Recipe: 11 Crock Pot Recipes - 1/3/97 - TALK TKL Chat

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TALK TKL Chat Room - 01-03-98
Electric Cooking: Crock Pot Recipes
Apple-Glazed Roast Pork
Baked Stuffed Apples
Crockpot Banana Bread
My Favorite Turkey Dressing
Bourbon Breast of Chicken
Burgundy Spiced Pot Roast
Turkey Ragout
Crockpot Round Steak with Rich Gravy
Reduced Fat Meat Sauce
Walter's Chicken Casablanca
Quick Sweet & Sour Chicken

Betsy at TKL (06:49:26 am) :
APPLE-GLAZED ROAST PORK
From: RIVAL CROCK-POT COOKING
4 pounds Pork loin roast
6 each Apples
1/4 cup Apple juice
3 tablespoons Sugar -- brown
1 teaspoon Ginger -- ground
Rub roast with salt and pepper. Brown pork roast under broiler to remove
excess fat; drain well.
Core and quarter apples. Place apple quarters in bottom of crockpot. Place
roast on top of apples.
Combine apple juice, brown sugar, and ginger. Spoon over top surface of
roast, moistening well. Cover and cook on Low 10-12 hours, until done.
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Betsy at TKL (06:49:55 am) :
Baked Stuffed Apples
Recipe By : The Best of Electric Crockery Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Fruits
Amount Measure Ingredient -- Preparation Method
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6 medium red apples -- tart
1 cup light brown sugar
1/4 cup golden seedless raisins
1 tablespoon orange peel -- grated
1/4 cup butter -- softened
2 cups water -- very hot
3 tablespoons frozen orange juice concentrate
Wash, core and stem the apples, but don't peel them. Stand them in a
buttered mold and stuff them with 2/3 cup of the brown sugar, the
raisins and the orange peel. fill the tops of the core cavities with
butter and sprinkle the remaining sugar over the tops. Place the mold
in the slow cooker and pour the hot water into the cooker. Sprinkle the
orange juice concentrate over the apples. Cover the cooker and cook on
Low for 3 to 5 hours, or until the apples are tender.
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Betsy at TKL (06:53:00 am) :
Crockpot Banana Bread
Recipe By : The Best of Electric Crockery Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Quick breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs -- well beaten
1 1/2 cups banana -- well mashed, overripe
1/2 cup walnuts -- coarsely chopped
Sift together the flour, baking powder, baking soda and salt. With the
electric beater on low, fluff the shortening in a small bowl, until soft and
creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a
fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the
flour mixture, the rest of the bananas then the last of the flour mixture.
Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2
quart mold and cover. Place on a rack in the slow cooker. Cover the cooker,
but prop the lid open with a toothpick or a twist of foil to let the excess
steam escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes.
Serve Warm.
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Nancy/CA (10:18:27 am) :
My Favorite Turkey Dressing
1 pan of cornbread
1 (6 0z) package Mrs. Cubbison's Dressing, (seasoned croutons)
4 large stalks celery, diced
1 large brown onion, peeled and finely chopped
1 large golden delicious apple, peeled and chopped
1/4 cup raisins or dried cranberries
1 (14 1/2 oz) defatted chicken broth
1/4 teaspoon powdered sage
1/2 pound lean sausage (I like to make my own from lean, ground turkey breast)
Bake one pan of cornbread several days before you plan to make this recipe. Remove cornbread from pan and break into very coarse crumbs. Spread crumbs out on a baking sheet and place in a 250 degree oven until almost completely dry.
In large mixing bowl, combine Mrs. Cubbisons Dressing, the cornbread crumbs, and the sage.
Cook sausage in large skillet. When almost done, drain fat, then add onion and celery to the sausage and cook, stirring often, for about 5 minutes. Add this to the dressing along with the apple and raisins (or dried cranberries).
Add chicken broth to the dressing mixture, stirring to blend all ingredients.
Put dressing into a large crock pot that has been sprayed with a cooking spray. Cover and cook on high setting for 3 to 4 hours. Stir mixture about half way through cooking time., taste and adjust seasonings at this time. When dressing is done it will hold several hours at the low heat setting.
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SueA, CA (12:35:00 am) :
Bourbon Breast of Chicken
4 chicken breasts halves
1/4 cup flour
1/2 teaspoon paprika
Salt
2 tablespoons butter
2 tablespoons oil
2 tablespoons onion, chopped
2 tablespoons parsley, chopped
1/4 teaspoon dried chervil
1/4 cup bourbon
1 (4 ounce) can mushrooms, undrained
1 (10 ounce) can tomatoes
1/4 teaspoon sugar
Salt and Pepper
Dredge chicken in flour which has been mixed with paprika and a little salt.
Heat butter and oil in a skillet and saute chicken on both sides until
lightly browned. Stir in onion, parsley and chervil and cook a moment.
Remove from heat. Place chicken in crock cooker. Combine remaining
ingredients and pour over chicken. Cover and cook on Low for 6 to 7 hours.
Serve with noodles of rice. Serves 4
from Jackies Kitchen Magic
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SueA, CA (1:21:33 pm) : BURGUNDY SPICED POT ROAST
4 pounds beef rump or round roast
Salt and pepper
2 onions, sliced
3 potatoes, peeled and quartered
3 carrots, sliced
1 cup water
1 package brown gravy mix
l/2 cup dry white wine
1/4 cup catsup
1 tablespoon Worcestershire sauce
Sprinkle meat with salt and pepper. Arrange it in the crock cooker with
vegetables. Blend the remaining ingredients and pour over meat. Cover and
cook on Low for 8 to 10 hours. If thick gravy is desired, remove meat and
vegetables from the cooker and drop in 2 tablespoons each of flour and
butter which has been mixed together. Cook on High until thickened, stirring
often. Serves 5
from Jackies Kitchen Magic
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SueA, CA (2:08:57 pm) :
Turkey Ragout
1 large onion, thinly sliced
2 cloves garlic, minced or pressed
8 ounces mushrooms, cut into quarter
1/2 teaspoon dry thyme
1/8 teaspoon ground white pepper
2 pounds boneless, skinless turkey breast
3 tablespoons all-purpose flour
1/3 cup dry white wine or chicken broth
1 tablespoon tomato paste
Salt
In a 3-quart or large electric slow cooker, combine onion, garlic,
mushrooms, thyme, and white pepper. Rinse turkey, pat dry and cut into 1
1/2-inch cubes. Coat turkey cubes with flour; arrange on top of onion
mixture. Mix wine and tomato paste; pour over turkey. Cover and cook at low
setting until turkey is very tender when pierced ( 7 1/2 to 8 1/2 hours).
Stir gently to coat turkey with sauce, then season to taste with salt. Makes
6 servings
from Sunset Crockery Cookbook
.
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SueA, CA (2:30:48 pm) : Morten's Recipe Collection
Crockpot Round Steak with Rich Gravy
Ingredients (6 servings)
2 1/2 lb Round steak
10 1/2 oz Cream of mushroom soup
1 1/2 oz Pkg onion soup mix
1/4 c Water
Instructions
Cut steak into 5 to 6 serving size pieces. Place in crock-pot. Add dry onion
soup mix, water, and condensed mushroom soup. Cover and cook on low for 6 to
8 hours. Excellent when served with mashed potatoes... Makes 5 to 6
servings.......
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Pat, CT (3:44:02 pm) : REDUCED FAT MEAT SAUCE: CROCKPOT
1 lb. ground turkey
1 medium onion, chopped
1 red or green pepper, seeded and chopped
1 small fennel bulb, tops removed, bulb sliced and diced
3-4 cloves garlic, pressed
1 28 oz. can whole tomatoes
2 16 oz. cans tomato puree
2 TBS parsley (or 1/4 cup chopped fresh)
1 TBS dried oregano
2 tsp. dried basil
salt and pepper to taste
Brown turkey in frying pan, pour off fat. Place in crockpot. Saute onion,
pepper and fennel until soft, add garlic and saute for 1 more minute. Add to
crockpot. Squeeze canned tomatoes into crockpot, add tomato puree. Add herbs
and seasonings. Cover and cook on low 8-10 hours, serve over pasta.
NOTE: you may want to add more puree or sauce to the crockpot until a
consistency you like is achieved. This is my own recipe, hope you like it!
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Pat, CT (3:59:00 pm) : WALTER'S CHICKEN CASABLANCA (recipe from a magazine
ad for Rival)
2 TBS olive oil
2 onions, sliced
1 tsp. fresh ginger, grated
3 cloves garlic, minced
3 lbs. skinless chicken pieces
3 large carrots, diced
2 large potatoes, peeled and diced
2 TBS raisins
1/2 tsp each: cumin, turmeric, salt and pepper
1/4 tsp each: cinnamon and cayenne pepper
14-1/2 oz. can chopped tomatoes
3 medium zucchini, sliced one-inch thick
15 oz. can garbanzo beans (chickpeas), drained and rinsed
2 TBS parsley, chopped
1/2 tsp cilantro
Saute onions, ginger and garlic in olive oil. Transfer to CrockPot. Brown
chicken in same pan over medium heat. Add carrots, potatoes and zucchini to
CrockPot. Place browned chicken on top of veggies. Stir seasonings in a
small bowl and sprinkle over chicken. Add raisins and tomatoes. cover and
cook on high 4-6 hours. Add garbanzos, parsley and cilantro 30 minutes
before serving. Serve over cooked rice or couscous.
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(7:52:56 pm) : Quick Sweet & Sour Chicken
3 lbs chicken parts
20 oz pineapple slices, drained, reserve juice
8 oz creamy French dressing
1 pkg Lipton onion soup mix
1 tbsp lemon peel grated
1 small green pepper, thin strips
place chicken in crockpot. In bowl, combine pineapple juice, salad dressing,
soup mix & lemon peel. Pour over chicken. Cook on low 6-7 hours. 15 minutes
before serving, arrange pineapple slices and green pepper over chicken to
heat through. If you want gravy, thicken juices with 1 tbsp cornstarch in 1
tbsp water. Stir in slowly until thickened. Pour over chicken.
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