* Exported from MasterCook *

Mac's Pinto Beans

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces tomato sauce
1 pound beans
1 pound bacon -- *
1 large red onion -- chopped>
4 cloves
crushed garlic
1/4 cup brown sugar
2 teaspoons worcestershire -- or more
4 teaspoons rogelio bueno adobo -- **

** use about 4 tab. of the paste and add it about 45 minutes to 1 hour before serving the beans. *uncooked and sliced to thickness you like. Put beans in crockpot and add water to cover plus 1 cup or the amount you would want for juice. Let beans cook till they start to soften then add everything but the adobo and let cook till done. Add salt and pepper to taste. I sometimes add 1- cup of beef broth instead of the water as I like the richer flavor. If using the broth I'm careful adding salt. We serve with fat slices of buttered french bread and pour the beans and juice on top of it.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Macaroni And Cheese

Recipe By :
Serving Size : 4 Preparation Time :3:00
Categories : Casseroles Pasta
Crockpot Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cooked macaroni
1 tablespoon mararine -- melted
2 cups evaporated milk
3 cups sharp process cheese -- shredded
1/4 cup green pepper -- finely chopped
1/4 cup onion -- chopped
1 teaspoon salt
1/4 teaspoon pepper

Toss macaroni with butter or margarine. Add remaining ingredients. Pour into greased crock pot. Cover and cook on high 2 to 3 hours, stirring once or twice.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Macaroni And Tomato Casserole

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 cup onion -- chopped
1 1/2 cups water
10 milliliters garlic -- minced
1/4 cup green pepper -- chopped
2 cans tomatoes; chopped -- 1lb ea
1 cup tomato juice
salt and pepper
1/2 teaspoon oregano
2 cups macaroni -- uncooked

Brown the meat, onion, green pepper, garlic and drain. Combine tomatoes, juice and the drained meat mixture. Stir in the seasonings. Mix well and place in crockpot and cook low for 6 to 8 hours. Stir in uncooked macaroni and cook 2 to 3 hours more.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Mandarin Rice Pudding

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c cooked rice
1 c undiluted evaporated milk
1/2 c mandarin orange liquid (can)
1/2 c light brown sugar
3 tb butter -- melted
1 t vanilla
3 eggs -- beaten
1/2 c raisins
1 c drained mandarin orange
sections

Combine rice with all ingredients except orange sections. Mix well. Lightly butter crockpot. Pour in rice mixture. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir during first 30 minutes. During last half-hour, stir in orange sections.

NOTE: For classic rice pudding use 1/2 cup evaporated milk and 2 tsp vanilla. Raisins are optional. Omit orange liquid and sections.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Marinara Sauce2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans whole tomatoes (28 oz)
1 onion -- finely chopped
2 carrots, pared and -- finely chopped
1 clove garlic -- chopped
2 tablespoons vegetable oil
1 1/2 teaspoons sugar
1 1/2 teaspoons salt

Place tomatoes in batches in blender container; blend until smooth (or
puree tomatoes through a food mill).
In skillet, saute onion carrots and garlic in oil just until tender (do
not brown). Combine all ingredients in crock pot; stir well. Cover and
cook on low setting for 6 to 10 hours. Remove cover, stir well and cook
on high setting for the last hour fo
r

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* Exported from MasterCook *

Marinara Sauce3

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

Place tomatoes in batches in blender container; blend until smooth (or puree tomatoes through a food mill). In skillet, saute onion carrots and garlic in oil just until tender (do not brown). Combine all ingredients in crock pot; stir well. Cover and cook on low setting for 6 to 10 hours. Remove cover, stir well and cook on high setting for the last hour fo r

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Marinated Barbecue Brisket

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beef Main Dish
Crockpot Barbecue

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb fresh beef brisket
2 ts unseasoned meat tenderizer**
1/2 t celery salt
1/2 t seasoned salt
1/2 t garlic salt
1/4 c liquid smoke
1/4 c worchestershire sauce
1 1/2 c bbq sauce

1. Place the brisket on a large piece of heavy-duty aluminum foil. Sprinkle tenderizer and seasonings on both sides of the meat. Pour liquid smoke and Worchestershire sauce over top. Cover and marinate in refrigerator 6 to 10 hours or overnight. 2. Place foil-wrapped brisket in Crock-Pot (cut brisket in half, if necessary, to fit easily). Cover and cook on low setting for 8 to 10 hours. 3. Chill cooked brisket, then cut across the grain into thin slices. Before serving, reheat in your favorite barbecue sauce.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Marinated Beef Pot Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds lean beef pot roast
2 tablespoons oil
flour and water paste (opt)
+++++
marinade:
1 cup tomato juice
3 tablespoons made mustard
4 tablespoons worcestershire sauce
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper

Instructions: ------------- Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat dry with paper towels. Heat oil in large skillet and brown meat on all sides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish. 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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Marinated Chicken And Pork

Recipe By : Crockpot Cooking by Barbara Blitz
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless skinless chicken breast halves -- cut in
1 " cubes
1 pound lean boneless pork -- cut in 1" cubes
1 cup dry red wine
1/2 teaspoon black pepper
3 cups beef broth
2 cloves garlic -- crushed
3 tomatoes -- chopped
1/2 teaspoon dried rosemary -- crumbled
1 teaspoon salt

Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hours or overnight in refrigerator. Transfer chicken,

pork and marinade to cooker. Cover pot, turn on LOW and cook 6-8 hours or until chicken and pork are thoroughly cooked.

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Marinated Chicken And Pork2

Recipe By : Crockpot Cooking by Barbara Blitz
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot

pork and marinade to cooker. Cover pot, turn on LOW and cook 6-8 hours or until chicken and pork are thoroughly cooked.

From the recipe files of Carole Walberg

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Masterpiece Bbq Beans

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans boston-style baked beans
(16 oz
2 cups k-c masterpiece bbq sauce
-- (do not substitute)
1 large onion -- chunked
1 cup golden raisins
1/2 cup brown sugar
6 slices bacon
2 granny smith apples
)core/peel/ and chop

Place drained beans in a crockpot. Mix barbecue sauce, onion, raisins, brown sugar and apples with the beans. Lay bacon strips across the top. Cook on low for 4-5 hours.

From the recipe files of Carole Walberg

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Meat And Potato Loaf

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
1/2 pound italian sausage
1 onion, small -- chopped
1 cup instant potato flakes -- dry
1 egg -- slightly beaten
1 can beef broth
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon italian seasoning

In a large bowl, combine all ingredients. Shape into a 7" meatball. Place a trivet in pot. Place meat ball on a double thickness of cheesecloth (about 24" square). Holding the ends of cheesecloth, gently lower meat into pot. Loosely fold cloth over top of meat. Cover; cook on LOW 6-7 hours. Holding ends of cloth, lift meat from pot. Cut into wedges. Makes 6 or 7 wedges.

From the recipe files of Carole Walberg

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Meat Casserole

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c noodles -- uncooked
5 c tomato juice
4 c celery -- chopped finely
1 c green pepper -- chopped finely
4 c meat,cooked & cubed
1/4 t pepper -- ground fresh
3 ts salt -- (ugh) 1/2 would do
- nicely
1 t diet margarine

Heat oven to 350F. Combine all ingredients. Turn into well greased (use a non stick pan spray by today's standard) carrerole; bake 2 hours and 15 minutes. Again I think that this could be done in this day and age the crockpot. This was for 4 servings, but I made for 8. Food Exchange per servings: 1 STARCH/BREAD EXCHANGE + 3 MEAT EXCHANGES 1 VEGETABLE EXCHANGE

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

This is a very old cookbook (1972) and it doesn't have the nutritional values, only the calories: 280 per serving

From the recipe files of Carole Walberg

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Meatball Sub Sandwich

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 frozen meatballs*
1 can hunt's light spaghetti -- (26 3/4 ounces)
sauce
6 ounces mozzarella -- shred
4 sub rolls -- toast or plain

*Use Sam's Club frozen meatballs. Place meatballs in slow cooker and set on high. As they begin to heat and grease forms, wipe with paper towels. After grease has been absorbed, add sauce and cook for approximately 3 hours. Dip meatballs and sauce out of cooker and place on rolls. Sprinkle on cheese as desired for topping. Source: Baton Rouge Advocate.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Mel-High Shredded Beef

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef chuck roast or round steak
vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 cups beef broth or bouillon
1 clove garlic -- minced
1 teaspoon salt
3/4 cup ketchup
4 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
3 drops hot pepper sauce
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon worcestershire sauce

"This recipe is a standby we've fed to many a branding crew. It's hearty and filling - important requirements when you're feeding a bunch of cowboys!" - Betty Sitzman In a Dutch oven, brown beef in oil on both sides. Add onion and celery when meat is almost browned. Add broth; cover and simmer 3-4 hours or until meat is tender. Remove meat; cool and shred. Drain vegetables, reserving 1 1/2 cups broth. Skim off any fat. Return the meat, vegetables and broth to Dutch oven; add the remaining ingredients. Simmer until heated through. This keeps well in a slow cooker on low heat. Remove bay leaf before serving. From: "Prize-Winning Beef" Recipe booklet.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Memphis Pork Supper

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium sweet potatoes (about 3 lbs)
3 pounds pork shoulder -- cubed
3 medium onions -- sliced
4 medium tart red apples -- cored and
into rings
2 tablespoons brown sugar
2 cups apple juice
2 teaspoons salt
1 teaspoon marjoram -- crumbled
1/4 teaspoon pepper
chopped parsley

1. Pare and quarter sweet potatoes. 2. Trim all fat from pork; brown, a gew pieces at a time, in a little of the trimmered fat in a large skillet. Remove with a slotted spoon and reserve. 3. Arrange potatoes around edge of slow cooker; place half of meat in middle. Top e=with layer each of half of the onion slices and apple rings; sprinkle with half the brown sugar. Repeat to make a second layer of meat and onion, overlap remaining apple rings around edge; sprinkle remaining brown sugar over. Combine apple juice, salt, marjoram and pepper in a 2 cup measure; pour over apple rings; cover. 4. Cook on low for 8 hours or on hig for 4 hours, or until pork is tender. Sprinkle with chopped parsley before serving.

From the recipe files of Carole Walberg

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Mexican Beef (Crockpot)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs. boneless round steak -- (1 1/2 to 2)
1 clove garlic -- minced
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon chili powder
1 tablespoon prepared mustard
1 onion -- chopped
1 beef bouillon cube -- crushed
1 16 ounce can tomatoes -- cut up
1 16 ounce can kidney beans -- drained

Spread meat with mixture of garlic, pepper, salt, chili powder and mustard. Cut into 1/2" wide strips. place in crockpot. Cover with onion, bouilloin cube and tomatoes. Cover and cook on Low for 6-8 hours. Turn control to High. Add beans and cook, covered for 30 mins.

Serving Ideas : Serve on a bed of rice.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Mexican Chili - Excellent

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
15 1/2 ounces chili beans -- hot and spicy
15 1/2 ounces chili beans -- hot
28 ounces tomatoes -- cut up
6 ounces tomato paste
1 1/2 cups celery -- chopped
1 cup onion -- chopped
1/2 cup pepper, green -- chopped
4 ounces chili peppers -- drained
seeded and chopped
2 tablespoons sugar
1 bay leaf
1 teaspoon salt
1 teaspoon marjoram, dried -- crushed
1/2 teaspoon garlic powder
1 dash pepper
4 ounces mushrooms (optional)

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Mexican Flank Steak

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1 lb flank steaks
1/2 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 15 oz -- �
1 can tamales in sauce
1 teaspoon instant beef bouillon -- granules
1/4 cup hot water
8 ounces tomato sauce

ds Bottled hot pepper sauce 2 tb Cold water 4 ts Cornstarch Shredded monterey jack -Cheese Pound meat on both sides iwth meat mallet; sprinkle with salt, garlic salt and pepper. Unwrap tomales; place tamales and sauce in bowl. Break up tamales slightly with fork; spread over steaks. Roll up each steak jelly roll style, starting with short side; tie or skewer securely. Place in crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce. Pour over meat. Cover; cook on low heat setting for 8 to 10 hours. Lift out meat rolls; remove strings or skewers. Pour cooking liquid into saucepan; skim off excess fat. Blend the cold water into cornstarch; stir into liquid. Cook and stir till thickened and bubbly. Spoon over lmeat, sprinkle cheese atop each roll.

From the recipe files of Carole Walberg

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Mexican Goulash

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound lean ground beef
1/2 cup onion -- chopped
1/4 cup green pepper -- chopped
3 cups tomato juice -- hunt's no salt
1 1/2 cups raw macaroni
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon chili powder

Add Macaroni to boiling water and cook for 7 minutes. Cook the first 3 ingredients in cast-iron skillet until meat is brown and vegetables are tender. Drain off fat. Add tomato juice, macaroni, and spices. Simmer until liquid is almost absorbed. Note: Served with a salad, this makes a delicious meal. Nutrients per serving: Calories 323, fat 11g, cholesterol 49mg, carbohydrate 36g, sodium 64mg. Exchanges: Bread 2, Meat 2, Vegetable 1. Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton.

From the recipe files of Carole Walberg

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Mexican Pork Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----rival cookbook-----
2 md onions -- chopped
2 carrots -- peel/slice
4 1/2 lb pork loin or sholder roast
2 ts salt
1/2 t leaf oregano
1/2 t cumin seed
1/2 t coriander
2 c water

Place onions and carrots in crockpot. Rub pork roast with seasonings. Place on top of vegetables; add water. Cover and cook on low setting for 8 to 12 hours. Good when shredded and served in hot buttered tortillas with spicy taco sauce.

Recipe From: Kathleen Pickell Kathleen's MasterCook Recipe Swap Page http://www.cyberspc.mb.ca/~netdir/mccook

From the recipe files of Carole Walberg

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Mexican Soup - Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
8 cups chicken stock
4 tablespoons flour
1 egg
1 red chili pepper
4 medium carrots -- grated
5 1/2 tablespoons minute rice
1/2 pound spinach fresh or frozen chopped
1/2 teaspoon oregano
1/4 pound ham chopped
2 1/2 tablespoons parsley

Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired.

From the recipe files of Carole Walberg

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Mexican Soup / Crockpot

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

From the recipe files of Carole Walberg

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Mile High Shredded Beef

Recipe By : Taste of Home Country Cooking Recipe Collection
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches Beef
Crockpot Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chuck roast or round steak
vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 cups beef broth or bouillion
sauce:
1 1/2 cups beef broth reserved from roast
1 clove garlic minced
1 teaspoon salt
3/4 teaspoon salt
4 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
3 drops tabasco sauce
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon worcestershire sauce
potato rolls or buns

Brown beef in hot oil on both sides, adding onion and celery at the last minute. Combine beef, vegetables and broth in a Dutch oven or crockpot. Simmer, covered, for 3-4 hours or until tender. Cool; shred beef, separating into strands. Drain vegetables. Combine with beef. Reserve broth; skim off any fat.

To make sauce: Mix broth, beef, vegetables, garlic, salt, catsup, brown sugar, vinegar, mustard, chili powder, tabasco, bay leaf, paprika, garlic powder, and worcestershire sauce. Simmer until heated thoroughly. Remove bay leaf.

Note: This mixture keeps well in a slow cooker on low heat.

Serve on rolls or buns. =8B=8B=8B=8B=8B

From the recipe files of Carole Walberg

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Millet Stew

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup millet
4 cups water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 pound mushrooms - chopped
2 bay leaves
1/2 teaspoon basil
1/2 teaspoon thyme

Instructions: ------------- Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning. Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low.

From the recipe files of Carole Walberg

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Minestrone

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup celery -- thinly sliced
1/2 cup carrot -- thinly sliced
3/4 cup potato -- (1 lg) cut 1" pieces
1 clove garlic -- minced
1 can tomatoes -- (16 ounces)
undrained
1 cup zucchini -- thinly sliced
1/2 pound green beans -- cut in 1" pieces
1/2 cup spaghetti -- broken
3 cups hot water
2 teaspoons instant beef bouillon powder
1 teaspoon basil leaves
1 tablespoon parsley flakes

In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Food Exchanges: 1 1/2 vegetables Exchanges

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Minestrone Soup For "Crockpot" Cooker

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup diced ham
1 pound corn chickpeas
1/2 cup minced onion
1 clove garlic -- minced
1/2 cup diced carrots
1/2 cup diced celery
1 package frozen chopped spinach
1 10 ounces ca tomatoes
1 medium potato -- diced
2 tablespoons parsley
1 quart chicken broth
1/2 cup elbow macaroni
grated parmesan cheese

Combine all ingredients except macaroni and cheese in "crockpot" cooker. Add water if chicken broth does not cover. Cook on high 1 hour, then switch to low 6-8 hours. Or cook on automatic 5-6 hours. One half hour before stirring, add macaroni. Serve soup generously sprinkled with cheese. Serves 6.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Minestrone Soup For The Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 1/2 ounces tomatoes, canned -- whole, peeled
2 medium onions -- diced
2 garlic cloves -- minced
1 cup celery -- sliced
1 cup carrot -- sliced
1 large zucchini -- chopped
1 cn kidney beans -- (15 ounces)
8 ounces tomato sauce
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups beef broth
1/8 pound spaghetti -- broken in pcs

Cut up tomatoes into smaller pieces. Place all ingredients, except pasta, into a crockpot and cover. Cook on low for 9 hours. Add spaghetti, cover and cook for an hour longer. Serve with crispy french bread and a fresh salad garnished with 1 T crumbled feta cheese!

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Mixed Vegetables In Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages frozen -- (10 oz.)
mixed vegetables
(partially thaw
1/2 cup finely chopped celery
2 cans condensed -- (10 3/4 oz.)
cream of celery soup
1/2 teaspoon seasoned salt
1 pkg. toasted onion -- (1/2 oz.)
dip mix
1/2 cup water
2 tablespoons melted butter

In crockpot, combine the mixed vegetables with the celery. In medium bowl, mix soup with salt, dip mix, water and melted butter. Pour over the vegetables. Cover and cook on low for 4 to 5 hours. From Crockery Cookery by Mable Hoffman.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

More Power To Ya Meatballs

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 medium onion -- grated
20 ritz crackers -- crushed
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1/2 teaspoon dry mustard
2 lg eggs -- beaten
1 1/2 cups bottled barbecue sauce
3/4 cup tomato paste
1 teaspoon liquid smoke
1/3 cup catsup
1/3 cup brown sugar
1/2 cup water or as needed

In a large bowl combine the ground beef, onion, crushed crackers, pepper, garlic salt, dry mustard and eggs. Squish the mixture together by hand until well mixed and form into walnut sized balls. Place them on a flat wire rack in a roasting pan or a large cake pan. Bake the meatballs in a 350~ oven for 15 minutes, turn and bake for 15 minutes more. In a saucepan combine the remaining ingredients. Cook over medium low heat for 30 minutes. Add the meatballs and simmer for several hours. This may also be done in a crockpot. Makes about 60 meatballs. Aunt Bee's Mayberry Cookbook

From the recipe files of Carole Walberg

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Mulligatawny Soup/Cp

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup boiling water
1 cup shredded coconut
1 onion -- finely chopped
1 carrot -- grated
3 tablespoons butter
1 tablespoon curry powder
1 broiler-fryer -- cut in pieces
4 cups chicken stock
2 bay leaves
cilantro -- chopped
rice;hot -- cooked
1 lime -- cut in wedges

Pour boiling water over coconut and let stand. Using a large frying pan, saute onion and carrot in butter until limp and golden. Add curry powder. Cook 3 to 4 minutes. Add chicken and saute until browned. Transfer to crockery pot. Drain coconut through wire strainer. Save liquid. Discard coconut. Add coconut liquid, stock and bay leaf to chicken. Season with salt and pepper. Cover crockery pot. Cook on high (300 degrees) 2 to 3 hours, or until tender. Mound rice in each bowl. Ladle in soup. Accompany with lime wedges. From Extra- Special Crockerypot Recipes by Lou Seibert Pappas.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Mushroom Sauced Meatballs

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
rose capoccia (drnd29a)
1 lb ground beef
1 egg
1/2 c fresh whole wheat bread
crumbs
4 oz sharp cheddar cheese -- shred
1/4 c onion -- finely chopped
1 tb worcestershire sauce
1 tb fresh parsley -- chopped
1/2 t dried basil
1/4 t pepper
1 tb oil
1 c mushrooms -- sliced
1 tb flour
1/2 c beef broth
1/2 c dry white wine

Mix meat, egg, bread crumbs, cheese, onion, Worcestershire sauce, parsley, basil and pepper. Shape mixture into 12 meatballs. Brown on all sides in oil in large skillet about 5 minutes. Remove meatballs from skillet. Cook and stir mushrooms in same skillet 2 to 3 minutes or until tender. Mix flour, broth and wine until well blended. Gradually add flour mixture to mushrooms in skillet; cook, stirring constantly, until mixture boils and thickens. Simmer 1 minute, stirring constantly. Return meatballs to skillet. Cook until thoroughly heated. Serve over hot cooked noodles, if desired. From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Mushroom Steak

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chuck roast -- 1-1/2 inch
about 3 lbs
1 package mushroom soup mix
1 tablespoon dried onions
1 cup red wine (or water)

Trim excess fat from roast; combine dry soup mix and onion on a sheet of aluminum foil or wax paper. Roll roast in mixture to coat well. Place coated roast in a crock pot, pour wine or water over; cover. Cook on medium (200*) for 8 hours, turning after 4 hours, if possible, or on high (290) for 4 hours, turning after 2 hours if possible, or until meat is tender. Serve with mashed potatoes and buttered green beans. .

From the recipe files of Carole Walberg

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* Exported from MasterCook *

My Beef Barbecue

Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :6:45
Categories : Vegetables Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef stew meat -- small cubes
30 ounces tomatoes -- chopped
2 onions -- chopped
1 quart water
1/2 teaspoon chili powder
1 teaspoon salt -- to taste
1 teaspoon black pepper -- fresh ground
1 cup catsup
1/2 cup cider vinegar
1/3 cup worcestershire sauce
4 garlic cloves -- minced
1/8 teaspoon hot pepper sauce

* DO NOT attempt this recipe in a crockpot, since no evaporation takes place there. Combine all ingredients in a VERY large heavy pot. Simmer uncovered over low heat until beef falls to shreds, stirring occasionally. This will take 5 to 6 hours; watch carefully the last hour to make sure that it is not sticking. Mixture should be very thick. The mixture fills a large pot before cooking but becomes a small amount by the time it is cooked. While cooking I sometimes add chopped green peppers, celery, bay leaf, or carrots. Serve on hamburger buns with mustard.

Serving Ideas : Serve with homemade cole slaw and baked beans.

NOTES : This is a recipe I developed by trial and error and is now one of our all time favorites. Freeze in serving portions for the kids to have a quick and delicious sandwich. Thaw the small serving size in the microwave on 50 percent power.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Navy Bean Soup/Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 liters navy beans
2 1/2 q water
2 ham hocks -- or-
1 slice smoked ham -- cubed
1 cup onion -- chopped
3 chicken bouillon cubes
pepper

Wash beans; discard stones or imperfect beans. Cover with cold water and soak overnight; drain. Place beans in removable liner; add water, ham, onion, bouillon cubes and pepper to taste. Place liner in base. Cover and cook on auto for 10 to 12 hours; low for 13 to 15 hours; or high for 7 to 8 hours.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Neapolitan Chicken C/P

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds chicken pieces
1 large onion -- chopped
6 medium potatoes -- 1" cubes
2 medium green peppers -- in strips
1/3 cup parsley -- chopped
1 garlic clove -- minced
3 chicken bouillon cube -- crush
1/4 teaspoon pepper
3/4 teaspoon basil
1 can spaghetti sauce -- 2 lb.

Combine all ingredients in removable liner. Place liner in base. Cover and cook on auto 5 hours, low 6-8 hours or high 3-4 hours.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Neopolitan Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken -- cut up
1 medium onion -- chopped
4 medium potatoes -- in 1" pieces
1 large green pepper -- in strips
1/4 cup chopped parsley
1 clove garlic -- minced
1 teaspoon salt
1 dash pepper
1/2 teaspoon dried basil
1 pound jar spaghetti sauce

Combine chicken, onion, potatoes, green pepper, parsley, garlic, salt, pepper, basil and spaghetti sauce in Crockpot. Cook on Low for 6-8 hours or on High for 3-4 hours. Skim fat off top and serve in bowls. Can omit potatoes and serve over spaghetti.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

New England Boiled Dinner/Cp

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds corned beef
6 carrots -- cut in half
lengthwise
6 potatoes -- cut in half
lengthwise
1 medium size head of cabbage
3 cups water
6 turnips -- cut in quarters

Place corned beef and water in Crock Pot Cooker.Cover.Set on high.When steaming vigorously,set to medium and continue cooking 2 1/2 hours. Remove meat from cooker.Put potatoes, turnips,carrots and cabbage in Cooker.Place meat on top of vegetables.Cover and when mixture is steaming briskly,set to medium.Cook for 45 minutes. Ham may be used in place of corned beef,if desired.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

New England Chuck Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 beef chuck roast -- (3 lb.)
1 teaspoon salt
1/4 teaspoon pepper
2 onions -- quartered
4 carrots -- quartered
1 stalk celery -- cut in eight
chunks
1 bay leaf
2 tablespoons vinegar
5 cups water
1 small cabbage -- in wedges
***sauce***
3 tablespoons butter
1 tablespoon instant minced onion
2 tablespoons flour
1 1/2 cups reserved beef broth
2 tablespoons prepared horseradish
1/2 teaspoon salt

Sprinkle meat with seasonings. Place onions, carrots and celery in crockpot. Top with meat and add bay leaf, vinegar, and water. Cover pot and cook on low for 5 to 7 hours. Remove meat; turn to high. Add cabbage; cover and cook on high for 15 to 20 minutes or until cabbage is done. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups broth from crockpot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened. *NOTE: when adding cabbage, wait until crockpot reaches the high temperature. This may take a few minutes since the cover has been removed and much heat has been lost. From Crockery Cookery by Mable Hoffman.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

New England Pot Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chuck roast
1 teaspoon salt
1/4 teaspoon pepper
2 onions -- quartered
4 carrots -- quartered
1 stalk celery -- 8 chunks
1 bay leaves
2 teaspoons vinegar
5 cups water
1 small cabbage -- wedges
-----sauce-----
3 tablespoons butter
1 tablespoon instant minced onion
2 tablespoons flour
1 1/2 cups beef broth
1 tablespoon horseradish
1/2 teaspoon salt

Sprinkle roast with seasonings. Place onions, carrots and celery in corock-pot. Top with meat. Add bay leaf, vinegar and water. Cover and cook on LOW 5-6 hours, or until meat is tender. Remove meat and turn on HIGH. Add cabbage wedges, cover and cook on HIGH 15-20 minutes, or until cabbage is done. Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cup of broth out of cooking pot. Pour broth, horseracish and salt into saucepan. Cook over low heat, stirring constantly until thickened and smooth. Serve sauce over roast with the vegetables.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

No-Egg Rice Pudding

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup raw converted rice
2 1/2 cups milk
2/3 cup granulated sugar
1/2 cup golden seedless raisins
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 lemon rind
(use 1/2 lemon rind -- slivered
1/2 teaspoon vanilla
1/2 cup heavy cream or half-and-half
(chilled

Madame Bertrand, my landlady in southern France, made rice pudding this way. To Cook: Place all the ingredients except the cream in the slow cooker and stir once. Cover and cook on Low for 4 to 6 hours. Serve lukewarm with chilled heavy cream or half-and- half. Makes 8 to 10 servings. Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975

From the recipe files of Carole Walberg

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* Exported from MasterCook *

North Carolina Chopped Barbecued Pork

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Crockpot Main Dish
Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb pork shoulder roast
1/2 t salt
1/2 t celery seed
1/8 t cinnamon, ground
1/8 c vinegar, cider
1/4 c catsup
1/4 t chili powder
1/4 t nutmeg, ground
1/4 t sugar
1/2 c water
vinegar, cider -- to taste
sauce, tabasco -- to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings. Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce. Serve hot with coleslaw and corn bread. Sylvia's comments: I found some stew pork marked WAY down, bought several packages ($.99/lb!) and stuck them in the freezer. Then I put all the ingredients, including the still-frozen pork, in the crockpot this morning. Tonight it was done, I just mashed up the meat with a fork and knife and served it over rice. The vinegar produces a very interesting taste. However, it came out kind of soupy; next time I'll leave out the water and increase the catsup. This is the most popular barbecue dish ! in Nor th Carolina, and, as far as we know, it is indigenous to that state. FROM: Spoonbread and Strawberry Wine Apple's comments: I made this for supper tonight and it is GOOD! :) Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY From: Sylvia Steiger

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Norwegian Meatballs in Sauce

Recipe By :
Serving Size : 8 Preparation Time :9:00
Categories : Beef Crockpot
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds extra lean ground beef
1/2 pound extra lean ground pork
1 egg
1 cup mashed potatoes
1/2 cup milk
2 teaspoons seasoning salt
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 teaspoon brown sugar
1/2 teaspoon brown sugar
1 cup beef broth
1/2 cup heavy cream
1/2 cup chopped parsely

Throughly combine all ingredients except flour, beef broth, heavy cream
and chopped parsley. Blend well and shape into about twenty four 1 1/2
meatballs. Roll lightly in flour. Place on rack of broiler pan in
preheated 400 oven for 20 minutes. Drain

Before serving, carefully remove meatballs to warm platter. Stir heavy
cream into broth in Crock pot; mix until smoth pour sauce over
meatballs, then sprinkle with the chopped parsley.

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* Exported from MasterCook *

Norwegian Meatballs In Sauce2

Recipe By :
Serving Size : 8 Preparation Time :9:00
Categories : Beef Crockpot
Main Dish

Throughly combine all ingredients except flour, beef broth, heavy cream and chopped parsley. Blend well and shape into about twenty four 1 1/2 meatballs. Roll lightly in flour. Place on rack of broiler pan in preheated 400 oven for 20 minutes. Drain

Before serving, carefully remove meatballs to warm platter. Stir heavy cream into broth in Crock pot; mix until smoth pour sauce over meatballs, then sprinkle with the chopped parsley.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Off-The-Shelf Crockpot Soup

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c corn, beans,
carrots
2 sliced carrots
1 c mixed dried beans (17 bean
types per pkg)
1 tb each: garlic, chives,
parsley, basil
1 t salt
1 6 oz can v8
1 enough water to fill the
crock
1/2 c macaroni (dry)

Cook on high 5-6 hrs till beans are cooked. Add 1/2 c whole wheat macaroni and cook till soft (10-20 min?)

Source: another one of my pull-it-off-the-shelf crockpot soups

Posted by H.KULIS to Food & Wine RT [*] Sun Mar 05, 1995

Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80�

From the recipe files of Carole Walberg

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* Exported from MasterCook *

OLD FASHIONED VEGETABLE SOUP IN CROCK POT

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds soup bones or 1 lb. beef short ribs
2 quarts water
1 teaspoon salt
1 teaspoon celery salt
1 small onion -- chopped
1 cup carrots -- diced
1/2 cup celery -- diced
2 cups potatoes -- diced
1 pound can whole kernel corn -- undrained
1 pound can tomatoes or home canned cut up
2 turnips -- peeled and finely ch

Place the meat, water, salts, onions, carrots and celery in crock pot.
Cover and cook on low for 4-6 hours. Remove bones, chop meat and return
to pot. Add potatoes, corn, tomatoes and turnips. Cover and cook on high
for 2-3 hours more. Serves 10-12.

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* Exported from MasterCook *

Old Farm Bean Soup

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy or pea beans
6 cups water
1/4 pound salt pork
1 large onion -- chopped
1 large carrot -- pare/chop
4 sausage links -- scored
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon thyme -- crumbled

1. Pick over beans and rinse under running water. Combine beans and water in a large kettle. Bring to a boiling; cover and cook 10 minutes. Remove from heat; let stand 1 hour; pour into slow cooker. 2. Place beans and liquid in slow cooker, score salt pork, almost to rind; push down into beans; stir in onion, carrot, sausage links, bay leaf, salt, pepper and thyme. cover. 3. Cook on low for 8 hours: stir beans; turn heat control to high and cook for 4 hours; stir beans with a wooden spoon and mash some of them against the side of the cooker to thicken soup. Taste beans; season with additional salt and pepper, if needed.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Old Fashioned Baked Beans

Recipe By :
Serving Size : 8 Preparation Time :12:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried pea beans
1 medium onion -- finely chopped
1/2 cup ketchup
1/2 cup bown sugar -- packed
1/2 cup dark corn syrup
1 teaspoon paprika
1/2 teaspoon leaf basil
salt
1 pound smoked ham, bacon or salt pork -- diced

Completely soften beans. Drain and stir in remaining ingredients. Pour into crock pot. Cover and cook on low setting for 6 to 12 hours (on high for 3 to 4 hours)

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Old Fashioned Mushroom Soup

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh mushrooms
6 tablespoons butter or margarine -- divided
2 cups finely chopped carrots
2 cups finely chopped celery
1 cup finely chopped onion
1 clove garlic -- finely minced
2 cans condensed -- (10 1/2 oz each)
beef
30 ounces water
3 tablespoons tomato paste
4 sprigs parsley
celery leaves
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons dry sherry
sour cream

Rinse, pat dry and finely chop 1/2 pound mushrooms; slice remaining 1/2 pound and set aside. In large saucepan melt 4 tablespoons butter . Add chopped mushrooms; saute 5 minutes longer. Put in cooker . Stir in broth, water, tomato paste, salt and black pepper. Tie together parsley, celery leaves and bay leaf with a string and add. Cover and cook on low 8 to 10 hours (high: 4 to 6 hours). Remove and discard parsley, celery leaves and bay leaf. Puree soup in blender or food mill. In medium skillet melt remaining butter. Add reserved sliced mush- rooms; saute 5 minutes, add to soup along with sherry. Reheat. Serve with a dollop of sour cream. Makes 8 servings. From: Woman's Day 'All Appliance Cookbook #1'

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Old Fashioned Onion Soup

Recipe By :
Serving Size : 8 Preparation Time :18:00
Categories : Crockpot Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds large onions, peeled and -- thinly sliced
1/2 cup butter -- melted
8 slices french bread -- cubed
5 cups chicken broth

Place sliced onions in crock pot; pour in butter and mix to coat onions throughly. Stir in cubed bread. Add chicken broth to cover; stir well. Cover and cook on low setting for 10 to 18 hours (on high setting for 4 to 5 hours, stirring occasionally).

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Old Fashioned Pot Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium potatoes -- peel/wedge
3 carrots -- chopped
3 onions -- chopped
4 pounds bottom round or rump roast
1/2 teaspoon salt
1/8 teaspoon pepper
1 can condensed beef broth

Place all ingrediants in order given in slow cooker. Cover. Turn control on LOW. Cook 8-10 hours or until meat is done

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Old Fashioned Vegetable Soup In Crock Pot

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

Place the meat, water, salts, onions, carrots and celery in crock pot. Cover and cook on low for 4-6 hours. Remove bones, chop meat and return to pot. Add potatoes, corn, tomatoes and turnips. Cover and cook on high for 2-3 hours more. Serves 10-12.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Old Mexico Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef stew meat;cubed -- or
2 pounds hamburger
1 can tomato sauce (8oz)
1 can tomato paste (6oz)
1 can stewed tomatoes (16oz)
optional
2 tablespoons chili powder
1 1/2 teaspoons salt
1 teaspoon hot pepper sauce -- or more

Place all the ingredients in cooker; mix thoroughly, cover. Cook on low for 8-10 hours. Serves four real hungrey people or six regular eaters. Women's Home Cooking Slow Pot Cookery 11/79 Article: Hot Currants

From the recipe files of Carole Walberg

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* Exported from MasterCook *

OLD TIME BBQ BEEF

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- ------CINDY KURSCHNER
JGGB54B-----------------
3 lb Fresh Beef Brisket
- (I use English Cut Roast)
1/2 ts Garlic Salt
1/2 ts Celery Salt
1/2 ts Onion Powder or Juice
1/4 c Liquid Smoke
1 cn (6 oz.) Tomato Paste
1 c Water
1 c Barbecue Sauce
1/4 c Brown sugar -- packed
1/2 ts Salt

Rub both sides of beef with garlic salt, celery salt
and onion powder. Put in baking dish and pour liquid
smoke on both sides. Cover tightly; refrigerate
overnight
Combine remaining ingredients in crockpot. Add
beef; cover. Cook 8-10 hours on low; 5-6 hours on
medium.

NOTE: I have found the cook time is not accurate to go
by. It takes me longer to get it done. I usually put
it on to cook overnight on Low and cook on High
through the day until done. You might want to
experiment. When done the roast literally falls apart.
Serve it on a bun. Add chips and a fresh fruit salad
and your all set.

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* Exported from MasterCook *

Old-Fashioned Vegetable-Beef Stew

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef stew meat
1 tablespoon beef bouillon granules
2 tablespoons cooking oil
2 teaspoons worcestershire sauce
2 cups potatoes -- cubed
3/4 teaspoon dried thyme -- crushed
1 cup carrots -- 1" pieces
1 teaspoon salt
1 medium onion -- wedged
1/4 teaspoon pepper
1/2 cup celery -- sliced
16 ounces tomatoes; canned -- cut up
1 package green beans -- frozen (9oz)
1 1/2 cups water
3 tablespoons tapioca -- quick-cooking

Cut meat into 1/2" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. In crockpot, combine potatoes, carrots, onion, and celery. Add frozen beans, tapioca, bouillon, worcestershire sauce, thyme, salt, and pepper. Stir in browned meat, undrained tomatoes, and water. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours. Better Homes & Gardens New Crockery Cookbook

From the recipe files of Carole Walberg

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* Exported from MasterCook *

One Pot Dinner

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground meat
3/4 pound bacon -- cut in small pieces
1 cup onion -- chopped
2 cans pork 'n beans (31 oz)
1 can kidney beans (1 lb) -- drained
1/4 cup brown sugar
1 tablespoon liquid smoke
3 tablespoons white vinegar
1 teaspoon salt
pepper

Brown meat in skillet; drain off fat and put beef in crock pot. Brown bacon and onions; drain off fat. Add bacon and onions and remaining ingredients to crock pot. Stir well. Cover and cook on low 4 to 9 hours. Joy Hansmeier, Waukon, IA Iowa REC News, May 1992

From the recipe files of Carole Walberg

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* Exported from MasterCook *

One-Dish Meal

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
12 ounces bacon -- diced
1 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped green pepper
1/2 pound smoked sausage
1 1/4" slice thick
1 can kidney beans -- (16 ounces)
rinse and drain
1 can pork and beans -- (16 ounces)
drained
1 can lima beans -- (16 ounces)
rinse and drain
1 cup cooked soybeans
northern beans -- drained
1 cup ketchup or chili sauce
1/4 cup honey or brown sugar
1 tablespoon liquid smoke -- optional
3 tablespoons vinegar
1 teaspoon salt
1 tablespoon worcestershire sauce
red and black pepper

Brown ground beef in a skillet. Drain off fat; place in a slow cooker or crockpot. Brown bacon; remove to paper towel. Drain fat from skillet; lightly brown onion, green onions, and green pepper. Add to slow cooker with bacon and all remaining ingredients. Cover and cook on low for 4-6 hours. "This recipe serves a lot of people! It's perfect for family reunions... The variety of beans gives it an appealing look and a nice mix of flavors and textures." - Ina Hooper Serves: 12 From: "Prize-Winning Beef" Recipe booklet

From the recipe files of Carole Walberg

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* Exported from MasterCook *

One-Dish Meal/Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
12 ounces bacon -- diced
1 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped green pepper
1/2 pound smoked sausage -- slice 1/4"
16 ounces kidney beans -- rinse/drain
1 can pork and beans -- (16 ounces) drained
1 can lima beans -- (16 ounces)
rinse/drain
1 cup cooked soybeans
-- drained -- ( or great northern
beans)
1 cup ketchup or chili sauce
1/4 cup honey or brown sugar
1 tablespoon liquid smoke -- optional
3 tablespoons vinegar
1 teaspoon salt
1 tablespoon worcestershire sauce
1 dash red and black pepper

"This recipe serves a lot of people! It's perfect for family reunions... The variety of beans gives it an appealing look and a nice mix of flavors and textures." - Ina Hooper Brown ground beef in a skillet. Drain off fat; place in a slow cooker or crockpot. Brown bacon; remove to paper towel. Drain fat from skillet; lightly brown onion, green onions, and green pepper. Add to slow cooker with bacon and all remaining ingredients. Cover and cook on low for 4 6 hours. From: "Prize-Winning Beef" Recipe booklet.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Onion Mushroom Steak

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chuck roast
(1 1/2 inch thick
1 package onion or mushroom soup mix
1 tablespoon minced dry onion
1 cup red wine

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Orange Cinnamon Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb chicken pieces
1 c chicken broth
1 c raisins or sultanas
1 tb flour
1/4 lb butter
2 c orange juice
1/4 t cinnamon
salt and pepper -- to taste

Heat butter in a large skillet, and brown chicken. Remove chicken to cooker as the brown. Combine all other ingredients, except flour, in skillet. Mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender. Remove one cup of sauce from pot and combine with flour, mixing well. Return sauce flour mixture to the pot. Turn pot on HIGH and cook and additional half hour.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Orange Glazed Chicken Breasts

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz orange juice, frozen concentrate -- undiluted
1/2 tsp dried marjoram
6 chicken breasts without skin -- excess fat
removed
-- boneless
1/4 c water
2 tbsp cornstarch

Combine thawed orange juice and marjoram in shallow dish. Dip each breast in orange juice mixture and put in Crockpot. Pour remaining sauce over breasts. Cover; cook on Low 7 - 9 hrs (HIgh: 4 - 5 hrs). These are EXCELLENT!! Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com According to their info: Cal 188 Fat 1g Carb 16g Chol 64mg Prot 26g Sodium 73mg

NOTES : According to MasterCook II: Cal 301.8 Fat 2.8g Carbs 13.3g Dietary Fiber 0.3g Protein 52.4g Sodium 147mg CFF 8.9%

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* Exported from MasterCook *

Orange Glazed Chicken Breasts 2

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

NOTES : According to MasterCook II: Cal 301.8 Fat 2.8g Carbs 13.3g Dietary Fiber 0.3g Protein 52.4g Sodium 147mg CFF 8.9%

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Orange Pork Chops

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pork chops -- 1" thick
1 teaspoon fat
2 medium onions -- sliced thin
6 ounces frozen orange juice -- thawed
2/3 cup water
1 tablespoon lemon juice
2 tablespoons brown sugar
1 1/2 teaspoons ginger
1 teaspoon poultry seasoning
1 teaspoon marjoram
1/2 teaspoon accent
1/2 teaspoon salt
1 qt crockpot -- place fat in
cooker and melt on high.
and turn to oat evenly with fat.
ns on top of the chops. combine remaining
s and pour o er chops. cook on low for
6 hrs. -- (6 to 7)

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Orange-Glazed Carrots

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups thinly sliced carrots
2 cups water
1/4 teaspoon salt
3 tablespoons butter
3 tablespoons orange marmalade
2 tablespoons chopped pecans

Combine carrots, water and salt in the crockpot. Cover and cook on high 2 to 3 hours or until tender. Drain well; stir in remaining ingredients. 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 *

Oriental Pork Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb pork roast
1 tbsp flour
1 tbsp sugar
1 tsp garlic powder
1/2 tsp ginger
1/2 tsp salt
1/2 c orange juice
1/4 c lemon juice
1/4 c soy sauce
2 tbsp ketchup

Mix ingredients together. Place roast in crockpot and pour mixture over it. Cook on low for 6-8 hours

Source: Unknown

By Bill Spalding on Mar 04, 1997

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Original Tennessee Barbecue/Cp

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound stew beef -- cubed
1 pound pork -- cubed
1/4 cup chili powder
1 large green pepper -- chopped
1 large onion -- chopped
1 can tomato paste
1/2 cup packed brown sugar
1/4 cup vinegar
1 teaspoon mustard
1 teaspoon worcestershire sauce
salt
pepper
nd cook abou 10 hours on low in a crock
pot. stir

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Osso Buco

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 veal or lamb shanks
well seasoned flour
1 clove garlic -- minced
3 tablespoons olive oil
1 cup canned consomme
1/4 cup dry white wine
2 tablespoons tomato paste
rind of 1 lemon -- cut into strips
3 small carrots -- finely diced
1 tablespoon parsley -- chopped
1/4 teaspoon dried marjoram -- crushed
1/4 teaspoon dried oregano -- crushed
1/8 teaspoon dried sage -- crushed

Roll shanks in flour; brown with garlic in hot oil in skillet. Add remaining ingredients to crockpot. Stir to mix. Add shanks. Cover pot and cook on LOW for 10 to 12 hours until shanks are tender. Garnish with parsley. Serve with pasta.

NOTES : Prepared using lamb shanks. Delicious !

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Osso Buco/Cp

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 veal or lamb shanks
well seasoned flour
1 clove garlic -- minced
3 tablespoons olive oil
1 cup beef broth
1/4 cup dry white wine
2 tablespoons tomato paste
rind of 1 lemon -- cut into
strips
3 small carrots -- finely diced
1 tablespoon parsley -- chopped
1/4 teaspoon dried marjoram -- crushed
1/4 teaspoon dried oregano -- crushed
1/8 teaspoon dried sage -- crushed

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Oyster Bisque

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot Vegetables
Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup uncooked rice
4 cups water
1 pint oysters with liquid
1 teaspoon instant minced onion
1 dash cloves
1 bay leaf
2 chicken bouillon cubes
1/2 teaspoon celery salt
1 teaspoon worcestershire
seasoned salt -- to taste
white pepper -- to taste
1 pint light cream

Cook rice in 2 cups water until very soft. Do not drain. Whirl in blender using some of remaining 2 cups water if necessary. Put rice and water in cooker. Whirl oysters with their liquid and add to cooker with remaining ingredients (Be carefull not to let shell get into blender as it is very damaging to blades.). Cover and cook on high 1 hour. Turn to low and cook about 3 hours longer stirring once or twice. Remove bay leaf and stir well before serving. Makes about 2 quarts From: Woman's Day 'All Appliance Cookbook #1'

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Oyster Bisque (9382 Me )

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Paprika Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 lb chicken -- cut up (4 to 5)
1 cup canned tomatoes
1 green pepper -- chopped
1 small onion -- sliced
2 tablespoons paprika
1 clove garlic -- minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 cup all-purpose flour
1 cup sour cream

Put 1 1/2 cups water and all ingredients except flour and sour cream into crockpot. Stir to blend. Cover pot and cook on LOW for 9 to 10 hours until chicken is tender. Remove chicken pieces from cooker. Skim off fat. Turn control to HIGH. Blend flour with 1/4 cup cooled juices fromm crockpot. Mix into liquid in cooker. Stir until thickened. Blend in sour cream. Return chicken to pot. Heat through, but do not boil. Serve with noodles.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Paprikosh

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef cubes
5 large carrots (cubed)
8 large potatoes (cubed)
2 large onions (sliced thin)
3 tablespoons paprika*
salt & pepper to taste

Instructions: ------------- Throw all ingredients into the crockpot, add water to top veggies (it makes a sort of "gravy") and cook on high for 4 hours. Note: *I use quite a bit more paprika than this, but you know your own taste. 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 *

Party Barbecued Bean Soup - Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound navy beans soaked
1 medium onion -- chopped
2 pounds cubed ham
1 teaspoon salt
1/8 teaspoon ground pepper
6 cups water
3/4 cup barbecue sauce

Drain beans from being soaked. Put all other ingredients including water in crockpot on low 10 to 16 hours or on high 5 to 8 hours. Serve.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Party Citrus Fish - Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds fish fillets
salt and pepper to taste
1 medium onion -- chopped
5 tablespoons chopped parsley
4 teaspoons oil
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
orange and lemon slices

Butter crockpot and put salt and pepper on fish to taste. Then place fish in pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook on low for 1 1/2 hours. Serve garnished with orange and lemon slices.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Party Sandwiches

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 5 Lb Inexpensive Lean Roasts --
Rump Or Sirloin Tip
2 Cans Campbell's Beef Broth (or 3 cans)
To Cover -- Several Cans
Dollar Rolls

The day before a party, bake the roast to medium- rare, or even rare, and
save the drippings. Refrigerate over night. On the day of the party,
slice
roast very thin, trying to make slices about the diameter of the dollar
rolls. Place in a crock pot and cover with the beef broth. This will
taste
horrible and too salty at first. However, after cooking on low for
several
hours, the roast will become well done, and tender, and the liquid will
be
some of the most delicious aus jus gravy ever tasted! Provide tongs to
allow for self-serve and make available with the dollar rolls.

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* Exported from MasterCook *

Party Sandwiches2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 5 lb inexpensive lean roasts --
rump or sirloin tip
2 cans campbell's beef broth (or 3 cans)
to cover -- several cans
dollar rolls

The day before a party, bake the roast to medium- rare, or even rare, and save the drippings. Refrigerate over night. On the day of the party, slice roast very thin, trying to make slices about the diameter of the dollar rolls. Place in a crock pot and cover with the beef broth. This will taste horrible and too salty at first. However, after cooking on low for several hours, the roast will become well done, and tender, and the liquid will be some of the most delicious aus jus gravy ever tasted! Provide tongs to allow for self-serve and make available with the dollar rolls.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pasta Casserole/Cp

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 small onion -- chopped
1 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon worcestershire sauce
1/4 cup flour
1 1/4 cups hot water
2 teaspoons beef bouillon
2 tablespoons red wine
1 large shell-shaped macaroni -- (6 ounces)
1 can sliced mushrooms -- (2 oz.)
drained
1 cup sour cream

In skillet brown the chopped beef and onion. Drain; place in crockpot. Stir in salt, garlic powder, Worcestershire sauce and flour. Add water, bouillon and wine; mix well. Cover and cook on low for 2 to 3 hours. In meantime, cook macaroni per package directions. Add cooked pasta, mushrooms and sour cream to crockpot; stir to mix. Cover and cook on high for 10 to 15 minutes. From Crockery Cookery by Mable Hoffman.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pasta With Lentils And Chard

Recipe By : Sunset Crockery Cookbook - Page 73
Serving Size : 6 Preparation Time :0:20
Categories : Crockpot Pasta
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces swiss chard
1 cup lentils -- rinsed and drained
1 medium onion -- finely chopped
2 cloves garlic -- minced or pressed
1 teaspoon cumin seeds -- coarsely crushed
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon coarse ground black pepper
2 cups water
12 ounces dry linguine
salt
6 ounces neufchatel cheese -- room temperature
grated parmesan cheese -- optional

Rinse and drain chard well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips and set aside. Cover chard leaves and refrigerate. In a 3-quart or larger electric cooker, combine chard stems, lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper. Pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6 to 7 hours). Cut chard leaves crosswise into 1/2-inch-wide strips; stir into cooker. Increase heat setting to high; cover and cook until chard is wilted and bright green (about 15 minutes more). Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions. Drain well; pour into a warm wide 4-quart bowl. Season lentil sauce to taste with salt. Add lentil sauce and Neufchatel cheese to linquine; mix lightly to coat well. Offer Parmesan cheese to add taste, if desired. Makes 6 servings.

NOTES : Sunset writes, "Well-seasoned lentils combine with tart greens in this piquant pasta sauce. Combine this sauce along with chunks of creamy Neufchatel cheese with hot cooked linquine to make a hearty entree."

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Patti's Jambalaya

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breasts -- boneless
(cut in 1" cubes
1 pound smoked sausage -- sliced
1 pound shrimp -- cooked
28 ounces crushed tomatoes
1 md onion -- chopped
1 green pepper -- chopped
1 cup chicken broth
1/2 cup white wine
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons cajun seasoning
1 teaspoon cayenne pepper
2 cups rice -- cooked

Cut chicken and slice sausage. Chop onion and green pepper. Put all in crockpot. Add remaining ingredients, except shrimp and rice. Cook in crockpot on low for 6-8 hours. 30 minutes before eating, add cooked shrimp and cooked rice; allow to heat. Can be cooked on high for 3-4 hours instead.

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* Exported from MasterCook *

Patti's Jambalaya2

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Patti's Sweet & Sour Brisket

Recipe By : Patti Moore
Serving Size : 6 Preparation Time :4:00
Categories : Beef Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef brisket -- about
16 ounces stewed tomatoes
8 ounces sauerkraut
1 cup applesauce
2 teaspoons brown sugar
2 tablespoons cold water
2 tablespoons cornstarch

The ingredients sound a little strange but it is really good; hope you like it! Patti

In 10 inch skillet combine undrained tomatoes, undrained kraut, applesauce, and brown sugar. Bring to a boil, reduce heat. Add brisket, spooning mixture over the meat. Cover and simmer for 2 1/2 to 3 hours or till meat is tender, spooning sauce occassionally. Transfer meat to serving platter, keep warm. Skim off fat from pan juices. Combine cold water and cornstarch, stir into tomato mixture. Cook and stir until thickened and bubbly, cook 2 more minutes. Serve as gravy.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Paul's Brunswick Stew

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups chicken -- cooked & ground
2 cups pork -- cooked & ground
1 small onion -- ground
2 cans whole tomatoes (16 oz each)
2 cans cream style corn (16 oz each
1 cup chicken broth
salt & pepper
tabasco sauce -- dash
worcestershire sauce -- dash

Recipe by: PRK Combine all ingredients in Crock-Pot; stir well. Cover and cook on low setting for 4 to 9 hours. Add more chicken broth after cooking, if desired. Season to taste before serving with salt, pepper, Tabasco and Worcestershir sauce. The longer the stew cooks, the better the flavor.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Paupiettes De Boeuf

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter or margarine
2 medium onions -- minced
1/2 pound mushrooms; fresh -- minced
1 tablespoon lemon rind -- grated
2 tablespoons bread crumbs -- unflavored
1/2 cup parsley; fresh -- minced
1 teaspoon salt
1/4 teaspoon pepper
2 eggs -- slightly beaten
1 pound bottom round of beef -- * see note
into 16 thin slices -- each
4 inches square
salt,pepper,thyme-grnd -- flour
4 tablespoons butter or margarine
1 cup water -- warm
2 garlic cloves -- medium
peeled and crushed
2 tablespoons mustard;white dijon -- prepared

* cut beef into 16 slices about 4 inches square. In a heavy skillet, over medium-low heat, melt 2 tablespoons of butter and saute the onion and mushrooms until the onion is translucent. Stir in the lemon rind, bread crumbs, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. When the parsley has wilted ~ about 1 minute after you add it to the skillet - quickly stir in the eggs to bind the mixture and remove skillet from the heat at once. Set aside. With a rolling pin or a wooden mallet, flatten the beef pieces until each is very thin and about twice its original size. As you finish each piece, season it with a little salt, pepper, and a pinch of thyme. At the widest end of each beef slice, place 1 teaspoon of bread-crumb mixture from the skillet. Roll up the meat, sausage-shape, and secure it with a wooden toothpick through the center. Roll each piece in flour. In a very large skillet, over medium- high heat, melt 4 tablespoons of butter and brown the pieces of beef. As you finish, place them in the slow-cooker. Pour the water into the skillet; scrape up the pan juices and turn the sauce into the cooker. Cover and cook on Low for about 5 hours. Before serving: About half an hour before serving, mix the garlic and mustard into the sauce around the beef; cover; turn the heat to High, and cook for 30 minutes. If the sauce seems less flavorful than you like, about 5 minutes before serving add a dab of prepared mustard and a little salt. If the sauce seems thin, leave the cover off during the second cooking period. Jacqueline Heriteau, THE BEST OF ELECTRIC CROCKERY COOKING, Grossett and Dunlop, 1976, pp.147-148.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Peanut Stuffed Chicken Breast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 chicken breasts -- boned
1/2 cup peanut butter
1/8 cup honey
1 teaspoon cumin
1 tablespoon mint -- dried
1 package -- �
1 g. washington's golden -- bouillon mix

Bone chicken breasts if needed, keeping meat as nearly intact as possible. (It's much easier to rip the meat off the bones than any knifework I've tried to date.) Pull off shreds and gobbets. Put peanut butter, honey, cumin and mint in a bowl and mix well. Microwaving for 30 seconds or so thins it and makes it much easier to mix. Spread about 2 tsp of the peanut butter mix in a thin layer over each piece of breast meat. Place 1/12 of the shreds and gobbets on the breast and roll them up into a packet. Tie the packet shut with butcher's twine or fasten with a toothpick. Arrange the twelve packets in layers in the crock pot, being careful not to let any fall open. Stir water in to the bowl with any remaining peanut butter and mix well. Add the packet of bouillon and pour over the chicken packets. Add water as needed to cover packets to a depth of at least one inch. Turn crock pot on high for 5 or 6 hours. Remove packets from pot and let drain on a platter. All the chicken fat will have migrated to the top of the liquid, which I suspect would probably make a wonderful flavoring for soups and other dishes.

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* Exported from MasterCook *

Peanut Stuffed Chicken Breast2

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Peppercorn Pork

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons green peppercorns -- drained
3 tablespoons sweet-hot mustard
1 teaspoon horseradish
1/2 teaspoon lemon peel -- grated
1/4 teaspoon salt
3 pounds lean pork roast
1 cup apple cider
1/4 cup cold water
3 tablespoons cornstarch
1 apple
(cut into thin wedges

In small bowl, combine peppercorns, mustard, horseradish, lemon peel and salt. Spread on top and sides of pork roast. Place metal rack in bottom of slow-cooker; pour in cider. Place coated pork roast on rack in slow-cooker. Cover and cook on LOW 9-10 hours. Then turn on HIGH. Remove pork and rack; cover and keep warm. In small bowl, combine water and cornstarch; stir until smooth. Add to drippings in pot. Cook on HIGH 20-30 minutes or until thickened, stirring occasionally. Slice roast; garnish with apple wedges. Serve pork with sauce. Mable Hoffman's all-new Crockery Favorites.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Peppers And Steak (Kxmt69b)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean round steak
2 green peppers -- chopped
2 tablespoons minced dried onion
1 cup beef boullion
1/4 cup soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder

Cut steak into serving size portions. Place half the steak in Crockpot. Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients and pour over meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours. Each serving: 186 calories.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Peppers And Steak/Cp

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Philippine Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breasts, skinned
1 c water
1/2 c vinegar
1/4 c soy sauce
2 garlic cloves -- chopped

Put in crockpot. Cook for 6 to 8 hrs on LOW. Serve over rice. The original recipe used 1 chicken, cut up.

Gaye's Notes: I used frozen, boneless chicken breasts straight from the freezer and reduced the water to 3/4 cup. This is the best "new" recipe I have tried in ages.

Posted by Gaye Levy.

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* Exported from MasterCook *

Philippine Chicken2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breasts, skinned
1 c water
1/2 c vinegar
1/4 c soy sauce
2 garlic cloves -- chopped

Put in crockpot. Cook for 6 to 8 hrs on LOW. Serve over rice. The original recipe used 1 chicken, cut up.

Gaye's Notes: I used frozen, boneless chicken breasts straight from the freezer and reduced the water to 3/4 cup. This is the best "new" recipe I have tried in ages.

Posted by Gaye Levy.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Phillipine Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breasts -- skinned
1 cup water
1/2 cup vinegar
1/4 cup soy sauce
2 garlic cloves -- chopped

Put in crockpot. Cook for 6 to 8 hrs on LOW. Serve over rice. Use 1 chicken, cut up if preferred. Gaye's Notes: I used frozen, boneless chicken breasts straight from the freezer and reduced the water to 3/4 cup. This is the best "new" recipe I have tried in ages.

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* Exported from MasterCook *

Phillipine Chicken2

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pina Colada Bread Pudding

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bread pieces
1 can pina colada drink mix
6 ounces pineapple juice
1 can milk -- canned skim
1/2 cup cream of coconut
2 bananas
3 eggs
1/3 cup irish cream
1 cup raisins
8 ounces pineapple in juice
1 teaspoon lemon peel -- grated

Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur. Combine both purees. Combine raisins and crushed pineapple with juice; set aside. Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated lemon peel and spread 1 c raisin mixture over bread in slow-cooker. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later. Crockery Favorites

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pineapple Chicken...c/P

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 chicken breasts *
pepper
paprika
20 ounces pineapple **
2 tablespoons mustard -- dijon-style

* Chicken breasts should be split, skinned and boned. ** Pineapple should be drained, unsweetened tidbits. Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix pineapple and mustard together; pour over chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Makes 6 servings Rival Crock-Pot Slow Cooker Dining Lite. May 1992

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pineapple Chicken2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 chicken breasts *
pepper
paprika
20 ounces pineapple **
2 tablespoons mustard -- dijon-style

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pineapple Sausage & Bean Crockpot Meal

Recipe By : bjs-Reggie Dwork
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Crockpot
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces pineapple chunks in light syrup
30 ounces kidney beans, canned
1 pound reduced fat Polish Kielbasa -- cut 1 inch thick
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons flour

Mix all ingredients in slower cooker or crock pot on low setting for 5
hours or
high setting for 3 hours. Stir occasionally. Serves 6. Per serving 342.7
calories, 12.7 fat.

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NOTES : The originator of this recipe was my good friend Regina Dwork. I
have
modified it bit.

And this one we love!

* Exported from MasterCook *

Pineapple Sausage & Bean Crockpot Meal2

Recipe By : bjs-Reggie Dwork
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Crockpot
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces pineapple chunks in light syrup
30 ounces kidney beans, canned
1 pound reduced fat polish kielbasa -- cut 1 inch thick
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons flour

Mix all ingredients in slower cooker or crock pot on low setting for 5 hours or high setting for 3 hours. Stir occasionally. Serves 6. Per serving 342.7 calories, 12.7 fat.

NOTES : The originator of this recipe was my good friend Regina Dwork. I have modified it bit.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pizza Potatoes

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium potatoes, peeled -- thinly sliced
1 large onion -- thinly sliced
olive oil
1/2 pound mozzarella cheese -- grated
2 ounces sliced pepperoni
1 teaspoon baking powder
1 tablespoon butter -- melted
2 eggs
evaported milk -- to moisten
salt and pepper
grated process American Cheese -- optional

In skillet, saute potato and onion slices in oil until onion begins to
appear transparent; stir constantly to prevent browning. Drain well.
Combine potatoes and onions with cheese, pepperoni and salt in Crock pot.
Pour pizza sauce over top. Cover an
d

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* Exported from MasterCook *

Pizza Potatoes2

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

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* Exported from MasterCook *

Pizza Potatoes3

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

In skillet, saute potato and onion slices in oil until onion begins to appear transparent; stir constantly to prevent browning. Drain well. Combine potatoes and onions with cheese, pepperoni and salt in Crock pot. Pour pizza sauce over top. Cover an d

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pizza Stew

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces canadian bacon -- *
9 cups tomato sauce
1 1/2 cups water
12 tablespoons onion -- chopped
6 tablespoons mushrooms pieces
6 tablespoons black olives -- pitted and chopped
6 tablespoons celery -- chopped
6 tablespoons green pepper -- chopped
6 dashes oregono -- garlic powder
salt to taste
3 cups elbow macaroni -- cooked

* Makes 2 1/2 cups of soup. Gee! there isn't any for BERT!!!! Fry Canadian bacon; drain and cut away any fat. Heat Tomato sauce and at water to a boil. Add bacon, vegetables, and seasonings. Cook until vegetables are tender. Add Macaroni: reheat Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 275 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours by Nancy O'Brion and her Meal-Master This was 1 servings and I changed it to 6

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pizza Swiss Steak

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Crockpot Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef round steak
2 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons cooking oil
1 medium onion -- slice
separated into rings
8 ounces tomato sauce
8 ounces pizza sauce
1/2 cup water
1/2 teaspoon sugar
1/2 teaspoon dried oregano -- crushed
hot cooked spaghetti

Trim excess fat from steak; cut steak into 6 equal pieces. Stir together flour, salt, and pepper; coat meat pieces with flour mixture. Pound each piece of steak to 1/2 inch thickness using meat mallet. In skillet brown meat in hot cooking oil; drain off fat. Place onion in crockery cooker. Place meat atop. Stir together tomato sauce, pizza sauce, water, sugar and oregano; pour overmeat. Cover; cook on low heat setting for 8 to 10 hours. Serve steak and sauce over hot cooked spaghetti. Source: Appliance cooking

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Poached Chicken/Cp

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds broiler-fryer
salt and pepper
1 piece celery -- (2 inch)
1 carrot
1/2 onion
1 cup chicken broth
1 bay leaf

Wash chicken and giblets and pat dry. Place in crock pot and season with salt and pepper. Tuck celery, carrot and onion around chicken. Pour in broth and add bay leaf. Cover and cook on low for 7-8 hours or until chicken is tender. Lift chicken from pot and let stand until cool enough to handle. Strain stock into refrigerator container. Chill. Lift off fat. Remove chicken meat from bones in as large pieces as possible. Place in a container. Cover and chill. Use in salads or casseroles dishes. Yields about 2 1/2 to 3 cups chicken meat and 1 cup jellied stock.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Polish Sausage And Cabbage

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cabbage head -- course sliced
1 potato; small -- peeled/diced
1 teaspoon salt
1/2 teaspoon caraway seed
1 onion; large -- cut 1" slices
1 1/2 pounds polish sausage -- cut 1" piece
14 ounces broth -- chicken

Place sliced cabbage in crockpot. Toss with diced potato, salt and caraway seed. Add sliced onion and Polish sausage. Pour chicken broth over all; stir lightly. Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours). This dish is delicious served with mustard, horseradish and boiled new potatoes. Makes 4 servings (about 3 1/2 quarts).

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Polynesian Pork

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pork chops
salt & pepper to taste
rosemary
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup honey

Arrange chops in baking dish in a single layer. Sprinkle with salt, pepper and rosemary. Combine soy sauce, ketchup and honey; pour over pork. Roast at 300~ for 2-1/2 hours, basting frequently. They will come out very dark and juicy! NOTE: These can also be done in a crockpot for 6 hours on high heat.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pork Chops And Gravy

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 thick pork chops
flour for dredging
2 cloves garlic -- minced
1 can tomatoe paste
1 can mushrooms -- drained
1 can mushroom soup -- undiluted
garlic salt

Dredge pork chops in flour, salt and pepper, and place in crockpot. Add remiaing ingredients and cook on low all day, 5-6 hours or until pork chops are tender. Serve over buttered noodles or mashed potatoes.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pork Chops Crazy Crockpot Standing Up

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 loin pork chops -- lean
2 medium onions -- sliced
1 teaspoon butter
salt & pepper -- to taste
spices of your choice

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pork Chops Golden Glow

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pork chops -- (5 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 the recipe files of Carole Walberg

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* Exported from MasterCook *

Pork Chops Over Easy

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup flour
1 teaspoon salt
1 1/2 teaspoons dry mustard
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
1 cup chicken and rice soup
pork chops

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Portugese Garlic Chicken

Recipe By : Sunset Crockery Cookbook
Serving Size : 4 Preparation Time :9:00
Categories : Poultry Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med onion -- sliced thin
6 cloves garlic -- sliced thin
2 med tomatoes -- pear shaped
1/3 c ham, baked -- chopped
1/2 c golden raisins
3 3/4 lbs chicken
1/2 c port wine
1/4 c brandy
1 tbsp dijon mustard
2 tbsps tomato paste
1 1/2 tbsps cornstarch
2 tbsps cold water
1 tbsp red wine vinegar
salt
parsley
tomato wedges

Combine onion, garlic, tomatoes, ham and raisins. Reserve chicken neck and giblets for other uses; rinse chicken inside and out and pat dry. Tuck wingtips under; tie drumsticks together. Place chicken on top of onion mixture. Mix port, brandy, mustar d

Carefully lift chicken to rack of broiler pan. Broil 4-6 in below heat until golden brown (about 5 min). Transfer to warm platter; keep warm. Skim and discard fat from cooking liquid; blend in cornstarch mixture. Increase cooker heat setting to HIGH;

To serve, garnish chicken with parsley sprigs and tomato wedges. Carve bird and top with some of sauce. Serve remaining sauce in gravy pitcher or bowl.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Portuguese Garlic Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- thinly sliced
6 cloves garlic -- thinly sliced
2 medium pear tomatoes
(seeded and chopped
1/3 cup chopped baked ham
1/2 cup golden raisins
1 chicken -- 3 lbs
1/2 cup port wine
1/4 cup brandy
1 tablespoon dijon mustard
2 tablespoons tomato paste
1 1/2 tablespoons cornstarch blended with
2 tablespoons cold water
1 tablespoon red wine vinegar
salt
parsley & tomato wedges

In a 4 quart or larger crockpot, combine onion, garlic, tomatoes, ham and raisins. Reserve chicken neck and giblets for other use; rinse chicken inside and out and pat dry. Tuck wingtips under; tie drumsticks together, if desired. Place chicken on top of onion mixture. Mix port, brandy, mustard and tomato paste; pour over chicken. Cover; cook at low setting until meat near thighbone is very tender when pierced. (7 1/2-8 hrs). Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches below heat until golden brown (about 5 minutes). Transfer to a warm platter; keep warm. Skim and discard fat from cooking liquid; blend in cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce is thickened (abouut 10 more minutes). Stir in vinegar; season to taste with salt. To serve, garnish chicken with parsley sprigs and tomato wedges. Carve bird; top with some of the sauce. Serve remaining sauce in a bowl to add to taste. Sunset Crockpot Cookbook

NOTES : Sunset rates this as very good =============== Reply 51 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: R-MCII-CROCKPOT 5 75 To: ECGJ65B JO MERRILL Date: 05/21 From: ECGJ65B JO MERRILL Time

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pot Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Roast
6 Potato -- halved (no need to
3 Onion -- peeled and quartered
4 Carrots -- cut into 2" length
1/2 cup Water

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

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* Exported from MasterCook *

Pot Roast #2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 kg topside
salt and pepper
25 g lard
1 large onion
1 large carrot
500 ml beef stock
1 bay leaf

Instructions: ------------- Season the beef with salt and pepper and brown on all sides in lard. Remove the beef and add the chopped onion and carrot to the fat. Cook until the onion is soft and golden. Put the vegetables into the crockpot and put the beef on top. Bring the stock with the bay leaf to the boil and pour over the meat. Cover and cook on HIGH 30 mins., then on LOW 8-9 hrs. If liked a little flour may be mixed with cold water and stirred into the crockpot an hour before serving to make a thick gravy. 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 *

Pot Roast #3

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef pot roast
4 ounces mushrooms, sliced, can -- or
1 package mushrooms, fresh -- sliced
1 package onion soup mix
1/2 cup broth -- beef

Place roast in crockpot. Place mushrooms on top of meat. Mix beef broth with onion soup mix and pour over all. Cover and cook 10-12 hours on low or 5-6 hours on high. Optional: add any vegetables you may desire about 1/2 way thru cooking time.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pot Roast #4

Recipe By : Peggy Engells
Serving Size : 6 Preparation Time :0:30
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil -- or more
3 1/2 pounds beef bottom round roast
(well trimmed & tied
1 teaspoon salt -- divided
1/2 teaspoon black pepper -- divided
2 medium onions -- sliced
2 medium carrots -- 1/2" thick rds
4 medium boiling potatoes -- 1/2" thick rds
2 bay leaves
1/2 cup water
1 tablespoon unsalted butter
1 tablespoon flour -- all-purpose

In a large skillet, heat the oil over medium-high heat. Add the roast and cook, turning often, until browned on all sides, about 10 minutes. Transfer the roast to a plate and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add more oil to the skillet, if necessary, and heat over medium heat. Add the onions, carrots and potatoes and cook over medium heat, stirring often, until the onions are softened, about 5 minutes. Transfer the vegetables to a 3 1/2 quart (or larger) slow cooker. Add the bay leaves, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the roast on top of the vegetables. Add the water to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker. Cover and slow-cook until the roast is very tender, 8-10 hours on low (200 F). Using a slotted spoon, transfer the roast and the vegetables to a platter and cover with foil to keep warm. Skim the fat from the surface of the cooking liquid. In a saucepan, melt the butter over very low heat. Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute. Whisk in the cooking liquid and bring to a simmer. Cook, whisking often, until thickened and reduced to about 1 cup, about five minutes. Using a sharp, thin knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pot Roast Mediterranean

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds eye round of beef -- tied
pimento-stuffed olives
3 lg cloves garlic -- slivered
1 medium onion -- sliced
1 rib celery -- cut in chunks
1 lg bay leaf
4 whole cloves
1 tablespoon sugar
1/4 teaspoon summer savory
1/4 teaspoon peppercorns
1/4 teaspoon salt
1 1/2 cups dry red wine
2 tablespoons olive oil (or other oil)
6 med. new potatoes -- peel
4 carrots -- 2" sticks
1 cup tomatoes -- diced
1 tablespoon flour

With fat side up,. make small but deep incisions in beef and stuff olive and 2 slivers garlic in each cut. Place in large bowl, add onions, celery, bay leaves, cloves, sugar, savory, pepper, salt, any remaining garlic and 1/2 cup sliced olives. Pour wine over all, marinate all night, turning occasionally. Remove beef and reserve marinade. In Dutch oven brown meat slowly in oil. Remove meat. Put 1/2 the carrots and potatoes in cooker, add meat, top with remaining potatoes and carrots. Mix marinade ingredients and tomatoes and pour over top. Cover and cook on low 10 - 12 hours. Remove meat to serving platter. Using slotted spoon, place olives and vegetables around pot roast. Strain gravy and measure 2 cups. Place back in cooker and bring to boil on high. Blend flour with 2 T water and quickly stir into boiling gravy. Cook, stirring occasionally, until thickened. Serve with beef. From "Woman's Day Crockery Cook Book"

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pot Roast Spicy Wine

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
salt and pepper
1 small onion -- chopped
1 package brown gravy mix -- (3/4 ounce)
1 cup water
1/4 cup catsup
1/4 cup dry red wine
2 teaspoons dijon style mustard
1 teaspoon worcestershire sauce
1/8 teaspoon garlic powder
4 pounds beef pot roast

Sprinkle meat with salt and pepper and place in crockpot. Combine remaining ingredients and pour over meat. Cover and cook on low 8-10 hours. Remove meat and slice. If you want you can thicken sauce with flour dissolved in a small amount of water and serve over meat or as a side dish for potatoes.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pot Roast-Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds roast
6 potato
3 onion
4 carrots
1/2 cup water

Quarter the potatoes but do not peel, halve the onions, cut carrots into 2-inch lengths. Put veggies on the bottom and the meat on top. Season with salt and pepper. Pour water over all. Simmer all of the above on low all day. Add an envelope of onion soup mix or a small can of whole tomatoes for a variation. The meat falls apart and is wonderful.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pot Roast/Crock-Pot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chuck roast -- trimmed
1 package lipton onion soup mix
2 1/2 cups water
1 med onion -- sliced
1 sm carrot -- cut into 3 pieces
2 celery -- chopped
1 cup garlic
2 sm red potatoes

I like to brown the meat and the veggies, it gives the gravy more flavor. It's not absolutely necessary though. Place the meat into the crockpot, then the veggies; sprinkle on the onion soup mix and pour water over the top. Cover and cook on LOW for 8-10 hours or until meat is tender. Once the meat is done, if you want to thicken the gravy, remove the meat and veggies from the pot and place them on a serving platter. Mix together 2 tablespoons flour (I like Wondra Flour, it never lumps...no need to mix with water) and 2-3 tablespoons water to make a paste; whisk the paste into the hot liquid until thickened. You may want to put the temperature on HIGH when you make the gravy. It might be hard to find a 1-1/2 lb roast but it's not impossible. There are only two of us and I always make a big roast and freeze the leftovers or make other dishes with it (burritos, noodle casseroles, enchiladas, etc). If I remember any other good ones I've tried, I'll be sure to pass them on to you. Good luck in your quest. FROM: ELLIE COLLIN (CMKD93F)

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pot Roast2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds roast
6 potato -- halved (no need to
3 onion -- peeled and quartered
4 carrots -- cut into 2" length
1/2 cup water

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pot roasted pork

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pork loin end roast -- 4-5 lb
Salt and pepper
1 Garlic clove -- sliced
2 md Onions, sliced
2 Bay leaves
1 Whole clove
1 c Hot water
2 tb Soy sauce

Rub pork roast with salt and pepper. Make tiny slits in meat and insert
slivers of garlic. Place roast in broiler pan and broil 15 to 20
minutes
to remove excess fat.

Put 1 sliced onion in bottom of crock pot. Add browned pork roast and
remaining onion and other ingredients. Cover and cook on low until done
~-about 10 hours. To thicken gravy; remove roast to serving platter.
Blend
2 tbsp cornstarch with 2 tbsp cold water to form a smooth paste. Set on
high and pour in paste. Stir well and let come to a boil - about 15
minutes til thickened.

From Rival Crock Pot cookbook

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* Exported from MasterCook *

Pot Roasted Pork2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
pork loin end roast -- 4-5 lb
salt and pepper
1 garlic clove -- sliced
2 md onions, sliced
2 bay leaves
1 whole clove
1 c hot water
2 tb soy sauce

Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of garlic. Place roast in broiler pan and broil 15 to 20 minutes to remove excess fat.

Put 1 sliced onion in bottom of crock pot. Add browned pork roast and remaining onion and other ingredients. Cover and cook on low until done ~-about 10 hours. To thicken gravy; remove roast to serving platter. Blend 2 tbsp cornstarch with 2 tbsp cold water to form a smooth paste. Set on high and pour in paste. Stir well and let come to a boil - about 15 minutes til thickened.

From Rival Crock Pot cookbook

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Pot-Roasted Pork

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds loin end pork roast
salt and pepper
1 clove garlic -- minced
2 medium onions -- sliced
2 bay leaves
1 clove
1 cup hot water
2 tablespoons soy sauce

Rub pork roast with salt and pepper. Make tiny slits in the meat and insert slivers of garlic. Place roast in broiler pan and broil 15-20 minutes to remove excess fat. Put 1 sliced onion in the bottom of the crockpot. Add browned pork roast and remaining onion and other ingredients. Cover and cook on Low until done, about 10 hours. To thicken gravy: Remove roast to serving platter. Blend 2 tbsps. cornstarch with 2 tbsps. water to form a smooth paste. Set crockpot on High and pour in the paste. Stir well and let it come to a boli, about 15 minutes, or until thickened.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Potato And Leek Soup

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
5 leeks sliced
6 tablespoons flour
4 cups hot water
5 potatoes; peel -- dice
1/2 cup milk
butter and chives -- garnish

In a large pot over medium heat saute leeks in butter. Remove from heat, let cool a bit. Stir in flour. Mix well. Add water and mix well again. Return to heat and add potatoes, salt, and pepper. Bring to a boil. Then lower heat, cover and simmer for 30 minutes. When potatoes are tender break up potatoes with a masher, add milk and heat just under boiling. Garnish individual serving dishes with butter and chives and serve with a large bowl of crusty croutons.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Potato Slices With Cheese

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb potatoes
2 c cheese -- shredded
1 c stock

Peel and thinly slice potatoes.

In buttered crockpot, alternate layers of potatoes with cheese, lightly sea soning potatoes with salt, pepper and nutmeg as you go. Finish with cheese, dot with butter, and gently pour stock over all. Cover and bake 3 hours on High; remove cover and bake 15 minutes more. Serve from crockpot.

These thin potato slices will have a crisp skin around the edges. Use this dish as a base for complete dinners by adding vegetables and meat or poultry.

Source: _Woman's Day Crockery Cuisine_

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* Exported from MasterCook *

Potato Stuffed Cabbage

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cabbage
5 pounds potatoes peeled
2 onions
1/2 cup rice -- raw
1 teaspoon dill -- dried
1/4 teaspoon black pepper ground
2 egg whites
1 can tomatoes (28 oz)
1 apple peeled and sliced
1/4 teaspoon ginger -- dried ground

Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf). Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Potluck Baked Beans

Recipe By : NUWU19B LINDA PENLAND
Serving Size : 16 Preparation Time :0:00
Categories : Beans Beef
Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound cooked ground beef
1 cup chopped onion
2 15 oz cans brick oven baked beans
1 15 oz can honey baked beans
1 15 oz can kidney beans, drained
1 cup ketchup
1/4 cup brown sugar
3 tablespoons white vinegar
1 green bell pepper, chopped
1 tablespoon liquid barbecue smoke�

Mix all ingredients together and cook in a crockpot on low for two hours.

This serves a small army and is excellent!

NOTES : Everyone always asks for this recipe when I serve it.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Prescott Beef Burgoo

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 large onion -- chopped
1 garlic clove -- minced
2 tablespoons chili powder
1 tablespoon salt
1/4 teaspoon pepper
46 ounces tomato juice
4 cups cabbage -- shredded
1 cup rice -- uncooked
1/2 pound green beans -- tipped and cut

1. Shape meat into a large patty in a large skillet or an electric slow cooker with a browning unit; brown 5 minutes on each side, then break up into chunks. Push to one side. 2. Add onion and garlic; saute 5 minutes or until soft. stir in chili powder and cook 2 minutes. Add salt, pepper and tomato juice; bring to a boiling. 3. Layer 1/3 each of the cabbage, rice, green beans and meat mixture into slow cooker; repeat to make 2 more layers of each; cover cooker. 4. Cook on low for 8 hours or on high for 4 hours, or until vegetables are tender. .

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Provencal Beef Stew

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----waldine van geffen vghc42a-----
1 1/4 pounds beef stew meat
4 slices bacon -- 1" pcs
1 jar brown gravy -- (18 ounces)
1 can diced peeled tomatoes -- (14 1/2 ounces) with
juice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound baby carrots
8 new red potatoes -- quarter
2 small onions -- cut in eighths
1 pk fresh whole mushrooms -- (8 ounces)

In medium skillet over med-high heat, cook beef and bacon until beef is browned; drain. In 3-1/2 to 4 qt crockpot combine gravy, tomatoes, thyme, salt and pepper. Add beef, bacon and remaining ingredients; stir gently to combine. Cover; cook on LOW for 8 to 10 hours or until meat and veggies are tender. 360 cal; 10 gr fat; 25% fat. Source: Country Casseroles & One- Dish Meals, Pillsbury.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Provencal Vegetable Soup

Recipe By :
Serving Size : 8 Preparation Time :4:15
Categories : Crockpot Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- diced
1 leek -- diced
2 cups fresh green beans
2 cups potatoes -- peeled, diced
2 cups carrots -- diced
2 cups tomatoes -- diced
2 1/2 quarts water
salt and pepper -- to taste
2 zucchini -- diced
1/2 pound mushrooms -- sliced
3 cloves garlic
2 tablespoons fresh or dried basil -- chopped
1 dash salt
1 can (6 oz) tomato paste
1/4 cup olive oil
grated parmesan cheese or chopped parsley -- for garnish

In the slow cooker, place onion, leek, green beans, potatoes, carrots, tomatoes and water. Cook on low for 3 hours

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Provencial Chicken C/P

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 broiler-fryer*
3 sl bacon -- diced
2 tablespoons butter
2 tablespoons olive oil
1 carrot -- peel/grate
4 shallots -- chopped
3 tablespoons brandy or cognac
2 tomatoes -- peel/chop
2/3 cup dry red wine
1/4 teaspoon marjoram
tarragon -- to taste
basil -- to taste
salt and pepper -- to taste

*About 3 to 3-1/2 lbs, cut in pieces. SERVE WITH RICE OR RISSOTO AS A SIDE DISH Wash chicken pieces. Pat dry with paper towels. Using a large frying pan, brown bacon until crisp. Remove from pan. Pour off drippings. Add butter and oil to frying pan. Saute` carrot and shallots until limp. Push to sides of pan. Add chicken pieces and saute` until brown. Pour in brandy and ignite. When flames die, transfer chicken and vegetables to crokery pot. Add tomatoes, wine, herbs, bacon, salt and pepper. Cover. Cook on LOW 8 hours. Remove cover. Skim off fat. Cook juices down until reduced by half. Makes 6 servings. NOTE: This country-style chicken entree interwines the influence of Spanish, French and Italian cuisines. Rice pilaff or rissoto makes a good side dish. SOURCE: Extra Special Crockery Pot Recipes

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Quick Onion Pot Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkt onion soup mix.
3 pounds lean beef pot roast -- trim all fat
3 tablespoons flour in
3 tablespoons water -- mixed to a paste.

Instructions: ------------- This roast needs no prior browning. Meat
brown in the slow cooker and forms a brown gravy. Prepare vegetables
separately. Sprinkle onion soup over the bottom of the crock pot. Add pot
roast. Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour
accumulated juices into a saucepan; skim off fat. Add flour-water paste
and bring to the boil, stirring constantly until thickened. Serve over
sliced meat. From: Maggie MWORKMAN@VM.CC.PURDUE.EDU
ADDRESS="http://www.vuw.ac.nz/who/Amy.Gale/home.html"

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* Exported from MasterCook *

Quick Onion Pot Roast2

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

Instructions: ------------- This roast needs no prior browning. Meat brown in the slow cooker and forms a brown gravy. Prepare vegetables separately. Sprinkle onion soup over the bottom of the crock pot. Add pot roast. Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour accumulated juices into a saucepan; skim off fat. Add flour-water paste and bring to the boil, stirring constantly until thickened. Serve over sliced meat. 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 *

Quilters Beef Stew

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef stew meat
5 potatoes -- bite size pcs
9 carrots -- sliced
2 onions -- peel/chop
6 celery stalks -- cut 1" pieces
1 package onion soup mix
6 ounces tomato paste
2 cups water
1/2 cup red cooking wine -- optional

Place all ingredients into the crockpot. Set on medium heat. Let the mixture cook no less than 6 hours. It will cook all day while you are at work or play. When you arrive home the fragrant smell of dinner being prepared is filling the house.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Ranch Style Beef

Recipe By : Crockery Cookery, Page 25
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless beef stew meat -- cut into 1" cubes
12 small white onions
4 whole cloves
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/2 teaspoon bottled brown gravy sauce
1 tablespoon red wine vinegar
1 bay leaf
1/8 teaspoon thyme
3/4 cup water
1/4 cup flour

In slow-cooking pot, alternate beef and onions; stick cloves into 4 onions. Sprinkle with sugar and salt. Combine gravy sauce, vinegar, bay leaf, thyme, and water. Pour over meat. Cover and cook on low for 5 to 7 hours or until tender. Turn control t! o high. Dissolve flour in small amount of water. Stir into meat juices. Cook on high for 15 to 20 minutes.

NOTES : Tried: 10/30/96, Rated: pretty good

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Raspberry Bread Pudding

Recipe By :
Serving Size : 8 Preparation Time :6:00
Categories : Desserts Crockpot
Breads Puddings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups toasted bread cubes
2 1/2 cups scalded milk
2 egg
2 egg yolk
1 cup sugar
1 teaspoon almond extract
2 tablespoons melted butter
12 ounces fresh or frozen raspberries
whipped cream -- for garnish
raspberry sauce
1 package (10 oz) frozen raspberries
1/2 cup raspberry jam
few drops lemon juice
sugar -- optional
1 tablespoon raspberry liqueur -- optional

Place toasted bread cubes in ;the slow cooker. In a seperate bowl, mix scalded milk, eggs, egg yolks,sugar, almond extract and melted butter together. Defrost berries; drain off any excess juices and mix berries with bread cubes. Pour milk mixture on t

Raspberry Sauce

Defrost raspberrries. Place raspberries, raspberry jam and lemon juice into a food processor or blender. Puree until smooth; taste and add sugar if desired. Strain through a sieve to remove seeds. Add raspberry liqueur, if desired. Drizzle sauce ove r

NOTES : This is a delightful change from the standard bread pudding. Don't limit yourself to raspberries - consider using blackberries, Marion berries, loganberries, etc., for a fruity warm winter treat.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Red-Cooked Pot Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions, cut in half -- sliced
1 can peeled tomatoes -- (16 oz.)
liquid included
4 carrots -- peel/chop
4 ribs celery -- chopped
4 pounds chuck roast -- trimmed
1/2 cup soy sauce
1 cup sherry
1 teaspoon sugar
4 cloves garlic -- minced
3 whole star anise
1/2 teaspoon white pepper
egetables in bottom of slow-cooker. add
meat.
sauce -- sherr y, sugar,
garlic, star anise and
ur
and vegetabl s. cover and cook at low
for 10 to
12 r at high fo 5 to 6 hours -- until fork tender.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Reggie's Stuff

Recipe By : reggie@reggie.com
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c garbanzo beans -- soaked overnite
1/2 c lima beans -- soaked overnite
1/2 c white beans -- small navy -- soaked
-- overnite
1/2 c millet -- cooked
1/2 c barley
1 tbsp fresh rosemary -- to taste
1 tbsp fresh thyme -- to taste
1 tsp fresh oregano -- to taste
1 tsp fresh sage -- to taste
1 tbsp nutritional yeast
16 oz tomato sauce

Add all ingredients to crockpot and turn on. I add salt to it as it is served not during the cooking process. Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com

NOTES : Cal 270.5 Fat 2g Carbs 51.7g Dietary Fiber 12.4g Protein 14g Sodium 469mg CFF 6.5%

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Ribs & Kraut For Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can sauerkraut -- 32 oz
1/4 cup white wine or vermouth
2 tablespoons flour
2 pounds spareribs -- country style
pepper -- to taste

Rinse and drain saurkraut in a collander. Rinse well with cold water. Squeeze excess water out with hands. Place in crockpot. Add 2 T flour and the 1/2c wine or dry vermouth. Mix with fork. Put the ribs on top of the saurkraut. Season with pepper. Cook on low setting 6-12 hours, or less on high setting. ** Intersting Variation ** - Add sliced peeled apples to the saurkraut. ** Also can substitute pork chops for ribs. May wish to brown first, if fatty.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Ribs, Cabbage And Kraut

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small can sauerkraut
1 small head cabbage -- sliced thin
4 slices bacon -- fried and diced
reserve drippings
1 teaspoon dill weed
1 large onion -- thinly sliced
1 tablespoon margarine
3/4 cup water
1 teaspoon salt
1 teaspoon sugar
4 pounds spareribs or 4 thick pork
chops
pareribs or ork chops in skillet.
alternate
1 rib , sauerk aut, cabbage and onion in
crockpot.
ine -- sugar, alt and
pepper. add dill weed to
pour on top f crock pot mixture. put
cooked bacon
ngs over all
cook 8-10 ho rs on low.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Rice Pudding C/P

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked rice -- regular
3 cups milk
3 teaspoons butter
1/2 teaspoon salt
1/2 cup sugar
3 eggs -- beaten
1 teaspoon vanilla
1 cup raisins -- (optional)
cinnamon

Choose a baking dish which will fit inside your crockpot. Mix all ingredients except cinnamon and place in baking dish. Sprinkle cinnamon on top. Cover dish with foil. Place metal trivet or rack in bottom of crockpot. Add l cup hot water to pot. Set covered dish in water in crockpot. Cover crockpot and cook on high for 2 hours. Makes 6-8 servings.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Rice Pudding No. 2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 gallon milk
1 cup rice -- long grain
1 cup sugar
4 tablespoons butter (optional)
salt
cinnamon
raisins

Place Milk, rice, sugar and a pinch of salt into crockpot. Cook on HIGH for 1-1/2 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 during the last hour and stirring often. As soon as it starts to thicken turn it off if you like it real creamy. Cook longer if you like it thick. It will thicken a lot after it cools.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Rice Pudding With Bourbon

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
mm -- �
1 mm ----------------deidre-anne
penrod--fggt98b---------------------
3 1/2 c milk
1 c white rice -- cooked
3 eggs -- slightly beaten
1/3 c - granulated sugar
2 ts - vanilla
1/2 c golden seedless raisins
1 1/2 ts lemon rind -- grated
1 t - nutmeg
2 tb butter
3 tb bourbon or dark rum
1/2 c sweetened whipped cream

Rice Pudding with Bourbon 4 to 6 hours

I make this with leftover rice, but you can start from scratch by cooking 1/2 cup raw rice as directed on the package.

To Cook: Warm the milk and pour it over the rice. Into the eggs, beat the sugar, vanilla, raisins, and lemon rind. Stir the milk and rice into the egg mixture. Scrape into the slow cooker. Sprinkle with nutmeg and dot with butter. Cover and cook on Low for 4 to 6 hours. Turn into a serving bowl and stir in the bourbon. Serve the pudding lukewarm with a dollop of sweetened whipped cream on top. Makes 6 to 8 servings.

Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975

From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Rich Apple Butter2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds cooking apples
2 cups cider
3 cups granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/8 teaspoon ground allspice

Servings: 10 Stem and quarter apples; do not peel. Cook apples and cider, covered, in crockpot on LOW for 10 hours. Add sugar and spices and continue cooking for 1 hour. Pour into hot sterilized jars. Store in a cool dry place. Or, pour into freezer containers and freeze. Makes ten 6 oz jars.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Roast Pot/Cp

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef rump/chuck roast -- (4 lb)
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/4 teaspoon paprika
1 tablespoon instant minced onion
1 cup beef bouillon

Rub all sides of meat with salt, seasoned salt, seasoned pepper, and paprika. In crockpot, combine seasoned beef with onion and bouillon. Cover and cook on low 8 to 10 hours or until meat is tender. Remove from pot; slice. Makes 6 to 8 servings. If gravy is preferred, thicken juices with flour dissolved in a small amount of water after removing meat from pot. If desired, vegetables such as potatoes, carrots, small white onions, or celery may be added with bouillon and cooked the same time as meat.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Roast Turkey In Pot/Cp

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds turkey
salt
pepper
2 cups packaged stuffing mix
1 tablespoon butter -- melted

If frozen, defrost turkey. Season inside and out with salt and pepper. Prepare stuffing mix according to package directions. Lightly pack cavities with stuffing. Close cavities and fasten with skewers and string. Place on trivet in removable liner. Brush with melted butter. Place in liner. Cover and cook on auto for 7 hours, low for 9-11 hours or high for 5 hours.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Rob's Veggie Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
olive oil
1 large yellow onions -- diced (1 to 2)
2 cloves garlic -- minced
1 red pepper -- diced fairly large
1 green pepper -- diced fairly large
2 cans crushed tomatoes -- (28-ounce)
1 tablespoon cumin
1 teaspoon cayenne (or to your taste)
1 pkg frozen corn
2 cans black beans (or any other kind
beans you like -
chickpeas work well -- too)
1 1/2 cups picante sauce (Shotgun Willie's
green sauce -very hot- works well)
salt to taste
grated cheddar -- if desired
cashew nuts -- if desired

Instructions: ------------- Saute onions in the olive oil. (I used
cooking wine instead to cut out the fat). Add garlic a bit later. After
onion and garlic are have turned golden brown, add cumin, cayenne, and
whatever other spices you might like. Fry for a couple of minutes. Next,
add the peppers, saute them for a few minutes. Put the crushed tomatoes,
corn, beans and picante sauce into the crock pot, and add the onion
mixture. Cook on low about 10 hours. Serve with grated cheddar and
cashew nuts, if desired. Note: ----- I didn't have room in my crockpot
for 2 cans of crushed tomatoes, and I had to cut back a little on the
corn too, so you will have to vary the sizes above depending on the size
of your crockpot.

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* Exported from MasterCook *

Rob's Veggie Chili2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
olive oil
1 large yellow onions -- diced (1 to 2)
2 cloves garlic -- minced
1 red pepper -- diced fairly large
1 green pepper -- diced fairly large
2 cans crushed tomatoes -- (28-ounce)
1 tablespoon cumin
1 teaspoon cayenne (or to your taste)
1 pkg frozen corn
2 cans black beans (or any other kind
beans you like -
chickpeas work well -- too)
1 1/2 cups picante sauce (shotgun willie's
green sauce -very hot- works well)
salt to taste
grated cheddar -- if desired
cashew nuts -- if desired

Instructions: ------------- Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired. Note: ----- I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Rock Cornish Hens/Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large red apple*
1 tablespoon soy sauce
4 rock cornish game hens
1 cup dry white or rose wine
3 tablespoons orange marmalade
1/2 lemon -- juice and rind
1/2 teaspoon salt
1/8 teaspoon pepper

*cooking type; quartered and cored. Dip apple quarters into soy sauce,and put one into the cavity of each hen. Stir wine, marmalade, lemon rind and juice, salt and pepper into remaining sauce and brush over hens. . Place hens breast side down in a five quart cooker, and pour the remaining sauce over all. Cover and cook on low for 7 hours. ( If possible, baste after three hours. Arrange hens on a heated serving platter and serve with canned pear halves filled with prepared chicken flavored stuffing mix., if you wish.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Round Steak Italiano

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds round steak
1 teaspoon salt
1/2 teaspoon oregano
1 can spaghetti sauce -- 15 oz

Cut the steaks into 5 or 6 serving pieces. Coat with salt, oregano, and pepper. Place the meat in a crockpot and pour spaghetti sauce over it. Cook 7 to 9 hours on LOW. Serve with noodles so you can spoon the sauce over them!

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Round Steak Supreme

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Round steak
cut in serving-size pieces
1 cup Fresh mushrooms
1 can Cream of chicken soup
1 can Beefy mushroom soup
1/2 cup Undiluted evaporated milk

Brown meat and place in crock pot. Combine remaining ingredients and
pour over meat. Cook on low heat 8 to 10 hours. Serve with mashed potatoes
or rice.

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* Exported from MasterCook *

Round Steak Supreme2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds round steak
cut in serving-size pieces
1 cup fresh mushrooms
1 can cream of chicken soup
1 can beefy mushroom soup
1/2 cup undiluted evaporated milk

Brown meat and place in crock pot. Combine remaining ingredients and pour over meat. Cook on low heat 8 to 10 hours. Serve with mashed potatoes or rice.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Round Steak with Rich Gravy

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs. round steak -- (2 to 2 1/2)
1 pkg. onion soup mix -- (1 1/2 oz.)
1/4 cup Water
1 can condensed -- (10 1/2 oz.)
Cream of mushroom soup

Cut steak into 5 or 6 serving-size pieces. Place in the crock pot. Add
the dry soup mix, water, and can of soup. Cover and cook on low for 6 to
8 hours. Serve with mashed potatoes. From Crockery Cookery by Mable
Hoffman.

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* Exported from MasterCook *

Round Steak With Rich Gravy2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs. round steak -- (2 to 2 1/2)
1 pkg. onion soup mix -- (1 1/2 oz.)
1/4 cup water
1 can condensed -- (10 1/2 oz.)
cream of mushroom soup

Cut steak into 5 or 6 serving-size pieces. Place in the crock pot. Add the dry soup mix, water, and can of soup. Cover and cook on low for 6 to 8 hours. Serve with mashed potatoes. From Crockery Cookery by Mable Hoffman.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Sacramento Beef Pot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds roast
-- (beef blade or
chuck)
1 medium onion -- sliced
6 medium potatoes -- halved
6 small zucchini -- sliced
1 red pepper -- sliced in rings
1 cup red wine or beef broth
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
3 tablespoons flour
1/3 cup cold water

1. Trim all excess fat from meat. Brown beef in its own fat in a large skillet; remove and set aside. Drain all but 2 tablespoons fat from skillet. Saute onion until soft in fat. 2. Place meat, sauteed onion, potato, azucchini, red pepper rings, wine, salt, pepper and bay leaf in slow cooker; cover. 3. Cook on low for 10 hours or on high for 5 hours, or until meat is tender when pierced with a fork. Place meat and vegetables on heated platter and keep warm/ 4. Turn heat control to high. Combine flour and water in a cup; pour into liqudi in slow cooker; cover. Cook 15 minutes; pass sauce separately in heated gravy boat.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Saltimbocca-Style Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken filets
6 ham
6 cheese
1/4 cup flour
1/4 cup parmesan cheese
1 teaspoon salt
1 teaspoon sage
1/4 teaspoon pepper
1/3 cup salad oil
1 can cream of chicken soup
1/2 cup dry white wine

Pound chicken filet thin between waxed paper. Place slice of ham, them cheese on each chicken. Roll up and tuck ends, secure with toothpick. Dip chicken in mix of flour,cheese,salt,sage and pepper. Save mix. Chill chicken for at least one hour. In lagre skillet heat oil and saute chicken on all sides. Place browned chicken in slow cooker, add soup mix mixed with wine. Cover and cook on LOW 4-5 hours. Put control on HIGH, and thicken with flour dissolved in small amount of water. Cook on High 10 minutes

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Sausage And Beans With Potatoes

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound smoked sausage
6 potatoes
2 onions
1 1/2 pounds green beans -- fresh

Peel potatoes and cut into chunks. (Similar to the chunks you would place in stew). Put the potatoes into the bottom of your crockpot. Peel and slice the onion and lay onions on top of potatoes. Wash and prepare the fresh green beans. Place on top of the onion. Add approximately 1 cup of water to the crockpot. Slice the smoked sausage into slices or four large portions and place on top of green beans. Turn the crockpot on a medium setting and cook all day. Approximately 8 hours. This turns into a delicious one pot meal for a busy day.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Sausage And Potato Stew

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 slice canadian bacon
1 carrot -- finely chopped
1 celery stalk -- finely chopped
1 onion -- finely chopped
1 garlic clove -- minced
8 fresh basil leaves
28 ounces tomatoes, plum -- canned
6 potatoes -- cubed
1 pound italian turkey sausage
-- (cut into 2" pieces)
salt
pepper
fresh parsley or basil garnish

Fry bacon in a large non-stick saucepan until crisp. Add carrot, celery, onion, garlic and basil. Saute in pan drippings (or use braise/deglaze method) until onion is lightly browned. Add tomatoes, potatoes and sausage. Bring to a boil; reduce heat to low. Simmer for 1 hour, stirring occasionally, adding water for desired consistency. Season with salt and pepper to taste . May also add cubed zucchini, yellow squash, or more potatoes. Serve garnished with chopped fresh parsley or more basil. For Crockpot: After browning step, put in crockpot with remaining ingredients and cook for 8 or 9 hours. Serve with a crusty bread.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Savory Crockpot Sauerbraten

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds chuck roast
salt & pepper
2 medium onions -- sliced
1 can condensed beef broth -- (10 3/4 ounces)
1/3 cup liquid brown sugar*
1/3 cup cider vinegar
8 gingersnaps
noodles

*I just add enough vinegar to make a syrup consistency. Sprinkle roast on all sides w/salt & pepper. Place roast in crockpot, add onion, broth, brown sugar & vinegar. cover tightly, cook 5-6 hours on high. Remove roast & set aside. Add crumbled gingersnaps to the sauce in the crockpot. Stir until sauce thickens. Slice meat and serve sauce over slices. Serve with noodles. This is really good! From Applesauce & Mother Pie.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Savory Pepper Steak

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Beef round steak
(1/2 inch thick
1/4 c Flour
1/2 t Salt
1/8 t Pepper
1 md Onion -- chopped
1 sm Clove garlic -- minced
2 lg Green peppers -- seeded
Cut into 1/2 inch strips
1 16 oz Whole tomatoes
1 tb Beef flavor base (paste or
Granules)
1 tb Soy sauce
2 ts Worcestershire sauce
Fluffy rice

Cut steak into strips. Combine 1/4 cup flour, the salt and pepper;
toss with steak strips to coat thoroughly. Add to crockpot with
onion, garlic and half of green pepper strips; stir. Combine tomatoes
with beef base, soy sauce and worcestershire sauce. Pour into crock
pot, moistening meat well. Cover and cook on low setting for 8 to 12
hours. One hor before serving, turn to high setting and stir in
remaining green pepper strips. If thickened gravy is desired, make a
smooth paste of 3 T. flour and 3 T. water; stir into crock pot.
Cover and cook until thickened. Serve gravy with pepper steak over
hot fluffy rice. Source Rival Cookbook

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* Exported from MasterCook *

Savory Pepper Steak2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb beef round steak
(1/2 inch thick
1/4 c flour
1/2 t salt
1/8 t pepper
1 md onion -- chopped
1 sm clove garlic -- minced
2 lg green peppers -- seeded
cut into 1/2 inch strips
16 oz whole tomatoes
1 tb beef flavor base (paste or
granules)
1 tb soy sauce
2 ts worcestershire sauce
fluffy rice

Cut steak into strips. Combine 1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly. Add to crockpot with onion, garlic and half of green pepper strips; stir. Combine tomatoes with beef base, soy sauce and worcestershire sauce. Pour into crock pot, moistening meat well. Cover and cook on low setting for 8 to 12 hours. One hor before serving, turn to high setting and stir in remaining green pepper strips. If thickened gravy is desired, make a smooth paste of 3 T. flour and 3 T. water; stir into crock pot. Cover and cook until thickened. Serve gravy with pepper steak over hot fluffy rice. Source Rival Cookbook

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Savory Pot Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup catsup
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1 teaspoon rosemary
1 teaspoon garlic powder
1 teaspoon dry mustard
beef pot roast

"This is a wonderful sauce to cook a pot roast in - like my favorite, chuck roast. It works well in a crockpot as well as on top of the stove cooking." - Carole Rock Mix ingredients well in a blender, and pour over your pot roast. Cook until tender - depending on the method you use. This is exceptional!

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Savory Swiss Steak

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb round steak
1/4 c flour
2 ts dry mustard
1 t salt
1/4 t pepper
2 tb butter
2 tb oil
1 onion -- finely chopped
2 carrots -- peeled and grated
2 stalks celery -- finely chopped
1 cn tomatoes -- (16 oz)
2 tb worcestershire sauce
1 tb brown sugar

Cut steak into 6 serving-size portions. Coat with a mixture of flour, mustard, salt and pepper. Using a large frying pan, brown meat in half the butter and oil. Transfer to crockpot. Heat remaining butter and oil in frying pan. Saute onions, carrots and celery until glazed. Add tomatoes, Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat. Cover. Cook on low, 6 to 8 hours, or until tender. Serve meat with sauce spooned over. Sprinkle with parsley. Source: The Crockery Pot Cookbook : by Lou Seibart Pappas : ISBN 0-911954-11-2 From the collection of K.Deck

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Scandinavian Supper Soup

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound split peas -- dried
6 cups boiling water
1/2 pound lean salt pork
3 large carrots -- sliced
1 large leek -- sliced
1 large onion -- chopped
1 teaspoon salt
1 teaspoon thyme
1/4 teaspoon pepper
1 pound frankfurters
chopped parsley

1. Pick over peas and rinse under running water; place peas in slow cooker; pour in boiling water; cover. Let stand 1 hour. 2. Score salt pork and push down into peas; add carrots, leed, onion, salt, thyme, pepper and frankfurters; cover. 3. Cook on low for 10 hours, stirring after 5 hours, if possible. OR cook on high for 5 hours, stirring after 3 hours. 4. Ladle soup into soup bowls; sprinkle with chopped parsley.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Scotch Broth/Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lamb neck or breast
well trimmed
1/2 cup pearl barley
1 tablespoon salt
3 peppercorns
1 md onion -- chopped
2 stalks celery -- sliced
1 turnip -- peel/dice
10 ounces frozen peas -- thawed
1 teaspoon leaf thyme
1/4 teaspoon tabasco sauce

Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low setting 10-12 hours or High 4-5 hours. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot. 2 quarts.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Shell Casserole

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Sherried Beef

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Pounds Chuck or round steak -- cubed
2 Cans Cream of mushroom soup
1 Package Onion soup mix
1/2 Cup Sherry
2 Cans Mushrooms
OR use fresh

Place all ingredients into a crock pot. Do not stir. Let cook all day on
low. This is a good make ahead dish, especially for working people. It
tastes really good. Serve with rice or buttered noodles.

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* Exported from MasterCook *

Sherried Beef2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chuck or round steak -- cubed
2 cans cream of mushroom soup
1 package onion soup mix
1/2 cup sherry
2 cans mushrooms
or use fresh

Place all ingredients into a crock pot. Do not stir. Let cook all day on low. This is a good make ahead dish, especially for working people. It tastes really good. Serve with rice or buttered noodles.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Short Ribs Of Beef Parisienne

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
2 teaspoons salt
4 pounds beef -- short ribs
cut into 3 inch pieces
1/2 teaspoon pepper -- black
3 cups onion -- sliced
1/4 cup water
1 cup mushrooms -- fresh
sliced thin
1/8 teaspoon salt
1 cup sour cream -- dairy
2 tablespoons parsley or chervil -- fresh
minced

Set a large skillet over medium-high heat. When it is sizzling hot, sprinkle it with 2 teaspoons salt, and at once add the meat pieces. Brown well on all sides. Season the meat with pepper, and turn into a bowl. Add the oil to the skillet and saute the onion for 2 or 3 minutes; then turn into the slow-cooker. Swirl the water in the still hot skillet and scrape up the pan juices. Turn into the slow-cooker with the meat. Cover and cook on Low for 8 to 10 hours, or until the meat is very tender. BEFORE SERVING: In meduim skillet, over medium-high heat, saute the mushroom slices in 1 or 2 tablespoons of fat skimmed from the cooking liquid; stir constantly. In about 5 minutes, the slices will be tender and the moisture will have evaporated. Add 1/8 teaspoon salt. Arrange the short ribs on a heated serving platter and turn the cooking liquid into the mushroom skillet. Simmer, scraping up the pan juices, until the sauce is as thick as heavy cream. Remove skillet from the heat. Stir in the sour cream; return to the heat just long enough to thoroughly warm the sauce. Then pour over the meat and sprinkle with chervil or parsley. Jacqueline Heriteau, THE BEST OF ELECTRIC CROCKERY COOKING, Grossett & Dunlop, 1976, p. 148.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Short-Cut Chili Con Carne

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
1 small onion -- chopped
1 teaspoon salt
1 bay leaf
1 teaspoon chili powder -- or more
1 teaspoon worcestershire sauce
2 cans tomato sauce -- (8oz)
2 cans kidney beans -- (16oz) drained

In skillet or slow-cooking pot with browning unit, break up beef with fork and cook until lightly browned. Pour off excess fat. In slow-cooking pot, combine meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce, and kidney beans. Cover and cook on high for 2 to 3 hours. Remove bay leaf. Makes 6 to 7 servings.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

SHRIMP CREOLE FOR THE CROCKPOT

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups diced celery
1 1/4 cups chopped onion
3/4 cup chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic*
1 teaspoon salt
1/4 teaspoon pepper
6 drops Tabasco (opt.)
1 pound shrimp -- deveined & shelled

*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted.

Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to
8 hours on low. Add shrimp last hour of cooking. Serve over hot rice.
Chicken, rabbit or crawdads may be substituted for shrimp.

Stove top version, if you don't have a crock pot. Saute celery, onion
and bell peppers in oil or butter until tender. (Better if left a bit
crunchy.) Add remaining ingredients except meat being used. Simmer at
least 30 minutes to an hour. Add shrimp or whatever meat you wish and
simmer 30 minutes more. This is even better reheated the next day.

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* Exported from MasterCook *

Shrimp Creole For The Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups diced celery
1 1/4 cups chopped onion
3/4 cup chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic*
1 teaspoon salt
1/4 teaspoon pepper
6 drops tabasco (opt.)
1 pound shrimp -- deveined & shelled

*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted.

Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawdads may be substituted for shrimp.

Stove top version, if you don't have a crock pot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. This is even better reheated the next day.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Simply Chicken/Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken-pieces or whole
2 celery stalks
1 carrots
1 onion

Clean vegetables and chicken. Cut vegetables in large chunks and place in bottom of crockpot (these will be discarded later, they are used only for seasoning the chicken while it cooks). Put chicken (whole or pieces, frozen or thawed) over vegetables. Cook on low 6-8 hours. Serve just the chicken.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slightly Italian Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
4 lg boneless chicken breasts
-- (remove all skin)
1 can mushroom pieces -- drained
1 can artichoke hearts -- drain
1 bunch green onions -- chopped
sauce-
1 tablespoon qk-cooking tapioca -- (heaping
2 tablespoons fresh lemon juice -- *
1 teaspoon dried oregano
1 teaspoon garlic powder
1 env. low-sod. ckn bouillon
1/3 cup low-cal italian salad dsg.
1/2 cup white wine
1 teaspoon worcestershire sauce -- **

Spray crock inside with Vegetable Spray. Place drained mushrooms, drained artichoke hearts and chopped green onions in bottom of crockpot. Sprinkle vegetables with a heaping Tablespoon of quick-cooking tapioca and 1 envelope of chicken bouillon (I use MBT brand of low-sodium chicken bouillon, but any will do). If you're using granulated bouillon, use about a heaping teaspoon. Place well-washed and dried boneless chicken breasts (all skin and fat removed). Combine remaining sauce ingredients and pour on top of chicken and vegetables. Cover and set crockpot on High. Cook 5-6 hours or until tender. The tapioca thickens the sauce while it cooks (you can't even guess the tapioca is in there later). I used Minute Maid fresh frozen lemon juice because I don't like the taste of Real-Lemon and I didn't have a fresh lemon on hand. ** I use Angostura brand low-sodium worcestershire

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* Exported from MasterCook *

Slightly Italian Chicken2

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow Cook Sweet & Sour Pork

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cubed pork
3 tablespoons soy sauce
1/4 cup vinegar
1 small onion -- sliced
2 tomato -- cut in slices
2 tablespoons cornstarch
1/4 teaspoon ginger
1/4 cup brown sugar
2 green peppers -- cut into

In slow cooker mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes. Cook on low for 8 hours. Stir in green pepper and tomatoes. Cook on high for 10 minutes.

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow Cooked Turkey Breast With Creamy Sauce/Cp

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 breast of turkey
completely thawed
1 can cream of chicken soup
1/2 cup chicken bouillon
1 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon garlic powder
paprika
***creamy sauce***
drippings
fat
milk
1/3 cup flour
1/2 teaspoon tarragon
1/4 teaspoon salt
1 dash pepper

Place turkey breast skin side up in 5 quart slow cooker. Combine soup, bouillon or wine and seasonings and pour over turkey breast. Sprinkle with paprika. Cover and cook on high setting for 1 hour then turn to low setting for 6 to 7 hours. Internal temperature of breast should reach 170 when done. Slice and serve with creamy sauce. Sauce: Pour drippings into large liquid measure. Spoon 3 T. fat into saucepan. Remove any remaining fat from drippings. To the drippings, add enough milk to make 3 cupfuls. Blend flour into fat. Gradually add liquid and seasonings. Stir and cook over medium heat 8 to 10 minutes or until thickened into smooth sauce. Source: Butterball Makes Any Dinner Special Cookbook

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow Cooked Turkey Breast With Mushroom

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 breast of turkey
completely thawed
2 tablespoons butter or margarine -- melted
2 tablespoons parsley -- finely chopped
1/4 teaspoon tarragon
paprika
1/4 cup sherry or dry white wine
1/2 teaspoon salt
1/8 teaspoon white pepper
***mushroom sauce***
drippings
1 can mushrooms -- undrained
2 tablespoons cornstarch
1/4 cup water or sherry wine
1/4 teaspoon tarragon
salt and pepper

Rinse turkey breast, drain well and pat dry with paper towel. Place, skin side up in slow cooker. Brush with butter. Sprinkle with parsley, tarragon and paprika. Add wine, salt and pepper. Cover and cook on high setting for 1 hour, then turn to low setting for 6 to 7 hours. Internal temperature of breast should reach 170 when done. Slice and serve with mushroom sauce. Sauce: Strain drippings from slow cooker into large liquid measure. Spoon off fat. Add mushrooms to drippings and enough water to make 1 - 3/4 cupfuls. Dissolve cornstarch in water or wine and stir into drippings. Pour into saucepan, add tarragon and season to taste with salt and pepper. Cook over medium to low heat, stirring constantly, until thickened and clear. Source: Butterball Makes Any Dinner Special Cookbook

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow Cooker Bouillabaisse

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless fish fillets
(cut into 1-inch cubes
1 pound shelled shrimp
1 1/2 pounds scallops
2 cups shucked clams
2 cans tomatoes -- (1 lb each)
1 cup white wine
1 cup chopped onion
1 cup chopped celery
1/2 cup olive oil

Place all ingredients in slow cooking pot: stir to blend and cover. Cook on low about 3 hours. Ladle into soup bowls to serve. Makes 6 to 8 servings From: Woman's Day 'All Appliance Cookbook #1'

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow Cooker Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 hen
salt and pepper
chicken fat
olive oil
2 ribs celery -- slice thick
3 turnips -- quartered
1/2 large onion -- chopped thick
2 carrots -- slice thick
sugar
1 pinch sage
3 pinches tarragon
2 cups chicken broth
1 cup dry vermouth
dried red pepper flakes
2 small tomatoes -- quartered

Rub S/P all over and in the hen. Put chicken fat w/a little olive oil and butter in heavy skillet. Brown hen whole on all sides. Be sure all is brown. Take out and put in grease celery, turnips, onion and carrots. Fry 5-8 mins. Put in bottom of Slow cooker set to high. Add a little sugar, sage, tarragon. Rinse out iron skillet with water. Add to the slow cooker. Add chicken broth and Dry Vermouth. Put browned chicken in. Sprinkle with dried red pepper flakes. Place around and in chicken the turnips and tomatoes. Turn pot to low and let cook all day.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow Cooker Daube Of Beef

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 shallots -- thinly sliced
4 cloves garlic -- minced
2 medium carrots -- 1/4"slices
1/3 cup baked ham -- chopped
1 strip orange peel(1/2"x3")
1 dry bay leaf
2 3/4 pounds chuck roast -- lean
trimmed of fat -- 1 1/2"cubes
1/4 cup all-purpose flour
1/4 teaspoon peppercorns -- thyme
1/8 teaspoon ground cloves
1/2 teaspoon dry sage
2 tablespoons balsamic vinegar
3/4 cup dry red wine or beef broth
1/4 cup brandy (optional)
2 tablespoons flour blended w/ 2 tb butter
salt
chopped parsley

In a 3 quart or larger crockpot, combine shallots, garlic, carrots, ham, orange peel and bay leaf. Coata beef cubes with the 1/4 cup flour; add to the cooker. Sprinkle with peppercorns, thyme, cloves and sage. Drizzle with vinegar; pour in wine and brandy (if used). Cover; cook at low setting until beef is very tender when pierced (8-9 hrs). Remove and discard bay leaf and orange peel from stew, then blend in flour-butter mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 20 more minutes). Season to taste with salt. Sprinkle with parsley. Makes 8-10 servings. "Traditionally made in a deep pottery casserole, the rich French beef stew known as daube translates nicely to a slow cooker. This version is based on a Christmas Even specialty in Gascony, in southwestern France." Source: Sunset Crockpot Cookbook.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow Cooker Pot Roast

Recipe By : Rival Crock Pot Cookbook, p. 11
Serving Size : 4 Preparation Time :0:00
Categories : Beef Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds chuck roast
2 Teaspoons salt
1/8 Teaspoon pepper
3 carrots -- cut crosswise
3 Medium potatoes -- quartered
1 Large onion -- sliced

Place vegetables on bottom of crock pot. Place meat on top. Season with
salt and pepper. Pour about 3 tablespoons water into crock pot. Cook on
Low for 10 to 12 hours. Make gravy by making a smooth paste of 3
tablespoons flour and 1/4 cup water and stirring into crock pot. Cook on
High until gravy is thickened.

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* Exported from MasterCook *

Slow Cooker Pot Roast2

Recipe By : Rival Crock Pot Cookbook, p. 11
Serving Size : 4 Preparation Time :0:00
Categories : Beef Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds chuck roast
2 teaspoons salt
1/8 teaspoon pepper
3 carrots -- cut crosswise
3 medium potatoes -- quartered
1 large onion -- sliced

Place vegetables on bottom of crock pot. Place meat on top. Season with salt and pepper. Pour about 3 tablespoons water into crock pot. Cook on Low for 10 to 12 hours. Make gravy by making a smooth paste of 3 tablespoons flour and 1/4 cup water and stirring into crock pot. Cook on High until gravy is thickened.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow Cooker Red Beans & Rice

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried small red chili beans
3 celery stalks -- chopped
1 green pepper -- chopped
2 garlic -- minced
2 2/3 cups double strength beef broth
1 ham hock -- scored in diamonds
4 cups hot cooked rice
2 tablespoons oil
1 onion -- chopped
3 green onions. chopped
3 1/3 cups water
1/2 teaspoon crushed red hot pepper
1 teaspoon salt

IN A LARGE POT, COMBINE THE BEANS WITH ENOUGH COLD WATER TO COVER BY 2". BRING TO A BOIL OVER HIGH HEAT, AND BOIL FOR 2 MINUTES. REMOVE FROM HEAT, COVER THE POT, AND LET STAND FOR 1 HOUR; DRAIN WELL. (BEANS CAN ALSO BE SOAKED OVERNIGHT) IN A LARGE SKILLET, HEAT THE OIL OVER MEDIUM-HIGH HEAT. ADD THE CELERY, ONION, BELL PEPPER, GREEN ONIONS, AND GARLIC. COOK, STIRRING OFTEN, UNTIL ONIONS ARE SOFTENED, ABOUT 6 MINUTES. TRANSFER TO SLOW COOKER. STIR IN THE DRAINED BEANS, WATER, BEEF BROTH, AND RED PEPPER. BURY THE HAM HOCK IN THE BEAN MIXTURE. COVER AND SLOW-COOK UNTIL THE BEANS ARE VERY TENDER, 9 TO 10 HOURS ON LOW. REMOVE THE HAM HOCK. REMOVE MEAT AND DISCARD REST. RETURN MEAT TO POT, AND STIR IN SALT. SERVE BEANS IN BOWLS, SPOONED OVER HOT COOKED RICE, AND SPRINKLED WITH CHOPPED GREEN ONIONS, (READY AND WAITING)

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow Cooker Swedish Cabbage Soup

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lamb shanks
2 beef bouillon cubes
1/2 teaspoon salt
1 tablespoon whole allspice
1 cup leeks -- chop
1/2 cup parsnips; peel -- chop
1 cup carrots; peel -- dice
1/2 cup celery -- slice thin
2 medium potatoes; peel -- dice
1/4 cup parsley -- mince
2 quarts water
2 quarts cabbage -- shred

Place the lamb shanks in a crockpot with the bouillon, pepper and salt. Tie the allspice in a cheesecloth and add with the remaining ingredients except the cabbage. Cover and cook on low 7 to 9 hours or until the meat is tender. Remove the allspice and the meat. Cut the meat from the bones, dice and return to the pot. Skim off fat from the top of the soup. Turn to high, add cabbage, cover and cook on high 20 to 30 minutes or until the cabbate is done.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow Cooker Tamale Pie

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chicken broth or bouillon
1 cup yellow cornmeal
1 tablespoon cilantro, fresh -- chopped
1/2 pound pork sausage
1 pound beef stew meat
(1/2-inch cubes
1 onion -- chopped
1/2 cup celery -- finely chopped
1 green chile pepper -- mild
(seeded/chopped
1/2 cup sun-dried tomatoes -- chopped
1 can whole-kernel corn -- (8 ounces) draine
1 can ripe olives, sliced -- drained
1/2 teaspoon salt
1/8 teaspoon pepper
1 whole or halved pitted olives

Bring broth or bouillon to boil in medium saucepan. Stirring constnatly, slowly add cornmeal. Simmer mixture 5 minutes, stirring occasionally. Stir in cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow-cooker. In large bowl, combine sausage, stew meat,onion,celery,chili pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully spoon into center of cornmeal-lined pot. Cover and cook on LOW 7-8 hours. Garnish with ripe olives, if desired.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow Cooker White Beans With Sage/Garlic

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried cannelli beans -- rinsed
2 sage leaves -- minced
1 tablespoon olive oil
1 garlic -- crushed
1 teaspoon salt

IN LARGE BOWL, COMBINE THE BEANS AND ENOUGH COLD WATER TO COVER BY 2". LET STAND AT ROOM TEMP OVERNIGHT. DRAIN WELL AND PLACE IN SLOW COOKER. ADD THE GARLIC, SAGE, AND ENOUGH COLD WATER TO COVER BY 2". COVER AND COOK UNTIL THE BEANS ARE JUST TENDER, 6 TO 7 HOURS ON LOW. DURING THE LAST 30 MINUTES OF COOKING, STIR IN THE SALT. IF NECESSARY, DRAIN THE BEANS. SERVE HOT, WARM, OR AT ROOM TEMP, DRIZZLED WITH THE OLIVE OIL. (READY & WAITING)

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow Porridge

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups water
1 cup oatmeal -- * see note
1/2 cup dried fruit
1 dash ground nutmeg
1 dash ground mace
1 dash ground cinnamon

Place water, cereal, and dried fruit in slow cooker. Stir. Cook on low for 8 - 10 hours. The mixture should be like a thick soup, so do not add milk at the table. HELPFUL HINTS: Each slow cooker is a little different from the others, so you may have to adjust the amount of water needed. For added flavor sprinkle a bit of nutmeg, mace or cinnamon, in any combination. Try brown rice, barley, rye berries, whole oats, or wheat berries. Cracked grains, such as oatmeal or cracked wheat, may get too mushy for some tastes. NOTES : * Cereal. (oatmeal, cracked wheat, brown rice, corn meal, etc.)

From the recipe files of Carole Walberg

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* Exported from MasterCook *

SLOW SIMMERED PORK ROAST

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 lb Boneless pork butt
3 Green onions -- slivered
1 t Fresh ginger -- julienned
2 Star anise
2 tb Mein see *
2 tb Soy sauce, light
2 ts Brown sugar
1 c Chinese rice wine
OR dry sherry
2 Garlic cloves -- sliced thin
1/2 ts Freshly ground white -
Pepper -- or to taste
2 c Water, or more

* Note: Soybean condiment available in Asian
markets.

Mix together all the ingredients except the pork.
Place the meat in an ovenproof casserole just large
enough to hold it. A crockpot may be used.
Pour the sauce over the top, cover the dish and
bake at 275 degrees from 5 to 8 hours, depending on
your taste.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith
From the 06/04/1991 issue - The Springfield Union-News

Formatted for MasterCook II by: Joe Comiskey
{*Prodigy Service ID # JPMD44A} on 07/17/1994

Re-format for Meal Master by: Nancy Filbert
(*Prodigy ID# LRCE87A)

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* Exported from MasterCook *

Slow Simmered Pork Roast2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 lb pork (boneless pork butt)
3 green onions -- cut in slivers
1 t ginger -- fresh, cut julienne
2 star anise, whole
2 tb soybean condiment (mein see)
2 tb soy sauce, light
2 ts brown sugar
1 c rice wine, chinese
- or- use dry sherry)
2 garlic cloves -- sliced thin
1/2 t white pepper, ground
2 c water (more may be needed)

Mix together all the ingredients except the pork. Place the meat in an ovenproof casserole just large enough to hold it. A crockpot may be used.

Pour the sauce over the top, cover the dish and bake at 275 degrees from 5 to 8 hours, depending on your taste.

Recipe From: Kathleen Pickell Kathleen's MasterCook Recipe Swap Page http://www.cyberspc.mb.ca/~netdir/mccook

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow-Cooked Pepper Steak

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs. beef round steak -- (1 1/2 to 2)
2 tablespoons cooking oil
1/4 cup soy sauce
1 cup chopped onion
1 clove garlic -- minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes -- wedged
1 can tomatoes, canned -- undrained
2 green bell pepper -- sliced
1/2 cup water
1 tablespoon cornstarch
cooked noodles
or cooked rice

Cut beef into 3x1" strips; brown in oil in skillet. Transfer to a slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice. From: "Taste of Home" Magazine

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow-Cooker Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 roasting chicken (4 lbs.)
may substitute parts
salt and pepper to taste
onion salt to taste
3 tablespoons butter -- melted
1 teaspoon dried tarragon
3 tablespoons parsley -- chopped
1/3 cup dry white wine

Wash and dry chicken, and sprinkle inside and out with salt, pepper and onion salt. Put chicken in cooker, breast side up, brush with butter and sprinkle with parsley and tarragon. Add wine. Cover the slow cooker. Cook on high for about an hour, then turn to low and continue cooking for 8-10 hours, until chicken is done. Makes 6 servings. Source: Family Circle/February 1982.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow-Cooker Sage Dressing

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon margaine
7 cups dry bread cubes or unseasond
croutons
1 cup freshly chopped onion
1 cup chopped celery
3 cups apple; chopped -- unpeeled
1/4 cup fresh parsley -- minced
1 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 cup to 1/12 turkey stock or
chicken broth

Rub walls of slow-cooker with margarine. Combine remaining ingredients and pour into slow cooker. Cover and cook on high setting for one hour, stir well; cook on low 2-3 hours. 116 cal per serving.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow-Cooker Tamale Pie

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chicken broth or bouillon
1 cup yellow cornmeal
1 tablespoon chopped fresh cilantro
1/2 pound pork sausage
1 pound stew meat cut into cubes
1 onion -- chopped
1/2 cup finely chopped celery
1 mild green chile pepper
seeded and chopped
1/2 cup chopped sun-dried tomatoes
1 can drained whole kernel -- (8 oz)
corn
1 can sliced ripe -- (2 1/2 oz)
olives drained
1/2 teaspoon salt
1/8 teaspoon pepper

Bring broth or bouillion to boil in medium saucepan. Stirring constantly, slowly add cornmeal. Simmer miuxture 5 mintues, stirring often. Stir in cilantro. Using a greased spatula, spread cornmeal m,ixture on bottom and about 2 inches up sides of slow-cooker. In largew bowl, combine sausage, stew meat, onion, celery, chile pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully spoon into center of cornmeal-lined pot. Cover and cook on LOW 7 to 8 hours. Garnish with ripe olives, if desired. Makes 6 or 7 servings. Source: Mable Hoffman's All New Crockery Favorites.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow-Poke Jambalaya

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bell pepper -- chopped
1 onion -- chopped
2 md tomatoes -- chopped
1 cup celery -- chopped
1 clove garlic -- crushed
2 tablespoons parsley -- minced
2 teaspoons thyme leaves -- chopped
2 teaspoons oregano leaves -- chopped
1/8 teaspoon cayenne
1/2 teaspoon salt
4 ounces smoked sausage -- chopped
8 ounces chicken breast -- chopped
2 cups beef broth or bouillon
1/2 pound shrimp; shelled -- cooked
1 cup rice -- cooked

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* Exported from MasterCook *

Slow-Poke Jambalaya Bswn00a

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bell pepper -- chopped
1 onion -- chopped
2 med tomatoes -- chopped
1 cup chopped celery
1 clove garlic -- crushed
2 tablespoons minced parsley
2 teaspoons chopped thyme leaves
2 teaspoons oregano leaves -- chopped
1/8 teaspoon cayenne
1/2 teaspoon salt
4 ounces smoked sausage -- chopped
8 ounces chicken breast -- chopped
2 cups beef broth or bouillon
1/2 pound cooked shelled shrimp
1 cup cooked rice

Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. Source: "Crockery Favorites" by Mable Hoffman & The Hamilton Journal From Robbie Shelton's Database. From: Teresa May Date: 15 Feb 94

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slow-Poke Jambalaya2

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Slowly Deviled Beef

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean stew beef -- l" cubes
1 1/2 ounces sloppy joes seasoning mix
1 can tomato paste -- (6 ounces)
1 cup coarsely sliced celery
1 green pepper -- sliced
1/2 cup water
2 tablespoons vinegar

Place all ingredients in electric slow cooker; stir to mix ingredients. Cover and cook about 10 hours on low, or 4 1/2 to 5 hours on high. Do not peek or stir until near the end of cooking time. (Lifting the cooker lid will in crease time significantly ) Serve beef with hot cooked noodles or rice. Makes 6 servings Note: This dish can also be cooked in a covered 2 quart casserole for 2 to 2 1/2 hours in a 325'F oven From: Woman's Day 'All Appliance Cookbook #1'

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Smoky Beef And Black Eyed Peas

Recipe By : The Best Slow Cooker Cookbook Ever, Natalie Haughton
Serving Size : 8 Preparation Time :0:00
Categories : Beans Beef
Crockpot Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 ounce pkg dried black-eyed peas -- rinsed/picked over
1 11 1/2 ounce bean with bacon soup
3 cups hot water
3 medium carrots -- chopped
2 medium onions -- sliced
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
3 pounds beef chuck roast -- trimmed of fat
1 in -- cut in 2" cubes --
1 teaspoon liquid smoke hockory flavoring
1 4 ounce can diced green chilies
1 red bell pepper -- chopped

In a 5-6 quart electric slow cooker, mix together the beans, undiluted soup, hot water, carrots, onions, garlic powder and seasoned salt. Place the roast on top. Press into the bean mixture to cover as much as possible. Cover and cook on the Low heat setting 9-10 hours, or until the beef and beans are tender. Increase the heat setting to High. Stir in the liquid smoke, chiles, and bell pepper. Cook, uncovered on High for 10-15 minutes longer. Skim any excess fat from the top before serving.

Serving Ideas : Serve with braised collards or kale & Cheddar biscuits.

NOTES : Country cooking doesn't come any better. This is real down-home meal.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Smothered Steak-Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds round steak -- cut in strips
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 large onion -- sliced
2 green peppers -- sliced
16 ounces canned tomatoes
10 ounces canned mushrooms -- drained
2 tablespoons molasses
3 tablespoons soy sauce
10 ounces frozen green beans -- frenched

Put steak, flour, salt and pepper in crockpot. Stir well to coat meat with flour. Add all remaining ingredients, cover and cook on high for 1 hour. Reuduce heat to low and cook for another 8 hours, Serve over rice, formatted in Mastercook by Carol Floyd c.floyd@arnprior.com NOTES : You can used a 10 can of frenched green beans if you wish. When I can get sirlon steak or other lean beef on sale, I buy extra and slice and package it in 1 1/2 pound packages so that it is all ready for this recipe. I also watch for sweet green or red peppers on the reduced rack, then slice and package 2 peppers to a bag and freeze so that they are also ready when I want them. By Bob & Carol Floyd on Apr 11, 1997

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Souper Chicken

Recipe By :
Serving Size : 4 Preparation Time :10:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds chicken pieces
1 can condensed cream of celery soup
1/4 cup flour
2 medium zucchini, cut lengthwise, then sliced -- diagonally into 1/2
1 teaspoon paparika
1/2 teaspoon leaf basil
1 clove garlic -- minced
1 cup canned tomato wedges -- drained

Rinse chicken parts and pat dry. Mix celery soup with flour. Combine all inredients in crock pot; stir throughly to coat chicken. Cover and cook on low setting for 8 to 10 hours. (4 servings)

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Sour Cream Chili Bake

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 can pinto beans -- drained (15 oz)
1 can enchilada sauce (10 oz)
1 can tomato sauce (8 oz)
1 cup shredded process amer cheese
1 tablespoon instant minced onion
1 cup water
4 cups corn chips
1 cup sour cream
1/2 cup shredded process amer cheese

In a skillet, brown ground beef; drain. Transfer meat to crock pot. Stir in beans, enchalada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water. Reserve 1 cup of corn chips, crush the remaining chips and to the meat mixture. Cover: cook on low-heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Sour Creamed Pot Roast

Recipe By : BHG, Beef Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Beef Pasta
Crockpot Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices bacon -- diced
2 lbs. beef chuck pot roast -- (2 to 4)
3/4 cup chopped onion
3/4 cup water
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
1 bay leaf
1/2 cup sour cream
2 tablespoons flour
2 tablespoons parsley -- snipped
1/2 teaspoon kitchen boquet -- optional
hot cooked noodles

Cook bacon until crisp. Drain. Reserve drippings in pan. Trim fat from roast. Brown in Dutch oven on all sides in drippings. Add onion, bay leaf, water, salt, cumin and pepper. Cover and cook on stovetop or bake at 325� for two hours. Remove meat to platter. Keep warm. Skim any fat from pan. Discard bay leaf. Blend sour cream with flour. Add 1/4 cup pan juices to sour cream. Return to pot. Cook and stir until thick, but DO NOT BOIL. Stir in parsley, bacon and Kitchen Bouquet. Season with salt and pepper to taste. Serve with roast and noodles. Crock Pot: Prepare bacon as above, reserving drippings. Brown meat. (You may need to cut in half to fit in pot.) Tranfer to cooker. Add onion, only 1/4 cup of water and rest of above ingredients. Cover and ocok on Low for 8-10 hours. Remove raost, discard bay leaf, skim fat. Pour juices into saucepan. Return roast to crock pot. Make sauce as above. Season and serve as above.

MC formatting and posted by bobbi744@sojourn.com

Serving Ideas : Can serve with peas & carrots.

NOTES : Can be done in Oven or Crockpot. Combine leftovers with peas & carrots for 2nd meal.

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Spagetti Sauce Italiano

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1/2 pound italian sausage -- bulk
1 cup onion -- chopped
2 garlic clove -- minced
2 cans tomatoes; 16 oz -- cut-up
2 cans tomato sauce -- 8 oz
2 cans mushrooms; 4 oz -- chopped and
1 cup green pepper -- chopped
4 tablespoons tapioca -- quick-cooking
2 bay leaves
1 teaspoon basil -- crushed & dry
1 teaspoon oregano -- crushed & dry
1/4 teaspoon pepper

ds Salt Hot cooked spaghetti In a skillet cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender; drain off fat. Meanwhile in crockpot, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca, bay leaves, oregano, basil, pepper, and salt. Stir in browned meat mixture. Cover; cook on low-heat setting for 10-12 hours or high heat setting for 5-6 hours. Remove bay leaves. Serve over hot spaghetti. Makes 8-10 servings. Source: Better Homes and Gardens New Crockery Cookbook Terrie Peterson Via: mmdoor@the_cheshire_cat.bbs, 08-19-1995, recipe # 3563 in Primary

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Spaghetti With Meat Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Crockpot Main Dish
Pasta Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
4 tomatoes -- canned
4 med carrot -- cut in chunks
4 med onions -- quartered
4 garlic cloves -- minced
2 tomato paste -- canned
1/4 cup parsley -- snipped
2 bay leaf
2 tablespoons sugar
2 teaspoons basil -- crushed
1 1/2 teaspoons salt
1 teaspoon oregano, dried -- crushed
1 dash pepper
1/4 cup cold water
1/4 cup corn starch
hot cooked spaghetti
grated parmesan cheese

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

From the recipe files of Carole Walberg

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* Exported from MasterCook *

Spaghetti With Meatballs

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pasta Main Dish
Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 T olive oil or butter
1 cl garlic, minced
1 md onion, finely chopped
1 cn (28 oz) italian-style
tomatoes, mashed
2 t salt
1/2 t sugar
1 t leaf basil
1 t leaf oregano
1 cn (6 oz) tomato paste
1/4 t crushed red pepper
meatballs (below)(optional)
2 pk (16 oz ea) spaghetti
grated parmesan cheese
mm -- �
1 mm m-------------------------meatballs--- -- �

---------------------------
1 lb lean ground beef
1/2 lb lean ground pork
1 t garlic salt
1/4 c grated parmesan cheese
1/8 t freshly ground pepper
1/2 t leaf basil
1/2 t leaf oregano
1/2 t leaf thyme
3/4 c dry bread crumbs
1/3 c pine nuts (optional)
2 T dried parsley flakes
2 eggs
1/4 c evaporated milk

Combine all ingredients except Meatballs, spaghetti and cheese in Crock-Pot; stir well. Cover and cook on Low for 5 to 10 hours. If Meatballs are added, continue to cook on Low for 7 to 12 hours.

Just before serving, cook spaghetti according to package directions. Serve topped with Meatballs in sauce and pass grated parmesan cheese.

For Meatballs:

Mix all ingredients thoroughly. Shape into 24 meatballs about 1 1/2 inches in diameter. Place on baking sheet and bake in 450 degree oven for 15 to 20 minutes or brown meatballs in skillet; drain.

Each Serving: Calories 559 kcal Protein 25 gm Fat 17 gm Carbohydrate 76 gm Sodium 721 mg Cholesterol 82 mg

Source: Rival Inter/Active CookBook - Beans, Rice & Pasta

From the recipe files of Carole Walberg

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* Exported from MasterCook *

SPECIAL BURRITOS CROCKPOT

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (10 oz.) can chopped Ortega peppers
Meat from bones
1 cup chopped onion
2 (4 oz.) can tomato sauce
2 pounds chuck roast

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

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* Exported from MasterCook *

Spinach Meatballs

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Ground beef
1/2 cup Chopped onion
1 Egg
1/4 cup Grated Parmesan cheese
1 package Frozen chopped spinach
-- (thaw/drain-10 oz)
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Garlic powder
1 cup Beef broth
8 ounces Tomato sauce
1/2 cup Dry red wine
1 tablespoon Cornstarch

Mix all ingredients, form small balls, place in 1 1/2 qt casserole. Mix
broth, tomato sauce, wine and cornstarch. Pour over meatballs. Bake at
350, covered, 40-60 minutes. Can be served over noodles, or great for
parties served in crock pot.

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* Exported from MasterCook *

Sweet & Sour Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
from: pjxg05a
1 carrot -- cut in pieces
1 green pepper -- cut in pieces
1 med onion -- quartered
4 tb tapioca -- quick-cooking
4 chicken breasts -- boned
skinned
8 oz pineapple chunks unsweetened
1/3 c dark brown sugar -- packed
1/3 c red wine vinegar
1 tb soy sauce
1/4 t garlic powder
1/4 t ginger -- ground
rice -- hot cooked

CROCKPOT: Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. OVEN: Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. From: Judy/NC and modified by Gaye

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* Exported from MasterCook *

Sweet 'n Sour Chicken (Crock Pot)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 md Potatoes -- peeled
sliced thinly
4 Chicken breasts (about 3 lb)
skinned and halved
1 cup Orange juice
2 tablespoons Brown sugar
1 teaspoon Leaf basil
1/4 teaspoon Nutmeg
2 tablespoons Cider vinegar
Dried parsley flakes
1 Can water-packed peach -- (17 ounces)
1 Slices -- drained*
Chopped parsley

Place sliced potatoes in Crock-Pot. Arrange chicken breasts on
potatoes. Combine orange juice, brown sugar, basil, nutmeg and vinegar.
Pour over chicken. Sprinkle chicken with dried parsley flakes. Cover and
cook on Low setting for 6 to 8 hours. Remove chicken breasts and potatoes
from sauce and arrange on warm platter. Turn Crock-Pot to High setting.
Add peach slices to sauce. Heat until serving temperature. Pour sauce
over chicken and potatoes. Garnish with chopped parsley. Makes 8 servings
(162 calories per serving). Source: Rival's Crock-Pot Cooking Cookbook,
page 154 (Dieter's Fare) My personal note: Substitute juice-packed peach
slices if unable to find water-packed.

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* Exported from MasterCook *

Sweet 'n Sour Chicken (Crock Pot)2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 md potatoes -- peeled
sliced thinly
4 chicken breasts (about 3 lb)
skinned and halved
1 cup orange juice
2 tablespoons brown sugar
1 teaspoon leaf basil
1/4 teaspoon nutmeg
2 tablespoons cider vinegar
dried parsley flakes
1 can water-packed peach -- (17 ounces)
1 slices -- drained*
chopped parsley

Place sliced potatoes in Crock-Pot. Arrange chicken breasts on potatoes. Combine orange juice, brown sugar, basil, nutmeg and vinegar. Pour over chicken. Sprinkle chicken with dried parsley flakes. Cover and cook on Low setting for 6 to 8 hours. Remove chicken breasts and potatoes from sauce and arrange on warm platter. Turn Crock-Pot to High setting. Add peach slices to sauce. Heat until serving temperature. Pour sauce over chicken and potatoes. Garnish with chopped parsley. Makes 8 servings (162 calories per serving). Source: Rival's Crock-Pot Cooking Cookbook, page 154 (Dieter's Fare) My personal note: Substitute juice-packed peach slices if unable to find water-packed.

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* Exported from MasterCook *

Sweet And Sour Chicken

Recipe By :
Serving Size : 45 Preparation Time :0:00
Categories : Crockpot Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 carrot -- cut in pieces
1 green pepper -- cut in pieces
1 med onion -- quartered
2 tablespoons tapioca -- quick-cooking
4 chicken breasts- boned -- cut
8 ounces pineapple chunks -- canned un
1/3 cup dark brown sugar -- packed
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon chicken bouillon -- instant g
1/2 teaspoon garlic powder
2 tablespoons ginger-root; fresh -- minced
1 teaspoon dried cilantro or 10 leaves
rice -- hot cooked

For crockpot cooking -Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger.

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* Exported from MasterCook *

Swiss Steak #1

Recipe By :
Serving Size : 4 Preparation Time :10:00
Categories : Beef Crockpot
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds beef round steak about 1 inch thick
1/4 Cup flour
1 Teaspoon salt
1 Stalk celery -- chopped
2 carrots -- Pared and chopped
1/4 Cup onions -- chopped
1/2 Teaspoon Worcestershire sauce
1 Can (8oz) tomato Sauce
1/2 Cup grated processed American Cheese

Cut steak in to 4 serving pieces. Dredge in flour mixed with salt; place
in Crock pot. Add chopped Vegetables and Worcestershire sauce. Pour
tomato sauce over meat and vegetables. Cover and cook on Low setting for
8 to 10 hours.

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* Exported from MasterCook *

Thelma's Cranberry Pudding - Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Flour
1/2 teaspoon Salt
2 teaspoons Baking soda
1/3 cup Boiling water
1/2 cup Dark unsulphered molasses
2 cups Whole cranberries
1/2 cup Walnuts -- chopped
Sauce:
1 cup Confectioners sugar
1/2 cup Heavy cream
1/2 cup Butter
1 teaspoon Vanilla

PUDDING: Dissolve soda in boiling water; Stir into flour, salt and
molasses;blend. Fold in cranberries & nuts; Pour into greased bake pan &
cover (can use coffee can covered w/tin foil); Pour 1/2 cup water into
crock pot & steam on high 3 to 4 hrs. BUTTER SAUCE: Mix all ingredients
and cook over medium heat, stirring constantly, until sugar dissolves.
Spoon over pudding slices when serving. Note: The sweet butter sauce is a
great compliment to the tart taste of the pudding. Source: Rival
Crockpot Cookbook This recipe gets excellent reviews

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* Exported from MasterCook *

Tomato Chicken Risotto

Recipe By :
Serving Size : 6 Preparation Time :10:00
Categories : Pork & Ham Poultry
Crockpot Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds fryer, cut into serving pieces or 6 -- chicken parts
1/2 pound pork link sausage -- cut into chunks
Kitchen Bouquet -- optional
1 small green pepper
1/3 cup onion -- chopped
1 clove garlic -- minced
2 cans tomato sauce (8 oz each)
1/2 cup water
1 teaspoon salt
1 cup raw long grain converted rice
grated parmesan cheese

Rinse chicken pieces and pat dry; set aside. In skillet, brown sausage.
Remove with a slotted spoon and drain on absorbant towels. Brown chicken
pieces in sausage drippings; drain well. Lightly brush Kitchen Bouquet.
Place chicken in crock pot. Com
b

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* Exported from MasterCook *

Tostado Pie/Crockpot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Teaspoon Olive oil
1 Onion -- chopped
1 Pound Ground beef
1 Teaspoon Mexican seasoning
1/2 Teaspoon Salt
2 garlic cloves -- minced
8 Ounces Tomato sauce
ASSEMBLY
4 Corn tortillas
1 1/2 Cups Monterey Jack cheese -- shred
1/2 Cup Sour cream
2 Green onions -- chopped
2 Tablespoons Butter -- softened

To make meat sauce: Heat olive oil in large frying pan. Saute onion
until golden. Add ground beef, seasonings, tomato sauce and cover.
Simmer for 30 minutes or transfer to crock pot and cook on low for 8
hours. Mix in 1 cup sliced pitted olives if desired. Place a square of
foil in bottom of crock pot. Lighly butter one side of tortillas. Lay
one tortilla, buttered side up, on foil. Spread with layer of meat sauce
and layer of cheese. Cover with another tortilla, more meat sauce and
cheese. Repeat layers ending with cheese. Cover and cook on high for
1 hour. When ready to serve, lift from crockpot by foil corners. If
desired slip under broiler to brown cheese. Cut into wedges. Combine
sour cream and onions. Serve with Tostada wedges.

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* Exported from MasterCook *

VEGIE SOUP IN THE CROCK POT

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef shank
1 14 1/2 ounce tomatoes
2 carrots
2 onions
2 potatoes
3 stalks celery
3 cups water
3 beef bouillon cubes
1 teaspoon salt
1 (10 oz.) pkg frozen mixed vegies

Put the 3 cups water, bouillon cubes, salt and mashed tomatoes in crock
pot. Turn the crock pot on so the cubes will begin to dissolve.

Meanwhile, cut up vegies. Put meat into the pot with vegies on top.
Frozen package of vegies goes in during last half of cooking time.
Stir couple times during cooking time. Cook 12 hours on low (4 hours on
high).

When the soup is done, remove shank from pot. Remove meat from bone,
cutting it into small pieces and return to pot. Stir meat into soup and
serve. Serves 4-6.

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* Exported from MasterCook *

WALDORF ASTORIA STEW - CROCK POT

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef - Sirloin -- cut up (raw)
2 cups potatoes -- cut in lg. pieces
2 cups carrots -- cut in lg. pieces
2 cups celery -- cut in lg. pieces
1 bag frozen onions (small)
1 slice white bread -- cut up
1 (16 oz.) can whole tomatoes (and juice)
2 tablespoons dry minced onion
3 tablespoons quick cooking tapioca
1 tablespoon sugar
1 can tomato soup
Salt to taste
Pepper to taste

Place all in large crock pot. Cover and cook at low setting for 5 hours.
Do not stir. Makes 6 to 8 servings. Add additional vegetables; whatever
your family likes. 6 to 8 servings.

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* Exported from MasterCook *

Wild Rice Casserole

Recipe By :
Serving Size : 8 Preparation Time :10:00
Categories : Casseroles Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup margarine -- melted
3 stalks celery -- thinly sliced
2 medium onions -- finely chopped
1 can condensed cream of mushroom soup (10 3/4 )
2 1/2 cups water
2 packages wild rice and long grain converted rice -- (7 oz each)
1 can sliced mushrooms -- (4 oz) drained
1/2 pound processed American cheese -- cubed

Combine all ingredients in crock pot; stir throughly. Cover and cook on
low setting for 6 to 10 hours (on high setting for 2 to 3 1/2 hours)

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* Exported from MasterCook *

Working Woman's Chicken And Rice

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 bonless chicken breasts,
skinned
2 cn cream of chicken soup
1 cn cream of mushroom soup
1 pk rice-a-roni (chicken flavor)
salt and pepper to taste

In slow cooker put chicken breast with canned soups, alt and ppper. Cook all day on LOW (approx. 10 hrs. or until chicken is tender). Fix Rice-A-Roni per directions on box. Put on plate and place chicken and gravy on top. Bumgarner Family Recipes submitted by Becky Tebrugge Cockayne posted by Bud Cloyd

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* Exported from MasterCook *

Yankee Pot Roast

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Round or eye roast
1 can Beef broth
Carrots -- cut up
Celery -- cut up
Onions -- chunks

We use a round or eye roast. Place it in the slow crock pot. Throw in
one can of beef broth (removed from the can). Next add cut up carrots,
celery and chunks of onions. Cook all day. When done you have two
choices: the first is to serve the sliced roast with with the veggies as
a side dish, the second option yields a wonderful gravy. Here's how you
do it. Place the cooked veggies and some of the gravy from the pot in a
blender. Puree the mixture and serve.

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

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