Southwestern Stew

Southwestern Stew

Southwestern Stew

 

2 T. vegetable oil

1 lb. boneless pork cut up into cubes

1 large onion diced

2 cloves garlic chopped

1 packet taco seasoning

2 cans diced tomatos

1 can rotel tomatoes with green chiles (or one small can green chilies and one can tomatoes)

1/2 C. beef broth

1 can corn

1 can pinto beans

 

Heat oil in skillet, brown pork and onion and garlic. Transfer to crockpot. Add remaining ingredients and cook on low for 4-6 hours. Serve with corn bread, garnish with black olives and sour cream. NOTE: I have made it with out browning the meat and onion and garlic, just dumped it all in the crockpot and it tasted the same.

San Francisco Stew

San Francisco Stew

San Francisco Stew

 

1-1/2 lb. ground beef, browned

1 onion cut into large chunks

1 tall can pork & beans

1/4 C. brown sugar

1 large can stewed tomatoes

3-6 slices raw bacon

 

Put into layers in a crockpot or slow cooker. Cook all day on low, or 4-5 hours on high.

Potato Soup Chowder

Potato Soup Chowder

Potato Soup Chowder

 

1/2 lb. of bacon, cooked and crumbled (I used a lb. of smoked

sausage, sliced)

6 to 8 white potatoes, cut into chunks (I used 10-12 small to medium)

1 can cream of potato soup (I used 2 cans)

1- 8 oz. sour cream (I used about 12 ozs)

2 heaping T.p. corn starch

(Optional 8 oz. cream cheese)

1 c. milk

 

In crockpot place potatoes, un-diluted cream of potato soup and bacon pieces, cover and cook 6-8 hours. (I layered potatoes, soup, sausage, potatoes, soup and about 2 T.p. water as it seemed dry to me and I cooked for 6 hours) Uncover and mash by hand some of the potatoes not all and not fine , you want it chunky. (I did not need to mash as I cut the chunks somewhat small about 1/2″ thick or so so I did not need to mash). Now blend cornstarch with the milk, sour cream and cream cheese – if you add cream cheese, first blend it until smooth with sour cream. (I softened the cream cheese in the microwave for 15 seconds, added sour cream and mixed with mixer until mostly smooth, added to milk and cornstarch, mix well.) Add all to pot and mix well, continue cooking until hot and bubble. (I cut the crockpot off before mixing the milk, sour cream, etc. as it was plenty hot. I added the this mix to the potatoes and sausage and covered until ready to eat).

Pepper Soup

Pepper Soup

Pepper Soup

 

2 lb. ground meat, cooked and drained

28-30 oz. tomato sauce

28 oz. diced tomatoes (I use one quart of home-canned stewed tomatoes)

2 C. cooked rice

2 C. green, red, or yellow pepper, chopped (I use more)

2 beef bouillon cubes

1/4 C. brown sugar

2 tsp. salt

1 tsp. pepper

Combine all in CP.  Cover and cook on low for 6-8 hours or on high for 4 hours.

Nordic Potato Soup with Ham

Nordic Potato Soup with Ham

Nordic Potato Soup with Ham

 

3 medium – size thin-skinned potatoes (about 1 1/2 lb. total) peeled and

diced (I use small red potatoes and quarter them–don’t peel it saves time)

1 large onion finely chopped (I have used dehydrated onion )

1 smoked ham hock -about 1 lb. (I have used leftover ham)

1 T dry dill weed

2 t grated lemon peel

1/4 t ground white pepper (I use black pepper)

2 1/2 C. chicken broth (I use low sodium bouillon cubes)

1 T cornstarch

1/2 c. whipping cream

Dill sprigs – optional

 

In a 3 quart or larger crock pot combine potatoes, onion, ham hock, dill weed, lemon peel, pepper and broth. Cover and cook at low setting until ham hock and potatoes are very tender when pierced – 7 1/2 to 8 hours. Lift out ham hock and let stand until cool enough to handle. Meanwhile remove about 1 C. of the potatoes with a little of the broth (I remove all of the potatoes and enough broth to cover the potatoes); whirl in a blender or food processor until pureed. Return puree to cooker. ( We like the soup smooth – just take out 1 C. if you like it lumpy) In a small bowl, mix cornstarch and cream; blend into potato mixture. Increase cooker heat setting to high. Remove and discard fat and bone from ham; tear meat into bite-size pieces and stir into soup. Cover and cook, stirring 2 or 3 times for 20 more minutes. Garnish with dill sprigs, if desired. Makes 4 to 6 first course servings. (I always double the recipe because that way I can use the whole container of whipping cream).

Meatball Stew

Meatball Stew

Meatball Stew

 

1 lb. lean ground beef

1/4 tsp. garlic powder

salt and pepper

few sprigs parsley, chopped

1/4 tsp. marjoram

1/4 tsp. basil

1 egg

1/2 C. soft bread crumbs

1 T. Butter or Shortening

4 small carrots, peeled and diced

3 potatoes, peeled and diced

1 onion, chopped

1 lb. green beans, cut in 1 1/2″ lengths

1 can (1 lb.) stewed tomatoes

1 C. water

 

Mix beef, garlic powder, 1 tsp. salt, the parsley, herbs, egg, bread crumbs, and monosodium glutamate. Shape in 12 balls and brown on all sides in fat. Put carrots, potatoes, onion and green beans in cooker. Sprinkle with salt and pepper. Add meatballs. Mix tomatoes and water and pour over top. Cover and cook on low 6-8 hours.

Meatball Cheese Soup

Meatball Cheese Soup

Meatball Cheese Soup

 

2 C. water

1 C. corn whole kernel

1 C. potato chopped

1 C. celery chopped

1/2 C. carrot sliced

1/2 C. onion chopped

2 cubes beef bouillon

1/2 tsp. Tabasco pepper sauce

1 jar 16 oz. Cheez Whiz

Meatballs

1 lb. ground beef

1/4 C. bread crumbs

1 large egg

1/2 tsp. salt

1/2 tsp. Tabasco sauce

 

Meatballs: mix ingredients together thoroughly. Shape into medium size meatballs. Place uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow cooker. Stir gently. Cover and cook on low for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended.

Lentil Soup

Lentil Soup

Lentil Soup

 

1 1/2 lb. dry lentils

2 medium carrots, sliced 1/4 inch thick

1 medium onion, chopped

1 C. sliced celery

1/4 C. snipped parsley

3 C. water

1 (10 3/4 oz.) can cream of mushroom soup

2 T. instant beef bouillon granules

dairy sour cream

 

In a 3 1/2 or 4 quart CP, combine lentils, carrots, onions, celery and parsley.  Stir in water, mushroom soup and bouillon granules.  Cover, cook on low setting for 10 to 12 hours or high for 5 to 6 hours.  Top each serving with a dollop of sour cream. Makes four servings.

For a 5 or 6 quart CP, use 8 C. water and 2 T. bouillon granules.  Double remaining ingredients.  Prepare as above.  8 servings.

Lentil and Canadian Bacon Soup

Lentil and Canadian Bacon Soup

Lentil and Canadian Bacon Soup

 

4 C. water

1 tsp. dried thyme leaves

1/2 tsp. salt

1/4 tsp. pepper

2 cans (14 1/2 oz. each) vegetable broth

2 medium carrots, cut into 1/2-inch pieces (1 C.)

1 medium potato, peeled and cut into 1/2-inch pieces (1 C.)

1 medium onion, finely chopped (1/2 C.)

1 medium celery stalk, cut into 1/2-inch pieces

1 package (16 oz.) lentils (2 1/4 C.), sorted and rinsed

1 package (6 oz.) sliced Canadian-style bacon, coarsely chopped

 

Mix all ingredients in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 8 to 9 hours or until lentils are tender. Stir well before serving. 8 servings.

Italian Sausage Soup

Italian Sausage Soup

Italian Sausage Soup

 

1 lb. ground pork sausage

1/2 tsp. salt (I usually end up adding more salt at the end )

1/2 tsp. pepper

1/4 tsp. oregano

1/4 tsp. basil

1 tsp. garlic powder

1/2 envelope of Italian salad dressing powder

4 C. water

8 oz. can of tomato sauce

1 T. soy sauce

1 C. shredded potatoes

1 C. shredded carrots

1/2 C. fine chopped onion

1 can green beans

 

Brown sausage in frying pan, drain and add to crockpot. Add water, tomato sauce and soy sauce. Mix in spices. Add the potatoes, carrots, onions and beans. Cover and cook on low for 6-8 hours.

Notes: I have found that if you shred the potatoes for this soup they will be well cooked when the cooking time is over. I have had trouble with potatoes still being hard after cooking in a crockpot even when they were cut very small. This seems to take care of that problem. Shredding the carrots is not a complete necessity but blends well with the shredded potatoes.

Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

 

4 T. butter

3 C. thinly sliced onions

4 medium potatoes, quartered

1 1/2 lb. chuck steak, cut into large cubes

2 1/2 tsp. salt

4 tsp. paprika

1 C. water

 

Melt two T. on the butter in a large fry pan.  Sauté the onions until golden brown.  Remove to the crockery pot.  Put the potatoes on top of the onions.  Melt the remaining butter in the fry pan and brown the meat on all sides.  Sprinkle the meat with the salt and paprika and put into the crockery pot.  Pour the water into the fry pan and scrape the bottom.  Cook on a low heat for one minute.  Pour over the meat. Cover and cook on the low setting for eight to ten hours.  Serves 4.

Ham and Lentil Soup

Ham and Lentil Soup

Ham and Lentil Soup

 

2 C. lentils

1/2 lb. ham — diced

1 onion — chopped

1 bay leaf

2 ribs celery — chopped

1 clove garlic — minced

Salt and pepper — to taste

 

Combine all ingredients with 2 quarts water in the crock pot. Cook on low, covered, 8 to 10 hours. Adjust seasonings and serve.

Golden Glow Soup

Golden Glow Soup

Golden Glow Soup

 

1 yellow onion, chopped

2 C. peeled, chopped carrots

1 1/2 C. peeled, chopped sweet potato (about one large)

2 C. orange juice

3 C. chicken stock

 

Add all ingredients to crock pot and cook on low until carrots and sweet potatoes are tender. Add salt and pepper to taste and serve as is, or puree soup in a blender for a smoother texture. Optional: Top each serving of soup with 1 T. sour cream and 1 T. chopped green onion.

Dilled Barley Veggie Soup

Dilled Barley Veggie Soup

Dilled Barley Veggie Soup

 

1 15 oz. can red beans, drained

1 10 oz. pkg frozen whole kernel corn

1/2 c med pearl barley

1 14.5 oz. can stewed tomatoes

2 c sliced fresh mushrooms

1 c chopped onion

1 med carrot, coarsely chopped

1 stalk celery, coarsely chopped

3 cloves garlic, minced

2 tsp. dried dillweed

1/4 tsp. pepper

1 bay leaf

5 C. vegetable broth or chicken broth

 

Place all ingredients in a 4 quart cooker and pour broth over. Cover and cook on low for 8 – 10 hours or high for 4 – 5 hours. Discard bay leaf when done cooking.

Dill Turkey Chowder

Dill Turkey Chowder

Dill Turkey Chowder

 

1 lb. uncooked turkey breast slices, cut into 1 ” pieces

3/4 tsp. garlic pepper

1/2 tsp. salt

6-8 new potatoes, cut into 1″ pieces

1 med onion, chopped (1/2 C)

2 med carrots, sliced (1 C)

2 tsp. dried dill weed

2 1/2 C chicken broth

1 15 oz. can whole kernel corn, drained

1 C half & half

3 T cornstarch

 

Place turkey in 4-5 qt slowcooker.  Sprinkle with garlic pepper and salt.  Stir in remaining ingredients, except half & half and cornstarch.  Cover and cook on low for 6-8 hours, or until veggies are tender. Mix half & half and cornstarch.  Gradually stir in chowder until blended. Cover and cook on high for about 20 minutes, stirring occasionally until thickened.  Makes 6 servings.

Corn Chowder

Corn Chowder

Corn Chowder

 

6 slices bacon, diced

1/2 C. chopped onion

2 C. diced, peeled potatoes

2  packages (10 oz. each) frozen whole kernel corn, broken apart

1 can (16 oz.) cream style corn

1 T. sugar

1 tsp. Worcestershire sauce

1 tsp. seasoned salt

1/4 tsp. pepper

1 C. water

Couple of drops of hot sauce (optional)

 

In skillet, fry bacon until crisp; remove & reserve.  Add onion and potatoes to bacon drippings and sauté for about 5 minutes; drain well. Combine all ingredients in Crock Pot; stir well.  Cover and cook on LOW for 4 – 7 hours.

Country Stew

Country Stew

Country Stew

 

2 lb. beef cuts

5 carrots, sliced

3 cut onions

6 potatoes, cut up

3 ribs celery, sliced

28 oz. can whole tomatoes cut up (juice also)

1 C. water

6 T. Minute tapioca

3 T. Worcestershire sauce

Pepper and salt to taste

Ground allspice, marjoram, thyme to taste

2 bay leaves

1 (10 oz.) pkg frozen sweet peas

 

Put all ingredients except peas into a slow cooker. Mix all the above together in the crockpot cover; put on low and cook all day or overnight. Turn to high and add frozen peas 1/2 hour to 1 hour before serving.

Colorful Chicken Stew

Colorful Chicken Stew

Colorful Chicken Stew

 

1 lb. boneless skinless chicken breasts, cubed

1 can (141/2 oz.) Italian diced tomatoes, undrained

2 medium potatoes, peeled and cut into 1/2-inch cubes

5 medium carrots, chopped

3 celery ribs, chopped

1 large onion, chopped

1 medium green pepper, chopped

2 cans (4 oz. each) mushroom stems and pieces, drain

2 chicken bouillon cubes

2 tsp. sugar

1 tsp. chili powder

1/4 tsp. pepper

1 T. cornstarch

2 C. cold water

 

In a 5-qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hours or until vegetables are tender.

Chile Stew

Chile Stew

Chile Stew

 

1 Whole chicken, cut up

4 c Water

10 oz. can cream of mushroom Or cream of chicken soup

12 Corn tortillas

1 tsp. Garlic salt

1 pkg. Chicken gravy mix

1/2 C. Chopped green Chiles

 

Cook chicken in crockpot with water to cover, about 4 hours. Add remaining ingredients the last half hour of cooking. Allow to boil until tortillas are tender. Serve over rice.

Beef Stew II

Beef Stew II

Beef Stew II

 

2 lb. Stewing Beef — 1″ pieces

1 package Onion Soup Mix

1/2 C. Red wine

1 can Cream of Mushroom Soup

1/4 C. Quick Tapioca

1 can Mushrooms, whole — (4 oz.)

 

Combine all ingredients in crockpot, stirring together to mix will. Cover and cook on LOW 8 – 12 hours (4 – 6 hours on HIGH). Serve over noodles or rice.

 

Cabbage and Beef Soup

1 1/2 lb. round steak, cut into cubes

2 1/2 T. oil

4 C. water

4 tsp. soy sauce

4 C. shredded cabbage

2 medium onions, chopped

1 clove garlic, minced

1/4 lb. bacon, chopped

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dry mustard

1/4 lb. diced potatoes

1/4 lb. diced sweet potatoes

1 1/2 T. tomato paste

 

Sauté the meat in the oil until well browned on all sides.  Put in the crockerypot.  Add the remaining ingredients and mix well.  Cover and cook on the low setting for 6-8 hours.  Serves 6.

Beef Stew

Beef Stew

Beef Stew

 

10 small New potatoes, halved not peeled

12 small White onions, peeled

30 Baby carrots, 1/2-lb.

1 Red or green bell pepper, seeded, cut into 1″

1 1/2 lb. Beef stew meat — cut into 1″

1.1/2″ cubes

2 C. Beef broth or bouillon

2 tsp. Fresh oregano leaves, chopped

1/4 tsp. Paprika

1 T. Fresh parsley, chopped

1 T. Worcestershire sauce

1/2 tsp. Salt

1/8 tsp. Pepper

3 T. Cornstarch

3 T. Cold water

 

Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables. Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.

Bean and Sausage Soup

Bean and Sausage Soup

Bean and Sausage Soup

 

3/4 lb. mixed dried beans

1 28-oz. can whole plum tomatoes in juice, chopped

2 14-oz. cans low-fat, low-sodium chicken broth

1 C. white wine

1 large red bell pepper, chopped

1 medium onion, chopped

2 stalks celery, chopped

2 large carrots, chopped

2 C. frozen peas, corn, green beans or a combination

1 1/2 lb. Italian poultry sausage links

 

Pick through and rinse beans. Place in a 4-quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight. Drain and rinse beans. Place beans in crockpot with canned tomatoes, broth, white wine and vegetables. Cover, and cook on low for 7 to 8 hours. In a skillet, cook the sausage over medium heat until done. Slice links into 1/2-inch pieces. Add meat to crockpot, and cook soup another 30 to 60 minutes.

16 Bean Soup

16 Bean Soup

16 Bean Soup

 

1 lb. 16 bean mixture

2 quarts water

1 large onion, chopped

1 clove garlic, minced

1/2 to 3/4 tsp. Salt

1 (16 oz.) can tomatoes, undrained and chopped

1 (10 oz.) can tomatoes and green chiles, undrained (or use canned tomatoes with a can of diced green chiles)

1 lb. of ham hocks or smoked meat (just something cheap) for flavor

 

I have done this two ways. I have put everything into the crockpot and cooked it on High all day and the beans cooked and were not hard. I have also just put the beans, water, onion and garlic and cooked that for about 4 hours on low then added the salt, ham, tomatoes and cooked that another few hours. Note: In the package of beans there is a nasty “ham flavoring” packet that I just throw out. I use the smoked ham hocks or anything that is cheap and then I throw that meat out because it is usually tasteless by then. I just use it for the flavor.

Yams

Yams

Yams

 

3 large yams or sweet potatoes (1 1/2 to 2 lb. total), peeled and diced

1 medium size Golden Delicious apple, peeled, cored and diced

1 C. fresh or frozen (unthawed) cranberries

3/4 C. firmly packed brown sugar

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/3 C. orange juice

1/2 C. coarsely chopped pecans

 

In a 3 qt. or large electric slow cooker, combine yams and apple, sprinkle with cranberries. In a small bowl, mix sugar, cinnamon and nutmeg; sprinkle over yam mixture. Drizzle with liquer (or orange juice). Cover and cook at low setting until yams are very tender when pierced (8 1/2 to 10 hours). Meanwhile, toast pecans in a wide nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Pour out of pan and set aside. To serve, stir yam mixture lightly, then sprinkle with pecans. Makes 6 to 8 servings.

Texas Baked Beans

Texas Baked Beans

Texas Baked Beans

 

1 lb. dried navy beans

6 oz. slab bacon, diced

1 large onion, chopped

1 green bell pepper, cut in 1/4-inch dice

1 red bell pepper, cut in 1/4-inch dice

1 can (28 oz.) plum tomatoes, chopped, with their juices

1/2 lb. honey-baked ham, in 1/4-inch dice

1 smoked pork chop, in 1/4-inch dice

1 C. ketchup

3/4 C. packed dark brown sugar

1/4 C. honey

1/4 C. dark molasses

1 T. Worcestershire sauce

1 tsp. dry mustard

Salt to taste

 

Wash beans and soak overnight in enough cold water to cover by 2 inches. Drain, rinse and drain again. Place in large, heavy pot; add water to cover by 2 inches. Bring to boil, reduce heat and simmer until beans are tender but not mushy, about 45 minutes. While cooking, skim off any foam that rises to the top. Drain beans and set aside. Cook bacon over low heat until fat is just rendered (do not brown), 5 to 6 minutes. Remove bacon with a slotted spoon and set aside. Sauté onion in bacon fat until wilted. Add bell peppers and stir-fry for five minutes. Place all ingredients except salt in crock pot and cook for 6 hrs. Add salt to taste. Makes six to eight servings.

Sweet Sweet-Potatoes

Sweet Sweet-Potatoes

Sweet Sweet-Potatoes

 

2 lb. sweet potatoes—peel and grated

1/3 C. brown sugar—packed good

1/4 C. butter—melted

1/4 C. coconut—flaked

1/4 C. broken pecans—toasted

1/4 tsp. cinnamon

1/4 tsp. coconut extract

1/4 tsp. vanilla

 

In a crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in coconut and vanilla extracts.

Spinach Soufflé

Spinach Soufflé

Spinach Soufflé

 

2 lb. frozen spinach — thawed and drained

1/4 C. grated onion

8 oz. light cream cheese – softened

1/2 C. mayonnaise

1/2 C. shredded cheddar cheese

2 eggs – beaten

1/4 tsp. white or black pepper

1 Dash nutmeg

 

Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture. Spoon mixture into a lightly buttered 3 1/2-quart crock pot (or soufflé dish to fit in a larger crock pot) and cook on high for 2 to 3 hours.

Spiced Lentils in Pocket Bread

Spiced Lentils in Pocket Bread

Spiced Lentils in Pocket Bread

 

For a Sunday night sandwich supper, spoon this savory lentil filling—warm or at room temperature–into heated pita bread halves.

 

1 C. lentils, rinsed and drained

1 medium-size carrot, shredded

1/2 C. finely chopped red bell pepper

2 cloves garlic, minced or pressed

1 dry bay leaf

1 small dried hot red chile

1 tsp. ground cumin

2 C. water

Yogurt Sauce (recipe follows at end of message)

3 T. each olive oil, red wine vinegar

1/2 C. thinly sliced green onions

2 stalks celery, thinly sliced

salt and pepper

4 pita breads (each about 6 inches in diameter, cut into halves and warmed)

 

In 3-quart or larger electric slow cooker, combine lentils, carrot, bell pepper, garlic, bay leaf, chile, and cumin; pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6-7 hours). Prepare Yogurt Sauce. Drain lentil mixture, if necessary; remove and discard chile and bay leaf. Mix in oil and vinegar; sitr in onions and celery. Season to taste with salt and pepper. To serve, spoon lentil mixture into pita bread halves; add Yogurt Sauce to taste. Makes 4 servings.

Yogurt Sauce: In small bowl, mix 1 C. plain lowfat or nonfat yogurt and 2 T. each golden raisins and chopped fresh mint.

Slow-Cooked Broccoli

Slow-Cooked Broccoli

Slow-Cooked Broccoli

 

2 pkg. (10 oz.) frozen chopped broccoli, partially thawed

1 can (10 3/4 oz.) condensed cream of celery soup, undiluted

1 1/2 C. shredded sharp cheddar cheese, divided

1/4 C. chopped onion

1/2 tsp. Worcestershire sauce

1/4 tsp. pepper

1 C. crushed butter-flavored crackers, crushed

2 T butter or margarine

 

In a large bowl, combine broccoli, soup, 1 C. cheese, onion, Worcestershire sauce, and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 1-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted. 8-10 servings.

Potatoes Perfect

Potatoes Perfect

Potatoes Perfect

 

1/4 lb. Bacon; diced

2 med. Onions; thinly sliced

4 med. Potatoes; thinly sliced

1/2 lb. Cheddar cheese; thinly slice

Salt and pepper

Butter

 

Line crockpot with aluminum foil, leaving enough to overlap potatoes when finished. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Overlap with remaining foil. Cover and cook on low setting for 10 to 12 hours.

Potato and onion Priazzo

Potato and onion Priazzo

Potato and onion Priazzo

 

Brown one full head of garlic, 3 or 4 onions thinly sliced, and 2 lb. Italian Sausage (your heat preference) in olive oil. Don’t over cook it, just enough to get it started.  Take off heat, Mix in 2 T. fennel seed, and if the sausage isn’t hot enough, kick it up a notch with some chili pepper flakes. Layer it in the crock with TONS of thinly sliced potatoes, (which you will have, of course, held in cold water so they don’t turn brown). Alternate the meat mixture with the potatoes.  Cook on low all day.

Then, roll out some ready-made bread dough into a 9 x 13 pan. Spoon onion-potato mixture onto dough.  Roll another layer of dough on top of the casserole; rub with olive oil and cracked pepper. Cook for about 20 minutes in the oven until dough is done.  Let cool for 10 min or so.

Pineapple Baked Beans

Pineapple Baked Beans

Pineapple Baked Beans

 

1 lb. ground beef

28 oz. baked beans

8 oz. pineapple tidbits – drained

1 large onion – chopped

1 large green pepper – chopped

1/2 C. barbecue sauce

2 T. soy sauce

1 garlic clove – minced

1/2 tsp. salt

1/4 tsp. pepper

 

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

Orange-Glazed Carrots

Orange-Glazed Carrots

Orange-Glazed Carrots

 

3 C. thinly sliced carrots

2 C. water

1/4 tsp. salt

3 T. butter

3 T. orange marmalade

2 T. chopped pecans (optional)

 

Combine carrots, water, & salt in crockpot.  Cover & cook on high 2-3 hours.  Drain well;  stir in remaining ingredients.  Cover & cook on high for 20 to 30 minutes more.  6 servings

Maple Glazed Sweet Potatoes

Maple Glazed Sweet Potatoes

Maple Glazed Sweet Potatoes

 

5 medium sweet potatoes

1/4 C. brown sugar

1/4 C. pure maple syrup

1/4 C. apple cider

dash salt and pepper to taste

 

Peel sweet potatoes and cut into 1/4 to 1/2 inch thick slices, place in crockpot. Whisk remaining ingredients together and pour over potatoes. Cover and cook on low 7 to 9 hours. Stir a few times, if possible, to keep them coated. Serves 4

Macaroni Pie

Macaroni Pie

Macaroni Pie

 

8 oz. box (cooked) macaroni

3 C. grated cheese

1 (16 oz.) can of evaporated milk

1 1/2 C. sweet milk

2 eggs

1/4 C. margarine

1 tsp. sugar

Salt and pepper to taste

 

Combine cooked macaroni with other ingredients and pour into a greased crockpot. Cook 3 1/2 hours on medium heat.

Lentil-Rice Casserole

Lentil-Rice Casserole

Lentil-Rice Casserole

 

3 C. chicken broth

3/4 C. lentils, uncooked

1/2 brown rice, uncooked

3/4 C. chopped onion

1/2 tsp. sweet basil

1/4 tsp. oregano

1/4 tsp. thyme

1/4 tsp. garlic powder

Blend all together in a crock pot and cook on low, six hours or so.

Italian Zucchini

Italian Zucchini

Italian Zucchini

 

2 lb. Zucchini, cut into 1 1/2 inch pieces

1 8 oz. Can stewed tomatoes

1 to 2 Cloves garlic, chopped optional

1/4 tsp. Oregano or Italian Seasoning

1/2 tsp. Salt

1/4 tsp. Pepper

Parmesan cheese, grated

 

Place zucchini in a crock pot, and combine remaining ingredients, except cheese. Pour mixture of ingredients over squash and cover. Cook at high temp for 2 to 4 hours or until zucchini is just tender. Serve topped with a sprinkling of parmesan cheese.

Hunter’s Crockpot Beans

Hunter’s Crockpot Beans

Hunter’s Crockpot Beans

 

1 lb. ground beef

3/4 lb. fried crumbled bacon

1 C. chopped onions

1 C. ketchup

1/4 C. brown sugar

1/2 tsp. pepper

1 tsp. hickory smoke flavoring

1 lb. can each pork and beans, lima beans, butter beans, and kidney beans

 

Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes.

Hidden Valley Ranch Potatoes

Hidden Valley Ranch Potatoes

Hidden Valley Ranch Potatoes

 

2 bags of frozen hash browns, semi-thawed

2 8 oz. pkg. cream cheese

2 envelopes Hidden Valley Ranch dressing mix

2 cans cream of potato soup

 

Put potatoes in crock pot. Mix remaining ingredients in a bowl and add to potatoes. Stir well. Cook on low 7-9 hours. Stir before serving.

 

Homemade Baked Beans

3 C. (1 1/2 lb.) of dried white navy beans (soaked over night or boiled 1 hour)

1 1/2 C. ketchup

1 1/2 C. water

1/4 C. molasses

1 large onion chopped

1 T. dry mustard

1 T. salt

6 slices uncooked side bacon, chopped into 1-inch pieces (I used salt pork)

1 C. brown sugar

 

Place all ingredients in slow cooker and cook for 8-10 hours on low. Stir occasionally if possible, but not necessary. These freeze well.

Herbed Squash Au Gratin

Herbed Squash Au Gratin

Herbed Squash Au Gratin

 

8 to 10 summer squash (about 2 lb.)

Water

1 tsp. salt

1/4 C. butter or margarine

2 C. herb-seasoned croutons

1/2 C. grated cheddar cheese

 

Cut squash into 1/4 inch thick crosswise slices.  Cover with water in slow-cooking pot.  Add salt.  Cover and cook on low for 3 to 4 hours or until tender.  Drain.  Meanwhile, melt butter in small skillet.  Stir in croutons; heat until lightly browned.  Add cheese.  Sprinkle over well-drained squash.  Makes 6 to 8 servings.