Crock Pot Recipes

Crock Pot Recipes

Slow Cooked Two Meat Chili

From the Kitchen of: Jean

1	lb.	boneless beef chuck steak, cut into 1-inch pieces
1	lb.	pork tenderloin, cut into 1-inch pieces
1/4	c.	all-purpose flour
1	tbsp.	oil
2	cans	tomatoes with green chilies, undrained (10 oz. each)
1	can	pinto beans, undrained (15 oz.)
1	can	beer (12 oz.)
1/2	c.	chopped red onion
2	tbsp.	chili powder
1	tsp.	cumin
1/2	tsp.	garlic powder
1/2	tsp.	salt
1/8	tsp.	cinnamon

In large bowl, combine beef, pork and flour; toss to coat evenly. Heat oil in large skillet over medium-high heat until hot. Add beef and pork; cook and stir until no longer pink.
In 31/2 to4-quart Crockery Pot, combine browned beef and pork and all remaining ingredients; mix well.
Cover and cook on low for 7 to 9 hours or until beef and pork are fork-tender.

Makes 6 servings (11/2 cup each)

90s Style Crockpot Coq Au Vin

From the Kitchen of: Rose
Source: crockpot_recipes@egroups.com

2	pkgs.	boneless, skinless chicken breast fillets
1	lb.	fresh mushrooms, sliced thick
1	jar	pearl onions, drained
1/2	cup	dry white wine
1	tsp.	thyme leaves
1		bay leaf
1	cup	chicken broth
1/3	cup	flour
1/2	cup	chopped fresh parsley
		Wild Rice Pilaf (optional)

Place chicken, mushrooms, onions, wine, thyme and bay leaf into Crockery Pot. Combine chicken broth and flour; pour into Crockery Pot. Cover and cook for 5 hours on low setting. Add parsley. Serve over wild rice pilaf, if desired. Makes 8 servings

Aztec Black Beans

From the Kitchen of: Sammie
Source: Internet

1	lb.	dried black beans
16	oz.	jar salsa

Rinse beans, removing any foreign objects. Place in a large bowl and cover with water, allowing them to soak at room temperature overnight. Drain beans and place in a crockpot with the salsa. Stir, and add enough water to just cover the beans. Cover and cook on low all day, 8-10 hours. This freezes well.

All Day Crockery Pot Beef

From the Kitchen of: Pepper
Source: Internet

1-1/2	lbs.	beef roast
1/2	tsp,	pepper
2	cloves	garlic
1/2	env.	onion soup mix
2	tsp.	Worcestershire sauce
1	tsp.	steak sauce
3		carrots, diced
2	ribs	celery, diced
1		green bell pepper, chopped
1		yellow onion, cut into rings
1/2	c.	water
1/2	c,	tomato sauce

Cut beef into serving sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of oil. Place the vegetables into bottom of Crockery Pot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2- cup tomato juice. Pour this over the meat. turn to low, cover and cook for 7-9 hours. When ready to serve, ladle meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn Crockery Pot to high and thicken liquid with a little flour or cornstarch.

NOTE: Keep the Crockery Pot covered as much as possible throughout cooking time. A Crockery Pot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference.

Crockery Pot Apple Cobbler

From the Kitchen of: mailto:carola@kalama.com

		non-stick cooking spray
4	med.	tart apples
1/2	cup	sugar
		grated rind and juice of 1 lemon
1	dash	cinnamon
5	tbsp.	butter
3/4	cup	natural cereal with nuts and fruit

Grease side of 3 1/2 quart Crock-Pot lightly with non-stick cooking spray. Core, peel and slice apples; place in crockpot. Add sugar, lemon rind, lemon juice and cinnamon. Combine butter and cereal. Add to crockpot; mix thoroughly. Cover. Cook on Low for 6 to 8 hours or High for 2 to 3 hours. Serve with vanilla ice cream or whipped topping, if desired.

Apple Brown Betty

From the Kitchen of: TwoGranny

4	c.	small bread cubes (1/2")
1/2	c.	butter or margarine, melted
1/2	tsp.	cinnamon
1/4	tsp.	nutmeg
1/8	tsp.	salt
3/4	c.	brown sugar, firmly packed
4	c.	cooking apples, peeled, chopped

Mix bread cubes with butter, cinnamon, nutmeg, salt and brown sugar. Arrange in alternate layers with apples in crockpot. Cover and cook on high for 11/2 to 21/2 hours or until apples are tender. Serve warm with cream, hard sauce or ice cream.

Makes 4 to 5 servings.

Apple Cranberry Dessert

From the Kitchen of: Kathy

6		cooking apples, peeled and sliced
1	c.	fresh cranberries
1	c.	sugar
1/2	tsp.	grated orange peel
1/2	c.	water
1/4	c.	port wine
		sour cream

Arrange apply slices and cranberries in Crockery Pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4 - 6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of sour cream.

Apple Granola Dessert

From the Kitchen of: Paz
Source: "Taste of Home - Quick Cooking Magazine" Sept/Oct Issue

4	med.	tart apples, peeled and sliced
2	c.	granola cereal with fruit and nuts
1/4	c.	honey
2	tbsp.	butter or margarine, melted
1	tsp.	ground cinnamon
1/2	tsp.	ground nutmeg
		vanilla ice cream or whipped topping, optional

In a slow cooker, combine apples and cereal. In a bowl, combine honey, butter, cinnamon and nutmeg; pour over apple mixture and mix well. Cover and cook on low for 6-8 hours. Serve with ice cream or whipped topping if desired.

Yield: 4-6 servings

Apple Pecan Bread Pudding

From the Kitchen of: Barbara

1	c.	pecans, coarsely chopped
3		eggs
8	slices	raisin bread, diced
2	c.	Half & Half or milk
2	med.	apples, green
1/4	c.	bourbon or brandy
1	c.	sugar
1/4	c.	butter or margarine, melted
1	tsp.	cinnamon
1	tsp.	nutmeg.
		vanilla ice cream (optional)

Preheat oven to 350°F. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 quart or larger Crockery Pot. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set, about 31/2 to 41/2 hours. Let pudding stand, covered, for about 15 minutes.

Serve warm with ice cream, if desired.

Crockery Pot Applesauce

From the Kitchen of: Boomer
Source: San Jose Mercury News

		apples, peeled, cored and cut into chunks
12	oz.	can ginger ale or lemon-lime soda (do not use diet)
		cinnamon and brown sugar (optional)

Use enough apples to fill a Crockery Pot, 31/2 to 6 quarts in size. Simply place the apples in the Crockery Pot and pour in the soda. If you like, add cinnamon to taste. Add brown sugar for a sweeter sauce.

Cook on low all day. Enjoy warm or cold; freezes well.

NOTE: No matter how many apples are in the Crockery Pot, add only the one can of soda.

Crockery Pot Apple Butter

From the Kitchen of: Pepper

This is the way the recipe was given to me.

Fill a 5 quart slow cooker heaping full with finely chopped apples. (Tart apples are best.) Drizzle 4 cups sugar, 4 teaspoons cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoons salt over apples. Cover. (Lid may not fit tight at first, but apples will shrink as cooked.) Begin cooking on high then lower heat and cook all day until thick and dark color. Stir occasionally. Place in small jars and seal.

Crockery Pot Apple Butter

From the Kitchen of: Pepper

1	gal.	apples (approx.)
41/4	c.	sugar
1	tsp.	vanilla
1	tsp.	cinnamon

Fill a Crockery Pot as full as possible with thinly sliced apples. Cook on low heat for 18 hours. Add remaining ingredients. Stir; cover and cook on high heat for 6 hours. Put in jars while hot. Example of cooking time: start apples at 12:30 p.m. Add sugar and spices at 6 a.m. Finish at 12:30 p.m.

Pat's Crockery Pot Apple Buter

From the Kitchen of: Pepper

		apples -- (to fill crockpot)
2	tbsp.	water
		sugar to taste
		oil of cinnamon or cinnamon red hearts

Peel and slice apples until you fill crockpot.
Add 2 tablespoons water to start apples cooking.
Cook approximately 8 hours, stirring occasionally during day time. Cook on HIGH during day time, but cut temperature back at night.
After about 10 hours of cooking, add sugar to taste, continue to cook until thick and glossy (approximately another 8 - 10 hours.)
Last put oil of cinnamon to taste and stir well. If you don't have oil of cinnamon - put in about 1 tablespoon of "red hots" (candy).
Place in jelly jars. Seal and put in a 10 minute water bath.

Staymon apples are the best to make apple butter with.

Baked Chicken Breasts in Crockery Pot

From the Kitchen of: Rose
Source: crockpot_recipes@egroups.com

5		boned and skinned chicken breast halves
2	tbsp.	butter or margarine
1	can	cream of celery soup
1/2	cup	dry sherry (or dry white wine)
1	tsp.	tarragon or rosemary leaves
1	tsp.	Worcestershire sauce
1/4	tsp.	garlic powder
1	can	mushrooms, drained (8 oz.)

Rinse chicken breasts and pat dry; place in Crockery Pot. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours.

Crockery Pot Banana Bread

From the Kitchen of: Carole
Source: Carole's Creative Cooking

1/3	c.	shortening
1/2	c.	sugar
2		eggs
1 3/4	c.	flour
1	tsp.	baking soda
1	c.	mashed bananas
1/2	c.	raisins

Cream together shortening and sugar; add eggs and beat well. Add dry ingredients alternately with mashed bananas; stir in raisins. Grease a 4-cup can and pour batter in it. Cover top with paper towels (6 to 8) and place on rack in cooker. Cover and cook on high for 2 to 3 hours (or until bread is done).

Banana Walnut Loaf - Crockery Pot

From the Kitchen of: Aunt Sadie
Source: Aunt Sadie's Scrapbook

1/3	c.	shortening
1/2	c.	sugar
2		eggs
1 3/4	c.	flour
1	tsp.	baking powder
1/2	tsp.	baking soda
1/2	tsp.	salt
1	c.	bananas; ripe, mashed
1/2	c.	walnuts

Cream together shortening and sugar, add eggs and beat well. Sift dry ingredients, add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 4 to 6 cup mold. Cover with foil and tie. Pour 2 cups hot water in slow cooker. Place mold on rack or trivet in pot. Cover and bake on high 2 to 3 hours or until bread is done. Serve warm or cool, with butter.

Yield: 10 servings

Barley Soup

From the Kitchen of: Pepper
Source: MasterCook

1	qt.	chicken stock
1	c.	bite-size cooked chicken
1	sm.	onion, sliced into rings
1	rib	celery, chopped
1	sm.	parsnip, sliced thin
1	c.	pearl barley
1	sm.	strip Kombu*
1	tsp.	dried basil
1/4	sp.	ground white pepper
1	dash	salt (optional)
1/4	c.	shredded carrot (optional)

Combine all ingredients except salt and carrot and simmer until the barley is cooked, about 45 minutes (several hours in a Crockery Pot). Season to taste. This soup is rich in protein, carbohydrates, and fiber.

*Kombu is available in health stores. It makes beans and peas more digestible.

Basil Chicken

From the Kitchen of: Sammie

4		chicken breasts, skinned
1/2	tsp.	pepper
1/2	tsp.	basil
1	can	cream of celery soup
1/2		green pepper, sliced

Place chicken breasts in slow cooker. Sprinkle with pepper and basil. Spread soup on top of chicken. Arrange slices of green pepper on top of soup. Cover and cook on low 6 to 8 hours.

Bayou Gumbo

From the Kitchen of: Pepper
Source: Pillsbury's Recipes

3	tbsp.	Pillsbury Best All-Purpose Flour
3	tbsp.	oil
1/2	lb.	smoked sausage, cut into 1/2 inch slices
2	cups	frozen cut okra
1	large	onion, chopped
1	large	green bell pepper, chopped
3	cloves	garlic, minced
1/4	tsp.	ground red pepper (cayenne)
1/4	tsp.	pepper
1	can	(14.5 ounce) diced tomatoes, undrained
1	pkg.	(12 ounce) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2	cups	uncooked regular long-grain white rice
3	cups	water

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart slow cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours,. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

Makes 6 servings

Bourbon Baked Beans

From the Kitchen of: Sammie

4	cans	Boston baked beans (16 oz. each)
16	oz.	crushed pineapple, drained
12	oz.	chili sauce
1/2	cup	strong brewed coffee
1/2	cup	bourbon
1/4	cup	firmly packed brown sugar
1	tbsp.	molasses
3/4	tsp.	dry mustard

Combine all ingredients in an electric slow cooker. Cover and cook on high 2 hours; uncover and cook to desired consistency. Serve with a slotted spoon. Yield: 10 to 12 servings.

Beer Braised Beef in Crockery Pot

From the Kitchen of: Pepper

3	lb.	lean beef stew meat cut into 1 1/2-inch pieces
1	tsp.	salt
1/2	tsp.	pepper
2	med.	onions, thinly sliced
1	can	mushrooms (or pieces) undrained (8-oz.)
1	can	beer (12 oz.) dark or light, your choice
1	tbsp.	vinegar
2		beef bouillon cubes
2	tsp.	sugar
2	cloves	garlic, minced
1	tsp.	thyme
2		bay leaves

Put the beef in the Crockery Pot. Combine all the other ingredients and pour over the beef. Cook on low for 8-10 hours or on high for 4-5 hours. Before serving thicken juices if desired.

Black Bean Chili with Beef

From the kitchen of: Susan
Source: MasterCook

3 to 4	c.	cooked black beans
1	lb.	stew beef, cubed
3	tbsp.	bacon grease
1/2	c.	chopped onion
1/4	c.	chopped green pepper
2	tbsp.	diced green chilies
3	tbsp.	tomato paste
3		beef bouillon cubes or beef base
1/4	tsp.	ground cumin
1	tsp.	minced garlic
1/2	tsp.	salt and pepper
1	c.	shredded Monterey jack or cheddar cheese

Brown stew beef in bacon grease with onion and green pepper. Combine all ingredients except cheese and cook 6 to 8 hours on low. Sprinkle cheese over individual servings.

Crockery Pot Barbeque

From the Kitchen of: Gramaw
Source: The Best of Electric Crockery Cooking

11/2	lb.	boneless chuck steak, 1-1/2-inch thick
1	clove	garlic, peeled and minced
1/4	c.	wine vinegar
1	tbsp.	brown sugar
2	tbsp.	Worcestershire sauce
1	tsp.	paprika
1/2	c.	catsup
1	tsp.	salt
1	tsp.	prepared mustard
1/4	tsp.	black pepper

Cut the beef on a diagonal, across the grain into slices 1 inch wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours.

NOTE: Replace chuck steak with beans for vegetarian barbeque.

B-B-Q Beef

From the Kitchen of: Irish
Source: What's Cooking in Arizona

3-4	lb.	Boneless Chuck or Rump Roast
1	32 oz.	bottle of BBQ Sauce

Cover meat with sauce and cook on high in Crockery Pot 6 - 8 hours.
When meat begins to fall apart, remove from pot and shred with 2 forks. Stir meat back into sauce.

Stir and serve on rolls or on baked potatoes.

Barbecued Beef

From the Kitchen of: TwoGranny

3	lb.	boneless chuck roast
11/2	c.	ketchup
2	tbsp.	Dijon mustard
1/4	c.	packed brown sugar
1/4	c.	red wine vinegar
2	tbsp.	Worcestershire sauce
2	tsp.	liquid smoke flavoring
1/2	tsp.	salt
1/4	tsp.	pepper
1/4	tsp.	garlic powder

Place chuck roast in Crockery Pot. Combine remaining ingredients in mixing bowl. Pour barbecue sauce mixture over chuck roast. Cover and cook on low 8 to 10 hours or 4 to 5 on high. remove chuck roast from Crockery Pot and shred meat. Place shredded meat back in Crockery Pot. Stir meat to evenly coat with sauce. Spoon meat onto sandwich buns and top with additional barbecue sauce, if desired.

Barbequed Beef

From the Kitchen of: Anna

This is a favorite around my house.

11/2	lb.	roast - chopped
11/2	c.	chopped onion
11/2	c.	chopped green peppers
1	can	tomato paste (6 oz.)
1/4	c.	brown sugar, firmly packed
1/8	c.	dark vinegar
1	tbsp.	chili powder
1	tsp.	salt
1	tsp.	Worcestershire sauce
1/2	tsp.	dry mustard

Set Crockery Pot on high. Add ingredients one at a time in order beginning with roast. Do not mix or stir. After 1 hour, turn to low and cook 8 to 10 hours. Stir occasionally for last hour. Shred and serve on warmed buns.

Crockery Pot BBQ Beef Sandwiches

From the Kitchen of: Happy

21/2-3	lb.	lean boneless chuck roast
1/2	c.	tomato ketchup
2	tbsp.	Dijon-style mustard
4	tbsp.	brown sugar
3	cloves	garlic, crushed
1	tbsp.	Worcestershire sauce
3	tbsp.	red wine vinegar
1/2	tsp.	liquid smoke flavoring
1/2	tsp.	salt
1/2	tsp.	pepper
10-12		French rolls or sandwich buns

Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare sandwiches now. Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in microwave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce if desired.

Makes 10-12 servings

Crockery Pot Bar-B-Que Beef

From the Kitchen of: Pepper

11/2	lb.	chuck roast (or other kind of your choosing)
2	c.	ketchup OR
2	c.	bar-b-que sauce (your favorite brand)
2	tbsp.	honey
1	can	beer (any brand)
1	pkg.	Lipton Onion Soup mix

Place all ingredients in Crockery Pot and cook on low 6 to 8 hours (high 3-4 hours). Shred meat and serve on buns.

Crockery Pot Barbecued Beef and Beans

From the Kitchen of: Rachael

This recipe will warm them up, as well as fill them up on a cold winter evening. Not only is this inexpensive to make, but it's EASY and because you make it in the Crockery Pot, it won't take a lot of time.

2	lb.	beef stew meat-cut into 1 inch cubes (chuck roast, top or bottom round work well too)
		salt and pepper to taste
1	c.	smoke-flavored barbecue sauce (any brand)
1	c.	beef bouillon (dissolve one cube in 1 cup water) or use 1 cup of beef broth
1	lb.	small white beans (Great Northern or cannelli beans) (canned or frozen, thawed and/or drained)

Sprinkle beef with salt and pepper. Place in Crockery Pot with barbecue sauce and bouillon. Cover and cook on LOW setting for 6-8 hours, until beef is tender. Add drained beans and cook on high 15-20 minutes for canned beans, 20-30 minutes for thawed, frozen beans.

Yield: 6-8 servings

Barbecue Beef Sandwiches

From the Kitchen of: Juanice

3	lbs.	chuck roast or stew meat
1/2	c.	water
2		beef bouillon cubes
1	tbsp.	minced onion
1	can	tomato sauce (15 oz.)
1/4	c,	brown sugar
1/4	c.	ketchup
1/4	c.	mustard
1	dash	Worcestershire sauce

In Crockery Pot place meat along with 1 cup water and bouillon cubes. Cover and cook on low 6 - 8 hours (high 3-4 hours). Remove meat and shred with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a Crockery Pot and cook on low 3 - 4 hours. Serve over hamburger buns or your favorite sandwich rolls.

Barbecued Beef 'n Beans

From the Kitchen of: Geena
Source: Friend

I haven't tried this yet but my friend says it is great.

2	lbs.	beef stew meat, cut into 1" cubes
		salt and pepper
1	c.	smoke-flavored barbecue sauce
1	c.	beef bouillon
1	can	dry lima beans, drained (1 lb.)

Sprinkle beef with salt and pepper. Place in slow-cooking pot with barbecue sauce and bouillon. cover and cook on low for 4 to 6 hours. Add drained beans and cook on high 15 to 20 minutes.

Marinated Barbecue Brisket

From the Kitchen of: Donna
Source: Rival Crockery Pot Slow Cooker Cuisine

5	lbs.	fresh beef brisket
2	tsp.	unseasoned meat tenderizer
1/2	tsp.	celery salt
1/2	tsp.	seasoned salt
1/2	tsp.	garlic salt
1/4	c.	liquid smoke
1/4	c.	Worcestershire sauce
11/2	c.	barbeque sauce

Place brisket on large piece of heavy-duty aluminum foil. Sprinkle tenderizer and seasonings on both sides of meat. Pour liquid smoke and Worcestershire sauce over top. Cover and marinate in refrigerator 6 to 10 hours or overnight.

Place foil-wrapped brisket in Crockery Pot (cut brisket in half, if necessary, to fit easily). Cover and cook on low for 10 to 12 hours.

Chill brisket, then cut across the grain into thin slices. Before serving, reheat in your favorite barbecue sauce.

Crockery Pot Barbeque Chicken

From the Kitchen of: Cindy

Although this recipe calls for a frying chicken, I use boneless, skinless breasts instead.

1		frying chicken - cut up or quartered
1	can	condensed tomato soup
3/4	c.	chopped onion
1/4	c.	vinegar
3	tbsp.	brown sugar
1	tbsp.	Worcestershire sauce
1/2	tsp.	salt
1/4	tsp.	sweet basil
1/4	tsp.	thyme

Place chicken in Crockery Pot. Combine all other ingredients and pour over chicken. Cover tightly and cook at low for 6 to 8 hours. Makes 4 servings.

Barbecue Crockery Pot Meatballs

From the Kitchen of: Pepper

1	jar	chili sauce
1	can	jellied cranberry sauce
1	bag	frozen meatballs, about 5 to 6 dozen meatballs

In a saucepan over medium heat, bring chili sauce and jellied cranberry sauce to a boil. Continue cooking at a simmer, stirring, for about 2 minutes. Place frozen meatballs into crockery pot and pour sauce over. Cook on low 4 to 5 hours or high 2 to 3 hours.

Barbecued Meat Loaf

From the Kitchen of: Fran

My bunch loves meat loaf and this is so easy and it doesn't heat up the kitchen.

2	lbs.	lean ground beef
1/2	c.	uncooked quick or old-fashioned oats
1/2	c.	dry bread crumbs
2	tbsp.	non-fat dry milk powder
1/2	c.	water
1/2	c.	bottled smoked barbecue sauce
2		eggs
1	tsp.	salt
1/4	tsp.	pepper
1	sm.	onion, chopped
6		potatoes, peeled and cut up

In a large bowl, mix all ingredients except potatoes. Shape meat mixture into a loaf. Place potatoes in bottom of Crockery Pot. Top potatoes with meat loaf. Cover and cook on low for 8 to 10 hours.

Crockery Pot Barbecued Pork and Beans

From the Kitchen of: Gramaw
Source: Woman's Day, Nov. 18, 1997

2	lbs.	boneless pork, cut into 1" cubes
1	c.	chopped green bell pepper
1/2	c.	chopped onion
18	oz.	barbecue sauce, bottled
32	oz.	baked beans, drained

Mix pork, green peppers, onion and 1 cup of barbecue sauce in a 3 quart Crockery Pot. Cover and cook on low 8 - 10 hours (high 4 - 5 hours). Pork should be very tender. Stir in remaining barbecue sauce and beans. Cook an additional 30 minutes.

Crockery Pot Pork Barbecue

From the Kitchen of: Sammie

Great for a party or to make ahead and freeze in small containers.

4	lb.	boneless pork butt or shoulder
1	c.	cola
1	bottle	barbecue sauce

Trim all fat from roast. Place in Crockery Pot, pour cola over, cover and cook on low 10 - 12 hours or until pork can be easily shredded.

Remove pork from pot, shred in a bowl, removing all possible fat. Use two forks or if the meat is cool enough, your fingers. Discard liquid. Return pork to pot ( you don't have to wash the pot). Add barbecue sauce to taste and mix. Continue to cook on low for 5 - 6 hours, adding more barbecue sauce if needed.

Serve in buns with coleslaw and beans.

Barbecued Pot Roast

From the Kitchen of: Chris

2	lb.	lean pot roast
1	tsp.	salt
1/2	c.	tomato paste
24		peppercorns
1		small onion, chopped
1	tsp.	Worcestershire sauce

Sprinkle salt over the roast and place in Crockery Pot. Spread tomato paste over meat; imbed peppercorns into paste; top with onions and Worcestershire sauce. Cover and cook on low 8-10 hours. Serve meat with accumulated gravy.

Crockery Cooker Barbecued Ribs

From the Kitchen of: Sammie
Source: One of those supermarket checkout books (from 1995) called "Easy Family Suppers."

2	c.	barbecue sauce
1/2	c.	beer or beef broth
2 to 3	lb.	country-style pork ribs
2	med.	onions, chopped (1 cup)
1/2	tsp.	coarsely ground pepper
1	tsp.	finely chopped fresh garlic

In crockery cooker stir together all ingredients. Cook on low for 10 to 12 hours (high for 4 to 6 hours) or until ribs are fork tender.

Yield: 4 servings.

Barbequed Spareribs

From the Kitchen of: Mona

41/2	lbs.	spareribs - cut into two ribs
1/2	c.	catsup
2	tbsp.	brown sugar
1/2	c.	bottled steak sauce
2	tbsp.	vinegar
1/4	tsp.	salt
1/2	tsp.	hickory smoke salt
1	tsp.	minced onions

Place spareribs on rack in baking pan. Brown in 400°F oven for 15 minutes; turn and brown on other side for 10 to 15 minutes. Drain fat and put ribs in slow-cooking pot. Combine remaining ingredients pour over ribs. Cover and cook on low 6 to 8 hours.

Beef and Broccoli Stir-Fry (Three-Way Beef)

From the Kitchen of: Sammie
Source: Betty Crocker's Slow Cooker Meals

2	cups	Three-Way Beef - thawed
1/2	cup	stir-fry sauce
16	oz.	frozen stir-fry vegetables with broccoli
2	cups	cooked ramen noodles
1/2	cup	dry-roasted peanuts

Heat large skillet over medium-high heat. Add beef with juices, stir-fry sauce and vegetables; stir-fry 6-8 minutes or until vegetables are crisp-tender. Serve over noodles, sprinkled with peanuts.

Bacon Wrapped Chicken

From the Kitchen of: Paz

4		chicken breasts, boneless, skinless
4	slices	bacon
8-10	slices	ham or chipped beef
1	c.	sour cream
1	can	cream of mushroom soup
		sauteed mushrooms or pimiento slices for garnish

Line bottom of Crockery Pot with the ham. Wrap each chicken breast with a slice of bacon and secure with a toothpick. Combine the sour cream and mushroom soup; pour over the chicken breasts. Cook on low in the Crockery Pot for 8-10 hours or on high for 6-8 hours.

Bean and Cornbread Casserole

From the Kitchen of: Barbara
Source: Rival

1	med.	onion, chopped
1	med.	green bell pepper, chopped
2	cloves	garlic, minced (or1/4tsp. garlic powder)
1	can	red kidney beans, undrained (16 oz.)
1	can	pinto beans, undrained (16 oz.)
1	can	diced tomatoes, undrained
1	can	tomato sauce (8 oz.)
1	tsp.	chili powder
1/2	tsp.	black pepper
1/2	tsp.	prepared mustard
1/8	tsp.	hot sauce
1	c.	yellow cornmeal
1	c.	all-purpose flour
21/2	tsp.	baking powder
1/2	tsp.	salt
1	tbsp.	sugar
11/4	c.	milk
2		eggs, beaten
3	tbsp.	vegetable oil
1	can	cream-style corn (81/2 oz.)

Lightly grease Crockery Pot. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to Crockery Pot. Stir in kidney beans and pinto beans. Add diced tomatoes, tomato sauce, seasonings, and hot sauce. Cover and cook on high for 1 hour.

In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Stir in milk, eggs, vegetable oil, and cream-style corn. Spoon evenly over bean mixture. Cover and cook on high for 11/2 to 2 more hours. Serve

Crockery Pot Bean Medley

From the Kitchen of: Susan

This is the result of using what is there in the kitchen.

1	can	black beans, rinsed and drained (151/2 oz.)
1	can	red beans, rinsed and drained (151/2 oz.)
1	can	Great Northern beans, rinsed and drained (151/2 oz.)
1	can	black-eyed peas, rinsed and drained (151/2 oz.)
1	can	baby lima beans, rinsed and drained (81/2 oz.)
11/2	c.	ketchup
11/2	c.	onion, chopped
1		green bell pepper, chopped
1/2	c.	brown sugar, packed
1/2	c.	water
3	tsp.	cider vinegar
1	tsp.	dry mustard
2		bay leaves
1/4	tsp.	black pepper

Combine all ingredients in Crockery Pot. Stir. Cover and cook on low for 6 or 7 hours or until onion and pepper is tender. Remove bay leaves and discard. Great side dish.

Crockery Pot Bean Soup

From the Kitchen of: Pepper

1	lb.	dry navy beans (soak overnight)
2	qts.	water
1	lb.	ham and bones
1	tsp.	salt
1/2	tsp.	pepper
1/2	c.	chopped celery, including leaves
1	med.	onion, chopped
1		bay leaf (optional)

Put all ingredients in Crockery Pot. Cook on low 10 to 12 hours.

Bean Soup for the Crockery Pot

From the Kitchen of: Pepper

Great winter weather fare.

1/2	bag	dry beans (your choice)
4	c.	water
2	cans	tomato sauce (8 oz. each)
		seasoned salt and pepper to taste
2	med.	potatoes, diced
2		carrots, shredded
2	sm.	onions, diced
		ham, diced

Soak beans overnight in enough water to cover as they swell. Drain beans. Put all ingredients in Crockery Pot. Stir well. Cover and cook on low 8 to 10 hours.

Beef-Barley Stew

From the Kitchen of: Evelyn

1	lb.	extra-lean ground beef
1/2	c.	chopped onion (about 1 medium)
2	c.	beef broth
2/3	c.	uncooked barley
2	tsp.	chopped fresh oregano (1/2 tsp. if using dried)
1/4	tsp.	salt
1/4	tsp.	pepper
1	can	whole tomatoes, undrained (16 oz.)
1	can	sliced water chestnuts, undrained (8 oz.)
1	pkg.	frozen mixed vegetables (10 oz.)

Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients, except frozen mixed vegetables, and place in Crockery Pot; break up tomatoes or use diced tomatoes. Cover and cook on low 2 hours. Stir in mixed vegetables. Cover and cook on low 3 more hours or until barley is done.

Crockery Pot Beef with Mushrooms

From the Kitchen of: Gramaw
Source: MasterCook

1/2	c.	flour
1	tsp.	salt
1/8	tsp.	pepper
4	lbs.	beef sirloin tips
1/2	c.	chopped shallot
1/2	lb.	mushrooms, sliced
1	can	beef broth
1	tsp.	Worcestershire sauce
2	tsp.	tomato paste
1/4	c.	dry red wine
3	tbsp.	flour
		buttered noodles

Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crockpot. Add shallots and mushrooms. Combine beef broth, Worcestershire sauce, and tomato paste. Pour over beef and vegetables; stir well. Cover and cook on low for 8 to 12 hours or on high for 4 to 6 hours.

One hour before serving, turn to high setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crockpot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.

Crockery Pot Beef Stew

From the Kitchen of: Paula

1	tbsp.	cooking oil
1	lb.	beef stew meat, cut into 1-ionch cubes
12	oz.	small red potatoes, quartered (about 2 cups)
4	med.	carrots, cut into 1/2-inch pieces (2 cups)
1	can	condensed cream of mushroom or cream of celery soup (103/4 oz.)
1/2	c.	dry red wine or beef broth
1	env.	regular onion soup mix
1/2	tsp.	dried marjoram or thyme, crushed
1	pkg.	frozed cut green beans, thawed (9 oz.)

Heat oil in a large skillet. Cook beef, half at a time, in hot oil until brown. Drain off fat.
Place potatoes, carrots, and beef in Crockery Pot. Stir together condensed soup, wine, soup mix, and marjoram in a medium bowl. Pour over meat.
Cover; cook on low for 8 to 10 hours. (Or, cook on high for 4 to 5 hours.)
Turn to high, if using low heat. Stir in thawed green beans. Cover; cook for 5 to 10 minutes more or until beans are tender.

Makes 4 servings.

Crockery Pot Beef Stew #2

From the Kitchen of: Pepper

It only take a short time to get this together. Then go about your business and let the Crockery Pot do its thing.

11/2	lbs.	stew beef
1	sm.	onion
5		potatoes, cut into chunks
5		carrots, cut into chunks
5	ribs	celery, cut into chunks
1	can	stewed tomatoes
1		beef bouillon cube
1		vegetale bouillon cube
1	clove	garlic, minced
2	tbsp.	cornstarch
3	tsp.	tapioca
		salt and pepper to taste

Put meat on the bottom of your Crockery Pot.
Add onion, potatoes, carrots and celery.
Put remainder of ingredients including 2 cans of water on top.
Cook on low about 10 hours, or put on high for shorter cooking time. Stir once during cooking.

Crockery Pot Beef Stew #3

From the Kitchen of: Gramaw
Source: Mom's recipe file (the kitchen drawer)

My mother has a kitchen drawer filled with recipes clipped from magazines, newspapers, etc. from who knows how many years ago. All attempts to organize them have met with failure (she enjoys looking through them). Have asked her to look for more Crockery Pot recipes.

2	lbs.	stew meat, cut it into bite size pieces
1/4	c.	flour
1/2	tsp.	pepper
1	tsp.	Worcestershire sauce
1		bay leav
3		potatoes, diced
1	rib	celery, diced
1 1/2	tsp.	salt
1 1/2	c.	beef broth
1	clove	garlic, minced
1	tsp.	paprika
2		onion, chopped
2	tsp.	Kitchen Bouquet (optional)

Put the meat in a Crockery Pot. Mix the flour, salt, pepper and pour over meat. Stir it good to coat the meat with flour. Add remaining ingredients and stir well. Cover and cook on low for 10 to 12 hours (high 4 to 6 hours). Stir stew real good before you serve it.

Beef Tips

From the Kitchen of: Pepper
Source: My files

You can use less expensive cuts of meat and it is still delicious.

		stew meat (any amount)
1	env.	Lipton onion soup
1	can.	golden mushroom soup
1/2	c.	red wine
1	can	mushrooms, drained

Mix all together in Crockery Pot and cook all day on low. Serve over rice or noodles.

Chili Beer Brisket of Beef

From the Kitchen of: Pepper

21/2	lbs.	beef brisket
1/2	c.	onions, chopped
1	tsp.	salt
1	tsp.	black pepper
1/4	tsp.	garlic powder
1	jar	chili sauce (12 oz.)
1	can	beer (12 oz.)
		GARNISHES:
2		tomatoes, sliced
6		parsley sprigs

Place beef brisket, fat side down, in Crockery Pot. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. set Crockery Pot on low for 6 hours. Pour beer over brisket. Increase temperature to high and continue cooking for 30 minutes. Place brisket on large serving platter. Slice brisket very thin and serve with hot cooking liquid. Garnish with sliced tomatoes and parsley.

Crockery Pot Beef Barley Soup

From the Kitchen of: Sammie
Source: One Million Recipes

		cubed beef, leftover
2	c.	carrots, sliced thin
1	c.	celery, thin sliced
3/4	c.	chopped green pepper
1	lg.	onion, diced
1/2	c.	barley
1/4		chopped parsley
1-2		beef bouillon cubes
2	tsp.	salt
3/4	tsp.	dried basil
2	tbsp.	catsup

Layer in Crockery Pot: 1. Vegetables and meat 2. Barley and spices 3. Cover with 5 cups water. DO NOT STIR. Cook on low 10 hours (high 6 hours).

Crockery Pot Beef Burgundy

From the Kitchen of: Pepper

2	lb.	stew beef cut into 1" cubes
1 1/2	lg.	onion, sliced
1	clove	garlic, minced
1/2	c.	catsup
2	tbsp.	Worcestershire sauce
2	tbsp.	brown sugar
2	tsp.	salt
2	tsp.	paprika
1/2	tsp.	dry mustard
1/2	c.	water
1/2	c.	burgundy wine

Mix in Crockery Pot. Cook on low 8 hours. Thicken with some flour is desired. Add 1 pound of fresh mushrooms for 6 hours of cooking time.

Beef Chowder

From the Kitchen of: Pat
Source: Super Soups and Stews Exchange
By: joyo45@yahoo.com

1 1/2	lb	Ground beef
1/2	C	Chopped celery
1/2	C	Chopped onion
1/3	C	Chopped green pepper
2	16-ounce cans	Tomatoes, cut up
2	10 3/4-ounce cans	Condensed cream of celery soup
1	17-ounce can	Cream-style corn
1/4	C	Snipped parsley
1/2	tsp	Ground thyme
1/4	tsp	Salt

In skillet, cook beef, celery, onion and green pepper till meat is browned; drain well. Transfer mixture to crockery cooker.

Stir in undrained tomatoes, soup, corn parsley, thyme and salt. Cover and cook on low-heat setting for 8 hours. Season to taste with salt and pepper. Makes 10-12 servings.

Beef Diablo

From the Kitchen of: Pepper
Source: My sister

4	lbs.	pot roast, boneless beef/arm
3		potatoes, peeled/sliced
1		onion, sliced
2	tbsp.	flour
1	tbsp.	prepared mustard
1	tbsp.	chili sauce
1	tbsp.	Worcestershire sauce
1	tsp.	vinegar
1	tsp.	sugar

Trim all excess fat from roast. Place potatoes and onion in bottom of Crockery Pot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily). Place roast in Crockery Pot on top of potatoes and onions. Cover and cook on low setting for 10 to 12 hours (high 5 to 6).

Crockery Pot Beef 'n Peppers

From the Kitchen of: Debbie

2	lb.	lean round steak
2		green peppers, thinly sliced
2	tbsp.	dried onions or 1/2 of a fresh onion finely chopped
1	c.	beef broth
2	tbsp.	low sodium soy sauce
1/2	tsp.	ground ginger
1	clove	garlic, minced
1	tsp.	Worcestershire sauce

Cut the steak into serving size pieces. If you want you can brown the meat in a small amount of hot oil before adding it to the Crockery Pot.
Place the sliced pepper rings in the bottom of the Crockery Pot, reserving a few to place on top of meat.
Arrange the meat on top of the pepper being careful not to stack one piece directly on top of another.
Mix all other ingredients and pour over the meat and peppers.
Cover and cook on low for 8 - 10 hours or on high for around 4 hours.
Serve with mashed potatoes and vegetables.

Beef and Pasta Casserole

From the Kitchen of: Sammie
Source: Crockery Cookery by Mable Hoffman

1	lb.	ground beef
1		onion, chopped
1	tsp.	salt
1/4	tsp.	garlic powder
1	tsp.	Worcestershire sauce
1/4	c.	flour
11/4	c.	hot water
2	tsp.	beef bouillon granules
2	tbsp.	red wine
1	pkg.	shell macaroni (6 oz.)
1	can	mushrooms, drained (4 oz.)
1	c.	sour cream

In skillet brown the ground beef and onion. Drain; place in crock pot. Stir in salt, garlic powder, Worcestershire sauce and flour. add water, bouillon and wine; mix well. Cover and cook on low for 2-3 hours. Cook macaroni per package directions. Add cooked pasta, mushrooms and sour cream to Crockery Pot; stir to mix. Cover and cook on high for 10-15 minutes.

Beef Ragout

From the Kitchen of: Greg

11/2	lb.	boneless beef top round steak, cut 1 inch thick
		Nonstick spray coating
1	can	condensed cheddar cheese soup (103/4 oz.)
1/4	c.	dried minced onion
3	tbsp.	tomato paste
1/2	tsp.	lemon-pepper seasoning
2	c.	fresh small whole mushrooms. halved
1	pkg.	frozen Italian green beans (9 oz.)
1/2	c.	buttermilk
9	oz.	packaged dried fettucine

Trim fat from steak. Cut steak into 1-inch pieces. Spray an unheated 4-quart Dutch oven with nonstick coating. Preheat over medium heat. Cook steak, half at a time, until brown. Drain off fat.
Place meat pieces in a 31/2 to 4-quart Crockery Pot. Combine soup, onion, tomato paste, and lemon-pepper seasoning in a medium bowl. Pour mixture over meat. Add mushrooms.
Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)
Turn to high, if using low setting. rinse frozen beans under cold running water to separate; add to cooker. Stir in buttermilk. Cover and cook for 30 minutes more.
Cook fettucine according to package directions. Serve meat mixture over fettucine.

Serves 6

Crockery Pot Beef Roast

From the Kitchen of: Paz
Source: The Kitchen Link Message Board

This can also be made in a Dutch oven or a deep skillet with a heavy lid.

1	2-3 lb.	beef roast
1	can	Campbell's cream of mushroom soup
1	can	Campbell's French onion soup
		salt and pepper

Salt and pepper roast and place in Crockery Pot.

Empty both cans of soup over roast.

Cook slow for 6-8 hours depending on size of roast.

When done, just pull roast apart and serve.

Slow-Cooked Beef Stifado

From the Kitchen of: Pepper
Source: Rich at Recipe du Jour

Haven't tried this yet, but it sounds wonderful.

13/4 to 2	lbs.	beef top round steak cut into 1-inch cubes
2	tbsp.	all-purpose flour
2	lg.	onions halved, each half cut into 8 thin wedges
1	can	tomato paste (6 oz.)
1/2	c.	dry red wine
1/2	tsp.	ground cumin
1/2	tsp.	ground cinnamon
3	tbsp.	lemon juice
2	tbsp.	water
1/2	tsp.	sugar
1/3	c.	chopped walnuts
1/2	c.	crumbled Feta cheese

In a 31/2-quart electric slow cooker (Crockery Pot), toss the beef with the flour until evenly coated. Mix in the onions. In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended. Stir into the beef mixture in the slow cooker. Cover and cook on low heat setting 6 to 7 hours or until meat is tender, but not falling apart. Stir in the sugar.

Serve topped with the walnuts and Feta cheese. Serve over noodles or rice.

Serves 6

(from The Best Slow Cooker Cookbook Ever by Natalie Haughton)

Crockery Pot Beef Vegetable Soup

From the Kitchen of: Pepper
Source: MasterCook

For a fuller flavor, add 1/2 cup red wine with the vegetables.

1	lb.	stew beef, trimmed and cut into bite size pieces
1	can	stewed tomatoes
3		potatoes, peeled, diced
2		carrots, peeled, pennied
1	clove	garlic, crushed
3		peppercorns
1		bay leaf
1	rib	celery, chopped
1	sm.	onion, diced
4	c.	water
		salt and pepper to taste
1/2	tsp.	thyme
1	tsp.	parsley, chopped
2		beef bouillon cubes
1	tbsp.	Worcestershire sauce
2	c.	frozen mixed vegetables

Place all except frozed vegetables in Crockery Pot. Turn on low and cover; cook for 6 hours (high 3 hours). One half hour before serving, turn to high, add frozen veggies, stir and cover. Cook 30 minutes. Remove bay leaf before serving.

Baked Apples

From the Kitchen of: Sue

6-8	med.	baking apples
2	tbsp.	raisins
1/4	c.	sugar
1	tsp.	cinnamon
2	tbsp.	butter or margarine

Wash and core apples but DO NOT peel. Mix raisins and sugar. Fill center of apples. Sprinkle with cinnamon and dot with butter. Place in Crockery Pot. Add 1/2 cup water, cover and cook on low 7 - 9 hours or on high 21/2 - 3 hours.

Crockery Pot Baked Apples

From the Kitchen of: Sue

Delicious and it doesn't heat up the kitchen.

5-6	med.	apples, cored and peeled about 1 inch down
1/2	c.	sugar
2	tbsp.	raisins
1	tsp.	cinnamon
2	tbsp.	butter
1/2	c.	water

Mix sugar, raisins and cinnamon. Stuff applies with sugar mixture and dot them with butter. Pour water into Crockery Pot. Add apples. Cook on low 7 to 8 hours.

Yield: 5 to 6 servings.

Crockery Pot Baked Beans

From the Kitchen of: Pepper

1/2	med.	onion, chopped
5	slices	turkey bacon, chopped
4	oz.	ground beef (80% lean)
1	can.	vegetarian beans in tomato sauce (16 oz.)
1	can	vegetarian baked beans (16 oz.)
1	can	red kidney beans, rinsed and drained (16 oz.)
1/2	c.	tomato sauce
2	tbsp.	brown sugar
1-2	tsp.	liquid smoke
1/2	tsp.	maple flavoring

Lightly spray an unheated medium skillet with no-stick spray. Add the onions and bacon. Cook and stir over medium-high heat until the onions are tender. Add the ground beef and cook until browned, stirring occasionally. Transfer the onion mixture to a 4- to 6-quart Crockery Pot. Stir in the beans in tomato sauce, baked beans, kidney beans, tomato sauce, brown sugar, liquid smoke and maple flavoring. Cover and cook on low 8 to 10 hours (high4 to 6 hours). Stir before serving.

Makes approximately 10 servings.

Baked Cajun Chicken

From the Kitchen of: Barbara
Source: MasterCook

11/2 to 2	lb.	meaty chicken (breasts, thighs, drumsticks)
		non-stick spray coating
2	tbsp.	nonfat milk
2	tbsp.	onion powder
1/2	tsp.	dried thyme, crushed
1/4	tsp.	garlic salt
1/4	tsp.	white pepper
1/4	tsp.	black pepper

Remove skin from chicken. Rinse chicken, pat dry. Spray inside of Crockery Pot with nonstick coating. Arrange the chicken, meaty sides up in Crockery Pot. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper and black pepper. Sprinkle over chicken. Cover and cook on low 8 to 10 hours (high 4 to 5 hours) until the chicken is tender and no longer pink.

Baked Stuffed Apples

From the Kitchen of: Cindy
Source: The Best of Electric Crockery Cooking

6	med.	tart red apples
1	c.	light brown sugar
1/4	c.	golden seedless raisins
1	tbsp.	grated orange peel
1/4	c.	butter, softened
2	c.	very hot water
3	tbsp.	frozen orange juice concentrate

Wash, core and stem the apples, but do not peel them. Stand them in a buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins and the orange peel. Fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops. Place the mold in the slow cooker and pour the hot water in the cooker. Sprinkle the orange juice concentrate over the apples. Cover the cooker and cook on low for 3 to 5 hours, or until the apples are tender.

Blueberry Grunt

From the Kitchen of: Traci
Source: Mom

2	pints	fresh or frozen blueberries
1/2	c.	plus 2 tbsp. sugar, divided
1/2	c.	water, warm if using frozen blueberries
2	tbsp.	instant tapioca
2	c.	all-purpose flour
21/2	tsp.	baking powder
1/2	tsp.	salt
4	tbsp.	unsalted butter, chilled
1/2	c.	milk
1	lg.	egg
2	tbsp.	light brown sugar

In a 31/2 quart slow cooker, combine blueberries, the 1/2 c. granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low.

In a medium bowl, whisk flour, the remaining 2 tbsp. granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal. In small bowl, beat milk and egg together. Stir into flour mixture to form a soft dough.

Turn the slow-cooker to high. Drop the dough by tablespoonfuls on top of the blueberries. Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar.

Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.

Creole Black Beans

From the Kitchen of: Sue

1 to 2	lb.	smokes sausage, cut into 1" slices
3	cans	black beans, drained (15 oz. each)
11/2	c.	onion, chopped
11/2	c.	green pepper, chopped
11/2	c.	celery, chopped
3	cloves	garlic, minced
2	tsp.	leaf thyme
11/2	tsp.	leaf oregano
11/2	tsp.	white pepper
1/4	tsp.	black pepper
1/4	tsp.	cayenne pepper
1		chicken bouillon cube
5		bay leaves
1	can	tomato sauce (8 oz.)
1	c.	water
		hot boiled rice

Brown sausage in a skillet over medium heat. Drain well and transfer to Crockery Pot. Combine remaining ingredients in crockpot. Dover and cook on low 8 hours or on high 4 hours. Remove bay leaves. Serve over cooked rice. Serves 6 to 8.

Spicy Black and Red Bean Soup

From the Kitchen of: Sammie

This is one of those oh-so-easy recipes. Throw it in your Crockery Pot in the morning, and it will be ready to eat when you get home from work.

1	tbsp.	vegetable oil
1 1/2	cups	chopped onion
1 1/4	cups	sliced carrots
2	cloves	garlic, minced
3	cups	chicken broth
2	tsp.	white sugar
1	pkg.	frozen shoepeg corn (16 oz.)
1	can	kidney beans, drained and rinsed (15 oz.)
1	can	black beans, drained and rinsed (15 oz.)
1	can	Italian-style stewed tomatoes (141/2 oz.)
1	can	diced tomatoes, drained (141/2 oz.)

Combine everything in the Crockery Pot and cook on low 8 to 9 hours.

Bean Ragoût with Cilantro-Cornmeal Dumplings

From the Kitchen of: Helene
Source: Found this in an old cookbook of my mother's.

2	cans	tomatoes, chopped and juice reserved (141/2 oz. each)
11/2	c.	chopped red bell pepper
1	lg.	onion, chopped
1	can	pinto or kidney beans, rinsed and drained (151/2 oz.)
1	can	black beans, rinsed and drained (151/2 oz.)
2	sm.	zucchini, sliced
1/2	c.	chopped green bell pepper
1/2	c.	chopped celery
2	cloves	garlic, minced
3	tbsp.	chili powder
2	tsp.	ground cumin
1	tsp.	dried oregano leaves
1/2	tsp.	salt, divided
1/8	tsp.	black pepper
1/4	c.	all-purpose flour
1/4	c.	yellow cornmeal
1/2	tsp.	baking powder
1	tbsp.	vegetable shortening
2	tbsp.	shredded Cheddar cheese
2	tsp.	minced fresh cilantro
1/4	c.	milk

Combine tomatoes with juice, red bell pepper, onion, beans, zucchini, green bell pepper, celery, garlic, chili powder, cumin, oregano,1/4 tsp. salt and pepper in Crockery Pot; mix well. Cover and cook on low 7 to 8 hours.

Prepare dumplings 1 hour before serving. Mix flour, cornmeal, baking powder and remaining1/4 tsp. salt in medium bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Stir in cheese and cilantro. Pour milk into flour mixture. Blend just until dry ingredients are moistened. Turn Crockery Pot to high. Drop drumplings by level tablespoonfuls on top of ragoût. Cover and cook 1 hour or until toothpick inserted in dumpling comes out clean.

Serves 6

NOTE: Dumplings larger than a level tablespoonful will not cook properly.

Hearty Bean Soup

From the Kitchen of: Greg

must have been invented for men. It takes so little time and doesn't have to be tended constantly. Married or single, Crockery Pots were made for men.

3	c.	chopped parsnips
2	c.	chopped carrots
1	c.	chopped onion
11/2	c.	dry great northern beans
5	c.	water
11/2	lbs.	smoked ham hocks or ham shanks
2	cloves	garlic, minced
2	tsp.	salt
1/2	tsp.	pepper
1/8	tsp.	hot pepper sauce (use up to 1/4 tsp. or to taste)

In a 5-quart Crockery Pot, place parsnips, carrots and onion. Top with beans. Add water, ham, garlic, salt, pepper and hot pepper sauce. Cover and cook on high for 6-7 hours or until beans are tender. Remove meat and bones when cool enough to handle. Cut meat into bite-size pieces and Crockery Pot; heat through.

Serves 6

Bouillabaisse

From the Kitchen of: Rachel

1	lg.	onion, chopped
3	ribs	celery & leaves, chopped
2	cloves	garlic, minced
1/2	c.	olive oil
2	c.	clam juice
1/4	c.	parsley, chopped
3	lg.	tomatoes, diced
2	tsp.	salt
1/2	tsp.	thyme
1	tbsp.	paprika
1/2	c.	dry white wine
1	pinch	saffron
1	dash	hot pepper sauce
3	lb.	mixed fish (halibut, etc.)
1	lb.	lobster tails (optional)
1	lb.	crabmeat (optional)
1	lb.	shrimp, shelled, deveined
2	doz.	clams, mussels or scallops

Put all ingredients, except seafood, in Crockery Pot. Cover and cook on low 4 to 6 hours (high 2 to 4 hours). Add seafood. Cover and cook on high 1 to 3 hours. Serve in large heated bowls. Garnish with fresh parsley and crusty French or sour dough bread.

Crock Pot Cooking

Crock Pot Bouillabaisse

From the Kitchen of: Carol

I had this at a friend's house and wanted to make it myself. She gave me her recipe and here it is.

2	lbs.	boneless fish fillets, cut into 1" cubes
1	lb.	shelled shrimp
11/2	lb.	scallops
2	c.	shucked clams
2	cans	diced tomatoes (1 lb. each)
1	c.	white wine
1	c.	chopped onion
1	c.	chopped celery
1/2	c.	olive oil

Put all ingredients in crock pot. Stir to blend and cover. Replace lid and cook on low about 3 hours. Serve in soup bowls.

Yield: 6 to 8 servings

Rice Pudding with Bourbon

From the Kitchen of: Ellen

This can be made with leftover rice or by cooking 1/2 cup raw rice according to package directions.

31/2	c.	milk
1	c.	cooked white rice
3		eggs, slightly beaten
1/3	c.	granulated sugar
2	tsp.	vanilla
1/2	c.	golden seedless raisins
11/2	tsp.	lemon rind, grated
1	tsp.	nutmeg
2	tsp.	butter
3	tbsp.	bourbon or dark rum
1/2	c.	sweetened whipped cream

Warm the milk and pour it over the rice. Into the slightly beaten eggs, beat the sugar, vanilla, raisins, and lemon rind. Stir the milk and rice into the egg mixture. Place in Crockery Pot. Sprinkle with nutmeg and dot with butter. Cover and cook on low for 4 to 6 hours. Turn into a serving bowl and stir in the bourbon. Serve the pudding lukewarm with a spoon of sweetened whipped cream on top.

6 to 8 servings

Bread Pudding

From the Kitchen of: Sammie

8	cups	day old cinnamon rolls (use white or cinnamon bread)
2	cups	milk
4		eggs
1/4	cup	sugar
1/4	cup	butter or margarine, melted
1/2	tsp.	vanilla
1/4	tsp.	nutmeg
1	cup	raisins

Place the cubed cinnamon rolls in a slow cooker. In a bowl, combine the next 6 items, beat until smooth. Add in the raisins. pour over the rolls and stir gently. Cover and cook on low for 3 hours.

Home-Style Bread Pudding

From the Kitchen of: Mona

2		eggs. slightly beaten
21/4	c.	milk
1	tsp.	vanilla
1/2	tsp.	cinnamon
1/4	tsp.	salt
2	c.	1-inch bread cubes
1/2	c.	brown sugar
1/2	c.	raisins or chopped dates

In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 11/2 quart baking dish. Place metal trivet or rack in bottom of Crockery Pot. Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve pudding warm or cool.

Makes 4 to 6 servings.

Barley with Mushrooms and Green Onions

From the Kitchen of: Pepper
Source: My MasterCook files

While surfing the net, I saw this recipe, tried it, liked it and wanted to share it.

1	c.	barley
1	can	roasted garlic chicken broth (141/2 oz. - about 2 cups)
3		green onions
4 to 6	oz.	fresh or canned mushrooms, sliced
		salt and pepper to taste

Combine all ingredients in Crockery Pot. Cover and cook on low for 4 to 5 hours.

Prysnac Serbia (Broccoli Casserole)

From the Kitchen of: Pepper
Source: Rival Crock-Pot Cookbook

10	oz.	broccoli, frozen chopped
6		eggs, unbeaten
24	oz.	cottage cheese, small curd
6	tbsp.	flour
8	oz.	American cheese, diced
1/4	cup	butter, melted
2		scallions, chopped
		salt, to taste

Quickly thaw frozen broccoli by placing in a colander or holding under hot running water. Separate the pieces with fork; drain well. Combine broccoli with all remaining ingredients in a large bowl and beat until well blended. Pour into greased crockpot. Cover and cook on High 1 hour, then on low 2 to 3 hours.

Broccoli Rice & Chicken

From the Kitchen of: Sue

2	lb.	chicken tenders or boneless breasts cut in strips
11/4	c.	uncooked converted rice
1	pkg.	Knorr Cream of Broccoli Soup Mix
11/2	c.	chicken broth
		pepper to taste

Place rice in a lightly greased Crockery Pot. Sprinkle with parsley and pepper. Top with chicken pieces. Mix together the soup mix and broth. Pour over chicken and rice. Cover and cook on low for 6 to 8 hours.

Crockery Pot Broccoli Soup

From the Kitchen of: Ava

4	c.	water
4		chicken bouillon cubes
1/4	c.	chopped onion
2	c.	diced potatoes
1	bag	frozen, chopped broccoli
2	cans	cream of chicken soup
1/2 - 1	lb.	Velveeta cheese, cubed

Mix water, bouillon cubes, onions, potatoes and broccoli in a Crockery Pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn Crockery Pot on low and cook for 2 hours.

Busy Day Stew

From the Kitchen of: Sammie
Source: One of those supermarket checkout books (from 1995) called "Easy Family Suppers."

1/2	c.	red wine or beef broth
2	med.	onions, chopped (1 cup)
2	cans	Italian flavored tomatoes (141/2 oz. each)
1	lb.	beef stew meat
1	tsp.	finely chopped fresh garlic
1	pkg.	frozen Italian green beans (10 oz.)
1	pkg.	refrigerated fettuccine, cut in half (9 oz.)

In Crockery Pot stir together all ingredients except green beans and fettuccine. Cook on low for 10 to 12 hours (high 4 to 6 hours) or until beef is tender.

Just before serving, stir in beans and fettuccine. cover; cook stirring occasionally, until beans are cripsly tender and pasta is tender (6 to 9 minutes).

Yield: 4 servings

Bumbleberry Cobbler

From the Kitchen of: Sue
Source: Company's Coming Slow Cooker Recipes

1	c.	all-purpose four
1/2	c.	sugar
11/2	tsp.	baking powder
1/2	tsp.	ground cinnamon
1/2	tsp.	salt

2	lg.	eggs, fork-beaten
2	tbsp.	cooking oil
2	tbsp.	milk
1	tsp.	vanilla

1	c.	fresh or frozen raspberries
1	c.	fresh or frozen blueberries
1	c.	sliced fresh or whole frozen, sliced strawberries
3/4	c.	sugar
1/2	c.	water

Stir first 5 ingredients together in bowl.

Add eggs, cooking oil, milk and vanilla. Mix well. Turn into ungreased 31/2 quart slow cooker.

Measure remaining 5 ingredients into saucepan. heat, stirring occasionally, until boiling. pour over batter in slow cooker. place 5 paper towels between top of slow cooker and lid. Cook on high for 13/4 to 2 hours.

Serves 6

Burritos Crockery Pot Style

From the Kitchen of: Barbara

I use Orgtega peppers

2	lb.	beef roast
1		chopped onion
1	can	chopped peppers (10 oz.)
2	cans	tomato sauce (4 oz. each)
1	tbsp.	chili powder (add more if you like)
		salt and pepper to taste

The night before you plan to serve, put roast in Crockery Pot and leave on low all night. Next morning, add the rest of the ingredients. Cook on low all day.

Pre-heat oven to 350°. Spread cooked filling on extra large fat-free flour tortillas. You can add refried beans, sour cream, grated chese and shredded lettuce as you prefer. Fold and wrap in aluminum foil. Bake in preheated oven 10 to 15 minutes.

Your favorite salsa can be added before or after baking.

Butter Mints

From the Kitchen of: Sammie

Makes a great from the kitchen gift.

2	tbsp.	butter
1/4	cup	milk
1	pkg.	white frosting mix
3	drops	peppermint flavoring

Melt butter and milk together on HIGH in a covered crockpot. Stir in frosting mix and cook 1-2 minutes longer. Add flavoring. Turn to LOW and drop by tsp. onto waxed paper.

Yield: approximately 5 dozen.

NOTE: Add a couple of drops of food coloring for seasonal colors or pretty pastels for a baby or bridal shower.

Crockpot Apple Brandy Brew

From the Kitchen of: Sammie

13/16	qt.	bottle apple-flavored wine
2	cups	apple cider
1	cup	peach brandy
1		cinnamon stick

Combine ingredients in crock-pot. Cover & heat on low for 3-4 hrs. Serve hot.

Stuffed Cabbage Casserole

From the Kitchen of: Sammie
Source: Quick Cooking Magazine November/December 2000

1	pound	ground beef
1	small	onion, chopped
4	cups	chopped cabbage
1	medium	green pepper, chopped
1	cup	uncooked instant rice
1	cup	water
1	can	tomato paste (6 oz.)
1	can	diced tomatoes, undrained (141/2 oz.)
1/2	cup	ketchup
2	tbsp.	vinegar
1	to 2 tbsp.	sugar, optional
1	tbsp.	Worcestershire sauce
11/2	tsp.	salt
1/2	tsp.	pepper
1/4	tsp.	garlic powder

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage, green pepper and rice. In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4-5 hours or until rice and vegetables are tender.

Yield: 4-6 servings

Crockery Pot Cabbage Rolls

From the Kitchen of: Gramaw
Source: One Million Recipes

12	lg.	cabbage leaves
1	lb.	lean ground beef or lamb
1/2	c.	cooked rice
1	can	tomato paste (6 oz.)
3/4	c.	water
1/2	tsp.	salt
1/8	tsp.	pepper
1/4	tsp.	leaf thyme

Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat, rice, salt, pepper, and thyme. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low setting for 8 - 10 hours.

Crockery Pot Chicken Cacciatore

From the Kitchen of: Rose
Source: crockpot_recipes@egroups.com

1	whole	chicken, cut up
1		onion, chopped
1	teaspoon	dried oregano or basil
1/2	tsp.	lemon pepper
dash	salt
2	cloves	garlic, minced
1/4	cup	wine
1	tbsp.	sugar
1/2		green pepper, sliced
1	can	tomato sauce, 8 oz.
1	cup	mushrooms
		cooked pasta

Combine all ingredients in Crockery Pot except the mushrooms and pasta. Cook on low for 5 to 6 hours. Turn to high and add the mushrooms. Cook 10 minutes covered. Serve over pasta.

Cafe Chicken

From the Kitchen of: Sammie
Source: The Crockery Pot Cookbook

2		chickens, about 2 1/2 pounds each, cut into eighths
1		onion, chopped
2	cloves	garlic, chopped
		salt and white pepper to taste
1		green pepper, diced
1	med.	very ripe tomato, peeled, seeded and chopped
1	cup	dry white wine
	pinch	Cayenne pepper

Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender.

YIELD: Serves 6 to 8

NOTE: Since this is a French recipe from Paris, try to serve this with a crusty French bread, and a little pot of sweet butter.

Spicy Cajun Gumbo

From the Kitchen of: Steve
Source: From the book "Soup's On" by Gail Hobbs & Bob Carter

1	lb.	boneless, skinless chicken cut into strips
3	c.	chicken stock
2	c.	diced canned tomatoes
2	tbsp.	Worcestershire sauce
1	tsp.	Cajun seasoning blend (recipe follows)
1	med.	onion, chopped
3	med.	carrots, thinly sliced
1/2	each	red & green bell peppers, chopped
1	c.	corn
2	tsp.	minced or pressed garlic
2	tbsp.	olive oil
1	lb.	Louisiana Hot Sausage (or sausage of your choice)
2	tbsp.	all-purpose flour
8	oz.	raw shrimp, peeled and cleaned
		salt & pepper to taste
6	c.	hot cooked rice
		filé to taste
		CAJUN SEASONING BLEND
		(combine all ingredients and store at room temperature)
1/4	c.	salt
1	tbsp.	cayenne pepper
1	tsp.	black pepper
1	tsp.	paprika
1/2	tsp.	chili powder
1	tsp.	granulated garlic or garlic powder
1	tsp.	onion powder
1	tsp.	nutmeg
1	tbsp.	dried parsley

Place chicken, 2 cups stock, tomatoes, Worcestershire sauce, and Cajun Seasoning Blend in a Crockery Pot on high heat. In a medium skillet, sauté onion, carrots, bell peppers, corn and garlic in olive oil for about 10 minutes or until softened. Add to Crockery Pot. In same skillet, brown sausage on all sides over medium-high heat. Reduce heat, cover and cook through (about 10 minutes). Slice sausage into 1 inch pieces and add to crock pot. Pour out all but about 2 tablespoons of the sausage fat. Add flour to fat and stir constantly over medium-high heat to create a dark roux. Slowly add remaining 1 cup of broth to roux and stir until smooth. Mix roux into Crockery Pot, lower heat, cover and cook for 6-8 hours. About 15 minutes before serving, stir in the shrimp. Season to taste with salt, pepper and filé.

I you don't have a Crockery Pot substitute a large stock pot for Crockery Pot. Instead of cooking for 6-8 hours, simmer for about 1 1/2 to 2 hours on low heat in stock pot.

Calico Ham and Bean Soup

From the Kitchen of: Pepper

1/2	c.	dry navy beans or great northern beans
1/2	c.	dry black beans or kidney beans
1/2	c.	dry lima beans
1/2	c.	dry garbanzo beans
1/2	c.	dry split peas
2	c.	fully cooked ham cut into 1/2-inch pieces
1	lg.	onion, chopped (1 cup)
2	med.	carrots, chopped (1 cup)
1	tsp.	dried basil, crushed
1	tsp.	dried oregano, crushed
3/4	tsp.	salt
1/4	tsp.	pepper
2		bay leaves

Rinse beans; drain. Combine the beans, peas, and 6 cups cold water in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Drain and rinse beans.
Meanwhile, combine ham, onion, carrots, basil, oregano, salt, pepper, and bay leaves in a 31/2 to 4-quart Crockery Pot. Stir in drained beans and 6 cups fresh water.
cover; cook on lot for 8 to 10 hours. (Or, cook on high for 4 to 5 hours). Discard the bay leaves. Season to taste with salt and pepper.

Makes 8 servings

Cantonese Sweet and Sour Chicken

From the Kitchen of: Rose
Source: crockpot_recipes@egroups.com

2	pounds	boneless chicken breasts, cut into strips
1		green pepper, seeded, cut into strips
1		red pepper, seeded, cut into strips
1/2	medium	onion, thinly sliced
1/4	cup	brown sugar
2	tbsp.	cornstarch
2	cups	pineapple chunks, reserve juice
1/4	cup	cider vinegar
1/4	cup	water
1	tbsp.	soy sauce
1/2	tsp.	salt
		Chow Mein noodles or rice for serving

Place the chicken, pepper strips and onion in the Crockery Pot. In a bowl mix the brown sugar and cornstarch. Add 1 cup of the reserved pineapple juice, vinegar, water, soy sauce and salt, blend until smooth. Pour over chicken and veggies. Cover and cook on low for 7 to 9 hours. One hour before serving, add the pineapple chunks, stir into the meat and sauce. Serve over Chow Mein Noodles or rice. Serves 4 to 6

Crockery Pot Apricot Pulled Pork for Sandwiches

From the Kitchen of: Pepper

3	lb.	boneless pork shoulder roast, well trimmed
18	oz. jar	apricot preserves
1/4	cup	dried apricots, finely chopped
1	clove	garlic, crushed
		salt and pepper to taste
1	cup	canned Progresso French Onion Soup
2	tbsp.	dijon mustard
1	large	onion, chopped
		sandwich buns

Place roast in 4-6 quart crockery pot. In a small bowl, mix preserves, garlic, salt, and pepper, onion soup, mustard and onion, then pour over meat in crockery pot.

Cover and cook on low heat setting for 10-12 hours. Remove meat from crockery pot, let stand 5-10 minutes. Shred meat with fork. Skim fat off sauce remaining in crockery pot. Place shredded pork on bun, spoon some of the sauce over meat, and serve.

10-12 servings

Caribbean Chicken

From the Kitchen of: Pepper
Source: Decatur Daily Newspaper

From the book "How to Make Love and Dinner at the Same Time: 200 Slow Cooker Recipes to Heat up the Bedroom Instead of the Kitchen: by Rebecca Field Jager which addresses the stressful problem of spending nights in the kitchen cooking after long days at the office.

3	lbs.	chicken pieces (mixture of dark and white meat)
1	tbsp.	oil
4		potatoes, cubed
3		tomatoes, chopped
1		onion, chopped
1		green pepper, chopped
1	clove	garlic, minced
1	tbsp.	brown sugar
1	tsp.	ground ginger
1	tsp.	pepper
1/4	tsp.	cayenne
1/4	tsp.	dried thyme
1/4	tsp.	salt
1/2	cup	chicken broth
1 1/2	cups	coconut milk

To reduce the fat, remove the skin from the dark meat. In a skillet, brown the chicken in oil over medium-high heat.

Using a slotted spoon, transfer the chicken to the slow cooker, and add the potatoes and tomatoes to the slow cooker.

Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes.

Stir the broth into the skillet, then transfer the mixture to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Stir in the coconut milk and cook for an additional 30 minutes on low. Serves 4

Tip: This is a relatively mild version of Caribbean Chicken, so if you'd like to spice it up, double or triple the cayenne.

California Rice Casserole

From the Kitchen of: Pepper

2	lbs.	ground beef
2	cans	tomato soup (8 oz. each)
1	sm.	onion, chopped
1/4	tsp.	pepper
1 1/3	c.	raw rice
21/2	c.	water
1	can	chopped green chilies
21/2	tsp.	salt
2/3	c.	sliced ripe olives

Brown beef in skillet and drain. Place beef and all remaining ingredients in Crockery Pot. Stir well. Cover and cook on low 5 to 6 hours.

California Tamale Pie

From the Kitchen of: Craig
Source: A friend gave me this recipe.

1	lb.	lean ground beef, browned
3/4	c.	yellow corn meal
11/2	c.	milk
1		egg, beaten
1	pkg.	chili seasoning mix
1	tbsp.	seasoned salt
1	lb.	can tomatoes, cut up
1	lb.	whole kernel corn, drained
21/4	oz.	sliced ripe olives, drained
1	c.	Cheddar cheese, grated

Stir together cornmeal, milk and egg. Add rest of ingredients, except cheese. Pour into Crockery Pot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes.

Crockery Pot Cauliflower and Broccoli Casserole

From the Kitchen of: Susan

2	boxes	frozen broccoli
2	boxes	frozen cauliflower
2	cans	cream of mushroom soup
1	lg.	jar pimentos
		American cheese slices
1/2	c.	milk
1/4	c.	water

Layer the ingredients in Crockery Pot. Cook on low for 6 to 8 hours. This recipe can be divided in half.

Cavatini

From the Kitchen of: Susan
Source: This recipe was given to me by a friend.

1/2	c.	macaroni wheels
1/2	c.	macaroni springs
1/2	c.	macaroni shells
1/2	c.	macaroni elbows
1	lb.	hamburger
1	tsp.	Italian seasoning
1/2	tsp.	garlic powder
1		green pepper, chopped
1	med.	onion, chopped
1	sm.	can mushrooms, drained
1	pkg.	pepperoni
1	jar	spaghetti sauce (32 oz.)
2	c.	Mozzarella cheese, shredded
1	c.	Cheddar cheese, shredded

Cook macaroni and drain. Brown hamburger and drain. In large skillet place the hamburger, onion, green pepper, mushrooms, spaghetti sauce and seasonings. Let simmer 10 to 15 minutes. In Crockery Pot, layer 1/2 the macaroni, 1/2 the sauce misture, 1/2 the pepperoni, and 1/2 the cheese. Continue layering until all ingredients are used, ending with cheese on the top. Cook on low for 3 to 4 hours.

Chicken Breasts Supreme

From the Kitchen of: Sammie
Source: Pillsbury Slow cooker Recipes, January 2002

2	slices	bacon
6		boned and skinned chicken breast halves
4 1/2	oz.	sliced mushrooms, drained
1	can	cream of chicken soup
2	tbsp.	dry sherry, if desired
3	oz.	Swiss cheese, sliced
1	tbsp.	chopped chives
3	cups	frozen broccoli flowerets

Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Reserve bacon drippings in skillet. Add chicken to bacon drippings in skillet; cook over medium-high heat for 3 to 5 minutes or until lightly browned, turning once. Transfer chicken to 4 to 6 quart slow cooker. Top with mushrooms. In same skillet, stir together soup and sherry. Spoon over mushrooms. Cover; cook on low for 3 to 4 hours.

Top mixture in slow cooker with cheese slices. Sprinkle with chives. Crumble bacon over cheese. Cover; cook on high setting for an additional 10-15 minutes or until cheese is melted. Meanwhile, microwave broccoli in covered microwave-safe dish on HIGH for 6 to 8 minutes or until crisp-tender. Arrange chicken, broccoli and mushrooms on serving platter. Serve with cooking juices.

Make ahead tip: Cook the potatoes ahead; keep them warm on low setting for up to 2 hours. Add the chips just before serving.

Note: Southern-style hash browns are cubed; country-style hash browns are shredded. This recipe calls for cubed, but both styles work well.

Crockpot Buffalo Wings with Blue Cheese Dip

From the Kitchen of: Pepper
Source: Internet

4	lbs.	chicken wings
1 1/2	cups	bottled chili sauce
3 to 4	tbsp.	bottled hot pepper sauce
1	recipe	Blue Cheese Dip or bottled Ranch salad dressing

Cut off and discard wing tips. Cut each wing into 2 sections. Rinse chicken; pat dry.

Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to 3 1/2 - or 4-quart slow cooker.

Combine chili sauce and hot pepper sauce and pour over chicken wings. Cover; cook on low heat setting for 4 to 5 hours or on high heat for 2 to 2 1/2 hours.

Serve Buffalo Chicken Wings with Ranch dressing or the following Blue Cheese Dip.

BLUE CHEESE DIP

3/4	cup	mayonnaise
1	clove	garlic, minced
2	tbsp.	finely chopped fresh parsley
1/2	cup	sour cream
1	tbsp.	fresh lemon juice
1	tbsp.	white vinegar
1/2	cup	crumbled blue cheese
		salt and pepper

Combine all ingredients; chill for an hour or two. Serve as a dip for the Buffalo Wings. Makes about 1 1/2 cups of blue cheese dip for Buffalo Chicken Wings.

Chocolate Cherry Cobbler

From the Kitchen of: Sammie
Source: Lazy Gourmets

16	oz. can	cherry pie filling
1/2	pkg.	chocolate cake mix
1		egg
3	tbsp.	evaporated milk
1/2	tsp.	cinnamon

Dump pie filling into lightly buttered crockpot and cook on high for 30 minutes. Mix together remaining ingredients and spoon onto hot pie filling. Cover and cook for 2-3 hours on low setting.

Chicken Curry Hurry

From the Kitchen of: Pepper
Source: Decatur Daily Newspaper

1 1 /2	lbs.	chicken breasts, boneless, skinless, cut into bite-size pieces
1	14-oz. can	pineapple tidbits, with juice
1	envelope	chicken bouillon powder
3	tsp.	curry powder

Place the chicken in the slow cooker. Drain the pineapple juice into small bowl, reserving the tidbits. Combine the bouillon powder and curry powder with the juice, and pour over the chicken (you can adjust curry quantity to taste).

Cook on low for 4 to 5 hours. Add the pineapple tidbits and cook for an additional 15 minutes on low.

Serves 4

Good served over rice.

Chicken Paprika

From the Kitchen of: Paz

This goes great with noodles.

3	lb.	frying chicken, quartered
1	c.	chopped onion
2	lg.	cloves garlic, minced
1	c.	chicken broth
1	tbsp.	paprika
1	tsp.	salt
1/2	c.	sour cream
2	tbsp.	all-purpose flour

Place chicken in slow cooking pot. Combine onion, garlic, broth, paprika and salt; pour over chicken. Cover tightly and cook at low for 6 to 8 hours; at high for 3 to 4 hours. Just before serving, remove chicken to serving platter and keep warm. Skim fat from juices in pot. Mix flour into sour cream and gradually blend 1/2 cup pan juices into sour cream and flour mixture. Stir this into slow cooking pot and simmer at high for about 15 minutes or until mixture is thickened; do not boil. Pour over chicken and serve. Makes 4 servings.

Mama's Chicken Stew

From the Kitchen of: Gramaw
Source: Cooking Light Newsletter

1	lb.	skinned, boned chicken breasts, cut into bite-size pieces
1	lb.	skinned, boned chicken thighs, cut into bite-size pieces
2	c.	water
1	c.	frozen small whole onions
1	c.	sliced celery (1/2 inch)
1	c.	thinly sliced carrot
1	tsp.	paprika
1/2	tsp.	salt
1/2	tsp.	rubbed sage
1/2	tsp.	dried thyme
1/2	tsp.	black pepper
1	can	fat-free chicken broth (141/4 ounce)
2	c.	halved mushrooms
1	can	tomato paste (6 ounce)
1/4	c.	water
3	tbsp.	cornstarch
2	c.	frozen green peas

Combine first 14 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes.

Yield: 8 1 1/2 cup servings

Chili con Queso

From the Kitchen of: Barbara

1	lb.	pasteurized process cheese spread, cut into cubes
1	can	diced tomatoes and green chiles, (10 oz.) undrained
1	c.	green onions, sliced
2	tsp.	ground coriander
2	tsp.	ground cumin
3/4	tsp.	hot pepper sauce
		green onion strips (optional)
		hot pepper slices (optional)

Combine all ingredients except green onion strips and hot pepper slices in slow cooker until well blended. Cover and cook on LOW 2 to 3 hours or until hot.* Garnish with green onion strips and hot pepper slices, if desired. Makes about 3 cups.

*Chili will be very hot; use caution when serving.

Cheese and Potato Casserole

From the Kitchen of: Gramaw

2	lb.	frozen hashed brown potatoes (partly thawed)
2	cans	cheddar cheese soup (10 oz. each)
1	can	evaporated milk, undiluted (13 oz.)
1	can	french onion rings
		salt and pepper

Combine frozen vegetables, soup, milk, and half the onion rings. Pour into greased crockpot. Add salt and pepper to taste. Cover and cook on low 8 - 9 hours (high 4 hours). Sprinkle remaining onion rings over top before serving.

Crockery Pot Cheese Potatoes

From the Kitchen of: Barbara

12	med.	potatoes (4 lb.)
1	lg.	onion, sliced thin
1/2	c.	flour
2	tsp.	seasoned salt
1/2	tsp.	pepper
4	tbsp.	butter
2	cans	cream of mushroom soup
1/2 - 3/4	lb.	Cheddar cheese, grated

Mix flour, seasoned salt and pepper. Slice potatoes. Toss slices in 2 cups water with 1 teaspoon cream of tartar; drain. Grease crock-pot. Layer potatoes, onion, flour mixture, and repeat. Add butter, then add soup (do not dilute). Cover and cook on low 7 to 9 hours (high 3 to 4 hours). Thirty minutes before serving, add grated cheese.

Cheese-Shrimp Chowder

From the Kitchen of: Pepper
Source: MasterCook

3	med.	potatoes, peeled and diced
1	c.	sliced celery with tops
1	lg.	onion, chopped
2	c.	boiling water
1/4	tsp.	pepper
1	can	evaporated milk
8	oz.	Cheddar cheese, shredded
1	can	tiny shrimp, undrained (41/2 oz.)
4	tbsp.	dry sherry
		salt to taste
		chopped parsley

Put potatoes, celery, onion and boiling water in Crockery Pot. Cover and cook on lot 10 to 12 hours (3 - 4 on high) or until potatoes are tender.

Stir in pepper, evaporated milk, cheese and shrimps during last hour.

When ready to serve, stir in sherry and salt. Sprinkle with parsley.

Makes about 2 quarts.

Cheeseburger Sandwiches

From the Kitchen of: Boomer
Source: Pillsbury Soup & Crock-Pot Recipes

11/2	lbs.	lean ground beef
1/2	tsp.	garlic-pepper blend
1	pkg.	pasteurized process cheese spread, (8 oz.) diced
2	Tbsp.	milk
1		green bell pepper, chopped
1	small	onion, chopped
2	cloves	garlic, minced
8		sandwich buns

In a large skillet, brown ground beef and garlic-pepper blend until thoroughly cooked. Drain.

In a 31/2 to 4 quart Crockery Pot, combine cooked ground beef and all remaining ingredients except buns; mix well.

Cover; cook on low setting for 6 to 7 hours.

To serve: spoon mixture onto sandwich buns.

Chicken and Cherries Jubilee C/P

From the Kitchen of: mailto:[EMAILADDR]
Source: Extra Special Crockery Pot Recipes

2		broiler fryers, (2 1/2 lbs. each)*
2	tbsp.	butter
		salt and pepper
1	can	bing cherries, pitted (1 lb.)
1	cup	chili sauce
2		chicken bouillon cubes or
2	tsp.	chicken stock base
1/4	cup	pale dry sherry
2	tbsp.	cornstarch
2	tbsp.	water
3	tbsp.	brandy or cognac, warmed

1. *Use breasts, thighs an drumsticks only. For a dramatic party dish; flame chicken and cherries at the table.

2. Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon cubes. Cover, Cook on LOW 6 to 8 hours; or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat.

3. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter, Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken.

Makes 10 to 12 servings

Crockery Pot Chicken and Dumplings

From the Kitchen of: Sammie
Source: My Mom

For 31/2 Quart Crockery Pot
3	lb.	chicken, cut up
1/2	c.	chicken bouillon broth
2	tsp.	salt
1/2	tsp.	pepper
1/2	tsp.	poultry seasoning
3	ribs	celery, cut in 1 inch pieces
3	sm.	carrots, cut into 1 inch pieces
2	c.	packaged biscuit mix
3/4	c.	milk
1	tsp.	parsley flakes

For 51/2 Quart Crockery Pot
6	lb.	chicken, cut up
1/2	c.	chicken bouillon broth
4	tsp.	salt
1	tsp.	pepper
1	tsp.	poultry seasoning
6	ribs	celery, cut in 1 inch pieces
6	sm.	carrots, cut into 1 inch pieces
2	c.	packaged biscuit mix
3/4	c.	milk
1	tsp.	parsley flakes

Wash chicken pieces; cut away excess fat. Place raw chicken pieces in Crockery Pot with largest bony pieces on bottom. Add broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Cook 7 to 9 hours on low (31/2 to 4 on high).

Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on high 30 minutes. (Do not remove the cover during the steaming of the dumplings.)

Serve immediately - when dumplings are at their best.

Makes 4 servings (31/2 quart) or 8 servings (51/2 quart)

Crockery Pot Chicken

From the Kitchen of: Gramaw
Source: One Million Recipes

2	med.	onion, thinly sliced
2-3	lb.	chicken, cut up and skinned
2	cloves	garlic, minced
1	lg.	can tomatoes
1	tsp.	salt
1/4	tsp.	pepper
1/2	tsp.	oregano, crushed
1/2	tsp.	basil
1/2	tsp.	celery seed
1	bay	leaf

Layer in order and cook on low 6 - 8 hours, or on high 21/2 - 4 hours.

Chicken in the Crockery Pot

From the Kitchen of: Cheryl

1		broiler, cut up or chicken breasts
1	can	cream of chicken soup (10 oz.)
1	can	cream of mushroom soup
1	can	mushroom stems and pieces
1		bell pepper, sliced
1		onion, sliced
		dash salt, pepper and garlic powder
1/2	c.	white wine

Wash and dry chicken pieces. Place in Crockery Pot. Mix remaining ingredients and pour over chicken. Cook on low for 6-7 hours or on high for 3-4 hours. Serve with noodles or rice.

Chicken Parisienne

From the Kitchen of: Rose
Source: crockpot_recipes@egroups.com

6	medium	chicken breasts
1	can	cream of mushroom soup
1	can	sliced mushrooms, drained (4 oz.)
1/2	cup	dry white wine or vermouth, optionsl
1	cup	dairy sour cream mixed with flour
		salt and pepper
		paprika

Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in the Crockery Pot. Mix white wine, soup, and mushrooms until well combined. Pour over chicken breasts in the Crockery Pot. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High 21/2 tp 31/2 hours) Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles.

Crockery Pot Homemade Chicken Soup

From the Kitchen of: Patty
Source: My Mom

Mama's chicken soup that is good for what ails you.

1	pkg.	boneless, skinless chicken breasts
1	pkg.	chicken soup starter
1	lg.	can chicken broth
2	c.	each carrots and celery
1	c.	slivered onions
		Seasonings according to taste (parsley flakes, garlic, salt, pepper, etc.)

Night before: Cut carrots, celery and onion. Take chicken out of freezer. Set out seasonings. Have Crockery Pot accessible.

In the morning: Literally throw above ingredients in Crockery Pot and fill Crockery Pot with water to the top. Put on lid, turn on low, cook approximately 10 hours.

Have a relaxed, non stressful day at work. Remove chicken breasts from Crockery Pot with tongs. Cut meat on plate and return meat to soup mixture.

Make rice or noodles for thicker soup.

Chicken Stroganoff in Crockery Pot

From the Kitchen of: Rose
Source: crockpot_recipes@egroups.com

6		skinless, boneless chicken breast halves
1	tub	sour cream (16 oz.)
1	can	cream of mushroom soup
1	envelope	Lipton dry onion soup mix

Mix chicken and soups together and put into Crockery Pot. Cook on low for 4 to 6 hours or until chicken is tender. Stir in the sour cream when finished.

Serve over cooked noodles or rice.

Chili

From the Kitchen of: Kay

1	lb.	ground beef
1	c.	onion, chopped
1	c.	green pepper, chopped
1	clove	garlic, minced
1	can	whole tomatoes with juice (28 oz.)
1	can	kidney beans with juice (16 oz.)
1 1/2	tbsp.	chili powder
1	tsp.	salt
1	tsp.	ground cumin
1/2	tsp.	pepper

Brown ground beef with onion and green pepper over medium heat. Remove excess grease. Transfer to Crockery Pot. Add remaining ingredients, stir to blend.

Cover and cook on low for 7 to 8 hours.

Chicken a la King

From the Kitchen of: Sylvia
Source: Quick Cooking, 2000 Annual Recipes

1	can	condensed cream of chicken soup, undiluted
3	tbsp.	all-purpose flour
1/4	tsp.	pepper
	dash	cayenne pepper
1	lb.	boneless skinless chicken breast, cubed
1/2		celery rib, chopped
1/2	cup	green pepper, chopped
1/4	cup	onion, chopped
1	pkg.	frozen green peas, (10 oz.) thawed
2	tbsp.	pimiento, diced and drained
		hot cooked rice

In a slow cooker, combine soup, flour, pepper, and cayenne until smooth. Stir in chicken, celery, green pepper and onion.

Cover and cook on low for 7-8 hours or until meat juices run clear. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve over rice.

Per serving: 144 Calories (kcal); 3g Total Fat; (22% calories from fat); 19g Protein; 8g Carbohydrate; 47mg Cholesterol; 384mg Sodium

Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Chicken and Artichoke Casserole

From the Kitchen of: mailto:carola@kalama.com

3	lb.	boiler-fryer, cut up (approx. weight)
1/2	tsp.	white pepper
1/2	tsp.	paprika
1	tbsp.	butter
1/2	cup	rich chicken broth
3	tbsp.	sherry
1/2	tsp.	dried tarragon
1	can	mushrooms
2	tbsp.	(heaping) quick-cooking tapioca
2	jars	marinated artichoke hearts; reserve 1 tbsp. of the marinade
		salt to taste

Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 tablespoon butter. Place mushrooms and drained artichoke hearts in bottom of crockpot. Sprinkle with quick-cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crockpot and turn to Low heat setting. Cook for 7-8 hours OR cook on High for 5 hours.

Chicken Crock Pie

From the Kitchen of: Pepper
Source: Decatur Daily Newspaper

1 1/2	lbs.	chicken breast, boneless, skinless, cut into bite-size pieces
3		potatoes, cubed
2		carrots, diced
1		onion, chopped
1	cup	chicken broth
2	tsp.	dried tarragon
1	tsp.	lemon juice
1/2	tsp.	pepper
1/4	tsp.	salt
2	tbsp.	cornstarch
2	tbsp.	water
1	cu	frozen peas
1		frozen puff pastry sheet, thawed

Combine the chicken, potatoes, carrots, onion, broth, tarragon, lemon juice, pepper and salt in the slow cooker. Cook on low for 6 to 8 hours.

Mix together the cornstarch and water and stir it into the slow cooker. Add the peas and cook for an additional 20 minutes on low. Preheat oven to 400 degrees. Transfer the chicken mixture to a 9-inch deep-dish pie plate, cover with puff pastry according to package directions and bake for 20 minutes or until golden. Serves 4

Tip: If you only have a wide, shallow pie plate, thaw an extra puff pastry sheet so you'll have enough to cover. Remember to that puff pastry overnight in the refrigerator or on the counter for a few hours.

Chicken & Cherries Jubilee

From the Kitchen of: Dori
Source: Extra Special Crockery Pot Recipes

2		broiler fryers (21/2 lb. each) *See Note
2	tbsp.	butter
		salt and pepper
1	can	bing cherries - pitted (1 lb.)
1	cup	chili sauce
2		chicken bouillon cubes OR
2	tsp.	chicken stock base
1/4	cup	pale dry sherry
2	tbsp.	cornstarch
2	tbsp.	water
3	tbsp.	brandy or cognac - warmed

Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon cubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken.

Makes 10 to 12 servings.

* NOTE: Use breasts, thighs and drumsticks only. For a dramatic party dish; flame chicken & cherries at the table.

Chicken Creole

From the Kitchen of: Sammie

Good old, down home, Southern recipe.

3	lb.	chicken pieces
1	med.	onion, sliced
1	med.	green pepper, cut into thin strips
1/2	c.	celery, diced
11/2	tsp.	salt
1	tsp.	thyme
1/2	tsp.	paprika
2	tbsp.	parsley, chopped
16	oz.	canned tomatoes
4	oz.	canned sliced mushrooms, drained

Combine all ingredients in Crockery Pot. Cover and cook on low 8-10 hours (high 4-5).

Serve over rice. Add a green salad and your favorite rolls and you have a delicious meal.

Crockery Pot Chicken Corn Soup

From the Kitchen of: Nancy
Source: MasterCook

For lower fat soup use boneless, skinless chicken breasts and low-fat broth.

3-3 1/2	lb.	chicken cut up
1	lg.	onion, finely chopped
2	med.	carrots, finely chopped
1	med.	russet potato, peeled and diced
1/4	c.	chopped parsley
1/4	c.	tomato sauce
2	cans	chicken broth (141/2 oz. each)
1	can	cream style corn
2	med.	zucchini, cut lengthwise into quarters, then thinly sliced
		salt and pepper to taste

Rinse chicken, pat dry and set aside.

In a 4-quart or larger Crockery Pot, combine onion, carrots, celery, potato and 3 tablespoons parsley.

Add chicken, then pour in tomato sauce and broth.

Cover and cook on low 7 - 8 hours or until chicken and potato are tender when pierced.

Lift out chicken and let stand until cool enough to handle.

Meanwhile, skim and discard fat from broth mixture.

Stir corn into broth mixture, turn heat to high. Cover and cook 15 minutes more.

Remove and discard bones and skin from chicken; tear meat into bite-sized pieces.

Add chicken and zucchini to soup, cover and cook until zucchini is just tender, (15 minutes ±).

Season to taste and sprinkle with 1 tablespoon parsley.

Yield: 6 - 8 servings.

Chicken Curry

From the Kitchen of: Sammie
Source: Best Recipes All New Slow cooker, Vol. 2, 2/99

1	sm.	onion sliced
2		boneless, skinless chicken breast halves, cut into 3/4 inch pieces
1	clove	garlic, minced
1	tsp.	curry powder
1/4	tsp.	ginger
3	tbsp.	raisins
1	c.	coarsely chopped apple, divided
11/2	tsp.	chicken bouillon granules
11/2	tsp.	all-purpose flour
1/3	c.	water
1/4	c.	sour cream
1/2	tsp.	cornstarch
1/2	c.	uncooked white rice

Combine onion, chicken, garlic, curry powder, ginger, raisins and 3/4 cup chopped apple in Crockery Pot. combine chicken bouillon granules, flour and water in small bowl; stir until dissolved. Add to Crockery Pot. cover and cook on low 31/2 to 4 hours or until onions are tender and chicken is no longer pink. Combine sour cream and cornstarch in large bowl. Turn off slow cooker; remove insert to heatproof surface. Drain all cooking liquid from chicken mixture and stir into sour cream mixture. Add back to insert, stir well. Place insert back in slow cooker. cover and let stand 5 to 10 minutes or until sauce is heated through.

Meanwhile, cook rice according to package directions. Serve chicken curry over rice; garnish with remaining1/4 cup apple.

Makes 2 servings.

NOTE: For a special tough, sprinkle chicken with green onion slivers just before serving.

Chicken Hearts Crockpot

From the Kitchen of: Happy

3	lbs.	chicken hearts
		flour
1	can	cream of mushroom soup
1	can	water
1/2	c.	celery, chopped
11/2	tbsp.	dehydrated onion
1/4	tsp.	pepper
1/2	tsp.	salt
1/2	tsp.	garlic powder
1	c.	mushrooms, sliced

Flour hearts and brown in small amount of butter or oil. Add rest of ingredients and put into Crockery Pot. Cook several hours or overnight.

Crockery Pot Chicken in Mushroom Gravy

From the Kitchen of: Sammie
Source: 1 Million Recipes

If you have a 5-quart Crockery Pot this recipe can be doubled.

3	whole	chicken breats, halved
1/4	c.	dry white wine or chicken broth
1	can	cream of mushroom soup
1	can	mushrooms, sliced (4 oz.)
		Salt and pepper

Place chicken pieces in Crockery Pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours (or high for 3 to 4 hours).

Chicken Olé

From the Kitchen of: Chris
Source: MasterCook

You might want to double this because it is never enough.

12		corn tortillas, torn into pieces
2	lbs.	cooked chicken, coarsely chopped
103/4	oz.	can cream of chicken soup
103/4	oz.	can cream of mushroom soup
7	oz.	can green chili salsa
8	oz.	sour cream
1	tbsp.	onion, grated
11/2	c.	Cheddar cheese, grated

Lightly grease sides and bottom of Crockery Pot.
In a separate bowl, mix together the soups, salsa, sour cream and onion.
In a Crockery Pot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top.
Cover and cook on low 4 - 5 hours.
Sprinkle with Cheddar and cook for another 20 minutes or until cheese is melted.

Chicken & Rice Casserole

From the Kitchen of: Sammie

1	can	cream of celery soup
3		boneless, skinless chicken breast halves
1	tbsp.	dry onion soup mix
1/2	c.	long-grain rice, uncooked

Combine the soup and rice in a well greased Crockery Pot. Stir well. Put the chicken breasts on top of the rice mixture. Sprinkle the onion soup mix over the chicken breasts. Cover and cook on low 7 to 9 hours.

Serve hot.

Chicken Sesame

From the Kitchen of: Sylvia
Source: Crockery Cookery

1		frying chicken, cut up
1/4	c.	flour
3	tbsp.	sesame seeds
1/2	tsp.	salt
1/4	tsp.	pepper
1/4	c.	salad oil
1	sm.	onion, chopped
2	stalks	celery, chopped
1/2	c.	dry white wine
1		chicken bouillon cubes, crumbled
1/2	tsp.	tarragon
1/4	c.	cornstarch
1/4	c.	water
1	c.	sour cream

Coat chicken with mixture of flour, sesame seeds, salt and pepper. In large skillet or slow-cooking pot with browning unit, brown chic hen in oil. Add onion, celery, wine, bouillon cubes, and tarragon. Cover and cook on low 6 to 8 hours. Turn control to high. Remove chicken to warm shallow dish. Dissolve cornstarch in water and stir into pot. Cook on high 15 minutes. Turn heat off; stir in sour cream; Pour sauce over chicken; serve hot.

Makes 5 servings.

Crockery Pot Chicken Stew

From the Kitchen of: Sammie

2	lb.	boneless, skinless chicken breasts, cut in 1 inch pieces
2	can	fat free chicken broth
3	c.	potatoes, peeled, cubed
1	c.	onion, chopped
1	c.	celery, sliced
1	c.	carrots, thinly sliced
1	tsp.	paprika
1/2	tsp.	pepper
1/2	tsp.	rubbed sage
1/2	tsp.	dried thyme
6	oz.	tomato paste (the no salt added kind)
1/4	c.	cold water
3	tbsp.	cornstarch

Combine all ingredients, except water and cornstarch, in Crockery Pot. Cover and cook on low for 6 to 8 hours.

Turn on high. Mix cornstarch and water, stir until smooth. Stir into stew. Cook uncovered 30 minutes more or until the vegetables are tender.

Chicken Taco Filling

From the Kitchen of: Gramaw
Source: Somewhere on the Internet.

I have seen this exact same recipe in no less than 7 different places on the internet. Don't remember which one I got it from but it is good.

1	packet	taco seasoning (4 tbsp. bulk seasoning)
1	c.	chicken broth
1	lb.	boneless skinless chicken breasts

Dissolve taco seasoning in chicken broth. Place chicken breasts in Crockery Pot and pour chicken broth over.

Cover and cook on low 6 - 8 hours.

With two forks, shred the chicken meat into bite-sized pieces.

Use in any kind of tacos, burritos, nachos, taco salad or anything else.

You might want to increase the recipe and freeze some. Put shredded meat in freezer bags with juice. Press all the air out and seal.

Crockery Pot Chicken Teriyaki

From the Kitchen of: Barbara

Only two ingredients. What could be easier!

6 to 8		chicken pieces
1	bottle	teriyaki sauce

Wash chicken pieces. (I use boneless, skinless breasts.) Arrange in bottom of Crockery Pot. Cover with teriyaki sauce. Cover and cook on low for 8 to 10 hours.

Crock Pot Cooking

Creamy Chicken with Vegetables

From the Kitchen of: Barbara

This only takes a few minutes to put together. Put it on in the morning; it is done when you get home and is wonderful.

3-4	lb.	chicken, cut into 8 pieces (I use boneless, skinless breasts.)
2	lbs.	small new potatoes, cut in half
1/2	lb.	small baby carrots
1	lg.	onion, cut into eighths
1	can	chicken broth (141/2 oz.)

1	c.	sour cream
3	tbsp.	all-purpose flour

In crock pot stir together all ingredients EXCEPT sour cream and flour. Cook on low for 10 to 12 hours (high 4 to 6 hours) or until chicken is tender.

In small bowl stir together sour cream and flour. Stir into chicken mixture. Continue cooking, stirring occasionally, until thickened (5 to 6 minutes). Season to taste with salt and pepper.

Serves 6

Chicken Vegetable Chowder

From the Kitchen of: Staci

1	lb.	boneless skinless chicken thighs, cut into 1-inch pieces
1	c	fresh baby carrots, cut in half lengthwise
1	c.	sliced fresh mushrooms
1/2	c.	chopped onion
1/2	c.	water
1/4	tsp,	garlic powder
1/9	tsp.	dried thyme leaves
1	can	ready to serve chicken broth (141/2 oz.)
1	can	condensed cream of chicken and broccoli (103/4 oz.) (98% fat free, low sodium)
1/2	c.	milk
3	tbsp.	all-purpose flour
1	pkg.	frozen cut broccoli, thawed

In 31/2 to 4-quart Crockery Pot combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth. Mix well.

Cover and cook on low for 7 to 9 hours or until chicken is no longer pink.

Drain fat from crock pot. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover and cook an additional 30 minutes or until broccoli is tender.

Yield: 5 servings (11/2 cup each)

Chuck Wagon Beans

From the Kitchen of: TwoGranny

This is a family favorite. The original recipe included salt pork, but we leave that part out.

1	lb.	dry beans, Great Northern, pinto or navy
6	c.	cold water
11/2	lbs.	cubed lean beef
1	lg.	green pepper, chopped
1	c.	onion, chopped
1	clove	garlic, minced
11/2	tsp.	salt
1/4	tsp.	crush red pepper
1/4	tsp.	cumin
1/2	tsp.	oregano
1	can	tomato sauce (8 oz.)
1/2	tsp.	cooking oil

Wash and inspect beans, soak overnight in 6 cups cold water. After soaking, drain and set aside. Cook onion, pepper and garlic in oil until tender. Cook beef in same skillet. Combine all ingredients in Crockery Pot. Be sure there is enough liquid to cover all ingredients. Cook on low 3 to 6 hours or until beans and meat are tender.

Chinese Style Country Ribs

From the Kitchen of: Sylvia
Source: Crockery Cookery

1/4	c.	soy sauce
1/4	c.	orange marmalade
2	tbsp.	catsup
1	clove	garlic, crushed
3 to 4	lbs.	country-style spareribs*

Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs. Place in slow-cooking pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.

Makes 4 to 6 servings.

*Also known as farm-style ribs. Regular spareribs may be substituted.

Crocked Cherry Pork Chops

From the Kitchen of: Gramaw
Source: Diabetic Gourmet Magazine

6		center -cut, lean pork chops (24 oz.)
1	c.	cherry pie filling
2	tsp.	fresh lemon juice
1/2	tsp.	instant chicken bouillon
1/8	tsp.	ground mace
6		fresh parsley sprigs (optional)

Coat a non-stick frying pan with vegetable spray. Remove any visible fat from the chops and brown them over med-high heat. Season lightly to taste with salt and pepper.
In Crockery Pot, stir together cherry pie filling, lemon juice, bouillon, and mace. Place browned chops on top of cherry mixture. Cover and cook on low, 4 to 5 hours.
Place chops on warm serving platter. To serve, pour a small amount of cherry sauce over chops and garnish each with a fresh parsley sprig.

Cheesy Crockery Pot Chicken

From the Kitchen of: Gramaw

2	lb.	chicken breasts, boneless, skinless
2	cans	cream of chicken soup
1	can	condensed cheddar cheese soup
1/4	tsp.	garlic powder

Place chicken breats in the Crockery Pot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6 to 8 hours, until chicken is tender.

Serve the the sauce over rice or noodles.

8 servings

Cheesy Creamed Corn

From the Kitchen of: Gina
Source: Pepper

A wonderful make-ahead Crockery Pot side dish for a crowd or a holiday meal.

3	pkg.	frozen corn (16 oz. each)
1	pkg.	cream cheese, cubed (8 oz.)
1	pkg.	cream cheese, cubed (3 oz.)
4	tbsp.	butter, cubed
3	tbsp.	water
3	tbsp.	milk
2	tbsp.	sugar
6	slices	American cheese, cut up

Combine all ingredients in a slow cooker and mix well. Cover and cook on low for 4 - 5 hours or until heated. Stir well before serving.

Yield: 12 servings.

Casserole in the Cooker

From the Kitchen of: Sylvia
Source: A friend

1	pkg. (16 oz.)	frozen broccoli cuts, thawed and drained
3	cups	cubed fully cooked ham
1	can	condensed cream of mushroom soup, undiluted
1	jar (8 oz.)	process cheese sauce
1	cup	milk
1	cup	uncooked instant rice
1		celery rib, chopped
1	small	onion, chopped

In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture. Cover and cook on low 4-5 hours or unitl rice is tender. 4 servings.

Chicken Curry

From the Kitchen of: Sonya
Source: Best Recipes All New Slow cooker, Vol. 2, 2/99

1	sm.	onion sliced
2		boneless, skinless chicken breast halves, cut into 3/4 inch pieces
1	clove	garlic, minced
1	tsp.	curry powder
1/4	tsp.	ginger
3	tbsp.	raisins
1	c.	coarsely chopped apple, divided
1 1/2	tsp.	chicken bouillon granules
1 1/2	tsp.	all-purpose flour
1/3	c.	water
1/4	c.	sour cream
1/2	tsp.	cornstarch
1/2	c.	uncooked white rice

Combine onion, chicken, garlic, curry powder, ginger, raisins and 3/4 cup chopped apple in Crockery Pot. combine chicken bouillon granules, flour and water in small bowl; stir until dissolved. Add to Crockery Pot. cover and cook on low 3 1/2 to 4 hours or until onions are tender and chicken is no longer pink. Combine sour cream and cornstarch in large bowl. Turn off slow cooker; remove insert to heatproof surface. Drain all cooking liquid from chicken mixture and stir into sour cream mixture. Add back to insert, stir well. Place insert back in slow cooker. cover and let stand 5 to 10 minutes or until sauce is heated through.

Meanwhile, cook rice according to package directions. Serve chicken curry over rice; garnish with remaining 1/4 cup apple.

Makes 2 servings.

NOTE: For a special tough, sprinkle chicken with green onion slivers just before serving.

Chicken Parmigiana

From the Kitchen of: Pepper

3		whole chicken breasts
1		egg
1	tsp.	salt
1/4	tsp.	pepper
1	c.	dry bread crumbs
11/4	c.	butter
1	can	pizza sauce (101/2 oz.)
6	slices	Mozzarella cheese
		Parmesan Cheese

Cut chicken breasts into halves. In a bowl, beat egg, salt and pepper; dip chicken. Then coat chicken breasts with breadcrumbs. In large skillet sauté chicken in butter. Arrange chicken in crockpot. Pour pizza sauce over chicken. cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings.

Crockery Pot Delight

From the Kitchen of: Sue

I make this for family get togethers. Everyone loves it.

2 - 3	lbs.	boneless chuck, cut into 1 inch cubes
1/2	c.	flour
1/4	c.	butter
1		onion, sliced
1	tsp.	salt
1/8	tsp.	pepper
1	clove	garlic, minced
2	c.	beer
1/4	c.	flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In Crockery Pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5 - 7 hours (or all day) until meat is tender. Turn Crockery Pot to high. Dissolve remaining1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes.

Serve with rice and salad for a complete meal.

Complete Crockery Pot Dinner

From the Kitchen of: Pepper

This is the easiest dinner yet.

2 to 3	lbs.	cube steak, browned
6	med.	potatoes, peeled and sliced
2	jars	Heinz brown gravy (12 oz. each)

Layer meat and potatoes, adding gravy to each layer. Top with gravy. You may add 1/2 jar water. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Season as desired. Serve with side dish vegetables.

Chicken and Vegetable Chowder

From the Kitchen of: Sammie

1	lb.	boneless skinless chicken breasts, cut into 1-inch pieces
10	oz.	frozen broccoli cuts
1	c.	sliced carrots
1/2	c.	chopped onion
1/2	c.	whole kernel corn
1	jar	sliced mushrooms, drained (41/2 oz.)
2	cloves	garlic, minced
1/2	tsp.	dried thyme leaves
1	can	reduced-sodium chicken broth (141/2 oz.)
1	can	condensed cream of potato soup (10 3/4 oz.)
1/3	c.	half and half

Combine all ingredients except half and half in Crockery Pot. Cover and cook on low 5 hours or until vegetables are tender and chicken is no longer pink in center. Stir in half and half. Turn to high. Cover and cook 15 minutes or until heated through.

6 servings

No Clams Clam Chowder

From the Kitchen of: Dot

If you don't mind the taste of clams but the texture is a definite turn off, then this recipe is for you.

1	lb.	bacon, diced
1/4	lb.	ham
2	c.	chopped onion
2	c.	diced celery
2	c.	diced carrots
4	c.	diced potatoes
2	c.	diced cooked chicken or turkey meat
4	c.	chicken broth
2	bottles	clam juice (or 2 can clams with juice if you don't mind the texture)
1	can	whole kernel corn
		salt to taste
		freshly-ground black pepper, to taste
4	c.	milk
3/4	c.	flour
4	c.	shredded cheese, cheddar or jack
1/2	pt.	whipping cream, not whipped
2	tbsp	chopped fresh parsley

In large skillet saute bacon, ham, onions, and celery until bacon is crisp and onions and celery are limp. Add salt and pepper. Put contents of skillet along with potatoes, carrots, chicken, broth, clam juice, and corn into crockpot, cover, and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours.

Whisk flour into milk, and add to pot along with cheese, whipping cream, and parsley and cook one more hour on HIGH.

Classic Swiss Steak

From the Kitchen of: Pepper
Source: MasterCook

1		round steak
2	c.	flour
1/4	tbsp.	butter
4	oz.	tomato sauce
1		onion, sliced
1		green pepper, sliced

Cut steak into serving portions. Combine flour, salt, and black pepper in medium-size bowl. Roll cut steaks in flour mixture, coating both sides. Melt shortening or butter in a hot skillet. Brown round steak on both sides, but do not cook. Place in Crockery Pot and add tomato sauce, onion, and green pepper. Cook on low for 6 to 12 hours (high up to 6 hours).

Chicken Merlot with Mushrooms

From the Kitchen of: Sylvia
Source: New Flavors from Your Crockery Cooker

2 1/2	to 3 lbs.	meaty chichen pieces, skinned
3	cups	sliced fresh mushrooms
1	large	onion, chopped
2	cloves	garlic, minced
3/4	cup	chicken broth
1	6- oz. can	tomato paste
1/4	cup	dry red wine (such as Merlot) or chicken broth
2	tbsp.	quick-cooking tapioca
2	tbsp.	snipped fresh basil or 1 1/2 tsp. dried basil crushed
2	tsp.	sugar
1/4	tsp.	salt
1/4	tsp.	pepper
2	cups	hot cooked noodles
2	tbsp.	finely shredded Parmesan cheese

Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil. To serve, spoon chicken mushroom mixture, and sauce over hot cooked noddles. Sprinkle with Parmesan cheee. Makes 4 to 6 servings.

Prep time: 25 min.
Nutrition facts per serving: 469 calories; 12 g. total fat (3 g. saturated fat); 144 mg cholesterol, 468 mg sodium; 41 g carbohydrate; 5 g fiber, 46 g protein. Daily Values: 13% vitamin A; 37% vitamin C, 7% calcium, 35% iron.

Crockery Pot Cock 'n Bull Stew

From the Kitchen of: Gramaw
Source: MasterCook

Instead of thighs, use boneless, skinless breasts cut into 11/2" pieces.

1/4	c.	steak sauce
2		chicken bouillon cubes
1	tsp.	salt
1/2	tsp.	pepper
1	tsp.	sugar
1/2	c.	hot water
2	lbs.	chicken thighs (up to 3 lbs.)
1	lbs.	lean stewing beef, cut in 11/2 inch cubes
1	med.	onion, chopped
2	med.	potatoes, peeled and cubed
2	med.	carrots, pared and sliced thin
1	can	stewed tomatoes (16 oz.)
1/4	c.	flour

Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in Crockery Pot; stir well. Add remaining ingredients except flour; mix carefully. Cover and cook on low for 7 to 10 hours (high 4 to 5 hours).

Before serving, remove chicken and bone, and return meat to Crockery Pot; stir well. To thicken gravy, make a smooth paste of flour and1/4 cup of juices from stew. Stir into Crockery Pot. Cover and cook on high until thickened.

Yield: 6 - 8 servings.

Crockery Pot Corn

From the Kitchen of: Pepper

1	lg.	bag frozen corn
8	oz.	pkg. cream cheese
1	stick	margarine
		salt and pepper to taste

Melt cream cheese and margarine in microwave. Spray Crockery Pot with vegetable spray. Put melted cream cheese and margarine in Crockery Pot. Add corn, salt and pepper. Cook in Crockery Pot for two hours on low.

Corned Beef and Cabbage

From the Kitchen of: Pepper

This is especially good on cold winter days.

2	med.	onions, sliced
2 1/2 to 3	lbs.	corned beef brisket
1	c.	apple juice
1/4	c,	packed brown sugar
2	tsp.	finely shredded orange peel
2	tsp.	prepared mustard
6	whole	cloves
6	sm.	cabbage wedges

Place onions in Crockery Pot. Trim fat from brisket. If necessary, cut meat to fit into Crockery Pot; place on top of onions. In a bowl combine apple juice, sugar, orange peel, mustard, and cloves; pour over brisket. Place cabbage on top of meat. cover and cook on low for 10 to 12 hours (high 5 to 6 hours).

Serves 6

Crockery Pot Corn Chowder

From the Kitchen of: TwoGranny

6	slices	bacon
2	pkgs.	frozen corn (10 oz. each)
1	can	cream style corn (16 oz.)
1	tbsp.	Worcestershire sauce
2	c.	water
1/2	c.	onion, chopped
2	c.	potatoes, diced
1	tbsp.	sugar
1	tbsp.	seasoned salt
1	can	chicken broth (16 oz.)
1	c.	milk
1/4	c.	butter

In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in Crockery Pot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Crockery Pot with milk and butter. Cover and cook on high one hour more. 6 to 8 servings.

Corn, Ham and Potato Scallop

From the Kitchen of: Susan

6	cups	baking potatoes, peeled and cut into 1-inch cubes
11/2	cups	cubed cooked ham
1	can	whole kernel sweet corn, drained (151/4 oz.)
1/4	cup	chopped green bell pepper
2	tsp.	instant minced onion
1	can	condensed Cheddar cheese soup (103/4 oz.)
1/2	cup	milk
2	tbsp.	all-purpose flour

In 31/2 to 4-quart Crockery Pot, combine potatoes, ham, corn, bell pepper and onion; mix well.
In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
Cover; cook on low setting for 7 to 9 hours or until potatoes are tender.

Makes 6 - 1/2 cup servings.

Cowboy Beans

From the Kitchen of: Susan

1	lg.	can hot chili beans
2	cans	pork and beans
3	med.	onions, chopped
1	lb.	ground been
1/2	c.	brown sugar
1	c.	barbecue sauce
1	c.	ketchup
1	sm	jar mushrooms, drained
1		green pepper, chopped

Mix beans, onion, pepper, sugar, barbecue sauce, ketchup and mushrooms. Cook on low setting in a Crockery Pot for 6 - 8 hours. Add browned and drained ground beef to bean mixture and cook 1 hour longer. Serve.

Crockpot Boston Baked Beans

From the Kitchen of: Sammie

1	lb.	dried small white beans
6	cups	water
1	tsp.	salt
1/2	cup	molasses
2	tsp.	dry mustard
1/4	cup	brown sugar
1	med.	onion, chopped
1/4	lb.	salt pork

Put beans and water in slow cooker. Soak 6 hours or overnight. Cover pot and cook on HIGH for 2-3 hours, until beans are tender. Drain, saving liquid.

Mix 1 cup liquid with salt, molasses, mustard, sugar, and onion. Cut salt pork into 2-3 pieces. In slow cooker, combine beans, molasses mixture, and pork. Cover and cook for 10-12 hours.

Best Crockery Pot Beans

From the Kitchen of: Ellen
Source: This recipe was given to me.

On the second day, freeze what you haven't eaten to avoid spoilage. This is never a problem at our house, there's never any left to freeze.

The night before (about 9 p.m.) put in the Crockery Pot 3 cups of washed dried pinto beans. (If desired, use 21/4 cups of pinto beans and a mixture of 3/4 cup of other kinds of dried beans, lentils, and barley.) Add 8 cups water, 1/2 teaspoon soda and 1/2 inch piece of ginger (optional). Cook on low heat all night.

The next morning add:

2	slices	bacon
1/4	cup	catsup
1/4	cup	dry onion flakes
1	tbsp.	chili powder
1/2	tsp.	garlic salt
1	tsp.	French's mustard (or Dijon)
1/3	cup	brown sugar
1/2	tsp.	garlic pepper
2	cups	water

Continue cooking on low heat all day until time for your evening meal. Serve with rice, picante sauce and hot cornbread. If you have added barley, you don't need to serve with rice.

Makes 8-10 servings.

Chocolate Pudding Cake

From the Kitchen of: Arlene Schofield

1	pkg. 18 1/4-oz.	chocolate cake mix
1	pkg. 3.9-oz.	instant chocolate pudding mix
2	cups	sour cream
4		eggs
1	cup	water
3/4	cu	vegetable oil

Combine and beat all ingredients at medium speed for 2 minutes. Add 6-oz. semi-sweet chocolate chips. Pour into 5 quart Crockery Pot coated with nonstick spray. Cover and cook on low for 6-5 hours. Tooth pick should have moist crumbs when done.

Serve in bowls with ice cream or whipped cream.

This cake is always best the day it is made. Very rich and chocolatey!

Crockery Pot Casserole

From the Kitchen of: Pepper

This is an easy do.

2	lg.	potatoes, sliced
2 or 3	med.	carrots, sliced
1	can	peas, well drained (#2 can)
3	med.	onions, sliced
11/2	lb.	ground beef, browned and drained
2	ribs	celery, sliced
1	can	tomato soup (10 oz.)
1	can	water

Place layers of vegetables in the Crockery Pot in the order given. Season each layer with salt and pepper. Put the browned ground beef on top of the celery. Mix the tomato soup with the water and pour over the layers. Cover and cook on low 6 to 8 hours, stirring occasionally.

Yield: 4± servings

Crock Pot Cooking

Crock Pot Chicken Dinner

From the Kitchen of: Pepper
Source: Internet

1	cup	baby carrots, or 2 to 3 medium carrots, sliced
1/2	cup	chopped onion
1	rib	celery, sliced
2	cups	fresh or frozen green beans green beans
4	med.	potatoes, quartered
3-3 1/2	lbs.	broiler-fryer chicken, cut up
4	strips	bacon, cooked and crumbled
2	cup	strong chicken broth, condensed or made with double bouillon or base
		little salt and pepper
1/2	tsp.	dried leaf thyme, crumbled
1/2	tsp.	dried leaf basil, crumbled

In 4 1/2 to 5-quart Crockery Pot, layer carrots, onion, celery, green beans, potatoes, chicken, and bacon. In a separate bowl, combine the remaining ingredients; pour over all. Cover and cook chicken and vegetables on low for 6 to 8 hours.

Crockery Pot Chili

From the Kitchen of: Pepper
Source: The Great Turkey Cookbook (MC Digest 9/7/1999)

11/2	lbs.	turkey thigh cutlets
1	can	pinto, red kidney or black beans, drained (16 oz.)
1	can	Italian plum tomatoes, undrained (14 oz.)
1/2	c.	chopped onion
1/2	c.	chopped green bell pepper
3	tbsp.	chili powder
1	tbsp.	ground cumin
2	cloves	garlic, minced
1	tsp.	hot pepper sauce, optional
		salt and pepper to taste
		sour cream, optional
		chopped green onions, optional

Trim turkey cutlets and cut into 1 inch pieces. Add turkey, beans, undrained tomatoes, onion, bell pepper, chili, cumin, garlic and hot pepper sauce to Crockery Pot; stir to combine. Cover Crockery Pot and set temperature control to high or low. Allow chili to cook until meat is ender, 3 to 4 hours on high, or 7 to 9 hours on low. Season with salt and pepper to taste.

Serve topped with dollop of sour cream and chopped green onion, if desired.

Makes 4 to 6 servings.

Crockery Pot Chili #2

From the Kitchen of: Pepper

Try it over rice and topped with grated cheese.

2	cans	mild chili beans (151/2 oz. each)
1	cans	tomatoes (151/2 oz. each)
2	lbs.	ground venison or beef, browned and drained
2	med.	onions, coarsely chopped
1		green pepper, coarsely chopped
2	cloves	garlic, minced
3	tbsp.	chili powder (heaping)
1 1/2	tbsp.	salt
1	tsp.	pepper
1	tsp.	cumin
2	ribs	celery, chopped

Brown and drain ground meat. Place everything in the Crockery Pot as listed. Stir once. Cover and cook on low 8 to 9 hours.

Crockery Pot Chowder

From the Kitchen of: Greg

Best when you have leftovers.

6	slices	crisp bacon, crumbled
4	med.	potatoes, peeled and diced
1/2	c.	minced onion
1	can	cream corn (16 oz.)
2	cans	chicken broth (133/4 oz. each)
1	tsp.	salt
1/4	tsp.	pepper
1	can	evaporated milk (tall can)

Place all ingredients, except milk in a Crockery Pot. Cover and cook on low for 10 to 12 hours. Add milk and cook covered for 1 hour. Makes 2 quarts.

Crockery Pot Clam Chowder

From the Kitchen of: Tonya

Even my kids like this one.

4	cans	clams (61/2 oz.) or 3 lbs. fresh or frozen clams
1/2	lb.	salt pork or bacon, diced
1	lg.	onion, chopped
6	lg.	potatoes, peeled and cubed
3	c.	water
31/2	tsp.	salt
1/4	tsp.	pepper
4	c.	half-and-half or milk
3	tbsp.	cornstarch

If fish is frozen, thaw and cut into bite size pieces. In skillet, sauté salt pork or bacon and onion until golden brown; drain. Put into Crockery Pot with clams. Add all remaining ingredients, except milk. Cover; cook on low 6 to 8 hours (high 3 to 4 hours) or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups milk with the cornstarch. Add to Crockery Pot with remaining milk and stir well.

Serve in large bowls with French bread.

Crock Pot Cooking

Crock Pot Clam Chowder #2

From the Kitchen of: Terri

The easy way to have "taste like home made" clam chowder.

2	cans	chunky New England style clam chowder (Campbell's)
1	can	cream of celery soup
1	can	cream of mushroom soup
2	cans	cream of potato soup
2	cans	minced clams (with juice)
1	stick	margarine
1	qt.	half-and-half

Dump all ingredients into crock pot and cook on low 8 to 10 hours. If you have a smaller crock pot, cut down on the amount of half-and-half.

Crockery Pot Chicken Tortilla

From the Kitchen of: Happy
Source: Carol Coulter (H@ppy's Mom)

I often strain the chicken broth, thicken 2 or 3 cups and use instead of soup. You can also add jalapeno's if you like it hotter. I also use more cheese. I copied this from a note card Mom wrote me (she's 90). It is a yummy recipe.

1		fryer, cooked boned, and cut up bite size
2	cans	cream of chicken soup
1	can	tomatoes with chilies (Rotel)
2	tbsp.	quick tapioca
6-8		corn tortillas
1		onion, chopped
2	cups	grated cheddar cheese

Mix soup, tomatoes and tapioca. Add chicken. Tear tortillas into pieces.

Spray crockpot or casserole with Pam spray.

Layer starting with tortillas, then chicken mix, onion, cheese. Repeat twice, the top is cheese.

Cook in crockpot 6-8 hours on low or 3 on high. For casserole bake 350 degrees for 1 1/2 hours.

Crockery Pot Dumpling Soup

From the Kitchen of: Pepper

1	lb.	lean steak, cut into 1" cubes
1	pkg.	onion soup mix
6	c.	hot water
2		carrots, peeled and shredded
1	ribs	celery, finely chopped
1		tomato, peeled and chopped
1	c.	packaged biscuit mix
6	tbsp.	milk
1	tbsp.	finely chopped parsley

With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat is tender. Turn pot to HIGH. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into Crockery Pot with a teaspoon. Cover and cook on high for about 30 minutes.

Makes 5-6 servings

Crockery Pot Fajitas

From the Kitchen of: Happy

1 to 11/2	lbs.	boneless beef round steak, cut in strips
1/2	lg.	red bell pepper, cut in strips
1/2	lg.	green bell pepper, cut in strips
1	lg.	onion, cut into thin slices
1	pkg.	dry fajita mix (1 oz.)
1/4	c.	water

6	lg.	flour tortillas
2	sm.	tomatoes, chopped
1		avocado, peeled, thinly sliced
1/2	c.	dairy sour cream

In slow-cooker, combine beef, peppers, onion, fajita mix and water. Cover and cook on LOW 5 to 6 hours or until meat is tender. Warm tortilla in microwave according to pkg. directions. With spoon, lift meat mixture out of pot. Place about 3/4 cup mixture along center of each tortilla. Top with chopped tomato, sour cream and avocado. Fold both sides over filling.

Makes 6 servings.

Crock Pot Cooking

Crock Pot Onion Soup

From the Kitchen of: Pepper

1	qt.	beef bouillon
3	c.	onion, sliced
1/4	c.	butter
1	tsp.	salt
1	tbsp.	sugar
2	tbsp.	flour
1/4	c.	dry Vermouth or Cognac
1	c.	Parmesan cheese

Pour bouillon in crock pot, cover, set on high. Cook onions in large skillet in butter for about 15 minutes. When it feels done to desired consistency add sugar, this will brown them. Add to crock pot and cook for 3 hours.

Crockery Pot Pork Barbecue

From the Kitchen of: Sammie

This recipe cooks for about 14 hours (2 steps), but it takes only about 15 minutes of your time. Start the first step in the evening and let it cook overnight. Then on to the second step the next morning. Great for a crowd or feeze it in small batches and microwave when you need it.

4	lb.	boneless pork butt or shoulder
1	cup	cola
1	bottle	barbecue sauce

Trim all possible fat from roast. Place in crockery pot, pour cola over, cover and cook on low for 10-12 hours or until pork can be easily shredded.

Remove pork from pot, shred in a bowl, removing all possible fat. You can use two forks or your fingers (let cool slightly). Discard liquid. Return pork to pot (you don't have to wash it). Add barbecue sauce to taste and mix. Continue to cook on low for 5-6 hours, adding more barbecue sauce if needed. Serve as sandwiches in buns.

Crockery Pot Sausage and Egg Casserole

From the Kitchen of: Pepper

1	doz.	beaten eggs
14	slices	bread
2 1/4	cups	milk (low-fat or skim is fine)
2 1/2	cups	grated Cheddar or Monterey Jack cheese
1	lb.	sausage, cooked and drained
1/2	tsp.	salt
1	tsp.	pepper (to taste)
2	tsp.	mustard (optional)

Grease sides of the crock with butter.

If desired, spread mustard on one side of the bread and cut bread into large squares.

Make layers in the Crockery Pot of bread, followed by sausage, followed by cheese, ending with a cheese layer.

Beat eggs, milk, salt and pepper together. Pour over mixture in Crockery Pot, cover and turn on low.

Cook for 8 to 12 hours.

Crockery Pot Spinach Dip

From the Kitchen of: Sammie

8	oz.	cream cheese, cubed
5	oz.	frozen chopped spinach
2	tbsp.	pimento, diced
1	tsp.	Worcestershire sauce
1/4	tsp.	garlic salt
1/4	cup	whipping cream
2	tbsp.	Parmesan cheese, grated
2	tsp.	onion, finely chopped
1/2	tsp.	thyme

Combine cream cheese and cream in Crockery Pot. Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients. Cover and heat 30 minutes. Serve with raw vegetables, crackers, or bread pieces.

Crockery Pot Stew

From the Kitchen of: Jackie

This recipe is only limited by your imagination. Use whatever vegetable you like or try something new.

4		potatoes, peeled and cut into bite-sized pieces
2	pkg.	Smokey Links, cut into bite-sized pieces
2	cans	green beans, drained (14 oz. each)
1	sm.	onion, chopped
2	cans	cream of mushroom soup (103/4 oz. each)
		cheese, shredded

Layer all ingredients in the Crockery Pot, ending with the soup and cheese on top.
Cook on low for 6 hours or until potatoes are done.

Crockery Pot Swiss Steak

From the Kitchen of: Pepper

This recipe has only a trace of fat and only 67 calories per serving.

2	lbs.	beef round steak, 1 inch thick
1/4	c.	flour
1	tsp.	salt
1	rib	celery, chopped
2		carrots, peeled and chopped
1/4	c.	onion, chopped
1/2	tsp.	Worcestershire sauce
1	can	tomato sauce (8 oz.) optional

Cut steak into 4 serving pieces. Dredge in flour mixed with salt; place in Crockery Pot. Add chopped vegetables and Worcestershire sauce. Pour tomato sauce over meat and vegetables. Cover and cook on low for 8-10 hours or on high for 4-5 hours.

Country Pork with Mushrooms

From the Kitchen of: Pepper
Source: Internet

2	lbs.	country-style ribs, boneless
1	can	cream of mushroom soup, 98% fat free
4	oz.	sliced mushrooms
1/4	tsp.	salt
1	env.	mushroom gravy mix
1/8	tsp.	pepper
1/2	tsp.	sweet paprika

Combine all ingredients in crockpot. Cover and cook on low for 7 to 9 hours. Make a smooth paste with 1 heaping tablespoon of flour and 2 tablespoons of cool water. Stir into broth and cook for an additional 15 minutes. Serve ribs with masked potatoes and corn.

Yield: 6 servings

Crockery Pot Crab Soup

From the Kitchen of: Sammie
Source: Mama's filing cabinet.

2	c.	crab meat, flaked and picked
2	c.	milk
2	c.	half-and-half
3	tbsp.	butter
2		lemon peel strips
1/2	tsp.	mace, ground
		salt and pepper to taste
2	tbsp.	dry sherry (optional)
1/2	c.	crushed saltine crackers

Combine all ingredients except sherry and crushed crackers in crock-pot; stir well. Cover and cook on low setting for 3 to 5 hours. Just before serving, stir in sherry and crumbs to thicken.

Makes about 2 quarts

NOTE: For variation you could add shrimp to this soup.

Cranberry Pork Roast

From the Kitchen of: Eileen
Source: Taste of Home Magazine

This is the best pork recipe I have ever made. My family and friends love it, and my customers usually pass it on to one another.

1		boneless rolled pork loin roast (21/2 to 3 pounds)
1	can	jellied cranberry sauce (16 oz.)
1	tsp.	dry mustard
1/4	tsp.	ground cloves
1/2	c.	sugar
1/2	c.	cranberry juice
2	tbsp.	cornstarch
2	tbsp.	cold water
		salt to taste

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

Yield: 4-6 servings

Crockery Pot Curried Fruit Bake

From the Kitchen of: Diane

A little goes a long way.

1	pkg.	pitted prunes (16 oz.)
1	pkg.	dried apricots (11 oz.)
2	cans	pineapple chunks, drained (131/2 oz. each)
1	can	peaches; sliced (1 lb. 13 oz.)
1	c.	brown sugar
1/2	tsp.	curry powder (may increase to 1 tsp. depending on preference)
14	oz.	ginger ale

Combine all ingredients in Crockery Pot. Cover and cook on low 4 - 5 hours. Approximately 16 servings.

Pat's Creamy Chicken

From the Kitchen of: Pepper
Source: Internet

4-6		boneless, skinless chicken breasts
1/4	cup	melted butter or margarine
		salt and pepper to taste
		dried leaf thyme, to taste
1	clove	garlic, minced
1	can	cream of chicken soup
8	oz.	cream cheese, cut into cubes (works well with low-fat versions)
1/2	cup	chicken stock
1	cup	chopped onions
1	rib	celery chopped

Place chicken in crockpot. Brush chicken with butter and sprinkle with salt and pepper. Add herbs and remaining ingredients. Cover and cook on low for 6 to 7 hours.

Creole Steak Strips

From the Kitchen of: Pepper
Source: MasterCook

11/2	lbs.	boneless round steak
		salt and pepper
1		onion, chopped
1	c.	sliced celery
1	c.	seasoned tomato juice
2	tsp.	Worcestershire sauce
1/8	tsp.	garlic powder
1	med.	green pepper, chopped
1	pkg.	frozen okra (10 oz.) or 11/2 cups fresh
1	can	sliced mushrooms (21/2 oz.) drained
		carrot curls (optional)

Cut steak into strips, about 1/2" wide and 2" long. sprinkle with salt and pepper. Place in Crockery Pot with onion, celery, tomato juice, Worcestershire sauce and garlic powder. Cover and cook on low for 6-8 hours. Turn control to high. Add green pepper and partially thawed okra and mushrooms. Cover and cook on high for 30 minutes until okra is done. Garnish with carrot curls, if desired. Serve over hot cooked rice.

Yield: 5 servings

Creamy Green Beans

From the Kitchen of: Pepper
Source: Internet

2	lb.	green beans, frozen, Italian style or regular
1/2	tsp.	seasoned salt
1/8	tsp.	ground black pepper
1	tbsp.	butter, cut in small cubes
2	tbsp.	heavy cream
2	tsp.	dry Alfredo sauce mix, McCormick's

Put frozen green beans in crockpot with salt and pepper; dot with butter. cover and cook on low for 2 hours. Add cream and dry Alfredo sauce mix and cook for 30 to 45 minutes longer.

Serves 4 to 6

Crockery Pot Beans

From the Kitchen of: Sammie

This recipe was a mistake I made. Thought I was following Susan's recipe called "Bean Pot Medley" but not having it in front of me, I make a few changes (it seemed logical at the time). My crew loved it this way so I wrote it down quick.

6	cans	beans, drained and rinsed (any combination red, pinto, navy, black, even pork & beans) (151/2 oz. cans)
1	lg.	onion, chopped
1		green bell pepper, chopped
1	can	tomato sauce (medium size can)
2	cans	diced tomatoes (28 oz. each)
1/2	tsp.	Nature's Seasons
1	tsp.	Italian seasoning
1/4	tsp.	garlic powder

Dump everything in the Crockery Pot. Stir gently just to mix. Cover and cook on low 4 to 5 hours. Good served as a side dish or as a meal. Adjust salt content after cooking time is done.

Creamy Scalloped Potatoes

From the Kitchen of: Pepper

2	lb.	potatoes
1	sm.	onion, thinly sliced
1/4	cup	flour
1	tsp.	salt
1/4	tsp.	pepper
2	tbsp.	butter
1	can	cream of mushroom soup
4	slices	American cheese

Pare and thinly slice potatoes. Toss slices in 1 cup water and 1/2 tsp. cream of tartar. Drain. Put half of sliced potatoes in greased crockpot. Top with half of onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour.

Add butter and undiluted soup. Cover and cook on low (200 degrees) for 7 to 9 hours (or high, 300 degrees, 3 to 4 hours). Add cheese slices about 30 minutes before serving. Recipe can be doubled for 5-quart crockpot.

Crockery Pot Corned Beef and Cabbage

From the Kitchen of: Pepper

This is the easiest way to make corned beef and cabbage if you have a large Crockery Pot.

8	sm.	red skinned potatoes, quartered
1		corned beef brisket, 3 lb.
8	whole	black peppercorns
2		bay leaves
1		onion, cut into wedges
1		head cabbage, cored and cut into 8 wedges

In a 6 quart Crockery Pot, place the potatoes on the bottom. Top with the corned beef, including any juices in the package. Scatter on the onions, peppercorns and bay leaves. Add water to cover. Cover and cook on low 6 hours. Add the cabbage wedges and continue cooking until meat is cooked and vegetables are tender (an additional 2 - 3 hours).

Slice the meat and serve with the vegetables, drizzling some of the juices over all.

Serves 6

Cowboy Sausage & Beans

From the Kitchen of: Sammie

Freezes well.

1	lb.	Italian sausage (hot, sweet or combination)
1	14 oz. can	crushed tomatoes
1		onion, finely chopped
1	tbsp.	brown sugar
1	tsp.	prepared mustard
		salt and pepper to taste
1	15 oz. can	baked beans
1	15 oz. can	kidney beans, drained
6	slices	bacon, cooked and crumbled

Remove sausage from casings, crumble meat and saute until browned. Drain and set aside.

Simmer tomatoes, onion, brown sugar, mustard and salt and pepper tof r30 minutes, stirring occasionally. Stir in sausage, beans, and bacon. Simmer for 15 minutes.

Yields 4 - 6 servings

Cottage Potatoes

From the Kitchen of: Pepper
Source: Internet

2	lbs.	frozen hash brown potatoes
2	cups	sour cream
1	can	(10 3/4 oz.) cream of mushroom soup
		dash pepper
2	cups	Velveeta cheese, shredded or cubed
1/2	cup	chopped onions
3/4	tsp.	salt
1/4	tsp.	pepper

Combine all ingredients except potatoes in large bowl; fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 1/2 hours longer.

Yield: 10 to 12 servings

Cattleman's Beef and Beans

From the Kitchen of: Pepper
Source: WWW

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

Rinse beans under running water, place in a large kettle with water; bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand 1 hours.
Trim all excess fat from beef; brown meat on all sides in remaining fat in a large skillet.
Place meat in the bottom of the slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water, if needed to cover meat and beans; cover.
Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.
Turn heat control to low and cook for 8 hours, or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard, if you wish.

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

Crockery Pot Citrus Fish

From the Kitchen of: Nancy
Source: Torn out of a magazine several years ago.

11/2	lbs.	fish fillets
		salt and pepper to taste
1	med.	onion, chopped
5	tbsp.	chopped parsley
4	tsp.	oil
2	tsp.	grated lemon rind
2	tsp.	grated orange ring

Butter Crockery Pot. Salt and pepper fish to taste. Place fish in crock pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook on low for 11/2 hours.

Garnish with orange and lemon slices for serving.

Country Swiss Steak

From the Kitchen of: Sammie
Source: Better Homes & Gardens

1	lb.	boneless beef round steak, cut 1 inch thick
4	oz.	spicy fresh bratwurst or other sausage, cut into 3/4-inch-thick slices
1	tbsp.	cooking oil
1	small	onion, sliced and separated into rings
1	tsp.	dried thyme, crushed
2	tbsp.	quick-cooking tapioca
1/4	tsp.	salt
1/4	tsp.	pepper
1	can	chunky tomatoes with olive oil, garlic, and spices (141/2 oz.)
2	cup	hot cooked noodles or rice
		fresh thyme sprigs (optional)

Trim fat from meat. Cut meat into 4 serving-size pieces. Brown meat and sausage in hot oil in a skillet. In a 31/2 or 4 quart electric crockery cooker place onion. Sprinkle with thyme, tapioca, salt, and pepper. Pour undrained tomatoes over vegetables. Add meat. Cover and cook on low-heat setting for 10 to 12 hours. Serve with noodles or rice. Garnish with fresh thyme, if desired.

Makes 4 servings

Cowboy Casserole

From the Kitchen of: Steve

This is a favorite of my family and friends.

1		onion, chopped
11/2	lbs.	ground chuck, browned and drained
6	med.	potatoes, sliced
1	can	red beans
1	can	tomatoes mixed with 2 tbsp. flour or 1 can tomato soup
		salt, pepper and garlic to taste

Put chopped onion in the bottom of the Crockery Pot; layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours.

Serves 4 to 6 people

Debbie's Potato Soup

From the Kitchen of: Debbie

I'm very proud of this recipe. I came up with it on my own. I took the twins to eat at O'Charley's, they ordered the "Loaded Potato Soup." They raved about the taste. I decided I could come up with something just as good. They like this and it's cheaper than O'Charley's.

1	can	Campbell's Cheddar Cheese Soup
1	can	Campbell's Cream of Celery Soup
1	can	Campbell's Broccoli and Cheese Soup
1	can	Campbell's Cream of Chicken and Herb Soup
4	cans	milk
5	cups	diced potatoes, cooked until tender
1/2	cup	onion, chopped fine and sautéed in 1 Tbsp. margarine
1	stick	margarine

Combine all ingredients in slow cooker. Stir occasionally. Cook 4 hours on low.

Serve piping hot. Garnish with bacon bits.

Dessert Delight

From the Kitchen of: Pepper

1	can	cherry or apple pie filling (21 oz.)
1	pkg.	yellow cake mix (18-1/4 oz.)
1/2	cup	butter or margarine, melted
1/3	cup	walnuts, chopped (optional)

Place the pie filling in the Crockery Pot. Combine the dry cake mix and the melted butter; mix until crumbly, then sprinkle over pie filling. Sprinkle the walnuts on top. Cover and cook on low for 2 to 3 hours.

Easy Crockery Pot chili

From the Kitchen of: Sammie
Source: 1 Million Recipes

Great with corn bread!

2	cans	red kidney beans, drained (151/2 oz. each)
1	can	tomatoes, cut up (28 oz.)
1	c.	chopped celery
1	c.	chopped onion
1	can	tomato paste (6 oz.)
1/2	c.	chopped green pepper
1	can	green chili peppers, drained and chopped (4 oz.)
2	tbsp.	sugar
1		bay leaf
1/2	tsp.	garlic powder
1	tsp.	salt
1	tsp.	dried, crushed marjoram
		dash of pepper
1	lb.	ground beef

In skillet brown ground beef and drain. In Crockery Pot combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings.

Easy Chicken Noodle Soup

From the Kitchen of: Pepper
Source: Internet

1	env.	Knorr Chicken Noodle Soup
1	can	diced tomatoes with sweet onions, or stewed tomatoes (14.5 ounces)
2	cans	chicken broth, low fat (14.5 ounces each)
1/2	tsp.	seasoned salt
1	cup	cooked diced chicken

Combine all ingredients in Crockery Pot; cook on low for about 6 hours.

Yield: 4 servings

Enchanted Beans

From the Kitchen of: Lavanda

Developed by a northern New Mexico enchantress, these beans will enchant your cowboy into making it home for dinner on time every night.

1	lb.	kidney beans
1	lb.	white navy beans
1/2	lb.	chopped ham
1	bunch	finely sliced celery
1		bell pepper, finely chopped
6	c.	chicken broth
2	tbsp.	red chili powder
2	tbsp.	mustard powder

Combine all ingredients in a slow cooker on low for 6 hours or on high for 4 hours.

Serves 4

Crockery Pot Enchiladas

From the Kitchen of: Pepper

For those Mexican food lovers.

1	lb.	ground beef
1		onion, chopped
1	can	chopped chilies (41/2 oz.)
1	can	mild enchilada sauce
1	can	golden mushroom soup (101/2 oz.)
1	can	cheddar cheese soup (101/2 oz.)
1	can	cream of mushroom soup (101/2 oz.)
1	can	cream of celery soup (101/2 oz.)
1	pkg.	Doritos chips

Brown ground beef and chopped onion, pour off grease. put all ingredients in Crockery Pot except Doritos chips. Mix and cook on low 4 to 6 hours. Last 15 minutes before serving, add Doritos and stir.

English Bread Pudding

From the Kitchen of: Marie
Source: English relatives who swear it is fit for the Queen.

16	slices	day-old, firm-textured white bread (about 1 small loaf)
13/4	c.	milk
1	pkg.	mixed dried fruit (8 oz.) cut into small pieces
1/2	c.	chopped nuts
1	med.	apple, cored and chopped
1/4	c.	butter or margarine, melted
1/3	c.	packed brown sugar
1		egg, slightly beaten
1	tsp.	ground cinnamon
1/4	tsp.	ground nutmeg
1/4	tsp.	ground cloves

Tear bread, with crusts, into 1- to 2-inch pieces. Place in Crockery Pot. Pour milk over bread; let soak 30 minutes. Stir in dried fruit, nuts and apple. Combine remaining ingredients in small bowl. Pour over bread mixture. Stir well to blend. Cover and cook on low 31/2 to 4 hours or until skewer inserted in center comes out clean.

Crockery Pot Easy Swiss Steak

From the Kitchen of: Pepper

Delicious served with mashed potatoes or rice.

2 to 3	lbs.	round steak
2	pkg.	onion soup mix
2	can	cream of mushroom soup (10 oz.)
1		soup can of water

Trim fat and cut steak into 5 or 6 serving size pieces. Place in Crockery Pot. Add dry onion soup mix, water and mushroom soup. Cover and cook 6 to 8 hours.

NOTE: This make lots of gravy. If you want less gravy use 1 package of onion soup mix, 1 can of mushroom soup and1/4 cup of water.

Beef Fajitas

From the Kitchen of: Sammie

11/2	lbs.	beef flank steak
1	lg.	onion, chopped (1 cup)
1	med.	green sweet pepper, cut into 1/2-inch pieces
1		or 2 jalapeño peppers, chopped
1	tbsp.	snipped fresh cilantro
1	tsp.	chili powder
1	tsp.	ground cumin
1	tsp.	ground coriander
1	tsp.	bottled minced garlic
1/4	tsp.	salt
1	can	stewed tomatoes (8 oz.)
12		flour tortillas (7-onch.)
2	tsp.	lime juice (up to 3 tsp.) (optional)
		Shredded colby and Monterey Jack cheese (optional)
		Guacamole (optional)
		Sour Cream (optional)
		Salsa (optional)

Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.
Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)
Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.
To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.

Makes 6 servings.

Crockery Pot Fajitas

From the Kitchen of: Knickknack
Source: A friend

1	small	rump roast
		chili powder
1		onion, chopped
1	small	can chopped chilies
1	can	Rotel tomatoes and chilies, chopped
1	can	cream of mushroom soup
1	cup	dried pinto beans, washed
1	can	water

Wash roast and dry with paper towel

Rub roast all over with chili powder

Put in bottom of Crockery Pot

Then layer these ingredients:

Add beans

Add chilies

Add onions

Add cream of mushroom soup

Add Rotel

Add water

Cover and cook on low for 9 to 10 hours (the longer the better). Do not open lid, do not stir, do not even look at it until done.

When done take out of Crockery Pot and put into large casserole. With forks, pull apart the roast and mix up the whole thing.

Serve with flour tortillas. Put mixture into tortillas and eat like fajitas.

Makes a lot

Favorite Beef Stew

From the Kitchen of: Irene
Source: Mom

2 or 3		carrots, cut in half long ways, then cut in 1-inch pieces
2 or 3	ribs	celery, cut in 1-inch pieces
2	lg.	potatoes, peeled and cut in 1/2-inch pieces
11/2	c.	chopped onion
3	cloves	garlic chopped
1		bay leaf
11/2	tbsp.	Worcestershire sauce
3/4	tsp.	dried thyme leaves
3/4	tsp.	dried basil leaves
1/2	tsp.	black pepper
2	lb.	lean stew meat cut in 1-inch pieces
1	can	diced tomatoes, undrained (141/2 oz.)
1	can	reduced-sodium beef broth (141/2 oz.)
1/4	c.	all-purpose flour
1/2	c.	cold water

In Crockery Pot layer carrots, celery, potatoes, onions, garlic, bay leaf, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth. Cover and cook on low 8 to 9 hours.

Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn Crockery Pot to on high; cover. Mix flour and water in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into Crockery Pot. cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables. Serve immediately.

Feeds 6 or 8 people.

Crockery Pot Festival Sausage

From the Kitchen of: Crockpot_Recipes@egroups.com
Posted by: MaryEllen
Source: I got this recipe from a free weekly newspaper that is delivered every Monday. It's from Bev Plessinger of Smithville, Ohio.

My family devoured this. The original recipe did not call for onions, but, hey, what's a recipe without onions? Next time I make it, I might add another pound of smoked sausage. We are a family of five, and we had no leftovers.

Editors Note: This is wonderful!! Even my pickiest eaters liked it. I didn't have cherries so made it without. Was in a hurry so I cooked it on high for about 11/2 hours. Definite repeater.

2	lbs.	kielbasa or smoked sausage, sliced
1	cup	pineapple juice (I used the juice from a 20-oz. can of pineapple chunks)
1/4	cup	lemon juice
3	tbsp.	cornstarch
1/2	cup	brown sugar
1/4	tsp.	salt
1	can	pineapple chunks, 20 oz. size (don't forget to reserve the juice!)
1	large	green pepper, cut into chunks
1	large	onion, cut into chunks
1/2	cup	maraschino cherries, drained

Cook sausage until almost done. Drain grease.

Cook juices, cornstarch and brown sugar until thick. (I brought it to a boil.) Stir in salt.

Put sausage and fruit and veggies in Crockery Pot, then pour juice mixture over. Cook on low until serving time. (I let it cook 4 hours.)

Serve over rice.

Crockery Pot Cioppino (Fisherman's Stew)

From the Kitchen of: Jackie

Water can be added to thin the stew, but I leave it thick (better for dunking bread).

1	lg.	cans crushed tomatoes w/juice (or use 2 15 oz. cans)
1	can	tomato sauce (8 oz.)
1	med.	onion, chopped
1	c.	white wine
1/3	c.	olive oil
3	cloves	garlic, minced
1/2	c.	parsley, chopped
1		green pepper, chopped
1		hot pepper, chopped (optional)
		salt and pepper to taste
1	tsp.	thyme
2	tsp.	basil
1	tsp.	oregano
1/2	tsp.	paprika
1/2	tsp.	cayenne pepper

SEAFOOD:		Here is a list but you can use your own favorite seafood instead.
1	deboned	whitefish fillet, cubed (make sure it is deboned)
1	doz.	prawns
1	doz.	scallops
1	doz.	mussels
1	doz.	clams (can use canned)

Place all ingredients except seafood in Crockery Pot. Cook on low 6 to 8 hours.

About 30 minutes before serving, add seafood. Turn Crockery Pot on high and stir gently once or twice.

Serve with sourdough bread.

Crockery Pot Fish Stew

From the Kitchen of: Janice
Source: Family Recipe

At least one member of the family always brings this to family gatherings.

3	lg.	red snapper or flounder fillets (11/4 to 11/2 lbs.) cut into 2" pieces
2	tbsp.	olive oil or melted butter
1	clove	garlic, minced
1	lg.	onion, sliced
1		green pepper, cut in 1" pieces
1		zucchini squash, unpeeled and sliced
1	can	whole tomatoes (15 oz.)
1/2	tsp.	leaf basil
1/2	tsp.	leaf oregano
1	tsp.	salt
1/8	tsp.	pepper
1/4	c.	dry white wine
1/2	c.	fresh mushrooms (up to 3/4 cup)

Combine all ingredients in Crockery Pot. Stir gently, but thoroughly. Cover and cook on high for 4 - 6 hours. Makes about 3 quarts or 6 servings.

Frijoles (Pinto Beans)

From the Kitchen of: Sue
Source: Mother-in-law

11/2	lb.	pinto beans
		salt pork, cubed
1/2	tsp.	cumin
1	tsp.	black pepper
1	tsp.	garlic powder
1	can	tomato sauce
3/4	tsp.	cilantro
		salt to taste
1	sm.	clove garlic
2	med.	ripe tomatoes
1	sm.	white onion

Soak beans in water at least 6 hours. Before cooking, add salt pork, ground spices and garlic clove to the beans. Cook beans in Crockery Pot at high until tender. Be sure to check that they are always full with water. Once tender, lower heat to low. Dice tomatoes and onion. Add to beans along with cilantro. Let cook for 10 minutes and add tomato sauce and salt.

Frijoles Borrachos

From the Kitchen of: Connie
Source: Lone Star Legacy

Although the basic recipe is from Lone Star Legacy, the Crockery Pot adaptation is my own.

4	c.	pinto beans (about 2 lbs.)
1	tbsp.	baking soda
2		onion, chopped
2	cloves	garlic, chopped
4	slices	bacon
1	tbsp.	salt
1/2	tsp.	sugar
2	tbsp.	chili powder, optional
1	tbsp.	cumin, optional
1	tsp.	oregano, optional
1	can	beer

Cover beans with water and soak overnight.

Drain and discard any bad beans. In a large pot, cover beans with an inch of water and bring to a boil. Boil for about 15 minutes; reduce heat and slowly add baking soda. Stir until mixture foams to the top of pot, about 1 minutes, and then quickly drain and rinse in a colander.

Place beans in Crockery Pot. Add onion, garlic, bacon and water to cover by about 2 inches. Cover and cook on low for 6-8 hours. Add salt and other optional spices during the last 3/4 hour of cooking time along with your favorite beer.

Serves 8-10

Crockery Pot French Onion Soup

From the Kitchen of: Paz

3	lg.	onions, thinly sliced
1/4	c.	butter or margarine
6		bouillon cubes
4	c.	hot water
1	tsp.	Worcestershire sauce
1/2	tsp.	sale

In large skillet or slow-cooking pot with browning unit, cook onions in butter until lightly browned. In slow-cooking pot, combine browned onions in butter with bouillon, water, Worcestershire sauce and salt. Cover and cook on low 4 to 6 hours. Makes 4 servings. NOTE: Recipe may be doubled, kept hot in slow-cooking pot and served from pot. For an added touch, place shredded Mozzarella cheese into soup bowls before serving the soup.

Fruit & Nut Baked Apples

From the Kitchen of: Lynn

A really good end to any meal.

4	lg.	baking apples, such as Rome Beauty or Jonathan
1	tbsp.	lemon juice
1/3	c.	chopped dried apricots
1/3	c.	chopped walnuts or pecans
3	tbsp.	packed brown sugar
1/2	tsp.	ground cinnamon
2	tbsp.	melted butter or margarine

Scoop out center of each apple, leaving 11/2-inch-wide cavity about 1/2-inch from bottom. Peel top of apple down about 1 inch. Brush peeled edges evenly with lemon juice. Mix apricots, walnuts, brown sugar and cinnamon in small bowl. Add butter; mix well. Spoon mixture evenly into apple cavities.

Pour 1/2 cup water in bottom of Crockery Pot. Place 2 apples in bottom of pot. Arrange remaining 2 apples above but not directly on top of bottom apples. Cover and cook on low 3 to 4 hours or until apples are tender. Serve warm or at room temperature with caramel ice cream topping, if desired.

Makes 4 servings.

Fruited Rice Pudding

From the Kitchen of: Pepper

If you want to lower the fat content, half or all the milk can be non-fat. For a richer flavor substitute canned milk for the regular milk. It is also very important that the dried fruit be minced.

1/2	gal.	milk
1	c.	rice
1	c.	sugar
3	tbsp.	margarine - solid
1/4	tsp.	salt, optional
1	tsp.	vanilla extract
1/2	c.	minced dried fruit - apricots or peaches
1/4	tsp.	ground cinnamon

Put all ingredients into Crockery Pot. Stir to blend well. Cover and cook on high 11/2 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 want. Check and stir after the first 2 hours of cooking on low. If rice is not absorbing the milk quickly enough, turn the Crockery Pot up to high again. Keep cover on at all times.

Forty-Clove Chicken

From the Kitchen of: Terri

Peeling 40 cloves of garlic can be a daunting task. If you separate the cloves from the head and drop them into boiling water for 30 seconds; drain; wait until the garlic is cool to the touch, you can slip the peels off with your fingers.

1		frying chicken (3 lb.) cut into serving pieces
1 to 2	tbsp.	olive oil
1/4	c.	dry white wine
1/8	c.	dry vermouth
2	tbsp.	chopped fresh parsley or 2 tsp. dried parsley leaves
2	tsp.	dried basil leaves
1	tsp.	dried oregano leaves
	pinch	crushed red pepper flakes
40	cloves	garlic (about 2 heads), peeled
4	ribs	celery, sliced
		Juice and peel of 1 lemon
		Fresh herbs (optional)

Remove skin from chicken, if desired. Sprinkle with salt and pepper. Heat oil in large skillet over medium heat. Add chicken; cook 10 minutes or until browned on all sides. Remove to platter.

Combine wine, vermouth, parsley, basil, oregano and red pepper flakes in large bowl. Add garlic and celery; coat well. Transfer garlic and celery to Crockery Pot with slotted spoon. Add chicken to remaining herb mixture; coat well. Place chicken on top of vegetables in Crockery Pot. Sprinkle lemon juice and peel in Crockery Pot; add remaining herb mixture. Cover and cook on low 6 hours or until chicken is no longer pink in center. Garnish with fresh herbs, if desired.

4 to 6 servings

Garlic Lemon Chicken

From the Kitchen of: Pepper
Source:

3	lbs.	chicken, skinned and cut up (do not debone)
1/2	cup	lemon juice
1/2	cup	garlic, minced
1	tsp.	seasoned salt
1 1/4	tsp.	poultry seasoning
3	dashes	hot pepper sauce
1	cup	white wine

Combine all ingredients in the Crockery Pot and cover. Cook on low 8 to 10 hours.

Serve over rice.

Low-Fat Glazed Chicken in Crockpot

From the Kitchen of: Paz
Source: Jo Anne Merrill

6	oz.	orange juice, frozen concentrate - thawed
3		skinless boneless chicken breast halved - split
1/2	tsp.	marjoram
1	dash	ground nutmeg
1	dash	garlic powder
1/4	c.	water
2	tbsp.	cornstarch

*Garlic is optional.

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 Crockery Pot. Pour the remaining orange juice mixture over the chicken.
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.
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.

Glazed Corned Beef

From the Kitchen of: Sylvia
Source: Crockery Cookery

31/2 to 4	lbs.	corned beef
		water
2	tbsp.	prepared mustard
11/2	tsp.	horseradish
2	tbsp.	red wine vinegar
1/4	c.	molasses

In slow-cooking pot, cover corned beef with water. Cover and cook on low for 10 to 12 hours. Drain cooked corned beef; place on broiler pan or oven-proof platter. Combine mustard, horseradish, wine vinegar, and molasses. Brush on all sides of meat. Brown in 400° oven for about 20 minutes or until it begins to brown; brush with sauce several times while browning.

Makes 6 to 8 servings.

Editor's Note: Tried this last weekend. It was wonderful. Had to make extra sauce since as soon as the corned beef came out of the Crockery Pot I added a medium chopped cabbage. Spoon extra sauce over corned beef as well as cabbage. Even my 12 year old liked it.

Glazed Corned Beef #2

From the Kitchen of: Sylvia
Source: All New Slow cooker

Corned Beef
11/2	c.	water
1	med.	onion, sliced
3	strips	fresh orange peel
2	whole	cloves
3 to 4	lbs.	corned beef (round or rump cut)
		Additional whole cloves (optional)
		Glaze (recipe follows)

Combine water, onion, orange peel and cloves in slow cooker. Add corned beef, fat side up, to slow cooker. cover and cook on LOW 7 to 9 hours or until fork-tender.
Remove corned beef from slow cooker. Score top of corned beef, insert additional cloves to decorate, if desired.
About 30 minutes before serving, place corned beef in ovenproof pan. Preheat oven to 375°F. Prepare Glaze; spoon over corned beef. Bake 20 to 20 minutes, basting occasionally with Glaze.

Makes 8 to 10 servings.

Glaze
3	tbsp.	honey
2	tbsp.	frozen orange juice concentrate, thawed
2	tsp.	prepared mustard

Combine honey, orange juice concentrate and mustard in large bowl.

Crockery Pot German Potato Salad

From the Kitchen of: Pepper
Source: Somewhere in Cyber World

2		potatoes, sliced
1/2	c.	onions, chopped
1/2	c.	celery sliced
1/4	c.	green peppers, diced
1/4	c.	vinegar
1/4	c.	oil
		chopped parsley
		sliced bacon, cooked and crumbled

Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5-6 hours in Crockery Pot. Add sugar if needed. Garnish with bacon and parsley.

Greek Beef Stew

From the Kitchen of: Sammie
Source: MasterCook

2	lbs.	lean beef boneless round roast
1/3	c.	all-purpose flour
3/4	tsp.	ground cinnamon
2	c.	frozen pearl onions
1 1/2	c.	water
3/4	c.	Italian-style tomato paste
3/4	c.	dry red wine or apple juice
1	tbsp.	red wine vinegar
1	tbsp.	honey
		hot cooked orzo pasta, rice or bulgur wheat pilaf
1/2	c.	crumbled feta cheese, if desired

Trim excess fat from beef. Cut beef into 1-inch pieces. Toss beef, flour and cinnamon. Rinse frozen onions with cold water to separate; drain. Place beef and onions in 3 1/2- to 4-quart Crockery Pot.

Mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture. Cover and cook on low heat 9 to 10 hours or until beef is tender.

Serve over pasta. Sprinkle with cheese.

Makes 6 servings

Crockery Pot Garlic Chicken

From the Kitchen of: Tammy

11/4	lb.	boneless, skinless chicken breasts
		salt and pepper to taste
1	tbsp.	olive oil
1	head	garlic, separated and cloves peeled
1/2	c.	dry white wine
1/2	c.	reduced-sodium chicken broth

Season chicken lightly with salt and generously with pepper. In large skillet over medium-high heat, warm oil. Add chicken and brown for about 10 minutes.

Place chicken in slow cooker and add remaining ingredients. Cook on low for 4 to 6 hours. Remove garlic cloved from pot. Crush and juices if desired. Serve juices over meat.

Makes about 5 servings.

Crock Pot Cooking

Louisiana Gumbo

From the Kitchen of: Barbara

4	lg.	onions, minced
1	stick	butter
2	tbsp.	flour
2	qts.	hot stock
1	pod	garlic, minced
1	c.	green pepper, minced
1	c.	okra, diced
1/2	c.	celery, minced
3		bay leaves
4	tsp.	thyme
		salt and pepper as desired
1	lb.	shrimp, raw, peeled
2	c.	cooked crab meat
		filé gumbo powder

Sauté onion in butter. Add flour and brown slowly until it turns a dark brown. Then add 2 quarts of stock. Add garlic, green pepper, diced okra, celery, bay leaves, thyme, salt and pepper. Stir and cook on low 2 - 3 hours. Then add shrimp. Cook 1 hour. Add crab meat. Cook another hour. Serve hot over rice, sprinkle with filé gumbo powder. (Filé gumbo powder can be found in most spice sections or can be left out.)

Harvest Dinner

From the Kitchen of: Sammie

If you are running short of time, don't make the gravy. Just use the cooking juices over each serving.

11/2 to 2	lb.	boneless beef chuck pot roast
1	tbsp.	cooking oil
1	med.	onion, sliced
4	med.	sweet potatoes, peeled and quartered (11/4 lbs.)
3/4	c.	water
11/2	tsp.	instant been bouillon granules
1/4	tsp.	celery seed
1/4	tsp.	ground cinnamon
1/4	tsp.	pepper
2	tbsp.	cold water
2	tbsp.	cornstarch

Trim fat from pot roast. Cut roast to fit into a 31/2 or 4-quart Crockery Pot. Heat oil in a large skillet. cook roast in hot oil until brown on all sides. Drain well.
Meanwhile, place onion, then the sweet potatoes in Crockery Pot. Place roast on top of vegetables.
Combine the 3/4 cup water, the bouillon granules, celery seed, cinnamon, and pepper in a small bowl. Pour over meat and vegetables. Cover and cook on low for 8 to 10 hours (high 4 to 5 hours).
Remove meat and vegetables from Crockery Pot and place on a platter; reserve juices. Skim fat from cooking juices. Pour juices into a glass measuring cup. If necessary, add water to equal 2 cups liquid.
For gravy, stir the 2 tablespoons cold water into the cornstarch in a small saucepan. Stir in the cooking juices. Cook and stir until thickened and bubbly. cook and stir 2 minutes more.
Serve gravy with roast and vegetables.

Serves 6

Harvest Pot Roast with Tomato-Wine Gravy

From the Kitchen of: Sammie

A delicious combination of flavors.

21/2	lb.	chuck roast
1	tbsp.	cooking oil
2	med.	turnips, peeled and cut into 1 inch pieces (about 2 cups)
3	med.	carrots, cut into 1/2 inch pieces (about 11/2 cups)
1	can	condensed tomato soup (103/4 oz.)
1/4	c.	dry red wine or water
3	tbsp.	quick-cooking tapioca
1/8	tsp.	ground allspice
1/8	tsp.	pepper
1	lb.	winter squash, peeled, seeded and cut into 11/2 to 2 inch pieces

Trim fat from roast. In a large skillet brown roast on all sides in hot oil.

Meanwhile, place turnips, carrots, tomato soup, red wine or water, tapioca, allspice, and pepper in Crockery Pot. Stir together. Place roast on top of vegetables. Put squash on top of roast. Cover; cook on low for 10 to 12 hours (high 5 to 6 hours).

Put roast and vegetables on a serving platter. Skim the fat from the gravy so you can serve the gravy with the pot roast.

Serves 6

Crockery Pot Hawaiian Pork

From the Kitchen of: Sammie
Source: Friend in Hawaii

3	lbs.	port roast, boneless, rolled
6		cloves
1/2	tsp.	nutmeg
1/4	tsp.	paprika
1/4	c.	catsup
2	tbsp.	orange juice
2	tbsp.	honey
1	tbsp.	soy sauce
2	tbsp.	lemon juice
1/2	tsp.	Kitchen Bouquet (optional)

Place the roast on a rack and broil 15-30 minutes or until brown (can be done the night before). Stick the cloves randomly all over the roast. Place the roast into the Crockery Pot o the meat rack. Mix together the nutmeg and paprika, sprinkle over the roast. In a small bowl, stir together the catsup, orange juice, honey, soy sauce, lemon juice and Kitchen Bouquet, pour over roast.

Cover and cook on low 10-12 hours (high 4-6 hours). Remove the meat from Crockery Pot and thicken juices by mixing together 11/2 tbsp. cornstarch and 2 tbsp. water, which into juices and cook on high until thickened.

Crockery Pot Hamburger Soup

From the Kitchen of: Sammie

1	lb.	lean ground beef
1/4	tsp.	pepper
1/4	tsp.	oregano
1/4	tsp.	basil
1/4	tsp.	seasoned salt
1	env.	onion soup mix
1	can	tomato sauce (8 oz.)
1	tbsp.	soy sauce
1	c.	celery, chopped
1	c.	carrots, sliced
1/2	c.	macaroni, cooked
1/4	c.	Parmesan cheese

Crumble beef into a slow-cooking pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control on high. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10 - 15 minutes. Other vegetables may be added, if desired.

Honey Wheat Bread

From the Kitchen of: TwoGranny

2	c.	warm reconstituted dry milk (or skim milk)
2	tbsp.	vegetable oil
2	tbsp.	honey
2	tbsp.	molasses
3/4	tsp.	salt
1	pkg.	active dry yeast
3	c.	whole wheat flour
3/4	c.	bran
1/4	c.	wheat germ

Preheat Crockery Pot on high setting for 30 minutes. Combine warm (not hot) milk, oil, honey, molasses, salt, yeast and half the flour. With electric mixer, beat well for about 2 minutes. Add remaining flour; mix well. Place dough in well-greased baking pan; cover. Let stand 5 minutes. Place in crock pot, cover and bake on high setting 3 hours.

Homemade Hot Dog Sauce

From the Kitchen of: Sue

3	lbs.	ground beef
2	lg.	onions or to suit taste
2	bottles	ketchup ( oz.)
2	tsp.	paprika
1	tsp.	garlic powder
1/2	tsp.	garlic salt
		salt and pepper to taste

Simmer in Crockery Pot for at least 2 hours.

Also makes great sloppy joes.

Hot Fruit Dessert

From the Kitchen of: Susan

Good by itself or with ice cream or pound cake.

3		grapefruit, peeled and sectioned
1	can	mandarin orange sections, drained (11 oz.)
1	can	fruit cocktail, well drained (16 oz.)
1	can	pineapple chunks, well drained (20 oz.)
1	can	sliced peaches, well drained (16 oz.)
3		bananas, sliced
1	tbsp.	lemon juice
1	can	cherry pie filling (21 oz.)

Place all ingredients in cooker. Toss gently. Cover and cook on low about 4 hours. Makes about 2 quarts.

Hot Buttered Punch

From the Kitchen of: Susan
Source: Great for cold weather.

3/4	c.	brown sugar
4	c.	water
1/4	tsp.	salt
1/4	tsp.	nutmeg
1/2	tsp.	cinnamon
1/2	tsp.	allspice
3/4	tsp.	ground cloves
2	cans	jellied cranberry sauce
1	qt.	pinepple juice
		cinnmon sticks
		butter

In Crockery Pot, combine brown sugar with water, salt, nutmeg, cinnamon, allspice, and cloves. Break up cranberry sauce with fork. Add cranberry sauce and pineapple juice to pot. Cover and heat on low for 3 to 4 hours. Serve hot in individual mugs with cinnamon sticks. Dot each mug with butter.

Crockery Pot Hearty Beef Stew

From the Kitchen of: Greg

This is nice to come home to after a busy day.

2	lbs.	stew meat, chop in 1 inch cubes
3		potatoes, diced
3		carrots, diced
1	med.	onion, diced
2	cans	whole tomatoes (141/2 oz. each)
4	tbsp.	quick tapioca
2		bay leaves
		salt and pepper to taste

Trim all fat from meat. Put all ingredients in Crockery Pot. Mix thoroughly. cover and cook for 8 to 10 hours.

Italian Chicken and Potatoes

From the Kitchen of: Pepper
Source: Internet

2		boneless, skinless chicken breasts
1/2	cup	Italian salad dressing
1	tsp.	Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
1/2	cup	grated Parmesan or Romano cheese
4		potatoes, peeled and cut into wedges

Place chicken in bottom of Crockery Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. sprinkle with the rest of the dressing, spices, and cheese. Cook on low for about 6-8 hours, or until the chicken and potatoes are tender.

Indian Pudding

From the Kitchen of: Beth

This is a traditional New England dessert.

1	c.	yellow cornmeal
1	c.	dark molasses
1/4	c.	sugar
1/4	c.	butter
1/4	tsp.	salt
1/4	tsp.	baking soda
2		eggs
11/2	qt.	hot milk

Mix all ingredients in Crockery Pot. Cook 6 hours on lot. Serve with a scoop of vanilla ice cream. Serves 6 to 8.

Crockery Pot Italian Beef

From the Kitchen of: Pepper

3	lb.	rump roast (or larger depending on size of Crockery Pot)
1	pkg.	Good Seasons Italian Dressing mix
1	c.	water
1	pkg.	au jus gravy mix
2	tsp.	Italian seasoning
6		pepperoncini peppers

Mix together water, gravy mix, dressing, and Italian seasoning. pour over roast in Crockery Pot. Add peppers if desired. Cover and cook on low about 4 hours. Break up roast and cook 1 hour more.

Serve on hamburger buns.

Bean Soup Italiano

From the Kitchen of: Pepper

1	c.	dry great northern beans
1	c.	dry red beans or pinto beans
1	can	tomatoes, cut up (28 oz.)
1	med.	onion, chopped (1/2 cup)
2	tbsp.	instant beef bouillon granules or 6 vegetable bouillon cubes
2	tsp.	dried Italian seasoning, crushed
1	tsp.	bottled minced garlic
1/4	tsp.	pepper
1	pkg.	frozen Italian green beans or cut green beans, thawed (9 oz.)
1	tbsp.	margarine or butter
1/8	tsp.	garlic salt
1/8	tsp.	dried Italian seasoning, crushed
12		1/2-inch-thick slices baguette-style French bread or six 1-inch-thick slices Italian bread

Rinse dry beans. combine dry beans and 5 cups cold water in a Dutch oven. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover; let stand for 1 hour. (Or, combine dry beans and water in Dutch oven. Cover and soak beans overnight.) Drain and rinse beans.
Combine soaked beans, 4 cups fresh water, the undrained tomatoes, the onion, bouillon granules, the 2 teaspoons Italian seasoning, the garlic, and pepper in a 31/2 or 4-quart Crockery Pot.
Cover; cook on low for 11 to 13 hours or until the beans are almost tender. (Or, cook on high for 51/2 to 61/2 hours.)
Turn to high, if using low setting. Stir green beans into soup. Cover; cook about 30 minutes more or until beans are tender.
Meanwhile, for herb toast, stir together margarine, garlic salt, and the 1/8 teaspoon Italian seasoning in a small bowl. Spread some on 1 side of each bread slice. set oven to broil. Place bread, margarine side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 45 to 60 seconds or until crisp and light brown.
To serve, ladle soup into bowls. Top soup with herb toast.

Makes 6 servings.

Italian Bean Soup

From the Kitchen of: Sammie
Source: Copied this recipe from a magazine in the doctors office several years ago

The surest way to end your wait for the doctor is to start copying anything from a magazine. Then you are frantically scribbling to get the information written down and not miss your turn.

1	c.	dry great northern beans
1	c.	dry red or pinto beans
1	can	tomatoes, cut up (28 oz.)
1	med	onion, chopped
2	tbsp.	instant beef bouillon granules
2	cloves	garlic, minced
2	tsp.	Italian seasoning
1/4	tsp.	pepper
1	pkg.	frozen Italian-style green beans
1	tbsp.	margarine
1/8	tsp.	garlic salt
1/8	tsp.	Italian seasoning
12	slices	French bred 1/2-inch thick

Rinse dry beans. Soak overnight in cold water in a covered pan. Drain and rinse beans. In a 3 1/2 or 4-quart Crockery Pot combine beans, 4 cups fresh water, undrained tomatoes, onion, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper. Cook, covered, on low for 11 to 13 hours (high 5 1/2 to 6 1/2) or until beans are almost tender. Meanwhile, thaw green beans; stir into soup. Cook about 30 minutes more on high or until beans are tender.

Stir together margarine, garlic salt, and the 1/8 teaspoon Italian seasoning. Spread on 1 side of each bread slice. Broil 4 to 5 inches from the heat for 45 to 60 seconds or until crisp and light brown.

To serve, ladle soup into bowls. Float 2 small or 1 large piece of herb toast in each bowl of soup. Serve immediately.

Yield: 6 servings

Italian Chicken Breasts

From the Kitchen of: Terri
Source: Cooking on the Double

12	oz.	boneless, skinless check breast halves
11/2	c.	fresh whole mushrooms, halved
1	pkg.	frozen Italian green beans (9 oz.)
1	sm.	onion, sliced1/4 inch thick
1	can	Italian-style stewed tomatoes (141/2 oz.)
1	can	Italian-style tomatoe paste (6 oz.)
1	can	dried Italian seasoning
1	tsp.	minced garlic
6	oz.	fettuccini or spaghetti
		Parmesan cheese, grated

Rinse chicken; pat dry with paper towels. Cut into 1-inch pieces.
Place mushrooms, green beans, and onion in a 31/2 or 4-quart Crockery Pot. Place chicken on top of vegetables.
Combine the undrained tomatoes, the tomato paste, Italian seasoning, and garlic in a small bowl. Pour over chicken.
Cover; cook on low for 5 to 6 hours (high 21/2 to 3 hours).
Cook fettucini or spaghetti according to package directions; drain. Stir chicken mixture; serve over pasta. Top with Parmesan cheese.
Makes 4 servings.

Jolene's Chili

From the Kitchen of: Karen
Source: A secretary at a school at which I used to teach.

This is the best chili I've ever made. It can be easily doubled and still turns out delicious. Good, quick, and easy.... I highly recommend it! Very good served with shredded with cheddar cheese on top and a side of cornbread.

1	lb.	ground beef
1	med.	onion, chopped
1	can	stewed tomatoes
1	can	tomato sauce + 1/2 to 1 can water
1	can	kidney beans, rinsed and drained
		garlic salt to taste
		chili powder to taste

Brown beef with onion; drain. Add the rest of the ingredients and mix well. Simmer in Crockery Pot the whole day.

Polish Kraut and Apples

From the Kitchen of: Boomer
Source: Taste of Home Quick Cooking Magazine, Jan/Feb 2000

1	can	sauerkraut, rinsed and well drained (14 oz.)
1	lb.	fully cooked polish sausage or Kielbasa, cut into 2" pieces
3	med.	tart apples, peeled and cut into eighths
1/2	c.	brown sugar, packed
1/2	tsp.	caraway seeds (optional)
1/8	tsp.	pepper
3/4	c.	apple juice

Place half of the sauerkraut in an ungreased slow cooker. Top with sausage, apples, brown sugar, caraway seeds (if desired) and pepper. Top with remaining sauerkraut. Pour apple juice over all. Cover and cook on low for 4 to 5 hours or until apples are tender.

Yield: 4 servings

Crock Pot Cooking

Slow Cooker Lasagna

From the Kitchen of: Paz
Source: Taste of Home's Quick Cooking Magazine, Jan/Feb 2000

1	lb.	ground beef
1	lg.	onion, chopped
2	cloves	garlic, minced
1	can	tomato sauce (29 oz.)
1	c.	water
1	can	tomato paste (6 oz.)
1	tsp.	salt
1	tsp.	dried oregano
1	pkg.	no-cook lasagna noodles (8 oz.)
4	c.	shredded mozzarella cheese (16 oz.)
11/2	c.	small-curd cottage cheese (12 oz.)
1/2	c.	grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

Yield: 6-8 servings.

Layered Dinner

From the Kitchen of: Pepper

6		potatoes, sliced
1	lg.	onion, sliced
2		carrots, sliced
1		green pepper, sliced
1		zucchini, sliced
1	c.	corn, frozen or fresh
1	c.	peas, frozen or fresh
		OPTIONAL VEGETABLES:
		mushrooms
		broccoli
		green beans
		SAUCE:
2 1/2	c.	tomato sauce,
1/4	c.	tamari, low-sodium
1	tsp.	thyme, ground
1	tsp.	dry mustard
1	tsp.	basil
2	tsp.	chili powder
1/2	tsp.	cinnamon
1/8	tsp.	sage
2	tbsp.	parsley flakes

Layer vegetables in large Crockery Pot in order given. Mix together ingredients for sauce and pour over vegetables. Cook 6 hours at high or 12 at low.

Lean Crockery Pot Beans

From the Kitchen of: Pepper

1	lg.	onion, chopped
1	lb.	ground white turkey
2	cans	baked beans (16 oz. each)
1	can	pinto beans
1	can	red kidney beans (16 oz.)
1	can	butter beans (15 oz.)
1	can	tomato sauce
1/4	c.	brown sugar (more if you like)
1	tbsp.	maple extract
3	tbsp.	liquid smoke

Sauté onion and ground turkey in skillet until browned. Transfer to Crockery Pot. Add remaining ingredients to Crockery Pot and cook on low 4 to 6 hours. The longer the better.

Lemony Roasted Chicken

From the Kitchen of: Sylvia
Source: All New Slow cooker

1		fryer or roasting chicken (3 to 4 pounds)
1/2	c.	chopped onion
2	tbsp.	butter
		juice of one lemon
1	tbsp.	fresh parsley
2	tsp.	grated lemon peel
1/4	tsp.	salt
1/4	tsp.	dried thyme leaves

Rinse chicken and pat dry with paper towels. Remove and discard any excess fat. Place onion in chicken cavity and rub skin with butter. Place chicken in slow cooker. Squeeze juice of lemon over chicken. sprinkle with parsley, grated lemon peel, salt and thyme. Cover and cook on LOW 6 to 8 hours.

Makes 6 servings

Lentils & Vegetable Stew

From the Kitchen of: Pepper
Source: One of those supermarket checkout books (from 1995) called "Easy Family Suppers."

I use diced tomatoes instead of the whole tomatoes.

3/4 to 1	C	dried lentils,depending on how well you like lentils
1	can	whole tomatoes, cut up (14 1/2 to 16 oz.)
1	can	vegetable broth (14 1/2 oz.)
1	can	whole kernel corn with red and green peppers (11 oz.)
1	pkg.	frozen black-eyed peas (10 oz.)
1	lg.	onion, cut into eighths
1	tbsp.	chopped fresh basil leaves*
1	tbsp.	finely chopped fresh garlic
1/2	c.	freshly grated or shaved Parmesan cheese

In Crockery Pot stir together all ingredients except Parmesan cheese. Cook on low for 10 to 12 hours (4 to 6 hours on high) or until lentils are tender.

To serve, ladle into bowls; top with Parmesan cheese.

Yield: 4 servings

*1 teaspoon dried basil leaves can be substituted for 1 tablespoon chopped fresh basil leaves

Healthy Chili in Crockery Pot

From the Kitchen of: Barbara

This is a very good low-fat recipe.

1	lb.	beef stew meat, trimmed
6	oz.	tomato paste
1	c.	chopped onion, about 2 medium
2		bell peppers, diced
2	cloves	garlic, minced
1	tbsp.	chili powder
1	tsp.	ground cumin
1/2	tsp.	dried oregano, crushed

Trim the beef of all visible fat. Cut into 1/2 inch cubes.
Place meat in Crockery Pot 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.

Serving ideas: Serve this low-fat dish with rice or beans.

Lemonade Chicken

From the Kitchen of: Pepper

2		broiler chickens, cut up (3 lbs. each)
1/4	cup	all-purpose flour
1 1/4	tsp.	salt
2	tbsp.	cooking oil
6	oz.	frozen lemonade, thawed
3	tbsp.	brown sugar
3	tbsp.	catsup
1	tbsp.	vinegar
2	tbsp.	cold water
2	tbsp.	cornstarch
		hot cooked rice

Combine flour with salt; coat chicken thoroughly. Brown chicken pieces on all sides in hot oil; drain. Transfer to a crockpot. Stir together the lemonade concentrate, brown sugar, catsup, and vinegar; pour over chicken. Cover; cook on high heat setting for 3 to 4 hours (or set on low for 6 to 8 hours.) Remove chicken; pour cooking liquid into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch; stir into hot liquid. Cook and stir till thickened and bubbly. Serve chicken with gravy over hot cooked rice.

Lo-Cal Crockery Pot Chicken

From the Kitchen of: Linda

2	med.	onions, thinly sliced
2-3	lb.	chicken, cut up and skinned
2	cloves	garlic, minced
1	lg.	can tomatoes
1	tsp.	salt
1/4	tsp.	pepper
1/2	tsp.	oregano, crushed
1/2	tsp.	basil
1/2	tsp.	celery seed
1		bay leaf

Layer in order and cook on low 6-8 hours, or on high 21/2-4 hours.

Low-Fat Potato Soup

From the Kitchen of: Lucille
Source: One Million Recipes

If you are not concerned about fat content, use regular evaporated milk and butter.

5-6		potatoes, peeled and diced
1		onion, chopped
1	lg.	carrot, sliced
1	rib	celery, chopped
4		chicken bouillon cubes
1	tbsp.	parsley flakes
5	c.	water
1	tbsp.	salt (less if desired)
		pepper to taste
1/4	c.	Mazola oil
1	can	skim milk evaporated milk (13 oz.)

Put all ingredients in Crockery Pot except evaporated milk. Cook on low 6-8 hours. Add milk during last hour.

Crockery Pot Manhattan Style Clam Chowder

From the Kitchen of: Mary
Source: Unknown

I have been using this recipe so long I don't remember where it originally came from.

1/4	lb.	diced bacon, fried and drained
1	lg.	onion, diced
2		carrots, thinly sliced
3	ribs	celery with leaves, thinly sliced
1	tbsp.	fresh parsley ( or dried)
1	lg.	can tomatoes, broken up, with juice
11/2	tsp.	salt
		black pepper
1		bay leaf
1	tsp.	thyme
3		potatoes, diced
2	cans	clams with juice (use 3 if you like more)

Put all ingredients in the Crockery Pot. Stir to blend. Cover and cook on high for 1 hour, then turn to low for 8 hours.

Yield: 4 servings

NOTE: If you don't have time for the 1 hour on high, just turn on low and cook 10 hours.

Chicken Marengo

From the Kitchen of: Rose
Source: crockpot_recipes@egroups.com

		chicken parts or boneless breasts (enough for family)
1	packet	spaghetti sauce mix (11/2 oz.)
1/2	cup	dry white wine
2	fresh	tomatoes, quartered
1/4	pound	fresh mushrooms

Place chicken in bottom of Crockery Pot. Combine dry spaghetti sauce mix with wine and pour over chicken. Cover and cook on low 6 to 7 hours or until tender. Turn control to high. Add tomatoes and mushrooms and cook until tomatoes are done. *Mushrooms can be added earlier for more flavor.

Slow Cooker Mexican Beef Stew

From the Kitchen of: Gina

2	pounds	beef stew meat
1	can	(28 oz.) whole tomatoes, undrained
1		onion, chopped
1	tsp.	chili powder
1	envelope	(1.25 oz.) taco seasoning mix
1	can	(15 oz.) Pinto beans, rinsed and drained
1	can	(11 oz.) Mexicorn whole kernel corn with red and green peppers, drained

Mix beef, tomatoes, onions and chili powder in 3 1/3 to 4-quart slow cooker. Cover and cook on low setting 9 to 11 hours or until beef is tender.

Stir in taco seasoning mix. Stir in pinto beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.

Makes 6 servings

Note: Serve this stew topped with Mexican cheese blend and chopped fresh cilantro leaves for added flavor.

Crockery Pot Meatballs

From the Kitchen of: Pepper

These meatballs are good served over egg noodles.

1 1/2	lbs.	extra-lean ground beef
1	c.	dry breadcrumbs
1/2	c.	egg substitute
1/3	c.	chopped fresh parsley
2	tbsp.	minced fresh onion
1/3	c.	ketchup
2	tbsp.	brown sugar
1	tbsp.	lemon juice
1	can	jellied cranberry sauce (16 oz.)
1	bottle	chili sauce (12 oz.)
		Parsley sprigs (optional)

Combine first 5 ingredients in a large bowl; shape mixture into 30 (1 1/2 inch) meatballs.

Combine ketchup, sugar, juice, and sauces in a Crockery Pot; gently stir in meatballs. cover with lid; cook on low for 8 to 10 hours. Garnish with parsley, if desired.

Cheesy Meat Loaf

From the Kitchen of: Sammie

17		round cheese crackers
1	sm.	onion, finely chopped
2	tbsp.	green pepper, minced
1/4	c.	chili sauce
1/2	c.	milk
2		eggs, slightly beaten
3/4	tsp.	salt
1/8	tsp.	pepper
11/2	lb.	lean ground beef

Crush crackers with rolling pin or blender until crumbled. In mixing bowl, combine crumbs with onion, green pepper, chili sauce, milk, eggs, salt, and pepper. Mix in ground beef. Form into 6 or 7 inch round loaf. Place in slow-cooking pot. Cover and cook on low for 6 to 8 hours or until done.

Mediterranean Fish Soup

From the Kitchen of: Debbie

1	med.	onion, chopped
1/2	med.	green bell pepper, chopped
2	cloves	garlic, minced
1	can	whole tomatoes, undrained and coarsely chopped (141/2 oz.)
2	cans	reduced-sodium chicken broth (141/2 oz. each)
1	can	tomato sauce (8 oz.)
1	jar	sliced mushrooms (21/2 oz.)
1/4	c.	ripe olives, sliced
1/2	c.	orange juice
1/2	c.	dry white wine (optional)
2		bay leaves
1	tsp.	dried basil leaves
1/4	tsp.	fennel seed, crushed
1/8	tsp.	black pepper
1	lb.	medium shrimp, peeled

Place all ingredients except shrimp in Crockery Pot. Cover and cook on low 4 to 41/2 hours or until vegetables are crisp-tender. Stir in shrimp. Cover and cook 15 to 30 minutes or until shrimp are opaque. Remove and discard bay leaves.

Serves 6

Slow Cooker Mexican Beef Soup

From the Kitchen of: Happy

1	lb.	beef stew meat, cut into 1/2 inch cubes
14	oz.	beef stock
2	c.	water
1	lb.	Mexican style frozen vegetables
14	oz.	Mexican style chunky tomato sauce
1	lb.	canned pinto beans, rinsed and drained
2	tsp.	ground cumin
1	lb.	canned black beans, rinsed and drained
1/4	tsp.	seasoned salt
1/4	tsp.	garlic pepper
1/2	c.	sour cream

Combine first 7 ingredients in an electric slow cooker on low heat. Cover and cook 8 to 81/2 hours, or until beef is tender. Increase heat to high. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot. Serve with a dollop of sour cream.

Crockery Pot Mexican Dish

From the Kitchen of: Stacey

My husband and I both love Mexican food. This recipe can be made as hot as you like with the addition of jalapeño peppers.

6		corn (or flour) tortillas, torn in pieces
1	can	Ranch style beans
1	can	cream of mushroom soup
1	can	cream of chicken soup
1	can	Rotel tomatoes (with juice)
1	lb.	ground beef or turkey with chili powder and garlic powder to taste, browned and drained
8	oz.	Velveeta, cubed

Place in order given in your Crockery Pot. Cook on low 3 to 4 hours. Serve with salad.

Mexican Red Beans

From the Kitchen of: Becky

My crew loves any food that is Mexican so they can hardly wait for this to be ready.

1	lb.	dry beans, soaked overnight
4	c.	cold water
1	lg.	onion, chopped
1	can	tomatoes (16 oz.)
2	cloves	garlic, minced
2	tsp.	chili powder
2	tsp.	salt
2	tsp.	ground cumin
1/4	lb.	salt pork or bacon, chopped (optional)

Put all ingredients in Crockery Pot. cook on high for about 2 hours, then turn to low and cook for 8 hours.

These beans can be partially mashed and used as a low-fat alternative to refried beans.

Minestrone Soup from the Crockery Pot

From the Kitchen of: Pepper

1	c.	diced ham
1	lb.	corn chickpeas
1/2	c.	minced onion
1	clove	garlic, minced
1/2	c.	diced carrots
1/2	c.	diced celery
1	pkg.	frozed chopped spinach
10	oz.	can tomatoes
1	med.	potato, diced
2	tbsp.	parsley
1	qt.	chicken broth
1/2	c.	elbow macaroni
		grated Parmesan cheese

Combine all ingredients except macaroni and cheese in Crockery Pot. Add water if chicken broth does not cover. Cook on high 1 hour, then switch to low for 6-8 hours. If you don't have time just cook on low 9-10 hours.

One half hour before serving, add macaroni. Serve soup generously sprinkled with cheese.

Serves 6

Monterey Spaghetti

From the Kitchen of: Sammie
Source: Allrecipes.com

Healthy, wholesome and easy to prepare using a crock pot.

1/4	lb.	spaghetti, broken into pieces
1		egg
1	cup	sour cream
1/4	cup	grated Parmesan cheese
1/8	tsp.	crushed garlic
3	cups	shredded Monterey Jack cheese
1	package	frozen chopped spinach, thawed and drained (10 oz.)
1/2	can	French fried onions (6 oz.)

In a large pot with boiling salted water, cook spaghetti until al dente. Drain.

In a large bowl mix together the sour cream, grated Parmesan cheese, and minced garlic. After beating the egg in a small bowl, transfer to the large bowl and blend together. Transfer to a greased slow cooker.

Mix cooked and drained spaghetti, 2 cups grated Monterey Jack cheese, thawed spinach, and half of the French fried onion to the slow cooker. Stir contents of slow cooker just until blended.

Cover and cook on low for 6 to 8 hours or high heat for 3 to 4 hours.

In last 30 minutes of cooking, turn to high if cooking on low and add remainder of grated Monterey Jack cheese and French fried onion to top of casserole. Serve when cheese is melted.

Mormon Beans

From the Kitchen of: Pepper

1/2	lb.	ground beef
1/2	lb.	bacon
1		onion, chopped
1	tsp.	salt or less
3/4	c.	brown sugar
1	tsp.	dry mustard
2	tsp.	vinegar
1/2	c.	catsup
#2	can	pork & beans
#1	can	kidney beans
1	can	green beans (15 oz.)
1	c.	chili sauce (salsa)

Brown ground beef. Brown bacon and crumble. Sauté chopped onion. Combine all ingredients. Mix thoroughly. Put into Crockery Pot. Heat slowly. Good for pot luck. Can be increased. If not using a Crockery Pot, heat slowly and stir occasionally to keep from sticking.

Meatless Sloppy Joes

From the Kitchen of: Sylvia
Source: All New Slow Cooker

2	c.	thinly sliced onions
2	c.	chopped green bell peppers
1	can	kidney beans, drained and mashed (about 15 oz.)
1	can	tomato sauce (8 oz.)
2	cloves	garlic, finely chopped
2	tbsp.	ketchup
1	tbsp.	mustard
1	tsp.	chili powder
		Cider vinegar (optional)
2		sandwich rolls, halved

Combine all ingredients except rolls in slow cooker. Cover and cook on LOW 5 to 51/2 hours or until vegetables are tender. Serve on rolls.

Makes 4 servings

Hot Mulled Cider

From the Kitchen of: Gramaw
Source: One Million Recipes

Good to have during the holidays for drop in guests or parties. It also makes the house smell nice.

1/2	c.	brown sugar packed
2	qts.	cider
1	tsp.	whole allspice
11/2	tsp.	whole cloves
2	sticks	cinnamon
		orange slices

Put all ingredients in Crockery Pot and cover. Cook on low for 2 to 8 hours. Spices may be taken out.

Serve from Crockery Pot with ladle.

Nina's Beef and Beans

From the Kitchen of: Pepper
Source: Internet

1 1/2	lb.	lean ground beef
2	cans	kidney beans
2	cans	pork and beans
1	large	onion, chopped
3	cloves	garlic, minced
1	can	tomatoes, crushed (14.5 oz.)
1	can	tomato soup
1/2		green pepper, chopped
		salt and pepper to taste
		crushed red pepper to taste
		chili powder to taste
		cayenne pepper to taste

Brown ground beef, drain off excess grease and transfer to Crockery Pot; add all remaining ingredients. Cover and cook on low 7 to 9 hours.

Adjust or delete seasoning to suit your personal preference.

No-Fuss Party Potatoes

From the Kitchen of: Sammie
Source: Pillsbury Slow cooker Recipes, January 2002

1	can	cream of mushroom soup
1	cup	sour cream
4 1/2	oz.	chopped green chilies
1 1/2	cups	shredded Colby-Monterey Jack cheese
32	oz.	frozen hash brown cubes, Southern style
3		green onions, sliced
1/2	cup	nacho flavored taco chips, finely crushed

Spray 4 to 6 quart slow cooker with nonstick cooking spray. In medium bow, combine soup, sour cream, chilies and cheese; mix well. Arrange half of potatoes in sprayed slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture; spread evenly. Cover; cook on high setting for 3 1/2 to 4 1/2 hours. Just before serving, sprinkle top with onions and chips.

Make ahead tip: Cook the potatoes ahead; keep them warm on low setting for up to 2 hours. Add the chips just before serving.

Note: Southern-style hash browns are cubed; country-style hash browns are shredded. This recipe calls for cubed, but both styles work well.

Old Time Beef Stew

From the Kitchen of: Sammie
Source: Internet

2	lb.	stew beef
3/4	cup	flour
1	tsp.	garlic powder
1	tsp.	paprika
2	tbsp.	vegetable oil
1		onion, quartered
1	clove	garlic, minced
2	cups	beef broth or bouillon
1	tsp.	salt, or to taste
1	tbsp.	lemon juice
1	tsp.	sugar
1	tsp.	Worcestershire sauce
1/2	tsp.	pepper
1/2	tsp.	paprika
1	-2	bay leaves
	dash	allspice, optional
6		carrots, cut in pieces
6	med.	white potatoes, cut in pieces
1/2	cup	cold water
1/4	cup	flour

Combine flour, paprika and garlic powder in a plastic bag. Coat stew beef in flour mixture and brown in hot oil in a large skillet; transfer to the crock pot.

Add the remaining ingredients except for 1/2 cold water and 1/4 cup flour.

Cook on low for 9 to 11 hours.

About 30 minutes before serving, mix together the flour and coldwater; add to the pot. Turn on high and cook until thickened. Serves 6-8.

Slow Cooker or Oven Bean Salad

From the Kitchen of: Paz

1	can	baby limas
1	can	butter beans
1	can	baked beans
1	can	kidney beans
1	can	Northern beans
1/2	c.	onions, chopped
1/4	c.	vinegar
1	c.	brown sugar
1/2	tsp.	dry mustard
4	strips	bacon
		garlic salt

Combine drained beans and onions in large slow cooker or ovenware dish. Combine vinegar and brown sugar and add to bean mixture; mix well. Add dry mustard. Fry bacon crisp and chop. Add bacon and garlic salt to mixture. Bake 2 hours at 275°. May be served hot or cold.

Oyster Bisque

From the Kitchen of: Selina

2/3	c.	rice, raw
4	c.	water
1	pint	oysters with liquid
1	tsp.	instant minced onion
1	dash	cloves
1		bay leaf
2	cubes	chicken bouillon
1/2	tsp.	celery salt
1	tsp.	Worcestershire sauce
		Seasoned salt - to taste
		White pepper - to taste
1	pint	light cream

Cook rice in 2 cups water until soft. Do not drain. Whirl in blender using some of remaining 2 cups water if necessary. Put rice and water in Crockery Pot. Whirl oysters with their liquid in blender and add to cooker with remaining ingredients. (Be careful not to let shell get into blender as it is very damaging to blades.) Cover and cook on high 1 hour. Turn to low and cook about 3 hours longer stirring once or twice. Remove bay leaf and stir well before serving. Makes about 2 quarts.

Pineapple Baked Beans

From the Kitchen of: Billie
Source: Quick Cooking, March/April '98

1	lb.	ground beef
28	oz.	baked beans
8	oz.	pineapple tidbits, drained
1	lg.	onion, chopped
1	lg.	green pepper, chopped
1/2	c.	barbecue sauce
2	tbsp.	soy sauce
1	clove	garlic, minced
1/2	tsp.	salt
1/4	tsp.	pepper

In a skillet, brown beef; drain. Transfer to a 5-quart slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly. Serve in bowls.

Pina Colada Bread Pudding

From the Kitchen of: Susan

1	loaf	unsliced french bread
1	can	frozen Pina Colada drink mix
1	can	pineapple juice (6 oz.)
1	can	evaporated milk (12 oz.)
1/2	can	Cream of Coconut
3		eggs
1/3	c.	Irish Cream
		OR
1/4	c.	light rum
1	c.	golden raisins
1	can	crushed pineapple (8 oz.)
1	tsp.	grated lemon peel

Peel crust from bread with a sharp knife. Discard crust or make into breadcrumbs for another recipe. Cut bread into 1-inch cubes; set aside.

In blender or food processor fitted with metal blade, combine half of the following ingredients: drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into a six cup bowl. Puree remaining half of liquid ingredients as well as eggs and liquer, if desired. Combine both purees.

Combine raisins and crushed pineapple with juice, set aside.

Place about 2/3 of the bread cubes in Crockery Pot; sprinkle 1/2 tsp. grated lemon peel and 1 cup raisin-pineapple mixture over bread in Crockery Pot. Top with remaining cubes, then remaining lemon peel and raisin-pineapple mixture.

Pour pureed ingredients in Crockery Pot.

Cover and cook on LOW for 6 hours.

Spoon pudding into 8 or 10 dessert dishes and serve hot.

Streusel Pound Cake - Crockery Pot

From the Kitchen of: Aunt Sadie
Source: Aunt Sadie's Scrapbook

1	pkg.	pound cake mix (16 oz. size)
1/4	c.	packed brown sugar
1	tbsp.	flour
1/4	c.	finely chopped nuts
1	tsp.	cinnamon

Mix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee can. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in Crockery Pot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours.

Crock Pot Cooking

Crock Pot Split Pea Soup

From the Kitchen of: Sammie

Freezes well.

1	pkg.	dried green split peas, rinsed (16 oz.)
1		hambone, or 2 meaty hamhocks, or 2 cups diced ham
3		carrots, peeled and sliced
1	med.	onion, chopped
2	ribs	celery, plus leaves, chopped
1	clove	garlic, minced (may use more to taste)
1		bay leaf
1/4	c.	fresh parsley, chopped (optional)
1	tbsp.	seasoned salt (or to taste)
1/2	tsp.	fresh ground pepper
11/2	qts.	hot water

Layer ingredients in crock pot, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf.

Serve garnished with croutons.

Crockery Pot Peach or Apricot Butter

From the Kitchen of: Pepper

2	cans	peaches - (28 oz.) drained
3	c.	sugar (or 4 to taste)
2	tsp.	cinnamon
1	tsp.	cloves
2	tbsp.	lemon juice

Drain fruit and de-pit. Puree using blender or food processor. Pour into the Crockery Pot. Add remaining ingredients. Cover; cook on high 8 to 10 hours. Remove cover during last half of cooking. Stir occasionally. Store in refrigerator.

Crockery Pot Peach Cobbler

From the Kitchen of: Sammie
Source: Rival

This recipe was in a little booklet that came with my Crockery Pot. It is really good. I leave out the cinnamon.

3/4	c.	Bisquick® baking mix
1/3	c.	sugar
1/2	c.	packed brown sugar
1/2	can	evaporated milk
2	tsp.	butter or margarine, melted
2		eggs
3	lg.	peaches, mashed
2	tsp.	vanilla
3/4	tsp.	ground cinnamon

Lightly grease Crockery Pot or spray with non-stick coating spray. In a large bowl, combine sugars and baking mix. Add eggs and vanilla. Stir. pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into Crockery Pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Serve warm. Top with vanilla ice cream if desired.

Slow Cooked Pepper Steak

From the Kitchen of: Pepper
Source: MasterCook

11/2 to 2	lb.	beef round steak
2	tbsp.	cooking oil
1/4	c.	soy sauce
1	c.	onion, chopped
1	tbsp.	sugar
1/2	tsp.	salt
1/4	tsp.	pepper
1/4	tsp.	ground ginger
4		tomatoes, cut into eighths, or one (16 oz.) can tomatoes with liquid, cut up
2	lg.	green peppers, cut into strips
1/2	c.	cold water
1	tbsp.	cornstarch
		cooked noodles or rice

Cut beef into 3-inch x 1-inch strips; brown in oil in a skillet. Transfer to a slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5 - 6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice.

Pizza Beans

From the Kitchen of: TwoGranny

Kids love these pizza flavored beans.

1	lb.	pinto beans
31/2	c.	water
4		chopped tomatoes
1		chopped onion
1/4	c.	chopped red or green bell pepper
1	clove	garlic, crushed
1	tsp.	salt
1/2	tsp.	dried oregano
1/4	tsp.	dried rosemary
1/2	tsp.	dried basil
11/2	c.	Mozzarella cheese, shredded
1/4	c.	Parmesan cheese, grated

Rinse beans and remove anything that is not a bean. Soak beans in water overnight at room temperature.

In a Crockery Pot, mix everything EXCEPT the Mozzarella and Parmesan. Cover and cook on high 6 to 7 hours or until beans are tender.

Top with Mozzarella, then with Parmesan cheese. Cover and cook another 10 minutes or so until cheese melts.

Makes 10-12 side dish servings or 6-8 main dish servings.

Pork Chops with Corn Stuffing

From the Kitchen of: Alice

1	tbsp.	oil
6	(4 oz.)	boneless pork loin chops (about 3/4-inch thick)
11/2	tsp.	dried pork seasoning*
4	c.	cornbread stuffing mix
1/2	c.	chopped celery
1/4	c.	chopped onion
1/4	tsp.	dried sage leaves, crushed
1	can	ready-to-serve chicken broth (141/2 oz.)
1	can	whole kernel corn with red and green peppers, drained
1		egg, beaten

Heat oil in large skillet over medium heat until hot. Add pork chops; cook until browned on both sides. Drain. Sprinkle pork with pork seasoning.
In large bowl, combine all remaining ingredients; mix well.
Spray inside of 31/2 to 4-quart Crockery Pot with nonstick cooking spray. Spoon stuffing mixture into sprayed slow cooker. Arrange browned pork chops in 2 layers over stuffing.
Cover; cook on low for 5 to 6 hours or until pork is no longer pink in center.

Serves 6

A mix1/4 teaspoon each of seasoned salt, garlic powder, thyme leaves and black pepper can be used is pork seasoning is not available.

Chicken Lickin Good Crockery Pot Pork Chops

From the Kitchen of: Pepper
Source: Internet

6		pork chops, boneless
1/2	tsp.	garlic powder
1/2	c.	flour
2	tbsp.	vegetable or canola oil
1	tbsp.	salt
1	can	chicken and rice soup, undiluted (10 oz.)
11/2	tsp.	dry mustard

Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in Crockery Pot. Add can of soup. Cover and cook on low 6 to 8 hours or on high 31/2 hours.

Pork Chop Delight

From the Kitchen of: Pepper

The sauce this makes is really good.

4 - 6		boneless pork chops
		seasoned flour for dredging (add salt, pepper, etc. to flour)
2	tbsp.	vegetable oil
1	lg.	onion, sliced
2	c.	chicken broth
2	tbsp.	flour
8	oz.	sour cream

Heat oil in a skillet over medium high heat. Dredge pork chops in seasoned flour and brown in skillet, turning to brown both sides.

Layer chops in Crockery Pot with onion slices. Pour chicken broth over layers. Cover and cook on low 7 - 8 hours.

Stir the 2 tablespoons of flour into the sour cream until smooth. Stir sour cream into the Crockery Pot and blend into the cooking juices. Raise the Crockery Pot to high for 15 - 30 minutes or until the liquid has thickened.

Serve the chops and sauce over rice or noodles.

4 - 6 servings

Pork Chops and Mustard-Sauced Potatoes

From the Kitchen of: Pepper

1	tbsp.	cooking oil
6		pork loin chops, cut 3/4 inch thick
1	can	condensed cream of mushroom soup (103/4 oz.)
1/4	c.	dry white wine or chicken broth
1/4	c.	Dijon-style mustard
1	tsp.	dried thyme, crushed
1/2	tsp.	bottled minced garlic
1/4	tsp.	pepper
6	med.	potatoes, cut into1/4-inch slices
1	med.	onion, sliced

Heat oil in a large skillet. Cook pork chops, half at a time, in hot oil until brown on both sides. Drain off fat.
Combine soup, wine, mustard, thyme, garlic, and pepper in a large bowl. Add potatoes and onion, stirring to coat. Transfer to a 31/2 or 4-quart Crockery Pot. Place browned chops on top of potatoes.
Cover; cook on low for 7 to 8 hours. (Or, cook on high for 31/2 hours.)

Makes 6 servings.

Pork Chop Stew

From the Kitchen of: Sammie
Source: My old files

6		pork loin chops
4	tbsp.	flour
2	tbsp.	oil
6	med.	potatoes, cubed
1	med.	onion, chopped
1	sm.	cabbage, cut in thin wedges (optional)
4		carrots, diced
1/4	tsp.	salt
1/2	tsp.	pepper
2	tsp.	beef bouillon granules
1/4	c.	water
1	can	sliced stewed tomatoes (141/2 oz.)
1/2	c.	sour cream
2	tbsp.	cornstarch

Trim fat from chops. Coat with 2 tablespoons flour.
Brown chops in oil over medium heat.
Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon,1/4 cup water and stewed tomatoes with juice. Do Not Stir.
Cover and cook on high 31/2-4 hours or on low for 7-8 hours.
Optional: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 11/2 cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.

Crockery Pot Pork Chops Supreme

From the Kitchen of: Pepper
Source: MasterCook

1		onion, sliced
3		potatoes, peeled and sliced
1	can	cream of mushroom or celery soup
4 - 6		pork chops
		salt and pepper to taste

Put onions and potatoes in bottom of Crockery Pot. Top with chops, salt and pepper, pour soup over chops. Cook on low for 8 hours (high 4-5 hours).

Serve with mashed potatoes, rice, or noodles.

Pork Stew with Vegetables

From the Kitchen of: Paz
Source: About.com Southern U.S. Cuisine
http://southernfood.about.com/home/food/southernfood/library/crock/blcpidxt.htm

1	tbsp.	vegetable oil
1		pork tenderloin (1 lb.) cut into 3/4 to 1 inch cubes
1	med.	onion coarsely chopped
1	rib	celery sliced
1/2	tsp.	dried basil leaves
1/4	tsp.	dried rosemary leaves crushed
1/4	tsp.	dried oregano leaves
2	tbsp.	all-purpose flour
1	c.	chicken broth
1/2	pkg.	(16-oz.) frozen mixed vegetables..carrots, potatoes & peas...
1	jar	(41/2 oz. size) sliced mushrooms drained well
2	tsp.	lemon juice
1/8	tsp.	ground nutmeg
		salt and pepper to taste

Heat oil in large skillet over high heat. Add pork, onion, celery, basil, rosemary and oregano; cook until pork is browned. Place pork mixture in Crockery Pot. Whisk flour with chicken broth; pour into Crockery Pot. Stir in frozen vegetables and mushrooms. Cover and cook on low 6 to 8 hours. About 15 minutes before serving, stir lemon juice, nutmeg, salt and pepper to taste. Serve over rice.

Serves 3 to 4.

Possum Lodge Firehouse Chili

From the Kitchen of: Sammie
Source: Internet

2	cans	Mexican beans
1	can	Ro-Tel diced tomatoes and green chilies
1	med.	onion, diced
1	can	regular beer (12 oz.)
1	lb.	ground chuck
3	tbsp	.chili powder
1	tsp.	cumin

Brown ground chuck and onion; drain. Combine with remaining ingredients in slow cooker. Cook over medium setting for 12 to 24 hours. Add chili powder as desired.

Polish Hunter Soup

From the Kitchen of: Boomer
Source: San Jose Mercury News

31/2	c.	chicken broth
1	can	cream of mushroom soup
16	oz.	sauerkraut
8	oz.	sliced mushrooms
1	med.	potato, cubed
2	med.	carrots, peeled and chopped
2	stalks	celery, sliced
3/4	lb.	polish sausage, cubed
2	tbsp.	cider vinegar
2	tsp.	dill
1/2	tsp.	black pepper

Place in Crockery Pot for 10 - 12 hours.