Hot Food & Recipes

Servings: 10 Servings
Category: Crocker | Beverages
Ingredients

• 1 tb Sugar
• ds Angostura bitters
• 22 oz Apricot nectar, chilled
• 25 1/2 oz Dry white wine, chilled
• 32 oz Mineral water or sparkling
• -water, chilled
• 10 Thin slices or wedges lime
• Ground nutmeg

Directions
Mix sugar and bitters in 3-quart pitcher. Stir in apricot nec- tar, wine and mineral water. Pour over ice in each of 10 eight-ounce giasses. Garnish each with lime slice sprinkled with nutmeg. 10 servings;110 calories per serving. Source: Betty Crocker’s Cookbook, 6th Edition From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Crocker | Breads
Ingredients

• 1 1/2 c Chopped apples
• 1/3 c Packed brown sugar
• 1 tb All-purpose flour
• 2 tb Margarine or butter
• 1/4 ts Ground nutmeg
• 1/8 ts Salt
• 1/2 c Finely chopped nuts

Directions
Cook all ingredients except nuts over medium heat, stirring constantly, until apples are tender, 3 to 4 minutes; stir in nuts. Source: Betty Crocker’s Cookbook, 6th Edition From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Crockpot
Ingredients

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

Directions
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. Recipe From: Kathleen Pickell Kathleen’s MasterCook Recipe Swap Page http://www.cyberspc.mb.ca/~netdir/mccook >From the recipe files of Carole Walberg Posted to MC-Recipe Digest V1 #1030 by “M. Hicks” on Jan 22, 1998

Servings: 1 Servings
Category: Crockpot | Stews
Ingredients

• 1 lb Beef or venison stew meat;
• -(up to 2)
• 8 Carrots; sliced thin
• 6 Potatoes; sliced thin
• 2 Apples; chopped
• 2 ts Salt
• 1/2 ts Thyme
• 2 tb Minced onion
• 2 c Apple cider

Directions
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy. Posted to recipelu-digest Volume 01 Number 406 by James and Susan Kirkland on Dec 27, 1997

Servings: 4 Servings
Category: Crock pot | Poultry
Ingredients

• 1 Frying
• Salt & pepper
• 1 cn Cream of mushroom soup
• 1/2 c Sauterne or sherry
• 2 tb Butter or margarine –
• Melted
• 2 tb Dry Italian salad dressing
• Mix
• 2 (3 oz.) pkgs. cream cheese
• Cut in cubes
• 1 tb Onion — chopped
• Chicken — cut up

Directions
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 min Recipe By : From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Crockpot
Ingredients

• 2 lb Chicken pieces
• 1 Onion; medium, chopped
• 2 tb Oil
• 2 ts Salt
• 1 ts Pumpkin pie spice
• 1 cn Orange juice; frozen
• 2 ts Orange rind; grated
• 3 c Cranberries
• 1 c Sugar

Directions
Brown chicken pieces and onion in oil and salt. Add remaining ingredients and cook 30 minutes. Serve with hot cooked rice. Crockpot: Add browned chicken and onions and other ingredients to crockpot. Cook till done. This was one of Ann Sharpe’s favorite recipes. Ann was Sylvia Steiger’s mother. >From the recipe files of Carole Walberg Posted to MC-Recipe Digest V1 #1030 by “M. Hicks” on Jan 22, 1998

Servings: 1 Servings
Category: Crockpot | Poultry
Ingredients

• 2 ts Chicken bouillon granules
• 1 tb Chopped fresh parsley
• 3/4 ts Poultry seasoning
• 1/3 c Diced canadian bacon
• 2 Carrots; thinly sliced (up
• -to 3)
• 1 Ribs celery; thinly sliced
• -(up to 2)
• 1 sm Onion; thinly sliced
• 1/4 c Water
• 1 Broiler-fryer chicken (about
• -3 lb.); cut up
• 1 cn (11 oz.) condensed cheddar
• -cheese soup
• 1 tb All purpose flour
• 1 pk (16 oz.) wide egg noodles;
• -cooked, drained
• 2 tb Sliced pimento
• 2 tb Grated parmesan cheese

Directions
1. In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside. 2. Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion. Add water. 3. Remove skin, if desired, and excess fat from chicken; rinse and pat dry. Place white meat in slow cooker. Sprinkle with half of the reserved seasoning mixture. Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir soup and flour together; spoon over top. DO NOT STIR. 4. Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clean when cut along the bone and vegetables are tender. 5. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimento and Parmesan cheese. 6. Broil 6 inches from heat source for 6-8 minutes or until lightly browned. Garnish with parsley sprig if desired. Posted to recipelu-digest Volume 01 Number 338 by James and Susan Kirkland on Dec 03, 1997

Servings: 1 Servings
Category: Crocker | Breads
Ingredients

• 3 1/2 oz Almond paste
• 1/2 c Powdered sugar
• 1/4 c Margarine or butter
• 1/2 c Sliced almonds

Directions
Heat 1 package (3 1/2 oz) almond paste, cut up, 1/2 powdered sugar and 1/4 cup margarine or butter over medium heat, stirring constantly until smooth. Stir in 1/2 cup sliced almonds. Source: Betty Crocker’s Cookbook, 6th Edition From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Crockpot | Sauces
Ingredients

• 1 c Catsup
• 1 tb Worcestershire sauce
• 2 dr Bottled hot pepper sauce
• 1 c Water
• 1/4 c Vinegar
• 1 tb Brown sugar
• 1 ts Salt
• 1 ts Celery seed
• 1 tb Minced onions

Directions
Combine ingredients in slow-cooking pot. cover and cook on low 2 to 3 hours. Makes 2 to 2 1/4 cups sauce. Good on spareribs, chicken, pork chops, sliced roast beef. Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland on Nov 17, 1997

Servings: 1 Servings
Category: Crockpot | Snacks
Ingredients

• 3 c Thin pretzel sticks
• 4 c Wheat chex?/li>
• 4 c Cheerios?/li>
• 13 oz Can salted peanuts
• 1 ts Garlic salt
• 1 ts Celery salt
• 1/2 ts Seasoned salt
• 2 tb Grated parmesan cheese
• 1/4 c Melted butter

Directions
In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned salt, and cheese. Pour melted butter over all; toss until well mixed. Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or snack. Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland on Nov 17, 1997