Crockpot Madness (20 Recipes)
Submitted by brianjwood on August 13, 2002 at 10:08 am

DESCRIPTION
Crockpot Madness (20 recipes)

SUMMARY
Yield 0 File under Misc. Recipes & Requests
INSTRUCTIONS

This should keep someone busy! And happy, hopefully.
Cheers, Brian
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Title: All-Day-Long Crockpot Beef
Categories: Crockpot
Yield: 6 Servings

1 1/2 lb Beef roast,* see note
1/2 t Black pepper
2 Garlic cloves,minced
1/2 pk Onion soup mix
2 t Worcestershire sauce
1 t Steak sauce
3 Carrots,sliced
2 Celery stalks,diced
1 Green bell pepper,chopped
1 Yellow onion
1/2 c Water
1/2 c Tomato juice

Recipe by: Jo Anne Merrill Preparation Time: 8:00 * Use any cut of
beef roast desired.

1. Cut beef roast into serving-sized portions. Use more beef if
you need more than 6 servings. Brown beef in a bit of vegetable oil,
although you can skip this step if rushed for time.
2. Slice onion and separate into rings. Dice the peeled carrots,
dice the celery and slice the peppers into thin strips or circles.
Place these into bottom of crockpot. Sprinkle the beef pieces with
fresh ground black pepper, minced garlic and the onion soup mix.
Place on top of the vegetables.
3. 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.
4. Turn the crockpot to high for 30 minutes, or, if you're in a
hurry, skip this step. Turn to low, cover and cook for 7-9 hours.

* Keep the crockpot covered as much as possible throughout cooking
time. A crockpot 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.

When ready to serve, dip meat and vegetables out of pot with a
slotted spoon. Use the liquid as is or turn crockpot to high and
thicken liquid with a little flour or cornstarch.

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Title: Apple Pork Roast/Cp
Categories: Crockpot
Yield: 4 Servings

2 lb pork,Boneless
1 T Cooking oil
1 Carrot,small chunks
2 Celery,chopped
3 T Quick-cooking tapioca
1/4 c White wine
1 t Beef bouillon granules
1/4 t Salt
1/4 t cinnamon,Ground
6 oz Frzn apple juice concentrate
(thaw but do not dilute

Trim any fat from pork. Cut in half, if necessary, to fit into
crockpot.
Pl carrots, and celery into bottom of Pammed crockpot. Sprinkle
tapioca over t Add apple juice concentrate combined with other
ingredients and add. Cover Cook on Low for 10-12 hours or on high for
5 to
6 hours.

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Title: Banana Nut Loaf
Categories: Crockpot
Yield: 10 Servings

1/3 c Shortening
1/2 c Sugar
2 Eggs
1 3/4 c Flour
1 t Baking powder
1/2 t Baking soda
1/2 t 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 cook on high 2
to 3 hours or until bread is done. Serve warm or cool, with butter or
cream cheese or peanut butter.

Submitted by Lisa Crawley (TSPN00B)

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Title: Bar-B-Q'd Pork Steaks
Categories: Crockpot
Yield: 6 Servings

6 Pork Steaks (OR Chops)
1 t Fat
1 1/2 c Ketchup
1 1/2 c Water
1/4 c Vinegar
1/4 c Worcestershire Sauce
2 t Salt
2 t Chili Powder
2 t Paprika
1 t Pepper
1/2 t Accent
2 lg Onions,sliced very thin
1 t Salt
1 t Accent
1/4 t Pepper

Use a 5 qt. crockpot. Place fat in crockpot and melt on HIGH. Add
meat and turn to coat with fat. Season meat with mixture of last 3
ingred. Add all other ingred. Cook on LOW for 8-9 hrs.

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Title: Bar-B-Que Beef (Nb)
Categories: Crockpot
Yield: 1 Servings

3 lb Beef,stew or chuck roast
2 c Onions,chopped
3 Green peppers,chopped
1 cn Tomato paste,(6 ounces)
2 t Salt
1/2 c Brown sugar,packed
1/4 c Cider vinegar
3 t Worcestershire Souce
1 t mustard,Dry

Combine the ingredients and put into a slow cooker or crockpot in
order given. Use a 3 1/2 - 5 quart cooker. Cover and cook on high
for 8 hours.

With a wire whisk, stir mixture until meat is shredded. Serve on long
hard rolls or hamberger buns.

"Tis like a visit with a friend to use her recipe"

From the Kitchen of Norma Bean, Cozad Nebraska (Janet's Sister)

Formatted for MealMaster by Janet Newcomer, Dec 1996.

Norma's comment: I really do enjoy this recipe and it freezes well. I
check for doneness after 5-6 hours and adjust accordingly, turning to
low.

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Title: Barbecue Meats
Categories: Crockpot
Yield: 6 Servings

1 Chicken,ham, chops etc..
1 Bbq sauce

(. . . with a saucy ending!)

Place seasoned and cut-up chicken, ham, pork chops, or rabbit in
CROCK-POT. Pour a little barbecue sauce on each piece. Add no water.
Cover and cook until done-about 8 hours on Low. NOTE: For added
flavor, put cooked meat on heat-proof platter; pour remaining
sauce and drippings over top. Place under broiler for 5 to 10
minutes. From Rival Crock-pot cook book, date unknown

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Title: Barbecued Bean Soup
Categories: Crockpot
Yield: 6 Servings

1 lb Great Northern beans,soaked
2 t Salt
1 md Onion,chopped
1/8 t pepper,Ground
2 lb Beef short ribs
6 c Water
3/4 c Barbecue sauce

Place alI ingredients in CROCK-POT except barbecue sauce Cover and
cook on Low 10 to 16 hours. Before serving, remove short ribs and cut
meat from bones. Return meat to CROCK-POT. Stir in barbecue sauce
before serving From Rival Crock-Pot cookbook, date unknown

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Title: Barbeque Pork (Family)
Categories: Crockpot
Yield: 32 Servings

-JEAN POLZIN
4 lb Pork Butt (or Shoulder
-Roast)
-lean,boneless
2 lg Spanish onions,(sweet)
1 lg Bottle Kraft Honey BBQ Sauce
-OR KC Masterpiece BBQ Sauce
1 c Ginger Ale (or Coke)
4 pk Sandwich buns (8 per pkg.)

Cut onions in half lengthwise, slice in 1/4" slices, halve the
slices and separate into rings. Trim all possible fat from roast and
sprinkle with garlic salt and seasoned pepper. Place half the onions
in crockpot, put in roast and top with rest of onions. Pour 1 cup of
soda over all, cover and cook on LOW for 10 to 12 hours, or overnight
until pork can be easily shredded with two forks.
Remove pork from pot, shred in a bowl, removing all possible fat.
Remove onions with slotted spoon and add to bowl. Discard juice in
pot. Return onions and pork to pot, add BBQ sauce to all and mix.
Continue to cook on LOW for 5 to 6 hours, adding more BBQ sauce as
needed. Serve as sandwiches in buns. (I use Pepperidge Fram Sandwich
rolls).
Leftovers may be cooled, made into sandwiches, wrapped in heavy
plastic wrap and frozen individually for later use. (I store them in
the sandwich roll bags, 8 to a bag, sealed with the tab that came
with the bag). They keep well and may be unwrapped, rewrapped in
paper towels and heated in a microwave at 50% for a few minutes.
NOTE: Idea from Laurie Robinson (SNMJ29D) 01/14/93: "I made up a
batch of BBQ pork but did not have enough rolls to freeze it with. I
put globs of it on cookie sheets and froze them for a day. Then I put
the globs into zip lock baggies and popped them in the freezer. I
have used a glob on a baked potato for lunch (terrific), and sent
some to work with my hubby with fresh rolls for the microwave. These
globs take very little space in the freezer and are very convenient
for use." Wonderful idea!

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Title: Bavarian Dinner
Categories: Crockpot
Yield: 6 Servings

2 cn Sauerkraut,Bavarian style,
-undrained (27 oz each)
2 lb Polish kielbasa sausage
-precooked andto 3,Cut In
-inch pieces.
1 md Onion,thinly sliced and
-separated into rings
1 t Chicken bouillon,instant
1/2 t Celery seed

In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage
pieces, half the onion slices, 1/2 t boulllon and 1/4 t celery seed.
Repeat layers. Cover and cook at setting #3 in West Bend cooker (low)
for 7 9 hours or #5 in West Bend Cooker (high) for 3-4 hours. Serve
with boiled potatoes and apple raisin salad.

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Title: Bbq Boston Butt
Categories: Crockpot
Yield: 4 Servings

-BONNIE LEE
4 lb Boston pork butt
1 Bottle BBQ Saucee

Cook Boston pork butt all day, or until it is so tender it falls
apart
easily. Romove from pot and let it cool slightly, but do not let it
get cold. Pull meat away from fat (remove fat and discard) and shred
meat with two forks. Return meat to crockpot and add a bottle of
your favorite barbeque sauce (I like KC Masterpiece, or Kraft Honey
Barbeque sauce) and stir until thoroughly combined. Continue cooking
until heated through. This makes great sandwiches on buns, or meat
entree. Great with coleslaw and baked beans.

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Title: Bean~ Barley & Sausage Soup
Categories: Crockpot
Yield: 6 Servings

----- IOWA REC NEWS MAY ==============
1 lb Kidney beans,dry
1 pk Smoked Polish sausage,sliced
7 c Water
1 c Barley
2 Garlic cloves,peeled
3 Bay leaves

Put rinsed beans in large saucepan. Add water, cover and let stand
overnight.

Drain off water the next day. Put beans, barley and remaining
ingredients into crockpot. Stir. Cover and cook on high for 4
hours. Remove bay leaves. Salt to taste when serving.

Sylvia's comments: I nuked the beans to fast-soak them, and it worked
great. Even the kids liked this one! I used a fine-ground wurst
instead of Polish sausage and cut it into bite-sized pieces before
cooking. I also added some powdered beef stock to the water for
cooking. Then I packed the soup into empty jars to take to work. It
reheats great! Also worked well for a quick supper for the kids.
Definitely a keeper. I might add some chopped browned onions next
time, though.

Posted on Koinonia C.C.S. 06-14-92 by LEAPING LOTHARIOUS

MM by Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com,
http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT
Cookbook and FringeNet Lowfat & Luscious echoes

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Title: Beef Bourgiunon
Categories: Crockpot
Yield: 8 Servings

4 lb lean beef -- cubed
1 c red wine
1/3 c oil
1 ts thyme
1 ts black pepper
8 sl bacon -- diced
2 cloves garlic -- crushed
1 onion -- diced
1 lb mushrooms -- sliced
1/3 c flour

Marinate beef in wine ,oil, thyme and pepper 4 hours at room
temperature or overnight in refrigerator. In large pan, cook bacon
until soft. Add garlic and onion; saute until soft. Add mushrooms and
cook until slightly wilted. Drain beef, reserving liquid. Place beef
in slow cooker. Sprinkle flour over the beef, stirring until well
coated. Add mushroom mixture. Pour reserved marinade over all. Cook
on LOW 8-9 hrs.

Recipe By : Crockpot Cooking, Barbara Blitz

From: Rooby 0700

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Title: Beef Diablo - Crockpot
Categories: Crockpot
Yield: 4 Servings

1 lb Beef Pot Roast --,Boneless
3/4 t Chili sauce
3/4 Potatoes -- peel/slice
3/4 t Worcestershire sauce
1/4 Onion --,Sliced
1/4 t Vinegar
1 1/2 t Flour
1/4 t Sugar
3/4 t Mustard

Trim all excess fat from roast. Place potatoes and onion in bottom
of
crockpot. Make a smooth paste of flour, mustard, chili sauce,
Worcestershire sauce, vinegar and sugar. Spreadover top of roast (cut
roast in half, if necessary, to fit easily). Place roast in crockpot
on top of potatoes and onions. Cover and cook on LOW setting for 10
to 12 hours (on HIGH setting for 5 to 6 hours). (about 3 quarts).

Recipe By : Rival Crock-Pot Cooking.

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Title: Brisket & Beans/Cp Or Pressure Cooker
Categories: Crockpot
Yield: 6 Servings

3 lb Brisket
1 1/2 lb Green beans
6 Potato -- peel/quarter
1/4 ts Marjoram -- crumbled
: Salt & pepper -- to taste

1- Wipe meat and place in large pot. Cover with about 2 cups water.
Vegetables may be added to the meat in a crock pot along with
seasonings and the whole thing cooked 1O hours. 2- In a dutch oven,
simmer 2 to 2 1/2 hours before adding vegetables, then continue until
potatoes are done. 3- In a pressure cooker, bring brisket, water and
seasonings to 15 # pressure and cook for 3O to 4O minutes. Reduce
pressure under cold water, open cooker, add vegetables, cover, bring
to 15# pressure and cook 5 minutes, reduce pressure again.
However you cook it, remove meat, slice thinly on the diagonal,
serve with green beans and potatoes drenched with cooking liquid. Do
not thicken the natural gravy. It has a lovely flavor and should
not be greasy. If your meat is not well trimmed, remove excess fat
before cooking. Should you have leftovers, heat the remaining liquid
and slice the meat for open face or French dip hot sandwiches.

Recipe By :

From: Chris & Karen 0500

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Title: C/P Chicken Cacciatore
Categories: Crockpot
Yield: 4 Servings

----- JUDY GARNETT PJXGA =============
2 Med Onions,sliced thin
3 lb Chicken,cut up
2 c Garlic,minced
1 c Tomatoes,16 oz
1 t Salt
1/4 t Pepper
1 1/2 t Dried oregano,crushed
1/2 t Dried basil,crushed
1 Bay leaf
1/4 c white wine,Dry
spaghetti,Cooked

Place onions in slow cooker. On top of onions place chicken pieces,
garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover
pot. Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken
with its sauce on spaghetti which you have prepared. Leisure Living
Guide to Slow Cooking.

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Title: C/P Pumpkin Brd In Jars
Categories: Crock-Pot
Yield: 4 Servings

Judy Garnett
1 c Flour
1 1/2 t Baking powder
1 t Pumpkin pie spice
1/2 c Brown sugar,packed
2 T Vegetable oil
2 Egg
1/2 c Pumpkin
4 T Currants
Canning jars,*

In small bowl combine flour, bak. powder and pumpkin pie spice. In
med. mixing bowl combine brown sugar and oil; beat till well
combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture.
Beat just till combined. Stir in raisins. Pour pumpkin mixture into 2
well-greased and floured 1/2-pint straight-sided canning jars. Cover
jars tightly w/greased foil. Place a piece of crumpled foil in 3 1/2
or 4 qt. crockery cooker with liner in place. Place jars atop
crumpled foil. Cover; cook on high setting for 1 1/2 to 1 3/4 hrs. or
till a wooden toothpick inserted near centers comes out clean. Remove
jars from cooker; cool 10 mins. in jars. Remove bread from jars. Cool
thoroughly on wire rack. Makes 2 loaves. For 3 1/2 to 4 qt. cooker,
half all ingredients. * WARNING: Use only CANNING JARS for this
recipe. Others may not be tempered to withstand the heat. Do NOT use
coffee or vegetable cans as most contain lead and are painted or
sealed with materials that may give off toxic gases when heated.
Source: BH&G New Crockery Cooker CookBook. Judy Garnett/NC PJXG05A
10/25/91 (wrv)

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Title: Chicken & Green Onion Curry
Categories: Crockpot
Yield: 6 Servings

1 md Onion -- thinly,Sliced
3 Cloves Garlic -- or,Minced
Pressed
1 T Fresh Ginger Root --,Grated
1 Cinnamon Stick -- about 2"
Long
1/2 t Cumin,Ground
1/2 t Red Pepper Flakes,Crushed
1 t Turmeric,Ground
1/4 t Cloves,Ground
1/4 Cardamom,Ground
3 1/2 lb Chicken,Whole -- cut up and
Skinned
1/2 c Chicken Broth
2 T Cornstarch -- blended with
2 T Water,Cold
Salt
1/4 c Cilantro Leaves -- lightly
Packed
1/2 c Green Onions --,Sliced

In a 4-quart or larger electric slow cooker, lightly mix thinly
sliced
onin, garlic, ginger, cinamon stick, cumin, red pepper flakes,
turmeric, cloves, and cardamom. Rinse chicken and pat dry; then
arrange, overlapping pieces slightly, on top of onion mixture. Pour
in broth. Cover and cook at low setting until meat near thighbone is
very tender when pierced (6 1/2-7 hours). Carefully lift chicken to a
warm serving dish and keep warm. Skim and discard fat from cooking
liquid, if necessary; remove and discard cinnamon stick. Blend in
cornstarch mixture. Increase cooker heat setting to high; cover and
cook, stirring 2 or 3 times, until sauce to taste with salt; stir in
cilantro and green onions. Pour sauce over chicken. Makes 4 to 6
servings.

Recipe By : Sunset Crockery Cookbook - Page 55

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Title: Chicken & Vegetables
Categories: Crockpot
Yield: 1 Servings

4 Skinless chicken breasts
Misc. vegetables,cut up
Worcestershire sauce
Pepper
4 Cloves of garlic
1 t Salt
Any other misc. seasonings

Put vegetables in bottom of crock pot and chicken on top. Add a
small
amount of liquid (1/4 cup to 1/2 cup, more if needed). Add garlic,
salt, worcestershire sauce and pepper to taste. Cook on low about 8
hours, then turn to high. Adjust seasonings as necessary.

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Title: Chicken Cassandra
Categories: Crockpot
Yield: 8 Servings

3 lb Chicken fryer *
1 1/2 c Raw rice,long-grain
1/2 c white wine,Dry
1/8 t Celery seed
1 pk Brussels sprouts,frozen***
1/3 c Italian salad dressing
2 c Stewed tomatoes,chopped**
1 t Italian seasoning
1 1/2 t Salt

*Cut into serving pieces;
**(16 oz) ea; chopped;
***broken apart
Rinse chicken pieces and pat dry. In skillet, saute` chicken in
Italian salad dressing over medium heat. Mix rice, tomatoes, wine,
seasonings and Brussels sprouts in crock-pot. Top with chicken. Cover
and cook on LOW setting for 4 to 6 hours. 8 servings (about 3 quarts)
Dee Penrod, FGGT98B FROM: DEIDRE ANNE PENROD (FGGT98B)

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Title: Chicken In Riesling With Grapes
Categories: Crockpot
Yield: 4 Servings

- Marne Parry PKKW92A
1/4 c shallots,Chopped
1 cl Garlic,minced
6 oz Mushrooms,sliced
1/4 t tarragon,Dry
1 Chicken (3+ lbs.)
-to quarters,Cut In
white pepper,Ground
1/2 c Riesling (or white wine),Dry
2 T Cornstarch
1/3 c Whipping cream
1/2 c Seedless green grapes
2 T Lemon juice
Salt

In a 4 quart or larger electric slow cooker, combine shallots,
garlic, mushrooms, and tarragon. Rinse chicken and pat dry; then
arrange, overlapping pieces slightly, on top of mishroom mixture.
Sprinkle with white pepper;pour in wine. Cover and cook at low
setting until meat near thighbone is very tender when pierced
(6-7+hrs).
Carefully lift chicken to a warm platter and keep warm. Skim and
discard fat from cooking liquid. In a small bowl, mix cornstarch and
cream, blend into cooking liquid. Increase cooker heat setting to
high; cover and cook stirring 2 or 3 times, until sauce isthickened
about 10 more minutes. Stir in grapes and then season to taste with
lemon juice and salt. Coverand cook for 3-5 more minutes. To serve
spoon sauce over chicken.
"True to its origins in Alsace - the region of eastern France
bordering Germany- this creamy, mushroom-sauced chicken is good with
noodles." Souce: Sunset Crockpot Cookbook