Hot Food & Recipes

Servings: 1 Servings
Category: Crockpot | Beef
Ingredients

• 5 lb Pot roast
• 2 ts Salt
• 1/4 ts Ground ginger
• 1/4 ts Pepper
• 2 tb Butter
• 2 tb Canola oil
• 3 Cloves garlic; minced
• 3 Onions; chopped
• 1 c Dry red wine
• 1/2 c Beef stock
• 1 c Pitted prunes soaked in
• 1 c Water
• 1/2 lb Zucchini; cut in 2″ pieces
• 1 c Small mushrooms
• 1 c Ripe olives; pitted

Directions
Rub the roast with salt, pepper and ginger and brown on all sides in butter and oil in skillet. Combine meat with remaining ingredients, except zucchini, mushrooms and olives, and place in crock pot. Cover and cook on low 8 to 10 hours. Add zucchini, mushrooms and olives, cover and cook on high 20 minutes. Serve with French bread. Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland on Dec 21, 1997

Servings: 1 Servings
Category: Crockpot | Beans
Ingredients

• 1/2 lb Bacon
• 1 c Chopped onion
• 1/2 c Brown sugar
• 1 tb Dry mustard
• 2 cn Pork and beans
• 1 cn Green lima beans
• 1 lb Hamburger
• 1/2 c Catsup
• 1 ts Salt
• 1 tb Vinegar
• 1 cn Kidney beans; drained

Directions
Brown bacon, hamburger and chopped onions. Add remaining ingredients and bake in slow cooker for about 2 hours. Posted to recipelu-digest Volume 01 Number 411 by James and Susan Kirkland on Dec 28, 1997

Servings: 4 Servings
Category: Crock pot | Soups & ste
Ingredients

• 4 c Water
• 2 lg Potatoes; cubed
• 1/4 c Fresh Cilantro; chopped
• 1 md Onion; sliced
• 1/2 cn Tomato sauce
• 1 cn Green chilies; diced
• 1 ts Crushed red pepper
• Salt and pepper; to taste
• 4 Flour tortillas
• 1/2 c Monterey jack cheese;
• -shredded

Directions
In Crock Pot add all ingrediants except for flour tortillas. Cook on high for 6-8 hours. Serve with flour tortillas and shredded cheddar or monterey jack cheese. Recipe by: Laurie’s Posted to MC-Recipe Digest by Roberta Reese on Mar 13, 1998

Servings: 3 Cups
Category: Crocker | Appetizers
Ingredients

• 16 oz Cream cheese, softened
• 2 tb Dairy sour cream
• 1/2 ts Salt
• 1/2 ts Paprika
• 1/2 ts Ground red pepper
• 1/4 ts Garlic powder
• 1/4 ts Ground thyme
• 1 c Cooked crabmeat
• 1/4 c Finely chopped green pepper
• Rye crackers

Directions
Beat all ingredients except crabmeat, green pepper and crackers in 2.5-quart bowl on medium speed until well blended, about 1 minute. Stir in crabmeat and green pepper. Line a deep 1.5-pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours. Unmold on serving plate; remove plastic wrap. Garnish with chili peppers if desired. Serve with crackers. 3 cups spread (2 ts spread per cracker per serving); 60 calories per serving. Source: Betty Crocker’s Cookbook, 6th Edition From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Crockpot
Ingredients

• 2 Chickens; about 2-1/2 pound,
• -cut into eighths
• 1 Onion; chopped
• 2 Garlic; chopped
• Salt & white pepper to taste
• 1 Green pepper; diced
• 1 md Ripe tomato; peeled, seeded
• -and chopped
• 1 c Dry white wine
• 1 pn Cayenne pepper

Directions
Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender. YIELD: Serves 6 to 8 >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 | Beef | Casseroles
Ingredients

• 2 lb Ground beef
• 1 Head cabbage; shredded
• 1 sm Onion; chopped
• 1 cn (16 oz.) tomatoes
• Broth or tomato juice or
• -water to cover bottom of
• -pot
• 1 ds Garlic salt
• 1 ds Thyme
• 1 ds Red pepper
• 1 ds Oregano

Directions
Early in day: brown ground beef to remove fat. Shred cabbage and chop onion. Put broth or other liquid to cover bottom of crock pot. Layer cabbage, onion, spices, meat, and garlic salt. Repeat layers ending with beef. Top with tomatoes, undrained and a dusting of oregano. Cook on high for 1 hour. Stir all together. Cook on low heat until ready to eat, 8-10 hours. Makes 3-4 servings. Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland on Jan 04, 1998

Servings: 4 Servings
Category: Crockpot
Ingredients

• 2 Med Onions; sliced thin
• 1 1/2 ts Dried oregano; crushed
• 3 lb Chicken; cut up
• 1/2 ts Dried basil; crushed
• 2 Garlic Cloves; minced
• 1 Bay leaf
• 1 c Tomatoes; 16 oz
• 1/4 c Dry white wine
• 1 ts Salt
• Cooked spaghetti
• 1/4 ts Pepper

Directions
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. Posted to JEWISH-FOOD digest by Nancy Berry on May 12, 1998

Servings: 1 Servings
Category: Crockpot | Beans
Ingredients

• 1 lb Dry limas
• 1 lb Smoked sausage
• 1 bn Green onions
• 1/2 ts Garlic powder
• 4 Beef bouillon cubes
• 3/4 ts Tabasco sauce
• 6 c Water

Directions
Wash limas and put them in a slow cooker. Add 6 cups water. Slice smoked sausage into round pieces and add to limas. Chop green onions and add to mixture. Now add remaining ingredients and mix. Cover and cook in slow cooker on high for 8 to 10 hours. Posted to recipelu-digest Volume 01 Number 412 by James and Susan Kirkland on Dec 28, 1997

Servings: 4 Servings
Category: Crockpot | Fowl
Ingredients

• 4 1/2 lb Ready-to-cook duckling
• 1/4 c Burgundy wine
• 1/4 c Lemon juice
• 1 tb Melted butter
• 1 tb Worcestershire sauce
• 1 Clove garlic; minced
• 1 ts Salt
• 1 ts Dried marjoram; crushed
• 1/4 ts Pepper
• 2 dr Bottled hot pepper sauce

Directions
With a fork, prick skin of duckling all over at approximately 2-inch intervals. Place metal rack or trivet in bottom of slow-cooking pot. Set duckling, breast side up, in pot. Combine Burgundy, lemon juice, butter, Worcestireshire sauce, garlic, salt, marjoram, pepper, and pepper sauce. Brush about half the sauce over duckling. Cover and cook on low for 7 to 9 hours. If possible, remove excess fat, brush duckling with more sauce, and turn duckling once during cooking. Remove excess fat again at end of cooking time on low. Then turn control to high, brush with remaining sauce and cook a final 30 minutes. If a browner bird is desired, it may be placed on a broiler pan or heat-proof platter and browned in 400 F oven for about 15 or 20 minutes. Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland on Nov 17, 1997

Servings: 5 Servings
Category: Crockpot | Beef
Ingredients

• 1 1/2 lb Round steak
• 1 ts Salt
• 1/8 ts Pepper
• 1 Onion; sliced
• 1/4 ts Garlic salt
• 1 tb Worcestershire sauce
• 1 1/2 c Beef bouillon
• 1 tb Catsup
• 2 tb White wine – dry
• 1/4 lb Fresh mushrooms; sliced
• 1/3 c Flour
• 1 c Sour cream

Directions
Cut steak into 1/4 inch strips. Coat with salt and pepper. Drop into bottom of slow-cooking pot with onion. Mix garlic salt, Worcestershire sauce, bouillon, and catsup. Pour over meet. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high. Add wine and mushrooms. Dissolve flour in small amount of water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn off heat. Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland on Nov 17, 1997