Beef Roast Main Dishes

French Style Roast Beef
3 lb Boneless chuck or rolled rump roast
6 whole cloves
1 bay leaf
4 c water
2 med. onions, quartered
2 med. stalks celery, cut into 1" pieces
1 tsp salt
5 peppercorns
1 large clove, garlic
4 med. carrots cut into quarters
2 med. turnips cut into quarters
Place beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven, add water. Heat to
boiling, reduce heat and simmer covered for 2-1/2 hours. Add remaining ingredients. Cover and simmer
until beef and vegetables are tender, about 30 min. Remove beef and vegetables. Cut beef into 1/4"
slices. Strain broth and serve with beef and vegetables.
Beef Pot Roast
3-4 lb rump roast or pot roast
3 medium potatoes, pared and halved
3 medium carrots, cut into 2" pieces
2 medium onions, halved
1 tsp salt
1/4 tsp pepper
1/2 c water or beef broth
Brown roast in oven on all sides in small amount of oil. Remove meat, salt and pepper. Place half of
vegetables in bottom of oven, return meat to oven and add remaining vegetables and liquid. Cover and
cook at 300 for 3-5 hours depending upon size of roast and degree of doneness desired. Remove meat
and vegetables carefully and place on serving platter.
Ann's Brisket
3-4 lb beef brisket
Seasoned tenderizer
2-3 tbs flour
Salt and pepper
Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty foil. Refrigerate overnight. Place in
Dutch oven, cover and cook 225 to 250 for 6 to 7 hours. You can cook it faster but it is juicier cooked
slow. Remove from foil and place on warm serving plate. Using the juice, flour, salt and pepper, make a
thin gravy. Pour gravy over brisket before serving.
By Ann Audleman, Ft Walton Beach, Fl
Swiss Steak
3 lb round steak
3 stalks celery, peeled, chopped fine
3 tbs butter
1/2 c catsup
1 tsp salt
1 tbs chopped parsley
1 large onion, diced
Brown steak in butter. Add celery, catsup, parsley, and onion. Cover and simmer 2 to 2-1/2 hours. 1/2 c
water may be needed if mixture thickens too much.
Onion Swiss Steak
3 lb round steak, 3/4" thick
2 pkg onion soup mix
1-1/2 tsp salt
2 cans (10 oz) tomatoes
1/4 tsp pepper
Cut steak into serving pieces, season with salt and pepper and place into Dutch oven. Sprinkle onion
soup mix over top and pour tomatoes over all. Cover and cook over slow fire for 2 to 3 hours or until meet
is done and tender.
Steak & Mushrooms
1 lb mushrooms sliced
1/2 tsp salt
1 c onions, diced
1/2 tsp pepper
1/4 lb butter
1 round steak
8 oz can tomato sauce
flour
1 tbs Worcestershire sauce
Cut meat into strips and coat with flour. Sauté in melted butter for 5 min. Add onion and mushrooms,
cook another 5 min or until onion turn clear. Add remaining ingredients and stir well. Simmer 1 to 1-1/2
hours. Serve over rice.
Flank Steak Teriyaki
4-6 flank steaks
4-6 pineapple slices
1 tbs salad oil
1/2 c soy sauce
1/4 c sugar
2 tbs sherry (optional)
1 tsp ginger
1 clove garlic, crushed
1/2 tsp MSG
To form marinade, combine all except steaks and pineapple. Mix well and pour over steaks. Let marinate
1 to 1-1/2 hours. Fry steaks in very hot oven or skillet brushing once with marinade. Add pineapple
during last few minutes, brush with marinade and cover. Cook 3-5 min. Serve over rice.
Corned Beef with Dijon Glaze
3 lb corned beef brisket
4 c water
1/4 c vinegar
1/4 c Worcestershire Sauce
2 bay leaves
8 whole cloves
3 cloves garlic, crushed
1/2 c Dijon mustard
1/2 c orange marmalade
2 tbs horseradish
2 tbs Worcestershire Sauce
Place brisket in Dutch oven. Add water and next 5 ingredients, bring to a boil. Cover, reduce heat and
simmer 2-1/2 to 3 hours or until tender. In a small saucepan, combine Dijon mustard, marmalade,
horseradish, and Worcestershire sauce. Cook over medium heat, stirring constantly, until bubbly.
Remove brisket and drain. Return to oven and spread with 1/2 c glaze. Bake at 350 for 20 min. Serve
with remaining glaze.
5.B. Beef Stew Dishes
Beef Goulash
3 lb beef, cubed
1 tsp salt
2 tbs Cooking oil
1 can mushroom soup
Brown the beef in cooking oil. Add salt and soup. Cover and simmer about 1 hour.
Hungarian Goulash
2 lb beef tips, 2" cubes
2 tsp paprika
1 small onion
1-1/2 tsp salt
3 tbs Wesson oil
1/4 tsp pepper
1 can whole tomatoes
1 c sour cream
4 oz whole mushrooms
2 tbs flour
Brown beef tips and onion in oil, add whole tomatoes, mushrooms and seasonings. Cover and simmer.
Stir occasionally until meat is tender, about 1-1/2 hours. Blend flour and sour cream. Gradually stir into
meat mixture. Heat to serving temperature.
Beef Burgundy
2 lb beef round roast
2 cans beef gravy (or pkgs of instant)
1 clove of Garlic
1/4 tsp oregano
3 medium onions, sliced
1/2 c burgundy wine
4 tbs butter
1/2 pt sour cream
Cut beef into 1 inch cubes. Sprinkle with tenderizer. Sauté garlic and onions in butter slowly until onions
are clear or slightly browned. Remove onions and brown meat slowly in the drippings. Add beef gravy,
salt, pepper and onions to pan. Simmer 15 min. Serve over rice.
Beef Stew
2 lb stew meat, 1" cubes
1 large onion, sliced
3 tbs oil
1 can (1lb 12oz) tomatoes
1/2 c flour
1 clove garlic, minced
2 tsp salt
1/3 c water
1/2 tsp pepper
1 bay leaf
6 carrots, cut into 1" pieces
3 medium potatoes, peeled, cubed
Coat beef cubes with a mixture of flour, salt and pepper. Brown in hot oil in bottom of oven. While oven
is still hot, pour water in and scrape brown bits from bottom. Place remaining ingredients into oven and
cover. Simmer 1 to 2 hours or until meat is tender and potatoes are done.
Easy Beef Stew
2 lb. Stew meat
3 large onions
Potatoes
Corn
Carrots
Peas
Cauliflower
2 Beef bouillon cubes
Mushrooms
Seasonings
Cornstarch
Water
Kitchen Bouquet
Cut meat into pieces of eating size, Cut onion into quarters, Cut vegetables and potatoes into desired size
for eating. Put 1/4 inch of oil in Dutch oven and place on coals. When oil is hot, add meat and onions.
Cook until meat is browned. Remove pot from fire and drain off excess oil. Add all vegetables, potatoes,
and mushrooms. Add seasoning to taste. Add bouillon cubes. Add enough warm water to cover
vegetables. Cover and place pot on coals. Put 10 coals on top. Cook until vegetables are tender. When
vegetables are tender, add corn starch to thicken water mixture. Add some Kitchen Bouquet to create
browner gravy.
Bruce Rosen, Scoutmaster Troop 1948, Rockville, MD
Great Beef Stew
1/4 lb chuck steak (cheap) for each person
5 pounds of potatoes
5 pounds of carrots
Salt, pepper, bay leaves, water
Let the beef cook for 30 minutes after the water is a full boil, (make sure pot has a cover for more efficient
heating) throw in carrots + potatoes , bring to boil and serve once carrots and potatoes are soft. Jack
Clow, Scouter
Stew and Biscuits
1 roast (1/4 - 1/2 lb. per person; cheaper than stew meat)
1 bottle Zesty Italian salad dressing
1 tbs.. Worcestershire sauce
1 tbs.. butter or margarine
1 large onion
1 tsp. pepper
1 tsp. garlic salt
1 tsp. seasoning salt
1/2 cup corn starch
1 - 2 cans refrigerated jumbo biscuits
1 large Ziplock bag
2 - 3 1 lb. bags frozen vegetables (chef's choice - many combinations are
available at the supermarket.
Note: The onion can be omitted if the frozen vegetable package includes onion. It's nice to include a
specialty mixture of vegetables for color and variety.) 1 package mushroom (or brown) gravy mix. Also, (a
package of e.g., McCormick, beef stew seasoning can be used in place of the seasonings and corn
starch)
The morning of the dinner, cut up the roast into bite-sized cubes, put the cubes in the Ziplock bag, and
add the salad dressing and Worcestershire sauce. Seal the bag and knead to mix the contents. Put the
bag back in the cooler until its time to cook. It is best if the meat can marinade at least four hours (this
imparts a wonderful flavor to the meat as well as tenderizes it). Dice the onion. Sauté' in the butter in the
Dutch oven. Then add the marinated meat and spices and brown the meat. After the meat has browned,
add the mixed vegetables and stir. When everything is combined, mix the gravy mix with water in a
separate cup per the instructions on the package and add to the stew. If there is not enough liquid to the
mixture, add a little more water. Cover the Dutch Oven and allow to cook for about 1/2 hour, stirring
occasionally. There will be extra liquid in the stew from the marinade, vegetables, and added water,
which will have to be thickened. To do this, mix the corn starch with cold water in a separate cup until it is
a thick white liquid. Slowly stir this into the stew over heat until it starts to thicken. Cover and allow to
simmer on low heat for 5 - 10 more minutes, stirring frequently. Pull the oven off the fire and uncover.
Place jumbo biscuits on top of the stew leaving a small gap between the biscuits. Cover the oven and
place the oven on a pile of coals, then place coals on the lid. Check periodically until the biscuits are light
golden brown.
Jim Lewis, SMALL Troop 1, Bartlesville, OK
Genuine Australian Camel Stew
NOTE: Recipe requires a quite large Dutch Oven, Recommended for entertaining V.I.P's in Camp.
3 Medium sized Camels
1 ton salt
500 bushels Potatoes
1 ton pepper
200 bushels carrots
3000 sprigs parsley
2 small rabbits
1000 gallons of brown gravy.
Cut camels into bite sized pieces, cube vegetables. Place meat into pan and cover with 1000 gallons of
brown gravy. Simmer slowly for 4 weeks. Garnish with Parsley, Should serve 3800 people. If more are
expected add 2 rabbits.
Mr. McGregor's note: I haven't tried this recipe as I have been having trouble obtaining the camels but
you may have better luck.
Jim McGregor, Australian Scouter jimmcg@ozemail.com.au
Squirrel Stew, Georgia Style
2 squirrels, cleaned, cut into 6 pieces each
2 c bouillon
Leafy tops of 2 stalks of celery
1/8 lb salt pork, 1/2" cubes
2 c fresh lima beans
2 tbs flour
2 large ripe tomatoes, peeled
1 tsp salt
1 c fresh corn kernels
1/4 tsp pepper
1 tsp Worcestershire sauce
2 large onions, thinly sliced
1-2 tbs flour
Fry salt pork until very crisp, then remove pieces from the pan. Dredge squirrel in seasoned flour and
sauté in hog fat until brown on all sides. When nearly brown, add onions and cook until soft. Place meat
in Dutch oven, together with broth and celery tops. Cover and bake at 350 for 1 hour. Remove celery
tops, add lima beans, tomatoes, corn and Worcestershire sauce. Cover and bake until vegetables are
tender-about 30 min. Skim off excess fat and thicken gravy with flour and 1/2 c cold water. Serve hot
topped with crisp pork cracklings.
Australian Beef 'N' Beer
**Editor's Note: Please observe local and Scouting regulations before using the Australian Beef `N' Beer
recipe.
1 lb. Chuck steak or similar (diced)
1 packet of French Onion Soup mix
1 tablespoon brown sugar
Pinch of dry mustard
1 can beer (our cans are 375 ml or about 12 oz)
Combine ingredients in the oven and cook slowly for 3 - 4 hours. Note there is no alcohol left after the
cooking, and you can use low alcohol beer if you like. Bruce Ward, Australian Scouter
Sausage Balls
1 lb Sausage (Mild or hot)
1 Egg
6 oz Grated Cheddar Cheese
3 c Bisquik
Mix all ingredients together. Mixes best with your hands. Pinch off small pieces and form into balls.
Cook 10-15 min at 350 in Dutch oven. Makes 6 dozen.
Corned Beef & Cabbage
2 lb well trimmed corned beef
1 small onion, quartered
Boneless brisket or round
1 clove garlic, crushed
1 small head green cabbage, cut into 6 wedges
6 medium carrots cut into quarters
Pour enough cold water on corned beef in Dutch oven to just cover. Add onion and garlic. Heat to
boiling, reduce head. Cover and simmer until beef is tender, about 2 hours. Remove beef to warm
platter, keep warm. Skim fat from broth. Add cabbage and carats, heat to boiling. Reduce heat and
simmer uncovered 15 min.
Round Steak Hawaiian
1/4 c cooking oil
1 can sliced water chestnuts, drained
1-1/2 lb round steak
1 jar homestyle beef gravy
1 bell pepper cut into strips
Chow mein noodles
1 lb mushrooms, sliced 1/2 tsp salt
Cut steak into 1/4" strips. Heat oil over medium-high heat. Add steak, onion, green pepper, mushrooms
and salt. Cook until meat is brown, stirring constantly. Drain and add water chestnuts and gravy. Cover
and simmer 1-1/2 to 2 hours, stirring occasionally. Serve over rice and sprinkle with chow mein noodles.
5.D. Ground Beef Main Dishes
Poor Man's Steak
2 lb pkg Ground beef
1 1/3 c Milk
2 tsp Salt
Margarine
1/4 tsp Pepper
2 cans Mushroom Soup
2 c Cracker Crumbs
1 c Water
Mix together meat, salt, pepper, crumbs, and milk. Pack into loaf pans. Let stand in refrigerator overnight
or as least 6 hours. Cut into slices and brown in margarine. Mix soup with 1 c of water and pour over
meat placed in Dutch oven. Bake at 350 for 1-1/2 hours.
Salisbury Steaks
2 lb ground beef
2/3 c bread crumbs
1 tsp salt
1/2 tsp pepper
2 eggs
2 large onions, sliced
2 cans(10 oz) condensed beef
2 cans (4 oz) mushrooms, drained
Broth
1/4 c cold water
4 tbs cornstarch
Mix ground beef, bread crumbs, salt, pepper and eggs, shape into 8 oval patties, each about 3/4" thick.
Cook patties over medium heat, turning occasionally, until brown, about 10 min, drain. Add onions broth
and mushrooms. Heat to boiling, reduce heat. Cover and simmer until beef is done, about 10 min.
Meat Loaf
3 lb ground beef
1/2 c bell pepper
1-1/2 c quick oats
2 pkg onion soup mix
2 eggs
1-1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp marjoram
Mix all ingredients and put in casserole pan. Place in Dutch oven. Bake 1 hour, covered.
Basic Hamburger, Beans & Biscuits
2 lb lean Hamburger or Turkey Hamburger
2 2 lb cans of Pork & Beans
1 jar Hickory Smoked BBQ sauce
1 jar Mesquite BBQ sauce
1 jar Regular BBQ sauce
1 cup shredded Cheese
Ketchup
Mustard
Onions
Your favorite Rollout Biscuit Mix
Brown and drain the Hamburger. Add both cans of Pork & Beans. Fix well. Add as much or as little of
the three BBQ sauces to the mix. Again, mix well. Add Ketchup and Mustard to taste. Once all is mixed,
add a handful of chopped onions (the finer the better). Let simmer on low heat for 15 minutes.
Make your Rollout Biscuits. Cut out in circles. Cut circles in half giving two half circles. Stir the Beans &
Hamburger. Arrange biscuit halves on top of simmering beans. Stand biscuit halves on end so that
round halves are up. Cover the complete top of the beans and hamburger mix with biscuit halves. Add all
shredded cheese on top of biscuits. Bake for 30 minutes at 400 degrees. It's done when the biscuits are
done.
From TINGBLTN@CNSVAX.UWEC.EDU
Mess
1-1/2 lb ground beef
1 can(16 oz) French style green beans
1 can tomato soup
1 small onion chopped
1 can mushrooms
In Dutch oven or large pot, brown ground beef and onion until onion is clear. Drain and add other
ingredients. Heat through and salt to taste. Serve plain or on top of noodles or spaghetti. Lynne
Waltz, Troop 546, Niceville, FL
Taco Pie
1-1/2 lb ground beef
1 medium jar Taco sauce
4 large corn tortillas
1 8 oz pkg shredded cheddar cheese
1 can (8 oz) tomato puree
Brown ground beef, drain. Combine taco sauce and tomato puree. Line Dutch oven with aluminum foil.
Place 2 tortilla shells in Dutch oven. Place 1/2 of ground beef on top, pour 1/2 taco sauce over top. Place
2 more tortilla shells on top and place in rest of beef and pour remaining taco sauce on top. Sprinkle with
cheese. Cover and bake until cheese is melted. Variations: Add chopped onions, mushrooms or
tomatoes to meat.
Lynne Waltz, Troop 546, Niceville, FL

Vegetarian Crockpot Recipes

COLLECTION: Vegetarian Crockpot Recipes
From: freeman-elisabeth@CS.YALE.EDU (Elisabeth Freeman)
Date: 29 Jul 1993 10:31:06 -0400
Contents
l   Hearty Bean and Beef Stew
l   Israeli Wheat Berry Stew
l   Layered Dinner
l   Millet Stew
l   Potato Stuffed Cabbage
l   Cauliflower and Potato Curry
l   Rob's Veggie Chili
******************************************
***** Hearty Bean and Vegetable Stew *****
******************************************
Categories: VEG: Vegan Crockpot
Calories per serving: 170 Number of Servings: 12
Fat grams per serving: 0.3 Approx. Cook Time:
Cholesterol per serving: 0 Marks: E
INGREDIENTS ------------------------------------------------------------
1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery -- diced
1/2 cup parsnips -- diced
1/2 cup carrots -- diced
1/2 cup mushrooms -- diced
1 onion -- diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic -- minced
1 tsp black pepper -- ground
1 cup rice or pasta -- cooked
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DIRECTIONS ------------------------------------------------------------
Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice, wine, soy
sauce, and apple or pineapple juice. Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour.
NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto,
baby lima, lentil, and green and/or yellow split peas.
Source: Dr. Dean Ornish's Program
*** Recipe Via Compu-Chef (tm) ***
************************************
***** Israeli Wheat Berry Stew *****
************************************
Categories: VEG: Vegan Crockpot
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
5 cup Trader Joe's maranara and the rest water
1 1/2 cup Great northern beans
1 cup wheat berries
6 small potatoes -- cut in half
1 large onion -- sliced
4 clove garlic -- minced
5 tsp cumin -- ground
3 tsp tumeric
1/2 tsp black pepper -- ground
2 green peppers
DIRECTIONS ------------------------------------------------------------
Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.
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Source: McDougall Cookbook - Volume 2
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Layered Dinner *****
**************************
Categories: VEG: Vegan Crockpot
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced
1 green pepper -- sliced
1 zucchini -- sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
----------Optional Vegetables----------
mushrooms
broccoli
green beans
----------Sauce----------
2 1/2 cups tomato sauce
1/4 cup tamari, low-sodium
1 tsp thyme -- ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes
DIRECTIONS ------------------------------------------------------------
Layer vegetables in large casserole in order given.
Mix together ingredients for sauce and pour over vegetables.
Cook six hours at high or 12 at low.
Source: McDougall Plan
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*** Recipe Via Compu-Chef (tm) ***
***********************
***** Millet Stew *****
***********************
Categories: VEG: Vegan Crockpot
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 cup millet
4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 lb mushrooms - chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme
DIRECTIONS ------------------------------------------------------------
Toast millet in dry skillet for about 5 minutes. Stir constantly to
prevent burning.
Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
low.
Source: McDougall Cookbook - Volume 1
*** Recipe Via Compu-Chef (tm) ***
From karpen@nrlfs1.nrl.navy.mil Tue Jul 27 17:29:55 1993
**********************************
***** Potato Stuffed Cabbage *****
**********************************
Categories: VEG: Ovo Crockpot
Calories per serving: Number of Servings: 8
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Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ------------------------------------------------------------
1 head cabbage
5 lb potatoes -- peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 tsp ginger, dried -- ground
DIRECTIONS ------------------------------------------------------------
Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into
the leaf).
Grate potatoes, small inner leaves of cabbage, and one of the onions.
Mix together. Add rice, dill, and black pepper. Beat egg whites
until frothy and add to potato mixture.
Set aside two or three of the largest leaves. Fill each remaining
cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up
bottom of leaf, then fold in the sides, and roll up. Secure with
toothpick if necessary.
Slice the reserved leaves and line the bottom of crock pot with them.
Slice second onion and layer on top of cabbage. Add tomatoes, apple,
and ginger. Place rolled stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours.
Source: The Pritikin Program
*** Recipe Via Compu-Chef (tm) ***
From: Lisa Corsetti lisa@zeppelin.llnl.gov
Cauliflower and Potato Curry
----------------------------
4 Cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
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a pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chilli powder
1 1/2 tsp ground cumin
3/4 tsp salt
big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional)
Method:
Add all ingredients to a crockpot and cook on low for
approximately six hours. If you're adding wheat berries,
cook them on high with an additional cup of water for an
hour, then add remaining ingredients and cook on low.
With the wheat berries, if things start drying out, add
more water.
From: bjornson-robert@cs.yale.edu
Rob's Veggie Chili
===========================
olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 cans black beans (or any other kind of beans
you like - chickpeas work well too)
1-1.5 C. picante sauce (Shotgun Willie's green
sauce -- very hot -- works well)
salt to taste
grated cheddar, if desired
cashew nuts, if desired
Saute onions in the olive oil. (**I used cooking wine instead to
cut out the fat). Add garlic a bit later.
After onion and garlic are have turned golden brown,
add cumin, cayenne, and whatever other spices you might
like. Fry for a couple of minutes.
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Next, add the peppers, saute them for a few minutes.
Put the crushed tomatoes, corn, beans and picante sauce
into the crock pot, and add the onion mixture.
Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
NOTE: I didn't have room in my crockpot for 2 cans of crushed
tomatoes, and I had to cut back a little on the corn too,
so you will have to vary the sizes above depending on the size
of your crockpot.

Crockpot Recipes: COLLECTION 2

Crockpot Recipes: COLLECTION 2
Contents
pricot Nut Bread (Maggie Workman)
Barbecued Pot Roast (Doreen Randal)
Beef Bourguinon (Doreen Randal)
Beef Casserole (Doreen Randal)
Beef Roast(s) (Doreen Randal)
Broccoli And Tofu In Spicy Almond Sauce (Richard Darsie)
l   Cauliflower And Potato Curry (Vegan) (Lisa Corsetti)
l   Chicken With Cream Sauce (Doreen Randal)
l   Crisp-Fried Tofu And Greens (Richard Darsie)
l   Crockpot Baked Stuffed Apples (Maggie Workman)
l   Crockpot Banana Bread (Maggie Workman)
l   Crockpot Barbeque (Maggie Workman)
l   Crockpot Lacquered Chicken (Maggie Workman)
l   Crockpot Meatloaf (Maggie Workman)
l   Crockpot Pork Chops With Mushroom Sauce (Maggie Workman)
l   Dan's Favorite Chicken Recipe (Daniel Hobbs)
l   Dave's Meat Loaf (Doreen Randal)
l   Hearty Bean And Vegetable Stew (Vegan) (Michelle Dick)
l   Israeli Wheat Berry Stew (Vegan) (Michelle Dick)
l   Lamb And Apple Casserole (Doreen Randal)
l   Lamb & Tomato Casserole (Doreen Randal)
l   Layered Dinner (Vegan) (Michelle Dick)
l   Marinated Beef Pot Roast (Doreen Randal)
l   Marinated Chicken And Pork (Doreen Randal)
l   Millet Stew (Vegan) (Michelle Dick)
l   Orange Cinnamon Chicken (Doreen Randal)
l   Paprikosh (taylorn@kenyon.edu)
l   Potato Stuffed Cabbage (Vegan) (karpen@nrlfs1.nrl.navy.mil)
l   Pot-Roast (Doreen Randal)
Crockpot Recipes: COLLECTION
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Quick Onion Pot Roast (Doreen Randal)
Rob's Veggie Chili (Vegan) (bjornson-robert@cs.yale.edu)
Spicy Wine Pot Roast (Doreen Randal)
Sweet And Sour Tofu (Richard Darsie)
Szechuan-Style Stir Fry (Richard Darsie)
Tangy Red Bulgar (Steven J Boege)


APRICOT NUT BREAD
=================
(makes 4 to 6 servings)
Ingredients:
------------
3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts
Instructions:
-------------
Place the apricots on a chopping block. Sprinkle 1 T flour over them.
Dip a knife into the flour and chop the apricots finely. Flour the
knife often to keep the cut up fruit from sticking together. Sift the
remaining flour, baking powder, baking soda, salt and sugar into a large
bowl. Combine the milk, egg, orange peel, and oil. Stir the flour
mixture and the whole wheat flour. Fold in the cut up apricots, any
flour left on the cutting block and the walnuts. Pour into a well
greased, floured bakin unit. Cover and place on a rack in the slow
cooker, but prop the lid open a fraction with a toothpick or a twist of
foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool
on a rack for 10 minutes. Serve warm or cold.
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Now before you all ask what a baking unit is (I wondered as I sat and
typed this in), I looked it up in the front of the bread section.
She says that some manufacturers are making units for slow cookers,
but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups
also work. Also 1, 1 1/2 and 2 quart molds work.
Do not lift the lid while baking this bread.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
BARBECUED POT ROAST
===================
Ingredients:
------------
2 lb lean pot roast
1 tsp salt
1/2 cup tomato paste
24 peppercorns
1 small onion, chopped
1 tsp worcestershire sauce
Instructions:
-------------
Sprinkle salt over the roast and place in crock pot. Spread tomato
paste over meat; imbed peppercorns into paste; top with onions and
worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with
accumulated gravy.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
BEEF BOURGUINON
===============
Ingredients:
------------
4 lbs lean beef cubed
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1 - 1 1/2 cups red wine
1/3 cup oil
1 tsp thyme
1 tsp black pepper
8 slices bacon, diced
2 cloves garlic crushed
1 onion diced
1 lb mushrooms sliced
1/3 cup flour
Instructions:
-------------
Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or
overnight in the fridge.
In large pan, cook bacon until soft. Add garlic and onion sauteeing
until soft. Add mushrooms and cook until slightly wilted. Drain beef
reserving liquid. Place beef in slow cooker. Sprinkle flour over the
beef stirring until well coated. Add mushroom mixture on top. Pour
reserved marinade over all.
Cook on LOW 8-9 hrs.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
BEEF CASSEROLE
==============
Ingredients:
------------
1 1/2 lbs stewing steak
1 oz plain flour
2 tblsp oil
2 large onions
3 medium carrots
1 pint beef stock
salt and pepper
Instructions:
-------------
Cut the steak into 1 inch cubes and toss in the flour seasoned with salt
and pepper. Brown on all sides in the oil, then remove from the pan.
Cut the onions into thin slices and cook in the oil until soft and
golden. Slice the carrots thinly and put into the crockpot. Top with
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the onions and the meat. Add any remaining flour to the fat in the pan
and cook for 2 minutes. Work in the stock and stir over low heat until
the liquid comes to the boil. Pour into the crockpot, cover and cook on
HIGH for 30 minutes, then on LOW 6-7 hours.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
BEEF ROAST(S)
=============
Ingredients:
------------
Beef Roast(s)
onion
spices
optional: potatoes, carrots, sweedes, turnips
Instructions:
-------------
Brown the roast(s) on all sides in a little bit of oil. Place in the
crock pot. Add an onion, cut in about 6-8 pieces. Add spices (we don't
use salt - we add Mrs. Dash Garlic and Herb, plus some additional
garlic and pepper). Cover with water.
Sometimes I add a dash of beef boullion granules. Set on high. I let
this simmer away for about 5 - 6 hours. We usually add potatoes
(quartered) the last 60-80 minutes. Other root veggies work great too.
Now, for the DOUBLE DUTY:
-------------------------
For the leftovers, I slice the roast somewhat thin, and breakup up the
slices (sort of shred it), put it in a sauce pan and add barbecue sauce
and a little water. I let this simmer for about 20 minutes, stirring
occasionally. If it gets too dry add more sauce or water. Serve on
rolls. This is great to take for lunch and heat in the microwave at
work.
Note:
-----
Be sure to select a roast or two that will fit it the crock pot! (My
first one didn't!)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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*
From: darsie@ece.ucdavis.edu (Richard Darsie)
Source: The Enchanted Broccoli Forest
BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
=======================================
Ingredients:
------------
Sauce:
------
1/2 c hot water
1/2 c almond butter (original recipe was for peanut butter -
I use almond cause I'm allergic to peanut)
1/4 c cider vinegar
2 T tamari sauce
2 T blackstrap molasses
1/4 c cayenne (this is a HUGE amount - I use 1-2 tsp.)
Saute:
------
1 lb broccoli
2 tsp ginger
4 cloves garlic
1 lb tofu, cubed
2 c onion, thinly sliced
1 c chopped cashews
2-3 T tamari sauce
2 minced scallions
Instructions
------------
Sauce: In small saucepan, whisk together almond butter and hot water
until you have a uniform mixture. Whisk in remaining sauce ingredients
and set aside.
Saute: Stir-fry half the ginger and half the garlic in 1 T. oil. Add
tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean,
saute remaining ginger & garlic in 2 T. oil. Add onions and fresh
pepper, saute for about 5 min. Add chopped broccoli, cashews and
tamari; stir-fry until broccoli is bright green. Toss saute with sauce,
mixing in the minced scallions as you toss. Serve over rice.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
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From: Lisa Corsetti
CAULIFLOWER AND POTATO CURRY (Vegan)
============================
Ingredients:
------------
4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
a pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chilli powder
1 1/2 tsp ground cumin
3/4 tsp salt
big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional)
Instructions:
-------------
Add all ingredients to a crockpot and cook on low for approximately six
hours. If you're adding wheat berries, cook them on high with an
additional cup of water for an hour, then add remaining ingredients and
cook on low.
With the wheat berries, if things start drying out, add more water.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
CHICKEN WITH CREAM SAUCE
========================
Ingredients:
------------
1 large chicken
1 stalk celery halved (with leaves)
1 small onion halved
4 sprigs parsley
2 whole cloves
1 carrot peeled and halved
1 tsp salt
1 small bay leaf
1/2 tsp thyme
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water
Sauce:
------
4 Tbs butter
1 cup chicken stock
1/8 tsp pepper
1/2 cup cream
1/2 cup flour
1/2 tsp salt
1/4 cup chopped parsley
Instructions:
-------------
Put the chicken in the crockpot and cover with water. Add celery,
carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a
small square of cheese cloth, add to the pot. Cover and cook on LOW for
7-9 hrs.
Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low
heat for several mins. Gradually stir in stock. Simmer until smooth.
Add salt, pepper, parsley and cream. Remove chicken from pot, slice and
serve with the creamy sauce.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: darsie@ece.ucdavis.edu (Richard Darsie)
Source: The Moosewood Restaurant Kitchen Garden
CRISP-FRIED TOFU AND GREENS
===========================
Ingredients:
------------
2 cakes of tofu, frozen overnight and thawed
1/2 c water or vegetable stock
1 tsp cornstarch
1/2 c cornmeal or cornstarch
Marinade:
---------
1/3 c soy sauce
1/4 c rice vinegar
1 T finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
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Sauce:
------
3 T soy sauce
1/4 c dry sherry
2 tsp rice vinegar
2 tsp honey or brown sugar
Vegetables:
-----------
3 T oil
3 cloves garlic, minced or pressed
1 c thinly sliced onion
6 c mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 c. chopped spinach
Instructions:
-------------
Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu
crosswise into 1/2-inch thick slices, then diagonally, to make 4
triangles.* Combine marinade ingredients and mix well. Arrange tofu
triangles in one layer in a dish and cover with marinade. Allow to sit
for at least 10 minutes to absorb the flavors. Prepare sauce mix by
combining all ingredients in a small bowl. In a separate bowl mix the
water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces
in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of
oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven.
Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry
garlic and onion until onion is tender. Add greens and continue
stir-frying until just wilted but not mushy. Add sauce mix and
cornstarch mix and stir-fry just until sauce is thickened. Add reserved
fried tofu. Serve with rice.
* I cut the tofu into many more smaller triangles.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: mworkman@vm.cc.purdue.edu (Maggie Workman)
Source: The Best of Electric Crockery Cooking
CROCKPOT BAKED STUFFED APPLES
=============================
(makes 6 servings)
Ingredients:
------------
6 medium tart red apples
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1 cup light brown sugar
1/4 cup golden seedless raisins
1 Tbsp grated orange peel
1/4 cup soft butter
2 cups very hot water
3 Tbsp orange juice concentrate
Instructions:
-------------
Wash, core and stem the apples, but don't 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 into 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.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: mworkman@vm.cc.purdue.edu (Maggie Workman)
Source: The Best of Electric Crockery Cooking
CROCKPOT BANANA BREAD
=====================
(Makes 4 to 6 servings)
Ingredients:
------------
1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)
Instructions:
-------------
Sift together the flour, baking powder, baking soda and salt. With the
electric beater on low, fluff the shortening in a small bowl, until soft
and creamy. Add the sugar gradually. Beat in the eggs in a slow
stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas
another 1/3 of the flour mixture, the rest of the bananas then the last
of the flour mixture. Fold in the walnuts. Turn into a greased and
floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in
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the slow cooker. Cover the cooker, but prop the lid open with a
toothpick or a twist of foil to let the excess steam excape. Cook on
high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: mworkman@vm.cc.purdue.edu (Maggie Workman)
Source: The Best of Electric Crockery Cooking
CROCKPOT BARBEQUE
=================
(makes 4 or 5 servings)
Ingredients:
------------
1 1/2 lb boneless chuck steak, 1 1/2 inch thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup (ketchup)
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper
Instructions:
-------------
Cut the beef on a diagonal, across the grain into slices 1 inch wide.
Place these in the crockpot. In a small bowl, combine the remaining
ingredients. Pour over the meat, and mix. Cover and cook on Low for 3
to 5 hours.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: mworkman@vm.cc.purdue.edu (Maggie Workman)
Source: The Best of Electric Crockery Cooking
CROCKPOT LACQUERED CHICKEN
==========================
(makes 4 to 6 servings)
Ingredients:
------------
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1 Tbsp vegetable oil
2 lb whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup sweet sherry
Instructions:
-------------
In a medium skillet, over medium high heat, heat the oil and saute the
chicken, turning often, until well browned all over. Remove the chicken
to a plate. Saute the onion in the skillet until well browned. Turn
into the crockpot. Place the tomatoes, orange, sugar, salt and pepper
in the pot and set the chicken on top. Rinse the skillet with the water
and scrape into the cooker. Add the bouillon cube. Cover and cook on
Low for 5 to 7 hours.
Before serving, remove the chicken to a deep serving dish and keep warm.
Turn the pot contents into a skillet, set the heat to high and simmer
until thick enough to mound on a spoon. Stir in the jelly and the
sherry and cook, stirring until the sauce boils. Do not overcook, lest
the sauce lose its shiny quality. If you wish, add some sugar or sweet
sherry to further brighten the taste. If sauce is not shiny enough,
bring back to a very brisk boil and quickly stir in some jelly. Pour
sauce over the chicken.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: mworkman@vm.cc.purdue.edu (Maggie Workman)
Source: The Best of Electric Crockery Cooking
CROCKPOT MEATLOAF
=================
(Makes 6 servings)
Ingredients:
------------
1/2 cup whole milk
2 slices white bread
1 1/2 lb ground beef
2 eggs
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1 small onion, peeled
1 1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 can (12 oz.) whole tomatoes
Instructions:
-------------
Place the milk and the bread in a large mixing bowl, and let stand until
the bread has adsorbed all the milk. With two forks, break the bread
into crumbs. Beat the ground beef into the crumbs until well mixed.
make a hollow in the center of the meat and break the eggs into it.
Beat the eggs a little; then grate the onions into the eggs. Add salt,
pepper and mustard. Beat the eggs into the beef. Shape into a round
cake and place in the slow cooker. Drain the tomatoes, and place them
on the meat. Cover and cook on Low for 5 to 7 hours.
Before serving, uncover the pot; turn the heat to High, and bubble away
some of the sauce. It should be thick, not thin.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: mworkman@vm.cc.purdue.edu (Maggie Workman)
Source: The Best of Electric Crockery Cooking
CROCKPOT PORK CHOPS WITH MUSHROOM SAUCE
=======================================
(makes 6 to 8 servings)
Ingredients:
------------
8 to 10 small, thick porkchops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 can (12 oz) cream of mushroom soup
1 Tbsp dried onion flakes
Instructions:
-------------
Trim the excess fat from the chops and use it to grease a large skillet.
Over high heat, brown each chop lightly on both sides. Salt and pepper
each as it finishes and place it in the crockpot. Add the sage. Turn
the soup (undiluted) and the onion flakes into the still hot skillet.
Scrape the pan juices and turn them into the cooker. Cover and cook on
Low for 8 to 10 hours.
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*
From: danielh@sequent.com (Daniel Hobbs)
DAN'S FAVORITE CHICKEN RECIPE
=============================
Ingredients:
------------
1 chicken cut up, or your favorite pieces
(I use thighs and legs -- about 2 pounds worth)
1 jar anybody's spaghetti sauce
dried oregano, garlic salt, or other additives
1 crock pot
1 full working day
Instructions:
-------------
1. Cut chicken into pieces, if needed.
2. Dump chicken pieces into crock pot.
3. Dump 1 jar spaghetti sauce over chicken.
4. Shake dried oregano and garlic salt (or your other favorite
additives to spaghetti sauce), to taste.
5. Put lid on crock pot and turn the pot on LOW.
6. Have a nice day, don't worry, be happy.
7. Come home, fix a pot of rice or pasta, maybe a salad, and a loaf of
french bread.
8. CAREFULLY remove the chicken from the crock pot to a serving platter
(it's tender and will fall apart at the slightest provocation), then
spoon the leftover liquid into a gravy boat or whatever you serve
spaghetti sauce in.
9. Fight over who gets the top pieces with all the oregano and garlic
salt piled on top.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
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Source: Crockpot Cooking from Barbara Blitz
DAVE'S MEAT LOAF
===============
Ingredients:
------------
1 lb extra lean ground beef
1/4 lb sausage meat
1/4 cup dark beer
1 egg
2 slices of bread torn into soft crumbs
1 onion, chopped
3 tblsp chopped parsley
1/2 tsp ground black pepper
few drops Worcestershire sauce and tabasco sauce
Instructions:
-------------
Combine all ingredients and gently shape into a round loaf. Place on a
trivet in crockpot. Cover and cook on low, about 7 to 8 hours. Serve
with tomato sauce or chilli sauce. Chill leftovers and slice for
sandwiches the next day.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: artemis@rahul.net (Michelle Dick)
Source: Dr. Dean Ornish's Program
Most soups and stews can be prepared in a crock pot. Just decrease
the liquid ingredients (not as much liquid will evaporate from a
closed slow-cooker) and let it rip for 6 or more hours.
HEARTY BEAN AND VEGETABLE STEW (Vegan)
======================================
(Servings: 12)
Ingredients:
------------
1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery -- diced
1/2 cup parsnips -- diced
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1/2 cup carrots -- diced
1/2 cup mushrooms -- diced
1 onion -- diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic -- minced
1 tsp black pepper -- ground
1 cup rice or pasta -- cooked
Instructions:
-------------
Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice, wine, soy
sauce, and apple or pineapple juice. Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour.
Notes:
------
For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
lima, lentil, and green and/or yellow split peas.
Nutritional Values per Serving:
-------------------------------
Calories 170
Fat 0.3 g
Cholesterol 0 g
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: artemis@rahul.net (Michelle Dick)
Source: McDougall Cookbook - Volume 2
ISRAELI WHEAT BERRY STEW (Vegan)
========================
(Servings: 8)
Ingredients:
------------
5 cup Trader Joe's maranara and the rest water
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1 1/2 cup Great northern beans
1 cup wheat berries
6 small potatoes -- cut in half
1 large onion -- sliced
4 clove garlic -- minced
5 tsp cumin -- ground
3 tsp tumeric
1/2 tsp black pepper -- ground
2 green peppers
Instructions:
-------------
Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Source: Crockpot Cooking from (Barbara Blitz)
LAMB AND APPLE CASSEROLE
========================
Ingredients:
------------
2 lb middle neck lamb chops
salt and pepper
2 medium onions
2 medium carrots
1 cooking apple
1 oz plain flour
2 tblsp oil
3/4 pint stock
1 stick celery
Instructions:
-------------
Coat the chops with the flour seasoned with the pepper and salt. Brown
on both sides in the oil and remove the chops. Cook the chopped onions
in the oil until soft and golden and put into the crockpot. Work any
remaining flour into the fat, cook for 2 minutes, and stir in the stock.
Bring to the boil, stirring well. Put the thinly sliced carrots, celery
and apple into the crockpot. Put the chops on top and pour over the
thickened stock, seasoning to taste. Cover and cook on HIGH for 30
minutes, then on LOW 6-7 hours.
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*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Source: Crockpot Cooking from (Barbara Blitz)
LAMB & TOMATO CASSEROLE
=======================
Ingredients:
------------
2 lb shoulder lamb
2 oz butter
1 oz plain flour
1 tsp marjoram
8 oz can tomatoes
1 large onion
2 tblsp oil
1/4 pint beef stock
salt and pepper
Instructions:
-------------
Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter
and oil until the onions are soft and golden and the lamb is lightly
browned. Stir in the flour and cook for 2 minutes. Add seasoning,
marjoram, stock and tomatoes with their juice. Bring to the boil,
stirring well. Pour into crockpot, cover and cook on HIGH for 30
minutes, then on LOW for 6-7 hours.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: artemis@rahul.net (Michelle Dick)
Source: McDougall Plan
LAYERED DINNER (Vegan)
==============
(Servings: 8)
Ingredients:
------------
6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced
1 green pepper -- sliced
1 zucchini -- sliced
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1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
Optional Vegetables:
--------------------
mushrooms
broccoli
green beans
Sauce:
------
2 1/2 cups tomato sauce
1/4 cup tamari, low-sodium
1 tsp thyme -- ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes
Instructions:
-------------
Layer vegetables in large casserole in order given.
Mix together ingredients for sauce and pour over vegetables.
Cook six hours at high or 12 at low.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
MARINATED BEEF POT ROAST
========================
Ingredients:
------------
3 lbs lean beef pot roast
2 tblsp oil
Flour and water paste (opt)
Marinade:
---------
1 cup tomato juice
3 tblsp made mustard
4 tblsp worcestershire sauce
1 tsp basil
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1 tsp oregano
1 tsp onion powder
1 tsp garlic salt
1/4 tsp fresh ground black pepper
Instructions:
-------------
Combine marinade ingredients and pour over roast in a shallow bowl.
Cover and refrigerate overnight or for 24 hrs. Remove meat from
marinade and pat dry with paper towels.
Heat oil in large skillet and brown meat on all sides. Place in cooker.
Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This
may be thickened in a saucepan with flour and water paste if you wish.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
MARINATED CHICKEN AND PORK
==========================
Ingredients:
------------
3 lb chicken pieces
1 lb lean boneless pork cubed
1 cup dry red wine
1/2 tsp black pepper
3 cups beef broth, (Campbell')
2 cloves garlic, crushed
3 tomatoes chopped
1/2 tsp rosemary
1 tsp salt
Instructions:
-------------
Place chicken pieces and pork cubes in a large bowl. Mix all other
ingredients thoroughly, pour over chicken and pork. Allow meat to
marinate in sauce for about 2 hrs. (you could leave it over night)
Transfer chicken, pork and marinade to cooker.
Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are
thoroughly cooked. Serves 6.
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*
From: artemis@rahul.net (Michelle Dick)
Source: McDougall Cookbook - Volume 1
MILLET STEW (Vegan)
===========
(Servings: 6)
Ingredients:
------------
1 cup millet
4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 lb mushrooms - chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme
Instructions:
-------------
Toast millet in dry skillet for about 5 minutes. Stir constantly to
prevent burning.
Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
low.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Source: Crockery Cooking Soups and Stews, p43
ORANGE CINNAMON CHICKEN
=======================
Ingredients:
------------
3-4 lb chicken cut into serving pieces
1 cup chicken broth, homemade or canned
1/4 lb butter
2 cups orange juice
1 cup raisins (I used sultanas)
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salt and fresh black pepper to taste
1/4 tsp cinnamon
2 Tbs flour
Instructions:
-------------
Heat butter in large skillet, and brown chicken. Remove chicken pieces
to slow cooker as they brown. Combine all other ingredients, except
flour, mix well and pour over chicken. Cover pot, turn on LOW and cook
4-6 hours, or until chicken is tender. Remove 1 cup of sauce from the
pot and combine with flour, mixing well. Return sauce - flour mixture
to pot. Turn pot on HIGH, and cook additional half hour.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: taylorn@kenyon.edu
PAPRIKOSH
=========
Ingredients:
------------
2 lb beef cubes
5 large carrots (cubed)
8 large potatoes (cubed)
2 large onions (sliced thin)
3 tblsp paprika*
salt & pepper to taste
Instructions:
-------------
Throw all ingredients into the crockpot, add water to top veggies (it
makes a sort of "gravy") and cook on high for 4 hours.
Note: *I use quite a bit more paprika than this, but you know your own
taste.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
>From karpen@nrlfs1.nrl.navy.mil
Source: The Pritikin Program
POTATO STUFFED CABBAGE (Vegan)
======================
(Servings: 8)
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Ingredients:
------------
1 head cabbage
5 lb potatoes -- peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 tsp ginger, dried -- ground
Instructions:
-------------
Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into the
leaf).
Grate potatoes, small inner leaves of cabbage, and one of the onions.
Mix together. Add rice, dill, and black pepper. Beat egg whites until
frothy and add to potato mixture.
Set aside two or three of the largest leaves. Fill each remaining
cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up
bottom of leaf, then fold in the sides, and roll up. Secure with
toothpick if necessary.
Slice the reserved leaves and line the bottom of crock pot with them.
Slice second onion and layer on top of cabbage. Add tomatoes, apple,
and ginger. Place rolled stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
POT-ROAST
=========
Ingredients:
------------
1.5 kg topside
salt and pepper
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25 g lard
1 large onion
1 large carrot
500 ml beef stock
1 bay leaf
Instructions:
-------------
Season the beef with salt and pepper and brown on all sides in lard.
Remove the beef and add the chopped onion and carrot to the fat. Cook
until the onion is soft and golden. Put the vegetables into the
crockpot and put the beef on top. Bring the stock with the bay leaf to
the boil and pour over the meat. Cover and cook on HIGH 30 mins., then
on LOW 8-9 hrs. If liked a little flour may be mixed with cold water
and stirred into the crockpot an hour before serving to make a thick
gravy.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
QUICK ONION POT ROAST
=====================
Ingredients:
------------
1 pkt onion soup mix.
3 lb lean beef pot roast trim off any fat
3 tblsp flour in 3 tblsp water, mixed to a paste.
Instructions:
-------------
This roast needs no prior browning. Meat brown in the slow cooker and
forms a brown gravy. Prepare vegetables separately.
Sprinkle onion soup over the bottom of the crock pot. Add pot roast.
Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour
accumulated juices into a saucepan; skim off fat. Add flour-water paste
and bring to the boil, stirring constantly until thickened. Serve over
sliced meat.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: bjornson-robert@cs.yale.edu
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ROB'S VEGGIE CHILI (Vegan)
==================
Ingredients:
------------
olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T cumin
1 tsp cayenne (or to your taste)
1 pkg frozen corn
2 cans black beans (or any other kind of beans you like -
chickpeas work well, too)
1-1.5 C picante sauce (Shotgun Willie's green sauce -very hot- works well)
salt to taste
grated cheddar, if desired
cashew nuts, if desired
Instructions:
-------------
Saute onions in the olive oil. (I used cooking wine instead to cut out
the fat). Add garlic a bit later. After onion and garlic are have
turned golden brown, add cumin, cayenne, and whatever other spices you
might like. Fry for a couple of minutes.
Next, add the peppers, saute them for a few minutes. Put the crushed
tomatoes, corn, beans and picante sauce into the crock pot, and add the
onion mixture. Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
Note:
-----
I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I
had to cut back a little on the corn too, so you will have to vary the
sizes above depending on the size of your crockpot.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
SPICY WINE POT ROAST
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====================
Ingredients:
------------
2 kg topside
1 onion (chopped)
1 pkt brown gravy mix
1 cup water
1/4 cup tomato sauce (ketchup)
1/4 cup red wine
2 tsp made mustard
1 tsp worcestershire sauce
1/8 tsp garlic powder
1/2 tsp dried mixed herbs
chopped parsley to garnish
salt and pepper
Instructions:
-------------
Sprinkle meat with salt and pepper. Place in crockpot. Combine the
remaining ingredients, except parsley, and pour over meat. Cover and
cook on LOW 10 hrs. Remove the meat and slice. Thicken sauce with
flour mixed in a small amount of water and serve over meat sprinkled
with chopped parsley.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: darsie@ece.ucdavis.edu (Richard Darsie)
Source: The Enchanted Broccoli Forest
SWEET AND SOUR TOFU
===================
Ingredients:
------------
1 lb tofu
1/4 c lemon juice
1/4 c tamari sauce
6 T water
1/4 c tomato paste
2 T honey
1 tsp ginger
4 cloves of garlic
8 scallions, minced
1 green and 1 red bell pepper, sliced in strips
1 lb mushrooms
1 c toasted cashews
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Instructions:
-------------
Cut tofu into small cubes; set aside. Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.
Add tofu to this marinade, stir gently, and let marinate for several
hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms
in 2 tsp. of oil. After several minutes, add tofu with all the
marinade. Lower heat, continue to stir-fry until everything is hot and
bubbly. Remove from heat and stir in cashews. Serve over rice.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: darsie@ece.ucdavis.edu (Richard Darsie)
Source: Better Homes and Gardens (May 1991)
SZECHUAN-STYLE STIR FRY
=======================
(made meatless by RFD)
Ingredients:
------------
1 lb tofu, cubed
1/2 lb snow peas
1/3 c teriyaki sauce
3 T Szechuan spicy stir-fry sauce
2 tsp cornstarch
1 onion, chopped
3 c chopped bok choy
2-3 T cooking oil
1 c broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn
Instructions:
-------------
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell
pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry
onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell
pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T.
oil for 2 minutes; add more oil if necessary. Stir sauce mixture and
add to tofu; cook until bubbly. Add all vegetables; heat through.
Serve over hot rice.
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*
From: sjbg@troi.cc.rochester.edu (Steven J Boege)
Source: Gourmet Grains, Beans, & Rice by Dotty Griffith, Page 83
TANGY RED BULGAR
================
Ingredients:
------------
1 tblsp olive or vegetable oil
1 cup chopped red or green bell pepper, or combination
1 cup chopped zucchini or yellow squash, or both
2 1/4 cup Bloody Mary mix or vegetable juice
1 cup bulgur wheat
1 tblsp lemon juice
1 tsp dired basil, crushed, or 1 tablespoon fresh, minced
1/3 cup chopped green onions
Instructions:
-------------
Heat oil in large saucepan over medium heat. Cook pepper(s) and
squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally.
Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and
basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8
minutes or until liquid is absorbed, stirring occasionally.
Garnish with green onions. May be served warm or as a salad at room
temperature.
To Microwave:
-------------
In a 2-quart microwave-safe casserole dish, combine oil, red pepper and
zucchini. Cover with lid; microwave on high 4 minutes or until
vegetables are tender-crisp, stirring twice during cooking.
Add vegetable juice, bulgur, lemon juice, and basil. Cover and
microwave 10 minutes or until liquid is absorbed, stirring twice during
cooking. Let stand, covered, 5 minutes. Garnish with green onions.
Crockpot:
---------
I have made this in a crockpot, tossing all the ingredients except the
basil and green onions in and cooking on low for 8 hours, adding the
basil after 7.5 hours, and garnishing with green onions just before
serving. The resulting dish is indistinguishable from one made using
the stove top method. I refuse to try the microwave method. I
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generally use only two cups of Bloody Mary mix since the brand I buy
comes in quart bottles.

Crockpot Recipes - Collection 1

Crockpot Recipes - Collection 1
From: Maggie MWORKMAN@VM.CC.PURDUE.EDU
Date: Thu, 22 Jul 93 14:27:53 EST
From the Best of Electric Crockery Cooking...
l   Apricot Nut Bread
l   Crockpot Banana Bread
l   Crockpot Baked Stuffed Apples
l   Crockpot Lacquered Chicken
l  
Apricot Nut Bread
3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts
Place the apricots on a chopping block. Sprinkle 1 T flour over them.
Dip a knife into the flour and chop the apricots finely. Flour the
knife often to keep the cut up fruit from sticking together. Sift
the remaining flour, baking powder, baking soda, salt and sugar into a
large bowl. Combine the milk, egg, orange peel, and oil. Stir the
flour mixture and the whole wheat flour. Fold in the cut up apricots,
any flour left on the cutting block and the walnuts. Pour into a
well greased, floured bakin unit. Cover and place on a rack in the slow
cooker, but prop the lid open a fraction with a toothpick or a twist of
foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool
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on a rack for 10 minutes. Serve warm or cold.
Makes 4 to 6 servings.
Now before you all ask what a baking unit is (I wondered as I sat and
typed this in), I looked it up in the front of the bread section.
She says that some manufacturers are making units for slow cookers,
but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups
also work. Also 1, 1 1/2 and 2 quart molds work.
DO NOT LIFT THE LID WHILE BAKING THIS BREAD.
I hope this recipe works OK. I am going to try it myself.
Maggie
Crockpot Banana Bread
1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)
Sift together the flour, baking powder, baking soda and salt. With the
electric beater on low, fluff the shortening in a small bowl, until soft
and creamy. Add the sugar gradually. Beat in the eggs in a slow stream.
With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another
1/3 of the flour mixture, the rest of the bananas then the last of the
flour mixture. Fold in the walnuts. Turn into a greased and floured
baking unit or a 2 1/2 quart mold and cover. Place on a rack in the
slow cooker. Cover the cooker, but prop the lid open with a toothpick
or a twist of foil to let the excess steam excape. Cook on high for
4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
Makes 4 to 6 servings
Crockpot Baked Stuffed Apples
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6 medium tart red apples
1 cup light brown sugar
1/4 cup golden seedless raisins
1 Tbsp grated orange peel
1/4 cup soft butter
2 cups very hot water
3 Tbsp orange juice concentrate
Wash, core and stem the apples, but don't 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 into 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.
makes 6 servings
Crockpot Lacquered Chicken
1 Tbsp vegetable oil
2 lb whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup sweet sherry
In a medium skillet, over medium high heat, heat the oil and saute
the chicken, turning often, until well browned all over. Remove the
chicken to a plate. Saute the onion in the skillet until well browned.
Turn into the crockpot. Place the tomatoes, orange, sugar, salt and
pepper in the pot and set the chicken on top. Rinse the skillet with the
water and scrape into the cooker. Add the bouillon cube. Cover and
cook on Low for 5 to 7 hours.
Before serving, remove the chicken to a deep serving dish and keep
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warm. Turn the pot contents into a skillet, set the heat to high
and simmer until thick enough to mound on a spoon. Stir in the jelly
and the sherry and cook, stirring until the sauce boils. Do not
overcook, lest the sauce lose its shiny quality. If you wish, add
some sugar or sweet sherry to further brighten the taste. If sauce
is not shiny enough, bring back to a very brisk boil and quickly
stir in some jelly. Pour sauce over the chicken.
makes 4 to 6 servings

Crockpot Pork Chops with Mushroom Sauce

Crockpot Pork Chops with Mushroom Sauce
(From The Best Of Electric Crockery Cooking)
8 to 10 small, thick porkchops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 can (12 oz) cream of mushroom soup
1 Tbsp dried onion flakes
Trim the excess fat from the chops and use it to grease a large skillet.
Over high heat, brown each chop lightly on both sides. Salt and pepper
each as it finishes and place it in the crockpot. Add the sage. Turn the
soup (undiluted) and the onion flakes into the still hot skillet.
Scrape the pan juices and turn them into the cooker. Cover and cook
on Low for 8 to 10 hours.
Makes 6 to 8 servings.
View over 5,000 menus at   http://www.menu-for-you.com

Crockpot Meat Loaf

Crockpot Meat Loaf
(From The Best of Electric Crockery Cooking)
1/2 cup whole milk
2 slices white bread
1 1/2 lb ground beef
2 eggs
1 small onion, peeled
1 1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 can (12 oz.) whole tomatoes
Place the milk and the bread in a large mixing bowl, and let stand
until the bread has adsorbed all the milk. With two forks, break the
bread into crumbs. Beat the ground beef into the crumbs until well
mixed. make a hollow in the center of the meat and break the eggs
into it. Beat the eggs a little; then grate the onions into the eggs.
Add salt, pepper and mustard. Beat the eggs into the beef. Shape into
a round cake and place in the slow cooker. Drain the tomatoes, and
place them on the meat. Cover and cook on Low for 5 to 7 hours.
Before serving, uncover the pot; turn the heat to High, and bubble
away some of the sauce. It should be thick, not thin.
View over 5,000 menus at   http://www.menu-for-you.com

Crockpot Barbeque

Crockpot Barbeque
1 1/2 lb. boneless chuck steak, 1 1/2 inch thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper
Cut the beef on a diagonal, across the grain into slices 1 inch wide.
Place these in the crockpot. In a small bowl, combine the remaining
ingredients. Pour over the meat, and mix. Cover and cook on Low for 3
to 5 hours.
View over 5,000 menus at   http://www.menu-for-you.com

Drinks & Side Dishes

Drinks
Green Bowl Punch
Pineapple juice
Cranberry juice
Ginger ale
Lime sherbet
1. Combine equal parts pineapple and cranberry juice.
2. Add twice the amount of ginger ale to the mixture.
3. Chill and
oat sherbet on top when serving.
Notes:
This recipe comes from my Latin teacher and friend, Mrs. Sue Shelosky.
I named it green bowl punch because it looks beautiful in my antique forest green punch
bowl.
Lemonade Syrup
3 oranges
3 lemons
5 lbs sugar
2 oz citric acid
5 c cold water
5 c boiling water
1. Cut oranges and lemons into eighths (including rind).
2. In a blender, grind up lemon and orange pieces with cold water.
3. In a very large container, mix ground up lemons and oranges with remaining ingredients. Mix
well.
4. Re gerate over night.
5. Use a strainer to remove syrup from rinds.
Lemonade
2 1/2 c lemonade syrup 1 gallon water

Side Dishes
Microwave Potatoes
Potatoes
Milk
Flour
Butter
Salt and pepper
1. Peel potatoes and slice thin.
2. In an over-sized microwave-safe pan, alternate layers of potato slices with sprinkled
our.
3. Add 1 T of butter per potato.
4. Add enough milk to reach half way up potato layers.
5. Cover and microwave for 7 minutes on high.
6. Stir and microwave for 8 to 15 more minutes until potatoes are tender.
Notes:
The milk tends to boil over if the pan is not big enough. This makes a really big mess in the
microwave!
Onion Potatoes
1/4 c oil
1 package onion soup mix
4 potatoes, diced
1. Add all ingredients to a plastic bag and mix.
2. Pour onto a well-greased baking pan and bake for 1 hour at 375 degrees.