Crockpotty (19 Recipes) by brianjwood

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Crockpotty (19 Recipes)
Submitted by brianjwood on August 13, 2002 at 10:12 am

DESCRIPTION
CrockPotty (19 Recipes)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
That's all folks! Cue Loony Toons music, screen goes blank.
Cheers
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Title: Paprikosh
Categories: Crockpot
Yield: 1 Servings

5 lg Carrots (cubed)
8 lg Potatoes (cubed)
5 lg Celery stalks
2 lg Onions (sliced thin)
3 T Paprika*

-salt & pepper to taste

Throw all ingredients into the crockpot, add water to top veggies (it
makes a sort of "gravy") and cook on high for 4 hours. Note: *I use
quite a bit more paprika than this, but you know your own taste.

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Title: Pasta E Fagiole Soup For Crockpot #2
Categories: Crockpot
Yield: 4 Servings

Olive oil
1 lg Onion,chopped
1 cn White kidney beans,drained
5 Garlic cloves,chopped
2 cn Chicken broth
1 c Elbow Macaroni,cooked
1 lg Can tomatoes
Grated cheese,to taste
Chopped parsley,to taste
Salt and pepper,to taste

Saute the onion and garlic in olive oil for a few minutes. Chop up
or
lightly process the tomatoes and place into a crockpot along with the
broth and sauteed onion and garlic. Add the parsley and a little salt
and pepper, cook for about 3 hours on LOW. Then and only then add
the cooked macaroni and beans. Serve with a bit of grated cheese if
desired. NOTE: If fresh garden tamatoes are available,, remove skins
of 6 9 or 7 and use them instread of canned tomatoes. Oh Mama Mia!

(From Tom McMaugh - DJJC91D)

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Title: Paupiettes De Boeuf
Categories: Crockpot
Yield: 8 Servings

2 T Butter,margarine
2 Onions,medium,peeled and
finely,Minced
1/2 lb Mushrooms,fresh, minced
1 T Lemon rind,grated
2 T Bread crumbs,unflavored
1/2 c Parsley,fresh, minced
1 t Salt
1/4 t Pepper
2 Eggs,slightly beaten
1 lb Bottom round of beef,cut
Into 16 thin slices,each
4 inches square
Salt,pepper,thyme-grnd,flour
4 T Butter (or margarine)
1 c Water,warm
2 Garlic cloves,medium,
Peeled and,Crushed
2 T Mustard,White Dijon,prepared

To Cook: In a heavy skillet, over medium-low heat, melt 2
tablespoons of butter and saute the onion and mushrooms until the
onion is translucent. Stir in the lemon rind, bread crumbs, parsley,
1 teaspoon salt, and 1/4 teaspoon pepper. When the parsley has
wilted about 1 minute after you add it to the skillet - quickly
stir in the eggs to bind the mixture and remove skillet from the heat
at once. Set aside. With a rolling pin or a wooden mallet, flatten
the beef pieces until each is very thin and about twice its original
size. As you finish each piece, season it with a little salt, pepper,
and a pinch of thyme. At the widest end of each beef slice, place 1
teaspoon of bread-crumb mixture from the skillet. Roll up the meat,
sausage-shape, and secure it with a wooden toothpick through the
center. Roll each piece in flour. In a very large skillet, over
medium- high heat, melt 4 tablespoons of butter and brown the pieces
of beef. As you finish, place them in the slow-cooker. Pour the water
into the skillet; scrape up the pan juices and turn the sauce into
the cooker. Cover and cook on Low for about 5 hours. Before serving:
About half an hour before serving, mix the garlic and mustard into
the sauce around the beef; cover; turn the heat to High, and cook for
30 minutes. If the sauce seems less flavorful than you like, about 5
minutes before serving add a dab of prepared mustard and a little
salt. If the sauce seems thin, leave the cover off during the second
cooking period.

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Title: Peppercorn Pork
Categories: Crockpot
Yield: 6 Servings

-Sue Woodward
----- HOFFMANS CROCKERY FAVORITES ====
2 T Green peppercorns,drained
3 T Sweet-hot mustard
1 t Horseradish
1/2 t Lemon peel,grated
1/4 t Salt
3 1/2 lb To 4-lb. pork roast,Lean
1 c Apple cider
1/4 c -Water,cold
3 T Cornstarch
1 Apple,cored, cut into thin
-wedges,for garnish

In small bowl, combine peppercorns, mustard, horseradish, lemon peel,

and salt. Spread on top and sides of pork roast. Place metal rack in
bottom of slowcooker; pour in cider. Place coated pork roast on rack
in slowcooker. Cover and cook on LOW 9 to 10 hrs. Then turn
slowcooker on HIGH. Remove pork and rack; cover and keep warm. In
small bowl, combine cornstarch and cold water; sitr until smooth.
Add to drippings in pot. Cook on HIGH 20 to 30 mins. or until
thickened, stirring occasionally. Slice roast, garnish with apple
wedges. Makes 6 to 8 servings.

Per serving - 396 cal, 44 g pro, 8 g carbo, 20 g fat, 139 mg chol,
240 mg sod

Author - Mable Hoffman

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Title: Peppers & Steak For Crockpot
Categories: Crockpot
Yield: 6 Servings

2 lb round steak,Lean
2 Green peppers,chopped
2 T Minced onion,Dried
1 c Beef boullion
1/4 c Soy sauce
1/2 t ginger,Ground
1/2 t Garlic powder

Cut steak into serving size portions. Place half the steak in
Crockpot. Arrange green peppers on steak. Place remaining steak on
top. Mix remaining ingredients and pour over meat. cover and cook on
Low setting for 8 to 10 hours, or high for 4 to 5 hours. Each
serving: 186 calories. --

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Title: Philipine Chicken
Categories: Crockpot
Yield: 4 Servings

1 chicken,Cut Up
1 c Water
1/2 c Vinegar
1/4 c Soy sauce
2 Cloves garlic,Sliced

Put all in crockpot; cook for 6 to 8 hours on low. Serve over rice.

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Title: Pina Colada Bread Pudding
Categories: Crockpot
Yield: 8 Servings

1 lb Bread pieces
1 cn Pina Colada drink mix
6 oz Pineapple juice
1 cn Milk,canned skim
1/2 c Cream of coconut
2 Bananas
3 Eggs
1/3 c Irish cream
1 c Raisins
8 oz Pineapple in juice
1 t Lemon peel,grated

Slice bananas crosswise. In blender or food processor fitted with
metal blade, combine half of drink mix, pineapple juice, milk, cream
of coconut, and banana slices. Process until pureed; pour puree into
6-cup bowl. Puree remaining half of liquid ingredients and banana
slices with eggs and liqueur.
Combine both purees. Combine raisins and crushed pineapple with
juice; set aside.

Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated
lemon peel and spread 1 c raisin mixture over bread in slow-cooker.
Top with remaining bread cubes; then with remaining lemon peel and
raisin-pineapple mixture. Pour pureed ingredients into slow-cooker.
Cover and cook on low 6 hours.

Spoon pudding into dessert dishes and serve hot. Garnish with mint.
If you prefer to serve this dessert cold, spoon into serving dish,
cover and refrigerate; then eat later.

Source: _Crockery Favorites_ Posted on GEnie by D.MORRISSEY [DEE],
Jun 22, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005

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Title: Pineapple Baked Beans
Categories: Crockpot
Yield: 6 Servings

1 lb beef,Ground
1 cn (28 oz.) beans,Baked
1 cn (8 oz.) pineapple tidbits
-drained
1 Jar (4 1/2 oz.),Sliced
-mushrooms,drained
1 lg Onion,chopped
1 lg Green pepper,chopped
1/2 c Barbecue sauce
2 T Soy sauce
1 Garlic clove,minced
1/2 t Salt
1/4 t 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. Yield: 6-8 main dish or 12-16
side-dish serving. Typed in MMFormat by cjhartlin@msn.com Source:
Quick Cooking

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Title: Pineapple Chicken 2
Categories: Crockpot
Yield: 6 Servings

3 Chicken breasts *
Pepper
Paprika
20 oz Pineapple **
2 T Mustard,Dijon-style
Soy sauce
1 Garlic clove,minced

* Chicken breasts should be split, skinned and boned. ** Pineapple
should be drained, unsweetened tidbits. Arrange chicken in crockpot.
Sprinkle with pepper and paprika. Mix soy sauce, pineapple and
mustard together; pour over chicken. Add minced garlic. Cover and
cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings
Per serving: 210 calories; 4 g fat; 73 mg cholesterol; 153 mg sodium.
Rival Crock-Pot Slow Cooker Dining Lite. May 1992... [source unknown]

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Title: Portuguese Garlic Chicken
Categories: Crockpot
Yield: 4 Servings

- Marne Parry PKKW92A
1 md Onion,thinly sliced
6 cl Garlic,thinly sliced
2 md Pear-shaped tomatoes
- seeded and,Chopped
1/3 c Chopped ham,Baked
1/2 c Golden raisins
1 Chicken (3+lbs)
1/2 c Port wine
1/4 c Brandy
1 T Dijon mustard
2 T Tomato paste
1 1/2 T Cornstarch blended with
2 T water,Cold
1 T vinegar,Red Wine
Salt
Parsley & tomato wedges

In a 4 quart or larger electric slow cooker, combine onion, garlic,
tomatoes, ham and raisins. Reserve chicken neck and giblets for other
use; rinse chicken inside and out and pat dry. Tuck wingtips under;
tie drumsticks together, if desired. Place chicken on top of onion
mixture. Mix port, brandy, mustard and tomato paste; pour over
chicken. Cover; cook at low setting until meat near thighbone is very
tender when pierced. (7 1/2-8 hrs).
Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches
below heat until golden brown (about 5 minutes). Transfer to a warm
platter; keep warm. Skim and discard fat from cooking liquid; blend
in cornstarch mixture. Increase cooker heat setting to high; cover
and cook, stirring 2 or 3 times until sauce is thickened (abouut 10
more minutes). Stir in vinegar; season to taste with salt.
To serve, garnish chicken with parsley sprigs and tomato wedges.
Carve bird; top with some of the sauce. Serve remaining sauce in a
bowl to add to taste.
"What givesn this sophisticated dish its haunting flavor? Plenty of
garalic - but that's only the beginning. Golden raisins, port,
mustard and flecks of ham also blend in the savory, long-simmered
sauce." Source: Sunset Crockpot Cookbook

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Title: Potato Slices With Cheese
Categories: Crockpot
Yield: 8 Servings

2 lb Potatoes
2 c Cheese,shredded
1 c Stock

Peel and thinly slice potatoes.

In buttered crockpot, alternate layers of potatoes with cheese,
lightly seasoning potatoes with salt, pepper and nutmeg as you go.
Finish with cheese, dot with butter, and gently pour stock over all.
Cover and bake 3 hours on High; remove cover and bake 15 minutes
more. Serve from crockpot.

These thin potato slices will have a crisp skin around the edges.
Use this dish as a base for complete dinners by adding vegetables and
meat or poultry.

Source: _Woman's Day Crockery Cuisine_ Posted on GEnie by L.LEWIS13
[Lee], May 15, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005

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Title: Potatoes Perfect
Categories: Crockpot
Yield: 1 Servings

1/4 lb Bacon,diced
2 md Onions,thinly sliced
4 md Potatoes,thinly sliced
1/2 lb Cheddar cheese,thinly slice
Salt and pepper
Butter

Line crockpot with aluminum foil, leaving enough to overlap poatoes
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.

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Title: Roasted Chicken
Categories: Crockpot
Yield: 1 Servings

1 chicken,Whole

Wash chicken, pat dry with paper towels. Remove visible fat. Place
on rack (if available) in crock pot. Cook on low for 8-10 hours.
While still warm, remove skin and visible fat, pull meat off the
bones and refrigerate or freeze the meat for later use.

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Title: Round Steak In Gravy
Categories: Crockpot
Yield: 12 Servings

4 lb Round steak,browned
2 Carrots,sliced
2 Onions,sliced
1 pk onion-mushroom soup mix,Dry
1 10 1/2 oz. cans cream of
-mushroom soup
1 Soup can water

Place half of the round steak, carrots and onions in slow cooker.
Combine soup mix with cream of mushroom soup and water. Pour half of
gravy mixture into slow cooker. Repeat layering. Cook on high for 6-8
hours. Serves 12 Source: Home Cooking Typed in MMFormat by
cjhartlin@msn.com 01/02/98

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Title: Russian Apricot Chicken
Categories: Crockpot
Yield: 4 Servings

-SUSAN LAWRENCE
chicken pieces,Boneless
-legs,thighs or breasts
1 Jar apricot jam
1 Bottle Russian dressing
1 pk Lipton onion soup mix
1 c Water
1 lg Onion,sliced

Mix the jam, dressing, soup mix, and water together, pour over the
chicken, and bake until done. So easy, so good. I usually buy 2 small
jars of jam - 1 large bottle of dressing and slice up some 'real'
onion to add just a little cause we eat a lot of chicken. Give it a
go. IF YOU'RE A CROCKPOT COOKER, mix,leave and return to eat. I
usually buy bone-less legs due to cost. But sometimes you can get a
nice large bag of boneless chicken breast at a reasonable price. Bake
at 350 degrees for about an hour or so.

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Title: Bouillabaisse
Categories: Crockpot
Yield: 6 Servings

1 lg Onion,Chopped
3 Stalks Celery & Leaves,Chop
2 Cloves Garlic,Minced
1/2 c Olive Oil
2 c Clam Juice
1/4 c Parsley,Chopped
3 lg Tomatoes,Diced
2 t Salt
1/2 t Thyme
1 T Paprika
1/2 c Dry White Wine
1 pn Saffron
1 ds Hot Pepper Sauce
3 lb Mixed Fish (Halibut,Etc.)
1 lb Lobster/Tails (Optional)
1 lb Crabmeat (Optional)
1 lb Shrimp,Shelled, Deveined
2 Dozen Clams,Mussels Or
Scallops

Put all ingredients, except seafood, in crockpot. Cover and cook on
high for 2 to 4 hours. Add seafood. Cover and cook on high for 1 to 3
hours. serve in heated large bowls garnished with fresh parsley with
crusty bread on the side.

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Title: Italian Beef Stew
Categories: Crockpot
Yield: 4 Servings

2 1/2 lb Beef Stew Meat -- Cut Into
1 Inch Cubes
4 Carrots -- Cut Into 1/2 Inch
1 lg Onion -- Thinly Siced And
Into Rings.
1 cn Whole Tomatoes -- Cut Up
28 Oz)
2 c Water
1 t Salt
1 1/2 t Italian Seasoning
2 t Instant Beef Bouillon
1 c Uncooked Mastaccioli Or --
-Other Macaron

Brown meat in slow cooker on top of range or skillet on medium heat.
transfer pot to base or meat to slow cooker. Add remaining ingredients
except pasta to cooking pot. Stir to combine. Cover and cook at
setting #3 for west bend or low in others for 7 - 9 hours or at #5 or
high for 3 - 4 hours. Increase heat to high (#5). Add pasta and stir
to blend. Cover and continue cooking for 30 minutes until pasta is
done.

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Title: Polish Sausage And Cabbage
Categories: Crockpot
Yield: 4 Servings

1/2 Cabbage Head,Course Sliced
1 Potato,Small; Peeled/Diced
1 t Salt
1/2 t Caraway Seed
1 Large Onion,Cut 1" Slices
1 1/2 lb Polish Sausage,Cut 1" Piece
14 oz Chicken Broth

Place sliced cabbage in crockpot. Toss with diced potato, salt and
caraway seed. Add sliced onion and polish sausage. Pour chicken broth
over all; stir lightly. Cover and cook on low setting for 8 to 10 hours
(on high setting for 2 to 4 hours). This dish is delicious served with
mustard, horseradish and boiled new potatoes. Makes 4 servings (about 3
1/2 quarts). Formatted from rival crock-pot cooking, march 1992... From
robbie shelton's database

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Title: Spagetti Sauce Italiano
Categories: Crockpot
Yield: 8 Servings

1 lb Ground Beef
1/2 lb Italian Sausage,Bulk
1 c Onion,Chopped
2 Garlic Clove,Minced
2 cn Tomatoes,16 Oz, Cut-Up
2 cn Tomato Sauce,8 Oz
2 cn Mushrooms,4 Oz, Chopped And
-Drained
1 c Green Pepper,Chopped
4 T Tapioca,Quick-Cooking
2 Bay Leaves
1 t Basil,Crushed & Dry
1 t Oregano,Crushed & Dry
1/4 t Pepper
ds Salt
Hot Cooked Spaghetti

In a skillet cook ground beef, sausage, onion, and garlic until meat
is brown and onion is tender; drain off fat. meanwhile in crockpot,
combine undrained tomatoes, tomato sauce, mushrooms, green pepper,
tapioca, bay leaves, oregano, basil, pepper, and salt. Stir in browned
meat mixture. cover; cook on low-heat setting for 10-12 hours or high
heat setting for 5-6 hours. Remove bay leaves. Serve over hot spaghetti.
Makes 8-10 servings. source: better homes and gardens new crockery
cookbook terrie peterson via: mmdoor@the_cheshire_cat.Bbs, 08-19-1995,
recipe # 3563 in primary

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