These recipes have not been formatted, and not all are crockpot
recipes. I'll get them sorted out when I have a chance, but for now, happy
hunting! ~Mary
Here is a site with thousands of crock pot recipes:
http://pages.ivillage.com/misc/momof3add/crockpot.html
Pam writes:
Here's another easy
crock recipe:
1. put chicken in crock, either whole or cut up
2. pour a creamy garlic salad dressing over the top
3. add more garlic on top (either powder or minced)
4. cook all day (or all night--we eat our dinner at noon)
5. eat. Serve the gravy over rice or potatoes.
Baked Cajun Chicken
1 1/2 to 2 lb. meaty chicken (breasts, thighs, drumsticks)
non-stick spray coating
2 tbsp. nonfat milk
2 tbsp. onion powder
1/2 tsp. dried thyme, crushed
1/4 tsp. garlic salt
1/4 tsp. white pepper
1/4 tsp. black pepper
Remove skin from chicken. Rinse chicken, pat dry. Spray inside of crock
pot
with nonstick coating. Arrange the chicken, meaty sides up in crock pot.
Brush with milk. In small bowl mix onion powder, thyme, garlic salt,
white
pepper and black pepper. Sprinkle over chicken. Cover and cook on low 8
to
10 hours (high 4 to 5 hours) until the chicken is tender and no longer
pink.
****************
Cheesy Crock Pot Chicken
2 lb. chicken breasts, boneless, skinless
2 cans cream of chicken soup
1 can condensed cheddar cheese soup
1/4 tsp. garlic powder
Place chicken breats in the crock pot. Mix the undiluted soups together
with
the garlic powder and pour over chicken. Cover and cook on low 6 to 8
hours,
until chicken is tender.
Serve the the sauce over rice or noodles.
8 servings
**********************************
Chinese Style Country Ribs
1/4 c. soy sauce
1/4 c. orange marmalade
2 tbsp. catsup
1 clove garlic, crushed
3 to 4 lbs. country-style spareribs*
Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of
ribs. Place in slow-cooking pot. Pour remaining sauce over all. Cover
and
cook on low for 8 to 10 hours.
Makes 4 to 6 servings.
*Also known as farm-style ribs. Regular spareribs may be substituted.
****************************
Crock Pot Fajitas
1 to 1 1/2 lbs. boneless beef round steak, cut in strips
1/2 lg. red bell pepper, cut in strips
1/2 lg. green bell pepper, cut in strips
1 lg. onion, cut into thin slices
1 pkg. dry fajita mix (1 oz.)
1/4 c. water
6 lg. flour tortillas
2 sm. tomatoes, chopped
1 avocado, peeled, thinly sliced
1/2 c. dairy sour cream
In slow-cooker, combine beef, peppers, onion, fajita mix and water.
Cover
and cook on LOW 5 to 6 hours or until meat is tender. Warm tortilla in
microwave according to pkg. directions. With spoon, lift meat mixture
out of
pot. Place about 3/4 cup mixture along center of each tortilla. Top with
chopped tomato, sour cream and avocado. Fold both sides over filling.
Makes 6 servings.
**********************
Glazed Corned Beef
3 1/2 to 4 lbs. corned beef
water
2 tbsp. prepared mustard
1 1/2 tsp. horseradish
2 tbsp. red wine vinegar
1/4 c. molasses
In slow-cooking pot, cover corned beef with water. Cover and cook on low
for
10 to 12 hours. Drain cooked corned beef; place on broiler pan or
oven-proof
platter. Combine mustard, horseradish, wine vinegar, and molasses. Brush
on
all sides of meat. Brown in 400° oven for about 20 minutes or until it
begins to brown; brush with sauce several times while browning.
Makes 6 to 8 servings.
********************************
Smothered Steak Strips
1 1/2 lb. lean chuck or round steak, cut in strips
1/3 c. flour
1 tsp. salt
1/2 tsp. pepper
1 lg. onion, sliced
1 can tomatoes (1 lb.)
1 can sliced mushrooms (4 oz.)
1 tbsp. molasses (optional)
3 tbsp. soy sauce
1 pkg. frozen green beans
Toss steak strips with flour, salt and pepper; place in crock pot. Add
onion, tomatoes, mushrooms, molasses, and soy sauce. Cover and cook for
8 to
10 hours on low. Add green beans 30 to 45 minutes before serving. Good
served with rice.
Makes 4 to 6 servings.
**************************
Crock Pot Chili
1 1/2 lbs. turkey thigh cutlets
1 can pinto, red kidney or black beans, drained (16 oz.)
1 can Italian plum tomatoes, undrained (14 oz.)
1/2 c. chopped onion
1/2 c. chopped green bell pepper
3 tbsp. chili powder
1 tbsp. ground cumin
2 cloves garlic, minced
1 tsp. hot pepper sauce, optional
salt and pepper to taste
sour cream, optional
chopped green onions, optional
Trim turkey cutlets and cut into 1 inch pieces. Add turkey, beans,
undrained
tomatoes, onion, bell pepper, chili, cumin, garlic and hot pepper sauce
to
crock pot; stir to combine. Cover crock pot and set temperature control
to
high or low. Allow chili to cook until meat is ender, 3 to 4 hours on
high,
or 7 to 9 hours on low. Season with salt and pepper to taste.
Serve topped with dollop of sour cream and chopped green onion, if
desired.
Makes 4 to 6 servings.
*****************************
Barbecued Beef 'n Beans
2 lbs. beef stew meat, cut into 1" cubes
salt and pepper
1 c. smoke-flavored barbecue sauce
1 c. beef bouillon
1 can dry lima beans, drained (1 lb.)
Sprinkle beef with salt and pepper. Place in slow-cooking pot with
barbecue
sauce and bouillon. cover and cook on low for 4 to 6 hours. Add drained
beans and cook on high 15 to 20 minutes.
***************************
Creole Black Beans
1 to 2 lb. smokes sausage, cut into 1" slices
3 cans black beans, drained (15 oz. each)
1 1/2 c. onion, chopped
1 1/2 c. green pepper, chopped
1 1/2 c. celery, chopped
3 cloves garlic, minced
2 tsp. leaf thyme
1 1/2 tsp. leaf oregano
1 1/2 tsp. white pepper
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 chicken bouillon cube
5 bay leaves
1 can tomato sauce (8 oz.)
1 c. water
hot boiled rice
Brown sausage in a skillet over medium heat. Drain well and transfer to
crock pot. Combine remaining ingredients in crockpot. Dover and cook on
low
8 hours or on high 4 hours. Remove bay leaves. Serve over cooked rice.
Serves 6 to 8.
***********************
Vegetable Enchilada Casserole
1 can crushed tomatoes in tomato puree (28 oz.)
1 can chunky salsa (14 1/2 oz.)
1 can tomato paste (6 oz.)
2 cans black beans, rinsed and drained (15 oz. each)
1 can whole kernel corn, drained (15 1/4 oz.)
1 can diced green chilies (4 oz.)
1 1/2 tbsp. ground cumin
1/2 tsp. garlic powder
5 corn tortillas
1 can sliced ripe olives, drained (2 1/2 oz.)
In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn,
green chilies, cumin, and garlic powder. Mix well.
Ladle about 1 cup of this mixture into the bottom of a 4-quart crock
pot;
spread evenly.
Top with 1 1/2 tortillas, cutting to fit as necessary.
Spread on 1/3 of the remaining tomato mixture.
Repeat these layers 2 more times, ending with the rest of the tomato
mixture; spread evenly over the top.
Sprinkle the sliced olives over all.
Cover and cook on low about 5 hours. Serve hot.
**************
Baked Stuffed Apples
6 med. tart red apples
1 c. light brown sugar
1/4 c. golden seedless raisins
1 tbsp. grated orange peel
1/4 c. butter, softened
2 c. very hot water
3 tbsp. frozen orange juice concentrate
Wash, core and stem the apples, but do not peel them. Stand them in a
buttered mold and stuff them with 2/3 cup of the brown sugar, the
raisins
and the orange peel. Fill the tops of the core cavities with butter and
sprinkle the remaining sugar over the tops. Place the mold in the slow
cooker and pour the hot water in the cooker. Sprinkle the orange juice
concentrate over the apples. Cover the cooker and cook on low for 3 to 5
hours, or until the apples are tender.
****************
Old Fashioned Rice Pudding in Crock Pot
2 1/2 c. cooked rice
1 1/2 c. evaporated milk or scalded milk
2/3 c. brown or white sugar
3 tbsp. butter
2 tsp. vanilla
1/2 tsp. nutmeg (use up to 1 tsp., your preference)
3 eggs, beaten
1/2 c. raisins, use up to 1 full cup
Thoroughly combine rice with rest of ingredients. Pour into a lightly
greased crock pot. Cover and cook on high for 1 to 2 hours or on low for
4
to 6 hours. Stir during first 30 minutes of cooking. Serves 4 to 6.
************************
Hot Fruit Dessert
Good by itself or with ice cream or pound cake.
3 grapefruit, peeled and sectioned
1 can mandarin orange sections, drained (11 oz.)
1 can fruit cocktail, well drained (16 oz.)
1 can pineapple chunks, well drained (20 oz.)
1 can sliced peaches, well drained (16 oz.)
3 bananas, sliced
1 tbsp. lemon juice
1 can cherry pie filling (21 oz.)
Place all ingredients in cooker. Toss gently. Cover and cook on low
about 4
hours. Makes about 2 quarts
*******************************
Pumpkin Pie Pudding
1 can (15 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
3/4 c. sugar
1/2 c. biscuit/baking mix
2 eggs, beaten
2 tbsp. butter or margarine, melted
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
whipped topping, optional
In a large bowl, combine the first eight ingredients. Transfer to a slow
cooker coated with nonstick cooking spray. Cover and cook on low for 6-7
hours or until a thermometer reads 160°. Serve in bowls with whipped
topping
if desired.
Yield: 6-8 servings
*************************
Streusel Pound Cake - Crock Pot
1 pkg. pound cake mix (16 oz. size)
1/4 c. packed brown sugar
1 tbsp. flour
1/4 c. finely chopped nuts
1 tsp. cinnamon
Mix cake mix according to package directions. Pour batter into well
greased and floured 2 pound coffee can. Combine sugar, flour, nuts and
cinnamon
and sprinkle over cake batter. Place can in crock pot. Cover top of can
with
8 layers of paper towels. Cover pot and bake on high 3 to 4 hours.
**************************
Hot Spinach Dip
Great for parties. I have tried the sun-dried tomatoes but prefer the
water chestnuts.
1 pkg. frozen chopped spinach, thawed and drained (10 oz.)
1 pkg. cream cheese softened (8 oz.)
1/2 c. chopped scallions
1/2 tsp. garlic pepper
1 c. shredded cheddar cheese
1/3 c. rehydrated, chopped sun-dried tomatoes or chopped and
drained
water chestnuts
crackers and-or cut-up assorted fresh vegetables for serving
In a mini crock pot (about 1 quart), mix the spinach and cream cheese.
Stir in the scallions and garlic pepper. Cover, plus in the crock pot and
cook for 2 hours, stirring a couple of times. Set aside 2 tablespoons of
the
cheese for topping. Stir in the remaining cheese and tomatoes or
chestnuts. Sprinkle top with reserved cheese. Pass the crackers/vegetables
for
dipping.
No name casserole
3 boxes Au Gratin potatoes
1 1/2 jars of spagetti sauce
1 1/2 jars of water
1-2 lbs. of hamburger, cooked
Combine all ingredients and cook on low. Add shredded mozzerella cheese
before serving.
Shipwreck
7-10 potatoes
2 lbs. hamburger
3 cans vegetable soup
Slice the potatoes thin and layer in crock pot. Layer the hamburger, then
the soup on top. Cook on high most of the day.
Rich man's steak
2 lb. ground turkey
1 c. milk
1 c. oats(quick)
3 cans cream of chicken soup
3 cans water
Put the turkey, milk and oats in a 13 x 9 inch pan and then slice and cook
them in a skillet. When they are cooked put in a crock pot and then add
the soup and water. Cook on low 3-5 hours.
GRANOLA
2 C. brown sugar
1 C. oil (I use olive, but you can use anything)
1 C. honey
1 t. maple extract
15 C oatmeal
1 C raisins (after baking)
1-1/2 C. dry milk
2 T. teaspoon cinnamon
Mix brown sugar, oil and honey in saucepan. (Measure oil
first, then
use same measurer for honey. It slides right out.) Heat until the
sugar is
dissolved. Add maple. Combine dry ingredients in a large mixing
bowl.
Pour sugar mixture over dry mixture and mix very well. Pour some into a
9x13 and Bake at 350 degrees for 10 minutes. (is there a degrees sign
anywhere on the keyboard?) After baking pour into another large mixing
bowl to cool. Repeat until finished. Store in an airtight container.
Optional: Before baking I add: sunflower seeds, wheat germ, a rice
krispies-generic brand*, and dates. After baking I'll add the raisins.
*I use about a 40 oz. bag. This allows my batch to go twice as far.
Here is a granola recipe for ya. It comes from the Better Homes and
Gardens cookbook (I *love* this cook book!)
2 Cups regular rolled oats
1/2 cups flaked coconut
1/2 cup coarsely chopped slivered or sliced almonds, or chopped peanuts
1/2 cup shelled sunflower seeds
1/4 cup sesame seed
1/2 cup honey or maple flavored sryup
1/3 cup cooking oil
1-Combine the oats, coconut, almonds or peanuts, suflower seeds, and
sesame seed. Combine honey or syrup and oil; stir into oat mixture.
Spread evenly in a greased 15x10x1 inch baking pan. Bake in a 300 oven
for 30- 35 min. or till lightly browned, stirring after 20 min.
2-Remove from oven; immediately turn out onto large piece of foil. Cool;
break into clumps. Cover tightly and store at room temp. for up to 2
weeks. For longer storage, seal in freezer bags and freeze. Makes 6 cups.
For Raisin- Date granola- Prepare as above, except after removing granola
fro mthe oven, stir in 1/2 cup raisins and 1/2 cup snipped pitted dates.
Makes 8 cups (sixteen 1/2 cup servings).
LaNel,
here's mine!
9c. oatmeal
1c. honey (or less, depending on your tastes!)
1/2c. oil (I use light olive oil)
(any amount you wish of the following I do about 1/2 cup each)
slivered almonds
pumpkin seeds
sunflower seeds
unsweetened frozen coconut
chopped peanuts, walnuts, peacans, cashews, etc. (optional I often don't put
these in) stir all together and put in oven @250 degrees for about an hour
stirring
occasionally. cool and add: raisins, currants, chopped dates or any other
kind of
dried fruit you like. my children always suggest chocolate chips but I
never do
Yummy Baked Oatmeal:
4 eggs
2 cups milk
1 cup oil
1 1/2 c. brown sugar
4 tsp. baking powder
2 tsp. salt
6 c. oatmeal
1 tsp. cinnamon (opt)
Mix all ingredients together, pour into a 9 X 13 pan,
bake
for 30-35 min. at 350 degrees. Cut in pieces, place in
bowls, and pour warmed milk on top and sprinkle a little
brown sugar on top! Yum!
Here is the best recipe that I have found. I would prefer to
only use
honey but the recipes that I have tried using only honey to sweeten have not
had the crunch that we want in our granola.
Good Day Granola
8 cups rolled oats
1 1/4 cups brown sugar
1 1/2 cups unprocessed bran
1 1/2 cups natural wheat germ
1/2 cup raw sunflower seeds
3/4 cup walnuts (optional - I do not use)
1/2 cup oil (I use canola)
3/4 cup honey
2 tsp vanilla
2 cups raisins (optional - I do not use)
Stir oats, sugar, bran, wheat germ, sunflower seeds and walnuts (if used)
in a large bowl. Heat oil and honey in small pan on low heat until bubbly.
Remove from heat and add vanilla. Pour liquids over dry ingredients and
mix THROUGHLY! Divide mixture evenly and spread on two rimmed cookie sheets.
Bake in a preheated oven at 325 degrees for 15-20 minutes stirring once
to keep granola evenly browned. When completely cool, add raisins (if used).
Store in an airtight container.
Hope you enjoy this,
Christina
Wild Rice & Bean Casserole
Before going to bed, put 5 cups of water and 2 cups of beans into
crockpot and turn on low. (I use an 11 bean, pea, lentil mixture....navy
beans and kidney beans would work great as well.
In the morning while the kiddos are eating breakfast, I add 4 or 5 slices
of cooked bacon, cut up. (I snatch a few slices on a morning that we
have bacon for breakfast and put them in the freezer for this casserole).
I also add a large onion, salt, pepper, a little garlic, 1/4 cup
molasses, 1/2 cup ketchup, 1/3 cup brown sugar and 1/2 - 1 lb of ground
beef (optional).
In the afternoon (maybe 1 1/2 hours or so) before supper, I add another
cup of water and 1/2 cup of wild rice. About 1 hour to 45 minutes or so
before supper, I add 1 cup of long-grain rice. I add the wild rice
before the white rice because it cooks longer. You will know the wild
rice is cooked when it splits open.
Don't worry about the times ladies and think that this recipe is too much
to remember. I honestly just add stuff to the pot whenever I am in the
kitchen long enough to do it. The only thing that could be added too
soon is the white rice. You may need to adjust the water for your
crockpot.
Honey Garlic Spareribs
3 to 4 lbs of spareribs, cut up (I cut them up before I freeze them for
later use)
1/2 cup honey
1 cup ketchup
1/4 cup soya sauce
4 cloves of garlic
I put the spareribs in my crockpot FROZEN while the kids eat breakfast!
(Remember they were already cut up) I mix the honey, ketchup, soya sauce
and garlic together and pour over top the ribs. Put the lid on, turn on
low and eat them for supper. I serve them with rice and pour the
remaining sauce over the rice.
Now for some crock pot recipes:
Crock pot Chicken (works with pork chops too)
Skinned chicken parts
cream of mushroom soup to cover- about 3-4 cans (I didn't use this much)
2 cubes chicken bouillon
1 carrot, sliced thin
1 celery stalk, sliced thin
Wash the chicken and place in crock pot.
Throw in veggies and bouillon cubes. Dump soup over all just to cover it.
Cook on low 6-8 hours
Serve over hot cooked rice.
***********
Cola Chicken
1 cup cola --- regular
1 cup catsup
1 onion, sliced
1 1/2 pounds chicken
Wash and pat dry chicken. Salt and pepper to taste. Put in crock pot add
onions
on top. Add cola and catsup and cook on low 6-8 hours. When cooked, place
in
fridge to cool and skim off fat. Reheat and eat.
Note: I just trim or pull fat off chicken before cooking so I don't have
to
cool and reheat.
*************************
Cheesy Crockpot Chicken
Almost too easy, the chicken cooks in a creamy, cheesy sauce that is
delicious over noodles. This freezes well, too.
2 pounds boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1/4 teaspoon garlic powder
Place chicken breasts in the crockpot. Mix the
undiluted soups
together with the garlic powder and pour over
chicken. Cover and
cook on low 6 to 8 hours, until chicken is
tender.
Serve with the delicious sauce over rice or
noodles.
Yield: 8 servings
************************************************
Low Fat Glazed Chicken
6 oz orange juice, frozen concentrate
3 chicken breasts; split
1/2 tsp. marjoram
1 dash ground nutmeg
1 dash garlic powder
1/4 c water
2 tb cornstarch
1. Combine thawed orange juice concentrate (not regular
orange juice) in bowl along with the marjoram, garlic powder
and nutmeg. Split the chicken breasts to make 6 serving sizes.
Dip each piece into the orange juice to coat completely. Place
in crockpot. Pour the remaining orange juice mixture over the
chicken.
2. Cover and cook on low for 7-9 hours, or cook on high for 4
hours if you wish. Precise cooking time is not important in
crockpot cooking.
3. When chicken is done, remove to serving platter. Pour the
sauce that remains in crockpot into a saucepan. Mix the
cornstarch and water and stir into the juice in pan. Cook over
medium heat, stirring constantly, until thick and bubbly. Serve
the sauce over the
chicken.
*********************************************
SHEPARDS PIE
1 pd. ground beef
1 can green beans
1 can tomato soup
3 cups instant mashed potatoes
Make instant potatoes. set aside. Brown ground beef. Put in c.p. with
soup and beans. Mix. add potatoes in top. Do not stir. Cook low for 2
hours or until hot.
***************************************
Here's a another shepard's pie that is about the same idea, but an
entirely different taste. It is a family favorite in or out of the
crock pot.
cooked hamburger (a pound or 1 1/2 lbs.)
1 can cream of mushroom soup
1 can whole kernal corn
enough mashed potatoes to cover thickly
Mix soup with meat. Put in bottom of crock pot. Layer corn next, then
mashed potatoes. Cook on low 4 to 6 hours.
*****************************************
This is one my family's favorite. I suppose with these things it can all
be taylored to tastes. I've never done it in a CP so maybe cook as the
other shepard pies suggested.
1 pkg of mixed veggies frozen
1 - 1.5 lbs of ground hamburger meat or sirloin
1 large package of potatoe pancake mix (we use Carmel brand)
Prepare potatoe pancake mix as suggested on box for Kugel recipe. Let
sit. Brown meat and onion powder / garlic powder seasoning to taste.
Place the meat on the bottom of CP then frozen veggies, then the potatoe
mix batter. I'll try it this week and let you all know how it goes.
If
the other "pies" work this should too and it's really good.
***********************************************
Crockpot pizza
1 pound ground beef
> 1 can (14oz) pizza sauce
> 1 package noodles (12oz)
> 4 oz cheese (mozzerella)
> 1 can mushrooms (or fresh ones)
> 1 onion, chopped
> 1 can spagetti sauce (14oz)
> 4 oz cheese (chedder)
> 1 package pepperoni
> 1 green pepper, chopped
>
> Brown meat and onion; drain. Add sauces. Simmer 10 minutes. Boil
> noodles until tender. Drain.
>
> In greased crockpot, layer noodles, meat, cheese, pepperoni,Repeat.
>
> Cook: High 30 min.
> Low 1 hour
>
*********************************************
One of the best-kept secrets about crock-potting is...you don't need a
recipe!
Just cut your steak into several serving-size pieces....cover the bottom
of the pot with the sliced green peppers and onions...lay the steak on
top and cover with your sauce! Take your pick: tomato sauce, salsa,
your favorite canned soup or chili sauce...the list is endless!
Cook on low for 8 - 10 hours. Th-that's all, folks!
*****************************************
Ham and Potatoes
2 1/2 cups diced ham
8 med. potatoes, peeled & thinly sliced
2 onions, peeled & thinly sliced
1 green pepper, chopped fine
salt & pepper to taste
1/2 cup cheddar cheese, grated
1 10 oz. can cheddar cheese soup
1/2 tsp. dry mustard mixed with 1 tsp. cold water (opt. may be added to
sou=
p)
Layer ham, onions, potatoes and green pepper in CP. Sprinkle 1/2 cup
chedd=
ar over dry ingredients. Pour soup mixture over all. Cover and cook
on
Lo=
w 8-10 hours. High 4 hours.
************************************
Smoked Sausage Stew
1 lb smoked sausage in 1/2" slices (or whatever size you prefer)
3-4 medium potatoes (peeled or not as you like), cut into approx 1" cubes
1 15 oz. can green peas, undrained
1 15 oz. can chopped tomatoes, undrained (may use plain, italian
seasoned,
etc.)
1 can french onion soup....or 2 cubes beef boullion, 2 T onion flakes and
1
1/2 cups water
Dump it all in the crockpot and cook on low for 5-6 hours.
***********************************
Smoked Sausage and Potatoes
1 1/2 lb. smoked sausage-sliced
2 lb. bag frozen hash browns-not thawed
garlic powder
pepper
1 can cheddar cheese soup
1 can milk
Layer in crock.
Stir after awhile.
Cook on lo for about 6 hours.
*******************************************
Turkey
Put a turkey breast in the crockpot (I buy a bunch when they go on sale)
Mix 1 pkg of Lipton onion soup mix with 1/2 c. of water and pour on top.
Top with 1 cube of butter.
Put on the lid and cook on HI for 2 hours, then reduce to Low for 6 more
hours.
*******************************************
Swiss Chicken Casserole
6 boneless skinless chicken breasts (I've used bone in just fine)
6 slices of swiss cheese
1 can cream of mushroom soup
1/4 c. milk
2 c. stuffing mix
1/2 c. margarine
Lightly spray crock with Pam (or grease)
Put in chicken. Top with cheese. Combine soup and milk and stir well.
Spoon on top.
Sprinkle with stuffing mix. Drizzle with melted butter.
Cook on LO for 8-10 hours
OR on HI for 4-6 hours
******************************************
-------------------- 3 --------------------
Date: Fri, 29 Oct 1999 20:41:53 -0400
From: "amy j thrift" <amyjt@mediaone.net>
Subject: crock pot recipes
Here is a site with thousands of crock pot recipes
http://pages.ivillage.com/misc/momof3add/crockpot.html
Here is a family favorite...
Crockpot Hot Cocoa for a Group
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1 1/2 cups
sugar
1 1/4 cups
cocoa powder
1 1/4 teaspoons salt
3/4 cup
hot water
1 gallon
milk
1 teaspoon vanilla
extract
1/4 teaspoon cinnamon -- * optional
In large saucepan, combine sugar, cocoa and salt. Add
hot water
slowly, mixing well. Cook over medium heat, stirring constantly, until
mixture boils. Boil and stir 2 minutes.
Add milk; heat to serving temperature, stirring
occasionally. DO NOT
boil. Remove from heat; add vanilla, cinnamon if desired, and whip with a
whisk. Serve hot, with whipped cream or marshmallows if desired. This
recipe can be doubled and kept in crockpot for easier serving to large
groups.
My "Dead Easy Lasagne" recipe, adapted from the back of the box!:
Ingredients:
1 28oz. jar of spagetti sauce
1 cup water
1 lb browned hamburger (optional)
veg(one onion, one green and one red bell pepper, three cloves
garlic)chopped and sauted (optional)
14 oz. container of ricotta cheese (can be from 12 to 15 oz, whatever size
container you can get)
1 egg, beaten
salt and pepper
two cups mozzerella cheese, shredded
eight UNCOOKED lasagne noodles
Two med. sized bowls and one lasagne dish or similar sized ovenproof dish
***And the instructions are...where?? LOL ~Mary***
BEEF TIPS
need:
About 3-4 lbs of beef tips, or cut up round steak (we serve a family of 8
with this much)
1 large can (family size) Cr. of Mushroom Soup
1 pkg onion soup mix
Just put these ingredients into your crock pot in the morning, cook on
low all day, stirring occasionally. Serve over noodles or rice for dinner
with your favorite veggies!!! Super Easy! Super good!! :-)
This is my personal best recipe.....I have people calling and hinting for
me to invite them for steak (Sirloin Tip on sale for $1.35 and butcher cuts
them into steaks for me). I put 1 can of pineapple juice, 1onion sliced,
1/2
cup soy sauce, 1/2 cup worchestershire sauce and insert 14-40 pounds of steak
or roast. I leave it in the marinade over night...then put in crock pot
with some of the marinade and leave for 2 -4hours on med....less time on
higher temp. The acid in the pineapple juice makes the steak plastic
fork
tender.
Hope someone can use this recipe. Our ladies used this
recipe and
sold steak plates to raise money for our church (35 people including children)
and we cleared $500. We even had people calling back to ask when we
were
doing it again.
I make the same amount of marinade and freeze what is not needed.....Yes....I
make between 14 and 40 pounds of meat with this same
marinade....I have had guests in my small home actually
sitting on the floor to eat so I have had to make 40
pounds of steak....I use the 46 oz can of juice...please don't reuse the
marinade....some blood gets in the marinade and I don't think that it would
be safe to reuse...I just am a little cautious I guess.
Cranberry Chicken
Boneless skinless chicken breasts (as much as you need to feed your
family--any amount)
8 oz "Catalina" Salad Dressing
1 pkg dry onion soup mix
1 can of whole cranberries
(You may want to double this if you like and need a lot of sauce for the
rice)
Mix the **3** ingredients (that's the part I love, I can always remember
all ingredients at the store) in a bowl. Pour over the chicken in a
greased 9X13 pan. Bake in the oven 1 to 1 I/2 hours in the oven.
Don't
bake too long, I think it dries out the chicken. I always serve rice
with it and use the sauce to top the rice. I usually get compliments on
this, and I am embarrased to tell how easy it was to make.
I thank God for you women, praying you feel God's presence today!
Renee Pratt, wife to Dale (who would be sooo happy to be able to have
-------------------- 8 --------------------
Date: Tue, 2 Nov 1999 08:14:02 -0600
From: Douglas E Fry <frys10@juno.com>
Subject: More recipes :-)
Hi all,
Here's another good crockpot recipe I thought I'd
share :-). My family really likes it. It tastes kind
of like lasagna. I couldn't find the Amish-type mag-
azine I got it out of, but I'll try and give some sort
of measurements :-), I don't usually go by them :-),
just give me a list of ingredients and an idea of
how to put them together and I can usually wing
the rest :-).
CROCKPOT NOODLES
A large can of Cr. of Mushroom soup (I buy the
Food Service size 50 oz., but I don't necessarily
use it all)
Grated Mozarella Cheese
2 lbs or so of ground beef
2 large cans of Spaghetti type sauce (I usually
add various spices I like and a little sugar to it)
Egg Noodles (use your discretion on how much
your family will use, I buy a 5 lb package and
use close to half)
First, you pre-cook the egg noodles till they loose
their stiffness but aren't soft. Brown hamburger
meat and add sauce. Start layering in crockpot
starting with meat and sauce, noodles, cr. soup,
and cheese. Repeat layers till crockpot is full.
Cook on low for 4 hours or so stirring once or
twice during cooking so it won't stick to bottom
or sides. If the noodles start to get too soft
before 4 hours, then turn it off :-)! Enjoy~
Here is a meal that is very rich and might seem
to be alot of trouble, but it's really easy and
EVERYONE will appreciate your efforts! :-)
BEEF STROGANOFF
2 large Sirloin Steaks (I guess you could use
other cuts of meat, but this always turns out
very tender. Our beef always comes with the
Sirloins two to a package, so I'm not really sure
how many pounds of meat that would be <g>)
1 lg. onion sliced
1 lg. cr. of mushroom soup (again, I use the
50 oz. size)
1 16 oz. sour cream
Egg Noodles
Cut up steak into larger bite size pieces, coat
them with flour (I just put a good amount of flour
in a shallow pan and add about 1 t. dry mustard
and 1/2-1 t. paprika, along with salt and pepper)
Brown in a dutch oven pan in oil both sides and
remove from pan. Continue till all pieces of meat
are browned (you might need to replenish your oil
as needed), then after all meat it browned and re-
moved, put sliced onion in the pan and saute it
around for a bit. Add the cr. of mushroom soup
and the can filled once with water. Add meat
back in and cook somewhere between med. and
low for 1 1/2 hours. Close to time meat should
be done, cook noodles till tender, drain. Take
meat mixture off burner and stir in sour cream,
then add noodles if your pan is big enough (I
always have to put it all in a large bowl). Serve!
My favorite veggie with this is frozen peas, cooked
of course :-)!!
Okay, one more....I hope this isn't overload for you
all :-)! If your family is smaller than ours (11) you might
need to alter the amounts as with the other ones.
EGG NOODLE BEEF BURGANDY
1 pound bacon
1 5 lb. Chuck Roast
1 lb. fresh mushrooms
1 onion chopped
1/2-1 t. Thyme
1 sm. tomato paste
Garlic or garlic powder
2-3 bay leaves.
1/4 c. sugar
Worcestershire sauce
Beef stock
Flour and water to thicken
Brown bacon, cut up and set aside. Brown roast in the same pan in bacon
drippings. Put in a large pan (I use my very large Nesco cooker), then I
mix up beef boullion, several cups, enough to come up half way or more on the
roast and will make enough gravy type mixture for you to serve to your family.
Then I add some worcest- ershire sauce, I have never measured how much (the
reason I use it is because the original recipe called for Burgandy wine *hence
the name :-)*, and I didn't want to use wine, so I thought the beef boullion
with the WS would make a good substitute), probably 1/4-1/2 cup, you might have
to taste the mixture to see (I'd start out with the 1/4 c.). Add garlic,
tomato paste, sugar, salt, pepper, thyme, and bay leaf. Cover and sim- mer
2-3 hours in electric skillet or pan. Add onions, mushrooms (sliced), and
bacon; simmer 1 hour longer. When beef is done remove from pan and cut up.
Mix up a flour and water mixture to thicken mixture in pan. Bring to a
boil and simmer. Prior to serving remove garlic (if you used the real
thing) and bay leaves. Cook noodles in a seperate pan till tender.
Place noodles on a large serving tray, pour thickened mixture on top and stir
together,
place roast on top to serve! Yum!!
