Hot Food & Recipes

Servings: 4 Servings
Category: Crockpot | Meats
Ingredients

• 2 1/2 lb Spareribs
• 1 ts Salt
• 1/4 ts Pepper
• 1 lb Can sauerkraut; drained
• 1 Apple; cored, diced w/ peel
• 1 tb Sugar

Directions
Cut spareribs into serving-size pieces. Sprinkle with salt and pepper. Place on rack in baking pan. Brown in 400 F oven for 15 minutes; turn and brown on other side (about 10 or 15 minutes. Pour off drippings. Spoon sauerkraut into bottom of slow-cooking pot. Top with apple, sprinkle sugar over the apple, and put the ribs on top. cover pot and cook on low for 6 to 8 hours or until meat is tender. Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland on Nov 17, 1997

Servings: 1 Servings
Category: Crockpot | Poultry
Ingredients

• 1 c Diced cooked chicken
• 2 Onions; chopped
• 2 Stalks celery; chopped
• 2 c Cooked brown rice
• 1/4 c Dry white wine
• 2 c Chicken broth
• 1 c Sliced almonds

Directions
Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on automatic 4 to 5 hours. Serve with sliced almonds lightly toasted. Posted to recipelu-digest Volume 01 Number 285 by James and Susan Kirkland on Nov 22, 1997

Servings: 9 Servings
Category: Crock pot | Meat
Ingredients

• 2 1/2 lb Boneless chuck; 1″ cubes
• 1/4 c Oil
• 1 1/4 ts Salt
• 1/8 ts Pepper
• 2 Onion; chopped fine
• 2 Cloves garlic; minced
• 29 oz Stewed tomatoes; undrained
• 12 oz Tomatillos; drained and
• -chopped
• 4 oz Green chiles; diced
• 1 c Parsley; chopped
• 1/3 c Lemon juice
• 2 ts Oregano
• 1 1/2 ts Cumin
• 1 ts Coriander
• 1/8 ts Allspice

Directions
Brown meat in 2 TBSP. oil. Spinkle with 3/4 tsp. salt and pepper. Turn into crock. Saute onions and garlic in 2 TBSP. oil until soft. Blend tomatoes and juice into onions, with 1/2 tsp. salt. Add tomatillos, chilies, parsley, lemon, oregano, cumin, coriander and allspice. Mix into beef. Cover and cook about 7 hours on LOW or until tender. Serving Ideas : SERVE OVER RICE Posted to MC-Recipe Digest V1 #951 by Vickie on Dec 09, 1997

Servings: 1 Servings
Category: Crockpot | Beans
Ingredients

• 1 lb Ground beef; (extra lean)
• 1 md Onion; chopped
• 1 cn (6 oz.) tomato paste
• 1 cn (10 1/2 oz.) onion soup
• 1 c Dried red kidney beans or
• -pinto beans
• 4 c Water
• 3 tb Chili powder
• 1 1/2 ts Salt
• 1 ts Garlic powder
• 1 ts Sugar
• 3/4 ts Tabasco pepper sauce *

Directions
*(or a little more if you want it to be hotter) Brown beef and onion in skillet. Place beef mixture and remaining ingredients in crock pot. Mix well. Cover. Cook on high 8-10 hours. Serves 4-6. Posted to recipelu-digest Volume 01 Number 412 by James and Susan Kirkland on Dec 28, 1997

Servings: 1 Recipe
Category: Crockpot | Meats | Beans
Ingredients

• 2 lb Ground chuck
• 2 md Onions; chop
• 1 Green pepper; chop
• 4 Sticks celery; chop
• 28 oz Can crushed tomatoes
• 8 oz Can tomato sauce
• 2 cn Kidney beans
• 1 ts Pepper
• 3 ts Chili powder
• 1 ts Garlic salt

Directions
Cook ground chuck; drain grease. Combine all ingredients in a crockpot and cook 4 to 5 HIGH hours until done. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to TNT – Prodigy’s Recipe Exchange Newsletter by CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 29, 1997

Servings: 6 Servings
Category: Crockpot
Ingredients

• 1 lb Cooked and crumbled ground
• -beef; (I sometimes mix 1/2
• -beef and 1/2 sausage)
• 2 Onions; chopped
• 1 Green; red, or yellow bell
• -peper, chopped
• 1 cn (16oz) whole tomatoes
• 1 cn (16oz) tomato sauce
• 1 sm Can; (6oz) tomato paste
• 1 cn (16oz) kidney beans;
• -optional
• 2 Cloves garlic; minced
• 1 tb Chili powder
• 1 ts Ground cumin
• 1 ts Basil
• 1/2 ts Black pepper
• 1 ts Sugar

Directions
freezes really well Cook and drain the ground beef (sausage) then place all ingredients in the crock pot. Cook on a low setting (simmer) for 3-4 hours. You can alternatively, cook on medium setting for 1 1/2 hours but the flavors are better if you simmer it. Posted to EAT-L Digest by Sue Plumley on Dec 31, 1997

Servings: 1 Servings
Category: Crockpot | Poultry
Ingredients

• 4 lg Chicken breasts
• 1 cn Cream of chicken soup
• 1 cn Cream of celery soup
• 1 cn Cream of mushroom soup
• 1/2 c Diced celery
• 1 c Minute rice

Directions
Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings. Posted to recipelu-digest Volume 01 Number 339 by James and Susan Kirkland on Dec 04, 1997

Servings: 45 Servings
Category: Crockpot | Chicken
Ingredients

• 1 Carrot; in chunks
• 1 Green pepper; cubed
• 1 md Onion; quartered
• 2 tb Tapioca; quick-cooking
• 4 Chicken breasts- boned; cut
• 8 oz Pineapple chunks; canned
• 1/3 c Dark brown sugar; firmly pa
• 1/3 c Red wine vinegar
• 1 tb Soy sauce
• 1 ts Chicken bouillon; instant g
• 1/2 ts Garlic powder
• 2 tb Ginger-root; fresh; minced
• 1 ts Dried cilantro or 10 leaves
• Rice; hot cooked

Directions
For crockpot cooking: Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger. Posted to JEWISH-FOOD digest V97 #328 by Nancy Berry on Dec 18, 1997

Servings: 1 Servings
Category: Crockpot | Poultry
Ingredients

• 4 lg Onions; sliced thinly
• 5 Cloves garlic
• 1/4 c Lemon juice
• 1 ts Salt
• 1/4 ts Cayenne pepper; (or more if
• -you like)
• 4 Frozen boneless chicken
• -breasts; (do not thaw) (up
• -to 6)
• Hot cooked rice

Directions
Put all ingredients except rice in crock pot. Mix well. Cook 4 to 6 hours on low. Serve over rice. Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland on Dec 05, 1997

Servings: 1 Servings
Category: Crockpot | Poultry
Ingredients

• 6 sl Bacon
• 1/2 c Chopped onion
• Salt and pepper
• 1/2 ts Freshly ground pepper
• 4 tb Chicken broth
• 8 oz Elbow macaroni; cooked
• 1 tb Parsley flakes; crumbled

Directions
Brown chicken, a few pieces at a time in fat and drain Fry bacon lightly in the same pan, remove, set aside and pour off all fat. Place chicken and bacon in cooker, add onion, salt, pepper and broth. Cover and cook on low 10 hours, high 5 hours, or until chicken is tender. Turn to high, add macaroni an d parsley flakes. Cook 10 minutes, season with additional salt and pepper if necessary. Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland on Nov 21, 1997