Sunday, August 26, 2007

Crock Pot Rotisserie Chicken

1 whole broiler-fryer chicken
cooking spray
1-2 tablespoon olive oil
1 tablespoon italian seasoning
2 teaspoons seasoning salt (i.e. Johnny's)
2 garlic cloves, minced

Wash and pat dry whole chicken (best if you don't remove the skin).
Rub with olive oil, garlic and seasonings (measurements are approximate, season to taste!). Try to put seasonings under the skin where possible too.
Spray the inside of the crock pot with vegetable spray (Do not add ANY water or liquid).
Place whole chicken, breast side up in crock pot.
Cover and let cook on high for 3-5 hours, or until legs fall off easily.

Lazy Lady Cabbage Rolls

1/2 medium cabbage, coarsely chopped
1/2 cup beef broth
1 lb lean ground beef
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/4 cup rice
1 egg white
1 can tomato soup
1 cup water

Put cabbage in bottom of slow cooker.
Add beef broth.
Make meatballs with meat,salt,pepper,onion, worcestershire sauce and rice and egg white.
Place on top of cabbage trying not to let them touch each other.
Mix soup and water.
Pour over meatballs (porcupines).
Cover and cook on Low for approximately 6 hours.

Slow Cooker Tomato Sauce

1 teaspoon olive oil
2 onions, chopped
5 garlic cloves, minced
2 carrots, finely chopped
3 celery ribs, chopped
1 green pepper, chopped
1 red pepper, chopped
2 (28 ounce) cans tomatoes, crushed
1 (15 ounce) can tomato sauce
4 tablespoons tomato paste
1 (10 ounce) can tomato soup
2 teaspoons dried sweet basil leaves
1 tablespoon parsley
1 teaspoon dried oregano leaves
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 dash red pepper flakes

Heat oil in skillet; add onions,garlic, celery peppers and carrots.
Saute on high until transparent.
Transfer to slow cooker.
Add remaining ingredients.
Stir to blend together.
Cook on low for 7 to 9 hours.
About an hour before serving time, check and thin with water if necessary.
I love a thick sauce.
Last time I made this I have a large slow cooker; I added a 3rd can of chopped tomatoes.
Set the Slow cooker on Low and let is cook overnight.

Eight Can Soup

1 lb ground beef
1 can ro-tel tomatoes and green chilies
1 can whole kernel corn
1 can veg-all brand vegetables
1 can chili without beans
1 can chili with beans
1 can diced tomatoes
1 can campbell tomato soup
1 can campbell vegetable soup

Brown and drain ground beef.
Put in large crockpot and add but DO NOT drain: Ro-Tel tomatoes, corn, Veg-All, chili with beans and without beans, diced tomatoes and soups.
Turn crockpot to low; may simmer all day if desired.

Split Pea Soup

1 (16 ounce) package dried split peas, rinsed
2 cups diced ham
3 carrots, peeled and sliced
1 medium onion, chopped
2 stalks celery, plus leaves,chopped
2 cloves garlic, minced
1 bay leaf
1 tablespoon seasoning salt
1/2 teaspoon fresh pepper
1 1/2 quarts hot water

Layer ingredients in crockpot.
Pour in water, so don't stir.
Cover and cook on high 4-5 hours or on low for 8-10 hours.
Remove Bay leaf.
Serve garnished with bay leaves.

Pot Pork Roast With Apricot and Horseradish

1 (3-4 lb) pork roast
1 (12 ounce) jar apricot preserves
1 (12 ounce) jar horseradish sauce
1 medium onion, sliced

Place onion slices in the bottom of a crock pot.
Brown pork roast in a skillet on all sides.
Place roast on onion slices.
In a bowl, mix apricot preserves with horseradish sauce; pour over roast in crock pot.
Cook on low for 8-10 hours.

Vegetable and Beef Soup

3 potatoes, peeled and diced
5 stalks celery, diced
1 onion, diced
15 ounces Rotel Tomatoes
3/4-1 lb stew meat, diced
1/2 lb fresh green beans, trimmed and cut
6 carrots, peeled and diced
8 ounces corn
15 ounces lima beans
salt and pepper

Add all ingredients except corn and lima beans to crock pot. Stir. Add 15 ounces of water (rotel can full).
Cook on low for 8 hours.
Add corn and lima beans and heat a few additional minutes.
This can be frozen and is terrific reheated as leftovers.

Raspberry Cider

1 cup apple-raspberry juice concentrate, thawed (see note below)
10 cups fresh apple cider
1-2 tablespoon sugar (white or brown)
4 cinnamon sticks

Combine everything in a large pan or crock-pot.
Heat to a simmer, then turn down and keep warm until closer to serving time.
May be served hot, warm or even cooled completely with equally tasty results.

Friday, August 10, 2007

Turnip Custard

2 lb. (about 4) turnips, peeled and diced
1 egg, well beaten
1/4 cup crushed saltine crackers
2/3 cup evaporated milk
1 tsp salt
Dash pepper
1 cup grated Cheddar cheese
1/8 tsp allspice

In uncovered saucepan, cook turnips in boiling water until tender; drain well. Mash if necessary and drain.

Blend in remaining ingredients.

Pour into buttered Crock-Pot. Cover and cook on High setting for 1 to 2 hours (on Low setting for 4 to 5 hours).

4 to 6 servings

Crockpot Crab Soup

2 C. crabmeat, flaked and picked
2 C. milk
2 C. Half-and-half
3 T. butter
2 lemon peel strips
1/2 tsp. mace, ground
salt and pepper
2 T. dry sherry, optional
1/2 C. saltine crackers

Combine all ingredients except sherry and crushed crackers in Crock-Pot; stir well. Cover and cook on Low setting for 3 to 5 hours

Just before serving, stir in sherry and crumbs to thicken.

Makes about 2 quarts

Barley Soup

1 lb. stew beef, cut in 1/2" cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
1 tsp. salt
Pepper to taste
6 c. beef stock

Cook on low in crock pot for 6 to 8 hours stirring occasionally.

Poor Boy Sandwiches

3 lb roast
1 pkg instant au jus mix
1 cp water
Salt, pepper, onion to taste
Hoagie buns

Cook till roast falls apart in crock pot--8 hrs on low.
Shred the roast and serve on buns with au jus.

Hot Ham Sandwiches

3 lbs. thinly sliced deli ham (about 40 slices)
2 C. apple juice
2/3 C. packed brown sugar
1/2 C. sweet pickle relish
2 tsp. prepared mustard
1 tsp. paprika
12 kaiser rolls, split
additional relish-optional

Separate ham slices and place in a slow cooker.

In a bowl, combine the apple juice, brown sugar, relish, mustard and paprika. Pour over ham.

Cover and cook on low for 4-5 hours or until heated through.

Place 3-4 slices of ham on each roll. Serve with additional relish if desired.

Serves 12

Lazy Apricot Preserves

1 pound dried apricots
1-3/4 cups sugar
3-1/2 cups water

In food processor (or blender/chopper), process the apricots until very finely chopped
Transfer to 3-1/2 or 4 qt crockpot
Stir in the sugar and water
Cover & Cook on high heat for 2-1/2 hours, stirring twice, if possible
Uncover, & cook on high, stirring occasionally, 2 hours longer, or until the jam has thickened
Let jam cool; then ladle into freezer containers or jars
Freeze up to 3 months, or refrigerate up to 3 weeks

Apricot-Orange Jam
Stir in 1 Tbsp grated orange rind at the end of the cooking time
Makes about 4-1/2 cups

Easy All Day Apple Butter

5-6 lbs apples, peeled & finely chopped
4 cups sugar
2-3 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
Place apples in a slow cooker
Combine sugar, cinnamon, cloves and salt
Pour over apples and mix well
Cover & cook on high for 1 hour
Reduce heat to low, cover & cook 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking)
Uncover and cook on low an additional hour (or longer, if desired)
Stir with a whisk until smooth
Spoon into freezer containers, leaving 1/2 inch headspace
Let cool
Cover to refrigerate or freeze

You can make several batches and it freezes might want to add more sugar, so adjust to taste

Crockpot Sweet and Sour Pork

2 lb Cubed pork
3 tb Soy sauce
1/4 c Vinegar
1 sm Onion, sliced
2 Tomatoes, cut in slices
2 tb Cornstarch
1/4 tsp. Ginger
1/4 c Brown sugar packed
2 Green peppers, cut into strips

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.

Crockpot Ribs

2 pounds lean spare ribs
1 can condensed beef bouillon
1/2 cup water
2 tablespoons maple syrup
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons barbecue sauce
1/2 teaspoon dry mustard

Bake ribs at 350 degrees for 1 hour (30 minutes per side) or broil for 15 to 20 minutes to remove excess fat.
Cut into single servings.
Combine ingredients in crockpot, stir to mix. Add ribs.
Cover and cook on low for about 8 hours.

Aloha Pork Steaks

4 pork shoulder steaks, cut 1/2-inch thick
2 tsp cooking oil
1 (8-oz) can crushed pineapple, do not drain
1/2 cup chopped green pepper
1/2 cup water
1/3 cup packed brown sugar
2 Tbsp quick-cooking tapioca
2 Tbsp catsup
2 tsp soy sauce
1/2 tsp dry mustard
2 cups hot cooked rice

In a large skillet brown pork steaks on both sides in hot oil. Drain off fat.
Transfer steaks to 3-1/2 or 4-quart crockery cooker.
In a bowl combine undrained pineapple, green pepper, water, brown sugar, tapioca, catsup, soy sauce, and dry mustard; pour over steaks.
Cover; cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
Skim fat from sauce.
Serve over hot cooked rice
Makes 4 servings

Crockpot Macaroni & Cheese

1 small box elbow macaroni
3 - 4 cups cheddar cheese, shredded
1 can evaporated milk
1 1/2 c milk
3 eggs
1/2 stick butter
pepper to taste

Cook Macaroni according to directions on box.
Grease crock pot with butter.
Mix all ingredients in crockpot, cook on high for 30 minutes then turn on low and cook for 2 hours.

Crock Pot Lasagna

1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz) tomato sauce
1 cup water
1 can (6 oz) tomato paste
1 tsp. salt
1 tsp. dried oregano
1 package (8 oz) lasagna noodles
4 cups (16 oz) shredded mozzarella cheese
1 1/2 cups (12 oz) ricotta cheese or small curd cottage cheese
1/2 cup grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well

Spread 1/4 of mixture in bottom of ungreased 5-qt crockpot or slow cooker. Arrange noodles over sauce (break the noodles as necessary). Combine the cheeses; spoon 1/3 of mixture over noodles. Repeat layers twice. Top with remaining meat sauce.

Cover and cook on low for 4-5 hours or until noodles are tender.

Serves 6-8

Baked Pineapple

2 (20-oz.) cans pineapple chunks, drained
1 cup firmly packed brown sugar
3/4 cup round butter cracker crumbs
3 tbls. butter or margarine

Place half of pineapple into slow cooker. Cover with half of brown sugar and half of cracker crumbs; dot with half of butter.

Layer remaining ingredients. Bake on Low setting for 2 hours.

Serve warm.

Crockpot Lobster Newburg

1 can cream of shrimp soup
3/4 cup evaporated milk
5 oz can flaked lobster
1 4 oz can mushrooms,drained & sliced
2 tbsps dry sherry
2 egg yolks beaten

Place all ingredients except eggs in crockpot, stir thoroughly, cover and cook on low for 4-6 hours, stir in yolks last half hour

Serve over rice or noodles

Pina Colada Bread Pudding

1 1-lb unsliced loaf French or sourdough bread
1 10 oz can frozen Pina Colada drink mix
1 (6-oz) can pineapple juice
1 12-oz can evaporated skimmed milk
1/2 cup cream of coconut
2 (7-8-oz each) bananas, sliced crosswise
3 eggs
1/3 cup Irish cream or 1/4 cup light-rum, optional
1 cup golden raisins
1 8-oz can crushed pineapple and juice
1 tsp grated lemon peel
8 or 10 fresh mint sprigs

With sharp knife, trim crust from bread; discard crust or make into breadcrumbs for use in another recipe.
Cut bread in 1" cubes; set aside.
In blender or food processor fitted with metal blade, combine 1/2 of following ingredients: drink mix, pineapple juice, milk, cream of coconut and banana slices
Process until pureed. Pour puree into 6-cup bowl
Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liquer (if using)
Combine both purees
Combine raisins and crushed pineapple with juice; set aside
Place about 2/3 of bread cubes in slow cooker
Sprinkle 1/2 teaspoon grated lemon peel
Spread 1 cup raisin-pineapple mixture over bread in slow cooker
Top with remaining bread cubes
Then top with remaining lemon peel and raisin-pineapple mixture
Pour pureed ingredients into slow cooker
Cover and cook on LOW for 6 hours
Spoon pudding into 8 or 10 dessert dishes and serve hot
Garnish with mint if desired

Apple Brown Betty

3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted

Wash apples, peel, core, cut into eighths; place in bottom on crock.

Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover.

Place crock into outer shell. Cook on low setting 2 to 4 hours.

Makes 6 to 8 servings.

Crockpot Jambalaya

1 broiler-fryer chicken, cut up
3 onions, chopped
1 carrot, sliced
1 clove garlic, minced
1/2 tsp oregano
1/2 tsp basil
1 tsp salt
1/8 tsp ground black pepper
1 Tbsp paprika
1 can (16oz) diced tomatoes
1 lb shelled, raw shrimp
2 cups cooked rice

In crock-pot, combine chicken, onions, carrots, garlic, paprika, oregano, basil, salt, pepper and tomatoes.
Cover and cook on low 4-5 hours. Turn to high.
Add rice and shrimp
Cover, cook on high for 30-40 minutes or until shrimp is done

Serves 6

Chicken Time Saver Special

2 to 3 lbs boneless, skinless chicken breasts*
1/4 tsp salt
1/2 tsp pepper
1 Tbsp garlic powder
1 can cream of mushroom soup
1 can cheddar cheese soup
1 (10-1/2 oz) can Ro-tel tomatoes
1 (8-oz) pkg egg noodles

Place chicken breasts into slow cooker and sprinkle with salt, pepper and garlic powder.
Pour soups and tomatoes over all and cook on Low for 8 hours.
Add in package of noodles, pushing down into the sauce to cover. Replace lid and cook for an additional 30 minutes on high.
Serves 4-6

Crockpot Chicken Cacciatore

6 chicken legs or 4 boneless chicken breasts
1-141/2 oz. can diced stewed tomatoes with onion and bell pepper (Del monte brand)
1 small can tomato sauce
1 large yellow onion thinly sliced
8 oz. fresh mushrooms thinly sliced
1/2 each yellow, red, and green bell peppers diced
1/4 cup water
1/4 cup white wine
2 Tbs minced garlic
1 Tbs Italian blend herbs
salt and pepper to taste

Mix everything except chicken together in crockpot.

Add chicken making sure its covered cover and cook 3-4 hours on high or 7-9 hours on low

Serve with cooked fettucine

Chicken and Cheese

2 lb. chicken pieces
2 Tbsp. butter
1/2 cup ham strips
1 can cheddar cheese soup
1 tomato, chopped
1 onion , chopped
1/4 tsp. basil

Brown chicken in butter, and put in crockpot.
Mix other ingredients, and pour over chicken.
Cover and cook on low for 7-9 hours.

Swiss Crab Casserole

3 tbsp butter
1/2 c. chopped celery
1/2 c. chopped onion
3 tbsp flour
3 chicken bouillon cubes
2 1/2 c. boiling water
1 c. minute rice
2 (7-oz) cans crabmeat, drained
2 c. grated swiss cheese
1 (4-oz) can sliced mushrooms
1/4 c. pimiento olives
1 c. buttered bread crumbs
1/2 c. grated swiss cheese

In a skillet, melt butter and lightly sauté celery and onion. Remove from heat and blend in flour.

Dissolve bouillon in water. Add bouillon to skillet and bring to a boil, stirring constantly. Cook sauce over medium heat for about 2 mins or until slightly thickened.

Lightly toss remaining ingredients, except buttered bread crumbs and 1/2 c. grated Swiss in a crock-pot. Add sauce; stir lightly to blend.

Cover and cook on HIGH for 3-5 hrs.

Pour contents of crock pot into shallow heat proof serving dish. Cover with bread crumbs and sprinkle with remaining swiss. Set under broiler until cheese is melted and bread crumbs are crunchy and brown.

Serves 4-6

Corny Ham & Potato Scallop

5 baking potatoes, peeled and cut into 1" cubes
1 1/2 cups cubed cooked ham
1 15 oz can whole kernel corn, drained
1/4 cup green bell pepper -- chopped
2 teaspoons instant minced onion
1 can cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour

In a 3-1/2 to 4 quart crockpot slow cooker, combine potatoes, ham, corn, pepper and onion; mix well.
In small bowl, combine soup, milk and flour; beat with wire whisk until smooth.
Pour soup mixture over potato mixture; stir gently to mix.
Cover; cook on low setting for 7 to 9 hours or until potatoes are tender.

Serves 6

Lemon-Poppyseed Upside Down Cake

1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water

1 tablespoon butter
3/4 cup water
1/2 cup sugar
juice from one lemon (about 1/4 cup)

Mix the first 4 ingredients together until well moistened.
Spread batter in a lightly greased 3 1/2 quart crockpot.
Combine sauce ingredients in a small saucepan; bring to a boil. Pour boiling mixture over the batter; cover and cook on high for 2 to 2 1/2 hours. Edges will be slightly browned.
Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar.
When cool enough to handle, hold a large plate over the top of the pot then invert.

Crockpot Banana Bread

1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)

Sift together the flour, baking powder, baking soda and salt.
With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually.
Beat in the eggs in a slow stream.
With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts.
Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.
Place on a rack in the slow cooker.
Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.
Cook on high for 4 to 6 hours.
Cool on a rack for 10 minutes. Serve Warm.
(Makes 4 to 6 servings)

Hot Mint Malt

4 chocolate covered cream filled mint patties (the large ones, 1-1/2")
5 cups milk
1/2 cup malted milk powder
1 tsp. vanilla extract.
Whipped cream, optional
Peppermint sticks or candy canes, optional

Combine everything but whipped cream in crockpot.
Cover & heat on low for 2 hours.
Beat with hand or electric beater until frothy.
Pour into mugs & garnish with whipped cream or peppermint stick (candy cane) or both.

Taco Bake

1 pound ground beef
1 onion , chopped
3/4 cup water
1 pkg. (1 2/4 ounces) taco seasoning
1 can (15 ounces) tomato sauce
1 package(8 ounces) shell macaroni, uncooked
1 can(4 ounces) mild chopped green chilies
2 cups mild shredded Cheddar cheese

In large skillet, brown ground beef and onion; drain fat.
Add water, taco seasoning and tomato sauce; mix. Simmer 20 minutes. transfer to Crockpot.
Stir in macaroni and chopped green chilies. Cover and cook on low for 6-8 hours or high for 3-4 hours.
In last 30 minutes of cooking, top with cheese

Stew Good To Be True

2 lbs stew meat, cut into 1-inch cubes
3 cups peeled, cubed potatoes*
2 chopped carrots*
1-1/2 cups chopped onions*
2 cups tomato sauce
1 (10-3/4 oz) can beef broth, undiluted
2 cloves garlic, minced
1 Tbsp Dijon mustard
1 bay leaf
1-1/4 each tsp dried marjoram and thyme (optional)
1 tsp sugar
1/2 tsp each salt and black pepper
1 Tbsp cornstarch
1/4 cup chopped, fresh parsley

Combine all ingredients except cornstarch and parsley in a 3-quart or larger slow cooker. Cover and cook on Low setting for 9 to 10 hours. Stir occasionally.

Combine cornstarch with an equal amount water and stir until lump free. Add to stew and mix well. Cook for 1 more hour. Stir in parsley just before serving.


2 pounds ground beef
1 large onion chopped
1 cup raisins
2 teaspoons chili powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cloves garlic finely chopped
2 medium apples peeled and chopped
2 10 ounces each cans diced tomatoes and green chilies undrained
1/2 cup slivered almonds toasted

Cook beef and onion in 12 inch skillet over medium heat, stirring occasionally until beef is brown; drain.

Mix beef mixture and remaining ingredients except almonds in 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting 3-4 hours or until most of the liquid is absorbed

Stir in almonds.

Makes 12 servings

Crock Pot Corned Beef and Cabbage

2 1/2 C. thinly sliced carrots
1 C. chopped onion
4 C. coarsely chopped cabbage
3 C. diced raw potatoes
1 C. water
3 (2.5 oz.) packages Carl Buddig 90% lean corned beef, shredded

In a slow cooker, combine carrots, onion, cabbage and potatoes. Add water. Mix well to combine.
Stir in corned beef.
Cover and cook on low for 6-8 hours.
Mix well just before serving.

Beef Burgundy

1 1/2 lbs cubed beef
1 large onion chopped in big pieces
1 bell pepper chopped in big pieces
1 can sliced mushrooms
1 cup burgundy wine
2 soup can size cans tomato sauce
2 cloves minced garlic
1 tomato sauce can full of water
1 bay leaf.(remove before serving)
pinch of each, onion powder, garlic powder, Mrs. Dash, pepper, salt, sugar

In crockpot add ingredients and simmer on low overnight

Serve over egg noodles or rice.

Barbecued Brisket

1 beef brisket 3 to 4 pounds, cut into halves, to fit crockpot
3 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1 tsp. celery salt
1 tsp. black pepper
1 tsp. liquid smoke
2 cloves garlic, minced
2 bay leaf
Barbecued sauce

Trim fat from meat and discard. Place meat in a resealable plastic food bag.

Combine worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic and bay leaves in a small bowl. Spread mixture on all sides of meat, seal bag. Refrigerate 24 hours.

Place meat and marinade in crockpot. Cover and cook on LOW 7 HOURS.

Remove meat from CP and pour juices into 2 cup measure, let stand 5 minutes.

Skim fat from juice. Remove bay leaves and discard. Stir 1 cup juice into Barbecue sauce. Discard remaining juice.

Return meat and barbecue sauce to CP. Cover and cook on LOW 1 HOUR.

Cut meat. Pour barbecue sauce over meat.
2 Tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup ketchup
1/2 cup molasses
1/4 cup cider vinegar
2 tsp. chili powder
1/2 tsp. dry mustard

Heat oil in medium saucepan over medium heat. Add onion and garlic, cook until onion is tender. Add remaining ingredients. Simmer 5 minutes

Sweet 'N' Sour Beans

8 bacon strips, diced
2 medium onions, halved and thinly sliced
1 C. packed brown sugar
1/2 C. cider vinegar
1 tsp. salt
1 tsp. ground mustard
1/2 tsp. garlic powder
1 can (28 oz) baked beans, undrained
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 1/2 oz) pinto beans, rinsed and drained
1 can (15 oz) lima beans, rinsed and drained
1 can (15 1/2 oz) black eyed peas, rinsed and drained

In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 T. drippings

In the drippings, sauté onions until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil

In a slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through

Serves 15-20

Red Beans And Rice

1 lb dried red kidney beans
1 cup cooked ham pieces
1 onion, chopped
1 Tblsp. Worcestershire sauce
1 tsp Tabasco sauce
2 bay leaves
2 cloves garlic, minced
4 Tbls parsley
4 cups water

Soak red beans overnight in enough water to cover beans.

Drain beans and place in slow cooker. Add in ham and all other seasonings. Pour water over all and cook on Low for 8 hours or until beans are tender.

Serve over rice

Serves 4-6

Black Eyed Peas Mexican Style

1 pound dried black-eyed peas
6 cups water
1/4 pound salt pork, cut into thick slices
1 clove garlic, minced
1 teas salt
1/4 teas pepper
1/4 teas dried oregano

In a crockpot, combine black-eyed peas with water; soak overnight
Cook soaked beans in water on High for 2 to 2 1/2 hours or until tender, but not mushy
Turn to Low; stir in salt pork, garlic, salt, pepper and oregano
Cover & cook on low 8 to 10 hours
Drain & serve

Crockpot Arizona Chuck Wagon Beans

1 Pound Dried navy or pinto beans
6 Cups Water
1/4 Pound Salt pork, diced
1 Large Onion, chopped
1 garlic clove, minced
1 Large Green pepper, chopped
1 1/2 Pounds Chuck steak, cubed
1 1/2 Teaspoons Salt
1/2 Teaspoon Oregano, crumbled
1/4 Teaspoon Red pepper
1/4 Teaspoon Ground cumin
8 Ounces Tomato sauce

Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker.
Brown salt pork in a large skillet; remove with a slotted spoon to cooker; sauté onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans.
Cook on low for 10 hours or on high for 6 hours, or until beans are tender.

Party Meatballs

1 lb hamburger made into appetizer size meatballs (I add different seasonings depending on my mood)
1 pkg of little party sausages
1-12 oz jar of chili sauce
1-(I think its 10 oz) jar of red current jelly-(or grape)

Brown meatballs drain off fat- dump everything in the crock pot-

Cover and simmer at least an hour

Mariners Fondue

2 cans cream of celery soup
2 c. grated sharp cheddar
1 c. chunked lobster meat
1/2 c. chopped cooked shrimp
1/2 c. chopped cooked crabmeat
1/4 c. finely chopped cooked scallops
dash paprika
dash cayenne powder
1 loaf bread, cut into 1" cubes

Combine all ingredients except bread cubes in a lightly greased crock-pot; stir thoroughly.

Cover and cook on HIGH for 1 hour, or until cheese is melted.

Turn to LOW heat for serving.

Using fondue forks, dip bread cubes into fondue.

Yields 1.5 qts.

Bean & Olive Dip (Small Crock Pot)

1 (about 7-oz) can chili with beans
1 (about 3-oz) pkg. cream cheese, diced
1/4 cup sliced ripe olives
2 Tbsp canned diced green chiles
sliced green onions

In a 2- or 4-cup electric slow cooker, combine chili, cream cheese, olives, and chiles

Cover and heat until cheese is melted (45 minutes to 1 hour).

Stir gently to mix ingredients. Sprinkle with green onions.

Serve with tortilla chips or baked flour tortilla triangles.

Makes about 1-3/4 cups (6 to 8 servings)

Shopping Day Chicken and Noodles

1 8 oz. can Swanson chicken
1 lb. bag frozen noodles
1 10 oz. box frozen peas & carrots
1 11-oz. can cream of chicken soup with herbs
1 11-oz. can chicken broth

Mix together & cook on low for 6 to 8 hours.

San Francisco Stew

1-1/2 lb ground beef,browned
1 onion, cut into large chunks
1 tall can pork & beans
1/4 cup brown sugar
1 large can stewed tomatoes
3-6 slices raw bacon

Put into layers in a crockpot or slow cooker
Cook all day on low, or 4-5 hours on high

Peppers and Steak

2 pounds Lean round steak
2 Green peppers -- chopped
2 tablespoons Minced dried onion
1 cup Beef bouillon
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.

Serves 6

Mexican Crockpot Casserole

12 Flour Tortillas
1 cup Salsa
1 onion-copped
1 can cream of chicken soup
1 can cream of mushroom soup
1 can refried beans
1 lb. hamburger**
1 cup sour cream
grated cheddar cheese
** You may use both beans and burger--or one of your choice
Mix salsa, onion, both soups, and sour cream. Tear tortillas in pieces.
Layer beans, meat, soup mix, then tortillas. Continue layering until full.
Cook on high for 6 hours.
Add cheese 30 minutes before serving.

Lazy Day Stew

1 lb stew meat
5-6 potatoes, cut into chunks
4 carrots, cut into chunks
2 ribs celery, cut into chunks
1 cup frozen peas
1 can tomato soup
1 envelope onion soup mix

Put all in crockpot; stir to coat all vegetables and meat.

Cook on Low for 8 to 10 hours.

Layered Crock-Pot Veggies

6 potatoes, sliced
1 large onion, sliced
2 carrots, sliced
1 green bell pepper, sliced
1 zucchini, sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
1/4 pound fresh mushrooms (optional)
1 cup broccoli florets (optional)
1 cup green beans, cut, frozen or fresh

For Sauce:

2 1/2 cups tomato sauce
1/4 cup Tamari
1 teaspoon thyme
1 teaspoon dry mustard
1 teaspoon basil
2 teaspoons chili powder
1/2 teaspoons cinnamon
1/8 teaspoons sage
2 tablespoons parsley flakes

Layer vegetables in large casserole in order given. Mix together ingredients for sauce and pour over vegetables.

Cook 6 hours at high or 12 hours at low

Fall Apart Roast

1 5-lb. rump roast
1 Can beer
1 Can beef broth
1 Envelope onion soup mix

Cook on high for 5 hours
Juice is great for dipping.
Makes great French Dip sandwiches

Easy Taco Bake

1 pound ground beef
1 onion, chopped
3/4 cup water
1 pkg. (1 2/4 ounces) taco seasoning
1 can (15 ounces) tomato sauce
1 package(8 ounces) shell macaroni, uncooked
1 can(4 ounces) mild chopped green chilies
2 cups mild shredded Cheddar cheese

In large skillet, brown ground beef and onion; drain fat. Add water, taco seasoning and tomato sauce; mix. Simmer 20 minutes.

Transfer to Crockpot. Stir in macaroni and chopped green chilies. Cover and cook on low for 6-8 hours or high for 3-4 hours.

In last 30 minutes of cooking, top with cheese

Easy Potato Casserole

1 pkg frozen hash browns
1 small carton Ranch Dip
1 can Cream of Potato Soup
salt, pepper
dried onions to taste
4-5 oz of grated cheddar cheese

Mix first 4 ingredients. Put into crockpot. Place grated cheese on top.

Cook on high for about 4 hours.

May add ham or other meat, for a complete meal in one.

Crockpot Ranch Potatoes

2 lb. small red potatoes
1 envelope Ranch Dressing
1 8 oz. cream cheese, at room temp
1 can Cream of Potato soup

Place potaoes in crockpot
In bowl combine cream cheese and dressing mix
Stir in soup; add to potatoes
Cover and cook on low 7-9 hours
Stir to blend

Crockpot Meatloaf

2 pounds ground beef
2 eggs
2/3 cup quick cooking oats
1 package dry onion soup mix
1/2 cup ketchup

Reserve 2 tablespoons ketchup.

Combine ground beef, eggs, oats, soup mix and remaining ketchup.

Shape into a loaf. Put in crockpot.

Top with remaining ketchup. Cover; cook on Low 8 to 10 hours (High: 4 to 6).

Crockpot Hash

1 1/2 lbs. lean ground beef
32 oz. pkg. hash brown potatoes, thawed
1 pkg. brown gravy mix
1 c. water
1 1/2 tbsp. margarine
Chopped or dehydrated onion, to taste

Cook beef on stove until all pink is gone, breaking up as it cooks; drain off liquid.

Put beef, onion and potatoes in crockpot. Stir. Mix gravy and boiling water; pour over mixture. Dot with margarine.

Cook 7 to 9 hours on "low"

Crockpot Bean Soup

1 lb. Dry small white beans (Rinsed)
8 cups Water
2 cups Ham, diced
1 cup Onion, diced
1 cup Celery, chopped
2 Tbs Parsley, chopped
1 tsp. Salt
1/4 tsp. Pepper
1 Bay leaf
Assemble ingredients in crockpot.
Cover and cook on low 8-10 hours or until beans are tender. Remove bay leaf.

Crock Pot Stuffed Peppers

6-8 small green and/or red peppers (tops removed and seeded)
1 10-oz. pkg. frozen corn
1 lb Ground chuck (browned and drained)
1 8-oz. can tomato sauce
1/4 t Salt
1/2 t Garlic salt
1/4 t Pepper
1 c Shredded cheese (I use Cheddar or Swiss)
1/2 t Worcestershire sauce
1/4 c Chopped onion
2 T Ketchup

Wash peppers and drain well
Combine all remaining ingredients *except* ketchup in mixing bowl. Stir well.
Stuff peppers 2/3 full.
Pour 3 T water in crock pot
Arrange stuffed peppers in crock pot
Pour ketchup over top of peppers
Cover and cook on low 7-9 hours or high 3-4 hours

Black Bean Soup

2 (15-oz) cans black beans, drained and rinsed
2 (4.5-oz) cans chopped green chilies
1 (14-oz) can Mexican stewed tomatoes, undrained
1 (14-oz) can diced tomatoes, undrained
1 (11-oz) can whole-kernel corn, drained
4 green onions, sliced
2 to 3 Tbls chili powder
1 tsp ground cumin
1/2 tsp dried minced garlic

Combine all ingredients in a 4-1/2 or 5-quart crock-pot.
Cover and cook on High 5-6 hours

Makes 8 cups