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Contents:
Green Beans Portuguese Style
Ham And Chicken Chowder (Crock Pot)
Harvard Beets
Hearty Bean And Vegetable Stew
Hearty Bean And Vegetable Stew (Vegan)
Herbed Squash Au Gratin
Home-Style Tomato Juice
Homemade Potato Soup
Hot Hominy
Indian Pudding
Italian Green Beans
Knockwurst & Cabbage
Knockwurst With Hot German Potato Salad
Lima Beans And Corn
Lois' Corn-Potato Chowder
Louise's Broccoli Casserole
Low-Cal Meat Loaf
Mac's Pinto Beans
Maple Glazed Sweet Potatoes
Mexicali Rice (Crockpot)
Minestrone Soup For The Crockpot
Mixed Vegetable Bake C/P
Mixed Vegetables En Pot
Mixed Vegetables In Crockpot
Mother-In-Law's Sauerkraut
Mulligatawny Soup/Cp
Mushroom Steak
My Beef Barbecue
Navy Bean Soup/Crockpot
New England Boiled Dinner/Cp
New England Pot Roast
New England Style Baked Beans - Crockpot
Old Fashioned Mushroom Soup
Old-Fashioned Vegetable-Beef Stew
One-Dish Meal/Crockpot
Orange-Glazed Carrots
Orange-Glazed Parsnips
Original Tennessee Barbecue/Cp
Pasta And Broccoli
Pizza Potatoes
Polenta
Potato Slices With Cheese
Potatoes Perfect
Provencial Chicken C/P
Prysnac Serbia (Broccoli Casserole)
Quilters Beef Stew
Red Cabbage With Apricots
Rhineland Sweet-Sour Red Cabbage
Ribs & Kraut For Crockpot
Ribs, Cabbage And Kraut
Rice Pudding No. 2
Roast Pot/Cp
Roast Turkey In Pot/Cp
Sausage And Cabbage Potpie
Sausage-Stuffed Yams
Scalloped Potatoes C/P
Scalloped Potatoes And Cheese
Scalloped Potatoes With Ham
Slow Cook Spanish Rice
Slow Cookery Sweet Potatoes
Slow-Cooked Corn Pudding
Slow-Poke Jambalaya
Somebody's Granny's Crock Pot Lima Bean Casserole
Spinach Casserole
Spinach Souffle
Squash Casserole
Squash Medley
Squash With Apples C/P
Squash With Apples C/P
Stewed Tomatoes
Stuffed Butternut Squash
Stuffed Green Peppers
Stuffed Honeyed Sweet Potatoes
Stuffed Pattypan Squash
Stuffed Potatoes
Sweet And Sour Green Beans
Tomato And Rice Casserole
Vegetable Casserole
Vegetable Gumbo
Vegetable Pasta For Crock-Pot
Vegetables In Crock Pot
Vegetarian Sierra Stew
Yam Pudding
Yankee Beef Platter
Zippy Tomato Appetizer
Zucchini Italiano
-----------------------------------------------------------
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* Exported from MasterCook *
Green Beans Portuguese Style
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/4 pound
salt pork
2 pounds
fresh green beans
2 medium
tomatoes
2 cups
beef bouillon
1/2 teaspoon
salt
1/2 teaspoon
sugar
1/4 teaspoon
pepper
Dice salt pork and spread over bottom of slow-cooking pot. Wash beans. Break each bean into 2 or 3 pieces; place in pot over salt pork. Peel, seed and cube tomatoes; spoon over beans. Add bouillon with salt, sugar, and pepper. Cover and cook on high for 3 to 4 hours or until beans are tender. Drain and serve hot.
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 *
Ham And Chicken Chowder (Crock Pot)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Beans
Pork & Ham
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 cups
chicken stock
2 cups
cooked ham -- diced
2 cups
potatoes -- cubed
8 small
onions
1 cup
corn
1 cup
cut green beans
1 cup
lima beans
1 cup
canned tomatoes
2 stalks
celery w/leaves -- chop
1 tablespoon
parsley -- minced
1 teaspoon
salt
1/2 teaspoon
pepper
1
bay leaf
Combine all ingredients in crockpot. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Serve in heated soup bowls garnished with chopped fresh parsley.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Harvard Beets
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 cup
sugar
2 tablespoons
flour
1/4 cup
water
1/4 cup
white vinegar
2 cans
(16 oz) whole beets -- drained
Mix sugar and flour and stir in the water and vinegar. Place beets in
crock pot, pour the vinegar-sugar mixture over them and stir to coat. Cover
and cook on high for 4 to 4 hours.
4 to 6 servings
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* Exported from MasterCook *
Hearty Bean and Vegetable Stew
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beans
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
beans -- assorted, dry
2 cups
vegetable juice
1/2 cup
dry white wine
1/3 cup
soy sauce
1/3 cup
apple or pineapple juice
vegetable stock or water
1/2 cup
celery -- diced
1/2 cup
parsnips -- diced
1/2 cup
carrots -- diced
1/2 cup
mushrooms -- diced
1
onion -- diced
1 tsp
basil -- dried
1 tsp
parsley -- dried
1
bay leaf
3 cloves
garlic -- minced
1 tsp
black pepper -- ground
1 cup
rice or pasta -- cooked
Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice,
wine, soy
sauce, and apple or pineapple juice. Cover
with vegetable stock or
water; the amount added depends on whether you prefer
a soup (more
liquid) or a stew (less). The juice adds just
a tad of sweetness and
the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs,
and spices, and cook
for 5-6 hours at low until carrots and parsnips
are tender. When
tender, add rice or pasta and cook for one additional
hour.
NOTES: For beans use 3 or 4 kinds, such as: black,
red kidney, pinto,
baby lima, lentil, and green and/or yellow split
peas.
Source: Dr. Dean Ornish's Program
*** Recipe Via Compu-Chef (tm) ***
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NOTES : Notes:
* Exported from MasterCook *
HEARTY BEAN AND VEGETABLE STEW (Vegan)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beans
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
beans -- assorted, dry
2 cups
vegetable juice
1/2 cup
dry white wine
1/3 cup
soy sauce
1/3 cup
apple or pineapple juice
vegetable stock or water
1/2 cup
celery -- diced
1/2 cup
parsnips -- diced
1/2 cup
carrots -- diced
1/2 cup
mushrooms -- diced
1
onion -- diced
1 tsp
basil -- dried
1 tsp
parsley -- dried
1
bay leaf
3 cloves
garlic -- minced
1 tsp
black pepper -- ground
1 cup
rice or pasta -- cooked
Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice, wine,
soy
sauce, and apple or pineapple juice. Cover with vegetable stock
or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness
and
the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and
cook
for 5-6 hours at low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour.
Notes:
------
For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
lima, lentil, and green and/or yellow split peas.
Nutritional Values per Serving:
-------------------------------
Calories
170
Fat
0.3 g
Cholesterol
0 g
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
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NOTES : Notes:
* Exported from MasterCook *
Herbed Squash Au Gratin
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
9
summer squash
water
1 teaspoon
salt
1/4 cup
butter
2 cups
herb-seasoned croutons
1/2 cup
grated parmesan cheese
Cut squash into 1/4-inch thick crosswise slices. Cover with water in slow-cooking pot. Add salt. Cover and cook on low for 3 to 4 hours or until tender. Drain. Meanwhile, melt butter in small skillet. Stir in croutons; heat until lightly browned. Add cheese. Sprinkle over well-drained squash.
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 *
Home-Style Tomato Juice
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
10 large
tomatoes
1 teaspoon
salt
1 teaspoon
seasoned salt
1/4 teaspoon
pepper
1 tablespoon
sugar
Wash and drain tomatoes. Remove core and blossom ends. Place in slow-cooking pot. Cover and cook on low 4 to 6 hours or until tomatoes are done. Press through sieve or food mill. Add seasonings; chill.
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 *
Homemade Potato Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6
potatoes; pared -- cut in bite-size
-- pieces
2
leeks; washed -- sliced
2
onions -- chopped
1
carrot; scraped -- sliced
1 Stalk
celery -- sliced
4
chicken bouillon cubes
1 Tablespoon
parsley flakes
4 Cups
water
1 1/2 Teaspoons salt
pepper
2 Tablespoons
butter
13 Ounces
evaporated milk (1 can)
chopped chives -- for garnish
put all ingredients except milk and
-- chives in crockpot.
-- hours or high 3-4. s
-- last hour. serve top
Put all ingredients except leeks andbusted by sooz
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* Exported from MasterCook *
Hot Hominy
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
hamburger
1 cup
chopped green peppers
1 cup
chopped onion
1 can
(16 oz.) tomatoes
2
hot jalapeno peppers -- (up to 4)
salt and pepper -- to taste
1 medium can
hot taco sauce
4 ounces
cheddar cheese -- or more
1 tablespoon
worcestershire sauce
3 cans
(14 oz) hominy
Brown meat with onion and green pepper. Combine all ingredients except cheese in slow cooker. Cook 4 hours or more on low. Put cheese on top just before done and let melt.
busted by sooz
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* Exported from MasterCook *
Indian Pudding
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 cups
milk
1/2 cup
cornmeal
1/2 teaspoon
salt
3
eggs
1/4 cup
light brown sugar
1/3 cup
molasses
2 tablespoons
butter
1/2 teaspoon
cinnamon
1/4 teaspoon
allspice
1/2 teaspoon
ginger
Lightly grease crock. Preheat on high for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes. In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.
busted by sooz
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* Exported from MasterCook *
Italian Green Beans
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/3 Pound
sweet italian sausage -- (up to 1/2)
1 15 Ounce
ca stewed tomatoes -- chopped
4 Cans
(8 oz) sliced mushrooms -- do not drain
1/4 Teaspoon
onion &/or garlic powders -- (up to 1/2)
1/2 Teaspoon
Basil &/Or Oregano
3 Cans
(1 lb.) italian style green beans -- 2 cans drained
1/2 Cup
parmesan cheese
Brown sausage and drain. Add all ingredients except green beans. Mix
thoroughly and simmer for 15 minutes. Add green beans and mix. Bake at
250 degrees in a covered casserole for 30 minutes to 2 hours; or in a slow
cooker on low up to 3 hours.
busted by sooz
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* Exported from MasterCook *
Knockwurst & Cabbage
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5
knackwurst links
1
onion -- thinly sliced
1 small head
cabbage -- coarsely shredded
1/2 teaspoon
salt
1 teaspoon
caraway seed
2 cups
chicken bouillon
cut knockwurst into 2-inch chunks. in -- arrange
alternate
-- slow-cooking pot --
-- layeRs of meat
-- with onions and
-- cabbage. sprinkle
-- with salt and
-- caraway seeds.
-- pour bouillon over
-- all. cover and
-- cook on low 5 to 6
-- hours or until
-- cabbage is tender.
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 *
Knockwurst With Hot German Potato Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Salads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 large
potatoes
1
onion -- sliced
1 teaspoon
salt
water
4 slices
bacon -- diced
2 tablespoons
flour
2 tablespoons
sugar
1 teaspoon
dry mustard
1 teaspoon
salt
1/4 teaspoon
pepper
1/3 cup
vinegar
2/3 cup
water
1/2 teaspoon
celery seed
4
knockwurst links
1 tablespoon
parsley -- finely chopped
Peel and slice potatoes. Combine with onion in slow-cooking pot. Sprinkle with 1 tsp. salt. Cover with water. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours. Remove from pot; drain thoroughly and return to pot. In the meantime, cook bacon in skillet. Stir in flour, sugar, mustard, 1 tsp. salt, and pepper; mix well. Add vinegar, 2/3 cup water, and celery seeds. Cook several minutes or until thickened. Pour over cooked drained potatoes in slow-cooking pot. Top with knockwurst. Turn control to high. cover and cook on high for 30 to 40 minutes or until mixture is hot. Sprinkle with 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 *
Lima Beans and Corn
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Vegetarian
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dry lima beans
1
onion -- chopped
3 stalks
celery -- sliced (3 to 4)
2 quarts
water
1 pkg
frozen corn
into the crock pot in the morning--
turn on low, let cook all day
Just about 30 minutes before serving add 1 pound package frozen corn
and
salt and pepper to taste.
Yum, this is really good "comfort" food.
If you don't use a crock pot, soak the lima beans all day, and then
add the
veggies, they will cook in a hour or hour and a half or so.
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* Exported from MasterCook *
Lois' Corn-Potato Chowder
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 slices
crisp bacon -- crumbled
4 medium
potatoes -- peeled and diced
1/2 cup
minced onions -- chopped
1 can
(16 oz.) cream corn
2 cans
(13 3/4 oz.) chicken broth
1 teaspoon
salt
1/4 teaspoon
pepper
1 can
evaporated milk
Place all ingredients, except milk in a crock pot. Cover and cook on low for 10 to 12 hours. Add milk and cook covered for 1 hour. OR: Place all ingredients except milk in Dutch oven. Cover and simmer 1 1/2 to 2 hours, until potatoes are tender. Add milk and cook covered until milk is warmed up. Makes 2 quarts (best when leftover). busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 21, 1997.
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* Exported from MasterCook *
Louise's Broccoli Casserole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 packages
frozen broccoli spears -- thaw/cut
2 bn
or fresh broccoli-10 oz)
1 can
cream of celery soup -- condensed
1 1/4 cups
grated sharp cheddar cheese
1/4 cup
minced green onion
1 cup
crushed saltine crackers or
1 cup
cubed potatoes
In large bowl,combine broccoli,celery soup, 1 c of the grated cheese and the minced onion. Pour into lightly greased CP. Sprinkle top with crushed crackers or mix in the potatoes,then top with remaining cheese. Cover and cook on LOW for 5 to 6 hours. HIGH for 2 1/2 to 3 hours.Makes 4 to 6 servings or about 2 qts. Added note. Casserole may be spooned into baking dish and garnished with addtional cheese and broken chips and baked for 5 to 10 mins. in a 400 degree oven to brown to a great golden color.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Low-Cal Meat Loaf
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
lean ground beef
2 cups
shredded cabbage
1 medium
green pepper -- chopped
1 teaspoon
salt
1 tablespoon
dried onion flakes
1/2 teaspoon
caraway seed (optional)
Throroughly combine all ingredients. Shape into round loaf. Place accessory meat rack in crockpot. Place meat loaf on rack. Cover and cook on High for 4 to 6 hours. Each serving 106 calories. Recipe may be doubled for larger crockpots.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Mac's Pinto Beans
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Beans
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
15 ounces
tomato sauce
1 pound
beans
1 pound
bacon*
1 large
red onion -- chopped
4 cloves
garlic -- crushed
1/4 cup
firmly packed brown sugar
2 teaspoons
Worcestershire sauce -- or to taste
4 teaspoons
rogelio bueno adobo**
*uncooked and sliced to thickness you like. ** use
about 4 tab. of the paste and add it about 45 minutes to 1 hour before
serving the beans. Put beans in crockpot and add water to cover plus 1
cup or the amount you would want for juice. Let beans cook till they
start to soften then add everything but the adobo and let cook till
done. Add salt and pepper to taste. I sometimes add 1- cup of beef
broth instead of the water as I like the richer flavor. If
using the broth I'm careful adding salt. We serve with fat slices of buttered
french bread and pour the beans and juice on top of it.
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* Exported from MasterCook *
Maple Glazed Sweet Potatoes
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5 Medium
sweet potatoes
1/4 Cup
brown sugar
1/4 Cup
pure maple syrup
1/4 Cup
apple cider
1 Dash
Salt And Pepper -- to taste
Peel sweet potatoes and cut into 1/4 to 1/2-inch thick slices; place
in crock pot. Whisk remaining ingredients together and pour over potatoes.
Cover and cook on low 7 to 9 hours. Stir a few times, if possible, to keep
them coated. Serves 4.
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* Exported from MasterCook *
Mexicali Rice (Crockpot)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican
Rice
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
15 1/4 oz
Can whole kernel corn,
-drained
15 oz
Can black beans, rinsed and
-drained
4 oz
Can diced green chiles
1 md
Onion, chopped
1
Red bell pepper, chopped
2 c
Converted white rice
3 1/2 c
Boiling water
1/2 c
Thawed frozen orange juice
-concentrate
6 T
Fresh lime juice (from about
3
Limes)
1 1/2 T
Ground cumin
1 T
Chili powder
1/3 c
Chopped fresh cilantro
1/2 t
Salt
1. In a 4-quart electric slow cooker, mix together the
corn, black
beans, green chiles, onion, bell pepper, rice, boiling water,
orange
juice concentrate, 1/4 cup of the lime juice, the cumin, and
the
chili powder.
2. Cover and cook on the low heat setting 2 3/4 to 3 hours.
Stir in
the remaining 2 T lime juice, the cilantro, and salt.
Mix well.
Serve hot.
From: The Best Slow Cooker Cookbook Ever Natalie Haughton
Harper
Collins Publishers, 1995
Entered by: Lawrence Kellie
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* Exported from MasterCook *
Minestrone Soup For The Crockpot
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
14 1/2 ounces
tomatoes, canned -- whole, peeled
2 medium
onions -- diced
2
garlic cloves -- minced
1 cup
celery -- sliced
1 cup
carrot -- sliced
1 large
zucchini -- chopped
1 cn
kidney beans -- (15 ounces)
8 ounces
tomato sauce
1 tablespoon
parsley
1/2 teaspoon
salt
1/4 teaspoon
pepper
4 cups
beef broth
1/8 pound
spaghetti -- broken in pcs
Cut up tomatoes into smaller pieces. Place all ingredients, except pasta, into a crockpot and cover. Cook on low for 9 hours. Add spaghetti, cover and cook for an hour longer. Serve with crispy french bread and a fresh salad garnished with 1 T crumbled feta cheese!
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Mixed Vegetable Bake C/P
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cans
creamed corn -- 17 oz each
2 cans
green beans -- cut, 16 oz each
2 cans
peas -- 16 oz each
1 can
tomatoes -- 17 oz
1/2 cup
mayonnaise
1 teaspoon
tarragon
1 teaspoon
basil
1/2 teaspoon
salt
pepper
Combine all ingredients in removable liner, mix well to blend herbs. Place liner in base. Cover and cook on low 4-6 hours.
busted by sooz
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* Exported from MasterCook *
Mixed Vegetables En Pot
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 20 ounce
pa frozen mixed vegetables -- partially
thawed
1/2 cup
celery -- finely chopped
1 21 1/2 ounce condensed
cream of celery soup
1/2 teaspoon
seasoned salt
1 packet
toasted onion dip mix
1/2 cup
water
2 tablespoons
melted butter
In slow-cooking pot, combine mixed vegetables with celery. In medium bowl, mix soup with seasoned salt, dry dip mix, water, and melted butter. Pour over vegetables in pot. Cover and cook on low for 4 to 5 hours or until vegetables are tender.
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 *
Mixed Vegetables In Crockpot
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetarian
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 packages
frozen -- (10 oz.)
mixed vegetables
(partially thaw
1/2 cup
finely chopped celery
2 cans
condensed -- (10 3/4 oz.)
cream of celery soup
1/2 teaspoon
seasoned salt
1 pkg.
toasted onion -- (1/2 oz.)
dip mix
1/2 cup
water
2 tablespoons
melted butter
In crockpot, combine the mixed vegetables with the celery. In medium bowl, mix soup with salt, dip mix, water and melted butter. Pour over the vegetables. Cover and cook on low for 4 to 5 hours. From Crockery Cookery by Mable Hoffman.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Mother-In-Law's Sauerkraut
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 slices
bacon -- diced
1 can
sauerkraut - 1-lb. 11oz.
1 head
cabbage -- chopped
1 large
onion -- diced
1 tablespoon
butter
1 teaspoon
sugar
1/2 teaspoon
salt
1/8 teaspoon
pepper
In small skillet, cook bacon, saving drippings. In slow-cooking pot, combine sauerkraut, cabbage, onion, butter, sugar, salt, and pepper. Pour cooked bacon and drippings over all. Cover and cook on low for 3 to 5 hours.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Mulligatawny Soup/Cp
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
boiling water
1 cup
shredded coconut
1
onion -- finely chopped
1
carrot -- grated
3 tablespoons
butter
1 tablespoon
curry powder
1
broiler-fryer -- cut in pieces
4 cups
chicken stock
2
bay leaves
cilantro -- chopped
rice;hot -- cooked
1
lime -- cut in wedges
Pour boiling water over coconut and let stand. Using a large frying pan, saute onion and carrot in butter until limp and golden. Add curry powder. Cook 3 to 4 minutes. Add chicken and saute until browned. Transfer to crockery pot. Drain coconut through wire strainer. Save liquid. Discard coconut. Add coconut liquid, stock and bay leaf to chicken. Season with salt and pepper. Cover crockery pot. Cook on high (300 degrees) 2 to 3 hours, or until tender. Mound rice in each bowl. Ladle in soup. Accompany with lime wedges. From Extra- Special Crockerypot Recipes by Lou Seibert Pappas.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Mushroom Steak
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Beef
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
chuck roast -- 1-1/2 inch
about 3 lbs
1 package
mushroom soup mix
1 tablespoon
dried onions
1 cup
red wine (or water)
Trim excess fat from roast; combine dry soup mix and onion on a sheet of aluminum foil or wax paper. Roll roast in mixture to coat well. Place coated roast in a crock pot, pour wine or water over; cover. Cook on medium (200*) for 8 hours, turning after 4 hours, if possible, or on high (290) for 4 hours, turning after 2 hours if possible, or until meat is tender. Serve with mashed potatoes and buttered green beans. .
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
My Beef Barbecue
Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :6:45
Categories : Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 pounds
beef stew meat -- small cubes
30 ounces
tomatoes -- chopped
2
onions -- chopped
1 quart
water
1/2 teaspoon
chili powder
1 teaspoon
salt -- to taste
1 teaspoon
black pepper -- fresh ground
1 cup
catsup
1/2 cup
cider vinegar
1/3 cup
worcestershire sauce
4
garlic cloves -- minced
1/8 teaspoon
hot pepper sauce
* DO NOT attempt this recipe in a crockpot, since no evaporation takes place there. Combine all ingredients in a VERY large heavy pot. Simmer uncovered over low heat until beef falls to shreds, stirring occasionally. This will take 5 to 6 hours; watch carefully the last hour to make sure that it is not sticking. Mixture should be very thick. The mixture fills a large pot before cooking but becomes a small amount by the time it is cooked. While cooking I sometimes add chopped green peppers, celery, bay leaf, or carrots. Serve on hamburger buns with mustard.
Serving Ideas : Serve with homemade cole slaw and baked beans.
NOTES : This is a recipe I developed by trial and error and is now one of our all time favorites. Freeze in serving portions for the kids to have a quick and delicious sandwich. Thaw the small serving size in the microwave on 50 percent power.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Navy Bean Soup/Crockpot
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 liters
navy beans
2 1/2
q
water
2
ham hocks -- or-
1 slice
smoked ham -- cubed
1 cup
onion -- chopped
3
chicken bouillon cubes
pepper
Wash beans; discard stones or imperfect beans. Cover with cold water and soak overnight; drain. Place beans in removable liner; add water, ham, onion, bouillon cubes and pepper to taste. Place liner in base. Cover and cook on auto for 10 to 12 hours; low for 13 to 15 hours; or high for 7 to 8 hours.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
New England Boiled Dinner/Cp
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 pounds
corned beef
6
carrots -- cut in half
lengthwise
6
potatoes -- cut in half
lengthwise
1 medium
size head of cabbage
3 cups
water
6
turnips -- cut in quarters
Place corned beef and water in Crock Pot Cooker.Cover.Set on high.When steaming vigorously,set to medium and continue cooking 2 1/2 hours. Remove meat from cooker.Put potatoes, turnips,carrots and cabbage in Cooker.Place meat on top of vegetables.Cover and when mixture is steaming briskly,set to medium.Cook for 45 minutes. Ham may be used in place of corned beef,if desired.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
New England Pot Roast
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 pounds
chuck roast
1 teaspoon
salt
1/4 teaspoon
pepper
2
onions -- quartered
4
carrots -- quartered
1 stalk
celery -- 8 chunks
1
bay leaves
2 teaspoons
vinegar
5 cups
water
1 small
cabbage -- wedges
-----sauce-----
3 tablespoons
butter
1 tablespoon
instant minced onion
2 tablespoons
flour
1 1/2 cups
beef broth
1 tablespoon
horseradish
1/2 teaspoon
salt
Sprinkle roast with seasonings. Place onions, carrots and celery in corock-pot. Top with meat. Add bay leaf, vinegar and water. Cover and cook on LOW 5-6 hours, or until meat is tender. Remove meat and turn on HIGH. Add cabbage wedges, cover and cook on HIGH 15-20 minutes, or until cabbage is done. Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cup of broth out of cooking pot. Pour broth, horseracish and salt into saucepan. Cook over low heat, stirring constantly until thickened and smooth. Serve sauce over roast with the vegetables.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
New England Style Baked Beans - Crockpot
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 c
Chopped onion
3 1/2 c
Dry navy beans
1/2 c
Packed brown sugar
1 lb
Smoked ham or
1/2 c
Molasses
1
Tea ooon salt
1/2 lb
Bacon
1 t
Dry mustard
Completely soften beans as directed above. (Beans should be soft
before
mixing with sugar and syrup). Drain, reserving 1 cup of liquid.
Put beans
in CROCK-POT. Add all remaining ingredients along with the 1
cup reserved
bean liquid; m ix well. Cover and cook on Low 10 to 12 hours.
(High: 4 to 5
hours, stirring occasionally). Cut ham from bone and return
to CROCK-POT.
If thicker beans are desired, uncover and turn to high during
last hour.
VARIATION: Stir in 2/3 cup catsup and 2 tablespoons pre- pared
mustard
during last hour.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Old Fashioned Mushroom Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
fresh mushrooms
6 tablespoons
butter or margarine -- divided
2 cups
finely chopped carrots
2 cups
finely chopped celery
1 cup
finely chopped onion
1 clove
garlic -- finely minced
2 cans
condensed -- (10 1/2 oz each)
beef
30 ounces
water
3 tablespoons
tomato paste
4 sprigs
parsley
celery leaves
1
bay leaf
1/4 teaspoon
salt
1/8 teaspoon
ground black pepper
3 tablespoons
dry sherry
sour cream
Rinse, pat dry and finely chop 1/2 pound mushrooms; slice remaining 1/2 pound and set aside. In large saucepan melt 4 tablespoons butter . Add chopped mushrooms; saute 5 minutes longer. Put in cooker . Stir in broth, water, tomato paste, salt and black pepper. Tie together parsley, celery leaves and bay leaf with a string and add. Cover and cook on low 8 to 10 hours (high: 4 to 6 hours). Remove and discard parsley, celery leaves and bay leaf. Puree soup in blender or food mill. In medium skillet melt remaining butter. Add reserved sliced mush- rooms; saute 5 minutes, add to soup along with sherry. Reheat. Serve with a dollop of sour cream. Makes 8 servings. From: Woman's Day 'All Appliance Cookbook #1'
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Old-Fashioned Vegetable-Beef Stew
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
beef stew meat
1 tablespoon
beef bouillon granules
2 tablespoons
cooking oil
2 teaspoons
worcestershire sauce
2 cups
potatoes -- cubed
3/4 teaspoon
dried thyme -- crushed
1 cup
carrots -- 1" pieces
1 teaspoon
salt
1 medium
onion -- wedged
1/4 teaspoon
pepper
1/2 cup
celery -- sliced
16 ounces
tomatoes; canned -- cut up
1 package
green beans -- frozen (9oz)
1 1/2 cups
water
3 tablespoons
tapioca -- quick-cooking
Cut meat into 1/2" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. In crockpot, combine potatoes, carrots, onion, and celery. Add frozen beans, tapioca, bouillon, worcestershire sauce, thyme, salt, and pepper. Stir in browned meat, undrained tomatoes, and water. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours. Better Homes & Gardens New Crockery Cookbook
From the recipe files of Carole Walberg
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* Exported from MasterCook *
One-Dish Meal/Crockpot
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
lean ground beef
12 ounces
bacon -- diced
1 cup
chopped onion
1/2 cup
chopped green onions
1/4 cup
chopped green pepper
1/2 pound
smoked sausage -- slice 1/4"
16 ounces
kidney beans -- rinse/drain
1 can
pork and beans -- (16 ounces) drained
1 can
lima beans -- (16 ounces)
rinse/drain
1 cup
cooked soybeans
-- drained -- ( or great northern
beans)
1 cup
ketchup or chili sauce
1/4 cup
honey or brown sugar
1 tablespoon
liquid smoke -- optional
3 tablespoons
vinegar
1 teaspoon
salt
1 tablespoon
worcestershire sauce
1 dash
red and black pepper
"This recipe serves a lot of people! It's perfect for family reunions... The variety of beans gives it an appealing look and a nice mix of flavors and textures." - Ina Hooper Brown ground beef in a skillet. Drain off fat; place in a slow cooker or crockpot. Brown bacon; remove to paper towel. Drain fat from skillet; lightly brown onion, green onions, and green pepper. Add to slow cooker with bacon and all remaining ingredients. Cover and cook on low for 4 6 hours. From: "Prize-Winning Beef" Recipe booklet.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Orange-Glazed Carrots
Recipe By : Crockery Cookery by Mable Hoffman
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 cups
thinly sliced carrots
2 cups
water
1/4 teaspoon
salt
3 tablespoons
butter
3 tablespoons
orange marmalade
2 tablespoons
chopped pecans
Combine carrots, water and salt in the crockpot. Cover and cook on high
2 to 3 hours or until tender. Drain well; stir in remaining
ingredients. Cover and cook on high 20 to 30 minutes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Orange-Glazed Parsnips
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
9 medium
parsnips
water
1 teaspoon
salt
2 tablespoons
butter
2 tablespoons
honey
1/2 teaspoon
seasoned salt
1/4 cup
orange juice
1/2 teaspoon
orange peel -- grated
Wash and peel parsnips. Cut into sticks about 1/4-inch thick. Cover with water in slow-cooking pot; add salt. Cover and cook on high for 2 to 4 hours or until tender. Drain. Meanwhile, in saucepan, melt butter, stir in honey, seasoned salt, orange juice, and peel. Heat to boiling. Pour over drained parsnips.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Original Tennessee Barbecue/Cp
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
stew beef -- cubed
1 pound
pork -- cubed
1/4 cup
chili powder
1 large
green pepper -- chopped
1 large
onion -- chopped
1 can
tomato paste
1/2 cup
packed brown sugar
1/4 cup
vinegar
1 teaspoon
mustard
1 teaspoon
worcestershire sauce
salt
pepper
nd cook abou 10 hours on low in a crock
pot. stir
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Pasta And Broccoli
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Pasta
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 medium
onion
1 can
cream of mushroom soup
1 pound
velveeta
1 package
frozen broccoli & cauliflower
1 package
shell noodles
Mix onion, cream of mushroom soup and Velveeta in a crockpot on high
until melted. Add broccoli and cauliflower until hot. Add cooked shells
right before serving.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Pizza Potatoes
Recipe By :
Serving Size : 6 Preparation Time :10:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 medium
potatoes, peeled -- thinly sliced
1 large
onion -- thinly sliced
olive oil
1/2 pound
mozzarella cheese -- grated
2 ounces
sliced pepperoni
1 teaspoon
baking powder
1 tablespoon
butter -- melted
2
eggs
evaported milk -- to moisten
salt and pepper
grated process American Cheese -- optional
In skillet, saute potato and onion slices in oil until onion begins
to appear transparent; stir constantly to prevent browning. Drain
well. Combine potatoes and onions with cheese, pepperoni and salt in Crock
pot. Pour pizza sauce over top. Cover an
d
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Polenta
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 tablespoons
butter or margarine -- melted , (up to 4)
1/4 teaspoon
paprika
1 dash
cayenne pepper
6 cups
boiling water
2 cups
cornmeal (preferably water ground)
2 teaspoons
salt
Grease the walls of the crock pot with 1 tablespoon of the butter or
margarine. Add paprika and cayenne; turn to high. Measure remaining ingredients
and add to crock pot with the rest of the butter. Stir well; cover and
cook on low for 6 to 9 hours (2 to 3 hours on high), stirring occasionally.
To fry, chill in a lightly greased loaf pan and cut into 1/4-inch slices.
Fry in butter until browned.
Serves 8 to 10.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Potato Slices With Cheese
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 lb
potatoes
2 c
cheese -- shredded
1 c
stock
Peel and thinly slice potatoes.
In buttered crockpot, alternate layers of potatoes with cheese, lightly sea soning potatoes with salt, pepper and nutmeg as you go. Finish with cheese, dot with butter, and gently pour stock over all. Cover and bake 3 hours on High; remove cover and bake 15 minutes more. Serve from crockpot.
These thin potato slices will have a crisp skin around the edges. Use this dish as a base for complete dinners by adding vegetables and meat or poultry.
Source: _Woman's Day Crockery Cuisine_
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Potatoes Perfect
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/4 Pound
bacon -- diced
2 Medium
onions -- thinly sliced
4 Medium
potatoes -- thinly sliced
1/2 Pound
cheddar cheese -- thinly slice
salt and pepper
butter
Line crockpot with aluminum foil, leaving enough to overlap poatoes
when finished. Layer half each of the bacon, onions, potatoes and cheese
in crockpot. Season to taste and dot with butter. Repeat layers of bacon,
onions, potatoes and cheese. Dot with butter. Overlap with remaining foil.
Cover and cook on low setting for 10 to 12 hours.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Provencial Chicken C/P
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
broiler-fryer*
3
sl bacon -- diced
2 tablespoons
butter
2 tablespoons
olive oil
1
carrot -- peel/grate
4
shallots -- chopped
3 tablespoons
brandy or cognac
2
tomatoes -- peel/chop
2/3 cup
dry red wine
1/4 teaspoon
marjoram
tarragon -- to taste
basil -- to taste
salt and pepper -- to taste
*About 3 to 3-1/2 lbs, cut in pieces. SERVE WITH RICE OR RISSOTO AS A SIDE DISH Wash chicken pieces. Pat dry with paper towels. Using a large frying pan, brown bacon until crisp. Remove from pan. Pour off drippings. Add butter and oil to frying pan. Saute` carrot and shallots until limp. Push to sides of pan. Add chicken pieces and saute` until brown. Pour in brandy and ignite. When flames die, transfer chicken and vegetables to crokery pot. Add tomatoes, wine, herbs, bacon, salt and pepper. Cover. Cook on LOW 8 hours. Remove cover. Skim off fat. Cook juices down until reduced by half. Makes 6 servings. NOTE: This country-style chicken entree interwines the influence of Spanish, French and Italian cuisines. Rice pilaff or rissoto makes a good side dish. SOURCE: Extra Special Crockery Pot Recipes
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Prysnac Serbia (Broccoli Casserole)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Casseroles
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
O oz Broccoli -- frozen chopped
6
Eggs -- unbeaten
24 oz
Cottage cheese -- small curd
6 T
Flour
8 oz
American cheese -- diced
1/4 c
Butter -- melted
2
Scallion -- chopped
Salt -- to taste
Quickly thaw frozen broccoli by placing in a colander ar
holding under hot running water. Separate the pieces with fork;
drain well. Combine broccoli with all remaining ingred ents in a
large bowl and beat until well blended. Pour into greased
crockpot. Cover and cook on High 1 hour, then on Low 2 to 3
hours.
From Rival Crock-Pot Cookbook
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Quilters Beef Stew
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
beef stew meat
5
potatoes -- bite size pcs
9
carrots -- sliced
2
onions -- peel/chop
6
celery stalks -- cut 1" pieces
1 package
onion soup mix
6 ounces
tomato paste
2 cups
water
1/2 cup
red cooking wine -- optional
Place all ingredients into the crockpot. Set on medium heat. Let the mixture cook no less than 6 hours. It will cook all day while you are at work or play. When you arrive home the fragrant smell of dinner being prepared is filling the house.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Red Cabbage With Apricots
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds
red cabbage -- slice thin
1 cup
dried apricots -- chopped
1/4 cup
honey
2 tablespoons
lemon juice
1/2 cup
dry red wine
salt
In a 4 quart or larger crock pot, combine cabbage and apricots. In a small bowl, mix honey and juice; drizzle over cabbage mixture. Pour in wine. Cover crock pot and cook LOW until cabbage is very tender (5 1/2-6 1/2 hours. ) Season to taste with salt.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Rhineland Sweet-Sour Red Cabbage
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 slices
bacon -- diced
1/4 cup
brown sugar
2 tablespoons
flour
1 teaspoon
salt
1/8 teaspoon
pepper
1/2 cup
water
1/4 cup
vinegar
1 medium head
red cabbage -- shredded
1 small
onion -- finely chopped
Cook bacon in skillet or slow-cooking pot with browning unit. Set bacon aside. Combine 1 tbs. of bacon drippings in slow-cooking pot with sugar, flour, salt, and pepper. Stir in water and vinegar; add cabbage and onion. Cover and cook on low 3 to 4 hours. Spoon into serving bowl; sprinkle cooked bacon on top busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Ribs & Kraut For Crockpot
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Beef
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 can
sauerkraut -- 32 oz
1/4 cup
white wine or vermouth
2 tablespoons
flour
2 pounds
spareribs -- country style
pepper -- to taste
Rinse and drain saurkraut in a collander. Rinse well with cold water. Squeeze excess water out with hands. Place in crockpot. Add 2 T flour and the 1/2c wine or dry vermouth. Mix with fork. Put the ribs on top of the saurkraut. Season with pepper. Cook on low setting 6-12 hours, or less on high setting. ** Intersting Variation ** - Add sliced peeled apples to the saurkraut. ** Also can substitute pork chops for ribs. May wish to brown first, if fatty.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Ribs, Cabbage And Kraut
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Beef
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 small can
sauerkraut
1 small head
cabbage -- sliced thin
4 slices
bacon -- fried and diced
reserve drippings
1 teaspoon
dill weed
1 large
onion -- thinly sliced
1 tablespoon
margarine
3/4 cup
water
1 teaspoon
salt
1 teaspoon
sugar
4 pounds
spareribs or 4 thick pork
chops
pareribs or ork chops in skillet.
alternate
1 rib
, sauerk aut, cabbage and onion in
crockpot.
ine -- sugar, alt and
pepper. add dill weed to
pour on top f crock pot mixture. put
cooked bacon
ngs over all
cook 8-10 ho rs on low.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Rice Pudding No. 2
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 gallon
milk
1 cup
rice -- long grain
1 cup
sugar
4 tablespoons
butter (optional)
salt
cinnamon
raisins
Place Milk, rice, sugar and a pinch of salt into crockpot. Cook on HIGH for 1-1/2 hours. Stir and at this time if you like raisins, add them, a couple of hands full, and sprinkle in some cinnamon. Cook for another 1- 1/2 hours keeping a check during the last hour and stirring often. As soon as it starts to thicken turn it off if you like it real creamy. Cook longer if you like it thick. It will thicken a lot after it cools.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Roast Pot/Cp
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 pounds
beef rump/chuck roast -- (4 lb)
1 teaspoon
salt
1/2 teaspoon
seasoned salt
1/4 teaspoon
seasoned pepper
1/4 teaspoon
paprika
1 tablespoon
instant minced onion
1 cup
beef bouillon
Rub all sides of meat with salt, seasoned salt, seasoned pepper, and paprika. In crockpot, combine seasoned beef with onion and bouillon. Cover and cook on low 8 to 10 hours or until meat is tender. Remove from pot; slice. Makes 6 to 8 servings. If gravy is preferred, thicken juices with flour dissolved in a small amount of water after removing meat from pot. If desired, vegetables such as potatoes, carrots, small white onions, or celery may be added with bouillon and cooked the same time as meat.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Roast Turkey In Pot/Cp
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 pounds
turkey
salt
pepper
2 cups
packaged stuffing mix
1 tablespoon
butter -- melted
If frozen, defrost turkey. Season inside and out with salt and pepper. Prepare stuffing mix according to package directions. Lightly pack cavities with stuffing. Close cavities and fasten with skewers and string. Place on trivet in removable liner. Brush with melted butter. Place in liner. Cover and cook on auto for 7 hours, low for 9-11 hours or high for 5 hours.
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Sausage And Cabbage Potpie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
kielbasa -- or polish sausage
1 Large
onion -- sliced
4 Cups
shredded red cabbage
1 Can
pie-sliced apples -- 20oz
1 Teaspoon
salt
1/4 Teaspoon
pepper
1/4 Teaspoon
caraway seeds ( optional )
1
bay leaf
1/2 cup
beer
1 can
cond. chicken broth
Score kielbasa and put into cooker.Layer onion,cabbage and apples, sprinklingg each with salt and pepper and caraway seeds.Add bay leaf. Pour beer and chicken broth over all. Cover and cook on low 6 hours or high 3 hours, or until cabbage is tender. Remove bay leaf before serving. Spoon the vegetables into a heated casserole and top with the cooked sausage.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Sausage-Stuffed Yams
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 medium
yams or sweet potatoes
2 tablespoons
butter
2 tablespoons
milk
1
egg
1 teaspoon
salt
1/4 teaspoon
dried oregano
4 ounces
smoky link sausage
Wash yams; 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). Cut tops from yams; carefully scoop out centers and mash in large bowl. Add butter, milk, egg, salt, and oregano; beat until smooth. Add sausage; mix well. Pile into yam shells. Bake in 400 F oven for 15 to 20 minutes.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Scalloped Potatoes C/P
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
10 large
potatoes -- thin slice
2 large
onions -- chopped
2 cans
cheddar cheese soup -- cond. 11 ozs.
1 cup
milk
In a small bowl, combine soup with milk. In removable liner, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of ingredients. Placed in base. Cover and cook on low for 6-8 hours, high for 3-4 hours or auto for 5 hours. VARIATION: POTATOES O'BRIEN -Prepare same as above but add 1 chopped pepper and 2 chopped pimientos to the chopped onion.
busted by sooz
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* Exported from MasterCook *
Scalloped Potatoes and Cheese
Recipe By : Woman's Day Crockery Cuisine
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Potatoes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
potatoes, peeled and thinly sliced
2 cups
shredded cheddar cheese
1 cup
chicken stock
salt and pepper -- to taste
ground nutmeg -- to taste
In buttered crockpot, alternate layers of potatoes with cheese, lightly
seasoning potatoes with salt, pepper and nutmeg as you go. Finish
with cheese, dot with butter, and gently pour stock over all.
Cover and bake 3 hours on High; remove cover and bake 15 minutes more.
Serve from crockpot.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Scalloped Potatoes With Ham
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Pork & Ham
Potatoes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 Cup
diced ham
8 Medium
Potatoes ( To 10) -- thinly sliced ,
1 Cup
Grated American Cheese
salt and pepper
1 Can
cream of mushroom soup or
1 Cup
medium white sauce
paprika
1
onion -- thinly sliced
In crockpot layer half of ham, half of potatoes, half of onions, half of cheese. Sprinkle with salt and pepper. Repeat layers with remaining half of ingredients. Spoon undiluted soup or white sauce over top and sprinkle with paprika.
busted by sooz
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* Exported from MasterCook *
SLOW COOK SPANISH RICE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
---
------RIVAL CROCK-POT COOK
BOOK-----------------
2 lb
Ground chuck
Or beef
2 md
Onions, chopped
2
Green peppers, chopped
28 oz
Tomatoes
8 oz
Tomato sauce
1 c
Water
2 1/2 ts
Chili powder
2 1/2 ts
Salt
2 ts
Worcestershire
Sauce
1 c
Raw rice (converted)
Brown beef in skillet and drain off fat. Put all
ingredients in CROCK-POT. Stir thoroughly. Cover and
cook on Low 6 to 8 hours. (High: 3 hours).
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Slow Cookery Sweet Potatoes
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5 medium
sweet potatoes or yams
Wash 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 of potatoes). Split tops and serve hot with butter. For a sweet potato casserole, let potatoes cool; then peel and slice.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Slow-Cooked Corn Pudding
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/4 cup
chopped onion
1/4 cup
chopped green pepper
1/4 cup
chopped fresh tomato
1 can
(16 oz ) cream-style corn
4 large
eggs
1/2 cup
evaporated milk
1/2 teaspoon
salt
1/4 teaspoon
pepper
Saute onion and green pepper until slightly softened; add tomato and
saute for 1 minute more. In a medium-sized bowl, whisk together the eggs,
milk, creamed corn and seasonings; add the sauteed vegetables. Lightly
grease a 3 1/2 quart crock pot (or a souffle dish which fits in a larger
crock pot) and pour the mixture in. Cook on high 2 1/2 to 3 hours; add
grated cheese to the top and cook until cheese is melted.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
SLOW-POKE JAMBALAYA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Crockpot
Vegetables & Side Dishes
Main Dishes
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
Bell pepper,chopped
1
Onion,chopped
2
Med tomatoes,chopped
1 c
Chopped celery
1
Clove garlic,crushed
2 tb
Minced parsley
2 ts
Chopped thyme leaves
2 ts
Oregano leaves,chopped
1/8 ts
Cayenne
1/2 ts
Salt
4 oz
Smoked sausage,chopped
8 oz
Chicken breast,chopped
2 c
Beef broth or bouillon
1/2 lb
Cooked shelled shrimp
1 c
Cooked rice
Shell shrimp, halve lengthwise.
In slow cooker,combine all ingred. except shrimp
&
rice. Cover & cook on low 9-10 hours. Turn slow cooker
on high, add cooked shrimp & cooked rice. Cover; cook
on high 20-30 minutes. Source: "Crockery Favorites" by
Mable Hoffman & The Hamilton Journal From Robbie
Shelton's Database.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Somebody's Granny's Crock Pot Lima Bean Casserole
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Casseroles
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dry lima beans
3 teaspoons
salt
1 tablespoon
molasses
1/2 cup
butter
3/4 cup
firmly packed brown sugar
1 tablespoon
dry mustard
1/2 cup
sour cream
Cover beans with water and 1 teaspoon salt, soak overnight. Drain, refill
pot with water to cover beans, bring to boil and simmer till soft. Drain.
In crockpot, mix beans and butter. Mix together sugar, salt, mustard. Sprinkle
on beans. Stir molasses and sour cream together, pour over beans
and mix all together. Cover and cook in crockpot on low for 4 to
6 hours.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Spinach Casserole
Recipe By : Prodigy Food & Wine Board
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 10 oz pkgs
frozen chopped spinach, -- thawed and drained
2 cups
cream style cottage cheese
1/2 cup
butter or margarine -- cut into pieces
1 1/2 cups
cheddar cheese, -- 3/4 inch thick
3 large
eggs
1/4 cup
all-purpose flour
1 teaspoon
salt, -- or to taste
Thoroughly combine all ingredients in a mixing bowl. Pour into
a greased crockpot. Cover and cook on high for 1 hour, then on low
for another 4 to 5 hours.
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* Exported from MasterCook *
Spinach Souffle
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
frozen spinach -- thawed and drained
1/4 cup
grated onion
8 ounces
light cream cheese -- softened
1/2 cup
mayonnaise
1/2 cup
shredded cheddar cheese
2
eggs -- beaten
1/4 teaspoon
white or black pepper
1 dash
nutmeg
Mix thawed and drained spinach together with onion. Beat remaining ingredients
and blend in spinach mixture. Spoon mixture into a lightly buttered 3 1/2-quart
crock pot (or souffle dish to fit in a larger crock pot) and cook on high
for 2 to 3 hours.
busted by sooz
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* Exported from MasterCook *
Squash Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5 cups
yellow squash -- canned or frozen
1/2 cup
butter or margarine -- melted
1 can
cream of chicken soup
2 slices
cubed bread
1 cup
sour cream
Place squash in slow cooker with butter and cook for 1 hour. Add soup as it comes from the can, and cook until hot. Add bread and sour cream and cook until bubbly.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Squash Medley
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
8
summer squash -- unpeeled
1/2 teaspoon
salt
2 small
tomatoes -- peeled and chopped
1/2 small
green pepper -- chopped
1/4 cup
green onions -- sliced
1 cup
chicken bouillon
4 slices
bacon -- cooked and crumbled
1/4 cup
fine dry break crumbs
Thinly slice squash; sprinkle with salt. In slow-cooking pot, arrange alternate layers of squash with tomatoes, green pepper, and onions. Pour bouillor over. Top with bacon, then bread crumbs. Cover pot and cook on low for 4 to 6 hours.
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 *
Squash With Apples C/P
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5 pounds
butternut squash
4
baking apples
1/2 cup
butter -- melted
1 cup
brown sugar -- packed
2 tablespoons
flour
2 teaspoons
salt
1 teaspoon
mace
Cut squash in half, remove seeds and fibers; pare and cut in 1/2 inch slices. Pare and core apples; cut in 1/2 inch slices. Combine the melted butter, sugar, flour, salt and mace. Layer one half the squash in the bottom of the removable liner; top with one half the apple slices and one half the sugar mixture. Repeat layers. Place in base. Cover and cook on auto 5 hours, low 6-7 hours or high 3 1/2 hours.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Squash with Apples C/P
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5 pounds
Butternut squash
4
Baking apples
1/2 cup
Butter -- melted
1 cup
Brown sugar -- packed
2 tablespoons
Flour
2 teaspoons
Salt
1 teaspoon
Mace
Cut squash in half, remove seeds and fibers; pare and cut in
1/2 inch slices. Pare and core apples; cut in 1/2 inch slices. Combine
the melted butter, sugar, flour, salt and mace. Layer one half the
squash in the bottom of the removable liner; top with one half the
apple slices and one half the sugar mixture. Repeat layers. Place
in base. Cover and cook on auto 5 hours, low 6-7 hours or high 3
1/2 hours.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Stewed Tomatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 large
tomatoes
2 tablespoons
butter
1 medium
onion -- thinly sliced
1/2 cup
celery -- chopped
1/4 cup
green pepper -- chopped
1/2 teaspoon
sugar
1/2 teaspoon
dried sweet basil
1 small
bay leaf
1 teaspoon
salt
1/8 teaspoon
pepper
2 tablespoons
parsley -- chopped
Quickly dip domatoes in boiling water; remove skin. Quarter tomatoes; remove core and seeds. In slow-cooking pot, combine all ingredients except parsley. Cover and cook on low for 8 to 9 hours. Remove bay leaf. Sprinkle top with 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 *
Stuffed Butternut Squash
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2
butternut squash
1 cup
hot water
3 tablespoons
soft butter
1/4 teaspoon
salt
1 tablespoon
corn syrup
2 tablespoons
raisins
1/4 cup
walnuts -- chopped
1/4 cup
brown sugar
2 tablespoons
melted butter
Cut squash in half; remove seeds. Place metal rack or trivet in bottom of slow-cooking pot. Pour in 1 cup hot water. Arrange squash on rack. Cover pot and cook on high 2 to 3 hours or until done. Remove from pot; scrape out pulp down to the skin. Add 3 tbs. butter, salt, and corn syrup to pulp and beat until smooth. Stir in raisins and nuts. Put filling back into shells; place on broiler pan. Combine brown sugar with 2 tbs. melted butter. Drizzle over top of filled squash. Place under broiler several minutes or until top is slightly crusty
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 *
Stuffed Green Peppers
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5
green peppers
1/2 pound
lean ground beef
1/4 cup
onion -- finely chopped
1 tablespoon
pimiento -- chopped
1 teaspoon
salt
1 12 ounce
ca whole kernel corn -- drained
1 tablespoon
worcestershire sauce
1 teaspoon
mustard
1 10 3/4 ounce condensed
cream of tomato soup
Cut a slice off top of each pepper. Remove core, seeds, and white membrane. In 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.
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 *
Stuffed Honeyed Sweet Potatoes
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5
sweet potaotes
1/2 cup
soft butter
1/4 cup
light cream
2 tablespoons
honey
2 tablespoons
dark rum
1/2 teaspoon
cardamom
1/4 teaspoon
salt
2 tablespoons
walnuts -- chopped
Wash potatoes; drain excess water. Place damp potatoes in slow-cooking pot. Cover and cook on low 5 to 6 hours or until done. * Cut off the top third of each potato lengthwise and scoop out, leaving a 1/4-inch shell. Mash potato pulp with butter, cream, honey, rum, cardamom, and salt. Return mixture to shell. Top with walnuts. Arrange in shallow baking sheet. Bake in 425 F oven for 15 minutes. NOTES : * If desired, potaoes may be refrigerated at this point, then scooped out and filled just before serving. Add about 5 or 10 mintues to baking time if potatoes are cold.
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 *
Stuffed Pattypan Squash
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
9
pattypan squash(light green summer
-- squash)
water
1 teaspoon
salt
1 10 ounce
pa frozen creamed peas or mix
-- veggies
In slow-cooking pot, cover squash with water; add salt. Cover and cook on low for 6 to 7 hours or until squash is tender. Drain. Meanwhile, cook peas or vegetables according to package directions. Scoop out squash pulp in center. Fill with hot creamed peas or hot mixed creamed vegetables.
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 *
Stuffed Potatoes
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5 large
baking potatoes
3 tablespoons
butter
1/2 cup
milk
1/2 cup
dairy sour cream
1 teaspoon
salt
1/8 teaspoon
pepper
2 tablespoons
grated parmesan cheese
chopped chives
Wash potatoes; drain but do not dry. Place damp potatoes in slow-cooking pot. Cover pot and cook on low for 6 to 8 hours or until tender. Remove from pot. Cut a thick lengthwise slice from top of each potato. Scoop hot potato pulp into mixing bowl, saving the potato "shell". Add butter, milk, sour cream, salt, and pepper. Beat until fluffy, adding more milk if necessary. Spoon mixture into shells, mounding tops. Sprinkle with cheese. Place in shallow baking pan. Bake in 425 F oven for 15 minutes or until hot and lightly browned. Top with chopped chives.
busted by sooz
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* Exported from MasterCook *
Sweet And Sour Green Beans
Recipe By : Rival Crockpot Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 packages
frozen French-style green beans -- partially thawed
4 slices
bacon
1
onion -- diced
1 tablespoon
flour
1/4 cup
water
1/4 cup
cider vinegar
2 tablespoons
sugar
1/2 teaspoon
salt
1 dash
pepper
Break apart green beans and place in crockpot. In skillet, fry bacon until crisp. Place bacon on paper towels to drain. Saute onion in bacon drippings, but do not brown. Dissolve flour in water; stir into bacon drippings and cook until slightly thickened. Break bacon into pieces. Combine bacon and remaining ingredients and stir into thickened flour mixture. Pour over green beans and stir well. Cover and cook on HIGH setting for 1 hour, then turn to LOW setting for 7 to 9 hours. From: IceTeaLuvr@aol.com
busted by Sara Horton, 9/9/98 http://saraskitchen.faithweb.com by <IceTeaLuvr@aol.com>
on Aug 24, 1998, converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Tomato And Rice Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Rice
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 teaspoons
Butter
1/2 cup
Uncooked Rice
1 cup
Liquid from canned tomatoes
1 3/4 cups
Canned tomatoes -- drained
2 teaspoons
Chopped parsley
1 1/2 teaspoons Salt
1/2 teaspoon
Pepper
4 tablespoons
Grated Parmesan cheese
Chopped chives
1. Saute the rice in the butter in a fry pan until the rice is golden
brown. Put into the crock pot. 2. Pour the tomato liquid, tomatoes, parsley,
salt and pepper into the crock pot and mix well. 3. Cover and cook on low
setting (200oF - 100oC) for six to eight hours. 4. Sprinkle with Parmesan
cheese and chopped chives before serving. From: Millern@redwood.Cc.Andrews.Edu
(N
busted 6/7/98
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* Exported from MasterCook *
Vegetable Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cups
carrots -- cut in strips,
-- cooked & drained
2 cups
celery -- diced
1
onion -- diced
1/4 cup
green pepper -- diced
1 pint
tomato juice
4 cups
green beans -- drained
1 teaspoon
salt
1 dash
pepper
3 tablespoons
tapioca
1 tablespoon
sugar
Mix all ingredients together in covered casserole or crockpot. Oven: Dot with 4 tablespoons margarine and bake at 325 for 2 1/2 hours. Crockpot: Dot with 2 tablespoons margarine and cook on low for 8-10 hour or on high for 4-5 hours.
busted by sooz
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* Exported from MasterCook *
Vegetable Gumbo
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
onion -- chopped
1/2
green pepper -- diced
2 ribs
celery -- diced
1
garlic clove -- minced
1 pound
okra -- sliced -- fresh/
-- frozen
1 pound
tomatoes -- fresh /canned
2 cups
corn -- fresh/ frozen --
-- canned
1 teaspoon
vegetable bouillon granules
1/2 cup
white grape juice
1/2 cup
water
1/4 teaspoon
tabasco sauce
1/4 teaspoon
paprika
2 tablespoons
fresh chopped parsley
1 tablespoon
basil or rosemary -- minced
vegetable coating spray
In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crock pot 6-7 hours) Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 21, 1997.
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* Exported from MasterCook *
Vegetable Pasta For Crock-Pot
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 tablespoons
butter or margarine
1
zucchini -- 1/4" slice
1
yellow squash -- 1/4" slice
2
carrots -- thinly sliced
1 1/2 cups
fresh mushrooms -- sliced
1 package
frozen broccoli -- cuts
4
green onions -- sliced
10 milliliters garlic
-- minced
1/2 teaspoon
basil -- dried
1/4 teaspoon
salt
1/2 teaspoon
pepper
1 cup
parmesan cheese -- grated
12 ounces
fettucine
1 cup
mozzarella cheese --shredded
1 cup
cream
2
egg yolks
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the crock pot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes. Serves 6. busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 21, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Vegetables In Crock Pot
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
cabbage
1 cup
broccoli
1 cup
garbanzo beans
1 bunch
celery
6
carrots
1
onion in lg. pieces
1 package
dried onion soup
any extra vegetable you want
1 large can
v8
Put all ingredients in crock pot on low. Cook all day and serve.
busted by sooz
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* Exported from MasterCook *
Vegetarian Sierra Stew
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Casseroles
Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
uncooked kidney beans
2 tablespoons
olive oil
1 large
onion -- thinly sliced
4 large clov
garlic -- minced
1
green bell pepper
-- (seeded and coarsely
chopped)
1 cup
green cabbage
-- (coarsely chopped)
1/2 cup
diced russet potatoes -- unpeeled
1 can
tomatoes/16 oz -- including liquid
1 tablespoon
chili powder
or more to taste
1/2 teaspoon
ground cumin
1/2 cup
uncooked brown rice
4 cups
water or vegetable broth
salt free seasoning
black pepper to taste
Optional garnishes: 1/4 cup jalapeno- or pepper-flavored monterey jack cheese, salsa and/or low-fat sour cream or nonfat yogurt. Wash kidney beans well, removing any pebbles or misshapen beans. Place in a large bowl and cover with cold water. Let beans soak overnight, then drain the water. Rinse well and set aside. In a large Dutch oven over medium-high heat, heat oil and saute onion and garlic until onion is soft, about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes with liquid, chili powder and cumin. Continue cooking, stirring frequently, for 3 minutes. Add rice, water or broth and beans. Cover and cook on low heat for 2 hours on stovetop or 6 hours in a slow cooker, until stew is thick and beans and rice are tender. Season with salt-free seasoning and pepper. Serve and top with garnishes, if desired. Serves 6 to 8.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Yam Pudding
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Desserts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 large
yams or sweet potaotes
1/4 cup
butter
1/4 cup
brown sugar
2 teaspoons
lemon peel -- grated
1 tablespoon
lemon juice
1/2 teaspoon
salt
1/3 cup
brown sugar
1/2 cup
slivered almonds
Wash yams; 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). Cool, peel and place in large bowl. Mash until smooth. Add butter, 1/4 cup brown sugar, lemon peel, juice and salt; mix well. Spoon into greased 1 1/2-qt. baking dish. Sprinkle remaining 1/8 cup brown sugar and almonds on top. Bake in 350 F oven for 40 to 50 minutes.
busted by sooz
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* Exported from MasterCook *
Yankee Beef Platter
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Casseroles
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 pounds
chuck roast
1 tablespoon
minced dried onion
2 teaspoons
salt
1/2 teaspoon
ground pepper
1/8 teaspoon
cloves
1
bay leaf
1 cup
red wine
1 cup
celery -- thinly sliced
1 cup
condensed onion soup
2 tablespoons
flour
braised leeks- -- * see note
1. Trim excess fat from beef; pierce meat all over with a fork; place in a large glass bowl. 2. Sprinkle with onion, salt, pepper, cloves. Add bay leaf and wine to bowl. REfrigerate, turning meat several times, over night to marinate. 3. When ready to cook meat, remove from marinade; pat dry with paper towels. Brown in a large skillet. 4. Place beef in slow cooker; stir in marinade, plus celery, garlic and onion soup; cover. 5. Cook on low for 10 hours or on high for 6 hours, or until beef is tender when pierced with a fork. REmove beef to a heated platter and keep warm. 6. Turn heat control to high. Combine flour and 1/4 cup cold water in a cupl stir into liqudi in slow cooker until well-blended; cover; simmer 15 minutes. 7. Carve part of the roast into 1/4 inch thick slices. Arrange slices with rest of roast and BRAISED LEEKS on a large serving platter. Add parsley potatoes and steamed whole carrots, if you wish. Serve gravy separately to spoon over all. * BRAISED LEEKS. Trim roots and about half of the green tops from 1 bunch leeks; split each leek lengthwise; wash well. Arrange pieces, cut side down in a large skillet. Add just enough water to cover; bring to boiling; cover. Simmer 5 minutes; drain; return to pan. Add 3 tablespoons butter and sprinkle with 1/2 teaspoon salt and celery salt. Cook slowly 5 minutes longer or until leeks are tender. (Green onions can be substituted for the leeks; use 2 bunches sliced in 3 inch pieces and cook a total of 6 minutes)
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Zippy Tomato Appetizer
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Beverages
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 10 1/2 ounce condensed
beef broth
1/2 teaspoon
dried marjoram -- crushed
1 46 ounce
ca vegetable juice cocktail
1 tablespoon
lemon juice
In slow-cooking pot, combine broth, marjoram, vegetable juice cocktail, and lemon juice. Cover and heat on low for 2 to 3 hours. Serve hot from slow-cooking pot.
busted by sooz
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* Exported from MasterCook *
Zucchini Italiano
Recipe By : Rival Crockpot Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
8
zucchini -- unpeeled, cut into
-- 1/4 inch slices
1
onion -- thinly sliced and
-- seperated into
-- rings
3 tablespoons
olive oil
2 cloves
garlic -- minced
2 teaspoons
salt
2 teaspoons
dried basil
2 tablespoons
dried parsley flakes
1 dashes
pepper
1/2 cup
grated parmesan cheese
2
ripe tomatoes -- quartered
Combine all ingredients except parmesan cheese and tomatoes in crockpot; stir together thoroughly. Cover and cook on LOW setting for 7 to 10 hours. Before serving, pour into ovenproof casserole. Sprinkle with parmesan cheese and garnish with tomato quarters. Broil until cheese is lightly browned. From: IceTeaLuvr@aol.com
busted by Sara Horton, 9/9/98 http://saraskitchen.faithweb.com by <IceTeaLuvr@aol.com>
on Aug 24, 1998, converted by MC_Buster.
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