture into each of 8 individual baking dishes and top each with biscuit. (NOT ME!! I hate doing dishes!!) Bake until golden brown (about 20 minutes). Serve at once, Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 FAT EXCHANGES + 1 MEAT EXCHANGE + 1 VEGETABLE EXCHANGE

Source: Recipes for the Diabetic by Billie Little and Penny L. Thorup. Brought to you and yours via Nancy O'Brion and her Meal-Master

This cookbook doesn't have the nutritional values as it 22 years old. Only calories: Per serving: 260

From the recipe files of Carole Walberg

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* Exported from MasterCook *

FRENCH ONION SOUP CROCK POT

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart beef bouillon or brown stock
3 cups thinly sliced yellow onions
1/4 cup sugar
1/4 cup butter
1 cup Parmesan cheese
1 1/2 teaspoons salt
2 tablespoons flour

Pour bouillon or stock in crock pot; cover and set on high. Cook onions
slowly in large skillet in butter. Cover and cook for about 15 minutes.
Uncover and add salt, sugar and flour. Stir well. Add to stock in crock
pot. Cover and cook on low 6-8 hours or on high 3 hours. Before serving,
add grated cheese.

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* Exported from MasterCook *

French Dip Sandwiches

Recipe By : Taste of Home May/96
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches Beef
Crockpot Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef chuck roast trimmed
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 whole peppercorns
8 french rolls split

Place the beef chuck roast in a slow cooker. Add water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with fork and keep warm. Strain broth; skim off fat. Serve shredded beef on split french rolls. Pour broth into small cups for dipping. =8B=8B=8B=8B=8B

From the recipe files of Carole Walberg

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* Exported from MasterCook *

French Onion Beef

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 lb round steak -- boneless
8 ounces mushrooms -- fresh, sliced
1 lg onion -- sliced into rings
10 oz onion soup, condensed
1 pk stuffing cubes -- seasoned
1/4 c margarine -- melted
4 oz mozzarella cheese -- shredded

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.

From Pillsbury Classic Cookbooks October 1995

From the recipe files of Carole Walberg

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* Exported from MasterCook *

French Onion Lamb Au Jus

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Beef
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Lamb leg -- rolled
1/2 cup Soy sauce
Garlic clove -- minced
1 package Onion soup mix (1.5 oz)
5 cups Water
Onions, large sweet -- sliced

Combine all ingredients in a crock pot. Cook 8 to 10 hours on low. Remove
roast and let set 20 minutes before carving. Slice thin. Make sandwiches
using french rolls or large croissants, sliced and buttered with slices of
Swiss Cheese. Dip in bowls of the onion soup broth. Also can be made into
a complete dinner by adding vegetables to the broth.
Fay Risner, Keystone, IA Iowa REC News, May 1992

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* Exported from MasterCook *

French Onion Lamb Au Jus2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Beef
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
lamb leg -- rolled
1/2 cup soy sauce
garlic clove -- minced
1 package onion soup mix (1.5 oz)
5 cups water
onions, large sweet -- sliced

Combine all ingredients in a crock pot. Cook 8 to 10 hours on low. Remove roast and let set 20 minutes before carving. Slice thin. Make sandwiches using french rolls or large croissants, sliced and buttered with slices of Swiss Cheese. Dip in bowls of the onion soup broth. Also can be made into a complete dinner by adding vegetables to the broth. Fay Risner, Keystone, IA Iowa REC News, May 1992

From the recipe files of Carole Walberg

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* Exported from MasterCook *

French Onion Soup Crock Pot

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart beef bouillon or brown stock
3 cups thinly sliced yellow onions
1/4 cup sugar
1/4 cup butter
1 cup parmesan cheese
1 1/2 teaspoons salt
2 tablespoons flour

Pour bouillon or stock in crock pot; cover and set on high. Cook onions slowly in large skillet in butter. Cover and cook for about 15 minutes. Uncover and add salt, sugar and flour. Stir well. Add to stock in crock pot. Cover and cook on low 6-8 hours or on high 3 hours. Before serving, add grated cheese.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

French Pot Roast

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds boneless round or chuck roas
2 tablespoons flour
2 tablespoons oil
1 can condensed onion soup
1 green pepper -- seed/slice

1. Trim excess fat from roast; rub beef well with flour; brown in oil in a large skillet or an electric slow cooker. 2. Place meat in slow cooker; pour onion soup over; cover cooker. 3. Cook on low for 10 hours or on high for 5 hours, or until meat is tender when pierced with a two tined fork. Place green pepper rings on roast to steam during last 10 minutes of cooking. Remove meat and pepper rings to heated serving platter; keep ;hot while making gravy from juices. 4. Turn heat to high. Combine 1/4 cup flour and 1/2 cup cold water in a cup to make a smooth pate. Stir into slow cooker; cover; cook 15 minutes; taste and season with salt and pepper if needed.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Fresh Tomato Sauce

Recipe By :
Serving Size : 5 Preparation Time :12:00
Categories : Sauces Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups tomatoes, peeled, seeded -- and finely chopped
1 medium onion -- minced
1 1/2 teaspoons leaf basil
1 teaspoon sugar
1 can tomato paste (6oz)
3 cloves garlic -- crushed

Combine all ingredients in lightly oiled crock pot. Cover and cook on low
setting for 6 to 12 hours ( on high setting for 4 hours). If a thicker
sauce is desired, remove cover and cook on high setting until sauce is
reduced.
This is good used in any recipe calling for tomato sauce.

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* Exported from MasterCook *

Fresh Tomato Sauce2

Recipe By :
Serving Size : 5 Preparation Time :12:00
Categories : Sauces Crockpot

Combine all ingredients in lightly oiled crock pot. Cover and cook on low setting for 6 to 12 hours ( on high setting for 4 hours). If a thicker sauce is desired, remove cover and cook on high setting until sauce is reduced. This is good used in any recipe calling for tomato sauce.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Garlic Roasted Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 indredients and cook on LOW for 6 to 8 hours. Serve the hot garlic butter sauce with the chicken.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Gene Bartz World Famous Chili/Cp

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Main Dish
Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground meat -- lean
2 cans red kidney beans -- (med cans)
2 cans tomato soup
2 teaspoons chili powder
1 can ketchup -- (bean can size)

Mix all ingredients and cook in crockpot on low for 8-10 hours.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Glazed Corned Beef

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds corned beef brisket
2 tablespoons prepared mustard
1 1/2 teaspoons horseradish
2 tablespoons red wine vinegar
1/4 cup molasses

Rinse corned beef well with cold water, place in crockpot, and ocver with water. Cover and cook on low for 10 to 12 hours. Drain cooked corned beef and place on broiler pan or oven-proof platter. Combine mustard, horseradish, wine vinegar and molasses. Brush on all sides of meat. Brown in a 400 F. oven for about 20 minutes, brushing several times with sauce while browning. This is excellent served with a fruited rice pilaf or glazed sweet potatoes and a salad. Leftovers make excellent sandwiches! From: Crockery Cookery by Mable Hoffman, HP Books, 1975.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Glazed Sausage Striped Meat Loaf

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Main Dish
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound mild italian sausages
2 eggs
1/2 cup milk
2 slices bread
1 teaspoon salt and worcestershire
1 teaspoon dry mustard
1 teaspoon beef stock
1 small onion
1 1/2 pounds ground chuck
1/4 cup catsup
1 teaspoon dijon-style mustard
1 1/2 tablespoons brown sugar
4 large boiling potatoes
2 teaspoons butter -- softened

Simmer sausages in water to cover 10 min. Drain. Place eggs, milk, bread, salt, Worcestershire, dry mustard, stock base and onions in blender container. Cover. Blend til smooth. Place ground meat in mixing bowl. Pour in blender contents. Mix until smooth. Pat half of meat loaf mixture in bottom of crockery pot. cover with sausages. Top with remaining meat loaf. Pat to seal. Combine catsup, mustard, and brown sugar. Spread over meat. Peel potatoes. Cut in strips (French Fry style). Coat well with butter and place around meat. Cover. Cook on high 1 hr. and reduce to LOW and cook for 6 hrs.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Golden Broccoli

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages frozen broccoli thawed
salt and pepper
1 can condensed cheddar cheese -- soup
4 slices crisp crumbled bacon

Place broccoli in crockpot. Season with salt and pepper to taste. Spoon Cheddar cheese soup over top. Sprinkle with bacon. Cover and cook on HIGH setting for 1 1/2 hours then turn to Low setting for 2 hours or cook on Low only for 4 to 6 hours.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Golden Glow Pork Chops/Cp

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork chops -- (4 to 6)
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 can tomato sauce -- (8oz)
1 can cling peach halves -- (29oz)
1/4 cup vinegar
salt and pepper

Lightly brown pork chops on both sides in large skillet or slow-cooking pot 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. Makes 5 to 6 servings. Recipe from: "Crockery Cookery"

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Goopy Chicken/Cp

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Boneless chicken breasts
2 Cups Cream of chicken soup
1 Cup Flour
1 Tablespoon Lemon juice
1 Tablespoon Poultry seasoning
1/8 Teaspoon Garlic powder

Mix flour, poultry seasoning, garlic powder, dip chicken in mixture.
Brown chicken in vegetable oil (electric skillet). Place chicken on dish
sprinkle with lemon juice, let sit. Combine chicken soup (undiluted) add
2/3 of (one) can of water, mix with wire whisk add leftover flour
mixture. Pour this over chicken, cover . Cook in skillet for 1-2 hours.
Crock Pot Method: Low 8-10 hrs-high 3-5 hrs

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* Exported from MasterCook *

Goopy Chicken/Cp2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless chicken breasts
2 cups cream of chicken soup
1 cup flour
1 tablespoon lemon juice
1 tablespoon poultry seasoning
1/8 teaspoon garlic powder

Mix flour, poultry seasoning, garlic powder, dip chicken in mixture. Brown chicken in vegetable oil (electric skillet). Place chicken on dish sprinkle with lemon juice, let sit. Combine chicken soup (undiluted) add 2/3 of (one) can of water, mix with wire whisk add leftover flour mixture. Pour this over chicken, cover . Cook in skillet for 1-2 hours. Crock Pot Method: Low 8-10 hrs-high 3-5 hrs

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* Exported from MasterCook *

Goopy Chicken/Cp3

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry

Mix flour, poultry seasoning, garlic powder, dip chicken in mixture. Brown chicken in vegetable oil (electric skillet). Place chicken on dish sprinkle with lemon juice, let sit. Combine chicken soup (undiluted) add 2/3 of (one) can of water, mix with wire whisk add leftover flour mixture. Pour this over chicken, cover . Cook in skillet for 1-2 hours. Crock Pot Method: Low 8-10 hrs-high 3-5 hrs

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Greek-Style Meat Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds ground beef chuck
2 tablespoons olive oil
4 onions; med -- finely chopped
4 cans tomato paste -- (6 oz ea)
4 garlic cloves -- minced
1 teaspoon mixed pickling spice
1 cup dry white wine
1 tablespoon 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 mararoni dish, Pastitsio. It is also good spooned over tacos or ladled inside avocado half shells. This recipe makes a large quantity and freezes well. SOURCE: Extra Special Crockery Pot Recipes

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Greek-Style Meat Sauce+++ffgt98b

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 T 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 mararoni dish, Pastitsio. It is also good spooned over tacos or ladled inside avocado half shells. This recipe makes a large quantity and freezes well. SOURCE: Extra Special Crockery Pot Recipes POSTED BY: DEE PENROD

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Ground Beef Barbecue

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Beef Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef -- lean
1 large onion -- chopped
2 garlic cloves -- minced
5 celery ribs -- finely chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon cider vinegar
2 tablespoons prepared mustard
1/4 cup brown sugar
1 teaspoon mustard seed
3 1/2 cups 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 at setting #3 (for West Bend Slow Cooker) or low in others for 6 - 8 hours. Serve on buns or over hot dogs for chili dogs. West Bend Slow Cooking for Fast Meals

From the recipe files of Carole Walberg

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* Exported from MasterCook *

GROUND BEEF STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Potatoes -- cubed
4 Med. carrots -- sliced
1 sm Onion -- chopped
1 cn Peas -- drained
1 lb Ground beef
Salt
1 cn Tomato soup 1
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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* Exported from MasterCook *

Ground Beef Stew2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 potatoes -- cubed
4 med. carrots -- sliced
1 sm onion -- chopped
1 cn peas -- drained
1 lb ground beef
salt
1 cn tomato soup 1
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.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Gumbo

Recipe By : FF MailList: Laurel's Kitchen (Elisabeth Freeman)
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole onion -- chopped
3 whole clove
1 whole green bell pepper -- diced
2 cups tomatoes -- diced
4 cups vegetable stock
1 cup cooked lima beans
1 cup fresh corn kernels -- or frozen
1 1/2 cups sliced okra
1 teaspoon salt
1/4 teaspoon allspice

Saute the onion and green pepper with the cloves in water until soft. Remove the cloves. Put all ingredients in a slow cooker on high for 6 hours or low for 8-10 hours. Pretty simple! It's nice to come home at the end of the day and have everything ready. I did the lima beans in the slow cooker the night before so all I had to do was add everything else to them.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Halibut in Creamy Wine Sauce

Recipe By :
Serving Size : 6 Preparation Time :3:00
Categories : Fish Crockpot
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages frozen halibut steaks (12 oz each) -- thawed
2 tablespoons flour
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup margarine
1/3 cup dry white wine
2/3 cup milk or half and half cream
lemon wedges

Pat halibut steaks dry; place in crock pot. Combine flour, sugar, and
salt.
In saucepan, melt butter; stir in flour mixture. When well blended add
wine, and milk, and cook over medium heat until thickened, stirring
constantly. Allow sauce to boil 1 minute while stiring. Pour sauce over
fish. Cover and cook on High setting f
o

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* Exported from MasterCook *

Halibut In Creamy Wine Sauce2

Recipe By :
Serving Size : 6 Preparation Time :3:00
Categories : Fish Crockpot
Main Dish

Pat halibut steaks dry; place in crock pot. Combine flour, sugar, and salt. In saucepan, melt butter; stir in flour mixture. When well blended add wine, and milk, and cook over medium heat until thickened, stirring constantly. Allow sauce to boil 1 minute while stiring. Pour sauce over fish. Cover and cook on High setting f o

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Ham & Noodle Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Unccooked noodles
Vegetable oil(canola)
1 c Cubed ham
1 cn Condensed cream of Chicken
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 minytes). Drain and toss with just enough oil to coat.
( 3 T ) Add noodles and remaining ingredients to a greased Crock pot
and stir to mix. Cover and cook on LOW setting 7 to 9 hours. (I had
mine ready in 6 Hours).Makes 2 servings or 1 1/2 to 2 quarts.

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* Exported from MasterCook *

Ham & Noodle Casserole2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c unccooked noodles
vegetable oil(canola)
1 c cubed ham
1 cn condensed cream of chicken
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 minytes). Drain and toss with just enough oil to coat. ( 3 T ) Add noodles and remaining ingredients to a greased Crock pot and stir to mix. Cover and cook on LOW setting 7 to 9 hours. (I had mine ready in 6 Hours).Makes 2 servings or 1 1/2 to 2 quarts.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Ham And Chicken Chowder (Crock Pot)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Vegetables
Beans Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups chicken stock
2 cups cooked ham -- diced
2 cups potatoes -- cubed
8 small onions
1 cup corn
1 cup cut green beans
1 cup lima beans
1 cup canned tomatoes
2 stalks celery w/leaves -- chop
1 tablespoon parsley -- minced
1 teaspoon salt
1/2 teaspoon 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.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Ham And Noodle Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c unccooked noodles
vegetable oil(canola)
1 c cubed ham
1 cn condensed cream of chicken
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 minytes). Drain and toss with just enough oil to coat. ( 3 T ) Add noodles and remaining ingredients to a greased Crock pot and stir to mix. Cover and cook on LOW setting 7 to 9 hours. (I had mine ready in 6 Hours).Makes 2 servings or 1 1/2 to 2 quarts.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Ham And Scalloped Potatoes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon cream of tartar
potatoes -- thinly sliced
1 slice cooked ham
onions -- sliced thin
1 salt and pepper to taste
2 cups american cheese -- grated
2 cans cream of celery soup
1 paprika

* amounts for potatoes and ham not given--use your own judgement as to size for your family. Toss sliced potatoes in cream of tartar and 2 cups water. drain. Put half of ham, potaotes 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 for 8-10 hours. (or HIGH for 4 hours).

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Ham Or Chicken And Vegetable Bean Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Pork & Ham
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups water
1 1/4 cups dry navy beans
1 medium potato -- 1/2" pcs
1 medium carrot -- 1/2" pcs
1 stalk celery -- sliced
1 medium onion -- chopped
1 tablespoon parsley flakes
1/2 teaspoon dried thyme -- crushed
1/4 teaspoon salt
tabasco
4 cups water
3/4 pound meaty ham hocks
or 2 chicken breasts

Place navy beans in pot and add 3 c.water. Bring to a boil. Boil uncovered for 10 minutes, and drain. Meanwhile, combine vegetables, herbs and tabasco and put into crockpot. Stir in drained beans and 4 c. water. Place ham hocks or chicken on top of beans. Cover; cook on low heat setting for 10-12 hours or high for 4 1/2 to 5 1/2 hours. Before serving, remove ham hocks or chicken from crockpot. Pull meat apart and return meat to soup. Leftovers will freeze well.

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* Exported from MasterCook *

Ham Or Chicken And Vegetable Bean Soup2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Pork & Ham
Poultry

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hamburger Cornmeal Shepherd's Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c green pepper; chopped finely
1/2 c flour;
3/4 c yellow cornmeal;
1/4 c onion, minced finely
2 c ground round;
5 tb oil
1 c tomato sauce;
2 tb tomato catsup;
2 ts salt
1 dash lemon pepper
1 t chili powder;
1 tablespoon sugar
2 ts baking powder;
1/2 t thyme;
1/4 c egg;(1 med)
1/2 c milk

Preheat oven to 400F. Saute pepper, onion, beef in 2 tablespoons of oil in skillet, until beef is well browned. Stir in tomato sauce, cutup, 1 ts salt lemon pepper, add chili powder. Put into 1 1/2 quart casserole. Stir flour, cornmeal,sugar, baking powder, remaining salt and thyme together in a bowl; then add egg milk, and rest of oil. Stir until smooth. Top the first mixture with second and bake, uncovered, or until the cornmeal is sightly brown and firm to touch (about 1 hour). Loosen cornmeal with a knife around edges, turn on serving plate with top side down.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hamburger Soup - Crock Pot

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons butter
1 medium onion -- chopped coarsely
1 1/2 pounds ground beef
1 (1 lb. 12 oz tomatoes
3 cans consomme
2 cans water
4 medium carrots -- quartered
4 celery tops
6 sprigs parsley
1/2 teaspoon thyme
10 peppercorns
salt and pepper (if no peppercorns)
1 add leftover vegetables that i
need to use up

Melt butter in large heavy kettle. Saute onion and cook until limp. Add ground beef and stir until it loses the raw look. Add remaining ingredients. Cover and cook over low heat for 45 minutes or if using a crockpot cook 6 to 8 hours. If using leftover vegetable or zucchini add and cook longer depending on your crockpot. Serves 6 generously.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hamburger Soup /Crock Pot

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hawaiian Chicken Breasts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 plater. Top each with a
chicken breast. Slice avocado into 8 lengthwise strips. Place 2 strips
on each chicken breast. Serve pan drippings over rice.

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* Exported from MasterCook *

Hawaiian Chicken Breasts2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 plater. Top each with a chicken breast. Slice avocado into 8 lengthwise strips. Place 2 strips on each chicken breast. Serve pan drippings over rice.

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* Exported from MasterCook *

Hawaiian Chicken Breasts3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

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 plater. Top each with a chicken breast. Slice avocado into 8 lengthwise strips. Place 2 strips on each chicken breast. Serve pan drippings over rice.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hearty Alphabet Beef Soup

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot Vegetarian
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound stew beef -- or round steak
1 stewed tomatoes 1 pound can
1 can tomato sauce -- 8 oz can
1 cup water
1 package onion soup mix
1 package frozen mixed vegetables -- partially thawed
1/2 cup alhabet 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 nookles. Cover and cook on HIGH for 30 minutes or until vegetables are done.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hearty Bean And Vegetable Stew

Recipe By : Dr. Dean Ornish's Program
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beans -- assorted -- dry
2 cups vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery -- diced
1/2 cup parsnips -- diced
1/2 cup carrots -- diced
1/2 cup mushrooms -- diced
1 onion -- diced
1 teaspoon basil -- dried
1 teaspoon parsley -- dried
1 bay leaf
3 cloves garlic -- minced
1 teaspoon black pepper -- ground
1 cup rice or pasta -- cooked

Instructions: ------------- Sort and rinse beans, then soak overnight in water. Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt. Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. (Servings: 12) Notes: ------ For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hearty Beef Ragout

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless beef chuck
-- (cut in 1 inch
1 pieces )
1/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
8 ounces precooked sausage links -- cut
into 1 inch pieces
2 cups leeks -- chopped
3 stalks celery -- cut up
3 potatoes -- peel/cube
16 ounces whole tomatoes -- canned
1 teaspoon oregano
2 cloves garlic -- minced
1/2 cup beef broth
1 teaspoon kitchen bouquet
2 tablespoons flour
3 tablespoons water

Wipe beef well. Combine 1/3 cup flour with salt and pepper. Toss beef cubes with flour mixture to coat thoroughly; place in crockpot. Add remaining ingredients except 2 T. flour and the water in order listed; 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 2 T. flour and the water; stir into crockpot, mixing well. Cover and cook until thickened.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hearty Beef Stew/Cp

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds stew beef -- 1" cubes
5 carrots -- 1" pieces
1 large onion -- cut in chunks
3 celery stalks -- sliced
1 can tomatoes -- large
1/2 cup quick cooking tapioca
1 clove; whole -- or
or 1/2 t. ground clove
salt
pepper

Trim all fat from meat. Put all ingredients in crockpot. Mix thoroughly. Cover and cook on low for 12 hours.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hearty Buffalo Stew

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds buffalo stew meat -- 1 " cubes
5 carrots -- chopped
1 large onion
3 stalks celery -- sliced
1 can tomatoes -- (1lb. 12oz.)
1/2 cup quick cooking tapioca
1/2 teaspoon ground cloves
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper

Trim all fat from meat. Put all ingredients in slow cooker. Mix thoroughly. Cover and cook on low for 12 hours (high for 5 to 6 hours). Makes 4 to 6 servings. From "Taste of Texas"

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hearty Vegetable Soup

Recipe By :
Serving Size : 6 Preparation Time :18:00
Categories : Crockpot Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cross cut beef shanks
1 tablespoon salt
1 1/2 teaspoons worcestershire sauce
1 dash pepper
2 teaspoons dried parsley flakes
1 medium onions -- chopped
1 package frozen cut green beans (10 oz) -- thawed
1 cup celery -- chopped
1 cup carrot -- sliced and pared
1 cup potatoes or turnips -- diced and peeled
1 can whole tomatoes (16oz)

Combine all ingredients in crock pot. Add water to cover barely (about 2 cups); stir well. Cover and cook on low setting for 12 to 18 hours (on high setting for 5 to 7 hours). Before serving, remove meat and bones; cut meat into bitesize pieces and s t

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Herbed Salmon Bake

Recipe By :
Serving Size : 4 Preparation Time :4:00
Categories : Fish Crockpot
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chicken bouillon cubes
1 cup boiling water
1 can salmon (16 oz) -- drained and flaked
2 cups seasoned stuffing crutons
1 cup grated cheddar cheese
2 eggs -- beaten
1/4 teaspoon dry mustard

Disolve bouillon cubes in boiling water. Combine all ingredients; mix
well. Pour into well greased crock pot. Cover and cook on high setting
for 2 to 4 hours

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* Exported from MasterCook *

Herbed Salmon Bake2

Recipe By :
Serving Size : 4 Preparation Time :4:00
Categories : Fish Crockpot
Main Dish

Disolve bouillon cubes in boiling water. Combine all ingredients; mix well. Pour into well greased crock pot. Cover and cook on high setting for 2 to 4 hours

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Herbed Turkey Roast

Recipe By : Sunset Crockery Cookbook
Serving Size : 10 Preparation Time :10:00
Categories : Poultry Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lbs turkey breasts -- boned
1/4 c parsley -- chopped
2 tbsps fresh thyme -- minced
salt
pepper
2 ozs fontina cheese -- sliced
2 ozs prosciutto
4 sprigs parsley or thyme
2/3 c chicken broth
1/3 c dry white wine
2 tbsps cornstarch
2 tbsps cold water

Rinse turkey, pat dry and place, skin down, on cutting board. Sprinkle meat side with chopped parsley and thyme, season with salt and pepper. Cover with cheese and prosciutto, overlapping slices. Starting with a long edge, roll up turkey, firmly, jel l

Place turkey, thyme side up, in slow cooker. Pour in broth and wine. Cover and cook until meat in thickest part is very tender when pierced (9-10 hrs).

Carefully lift turkey to a warm platter and keep warm. Skim and discard fat from cooking liquid; blend in cornstarch (blended with water). Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened.

Remove and discard strings and thyme sprigs from turkey; slice meat 1/4" thick. Garnish with additional thyme sprigs, if desired. Serve with sauce.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Homemade Potato Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Crockpot
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 potatoes -- cut into pcs.
2 leeks -- cut into pcs.
2 onions -- chopped
1 carrot -- sliced
1 celery stalk -- sliced
4 chicken bouillon cubes
1 tbsp parsley flakes
4 c water
1 1/2 tsp salt
pepper
2 tbsp butter
1 cn evaporated milk (13 oz.)
chopped chives

Put all ingredients except milk and chives in crockpot. Cook on low 10-12 hours or high 3-4. Stir in milk in last hour. Serve topped with chives. posted by Tiffany Hall-Graham By Bill Spalding on Mar 18, 1997

From the recipe files of Carole Walberg

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Honey Glazed Ham

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Ham -- boneless, fully
cooked
1 cn Lemon lime soda -- 12 oz,
gingerale may also be used
1/4 c Honey
1/2 t Mustard
1/2 t Cloves -- ground
1/4 t Cinnamon -- ground

Place ham and soda into crock pot. If your pot has a rack, you can
use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours).
Thirty minutes before serving, combine remaining ingredients,
including 3 tbs drippings from bottom of crock pot. Spread glaze over
ham and continue heating. Let ham stand for 15 minutes before serving.

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* Exported from MasterCook *

Honey Glazed Ham2

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb ham -- boneless, fully
cooked
1 cn lemon lime soda -- 12 oz,
- gingerale may also be used
1/4 c honey
1/2 t mustard
1/2 t cloves -- ground
1/4 t cinnamon -- ground

Place ham and soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Thirty minutes before serving, combine remaining ingredients, including 3 tbs drippings from bottom of crock pot. Spread glaze over ham and continue heating. Let ham stand for 15 minutes before serving.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Honey-Mustard Baked Chicken

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb chicken -- pieces
1/2 c butter
1/2 c honey
1/4 c dijon mustard
1 t garlic salt
1 t curry powder

Preheat oven to 350. Place chicken pieces in shallow baking pan, skin side up. Combine butter, honey, mustard, salt and curry powder and mix well. Pour over chicken and bake 1-1/4 hours, basting every 15 min, until chicken is tender and nicely browned.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Honey-Mustard Turkey Meatballs

Recipe By : TASTE OF HOME DEC/JAN 1996
Serving Size : 30 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground turkey
1 egg -- lightly beaten
3/4 cup crushed butter-flavor crackers
1/2 cup mozzarella cheese -- shredded
1/4 cup onion -- chopped
1/2 teaspoon ground ginger
6 tablespoons dijon mustard -- divided
1 1/4 cups unsweetened pineapple juice
1/4 cup green pepper -- chopped
2 tablespoons honey
1 tablespoon cornstarch
1/4 teaspoon onion powder

In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 Tablespoon mustard. Form into 30 balls, 1" each. Place in a grease 13x9x2" baking dish. Bake, uncovered, at 350 degrees for 20-25 minutes or until juice run clear. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hong Kong Pork Stew

Recipe By : Mom
Serving Size : 1 Preparation Time :0:00
Categories : Greek Crockpot
Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless pork shoulder -- cubed
1 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon pepper
13 ounces canned pineapple chunks
1/4 cup firmly packed brown sugar
1 teaspoon chicken broth -- instant
1/4 cup molasses
1/4 cup vinegar
2 tablespoons cornstarch
16 ounces sweet potatoes -- or canned
2 tomatoes -- cut in 1/8
1 green pepper -- cut in 1" cubes

Trim excess fat from meat. Place in crock pot and season with salt, ginger and pepper. Drain syrup from pineeapple and add water to make 1 1/2 cups. Reserve chunks. Add syrup to pork, stir in sugar, chicken broth, molasses and vinegar. Cover and cook on low for 8 hours or high for 4 hours. Turn heat to high. Combine cornstarch and 1/4 cup cold water. Stir into pork mixture and blend well. Add cooked sweet potatoes, tomatoes, pineapple chunks and green peppers. Simmer 20 mins. until thickened and vegetables are heated through. formatted in Mastercook by Carol Floyd c.floyd@arnprior.com By Bob & Carol Floyd on Apr 10, 1997

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hot Artichoke Dip

Recipe By :
Serving Size : 1 Preparation Time :1:00
Categories : Appetizers Vegetables
Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 jars (14 3/4 oz each marinated artichoke hearts -- drained
1 cup mayonnaise, fat free if desired
1 cup sour crream, low fat or fat free -- if desired
2 cups grated parmesan cheese
1 cup chopped water chestnuts
1/4 cup green onions (or more) -- finely chopped

Cut artichoke hearts into small pieces. Mix mayonnaise, sour cream, Parmesan cheese, water chestnuts and green onions. Place in the slow cooker on low for at least 1 hour or until throughly heated. Serve directly from slow cooker with crackers or slic e

NOTES : This is an incredible dip that goes well with thick, mild flavored crackers or slices of crusty French bread

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hot Cheese Fondue

Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Appetizers Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup flour
2 teaspoons chili powder -- or to taste
1 pound monterey jack cheese -- shredded
1/2 pound sharp cheddar cheese -- shredded
1 can (12 oz ) beer
1 clove garlic -- minced
1 can (4 oz) green chilies -- chopped
jalapeno peppers to taste -- chopped (optional)

Mix flour with chili powder and toss over shredded cheeses. Pour beer into the slow cooker and cover with shredded cheese mixture. Place garlic, green chilies and jalapenos, if desired, over cheese, but do not stir until cheese has begun to melt. Set c o

NOTES : Beer gives this cheese mixture an unusual zip. Serve with fresh vegetables and corn chips or tortilla chips for dipping. If you really like it hot, add the chopped jalapeno peppers

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hot Crab Dip

Recipe By :
Serving Size : 6 Preparation Time :4:00
Categories : Appetizers Crockpot
Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 packages cream cheese (8 oz) cut up and softened
1/2 cup milk
2 cans crabmeat (6 1/2 oz ea) drained, flaked -- and cartilage remove
1/2 cup green onions with tops -- chopped
1 teaspoon prepared horseradish
2 teaspoons worcestershire sauce

Combine all ingredients in lightly greased crock pot. Cover and cook on high setting until cheese begins to melt (about 30 minutes), stirring well occasionally. Cover and continue to cook on high setting until mixture is smooth and cheese is melted. Add more milk if needed for dipping consistency; then turn to low setting for 3 to 4 hours. Just before serving remove cover. Serve as a hot dip with Melba rounds .

About 1 quart

CLAM DIP: Substitute 2 cans (7 oz each) minced clam for crabmeat; use clam juice instead of milk to dilute mixture.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hot Dog Baked Beans

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds canned baked beans
1/4 teaspoon onion powder
1/4 cup ketchup
1/4 cup sugar
3/4 cup onion -- diced
1/3 cup light molasses
1/4 cup open pit sauce w/onions
1 pound hotdogs -- chopped

Put beans, onion, onion powder, molasses, ketchup, bbq sauce, sugar and hot dogs in crockpot. Stir gently to mix. Cool on low for about 8 hours. If sauce is runny, lift cover for last hour or two to let moisture evaporate.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hot Fruit Dessert/Crockpot

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot Desserts
Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 grapefruit -- peeled
sectioned
1 can (11 oz) mandarin orange
(well-drained
1 can (16 oz) fruit cocktail
1 can (20 oz) pineapple chunks
1 can (16 oz) sliced peaches
3 bananas -- sliced
1 tablespoon lemon juice
1 can (21 oz) cherry pie filling

Make sure the fruit is well-drained. Place all ingredients in cooker. Toss gently. Cover and cook on low about 4 hours. Makes about 2 quarts.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hot Herby Mushrooms

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Appetizers Vegetables
Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter
1 large onion -- chopped
2 teaspoons basil
2 teaspoons oregano
1/2 teaspoon thyme
1/4 cup lemon juice
1/2 cup sherry
1/4 teaspoon red pepper flakes
3 pounds mushrooms -- washed & left whole

Turn the slow cooker on high. Melt butter; add onion and saute until onion is limp. Turn cooker on low. Add spices, lemon juice, sherry and pepper flakes and allow mixture to steep on low for 1 to 2 hours. Add mushrooms about 15 minutes before guests

NOTES : For a change from baked mushrooms, try something that is healthy and easy to serve

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hungarian Goulash -- Crockpot

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steaks -- cut in 1/2"
1 cup chopped onion
1 clove garlic -- minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/4 teaspoon dried thyme -- crushed
1 can tomatoes -- (14 1/2 oz)
1 cup sour cream

Noodles 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.

From the recipe files of Carole Walberg

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Hungarian Goulash/Cp

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak -- cubed
1 cup onion -- chopped
1 garlic clove -- minced
2 tablespoons flour
1 teaspoon salt
1 teaspoon papper
1 teaspoon paprika
1 teaspoon thyme -- dried
1 bay leaf
14 1/2 ounces tomatoes
1 cup sour cream

Put steak cubes, onions, 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 to 10 hours. Add sour cream 30 minutes before serving. (HIGH 4 to 5 hours) Serve over hot buttered noodles.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Hungarian Lamb Soup

Recipe By :
Serving Size : 12 Preparation Time :7:00
Categories : Lamb Crockpot
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
2 medium onion -- chopped
2 pounds lamb shoulder
1 tablespoon hungarian paprika
2 quarts beef stock
2 bay leaf
salt and pepper -- to taste
3 potato -- peeled and cubed
1/2 cup green beans (fresh) -- sliced
1 tablespoon flour
1 cup sour cream

In a skillet, melt butter and add onions. While onions are sauteing, trim lamb of fat and cut into 1 inch cubes. Add lamb to skillet and brown. Stir in paprika and heat for 1 minutes. Pou skillet ingredients into the slow cooker with stock, bay leave s

NOTES : Lamb soup is a delightful change from the old standard. It is important to use a good paprika. Preference is the sweet

From the recipe files of Carole Walberg

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Hunter's Crockpot Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
3/4 pound fried crumbled bacon
1 cup chopped onions
1 cup ketchup
1/4 cup brown sugar
1/2 teaspoon pepper
1 teaspoon hickory smoke flavoring
1 pound pork
1 pound beans -- lima beans, butter b

Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Imperial Duckling

Recipe By : Crockery Cookery by Mable Hoffman, pub. by Bantam Books
Serving Size : 4 Preparation Time :9:00
Categories : Poultry Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 pounds duckling -- *see note
2 tablespoons onion -- minced
1/4 teaspoon tarragon
2 tablespoons butter
1/2 cup orange juice
1/8 teaspoon salt
1/8 teaspoon dry mustard
1/4 cup currant jelly
2 tablespoons grated orange peel
2 tablespoons port wine
1 orange -- peeled and sectioned
1 1/2 teaspoons cornstarch

With a fork, prick skin of duckling all over at approximately 2 inch intervals. Place duckling, breast side up, on metal rack or trivet in slow-cooking pot. In saucepan, saute onion and tarragon leaves in butter. Add orange juice, salt, mustard, currant jelly, and orange peel. Cook over medium heat, stirring constantly, until jelly is melted. Reduce heat; stir in wine and orange sections. Brush 1/3 of the sauce over duck; cover slow-cooking pot and cook on low 7-9 hours. During cooking drain fat and turn duck once, if possible. Stir remaining sauce into cornstarch and cook over medium heat until sauce thickens, then simmer 1 minute. Pour sauce over duck just before serving. Duck is very high in fat. To lower the fat content somewhat, pour the sauce off the meat and refrigerate until fat rises to the top. Skim off the fat and reheat before serving.

* Ducking may be cut into halves or quarters to fit into 3 1/2 quart or smaller slow-cooking pot.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Indian Simmered Chicken In A Crock-Pot

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken -- cut-up
1 large onion -- slice thick
3 tablespoons curry powder
1 small pk frozen peas
1 cup long-grain rice

Arrange onion slices in the bottom of the pot. Rub curry powder over the chicken pieces. Arrange the chicken on the onion. Add water half way up the cooker. Place the lid on the pot, turn to high and heat for 1 hour, until liquid comes to a boil. If you wish to eat six hours later, turn to low. If you wish to eat in 3 to 4 hours, leave on high. After cooking, drain and reserve the juice from the pot. Thicken and use it for a sauce or refrigerate for soup later. Cook a pot of long grained rice in chicken broth or bouillon. Toss in a few frozen pea, place chicken pieces on top and sprinkle with parsley. VARIATION-ITALIAN- Substitute Italian herbs for the curry. Prepare a plain batch of pasta, open a jar of pasta sauce and serve with the chicken. HUNGARIAN-Use pepper, nutmeg and salt in place of the curry. Cook egg noodles, sprinkle with paprika and serve with the broth from the chicken and sour cream. TEX-MEX-Try chili powder instead of curry on the chicken and serve with cornbread and plain rice.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Israeli Wheat Berry Stew

Recipe By : McDougall Cookbook - Volume 2
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups trader joe's maranara and the rest
1 1/2 cups great northern beans
1 cup wheat berries
6 small potatoes -- cut in half
1 large onion -- sliced
4 cloves garlic -- minced
5 teaspoons cumin -- ground
3 teaspoons tumeric
1/2 teaspoon black pepper -- ground
2 green peppers

Instructions: ------------- Mix together all ingredients in crockpot. Cook at high 8 to 10 hours. (Servings: 8)

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Italian Beef Au Jus

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 beef roast for crock-pot
1 package italian salad dressing mix
1 can beef broth
1/2 can water

Place roast in slow coooker. 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.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Italian Beef Sandwiches

Recipe By : Taste of Home Oct/Nov '96
Serving Size : 10 Preparation Time :0:00
Categories : Sandwiches Crockpot
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 lb boneless beef chuck roast -- trimmed (3 to 4)
3 tbsp dried basil
3 tbsp dried oregano
1 c water
1 env dry onion soup mix
10 italian rolls or sandwich buns

Place roast in a slow cooker. Combine basil, oregano and water; pour over roast. Sprinkle with soup mix. Cover and cook on low for 7-8 hours or until meat is tender. Remove meat; shred with a fork and keep warm. Strain broth; skim off fat. Serve meat on rolls; use broth for dipping if desired.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Italian Beef Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds beef stew meat
1 (cut into one inch cubes
4 carrots
(cut into 1/2 inch pieces
1 large onion
( thinly slice-separate in rings.
1 can whole tomatoes -- cut up
-- (28 oz)
2 cups water
1 teaspoon salt
1 1/2 teaspoons italian seasoning
2 teaspoons instant beef bouillon
1 cup uncooked mastaccioli
or other macaroni

Brown meat in slow cooker ( or in skillet is easier) on top of range or skillet on medium heat. Transfer pot to base or meat to slow cooker. Add remaining ingredients except pasta to cooking pot. Stir to combine. Cover and cook at Setting #3 for West Bend or low in others for 7 - 9 hours OR at #5 or high for 3 - 4 hours. Increase heat to high (#5). Add pasta and stir to blend. Cover and continue cooking for 30 minutes until pasta is done. Source: West Bend Slow Cooking for Fast Meals.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Italian Chicken Dinner

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small cabbage -- cut in wedges
1 cup mushrooms -- canned
2 tablespoons tapioca -- quick cooking
1 frying chicken
1 jar meatless spaghetti sauc
parmesan cheese -- grated

In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Italian Roast Beef

Recipe By :
Serving Size : 6 Preparation Time :12:00
Categories : Beef Crockpot
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef rump roast
2 onions
2 cloves garlic
1 large stal celery
2 ounces salt pork or bacon

Trim all excess fat from roast. Mince 1 onion, the garlic, celery and
salt pork. Lightly flour roast; rub with minced mixture. Slice
remaining onion place in Crock Pot. Place roast on onion. Cover and cook
on low setting for 10 to 12 hours

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* Exported from MasterCook *

Italian Roast Beef2

Recipe By :
Serving Size : 6 Preparation Time :12:00
Categories : Beef Crockpot
Main Dish

Trim all excess fat from roast. Mince 1 onion, the garlic, celery and salt pork. Lightly flour roast; rub with minced mixture. Slice remaining onion place in Crock Pot. Place roast on onion. Cover and cook on low setting for 10 to 12 hours

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Italian Sausage Soup

Recipe By :
Serving Size : 6 Preparation Time :14:00
Categories : Crockpot Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds sweet italian link sausage -- cut 1 inch thick
2 cloves garlic -- minced
2 medium onions -- chopped
1 can whole tomato (28 oz) -- mashed
2 cans beef broth (14 oz)
1 teaspoon leaf basil
1/2 teaspoon leaf oregano
1 tablespoon chopped parsley
1 medium green pepper, seeded and chopped
2 zucchini -- thinly sliced
2 cups water
grated parmesan cheese

In skillet, brown sausage; drain well. Add all ingredients except Parmesan cheese to crock pot; stir well. Cover and cook on low setting for 12 to 14 hours.

Taste for seasoning; serve sprinkles with cheese

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Italian Tortellini Stew

Recipe By : Fast and Healthy Magazine, Jan. '96
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Crockpot
Beans Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped
2 medium zucchini -- in 1" cubes
2 14 1/2 oz. ca vegetable or chicken broth
1 28 ounce can crushed tomatoes -- undrained
1 15 1/2 ounce great northern beans -- drained/rinsed
2 tablespoons dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 8 ounce pkg. uncooked dry cheese-filled tortellini

Combine all ingredients except tortellini in crock pot. Mix well. Cover and cook on Low setting for at least 6 hours. When ready to serve, increase heat to High setting. Add tortellini. Cook and additional 20 minutes or until tortellini are soft.

NOTES : Add tortellini to the rich Italian sauce when you come home from work. Supper's ready in 20 minutes. Per serving: 220 calories, 4 g. fat, (6% of total calories from fat), 20 mg. cholesterol.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Italian Tortellini Stew (2 points)

Recipe By : Fast and Healthy Magazine, Jan. '96
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Crockpot
Beans Main Dish
Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Medium onion -- chopped
2 Medium zucchini -- in 1" cubes
2 14 1/2 Oz. nonfat chicken broth
1 28 Ounce Can tomatoes -- crushed
1 15 1/2 Ounce Great Northern beans -- drained/rinsed
2 Tablespoons dried basil
1/4 Teaspoon salt
1/4 Teaspoon pepper
1 8 Ounce Pkg. tortellini, cheese-filled

Combine all ingredients except tortellini in crock pot. Mix well. Cover
and cook on Low setting for at least 6 hours.
When ready to serve, increase heat to High setting. Add tortellini. Cook
and additional 20 minutes or until tortellini are soft.

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NOTES : Add tortellini to the rich Italian sauce when you come home from
work. Supper's ready in 20 minutes.
Per serving: 220 calories, 4 g. fat, (6% of total calories
from
fat), 20 mg. cholesterol.

* Exported from MasterCook *

Jambalaya

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
chicken -- cut-up
3 onions -- chopped
1 carrot -- sliced
1 garlic clove -- minced
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt
1/8 teaspoon pepper
1 can cut up tomatoes(14oz)
1 pound shrimp,shelled -- raw
2 cups rice -- cooked

In slow cooker, combine chicken with onions, carrots, garlic, oregano, basil, salt,pepper and tomatoes. Cook on LOW 4-5 hours. Add shrimp and rice. Cook on HIGH 30-40 minutes until shrimp is done

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Japanese Lamb For Crockpot

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lamb
1/4 cup sauce -- soy
1 tablespoon honey
2 tablespoons vinegar
2 tablespoons sherry
2 garlic cloves -- crushed
1/4 teaspoon ginger -- ground
1 1/2 cups stock, chicken -- optional

Put all ingredients in crockpot and cook all day on LOW. Sylvia's comments: I converted this from a marinate-and-broil recipe that required better meat. This worked great on cheap stew lamb; it actually took away the strong lamb taste. I defatted the crockpot juices, thickened with cornstarch, and used it on green beans. That with the lamb and some yellow rice made a great dinner.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Joni's Rice Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
mm -- �
1 mm -------------------joni cloud id#
ssmw41a------------------------
1/2 ga milk
1 c rice long grain
1 c sugar
4 tb butter (optional)
salt
cinnamon
raisins

Place Milk, Rice and Sugar and a pinch of salt into Crock on Hi. Cook for 1 and 1/2 hours. Stir and at this time if you like raisins add them, a couple of hands full and sprinkle in some cinnamon. Cook for another 1 1/2 hours keeping a check on the last hour stirring often. As soon as it starts to thicken turn it off if you like it real creamy, let cook longer if you like it thick. It will thicken a lot after it cools. I use skim milk, omit the butter, and sometimes if I have it on hand add a can of evaporated milk, gives a little creamer taste, but either way it is just as good this way and a lot less fat etc.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Judy Johnson's Mexican Crockpot Dip

Recipe By : Judy R. Johnson
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Crockpot
Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage -- jimmy dean hot
1 pound ground beef
1 med. pkg. velveeta cheese
1 med. pkg. velveeta mexican cheese
1 med. jar pace picante sauce -- , hot
1 can tomatoes -- , crushed, drained

Fry the sausage and ground beef and drain oil. Put drained meat into crockpot. Cut cheeses into 1-inch cubes and add to crockpot. Add picante sauce and tomatoes to crockpot. Cook at medium-high heat until cheeses have melted. Stir mixture. Adjust crockpo

By Carolyn on Mar 14, 1997

NOTES : If you want to tone down the "heat" of the dip, you can use Jimmy Dean mild sausage, and mild or medium Pace Picante sauce.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Karen's Infamous Baked Bean/Cp

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans pork and beans -- 32oz
2 cans rotel whole tomatoes -- or
2 cans hunt's spicy brands
1 pound bacon pieces
2 large onions -- diced
1 can diced green chilies
1 pound dark brown sugar
1 clove garlic -- chopped fine

Put all ingredients in the crock and leave it for a 12 - 14 hour time period. Stir every couple hours or so, if possible. When finished, scoop some of the juice from the top and mix in a couple teaspoons corn starch, mix well, and add back to the beans and stir in. This will thicken them up quite nicely!

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Klein's Kanchi Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breasts
1/4 cup italian salad dressing*
1/3 cup water
1 package dry onion soup mix
garlic powder -- to taste

* (I used reduced calorie) Place chicken in slow cooker. Sprinkle with garlic powder and onion soup mix. Pour water and salad dressing over chicken. Cover and cook on low or medium for 8-10 hours.

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* Exported from MasterCook *

Klein's Kanchi Chicken *** (Ddnf77b)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Casseroles
Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breasts
1/4 cup italian salad dressing*
1/4 cup water
1 package dry onion soup mix
garlic salt to taste

* (I used reduced calorie) Place chicken in slow cooker. Sprinkle with garlic salt and onion soup mix. Pour water and salad dressing over chicken. Cover and cook on low or medium for 8-10 hours. I hope you enjoy. Couldn't be much simpler! FROM: KAREN SMITH (DDNF77B)

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* Exported from MasterCook *

Klein's Kanchi Chicken *** (Ddnf77b)2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Casseroles
Crockpot Poultry

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Klein's Kanchi Chicken#2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry

* (I used reduced calorie) Place chicken in slow cooker. Sprinkle with garlic powder and onion soup mix. Pour water and salad dressing over chicken. Cover and cook on low or medium for 8-10 hours.

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* Exported from MasterCook *

Klein's Kanchi Chicken2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry

* (I used reduced calorie) Place chicken in slow cooker. Sprinkle with garlic powder and onion soup mix. Pour water and salad dressing over chicken. Cover and cook on low or medium for 8-10 hours.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Knockwurst In Beer/Wine With Kraut

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Crockpot Main Dish
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 knackwurst
3 cups sauerkraut -- rinse/drain
1 apple -- peel/chop
1 teaspoon caraway seed
1 teaspoon sugar
1 cup beer -- or
1 cup white wine -- instead of beer

Combine all ingredients. Cover tightly in a large skillet. Simmer over low heat 15-20 minutes and serve. Can also be prepared in a crockpot, which is done most of the time. Ham hocks can be used/added also. just strip most of the fat off. Serve with mashed potatoes. In crockpot it's about 6 hrs cooking, but much better. From the cookbook Ask your neighbor. Bill Randles

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Lamb & Tomato Casserole

Recipe By : Crockpot Cooking from (Barbara Blitz)
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Main Dish
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds shoulder lamb
2 ounces butter
1 ounce plain flour
1 teaspoon marjoram
1 can tomatoes -- (8 ounces)
1 large onion
2 tablespoons oil
1/4 pint beef stock
salt and pepper

Instructions: ------------- Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned. Stir in the flour and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes with their juice. Bring to the boil, stirring well. Pour into crockpot, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours. From: Maggie MWORKMAN@VM.CC.PURDUE.EDU ADDRESS="http://www.vuw.ac.nz/who/Amy.Gale/home.html"

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Lamb And Apple Casserole

Recipe By : Crockpot Cooking from (Barbara Blitz)
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Main Dish
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds middle neck lamb chops
salt and pepper
2 medium onions
2 medium carrots
1 cooking apple
1 ounce plain flour
2 tablespoons oil
3/4 pint stock
1 stick celery

Instructions: ------------- Coat the chops with the flour seasoned with the pepper and salt. Brown on both sides in the oil and remove the chops. Cook the chopped onions in the oil until soft and golden and put into the crockpot. Work any remaining flour into the fat, cook for 2 minutes, and stir in the stock. Bring to the boil, stirring well. Put the thinly sliced carrots, celery and apple into the crockpot. Put the chops on top and pour over the thickened stock, seasoning to taste. Cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours. From: Maggie MWORKMAN@VM.CC.PURDUE.EDU ADDRESS="http://www.vuw.ac.nz/who/Amy.Gale/home.html"

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Lamb And Tomato Casserole

Recipe By : Crockpot Cooking from Barbara Blitz
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Lamb
Main Dish Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lamb shoulder
2 ounces butter
1 ounce all-purpose flour
1 teaspoon marjoram
8 ounces canned tomatoes
1 large onion
2 tablespoons oil
1/4 pint beef stock
salt and pepper

Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned. Stir in the flour and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes with their juice. Bring to the boil, stirring well. Pour into crockpot, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Lamb Chops with Orange Sauce

Recipe By : PRK
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Casseroles
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 lamb chops -- rib
2 tablespoons vegetable oil
1/2 cup orange juice
2 tablespoons honey
2 teaspoons salt
2 tablespoons cornstarch
1 teaspoon orange peel -- grated

In skillet, brown lamb chops in oil; drain well. Thoroughly combine
orange juicew, honey, salt, cornstarch and grated orange peel. Brush
browned lamb chops with orange mixture and place in Crock Pot. Cover and
cook on Low setting for 6 to 8 hours. If a thicker sauce is desired,
remove chops before serving and turn on High setting; stir in a mixture
of 2 tablespoons cornstarch and 1/4 cup water. Cook, stirring, until the
sauce is transparent.

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* Exported from MasterCook *

Lamb Chops With Orange Sauce2

Recipe By : PRK
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Main Dish
Casseroles

In skillet, brown lamb chops in oil; drain well. Thoroughly combine orange juicew, honey, salt, cornstarch and grated orange peel. Brush browned lamb chops with orange mixture and place in Crock Pot. Cover and cook on Low setting for 6 to 8 hours. If a thicker sauce is desired, remove chops before serving and turn on High setting; stir in a mixture of 2 tablespoons cornstarch and 1/4 cup water. Cook, stirring, until the sauce is transparent.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Laredo Barbecued Pot Roast

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cross rib beef pot roast -- about 3

1 large Onion -- chopped 1 garlic clove -- minched 8 ounces Tomato sauce 1/4 cup Brown sugar 3 tablespoons Cider vinegar 1 tablespoon Prepared mustard 1 tablespoon Worcestershire sauce 2 teaspoons Salt 1 teaspoon Italian herbs -- crumbled 1/4 teaspoon Pepper CORNMEAL DUMPLINGS 2/3 cup Milk 2 tablespoons Vegetable oil 3/4 cup Flour 1/2 cup Cornmeal 2 teaspoons Baking powder 1 teaspoon Salt

1. Trim excess fat from beef; brown in skillet, remove and reserve. Saute onion and garlic until soft in pan drippings. 2. Place pot roast in slow cooker with onion and garlic. Combine tomato sauce, brown sugar, vinegar, mustard, Worcestershire sauce, salt, Italian herbs and pepper in a small bowl; pour over beef, cover. 3. Cook on low for 10 hours or on high for 6 hours or until beef is tender when pierced with fork. Remove beef to a heated platter and keep warm. 4. Turn heat control to high while making dumplings. 5. Combine milk and vegetable oil in a medium sized bowl. Sift 3/4 cup flour and cornmeal, baking powder and salt over. Stir just until mixture is moist. (Dough will be soft) Drop onto hot food in slow cooker. Cook on high for 30 minutes or until puffy light. (No peeking or the dumplings won't puff up)

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Layered Black Bean Salad

Recipe By :
Serving Size : 8 Preparation Time :11:00
Categories : Vegetarian Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
bean mixture
1 cup dried black beans
4 cups water
1/2 cup green bell pepper -- chopped
1/2 cup red bell pepper -- chopped
1/2 cup yellow bell pepper -- chopped
1/2 cup onion -- chopped
1 dash red pepper flakes
dressing
1 cup balsamic red wine vinegar
3/4 cup olive oil
3 cloves garlic -- peeled
1 tablespoon sugar
salt and pepper -- to taste
salad ingredients
sour cream, low fat if available
bottled salsa
chopped lettuce
chopped green onions
chopped parsley for garnish

BEAN MIXTURE

Rinse dried beans and place in the slow cooker. Cover with water; set cooker on low and cook for 8 to 9 hours. Remove beans from cooker; discard water and rinse beans. Allow to cool. Mix beans with peppers, onions and pepper flakes; set aside.

DRESSING

Mix vinegar, olive oil, whole garlic cloves, sugar and salt in a saucepan. Simmer for 10 minutes. Cool and strain. Pour cooled dressing over bean mixture and allow flavors to blend for at least 2 hours or overnight, if time permits.

SALAD INGREDIENTS

Because size of the bowl determins quantity of salad ingredients, exact measurements cannot be determined. Place half of bean mixture in bottom of bowl. Spread a thin layer of sour cream over beans and then a thin layer of salsa. Follow with a 1 inch t

NOTES : A colorful, unique salad, this goes well with corn chips or a crusty bread.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Layered Dinner

Recipe By : Pegg Seevers [SMTP:colorado-pegg@juno.com]
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium potatoes -- sliced
1 large onion -- sliced
2 medium carrots -- sliced
1 medium green bell pepper -- sliced
1 medium zucchini -- sliced
1 cup frozen corn
1 cup frozen peas
optional vegetables:
mushrooms
broccoli
green beans
sauce:
2 1/2 cups tomato sauce
1/4 cup tamari soy sauce
1 teaspoon ground thyme
1 teaspoon dry mustard
1 teaspoon dried basil
2 teaspoons chili powder
1/2 teaspoon cinnamon
1/8 teaspoon sage
2 tablespoons parsley flakes

Layer vegetables in a large casserole in order given. Mix together ingredients for sauce and pour over vegetables. Cook in crockpot on high for 6 hours, or 12 hours on low.

NOTES : Formatted on July 4, 1996 by Jamie Calton.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Layered Enchilada Casserole

Recipe By :
Serving Size : 8 Preparation Time :8:00
Categories : Mexican Crockpot
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can whole tomatoes (14 1/2 oz)
1 small onion -- cut into pieces
1 clove garlic -- minced
1/2 teaspoon ground red pepper
1/2 teaspoon salt
1 can tomato paste (6 oz)
1 pound ground beef, browned
2 cups cheddar cheese -- shredded
9 corn tortillas

to prpare sauce, blend tomato and their liquid with onion and garlic in a
blender or food processor. Pour into medium sized sauce pan. Add red
pepper, salt and tomato paste . Heat to a boil; then simmer for 5 to 10
minutes.
Place 3 tortillas in bottom of Crock Pot. Layer on tortillas 1/3 of the
ground beef, 1/3 of the tomato sauce and 1/3 of the chedder cheese.
Repeat each layer two more times . Cover and cook on Low 6 to 8 hours.

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* Exported from MasterCook *

Layered Enchilada Casserole2

Recipe By :
Serving Size : 8 Preparation Time :8:00
Categories : Mexican Crockpot
Main Dish

to prpare sauce, blend tomato and their liquid with onion and garlic in a blender or food processor. Pour into medium sized sauce pan. Add red pepper, salt and tomato paste . Heat to a boil; then simmer for 5 to 10 minutes. Place 3 tortillas in bottom of Crock Pot. Layer on tortillas 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the chedder cheese. Repeat each layer two more times . Cover and cook on Low 6 to 8 hours.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Layered Vegetarian Dinner

Recipe By : McDougall Plan/Bobb1744
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Vegetarian
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced
1 green pepper -- sliced
1 zucchini -- sliced
1 cup corn -- frozen or fresh
1 cup peas -- frozen or fresh
-----optional vegetables-----
mushrooms
broccoli
green beans
-----sauce-----
2 1/2 cups tomato sauce
1/4 cup tamari soy sauce -- low-sodium
1 teaspoon thyme -- ground
1 teaspoon dry mustard
1 teaspoon basil
2 teaspoons chili powder
1/2 teaspoon cinnamon
1/8 teaspoon sage
2 tablespoons parsley

Layer vegetables in large casserole in order given. Mix together ingredients for sauce and pour over vegetables. Cook six hours at high or 12 at low.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Lemon Herb Roasted Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Crockpot
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds fryer or roasting chicken
1/4 cup onions -- chopped
2 tablespoons margarine or butter
juice of one lemon
1/2 teaspoon salt
1 tablespoon fresh parsley or dried parsley flakes
1/4 teaspoon leaf thyme
1/4 teaspoon paprika

Rinse chicken well and pat dry; remove any excess fat. Place onion in hte
cavity of the chicken and rub the skin with butter or margarine. Place
chicken in Crock pot, squeeze the juice of th elemon over the chicken and
sprinkle with remaining seasoning
.

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* Exported from MasterCook *

Lemon Herb Roasted Chicken2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Crockpot
Main Dish

Rinse chicken well and pat dry; remove any excess fat. Place onion in hte cavity of the chicken and rub the skin with butter or margarine. Place chicken in Crock pot, squeeze the juice of th elemon over the chicken and sprinkle with remaining seasoning .

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Lemon Pudding Cake2

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs separated
1 t grated lemon peel
1/4 c lemon juice
3 tb butter
1 1/2 c milk
3/4 c sugar
1/4 c flour
1/8 t salt

Beat egg whites until stiff peaks form set aside. Beat egg yolks and blend in lemon peel juice and butter and milk. Combine sugar, flour and salt and add to egg milk mixture beating until smooth. Fold into beaten egg whites. Spoon into crockpot. Cover and cook on high for 2 to 3 hours From Mable Hoffmans Crockery cooking

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Lemon Roast Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken
1 dash Salt
1 dash Pepper
1 teaspoon Oregano
2 Cloves minced garlic
2 tablespoons Butter
1/4 cup Water
3 tablespoons Lemon juice

Wash chicken,pat dry, season with salt and pepper. Sprinkle 1/2
oregano and garlic inside cavity. Melt butter in large frying pan. Brown
chicken on all sides. Transfer to crock pot. Sprinkle with oregano and
garlic. Add water to fry pan, stir to loosen brown bits. Pour into crock
pot. Cover. Cook on LOW 8 hours. Add lemon juice in the last hour of
cooking. Transfer chicken to cutting board. Skim fat. Pour juice into
sauce bowl. Carve bird. Serve with some juice spooned over chicken

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* Exported from MasterCook *

Lemon Roast Chicken2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken
1 dash salt
1 dash pepper
1 teaspoon oregano
2 cloves minced garlic
2 tablespoons butter
1/4 cup water
3 tablespoons lemon juice

Wash chicken,pat dry, season with salt and pepper. Sprinkle 1/2 oregano and garlic inside cavity. Melt butter in large frying pan. Brown chicken on all sides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water to fry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on LOW 8 hours. Add lemon juice in the last hour of cooking. Transfer chicken to cutting board. Skim fat. Pour juice into sauce bowl. Carve bird. Serve with some juice spooned over chicken

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Lemon-Garlic Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb chicken
1/2 c lemon juice
1/2 c garlic cloves -- crushed
1 t seasoned salt
1 t poultry seasoning
2 ds tabasco
1 c white wine

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Lemon-Sweet Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Flour
1 chicken -- (2 1/2 - 3 lb) cut
up
1 teaspoon Salt
2 tablespoons Cooking oil
1/2 cup Water
1 Can frozen lemonade concentr -- (6 ounces)
3 tablespoons Brown sugar
3 tablespoons Catsup
1 tablespoon Vinegar
1 tablespoon Cornstarch
1 tablespoon Cold water
Hot cooked rice

Coat the chicken pieces with mixture of flour and salt. In a skillet,
brown chicken on both sides in hot oil. Transfer the chicken pices to the
crock pot. Blend the thawed lemonade concentrate, the 1/2 cup water,
brown sugar, catsup, and vinegar; pour over chicken. Cover and cook on
high heat setting until tender, 3 to 3 1/2 hours. Remove the chicken to
platter; keep warm.Skim fat from the pan juices. Measure juices; add water
if necessary, to make 1 1/4 cups liquid. Place the liquid into a sauce
pan. Blend 1 T of cold water with the cornstarch. Stir into the pan
juices. Cook and stir till thickened and bubbly. Remove from heat. Pass
the sauce with chicken; serve over rice.

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* Exported from MasterCook *

Lemon-Sweet Chicken2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup flour
1 chicken -- (2 1/2 - 3 lb) cut
up
1 teaspoon salt
2 tablespoons cooking oil
1/2 cup water
1 can frozen lemonade concentr -- (6 ounces)
3 tablespoons brown sugar
3 tablespoons catsup
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon cold water
hot cooked rice

Coat the chicken pieces with mixture of flour and salt. In a skillet, brown chicken on both sides in hot oil. Transfer the chicken pices to the crock pot. Blend the thawed lemonade concentrate, the 1/2 cup water, brown sugar, catsup, and vinegar; pour over chicken. Cover and cook on high heat setting until tender, 3 to 3 1/2 hours. Remove the chicken to platter; keep warm.Skim fat from the pan juices. Measure juices; add water if necessary, to make 1 1/4 cups liquid. Place the liquid into a sauce pan. Blend 1 T of cold water with the cornstarch. Stir into the pan juices. Cook and stir till thickened and bubbly. Remove from heat. Pass the sauce with chicken; serve over rice.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Lemonade Chicken/Cp

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 broiler chicken -- * see note
1/4 cup flour -- all-purpose
2 tablespoons cooking oil
6 ounces lemonade -- frozen concentrate
3 tablespoons brown sugar
3 tablespoons catsup
1 tablespoon vinegar
2 tablespoons cold water
2 tablespoons cornstarch
hot cooked rice

* two 2 1/2-3 pounds broiler-fryer, ready to cook, cut up. Combine the flour with 1 1/4 teaspoons salt; coat chicken thoroughly. Brown chicken pieces on all sides in hot oil; drain. Transfer to a crockery cooker. Stir together the thawed lemonade concentrate, brown sugar, catsup, and vinegar; pour over chicken. Cover; cook on high heat setting for 3 to 4 hours (Or set on low for 6 to 8 hrs.) Remove chicken; pour cooking liquid into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch; stir into hot liquid. Cook and stir till thickened and bubbly. Serve chicken with gravy over hot cooked rice. Makes 6 servings. Sylvia Groschwitz

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Lemony Beef Shanks

Recipe By : The Best Slow Cooker Cookbook Ever, Natalie Haughton
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crockpot
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 12 ounce can beer
1 6 ounce can tomato paste
1/4 cup quick mixing flour -- (wondra)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cloves garlic -- minced
1 medium onion -- thinly sliced
1/2 pound fresh white mushrooms -- sliced
3 carrots -- peeled and sliced
1 1/4 pounds red potatoes -- scrubbed/in 1" cubes
2 1/2 lb. beef shank -- trimmed of fat (2
1/2 ) -- (1/2 to 2 3/4)
1 can be bonelss
1 tablespoon grated lemon zest
2 tablespoons lemon juice

In a 3 1/2 quart electric slow cooker, mix together the beer and tomato paste. Whisk in the flour, salt, pepper and garlic until well-blended. Stir in the onion, mushrooms, carrots and potatoes. Add the beef shanks and push down into the vegetable mixture. Cover and cook on Low heat setting for 8 1/2-9 hours or until the beef and potatoes are tender. Stir in the lemon zest and lemon juice just before serving. MC formatting and posted by bobbi744@sojourn.com

Serving Ideas : Serve with dark bread and fresh fruit salad.

NOTES : Beef shanks cook to toothsome tenderness in the slow cooker. Serve with dark bread to soak up all the flavorful sauce. This recipe can also be done in a deep skillet. Cook beef for 2-3 hours before adding vegetables. May need to add water to prevent sticking. Delicious!!!!

From the recipe files of Carole Walberg

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* Exported from MasterCook *

LOIS' CROCKPOT CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices crisp bacon -- crumbled
4 medium potatoes -- peeled and diced
1/2 cup minced onions -- chopped
1 (16 oz.) can cream corn
2 cans (13 3/4 oz.) chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1 tall can evaporated milk

Place all ingredients, except milk in a crock pot. Cover and cook on low
for 10 to 12 hours. Add milk and cook covered for 1 hour.

OR:

Place all ingredients except milk in Dutch oven. Cover and simmer 1 1/2
to 2 hours, until potatoes are tender. Add milk and cook covered until
milk is warmed up. Makes 2 quarts (best when leftover).

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* Exported from MasterCook *

Lois' Crockpot Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Place all ingredients, except milk in a crock pot. Cover and cook on low for 10 to 12 hours. Add milk and cook covered for 1 hour.

OR:

Place all ingredients except milk in Dutch oven. Cover and simmer 1 1/2 to 2 hours, until potatoes are tender. Add milk and cook covered until milk is warmed up. Makes 2 quarts (best when leftover).

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Louise's Broccoli Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages frozen broccoli spears -- thaw/cut
2 bn or fresh broccoli-10 oz)
1 can cream of celery soup -- condensed
1 1/4 cups grated sharp cheddar cheese
1/4 cup minced green onion
1 cup crushed saltine crackers or
1 cup cubed potatoes

In large bowl,combine broccoli,celery soup, 1 c of the grated cheese and the minced onion. Pour into lightly greased CP. Sprinkle top with crushed crackers or mix in the potatoes,then top with remaining cheese. Cover and cook on LOW for 5 to 6 hours. HIGH for 2 1/2 to 3 hours.Makes 4 to 6 servings or about 2 qts. Added note. Casserole may be spooned into baking dish and garnished with addtional cheese and broken chips and baked for 5 to 10 mins. in a 400 degree oven to brown to a great golden color.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Low Fat Glazed Chicken

Recipe By :
Serving Size : 6 Preparation Time :9:00
Categories : Poultry Crockpot
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces orange juice, frozen concentrate thaw
3 chicken breast -- split
1/2 teaspoon marjoram
1 dash ground nutmeg
1 dash garlic powder
1/4 cup water
2 tablespoons cornstarch
garlic -- optional

Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crockpot. P o Serving Ideas : Serve with brown or white rice.

NOTES : Takes less than 10 minutes to prepare this in the mornings and have it ready when you come home. For an even healthier variation, use boneless skinless chicken breasts.

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* Exported from MasterCook *

Low Fat Glazed Chicken2

Recipe By :
Serving Size : 6 Preparation Time :9:00
Categories : Poultry Crockpot
Main Dish

NOTES : Takes less than 10 minutes to prepare this in the mornings and have it ready when you come home. For an even healthier variation, use boneless skinless chicken breasts.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Low-Cal Meat Loaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
2 cups shredded cabbage
1 medium green pepper -- chopped
1 teaspoon salt
1 tablespoon dried onion flakes
1/2 teaspoon caraway seed (optional)

Throroughly combine all ingredients. Shape into round loaf. Place accessory meat rack in crockpot. Place meat loaf on rack. Cover and cook on High for 4 to 6 hours. Each serving 106 calories. Recipe may be doubled for larger crockpots.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Low-Fat Glazed Chicken In Crockpot

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :8:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces orange juice, frozen concentrate -- thaw
3 chicken breasts -- split
1/2 teaspoon marjoram
1 dash ground nutmeg
1 dash garlic powder
1/4 cup water
2 tablespoons cornstarch

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

Serving Ideas : Serve with brown or white rice.

NOTES : Takes less than 10 minutes to prepare this in the mornings and have it ready when you come home in the evening. For an even healthier variation, use boneless skinless chicken breasts.

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* Exported from MasterCook *

Low-Fat Glazed Chicken In Crockpot2

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :8:00
Categories : Crockpot Poultry

Serving Ideas : Serve with brown or white rice.

NOTES : Takes less than 10 minutes to prepare this in the mornings and have it ready when you come home in the evening. For an even healthier variation, use boneless skinless chicken breasts.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Low-Fat Healthy Chili In Crockpot

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :12:00
Categories : Vegetables Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef stew meat -- trimmed
6 ounces tomato paste
1 cup chopped onions -- 2 medium onions
2 bell peppers -- diced
2 garlic cloves -- minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano -- crushed

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

Serving Ideas : Serve this low-fat dish with rice or beans.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Lucy's Applesauce Meatballs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Vegetables
Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb beef, ground
2 c corn flakes
1 egg -- slightly beaten
3 tb onion, dried minced
2/3 c applesauce
1 1/2 ts salt
1/8 t pepper
10 1/2 oz tomato soup, canned,
condensed
1/2 c water

COMBINE ALL INGREDIENTS EXCEPT SOUP AND WATER. SHAPE MEATBALLS. COMBINE SOUP AND WATER AND POUR OVER MEATBALLS. BAKE @ 350 ABOUT 1 HOUR OR UNTIL DONE.

From the recipe files of Carole Walberg

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Source: geocities.com/heartland/pointe/8629/sept99

( geocities.com/heartland/pointe/8629) ( geocities.com/heartland/pointe) ( geocities.com/heartland)