9-27-99 Crock Pot Recipes

Fleigh,.WA (10:37:13) : Italian Beef

3 lb roast
1/4 cup white vinegar
1 pkg dry Italian seasoning
1 cup water
1-2 cubes beef bouillon
4-5 sweet Italian peppers (Anaheim here)
1/2 tsp minced garlic

On stove brown roast. Take all fat off. Put roast in crock pot; add 1 cup water and sprinkle dressing over. Pour vinegar on meat. Add beef bouillon and garlic. Cook on high for 4-5 hours, shredding beef as it cooks. Cut peppers into strips and remove seeds. Add during last 30 min of cooking. This is best when left in the fridge overnight after it's cooked. Serve on hoagie rolls. I've never met anyone who didn't love this!

BrendaTX (09:25:18) : CROCKPOT BAKED APPLES

6 cooking apples (I used Empire)
18 caramels
1 c. brown sugar
sprinkling of cinnamon
1 c. apple juice

Core apples and peel down about halfway. Place in bottom of crock pot. Stuff 3 caramels down in the opening. Sprinkle with cinnamon and then sprinkle brown sugar over the top. Pour apple juice in around the edges. Turn crock pot on high and cook for about 2 hours.
I served them with whipped cream and a dash of nutmeg.

Debbie.D.,.AL (09:15:45) : ROSEMARY CHICKEN WITH VEGETABLES

1 large chicken, cut up or 4-6 chicken breasts
3 onions, quartered
1 pkg. mushrooms, sliced
2 large bell peppers, sliced thinly
3 T. dried rosemary
1 T. oregano
1 cup water or chicken broth
6 carrots, quartered
1 cup of white wine
5 red potatoes, peeled and quartered
2 tsp. chopped garlic
seasoned salt, pepper, and paprika

Season the chicken pieces with the spices.
Place chicken pieces in the bottom of the Crockpot. Put the vegetables on top of the chicken. Mix the water, or chicken broth, and wine together and pour over the chicken and vegetables. Cover with lid and cook on LOW for 8-10 hours. Since this is a meal in itself, serve with green salad and garlic bread.

Debbie.D.,.AL (09:08:32) : ALABAMA CHILI

2 T. cooking oil
1 lb. ground beef, cooked and drained
1 medium onion, chopped fine
1 tsp. garlic, chopped fine
1 8-oz. can tomato sauce
1 16-oz. can tomatoes, chopped
1 can red kidney beans
3 tsp. chili powder
1/2 tsp. garlic powder
2 T. vinegar
1/2 cup brown sugar
1 green bell pepper, diced

Put the cooked ground beef in the bottom of the Crockpot. Add onion, garlic, tomato sauce, tomatoes, chili powder, garlic powder, and bell pepper. Stir to mix well. Add vinegar and brown sugar. Cook on LOW 4-5 hours. Serves 6.

The vinegar is what gives this chili its special tangy taste. The longer it cooks, the better. This chili recipe will get rave reviews and it can be easily doubled! It's a recipe from my alma mater, Troy State University!

Debbie.D.,.AL (09:01:12) : ROUND STEAK CASSEROLE FROM THE CROCKPOT

1 1/2 lbs. round steak
1 pkg. dry onion soup mix
1 small can tomatoes
1 large green bell pepper, diced
1 can cream of mushroom soup
1 large onion, sliced

Cut round steak into equal pieces. Place in the bottom of the crockpot. Place the bell pepper and onions on top of the steak. Drain tomatoes, saving the juice. Cut tomatoes into chunks and place on top of bell peppers and onions. Dilute the cream of mushroom soup with the tomato juice and add the dry onion soup mix. Pour over the meat. Let cook on LOW for 8--10 hours. Serve with rice or mashed potatoes. YUMMY!

Verla,.Il (04:37:19) : Chili Secret

2 lbs of ground chuck
3 stalks of celery, sliced
1 very large onion, chopped
1 46 oz can of tomato juice
2 14 1/2 oz cans of tomato wedges (DelMonte)
1 15 oz can of tomato sauce
1 15 oz can of kidney beans and sauce for chili-mild
1 4 oz can of mild green chilies, chopped
6 oz shredded Monterey jack cheese
2 cloves garlic, minced
1/2 c. burgundy wine
2 T. chili powder
1/2 c. brown sugar
1 1/2 tsp cumin

In large skillet cook beef and onion until tender and drain.
Add all ingredients to crock pot and turn on high for one hour and then reduce heat and simmer 4 to 6 hours.
You can also put this in a large stockpot and bring to a boil, reduce heat and cook for 1 hour.
This freezes well.

Patti/Dnvr (04:24:50) : Pulled Pork Sandwiches

1 large white onion-1/4 inch slices
1 1/2 cup ginger ale
4 # boneless pork roast-trimmed of fat.
1 bottle BBQ sauce

Place half of the onions in the bottom of the crock pot, place the roast on top and cover with the other half of the onions. Pour the ginger ale over the top. Cook on high for 1-2 hours then turn down to low and cook for 10 hours.
Doing this first part overnight is great.
When this is finished, scoop off the onions and put aside. Pour off and discard the juices.
Shred the pork. Mix the pork and onions with a bottle of BBQ sauce, return to crock pot. Cook for 5-6 hours.

Serve on toasted buns.