Crockpot Soup Recipes
Page 2

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.
 
 

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                     *  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.
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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!
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.)
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                       CROCK  POT  VEGETABLE  SOUP

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Stews                    Vegetables & Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         canned tomatoes
   1      pound         ground beef
   2      large         potatoes -- diced
   1      small         onion -- chopped
   1      stick         butter
                        Salt and pepper to taste
   1      large   can   Veg-All
   1      small   can   lima beans
 

 Brown hamburger meat on stove top and place in crock pot.  Add tomatoes and all other ingredients.  Cook all night long on low.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                       CROCK - 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      cups          hot water
   8                    beef          bouillon cubes (or 1 can
                        consomme & 7 boui
                        Toasted croutons
                        Grated Parmesan cheese

Peel onions and slice thin; brown lightly in butter in frying pan.  Pour sauteed onion slices into crock pot.  Add water, bouillon cubes and consomme.
Set cooker on low setting and cook for 7 to 8 hours.  Or cook on high 3 to 4 hours.  Serve with croutons and Parmesan cheese.
 
 
 
 

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                     *  Exported from  MasterCook  *

                    CROCK - POT  PORK  CHOPS  &  STEW

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork & Ham                       Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    pork          loin chops
   4      tablespoons   flour
   2      tablespoons   oil
   6      medium        potatoes -- cubed
   1      medium        onion -- chopped
   1      small         cabbage -- cut in thin wedges (
   4                    carrots -- diced
     1/4  teaspoon      salt
     1/2  teaspoon      pepper
   2      teaspoons     beef bouillon granules
     1/4  cup           water
   1      can           (14 1/2 oz.) sliced stewed tomatoes
     1/2  cup           sour cream
   2      tablespoons   cornstarch
 

 1.  Trim fat from chops.  Coat with 2 tablespoons flour.  Brown chips in oil over medium heat.

 2.  Place potatoes, onion and carrots in slow cooker.  Sprinkle remaining flour over and toss to coat.  Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, 1/4 cup water and stewed tomatoes with juice.  Do Not Stir.

 3.  Cover and cook on high 3 1/2-4 hours or on low for 7-8 hours.

 4.  Optional:  In small saucepan, stir sour cream and cornstarch until smooth.
Measure cooking liquid and add enough water or milk to equal 1 1/2 cups.
Stir into saucepan.  Cook and stir over medium heat until thick and mixture comes to a boil.  Serve with chops.
 
 
 
 

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                     *  Exported from  MasterCook  *

                        Crock - Pot Pork Chop Stew

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Pork & Ham                       Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    pork loin chops
   4      tablespoons   flour
   2      tablespoons   oil
   6      medium        potatoes -- cubed
   1      medium        onion -- chopped
   1      small         cabbage (optional) -- cut in thin wedges
   4                    carrots -- diced
     1/4  teaspoon      salt
     1/2  teaspoon      pepper
   2      teaspoons     beef bouillon granules
     1/4  cup           water
   1      can           (14 1/2 oz.) sliced stewed tomatoes
     1/2  cup           sour cream
   2      tablespoons   cornstarch

1. Trim fat from chops. Coat with 2 tablespoons flour. Brown chips in oil over medium heat.

2. Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat. Layer
over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, 1/4 cup water and stewed tomatoes with
juice. Do Not Stir.

3. Cover and cook on high 3 1/2-4 hours or on low for 7-8 hours
4. Optional: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                      Crock Pot "Cock 'N Bull" Stew

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           steak sauce
   2                    chicken bouillon cubes
   1      Teaspoon      salt
     1/2  Teaspoon      pepper
   1      Teaspoon      sugar
     1/2  Cup           hot water
   2      Pounds        chicken thighs -- (up to 3)
   1      Pound         lean stewing beef -- cut in 1 1/2" cubes
   1      Medium        onion -- chopped
   2      Medium        potatoes -- peeled and cubed
   2      Medium        carrots -- pared &sliced thin
   1      Can           (16 Oz.) Stewed Tomatoes
     1/4  Cup           flour

Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in crock pot; stir well. Add remaining ingredients except flour; mix carefully. Cover and cook on low setting for 7 to 10 hours; on high setting for 4 hours. Before serving, remove chicken and bone, and return meat to crock pot; stir well. To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Stew into crock pot. Cover and cook on high setting until thickened. 6 to 8 servings.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                       Crock Pot Apple Brandy Brew

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Beverages                        Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      750 ml        bottl  apple wine
   1      cup           peach brandy
   2      cups          apple cider
   1      stick         cinnamon

Combine ingredients in crock-pot. Cover and heat on low for 3-4 hrs. Serve hot.
 
 
 
 

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                     *  Exported from  MasterCook  *

                   Crock Pot Baked Bean and Wiener Soup

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chopped onion
   1      pound         frankfurters -- sliced diagonally
   1      clove         garlic -- minced
   3      tablespoons   butter or margarine
   3      tablespoons   all-purpose flour
     1/4  teaspoon      dry mustard
   2      cups          tomato juice
   1      cup           water
   2      teaspoons     Worcestershire sauce
   1      21 oz can     baked beans
                        shredded cheddar cheese -- as desired

In large pan saute onion, wieners and garlic in margarine until onion is tender.  Stir in flour and mustard. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in tomato juice, water, Worcestershire sauce and baked beans; cook until thickened, stirring constantly. Reduce heat; simmer uncovered 30 minutes, stirring occasionally. Garnish each serving with cheese. (I also add a little A-1 sauce sometimes, or use V-8 juice instead of tomato--whatever's handy!)  Enjoy!
 
 
 
 

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                     *  Exported from  MasterCook  *

                      Crock Pot Beef Vegetable Soup

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            stew beef -- trim, bite size
   1      cn            stewed tomatoes -- sliced
   3                    potatoes -- peeled, diced
   2                    carrots -- peeled, pennied
   1                    garlic clove -- crushed
   3                    peppercorns
   1                    bayleaf
   1                    celery stalk -- chopped
   1      small         onion -- diced
   4      c             water
   1                    salt and pepper to taste
     1/2  t             thyme
   1      t             parsley -- chopped
   2                    beef bouillon cubes
   1      tb            worcestershire sauce
   2      c             frozen mixed vegetables

  Place all except frozen vegetables in crock pot.  Turn on low and
  cover, cooking for 6 hours.  One half hour before serving, turn up to
  high, add frozen veggies, stir and cover. NOTES: If you are in a
  hurry you can do this in 3 1/2 hours on high heat.  Remove the
  bayleaf before serving. You can add 1/2 cup of red wine with the
  vegetables for a more robust flavor.
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                          Crock Pot Clam Chowder

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fish & Seafood                   Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cans          (6 1/2 oz.) clams or 3 lbs. -- fresh/frozen
     1/2  pound         salt pork or bacon -- diced
   1      large         onion -- chopped
   6      large         (up to 8) potatoes -- pared and cubed
   3      cups          water
   3 1/2  teaspoons     salt
     1/4  teaspoon      pepper
   4      cups          half and half cream or milk
   3      tablespoons   cornstarch -- (up 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. 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  *

                         Crock Pot Dumpling Soup

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Main Dishes
                Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Beef stew meat -- cut into 1
   1                    Tomato -- peeled and chopped
   1      package       Lipton's onion soup mix
   1      cup           Biscuit mix
   6      cups          Hot water
   1      tablespoon    Finely chopped parsley
   2                    Carrots peeled and shredded
   6      tablespoons   Milk
   1      stalk         celery -- finely chopped

In Crockpot, sprinkle beef with dry onion soup mix. Pour hot water over
meat. Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or
until meat is tender. Turn control to high. In a small bowl, combine
biscuit mix with parsley. Stir in milk with fork until mixture is
moistened. Drop dumpling mixture into Crockpot with a teaspoon. Cover and
cook on high for 30 minutes.
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                     Crock Pot Fish Stew A La Carolyn

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fish & Seafood                   Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Large         Red Snapper Or Flounder 1 1/4 To 1 1/2 Lb -- cut in 2" pieces
   2      Tablespoons   Olive Oil Or Melted Butter
   1      Clove         garlic -- minced
   1      Large         onion -- sliced
   1                    Green Pepper -- cut in 1" pieces
   1                    Zucchini Squash ( Or 2) -- unpeeled & sliced
   1      Can           (15 oz.) whole tomatoes
     1/2  Teaspoon      leaf basil
     1/2  Teaspoon      leaf oregano
   1      Teaspoon      salt
     1/8  Teaspoon      pepper
     1/4  Cup           Dry White Wine
     1/2  Cup           Fresh Mushrooms ( To 3/4 Cup) -- optional

Combine all ingredients in crockpot. Stir gently, but thoroughly. Cover and cook on High setting for 4 to 6 hours. Makes 6 servings (about 3 quarts).
 

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                          Crock Pot Oyster Stew

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fish & Seafood                   Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      2 quarts      who  milk
     1/2  cup           butter
   2      pints         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.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                          Crock Pot Potato Soup

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    potatoes
                        >cut into pieces
   2                    onions -- chopped
   3                    carrots -- diced
   2      stalks        celery -- chopped
   4                    chicken bouillon cubes
   1      tablespoon    parsley flakes
   1      tablespoon    salt
                        pepper -- to taste
     1/3  cup           butter
  13      ounces        evaporated milk

     Combine the above and cook on low 10-12 hours or high 3-4 hours. During the last hour add 1 13oz can evaporated milk and chives.     We like fresh grated parmesean cheese sprinkled over the top.

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998.
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                              Crock Pot Soup

Recipe By     : Desperation Dinners
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dishes                      Soups & Stews
                Vegetables & Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         meat
   3      cups          water
   1      can           chicken broth
   1      can           tomato sauce -- 8 oz
   1      can           crushed tomatoes
   1                    onion -- chopped
   6      cups          vegetables -- frozen
                        Worcestershire sauce -- to taste
                        salt and pepper -- to taste
                        sugar -- to taste
                        basil -- to taste
                        thyme -- to taste

My favorite morning miracle is a 1990s vegetable soup that both of our mothers used to make on top of the stove in the 1960s. We take 10 minutes to throw the ingredients into the slow-cooker, or Crock-Pot, and let it simmer while we're out of the house for the next 8 or 9 hours.
This simple soup always gets raves. Here's how it's done: Into an electric slow-cooker that holds 3 quarts or more, put half a pound of extra-lean meat (frozen is fine), such as round steak, hamburger or boneless and skinless chicken. Add 3 cups of water, a can of chicken broth and, if you have it, the contents of an 8-ounce
can of tomato sauce. You can also add a can of crushed or stewed tomatoes if you like. Quickly peel and coarsely chop an onion and throw it in. That chopping is the only real work you have to do.

Add 6 cups of assorted frozen vegetables, such as corn, peas, beans, potatoes and carrots. To
make this step simpler, look for the large bags of assorted frozen vegetables labeled especially
for soup or stew in the freezer section of the supermarket. You can use whatever frozen or
canned vegetables you have on hand in any combination, but we find that vegetables with a
strong taste, including broccoli, brussels sprouts and spinach, overpower this recipe.

Season the soup with a couple of teaspoons of Worcestershire sauce, a teaspoon of sugar, half
a teaspoon each of salt and pepper, half a teaspoon of dried basil and a pinch of dried thyme.

Cook on Low for a full 8 to 10 hours. When the soup is cooked, you may want to remove any large pieces of meat, shred them and stir them back into the pot. This makes enough soup to feed eight adults, and it's good for leftovers, too, since the flavor improves when it's been in the refrigerator for several days.

(If using your slow-cooker seems more trouble than help, chances are it isn't a model with a removable crock. Being able to lift out the crock makes all the difference in cleaning or storing leftovers. I put my removable crockery pot right into the dishwasher. Crock-Pots with removable crocks cost about $30--approximately $10 more than the other models--and are well worth the difference.)

busted by sara horton 4/5/98
 
 
 

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                     *  Exported from  MasterCook  *

                         Crock Pot Split Pea Soup

Recipe By     : CLEBERT
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetarian                       Soups & Stews
                Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      LB            DRIED SPLIT PEAS
   8      C             WATER/STOCK
   2      Tbsp          MYSEASONING(tm]
   3      tsp           salt
                        MIX MYSEASONING[tm]:
   4      Tbsp          Black Pepper
   4      Tbsp          Granulated Garlic
   4      Tbsp          Dried Chives -- (ground fine)
   4      Tbsp          Parsley Flakes (ground fine)
                        WHIZZ IN FOOD PROCESSOR

- Put MYSEASONING, salt, peas, stock and water in crock pot(or use casserole
in oven on low - 275-325F).
2- Cook on high overnight (8 hrs), low for 4 hrs, stirring occasionally until
peas are completely dissolved.
3- Adjust seasoning at end- salt and MYSEASONING(tm]
4- To serve, put 1/2 C milk in bowl and add 1-1/2 C soup. Add 1 Tbsp
Margarine if desired.
5- Serve with toast points or your favorite sandwich and salad.
 
 
 
 

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NOTES : COPYRIGHT 1995, Charles C. LeBlanc.
 

#41-
 

                     *  Exported from  MasterCook  *

                           Crock Pot Steak Soup

Recipe By     : NAWK/Internet
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      16 oz 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 or margarine
     1/2  cup           all-purpose 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  : 6    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lg            Onion -- finely chopped
   2                    Garlic Cloves -- minced
   1      lb            Boiling Potatoes, Peeled Or
                        Unpeeled -- cut in 3/4"
                        Cubes
   1 1/2  c             Cabbage -- coarsely
                        Shredded
   1      lg            Carrot -- peeled and sliced
     1/4  c             Long-Grain Rice -- uncooked
   1      lb            Beef Round, Trimmed Of All
                        Fat -- cut in bite-size pcs
   1 1/2  c             Beef Broth, Defatted, Or
                        Bouillon
     3/4  c             Red Wine
     1/4  c             Ketchup
   2      ts            Light Brown Sugar -- packed
     1/2  tb            Apple Cider Vinegar
   1 1/2  ts            Dried Thyme
   1      t             Chili Powder
     1/2  t             Powdered Mustard
     1/4  t             Black Pepper

  In large crock pot, combine onion, garlic, potatoes, cabbage, carrot,
  and rice. Add meat. In 4-cup measure or similar bowl, stir together
  broth, wine, ketchup, brown sugar, vinegar, thyme, chili powder,
  mustard, and black pepper. Pour mixture over meat and vegetables.
  Cover crock pot and cook 1 hour on high. Stir meat and vegetables
  into sauce, and cook an additional 6 1/2 to 8 hours on low.
 
  NUTRITIONAL DATA (based on 6 servings): Per Servings: Calories 289
  Fat (gm) 6.0 Sat. fat (gm) 1.9 Cholesterol (mg) 51 Sodium (mg) 287
  Protein (gm) 21 Carbohydrate (gm)       34 % Calories from fat 18
 
  Recipe By     : Skinny One-Pot Meals - ISBN 0-940625-75-X
 
  From: Dan Klepach                     Date: 10 Mar 95
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                    Crock Pot Tomato & Lima Bean Soup

Recipe By     : Christy Hardin Smith/Bob b1744
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             dried baby limas
   1      large         coasely chopped onion
   1      16 oz. can    tomatoes or 2 c. fresh tomatoes -- chopped
   1      tsp           worcestershire sauce
                        salt & pepper -- to taste
   1      dash          tabasco
                        chopped fresh cilantro or parsley -- for garnish

Soak lima beans in water overnight.  In the morning, drain the beans & rinse well. Add beans to the crock pot, as well as the onions & tomatoes, along with enough water to cover by 2 inches. Turn crock pot on LOW and cook for about 9 hours.  After 9 hours  or so, check to see if the limas are soft.  If not, turn the pot up to HIGH & cook for 1 hour more. When beans are soft, add the seasonings & serve.  If there is not enough liquid, add 1 c. water & cook for 1/2 hour more.

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                   Crock Pot Tomato and Lima Bean Soup

Recipe By     : NAWK/Internet
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          dry baby lima beans
   1      large         onion -- coarsely chopped
   1      16 oz can     tomatoes (or 2 cups fresh tomatoes) -- chopped
   1      tsp           Worcestershire sauce
                        salt and pepper -- to taste
   1      dash          Tabasco sauce
                        chopped fresh cilantro or parsley -- for garnish

Soak lima beans in water overnight.  In the morning, drain the beans & rinse well.  Add beans to the crock pot, as well as the onions & tomatoes, along with enough water to cover by 2 inches.  Turn crock pot on LOW and cook for about 9 hours.   After 9 hours  or so, check to see if the limas are soft.  If not, turn the pot up to HIGH & cook for 1 hour more.  When beans are soft, add the seasonings & serve.  If there is not enough liquid, add 1 cup water and cook for 1/2 hour more.
 
 
 
 

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                     *  Exported from  MasterCook  *

                          Crock Pot Vichyssoise

Recipe By     : Recipe from "The Unwatched Pot"
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      medium        potatoes -- peeled and sliced
   4                    leeks (white and light green parts only) -- sliced
   1      large         onion -- chopped
   1 1/2  teaspoons     salt
   2      cups          chicken stock
   2      cups          milk
   1      cup           heavy cream
                        chopped chives -- for garnish

Combine all ingredients except last three in cooker. Cook on high 3 hours.   Puree mixture in blender or food mill and return to cooker.  Add milk and cream, stir well, and heat to boiling-about 1 hour on high.  Chill.  Serve with chives. NOTE: If chilled soup is too thick for your taste, add additional milk or cream.  May be doubled for 6 quart cooker.
 
 
 
 

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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         white beans (Great Northern)
   1                    smoked        ham hock or 1 lb. smoked
                        ham, diced
   1      cup           celery -- sliced
   1      cup           onion -- chopped
   1      cup           carrots -- chopped
   2                    bay           leaves
   1      (16 oz.) can  stewed tomatoes
   1                    (10 3/4 oz.) condensed tomato soup
                        Salt and pepper to taste
 

 Soak beans overnight in 4 cups water.  Combine all ingredients in crock pot.
Add water to cover and mix well.  Cover and cook on high setting 3 hours, turn to low setting and cook for 8 to 14 hours.  Can be cooked entire time on high setting for 4 to 6 hours.  Remove bay leaves when done.
 
 
 
 

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                     *  Exported from  MasterCook  *

                      CROCK-POT  K. C.  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         chopped onions
   3      stalks        chopped celery
   2      slices        carrots
   1      pound         canned tomatoes
   1      teaspoon      pepper
                        Salt as desired
   1      (10 oz.) pkg  frozen mixed vegetables
   1      pound         diced chuck roast or top round browned and
   1      tablespoon    beef base -- granules or paste
     1/2  cup           butter or margarine
     1/2  cup           flour
 

 Put all ingredients except butter and flour in crock pot.  Cover and cook on low 8-10 hours.  One hour before serving, turn to high.  Make a roux of 1 stick melted butter or margarine and 1/2 cup flour.  Stir until smooth.  Pour into crock-pot and stir until thickened.
 
 
 
 

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                     *  Exported from  MasterCook  *

                      CROCK-POT BEEF VEGETABLE SOUP

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Stew beef -- trim, bite size
   1      cn            Stewed tomatoes -- sliced
   3                    Potatoes -- peeled, diced
   2                    Carrots -- peeled, pennied
   1                    Garlic clove -- crushed
   3                    Peppercorns
   1                    Bayleaf
   1                    Celery stalk -- chopped
   1      Small         onion -- diced
   4      c             Water
                        Salt and pepper to taste
     1/2  t             Thyme
   1      t             Parsley -- chopped
   2                    Beef bouillon cubes
   1      tb            Worcestershire sauce
   2      c             Frozen mixed vegetables

  Place all except frozen vegetables in crock pot.  Turn
  on low and cover, cooking for 6 hours.  One half hour
  before serving, turn up to high, add frozen veggies,
  stir and cover.  NOTES: If you are in a hurry you can
  do this in 3 1/2 hours on high heat.  Remove the
  bayleaf before serving.  You can add 1/2 cup of red
  wine with the vegetables for a more robust flavor.
 
 
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                Crock-Pot Beef Vegetable Soup %%%% Drnd29a

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         stew beef -- trim, bite size
   1      can           stewed tomatoes -- sliced
   3                    potatoes -- peeled, diced
   2                    carrots -- peeled, pennied
   1                    garlic clove -- crushed
   3                    peppercorns
   1                    bayleaf
   1                    celery stalk -- chopped
   1      small         onion -- diced
   4      cups          water
                        salt and pepper to taste
     1/2  teaspoon      thyme
   1      teaspoon      parsley -- chopped
   2                    beef bouillon cubes
   1      tablespoon    worcestershire sauce
   2      cups          frozen mixed vegetables

"Fighting with the croup? Don't forget the soup!" My dear friend Marilee Schabo writes for the Martin County Guide here in Florida and the above words headlined her column this week. She states that with cooler temperatures, post-Holiday letdowns and the flu season, her soup kettle is boiling. Here are 3 of her recipes. Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bayleaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor. Taken from the Martin County Guide. Marilee Schabo

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                       Crock-Pot Fifteen-Bean Soup

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Crockpot
                Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       pk           (20 oz) 15-bean soup mix
                        -(throw away the flavor
                        -packet!)
   1       lg           Onion, chopped
   1       t            Garlic
   1       t            Celery salt
   2                    Stalks chopped celery
   1                    Bay leaf
   1       d            Cayenne pepper
                        Ground pepper to taste
   1       pk           Polska kielbasa, sliced
                        -into coins

  Soak beans overnight, changing water frequently.  Drain.  In crock-
  pot, cover beans with 1 inch water.  Add all other ingredients except
  kielbasa. Cover and cook on high for one hour; turn to low and cook
  overnight. Stir once or twice during cooking.  One hour before
  serving, check the texture of the soup.  If it's too thin, mash some
  of the beans with a potato masher.  Add sliced kielbasa.  Cook for
  one hour. Serve with Tabasco sauce and bread or rice.
 
  You can substitute turkey kielbasa, if you prefer, for the regular.
 
  Serves 4 generously.
 
  NOTE:  This soup freezes well.  Leftovers are excellent (usually
  thicker from reheating), and are delicious served over rice.
 
  Posted by Evvie Vincow. Courtesy of Fred Peters.
 
 

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                     *  Exported from  MasterCook  *

                           CROCKPOT  BEEF  STEW

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef stew meat -- cut into 1 inch piec
     1/4  cup           flour
     1/2  teaspoon      pepper
   1      teaspoon      Worcestershire sauce
   1                    bay           leaf
   3                    potatoes -- diced
   1      stalk         celery -- sliced
   1 1/2  teaspoons     salt
   1 1/2  cups          beef broth
   1      clove         garlic
   1      teaspoon      paprika
   2                    onions -- chopped
   2      teaspoons     Kitchen Bouquet (optional)

Place meat in crock pot.  Mix flour, salt, pepper and pour over meat.  Stir to coat meat with flour.  Add remaining ingredients and stir to mix well.
Cover and cook on low for 10 to 12 hours or high for 4 to 6 hours.  Stir stew thoroughly before serving.
 
 
 
 

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                     *  Exported from  MasterCook  *

                         CROCKPOT  CLAM  CHOWDER

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          Campbell's cream of potato soup
   2      cans          Campbell's New England clam chowder
   1      pint          half and half
   3      cans          minced clams
   1      Med.          onion -- precooked in 1/4 c.
 

 Mix above ingredients in crockpot and cook on low for 5 hours.
 
 
 
 

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                     *  Exported from  MasterCook  *

                        CROCKPOT  HAMBURGER  SOUP

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *****  NONE  *****

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Mix together in crockpot with hands:
1/4 tsp. pepper  Add to meat and stir:
8 oz. can tomato sauce 1 tbsp. soy sauce 1/4 tsp. basil 1/4 tsp. seasoned salt 1 env. dry onion soup mix 1 c. sliced celery 1 c. sliced carrots  Cook 6-8 hours at low setting.  Turn control to high and add the following to soup:
1/4 c. Parmesan cheese
 
 
 
 

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                     *  Exported from  MasterCook  *

                    CROCKPOT  ITALIAN  VEGETABLE  SOUP

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           corn
   1      can           Italian zucchini squash
   1      (16 oz.) can  tomatoes
   1      (8 oz.) can   tomato sauce
                        diced         potatoes
   1      pound         hamburger
   2      tablespoons   oregano leaves
                        A pinch basil leaves
                        Couple shakes garlic salt
   3                    bay           leaves
 

 Brown hamburger.  Drain well.  Add all ingredients in crock pot.  Cook on low 6- 8 hours.  Recipe doubles nicely for family serving.
 
 
 
 

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                     *  Exported from  MasterCook  *

                 CROCKPOT  MEXICAN  POTATO  CORN  CHOWDER

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Stews                    Vegetables & Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14      small         potatoes -- peeled and diced
   1      can           (17 oz.) cream style corn
   1      can           (12 oz.) whole kernel corn-do not drain
   2      tablespoons   chicken bouillon powder
   1      can           (4 oz.) diced green chilies
   1      tablespoon    + margarine
   1      large         onion (brown) -- diced fine
   1                    green         pepper -- diced fine
                        Seasonings*
   2      cups          medium Cheddar cheese -- shredded
   1 1/2  cups          Monterey Jack cheese shredded
 

 Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork.  Add sauteed onion and green pepper.  Stir in corns, chilies and seasonings (*Lawry's season salt, garlic powder, dash of Worcestershire sauce).  Heat until bubbly.  Place in large (5-6 qt.) crockpot on high until it bubbles again and then turn to low.  Stir in shredded cheese.  Simmer on low for at least 1 hour.
 
 
 
 

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                     *  Exported from  MasterCook  *

                          CROCKPOT  POTATO  SOUP

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables & Side Dishes         Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *****  NONE  *****

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Put the following in a crock pot:
2 carrots, pared & sliced 2 onions, chopped (opt.) 1 stalk celery, sliced 5 c. water 4 chicken bouillon cubes 1 tbsp. salt 1 tbsp. parsley flakes  Cover and cook 8 hours on low or 3 to 4 hours on high.  One hour before serving, add 1 can evaporated milk.
 
 
 
 

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                     *  Exported from  MasterCook  *

                        CROCKPOT  SPLIT  PEA  SOUP

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Stews                    Vegetables & Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      (16 oz.) pkg  dried green split peas, rins
   1                    hambone, or 2 meaty hamhocks -- or 2 c. diced ham
   3                    carrots -- peeled & sliced
   1      medium        onion -- chopped
   2      stalks        celery plus leaves chopped
   1      cloves        garlic -- minced (1 to 2)
   1                    bay           leaf
     1/4  cup           fresh parsley -- chopped (optional)
   1      tablespoon    seasoned salt (or to taste)
     1/2  teaspoon      fresh pepper
   1 1/2  quarts        hot water
 

 Layer ingredients in slow cooker, pour in water.  DO  NOT  STIR.
Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.  Remove bones and bay leaf.
Serve garnished with croutons.  *Freezes well.
 
 
 
 

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                     *  Exported from  MasterCook  *

                        CROCKPOT  VEGETABLE  SOUP

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        stew meat -- cut up in sm. pieces
   1      can           sliced carrots
   1      can           sliced potatoes
   1      can           tomatoes -- cut up
   1      can           corn
   1      cup           frozen peas
   1      cup           frozen lima beans
   2                    (10 3/4 oz.) tomato soup
   1                    onion -- sliced
   1      teaspoon      salt
   1      Dash          pepper
   1 1/3  cups          water
   1                    bay           leaf
 

 Combine all ingredients in a crockpot.  Cover and cook on low 8-10 hours.
Serves 8-10.
 
 
 
 

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                     *  Exported from  MasterCook  *

                   CROCKPOT BAKED BEAN AND WIENER SOUP

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Crockpot                         Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Chopped onion
   1       lb           Wieners -- sliced diagonally
   1                    Garlic clove -- minced
   3       tb           Margarine or butter
   3       tb           Flour
     1/4   ts           Dry mustard
   2       c            Tomato juice
   1       c            Water
   2       ts           Worcestershire sauce
   1                    21 oz can baked beans
                        Shredded cheddar cheese, if

  In large pan saute onion, wieners and garlic in
  margarine until onion is tender.  Stir in flour &
  mustard. Cook 1 minute, stirring constantly, until
  smooth & bubbly. Gradually stir in tomato juice,
  water, Worcestershire sauce and baked beans; cook
  until thickened, stirring constantly. Reduce heat;
  simmer uncovered 30 minutes, stirring occasionally.
  Garnish each serving with cheese. (I also add a little
  A-1 sauce sometimes, or use V-8 juice instead of
  tomato--whatever's handy!) Enjoy!
                             Cheryl in Denver
 
 

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                     *  Exported from  MasterCook  *

                            CROCKPOT BEAN SOUP

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  32       oz           Whole Tomatoes
   1                    Lg can college inn chicken b
   2       c            Water
   1       c            White wine
   1 1/2   c            Onions chopped
   4                    Carrots Sliced
   3                    Celery stalks sliced
     1/2   ts           Garlic powder
   1       t            Pepper
   2       ts           Paprika
   2       ts           Parsley
   2       c            Ham diced
   1       lb           Assor. dried beans

     Soak beans overnight, drain, rinse and drain again.
  (hint: you can shortened time by covering beans with
  6-8 c. water and covering with vented saran wrap -
  cook in microwave 10 minutes - let sit on counter 1
  hour) Combine all ingredients in a crock pot and cook
  3-4 hours on high or all day on low.   Simple and
  simply delicious!
     The flavor is enhanced by allowing the soup to sit
  refrigerated for 1-2 days.
 
 

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                     *  Exported from  MasterCook  *

                            Crockpot Beef Stew

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Beef                             Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Beef chuck or stew meat
                        cut in 1" cubes
     1/4  c             Flour
   1 1/2  ts            Salt
     1/2  t             Pepper
   1 1/2  c             Beef broth
   1      t             Worcestershire sauce
   1                    Garlic clove
   1                    Bay leaf
   1      t             Paprika
   4                    Carrots -- sliced
   3                    Potatoes -- diced
   2                    Onions -- chopped
   1                    Celery stalk -- sliced
   2      ts            Kitchen Bouquet -- (opt)

  Place meat in crockpot.  Mix flour, salt, and pepper, and pour
over meat; stir to coat meat with flour.  Add remaining
ingredients and stir to mix well.  Cover and cook on Low 10-12
hours.  (High:  4 to 6 hours).  Stir stew thoroughly before
serving.

  I usually don't put in the onions and last time I made stew, I
tripled the amount of potatoes, celery and carrots.  It stretches
the stew and makes it last longer.  Well, theoretically it should
last longer, but it's usually gone in a couple of days around
here!
                                   per Tiffany Graham-Hall
 
 
 
 

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                     *  Exported from  MasterCook  *

                        Crockpot Brunswick Stew #1

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           tomatoes -- cut up (16 oz.)
   1      cup           tomato paste -- (6 oz.)
   3      cups          chicken -- cubbed, cooked
   1      package       frozen succotash
                        or 1 pkg. frozen okra -- slice
   1      cup           onions -- chopped
   1                    bay leaf
   1      teaspoon      salt
     1/2  teaspoon      rosemary -- dried, crushed
     1/2  teaspoon      pepper
   1                    ds ground cloves
   2 1/2  cups          chicken broth

In Crockpot, stir together Undrained tomatoes and tomato paste. Add chicken, Frozen succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well. Makes 6 servings.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                        Crockpot Brunswick Stew #2

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FROM JONI'S KITCHEN***
   1                    chicken -- 2 1/2 to 3 lb
   2      quarts        water
   1                    onion -- chopped
   2      cups          ham -- cooked, cubed
   3                    potatoes -- diced
   2      cans          tomatoes -- 16 oz, ea, cut up
  10      ounces        lima beans -- frozen and
                        -- partially thawed
  10      ounces        corn -- whole kernel,
                        -- frozen, partially
                        -- thawed
   2      teaspoons     salt
   1      teaspoon      sugar
     1/4  teaspoon      pepper
     1/2  teaspoon      seasoned salt

In a crockpot combine chicken with water, onion, ham, amd potatoes. Cook covered on LOW for 4 to 5 hours or until chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Turn control to HIGH. Cover and Cook on HIGH 1 hour. Serve in large individual bowls. Makes 8 servings... Formatted by Liz (VXRF36B) April 1992...

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Crockpot Brunswick Stew-

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           tomatoes -- cut up (16 oz.)
   1      Cup           tomato paste -- (6 oz.)
   3      Cups          chicken -- chopped, cooked
   1      Package       frozen succotash
                        or 1 pkg. frozen okra -- slice
   1      Cup           onions -- chopped
   1                    bay leaf
   1      Teaspoon      salt
     1/2  teaspoon      rosemary -- dried, crushed
     1/2  teaspoon      pepper
   1                    ds ground cloves
   2 1/2  cups          chicken broth

In Crockpot, stir together UNDRAINED tomatoes and tomato paste. Add chicken, FROZEN succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well. Makes 6 servings. 09/26 10:59 pm

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                   Crockpot Brunswick Stew-Pjxg05a 1i27

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups & Stews                    Chicken & Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Tomatoes -- cut up (16 oz.)
   1       c            Tomato paste -- (6 oz.)
   3       c            Chicken -- cubbed, cooked
   1       pk           Frozen succotash
                        Or 1 pkg. frozen okra -- slice
   1       c            Onions -- chopped
   1                    Bay leaf
   1       t            Salt
     1/2   ts           Rosemary -- dried, crushed
     1/2   ts           Pepper
   1       d            Ground cloves
   2 1/2   c            Chicken broth

  In Crockpot, stir together UNDRAINED tomatoes and tomato paste. Add
  chicken, FROZEN succotash or sliced okra, onion, bay leaf, salt,
  rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on
  low heat setting for 5 to 6  hours.  Before serving, remove bay leaf
  and stir well. Makes 6 servings. JUDY GARNETT/NC PJXG05A
 
 

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                     *  Exported from  MasterCook  *

                   CROCKPOT CALDILLO (GREEN CHILI STEW)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Pork or beef
   2      tb            Oil
   3                    Potatoes
     1/2  c             Onion
   1                    Garlic cloves, crushed
   2      ts            Salt
   1      oz            Green chilies, diced

  Cube meat, sprinkle with salt and fry until brown in
  oil. Dice potatoes and add to browned meat; slice
  onions and add, then garlic, salt, chilies and enough
  water to cover. Continue to add water if necessary. It
  will have a soupy consistency.
 
 
 
 

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                     *  Exported from  MasterCook  *

                       Crockpot Chicken Noodle Soup

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Chicken & Poultry                Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *****  NONE  *****

  3 1/2 lb Broiler-fryer; cut up,
           -skinned
      2 md Carrot; peeled and chopped
    1/2 c  Onion; chopped
      2    Celery stalk; chopped
  2 1/2 ts Salt (or less)
      2 ts Dried parsley flakes
    3/4 ts Dried marjoram leaves
    1/2 ts Dried basil leaves
    1/4 ts Poultry seasoning
    1/4 ts Pepper
      1    Bay leaf
      2 qt Water
  2 1/2 c  Medium egg noodles; uncooked

  Place first 4 ingredients in 3 1/2-quart slow cooker in order
listed.  Combine salt and next 6 ingredients; sprinkle over
vegetables. Add 6 cups water; cover and cook on low setting 8 to
10 hours.  Remove chicken and bay leaf; add remaining 2 cups
water.  Stir in noodles and cook, covered, on high setting 20
minutes.  Meanwhile remove bones from chicken and cut chicken
into bite-size pieces.  Add to slow cooker, stir to mix. Cook 15
minutes on high setting, covered or until noodles are tender.
 
 
 
 

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                     *  Exported from  MasterCook  *

                         CROCKPOT CIDER PORK STEW

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Pork
   3      tb            Flour
   1      t             Salt
     1/4  t             Dried thyme
     1/4  t             Pepper
   6                    Carrots
   4                    Potatoes
   2                    Onions
   1                    Apple
   2      c             Apple cider
   1      tb            Vinegar
     1/2  c             Cold water
     1/4  c             Flour

  Cube boneless pork, slice onion and carrot, quarter potato, chop apple. Combine 3 tbls flour, salt, thyme and pepper, toss with meat.   Put carrots, potatoes, onion and apple in cooker.  Top with meat   cubes. Combine apple cider and vinegar, pour over meat.  Cover, cook   on low for 10-12 hours. Turn cooker to high.  Blend 1/4 cup flour and   1/2 cup cold water, blend well.  Stir into liquid in crockpot. Cover,   cook 15 minutes or until thickened.  Season to taste.   From Better Homes & Gardens: Crockery Cooking  -  Thru Sharon Stevens
 
 
 
 

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                     *  Exported from  MasterCook  *

                       CROCKPOT CORN & LENTIL SOUP

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Casseroles                       Crockpot
                Vegetables & Side Dishes         Soups & Stews
                Chicken & Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Stuart Talkofsky
   1 1/2   lb           Chicken thighs -- boneless &
                         -- skinless
   1 1/2   c            Lentils
   1       lg           Onion -- chopped
   3                    Celery ribs -- sliced
   2       tb           Tomato paste
   1       t            Turmeric
     3/4   ts           Cinnamon
   7       c            Chicken broth
   1       c            Corn kernels -- cooked
   2       tb           Lemon juice
                        Salt
                        Pepper

  Place 1 1/2 pounds boneless and skinless chicken
  thighs in a crockpot with 1 1/2 cups lentils, 1 large
  chopped onion, 3 sliced celery ribs, 2 tablespoons
  tomato paste, 1 teaspoon turmeric, 3/4 teaspoon
  cinnamon and 7 cups chicken broth.  Stir well and cook
  3 to 5 hrs on high or 7 to 9 hours on low or until
  thighs are tender. remove thighs and cut into bite
  size pieces.  Return meat to pot along with 1 cup
  cooked corn kernels, 2 tablespoons lemon juice, salt
  and pepper to taste. Stir well and serve hot. Makes 8
  servings.
 
  From Newsday, Wed, Aug 4, 1993. "Lend an Ear" by Marie
  Bianco Meal Mastered by Stuart Talkofsky From: File
  Edna (Fred's)
 
 

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                     *  Exported from  MasterCook  *

                      CROCKPOT CORN AND LENTIL SOUP

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Crockpot                         Vegetables & Side Dishes
                Soups & Stews                    Chicken & Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   lb           Chicken thighs -- boneless &
                         -- skinless
   1 1/2   c            Lentils
   1       lg           Onion -- chopped
   3                    Celery ribs -- sliced
   2       tb           Tomato paste
   1       t            Turmeric
     3/4   ts           Cinnamon
   7       c            Chicken broth
   1       c            Corn kernels -- cooked
   2       tb           Lemon juice
                        Salt
                        Pepper

  Place 1 1/2 pounds boneless and skinless chicken
  thighs in a crockpot with 1 1/2 cups lentils, 1 large
  chopped onion, 3 sliced celery ribs, 2 tablespoons
  tomato paste, 1 teaspoon turmeric, 3/4 teaspoon
  cinnamon and 7 cups chicken broth.  Stir well and cook
  3 to 5 hrs on high or 7 to 9 hours on low or until
  thighs are tender. remove thighs and cut into bite
  size pieces.  Return meat to pot along with 1 cup
  cooked corn kernels, 2 tablespoons lemon juice, salt
  and pepper to taste. Stir well and serve hot. Makes 8
  servings.
 
 

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