Here's a collection of crock pot recipes from a old rec.recipes posting.
Enjoy,
Betsy
TKL
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Crock Pot Italian Beef
Categories: Entree, Carnivore, Beef, Crock
Yield: 1 servings
1 3 -5 lb rump roast
1 pk Good Seasons Italian Dressing Mix
1 c Water
1 pk Au jus gravy mix
2 ts Italian seasoning
6 Pepperoncini peppers
Mix together water, gravy mix, dressing, and Italian seasoning. Pour over
roast in crock-pot. Add peppers if desired. Cook on LOW about 2 hrs.
Break up reoast and cook 1 more hour. Serv on hambureger buns.
Variation: Linda Hendrickson makes this uising on 4 lb. chuck roast, 1
pkg. Good Seasons mix and 1/2 cup water. From the Bumgarner Family Recipes
submitted by Linda Tebrugge Schultz
posted to COOKING echo by Bud Cloyd
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Mrs. Ringle's Brisket
Categories: Entree, Carnivore, Beef, Crock, Freezer
Yield: 1 servings
6 lb Brisket
2 T Prepared mustard
1 pk Onion soup mix
5 New potatoes
Place brisket fat side up in crockpot. Do not add any liquid. Cover with
mustard and dry soup mix. Cook on low overnight.
Skim mustard and onion seasoning from brisket; mix with liquid. Remove
brisket from crockpot and allow to cool. Peel off fat; discard. Slice or
shred meat. Save juices and seasoning to thicken and make gravy. Divide
meat and gravy in half; freeze in 1 gallon bags.
To serve: Thaw and heat. Prepare new potatoes. Heat 1 c salted water to
a boil; add potatoes. Cover and heat until tender; drain. Serve with
brisket and gravy.
Suggestion: 1 bag for Hot Brisket Sandwiches and 1 bag for Mrs. Ringle's
Brisket.
Once a Month Cooking, Mimi Wilson and Mary Beth Lagerborg
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Smoky Barbecue Ribs
Categories: Entree, Carnivore, Pork, Crock
Yield: 6 servings
2 T Balsamic vinegar
1 T Dijon mustard
1 T Worcestershire sauce
2 T Brown sugar
1 T Soy sauce
1/4 t Dried red pepper flakes
1 t Gingerroot, fresh, grated
1/2 t Liquid smoke
1 c Chili sauce
1/4 c Green onions; chopped
4 lb Spareribs, cut in single
-ribs
Use chili sauce that is similar to ketchup, not the hot spicy variety with
chile peppers.
In medium bowl, combine all ingredients except ribs. Dip each rib into
sauce. Place coated ribs in cooker. Pour remaining sauce over ribs in
pot. Cover and cook on LOW 5-6 hours or until meat is tender.
Per serving: Cal 542; Prot 36g; Carb 17g; Fat 36g; Chol 143mg;
Sodium 948mg
Crockery Favorites, Mable Hoffman
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Pork Roast w Fennel and Sage
Categories: Entree, Carnivore, Pork, Crock
Yield: 6 servings
3 lb Pork loin roast
1/4 t Salt
1/8 t Pepper
4 T Fresh sage; chopped
2 Fennel bulbs; sliced cross-
-wise
2 T Cornstarch
1/2 c Dry white wine
Have butcher cut roast through most of bone to form individual chops.
Trim off most of fat. If necessary, tie roast to hold it together.
Sprinkle top and sides with salt, pepper, and fresh sage. Place on rack
in slow cooker; top with fennel. Cover and cook on LOW 7-8 hours.
Remove roast and most of fennel; keep warm. Turn slow-cooker on HIGH.
Dissolve cornstarch in wine. Stir into drippings. Cover and cook on HIGH
25-30 minutes or until thickened. Stir once or twice. To serve, cut into
chops. Spoon fennel over chops, then sauce over all.
Crockery favorites, Mable Hoffman
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Barbecued Beef Sandwiches
Categories: Entree, Carnivore, Beef, Crock
Yield: 10 servings
3 lb Lean boneless chuck roast
3/4 c Ketchup
1 T Dijon mustard
2 T Brown sugar
1 Garlic clove, crushed
1 T Worcestershire sauce
2 T Red wine vinegar
1/4 t Liquid smoke flavoring
1/4 t Salt
1/8 t Pepper
10 French rolls or sandwich
-buns
This may be cooked a day ahead and refridgerated overnight. Skim fat off
top and reheat.
Place beef in slow-cooker. Combine remaining ingredients, except rolls.
Pour over meat. Cover and cook on LOW 8-9 hours. Refridgerate or prepare
sandwiches now. Shred beef by pulling it apart with two forks; add 1 cup
sauce. Reheat in microwave or on stovetop. Spoon on warm, open-face
rolls or buns. Top with additional warm sauce, if desired.
Crockery Favorites, Mable Hoffman
Typed by E.Marie Campbell
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Honey-Mustard Barbecued Short Ribs
Categories: Entree, Carnivore, Beef, Crock
Yield: 6 servings
3 lb Beef short ribs
1 T Dijon mustard
1 Garlic clove, crushed
2 T Honey
1/2 t Salt
1/8 t Pepper
1 c Bottled hickory smoke
-Barbecue sauce
2 T Cornstarch
2 T Cold water
Place short ribs in slow-cooker. In medium bowl, combine mustard, garlic,
honey, salt, pepper, and barbecue sauce. Pour over ribs. Cover and cook
on LOW 6-7 hours or until tender. Refridgerate several hours or
overnight. Skim any solidified fat from top. Remove ribs; heat in
microwave or conventional oven. Dissolve cornstarch in water. Add to
sauce. Cook and stir in microwave or stovetoo until hot and slightly
thickened. Pour hot sauce over warm ribs.
Crockery Favorites, Mable Hoffman
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Hot Baja Coffee
Categories: Beverage, Crock
Yield: 10 servings
8 c Hot water
3 T Instant coffee granules
1/2 c Coffee liqueur
1/4 c Creme de Cacoa liqueur
3/4 c Whipped cream
2 T Semi-sweet chocolate, grated
In slow-cooker, combine hot water, coffee, and liqueurs. Cover and heat
on LOW 2-4 hours. Ladle into mugs or heat-proof glasses. Top with
whipped cream and grated chocolate.
Per serving: 98 calories, 3g fat.
Crockery Favorites, Mable Hoffman
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Daube of Beef
Categories: Entree, Carnivore, Beef, Crock, Leftovers
Yield: 8 servings
5 Shallots, sliced thin
4 Garlic cloves, minced
2 md Carrots, sliced 1/4"
1/3 c Ham, baked, chopped
1 sl Orange peel, 1/2x3"
1 Bay leaf
3 lb Beef chuck, boneless lean,
-in 1 1/2" cubes
1/4 c Flour
1/4 t Whole black peppercorns
1/4 t Dry thyme
1/8 t Ground cloves
1/2 t Dry sage
2 T Balsamic vinegar
3/4 c Dry white wine OR Beef broth
1/4 c Brandy
2 T Flour
2 T Butter/margarine
Salt
Parsley, chopped
In slow cooker, combine shallots, garlic, carrots, ham, orange peel, and
bay leaf. Coat beef cubes with flour; add to cooker. Sprinkle with
peppercorns, thyme, cloves, and sage. Drizzle with vinegar; pour in wine
and brandy. Cover; cook LOW until beef is very tender.
Remove and discard bay leaf and orange peel, then blend in flour and
butter (Blend together). Increase cooker heat to HIGH, cover and cook,
stirring 2-3 times, until sauce is thickened (about 20 minutes). Season
to taste and sprinkle with parsley.
Prep time: 30 minutes.
Per serving: 257 calories
Sunset Crockery Cookbook
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Cider-simmered Eye of Round
Categories: Entree, Carnivore, Beef, Crock
Yield: 10 servings
2 t Salad oil
4 lb Eye of round Roast, trimmed
2 md Onions, in eighths
1 Celery stalk, sliced thin
2 Garlic cloves, minced
1 t Ground allspice
1/2 t Ground ginger
1/4 t Pepper
1 c Apple cider OR apple juice
2 T Molasses
2 T Cornstarch
2 T Cold water
Salt
Parsley, chopped
Heat oil in wide nonstick frying pan over medium-high heat; add beef and
brown well on all sides. Meanwhile, in a 4 quart or larger electric slow
cooker, combine onions, celery, and garlic; sprinkle with allspice,
ginger, and pepper. In a small bowl, mix cider and molasses. Place beef
on topo of onion mixture; pour in cider mixture. Cover and cook at LOW
until beef is very tender when pierced (9 1/2 - 10 hours).
Lift roast to a warm platter and keep warm. Skim and discard fat from
cooking liquid, if necessary; then blend in cornstarch (blended in cold
water). Increase heat to HIGH; cover and cook, stirring 2 or 3 times,
until sauce is thickened (about 15 more minutes). Season to taste with
salt.
To serve, remove and discard string from beef, then slice across grain.
Spoon some of the sauce over meat; sprinkle with parsley. Serve remaining
sauce in gravy pitcher or bowl.
Sunset Crockery Cookbook
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Creamy Pork & Apples w Cornmeal Biscuits
Categories: Entree, Carnivore, Pork, Fruit, Crock
Yield: 6 servings
1 sm Onion, finely chopped
3 Garlic cloves, minced
2 lg Apples, tart green, peeled,
-cored and sliced
2 t Sugar
2 t Dry sage
1/4 t White pepper
1/4 t Ground nutmeg
2 1/2 lb Pork, boneless fresh leg,
-trimmed & cubed 1"
3 T Flour
1/2 c Dry white wine
1 1/2 T Cornstarch
1/3 c Whipping cream
--------------------------CORNMEAL-YOGURT BISCUITS--------------------------
1 1/2 c Flour
1/2 c Yellow cornmeal
1 T Baking powder
1 t Sugar
1/2 t Salt
1/3 c Cold butter/margarine
3/4 c Plain nonfat yogurt
Combine onion, garlic, and apples; sprinkle with sugar, sage, white
pepper, and nutmeg. Coat pork cubes with flour, then arrange over apple
mixture (in crockpot). Pour in wine. Cover and cook LOW until pork very
tender.
When pork is almost done, prepare Cornmeal Biscuits:
In a loarge bowl, mix flour, cornmeal, baking powder, sugar and salt. Cut
in butter. Add yogurt, stir just to form sticky ball. Gather into ball
and knead slightly on floured board. Roll or pat out about 1/2" thick.
Using a 2 1/2" cutter, cut 12 rounds. Place about 1" apart on an
ungreased baking sheet Bake at 450F until golden brown.
While biscuits are baking, mix cornstarch and cream in a small bowl; blend
into pork mixture. Increase cooker heat setting to HIGH; cover and cook
until sauce is hot and bubbly (10-15 minutes). Season to taste. Arrange
6 biscuits around pork mixture in cooker. Serve remaining biscuits hot in
a basket.
Sunset Crockery cookbook
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Potuguese Garlic Chicken
Categories: Entree, Carnivore, Poultry, Crock
Yield: 4 servings
1 md Onion, sliced thin
6 Garlic cloves, sliced thin
2 md Tomatoes; pear-shaped
1/3 c Ham, baked, chopped
1/2 c Golden raisins
3 3/4 lb Chicken
1/2 c Port wine
1/4 c Brandy
1 T Dijon
2 T Tomato paste
1 1/2 T Cornstarch
2 T Cold water
1 T Red wine vinegar
Salt
Parsley sprigs
Tomato wedges
Combine onion, garlic, tomatoes, ham, and raisins. Reserve chicken neck
and giblets for other uses; rinse chicken inside and out and pat dry.
Tuck wingtips under; tie drumsticks together. Place chicken on top of
onion mixture. Mix port, brandy, mustard and tomato paste; pour over
chicken. Cover; cook at low setting until meat near thighbone is very
tender when pierced (7 1/2-8 hours)
Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches below
heat until golden brown (about 5 minutes). Transfer to warm platter; keep
warm. Skim and discard fat from cooking liquid; blend in cornstarch
mixture. Increase cooker heat setting to HIGH; cover and cook, stirring
two or three times, until sauce is thickened (about 10 minutes). Stir in
vinegar; season to taste.
To serve, garnish chicken with parsley sprigs and tomato wedges. Carve
bird; top with some of sauce. Serve remaining sauce in gravy pitcher or
bowl.
Sunset Crockery Cookbook
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Cranberry Chicken
Categories: Entree, Carnivore, Poultry, Fruit, Crock
Yield: 6 servings
1 sm Onion, sliced thin
1 c Fresh or frozen (unthawed)
-cranberries
2 1/4 lb Boneless, skinless chicken
-thighs
1/4 c Ketchup
2 T Brown sugar
1 t Dry mustard
2 t Cider vinegar
1 1/2 T Cornstarch
2 T Cold water
Salt
In crockpot, combine onion and cranberries. Rinse chicken, pat dry, and
arrange on top. In small bowl, mix ketchup, sugar, mustard, and vinegar;
pour over. Cover and cook LOW until chicken is very tender (6 1/2 - 7 1/2
hours).
Carefully lift chicken to a warm serving platter and keep warm. Blend
cornstarch and water. Blend this into cooking liquid. Increase heat to
HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened
(about 10-15 minutes). Season to taste. Pour over chicken.
Sunset Crockery Cookbook
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Herbed Turkey Roast
Categories: Entree, Carnivore, Poultry, Crock
Yield: 10 servings
5 lb Whole turkey breast, boned
1/4 c Parsley, chopped
2 T Fresh thyme, minced
Salt
Pepper
2 oz Fontina cheese, sliced
2 oz Prosciutto
4 Sprigs of parsley or thyme
2/3 c Chicken broth
1/3 c Dry white wine
2 T Cornstarch
2 T Cold water
Rinse turkey, pat dry, and place, skin down, on a board. Sprinkle meat
side with chopped parsley and thyme, season with salt and pepper. Cover
with cheese and prosciutto, overlapping slices. Starting with a long
edge, roll up turkey firmly, jelly roll style. Overlap 3-4 sprigs down
length of roll; tie roll securely with string at 2" intervals. (At this
point, you may cover and refridgerate until next day.)
Place turkey, thyme side up, in slow cooker. Pour in broth and wine.
cover and cook until meat in thickest part is very tender when pierced
(9-10 hours).
Carefully lift turkey to a warm platter and keep warm. Skim and discard
fat from cooking liquid; blend in cornstarch (blended with water).
Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until
sauce is thickened.
Remove and discard strings and thyme sprigs from turkey; slice meat 1/4"
thick. Garnish with additional thyme sprigs, if desired. Serve with
sauce.
Sunset Crockery Cookbook
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Caramel-Apple Euphoria
Categories: Dessert, Fruit, Crock, Nut/seed
Yield: 7 servings
2 md Cooking apples
1/2 c Apple juice
7 oz Caramel candy squares
1 t Vanilla
1/8 t Ground cardamom
1/2 t Ground cinnamon
1/3 c Cream-style peanut butter
7 sl Angel-food cake OR
-1 qt vanilla ice cream
Peel, core, and cut each apple into 18 wedges; set aside. combine apple
juice, unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop
peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir.
Add apple wedges; cover and cook on LOW for 5 hours. Stir thoroughly;
cover and cook on LOW 1 additional hour. Serve approximately 1/3cup of
warm mixture over a slice of angel food cake or ice cream.
Crockery Favorites, Mable Hoffman
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Traditional Baked Beans
Categories: One dish, Legume, Crock
Yield: 6 servings
1 lb Dried small white beans
4 1/2 c Water
1/3 c Molasses
1/4 c Brown sugar
1 Onion, chopped
1/4 lb Salt pork, in 1" cubes
1 T Dijon mustard
1/2 t Salt
Combine all ingredients. Cover and cook on LOW 13-14 hours, stirring
occasionally if possible.
For added nutrition, serve with rice or bread or cornbread.
Crockery Favorites, Mable Hoffman
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Cran-Apple Sauce
Categories: Condiment, Dessert, Fruit, Crock
Yield: 3 cups
1 c Fresh cranberries
8 Apples, peeled, cored,
-chopped
1/2 c Sugar
1 Stick cinnamon, halved
-crosswise
6 Whole cloves
Ground nutmeg
Combine cranberries, apples, sugar in slow-cooker. Place cinnamon and
cloves in center of 6" square of cheesecloth. Pull up around sides; tie
to form pouch. Place in pot. Cover and cook on LOW 4-5 hours or until
cranberries and apples are very soft. Remove spice bag. Puree hot fruit
in blender or food processor fitted with metal blade. Sprinkle with
nutmeg.
Crockery Favorites, Mable Hoffman
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Coq au Vin
Categories: Entree, Carnivore, Poultry, Alcohol, Crock
Yield: 5 servings
3 lb Chicken, cut up
2 sl Bacon, cooked, chopped
4 Shallots, peeled, sliced
1 Garlic clove, crushed
1 T Parsley, chopped
1 Bay leaf
1/2 t Thyme, chopped
1/4 t Salt
1/8 t Pepper
15 sm White boiling onions
10 Mushrooms, halved
1/2 c Dry white wine
1/2 c Chicken broth
1 Plum tomato, peeled, seeded,
-finely chopped
2 T Cornstarch
2 T Cold water
Place chicken in slow-cooker. Add bacon, shallots, garlic, parsley, bay
leaf, thyme, salt, pepper, onions, mushrooms, wine, broth, and tomato.
Cover and cook on LOW 8-9 hours. Remove chicken and vegetables with
slotted spoon. Discard bay leaf. Turn pot to HIGH. Dissolve cornstarch
in water; stir into juices. Cover; cook on HIGH 20-30 minutes, stirring
occasionally. Pour over chicken.
Crockery Favorites, Mable Hoffman
Typed by E.Marie Campbell
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Tortilla Stack
Categories: One dish, Carnivore, Beef, Crock
Yield: 4 servings
1 lb Beef, ground, lean
5 1/3 Corn tortillas, each in 6
-wedges
2/3 cn Cheddar cheese soup, undil.
2/3 pk Dry taco seasoning mix
2 md Tomato, chopped
3/16 c Sour cream, dairy
1 1/3 c Lettuce, shredded
Any other desired toppings
Crumble one-fourth of ground beef into bottom of slow-cooker. Top with
one-fourth of tortilla wedges. In a small bowl, mix soup and taco mix.
Spread one-fourth of soup over tortillas. Sprinkle with one-fourth of
tomatoes. Repeat layering until all ingredients are used.
Cover and cook on LOW 4-5 hours.
Spoon onto individual plates. Top each serving with sour cream, lettuce,
etc.
Crockery Favorites, Mable Hoffman.
Typed by E.Marie Campbell
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