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Contents:
Cola Steak/Cp
College Student Stew
Colonial Hot Pot
Congressional Bean Soup (Crockpot)
Corn & Tomato Polenta
Corn Chowder
Cottage Stew
Country Baked Beans
Country Chicken Rice Soup
Country Pork Stew
Country Stew
County Kerry Pork Roast
Crab Or Shrimp Soup
Crab Soup
Cream Of Barley Soup C/P
Cream Of Cheese Soup
Cream Of Lentil Soup
Cream Of Mushroon Soup
Cream Of Potato Soup .002
Cream Of Sweet-Potato Soup
Cream Of Sweet-Potato Soup (9376 Me )
Cream Of Vegetable Soup
Creamy Cheese Soup
Crock Beef Stew
Crock Pot Bean Soup
Crock Pot Beef Barley Soup
Crock Pot Beef Stew
Crock Pot Brunswick Stew
Crock Pot Cheese Soup
Crock Pot Clam Chowder
Crock Pot Corn Chowder
Crock Pot Dumpling Soup
Crock Pot French Onion Soup
Crock Pot Ham-Bean Soup
Crock Pot Hamburger Soup
Crock Pot Hearty Beef Stew
Crock Pot Manhattan Style Clam Chowder
Crock Pot Onion Soup
Crock Pot Oyster Stew
Crock Pot Potato Soup
Crock Pot Soup
Crock Pot Steak Soup
Crock Pot Stew
Crock Pot Vegetable Soup
Crock - Pot Broccoli Soup
Crock - Pot Clam Chowder
Crock - Pot French Onion Soup
Crock - Pot Pork Chops & Stew
Crock - Pot Pork Chop Stew
Crock Pot "Cock 'n Bull" Stew
Crock Pot Apple Brandy Brew
Crock Pot Baked Bean And Wiener Soup
Crock Pot Beef Vegetable Soup
Crock Pot Clam Chowder
Crock Pot Dumpling Soup
Crock Pot Fish Stew A La Carolyn
Crock Pot Oyster Stew
Crock Pot Potato Soup
Crock Pot Soup
Crock Pot Split Pea Soup
Crock Pot Steak Soup
Crock Pot Stew
Crock Pot Tomato & Lima Bean Soup
Crock Pot Tomato And Lima Bean Soup
Crock Pot Vichyssoise
Crock-Pot Bean Soup
Crock-Pot K. C. Steak Soup
Crock-Pot Beef Vegetable Soup
Crock-Pot Beef Vegetable Soup %%%% Drnd29a
Crock-Pot Fifteen-Bean Soup
Crockpot Beef Stew
Crockpot Clam Chowder
Crockpot Hamburger Soup
Crockpot Italian Vegetable Soup
Crockpot Mexican Potato Corn Chowder
Crockpot Potato Soup
Crockpot Split Pea Soup
Crockpot Vegetable Soup
Crockpot Baked Bean And Wiener Soup
Crockpot Bean Soup
Crockpot Beef Stew
Crockpot Brunswick Stew #1
Crockpot Brunswick Stew #2
Crockpot Brunswick Stew-
Crockpot Brunswick Stew-Pjxg05a 1i27
Crockpot Caldillo (Green Chili Stew)
Crockpot Chicken Noodle Soup
Crockpot Cider Pork Stew
Crockpot Corn & Lentil Soup
Crockpot Corn And Lentil Soup
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* Exported from MasterCook *
Cola Steak/Cp
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
round steak -- boneless
1 tablespoon
flour
1 cup
onion -- chopped
1/2 teaspoon
salt
1/8 teaspoon
garlic salt
1/8 teaspoon
pepper
1/4 cup
ketchup
1/2 cup
carbonated cola drink
Trim meat, cut into 4 portions, dredge with flour. Put meat in crock pot, add other ingredients. Cover and cook 8 - 10 hours on low. From "Culinary Arts Institute Crockery Cooking"
From the recipe files of Carole Walberg
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* Exported from MasterCook *
College Student Stew
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
beverly ross
1/2 pound
stew meat
1 can
carrots
2 small
potatoes -- quarted
4 cubes
beef bouillon
1 tablespoon
itialian herbs water
Put it all in crock, even frozen meat works. Cover with water and turn on crock pot on LOW for 8 to 9 hours. When you get hove pop some canned biscuits in the oven for 10 minutes and enjoy a hearty old fashioned tasting beef stew.
busted by sooz
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* Exported from MasterCook *
Colonial Hot Pot
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
beef chuck steak -- cubed
1/4 cup
all-purpose flour
2 cups
tomato juice
2 teaspoons
instant beef broth
1/4 cup
parsley -- chopped
2
garlic clove -- minced
1 tablespoon
salt
1/4 teaspoon
pepper
4 medium
potatoes -- peeled and sliced
8 small
onions -- quartered
1 medium
acorn squash, halved, seeded
2 tablespoons
butter or margarine
Trim all excess fat from beef. Shake beef cubes, part at a time,
with flour in a plastic bag to coat well. Combine tomato juice and
instant beef broth in a small saucepan; heat just to boiling; remove from
heat. Combine parsley, garlic, salt and pepper in a cup. Layer
vegetables and meat into a slow cooker this way: half of each of potatoes,
onions and beef, sprinkling each layer lightly with seasoning mixture.
Repeat with remaining potatoes, onions, beef and seasonings. Cut
each squash half into 6 slices; pare; arrange on top. Pour hot tomato
juice mixture over; dot with butter or margarine, cover. Cook on
low for 8 hours or on high for 4 hours, or until meat and vegetables are
tender.
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* Exported from MasterCook *
Congressional Bean Soup (Crockpot)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Meats
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
Small white beans
8 c
Water
2 c
Ham, diced
1 c
Onion, diced
1 c
Celery, chopped
2 tb
Parsley, chopped
1 t
Salt
1/4 ts
Pepper
1 ea
Bay leaf
Assemble ingredients in Slow Cooker. Cover and cook on
low 8-10
hours or until beans are tender.
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* Exported from MasterCook *
CORN & TOMATO POLENTA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Vegetarian
Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 qt
Water
1/4 ts
Salt
1 c
Yellow cornmeal
1/2 c
Tomato Sauce
1 t
Dried leaf oregano
1/2 c
Whole-kernel corn -- * drained
1/2 ts
Hot pepper flakes -- crushed
Pepper to taste
In a heavy, 3-quart saucepan, bring water and salt to
a boil. Slowly pour cornmeal into saucepan so that
water does not stop boiling, stirring to keep smooth.
Reduce heat and simmer 20 to 25 minutes, stirring
often until mixture is stiff. Meanwhile, in a small
saucepan, heat tomato sauce, oregano, corn, hot pepper
flakes and pepper. When cornmeal is stiff, turn half
into a serving dish and top with half the sauce.
Layer remaining cornmeal and sauce and let rest to 5
to 10 minutes. Cut in squares and serve.
Food Exchanges per serving: 1 1/2 STARCH/BREAD
EXCHANGE CAL: 105, CHO: Omg; CAR: 23g; PRO: 3g; SOD:
208mg; FAT: Og;
Source: Light & Easy Diabetics Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her
Meal Master
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* Exported from MasterCook *
Corn Chowder
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 slices
bacon -- diced
1/2 cup
chopped onion
2 cups
peeled -- diced potatoes
2 packages
frozen whole kernel corn -- broken apart
1 can
cream-style corn
1 teaspoon
Worcestershire sauce
1 teaspoon
seasoned salt
1/4 teaspoon
pepper
1 cup
water
In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well. Combine all ingredients in crockpot; stir well. Cover and cook on LOW setting for 6-7 hours.
By <IceTeaLuvr@aol.com> on Aug 21, 1998, converted by MC_Buster.
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* Exported from MasterCook *
Cottage Stew
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews
Beef
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
lean beef -- cut in 1" cubes
2 tablespoons
flour
2 tablespoons
butter
2 tablespoons
corn oil
2
celery ribs -- cut in chunks
1 cup
beef stock
1/2 teaspoon
salt
1/4 teaspoon
pepper
1/2 teaspoon
dried thyme
1/2 teaspoon
dried marjoram
1 teaspoon
prepared mustard
2 tablespoons
fresh lemon juice
3 tablespoons
chopped parsley
Brown meat in butter and oil. Combine meat and remaining ingredients, except lemon juice and parsley, and place in a slow cooker. Cover and cook on low 6 to 8 hours. Stir in lemon juice and parsley and serve with toast, noodles or potatoes.
busted by sooz
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* Exported from MasterCook *
Country Baked Beans
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot
Vegetarian
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
dried beans
water
2 medium
onions -- peeled
8
whole cloves
3/4 cup
light molasses
2 tablespoons
sugar
1 tablespoon
salt
1 tablespoon
dry mustard
1/2 pound
lean salt pork
1. Pick over beans and rinse under running water. Cover beans with water in a alrge kettle. Bring to boiling; cover kettle. boil 2 minutes; remove from heat; let stand 1 hour; pour into slow cooker. 2. Stud onions with cloves and hide deep in beans. STir in molasses, sugar, satl and mustard. Cut salt pork into 8 pieces; lay on top. Pour bailing water over just until it shows above beans; cover. 3. Cook on low for 10 hours or on high for 6 hours, or until beans are tender.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Country Chicken Rice Soup
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Chicken & Poultry
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 large
onions -- chopped
4 ribs
celery -- sliced
salt and pepper -- to taste
1 teaspoon
basil
1/2 teaspoon
thyme
1/2 teaspoon
sage
1
frozen peas -- €
2 1/2 pounds
chicken pieces
5 1/2 cups
water
3/4 cup
Uncle Ben's converted rice
Place all ingredients, except rice, into slow cooker in order listed.
Cover and cook 1 hour on high; reduce heat to low and cook an additional
8 to 9 hours. One hour before serving, remove chicken and cool slightly.
Remove meat from bones and return to slow cooker. Add rice.
Cover and cook an additional hour on high.
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* Exported from MasterCook *
Country Pork Stew
Recipe By : West Bend Slow Cooking for Fast
Meals
Serving Size : 6 Preparation Time :0:00
Categories : Pork & Ham
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
pork -- cut in 1" cubes
3 medium
potatoes with skins, scrubbed and -- cubed
4
carrots -- cut in 1/2" pieces
1 medium
onion -- chopped
1 medium
zucchini -- cut in 1/2" pieces
1 16 oz can
whole tomatoes -- cut up
2 cups
water
1 tablespoon
instant beef bouillon
1 teaspoon
salt
1/2 teaspoon
pepper
1/2 teaspoon
paprika
3 tablespoons
cornstarch
2 tablespoons
water
Combine all ingredients, except cornstarch and 2 tablespoons water,
in slow cooker. Stir to blend. Cover and cook at low setting,
for 7 - 9 hours or at high for 4 - 5 hours. Increase heat to high.
Combine cornstarch and water. Stir slowly into stew mixture until
thickened.
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* Exported from MasterCook *
Country Stew
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
beef cuts
5
carrots -- sliced
3
cut onions
6
potatoes -- cut up
3 ribs
celery -- sliced
1 28 ounce
ca whole tomatoes (juice also) -- cut up
1 cup
water
6 tablespoons
minute tapioca
3 tablespoons
worcestershire sauce
pepper and salt to taste
ground allspice -- to taste
marjoram -- to taste
thyme -- to taste
2
bay leaves
1 package
(10 oz) frozen sweet peas
Put all ingredients except peas into a slow cooker. Mix all the above together in the crockpot cover; put on low and cook all day or overnight. Turn to high and add frozen peas 1/2 hour to 1 hour before serving.
busted by sooz
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* Exported from MasterCook *
County Kerry Pork Roast
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
fresh picnic ham or shoulder
1 large
onion -- chopped
1 teaspoon
marjoram -- crumbled
3/4 cup
barbecue sauce
3/4 cup
water
1. Trim excess fat from pork place in slow cooker, sprinkle with onion and marjoram; pour mixture of barbecue sauce and water over; cover. 2. Cook on low for 10 hours or on high for 5 hours, or until pork is tender when pierced with a fork. 3. Slice hot.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Crab or Shrimp Soup
Recipe By : Rival CrockPot Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cups
crab meat* -- flaked and picked
2 cups
milk
2 cups
half and half
3 tablespoons
butter
2 strips
lemon peel
1/2 teaspoon
ground mace
salt and pepper -- to taste
2 tablespoons
dry sherry -- optional
1/2 cup
crushed saltine crackers
*Or, 2 cups small shrimp, cooked, peeled and deveined.
Combine all ingredients except sherry and crushed crackers in Crock-Pot;
stir well. Cover and cook on Low setting for 3 to 5 hours. Just before
serving, stir in sherry and crumbs to thicken. Makes about 2 quarts.
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* Exported from MasterCook *
Crab Soup
Recipe By : NAWK/Internet
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cups
crabmeat -- picked clean
2 cups
milk
2 cups
half-and-half
3 tablespoons
butter
2 strips
lemon peel
1/2 teaspoon
ground mace
salt and pepper -- to taste
2 tablespoons
dry sherry -- optional
1/2 cup
saltine crackers
Combine all ingredients except sherry and crushed crackers in crockpot;
stir well. Cover and cook on Low setting for 3
to 5 hours. Just before serving, stir in sherry and crumbs
to thicken. Makes about 2 quarts.
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NOTES : Note: You may substitute shrimp to this soup for variation.
* Exported from MasterCook *
Cream Of Barley Soup C/P
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
pearl barley
1 cup
onion -- chopped
1 cup
celery -- chopped
1/2 cup
leeks -- chopped
3
ham hocks -- or-
2 slices
smoked ham -- chopped
3 1/2 quarts
chicken stock
6 tablespoons
instant mashed potatoes
1 cup
heavy cream
***BOUQUET GARNI***
6
parsley sprigs
1/2 teaspoon
thyme
2 medium
bay leaves
Wrap herbs in piece of cheesecloth. Combine all ingredients except mashed potatoes and cream in removable liner. Place liner in base. Cover and cook on low 4-5 hours. Remove ham hocks, if used, and discard, or else chew on the bones, like I do. Also, discard bouquet garni. Add instant mashed potatoes, stirring well, and add crema. Cook on high for 15 minutes.
busted by sooz
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* Exported from MasterCook *
Cream of Cheese Soup
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 tb
Butter or margarine
3
Green onion,thinly sliced
1/2 c
Thinly sliced celery
1 1/4 c
Water
1/2 c
Half-and-half
2/3 c
Past. process cheese spread
1 t
Instant chicken bouillon
1/8 ts
Ground nutmeg
1/3 c
Dry white wine
Paprika
Toasted croutons
Melt butter in 3-quart saucepan over medium heat. Cook and stir
onions and celery in butter until onions are tender, about 8
minutes.
Stir in water, half-and-half, cheese spread, instant bouillon
and
nutmeg. Heat to boiling over medium heat, stirring constantly;
stir
in wine. Heat to boiling. Boil and stir 1 minute. Sprinkle each
serving with paprika and garnish with croutons.
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* Exported from MasterCook *
Cream of Lentil Soup
Recipe By : Rival Crock-Pot Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dried lentils
1 medium
onion -- chopped
1 clove
garlic -- minced
1 medium
carrot -- chopped
1 stalk
celery -- chopped
3 cups
water
1 cup
heavy cream
salt
pepper
Soak beans in 6 cups of water overnight; drain. Put beans, onion,
garlic, carrot, celery, and water to Crockpot. Cover and cook on
LOW setting for 8 to 10 hours. Stir in cream; add salt and pepper
to taste.
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* Exported from MasterCook *
Cream of Mushroon Soup
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :10:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 4 oz cans
sliced mushrooms -- drained
1 tablespoon
margarine
3 cups
chicken broth
2 tablespoons
onion -- chopped
salt and pepper -- to taste
2 tablespoons
all-purpose flour
1 cup
sour cream
1 cup
half and half cream or milk
In skillet, saute sliced mushrooms in butter; place in crock pot.
Add chicken broth, onion, salt, and pepper; stir well. Cover and
cook on low setting for 6 to 10 hours (on high setting for 2 1/2
to 3 hours). About 30 minutes before serving, turn to high
setting. Mix flour and sour cream; add to crock pot with half and
half cream. Cook until slightly thickened.
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* Exported from MasterCook *
Cream of Potato Soup .002
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 c
Potatoes,hash brown (frozen)
1/2 c
Carrots -- sliced
6 sl
Bacon
1 c
Celery -- chopped
1
Onion -- chopped
Cheese,cheddar -- finely
- shredded
1 1/2 ts
Salt
1 t
Pepper
2 c
Milk
2 c
Light cream or half-and-half
Parsley sprigs
Combine all ingredients in crockpot without
any pre-cooking and
cook on low all day. You will want to do bacon separately
or you may
use bacon bits for the crunchy taste.
TO COOK ON STOVE: Cook potatoes and carrots
in water until tender.
Drain. Saute bacon until crisp; drain and crumble. Saute
onion and
celery in 2 tb. bacon fat. Combine all remaining ingredients,
except
shredded cheese and parsley, and simmer for 30 minutes. Don't
boil.
Garnish with the shredded cheese and parsley. Makes 2
quarts.
("My Family's Favorites" by Mary Beth Roe,
QVC Host)
(MM'd by Nancy Hagfors, N.HAGFORS/GEnie; posted
10/13/95)
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* Exported from MasterCook *
Cream Of Sweet-Potato Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3
sweet potatoes -- peel/slice
2 cups
chicken boullion
1 teaspoon
sugar
1/8 teaspoon
ground cloves
1/8 teaspoon
nutmeg
salt to taste
1 1/2 cups
light cream -- half-and-half
OR milk
Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired. Makes about 1 quart. From: Woman's Day 'All Appliance Cookbook #1'
busted by Sara Horton 9/9/98 http://saraskitchen.faithweb.com by Terrastel/Jamie
<listmoms@usa.net> on Aug 27, 1998.
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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.
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* Exported from MasterCook *
Creamy Cheese Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 oz
Cheese, Chesire -- grated fine
1 3/4 pt
Milk, whole
1 c
Croutons
1 lg
Onion, white -- diced
2 tb
Butter, unsalted
2 oz
Flour, all-purpose
Salt
Pepper, black, ground
Pepper, white, ground
2
Egg yolks
1 1/2 oz
Cream, heavy
4 tb
Peas -- cooked
Place onion in pan, cover with water, bring to boil. Drain. Melt
1
tablespoon butter in pan, add onion. Saute', covered, for about
4
minutes. Set aside, place remaining butter in pan and stir in
flour.
Blend in milk, salt, peppers; bring mixture to a boil. Allow
to
simmer 6-8 minuses; strain. Return soup to pan, stirring in
cream,
egg yolks, cheese. Heat slowly to ensure evenness of mixture.
Do not
boil. Garnish with cooked peas and croutons. Serve. D.WEISSGERBE
/
INTERNATIONAL CHEESE RECIPE BOOK
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* Exported from MasterCook *
CROCK BEEF STEW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
stew meat -- cut into 1 1/2 inch
1/2 cup
flour
2 tablespoons
oil
1
bay leaf
1 tablespoon
Worcestershire sauce
1
onion -- chopped
1 cup
beef bouillon
1/4 teaspoon
pepper
2 teaspoons
salt
1 teaspoon
sugar
6
carrots -- sliced
1 cup
sliced celery
4
potatoes -- cut up
12 small
pearl onions
4 cups
water
Coat meat with flour. Set excess flour aside. In skillet,
heat oil. Brown meat. In crockpot, combine beef, Worcestershire
sauce, bay leaf, onion, bouillion, salt and pepper, sugar and vegetables.
Pour water over all.
Cook on low heat 8 to 10 hours. Turn to high and thicken with
flour.
Cook for 15 more minutes. Remove bay leaf.
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* Exported from MasterCook *
CROCK POT BEAN SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dry navy beans (soak overnight)
2 quarts
water
1 pound
ham and bones
1 teaspoon
salt
1/2 teaspoon
pepper
1/2 cup
chopped celery leaves
1 medium
onion -- chopped
1
bay leaf (optional)
Put all ingredients in pot. Cook on low 10 to 12 hours.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCK POT BEEF BARLEY SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
Cubed beef -- leftover
2 cups
carrots -- sliced thin
1 cup
celery -- thin sliced
3/4 cup
chopped green pepper
1 large
onion -- diced
1/2 cup
barley
1/4
chopped parsley
beef bouillon cubes
2 teaspoons
salt
3/4 teaspoon
dried basil
2 tablespoons
catsup
Layer in crock pot:
1. Vegetables and meat 2. Barley and spices 3. Cover with 5 cups water.
DO NOT STIR. Cook on low 10 hours; high 6 hours, or combination
of above.
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -
* 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
- - - - - - - - - - - - - - - - - -
* 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
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -
* 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!
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -
* 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
- - - - - - - - - - - - - - - - - -
* 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
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -
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.
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -
* 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
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT POTATO SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
Put the following in a crock pot:
2 carrots, pared & sliced 2 onions, chopped (opt.) 1 stalk celery,
sliced 5 c. water 4 chicken bouillon cubes 1 tbsp. salt 1 tbsp. parsley
flakes Cover and cook 8 hours on low or 3 to 4 hours on high.
One hour before serving, add 1 can evaporated milk.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT SPLIT PEA SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 (16 oz.) pkg dried
green split peas, rins
1
hambone, or 2 meaty hamhocks -- or 2 c. diced ham
3
carrots -- peeled & sliced
1 medium
onion -- chopped
2 stalks
celery plus leaves chopped
1 cloves
garlic -- minced (1 to 2)
1
bay leaf
1/4 cup
fresh parsley -- chopped (optional)
1 tablespoon
seasoned salt (or to taste)
1/2 teaspoon
fresh pepper
1 1/2 quarts
hot water
Layer ingredients in slow cooker, pour in water. DO
NOT STIR.
Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas
are very soft and ham falls off bone. Remove bones and bay leaf.
Serve garnished with croutons. *Freezes well.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CROCKPOT 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.
- - - - - - - - - - - - - - - - - -
* 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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