|
|||||||
|
|
|
|||||
|
|
|||||||
Contents:
** Potato Soup For Crockpot **
Acorn Squash, Indonesian
Alsace Ribs With Sauerkraut
Arizona Chuck Wagon Beans
Arroz Con Queso In The Crockpot
Asparagus Casserole
Austin Baked Beans
Baked Potatoes
Bbq Beans
Beer Baked Beans
Broccoli Casserole
Broccoli Souffle
Candied Banana Squash
Candied Yams & Cranberries
Carrots In Dilled Wine Sauce
Cauliflower And Potato Curry
Cauliflower And Potato Curry (Vegan)
Chas' Creamy Corn
Cheese And Potato Casserole
Cheesy Cauliflower And Broccoli
Chicken Giblet Vegetable Soup
Chicken In Riesling With Grapes/Cp
Chicken Lickin' Good Pork Chops
Chicken Parmigiana 2 C/P
Chicken With Lima Beans C/P
Chicken With Vegetables
Chicken/Bbq Sauce--Crockpot
Chocolate Soup
Coconut-Pecan Sweet Potatoes
Colcannon
Corn & Tomato Polenta
Corn And Tomato Polenta
Corn Pudding
Corn Pudding #2
Corn Stuffing Balls
Corn-Noodle Casserole
Country Baked Beans
County Kerry Pork Roast
Cream Cheese Potatoes
Creamy Scalloped Potatoes
Creole Zucchini
Crock Pot Corn Chowder
Crock Pot German Potato Salad
Crock Pot Potato Soup
Crock Pot Vegetable Soup
Crock Tomatoes
Crock - Pot Broccoli Soup
Crock - Pot French Onion Soup
Crock Pot Hashbrowns
Crock Pot Macaroni And Cheese
Crock Pot Orange Glazed Carrots
Crock Pot Soup
Crock Pot Stuffed Peppers
Crock-Pot Cheese Potatoes
Crock-Pot Hot Potato Salad
Crock-Pot Potatoes
Crock-Pot Scalloped Potatoes
Crockpot Macaroni Pie
Crockpot Mexican Potato Corn Chowder
Crockpot Potato Soup
Crockpot Spinach
Crockpot Split Pea Soup
Crockpot Autumn Pork Chops
Crockpot Barley
Crockpot Beans And Barley
Crockpot Corn
Crockpot Corn & Lentil Soup
Crockpot Corn And Lentil Soup
Crockpot Grains <R T>
Crockpot Orange Glazed Carrots
Crockpot Potatoes
Crockpot Ratatouille
Crockpot Stuffed Green Peppers
Crockpot Swedish Cabbage Rolls
Crockpot Vichyssoise
Double Squash Combo
Easy Crockpot Potatoes
Easy Sweet 'n Sour Chicken
Eggplant Parmigiana C/P
Eggplant Parmigiana In The Slow Cooker
Eggplant Parmigiana/Cp
Eloise's Vegetable Curry
Family Dinner Chicken Soup
Family Favorite Meatloaf
Favorite Brisket/Cp
Favorite Vegetable Crockpot
Festive Meatballs/Cp
Flageolets A La Crockpot C/P
Fresh Artichokes
Golden Broccoli
Golden Cauliflower
------------------------------------------------------------
* Exported from MasterCook *
** Potato Soup For Crockpot **
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Potatoes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
8 Lg
Potatoes -- cubed
2 Med
Onions -- chopped
2 Tbsp
Margarine
2
Chicken boullion cubes
2 Tbsp
Parsley -- dry
6 C
Water
2 C
Milk
1/2 C
Flour -- mixed with water
Place ingredients 1 through 6 in the crockpot and cook all day on low
to
medium. 1/2 hour to onehour before serving; add milk and flour
mixture.
After the soup starts to thicken, it is ready to serve.
NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato
soup.
: I can evaporated milk may be
substituted for the regular milk.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Acorn Squash, Indonesian
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3
acorn squash
salt and pepper
1/4 cup
melted butter
1/3 cup
chutney*
1/3 cup
flake coconut
Cut squash in half; remove seeds. Wash and drain excess water but do not dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and cook on low for 3 to 5 hours or until tender. Remove from pot; set, cut side up, on broiler pan or heat-proof platter. Brush inside of squash with butter. Mix chutney and coconut; spoon into cavity of squash. Bake in 400 F oven for about 15 minutes or until bubbly. -NOTES : Make chutney in slow-cooking pot according to "Peach Chutney" recipe.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Alsace Ribs with Sauerkraut
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 pounds
Lean pork spareribs
cut in serving pieces
1
Glass jar sauerkraut with
caraway seed
1/2 Head
cabbage -- grated
1 large
Onion -- sliced thin
1
Granny Smith apple
(cored and sliced
1/2 cup
Water
1/2 cup
Light white wine
Sprinkle the ribs with salt and pepper and brown
under broiler. Put alternating layers of meat, kraut, cabbage, onion, and
apple in slow cooer. Mix water and wine and pour over. Cook on low setting
8-10 hours. Serves 6
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Arizona Chuck Wagon Beans
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Soups & Stews
Beans
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dried navy or pinto beans
6 cups
water
1/4 pound
salt pork -- diced
1 large
onion -- chopped
1 clove
garlic -- minced
1 large
green bell pepper -- chopped
1 1/2 pounds
chuck steak -- cubed
1 1/2 teaspoons salt --
or to taste
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; saute
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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Arroz Con Queso in the Crockpot
Recipe By : NAWK/Internet
Serving Size : 7 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Rice
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups
long-grain converted rice -- uncooked
1 16 oz can
whole tomatoes
1 16 oz can
Mexican style beans
3 cloves
garlic -- minced
1 large
onion -- finely chopped
2 tablespoons
vegetable oil
1 cup
cottage cheese
1 4 oz can
chopped green chiles -- drained
2 cups
shredded monterey jack cheese
Mix thoroughly all ingredients except 1 cup of the grated cheese.
Pour mixture into well-greased crock-pot. Cover and cook on
low setting for 6 to 9 hours. Just before serving, sprinkle with
reserved grated cheese. 6 to 8 servings
- - - - - - - - - - - - - - - - - -
* 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 *
Austin Baked Beans
Recipe By : USA Cookbook by Sheila Lukins
Serving Size : 8 Preparation Time :0:20
Categories : Vegetables & Side Dishes
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
navy beans or small white beans
1 6 ounce
sla bacon -- cut into 1/2" cubes
1 large
onion -- peeled and chopped
1 medium
green bell pepper stemmed, seeded and -- cut into 1/4" cubes
1 medium
red bell pepper stemmed, seeded and -- cut into 1/4" cubes
1 28 oz can
tomatoes, juices reserved -- coarsely chopped
1/2 pound
honey-baked ham -- cut into 1/4" cubes
1
smoked pork chop* -- cut into 1/4" cubes
1 cup
ketchup
3/4 cup
firmly packed brown sugar
1/4 cup
honey
1/4 cup
dark molasses
1 tablespoon
Worcestershire sauce
1 teaspoon
dry mustard
2
Granny Smith apples, peeled, cored and -- cut into 1" cubes
salt -- to taste
*or, increase honey baked ham to 1 pound.
Place beans in a large, heavy pot, add water to cover by 2 inches and
soak overnight. Or, quick-soak by bringing them to a boil over medium-high
heat, cover and let stand for 1 hour. Drain and rinse several times.
Place soaked or quick-soaked beans back in the pot and add water to
cover by 2 inches. Bring to a boil until just tender but not mushy,
about 45 minutes. While cooking, skim off any foam that rises to
the top. Drain and set aside.
Preheat oven to 350°F. Place bacon in a heavy oven-proof pot.
Cook over low heat until fat is just rendered, about 5 to 6 minutes (do
not brown). Remove bacon bits with a slotted spoon and set aside.
Add onion to the pot and cook until wilted, 10 minutes. Add peppers
and cook, stirring, 5 minutes more. Add beans, reserved bacon and
the chopped tomatoes. Then add the remaining ingredients except the
reserved tomato juice, apples and salt. Fold together and cover;
bake for 2 hours. Add the apples and 1/2 cup of the reserved tomato juice
and bake, uncovered, until thick and fragrant, about 2 hours. Season
with salt and serve hot and bubbly.
- - - - - - - - - - - - - - - - - -
NOTES : Reprinted in the Sacramento Bee 7/2/97. This appears to
be a good candidate for cooking in a crockpot.
* Exported from MasterCook *
Baked Potatoes
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Potatoes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
see below
Prick potatoes with fork and wrap in foil. Place in crock. Do not add
water. cook 8-10 hours.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bbq Beans
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
leah ladne (dbbc03b)
1 can
pork and beans -- large
1/2 cup
ketchup -- or more
2 tablespoons
dry mustard
1/2 cup
frozen choped onion
kc masterpiece bbq sauce -- about 1/3 lg.
-- bottle
brown sugar -- if you like
put it all in the crockpot and cook
(This is a bean recipe that was shared with me by a lady I met at my store. I will give hers then my changes.)
************* This is what I did*********************** BBQ Beans 1 huge can B+M Baked beans (got it a Luckys) 1 c. frozen chopped onions 3/4 c. ketchup (up to 1 c.) 2 rounded T. Grey Poupon mustard 1/2 28oz. bottle K.C. Masterpiece Original I mixed it all in the crockpot and cooked it on high overnite. In the morning I packed it in a box and my husband took it to work. It was kind of soupy but after he got to work it was pluged in and cooked on low for another 4 hours stiring a few times it was fine. It was a hit at the pot luck and FAST to make at 1 am!
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Beer Baked Beans
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dry navy beans
1/2 pound
lean chorizo sausage
1 1/2 teaspoons salt, --
or to taste
3 tablespoons
brown sugar
1/2 teaspoon
dry mustard
4 tablespoons
molasses
2 tablespoons
ketchup
1 large
onion, -- sliced
1 12 oz can
beer -- of your choice
Sort, wash and drain beans, then cover with water and soak overnight.
Drain beans and put in crockpot.
Remove and discard outer casing from chorizo; chop chorizo. Add
to crockpot along with the remaining ingredients. Mix well.
If needed, add more beer to cover beans. Cover and cook on low
for 6-8 hours. Check occasionally to make sure liquid is adequate
and add more if necessary. You can use water, but the flavor will
be changed slightly.
- - - - - - - - - - - - - - - - - -
NOTES : This will freeze well if you made too much.
* Exported from MasterCook *
Broccoli Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 packages
{10 oz. each} frozen chopped broccoli -- thawed
1 can
condensed cream of celery soup
1 1/4 cups
grated cheddar cheese
1/4 cup
minced onion
1 cup
crushed saltine crackers or potato chips
In large bowl, combine broccoli, celery soup, 1 cup of grated cheese,
and the minced onion. Pour into lightly greased crockpot. Sprinkle top
with crushed crackers, then with remaining cheese. Cover and cook on LOW
setting for 5 to 6 hours. {Or on HIGH setting for 2 1/2 to 3 hours.}
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Broccoli Souffle
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 packages
frozen chopped broccoli (2 lbs.)
1 can
cream of celery soup -- undiluted
1 cup
real mayonnaise
3 tablespoons
grated onion
2
eggs -- beaten
1 cup
grated cheddar cheese
ritz crackers
1 stick
melted margarine
Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli. Put in a lightly greased 3 1/2-quart crockery cooker. Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top. Cook on high for 2 to 3 hours.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Candied Banana Squash
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 serving
-- €
1 piece
banana squash
1/4 cup
granulated sugar
1/4 cup
packed brown sugar
1/4 cup
melted butter
1/4 teaspoon
salt
Remove seeds and membrane from squash. Arrange squash, skin side down, in slow-cooking pot. cover and cook on low for 4 to 5 hours or until almost done. Combine sugars with butter and salt. Turn control to high. Spoon sauce over squash. Cover and cook on high for 15 to 20 minutes
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Candied Yams & Cranberries
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 medium
yams or sweet potatoes
1/2 cup
butter
3/4 cup
light brown sugar
2 cups
fresh cranberries
1 teaspoon
salt
1/8 teaspoon
pepper
Wash yams or potatoes; drain but do not dry. Set in slow-cooking pot. Cover and cook on low for 4 to 6 hours (depending on size and shape). Peel and cut into quarters. Place in 2 quart casserole. In medium saucepan, melt butter; add sugar, cranberries, salt and pepper. Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves. Pour over yams in casserole. * Cover and bake in 350 F oven for 30 minutes. NOTES : * Casserile may be refrigerated and baked later. If cold, add 10 to 15 minutes to oven time.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Carrots In Dilled Wine Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
8 medium
carrots -- cut into sm. sticks
1/2 cup
chicken bouillon
1/2 cup
dry white wine
1/2 teaspoon
dried dill weed
2 teaspoons
minced onions
1/4 teaspoon
garlic salt
1 tablespoon
lemon juice
2 tablespoons
cornstarch
2 tablespoons
cold water
Place carrots in slow-cooking pot. Combine bouillon, wine, dill, onion, garlic salt, and lemon juice. Pour over carrots. Cover and cook on high 2 to 3 hours. Dissolve cornstarch in water. Stir into carrot mixture. Cook on high 10 minutes or until slightly thickened.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cauliflower and Potato Curry
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 Cups
potatoes -- peeled and quartered
1 small
cauliflower -- cut into florets
a pinch of asafetida
3/4 tsp
ground turmeric
1/2 tsp
chilli powder
1 1/2 tsp
ground cumin
3/4 tsp
salt
1 big
pinch of sugar
2
tomatoes -- chopped
1 1/4 cups
water
1/2 tsp
garam masala
1/2 cup
wheat berries (optional)
Add all ingredients to a crockpot and
cook on low for
approximately six hours. If you're
adding wheat berries,
cook them on high with an
additional cup of water for an
hour, then add remaining
ingredients and cook on low.
With the wheat berries, if things start
drying out, add
more water.
- - - - - - - - - - - - - - - - - -
NOTES : Notes:
* Exported from MasterCook *
CAULIFLOWER AND POTATO CURRY (Vegan)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Vegetarian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 cups
potatoes -- peeled and quartered
1 small
cauliflower -- cut into florets
a pinch of asafetida
3/4 tsp
ground turmeric
1/2 tsp
chilli powder
1 1/2 tsp
ground cumin
3/4 tsp
salt
1 big
pinch of sugar
2
tomatoes -- chopped
1 1/4 cups
water
1/2 tsp
garam masala
1/2 cup
wheat berries (optional)
Instructions:
-------------
Add all ingredients to a crockpot and cook on low for approximately
six
hours. If you're adding wheat berries, cook them on high with
an
additional cup of water for an hour, then add remaining ingredients
and
cook on low.
With the wheat berries, if things start drying out, add more water.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chas' Creamy Corn
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 package
frozen corn -- (20 ounce)
1 package
cream cheese -- (8 ounce)
1/2 cup
butter
6 Tablespoons
water
Salt and pepper to taste
Mix all ingredients in crockpot. Cook on low for 4 hours.
- - - - - - - - - - - - - - - - - -
* 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 *
Cheesy Cauliflower And Broccoli
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 10 Oz
Packag ) Frozen Cauliflower -- thawed
1 Package
(10 oz) frozen broccoli -- thawed
1 Can
cheddar cheese soup
4 Slices
bacon
Salt And Pepper -- to taste
1/4 Cup
shredded cheddar cheese -- if desired
Fry bacon until crisp; drain well on paper towels then crumble. Place
broccoli and cauliflower in crockery pot. Top with soup, sprinkle with
bacon. Season with salt and pepper. Cover and cook on low for 4 to 5 hours.
About 20 minutes before done, top with cheddar cheese if used. Serves 6
to 8.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CHICKEN GIBLET VEGETABLE SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Crockpot
Vegetables & Side Dishes
Soups & Stews
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
Uncooked giblets -- of 1 or 2
-chickens
6 3/4 c
Cold water
1 1/2 ts
Salt or to taste
1/8 ts
Fresh ground pepper
3/4 c
Carrot -- finely diced
3/4 c
Onion -- chopped
3/4 c
Celery -- finely chopped even
-the leaves.
9 oz
(1 cn) tomato juice
1 1/2 tb
Parsley flakes -- OR
3 tb
Fresh parsley -- minced
3/8 ts
Paprika
3 tb
Quick-cooking oatmeal
Wash giblets and discard all fat pieces. Place in a
large cooking pot with water, and if you must, salt.
Bring to a boil and simmer about 25 minutes. Add all
other ingredients except the oatmeal; simmer soup
gently about 30 minutes more. Remove giblets and chop
into small pieces. Return giblets to soup; add
oatmeal, stir, and simmer 5 minutes. This was 4
servings, but was change to 6 serving.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2
LEAN MEAT EXCHANGE Low-sodium diets: Omit salt.
Substitute unsalted tomato juice. CHO: 7g; PRO: 5g;
FAT: 1g; CAL: 56
Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her
Meal-Master
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken In Riesling With Grapes/Cp
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Soups & Stews
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/4 cup
chopped shallots
1 clove
garlic -- minced
6 ounces
mushrooms -- sliced
1/4 teaspoon
dry tarragon
1
chicken (3+ lbs.)
( cut into quarters
ground white pepper
1/2 cup
riesling or 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 mishroom 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 isthickened about 10 more minutes. Stir in grapes and then season to taste with lemon juice and salt. Coverand 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." Souce: Sunset Crockpot Cookbook
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken Lickin' Good Pork Chops
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Soups & Stews
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
8
lean pork chops-1" thick
1 tablespoon
salt
1/2 cup
flour
1/2 teaspoon
garlic powder
2 tablespoons
oil
1 can
chicken & rice soup
Dredge chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browed pork chops in Crockpot. Add can of soup. Cover and cook on low 6-8 hours.(High 3 1/2 hours).
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken Parmigiana 2 C/P
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Soups & Stews
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3
chicken breasts
1
egg
1 teaspoon
salt
1/4 teaspoon
pepper
1 cup
dry bread crumbs
1 1/4 cups
butter
1 can
pizza sauce -- 10 1/2 oz
6 slices
mozarella cheese
parmesan cheese
If using whole chicken breasts, cut in to halves. In bowl beat egg saltand pepper dip chicken into egg. Then coat with crumbs. In large skilletsaute chicken in butter. Arrange chicken in pot. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken With Lima Beans C/P
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
frying chicken -- cut up
salt
pepper
1 tablespoon
oil
2 large
potatoes -- cubed
1 package
frozen lima beans -- thawed
1 cup
chicken broth
1/4 teaspoon
thyme
Season chicken with salt and pepper. Heat oil and butter in large skillet. Fry chicken on both sides until brown. Add to crockpot with remaining ingredients. Cover and cook on low for 4 to 6 hours.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken With Vegetables
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
martha zimbelman (dxbc92a)
2
carrots -- slice
2
onions -- slice
2 ribs
celery w/leaves -- cut
3 pounds
whole fryer
2 teaspoons
salt
1/2 teaspoon
black pepper
1/2 cup
chicken broth
1/2 t
basil -- (1/2 to 1)
Put carrots, onions, and celery in bottom of crockpot. Add whole chicken. Top with salt, pepper, liquid. Sprinkle basil over top. Cover and cook on LOW 8-10 hours or HIGH 3 1/2 - 5 hours using 1 c liquid). Remove chicken and vegetables and serve.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken/Bbq Sauce--Crockpot
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
chicken -- 2-3 lb
bbq sauce
Place whole, clean chicken in CROCKPOT with a bottle of your favorite BBQ sauce. Cook on LOW for 4-5 hours..
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chocolate Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic
Soups & Stews
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 c
+ 1 tb sugar -- *
-sugar sub may be used!
5 tb
Flour
2 tb
Cocoa
4 c
Milk
(of course, we use low-fat)
3
Slices bread -- 8
1/4 c
Stick butter
-=OR=-
1/4 c
Margarine -- *
Combine sugar, flour and cocoa. Put under broiler and brown,
stirring
frequently. Add a little milk until cramy. Heat
the remainder of
the milk to boiling point. Slowly add a little until creamy.
Heat
the remainder of the milk to boiling point. Slowly add
the cold milk
mix, bring again to boiling point. Add vanilla and
salt to taste
(about 1/2 teaspoon vanilla and dash of salt). Cube the
bread and
fry golden brown in the butter. Add the toasted bread at serving
time. Note: This is what you fix for your kids (even us big
kids) on
a cold winter's day. They (and we) love it for lunch. *(If the
sugar
substitute and fat substitute are made) Food Exchange per serving:
1
LOW-FAT MILK EXCHANGES + 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Source: The Ranch House Cookbook: Officers' Wives' Club Camp
Pendleton, Califorina Brought to you and yours via Nancy O'Brion
and
her Meal-Master
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Coconut-Pecan Sweet Potatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes
Fruits
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 lb
Sweet potatoes -- peel, shred
1/3 c
Brown sugar -- pack
1/4 c
Margarine or butter -- melt
1/4 c
Coconut
1/4 c
Broken pecans -- toast
1/4 t
Ground cinnamon
1/4 t
Coconut flavoring
1/4 t
Vanilla
Toasted coconut -- opt
In a 3-1/2 qt slow cooker, combine potatoes, sugar,
margarine, coconut, pecans and cinnamon. Cover; cook on LOW
for 6 to 8 or on HIGH for 3 to 4 hours. Stir in coconut
flavoring and vanilla. Sprinkle with toasted coconut if
desired. Source: Better Homes and Gardens Crockery Cookbook.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Colcannon
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
potatoes -- sliced
2 medium
parsnips -- peeled and sliced
2 medium
leeks
1 cup
potato or soy milk
1 pound
kale or cabbage
1/2 teaspoon
mace -- (optional)
garlic cloves -- minced
1 dash
salt
1 dash
pepper
2 tablespoons
margarine (soy)
1 bunch
parsley
Cook the potatoes and parsnips in water until tender.
While these are cooking,chop leeks (greens as well as whites) and simmer
in the milk until soft. Next, cook the kale or cabbage and have warm and
well chopped.
Drain the potatoes, season with mace,garlic, salt and pepper, and beat
well. Add the cooked leeks and milk (be careful not to break down the leeks
too much).
Finally, blend in the kale or cabbage and margarine. The texture should
be that of a smooth-buttery potato with well distributed pieces of leek
and kale. Garnish with parsley. Colcannon is also made by cooking layered
vegetables, starting with potatoes, in a slow-cooker during the day. Drain
vegetables, blend with milk and margarine as above and garnish with parsley.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CORN & TOMATO POLENTA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Vegetarian
Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 qt
Water
1/4 ts
Salt
1 c
Yellow cornmeal
1/2 c
Tomato Sauce
1 t
Dried leaf oregano
1/2 c
Whole-kernel corn -- * drained
1/2 ts
Hot pepper flakes -- crushed
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.
Food Exchanges per serving: 1 1/2 STARCH/BREAD
EXCHANGE CAL: 105, CHO: Omg; CAR: 23g; PRO: 3g; SOD:
208mg; FAT: Og;
Source: Light & Easy Diabetics Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her
Meal Master
- - - - - - - - - - - - - - - - - -
* 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 Pudding
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3
eggs -- slightly beaten
2 cups
cooked or canned whole kernel corn -- drained
2 cups
milk -- scalded
1 tablespoon
minced onions
1 tablespoon
melted butter
1 teaspoon
sugar
1 teaspoon
salt
Combine ingredients; pour into greased 1 1/2 quart baking dish (1 1/2 quart baking dish fits into 4 1/2 quart or larger slow-cooking pot. ) Cover with foil or lid (do not use plastic). Set metal rack or trivet in bottom of slow-cooking pot. Pour 4 cups hot water in pot. Set baking dish on rack in hot water. Cover pot and cook on high for 2 to 2 1/2 hours or until done.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Corn Pudding #2
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3
eggs -- slightly beaten
2 cups
cooked or canned whole kernel corn -- drained
2 cups
milk -- scalded
1 tablespoon
minced onions
1 tablespoon
melted butter
1 teaspoon
sugar
1 teaspoon
salt
Combine ingredients; pour into greased 1 1/2 quart baking dish (1 1/2 quart baking dish fits into 4 1/2 quart or larger slow-cooking pot. ) Cover with foil or lid (do not use plastic). Set metal rack or trivet in bottom of slow-cooking pot. Pour 4 cups hot water in pot. Set baking dish on rack in hot water. Cover pot and cook on high for 2 to 2 1/2 hours or until done.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Corn Stuffing Balls
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 cup
celery with leaves -- chopped
1 small
onion -- chopped
1 17 ounce
ca cream-style corn
1/4 cup
water
1/8 teaspoon
pepper
1 teaspoon
poultry seasoning
1 8 ounce
pac herb-seasoned stuffing mix
2
eggs -- slightly beaten
1/4 cup
melted butter
In mixing bowl, combine celery, onion, corn, water, pepper, poultry seasoning, stuffing mix, and eggs. Shape into 7 or 8 balls. Place in slow-cooking pot. Pour butter over. Cover and cook on low for 3 to 4 hours. Serve with broiled meats or roasts, or use as extra dressing with turkey.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* 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 *
Country Baked Beans
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot
Vegetarian
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
dried beans
water
2 medium
onions -- peeled
8
whole cloves
3/4 cup
light molasses
2 tablespoons
sugar
1 tablespoon
salt
1 tablespoon
dry mustard
1/2 pound
lean salt pork
1. Pick over beans and rinse under running water. Cover beans with water in a alrge kettle. Bring to boiling; cover kettle. boil 2 minutes; remove from heat; let stand 1 hour; pour into slow cooker. 2. Stud onions with cloves and hide deep in beans. STir in molasses, sugar, satl and mustard. Cut salt pork into 8 pieces; lay on top. Pour bailing water over just until it shows above beans; cover. 3. Cook on low for 10 hours or on high for 6 hours, or until beans are tender.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
County Kerry Pork Roast
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
fresh picnic ham or shoulder
1 large
onion -- chopped
1 teaspoon
marjoram -- crumbled
3/4 cup
barbecue sauce
3/4 cup
water
1. Trim excess fat from pork place in slow cooker, sprinkle with onion and marjoram; pour mixture of barbecue sauce and water over; cover. 2. Cook on low for 10 hours or on high for 5 hours, or until pork is tender when pierced with a fork. 3. Slice hot.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cream Cheese Potatoes
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Potatoes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 tablespoons
dried onion -- minced or chopped
2 cloves
garlic -- minced or 1/4
1 teaspoon
garlic powder
1 teaspoon
salt
1/4 teaspoon
black pepper
8 medium
potatoes -- scrubbed and sliced
(about 2 pounds)
1 package
cream cheese -- (8 ounces) cut in
cubes
Lightly grease Crock-Pot. In a small bowl, combine onion, garlic,
salt, and pepper. Layer 1/4 of the sliced potatoes in the bottom
of the Crock-Pot. Sprinkle with 1/4 of seasonings. Layer with
1/3 of cream cheese cubes. Continue layering process, ending with
a layer of potatoes then sprinkle with seasonings. Cover and cook
on High 3 to 4 hours. In the last hour of cooking stir the potatoes
to distribute the cream cheese. Serve when potatoes are tender.
Note: If desired, potatoes can be slightly mashed prior to serving.
Serves 4 to 6.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Creamy Scalloped Potatoes
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 lb
Potatoes
1 sm
Onion -- thinly sliced
1/4 c
Flour
1 t
Salt
1/4 t
Pepper
2 T
Butter
1 cn
Cream of mushroom soup
4
sl American cheese
Pare and thinly slice potatoes. Toss slices in 1 cup water
and
1/2 tsp. cream of tartar. Drain. Put half of sliced potatoes
in
greased crockpot. Top with half of onion slices, flour, salt
and
pepper. Add remaining sliced potatoes and onions. Sprinkle
with
remaining flour.
Add butter and undiluted soup. Cover and cook on low (200
degrees) for 7 to 9 hours (or, high, 300 degrees, 3 to 4 hours).
Add cheese slices about 30 minutes before serving. Recipe may
be
doubled for 5 quart crockpot.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Creole Zucchini
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
zucchini
1 small
green pepepr -- chopped
1 small
onion -- chopped
1 clove
garlic -- minced
1 teaspoon
salt
1/4
pepper
4
tomatoes -- peeled and chopped
2 tablespoons
butter
2 tablespoons
minced parsley
Cut zucchini into 1/4-inch slices. In slow-cooking pot, cimbine zucchini with green pepper, onion, garlic, salt, and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours or until tender. Sprinkle with chopped parsley.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK POT CORN CHOWDER
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 slices
bacon
2 (10 oz.) pkg frozen
corn
1 (16 oz.) can cream
style corn
1 tablespoon
Worcestershire sauce
2 cups
water
1/2 cup
onion -- chopped
2 cups
potatoes -- diced
1 tablespoon
sugar
1 tablespoon
seasoned salt
1 (16 oz.) can chicken
broth
1 cup
milk
1/4 cup
butter
In skillet, fry bacon until crisp, remove and reserve. Add
onion and potatoes to bacon drippings, saute for 5 minutes. Combine
everything in crockpot except butter and milk. Cover and cook on
low for 7 hours. Pour 1/2 of the mixture into blender and puree until
almost smooth. Return to crock pot with milk and butter. Cover
and cook on high one hour more. 6 to 8 servings.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK POT GERMAN POTATO SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2
potatoes -- sliced
1/2 cup
onions -- copped
1/2 cup
celery sliced
1/4 cup
green peppers -- diced
1/4 cup
vinegar
1/4 cup
oil
Chopped parsley
Sliced bacon -- cooked and crumbled
Combine all ingredients except parsley and bacon. Add salt
and pepper to taste.
Stir and cook for 5-6 hours in crock pot. Add sugar if needed.
Garnish with bacon and parsley.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK POT POTATO SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
potatoes -- peeled & diced
1
onion -- chopped
1 large
carrot -- sliced
1 large
stal celery -- sliced
4
chicken bouillon cubes
1 tablespoon
parsley flakes
5 cups
water
1 tablespoon
salt (less if desired)
Pepper
1 cup
butter
1 (13 oz.) can evaporated
milk
Put all ingredients in except evaporated milk in crock pot. During
last hour add milk. Use skim milk evaporated milk and Mazola oil
for low fat diet.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK POT VEGETABLE SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 quart
canned tomatoes
1 pound
ground beef
2 large
potatoes -- diced
1 small
onion -- chopped
1 stick
butter
Salt and pepper to taste
1 large can
Veg-All
1 small can
lima beans
Brown hamburger meat on stove top and place in crock pot.
Add tomatoes and all other ingredients. Cook all night long on low.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK TOMATOES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2
green peppers -- seeded
and cut into
2 large
tomatoes (ripe) -- sliced or cut into w
1 large
Spanish onion -- sliced very thin and
1 cup
vinegar (cider)
1/2 cup
sugar
1 cup
salad oil
1 tablespoon
salt
1 teaspoon
celery seed
1. Day before, put vegetables into crock or similar container.
2. Combine remaining ingredients. Pour over vegetables.
Refrigerate overnight. Keeps very well for several days.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK - POT BROCCOLI SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 cups
water
4
chicken bouillon cubes
1/4 cup
chopped onion
2 cups
diced potatoes
1 bag
frozen -- chopped broccoli
2 cans
cream of chicken soup
1 pound
Velveeta cheese -- cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a
crock pot. Cook on high until broccoli is thawed. Add cream
of chicken soup and cheese, to taste, to mixture. Turn crock pot
on low and cook for 2 hours.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK - POT FRENCH ONION SOUP
Recipe By :
Serving Size : 4