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Contents:
Cola Steak/Cp
College Student Stew
Colonial Hot Pot
Congressional Bean Soup (Crockpot)
Corn & Tomato Polenta
Corn Chowder
Cottage Stew
Country Baked Beans
Country Chicken Rice Soup
Country Pork Stew
Country Stew
County Kerry Pork Roast
Crab Or Shrimp Soup
Crab Soup
Cream Of Barley Soup C/P
Cream Of Cheese Soup
Cream Of Lentil Soup
Cream Of Mushroon Soup
Cream Of Potato Soup .002
Cream Of Sweet-Potato Soup
Cream Of Sweet-Potato Soup (9376 Me )
Cream Of Vegetable Soup
Creamy Cheese Soup
Crock Beef Stew
Crock Pot Bean Soup
Crock Pot Beef Barley Soup
Crock Pot Beef Stew
Crock Pot Brunswick Stew
Crock Pot Cheese Soup
Crock Pot Clam Chowder
Crock Pot Corn Chowder
Crock Pot Dumpling Soup
Crock Pot French Onion Soup
Crock Pot Ham-Bean Soup
Crock Pot Hamburger Soup
Crock Pot Hearty Beef Stew
Crock Pot Manhattan Style Clam Chowder
Crock Pot Onion Soup
Crock Pot Oyster Stew
Crock Pot Potato Soup
Crock Pot Soup
Crock Pot Steak Soup
Crock Pot Stew
Crock Pot Vegetable Soup
Crock - Pot Broccoli Soup
Crock - Pot Clam Chowder
Crock - Pot French Onion Soup
Crock - Pot Pork Chops & Stew
Crock - Pot Pork Chop Stew
Crock Pot "Cock 'n Bull" Stew
Crock Pot Apple Brandy Brew
Crock Pot Baked Bean And Wiener Soup
Crock Pot Beef Vegetable Soup
Crock Pot Clam Chowder
Crock Pot Dumpling Soup
Crock Pot Fish Stew A La Carolyn
Crock Pot Oyster Stew
Crock Pot Potato Soup
Crock Pot Soup
Crock Pot Split Pea Soup
Crock Pot Steak Soup
Crock Pot Stew
Crock Pot Tomato & Lima Bean Soup
Crock Pot Tomato And Lima Bean Soup
Crock Pot Vichyssoise
Crock-Pot Bean Soup
Crock-Pot K. C. Steak Soup
Crock-Pot Beef Vegetable Soup
Crock-Pot Beef Vegetable Soup %%%% Drnd29a
Crock-Pot Fifteen-Bean Soup
Crockpot Beef Stew
Crockpot Clam Chowder
Crockpot Hamburger Soup
Crockpot Italian Vegetable Soup
Crockpot Mexican Potato Corn Chowder
Crockpot Potato Soup
Crockpot Split Pea Soup
Crockpot Vegetable Soup
Crockpot Baked Bean And Wiener Soup
Crockpot Bean Soup
Crockpot Beef Stew
Crockpot Brunswick Stew #1
Crockpot Brunswick Stew #2
Crockpot Brunswick Stew-
Crockpot Brunswick Stew-Pjxg05a 1i27
Crockpot Caldillo (Green Chili Stew)
Crockpot Chicken Noodle Soup
Crockpot Cider Pork Stew
Crockpot Corn & Lentil Soup
Crockpot Corn And Lentil Soup
----------------------------------------------------------------------------------
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* Exported from MasterCook *
Cola Steak/Cp
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
round steak -- boneless
1 tablespoon
flour
1 cup
onion -- chopped
1/2 teaspoon
salt
1/8 teaspoon
garlic salt
1/8 teaspoon
pepper
1/4 cup
ketchup
1/2 cup
carbonated cola drink
Trim meat, cut into 4 portions, dredge with flour. Put meat in crock pot, add other ingredients. Cover and cook 8 - 10 hours on low. From "Culinary Arts Institute Crockery Cooking"
From the recipe files of Carole Walberg
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* Exported from MasterCook *
College Student Stew
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
beverly ross
1/2 pound
stew meat
1 can
carrots
2 small
potatoes -- quarted
4 cubes
beef bouillon
1 tablespoon
itialian herbs water
Put it all in crock, even frozen meat works. Cover with water and turn on crock pot on LOW for 8 to 9 hours. When you get hove pop some canned biscuits in the oven for 10 minutes and enjoy a hearty old fashioned tasting beef stew.
busted by sooz
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* Exported from MasterCook *
Colonial Hot Pot
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
beef chuck steak -- cubed
1/4 cup
all-purpose flour
2 cups
tomato juice
2 teaspoons
instant beef broth
1/4 cup
parsley -- chopped
2
garlic clove -- minced
1 tablespoon
salt
1/4 teaspoon
pepper
4 medium
potatoes -- peeled and sliced
8 small
onions -- quartered
1 medium
acorn squash, halved, seeded
2 tablespoons
butter or margarine
Trim all excess fat from beef. Shake beef cubes, part at a time,
with flour in a plastic bag to coat well. Combine tomato juice and
instant beef broth in a small saucepan; heat just to boiling; remove from
heat. Combine parsley, garlic, salt and pepper in a cup. Layer
vegetables and meat into a slow cooker this way: half of each of potatoes,
onions and beef, sprinkling each layer lightly with seasoning mixture.
Repeat with remaining potatoes, onions, beef and seasonings. Cut
each squash half into 6 slices; pare; arrange on top. Pour hot tomato
juice mixture over; dot with butter or margarine, cover. Cook on
low for 8 hours or on high for 4 hours, or until meat and vegetables are
tender.
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* Exported from MasterCook *
Congressional Bean Soup (Crockpot)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Meats
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
Small white beans
8 c
Water
2 c
Ham, diced
1 c
Onion, diced
1 c
Celery, chopped
2 tb
Parsley, chopped
1 t
Salt
1/4 ts
Pepper
1 ea
Bay leaf
Assemble ingredients in Slow Cooker. Cover and cook on
low 8-10
hours or until beans are tender.
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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 Chowder
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 slices
bacon -- diced
1/2 cup
chopped onion
2 cups
peeled -- diced potatoes
2 packages
frozen whole kernel corn -- broken apart
1 can
cream-style corn
1 teaspoon
Worcestershire sauce
1 teaspoon
seasoned salt
1/4 teaspoon
pepper
1 cup
water
In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well. Combine all ingredients in crockpot; stir well. Cover and cook on LOW setting for 6-7 hours.
By <IceTeaLuvr@aol.com> on Aug 21, 1998, converted by MC_Buster.
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* Exported from MasterCook *
Cottage Stew
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews
Beef
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
lean beef -- cut in 1" cubes
2 tablespoons
flour
2 tablespoons
butter
2 tablespoons
corn oil
2
celery ribs -- cut in chunks
1 cup
beef stock
1/2 teaspoon
salt
1/4 teaspoon
pepper
1/2 teaspoon
dried thyme
1/2 teaspoon
dried marjoram
1 teaspoon
prepared mustard
2 tablespoons
fresh lemon juice
3 tablespoons
chopped parsley
Brown meat in butter and oil. Combine meat and remaining ingredients, except lemon juice and parsley, and place in a slow cooker. Cover and cook on low 6 to 8 hours. Stir in lemon juice and parsley and serve with toast, noodles or potatoes.
busted by sooz
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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 *
Country Chicken Rice Soup
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Chicken & Poultry
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 large
onions -- chopped
4 ribs
celery -- sliced
salt and pepper -- to taste
1 teaspoon
basil
1/2 teaspoon
thyme
1/2 teaspoon
sage
1
frozen peas -- €
2 1/2 pounds
chicken pieces
5 1/2 cups
water
3/4 cup
Uncle Ben's converted rice
Place all ingredients, except rice, into slow cooker in order listed.
Cover and cook 1 hour on high; reduce heat to low and cook an additional
8 to 9 hours. One hour before serving, remove chicken and cool slightly.
Remove meat from bones and return to slow cooker. Add rice.
Cover and cook an additional hour on high.
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* Exported from MasterCook *
Country Pork Stew
Recipe By : West Bend Slow Cooking for Fast
Meals
Serving Size : 6 Preparation Time :0:00
Categories : Pork & Ham
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
pork -- cut in 1" cubes
3 medium
potatoes with skins, scrubbed and -- cubed
4
carrots -- cut in 1/2" pieces
1 medium
onion -- chopped
1 medium
zucchini -- cut in 1/2" pieces
1 16 oz can
whole tomatoes -- cut up
2 cups
water
1 tablespoon
instant beef bouillon
1 teaspoon
salt
1/2 teaspoon
pepper
1/2 teaspoon
paprika
3 tablespoons
cornstarch
2 tablespoons
water
Combine all ingredients, except cornstarch and 2 tablespoons water,
in slow cooker. Stir to blend. Cover and cook at low setting,
for 7 - 9 hours or at high for 4 - 5 hours. Increase heat to high.
Combine cornstarch and water. Stir slowly into stew mixture until
thickened.
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* Exported from MasterCook *
Country Stew
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
beef cuts
5
carrots -- sliced
3
cut onions
6
potatoes -- cut up
3 ribs
celery -- sliced
1 28 ounce
ca whole tomatoes (juice also) -- cut up
1 cup
water
6 tablespoons
minute tapioca
3 tablespoons
worcestershire sauce
pepper and salt to taste
ground allspice -- to taste
marjoram -- to taste
thyme -- to taste
2
bay leaves
1 package
(10 oz) frozen sweet peas
Put all ingredients except peas into a slow cooker. Mix all the above together in the crockpot cover; put on low and cook all day or overnight. Turn to high and add frozen peas 1/2 hour to 1 hour before serving.
busted by sooz
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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 *
Crab or Shrimp Soup
Recipe By : Rival CrockPot Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cups
crab meat* -- flaked and picked
2 cups
milk
2 cups
half and half
3 tablespoons
butter
2 strips
lemon peel
1/2 teaspoon
ground mace
salt and pepper -- to taste
2 tablespoons
dry sherry -- optional
1/2 cup
crushed saltine crackers
*Or, 2 cups small shrimp, cooked, peeled and deveined.
Combine all ingredients except sherry and crushed crackers in Crock-Pot;
stir well. Cover and cook on Low setting for 3 to 5 hours. Just before
serving, stir in sherry and crumbs to thicken. Makes about 2 quarts.
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* Exported from MasterCook *
Crab Soup
Recipe By : NAWK/Internet
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cups
crabmeat -- picked clean
2 cups
milk
2 cups
half-and-half
3 tablespoons
butter
2 strips
lemon peel
1/2 teaspoon
ground mace
salt and pepper -- to taste
2 tablespoons
dry sherry -- optional
1/2 cup
saltine crackers
Combine all ingredients except sherry and crushed crackers in crockpot;
stir well. Cover and cook on Low setting for 3
to 5 hours. Just before serving, stir in sherry and crumbs
to thicken. Makes about 2 quarts.
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NOTES : Note: You may substitute shrimp to this soup for variation.
* Exported from MasterCook *
Cream Of Barley Soup C/P
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
pearl barley
1 cup
onion -- chopped
1 cup
celery -- chopped
1/2 cup
leeks -- chopped
3
ham hocks -- or-
2 slices
smoked ham -- chopped
3 1/2 quarts
chicken stock
6 tablespoons
instant mashed potatoes
1 cup
heavy cream
***BOUQUET GARNI***
6
parsley sprigs
1/2 teaspoon
thyme
2 medium
bay leaves
Wrap herbs in piece of cheesecloth. Combine all ingredients except mashed potatoes and cream in removable liner. Place liner in base. Cover and cook on low 4-5 hours. Remove ham hocks, if used, and discard, or else chew on the bones, like I do. Also, discard bouquet garni. Add instant mashed potatoes, stirring well, and add crema. Cook on high for 15 minutes.
busted by sooz
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* Exported from MasterCook *
Cream of Cheese Soup
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 tb
Butter or margarine
3
Green onion,thinly sliced
1/2 c
Thinly sliced celery
1 1/4 c
Water
1/2 c
Half-and-half
2/3 c
Past. process cheese spread
1 t
Instant chicken bouillon
1/8 ts
Ground nutmeg
1/3 c
Dry white wine
Paprika
Toasted croutons
Melt butter in 3-quart saucepan over medium heat. Cook and stir
onions and celery in butter until onions are tender, about 8
minutes.
Stir in water, half-and-half, cheese spread, instant bouillon
and
nutmeg. Heat to boiling over medium heat, stirring constantly;
stir
in wine. Heat to boiling. Boil and stir 1 minute. Sprinkle each
serving with paprika and garnish with croutons.
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* Exported from MasterCook *
Cream of Lentil Soup
Recipe By : Rival Crock-Pot Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dried lentils
1 medium
onion -- chopped
1 clove
garlic -- minced
1 medium
carrot -- chopped
1 stalk
celery -- chopped
3 cups
water
1 cup
heavy cream
salt
pepper
Soak beans in 6 cups of water overnight; drain. Put beans, onion,
garlic, carrot, celery, and water to Crockpot. Cover and cook on
LOW setting for 8 to 10 hours. Stir in cream; add salt and pepper
to taste.
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* Exported from MasterCook *
Cream of Mushroon Soup
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :10:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 4 oz cans
sliced mushrooms -- drained
1 tablespoon
margarine
3 cups
chicken broth
2 tablespoons
onion -- chopped
salt and pepper -- to taste
2 tablespoons
all-purpose flour
1 cup
sour cream
1 cup
half and half cream or milk
In skillet, saute sliced mushrooms in butter; place in crock pot.
Add chicken broth, onion, salt, and pepper; stir well. Cover and
cook on low setting for 6 to 10 hours (on high setting for 2 1/2
to 3 hours). About 30 minutes before serving, turn to high
setting. Mix flour and sour cream; add to crock pot with half and
half cream. Cook until slightly thickened.
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* Exported from MasterCook *
Cream of Potato Soup .002
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 c
Potatoes,hash brown (frozen)
1/2 c
Carrots -- sliced
6 sl
Bacon
1 c
Celery -- chopped
1
Onion -- chopped
Cheese,cheddar -- finely
- shredded
1 1/2 ts
Salt
1 t
Pepper
2 c
Milk
2 c
Light cream or half-and-half
Parsley sprigs
Combine all ingredients in crockpot without
any pre-cooking and
cook on low all day. You will want to do bacon separately
or you may
use bacon bits for the crunchy taste.
TO COOK ON STOVE: Cook potatoes and carrots
in water until tender.
Drain. Saute bacon until crisp; drain and crumble. Saute
onion and
celery in 2 tb. bacon fat. Combine all remaining ingredients,
except
shredded cheese and parsley, and simmer for 30 minutes. Don't
boil.
Garnish with the shredded cheese and parsley. Makes 2
quarts.
("My Family's Favorites" by Mary Beth Roe,
QVC Host)
(MM'd by Nancy Hagfors, N.HAGFORS/GEnie; posted
10/13/95)
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* Exported from MasterCook *
Cream Of Sweet-Potato Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3
sweet potatoes -- peel/slice
2 cups
chicken boullion
1 teaspoon
sugar
1/8 teaspoon
ground cloves
1/8 teaspoon
nutmeg
salt to taste
1 1/2 cups
light cream -- half-and-half
OR milk
Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired. Makes about 1 quart. From: Woman's Day 'All Appliance Cookbook #1'
busted by Sara Horton 9/9/98 http://saraskitchen.faithweb.com by Terrastel/Jamie
<listmoms@usa.net> on Aug 27, 1998.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cream Of Sweet-Potato Soup (9376 Me )
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3
sweet potatoes -- peeled and sliced
2 cups
chicken boullion
1 teaspoon
sugar
1/8 teaspoon
ground cloves
1/8 teaspoon
nutmeg
salt to taste
1 1/2 cups
light cream -- half-and-half, or
-- milk
Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired. Makes about 1 quart.
Posted by C.SVITEK [Cathy] From: Woman's Day 'All Appliance Cookbook #1'
busted by sooz
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* Exported from MasterCook *
Cream of Vegetable Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 c
Fine chop cooked vegetables
3 1/2 c
Fat-free chicken broth
1/4 c
All-purpose flour
2 tb
Melted margarine
Salt to taste
Sprinkle of pepper, optional
Use one or a combination of: asparagus, broccoli, carrots,
cauliflower, celery, mushrooms, onions, string beans.
Cook vegetables, drain well and chop into small pieces.
Use within 30
minutes or refrigerate them.
Place broth in a saucepan and bring to a simmer over moderate
heat.
Place flour, dry milk and melted margarine in a small bowl and
mix
well to form coarse crumbs. Stir the flour mixture into
the
simmering broth using a wire whip.
OR add the flour mixture to cold broth, cook and stir over moderate
heat to form a sauce. Cook and stir over moderate heat
until mixture
is smooth and the starchy taste is gone. Add the vegetables
to the
sauce and reheat to serving temperature. Taste for seasoning
and add
salt and pepper. (Nutritive values are based on the use of commercial
broth with no added salt.) Serve hot. Makes 4 cups.
1 cup serving - 121 cal, 1 skim milk, 1 fat exchange 12 grams
carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium.
Low-sodium diets: Use fresh or frozen vegetables cooked
without salt,
low-sodium broth and salt-free margarine. Do not add salt.
Low-cholesterol diets: May be used as written.
Source: The High Fiber Cookbook for Diabetics by Mabel
Cavaiani, 1987
Shared but not tested by Elizabeth Rodier Dec 93
Suggestions: Experiment with herbs or spices. A
big fancy hotel is
serving Ginger Carrot Soup....maybe try 1/4 tsp to start.
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* Exported from MasterCook *
Creamy Cheese Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 oz
Cheese, Chesire -- grated fine
1 3/4 pt
Milk, whole
1 c
Croutons
1 lg
Onion, white -- diced
2 tb
Butter, unsalted
2 oz
Flour, all-purpose
Salt
Pepper, black, ground
Pepper, white, ground
2
Egg yolks
1 1/2 oz
Cream, heavy
4 tb
Peas -- cooked
Place onion in pan, cover with water, bring to boil. Drain. Melt
1
tablespoon butter in pan, add onion. Saute', covered, for about
4
minutes. Set aside, place remaining butter in pan and stir in
flour.
Blend in milk, salt, peppers; bring mixture to a boil. Allow
to
simmer 6-8 minuses; strain. Return soup to pan, stirring in
cream,
egg yolks, cheese. Heat slowly to ensure evenness of mixture.
Do not
boil. Garnish with cooked peas and croutons. Serve. D.WEISSGERBE
/
INTERNATIONAL CHEESE RECIPE BOOK
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* Exported from MasterCook *
CROCK BEEF STEW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
stew meat -- cut into 1 1/2 inch
1/2 cup
flour
2 tablespoons
oil
1
bay leaf
1 tablespoon
Worcestershire sauce
1
onion -- chopped
1 cup
beef bouillon
1/4 teaspoon
pepper
2 teaspoons
salt
1 teaspoon
sugar
6
carrots -- sliced
1 cup
sliced celery
4
potatoes -- cut up
12 small
pearl onions
4 cups
water
Coat meat with flour. Set excess flour aside. In skillet,
heat oil. Brown meat. In crockpot, combine beef, Worcestershire
sauce, bay leaf, onion, bouillion, salt and pepper, sugar and vegetables.
Pour water over all.
Cook on low heat 8 to 10 hours. Turn to high and thicken with
flour.
Cook for 15 more minutes. Remove bay leaf.
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* Exported from MasterCook *
CROCK POT BEAN SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dry navy beans (soak overnight)
2 quarts
water
1 pound
ham and bones
1 teaspoon
salt
1/2 teaspoon
pepper
1/2 cup
chopped celery leaves
1 medium
onion -- chopped
1
bay leaf (optional)
Put all ingredients in pot. Cook on low 10 to 12 hours.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK POT BEEF BARLEY SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
Cubed beef -- leftover
2 cups
carrots -- sliced thin
1 cup
celery -- thin sliced
3/4 cup
chopped green pepper
1 large
onion -- diced
1/2 cup
barley
1/4
chopped parsley
beef bouillon cubes
2 teaspoons
salt
3/4 teaspoon
dried basil
2 tablespoons
catsup
Layer in crock pot:
1. Vegetables and meat 2. Barley and spices 3. Cover with 5 cups water.
DO NOT STIR. Cook on low 10 hours; high 6 hours, or combination
of above.
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* Exported from MasterCook *
CROCK POT BEEF STEW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
meat
1/2 cup
flour
1 1/2 teaspoons salt
1/2 teaspoon
pepper
1 1/2 cups
beef broth
1 teaspoon
Worcestershire sauce
1 teaspoon
paprika
4 slices
carrots
3
cubed potatoes
2 teaspoons
Kitchen Bouquet
Place meat in pot. Mix flour, salt, and pepper. Pour
over meat and stir to coat meat. Add remaining ingredients and stir
to mix well.
Cover and cook on low 10-12 hours or on high 4-6 hours. Stir
thoroughly before serving.
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* Exported from MasterCook *
CROCK POT BRUNSWICK STEW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cans
BBQ pork -- Castlebury
2 cans
BBQ beef -- Castlebury
2 cans
chicken, boneless -- Swanson
1 (16 oz.) can tomatoes
1
reg can cream
corn
1
reg can whole
kernel corn
1 large
onion -- grated
Squish up tomatoes with clean hands; chop up the chicken. Break
up all beef. "Gush" up all parts with tender loving care, and clean
hands. Mix together and cook in crock pot overnight or all day on
low temperature.
Easy and delicious!
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* Exported from MasterCook *
CROCK POT CHEESE SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cans
cream of celery soup
1
soup can of milk
1 pound
cheddar -- cubed
1 teaspoon
Worcestershire sauce
1 teaspoon
paprika
Put all in crock pot on low for 4 to 6 hours. Serve with
croutons.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK POT CLAM CHOWDER
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Fish & Seafood
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cans
chunky New England clam chowder (Campbells
1 can
cream of celery soup
1 can
cream of mushroom soup
2 cans
cream of potato soup
2 cans
minced clams (with juice)
1 stick
margarine
1 quart
half & half*
Dump all ingredients into crock pot and cook on low for 8 to 10
hours. *If you have a smaller crock pot, cut down on your half and
half.
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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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK POT DUMPLING SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
lean steak -- cut into 1" cubes
1 package
onion soup mix
6 cups
water (hot)
2
carrots -- peeled & shredded
1 stalk
finely chopped celery
1
tomato -- peeled & chopped
1 cup
pkg. biscuit mix
6 tablespoons
milk
1 tablespoon
finely chopped parsley
With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat is tender. Turn pot control to HIGH.
In separate small bowl, combine biscuit mix with parsley.
Stir in milk with fork until mixture is moistened. Drop dumpling
mixture into crock pot with a teaspoon. Cover and cook on high for
about 30 minutes. (5-6 servings.)
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* Exported from MasterCook *
CROCK POT FRENCH ONION SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 quart
beef bouillon or stock
2 c.
sliced onion -- (2 to 3)
1/4 cup
butter
1 teaspoon
Worcestershire sauce
2 tablespoons
flour
1/4 cup
dry vermouth or white wine (optional)
1 1/2 teaspoons salt
Pour bouillon in crock pot. Cover and set on high.
Cook onions slow in large skillet in butter. Cover and let cook 15
minutes. Add remaining ingredients to onions. Stir well and
add to stock in crock pot. Cover and cook on low 6 to 8 hours or
3 hours on high.
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* Exported from MasterCook *
CROCK POT HAM-BEAN SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans
Pork & Ham
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
ham bone (with
sm. amt. ham
still on)
2 cups
Navy beans or mixed beans
8 cups
water (3 c. more may be added after bone i
1 clove
garlic -- minced (or 1/2 tsp.
1 tablespoon
lemon juice
1 tablespoon
honey
1
bay leaf
1 large
onion -- chopped
Salt & pepper -- to taste
Wash beans. Put everything in crock pot along with ham bone
(that has small amount of ham still on). Start cooking at high (I
usually start it in the evening) and after it starts cooking, turn to simmer.
(I cook it all night and until serving time at noon or even later.)
I usually remove the bone in the early morning and add more water.
Remove bay leaf before serving.
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* Exported from MasterCook *
CROCK POT HAMBURGER SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
lean ground beef
1/4 teaspoon
pepper
1/4 teaspoon
oregano
1/4 teaspoon
basil
1/4 teaspoon
seasoned salt
1 envelope
onion soup mix
1 (8 oz.) can
tomato sauce
1 tablespoon
soy sauce
1 cup
celery -- chopped
1 cup
carrots -- sliced
1/2 cup
macaroni -- cooked
1/4 cup
Parmesan cheese -- grated
Crumble beef into slow-cooking pot. Add pepper, oregano, basil,
seasoned salt and dry onion soup mix. Stir in 3 cups boiling water,
tomato sauce and soy sauce, then add celery and carrots. Cover and
cook on low for 6 to 8 hours. Turn control on high. Add cooked
macaroni and Parmesan cheese.
Cover and cook on high for 10-15 minutes. Other vegetables may
be added, if desired.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK POT HEARTY BEEF STEW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
stew meat -- chop in 1 inch cubes
3
potatoes -- diced
3
carrots -- sliced
1 medium
onion -- diced
2
(14 1/2 oz.) whole tomatoes
4 tablespoons
quick-cooking tapioca
2
bay leaves
Salt & pepper to taste
Trim all fat from meat. Put all ingredients in crock pot.
Mix thoroughly.
Cover and cook for 8 to 10 hours.
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* Exported from MasterCook *
CROCK POT MANHATTAN STYLE CLAM CHOWDER
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Fish & Seafood
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/4 pound
diced bacon -- fried & drained
1 large
onion -- diced
2
carrots -- thinly sliced
3 stalks
celery with leaves -- thinly sliced
1 tablespoon
fresh parsley (or dried)
1 large can
tomatoes, broken up -- with juice
1 1/2 teaspoons salt
Black pepper
1
bay leaf
1 teaspoon
thyme
3
potatoes -- diced
2 cans
clams with juice -- (2 to 3)
Put all ingredients in crock pot. Stir to blend. Cover and
cook on high for 1 hour, then on low for 8 hours. Serves 4.
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* Exported from MasterCook *
CROCK POT ONION SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 quart
beef bouillon
3 cups
onion -- sliced
1/4 cup
butter
1 teaspoon
salt
1 tablespoon
sugar
2 tablespoons
flour
1/4 cup
dry Vermouth or Cognac
1 cup
Parmesan cheese
Pour bouillon in crock, cover, set on high. Cook onions
in large skillet in butter for about 15 minutes. When feels done
to desired consistency add sugar, this will brown them. Add to crock
and cook for 3 hours.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK POT OYSTER STEW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 2 quarts
who milk
1/2 cup
butter
2 pts
fresh oysters
1 1/2 teaspoons salt
2 teaspoons
Worcestershire sauce
In crock pot heat milk on high for 1 1/2 hours. In saucepan,
melt butter and add oysters with liquid. Simmer on low until edges
of oysters curl. Add seasonings. Combine with the hot milk
in crock pot and stew on low for 2-3 hours, stirring occasionally.
- - - - - - - - - - - - - - - - - -
* 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 SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
Chuck roast about 2-3 1/2 lb. -- cut into small chunk
5 medium
potatoes -- diced
5
carrots -- diced
1 large
onion -- diced
1 stick
celery -- chopped
1 can
Rotel tomatoes
1 small can
corn
1 small can
green beans
Salt and pepper
Put this all into the crock pot and turn on high until the mixture starts
to boil. Turn on low and cook all day. Serve with hot corn
bread.
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* Exported from MasterCook *
CROCK POT STEAK SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 cups
water
2 small
onions -- chopped
3 stalks
celery -- chopped
2
carrots -- sliced
1 (1 lb.) can
tomatoes
1 teaspoon
pepper
1 tablespoon
monosodium glutamate
1 (10 oz.) pkg frozen
mixed vegetables
1 pound
coarsely ground beef or stew meat, browned
2 tbsp.
beef base or granules -- (2 to 4)
1/2 cup
butter
1/2 cup
flour
Put all ingredients except butter and flour in crock pot. Cover and cook on low 8 to 10 hours. One hour before serving, turn to high.
Make a roux of 1 stick melted butter and 1/2 cup flour.
Stir until smooth.
Pour into crock pot and stir until thickened. Cook soup on high
until thickened.
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* Exported from MasterCook *
CROCK POT STEW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cans
ranch style beans
2 cans
minestrone soup
1 can
Rotel tomatoes
1 pound
ground beef
Brown meat. Combine with canned stuff in crock pot. Cook
for 5-6 hours.
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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 - POT BROCCOLI SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 cups
water
4
chicken bouillon cubes
1/4 cup
chopped onion
2 cups
diced potatoes
1 bag
frozen -- chopped broccoli
2 cans
cream of chicken soup
1 pound
Velveeta cheese -- cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a
crock pot. Cook on high until broccoli is thawed. Add cream
of chicken soup and cheese, to taste, to mixture. Turn crock pot
on low and cook for 2 hours.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK - POT CLAM CHOWDER
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Fish & Seafood
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4
(6 1/2 oz.) clams or 3 lbs. fresh/fro
1/2 pound
salt pork or bacon -- diced
1 large
onion -- chopped
6 lg.
potatoes -- pared and cubed (6
to 8)
3 cups
water
3 1/2 teaspoons salt
1/4 teaspoon
pepper
4 cups
half and half cream or milk
3 tbsp.
cornstarch -- (3 to 4)
If the fish is frozen, thaw; cut into bite sized pieces.
In skillet, saute salt pork or bacon and onion until golden brown; drain.
Put into crock pot with clams. Add all remaining ingredients, except
milk. Cover; cook on high 3 to 4 hours or until potatoes are tender.
During the last hour of cooking, combine 1 or 2 cups of milk with the cornstarch.
Add to crock pot with remaining milk and stir well. Serve in large
bowls with crusty French bread.
- - - - - - - - - - - - - - - - - -
* 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