Hot Food & Recipes

Servings: 1 Recipe
Category: Crockpot | Beans
Ingredients

• 1 lb Yellow eye beans
• 2 tb Sugar
• 1 tb Salt
• 1/4 ts Ginger
• 1/4 ts Dry mustard
• 1 ts Thyme
• 1/4 c Molasses
• 1 sm Onion
• 2 tb Margarine

Directions
Pick over beans. Cover with cold water and soak overnight. In a.m. bring to boil. Simmer until the husks curl when you blow on them. Rinse with hot water. Put 1/2 the beans into pot. Cut 1/2 onion over them and dots of 1 tb oleo. Repeat with second half. In a measuring cup put dry ingredients and mix. Add molasses to 1/2 cup mark. Add hot water to top and mix. Pour over beans. Add more hot water to rinse out cup and barely cover beans. Cook all day in crockpot. Remove cover the last hour to cook down or cool and reheat. Can double recipe for 4 quart crock and freeze left overs. 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: 1 Servings
Category: Crockpot | Fruits
Ingredients

• 6 lg Cooking apples
• 3/4 c Orange juice
• 2 ts Grated orange rind
• 1 ts Lemon rind grated
• 3/4 c Rose wine
• 1/4 ts Cinnamon
• 1/2 c Brown sugar
• Whipped cream

Directions
Remove core from apples and place in crockpot. Mix together all other ingredients except whipped cream. Pour over apples. Cover pot and cook on low for about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream. Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland on Dec 27, 1997

Servings: 6 Servings
Category: Crockpot
Ingredients

• 3 lb Pork roast; (up To 4)
• Salt and pepper
• 1 c Cranberries; chop fine
• 1/4 c Honey
• 1 ts Orange peel; grate
• 1/8 ts Ground cloves
• 1/8 ts Ground nutmeg

Directions
Sprinkle roast with salt and pepper. Place in slow cooking crockpot. Combine remaining ingredients. Pour over roast. Cover. Cook on LOW for 8 to 10 hours. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to MC-Recipe Digest V1 #1030 by “M. Hicks” on Jan 22, 1998

Servings: 1 Servings
Category: Crockpot | Vegetables
Ingredients

• 2 pk Frozen chopped broccoli; (2
• -lbs.)
• 1 cn Cream of celery soup;
• -undiluted
• 1 c Real mayonnaise
• 3 tb Grated onion
• 2 Eggs; beaten
• 1 c Grated cheddar cheese
• Ritz crackers
• 1 Stick melted margarine

Directions
Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli. Put in a lightly greased 3 1/2-quart crockery cooker. Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top. Cook on high for 2 to 3 hours. Posted to recipelu-digest Volume 01 Number 405 by James and Susan Kirkland on Dec 27, 1997

Servings: 10 Servings
Category: Crockpot
Ingredients

• 5 lb Brisket; trimmed
• 1 lg Onion; chopped
• 1 lg Carrot; chopped
• 2 ts Salt
• 1 Bay leaf
• 1 1/2 ts Thyme
• 1 c Water
• 1 lb Tiny onions; peeled
• 6 md Carrots; 1/4 ” pcs

Directions
Cut brisket in half or roll to fit into Crock-Pot. Add chopped onion, chopped carrot, bay leaf, thyme, salt and water. Cover and cook on low 8 to 10 hours. When meat is done, lift gently from stock. Support underneath with a spatula and keep warm. Add small onions and carrots to stock in Crock-Pot. Cover and cook on high 1 to 2 hours. Remove vegetables from broth with a slotted spoon and arrange around the meat. Posted to MM-Recipes Digest V4 #299 by roy@indy.net (Roy) on Nov 19, 1997

Servings: 6 Servings
Category: Crockpot
Ingredients

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

Directions
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. Posted to MM-Recipes Digest V4 #170 by “Griff” on Jul 2, 1997

Servings: 6 Servings
Category: Crockpot
Ingredients

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

Directions
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. Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 18:45:00 -0500 From: Chris & Karen Here are two pressure cooker recipes. Enjoy!

Servings: 1 Servings
Category: Crockpot | Poultry
Ingredients

• 1/2 c Apricot preserves
• 1/3 c Bottled russian dressing
• 1/2 Envelope onion soup mix
• 6 Frozen chicken breasts; (not
• -thawed)

Directions
Mix the first 3 ingredients together. Place chicken in crock pot and cover with apricot mixture. Cook on low 5 to 6 hours. Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland on Dec 05, 1997

Servings: 1 Servings
Category: Crockpot | Beans
Ingredients

• 4 cn (16 oz.) boston baked beans
• 3/4 ts Dry mustard
• 1 c Chili sauce
• 1 tb Molasses
• 1/2 c Good-quality bourbon
• 1/2 c Strong coffee
• 1 cn (16 oz.) crushed pineapple;
• -drained
• 4 tb Brown sugar

Directions
Combine all ingredients in crock pot; cover and cook on low setting 6 to 8 hours. A half hour before serving turn to high and remove cover to steam off excess liquid. Posted to recipelu-digest Volume 01 Number 412 by James and Susan Kirkland on Dec 28, 1997

Servings: 6 Servings
Category: Crockpot | Ethnic | Fish/shellf
Ingredients

• 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 ts Salt
• 1/2 ts Thyme
• 1 tb 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

Directions
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. Posted to MM-Recipes Digest V3 #246 Date: Sun, 8 Sep 1996 23:27:00 -0400 From: BobbieB1@aol.com