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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.
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* 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.
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* 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
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* 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.
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* 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
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* 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.
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* 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.
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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
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* 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
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* 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.
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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.}
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* 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
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* 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
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* 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
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* 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.
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* 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.
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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.
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* 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.
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* 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
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* 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
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* 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
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* 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
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* 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
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* 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
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* 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
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* 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
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* 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
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* 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
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* 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.
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* 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
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* 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
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* 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.
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* 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
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* 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.
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* 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.
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* 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.
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* 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
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* 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
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* 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.
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* 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.
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* 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.
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* 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.
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* 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.
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* 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.
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* 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.
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* 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.
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* 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.
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* Exported from MasterCook *
CROCK - POT FRENCH ONION SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
onions (about 5 c. sliced)
1/4 cup
butter or margarine
7 cups
hot water
8
beef bouillon cubes
(or 1 can
consomme & 7 boui
Toasted croutons
Grated Parmesan cheese
Peel onions and slice thin; brown lightly in butter in frying pan.
Pour sauteed onion slices into crock pot. Add water, bouillon cubes
and consomme.
Set cooker on low setting and cook for 7 to 8 hours. Or cook
on high 3 to 4 hours. Serve with croutons and Parmesan cheese.
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* 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.
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* Exported from MasterCook *
Crock Pot Macaroni And Cheese
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 package
(16 oz.) macaroni -- cooked & drained
1 tablespoon
salad oil
1 can
(13 oz.) evaporated milk
1 1/2 cups
milk
1 teaspoon
salt
3 cups
shredded sharp cheddar cheese
1/2 cup
melted butter
Lightly grease crock pot. Toss macaroni and oil. Add all remaining ingredients. Stir, cover and cook on low 3 to 4 hours, stirring occasionally.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crock Pot Orange Glazed Carrots
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 cups
thinly sliced carrots
3 tablespoons
butter or margarine
2 cups
water
3 tablespoons
orange marmalade
1/4 teaspoon
salt
2 tablespoons
chopped pecans
Combine carrots, water, and salt in crock pot. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20-30 minutes. Makes 5 to 6 servings.
busted by sooz
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* Exported from MasterCook *
Crock Pot Soup
Recipe By : Desperation Dinners
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes
Soups & Stews
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 pound
meat
3 cups
water
1 can
chicken broth
1 can
tomato sauce -- 8 oz
1 can
crushed tomatoes
1
onion -- chopped
6 cups
vegetables -- frozen
Worcestershire sauce -- to taste
salt and pepper -- to taste
sugar -- to taste
basil -- to taste
thyme -- to taste
My favorite morning miracle is a 1990s vegetable soup that both of our
mothers used to make on top of the stove in the 1960s. We take 10 minutes
to throw the ingredients into the slow-cooker, or Crock-Pot, and let it
simmer while we're out of the house for the next 8 or 9 hours.
This simple soup always gets raves. Here's how it's done: Into an electric
slow-cooker that holds 3 quarts or more, put half a pound of extra-lean
meat (frozen is fine), such as round steak, hamburger or boneless and skinless
chicken. Add 3 cups of water, a can of chicken broth and, if you have it,
the contents of an 8-ounce
can of tomato sauce. You can also add a can of crushed or stewed tomatoes
if you like. Quickly peel and coarsely chop an onion and throw it in. That
chopping is the only real work you have to do.
Add 6 cups of assorted frozen vegetables, such as corn, peas, beans,
potatoes and carrots. To
make this step simpler, look for the large bags of assorted frozen
vegetables labeled especially
for soup or stew in the freezer section of the supermarket. You can
use whatever frozen or
canned vegetables you have on hand in any combination, but we find
that vegetables with a
strong taste, including broccoli, brussels sprouts and spinach, overpower
this recipe.
Season the soup with a couple of teaspoons of Worcestershire sauce,
a teaspoon of sugar, half
a teaspoon each of salt and pepper, half a teaspoon of dried basil
and a pinch of dried thyme.
Cook on Low for a full 8 to 10 hours. When the soup is cooked, you may want to remove any large pieces of meat, shred them and stir them back into the pot. This makes enough soup to feed eight adults, and it's good for leftovers, too, since the flavor improves when it's been in the refrigerator for several days.
(If using your slow-cooker seems more trouble than help, chances are it isn't a model with a removable crock. Being able to lift out the crock makes all the difference in cleaning or storing leftovers. I put my removable crockery pot right into the dishwasher. Crock-Pots with removable crocks cost about $30--approximately $10 more than the other models--and are well worth the difference.)
busted by sara horton 4/5/98
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* Exported from MasterCook *
Crock Pot Stuffed Peppers
Recipe By : Betsy Couch <bcouch@potato.roc.servtech.com>
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
Cut the top off and remove seeds from:
6 green peppers (select tall rather than wide ones so th
Combine: 1
pound ground beef or
ground turkey
1/3 cup uncooked rice
1 onion, grated
Salt and pepper as you like it
Any other seasonings you prefer: oregano, parsley, garli
powder, etc... Stuff each pepper about 2/3 full (rice will need room to
swell up).
That's right, the meat and rice go in raw, that's the beauty of it!
Stand the peppers side-by-side in the slow cooker (you can stack them
if
you have to).
Combine and pour over the peppers:
1 cup tomato sauce
1 cup water
(I haven't tried it, but you could probably use 2 cups of salsa instead
of the sauce and water)
Cook on low for 6-8 hours. If desired, heat more sauce to serve with
the
peppers.
Happy Cooking
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crock-Pot Cheese Potatoes
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
12 Medium
potatoes (4 lb.)
1 Large
onion -- sliced thin
1/2 C.
flour
2 Tsp.
seasoned salt
1/2 Tsp.
pepper
4 Tbsp.
butter
2 Whole
cans cream of mushroom soup
1/2 Whole
to 3/4 lb. grated Cheddar
cheese
Mix flour, seasoned salt and pepper. Slice potatoes.
Toss slices in 2 cups water with 1 teaspoon cream of tartar;
drain. Grease crock-pot. Layer potatoes, onion, flour mix- ture, and
repeat. Add butter, then add soup (not diluted).
Cover and cook on low 7 to 9 hours, High 3 to 4 hours. Thirty
minutes before serving, add grated cheese.
- - - - - - - - - - - - - - - - - -
NOTES : scanned
* Exported from MasterCook *
Crock-Pot Hot Potato Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 Whole
bacon slices
1 1/2 Tsp.
salt
1/2 Tsp.
pepper
2 Tbsp.
sugar
3 Tbsp.
flour
1/2 Tsp.
celery seed
2/3 C.
vinegar
2/3 C.
water
2/3 C.
finely chopped onion
3 Whole
eggs -- hard-boiled and
sliced
parsley sprigs
7 C.
to 8 c. boiled or canned potatoes -- sliced or
Place bacon in cold skillet. Fry over medium heat until
crisp. Drain on absorbent paper. To hot bacon drippings, add
salt, pepper, sugar, flour and celery seed; blend. Combine
vinegar and water. Add gradually to hot bacon dripping mixture
over medium to low heat. Simmer until mixture thickens,
stirring constantly. Remove from heat. Add potatoes and
onion. Stir gently until dressing is completely mixed. Plug
in crock-pot and preheat 5 minutes. Place potato mixture in
pot. Garnish with bacon, egg slices and parsley. Keep warm
for serving. Makes 6 to 8 servings.
- - - - - - - - - - - - - - - - - -
NOTES : scanned
* Exported from MasterCook *
Crock-Pot Potatoes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 Whole
carton sour cream
2 C.
Cheddar cheese soup instant onion to taste
1 Whole
stick margarine
6 Whole
to 8 medium potatoes -- boiled
Melt oleo in saucepan; add sour cream and soup. Combine
with cooked potatoes in crock-pot on low. Heat for at least 1
hour.
- - - - - - - - - - - - - - - - - -
NOTES : scanned
* Exported from MasterCook *
Crock-Pot Scalloped Potatoes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
\
scanned
6 medium to large potatoes, peeled and sliced
1/2 medium onion, minced
1 whole can cream of celery soup
1/2 can water
shredded cheese
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT MACARONI PIE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 8 ounces box (cooked)
macaroni
3 cups
grated cheese
1 (16 oz.) can evaporated
milk
1 1/2 cups
sweet milk
2
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 *
CROCKPOT MEXICAN POTATO CORN CHOWDER
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
14 small
potatoes -- peeled and diced
1 can
(17 oz.) cream style corn
1 can
(12 oz.) whole kernel corn-do not drain
2 tablespoons
chicken bouillon powder
1 can
(4 oz.) diced green chilies
1 tablespoon
+ margarine
1 large
onion (brown) -- diced fine
1
green pepper -- diced fine
Seasonings*
2 cups
medium Cheddar cheese -- shredded
1 1/2 cups
Monterey Jack cheese shredded
Cover potatoes with water and boil gently, uncovered until you
can pierce them easily with a fork. Add sauteed onion and green pepper.
Stir in corns, chilies and seasonings (*Lawry's season salt, garlic powder,
dash of Worcestershire sauce). Heat until bubbly. Place in
large (5-6 qt.) crockpot on high until it bubbles again and then turn to
low. Stir in shredded cheese. Simmer on low for at least 1
hour.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT POTATO SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
Put the following in a crock pot:
2 carrots, pared & sliced 2 onions, chopped (opt.) 1 stalk celery,
sliced 5 c. water 4 chicken bouillon cubes 1 tbsp. salt 1 tbsp. parsley
flakes Cover and cook 8 hours on low or 3 to 4 hours on high.
One hour before serving, add 1 can evaporated milk.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT SPINACH
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 (10 oz.) pkg frozen
chopped spinach
2 cups
cream style cottage cheese
1/4 cup
butter
1 1/2 cups
American or Cheddar cheese
3
eggs
1/4 cup
flour
1 teaspoon
salt
Thaw and drain spinach. Squeeze as much water as possible.
Cube cream cheese, butter and cheese. Add to drained spinach.
Slightly beaten eggs. Add flour, salt and combine with spinach and
cheeses.
Grease crockpot. 1 hour at high; 4-5 hours on low.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT SPLIT PEA SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 (16 oz.) pkg dried
green split peas, rins
1
hambone, or 2 meaty hamhocks -- or 2 c. diced ham
3
carrots -- peeled & sliced
1 medium
onion -- chopped
2 stalks
celery plus leaves chopped
1 cloves
garlic -- minced (1 to 2)
1
bay leaf
1/4 cup
fresh parsley -- chopped (optional)
1 tablespoon
seasoned salt (or to taste)
1/2 teaspoon
fresh pepper
1 1/2 quarts
hot water
Layer ingredients in slow cooker, pour in water. DO
NOT STIR.
Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas
are very soft and ham falls off bone. Remove bones and bay leaf.
Serve garnished with croutons. *Freezes well.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT AUTUMN PORK CHOPS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 Thick
pork chops
2 Medium
acorn squash
3/4 ts
Salt
2 tb
Margarine -- melted
3/4 c
Brown sugar
3/4 ts
Kitchen Bouquet or brn sauce
1 tb
Orange juice
1/2 t
Orange peel -- grated
Trim excess fat from pork chops. Cut each squash into 4
or 5
crossways slices; remove seeds. Arrange 3 chops on bottom
of
crockpot. Place all squash slices on top; then another layer
of three
remaining chops. Combine salt, butter, sugar, bouquet sauce,
orange
juice and orange peel. Spoon over chops. Cover and cook
on low 6-8
hours or until done. Serve one or two slices of squash with
each pork
chop.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT BARLEY
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 c
Brown rice
1 c
Barley
6
Carrots, chunked
1
Onion, chopped
1/2 lb
Mushrooms, chopped
Dash of garlic spice blend
8 c
Water
1 ea
Bragg's Aminos to taste
put a lid on it and cook on low overnight.
In the AM I added a dash of Bragg's Aminos for the
saltiness I wanted. It was really good and my spouse
had seconds. There is enough left for at least one
more breakfast for two.
Source: I bought Mary McDougals cookbook II and
adapted this recipe for grains.
Posted to Fatfree Digest Tue, 10 Aug 93 13:54:57 By
Jan Gordon <jagordon@AGSM.UCLA.EDU>
Individual recipes copyrighted by originator. FATFREE
Recipe collections copyrighted by Michelle Dick 1995.
Formatted by Sue Smith, SueSmith9@aol.com using
MMCONV. Archived through kindness of Karen Mintzias,
km@salata.com.
1.80á
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT BEANS AND BARLEy
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
Onion -- chopped
1
Carrot -- chopped (I used 2, I
Like them)
1 c
Navy beans -- soaked
1/2 t
Prepared mustard
1/2 c
Split peas -- dried
1/4 c
Pearl barley
1/2 c
Mushrooms -- chopped
1 c
Pinto beans -- uncooked
4 c
Vegetable broth
3 tb
Parsley -- minced
1/4 c
Lentils -- dried
Soak white and pinto beans overnight. Saute onion, mushrooms
and
carrot in 1 T of vegetable broth until tender. Add drained beans,
vegetable bouillon, mustard and parsely, bring to bil. Reduce
heat,
cover and simmer 45 minutes. Add split peas, lentils and barley.
Cover and simmer another hour until all beans are tender. (Note:
I
like it spicy so I added lots of tabasco and pepper). I know
this is
more of a "winter recipe" but I think it will be good cold,
also.
Things got a bit mushy in the crockpot so it might be better
to cook
on the stove.
From: KateStuart@aol.com. Fatfree Digest [Volume 9 Issue 26]
July 17,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using
MMCONV
- - - - - - - - - - - - - - - - - -
NOTES : Notes:
* Exported from MasterCook *
Crockpot Corn
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 Large bag
frozen corn
8 Ounces
cream cheese
1 Stick
margarine
Salt And Pepper -- to taste
Melt cream cheese and margarine in microwave. Spray crockpot with vegetable spray. Put melted cream cheese and margarine in crockpot. Add corn, salt and pepper. Cook in crockpot for two hours on low.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT CORN & LENTIL SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Crockpot
Vegetables & Side Dishes
Soups & Stews
Chicken & Poultry
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 *
CROCKPOT CORN AND LENTIL SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Soups & Stews
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crockpot Grains <R T>
Recipe By : Lean and Luscious and Meatless Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat
Vegetarian
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/4 c
millet -- uncooked -- 1 1/2 oz
1/4 c
barley -- uncooked -- 1 1/2 oz
1/3 c
brown rice -- uncooked -- 2 oz
1 c
onions -- chopped
1 c
green bell pepper -- chopped
1/2 c
carrots -- finely chopped
1
kidney beans, canned -- drained, *
8 oz
tomato sauce -- salt free or reg
1 lb
tomatoes -- canned -- chopped,
-- drained, reserve liq
1 1/2 c
corn -- canned or frozen
-- drained
1 tsp
dried oregano
1 tsp
dried basil
1/2 tsp
garlic powder
salt and pepper -- to taste
* or any other beans, drained (This will yield 10 oz of beans) Combine all ingredients in a crockpot. Add water to reserved tomato liquid to equal 2 1/2 C. Stir into grain mixture. Cover and cook on low setting 8 hrs. Stir before serving. I just put all the dry ingredients in the crockpot the night before, in the morning all the wet ingredients and turn the crockpot on. By the time dinner rolls around it is ready. This serves 8 as a side dish and 4 - 6 as a filling main course. You can use any combination of grains. Just use about 1 cupful altogether- although I have used more then 1 cupful. Each serving: 168 Cal. 7 g Protein 2 g Fat 33 g Carbs 177 mg Sodium 0 mg Cholesterol Entered into MasterCook II and taste tested for you by Reggie Dwork reggie@reggie.com
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT ORANGE GLAZED CARROTS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 c
Thinly sliced carrots
3 tb
Butter or margarine
2 c
Water
3 tb
Orange marmalade
1/4 ts
Salt
2 tb
Chopped pecans
Combine carrots, water, and salt in crock-pot. Cover
and cook on high 2 to 3 hours or until the carrots are
done. Drain well; stir in remaining ingredients. Cover
and cook on high 20-30 minutes. Makes 5 to 6
servings....
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crockpot Potatoes
Recipe By : Gladys Blair/Fairview Baptist Church
Serving Size : 6 Preparation Time :1:00
Categories : Potatoes
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
8 ounces
sour cream
2 cans
cheddar cheese soup
instant onion -- to taste
1 stick
butter or margarine
6 medium
potatoes -- boiled, sliced
-- thickly
Melt butter in saucepan; add sour cream and soup. Stir over low heat until heated thoroughly. Combine with cooked, sliced potatoes in crock pot. Cook on LOW for at least 1 hour.
Source - Treasured Recipes A collection of recipes from the congregation, family and friends of Fairview Baptist Church in Russell Springs, Kentucky.
Entered into MCII on 4-18-98 Karen Coe : ayla@duo-county.com
Posted to RecipeLu List by "Kalico" <ayla@duo-county.com> on Apr
18, 1998.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crockpot Ratatouille
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 lg
onions -- sliced
1 lg
eggplant -- sliced
4 sm
zucchini -- sliced
2
Garlic clove -- minced
2
Bell pepper -- green; seeded &
cut in thin strips
6 lg
Tomato -- cut in 1/2" wedges
1 t
Basil
2 ts
Salt
1/4 t
Pepper
2 T
Parsley -- chopped
1/4 c
Olive oil
Layer half the vegetables in the crock pot in the following
order: onion, eggplant, zucchini, garlic, green peppers,
tomatoes. Repeat.
Sprinkle basil, salt, pepper, and parsley over top. Drizzle
with olive oil. Cover and cook on low 7-9 hours. Cool and
chop
coarsely.
per Ellen Cleary
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT STUFFED GREEN PEPPERS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats
Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6
Green peppers
1 tb
Worcestershire sauce
1/2 lb
Lean ground beef
1/4 c
Finely chopped onion
1 t
Prepared mustard
1 tb
Chopped pimiento
1 t
Salt
10 3/4 oz
Can cream of tomato soup
12 oz
Can whole kernel corn
Cut a slice off top of each pepper. Remove core,
seeds, and white membrane. In a small bowl, combine
beef, onion, pimiento, salt, and corn. Spoon into
peppers. Stand peppers up in slow-cooking pot. Add
Worcestershire sauce and mustard to soup. Pour over
peppers. Cover pot; cook on low 8 to 10 hours. Makes 5
to 6 servings...
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT SWEDISH CABBAGE ROLLS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
12
Large cabbage leaves
1 lb
Lean ground beef
1
Beaten egg
1 c
Cooked rice
1/4 c
Milk
8 oz
Tomato sauce
1/4 c
Finely chopped onions
1 t
Brown sugar
1 t
Salt
1 t
Worcestershire sauce
1/4 ts
Pepper
1 tb
Lemon juice
Immerse cabbage leaves in large kettle of boiling
water for about 3 minutes or until limp; drain.
Combine egg, milk, onion, salt, pepper, beef, and
cooked rice. Place about 1/4 cup meat mixture in the
center of each leaf; fold in sides and roll ends over
the meat. Place in a crock-pot. Combine tomato sauce
with brown sugar, lemon juice, and Worcestershire
sauce. Pour over cabbage rolls. Cover and cook on low
7 to 9 hours... Makes 6 servings...
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT VICHYSSOISE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5
Medium Potatoes -- sliced
4
Leeks* -- sliced
1
Large Chopped Onion
1 1/2 ts
Salt
2 c
Chicken Stock
2 c
Milk
1 c
Heavy Cream
Chopped Chives**
Use White and Lightest green parts of Leeks. Fresh or
Frozen Chives. 1. Combine all ingredients except last
three in cooker. Cook on high 3 hours. 2. Puree
mixture in blender or food mill and return to cooker.
3. Add milk and cream, stir well, and heat to
boiling-about 1 hour on high. 4. Chill. 5. Serve with
chives. NOTE: If chilled soup is too thick for your
taste, add additional milk or cream. NOTE: May be
doubled for 6 quart cooker. Recipe from "The Unwatched
Pot"
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Double Squash Combo
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
zucchini
1 1/2 pounds
summer squash
1/2 teaspoon
salt
1/4 teaspoon
pepper
1/8 teaspoon
garlic salt
1/4 cup
butter
3 tablespoons
fine dry bread crumbs
3 tablespoons
grated parmesan cheese
Cut both kinds of squash into 1/2-inch pieces. Put in bottom of slow-cooking pot. Sprinkle with salt, pepper, and garlic salt. Dot with butter; sprinkle with crumbs and cheese. Cover and cook on low for 6 to 7 hours or until tender.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
EASY CROCKPOT POTATOES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 can
cream of mushroom soup
1 Dash
garlic powder
Salt & pepper to taste
1 16 ounce
ja Cheez Whiz
2 pounds
bag Southern style hash browns
1/2 stick
(1/4 c.) butter or margarine
Mix in crock pot and cook on low for 6-8 hours or high for 3-4 hours.
Note:
Because of cheese and soups, you probably can eliminate putting any
salt in this recipe.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Easy Sweet 'n Sour Chicken
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
chicken thighs; skin, bone -- 1-1/2" pcs
1 jar
sweet and sour -- (25 oz) sauce (25 to
28
)
1 pound
pk san francisco frozen -- veggies -- thaw
6 cups
how cooked rice
Combine chicken and cooking sauce in 3-1/2 to 4 qt slow cooker. Cover; cook on low setting for 8 to 10 hours or until chicken is tender and no longer pink. Ten minutes before serving, stir in veggies; cover. Increase heat to high setting. Cook 10 minutes or until veggies are crisp-tender. Serve over rice. 620 cal; 12 gr fat; 17% fat. Source: Country Casseroles & One-Dish Meals.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Eggplant Parmigiana C/P
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 large
eggplant
2
eggs
1/3 cup
water
3 tablespoons
flour
1/3 cup
seasoned bread crumbs
1/2 cup
parmesan cheese
1 can
marinara sauce -- 2 lb
1 pound
mozzarella cheese -- sliced
olive oil -- extra virgin
Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese. In removable liner, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and one-fourth of the mozzarella cheese. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Place liner in base. Cover and cook on low 4-5 hours or auto 3 hours.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Eggplant Parmigiana in the Slow Cooker
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 large
eggplant
2 large
eggs
1/3 cup
water
3 tablespoons
all-purpose flour
1/3 cup
seasoned bread crumbs
1/2 cup
grated Parmesan cheese
1 28 oz can
marinara sauce
1 pound
mozzarella cheese -- sliced
extra virgin olive oil
Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and
sprinkle each layer with salt and let stand 30 minutes to drain excess
water; dry on paper towels. Mix egg with water and flour. Dip
eggplant slices in mixture, drain slightly. Saute a few slices
at a time quickly in hot olive oil. Combine seasoned bread crumbs
with the Parmesan cheese. In removable liner, layer one-fourth
of the eggplant, top with one-fourth of the crumbs, one-fourth of
the marinara sauce and one-fourth of the mozzarella cheese.
Repeat three times to make four layers of eggplant, crumbs, sauce
and mozzarella cheese. Place liner in base. Cover and cook
on low 4-5 hours or auto 3 hours.
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* Exported from MasterCook *
Eggplant Parmigiana/Cp
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 large
eggplant
2
eggs
1/3 cup
water
3 tablespoons
flour
1/3 cup
seasoned bread crumbs
1/2 cup
parmesan cheese
1 can
marinara sauce -- 2 lb
1 pound
mozzarella cheese -- sliced
olive oil -- extra virgin
Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese . In removable liner, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and one-fourth of the mozzarella cheese. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Place liner in base. Cover and cook on low 4-5 hours or auto 3 hours.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Eloise's Vegetable Curry
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 Medium
carrots -- bias sliced
2 Medium
potatoes -- cut into 1/2"cubes
1 15 Ounce
ca garbanzo beans -- drained
8 Ounces
green beans -- cut in 1"pieces
1 Cup
coarsely chopped onion
30 Milliliters garlic
-- minced
2 Tablespoons
quick-cooking tapioca
2 Teaspoons
curry powder
1 Teaspoon
ground coriander
1/2 Teaspoon
crushed red pepper -- optional
1/4 Teaspoon
salt
1/8 Teaspoon
ground cinnamon
1 14 Ounce
ca vegetable broth
1 16 Ounce
ca tomatoes -- cut up
2 Cups
hot cooked rice
In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo
beans, potatoes, green beans, onion, garlic, tapioca, curry powder, coriander,
red pepper (if desired), salt, and cinnamon. Pour broth over all. Cover;
cook on low-heat setting for 8 to 10 hours or on high-heat setting for
4 to 5 hours. Stir in UNdrained tomatoes.
Cover; let stand 5 minutes. Serve with cooked rice. Makes 4 servings.
busted by sooz
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* Exported from MasterCook *
Family Dinner Chicken Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds
chicken pieces
1
onion -- chopped
3
potatoes; peel -- dice
4
carrots sliced
3 stalks
celery -- sliced
3 tablespoons
soy sauce
1 teaspoon
tabasco sauce
1 teaspoon
salt
3 1/2 cups
water -- or to cover
Combine all ingredients in large kettle. Cover and cook on low heat 2 - 3 hours. Stir occasionally. Add water if necessary. Before serving, remove bones (this is dated 1926 - I think they were using stewing hens, which are much tougher that the friers we get now. I only cook this about 1 hour. The chicken should be tender enough to be falling off the bone. This can also be cooked on a Crockpot, on "low" about 10 - 12 hours. It's from a Tabasco Sauce ad, dated 1926/1976 and it's as good as it sounds.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Family Favorite Meatloaf
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2
beaten eggs
3/4 cup
milk
2/3 cup
fine dry bread crumbs
2 tablespoons
grated onion
1 teaspoon
salt
1/2 teaspoon
ground sage
1 1/2 pounds
ground beef
***sauce***
1/4 cup
catsup
2 tablespoons
brown sugar
1 teaspoon
dry mustard
1/4 teaspoon
ground nutmeg
eggs with mi lk -- bread crumbs,
onion, salt, sage
mix well and shape into oval or round
shape to fit
crockpot. ca efully place in the crock
pot.
low for 5 to 6 hours. combine sauce
ingredients
owl -- pour ov r meat.
cover and cook on high 15
nger. this i great hot or cold.
kery cookery by mable hoffman.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Favorite Brisket/Cp
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 pounds
fresh beef brisket
2 teaspoons
salt
2 teaspoons
dry mustard
2 teaspoons
paprika
1/8 teaspoon
pepper
1/2 teaspoon
garlic powder
Trim all excess fat from brisket. Combine seasonings unti well blended; rub into brisket. Place meat in crockpot with fat side up, cutting to fit if necessary. Cover and cook on low setting for 8 to 12 hours. Remove brisket from liquid and cut across the grain into thin slices. Serve au jus.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Favorite Vegetable Crockpot
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
pvmg94b
8
potatoes*
1
onion -- chopped
4
carrots -- peeled and sliced
2 stalks
celery -- sliced
4
chicken bouillon cubes
1 tablespoon
parsley flakes
5 cups
water
1/3 cup
butter or margarine
ham - cubed to taste
1 13 ounce
ca evaporated milk
*Peel & cut potastoes into bite-sized pieces. Put all ingredients except evaporated milk in crock pot. Cover and cook 10 to 12 hours. Stir in evaporated milk during last hour. Add flour to thicken, if desired. This is made in the crock-pot-very easy and yummy! Mellisa Kallenbach
busted by sooz
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* Exported from MasterCook *
Festive Meatballs/Cp
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
lean ground beef
1 can
deviled ham
2
eggs beaten slightly
1 tablespoon
grated onion
2 cups
soft bread crumbs
1/2 teaspoon
salt
1/4 teaspoon
allspice
1/4 teaspoon
pepper
1/4 cup
flour
1/4 cup
water
1 tablespoon
catsup
1 teaspoon
dillweed
1 cup
dairy sour cream
Combine beef and ham , with milk and eggs, onion, bread crumbs, salt, allspice and pepper. Shape into meatballs about 2" in diameter. (If desired meatballs may be smaller). Carefully arrange meatballs in crockpot. Cover and cook on low 2-1/2 to 3-1/2 hours. Turn control to high. Stir in flour that has been dissolved in 1/4 C water. Add catsup and dillweed. Cook on high for 15 to 20 minutes or until slightly thickened. Turn heat off, stir in sour cream.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Flageolets A La Crockpot C/P
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dried flageolets*
2 cups
chicken broth
3 cups
water
1
onion -- chopped
1
bay leaf
1/4 teaspoon
dried thyme
1 pinch
dried rosemary
1 teaspoon
salt
Pick over beans. Wash under cold water. Add water and soak overnight - or, bring to boil, boil for two minutes, cover and allow to set in water for one hour. Add all ingredients, except salt, to crockpot and cook on low for 8 to 10 hours. Add salt during last hour of cooking. *NOTE: If you can find flageolets, fresh or dried, fine, if not; use baby limas. These beans go great with roast lamb.
busted by sooz
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* Exported from MasterCook *
Fresh Artichokes
Recipe By : Hoffman's Crockery Favorites
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 large
fresh artichokes
6 cups
hot water
4 slices
lemon -- thin slices
---Lemon Butter Sauce---
1/3 cup
butter or margarine -- melted
3 tablespoons
fresh lemon juice
1/4 teaspoon
seasoned salt
With sharp knife, slice about 1" off top of each artichoke; cut off
stem near base. With scissors, trim about 1/2" off top of each leaf.
With sharp knife, halve each artichoke vertically; then scoop out and discard
the fuzzy center or choke. Place artichoke halves in slow cooker;
add hot water and lemon slices. Cover and cook on HIGH 4 to 5 hrs. or until
done. Drain; serve with sauce.
Lemon butter sauce: combine all ingredients.
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* Exported from MasterCook *
Golden Broccoli
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 packages
frozen broccoli thawed
salt and pepper
1 can
condensed cheddar cheese -- soup
4 slices
crisp crumbled bacon
Place broccoli in crockpot. Season with salt and pepper to taste. Spoon Cheddar cheese soup over top. Sprinkle with bacon. Cover and cook on HIGH setting for 1 1/2 hours then turn to Low setting for 2 hours or cook on Low only for 4 to 6 hours.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Golden 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.
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