Crockpot Recipes

[Kitchen Witch]

CROCKPOT HAMBURGER AND VEGETABLE CASSEROLE

4 lg. potatoes, sliced
4 carrots, sliced
1 can sweet peas, drained
2 lg. onions, sliced
1 1/2 to 2 lb. lean ground beef, browned and drained
1 lg. can tomato soup
1 small can sliced mushrooms
Water to equal soup

Place layers of the vegetables in the order given in a large crockpot. Season each layer with salt and pepper. End each layer with ground beef. Mix the soup and water and pour into crockpot.

Cover and cook on low for 6 to 8 hours or on high 4 hours. Stir occasionally.



Old Fashioned Baked Beans

1 small package navy beans
4 tbsp. granulated sugar
2 scant tsp. salt
1/4 tsp. black pepper
1 tsp. powdered mustard
1/2 c. molasses
1 (2 to 3 oz.) piece salt pork
1 med. peeled whole onion

Soak beans overnight. In a.m. drain and replace water. Parboil 10 to 15 minutes (not longer). Place onion in crock pot. Drain beans and put on top of onion. Add flavors dissolved in 1 1/2 cups of hot water. Add enough hot water to just cover top of beans. Place salt pork on top. Cover and set crock pot on high. Bring volume of water up about every 3 hours. Cook 6-7 hours.




HAM AND SCALLOPED POTATOES

6 to 8 slices of ham
8 to 10 med. potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 c. grated Cheddar or American cheese
1 can cream of celery or mushroom soup


Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Cover and cook on low 8 to 10 hours in crock pot or high 4 hours. Variations: sausage instead of ham and omit the cheese.



RIBS AND RICE

2 lbs. lean spare ribs
1 can condensed beef bouillon
1/2 c. water
2 tbsp. maple syrup
2 tbsp. honey
3 tbsp. soy sauce
2 tbsp. barbecue sauce
1/2 tsp. dry mustard

Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in crock pot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice.



Brownie Pudding Cake

1/2 cup brown sugar
3/4 cup water
2 Tablespoons cocoa
2-1/2 cups brownie mix (half of a 21.5-oz. pkg.)
1 egg
1/4 cup peanut butter
1 tablespoons soft margarine
1/4 cup water
1/4 to 1/2 cup milk chocolate chips
1/4 to 1/2 cup chopped walnuts

Combine 3/4 cup water, brown sugar and cocoa in a saucepan. Bring to a boil. In the meantime, combine the remaining ingredients in a small bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered slow cooker. Pour boiling mixture over the batter. Cover and cook on High for 2 hours; turn heat off and let stand for another 30 minutes. Spoon into dessert dishes while warm. Serve with whipped cream or ice cream.
Yield: 6-8 servings




BARBEQUED HOT DOGS

Pkg. cocktail hot dogs
1/4 c. mustard
3/4 c. grape jelly

Place mustard and grape jelly into crock pot. Place on high. Put hot dogs in and simmer. Great sauce for sweet and sour meatballs, too.




MAC AND CHEESE

* 8 ounces elbow macaroni, cooked and drained
* 4 cups(16 ounces) shredded sharp Chedder Cheese
* 1 can (12 ounces) evaporated milk
* 1 1/2 cups milk
* 2 eggs
* 1 teaspoon salt
* 1/2 teaspoonblack pepper

Directions

1. Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray.
2. Add the remaining ingredents, all except 1 cup of the cheese, mix well.
3. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges.
4. Do not remove the cover or stir until it has finished cooking.

[Kitchen Witch]

ASIAN TACOS

These are really good and easy to make. You can buy a large pork shoulder (butt) roast and cut it into 2-3 chunks, divide the mix up and freeze for easy meals.

1/2 cup Teriyaki Sauce
1/2 cup Stir fry sauce
1/4 cup Hoison sauce
1 Tbls. sesame oil
1 Tbls. 5 spice powder (I used Penzeys Bankok Blend seasoning)
2 large cloves garlic, chopped or pressed fine
Dry or fresh cilantro (use dry now add fresh later)
Cole slaw mix or broccoli slaw mix
12 soft flour tortillas

Mix all ingredients together except roast, cole slaw and tortillas. Place pork in plastic bag and pour mix. Smoosh around to get coverage on roast. Seal well and let sit for 8-24 hours. Put in crockpot and cook for 6-8 hours on low.

When done, transfer to cutting board and shred with two forks. Lay in tortilla with slaw mix and fresh cilantro. Add a bit of the juice, roll or fold tortilla and enjoy.



TURKEY STEW

Makes 6 servings

3 cups peeled, cubed Potatoes
2 cups quartered Mushrooms
1 1/2 cups chopped Carrots
1 cup coarsly chopped Onions
2 cloves Garlic, minced
1 tsp each ground Thyme and dried Basil
1/2 tsp Black Pepper
2 lbs boneless, skinless Turkey breast, cut into 1" cubes
2 tbsp All Purpose Flour
1/2 cup dry White Wine
1/2 cup low-sodium reduced-fat Chicken broth
1 1/2 tbsp Tomato Paste
1 tsp "lite" Worcestershire Sauce
1/4 cup chopped fresh Parsley

Combine the first 8 ingredients in a 3-quart or larger crockpot.

Pat turkey cubes dry and coat with flour. Arrange over top of vegetables.

Mix wine, broth, tomato paste and worcestershire sauce in a sm. bowl. Pour over turkey.

Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.

Note: I have omitted the White Wine and just added extra Chicken Broth in its place. It turned out fine.




SMOTHERED STEAK

1 1/2 pounds round steak -- cut in strips
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 large onion -- sliced
2 green peppers -- sliced
16 ounces canned tomatoes
10 ounces canned mushrooms -- drained
2 tablespoons molasses
3 tablespoons soy sauce
10 ounces frozen green beans -- french

Put steak, flour, salt and pepper in crockpot. Stir well to coat meat with flour. Add all remaining ingredients, cover and cook on high for 1 hour. Reuduce heat to low and cook for another 8 hours, Serve over rice,




SOUTHWESTERN BLACK BEAN SOUP

1 pound dried black beans -- rinsed
6 cups beef broth or bouillon
1 large onion -- chopped
2 jalapeno peppers -- seeded, chopped
1 garlic clove -- crushed
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground thyme
1/8 teaspoon ground cloves
2 (1 lb EACH) ham hocks
1/3 cup dairy sour cream or plain yogurt
1 large tomato -- chopped

In slow-cooker, combine dried beans, broth or bouillon, onions, jalapeno peppers, garlic, cumin, oregano, thyme, cloves and ham hocks. Cover and cook on LOW 9-10 hours or until beans are tender. Remove ham hocks; cool. Shred lean meat; discard skin, bones and fat. Return shredded lean ham to pot and reheat on HIGH if necessary. Spoon mixture into individual bowls.

Top each with sour cream and chopped tomato.



Sloppy Guiseppes

1 Tbsp. olive oil
1 large onion, diced
3/4 of 1 large green pepper, seeded and diced
3/4 pound lean ground beef
3/4 pound hot Italian sausage meat
2 cloves garlic, minced
1 medium carrot, peeled and grated
1 stalk celery, sliced thin
2 tsp. dried parsley
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. chili powder, or to taste
1 tsp. sugar
1/2 salt
1/4 tsp. pepper
1 jar (26 oz.) Garlic & Cheese Chunky style spaghetti sauce

In a large skillet over medium-high heat, heat oil and saute onion and green pepper until tender. Stir in both meats and cook until no longer pink. As the meat cooks, break up the large pieces and stir to combine the meats. Drain fat from meat. Return meat to skillet. Add garlic and stir gently until you begin to smell the garlic cooking (about 2 minutes). Place meat in a 3-1/2 quart or larger crockpot. Add remaining ingredients. Stir to blend ingredients. Cook on High for 1 hour then reduce to Low and cook for another 3 to 4 hours. Serve on slightly crusty buns along with a Caesar salad. Garnish with grated Mozzarella cheese.



LEMON POPPYSEED UPSIDE DOWN CAKE

This cake makes its own custard-like topping.

1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water

Sauce:

1 tablespoon butter
3/4 cup water
1/2 cup sugar
juice from one lemon (about 1/4 cup)

Mix the first 4 ingredients together until well moistened. Spread batter in a lightly greased 3 1/2 quart crockpot. Combine sauce ingredients in a small saucepan; bring to a boil. Pour boiling mixture over the batter; cover and cook on high for 2 to 2 1/2 hours. Edges will be slightly browned. Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar. When cool enough to handle, hold a large plate over the top of the pot then invert.

[Kitchen Witch]

POT PIE

Take 3-4 boneless skinless chick breast (depending on how much you want)
2-3 cans of cream of chicken soup (depending on how much you want)
1 cup of milk
4 med potatoes
1 bag or box of frozen peas and carrots
1 small onion diced
sage, oregano, basil, parsley, paprika, ground pepper
2 pkgs of Pillsbury Cresent rolls

In crock add Chicken breast, soup, milk, potatoes, onion and all spices Cook on low for about 6hrs stir in bag of carrots and peas to crock cook for about 10min Transfer to pie plate or something similar. Unroll Cresent rolls and place on top of pie You do not need to make it pretty either. Just cover the top with the dough. Cook for 10-15 min in oven follow heating instructions on cresent roll pkg.


POTATO BEEF SOUP

1 pound chuck or bottom round
1 marrow bone (optional)
2 quarts water
1/2 large onion, finely diced
1 carrot, peeled and finely diced
1 stalk celery, finely diced
2 tablespoons cup barley
2 cloves garlic, crushed
1 bay leaf
1/2 tablespoon salt
1/8 teaspoon freshly ground black pepper, or to taste
3 large Idaho or russet potatoes

Place all the ingredients except potatoes in crockpot. Cover tightly and cook overnight. In the morning, skim away any scum that rises to the top. Peel and dice potatoes and add them to the soup. Cook additional 8-12 hours. Skim away any visible fat floating on top of the soup. Remove the marrow bone, pick out the marrow and return to soup. Discard the bones and bay leaf.

Remove the meat, cut into bite-size pieces, and return to the soup. Serve hot, in large bowls, as a meal-in-one.

NOTE: An interesting variation on this soup is to substitute 1 cup of baby lima beans, soaked in water to cover overnight, for the barley.



SLOW COOKED MEATLOAF AND POTATOES

2 medium potatoes - peeled and cut into 1"
2 lbs of ground beef
1 large onion finely chopped
1-1/2 cups ketchup - divided
3/4 cup crushed butter flavored crackers (ie ritz)
2 eggs
2 teaspoons salt
1/3 cup firmly packed brown sugar
1/2 teaspoon prepared mustard

Place the potatoes in a slow cooker. In a large bowl, combine the beef, onion, 3/4 cup ketchup, cracker crumbs, eggs and salt. Mix weel. Place over the potatoes and pat down to form a loaf. In the same bowl, combine the brown sugar, mustard and the remaining 3/4 cup ketchup, mix well. Spread over top of loaf. Cook on low setting for 6 - 10 hours. Drain excess liquid and serve!



TACO CASSEROLE

1 1/2 lb. ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25-oz.) pkg. Old El Paso Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10-oz.) can Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded Cheddar cheese
2 (15-oz.) cans pinto, black or kidney beans, drained, rinsed
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
1 (2 1/4-oz.) can chopped ripe olives
Sour cream

Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper. Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese.

Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on high setting for 2 1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.



LASAGNA

1 lb. lean ground beef
1 (26 to 28 oz.) jar tomato pasta sauce
1 (8 oz.) can no-salt-added tomato sauce
1/2 (9 oz.) pkg (about no-boil lasagna noodles
1 (1-lb.) jar Alfredo pasta sauce
12 oz. (3 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Brown ground beef, drain. Spray slow cooker with Pam. Spread 3/4 tomato pasta sauce in bottom of slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.

Layer 3 noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 Alfredo sauce, spreading evenly. Sprinkle with 1 cup Mozzarella cheese. Top with 1/3 ground beef mixture, spreading evenly.

Repeat layers twice, using 2 noodles in last layer. Sprinkle Parmesan cheese on top.

Cover; cook on low for 3 1/2 to 4 1/2 hours. Cut into wedges to serve.

[Kitchen Witch]

LASAGNA

1 lb. lean ground beef
1/2 cup diced onion
1/2 cup diced green pepper
12 oz. tomato paste
2 1/2 cups water
2 teaspoons dried basil
2 teaspoons dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
3 teaspoons salt
8 oz. lasagna noodles
6 oz. grated mozzarella cheese
1 1/2 cups ricotta cheese
1/3 cup grated parmesan cheese

1. Saute the beef and vegetables in a skillet sprayed with veg. oil

2. Add the tomato paste, water and seasonings and bring to a boil. Reduce the heat and simmer for 10 minutes. Stir often.

3. Spray a 5 qt. slow cooker with veg. oil.

4. Layer the ingredients as follows: sauce, (go easy on the sauce until you reach the last layer); then noodles (break them up to fill in where necessary, you won't notice it when cooked); mozzarella cheese; sauce; noodles; ricotta cheese; sauce; noodles; sauce (using whatever sauce if left - you should have enough to cover this layer); grated Parm. cheese.

5. Set the cooker on low and cook for 6 hours.

6. Remove the cover and let stand for 15 minutes before serving.



MEATLOAF

1 egg
1/4 cup milk
2 slices day old bread cubed
1/4 cup finely chopped onion
2 tbsp. finely chopped green pepper
1 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. lean ground beef
1/4 cup ketchup
8 medium carrots, cut into 1-inch chunks
8 small red potatoes

In a bowl, beat egg and milk. Stir in the bread cubes, onion, green pepper salt and pepper.Add the beef and mix well. Shape into a round loaf. Place in a crockpot. Spread ketchup on top of loaf, Arrange carrots around loaf, Peel a strip around the center of each potato; place potatoes over carrots. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 7-8 hours longer or until no pink remains in the meat and the vegetables are tender.


RAISIN BREAD PUDDING

Pudding:

8 slices bread, cubed (I use Hearty White Bread by Pepperidge Farms)
4 eggs
2 cups milk
1/2 cup white sugar
1/4 cup butter or margarine, melted
1/4 cup raisins
1/2 tsp. ground cinnamon

Sauce:

2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1 cup water
3/4 cup sugar
1 tsp. vanilla extract

Place bread cubes in a greased slow cooker (I used my 5-qt. Rival). In a bowl, beat eggs and milk; stir in sugar, butter, raisins and cinnamon. Pour over bread; stir. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook for 3-4 hours or until a thermometer reads 160°F. Just before serving, melt butter in a saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding (it's good with half and half instead, too).

NOTE: The pudding recipe called for 1/4 cup sugar, but the second time I made it I doubled it to 1/2 cup and we thought it was better, but still not too sweet.

YIELD: 6 servings.




POTATO SOUP

8 Lg Potatoes, cubed
2 Med Onions, chopped
2 Tbsp Margarine
2 Chicken boullion cubes
2 Tbsp Parsley, dry
6 cup Water
2 cup Milk
1/2 cup Flour, mixed with water

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.

NOTES: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.

Serving Size : 8




SLOPPY JOES

3 lb Ground beef
1 c Onion, chopped
2 cl Garlic, minced
1 1/2 c Ketchup
1 c Green pepper, chopped
1/2 c Water
4 tb Brown sugar
4 tb Prepared mustard
4 tb Vinegar
3 ts Chili pepper
Hamburger buns

In a large skillet, brown ground beef, onion, and garlic. Cook until meat is brown and onion is tender. Drain off fat. Combine remaining ingredients (except buns) in crockpot. Stir in meat mixture. Cover and cook on low 6-8 hrs. or on high for 3-4 hrs. Spoon onto hamburger buns. Serves 8 to 10.


CORN STUFFED PORK CHOPS

5 to 6 pork chops, 1 to 2 inches thick
1 can (7 oz) whole kernel corn, undrained
1 cup soft bread crumbs
1 tbs instant minced onion
2 tbs minced green pepper
1 tsp salt
1/2 tsp sage

Cut a horizontal slit in side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into slits. Close with toothpicks. Place on metal rack or trivet in slow-cooking pot. Cover and cook on low for 6 to 8 hours. Serves 5 to 6.

[Kitchen Witch]

Rump Roast Au Jus
this is a wonderful way to do rump roast in the crock pot. It creates a wonderful juice while it cooks; serve it over individual servings of beef. You'll want the cut to be between 4 and 5 pounds

1 tablespoon ground black pepper
1 tablespoon paprika
2 teaspoons chili powder
1/2 teaspoon celery salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
4 1/2 pounds rump roast
1/2 cup water

1 In a small bowl, mix together black pepper, paprika, chili powder, celery salt, red pepper, garlic powder, and mustard. Rub mixture over the surface of the meat.

2 Place meat in a slow cooker, and add 1/2 cup water. Cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.


MEXICAN STYLE CHICKEN STEW

2 lbs skinless boneless chicken breasts cut into 1 1/2" peices
4 med russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz) can tomato sauce

Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas.



CHILI

2 onions, chopped
2 cloves garlic (I use the minced kind that comes in a jar)
1 lb. lean hamburger
2 Tbs. chili powder
cumin to taste (I leave this out)
2 cans (16 oz. ea.) tomatoes
2 cans tomato soup
2 cans kidney beans, drained
salt and pepper to taste
optional: shredded cheese and/or sour cream for topping

1. Cook onions and garlic in 2 Tbs. oil till onions are yellow. Add hamburger and cook till browned. Stir in chili powder and optional cumin; cook 2 minutes more. Meanwhile, in crockpot, combine remaining ingredients. Stir in browned meat mixture. Cover and cook on Low setting for 8-10 hours.

To serve: ladle chili into bowls. Top with optional shredded cheese and/or sour cream, if desired.



APPLE BROWN BETTY

3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted

Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.



APPLE CAKE

3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted

Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.



APPLE GLAZED PORK

3-4 lb port lion roast, well trimmed
salt & pepper
4 to 6 apples, quartered
1/4 cup apple juice (didn't have any, used orange)
3 Tbl brown sugar
1 tsp ground ginger

Place apple quarters on bottom of CP. Place roast on top. Sprinkle w/salt & pepper. Combine apple juice, sugar & ginger. Spoon over roast, covering entire top. Cover & cook on LOW 10-12 hrs. TASTY! ) The apples will look gross, but they are tasty too.

Leftover pork roast: shred, mix with barbeque sauce. Serve with white rice and pineapple.



ARROZ CON POLLO

4 Chicken breast halves, skin and excess fat removed
1/4 teaspoon salt
1/4 teaspon pepper
1/4 teaspoon paprika
1 tablespoon oil
1 medium onion, chopped
1 small red pepper, chopped
1 clove of garlic, minced
1/2 teaspoon dried rosemary leaves
1 14 1/2 ounce can crushed tomatoes
1 10 oz package frozen peas

Season chicken with salt, pepper, and paprika. In a medium skillet, heat oil over medium-high heat. Add chicken and brown. Put chicken in the Crock-pot.

In a small bowl, combine remaining ingredients except the peas. Pour over chicken. Cover: cook on Low 7-9 hours (High 3-4 hours) One hour before serving, add peas. Serve over rice.

Makes 4 servings.


BANANA NUT BREAD

1/3 c shortening
1/2 c sugar
2 eggs
1-3/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed ripe bananas
1/2 c chopped walnuts

Cream together shortening and sugar; add eggs and beat well. Sift dry ingreds; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 4-6 cup mold (I used a ceramic souffle dish). Cover with foil and tie a string tightly around it to keep foil down. Pour 2 cups hot water in slow-cooking pot. Place mold on rack or trivet (I modified a metal veggie steamer) in pot. Cover with crockpot lid and cook on high 2 to 3 hours or until bread is done. Be sure not to check bread during the first 2 hours of cooking.



BEEF AND BEANS

3 bacon slices
1/2 pound ground round
1 cup finely chopped onion
1 (15.5 oz) can lima beans, drained
1 (15 oz) can pork and beans, undrained
1 (15oz) can light red kidney beans, drained
1/2 cup ketchup
1/2 cup barbecue sauce
1/4 cup firmly packed brown sugar
1 tsp dry mustard

1. Cook bacon until crisp, crumble and set aside.

2. Cook beef and onion in skillet and crumble.

3. Place bacon, beef mixture and other ingredients in slow cooker. Stir well. Cover and cook on high 1 hour. Reduce to low and cook 3-4 hours.



BEEF AND GRAVY

1 lb swiss steak or round steak cut into chunks
1 can condensed beefy mushroom soup (I used Campbell's)
1 can water
1 packet Lipton onion soup mix

Cook on high for at least 8 hrs. The beef comes out really tender and tasty.

Serve over noodles, potatoes, or rice.



BEEF BURGER STROGANOFF

1 1/2 lbs lean ground beef
3 slices bacon, diced
1 small onion, chopped
2 tbs flour
1/4 tsp paprika
1 tsp salt
1 can (10 3/4oz) condensed cream of mushroom soup
2 tbs dry red wine
1 cup dairy sour cream
6 to 8 hamburger buns, toasted and buttered

In large skillet, brown beef and bacon until red color disappears. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour cream. Spoon mixture over toasted buns. Serves 6 to 8.

I served this over buttered noodles instead of the buns.



BEEF FAJITAS

1 1/2 pounds beef flank steak
1 cup chopped onion
1 green sweet pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp. cilantro
2 garlic cloves, minced (or 1/4 tsp. garlic powder)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8oz) chopped tomatoes
12 8inch flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese and salsa

Cut flank steak into 6 portions. In any size crockpot combine meat, onion, green pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low 8-10 hours or high 4-5 hours.

Remove meat from crockpot and shred. Return meat to crockpot and stir. To serve, spread meat mixture into flour tortillas and top with toppings. Roll up.



BEEF STROGANOFF

1 1/2 lb. lean ground beef
1 medium onion, chopped
1 clove garlic, minced
3 Tbsp. tomato paste
1/2 c. beef broth
3 Tbsp. sherry
1 tsp. salt
Dash pepper
1 can mushrooms, drained
1 c. sour cream

Brown ground beef with onion and garlic; drain. Add to crock pot with remaining ingredients except for sour cream. Cover and cook on low for 5 to 7 hours. Stir in sour cream. Heat through. Serve over egg noodles.



BEER FAJITAS

2 LB TRI TIP MEAT, SLICED 3/4" THICK
1 8 OZ CAN TOMATO SAUCE
1 12 OZ CAN OF BEER (LAGER)
2 TEASPOONS MUSTARD
3 TEASPOONS BUTTER
3 TEASPOONS CHILI POWDER
1 TEASPOON SALT
1 TEASPOON GARLIC
1 MEDIUM GREEN BELL PEPPER SLICED
1 MEDIUM RED BELL PEPPER SLICED
1 MEDIUM WHITE ONION SLICED

1. IN CROCKPOT ADD ALL OF THE ABOVE INGREDIENTS AND STIR.

2. COOK ON LOW FOR 8 TO 10 HOURS. THE LONGER THE BETTER.

3. CAN BE EATEN WITH TORTILLAS, SERVED OVER RICE, OR EATEN WITH BREAD



TWICE COOKED BBQ RIBS

Throw about 1 1/2 lbs of boneless ribs in the CP on low with enough water to cover, about 3 TBS of BBQ sauce, fresh chopped garlic, 1/3 CUP brown sugar and a couple dashes of ketchup. Cook on low about 5 hours until done. Throw on the BBQ to crisp them up and baste with more BBQ sauce.


BLACK FOREST POT ROAST

3lbs Top Round Pot Roast
1 small onion
1 pack button mushrooms
3 Tbsp water
1/4 cup ketchup
1/4 cup red wine
2 Tbsp Dijon Mustard
1 Tbsp Worcestershire Sauce
1/2 tsp table salt
1/8 tsp black pepper
1 clove garlic
2 Tbsp cornstarch
3 Tbsp water

Trip all visible fat from meat; place in slow cooker. In a small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire Sauce, salt, pepper, and garlic. Pour over meat. Cover and cook on LOW about 8 hours. Remove meat and slice. Keep meat warm and turn control to HIGH. Dissolve cornstarch in water; stir into cooker. Cover and cook on High until thickened. Serve with Sauce.

[Kitchen Witch]

BRACIOLE

2 1/2 pounds Round steak
1/4 to 1/2" thick 1/2 pound Bulk Italian sausage
1 tablespoon Dried parsley flakes
1/2 teaspoon Leaf oregano
2 cloves Garlic -- minced
1 large Onion -- finely chopped
1 teaspoon Salt
1 can Italian style tomatoes -- 16 0z
1 can tomato paste -- (6 oz)
1 teaspoon Salt
1 teaspoon Leaf oregano

10 large Tomatoes or 2 28 oz cans tomatoes
5 cloves Garlic -- chopped
1 tablespoon Worcestershire sauce
2 teaspoons Salt
2 large Onions -- chopped

1 tablespoon Flour

1 tablespoon Vegetable oil
1 teaspoon Oregano
1 teaspoon Thyme
1 tablespoon Wine vinegar
1 tablespoon Sugar

Trim all excess fat from round steak. Cut into 8 evenly shaped pieces. Pound steak pieces between waxed paper until very thin and easy to roll. In skillet, lightly brown sausage. Drain well and combine with parsley, 1/2 teaspoon oregano, garlic, onion, and salt; mix well. Spread each steak with 2 to 3 tablespoons of sausage mixture. Roll up steaks and tie. Stack steak rolls in crock pot. Combine tomatoes, tomato paste, salt, and 1 teaspoon oreagno; pour over rolls. Cover and cook on low setting for 8 to 10 hours. Serve steak rolls with sauce.

SAUCE: Place all ingredients except flour, oil, and vinegar in crockpot; stir well. Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to high setting for the last hour to reduce excess moisture. Before removing sauce from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container; blend until smooth.



BROWNED ONIONS

Slice onions thin, then pile in crockpot. You can use as many onions as you want. Top with up to a 1/2 cup of butter, put on low and cook overnight (about 10 hours). Wake up to the smell of onions cooking. If they are not browned to your liking, turn up to high for about 1-2 hours. You can also dump in the rest of the ingredients for french or regular onion soup.




CAJUN SAUSAGE AND RICE

8oz Kielbasa sausage, cut in 1/4" slices
1 (14 1/2oz) can diced Tomatoes with liquid
1 medium Onion, diced
1 medium Green Pepper, diced
2 Celery stalks, thinly sliced
1 TBSP Chicken bouillon granules
1 TBSP Steak sauce
3 Bay leaves or 1 tsp dried Thyme
1 TSP sugar
1/4 to 1/2 TSP Hot Pepper sauce
1 cup uncooked instant Rice
1/2 cup chopped Parsley (optional)

Combine sausage, tomatoes, onion, green pepper, celery bouillon, steak sauce, bay leaves, sugar and hot pepper sauce in crockpot. Cover and cook on LOW for 8 hours.

Remove bay leaves; stir in rice and 1/2 cup of water. Cook an additional 25 minutes. Stir in parsley if desired.

Makes 5 servings




CANTONESE PORK

2 pounds pork steaks
2 tablespoons vegetable oil
1 onion, thinly sliced
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce

In a heavy skillet, heat oil over medium high heat. Add pork strips and brown. Drain off excess fat. Place meat, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt, and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours. Serve hot.



CATTLEMAN'S BEEF AND BEANS

1 lb dried pinto beans
6 cups water
3 lbs. beef brisket or round roast
1 large onion, chopped
1/2 c dark molassas
2 tsp. salt
1/2 tsp ground ginger
1/2 tsp. dry mustard
1/4 tsp. pepper
1 bay leaf

Please Note: I will be throwing this on the bbq before I put in crockpot. This might also be good with bbq sauce. When you take the meat out and slice pour the bbq sauce over meat.

1. Rinse beans under running water, Place in a large kettle with water. Bring to boiling; cove kettle;lower heat;cook 15 minutes;let stand 1 hour.

2. Trim all fat from beef; brown meat on all sides in remaining fat in large skillet. (This is where I will bbq).

3. Place meat in bottom of the slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water if need to cover meat and beans. Cover.

4.Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.

5. Turn control to low and cook for 8 hours or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard if you wish.

6. Remove meat to a carving board and cut into slices; spoon beans around beef on platter.



CATALINA RIBS


1 1/2-2 lbs boneless pork ribs
1 onion chopped
2 cloves garlic, minced
1 (8 oz) bottle of Catalina

Place or throw ribs in crock pot. Put in rest of ingredients and cook low for 5-7 hours.




CHICKEN AND STUFFING

4 Chicken Breast, Boned and Skinned
4 Slices Swiss Cheese
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 Cups Pepperidge Farm Herb Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste

Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.



CHICKEN FRIED CHOPS

1/2 cups all purpose flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork chops, trimmed
2 Tbsp vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water

In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker or crockpot. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.


CHICKEN NOODLE SOUP

3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. noodles

Put vegetables in CP. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove veggies and chicken from CP. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. I run the veggies through the food processor. Return chicken and veggies to CP and heat through. It takes the noodles about 20 minute to cook. Serves about 6 hungry folks. I use a 5 qt CP for this. I also use frozen chicken breast right out of the freezer.

[Kitchen Witch]

CHICKEN FRICASSE

1 can reduced fat cream of chicken soup
1/2 soup can water
1/2 cup chopped onions
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper
4 skinless boneless chicken breast
non-stick cooking spray

Spray crockpot with non-stick cooking spray. Place chicken in crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on low 6-8 hours.

1 hour before serving, prepare chive dumplings:

3 tbl. shortening
1 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3 tbl.fresh, chopped chives, or 2 tbl. dried chives
3/4 cup skim milk

Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by teaspoonsful onto hot chicken and gravy. Cover and cook on high for 45-60 minutes. Serve with mashed potatoes and vegetables, or over hot, cooked noodles.


CHINESE PEPPER STEAK

1-1 1/2 lbs boneless beef round steak
1 clove garlic minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce
1 Tbls. hoisin sauce
1 tsp. sugar
1 tomato, seeded, peeled & diced
2 red or green bell peppers, cut into strips
3 Tbls. cornstarch
3 Tbls. water
1 cup fresh bean sprouts
4 green onions, finely chopped
Cooked Rice

Trim fat from steak; slice into thin strips. Combine steak, garlic, salt, pepper, soy sauce, hoisin sauce and sugar in slow cooker. Cover and cook on LOW about 4 hours. Turn control to HIGH. Add tomato and bell peppers. Dissolve cornstarch with water in a small bowl and stir into steak mixture. Cover and cook on HIGH 15-20 minutes or until thickened. Stir in bean sprouts, sprinkle with onions. Serve with rice.



CHOCOLATE PEANUT BUTTER CAKE

2 c. chocolate cake mix
1/2 c. water
1/3 c. creamy peanut butter
1/2 c. chopped nuts

Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours.



CHOW MEIN

4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. water

Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.



CLAM CHOWDER

(CAN BE HALVED)

4 cans of Cream of Potato soup
4 cans of New England Clam Chowder
2 cans minced clams with juice
1 onion, chopped and sauteed in
1 stick butter
1 quart half and half

Saute onions in butter, then add all ingredients in crockpot for 4 hours...



COCONUT THAI SHRIMP AND RICE

2 (10 oz.) cans chicken broth
1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrott peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted cocoanut for garnish (optional)

In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut, raisins and rice.

Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water.

When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with toasted coconut and serve.



CORNED BEEF AND CABBAGE

3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2" pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (Guiness?)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges

In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce.

Horseradish Sauce

1/2 pint whipping cream
3 Tbsp prepared horseradish

Whip cream until it peaks, then fold in horseradish.



CORN CHOWDER

6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
1 can (16 oz) cream-style corn
1 Tbs. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. 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 CP; stir well. Cover and cook on Low setting for 4 to 7 hours. Makes about 1 1/2 quarts.




RIBS AND KRAUT

3 lbs country style ribs
1 large can sauerkraut
1 1/2 lbs red salad potatoes
Salt and pepper to taste (after cooking)

Add ribs to bottom of crock pot. Wash potatoes and then lay on top of ribs. Add kraut and simmer on low crock pot setting for 7-9 hours. I usually check them at about 7 hours and see if they need a "boost of heat" and I might cook them on high for an hour. Taste to see if you need salt and pepper. Ribs should fall off the bone!


GARLIC BROWN SUGAR CHICKEN

1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-line soda (diet is fine)
2-3 Tbls. minced garlic
2 Tbls. soy sauce
1 tsp. pepper (regular black or cayenne)

Place chicken in crockpot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch. If using cayenne pepper, it gives dish a szchewan flavor.



GERMAN BEEF STEW

1 1/2 lbs beef chuck, cut in 2" cubes
2 tbs flour
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp ground black pepper
1 can (16 oz) diced tomatoes, undrained
2 cups thinly sliced carrots
1 large potato, cut into chunks
1/4 cup sherry
1/4 cup dark molasses
1 cup water

Place beef in slow cooker (crockpot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours. If desired, add 1/4 cup raisins 30 minutes before serving. Serves 4 to 6.



GOOEY CHICKEN BURRITOS

2 large chicken breasts
12 oz jar of salsa (I used medium)
1 can of cream of chicken soup
1 can of diced green chiles (mild)
1 1/2 cups of grated cheese (I used a cheddar and jack blend)
1 small onion
A handful of spanish olives~sliced
2 tbls. of cooking tapioca
Flour tortillas

Combine all ingredients, except tortillas, in crockpot. Cook on low, 8 hours. Spoon concoction onto warmed tortillas and roll.



HAMBURGER CHOW MEIN

2 lbs crumbled and cooked ground beef, drained
1/2 cup sliced or diced onion
1 cup sliced celery
1 can sliced water chestnuts
1 can mushrooms
1/2 (or so) rice
2-4 cups water
1/2 cup soy sauce
1/4 cup beef stock or broth
1 tbls brown sugar
Salt/Pepper to taste
1 tbls.cornstarch mixed with 1 tbls. water
chowmein noodles

In crockpot put all ingredients from beef to brown sugar and stir until incorporated. Do not put all the water in, just enough to barely cover the ingredients (rice will absorb water as it cooks). Cook on low. After 4-6 hrs mix in 1-2 cups more water until mixture is somewhat runny. Add the cornstarch/water mix and turn on high for about 20 minutes or so. Serve over chow mein noodles. Serves 4-6

[Kitchen Witch]

HEARTY BEAN POT

1 lb. dried Navy or Great Northern Beans
1 tsp. Vegetable Oil
2 medium Onions, chopped
3/4 cup Canadian-style Bacon, diced
6 cloves Garlic, minced
1 tsp. dried Thyme
Dash of crushed Red Pepper
1/4 cup Molasses or Maple Syrup
1/4 cup Ketchup
2 Tbs. Worcestershire sauce
1 Tbs. Dry Mustard
3 cups Water, boiling
2 Bay Leaves
2 Tbs. Cider Vinegar
Salt and Pepper to taste

Place the beans in a large bowl and cover with water to soak overnight, or for at least 8 hours.

Drain and rinse the soaked beans, discarding any anomalies; place them in a 3-1/2-quart stock pot.

In a large skillet over medium-high heat, warm the vegetable oil. Add the onions and the Canadian bacon. Cook, stirring often, until the onions are softened, usually about 5 minutes.

Add the garlic, thyme, and crushed red pepper to the mixture and stir in the skillet for about a minute more. Add the mixture to the beans in the crock pot.

Add the molasses or maple syrup to the crock pot. Pour in the ketchup, Worcestershire, and dry mustard. Stir to combine.

Add the boiling water to the crock pot. Add the bay leaves and cook on high, covered, for about 4 1/2 hours, or on low-temperature setting for 10 or 11 hours.

Remove the bay leaves from the cooked beans and season with a splash of vinegar, salt, and pepper.





HERBED ROAST BEEF
6 servings

3-pound boneless beef tip roast
1 tsp. salt
1 tsp. mixed dried herb leaves
1/2 tsp.pepper
2 cloves garlic, finely chopped
1 cup balsamic vinegar (or use red wine vinegar)

Spray 12" skillet with cooking spray;heat over medium-high heat. Cook beef in skillet about 5 minutes until brown on all sides. Sprinkle with salt, herbs and pepper.

Place garlic in a 4-5 quart slow cooker. Place beef on garlic. Pour vinegar over beef.

Cover and cook on low heat setting 6-8 hours or until beef is tender. Reserve 1/4 cup of the beef juices.

Cut half of the beef into thin slices to make 3 cups; place in refrigerator or freezer container along with reserved 1/4 cup beef juices for Philly Beef Sandwiches . Cover and refrigerate beef up to 4 days or freeze up to 4 months. To thaw frozen beef, place container in refrigerator about 8 hours.



HERBED STEAK

2 lb. beef round steak
1 tbsp. cooking oil
1 onion
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) can cream of broccoli soup
1 tsp. dried oregano
1/2 tsp. dried thyme
1 tbsp. garlic powder
1 tbsp. Worcestershire sauce
1/4 c. red or white wine
3/4 tsp. salt
1/2 tsp. pepper

Trim fat from steak. Cut meat into serving size portions. In a skillet brown meat in hot oil. Slice onion and place in bottom of 4 quart crock pot. Place browned meat atop onion. In a bowl combine remaining ingredients; pour over meat. Cook on high heat setting for 5 hours. Serve over rice with steamed broccoli side dish. Serves 4.




HEARTY BEEF CHILI

1 29-ounce can tomatoes, cut up
1 10 ounce can chopped tomatoes and green chili peppers
2 c. vegetable juice or tomato juice
1-2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1 1/2 lbs. beef or pork stew meat, cut into 1" cubes
2 c. chopped onion
1 1/2 c. chopped celery
1 c. chopped green pepper
2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed
Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional)

In a 6 quart crockery cooker combine both cans of undrained tomatoes, vegetables or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.

Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir in the beans; cook 15 minutes more. Spoon into bowls. If desired, serve with toppers.



POT ROAST WITH SOUR CREAM GRAVY

3 lbs. chuck or pot roast
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 tbsp. oil
1/4 c. water
1 tbsp. vinegar
1 tsp. dill weed
5 or 6 sm. potatoes
5 or 6 carrots
1/2 tsp. salt
1 lg. onion
1 tbsp. flour
1 c. sour cream
1 tsp. dill seed

Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on low for 10-12 hours or high for 6 hours.

To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.




HOT GERMAN POTATO SALAD

6 cups (30 oz) sliced raw potatoes
1 cup chopped onion
1 cup chopped celery
1 cup water
1/4 cup cider vinegar
1/4 cup Sugar Twin of Sprinkle Sweet
2 Tblsp quick cooking tapioca
1/4 tsp black pepper
2 tsp dried parsley flakes
1/4 cup Hormel Bacon Bits

In a slow cooker, combine potatoes, onions, and celery. In a medium bowl, combine water, vinegar, Sugar Twin, tapioca, black pepper, and parsey flakes. Pour mixture over potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Stir in bacon bits. Serve warm.


ITALIAN BEEF

1-3 pound rump roast, trimmed -- (3 to 5 pounds)
1 package Good Seasons Italian Dressing Mix
1 cup water
1 package au jus gravy packet
2 teaspoons Italian seasoning
6 pepperoncini peppers

Mix together water, gravy mix, dressing and Italian seasoning. Pour over roast in crock pot. Add peppers if desired. Cook on Low about 5-7 hours. Break up roast and cook 1 hour more. Serves 6.


HOT AND SOUR SOUP

1/2 lb Lean pork, cut into strips
1 t Sesame oil
1/4 lb Fresh mushrooms, sliced
1/4 t Dried red pepper flakes
1 Can sliced water chestnuts
1 c Cubed firm tofu
1/2 c Bamboo shoots, sliced
2 c Chicken broth
2 T Soy sauce
2 c Water
2 T Rice wine vinegar
Green onions, chopped

In a slow cooker combine pork, mushrooms, water chestnuts, bamboo, vinegar, soy sauce, oil, pepper flakes, tofu, broth and water. Cover and cook on low for 7-8 hours. Serve hot, garnish with green onion.



KILLER CHICKEN CHILI

2 cups cooked, chopped chicken
48 oz canned great northern beans
16 oz shredded monterrey jack cheese
16 oz jar salsa *
1 14 oz. can chicken broth
1 12 oz can beer

Toppings (optional):

Crushed tortilla chips or tortilla strips
Shredded cheese
Sour Cream
Green Onions

Stir all chili ingredients together and cook on low for 6 hours or more.

Serve with toppings, if desired.

Medium salsa will give the chili quite a bite. If you want it a little tamer, use mild. I've never tried it with hot salsa but it would be very hot.



LAYERED ENCHILADA CASSEROLE

1 can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 tsp. ground red pepper
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned
2 c. shredded cheddar cheese
9 corn tortillas

Blend tomatoes (undrained), onion and garlic in blender or food processor. Pour into med sauce pan. Add red pepper, salt and tomato paste. Heat to a boil; simmer for 5-10 min. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar. Repeat layers two more times. Cover and cook on Low 6-8 hours.



MACARONI PIE

1 box macaroni -- (8 ounces) (cooked)
3 cups grated cheese
1 can evaporated milk -- (16 oz.)
1 1/2 cups sweet milk
2 eggs
1/4 cup margarine
1 teaspoon sugar
Salt and pepper to taste

Combine cooked macaroni with other ingredients and pour into a greased crockpot. Cook 3 1/2 hours on medium heat.

[Kitchen Witch]

RICE PUDDING

2 1/2 cups cooked rice
1 1/2 cups evaporated milk (or scalded milk)
2/3 cup brown sugar
2 Tbls. soft butter
2 tsp. vanilla
1/2-1 tsp, nutmeg
3 eggs beaten
1/2-1 cup raisins

Thoroughly combine rice with all remaining ingredients. Pour into lightly greased crockpot. Cover and cook on High for 1-2 hours or on low for 4-6 hours. Stir during first 30 minutes.

This recipe may be doubled for the 3 1/2 or 4 qt models.


PEPPERED BEEF BRISKET IN BEER

1 (4 lb) beef brisket
1 large onion sliced and separated into rings
3/4 tsp pepper
3 tbls all-purpose flour
3 tbls brown sugar
2 garlic cloves, minced
3/4 cup beer
1/2 cup chili sauce

Trim fat from brisket; cut in half. Place onion rings in slow cooker. Sprinkle with pepper evenly over brisket. Place brisket halves over onion rings. Place flour, br sugar and garlic in a small bowl, gradually add beer and chili sauce, stirring until well blended. Pour over brisket. Cover with lid and cook on high setting for 1 hour then reduce to low setting and cook 6-8 hours our until tender. Makes 12 servings.


PIZZA CHICKEN

4 skinless, boneless chicken breasts, cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons tomato paste
1/2 cup water
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 bay leaf
salt and pepper to taste

Place chicken, onion, bell pepper and celery in a slow cooker. In a medium bowl combine the tomato soup, cream of mushroom soup, tomato paste, water, parsley, oregano, basil, salt and pepper. Mix well and pour mixture over chicken and vegetables in slow cooker. Stir to coat and add bay leaf. Cook on Low setting for 8 hours, until chicken and vegetables are tender


PUDDING CAKE

1 cup Flour
1/2 cup Sugar
1/2 cup Coarsely chopped pecans -- or walnuts
1/4 cup Unsweetened cocoa
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Milk
1/4 cup Oil
1 teaspoon Vanilla extract
1 cup Boiling water
1/2 cup Chocolate syrup
Whipped cream or ice cream

Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter . Place small trivet or band from canning jar in bottom of cooker , add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream.


SPAGHETTI SAUCE

1 pound ground beef
chopped onion -- to taste
2 cans tomatoes -- (1 lb.) cut up
1 can tomato sauce -- (8 oz.)
1 can tomato paste -- (12 oz.)
1 cup beef broth (bouillon)
2 tablespoons parsley
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper

Brown meat and onion in fry pan, drain off fat; transfer to crock pot. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot spaghetti. Can be made ahead and frozen.



STUFFING

1 1/2 loaves of bread toasted
2 pieces of celery
1 onion
1 stick of margarine
1 can of chicken broth
2 t salt
1/2 t pepper
2 t sage
2 eggs

Toast the bread and tear into pieces. Saute onion and celery in butter until soft. Mix everything together and add enough water to make it soupy and put in crock pot. Cook on low for 6 hours.



TERIYAKI STEAK OR CHICKEN

Teriyaki Sauce:

1 tsp ground ginger
1 TBLSP sugar
1/2 cup soy sauce
one clove of garlic, crushed

*You can also add sherry or orange juice to add to the flavor.

Put this in a crockpot with steak or chicken and cook for 6 hours on low.

[Kitchen Witch]

BLACK BEAN CHILI

1 lb. pork tenderloin, cubed
16 oz. chunky salsa
45 oz. canned black beans, rinsed and drained
1/2 cup chicken broth
1 red bell pepper, chopped
1 onion, chopped
1 tsp. cumin
2 tsp. chili powder
1 tsp. dried oregano
1/4 cup sour cream

Place tenderloin in your slow cooker. Add remaining ingredients except sour cream. Cover and cook on low for 8 hours. Serve with sour cream.



KONA CHICKEN

3 lbs chicken, cut up
1/2 cup green onions, chopped
1/2 cup soy sauce
1/4 cup white wine
1/2 cup water
1/2 cup honey

Place chicken in your slow cooker. Mix together onions, soy sauce, wine and water. Pour over top of chicken. Cover and cook on low until chicken is tender (3 to 5 hours). Remove chicken from slow cooker. Brush with honey and place in broiler. Broil until golden brown, brushing with honey several times. Serve with sauce from slow cooker.


STREUSEL CAKE

16 oz pkg pound cake mix
1/4 cup brown sugar
1 tablespoon flour
1/4 cup finely chopped nuts
1 teaspoon cinnamon

Mix cake mix according to directions on package. Liberally Grease and flour a 2-lb coffee tin. Pour cake mix into coffee tin. Mix brown sugar, flour, nuts and cinnamon together. Sprinkle over top of cake mix. Place coffee tin in your slow cooker. Cover with several layers of paper towels. Cover slow cooker and cook on high for 3 to 4 hours.



LEMON CHICKEN

5 boneless skinless chicken breasts (or any chicken pieces)
lemon pepper seasoning
2 tablespoon melted butter

Sprinkle chicken breasts with lemon pepper seasoning to taste. Place chicken in slow cooker. Pour melted butter over top of chicken. Cover and cook on low for 8 to 10 hours.


SWEET AND SOUR CHICKEN

8 boneless, skinless chicken breasts
1-8 oz. bottle Catalina salad dressing
1 envelope dry mix onion soup
10 oz jar apricot preserves

Place chicken breasts in your slow cooker. Pour remaining ingredients on top of chicken. No need to mix. Cover and cook for 6 to 8 hours on low.

Makes 6 to 8 servings.



VEGETARIAN STUFFED PEPPERS

2 large green bell peppers
2 large red bell peppers
1/2 c converted white rice (Uncle Ben's)
1 (15.25 oz) can whole kernel corn, drained
1 (2.25 oz) can sliced ripe olives, drained
3 green onions, chopped
1/4 tsp seasoned salt
1/4 tsp garlic pepper
1 (14.5 oz) can diced tomatoes, undrained
1/3 c dry red wine
1 (6 oz) can tomato paste

Slice tops off peppers & carefully remove seeds & inner ribs. Remove stems from tops & chop remaining pepper pieces. Stand the peppers upright in a 5 qt slow cooker. In a medium bowl, combine chopped pepper tops, rice, corn, olives, green onions, seasoned salt, garlic pepper, & 1/4 cup tomatoes. Mix well. Stuff peppers with corn mixture, dividing evenly & packing lightly. Mix remaining tomatoes & their liquid with wine & tomato paste until well blended. Pour over & around the peppers in slow cooker. Cover & cook on low for 6 - 7 hours, or until rice is cooked & peppers are tender, but still hold their shape.



POT ROAST VIENNESE

1 onion, chopped
2 carrots, chopped
2 turnips, chopped
4 dried figs, chopped
8 new potatoes
3/4 cup white wine
3/4 cup beef stock
4 lbs rump roast
4 gingersnap cookies, crushed

Place veggies in the bottom of your slow cooker. Add the figs, wine and the beef stock. Put the roast on top. Cover and cook on low for 8 to 10 hours. Set