|
|
* Exported from MasterCook *
Asparagus Casserole
Recipe By : Rival Crockpot Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 packages
frozen asparagus spears -- thawed
1 can
condensed cream of celery soup
1 can
condensed cream of chicken soup
2 cups
crushed saltine crackers
1 cup
cubed process American cheese {Velveeta}
1
egg
In large bowl, combine all ingredients well. Pour into lightly greased crockpot. Cover and cook on HIGH setting for 3 to 3 1/2 hours. After cooking, dish may be held on LOW setting for up to 2 hours before serving. From: IceTeaLuvr@aol.com
busted by Sara Horton, 9/9/98 http://saraskitchen.faithweb.com by <IceTeaLuvr@aol.com>
on Aug 24, 1998, converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Beef and Macaroni Casserole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pk
Package
Macaroni,
Cooked and drained
2 tb
Oil
1 1/2 lb
Ground beef,
browned and drained
Salt and pepper
1 lg
Onion, chopped
2 Stalks
celery, chopped
1 cn
Tomato paste
3/4 c
Water
2 tb
Sherry
1 cn
Tomato soup
Grated Cheddar or
Parmesan cheese
1 t
Leaf oregano
Toss cooked noodles in oil. Place in greased CROCK-POT. Add all
remaining
ingredients, except grated cheese. Stir thoroughly.
Sprinkle cheese over
top. Cover and cook on Low 4 to 8 hours. (High: 2 to 3 hours).
From Rival
Crock-Pot cookbook, date unknown
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Beef Roll-Ups
Recipe By : NAWK/Internet
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Casseroles
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
beef round steak
1 1/2 pounds
bacon
2 teaspoons
oil
1 envelope
onion soup mix
2 cups
water
2 teaspoons
cornstarch
1/2 cup
water
Cut round 1/2" thick. Trim separable fat and remove bone.
Pound with meat mallet or saucer; slice into strips 1" wide and 4" long.
Place bacon slices on steak strips and roll up, securing with small wooden
picks. Brown roll-ups slowly in hot oil in large frying-pan.
Remove roll-ups to crockpot. Add soup-mix and 2 cups of water to
frying-pan and simmer 3 minutes, scraping particles from pan. Pour
liquid over roll-ups. Cook until done. Remove roll-ups
to warm serving dish. Combine cornstarch and 1/2 cup water, mixing
until smooth. Add to liquid from crockpot and simmer, stirring constantly,
3-4 minutes or until thickened. Pour gravy over roll-ups; garnish
with parsley and cherry tomatoes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Beef-Zucchini Casserole
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Casseroles
Beef
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
lean ground beef
1 medium
onion -- chopped
1 8 oz can
tomato sauce
1/2 cup
dry red wine
1/4 teaspoon
oregano
1/8 teaspoon
garlic salt
1/4 teaspoon
basil
1/3 teaspoon
salt
1/8 teaspoon
seasoned pepper
4
zucchini
1/4 cup
grated Parmesan cheese
In large skillet or slow-cooking pot with browning unit, cook beef and onion until meat loses its red color. Pour off excess fat. In slow-cooking pot, combine beef and onion with tomato sauce, wine, oregano, garlic, salt, basil, salt, and pepper. Cover and cook on low for 4 to 5 hours. Pour into greased shallow baking dish.* In meantime, cook whole zucchini in a regular pan of boiling salted water about 15 minutes or until barely tender. Cut lengthwise in halves and arrange, cut side up, on top of meat mixture in baking dish. Sprinkle with cheese. Bake in 350° F oven 30 to 45 minutes.
NOTES : * May be refrigerated at this point and assembled the next day
if desired. Bake an additional 5 to 10 minutes if you refrigerate it.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Brunch Casserole
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Casseroles
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb
Ground beef
1
Onion -- large;finely chopped
2 tb
Olive oil or butter
2
Garlic -- cloves;minced
1 cn
Mushrooms -- sliced;drained;4oz
2 ts
Salt
1/2 t
Nutmeg
1/2 t
Oregano -- leaf
1/2 pk
Spinach -- chopped;frozen*
3 tb
Flour
6
Eggs -- beaten
1/4 c
Milk -- scalded
1/2 c
Cheddar cheese -- sharp;grated
*thawed;drained
In skillet, lightly brown ground beef and
onion in olive oil; drain
well. Place in well-greased crock-pot. Stir in remaining
ingredients
except eggs, milk and cheese until well blended. Beat eggs and
milk
together. Pour over other ingredients; stir well. Dust
with additional
nutmeg. Cover and cook on LOW setting for 7 to 10 hours
or until firm.
Just before serving, sprinkle with grated cheese. 6 to 8 servings
(About
2-1/2 quarts) Dee Penrod, FGGT98B
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Brunch Casserole
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Beef
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds
ground beef
1
onion -- large,finely chopped
2 Tablespoons
olive oil or butter
2
garlic -- cloves,minced
1 Can
mushrooms -- sliced,drained,4oz
2 Teaspoons
salt
1/2 Teaspoon
nutmeg
1/2 Teaspoon
oregano -- leaf
1/2 package
spinach -- chopped,frozen*
3 tablespoons
flour
6
eggs -- beaten
1/4 cup
milk -- scalded
1/2 cup
cheddar cheese -- sharp,grated
*thawed;drained In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-1/2 quarts) Dee Penrod, FGGT98B
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Brunswick Stew C/P
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Casseroles
Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
chicken -- 2 1/2 to 3 lb
2 quarts
water
1
onion -- chopped
2 cups
ham; cooked -- cubed
3
potatoes -- diced
2 cans
tomatoes; 16 oz, ea -- cut up
10 ounces
lima beans -- frozen and
partially thawed
10 ounces
corn -- whole kernel,
frozen
partially thawed
2 teaspoons
salt
1 teaspoon
sugar
1/4 teaspoon
pepper
1/2 teaspoon
seasoned salt
In a crockpot combine chicken with water, onion, ham, amd potatoes. Cook covered on LOW for 4 to 5 hours or until chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Turn control to HIGH. Cover and Cook on HIGH 1 hour. Serve in large individual bowls. Makes 8 servings
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Buckshot Beans (Crockpot)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 c
Dried pinto beans -- washed
2 cl
Garlic -- minced
1/2 l
Smoked ham -- chopped
1/2 c
Chopped bell pepper
2 ts
Brown sugar
1/4 t
Oregano
1 lg
Onion -- chopped
1
Bay leaf
2 c
Canned chopped tomatoes
2 ts
Chili powder
1/2 t
Dry mustard
Cover beans with water and
let soak overnight. Drain beans,
discarding soaking water. In crock pot, cover beans with
fresh water and
add remaining ingredients. Cook on LOW
for 6-8 hours, until beans are
tender. Taste beans, add salt if necessary (don't add salt at
the beginning
of cooking time - it will make the beans tough!).
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Buckshot Beans/Crockpot
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 Cups
Dried pinto beans -- washed
1 large
onion -- chopped
2 Cloves
garlic -- minced
1
Bay leaf
1/2 Liter
Smoked ham -- chopped
2 Cups
Canned chopped tomatoes
1/2 Cup
Chopped bell pepper
2 Teaspoons
Chili powder
2 Teaspoons
Brown sugar
1/2 Teaspoon
Dry mustard
1/4 Teaspoon
Oregano
Cover beans with water and let soak overnight.
Drain beans, discarding soaking water. In crock pot, cover beans
with fresh water and add remaining ingredients.
Cook on LOW for 6-8 hours, until beans are tender. Taste beans, add salt
if necessary (don't add salt at the beginning of cooking time - it will
make the beans tough!).
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bourbon Baked Beans
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles
Crockpot
Main Dish
Vegetarian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 cans
boston baked beans -- (16 oz)
1 16 oz can
crushed pineapple -- drained
1 jar
chili sauce -- (12 oz)
1/2 cup
strong brewed coffee
1/2 cup
bourbon
1/4 cup
firmly packed brown sugar
1 tablespoon
molasses
3/4 teaspoon
dry mustard
Combine beans and remaining ingredients in a Crock-Pot or other slow cooker. Cover and cook on high 2 hours; uncover and cook to desired consistency. Serve with a slotted spoon. NOTE: To make strong coffee, dissolve 1 teaspoon instant coffee granules in 1/2 cup hot water. From Southern Living
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Burgundy Meatloaf
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
ground meatloaf mixture
1 small
onion -- chop
2
eggs
1 cup
bread crumbs
1/2 cup
parsley -- chop
1/2 cup
burgundy wine
1 tablespoon
basil, fresh -- chop or..
1 teaspoon
basil -- dried
1 1/2 teaspoons salt
1/4 teaspoon
pepper
5 slices
bacon
1
bay leaf
8 ounces
tomato sauce with mushroom
1. Combine meatloaf mixture, onion, eggs, bread crumbs, parlsey, wine, basil salt and pepper in a large bowl; mix. 2. Crisscross 3 bacon slices on a 12 inch square of aluminum foil; shape meatloaf mixture into a 6 inch round on top of bacon. Top with remaining bacon slices, halved and bay leaf. Lift foil with loaf into an electric slow cooker; cover. 3. Cook on high for 1 hour then turn heat control to low and cook 4 hours longer, or until meatloaf is well-done. 4. Remove loaf from slow cooker by lifting the foil "ears" as easy-lift handles, tilting fat back into slow cooker. Discard bacon and bay leaf. 5. Serve on heated platter and spoon part of the heated tomato sauce over. Great with buttered noodles and green beans. Beef broth or tomato juice may be substituted for Burgundy.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Busy Day Beef Stew/Cp
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 large
potatoes -- in cubes
6 large
carrots; pare -- 2" pieces
3 pounds
stew beef -- 1 1/2 cubes
1/3 cup
soy sauce
2
beef bouillon cubes
1 teaspoon
paprika
1/3 teaspoon
pepper
3 tablespoons
flour
1 package
onions; frozen, chop -- 12 oz.
1 cup
beef broth -- condensed
1 can
tomato sauce -- 8 oz..
Layer potatoes, then carrots on bottom of liner. Top with meat; sprinkle meat with soy sauce, crushed bouillon cube, pepper and flour. Spread with chopped onions. Combine beef broth and tomato sauce and pour over all. Place liner in base. Cover and cook on auto for 7 hours; or low 9-11 hours or high 5 hours.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
C/P Steak Roulade
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Casseroles
Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
flank steak
1 teaspoon
salt
1 teaspoon
pepper -- or to taste
3/4 cup
onion -- chopped
3/4 cup
bacon -- chopped
1/4 cup
water
Trim fat off steaks. Season with salt and pepper. Mix onion and bacon, spread over each steak. Roll steaks (as you'd do for a jelly roll), tie rolls tightly in several places with a string. Put steaks into slow cooker. Add water. Cover pot. Cook on LOW for 8 hrs. If you want to serve this with gravy, remove meat when done, and thicken liquid with a mixture of flour and water and cook it in crock pot set at High for 15 minutes. From: Leisure Living Guide to Slow Cooking -
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cabbage And Beef Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Casseroles
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
ground beef
1 head
cabbage -- shredded
1 small
onion -- chopped
1 can
-- (16 oz.) tomatoes
broth or tomato juice or
water to cover bottom of pot
1 dash
garlic salt
1 dash
thyme
1 dash
red pepper
1 dash
oregano
Early in day: brown ground beef to remove fat. Shred cabbage and chop onion. Put broth or other liquid to cover bottom of crock pot. Layer cabbage, onion, spices, meat, and garlic salt. Repeat layers ending with beef. Top with tomatoes, undrained and a dusting of oregano. Cook on high for 1 hour. Stir all together. Cook on low heat until ready to eat, 8-10 hours. Makes 3-4 servings.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Jan 04, 1998.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cabbage Crown
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
ground beef
1/3 cup
flour
1 1/2 teaspoons salt
1/4 teaspoon
pepper
1
egg
1 cup
milk
2 tablespoons
onion -- grated
1 large
cabbage
1 cup
boiling water
1. Combine ground beef, flour, salt, pepper, and egg in the large bowl of an electric mixer; beat at medium speed until blended, then gradually beat in milk, a tablespoon at a time, until smooth and paste-like; stir in onion. 2. Trim off outside leaves of cabbage. Cut off a slice about an inch thick from core end; set aside. Cut core from cabbage with a sharp knife, then hollow out cabbage to make a shell about 1/2 inch thick. (Chop cut out pieces coarsley and cook as a vegetable for another day.). 3. Spoon meat mixture into shell; fit cut slice back into place; tie tightly with soft kitchen string. 4. Place stuffed cabbage, core end down, in slow cooker; add boiling water to cooker. 5. Cook on low for 8 hours or on high for 4 hours, or until cabbage is tender; remove; keep warm 6. Turn heat control to high. Combine 3 tablespoons flour and 1/3 cup cold water in a cup; pour into liquid in slow cooker; cover; cook 15 minutes. Season to taste with salt and pepper; darken with a few drops of bottled gravy coloring. 7. Place stuffed cabbage on a heated serving platter; remove string. Pour gravy into a separate bowl. Cut cabbage into wedges; spoon gravy over.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cannellini Alla Catania
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Beans
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dried cannellini or great northern beans
6 cups
water
2
hot Italian sausages -- sliced
1 large
onion -- chopped
1 large
garlic clove -- minced
2 large
tomatoes, peeled seeded and chopped
1
bay leaf -- crumbled
1/2 teaspoon
thyme -- crumbled
1/2 teaspoon
basil -- crumbled
3 1" strips
orange rind
1 teaspoon
salt
1/4 teaspoon
pepper
1 teaspoon
instant beef broth granules
Pick over bans and rinse. Cover beans with water in a large kettle;
bring to boiling; cover; cook 2 minutes; remove from heat; let stand 1
hour. Pour into an electric slow cooker. 2. Brown sausages
in a small skillet; push to one side; saute onion and garlic in same pan
until soft; stir in tomato, bay leaf, thyme, basil, orange strips, salt
and pepper and instant beef broth; bring to boiling; stir into beans; cover.
3. Cook on low for 10 hours or on high for 5 hours or until beans
are tender.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cantonese Dinner/Cp
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Casseroles
Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
pork steak -- 1/2"thick
(cut into strips
2 tablespoons
oil
1 large
onion -- sliced
1 small
green pepper -- sliced
1 can
mushrooms (4oz) -- drained
1 can
tomato sauce (8oz)
3 tablespoons
brown sugar
1 1/2 tablespoons vinegar
1 1/2 teaspoons salt
2 teaspoons
worcestershire sauce
rice -- cooked
oi l in skillet to remove excess fat. -- ¥
ouble paper owel. place pork strips and
all
ingredients nto slow pot. cover and
cook on low
hours (high 4 hours). serve over hot --
fluffy
me cooking s ow pot cookery 11/79
article: meal in
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cattleman's Beef and Beans
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Beans
Beef
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dried pinto beans
6 cups
water
3 pounds
beef brisket or round roast
1 large
onion -- chopped
1/2 cup
dark molasses
2 teaspoons
salt
1/2 teaspoon
ground ginger
1/2 teaspoon
dry mustard
1/4 teaspoon
pepper
1
bay leaf
Rinse beans under running water, place in a large kettle with water;
bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand
1 hour. Trim all excess fat from beef; brown meat on all sides in
remaining fat in a large skillet. Place meat in the bottom of the
slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard,
pepper and bay leaf. Add more water, if needed to cover meat and
beans; cover. Cook on high for 2 hours, stir beans, adding more liquid
if needed to keep beans and meat covered. Turn heat control to low
and cook for 8 hours, or until beans are very tender and liquid is
absorbed. Taste and season with a spoonful of hot prepared
mustard, if you wish. Remove meat to a carving board and cut into
slices; spoon beans around beef on platter.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cheese And Potato Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 Pounds
pkg. frozen hash brown potatoes -- partially thawed
2 Cans
(10 oz.) cheddar cheese soup
1 Can
(13 oz.) evaporated milk
1 Can
french fried onion rings -- divided
Salt And Pepper -- to taste
Combine potatoes, soup, milk, and half the can of onion rings; pour
into greased crockpot and add salt and pepper. Cover and cook on low for
8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings
of top before serving.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken and Artichoke Casserole
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Chicken & Poultry
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 pounds
broiler/fryer chicken -- cut up
1/2 teaspoon
white pepper
1/2 teaspoon
paprika
1 tablespoon
butter or margarine
1/2 cup
rich chicken broth
3 tablespoons
sherry
1/2 teaspoon
dried tarragon
1 4 oz can
mushrooms
2 tablespoons
quick-cooking tapioca -- (heaping)
2 jars
marinated artichoke hearts -- drained*
*discard all but 1 teaspoon marinade; add with artichokes to crockpot.
Wash chicken. Pat dry with paper towels. Season with salt,
white pepper, and paprika. Using a large frying pan, brown chicken
in 1 tablespoon butter. Place mushrooms and drained artichoke
hearts in bottom of crockpot. Sprinkle with quick-cooking tapioca.
Add the browned chicken pieces. Pour in broth and sherry. Add tarragon.
Cover crockpot and turn to Low heat setting. Cook for 7-8 hours,
OR cook on High for 5 hours. If you don't want to brown the chicken
first, it's o.k.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken and Dumplings in Wine
Recipe By : NAWK/Internet
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Chicken & Poultry
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4
chicken breasts without skin -- quartered
1 dash
salt, pepper, thyme
marjoram and paprika
1 clove
garlic -- chopped
1 large
onion -- sliced
2
leeks (white part only) -- sliced
4
carrots -- chunked
1 cup
chicken broth
1 tablespoon
cornstarch
8 ounces
sour cream
1/2 cup
dry white wine
1 cup
Bisquick® baking mix
8 tablespoons
milk
parsley, salt, pepper, paprika
Sprinkle salt, pepper, thyme, marjoram, and paprika on quartered chicken.
Place in the bottom of crockpot. Chop clove garlic and add to pot.
Peel and slice large onion and layer the onion rings over the chicken.
Next cut the white part of 2 leeks into rings and place in the pot.
Add the chunks of carrots on top. Dissolve 1 tablespoon cornstarch
in 1 cup of chicken bouillon together with 1 cup of sour cream and pour
in the pot together with 1/2 cup of dry white wine. Cook on HIGH
for about 3 hours OR on LOW for about 6 hours. To make dumplings:
Mix together Bisquick, milk, parsley, salt, pepper, and paprika to taste;
form into balls and place on top of the chicken mixture the last 30 to
40 minutes of cooking.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken and Rice Casserole
Recipe By : NAWK/Internet
Serving Size : 2 Preparation Time :0:00
Categories : Casseroles
Chicken & Poultry
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 10.75 oz can cream
of celery soup
2
halves chicken breasts -- skinned
& boned
1 2 oz can
sliced mushrooms -- undrained
1 envelope
dry onion soup mix
1/2 cup
Uncle Ben's converted rice -- uncooked
Combine the soup, mushrooms and rice in a well greased slow cooker.
Stir well. Lay the chicken breasts on top of the mixture. Sprinkle
the onion soup mix over all. Cover. Cook on LOW for 7 to 9
hours. Serve hot.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken Deli Casserole
Recipe By : The Best Slow Cooker Cookbook Ever
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Chicken & Poultry
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 32 oz can
sauerkraut -- rinsed and drained
1 cup
low calorie Russian salad dressing
6
boned and skinned chicken breast halves
1 tablespoon
prepared mustard
1 cup
shredded Swiss cheese
fresh parsley -- for garnish
Place half the sauerkraut in a 3 1/2 quart electric slow cooker.
Drizzle on about 1/3 cup of the dressing. Top with 3 chicken breast
halves and spread the mustard over the chicken. Top with the remaining
sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing
over the casserole. Refrigerate the remaining dressing until serving them.
Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until
the chicken is white throughout and tender. To serve, spoon the casserole
onto 4 or 5 plates. Sprinkle 3 to 4 tablespoons of cheese over and
drizzle about 1 tablespoon of the Russian dressing on top. Serve
immediately, garnished with parsley.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken Fettucine
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Chicken & Poultry
Pasta
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4
skinless boneless chicken breast halves
2 tablespoons
olive oil
1/4 cup
chopped green onions
1 teaspoon
minced garlic
1 14.5 oz can
tomatoes -- drained and chopped
1 tablespoon
basil
1 cup
heavy cream
2
egg yolks
3/4 cup
grated Parmesan cheese
8 ounces
fettucine
1 cup
frozen peas -- thawed
1 1/2 cups
sliced fresh mushrooms
In skillet, brown chicken breasts in olive oil. Place chicken in crock-pot.
Add green onions, garlic, tomatoes, and basil. Cover and cook on
Low 7 to 9 hours. Remove chicken and cut into pieces. Return chicken pieces
to pot. Stir in cream, egg yolks, and Parmesan cheese. Cover
and cook on high 30 minutes to thicken. While sauce is thickening, cook
fettuccine according to package directions; drain. Add fettuccine,
peas and mushrooms. Cover and cook on high 30 to 60 minutes longer.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken in Riesling with Grapes
Recipe By : Sunset Crockpot Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Chicken & Poultry
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/4 cup
chopped shallots
1 clove
garlic -- minced
6 ounces
mushrooms -- sliced
1/4 teaspoon
dry tarragon
1 3 pound
chicken, -- quartered
ground white pepper
1/2 cup
Riesling or other dry white wine
2 tablespoons
cornstarch
1/3 cup
whipping cream
1/2 cup
seedless green grapes
2 tablespoons
lemon juice
salt
In a 4 quart or large crockpot, combine shallots, garlic, mushrooms,
and tarragon. Rinse chicken and pat dry; then arrange, overlapping
pieces slightly, on top of mushroom mixture. Sprinkle with white
pepper;pour in wine. Cover and cook at low setting until meat near
thighbone is very tender when pierced (6-7+hrs). Carefully lift chicken
to a warm platter and keep warm. Skim and discard fat from cooking liquid.
In a small bowl, mix cornstarch and cream, blend into cooking liquid.
Increase cooker heat setting to high; cover and cook stirring 2 or
3 times, until sauce is thickened about 10 more minutes. Stir in
grapes and then season to taste with lemon juice and salt. Cover
and cook for 3-5 more minutes. To serve spoon sauce over chicken.
"True to its origins in Alsace - the region of eastern France bordering
Germany- this creamy, mushroom-sauced chicken is good with noodles."
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Clam Casserole
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Seafood
Casseroles
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 6.5 oz cans
minced clams -- drained
4 large
eggs -- well beaten
1/4 cup
butter or margarine -- melted
1/3 cup
milk
1 teaspoon
salt
1/2 cup
minced onion
1/4 cup
minced green bell pepper
18
saltine crackers -- crushed
In a bowl, mix all ingredients. Pour into well-greased Crock-Pot.
Cover and cook on Low setting for 4 to 5 hours.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
COMPANY CASSEROLE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken & Poultry
Casseroles
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/4 c
Raw converted rice
1/2 c
Butter or margarine -- melted
2 1/2 c
Chicken broth (to 3 cups)
3 c
Cut-up, cooked chicken
-up to 4 cups
2
4-oz cans sliced mushrooms
-drained
6 tb
Soy sauce
8
Green onions -- chopped
2/3 c
Slivered almonds
Mix rice with melted butter or margarine in crockpot.
Stir to coat rice thoroughly. Add all remaining
ingredients, except slivered almonds and 2 tablespoons
green onions. Stir well. Sprinkled reserved almonds
and green onions over top. Cover and cook on Low 7 to
9 hours, High 3 to 4 hours.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Corn and Tomato Polenta
Recipe By : Light & Easy Diabetics Cuisine
by Betty Marks
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 quart
water
1 teaspoon
dried leaf oregano
1/4 teaspoon
salt
1/2 cup
whole-kernel corn -- * drained
1 cup
yellow cornmeal
1/2 teaspoon
hot pepper flakes -- crushed
1/2 cup
tomato sauce
pepper to taste
In a heavy, 3-quart saucepan, bring water and salt to a boil.
Slowly pour cornmeal into saucepan so that water does not stop boiling,
stirring to keep smooth. Reduce heat and simmer 20 to 25 minutes,
stirring often until mixture is stiff. Meanwhile, in a small saucepan,
heat tomato sauce, oregano, corn, hot pepper flakes and pepper. When cornmeal
is stiff, turn half into a serving dish and top with half the sauce.
Layer remaining cornmeal and sauce and let rest to 5 to 10 minutes.
Cut in squares and serve.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Corn-Noodle Casserole
Recipe By : NAWK/Internet
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Casseroles
Pasta
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 12 oz pkg
curly noodles
1 stalk
margarine
2 16 oz cans
cream style corn
1/4 cup
sugar
1 pound
shredded American cheese
Cook and drain noodles. Add remaining ingredients. Mix together
and put in crock pot. Cook until cheese is melted.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crock Pot Dried Beef Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cups
uncooked elbow macaroni
2 cans
(10 oz.) cream of mushroom soup
1 jar
(5 oz.) or
2 packages
(3 oz.) dried beef -- shredded
1 1/2 cups
cheddar cheese -- cubed
1 tablespoon
butter or margarine
4
hard cooked eggs -- diced
1/2 medium
onion -- chopped
2 cups
evaporated milk
Combine all ingredients and pour in crock pot, stirring thoroughly. Cover and cook on low 5 to 7 hours or high for 3 hours.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crock Pot Hashbrowns
Recipe By : NAWK/Internet
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles
Potatoes
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 32 oz pkg
hashed brown potatoes
1 10.75 oz can cheddar
cheese soup
1 10.75 oz can cream
of mushroom soup
1 cup
sour cream
1/2 cup
margarine
Put hashbrowns in crock pot. Mix soups and sour cream together.
Pour over hash browns. Cut up margarine and stir into hashbrowns.
Cook on low for 4 to 6 hours, stirring occasionally.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crock Pot Pizza Casserole
Recipe By : NAWK/Internet
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Casseroles
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
lean ground beef
2 medium
onions -- chopped
2/3 16 oz pkg
rigatoni, -- cooked
2 cans
pizza sauce
2 pounds
shredded mozzarella cheese
1 package
pepperoni
mushrooms
In a skillet, brown and crumble meat along with onions.
Layer ingredients in crock pot in the order given. Cook low for 5
hours. Makes a full pot.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crock Pot Sorta Enchiladas
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Casseroles
Mexican
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
lean ground beef
1 large
onion -- chopped
1 4.5 oz can
chopped green chiles
1 16 oz can
mild enchilada sauce
10 1/2 ounces
golden mushroom soup
10 1/2 ounces
cheddar cheese soup
10 1/2 ounces
cream of mushroom soup
10 1/2 ounces
cream of celery soup
1 package
Doritos chips
Brown hamburger and chopped onion, pour off grease. Put all ingredients
in crock pot except Doritos chips. Mix and cook low 4 to 6 hours.
Last 15 minutes before you are ready to eat, add Doritos chips and stir.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crock Pot Taco Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Casseroles
Mexican
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
ground meat
1 medium
onion -- chopped
1 clove
garlic -- minced
1/2 cup
green pepper -- chopped
2 drops
Tabasco sauce
1 15 ounce
ca tomato sauce
1 teaspoon
chili powder
1 cup
frozen corn
32 ounces
chili with beans
3/4 pound
grated cheese
Nacho cheese tortilla chips
Brown hamburger and drain. Add onion, garlic and pepper and cook until transparent. Add remaining Tabasco, tomato sauce, and chili powder. Grease crock pot and layer in 5 layers, beginning with meat mixture and nacho cheese tortilla chips. 6-8 hours on low.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crock-Pot Chicken And Rice Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Casseroles
Main Dish
Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 large
chicken breasts
1 can
cream of chicken soup (small
1 can
cream of clery soup (small)
1 can
cream of mushroom soup (sm)
1/2 cup
diced celery
1 cup
minute rice
Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings. Linda Scales Formatted by Dottie Hanssen PBTN79A
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crock-Pot Hungarian Goulash
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Casseroles
Main Dish
Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
round steak -- cubes
1 cup
onion -- chopped
1
garlic clove -- minced
2 tablespoons
flour
1 teaspoon
salt
1 teaspoon
papper
1 teaspoon
paprika
1 teaspoon
thyme -- dried
1
bay leaf
14 1/2 ounces
tomatoes
1 cup
sour cream
Put steak cubes, onions, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on LOW 8 to 10 hours. Add sour cream 30 minutes before serving. (HIGH 4 to 5 hours) Serve over hot buttered noodles.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crock-Pot Stew
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Casseroles
Main Dish
Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
bonnie spangler
1 package
peas -- * see note
4 pounds
beef round steak or chuck
steak-1 1/2 inches thick
(cut into 1 1/2" cubes
1 cup
water or red wine
1/2 cup
flour
2 teaspoons
brown sugar
1 teaspoon
salt
2 teaspoons
kitchen bouquet
1/2 teaspoon
pepper
1 can
tomato wedges -- (14 1/2 ounces)
3
carrots -- cut up
1/4 cup
flour
2 large
celery stalks -- cut up
1/4 cup
water
* use frozen corn or green beans if preferred. If beef is lean, wipe on absorbent towel. If meat is fatty, brown in skillet to sear and remove fat. Place cubes in crock-pot. Combine 1/3 cup flour with salt and pepper, toss with beef to coat. Add all vegetables except tomatoes to crock-pot and mix well. Combine beef broth, wine, sugar and Kitchen Bouquet. Pour over meat and vegetables. Stir carefully. Add the drained tomatoes. Cover and cook on high for 4-5 1/2 hours. One hour before serving, make paste of flour and water and add to mixture until thickened.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crock-Style Beans
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Casseroles
Main Dish
Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
8 cups
water
1 pound
navy beans -- dried
-- (2-1/2 cups)
4 ounces
salt pork
(cut into small pieces (1 cup)
1 cup
onion -- chopped
1/2 cup
molasses
1/4 cup
brown sugar -- packed
1 teaspoon
dry mustard
In saucepan bring water and beans to boiling; reduce heat and simmer, covered, 1-1/2 hours. Remove from heat and pour into bowl; cover and chill. Drain beans; reserve 1 cup liquid. Transfer beans and reserved liquid to crockery cooker. Stir in pork, onion, molasses, brown sugar, and mustard. Cover; cook on low heat setting for 12-14 hours. Stir. Makes 6 servings.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT BEEF CASSEROLE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles
Crockpot
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 lb
Stewing beef, cubed
Seasoned flour
1
Onion, thinly sliced
4 oz
Mushrooms, sliced
1 cn
10 oz can, beef/oxtail
-/tomato soup or
1/2 pt
Beef stock
Salt and pepper
Dried mixed herbs (opt)
Oil or lard for frying
Coat the meat with the flour. Saute the onion in the
oil and transfer to the slow cooker. Brown the meat
and place on top of the onions. Add the mushrooms and
herbs, then pour over the soup or stock, and cook on
High for 4 - 5 hours or on Low for 8 - 10 hours.
Any beef casserole can be adapted for the slow cooker,
remembering that less liquid is needed than with
conventional cooking, and the vegetables must be
placed in the bottom of the crockpot with the meat on
top.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crockpot Beef Roll-Ups
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Beef
Casseroles
Main Dish
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
beef round
1 1/2 pounds
bacon
2 teaspoons
oil
1 package
onion soup mix
2 cups
water
2 teaspoons
cornstarch
1/2 cup
water
Cut round 1/2" thick. Trim separable fat and remove bone. Pound with meat mallet or saucer; slice into strips 1" wide and 4" long. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan. Remove roll-ups to crockpot. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook until done. Remove roll-ups to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth. Add to liquid from crockpot and simmer, stirring constantly, 3-4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT CHICKEN & ARTICHOKE CASSEROLE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Chicken & Poultry
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
-JUDY GARNETT PJXG05A
3 lb
(approx.) boiler-fryer
-cut up
-salt -- to taste
1/2 ts
White pepper
1/2 ts
Paprika
1 tb
Butter/margarine
1/2 c
Rich chicken broth
3 tb
Sherry
1/2 ts
Dried tarragon
1 cn
Mushrooms
2 tb
(heaping) quick-cooking
-tapioca
2
Jars marinated artichoke
-hearts -- reserve 1 T.
-of the marinade
Wash chicken. Pat dry with paper towels. Season with
salt, white pepper, and paprika. Using a large frying
pan, brown chicken in 1 T. butter.
Place mushrooms and drained artichoke hearts in
bottom of crockpot. Sprinkle with quick-cooking
tapioca. Add the browned chicken pieces. Pour in broth
and sherry. Add tarragon.
Cover crockpot and turn to Low heat setting. Cook for
7-8 hours. OR cook on High for 5 hours.
If you don't want to brown the chicken first, it's
o.k.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT CORN & LENTIL SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Casseroles
Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
Stuart Talkofsky
1 1/2 lb
Chicken thighs -- boneless &
-- skinless
1 1/2 c
Lentils
1 lg
Onion -- chopped
3
Celery ribs -- sliced
2 tb
Tomato paste
1 t
Turmeric
3/4 ts
Cinnamon
7 c
Chicken broth
1 c
Corn kernels -- cooked
2 tb
Lemon juice
Salt
Pepper
Place 1 1/2 pounds boneless and skinless chicken
thighs in a crockpot with 1 1/2 cups lentils, 1 large
chopped onion, 3 sliced celery ribs, 2 tablespoons
tomato paste, 1 teaspoon turmeric, 3/4 teaspoon
cinnamon and 7 cups chicken broth. Stir well and cook
3 to 5 hrs on high or 7 to 9 hours on low or until
thighs are tender. remove thighs and cut into bite
size pieces. Return meat to pot along with 1 cup
cooked corn kernels, 2 tablespoons lemon juice, salt
and pepper to taste. Stir well and serve hot. Makes 8
servings.
From Newsday, Wed, Aug 4, 1993. "Lend an Ear" by Marie
Bianco Meal Mastered by Stuart Talkofsky From: File
Edna (Fred's)
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
English Beef Biscuit Topping
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Casseroles
Crockpot
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cups
flour
1 teaspoon
salt
3 teaspoons
baking powder
1/4 cup
shortening
3/4 cup
milk
Mix dry ingreadents. Cut in shortening until mixture resembles course cornmeal. Add milk all at one time; stir well. Pat out on floured board; roll out to cover baking dish. Preheat oven to 450. Cover meat mixture with topping and bake 20 to 25 minu t
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Golden Cauliflower
Recipe By : Rival Crockpot Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 packages
frozen cauliflower -- thawed
Salt and pepper
1 can
condensed cheddar cheese soup
4 slices
bacon -- crispy fried and
-- crumbled
Place cauliflower in crockpot. Season with salt and pepper. Spoon cheddar cheese soup over top; sprinkle with bacon. Cover and cook on HIGH setting for 1 1/2 hours, then turn to LOW setting for 2 hours. {Or cook on LOW setting only for 4 to 5 hours.}From: IceTeaLuvr@aol.com
busted by Sara Horton, 9/9/98 http://saraskitchen.faithweb.com by <IceTeaLuvr@aol.com>
on Aug 24, 1998, converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Ground Beef And Vegetable Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Casseroles
Hamburger
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 large
potatoes -- sliced
2 medium
carrots -- sliced, up to 3
1 can
peas -- well drained
3 medium
onions -- sliced
1 1/2 pounds
ground beef -- browned
2 stalks
celery -- sliced
1 10 1/2 ounce tomato
soup
soup can full of water
Place layers of the vegetables in the order given in crock pot. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour over the layers. Cover and set on low for 6 to 8 hours, stirring occasionally. Serves 4 to 5.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Ham & Noodle Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Pork & Ham
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 c
Unccooked noodles
Vegetable oil(canola)
1 c
Cubed ham
1 cn
Condensed cream of Chicken
1 cn
Whole kernel corn -- drained
(8 oz.)
1 tb
Pimento -- chopped
1/2 c
Cheddar cheese -- shredded
1/4 c
Green pepper -- chopped
Cook noodles according to package directions until barely tender
(I do
approx. 5 to 6 minytes). Drain and toss with just enough oil
to coat.
( 3 T ) Add noodles and remaining ingredients to a greased Crock
pot
and stir to mix. Cover and cook on LOW setting 7 to 9 hours.
(I had
mine ready in 6 Hours).Makes 2 servings or 1 1/2 to 2 quarts.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Ham And Noodle Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Pork & Ham
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
***JEAN RHYNER (DMNN05B***
1 cup
unccooked noodles
vegetable oil(canola)
1 cup
cubed ham
1 can
condensed cream of chicken
1 can
whole kernel corn -- drained (8 oz.)
1 tablespoon
pimento -- chopped
1/2 cup
cheddar cheese -- shredded
1/4 cup
green pepper -- chopped
Cook noodles according to package directions until barely tender (I do approx. 5 to 6 minytes). Drain and toss with just enough oil to coat. ( 3 T ) Add noodles and remaining ingredients to a greased Crock pot and stir to mix. Cover and cook on LOW setting 7 to 9 hours. (I had mine ready in 6 Hours).Makes 2 servings or 1 1/2 to 2 quarts.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Hamburger Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot
Beef
Casseroles
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 lg
Potatoes, sliced
2
To 3 medium carrots, sliced
1
16-ounce can peas,
-well drained
3 md
Onions, sliced
1 1/2 lb
Lean ground beef,
-browned
2
Stalks of celery, sliced
1
10-ounce can tomato soup
1
10-ounce can water
Place layers of vegetables in the order given in CROCK-POT. Season
each layer with salt and pepper. Put the lightly browned
ground beef
on top of the celery. Mix the tomato soup with the water and
pour
into CROCK-POT. Cover and set on Low 6 to 8 hours. (High: 2
to 4
hours, stirring occasionally). From Rival Crock-pot cook book,
date
unknown
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Italian Beef & Potato Casserole
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Beef
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
lean ground beef
1 5 1/2 ounce
scalloped potatoes
1 16 ounce
ca tomatoes
1 10 1/2 ounce pizza
sauce
1/2 cup
water
1/2 teaspoon
salt
1/2 teaspoon
oregano
1/4 teaspoon
basil
1/8 teaspoon
garlic powder
1 cup
mozzarella cheese -- cut into 1" cubes
1/4 cup
grated parmesan cheese
In skillet or slow-cooking pot with browning unit, brown meat until crumbly; drain off fat. In slow-cooking pot, combine beef with dry sauce mix from package of scalloped potatoes, tomatoes, pizza sauce, water, salt, oregano, basil and garlic powder. Stir in dry potato slices. Cover and cook on low 4 to 5 hours. Turn control to high. Stir in cubes of mozzarella cheese. Top with Parmesan cheese. Cover and cook on high for 10 to 15 minutes. busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Klein's Kanchi Chicken *** (Ddnf77b)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish
Casseroles
Crockpot
Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6
chicken breasts
1/4 cup
italian salad dressing*
1/4 cup
water
1 package
dry onion soup mix
garlic salt to taste
* (I used reduced calorie) Place chicken in slow cooker. Sprinkle with garlic salt and onion soup mix. Pour water and salad dressing over chicken. Cover and cook on low or medium for 8-10 hours. I hope you enjoy. Couldn't be much simpler! FROM: KAREN SMITH (DDNF77B)
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Knockwurst in beer/wine with Kraut
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Casseroles
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6
knackwurst
3 cups
sauerkraut -- rinse/drain
1
apple -- peel/chop
1 teaspoon
caraway seed
1 teaspoon
sugar
1 cup
beer -- OR
1 cup
white wine -- instead of beer
Combine all ingredients. Cover tightly
in a large skillet. Simmer over low heat 15-20 minutes and serve.
Can also be prepared in a crockpot, which is done most of the time.
Ham hocks can be used/added also. just strip most of the fat
off. Serve with mashed potatoes. In crockpot it's about
6 hrs cooking, but much better. From the cookbook Ask your neighbor.
Bill Randles
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Lamb Chops with Orange Sauce
Recipe By : PRK
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
8
lamb chops -- rib
2 tablespoons
vegetable oil
1/2 cup
orange juice
2 tablespoons
honey
2 teaspoons
salt
2 tablespoons
cornstarch
1 teaspoon
orange peel -- grated
In skillet, brown lamb chops in oil; drain well. Thoroughly combine
orange juicew, honey, salt, cornstarch and grated orange peel. Brush browned
lamb chops with orange mixture and place in Crock Pot. Cover and cook on
Low setting for 6 to 8 hours. If a thicker sauce is desired, remove chops
before serving and turn on High setting; stir in a mixture of 2 tablespoons
cornstarch and 1/4 cup water. Cook, stirring, until the sauce is transparent.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Lasagne
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Pasta
Casseroles
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3/4 pound
lean ground beef
1/2 pound
lean ground pork
1 small
onion -- chopped
1 clove
garlic -- minced
1 16 ounce
ca tomatoes -- cut up
1 8 ounces can tomato
sauce
1
beef bouillon cubes -- crushed
1 tablespoon
parsley flakes
2 teaspoons
sugar
1/2 teaspoon
salt
1/2 teaspoon
crushed basil
1 pint
cottage cheese
1/2 cup
grated parmesan cheese
1/2 teaspoon
salt
1/2 teaspoon
crushed oregano
8 ounces
lasagna noodles -- cooked and drained
8 ounces
mozzarella cheese -- sliced
In large skillet or slow-cooking pot with browning unit, cook and stir beef, pork, onion, and garlic. Drain off excess fat. In slow-cooking pot, combine drained beef, pork, onion, and garlic with tomatoes, tomato sauce, bouillon cube, parsley, sugar, 1/2 tsp. salt, and basil. Cover and cook on low for 6 to 8 hours. Mix cottage cheese, 1/4 cup Parmesan cheese, 1/2 tsp. salt, and oregano. In 13 x 9-inch pan, layer half the cooked noodles, sauce, mozzarella cheese, and cottage cheese mixture; repeat, reserving enough sauce for layer on top. Sprinkle with 1/4 cup Parmesan cheese. Bake in 350 F oven for 45 minutes.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Lima Bean Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dry lima beans
3 teaspoons
salt
1 tablespoon
molasses
1/2 cup
butter
3/4 cup
packed brown sugar
1 tablespoon
dry mustard
1/2 cup
sour cream
Cover beans with water and 1 ts salt, soak overnight. Drain beans and refill pot with water to cover beans, bring to boil and simmer until soft. Drain. In crockpot, mix beans and butter. Mix together sugar, salt, mustard. Sprinkle on beans. Stir molasses and sour cream together, pour over beans and mix all together. Cover and cook in crockpot on low for 4 to 6 hours.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 21, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Macaroni And Cheese
Recipe By :
Serving Size : 4 Preparation Time :3:00
Categories : Casseroles
Pasta
Main Dishes
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
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Macaroni Cheese Pie
Recipe By : NAWK/Internet
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Pasta
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 8 oz box
macaroni -- cooked
3 cups
grated cheddar cheese
1 16 oz can
evaporated milk
1 1/2 cups
sweet milk
2 large
eggs
1/4 cup
margarine
1 teaspoon
sugar
salt and pepper -- to taste
Combine cooked macaroni with other ingredients and pour into a greased
crockpot. Cook 3 1/2 hours on medium heat.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Macaroni, Hamburger & Tomatoe Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
grdg72
2 pounds
ground beef
1/2 cup
chopped onion
1 clove
garlic -- minced
2 1 pound
cn tomatoes
1 cup
tomatoe juice
1/4 teaspoon
salt & pepper
1/2 teaspoon
dried oregano
1 teaspoon
chili powder optional
2 cups
uncooked elbow macaroni
Brown meat, onions and garlic in skillet and drain. Combine tomatoes, tomato juice,and 1-1/2 C water in crockpot.Add drained meat, onionsgarlic salt and stir in seasonings. Mix well and cook on low 6-8 hours. Stir in uncooked macaroni and continue cooking 2-3 hours, until macaroni is tender. Jean Allen
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
No Peek Beef Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot
Beef
Casseroles
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 lb
Stew beef,
-cut into 1 -inch pieces
1
1-3/8-ounce envelope
-dry onion soup mix
1/2 c
Red wine
1
10 1/2-ounce can cream of
-mushroom soup
1
4-ounce can whole
-mushrooms
Combine all ingredients in CROCK-POT. Stir together well Cover
and
cook on Low 8 to 12 hours. Serve over noodles or rice. (High:
3 to 4
hours). Serves 4. This recipe may be doubled. From Rival
Crock-pot
cook book, date unknown
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
No Peeky Beef Casserole
Recipe By : Rival Crock-Pot Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Casseroles
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
beef stew meat -- cut in 1" pieces
1 envelope
dry onion soup mix
1/2 cup
dry red wine
1 10.75 oz can cream
of mushroom soup
1 4 ounce
who fresh mushrooms
Combine all ingredients in CROCK-POT. Stir together well Cover and cook
on Low 8 to 12 hours. Serve over noodles or rice. (High: 3 to 4 hours).
This recipe may be doubled.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
One Pot Dinner
Recipe By : NAWK/Internet
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Casseroles
Hamburger
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
lean ground beef
3/4 pound
bacon -- cut in small pieces
1 cup
chopped onion
2 31 oz cans
pork 'n' beans
1 16 oz can
kidney beans -- drained
1/4 cup
firmly packed brown sugar
1 teaspoon
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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Pineapple Sausage & Bean Crockpot Meal
Recipe By : bjs-Reggie Dwork
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Crockpot
Main Dish
Low Fat
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
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Pizza Crockpot
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
lean ground beef
1 large
onion -- chopped
1/2 large
green bell pepper -- chopped
1/2 large
red bell pepper -- chopped
1/2 pound
fresh mushrooms -- thinly sliced
1 28 oz jar
favorite spaghetti sauce
12 ounces
uncooked noodles -- (up to 16 oz)
4 ounces
shredded cheddar cheese -- (up to 8 oz)
4 ounces
shredded mozzarella cheese -- (up to 8 oz)
6 ounces
sliced pepperoni -- cut in quarters
Brown ground beef with the onions and peppers. When just done, add mushrooms
and cook for about 1 minute more. Drain fat. Cook noodles until al
dente. You do not want the noodles to be soft. Add spaghetti
sauce and simmer until bubbly. Remove from heat. Add noodles
and mix well. In crock pot, put a layer of the noodle mixture, cheeses
and pepperoni. Repeat layers. Cook on high for 30 minutes and
then on low for 1 to 2 hours.
This recipe tastes like a piece of pizza in a bowl. Delicious!
- - - - - - - - - - - - - - - - - -
* 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
- - - - - - - - - - - - - - - - - -
* 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
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Potato Stuffed Cabbage
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : 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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Prescott Beef Burgoo
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Beef
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
lean ground beef
1 large
onion -- chopped
1 clove
garlic -- minced
2 tablespoons
chili powder
1 tablespoon
salt
1/4 teaspoon
pepper
1 46 oz can
tomato juice
4 cups
cabbage -- shredded
1 cup
rice -- uncooked
1/2 pound
green beans -- tipped and cut
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. 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. 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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Prysnac Serbia
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
-(Can't pronounce it? Call
-it Broccoli Casserole)
1 lO-ounce package frozen
6 tablespoons flour chopped
broccoli
8 ounces American cheese, (not cooked)
diced 6 eggs, unbeaten 1/4 cup butter, melted 1 24-ounce carton
2
green onions, chopped cottage cheese Salt to taste (creamed,
small
curd)
Quickly thaw frozen broccoli by placing in a colander ar holding
under hot running water. Separate the pieces with fork; drain
well.
Combine broccoli with all remaining ingred ents in a large bowl
and
beat until well blended. Pour into greased CROCK-POT. Cover
and cook
on High 1 hour, then on Low 2 to 3 hours. Serves 4 to 6. From
Rival
Crock-Pot cookbook, date unknown
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Prysnac Serbia (Broccoli Casserole)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Casseroles
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
O oz Broccoli -- frozen chopped
6
Eggs -- unbeaten
24 oz
Cottage cheese -- small curd
6 T
Flour
8 oz
American cheese -- diced
1/4 c
Butter -- melted
2
Scallion -- chopped
Salt -- to taste
Quickly thaw frozen broccoli by placing in a colander ar
holding under hot running water. Separate the pieces with fork;
drain well. Combine broccoli with all remaining ingred ents in a
large bowl and beat until well blended. Pour into greased
crockpot. Cover and cook on High 1 hour, then on Low 2 to 3
hours.
From Rival Crock-Pot Cookbook
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Round Steak Casserole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 lb
Round steak, cut
1/2
Inch thick
Garlic salt, salt, pepper
1
Onion, thinly sliced
3
To 4 potatoes, peeled and
Quartered (optional)
1 1/2 c
Beef broth
1 cn
Green beans, drained
1 cn
Tomato soup
1 cn
Tomatoes
Season round steak Iightly with garlic salt, salt, and pepper.
Cut
into serving pieces and place in CROCK-POT with sliced onion
which
has been separated into rings. Add potatoes and green beans.
Top with
tomato soup and tomatoes. Cover and cook on Low 8 hours. Remove
cover
during last half-hour if too much liquid. From Rival Crock-pot
cook
book, date unknown
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Shell Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Casseroles
Pasta
Crockpot
Main Dish
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
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Shell Pasta Casserole
Recipe By : Crockery Cookery by Mable Hoffman
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Casseroles
Pasta
Main Dishes
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
all-purpose 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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Slow Cooker Tamale Pie
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Main Dishes
Mexican
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
beef stew meat -- cut in 1/2" cubes
1
onion -- chopped
1/2 cup
finely chopped celery
1
mild green chile
pepper -- seeded and chopped
1/2 cup
sun-dried tomatoes -- chopped
1 8 oz can
whole-kernel corn -- drained
1 4 oz can
sliced ripe olives -- drained
1/2 teaspoon
salt
1/8 teaspoon
pepper
1 15 oz can
whole pitted ripe olives
Bring broth or bouillon to boil in medium saucepan. Stirring constantly,
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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Somebody's Granny's Crock Pot Lima Bean Casserole
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Casseroles
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dry lima beans
3 teaspoons
salt
1 tablespoon
molasses
1/2 cup
butter
3/4 cup
firmly packed brown sugar
1 tablespoon
dry mustard
1/2 cup
sour cream
Cover beans with water and 1 teaspoon salt, soak overnight. Drain, refill
pot with water to cover beans, bring to boil and simmer till soft. Drain.
In crockpot, mix beans and butter. Mix together sugar, salt, mustard. Sprinkle
on beans. Stir molasses and sour cream together, pour over beans
and mix all together. Cover and cook in crockpot on low for 4 to
6 hours.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Spinach Casserole
Recipe By : Prodigy Food & Wine Board
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 10 oz pkgs
frozen chopped spinach, -- thawed and drained
2 cups
cream style cottage cheese
1/2 cup
butter or margarine -- cut into pieces
1 1/2 cups
cheddar cheese, -- 3/4 inch thick
3 large
eggs
1/4 cup
all-purpose flour
1 teaspoon
salt, -- or to taste
Thoroughly combine all ingredients in a mixing bowl. Pour into
a greased crockpot. Cover and cook on high for 1 hour, then on low
for another 4 to 5 hours.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Squash Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5 cups
yellow squash -- canned or frozen
1/2 cup
butter or margarine -- melted
1 can
cream of chicken soup
2 slices
cubed bread
1 cup
sour cream
Place squash in slow cooker with butter and cook for 1 hour. Add soup as it comes from the can, and cook until hot. Add bread and sour cream and cook until bubbly.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Stay Abed Stew
Recipe By : Pegg Seevers [SMTP:colorado-pegg@juno.com]
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Crockpot
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
lean sirloin -- cubed
1 cup
carrots -- sliced
salt & pepper
1 can
tomato soup
1/2 can
water
1 large
potato -- peeled and sliced
1
bay leaf
(be sure to remove after cooking)
Put all ingredients in a casserole with a tight fitting lid and bake at 275 for 5 hours. Or, prepare using crockpot. Add any leftover chicken, celery, etc. to this.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
SUNSHINE BEAN CASSEROLE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beans
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 c
Red beans (canned)
drained
2 c
Lima beans (canned)
drained
2 c
Garbanzo beans
(canned) -- drained
1 lb
Beef -- ground
1 lg
Onion -- chopped fine
1
Garlic clove -- minced
1/4 c
Brown sugar
2 T
Mustard -- prepared
(or less)
1/2 c
Ketchup
1 t
Cumin powder (optional)
1/4 c
Red wine
Salt and pepper
to taste
Put drained beans into a 2 1/2-quart casserole; mix lightly and
set aside.
In large skillet cook ground beef, onions and garlic until meat
is lightly browned; stir in remaining ingredients (except beans).
Add skillet mixture to beans in casserole; mix together. Cover
and bake for about an hour at 325 degrees F. or simmer the
mixture in a crockpot for 3 to 4 hours.
NOTES:
* An easy bean casserole -- This recipe comes from "A
Primer
on Bean Cookery" by the California Dry Bean Advisory Board. The
recipe calls for red beans, lima beans and garbanzos, but any
combination of cooked or canned beans can be used. Pick your own
favorites. Yield: Serves 6 to 8.
: Difficulty: Easy.
: Time: 75 minutes if baked; 3 to 4 hours in a crockpot.
: Precision: No need to measure.
: Jeff Lichtman
: Relational Technology, Inc.
: {amdahl, sun}!rtech!jeff
: -or- {ucbvax, decvax}!mtxinu!rtech!jeff
: Copyright (C) 1986 USENET Community Trust
Back to the top
------------------------------------------------------------------------
- - - - - - - - - - - - - - - - - -
NOTES : Notes:
* Exported from MasterCook *
Sweet And Sour Green Beans
Recipe By : Rival Crockpot Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 packages
frozen French-style green beans -- partially thawed
4 slices
bacon
1
onion -- diced
1 tablespoon
flour
1/4 cup
water
1/4 cup
cider vinegar
2 tablespoons
sugar
1/2 teaspoon
salt
1 dash
pepper
Break apart green beans and place in crockpot. In skillet, fry bacon until crisp. Place bacon on paper towels to drain. Saute onion in bacon drippings, but do not brown. Dissolve flour in water; stir into bacon drippings and cook until slightly thickened. Break bacon into pieces. Combine bacon and remaining ingredients and stir into thickened flour mixture. Pour over green beans and stir well. Cover and cook on HIGH setting for 1 hour, then turn to LOW setting for 7 to 9 hours. From: IceTeaLuvr@aol.com
busted by Sara Horton, 9/9/98 http://saraskitchen.faithweb.com by <IceTeaLuvr@aol.com>
on Aug 24, 1998, converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Tortilla Pie (Crockpot)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Beef
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
lean ground beef
1 envelope
enchilada sauce mix
2 8 oz cans
tomato sauce
1/2 teaspoon
salt
1 cup
water
1 large
onion -- finely chopped
1 2.25 oz can
sliced ripe olives
Heavy-duty foil, 15" long
Corn tortillas, 8-10
In skillet brown meat and drain off excess fat. In mixing bowl
combine dry enchilada sauce mix with tomato sauce, salt, and water. Stir
in onion, olives, and browned meat. Line crockpot with foil making a nest
at the bottom (this will make it easy to remove from the crock pot when
finished). Spoon a small layer of meat mixture on bottom and cover
with tortilla. Repeat layers, ending with meat on top. Cover and
cook on low 4-6 hours. Sprinkle with cheese. Cook another 5 minutes
or until cheese is melted. Picking up sides of foil liner, lift tortilla
pie out of pot. Slide onto serving dish. Cut into wedges and serve. You
may top with hot spicy cheese sauce if desired when serving.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Tuna Noodle Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles
Fish & Seafood
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 Cans
cream of celery soup
1/3 Cup
dry sherry
2/3 Cup
milk
2 Tablespoons
parsley flakes
10 Ounces
frozen peas
2 Cans
tuna -- drained
10 Ounces
egg noodles -- cooked
2 Tablespoons
butter or margarine
1 Dash
curry powder -- (optional)
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased crock pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender. )
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Tuna Salad Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes
Casseroles
Seafood
Fish & Seafood
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cans
drained tuna -- (7oz)
1 can
condensed cream of celery soup
3
hard boiled eggs -- chopped
1 1/2 cups
diced celery
1/2 cup
mayonnaise
1 1/2 cups
crushed potato chips
Combine all ingred. except 1/4 C of potato chips in crock pot and stir
well.
Top with remaining chips. Cook low setting 5 to 9 hours.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Unstuffed Cabbage
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish
Beef
Casseroles
Crockpot
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
radis bgmb90b
1 1/2 pounds
lean ground beef
1/4 cup
water
2
eggs
3 tablespoons
uncooked rice
2 teaspoons
dried minced onions -- divided
2 tablespoons
dried minced onions
1/4 cup
brown sugar -- to taste
1 1/2 teaspoons salt
1/2 teaspoon
freshly ground pepper
1 whole
peeled tomatoes -- (28 ounces)
6 ounces
tomato paste
1/2 cup
vinegar -- or lemon juice
6
ginger snaps -- for flavor
1 med head
cabbage
In a large bowl, combine beef, water, eggs, rice, 2 tsp dried minced onion, salt and pepper. Mix thoroughly with you hands and form into golf ball-sized balls. Set aside. In another large bowl, combine tomatoes, tomato paste, rest of dried minced onions, vinegar and brown sugar to taste. With a knife, cut the tomatoes into chunks and stir until well mixed. Add the ginger snaps (crumbled) and stir. Taste and correct for flavor; should be sweet and sour. Set aside. Core the cabbage and shred. Place half of the cabbage on the bottom of a shallow casserole which has a tight-fitting lid. Cover the cabbage with half the tomato mixture. Arrange the meat balls on top and cover with remaining cabbage. Top with the remaining tomato mixture. Cover tightly with foil and place the lid on top. Bake at 325 degrees for one hour. Reduce heat to 250 degrees and bake for three more hours. At This point, the casserole may be cooled, wrapped and frozen. For the best taste, remove casserole from the oven, cool and refrigerate overnight. The next day, let the casserole come to room temperature and then bake, uncovered, at 300 degrees for 45 minutes. If the casserole is to be eaten the same day, remove the lid for at least 45 minutes of the three-hour baking time. This recipe makes six to eight services. NOTE: I sometimes brown the meat and then add the other ingredients. it can also be made in the crockpot.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Veal Stroganoff Stew
Recipe By : West Bend Slow Cooking for Fast
Meals
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Casseroles
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 cup
all-purpose flour
1/2 teaspoon
salt
1/2 teaspoon
ground mace
1/4 teaspoon
pepper
2 pounds
veal -- cut in 1" cubes
2 tablespoons
vegetable oil
2 10.5 oz cans beef
broth
4 medium
potatoes -- cubed
1 medium
onion -- chopped
1/2 pound
fresh mushrooms -- halved
8 ounces
sour cream
In a plastic bag or shallow pan, combine flour, salt, mace and pepper.
Coat veal cubes with flour mixture. Heat in oil in slow
cooker or skillet on top of range over medium heat. Add veal cubes
and brown. Transfer to heating unit or to slow cooker. Add all remaining
ingredients, except sour cream, to slow cooker. Stir to combine.
Cover and cook at setting #3 in West Bend, or low, and cook for 7 - 9 hours...OR
at high or setting #5 in West Bend for 3 - 4 hours until meat and vegetables
are tender. Just before serving, stir in sour cream.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Vegetable Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cups
carrots -- cut in strips,
-- cooked & drained
2 cups
celery -- diced
1
onion -- diced
1/4 cup
green pepper -- diced
1 pint
tomato juice
4 cups
green beans -- drained
1 teaspoon
salt
1 dash
pepper
3 tablespoons
tapioca
1 tablespoon
sugar
Mix all ingredients together in covered casserole or crockpot. Oven: Dot with 4 tablespoons margarine and bake at 325 for 2 1/2 hours. Crockpot: Dot with 2 tablespoons margarine and cook on low for 8-10 hour or on high for 4-5 hours.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
vegetarian chili
Recipe By : New Basics Cookbook by Julia Rosso
and Sheila Lukins
Serving Size : 8 Preparation Time :0:00
Categories : Beans
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3/4 cup
olive oil
2
zucchini -- 1/2 inch dice
2
onions -- 1/2 inch dice
1 clove
garlic -- finely chopped
2 large
red bell peppers -- 1/4-inch dice
1 can
(35 oz) italian plum tomatoes -- in juice
1 1/2 lb
ripe plum tomatoes -- cut into 1 inch dice
2 tbl
ground cumin
1 tbl
dried basil
1 tbl
oregano
2 tsp
freshly ground black pepper
1 tsp
salt
1 tsp
fennel seeds
1/2 cup
chopped fresh italian parsley
1 cup
cooked kidney beans
1 cup
cooked chick peas
1/2 cup
chopped fresh dill (I used dry)
2 tbl.
fresh lemon juice (I used lime)
Heat 1/2 cup of the oil in a large skillet over med. heat. Add
the
zucchini, and saute until just tender, 5 to 7 minutes. Transfer
the
zucchini to a large flameproof casserole or dutch oven.
Heat the remaining 1/4 cup oil in the skillet over low heat. Add
the
onions, garlic, and bell peppers. Saute until just wilted, about
10
minutes. Transfer the mixture to the casserole, along with the
oil
remaining in the skillet.
Place the casserole over low heat. Add the canned tomatoes and
their
juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper,
salt, fennel seeds, and parsley. Cook, uncovered, stirring often
for 30
minutes.
Stir in the kidney beans, chick peas, dill and lemon juice. Cook
for
another 15 minutes. Stir well, and adjust the seasonings to taste.
Serve
with bowls of sour cream, grated cheese, and sliced scallions alongside
8 portions
This is a recipe for vegetarian chili from
the New Basics Cookbook by Julia Rosso and Sheila Lukins. It
is my most
favorite and most used cookbook! There are a lot of ingredients
in this,
and I have cut some out before with good results, but this recipe is
OUTSTANDING when done to the letter. I know dill sounds strange
but really
it is great. I make my kidney and chick peas for this the day
before in
the crock pot. One whole bag covered with 2 inches boiling water
on low
for 10-12 hours (usually over night) Hope you like it:
I tripled this last month and divided it into 6 bags for my family (6
meals)
Julie in GA
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Vegetarian Sierra Stew
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Casseroles
Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
uncooked kidney beans
2 tablespoons
olive oil
1 large
onion -- thinly sliced
4 large clov
garlic -- minced
1
green bell pepper
-- (seeded and coarsely
chopped)
1 cup
green cabbage
-- (coarsely chopped)
1/2 cup
diced russet potatoes -- unpeeled
1 can
tomatoes/16 oz -- including liquid
1 tablespoon
chili powder
or more to taste
1/2 teaspoon
ground cumin
1/2 cup
uncooked brown rice
4 cups
water or vegetable broth
salt free seasoning
black pepper to taste
Optional garnishes: 1/4 cup jalapeno- or pepper-flavored monterey jack cheese, salsa and/or low-fat sour cream or nonfat yogurt. Wash kidney beans well, removing any pebbles or misshapen beans. Place in a large bowl and cover with cold water. Let beans soak overnight, then drain the water. Rinse well and set aside. In a large Dutch oven over medium-high heat, heat oil and saute onion and garlic until onion is soft, about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes with liquid, chili powder and cumin. Continue cooking, stirring frequently, for 3 minutes. Add rice, water or broth and beans. Cover and cook on low heat for 2 hours on stovetop or 6 hours in a slow cooker, until stew is thick and beans and rice are tender. Season with salt-free seasoning and pepper. Serve and top with garnishes, if desired. Serves 6 to 8.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Wild Rice Casserole
Recipe By :
Serving Size : 8 Preparation Time :10:00
Categories : Casseroles
Rice
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)
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Yankee Beef Platter
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Casseroles
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 pounds
chuck roast
1 tablespoon
minced dried onion
2 teaspoons
salt
1/2 teaspoon
ground pepper
1/8 teaspoon
cloves
1
bay leaf
1 cup
red wine
1 cup
celery -- thinly sliced
1 cup
condensed onion soup
2 tablespoons
flour
braised leeks- -- * see note
1. Trim excess fat from beef; pierce meat all over with a fork; place in a large glass bowl. 2. Sprinkle with onion, salt, pepper, cloves. Add bay leaf and wine to bowl. REfrigerate, turning meat several times, over night to marinate. 3. When ready to cook meat, remove from marinade; pat dry with paper towels. Brown in a large skillet. 4. Place beef in slow cooker; stir in marinade, plus celery, garlic and onion soup; cover. 5. Cook on low for 10 hours or on high for 6 hours, or until beef is tender when pierced with a fork. REmove beef to a heated platter and keep warm. 6. Turn heat control to high. Combine flour and 1/4 cup cold water in a cupl stir into liqudi in slow cooker until well-blended; cover; simmer 15 minutes. 7. Carve part of the roast into 1/4 inch thick slices. Arrange slices with rest of roast and BRAISED LEEKS on a large serving platter. Add parsley potatoes and steamed whole carrots, if you wish. Serve gravy separately to spoon over all. * BRAISED LEEKS. Trim roots and about half of the green tops from 1 bunch leeks; split each leek lengthwise; wash well. Arrange pieces, cut side down in a large skillet. Add just enough water to cover; bring to boiling; cover. Simmer 5 minutes; drain; return to pan. Add 3 tablespoons butter and sprinkle with 1/2 teaspoon salt and celery salt. Cook slowly 5 minutes longer or until leeks are tender. (Green onions can be substituted for the leeks; use 2 bunches sliced in 3 inch pieces and cook a total of 6 minutes)
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Zucchini Casserole
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Casseroles
Beef
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
lean ground beef
1 medium
onion -- chopped
1 8 ounces can tomato
sauce
1/2 cup
dry red wine
1/4 teaspoon
oregano
1/8 teaspoon
garlic salt
1/4 teaspoon
basil
1/3 teaspoon
salt
1/8 teaspoon
seasoned pepper
4
zucchini
1/4 cup
grated parmesan cheese
In large skillet or slow-cooking pot with browning unit, cook beef and
onion until meat loses its red color. Pour off excess fat. In slow-cooking
pot, combine beef and onion with tomato sauce, wine, oregano, garlic, salt,
basil, salt, and pepper. Cover and cook on low for 4 to 5 hours. * Pour
into greased shallow baking dish. In meantime, cook while zucchini in a
regular pan of boiling salted water about 15 minutes or until barely tender.
Cut lengthwise in halves and arrange, cut side up, on top of meat mixture
in baking dish. Sprinkle with cheese. Bake in 350 F oven 30 to 45 minutes.
NOTES : * May be refrigerated at this point and assembled the next
day if desired. Bake an additoinal 5 to 10 minutes if you refrigerate it.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Zucchini Italiano
Recipe By : Rival Crockpot Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
8
zucchini -- unpeeled, cut into
-- 1/4 inch slices
1
onion -- thinly sliced and
-- seperated into
-- rings
3 tablespoons
olive oil
2 cloves
garlic -- minced
2 teaspoons
salt
2 teaspoons
dried basil
2 tablespoons
dried parsley flakes
1 dashes
pepper
1/2 cup
grated parmesan cheese
2
ripe tomatoes -- quartered
Combine all ingredients except parmesan cheese and tomatoes in crockpot; stir together thoroughly. Cover and cook on LOW setting for 7 to 10 hours. Before serving, pour into ovenproof casserole. Sprinkle with parmesan cheese and garnish with tomato quarters. Broil until cheese is lightly browned. From: IceTeaLuvr@aol.com
busted by Sara Horton, 9/9/98 http://saraskitchen.faithweb.com by <IceTeaLuvr@aol.com>
on Aug 24, 1998, converted by MC_Buster.
- - - - - - - - - - - - - - - - - -