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| Crock pot chicken stew |
|
Yield: 1 Servings |
|
1 Frying chicken 3 Carrots; cut diagonally in |
|
| chunks
3 md Idaho potatoes; chunked
2 lg Onions (I like vidalia's
-when in season)
-Seasoned pepper;to taste
1/4 ts Thyme
1/4 ts Basil
1/4 ts Oregano
1 cn Cream of chicken soup
(condensed soup)
1 tb Worcestershire sauce
Place half of veggies in the pot, add chicken. Mix pepper and spices
and sprinkle over meat. Add the rest of veggies and top with the
soup. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to
10 hours, or until meat is very tender and veggies are done. I put it
on in the morning and its ready whenever we are. The only bad part
about this recipe is that you have to take the meat off the bones.
Mine is usually cooked to the point where it falls off the bones but
you still have that mess. If desired, potatoes may be omitted and the
stew, when done, may be served with large macaroni cooked separately.
Leftovers can be refrigerated all in the same pot and reheated in
bowls in the microwave at 50% power.
//ichael ================= & Ms. // | /- // | //eslie
================= From: Michael Grosz
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CROCK POT CHILI
Categories: Chili
Yield: 1 Servings
1 1/2 lb Ground Beef
1/2 c Chopped Celery
1/2 c Chopped Mushroom
3/4 c Chopped Onion
1 Bay Leaf
2 tb Chili Powder
1 ts Garlic Powder
1 ts Salt
1 ts Paprika
1/2 c BBQ Sauce
16 oz Tomato Sauce
28 oz Stewed Tomatoes
15 1/2 oz Kidney Beans
1 ts Red Cayenne Pepper
Brown beef, drain fat & put in crockpot. Add rest of ingredients,
except kidney beans. Cook on low 8-10 hours or on high for 5-6
hours. Stir occasionally. Add beans about 1 1/2 hours before you
serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CROCK POT CHILI #2
Categories: Main dish, Chili, Ground beef, Vegetables
Yield: 6 Servings
1/2 lb Dry pinto or kidney beans
2 cn Tomatoes (14.5oz ea)
2 lb Chuck; browned, *
2 tb Chili powder
1 ts Pepper
1 ts Cumin
4 1/2 c Water
- *OR* 2 16-oz cans
2 Medium onions; coarsely
- chopped, **
1 Green pepper; chopped
2 Garlic cloves; crushed
Salt to taste
* I buy extra lean and don't brown 1st. ** This works well with red.
Stir this once, cover and cook on low for 10 to 12 hours or on high,
for 5 to 6 hours.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CROCK POT ENCHILADA STEW
Categories: Soups/stews, Ethnic, Meats
Yield: 6 Servings
1 lb Hamburger
1 Onion, chopped
4 1/2 oz Can chopped chilies
1 cn Mild enchilada sauce
10 1/2 oz Golden mushroom soup
10 1/2 oz Cheddar cheese soup
10 1/2 oz Cream of mushroom soup
10 1/2 oz Cream of celery soup
1 pk Dorito chips
Brown hamburger and chopped onion, pour off grease. Put all
ingredients in crock pot except Doritos chips. Mix and cook low 4 to
6 hours. Last 15 minutes before you are ready to eat, add Dorito
chips and stir.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CROCK POT ENCHILADAS
Categories: Crockpot
Yield: 6 Servings
1 lb Hamburger
1 Onion, chopped
4 1/2 oz Can chopped chilies
1 cn Mild enchilada sauce
10 1/2 oz Golden mushroom soup
10 1/2 oz Cheddar cheese soup
10 1/2 oz Cream of mushroom soup
10 1/2 oz Cream of celery soup
1 pk Dorito chips
Brown hamburger and chopped onion, pour off grease. Put all
ingredients in crock pot except Doritos chips. Mix and cook low 4 to
6 hours. Last 15 minutes before you are ready to eat, add Dorito
chips and stir.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CROCK POT HASHBROWNS
Categories: Crock pot, Potatoes, Vegetarian
Yield: 1 Servings
1 pk Hashbrowns (32 oz)
1 cn Soup, cream of mushroom
1/2 c Margarine
1 cn Soup, cheddar cheese
1 c Sour cream
Put hashbrowns in crock pot. Mix soups and sour cream together. Pour
over hash browns. Cut up margarine and stir into hashbrowns. Cook on
low for 4 to 6 hours, stirring occasionally.14 14 Linda Henely, Lake
Mills, IA14 Iowa REC News, May 1992
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CROCK POT ITALIAN BEEF
Categories: Italian, Beef
Yield: 1 Servings
1 3 -5 lb rump roast
1 pk Good Seasons Italian Dress-
-ing Mix
1 c Water
1 pk Au jus gravy mix
2 ts Italian seasoning
6 Pepperoncini peppers
Mix together water, gravy mix, dressing, and Italian seasoning. Pour
over roast in crock-pot. Add peppers if desired. Cook on LOW about 2
hrs. Break up reoast and cook 1 more hour. Serv on hambureger buns.
Variation: Linda Hendrickson makes this uising on 4 lb. chuck roast,
1 pkg. Good Seasons mix and 1/2 cup water. From the Bumgarner Family
Recipes submitted by Linda Tebrugge Schultz
posted to COOKING echo by Bud Cloyd
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CROCK POT ITALIAN CHICKEN DINNER
Categories: Poultry
Yield: 6 Servings
1 Sm Cabbage; cut in wedges
1 Onion
1 c Mushrooms; canned
2 tb Tapioca; quick cooking
1 Chicken; broiler or fryer
1 c Meatless spaghetti sauce
Parmesan cheese; grated
In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and
mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken
pieces atop vegetables. Pour spaghetti sauce over chicken. Cover;
cook on low-heat setting for 10 to 12 hours. Transfer to a serving
platter. Sprinkle with Parmesan Cheese.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CROCK POT PIZZA
Categories: Pizza, Side dish, Meats
Yield: 1 Full pot
1 1/2 lb Hamburger (browned w/onions)
2/3 pk Cooked rigatoni
2 cn Pizza sauce
2 lg Bags mozarella cheese
1 pk Pepperoni
Mushrooms
Layer ingredients in crock pot. Cook low for 5 hours. Makes a full
pot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CROCK POT POT ROAST
Categories: None
Yield: 1 Servings
3 1/2 lb Pot roast (or chuck)
1 lg Onion, chopped
3 lg Carrots, peeled and sliced
16 oz Can diced tomatoes, with
-their juice
I prefer to brown the roast on top of the stove beforehand, although
this is not necessary. I just brown it on all sides in a little
vegetable oil.
Place the onion and carrots on the bottom of the crock pot (you'll
need at leasta 4 quart crock pot for this recipe). Put the meat on
top and season to taste with salt and pepper. Pour the tomatoes over
all and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
This is particularly wonderful served with noodles or mashed potatoes
alongside. If you can manage to do the prep work the night before,
it's a good meal for those times when you'll be out all day and
wantto come home to something comforting. Enjoy!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CROCK POT POTATO SOUP
Categories: Soups/stews, Sides, Appetizers
Yield: 4 Servings
6 Potatoes; cut into bite
-sized pieces
2 Onions; chopped
3 Carrots; diced
2 Stalks celery; chopped
4 Chicken bouillon cubes
1 tb Parsley flakes
1 tb Salt
Pepper; to taste
1/3 c Butter
13 oz Evaporated milk
Combine the above and cook on low 10-12 hours or high 3-4 hours.
During the last hour add 1 13oz can evaporated milk and chives. We
like fresh grated parmesean cheese sprinkled over the top. Again,
this is not recommended by picky 12 yr olds
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CROCK POT POUND CAKE
Categories: Cakes, Crockpot
Yield: 6 Servings
16 oz Pound cake mix, packaged
2/3 c Water
2 Eggs
Blend cake mix with water and eggs in mixing bowl at low speed
until moistened. Beat on medium speed for 3 minutes, scraping bowl
frequently. Pour into greased and floured 8-cup mold or spring form
pan. Place in slow-cooker. Cover mold with 4-5 paper towels and
cook on high 2 1/2 to 3 1/2 hours. When cake is done, top will be
slightly moist and pass the toothpick test.
Serve plain, frosted or with fruit.
Source: Crockery Cookery, Mable Hoffman
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CROCK POT QUICK BREADS & CAKES (INFO)
Categories: Information, Breads, Slow cooker
Yield: 1 Reading
1 Set of instructions
Breads & Cakes
: There are a few tricks to remember when baking" in one of these pots. First turn the control to HIGH (or to the setting which is equivalent to the HIGH used in the recipes). The LOW setting is too low to give breads and cakes the texture you expect. : With breads remember to cover the container with a lid or foil. Tie the lid or foil onto the container and place the container on a meal rack or trivet inside the pot. If you don't have a metal rack or trivet to fit your slow cooker crumple foil and place it in the bottom of the pot to support the baking container. Pour 2 cups of hot water around the container to provide steam for cooking the bread. : When using a deep fryer type of slow cooker check frequently to make sure the water hasn't evaporated. Add more water if needed. : In general it is not a good idea to remove the lid or foil from the bread container during the first 2 hours of cooking. After that check the bread by inserting a toothpick in the mixture. If the toothpick comes out clean the bread is done. : When using a standard cake mix the procedure is slightly different. Cakes are "baked" in a pan set directly on the bottom of the slow cooker similar to the way you would do it in an oven. [You do??? --KL] : It is not necessary to use a trivet or water. Instead of covering the uncooked cake mixture with foil or a lid cover the top with four or five layers of paper towels. Because there is more mosture in a slow cooker than in an oven it is necessary to compensate for this with the paper towels to help absorb the moist top of the cake mix. Also leave the lid of your slow cooker slightly open to let extra moisture escape. : The type and kind of container to use for breads and cakes will depend on the size of your pot. The following containers hold equivalent amounts of batter and so will substitute for each other: Coffee can 2 lb two coffee cans 1 lb Mole 6-7 cup capacity baking dish 1 1/2 quart Three vegetable cans 16 oz Souffle dishes and springform pans also work when they fit in the pot. Source: Crockery Cookery by Mable Hoffman (c) 1975 Still being printed as of 2/1989 so it may still be in print. Bantam Books. | |
