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3 lb Beef Roast; boneless, chuck
3/4 cup Onion
1 Tbs Oil
1 cn Pineapple chunks; (juice packed) 15 1/4 oz.
1 cup Orange juice
3 Tbs Tapioca; quick-cooking
3 tsp Curry powder
1 1/2 tsp Beef bouillon granules
1/4 tsp Pepper
2 Bay leaves
16 oz Apricot halves; drained
Hot cooked rice
3/4 cup Peanuts; chopped

1 Trim fat from meat; cut meat into 3/4 inch cubes. In a large skillet brown meat cubes and onion, half at a time, in hot oil. In crock pot, [] combine undrained pineapple, orange juice, tapioca, curry powder, bouillon granules, pepper, and bay leaves. Add meat and onion to cooker.

2 Cover; cook on low-heat setting for 9 1/2-11 1/2 hours or on high heat setting for 3 1/2-4 1/2 hours. Add drained apricots, cover; cook on low or high heat setting for 30 minutes more. Serve over rice. Sprinkle peanuts on top of beef.

CrockPot Curry

2 lb Beef round steak*
1/2 cup Flour
1 Tbs Curry powder
2 Garlic cloves; minced
1 cup Raisins
2 Apples;peeled, cored, sliced
1 cup Diced onion
2 tsp Salt
1/2 tsp Pepper
1 cn Beef broth (14 oz)
2 Apples**
1 Fluffy rice

1 or lean stewing beef, cut into 1-1/2-inch cubes * unpeeled, cored, and finely chopped Wipe beef well. Mix flour and curry powder. Coat meat cubes with flour mixture. Place meat in crockpot. Add garlic, raisins, sliced apples, onion, salt and pepper. Pour in broth and stir to blend. Cover and cook on LOW setting for 8 to 10 hours or until meat is tender. Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples. Serve over hot rice. 6 to 8 servings (about 2-1/2 quarts) NOTE: Three pounds cubed lean lamb may be substituted for the beef.

Crockpot Dressing

1 cup Margarine
2 cup Onion, chopped
2 cup Celery, chopped
1/4 cup Parsley sprigs
2 cup Mushrooms, 8 oz., drained
12 cup Bread cubes, slightly dry
1 tsp Poultry seasoning
2 Eggs, well beaten
1 1/2 tsp Salt
1 1/2 tsp Sage
1 tsp Thyme
1/2 tsp Pepper
1/2 tsp Marjoram, optional
3 1/2 cup Chicken broth or turkey brot

1 Melt butter in a skillet and saute onion, celery, parsley, and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly into Crockpot. Cover and set to high for minutes then reduce to low to cook for 4 to 8 hours. I have enjoyed this many times at a friend's house. Using

this recipe, I'll bet you can modify your own to work perfectly in the crockpot. Sure saves oven space in Thanksgiving!
Servings: 6

CrockPot Fifteen-Bean Soup

1 package (20 oz) 15-bean soup mix (throw away the flavor packet!)
1 lg Onion, chopped
1 tsp Garlic
1 tsp Celery salt
2 Stalks chopped celery
1 Bay leaf
1 dash Cayenne pepper
Ground pepper to taste
1 package Polska kielbasa, sliced into coins

1 Soak beans overnight, changing water frequently. Drain. In crockpot, cover beans with 1 inch water. Add all other ingredients except kielbasa. Cover and cook on high for one hour; turn to low and cook overnight. Stir once or twice during cooking. One hour before serving, check the texture of the soup. If

it's too thin, mash some of the beans with a potato masher. Add sliced kielbasa. Cook for one hour. Serve with Tabasco sauce and bread or rice.

4 NOTE: This soup freezes well. Leftovers are excellent (usually thicker from reheating), and are delicious served over rice.

Crockpot French Onion Soup

3 Lg Onion; thinly sliced
1/2 cup Butter or margarine
2 Tbs Instant beef bouillon; or 6
4 cup Hot water
1 tsp Worcestershire sauce
1/2 tsp Salt
4 Sl French bread; toasted
1/4 cup Parmesan cheese; grated

1 In skillet cook onions in butter, until lightly browned. In crockpot combine browned onions in butter with bouillon, water, Worcestershire sauce and salt. Cover and cook on low 4-6 hours. Top each bowl with Toasted French bread, sprinkled with cheese. Recipe may be doubled, kept hot and served from crockpot.

Crockpot Hamburger Soup

1 1/2 lb Lean ground beef
1 md Onion; chopped
1 cup Carrots; sliced
1 cup Celery; sliced
1 cup Cabbage; sliced
6 oz Tomato paste
2 tsp Worcestershire sauce
3 cup Beef bouillon, or stock

1 In skillet, brown hamburger and drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours.

3 This is an upd version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time.

Crockpot Hungarian Goulash

2 lb Round steak; cut in cubes
1 cup Onion; chopped
1 Garlic clove; minced
2 Tbs Flour
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
1 tsp Thyme; dried
1 Bay leaf
14 1/2 oz Tomatoes
1 cup Sour cream

1 Put steak cubes, onions, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on LOW 8 to 10 hours. Add sour cream 30 minutes before serving. (HIGH 4 to 5 hours)> Serve over hot buttered noodles.

Crockpot Hunter's Chicken

1 Tbs Oil
1 Bell peppers; sliced
1 Onions; sliced
1 Garlic cloves, crushed
1 Chicken
Cinnamon; stick or ground
Curry powder
Cumin, ground
Turmeric
6 oz Mushrooms; sliced
8 oz Tomatoes
1/2 cup Wine, red
3 Tbs Cornstarch
1 tsp Garlic salt
1/4 cup Water

1 Sliced fresh mushrooms are best, although you can use canned. Brown bell pepper, onion, and garlic in oil in skillet. Also brown mushrooms, if using fresh. Place whole chicken in crockpot; add seasonings and vegetables, topping with vegetables from skillet. Add wine. Cook until done. Remove chicken to warmed platter (in -degree oven). Add water to cornstarch and salt and stir to a paste, then add to crockpot mixture and cook until slightly thickened and bubbly. Spoon sauce over chicken.

Crockpot Ital. Chicken

1 Sm Cabbage; cut in wedges
1 cup Mushrooms; canned
2 Tbs Tapioca; quick cooking
6 Frozen Chicken Breasts; *
1 Jar Meatless spaghetti sauce
1 x Parmesan cheese; grated

3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 8-10 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings.
Servings: 6

Crockpot Italian Chicken

2 lb Chicken; cut up
1 cn Soup; cream of mushroom
1 package Salad dressing mix
Seasoned salt and pepper
1 cn Mushrooms; 4 oz, or 1 cup
Fresh mushrooms
1/2 cup Sour cream

Cook on LOW for 6-8 hours. Add sour cream and mushrooms the last 1/2 hour of cooking
Servings: 4

Crockpot Italian Chicken Dinner

1 Sm Cabbage; cut in wedges
1 cup Mushrooms; canned
2 Tbs Tapioca; quick cooking
1 Chicken; broiler or fryer - And frozen
1 Jars Meatless spaghetti sau
Parmesan cheese; grated

1 In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings.

2 Notes from Gaye: The original recipe did not indicate the amount of onion to use. I used 1/4 cup dried chopped onion (equivalent to one onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I used fresh, skinned chicken n breasts.

Crockpot Jambalaya

2 Carrots; sliced
2 Garlic clove; minced
1 tsp Salt
1/4 tsp Pepper
1 tsp Dried oregano; opt.
1/2 tsp Dried basil
1 lb Shrimp; raw, shelled
2 cup Rice; cooked

1 Put chicken and all other ingreds. (EXCEPT SHRIMP AND RICE) in crockpot. Cover pot. Cook on low 4 to 5 hours, or on high 2 to 2 1/2 hours. Place shrimp and rice in slow-cooker. Cover pot. Cook on High for 35 minutes.

Crockpot Kowloon Chicken

4 1/2 lb Chicken parts or cut up frye
Salt and pepper
1/4 tsp Ginger; ground
1 cup Garlic; minced
1 cup Chicken broth or boullion
1 cup Pineapple slices; 8 1/2 oz
1 cup Water chestnuts; drained an
4 Green onions; diagonally sl
1/4 cup Cornstarch
1/4 cup Soy sauce
1 Tbs Vinegar

1 Sprinkle chicken with salt and pepper and place in crockpot. Combine ginger,garlic,broth and syrup from pineapple. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all.Cover and cook on low 3-4 hours, or until tender.Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot.Cover and cook on high 10-15 minutes or until slightly thickened. Serve with crisp Chinese noodles.

Crockpot Lemon-Garlic Chicken

3 lb Chicken
1/2 cup Lemon juice
1/2 cup Garlic cloves; crushed
1 tsp Seasoned salt
1 tsp Poultry seasoning
2 dash Tabasco
1 cup White wine

1 Skin and cut up chicken. Combine with other ingredients in crockpot. Set on low. Upon return from work, debone chicken. Serve over rice. If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning. And if you start with frozen chicken it doesn't fall apart.

Crockpot Macaroni and Beef

1 1/2 lb Ground beef
2 cup Uncooked macaroni
1 md Onion, chopped
1 cn Mushroom pieces, drained
1 cn Corn, drained
2 cn Tomato soup
Salt and pepper, to taste

3 Brown ground beef, drain fat; put in crockpot. Cook macaroni according to package directions till barely tender, drain well. (I find that cooking slightly less than half the time given works OK). Put macaroni and remaining ingredients in crockpot, stir to blend. Cook on low 7 to 9 hours or on high for

3 to 4 hours. Serving Size : 6 Preparation Time Categories : Crockpot
Amount Measure Ingredient -- Preparation Method ounces Cheddar cheese
-- grated 1 Onion -- chopped 4 ounces Mozzarella cheese ~- grated
14 ounces Pizza sauce 14 ounces Spaghetti sauce 6 ounces Pepperoni ~- sliced 12 ounces Noodles Mushrooms Green peppers Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles till al dente; drain. You do not want the noodles to be soft. In crock pot, put a layer of sauce, noodles, meat/sauce mixture, cheeses, pepperoni and as much mushrooms and green peppers as desired. Original recipe said to repeat layers one more time, but I repeated layers a few times more. Cook on high for 30 minutes and then on low for 1 hour ( I cooked on low for 2 hours), or
until cheese melts. Can be made in a deep casserole dish in the oven at 350~F
until cheese melts. Patti Anderson C/p Chicken and Noodles Serving Size :
1 Preparation Time Categories : Chicken Crockpot Amount Measure Ingredient -- Preparation Method ~ cut up 2 Carrots -- cut up 1 large Onion -- sliced 2 teaspoons Salt 1/2 teaspoon Pepper 1 teaspoon Dried basil 4 cups Uncooked noodles 1 chicken -- cut up Place the veggies on the bottom of the pot, put the chicken on top, followed by the seasonings. Pour 3 cups of water over. Set it on low and cook for -10 hrs.
Take chicken out (carefully, because it will come off the bones) and put
noodles in the broth, turning it up to high. Let the noodles cook for 45 min., while you take the meat off the bones. Mix the meat in. This is like a very thick chicken soup and the basil makes this delicious!

Crockpot Meatball/vegetable Stew

1 lb Ground beef
1 Egg; slightly beaten
1/2 cup Fine dry bread crumbs
1 Onion; chopped
1 Celery top; chopped
1 tsp Salt
1/8 tsp Pepper
1/2 tsp Thyme
2 cn Stewed tomatoes
10 oz Green beans
10 oz Mixed vegetables

1 Mix ground beef with 1/4 c water and all ingredients except tomatoes and vegetables. Lightly shape into 2 inch meatballs. In skillet, brown meatballs. Pour stewed tomatoes over meatballs, in crockpot. Stir to mix. Cover and cook on low for 4-6 hours. Turn to high, add vegetables and cover and cook for 30-45 minutes more or until vegetables are tender. Check and correct seasonings.

Crockpot Meatloaf

1 lb Lean ground beef
1 Egg
1/3 cup Oatmeal
3 Tbs Onion soup mix
1/4 cup Ketchup

1 Combine beef,egg, 3 tb ketchup, soup mix and shape into meatloaf. Place in crockpot and top with remaining ketchup. Cover and cook -10 hours. To freeze shape and put in freezer bag for up to 2 months. Refrigerate the night before cooking.

CrockPot Minestrone Soup

1 md Onion; chopped
2 md Carrots; thinly sliced
2 Celery; 1/2" dice
1 md Red bell pepper; seed, 1/2"
1 md Zucchini; sliced 1/4" thick
2 Cl Garlic; minced
2 cn Vegetable broth; 14 1/2 oz c
1 cn Tomatoes; crushed, 28 oz. ca
2 cn Kidney beans; drained
15 1/2
2 tsp Marjoram; dried
1/4 tsp Black pepper; ground coarsle
1 1/2 cup Rice; cooked

1 Add all ingredients except the rice to CrockPot. Cover; cook on Low 8 to 10 hours [High: 4 to 5 hours]. Add the cooked rice and stir to combine. Serves 6 to 8.

Crockpot Moroccan Applesauce Cake

1/2 cup Butter
1 cup Sugar
2 Eggs
1 tsp Vanilla
1 cup Applesauce
1 1/2 tsp Baking soda
1 1/2 cup Flour
1 tsp Cinnamon
1/2 tsp Salt
1 cup Chocolate chips
3/4 cup s; chopped
Or raisins
3/4 cup Walnuts; chopped

1 Cream butter and sugar. Add eggs one at a time. Beat until smooth. Add vanilla. Combine applesauce and soda. Stir in. Mix flour, cinnamon and salt. Add to creamed mixture. Beat until smooth. Beat until smooth. Mix in choc. chips, s and walnuts. Turn into a greased and floured 2 quart pudding mold. Place in crockery part of crock part. Cover with 4 layers of paper towels. Place lid loosely on top of crockpot so that steam can escape. Cook on High for 3 to 3 1/2 hours, or until toothpick inserted in center comes out clean.

Crockpot Neapolitan Chicken

6 lb Chicken pieces
1 lg Onion, chopped
6 md Potatoes, 1" cubes
2 md Green peppers, in strips
1/3 cup Parsley, chopped
1 Garlic clove, minced
3 Chicken bouillon cubes
Crushed
1/4 tsp Pepper
3/4 tsp Basil
32 oz Spaghetti sauce, (4 cups)

1 Combine all ingredients in removable liner. Place liner in base. Cover and cook on auto 5 hours, low 6-8 hours or high 3-4 hours.

Crockpot New England Chuck Roast

3 lb Beef chuck roast
1 tsp Salt
1/4 tsp Pepper
2 Onions; quartered
4 Carrots; quartered
1 Celery stalk; chunked
1 Bay leaf
2 tsp Vinegar
5 cup Water
3 Beef bouillon cubes; crbld
1 Cabbage; wedged

1 ----SAUCE---- tb Margarine tb Instant minced oni9n tb Flour 2 c Beef stock tb Prepared horseradish 2 ts Salt

Top with meat. Add bay leaf, vinegar and water. Cover pot and cook on low
6-7 hours or until meat is tender. Remove meat, turn on high. Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done. Meanwhile, in saucepan, melt margarine. Stir in instant onion and flour (I use about 1/2 c finely chopped real onion)/ Drain 1 1/2 c broth out of cooking pot. Add broth, horseradish and and salt into saucepan. Cook over low heat,
stirring constantly, until thinkened and smooth. Serve sauce over roast with vegetables.
Servings: 6

Crockpot or Oven Beef Stew

1 1/2 lb Stew beef
1 cn Tomatoes (28 oz can)
3 Tbs Instant tapioca
1 sl Bread; shredded into tiny pieces
Salt; to taste
Pepper; to taste
2 cup Water
1/4 cup Celery;chopped
1 cup Onion; chopped
Carrots; as many as needed, chunked
Potatoes;as many as needed, chunked

3-1/2 hours. If you cook it in a crockpot, just start it early in the day, and cook on LOW for 8 to 10 hours.
Servings: 4

Crockpot Pizza

1 1/2 lb Ground beef
14 oz Spaghetti sauce
4 oz Cheddar cheese; shredded
6 oz Pepperoni; sliced
1 Onion; chopped
4 oz Mozzarella cheese; shredded
1 package Noodles (12oz)
14 oz Spaghetti sauce Mushrooms; chopped Green peppers; chopped

1 Brown meat and onion. Drain grease. Add sauce. Simmer. Boil noodles until tender; drain. In crock pot, put a layer of sauce, noodles, meat/sauce mixture, cheses, pepperoni and as much green peppers and mushrooms as you want. Original recipe I had said to repeat layers one more time, but I did the layers over a few times more. Cook on HIGH for 30 minutes and then on LOW for 1 hour (I cooked on HIGH for minutes and LOW for 2 hours), until cheeses melts. This can be made in a deep casserole dish in the oven at 350 degrees F. until cheese melts.

Crockpot Pizza #2

1 1/2 lb Ground beef
14 oz Spaghetti sauce
4 oz Cheddar cheese; grated
6 oz Pepperoni; sliced
1 Onion; chopped
4 oz Mozzarella cheese; grated
1 package Noodles (12oz) Mushrooms
Green peppers

1 Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles until tender; drain. In crock pot, put a layer of sauce, noodles, meat/sauce mixture, cheses, pepperoni and as much green peppers and mushrooms as you want. Original recipe I had said to repeat layers one more time, but I did the layers over a few times more. Cook on HIGH for 30 minutes and then on LOW for 1 hour ( I cooked on HIGH for minutes and LOW for 2 hours), until cheeses melts. This can be made in a deep casserole dish in the oven at 350~F until cheese melts.

Crockpot Pork and Beans

6 cn Pork and beans
16 oz Tomato sauce
2 cup Onion; chopped
1 1/2 cup Molasses
1 cup Ketchup
3 sl Bacon; cut in half
2 lb Smoked Sausage; cut into 1" pieces

1 Brown sausages. Place all ingredients into crockpot. Cover and cook 4 hours plus.

Crockpot Pork Chops/mushroom Sauce

4 Pork loin chops
Cut 3/4 inch thick
1 Sm. onion; thin sliced
1 cn Cream mushroom soup
3/4 cup White wine
1 cn Mushroom pieces
2 Tbs Quick tapioca; (heaping)
2 tsp Worcestershire sauce
1 tsp Beef bouillon granules
1/4 tsp Dried thyme; crushed
1/2 tsp Garlic powder
Rice; Hot cooked

Combine all other ingredients except rice. Pour over chops. Cover. Cook on for 10-12 hours or on High for 4 1/2 to 5 hours.
Servings: 4

1 sm pork chops -- 1 inch thick ts salt 4 ts pepper 8 ts sage cn cream of mushroom soup TB dried onions

2 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.

Crockpot Pot Roast

1 -3 potatoes, pared and thinly sliced 2-3 carrots, pared and thinly sliced 1-2 onions, peeled and sliced 1 1/2 tsp. salt 1/4 tsp. pepper -4 lb. brisket, rump roast or pot roast 1/2 c. water or beef consomme Put vegetables in bottom of crockpot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low 10 to 12 hours. (High: 5 to 6 hours.) Remove meat and vegetables with spatula and thicken gravy if desired. VARIATIONS Without Vegetables: Season roast with salt, pepper and any other favorite seasonings. Add no liquid. Cook as directed. Onion Mushroom: Omit vegetables. Put meat in crockpot. Add one 4 ounce can sliced mushrooms, drained. Mix 1/2 cup beef consomme and one envelope dry onion soup mix. Pour over all. Cook as directed. NOTE: To keep tops of meat and vegetables moist when cooking smaller amounts, rub 1 tablespoon of butter or oil directly on top of meat.

CrockPot Potato-Cheese Soup

8 Potatoes, cubed
1 Tbs Chives, chopped
1 1/2 cup Chopped celery
1/3 cup Chopped parsley
1/2 cup Chopped onion
1/4 tsp Paprika
1/4 tsp Celery seed
1 tsp Savory
1/2 tsp Salt
1 cup Milk
2 Tbs Flour
2 Tbs Butter
2 1/2 cup Grated chedder cheese

1 Place potatoes, chives, celery, parsley, onion, paprika, clery seed, savory and salt in a slow cooker and add just enough water to barely cover. Cook on high one hour. Turn heat to low and cook 4-5 hours or until potatoes are done. Combine milk and flour in a tightly covered jar and shake to blend evenly. In a small saucepan, melt butter over medium heat. Add flout mixture slowly, and stir constantly 3-4 minutes. Add cheese; stir until melted. Turn crockpot to high setting. Add cheese mixture to soup and cook until slighly thickened. Serve hot in bowls and garnish with chives, sour cream or bacon bits.

Crockpot Pumpkin Bread in Jars

1 cup Flour
1 1/2 tsp Baking powder
1 tsp Pumpkin pie spice
1/2 cup Brown sugar; firmly packed
2 Tbs Vegetable oil
2 Eggs
1/2 cup Pumpkin (canned)
4 Tbs Raisins or dried currants; f

Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just until combined. Stir in raisins.

3 Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil.

4 Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick inserted near centers comes out clean.

7 WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

8 This recipe doesn't say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here's how:

9 Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly.

11 If you'll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid or as large as you'd like) and put it on top of the lid, then screw on the ring. Make sure you screw the lid on very tightly. I like to use pinking shears to cut the cloth out with.

CrockPot Quail

8 Quail [cut up]
1 cup Flour
1/2 cup Peanut oil
2 cn Cream of chicken soup
2 cn Cream of celery soup
2 cn Chicken broth
1/2 cup White wine [dry]
2 White onions [thinly sliced]
2 Bay leaves
1/3 cup Parmesan cheese

1 Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet... 2) Combine the

quail with the soups, broth, wine, onions, and bay leaves in a crock pot and
cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender... 3) Remove bay leaves add the cheese and cook for 30 min more... Serve over rice or noodles...

Crockpot Rice Pudding with Fruit

1/2 ga Milk; * see note
1 cup Rice
1 cup Sugar
3 Tbs Margarine; solid
1/4 tsp Salt; optional
1 tsp Vanilla extract
1/2 cup Dried apricots or peaches; m
1/4 tsp Ground cinnamon

1 Preparation Time: 3:00 * Use half nonfat and half whole milk, or all nonfat for lower fat content.

cooking time will vary greatly, anywhere from 1-1/2 to -1/2 hours. The longer it cooks the thicker it will be. It is important to have the dried apricots
minced. Put all ingredients into crockpot. Stir to blend well. Cover and cook on high - 1/2 hours, stir once after about 1 hour. Or, cook on high for the first
30 minutes, turn to low and cook as long as you desire. Check after the first 2 hours of low cooking and stir. If rice is not absorbing the milk quickly
enough, turn the crockpot up to high again. Keep cover on at all times.

3 Crockpot temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your crockpot. Rarely will a crockpot recipe fail, though, as the long, slow cooking process does not require precise timing.

Crockpot Roast

6 lb Roast
1 package Lipton onion soup mix
1 1/2 cup Beef bouillion
1 cn Drained sliced mushrooms

1 Place roast in crockpot. Add onion soup, bouillion, and mushrooms. Cover and cook on high for 6-7 hours. Thicken gravy with a small amount of cornstarch and water one hour before serving.

Crockpot Roast #1

1 CROCK POT ROAST 2 to 3 potatoes, pared and thinly sliced 2 to 3 carrots, pared and thinly sliced 1 to 2 onions, peeled and sliced 1 2 t salt 14 t pepper

3 to 4 lb. brisket, rump roast or pot roast /2 cup water or beef consomme Put vegetables in bottom of crock pot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low 10 to 12 hours. (high: 5 to 6 hours) Remove meat and vegetables with spatula and thicken for gravy if desired. **without vegetables: season roast with salt, pepper and any other favorite seasonings. Add no liquid. Cook as directed.
Servings: 1

Crockpot Round Steak

1 Roll round steak in seasoned flour. Cut into pieces. Brown in skillet. Mix soups together. Put meat and soups in crockpot. Cook until tender, approximately 4 to 5 hours on high.

Crockpot Salisbury Steak

1 lb Round steak
1 cn Mushrooms; drained
1/2 cup Onions; chopped
1/2 tsp Sugar
2 Tbs Tapioca; heaping
1/2 tsp Salt
1 cn Tomato soup
2 tsp Red wine vinegar
Salt & pepper; to taste
1/4 tsp Ground cloves

Cut all fat off of round steak and cut into four to six pieces; place on top of vegs. Combine and add remaining ingredients. Cover crockpot and turn heat Low. Cook for 8-10 hours.
Servings: 3

Crockpot Seasoned Beef in Sauce

2 lb Round steak
1/4 cup Flour
1/2 tsp Salt
1/4 tsp Pepper
2 Onions
1 Tbs Worchestershire sauce
1 tsp Curry powder
1 tsp Molasses
1/2 tsp Powdered ginger
1 cup Water
1 cup Sour cream
2 Tbs Horseradish sauce

1 Combine flour, salt and pepper. Cut round steak into cubes. Toss meat cubes with flour mixture. Brown in a little hot oil. Put in crockpot, add sliced onions, Worchest. sauce, curry, molasses, ginger and water. Cover and slow cook 6 hours. Just before serving add sour cream mixed with horseradish. Serve with rice, peas and cottage cheese/pear salad

Crockpot Sloppy Joes

3 lb Ground beef
2 Onions; finely chopped
1 Green pepper; chopped (opt.)
2 cn Tomato sauce (8 oz. ea)
1 cup Water
2 package Sloppy Joe seasoning mix
Salt; to taste

1 Brown ground beef in skillet. Pour into colander and rinse well. Put into crockpot. Add onions, green pepper, tomato sauce and water. Stir thoroughly. Salt to taste. Cover and cook on LOW for 8 to 10 hours. If too liquid, remove cover for about an hour.

Crockpot Spaghetti

1 lb Lean ground round
1 Large onion; chopped
1 cl Garlic; minced
2 cn Tomatoes; cut up
8 oz Tomato sauce
1 cup Beef boullion
2 tsp Parsley; minced
1 tsp Brown sugar
1 tsp Oregano
1 tsp Salt
1/4 tsp Pepper

1 Crumble beef, add onion and garlic and cook in skillet until it loses its red color. Drain off excess fat. Combine in crockpot with rest of ingredients. Cook on low 6-8 hours. This freezes nicely.

Crockpot Special

-
2 lb Round steak; cut in 1/2"cube
1 cup Onion; chopped
1 Clove garlic; minced
2 Tbs Flour
1 tsp Salt
1 tsp Pepper
1 Tbs Paprika
1 tsp Dry thyme; crushed
1 Bay leaf
1 cn Stewed tomatoes
1 cup Sour cream; (optional)

Add rest of ingredients except sour cream. Stir well. Cover and cook on LOW for 7 to 10 hours. Add sour cream 30 minutes before serving and stir thoroughly. Serve over buttered noodles.
Servings: 4

Crockpot Spiced Rum Cider

4 Cinnamon sticks; broken
1 tsp Allspice; whole
1 tsp Whole cloves
7 cup Apple juice
1/3 cup Packed brown sugar
Margarine; or butter
1 cup Rum

2 Tie cinnamon, allspice, and cloves in spice bag or cheesecloth. In a c kpot, combine spice bag, apple juice, rum and brown sugar. Cover; cook on l heat setting for 3 to 4 hours. Discard spice bag. Ladle hot punch into cups loat about 1/2 teaspoon of butter on top of the cider in each cup.

Crockpot Steak

1 Flank steak (1-1/2 lbs)
3 tsp Chili powder
1/2 cup Flour
1 1/2 tsp Salt
1/2 tsp Pepper
3 Tbs Vegetable oil
1 lg Onion; chopped
1 lg Carrot; chopped
1 lg Green pepper; chopped
2 lg Tomatoes; chopped
1/4 cup Red wine
1 Hot chilli pepper; seeded

1 Score steak and rub with chili powder; coat with a mixture of flour, 1/2 teaspoon salt and 1/4 teaspoon of seasoned pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces. 2. Brown steak in hot oil in a large skillet. Remove and reserve. Saute onion, carrot, green pepper and tomato in pan drippings; add remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat. 3. Combine steak and

sauteed vegetables in slow cooker; add wine and hot chili pepper; cover. 4. Cook on low for 8 hours or on high for 4 hours, or until meat is tender.
Servings: 6

Crockpot Steak Roulade

2 lb Flank steak
1 tsp Salt
1 tsp Pepper; or to taste
3/4 cup Onion; chopped
3/4 cup Bacon; chopped
1/4 cup Water

1 Trim fat off steaks. Season with salt and pepper. Mix onion and bacon, spread over each steak. Roll steaks (as you'd do for a jelly roll), tie rolls tightly in several places with a string. Put steaks into slow cooker. Add water. Cover pot. Cook on LOW for 8 hrs. If you want to serve this with gravy, remove meat when done, and thicken liquid with a mixture of flour and water and cook it in crock pot set at High for 15 minutes.

Crockpot Steak Soup

1 lb Ground beef steak;
browned and drained
4 cn Beef consomme (10 oz ea)
1/2 cup Carrots; diced
1/2 cup Celery; diced
1 cn Whole tomatoes;
chopped
1 1/2 tsp Kitchen bouquet
2 Beef boullion cubes
1/2 tsp Black pepper
1 package Frozen mixed vegetables
1/2 cup Onions; diced
1/2 cup Butter
1/2 cup Flour

1 Place all ingredients except butter and flour into crockpot and cook at low for

6 to 8 hours. One hour before serving raise temp. to high. Prepare a roux with the butter and flour. Add to pot and let cook for another hour.
Servings: 8

Crockpot Stroganoff

1 1/2 lb Ground beef
1 1/2 Onions; sliced
1 Cloves garlic; minced
2 Tbs Flour
Salt and pepper
1/4 tsp Paprika
1 cn Cream of celery or mushroom
1 cup Sour cream

1 Brown ground beef; drain fat. Add onions and garlic. Stir until wilted. Add flour, salt, pepper and paprika. Mixing well. Stir in undiluted soup; mix well. Put all in crockpot on low for 6 hours. When you get ready to serve add sliced mushrooms and sour cream. Serve over noodles rice or potatoes.

Crockpot Stuffed Cabbage

24 CABBAGE LEAVES
1 cup CHOPPED ONIONS
1/2 cup MINUTE RICE
1/8 tsp PEPPER
1/4 tsp NUTMEG
6 oz CAN TOMATO PASTE
1 lb LEAN GROUND BEEF
2 MINCED GARLIC
1/2 tsp SALT
1/4 tsp LEAF THYME
1/4 tsp CINNAMON
3/4 cup WATER

SOAK LEAVES IN WATER FOR 5 MINUTES. REMOVE, DRAIN AND COOL. COMBINE REMAINING INGREDIENT EXCEPT TOMATO PASTE AND WATER. PLACE 2 TBSP OF MIXTURE ON EACH LEAF AND ROLL FIRMLY. STACK IN CROCKPOT. COMBINE TOMATO PASTE AND WATER AND POUR OVER STUFFED CABBAGE. COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS
Servings: 6

Crockpot Stuffed Turkey Breast

1/4 cup Margarine; melted
1 Onion; chopped
1/2 cup Celery; chopped
2 1/2 oz Bacon Croutons
1 cup Chicken boullion
2 Tbs Parsley; minced
1/2 tsp Poultry seasoning
5 lb Turkey breast
1 tsp Salt
1/2 tsp Pepper
1/2 cup Dry white wine (optional)

1 Combine margarine, onion, celery, croutons, boullion, parsley and poultry seasonings. Cut turkey breast in think slices from breastbone to ribcage, leaving slices attached to the bone. Sprinkle turkey with salt and pepper. Soak cheese cloth (about 24x36" for each turkey breast) in wine (or water). Set turkey on cheesecloth. Stuff bread mixture into turkey. Fold one end of cheesecloth over the other to cover meat. Place on metal rack in crockpot. Cover pot and cook on low 7-9 hours or until tender. Pour additional wine over turkey while cooking. (I have cooked the giblets for gravy and used this in place of wine to soak the cloth, and also for basting the turkey). Remove from pot and take cheesecloth off immediately. If browner breast is

preferred, remove from pot and brown in 400 degree oven for 15-20 minutes. Let stand 10 minutes. Drippings may be thinkened for gravy as desired. Serve each person one or more thick slices of turkey with dressing in between.
Servings: 4

Crockpot Stuffing No. 1

1 cup Margarine
2 cup Onion; chopped
2 cup Celery; chopped
1/4 cup Parsley sprigs; chopped
2 cn Mushrooms,(8 oz.);
drained
12 cup Bread cubes; slightly dry
1 tsp Poultry seasoning
2 Eggs; well beaten
1 1/2 tsp Salt
1 1/2 tsp Sage
1 tsp Thyme
1/2 tsp Pepper
1/2 tsp Marjoram
3 1/2 cup Chicken or turkey broth

this recipe, I'll bet you can modify your own to work perfectly in the crockpot. Sure saves oven space in Thanksgiving!
Servings: 6

Crockpot Stuffing No. 2

1/3 cup Margarine
1/2 tsp Salt
1 cup Onion; chopped
1/2 tsp Sage
1 cup Celery; chopped
1/4 tsp Thyme and Marjoram (each)
2 Tbs Parsley; chopped
1 cn Mushrooms (6 oz.)(Opt.)
1/2 tsp Poultry Seasoning
1 cn Cream of Chicken
Soup with water added to
= 2 C
6 1/2 cup Bread Cubes
1 Egg; Well Beaten

7 minutes. Combine all ingredients. Add eggs last. Pour mixture into crockpot. Cover and cook on HIGH 45 minutes. Turn heat to LOW for 5 to
8 hours. Determine if you should use the full amount of liquid by the moistness of the cubes. For large recipe -14 C, double all ingredients, except soup.
Servings: 1

Crockpot Swedish Style Steak

2 1/2 lb Boneless round steak
1 Bouillon cube, crumbled
3/4 cup Water
Salt and pepper
1/4 cup Flour
1 tsp Dill weed
1 md Onion, sliced
1 cup Sour cream

1 Cut steak into serving-size pieces. Sprinkle with salt and pepper. Place in a crockpot. Add dill, onion, bouillon cube and 1/2 cup water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken juices with flour dissolved in

Crockpot Sweet & Sour Chicken

1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
4 Boneless chicken breasts; *
3 Tbs Instant tapioca; (heaping)
8 oz Pineapple chunks; canned,
**
2 Tbs Candied ginger; or fresh,
1/3 cup Dark brown sugar; packed
1/3 cup Red wine vinegar
1 Tbs Soy sauce
1 tsp Instant Chicken bouillon
1/2 tsp Garlic powder
1 Med Green pepper; strips
10 Fresh cilantro leaves; opt.
1 x Rice; hot, cooked

1 Please note: The original recipe for this calls for green peppers. Since my husband will not them, I substituted cilantro to give it more flavor. I also put in fresh minced ginger instead of powdered which the original recipe calls for. Remove all skin and any fat from chicken before cooking. * DO NOT DRAIN the pineapple, include the juice in the crockpot.***Mince the ginger if using fresh ginger. For crockpot cooking -Put vegs. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all

other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve
over rice. Leftovers can be reheated in microwave. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours.
Before serving make rice. Serve over rice. Leftovers can be reheated in
microwave.
Servings: 4

Crockpot Sweet & Sour Chicken

1 Remove all skin and any fat from chicken before cooking. * DO NOT DRAIN the pineapple, include the juice in the crockpot. ***Mince the ginger if using fresh ginger. For crockpot cooking -Put vegs. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for -10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven: Put

vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. /NC
Servings: 4

Crockpot Swiss Cube Steaks

3 Cube steaks
1 cn Cream of mushroom soup, (reduced calorie)
1/2 Envelope Onion soup mix
1/4 cup Water

1 Stir together soup, mix, and water. Place all ingredients in crock pot; simmer on low all day; serve sauce over rice or mashed potatoes. Per serving: 560

Calories; 43g Fat (71% calories from fat); 34g Protein; g Carbohydrate; mg
Cholesterol; 1017mg Sodium
Servings: 3

Crockpot Swiss Steak

6 Cube steaks
2 cn Cream of mushroom soup
1 Envelope onion soup mix
1/2 cup Water

1 Place all ingredients in crock pot; simmer on low all day; serve sauce over rice or mashed potatoes.

2 While not gourmet fare, this is the type of home cooking that is very tasty, economical, and easy to do for the person that is very busy & wants to put a good dinner on the table for the family. Enjoy!

1 boneless skinless chicken breast halves OR lb sirloin, stew beef, or whatever is lean and on sale pk taco seasoning mix water to cover cheddar cheese -- shredded sour cream refried beans sliced black olives sliced green onions chopped fresh tomatoes salsa shredded lettuce sliced jalapenos tortillas, corn or flour

2 Leave meat in whole pieces; you may even put it in frozen. In the morning, put the meat into the crockpot, add taco seasoning mix, and water. Plug it in and turn it on simmer according to manufacturer's

3 If you have time in the morning, shred the cheese and lettuce and chop the tomatoes and store in ziplock or Rubbermaid containers in the refrigerator.

4 When meat is cooked, remove with slotted spoon to a platter and allow to cool enough to handle. Place chicken breasts or beef on cutting board, and using a fork, shred the meat, while discarding any pieces of fat, etc, that you find. Return shredded meat to crockpot. Warm refried beans in small sauce pan or microwave. Wrap tortillas in foil and warm in the oven. Put remaining ingredients out in dishes on table (or counter) and holler "DINNER!!!" very loudly. The diners can put together their own soft tacos or burritos with the ingredients they like best.

Crockpot Tips

2 Don't remove the cover for a 'look see' until at least one hour before the meal is supposed to be ready to eat as heat will escape when you lift the lid and the cooking time will be lenghtened as mush as 15-20 minutes

3 It is not necessary to pre-brown any meats unless they are fatty. If neccessary

,bron you meat in a separate frying pan and pour off any excess fat before putting the meat in your pot.

4 You'll probley end up with more liquid than when you started because almost nothing boils away in a slow cooker, and the foods you have been cookin will have given up some of there own natural juices. Sauces in the slow cooker will, therefore, tend to be on the thin side. To thicken them slightly (for gravies, etc.) laddle out the sauce into a saucepan, boil it down to reduce the liquid volume, add a little flour ( or your own heavy gravy recipe) and stir to prevent any burn on.

5 Milk, cream, cheese, pasta, rice and fish usually cook in a short time. These types of ingredients should not be added to the cooker until shortly before you are ready to serve. Milk and cream can curdle durning long cooking periods and as far as timing for putting in cheese, rice, fish and the like this will generally be included in the recipe.

6 Always try to use fresh vegetables when required. If you are forced to use frozen vegetable in any recipe,add them durning the last hour of cooking, otherwise they'll lose there bright colors ad taste overcooked.

7 If your recipe calls for meat and vegetables cooked in a little liquid place the vegetables on the bottom. Postion doesn't matter all that much if your making a stew or chowder which calls for a large amount of liquid.

9 An extra hou on low doesn't mean that your dinner will be burned, but it may produce slightly mushier vegetables and softer meat.

10 To vary time at differant settings, one hour on high is equal to /2 hours on low.

11 You may find that your family prefers a bit more seasonings with long cooking-salt, pepper, hot sauces, etc

12 Spices tend to lose there purgency durning long cooking so either add whole spices and leaf herbs at the start, or if your using ground condiments add them durning the last hour of cooking time.

Crockpot Tips I

1 The crockpot is ideal for working people who must be away from home all day (or for those days when you must run errands or attend meetings, or for when you're entertaining and want to get the food preparation done early.) The food will simmer for 10 to 12 hours on Low if you must be gone all day or you may cook the food in 5 to 6 hours on High. If you are single, you can purchase a Crockpot as small as 1-quart size. It is a very simple appliance to operate and you will find that the cooked food is very tasty. If you a working person or one who knows they will have a very busy day, you can do most of the chopping and measuring the night before. Then refrigerate these ingredients until the next morning. If your crockpot has a REMOVABLE liner, you can assemble and refrigerate the food right in the liner which will

be easy to pop in the crockpot the next a.m. Be sure you don't fill the crockpot so full that the food pushes up on the lid. The crockpot depends on the heat that builds up in the container itself. The lid must stay securely on the
crockpot while it cooks. Resist the temptation to take a quick peek or stir frequently. Protect the crockery liner. Do not subject it to sudden temp. changes. Do not preheat the cooker and then add food. Do not pour cool water into the crockery liner while it is still hot after food has been removed.
The crockpot is great for cooking less expensive cuts of meat such as beef chuck pot roasts, brisket, and pork shoulder roasts, because the long cooking
at low heat tenderizes the meat. The low temp. also keeps the meat from
shrinking as much as it does during other cooking methods. For recipes that call for small cuts of meat (especially recipes reduced to fit into 1 quart cookers), keep your eyes peeled for specials at the meat counter. When meat is on sale, it's usually sold in lg. pieces. Buy these cuts and divide them into smaller portions. Wrap individually, label and freeze for later use. Also be on the lookout for packed smaller cuts of meat. If your store offers only lg. roasts, ask the butcher to cut a 1 to 1 1/2 lb. piece for you. Freezing chicken pieces before cooking in the crockpot slows cooking of the chicken and assures tenderness without overcooking when the rest of the foods are done. At least a day before CONTINUED IN NEXT NOTE
Servings: 1

Crockpot Tips Ii

1 As soon as possible, transfer any lefover food to a storage container and refrigerate or freeze. For extra covenience, use an automatic timer to start the cooker while you're away. However, the food should NOT stand more than 2 hours before the crockpot switches on. If using the timer, assemble the recipe and THOROUGHLY chill it. When time to leave the house, place chilled food in the crockpot. EXCEPTION: If the recipe calls for frozen chicken or fish, do NOT use an automatic timer! The standing time would give the forzen food a chance to thaw, resulting in overcooked fish or chicken. CLEANUP: As soon as you remove the food from the crockpot, uplug it and fill the liner with VERY HOT soapy water. (DO NOT ADD COOL WATER!!) Let the liner soak while you're eating. NEVER IMMERSE THE OUTSIDE PART OF THE COOKER OR LET THE CORD GET IN

WATER!! Wipe the outside metal shell with a damp soft cloth and dry with a towel. MAKE AHEAD TIP: The night before, brown the meat, drain well,
and wrap in foil. Clean and chop vegetables. Place vegetables, seasonings and liquids into a bowl (or liner, if removable) and chill overnight. Lifting meat loaf into and out of the crockpot is easy if you use foil "handles. Tear off 3
18x2-inch strips of HEAVY foil (or use reg. foil folded to double thickness).
Criscross the foil strips in a spoke design on top of a large sheet of waxed papper. Shape the meat loaf in the center of the spoke. Lift the ends of the foil strips to transfter the meat loaf to the cooker. Leave strips under meat during cooking. The strips will enable you to remove the cooked meat without destroying its shape. Layer foods for best result. First, place vegetables in the bottom of the crockpot.Next sprinkle quick-cooking tapioca over the vegetables. The tapioca will thicken the juices as the meal cooks, making a delicious, ready-to-serve gravy. Finally, set the meat atop the vegetables and place the lid on the crockpot securely. For soup toppers, use crushed crackers, shredded cheese, toasted bread cubes or seasoned croutons, plain or cheese-flavored popcorn, shredded carrot, sour cream and snipped parsley or chives. For more elaborate toppers, cut shapes from toast with cookie cutters. (Fun to float on a soup.) For extra flavor, spread the toast with flavored butter, cheese spread or pesto before cutting. Freeze leftover foods in freezer containers
with tight-fitting lids. Food expands when frozen. Leave 1/2" head room below rims of containers.You can also cool soup or broth in ice cube trays.
Servings: 1

Crockpot Turkey

Pam cooking spray
1 sm Turkey breast; frozen
1 cup Chicken broth
Salt and pepper; to taste
Carrots; chunked (opt.) Potatoes; chunked (opt.) Onions; chunked (opt.)

10 hours. NOTE: Vegetables may be placed around and under the turkey if desired.
Servings: 4

Crockpot Turkey

1 Turkey breast;or boneless turkey, frozen
1 cn Chicken broth
Carrots;cut up
Potatoes;cut up
Onions;cut up
2 package Gravy Mix

1 Put turkey in crockpot (I put mine in frozen) add can of chicken broth. Turn crockpot on LOW. Several hours later I put in the carrots, potatoes and onion (You decide on the quanity you want). I cooked it all day (about 8 to 10 hours) Slice the turkey. Make gravy with the liquid in the bottom of the crockpot ( I use two gravy pakets mized with one cup water and one cup liquid from the crockpot.) put the veggies in a dish and serve.

Crockpot Turkey Meatballs

10 oz Apple jelly
1 Tbs Vinegar
1 Egg; beaten
1/4 cup Seasoned bread crumbs; fine
2 Tbs Milk
1/4 tsp Garlic salt
1 lb Ground turkey; raw
Nonstick veg. spray

1 In 3 1/2 or 4 quart crockery cooker: stir together barbeque sauce, jelly, tapioca and vinegar. Cover; cook on high-heat setting while preparing meatballs. For meatballs, in large bowl combine egg, bread crumbs, milk and garlic salt. Add ground turkey and mix well. Shape into 12 to 34-inch meatballs. Spray a 12-inch nonstick skillet; add meatballs and brown on all sides over med. heat. Drain meatballs. Add meatballs to crockery cooker; stir gently. Cover; cook on high heat setting for 1 1/2 to 2 hours. Makes 30 meatballs. NOTE: for 5 or 6-quart crockpot: Double all ingredients. Prepare as above. Makes 60 meatballs.

Crockpot Vegetable Beef Soup

2 lb Beef shanks, oxtails, Or short ribs
1 cn Tomatoes (16 oz.)
2 Carrots; sliced
3 Celery stalks with tops sliced
2 md Onions; diced
2 md Potatoes; diced
3 cup -water
1 tsp Salt
1/2 tsp Pepper
3 Beef bouillon cubes
1 package (10 oz.) Frozen
Mixed Vegetables, Peas, Or Lima beans

Crockpot Winning Wings in Sweet and Sour Sauce Crockpot Winning Wings in Sweet and Sour Sauce

16 Chicken wings
4 Tbs Wine or balsamic vinegar
1 cup Apricot conserves fruit juice-sweetened
2 Tbs Peanut butter (optional)
1 cup Ketchup
4 Tbs Horseradish
1 cup Sweet onion, finely chopped
1 tsp Hot sauce (optional)

2 In a bowl, mix together remaining ingredients. Taste-check for a good balance of sweet and sour.

3 Pour the sauce over the wings. Cover the crockpot and cook on low until the chicken is tender, usually 4 hours.

Crockpot-Barbeque Beef or Pork

4 lb To 6 lb Beef or pork or a combination of both.
2 package Onion soup mix
2 12 oz Bot's Chili Sauce
1/2 cup Brown sugar:more or less
1/4 cup Black molasses';about
2 Tbs Worcestershire sauce;or less
4 cup -water;to cover meat.

1 In Crockpot on High, place cut up pieces of Beef and pork if you want to combine them, or just one or the other. I use what ever beef is on sale trim as much fat off as I can. Cut in large chunks put in Crock with 1 to 2 packages

of onion soup mix. I usually use a good 4 to 6 lb roast we like to freeze it. Use enough water to cover. You can add additional onions and celery to give it more flavor. And cook until fork tender. Remove from Crock, put meat on platter to cool, and save a couple of cups of the juice it was cooked in. Put
into the crockpot the Chili Sauce, brown sugar, Molasses(optional) Worcestershire to taste. I do not like it too hot so I don't use more than a couple of tablespoons. Now take your meat on a board and start to shred it with a fork and paring knife, how ever it is easy for you, I don't like it to fine so do not use my processor. Just cut in pieces and shred, OK. Now put it back in crock and add enough of the juice it was cooked in, with the onions from the mix also, it adds to the flavor.Add just enough juice to make it moist, save some of the juice for as it cooks on simmer you may have to add some more. If you use for a cookout, you can keep it plugged in, and keep a check for moistness, when it gets a little dry just add some more juice. I use hamburger rolls. or bakery Hamburger rolls, or Kaiser rolls. What ever you prefer. It
goes a long way. Left over's I put in little freezer bags or in the margarine containers,1/2 lb size, and freeze. Just enough for two sandwich's for lunch. From I take a small portion and just add everything but the sugar and use Twin Brown sugar. Does very well.
Servings: 24

Easiest Crockpot Chicken

1 package Chicken breast halves
1 cn Cream of mushroom soup
1 cn Cream of chicken soup

1 Skin chicken pieces (or use boneless, skinless chicken breasts). Place in crockpot. Mix together soups, and pour over chicken. Cook on low, all day. Remove chicken from sauce - remove bones. Serve over hot rice. I got this recipe about 18 years ago, and my little old crockpot still does a good job with it! Recipe can easily be increased for a larger pot.

Easy Chicken and Dumplings - Crockpot

3 lb Chicken, cut up
1/2 cup Chicken bouillon broth
2 tsp Salt
1/2 tsp Pepper
1/2 tsp Poultry seasoning
3 Stalks celery, cut in 1 inch pieces
3 sm Carrots cut into 1 inch pieces
2 cup Packaged biscuit mix
3/4 cup Milk
1 tsp Parsley flakes

1 Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken

with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place crock into outer shell; cook. For 3 1/2 quart: Cook on Low setting, 8 to
10 hours or High setting 4 to 4 1/2 hours. For 5 1/2 quart: Cook on Low setting, 6 to 8 hours or High setting, to 3 1/2 hours. Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 2 quart; 15 to 20 minutes in 5 12 quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best. Makes 4 servings.
Servings: 4

Easy Crockpot Beef Dinner

1 lb Chuck or other cut beef
1 Onion; sliced
2 Garlic cloves;chopped
2 Carrots; sliced
2 Celery stalks; diced
1 cn Stewed Tomatoes; 14.5 oz.
1 package Lipton
Onion/Mushroom Soup
1 Tbs Kitchen Bouquet
1 Tbs Worcestershire sauce
1 cn Mushrooms (optional)

2 Add the onion, garlic, carrots, celery to the crockpot. Place meat on top of vegetables. Add the Worcestershire sauce, Kitchen Bouquet, dry soup mix. Last, pour the stewed tomatoes over the top. I cooked this on Low heat for 7 hrs then added the mushrooms and let it cook for an hour or so more. When done, remove the meat and if a thicker gravy is desired, stir in 2 T flour and set crockpot to high while stirring for a minute or so. Serve with rice or noodles. (Or can add cut up potatoes with the vegetables)

Easy Crockpot Roast for Sandwiches

1 to 4 lb roast (chuck, round, or whatever), 1 pkg Italian seasoning mix (dry, kind used to make salad dressing), 1 jar of salad peppers (temperature dependent on preference [hot or medium recommended]), 1 can of beer (again your choice). Cook on low overnight, break up and serve on hoagie rolls. Called Italian Beef.

Family Crockpot Meatloaf

3 lb Chuck steak; ground
3 Eggs; beaten
3/4 cup Milk
1 1/2 cup Bread crumbs; 3 slices
2 Tbs Instant minced onion
1/3 cup Catsup
3 Tbs Worcestershire sauce
1 tsp Beef base; or crushed bouillon cubes
1 tsp Sage

Shape into a round loaf and place in removable liner. Combine the 2 tblsp. of catsup and the corn syrup and spread over the loaf as a glaze. Cover and cook or LOW for 5-6 hours, or HIGH for 3 hours.
Servings: 6

Favorite Vegetable Crockpot

8 Potatoes*
1 Onion, chopped
4 Carrots,peeled and sliced
2 Stalks celery, sliced
4 Chicken bouillon cubes
1 Tbs Parsley flakes
5 cup Water
1/3 cup Butter or margarine
Ham - cubed to taste
13 oz Can evaporated milk

1 *Peel & cut potastoes into bite-sized pieces. Put all ingredients except evaporated milk in crock pot. Cover and cook 10 to 12 hours. Stir in evaporated milk during last hour. Add flour to thicken, if desired. This is made in the crockpot-very easy and yummy!

Flageolets a la Crockpot C/p

1 lb Dried flageolets*
2 cup Chicken broth
3 cup Water
1 Onion; chopped
1 Bay leaf
1/4 tsp Dried thyme
1 pinch Dried rosemary
1 tsp Salt

1 Pick over beans. Wash under cold water. Add water and soak overnight ~ or, bring to boil, boil for two minutes, cover and allow to set in water for one hour. Add all ingredients, except salt, to crockpot and cook on low for 8 to 10 hours. Add salt during last hour of cooking. *NOTE: If you can find flageolets, fresh or dried, fine, if not; use baby limas. These beans go great with roast lamb.

French Onion Soup (Crock Pot)

4 lg Yellow onions; thinly sliced
1/4 cup Butter
3 cup Rich beef stock
1 cup Dry white wine
1/4 cup Medium dry sherry
1 tsp Worcestershire sauce
1 Cl Garlic; minced
6 sl French bread; buttered
1/4 cup Romano or parmesan cheese

1 Using a large frying pan, slowly saute the onions in butter until limp and glazed. Transfer to crock pot. Add beef stock, white wine, sherry, Worcestershire and garlic. Cover. Cook on low (200F) 6 to 8 hours. Place french bread on a baking sheet. Sprinkle with cheese. Place under preheated broiler until lightly toasted. To serve, ladle soup into bowl. Float a slice of toasted french bread on top.

Frozen Bread Loaves - Crockpot

1 Use slow cooker to thaw and raise bread. It gives it a beautifully brown crusty round loaf. Generously grease frozen bread loaf. Place in completely

greased baking pan. Place pan in pot, cover and heat on low 2 to 3 hours, or until bread is thawed and starting to rise. Turn to high and bake 2 to 3 hours or until it is brown and tests done.
Servings: 4

German Chocolate Cake

1/2 cup Boiling water
4 oz Sweet cooking chocolate
2 cup Sugar
1 cup Butter; softened
4 Egg yolks
1 tsp Vanilla
2 1/4 cup All purpose flour; or
2 1/2 cup Cake flour
1 tsp Baking soda
1 tsp Salt
1 cup Buttermilk
4 Egg whites; stiffly beaten

3 Egg yolks
1 cup Evaporated milk
1 cup Sugar
1/2 cup Butter
1 tsp Vanilla
1 1/3 cup Flaked coconut
1 cup Pecans; chopped

1 Heat oven to 350. Grease 2 square pans, 8x8x2-inches or x9x2-inches, or 3 round pans, 8x1-1/2-inches or x1-1/2-inches. Line bottoms of pans with cooking parchment paper or waxed paper. Pour boiling water over chocolate, stirring until chocolate is melted; cool. Mix sugar and margarine in medium bowl until light and fluffy. Beat in egg yolks, one at a time. Beat in chocolate and vanilla on low speed. Mix flour, baking soda and salt. Add alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter between pans. Bake 8-inch squares 45-50 minutes, 9-inch squares 40-45 minutes, 8-inch rounds 35-40 minutes, 9-inch rounds 30-

35 minutes or until wooden pick inserted in center comes out clean. Cool cakes 10 minutes. Invert on wire rack and cool completely. Fill layers and frost top of cake with Coconut-Pecan Frosting.

2 Coconut-Pecan Frosting. Beat egg yolks and milk in 2-quart saucepan. Stir in sugar, margarine and vanilla. Cook over medium heat about 12 minutes, stirring occasionally, until thick. Stir in coconut and pecans. Beat until frosting is of spreading consistency.

Gold Cake (The Basic Crockpot Cake)

2 cup Flour
1/4 tsp Cream of tartar
1/4 tsp Salt
1 cup Butter
1 cup Sugar
1 tsp Ground nutmeg or mace
6 Eggs

1 Set crockpot at High 20 minutes before beginning. Fit in liner. Butter and flour 8-cup-capacity baking tin. Mix flour, cream of tartar, and salt; set aside. Cream butter, then add sugar, vanilla, and mace. Beat until fluffy. Add eggs, one at a time, beating 1 minute after each. Blend in flour mixture; do not overmix. Spread in tin, and put on lid or lay terry towel over it. Put in crockpot, cover and bake 3 hours or until cake has begun to pull from sides. Uncover. Let stand in tin on cake rack about 10 minutes, then turn out to cool. Dust with confectioners' sugar, slice and serve. Two secrets for cake-baking

in crockpot: use less than c sugar for every 2 c flour. And use a liner.
(Kitchen parchment to be used as a liner is available in most department store housewares sections. It's reusable and keeps food from sticking. Substitute buttered or oiled brown shopping bag paper, if you want)
Servings: 16

Gormet Leg Of Lamb (crockpot)

5 lb Leg of lamb
1 Garlic clove
1/4 cup Coarse salt
2 Tbs Peppercorns, cracked
1/4 cup Bandy or cognac
2 cup Dry red wine

1 Trim excess fat from lamb. Cut garlic into 4-6 pieces. Make slits in lamb to insert garlic slivers. Sprinkle with coarse salt and pepper. Place lamb in a large bowl, pour cognac or brandy over the lamb. Refridgerate several hours or overnight, turning meat and brushing with brandy or cognac several times. Drain meat and put it and red wine in a slow-cooker; Cover and cook on low

Ground Beef and Potato Casserole (Crockpot)

1 lb Lean ground beef
1 md Onion, chopped
5 1/4 oz Package Cheddar and bacon potatoes
15 1/4 oz Can whole kernel corn, well drained.
10 3/4 oz Can condensed cream of potato soup or cream of mushroom soup
1 cup Water
3 Tbs Dry sherry
1/2 cup Chopped roasted red peppers
4 oz Can diced green chiles

1 In a large skillet, cook the beef and onion on top of the stove over medium-high heat, stirring often, until the beef is browned and crumbly, 6 ot 8 minutes. Drain off excess fat.

Sprinkle on the corn. IN a medium bowl, whisk together the undiluted soup with the sauce mix packet from the package of potatoes, the water, and sherry until thoroughly blended. Stir in the roasted red peppers and green chiles. Drizzle about a third of this soup mixture over the corn and potatoes (do not mix). Top with the cooked beef and onion. Pour the remaining soup mixture
evenly over the top (do not mix).

3 Cover and cook on the low heat setting 4 to 4 1/2 hours, or until the potatoes are tender. Serve at once.

Hanburger Crockpot Casserole

2 lg Potatoes; sliced
1 cn Peas; well drained (#2 can)
2 md Carrots; sliced
3 md Onions; sliced
1 1/2 lb Ground beef; lean, browned
2 Celery stalks; sliced
1 cn Tomato soup
1 -soup can water

1 Place layers of the vegetables in order given in the crockpot. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celry. Mix the tomato soup with the water and pour into the crockpot. Cover and cook on LOW for 6 to 8 hours.

Honey Wheat Bread (Crockpot)

2 cup Dry Milk, warm/reconstituted
2 Tbs Vegetable OIl
1/4 cup Honey
3/4 tsp Salt
1 package Active dry yeast
3 cup Whole wheat flour
3/4 cup All-purpose flour (to 1
Cup)

1 Preheat Crockpot (3 1/2 or 5 quart) on high 30 minutes. Combine warm, not hot , milk, oil, honey, salt, yeast, and half the flour. With electric mixer, beat well for about 2 minutes. Add remaiing flour; mix well. Place dough in well greased Bread 'n Cake pan;cover. Let stand for 5 minutes. Place pan in crockpot. Cover and bake on high setting for 2 to 3 hours. Remove pan and uncover. Let stand five minutes. Unmold and serve warm. Note: Fresh milk may be used if scalded.

Hot Fruit Dessert/crockpot

3 Grapefruit, peeled
Sectioned
1 cn (11 oz) mandarin orange
(well-drained
1 cn (16 oz) fruit cocktail
1 cn (20 oz) pineapple chunks
1 cn (16 oz) sliced peaches
3 Bananas, sliced
1 Tbs Lemon juice
1 cn (21 oz) cherry pie filling

1 Make sure the fruit is well-drained. Place all ingredients in cooker. Toss gently. Cover and cook on low about 4 hours. Makes about 2 quarts.

Hot Mulled Cider - CrockPot

1/2 cup Brown sugar
2 quart Cider vinegar
1 tsp Allspice; whole
1 1/2 tsp Cloves; whole
2 Cinnamon
Orange slices

1 Put all ingredients in crockpot. If desired, tie whole spices in cheesecloth or put in tea strainer. If spices are added loose, strain before serving. C voer; cook on Low 2 to 8 hours. Serve from the crock pot with a ladle.

Introduction To Baking in CrockPots #1

1 Baking in a Slow Cooker As mentioned before, under some circumstances (when it is cooking stews and casseroles and braising meats, for instance) a slow cooker acts as a Dutch oven. But at other times it can be like a small real oven or a steamer. Because it uses up so few energy-pennies a day, it is economical to use for baking small quantities, Baking in an oven, unless you really need lots of space, heats a large area when a smaller one would do. If things baked in your slow cooker don't come out just right the first time, experiment a little, and eventually you'll turn out surprisingly handsome

baked goods. Test one or two recipes here in your baking equipment ~ you may want to halve some of the recipes. To do much baking in a slow cooker, you must have one of the larger units. The low, small units can't handle much. But it is fun to try half recipes in them, and all the other recipes in this section can be halved and cooked in smaller units. One of the manufacturers - notably
- are marketing baking units that fit inside slow cookers. If your slow cooker isn't equipped with a baking utensil, you can easily improvise. Study the commercial baking units offered, and you'll see they are tall so that doughs
can rise high. They are lidded to keep the steam, which forms inside the cover of the slow cooker, from falling back into the batter or dough. Below the lid, there are vents in the sides of the container so that steam from the cooking batter can escape into the slow pot. A cover to keep steam from falling into
the batter and venting to let steam out of the cooking utensil are the essential elements in baking improvisations. A two-pound coffee can is a good substitute. Muffin tins don't fit slow cookers. However, Pyrex muffin cups do. I make a double-decker layer of them, using Pyrex cups or a plate to cover the bottom layer and a piece of foil to keep steam from the top layer. About 6
Pyrex muffin cups, each 2 1/2 inches across, fit several of the slow-cooker models on the market--making half the average recipe. (If you have mixed up
a batch of ingredients and find it doesn't fit the intended baking equipment, cook in a mold. Custards cook beautifully in a souffle dish or casserole. Use a
/2 quart size, topped with a loosely placed foil lid to keep condensing steam
from falling into custard. Also use a Pyrex cup as a rack on the floor of the slow-cooker; and crumpled foil pressed over the upended bottom of the Pyrex cup stabilizes the casserole resting on top.) One thing you'll find helpful for baking is a trivet or a metal rack. If your cooker doesn't come equipped with one, measure the cooker's diameter and buy one, or use a Pyrex cup, as explained above. In my experience, breads and cakes are more successful

Introduction To Baking in CrockPots #1 when they sit a little above the floor of the slow cooker than when they sit right on it.

Introduction To Baking in CrockPots #2

1 About Baking Recipes When you are baking in a slow cooker, prepare the dough or batter as you would when cooking in conventional utensils; then pour the batter or place the dough in a container the right size to fit inside your slow cooker. The large cookers will take 1-, 1 /2-, and 2-or 3-quart molds. The molds' high sides are important. The dough or batter needs space to rise under a cover. Since molds don't come equipped with covers or lids, use a plate or piece of foil to cover the mold and to keep steam from dampening the dough. A mold can sit on a Pyrex cup if you have no trivet. Some doughs and batters don't need to be protected from the steam - for instance, Plum Pudding is steamed rather than baked. Other batters are dense enough to take all the steam likely to fall on them without harm. But other batters, such as Pound Cake, should be kept away from steam. Moist cakes

and tea breads come out very well in the slow cooker. And you'll find it is fun to experiment with making homemade breads of all sorts from scratch.
Among the recipes that follow are some basic combinations. Use these to adapt your own favorite recipes for fruit breads, yeast breads, and buns.

2 Using the Timer for Baking While some baked goods turn out well cooked on Low, many of the recipes call for cooking on High for just a few hours (not 8 to 10 hours!). Mix your batter and use a timer to start the slow pot going in your absence. That lets you leave whenever you like and come back to the aroma of ready-to-eat muffins or cake. If you delay baking goods containing baking powder and baking soda, they may end up flatter than they should be. This may be because the baking powder or baking soda warmed up as soon as the ingredients were mixed and had lost its rising power by the time baking began. Keep all the ingredients cooled when you time your baking to start several hours after the batter has been mixed. If the recipes call for water in

the slow cooker before baking starts, add an equivalent of ice cubes for timer-started baking. You won't get the kind of richly browned tops on goods baked in slow cookers that you get in an oven. Icing or glaze will mask that for party occasions. But in truth it's such a treat to have comfort foods without seeing
the cook slaving over the stove for an hour before it is served that no one will mind much.

3 Don't Lift the Lid During Baking During the early part of the baking, don't lift the lid. You will let out heat and delay the baking process. When the baked goods are almost done, lift the lid and test quickly for doneness by inserting a toothpick in the center of the cake or bread.

Grandmother's day are stewed dried fruits such as prunes, raisins, and apricots. These (as well as fresh fruits) can be cooked overnight in the cooker and be ready to eat when you get up. Or they can be cooked overnight and chilled all day, to provide economical and richly nutritious desserts for
dinner. In many areas, electrical rates are lower at night than during the day. In these areas, overnight cooking has a double appeal: you rise to a delicious
breakfast at half the price! Custards and puddings respond beautifully to the
slow, gentle heat of the slow cooker. Some require covering to keep steam from the ingredients. I've included two basic rice pudding recipes that will give you an idea of what the cooker can do in this area. Caramel Custard - one of the world's favorite desserts - also turns out well in a slow cooker.

Korean Vinegar Chicken Crockpot

8 Boneless, skinless chicken
Breasts
1/2 cup Apple cider vinegar
4 Bay leaves
2 Garlic cloves, minced dash of pepper
1 Tbs Worchestershire sauce

1 Simmer all ingredients in medium sized non-aluminum pan over medium heat for 1 hour. Do not boil vinegar out.

2 This is also a great recipe to put into the crockpot on low and let cook all day (around 8 hours). Great served over rice for a fast dinner. To keep the liquid from boiling out, we double the amount of vinegar (dilute with a little water or chicken broth).

Low-Fat Glazed Chicken in Crockpot

6 oz Orange juice, frozen
Concentrate, thaw
3 Chicken breasts, split
1/2 tsp Marjoram
1 dash Ground nutmeg
1 dash Garlic powder
1/4 cup Water
2 Tbs Cornstarch

2 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.

Low-Fat Healthy Chili in Crockpot

1 lb Beef stew meat; trimmed
6 oz Tomato paste
1 cup Chopped onions; 2 medium oni
2 Bell peppers; diced
2 Garlic cloves; minced
1 Tbs Chili powder
1 tsp Ground cumin
1/2 tsp Dried oregano; crushed

1 Preparation Time: 12:0 Trim the beef of all visible fat. Cut into 1/2 inch cubes. Place meat in crockpot and stir in tomato paste to completely coat meat. Add the remaining ingredients and stir to blend. DO NOT add any additional liquid. Cover and cook for 12 hours on LOW heat. When done, you can skim the fat from surface and discard.

Mary's Honey Orange Crockpot Chicken

8 Chicken thighs, frozen
1/2 cup Honey
1 cup Orange juice
2 cup Chicken broth, *
1/2 tsp Salt
1 Tbs Dry mustard
1 -2 tsp fresh garlic root, minced
1 -2 tsp fresh garlic, minced
2 tsp Shoyu, (soy sauce)
1 10 oz pkg frozen broccoli flowerets, thawed, optional
2 Tbs Cornstarch MIXED WITH
1/4 cup Water
Cooked rice

1 * I use homemade chicken stock, but 1 can of chicken broth works well when you don't have any homemade stock at hand. Put the frozen chicken in the crockpot right out of the freezer. Whisk all other ingredients (except cooked rice, broccoli, cornstarch and water) together and pour over the chicken. Turn the crockpot on low and cook for four to five hours. If you desire, you may top with one 10 ounce package of frozen broccoli flowerets about one hour before the chicken is finished. Before serving, remove the chicken and broccoli and stir in the cornstarch mixture. Put crockpot on high until the broth bubbles and thickens. Turn crockpot off. Fix a pot of rice (or pasta) and you have a very easy, delicious meal. NOTE If you don't have fresh ginger root and garlic, you can substitute Gilroy's garlic and ginger blend.

New England Style Baked Beans -Crockpot

1/2 cup Chopped onion
3 1/2 cup Dry navy beans
1/2 cup Packed brown sugar
1 lb Smoked ham or
1/2 cup Molasses
1 Teasooon salt
1/2 lb Bacon
1 tsp Dry mustard

1 Completely soften beans as directed above. (Beans should be soft before mixing with sugar and syrup). Drain, reserving 1 cup of liquid. Put beans in CROCKPOT. Add all remaining ingredients along with the 1 cup reserved bean liquid; m ix well. Cover and cook on Low to 12 hours. (High: 4 to 5 hours, stirring occasionally). Cut ham from bone and return to CROCKPOT. If thicker beans are desired, uncover and turn to high during last hour. VARIATION: Stir in 2/3 cup catsup and 2 tablespoons prepared mustard during last hour. From

Off-The-Shelf Crockpot Soup

1/2 cup Each of corn, beans, Carrots
2 Sliced carrots
1 cup Mixed dried beans (17 bean
Types per pkg)
1 Tbs Each: garlic, chives,
Parsley, basil
1 tsp Salt
1 6 oz can v8
1 Enough water to fill the
Crock
1/2 cup Macaroni (dry)

1 Cook on high 5-6 hrs till beans are cooked. Add 1/2 c whole wheat macaroni and cook till soft (10-20 min?)

Onion Soup Crockpot Style

3 Large Spanish onions, sliced
4 cup Boiling water
1 tsp Worcester sauce
6 Boullion cubes (beef)
1/2 cup Butter or oleo

Dissolve boullion cubes in boiling water -- add other ingredients & onions. Cook on high 8 - 10 hours. Ladle into individual dishes & sprinkle with croutons & Mozzarella cheese. Broil or microwave until cheese melts.
Servings: 6

Our Crockpot Spaghetti Sauce

2 lb Ground beef
1 Lg onion; chopped
2 Garlic cloves; minced
1 cn Mushrooms; drained
1 Green pepper; chopped*
28 oz Can crushed tomatoes
1 1/2 tsp Dry mustard
3 Tbs Quick tapioca (Heaping)
2 tsp Oregano; crushed
1 tsp Basil
1 tsp Salt
30 oz Tomato sauce

1 * The green pepper is optional. Brown meat. Drain all grease and then blot with paper towels. Spray Pam in crockpot. Add onion, garlic, crushed tomatoes, tomato paste, salt, oregano, basil & mushrooms. Cover crockpot and turn heat to LOW. Cook for approx. hours. Serve over cooked, drained spaghetti noodles.

Pam's Crock Pot Apple Butter

12 Apples; peel & slice
3/4 cup Brown sugar
1 tsp Sugar + more if tart apples
1/2 cup Pineapple juice*

1 Fill crock pot with apples (it may take more than 12?). Add remaining ingredients. (You may substitute vinegar for pineapple juice*) Cook on high

5-7 hours. In the last hour or so, let steam out. Stir now and then. Watch as apples swell some until cooked a bit. Makes 2 pints. by
Servings: 48

Pasta E Fagiole Soup for Crockpot

Olive oil
1 lg Omion; chopped
1 cn White kidney beans; drained
5 Garlic cloves; chopped
2 cn Chicken broth
1 cup Elbow macaroni; cooked
1 lg Can tomatoes Grated cheese; to taste Chopped parsley; to taste Salt and pepper; to taste

1 Saute the onion and garlic in olive oil for a few minutes. Chop up or lightly process the tomatoes and place into a crockpot along with the broth and sauteed onion and garlic. Add the parsley and a little salt and pepper, cook for about 3 hours on LOW. Then and only then add the cooked macaroni and beans. Serve with a bit of grated cheese if desired. NOTE: If fresh garden tomatoes are available, remove skins of 6 or 7 and use them instead of canned tomatoes. Oh Mama Mia!

Peach or Apricot Butter - CrockPot

4 cn Peaches; 28 oz. cans, draine
3 cup Sugar; or 4 to taste
2 tsp Cinnamon
1 tsp Cloves
2 Tbs Lemon juice

1 Drain fruit and de-pit. Puree using blender or food processor. Pour in t t he crockpot. Add remaining ingredients. Cover; cook on High 8 to 10 hours. Remove cover during last half of cooking. Stir occasionally. Store in refri gerator.

2 Variation: Fresh Peach or Apricot Butter - Wash, peel, pit and cook fruit til soft. Add sugar when cooked [using 2 to 34 c sugar to each cup of fruit]. Add spices and cook as directed in recipes.

Peppers and Steak for Crockpot

2 lb Lean round steak
2 Green peppers, chopped
2 Tbs Minced dried onion
1 cup Beef boullion
1/4 cup Soy sauce
1/2 tsp Ground ginger
1/2 tsp Garlic powder

Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients and pour over meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours. Each serving: 186 calories. ---
Servings: 6

Picante Pot Roast, Crockpot

3 1/2 lb pot roast
1 Tbs Vegetable oil
2 Onions cut into wedges
1 8-ounce can tomato sauce
1 cup Picante sauce
1 1/4 tsp Ground cumin
1/2 tsp Organo leaves
2 ga Cloves, minced
1 Green pepper, coarsely
Chopped

Sprinkle onions over meat; combine tomato sauce, picante sauce, cumin, oregano and garlic; pour over meat and onions. Reduce heat, cover and simmer gently about 2 to 2 1/2 hours, adding green pepper during last 15 minutes of cooking. Remove meat to serving plate; keep warm. Bring sauce in pan to boil, stirring frequently until sauce is thickened (about 5 minutes). Skim fat from sauce; serve sauce and additional picante sauce with meat. On busy days, I just empty everything into the crockpot and let it cook on low for
-8 hours!
Servings: 6

Pineapple Sausage & Bean Crockpot Meal

18 oz Pineapple chunks in light
Syrup
30 oz Kidney beans, canned
1 lb Reduced fat Polish Kielbasa
Cut 1 inch thick
2 Tbs Brown sugar
2 Tbs Cider vinegar
2 Tbs Flour

1 Mix all ingredients in slower cooker or crock pot on low setting for 5 hours or high setting for 3 hours. Stir occasionally. Serves 6. Per serving calories, 12.7 fat.

Pizza Crockpot

1 1/2 lb Ground beef
1 lg Onion, chopped
1/2 lg Green pepper, chopped
1/2 lg Red pepper, chopped
1/2 lb Fresh mushrooms, sliced thin
28 oz Spaghetti sauce (like Ragu)
12 oz Noodles (up to 16)
4 oz Shredded cheddar cheese (up to 8)
4 oz Shredded mozzarella cheese
(up to 8)
6 oz Pepperoni slices, cut in quarters

1 Brown ground beef with the onions and peppers. When just done, add mushrooms and cook for about 1 minute more. Drain fat.

3 Add spaghetti sauce and simmer until bubbly. Remove from heat. Add noodles and mix well.

4 In crock pot, put a layer of the noodle mixture, cheeses and pepperoni. Repeat layers.

Poached Crockpot Chicken

1 Broiler-fryer (3 lbs.)
1 Piece of celery (2")
1 Carrot
1/2 Onion
1 cup Chicken broth
1 Bay leaf
Salt and pepper; to taste

1 Wash the chicken and pat dry. Place it in the crockpot. season with salt and pepper. Place the celery, carrot and onion around the chicken. Pour in the broth. Add the bay leaf. Cover and cook on LOW for 7 to 8 hours or till the chicken is tender. Lift the chicken from the pot and let it cool until it is cool enough to handle. Now remove the meat from the chicken and freeze what you're not going to eat that night. You can also strain the stock and refrigerate it. Chill overnight and skim off the fat. Now you will also have delicious chicken broth and can use some of the chicken mixed with the broth for soup. One chicken will give him about 2-1/2 to 3 C of chicken meat and about 1 C of stock. This starts you off with an easy chicken recipe. I'm sure your dad won't eat 3 lbs. of chicken at one sitting, but the beauty of this dish is that the chicken is so versatile! He can freeze the leftover chicken and use it for a chicken salad, sandwich or just as it is! If you get him a 4 1/2 qt. crockpot, it will accommo two whole 3 lb. chickens and just think of all the leftovers he'll have to freeze then!!

Potato Soup for Crockpot

8 lg Potatoes, cubed
2 md Onions, chopped
2 Tbs Margarine
2 Chicken boullion cubes
2 Tbs Parsley, dry
6 cup Water
2 cup Milk
1/2 cup Flour, mixed with water

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

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

Pumpkin Pie

2 cup pumpkin
1 can evaporated skimmed milk, (12 oz)
1/2 cup egg whites, whipped
1/2 cup granulated sugar
1/2 cup unbleached flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
3/4 tsp baking powder
1/8 tsp salt
2 tsp orange peel, grated

1 Preheat oven at 350. Prepare a pie pan with cooking spray and flour. To prepare, filling, combine pumpkin, milk, and egg whites in a mixing bowl. In another mixing bowl, combine granulated sugar, flour, cinnamon, ginger, nutmeg, cloves, baking powder, salt, and orange peel. Mix wet ingredients with dry ingredients just until moistened. Pour entire mixture into prepared pan. To prepare topping, combine brown sugar, oats, and margarine in a smaller bowl until thoroughly blended. Then, sprinkle over filling. Bake for

50 to 55 minutes. Cool 15 minutes. Refrigerate about hours or until chilled.
Servings: 10

Raisin Sour Cream Pie

1 9" baked pie shell
1 1/2 Tbs Cornstarch
1 cup Sugar; (plus 2 tbsp.)
3/4 tsp Ground nutmeg
1/4 tsp Salt
1 1/2 cup Sour cream
1 1/2 cup Raisins
1 Tbs Lemon juice
3 Egg yolks
-----brown sugar mer ingue
3 Egg whites
1/4 tsp Cream of tartar
6 Tbs Packed brown sugar
1/2 tsp Vanilla

1 follow directions for pie pastry above (*see Raisin Crisscross Pie recipe except use 1 1/4 Cups Flour, 1/2 Tsp Salt, 1/3 Cup Shortening, to 4 Tbsp. Cold Water - When shell is rolled out and placed in pie plate, flute edges and prick the shell (bottom and sides) with the tines of a fork. Bake at 450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plat on a

wire rack. Mix corn starch, sugar, nutmeg, and salt in a 2 quart sauce sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into baked pie shell.

2 Meringe: Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy. Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

3 Spread meringue over filling, carefully sealing meringue to edge of crust to prevent shrinkage or weeping. Bake at 400 degrees until delicate brown, about 10 minutes. Refrigerate any remaining pie immediately.

Ranch-Style Brisket and Beans (Crockpot)

16 oz Package dried pinto beans, rinsed, drained, and picked over
2 cup Hot water
1 lg Onion, chopped
1 1/2 cup Ketchup
3 Tbs Worcestershire sauce
1 Tbs Prepared yellow mustard
1/4 cup Red wine vinegar
1/4 cup Packed brown sugar
1/2 tsp Seasoned salt
1 tsp Liquid smoke hickory flavoring
3 lb Boneless beef brisket, trimmed of fat

1 In a 4-or 5-quart electric slow cooker, combine the pinto beans, water, and onion. In a medium bowl, mix together the ketchup, Worcestershire sauce, mustard, vinegar, brown sugar, seasoned salt, and liquid smoke. Stir half of the ketchup mixture into the beans in the slow cooker. Place the brisket on top of the beans (cut to fit into put if necessary). Spread the remaining ketchup mixture over the top of the brisket.

2 Cover and cook on the low heat setting 9 to 10 hours, stirring once or twice, if possible, until the beans and beef are tender. Skim off any excess fat from the top. To serve, slice the meat across the grain and serve with the beans.

Red Devil's Food Cake

1 2/3 cup All-purpose flour
1 cup Granulated sugar
1/2 cup Packed brown sugar
1/2 cup Shortening
1 1/2 cup Buttermilk
1 1/2 tsp Baking soda
1 tsp Salt
1 tsp Vanilla
2 oz Unsweetened chocolate
2 Eggs
1 Rec. Creamy Vanilla Frosting

2 Melt and cool the 2 ounces of chocolate. Heat oven to 350 degrees. Grease and flour 2 round pans, 8 or 9 x 1 1/2 inches. Beat all ingredients except Creamy Vanilla Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill layers and frost cake with Creamy Vanilla Frosting. Creamy Vanilla Frosting: Mix powdered sugar and margarine. Stir in vanilla and milk until smooth and of spreading consistency

Round Steak Casserole, Crockpot

2 lb Round steak, cut
1/2 Inch thick
Garlic salt, salt, pepper
1 Onion, thinly sliced
3 To 4 potatoes, peeled and
Quartered (optional)
1 1/2 cup Beef broth
1 cn Green beans, drained
1 cn Tomato soup
1 cn Tomatoes

1 Season round steak Iightly with garlic salt, salt, and pepper. Cut into serving pieces and place in CROCKPOT with sliced onion which has been separated into rings. Add potatoes and green beans. Top with tomato soup and

tomatoes. Cover and cook on Low 8 hours. Remove cover during last half-hour if too much liquid. From Crockpot cook book,
Servings: 6

Savory Crockpot Sauerbraten

4 lb Chuck roast
Salt & pepper
2 md Onions; sliced
10 3/4 oz Can condensed beef broth
1/3 cup Liquid brown sugar*
1/3 cup Cider vinegar
8 Gingersnaps
Noodles...

1 *I just add enough vinegar to make a syrup consistency. Sprinkle roast on all sides w/salt & pepper. Place roast in crockpot, add onion, broth, brown sugar

& vinegar. cover tightly, cook 5-6 hours on high. Remove roast & set aside. Add crumbled gingersnaps to the sauce in the crockpot. Stir until sauce thickens. Slice meat and serve sauce over slices. Serve with noodles. This is really good!
Servings: 8

Savory Sauerbraten in the Crock Pot

4 lb Chuck roast salt & pepper
2 Onions;sliced
1 cn 10.75oz condensed beef broth
1/3 cup Liquid brown sugar
1/3 cup Cider vinegar
8 Gingersnaps
Noodles

1 Sprinkle roast on all sides with salt and pepper. 2.Place roast in crockpot, add onion, broth, brown sugar, and vinegar. 3.Cover tightly, cook 5 to 6 hours on high, turning occasionally. 4.Remove roast and set aside. 5.Add crumbled gingersnaps to the sauce in the crockpot. Stir till sauce thickens. 6.Slice meat and spoon sauce over slices. 7.Serve with noodles.

Simple Crockpot Chicken

2 package Boneless, skinless chicken
Parts; (can still be
Partially frozen); rinsed and patted dry

1 Place trivet (opt) in bottom of crockpot. Place alum foil on top of trivet, "bowl style", and place chicken parts into the foil "bowl". Turn on LOW and cook for 6-10 hours. I usually put two packs of chicken in and freeze what's left. Use the cooked chicken as you would for any recipe (Sw and Sour, BBQ, etc.) but for an instant dinner, take it out, add a little salt & pepper sprinkled over, and either place it on a plate plain with your veggies, potato,rice or noodles; or put it on a bun with whatever you like on buns. Low in fat, and

the amount of salt is controlled, so it's filling and fast without negative side effects. Kids love it. NOTE: I go along with another crockpot user who says she just puts in any old meat, veggies, sauce, etc. I generally buy stew meat or round steak (two tough, cheap meats); add 1/2 to 1 cup tomato sauce or BBQ sauce, whatever's on hand, veggies are optional, and let'er rip. Often I fix the night before and refrigerate overnight. We like to eat around 5:30 PM, so I turn on in the early morning and long cooking is what I look for. I also
try to double amounts to lengthen the cooking time, then am able to freeze part, and bring out a week later. Combined with the microwave, I rarely have to stand at the stove.
Servings: 4

Sloppy Joes (CrockPot)

3 lb Ground beef, lean
2 Onions, med.-chopped
1 Green pepper, seeded-chopped
2 cn Tomato sauce (8 oz)
1 cn Water (8 oz.)
2 package Sloppy Joe seasoning

1 Brown beef in skillet, pour int colander, rinse well, put meat into crockpot, add onions, green pepper, tomato sauce, and water. Stir thorotughly, add salt to taste. Cover and cook on low for 8 to 10 hours, or on high for 5 hours. If too liquid, uncover and set on high for 30 minutes.

15-30 min...........1 1/2 to 2 /2 hr on high*; 4-8 on low** 35-45 min..........3 to
4 hrs on high; -10 on low 50 min -3 hrs......4 to 6 hrs on high; 8-16 on low
*High= to 350 degrees F.....**Low= 180 to 190 degrees F TO TEST COOKER TEMPERATURE-TIMING: Fill cooker half full of cold tap water. Heat, covered on high for 2 1/2 hours. If water boils in less time reduce recipe cooking time. If it takes more than 3 hours to boil add cooking time. FOR SAFETY: Use pot in a safe place where cord is up out of the way. Never
store food in crockery pot. sudden temperature changes can crack ceramic liners. 180 degrees F. is a minimum safe temperature. Read and use cooker instructions carefully. TO SERVE : Garnish with parsley, carrot curls, crushed corn chips, tomatoes, sauces, olives, pimentos, mint leaves, lemon or
orange slices. ADDITIONAL HINTS: Use timer for starting pot and cooking when you aren't around; Crossed strips of folded aluminum foil under roast will let you lift it quickly and safely to serving dish; Most recipes for low temperature can be prepared in half time on high; A slow pot is excellent for fondue, dips, hot punch, sauces and as a bun warmer. Hope this helps.
Servings: 1

Slow-Poke Jambalaya Crockpot

1 Bell pepper,chopped
1 Onion,chopped
2 Med tomatoes,chopped
1 cup Chopped celery
1 Clove garlic,crushed
2 Tbs Minced parsley
2 tsp Chopped thyme leaves
2 tsp Oregano leaves,chopped
1/8 tsp Cayenne
1/2 tsp Salt
4 oz Smoked sausage,chopped
8 oz Chicken breast,chopped
2 cup Beef broth or bouillon
1/2 lb Cooked shelled shrimp
1 cup Cooked rice

1 Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes.

Spiced Pot Roast for Crockpots

1/2 tsp Crushed red pepper
4 Cl Garlic, crushed
1/2 tsp Cumin
4 tsp French mustard
3/4 tsp Tumeric
1 1/4 tsp ginger
1 tsp Rosemary
1 tsp Lemon pulp
1 1/2 Tbs sugar
1 tsp Salt
3 Tbs Poppy seeds
1/2 cup Vinegar
1/3 cup Tomato puree
3 Bay leaves
2 Cloves
2 Onions, chopped

1 This is the ROAST WITH SOUL!!!! Place the crushed red pepper, garlic, cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt, poppy seeds and vinegar in a blender. Then, blend for about 30 seconds. Put 2 pound beef roast in large bowl and pour blended herbs and spices over meat; let marinate for 6 hours. Heat oil in skillet; add cloves and bay leaves and fry themn for 4 minutes; add onions and fry until they are soft. Turn off heat and let oil become lukewarm. Add meat and simmer for about an hour. Then,

pour on tomato puree and increase heat; cook until meat is tender. This is a great recipe to mix together and pour over a roast in a crock pot; let cook for about 8 hours on LOW.
Servings: 6

Swiss Steak-Crock Pot <mom's>

1 1/2 lb Round steak, chopped

md Onion, sliced

2 Tbs Flour

Carrot, chopped

Salt

Stalk celery, chopped

Pepper

oz Tomato sauce

1 Season flour with salt and pepper. Dredge meat flour. Place vegetables on bottom of crock, add meat, top with tomato sauce.

Vegetable Pasta for CrockPot

2 Tbs Butter or margarine
1 Zucchini; 1/4" slice
1 Yellow squash; 1/4" slice
2 Carrots; thinly sliced
1 1/2 cup Mushrooms; fresh, sliced
1 package Broccoli, frozen;
cuts
4 Green onions; sliced
1 Cl Garlic; minced
1/2 tsp Basil; dried
1/4 tsp Salt
1/2 tsp Pepper
1 cup Parmesan cheese; grated
12 oz Fettucine
1 cup Mozzarella cheese; shredded
1 cup Cream
2 Egg yolks

1 Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the crockpot. Cover; co ok on High 2 hours.

2 Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 1 t o 30 minutes. For serving turn to Low for up to 30 minutes. Serves 6.

Working Person's Crockpot Country Pork Dinner Working Person's Crockpot Country Pork Dinner

3 lb Pork loin country-style rib
2 Tbs Salad oil
1 cup Water
1/2 tsp Pepper
16 oz Carrots
1 Onion
1/3 cup Flour
1 1/2 cup Apple cider
1 Tbs Salt
2 lb Small new potatoes
1 tsp Caraway seeds
1 Cabbage

1 All preparation can be done the night before and assembled in the morning before leaving for work so you'll be greeted with a hearty supper at the end of the day. Chop small head cabbage and medium onion, cut carrots into 2" pieces. In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture; reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to med; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy.

Yummycrockpot Barbecue Pork

1 bottle of your favorite barbecue sauce 1 tsp. sugar Place onion slices into the bottom of a large crockpot. Dot roast with cloves; place roast in crockpot along with the water. Cover and cook at least 8 hours (or

overnight). Take roast from crockpot, remove cloves and shred pork. Discard liquid and onions from crockpot. Place shredded pork, barbecue sauce and sugar in crockpot and cover. Cook at least 2 more hours. Serve on toasted buns with slices of fresh onion (if desired).

Apple Pork Roast in Crockpot ...... 1
Apple-Glazed Roast Pork-
Crockpot ....................................... 2

Baked Apples - CrockPot ............ 3
Barbecue/crockpot ........................ 4
Bavarian Pot Roast for Crockpot .. 5
Bbq Crockpot Beans ..................... 6
Beef Stew, Crock #2 ..................... 7
Beef Stroganoff (Crockpot) .......... 8
Black Bean Chili - Crockpot......... 9
Boston Brown Bread - Crockpot. 10

C/p Crockery Cocoa ................... 11
Chicken A La King, Crockpot .... 12
Chicken and Herb Dumplings - Crockpot ..................................... 13
Chicken And Sausage Gumbo
(crockpot).................................... 14
Chicken Crockpot Stew .............. 15
Chicken Fricassee for the Crockpot
.................................................... 16
Chicken Kona (Crockpot) ........... 17
Chicken Spaghetti - Crockpot ..... 18
Chicken with Dumplings
(Crockpot)................................... 19
Chili ( Crockpot ) ........................ 20
Chinese Style Country Ribs
(Crockpot)................................... 21
Chocolate Angel Food Cake ....... 22
Chops in a Crock Pot .................. 23
Chunky-Style CrockPot
Applesauce.................................. 24
Cider Stew for Crock Pot ............ 25
Congressional Bean Soup
(Crockpot)................................... 26
Country Chicken/crockpot .......... 27
Country-Crock Chicken Soup ..... 28

Courthouse Crockpot Spaghetti
Sauce .......................................... 29
Crazy Crockpot Pork Chops ....... 30
Crock Pot Baked Beans .............. 31
Crock Pot Chili ........................... 32
Crock Pot Chili #2 ...................... 33
Crock Pot Pizza .......................... 34
Crock Pot Red Beans.................. 35
Crock Pot Roast Beef ................. 36
Crock Pot RoastKathy Pitts ........ 37
Crock Pot Sauerbraten ................ 38
Crock Pot Spareribs Cantonese .. 39
Crock Pot Stew........................... 40
Crock Pot Stew #1 ...................... 41
Crocked Curried Beef................. 42
Crocked Kielbasa ................. 43, 44
Crocked Orange Chicken ........... 45
Crockery Ham ............................ 46
Crockery-Baked Stuffed Apples. 47
Crockpot 24-Hour Italian Beef ... 48
Crockpot Appetizer Ribs ............ 49
Crockpot Apple Cider ................ 50
Crockpot Apple-Glazed Roast Pork
.................................................... 51
Crockpot Autumn Pork Chops ... 52
CrockPot Baked Potatoes .......... 53
Crockpot Barbecue ..................... 54
Crockpot Barbeque Beef ............ 55
Crockpot Barbeque Beef
Sandwiche .................................. 56
Crockpot Barbrque Beef............. 57
Crockpot Barley ......................... 58
Crockpot Bbq Beef Sandwiches . 59
Crockpot Bbq Chicken ............... 60
Crockpot Beans and Barley ........ 61
Crockpot Beef ............................ 62
Crockpot Beef and Beans ........... 63
Crockpot Beef and Peppers ........ 64
Crockpot Beef Brisket ................ 65
Crockpot Beef Casserole ............ 66
Crockpot Beef Steak................... 67

Crockpot Beef Stroganoff ........... 68
Crockpot Beer Spice Cake .......... 69
Crockpot Boeuf Bourguingnon ... 70
Crockpot Breakfast ..................... 71
Crockpot Brisket ......................... 72
Crockpot Brownie Cakes in a Jar 73
Crockpot Brunswick Stew #1 ..... 75
Crockpot Brunswick Stew #2 ..... 76
Crockpot Caldillo (Green Chili
Stew) ........................................... 77
Crockpot Carmel Apples ............ 78
Crockpot Chicken ....................... 79
Crockpot Chicken & Artichoke
Casserole..................................... 80
Crockpot Chicken & Rice ........... 81
CrockPot Chicken & Rice
Casserole..................................... 82
Crockpot Chicken & Sausage ..... 83
Crockpot Chicken & Sausage
Dbcp84b...................................... 84
Crockpot Chicken 2 .................... 85
Crockpot Chicken and Rice ........ 86
CrockPot Chicken and Rice
Casserole..................................... 87
Crockpot Chicken Cacciatore ..... 88
Crockpot Chicken Cacciatore #1 89
Crockpot Chicken Cordon Bleu .. 90
Crockpot Chicken Cordon Bleu #1
.................................................... 91
Crockpot Chicken Kona.............. 92
Crockpot Chicken Marengo ........ 93
Crockpot Chicken Noodle Soup . 94
Crockpot Chicken Stroganoff ..... 95
Crockpot Chicken/sausage
Cassoulet..................................... 96
Crockpot Chili Beef Short Ribs .. 97
CrockPot Chili Con Carne ......... 98
Crockpot Chili Verde.................. 99
CrockPot Continental Chicken 101
Crockpot Coq Au Vin ............... 102
Crockpot Corn .......................... 103
Crockpot Corn and Lentil Soup 104

Crockpot Corn Chowder .......... 105
Crockpot Corned Beef & Cabbage
(St. Paddy's Day) ...................... 106
Crockpot Corned Beef and
Cabbage .................................... 107
CrockPot Cornmeal Dumplings
.................................................. 108
Crockpot Country Pork Ribs .... 109
Crockpot Crab Soup ................. 110
Crockpot Crab Soup #1 ............ 111
Crockpot Creole Chicken ......... 112
Crockpot Curried Beef with Fruit
.................................................. 113
CrockPot Curry ....................... 114
Crockpot Dressing .................... 115
CrockPot Fifteen-Bean Soup .. 116
Crockpot French Onion Soup ... 117
Crockpot Hamburger Soup ....... 118
Crockpot Hungarian Goulash ... 119
Crockpot Hunter's Chicken ...... 120
Crockpot Ital. Chicken ............. 121
Crockpot Italian Chicken.......... 122
Crockpot Italian Chicken Dinner
.................................................. 123
Crockpot Jambalaya ................. 124
Crockpot Kowloon Chicken ..... 125
Crockpot Lemon-Garlic Chicken
.................................................. 126
Crockpot Macaroni and Beef ... 127
Crockpot Meatball/vegetable Stew
.................................................. 129
Crockpot Meatloaf.................... 130
CrockPot Minestrone Soup ..... 131
Crockpot Moroccan Applesauce
Cake.......................................... 132
Crockpot Neapolitan Chicken .. 133
Crockpot New England Chuck
Roast......................................... 134
Crockpot or Oven Beef Stew.... 135
Crockpot Pizza ......................... 136
Crockpot Pizza #2 .................... 137
Crockpot Pork and Beans ......... 138

Crockpot Pork Chops/mushroom
Sauce......................................... 139
Crockpot Porkchops with
Mushroom Sauce ...................... 140
Crockpot Pot Roast ................... 141
CrockPot Potato-Cheese Soup. 142
Crockpot Pumpkin Bread in Jars
.................................................. 143
CrockPot Quail ......................... 144
Crockpot Rice Pudding with Fruit
.................................................. 145
Crockpot Roast ......................... 146
Crockpot Roast #1 .................... 147
Crockpot Round Steak .............. 148
Crockpot Salisbury Steak.......... 149
Crockpot Seasoned Beef in Sauce
.................................................. 150
Crockpot Sloppy Joes ............... 151
Crockpot Spaghetti ................... 152
Crockpot Special....................... 153
Crockpot Spiced Rum Cider ..... 154
Crockpot Steak.......................... 155
Crockpot Steak Roulade ........... 156
Crockpot Steak Soup ................ 157
Crockpot Stroganoff ................. 158
Crockpot Stuffed Cabbage ........ 159
Crockpot Stuffed Turkey Breast160
Crockpot Stuffing No. 1............ 161
Crockpot Stuffing No. 2............ 162
Crockpot Swedish Style Steak .. 163
Crockpot Sweet & Sour Chicken
.......................................... 164, 165
Crockpot Swiss Cube Steaks .... 166
Crockpot Swiss Steak ............... 167
Crockpot Tacos or Burritos....... 168
Crockpot Tips ........................... 169
Crockpot Tips I ......................... 171
Crockpot Tips Ii ........................ 172
Crockpot Turkey ............... 173, 174
Crockpot Turkey Meatballs ...... 175
Crockpot Vegetable Beef Soup. 176

Crockpot Winning Wings in Sweet and Sour Sauce ......................... 177
Crockpot-Barbeque Beef or Pork
.................................................. 178

Easiest Crockpot Chicken ........ 179
Easy Chicken and Dumplings - Crockpot ................................... 180
Easy Crockpot Beef Dinner ...... 181
Easy Crockpot Roast for
Sandwiches ............................... 182

Family Crockpot Meatloaf ....... 183
Favorite Vegetable Crockpot.... 184
Flageolets a la Crockpot C/p ... 185
French Onion Soup (Crock Pot) 186
Frozen Bread Loaves - Crockpot
.................................................. 187

German Chocolate Cake........... 188
Gold Cake (The Basic Crockpot
Cake) ........................................ 189
Gormet Leg Of Lamb (crockpot)
.................................................. 190
Ground Beef and Potato Casserole
(Crockpot) ................................ 191

Hanburger Crockpot Casserole. 192
Honey Wheat Bread (Crockpot) 193
Hot Fruit Dessert/crockpot ....... 194
Hot Mulled Cider - CrockPot .. 195

Introduction To Baking in CrockPots #1 ...................................... 196
Introduction To Baking in CrockPots #2 ...................................... 198

Korean Vinegar Chicken Crockpot
.................................................. 200

Low-Fat Glazed Chicken in
Crockpot ................................... 201
Low-Fat Healthy Chili in Crockpot
.................................................. 202

New England Style Baked Beans - Crockpot ................................... 204

Off-The-Shelf Crockpot Soup .. 205
Onion Soup Crockpot Style ...... 206
Our Crockpot Spaghetti Sauce .. 207

Pam's Crock Pot Apple Butter .. 208
Pasta E Fagiole Soup for Crockpot
.................................................. 209
Peach or Apricot Butter - CrockPot............................................. 210
Peppers and Steak for Crockpot 211
Picante Pot Roast, Crockpot ..... 212
Pineapple Sausage & Bean
Crockpot Meal .......................... 213
Pizza Crockpot.......................... 214

Poached Crockpot Chicken ...... 215
Potato Soup for Crockpot ......... 216
Pumpkin Pie ............................. 217

Raisin Sour Cream Pie ............. 218
Ranch-Style Brisket and Beans
(Crockpot) ................................ 219
Red Devil's Food Cake ............. 220
Round Steak Casserole, Crockpot
.................................................. 221

Savory Crockpot Sauerbraten ... 222
Savory Sauerbraten in the Crock
Pot ............................................ 223
Simple Crockpot Chicken ........ 224
Sloppy Joes (CrockPot)........... 225
Slow Hints ............................... 226
Slow-Poke Jambalaya Crockpot227
Spiced Pot Roast for Crockpots 228
Swiss Steak-Crock Pot <mom's>
.................................................. 229

Yummycrockpot Barbecue Pork
.................................................. 232