Recipe: 33 Crock Pot Recipes #2

CROCK POT CANDY
2 lbs. white almond bark
4 oz. bar German chocolate
12 oz. pkg. semi-sweet chocolate chips
24 oz. jar dry roasted peanuts
Put all ingredients in crock pot; cook 1 hour on high. Do not stir. Turn crock pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper and cool. Store in tin.

CROCK-POT CAKES
FRUIT CAKE:
3/4 c. flour
3/4 c. sugar
1/2 tsp. baking powder
1/8 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1 tbsp. hot water
1/2 c. grated raw carrots
1/2 c. chopped nuts
1/2 c. raisins
2 tbsp. flour
1/2 c. salad oil
2 eggs

CHOCOLATE-FUDGE CAKE:
2 c. flour
1 tsp. soda
1 1/2 c. sugar
1/4 tsp. salt
6 tbsp. cocoa
1 egg
1 c. "real" mayonnaise
1 c. hot water
1 tsp. vanilla
Directions: Pour mixed batter into greased and floured 3 pound shortening can. Fill can not more than 2/3 full. Place can in crock-pot. Cover top of crock with 8 paper towels folded down over edge of can (to absorb moisture). Cover paper towels with crock-pot lid. Cover and cook on high 3 to 4 hours. Do not peek until after 2 hours. Stir together 3/4 cup flour, sugar, baking powder, salt and spices. Grate carrots to a fine consistency. (This may be done in a blender - blend 5-6 seconds.) Toss raisins and nuts in an additional 2 tablespoons flour. In a large bowl, beat oil and eggs together for 1 minute. Add hot water and continue beating for 1 minute more. Stir in grated carrots. Add flour mixture, raisins and nuts. Mix together thoroughly. Turn batter in greased and floured 3 pound shortening can. Bake as directed above. Stir together dry ingredients in large mixing bowl. Add remaining ingredients and beat 2 minutes with electric mixer. Pour into greased and floured 3 pound shortening can and cover with paper towels. Bake in uncovered crock-pot on High 2 1/2 to 3 1/2 hours or until done.

CROCK POT DUMPLING SOUP
1 lb. lean steak, cut into 1" cubes
1 pkg. onion soup mix
6 c. water (hot)
2 carrots, peeled & shredded
1 stalk finely chopped celery
1 tomato, peeled & chopped
1 c. pkg. biscuit mix
6 tbsp. milk
1 tbsp. finely chopped parsley
With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat is tender. Turn pot control to HIGH. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into crock pot with a teaspoon. Cover and cook on high for about 30 minutes. (5-6 servings.)

CROCK POT CORN CHOWDER
6 slices bacon
2 (10 oz.) pkgs. frozen corn
1 (16 oz.) can cream style corn
1 tbsp. Worcestershire sauce
2 c. water
1/2 c. onion, chopped
2 c. potatoes, diced
1 tbsp. sugar
1 tbsp. seasoned salt
1 (16 oz.) can chicken broth
1 c. milk
1/4 c. butter
In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in crockpot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Return to crock pot with milk and butter. Cover and cook on high one hour more. 6 to 8 servings.

CROCK POT POTATO SOUP
6-8 potatoes, chunked
2 med. carrots, cubed
2 stalks celery, cubed
1 med. onion, chopped
1 tbsp. parsley flakes
5 c. water
Salt and pepper to taste
Cook in crock pot on low for 8 hours or until vegetables are done. One hour before serving, add one can of evaporated milk.

SHRIMP CREOLE FOR THE CROCKPOT
1 1/2 c. diced celery
1 1/4 c. chopped onion
3/4 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic*
1 tsp. salt
1/4 tsp. pepper
6 drops Tabasco (opt.)
1 lb. shrimp, deveined & shelled
*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted. Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawdads may be substituted for shrimp. Stove top version, if you don't have a crock pot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. This is even better reheated the next day.

WILD RICE SOUP - CROCK POT
2 tbsp. butter
1 tbsp. minced onion
1/4 c. flour
4 c. chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1 c. Half & Half
Minced parsley or chives
Optional:
1/3 c. minced ham
1/3 c. grated carrot
3 tbsp. slivered almonds
1/3 c. fine chopped celery
Saute onion in butter. Blend in flour. Gradually add broth, stirring constantly, until slightly thickened. Pour into crock pot. Add all other ingredients. Cook on low overnight. Garnish with parsley or chives. Double recipe fills 5 quart crock pot.

CROCK POT GERMAN POTATO SALAD
2 potatoes, sliced
1/2 c. onions, copped
1/2 c. celery sliced
1/4 c. green peppers, diced
1/4 c. vinegar
1/4 c. oil
Chopped parsley
Sliced bacon, cooked and crumbled
Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5-6 hours in crock pot. Add sugar if needed. Garnish with bacon and parsley.

CROCK POT BEEF BURGUNDY
2 lb. stew beef, 1" cubes
1 1/2 lg. onion, sliced
1 clove garlic, minced
1/2 c. catsup
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
2 tsp. salt
2 tsp. paprika
1/2 tsp. dry mustard1/2 c. water
1/2 c. burgundy wine
Mix in crock pot with: Cook on low 8 hours. Thicken with some flour. Add 1 pound fresh mushrooms for 6 hours of cooking.

CROCK POT TIJUANA PIE
1 1/2 lb. ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
3-4 c. grated cheese
1 (10 oz.) can enchilada sauce
1 (8 oz.) tomato sauce
2 (16 oz.) cans chili beans
1 (16 oz.) can corn, drained
1 (6 oz.) can pitted olives, drained
6 corn or flour tortillas (size
depends on size of crock pot)
Brown beef, onion, garlic, and seasonings. Wipe inside crock pot with oil. Place 1 tortilla in bottom. Spoon on meat mix a little sauce and cheese. Top with another tortilla and layer on a bean, cheese and corn section. Drop in a few olives. Continue layers, ending with cheese and olive top. Cover and cook low 5-7 hours. Serve with additional hot tortillas.

CROCK POT KIELBASA
1 jar cherries
1 lg. can chunk pineapple
1 jar sweet and sour sauce
1 c. water
2-3 lb. kielbasa
Cut up kielbasa in bite sizes. Mix all ingredients but meat together including the juice in the cherries and pineapple. Add meat and stir. Cook on slow about 2 to 3 hours. You may want to double the ingredients if using a large crock pot.

CROCK POT TEXAS HASH
2 lbs. ground beef
2 sm. onions, chopped
2 green peppers, chopped
2 (16 oz.) cans tomatoes
1 c. rice
2 tsp. Worcestershire sauce
2 1/2 tsp. chili powder
2 1/2 tsp. salt
Brown ground beef in skillet, stirring until crumbly; drain. Place in crock pot. Add remaining ingredients; mix well. Cook, covered on low for 6 to 8 hours, adding water if necessary. Yield: 8 servings.

CROCK POT LEMON CHICKEN
1 chicken, cut in pieces
1/4 c. flour
1 1/2 tsp. salt
2 tbsp. oil
1 (6 oz.) can lemonade, thawed &
undiluted
3 tbsp. brown sugar
1 tbsp. vinegar
1/4 c. catsup
Combine flour and salt and coat chicken. Brown on all sides in hot oil. Put in crock pot. Stir lemonade concentrate, brown sugar, vinegar and catsup. Mix well. Pour over chicken. Cover and cook on high 3 to 4 hours or low for 6 to 8 hours.

CROCK POT HAM AND SCALLOPED POTATOES
6 to 8 slices ham
8 to 10 potatoes, peeled & sliced
Onion, sliced or chopped
Salt & pepper to taste
1 c. grated cheese
1 (10 oz.) can cream of celery or
mushroom soup
Paprika
Put half of ham, potatoes, and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining ham, potatoes and onions. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low for 8 to 10 hours or on high for 4 hours.

NETHA'S CROCK POT CASSEROLE
2 c. cooked chicken (no bones or skin)
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. (8 oz.) sour cream
1 (7 oz.) can Herdez Salsa Verde
(green hot sauce)
16 corn tortillas, cut into quarters
1 c. grated Colby cheese
Mix together first 5 ingredients. Alternate first mixture with tortillas and cheese. Sprinkle top with chili powder or paprika. Cook in crock pot on low for 4 hours or high for 2 hours. Serve with guacamole or green salad.

MAGIC CROCK POT MEATLOAF
2 lb. ground chuck
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1 1/2 tsp. salt
1 c. cracker crumbs
1 egg
1 (7/8 oz.) pkg. brown gravy mix
1 c. milk
6-8 sm. potatoes, cut up
Mix all ingredients except potatoes in large bowl. Shape into a loaf and place in the crock pot. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to keep from darkening.) Cover and cook on low for 8-10 hours or high 4-6 hours.

CROCK POT CHICKEN MARENGO
Chicken parts or boneless breasts
(enough for family)
1 packet spaghetti sauce
mix (1 1/2 oz.)
1/2 c. dry white wine
2 fresh tomatoes, quartered
*1/4 lb. fresh mushrooms
Place chicken in bottom of crock pot. Combine dry spaghetti sauce mix with wine and pour over chicken. Cover and cook on low 6 or 7 hours or until tender. Turn control to high. Add tomatoes and *mushrooms and cook until tomatoes are done. *Mushrooms can be added earlier for more flavor.

CROCK POT BARBECUED CHICKEN
1 (3 1/2 to 4 lbs.) chicken
1 sm. bottle catsup
1 med. onion, chopped
Salt and pepper to taste
3 tbsp. brown sugar
1 (10 oz.) bottle Cola
Place the ingredients in a 3 1/2 quart crock pot in the order listed. Stir once. Turn the pot on the low setting and cook overnight. Remove the meat from the bones and serve over yellow rice.

CROCK POT CORNED BEEF AND CABBAGE
3 carrots, cut in 3 inch pieces
3-4 lb. corned beef brisket
2-3 med. onions, quartered
1-2 c. water
1/2 sm. cabbage, cut in wedges
Place in crock pot in order: Add cabbage to liquid, pushing down to moisten, after 6 hours on low or 3 hours on high. Cover and cook 10-12 hours on low, 5-6 hours on high. To prepare more cabbage, cook separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook 20-30 minutes.

CROCK POT SLOPPY JOES
2 lbs. hamburger
1 lg. onion, chopped
Chili powder to taste (I use 2 tbsp.)
2 sm. cans of Manwich (reg. or
Mexican)*
*(If using Mexican flavor, omit chili powder). Brown hamburger and drain. Put all ingredients into crock pot. Cook 3-4 hours on low.

CROCK POT CHEESE PIE
1 (8 oz.) macaroni, cooked and drained
1 lg. can evaporated milk
1 1/2 c. milk
2 eggs
1/2 c. melted margarine
2 c. sharp cheese
1 c. mild cheese
Grease crock pot with 2 tablespoons oil. Add all ingredients and mix. Cut thin slices of cheese and put on top. Sprinkle with paprika if desired. Cook 3-4 hours on low.

CHICKEN DIVAN A'LA CROCK POT
2-3 c. cooked, cut up chicken (lg.
chunks)
1/2 sm. onion, chopped
1 can cream of chicken soup
1/2 c. margarine
3 tbsp. flour
2 stalks celery, thinly sliced
1 pkg. (10 oz.) frozen broccoli
spears, thawed and cut into 1 inch
pieces
1/2 tsp. curry
1 tbsp. lemon juice
Hot buttered noodles
Combine everything, but noodles. Pour into lightly greased crock pot and cook on low setting 6 to 8 hours (high 2 to 3 hours). Serve with hot noodles, spooning over top. Makes 2 quarts. Serves 4 to 6. (From Rival Crock Pot Cookbook)

CROCK POT DRIED BEEF CASSEROLE
2 c. uncooked elbow macaroni
2 (10 oz.) cans cream of mushroom soup
1 (5 oz.) jar or 2 (3 oz.) pkgs.
dried beef, shredded
1 1/2 c. cheddar cheese, cubed
1 tbsp. butter or margarine
4 hard cooked eggs, diced
1/2 med. onion, chopped
2 c. evaporated milk
Combine all ingredients and pour in crock pot, stirring thoroughly. Cover and cook on low 5 to 7 hours or high for 3 hours.

OLD FASHIONED RICE PUDDING IN CROCK POT
2 1/2 c. cooked rice
1 1/2 c. evaporated milk or scalded
milk
2/3 c. brown or white sugar
3 tbsp. soft butter
2 tsp. vanilla
1/2 to 1 tsp. nutmeg
3 eggs, beaten
1/2 to 1 c. raisins
Thoroughly combine rice with rest of ingredients. Pour into a lightly greased crock pot. Cover and cook on high for 1 to 2 hours or on low for 4 to 6 hours. Stir during first 30 minutes of cooking. Serves 4 to 6.

CROCK POT ZUCCHINI BREAD
2 eggs
2/3 c. vegetable oil
1 1/3 c. zucchini, peeled and grated
2 tsp. vanilla
2 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 to 1 c. chopped nuts
With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in crock pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking.

BAKED APPLES
6-8 med. baking apples, washed and
cored-do not peel
2 tbsp. raisins
1/4 c. sugar
1 tsp. cinnamon
2 tbsp. butter or margarine
Mix raisins and sugar--fill center of apples. Sprinkle with cinnamon and dot with butter. Place in crock pot. Add 1/2 cup water, cover and cook on low 7-9 hours or on high 2 1/2 - 3 hours.

HOMEMADE HOT DOG SAUCE
3 lbs. hamburger
2 lg. onions or suit to taste
2 (4 oz.) bottles of ketchup
2 tsp. paprika
1 tsp. garlic powder
1/2 tsp. garlic salt
Salt and pepper to taste
Simmer in crock pot for 2 hours. (Great for Sloppy Joes, too).

THREE CHEESE ITALIAN MEATBALLS
2 lbs. ground beef
1/2 tsp. salt
1 tbsp. minced onion
4 oz. mozzarella cheese
4 oz. Swiss cheese
4 saltine crackers (8 little ones)
1/8 tsp. pepper
1 jar Ragu Sauce (32 oz.)
4 oz. Cheddar cheese
Combine ground beef, cracker crumbs, salt, pepper, minced onion, and make into meatballs, brown in frying pan. Combine Mozzarella and Cheddar cheeses. In crock pot layer 1/3 sauce, 1/2 meatballs, 1/2 cheese mixture, 1/3 sauce, 1/2 meatballs, 1/2 cheese mixture, 1/3 sauce, the Swiss cheese on top. Simmer in crock pot on low 2 hours if warm, 4 hours if cold.

DUCK L'ORANGE
--DUCK:--3 1/2 to 4 lb. duck
Salt & pepper
1 orange, unpeeled & sliced
1 sm. onion, sliced
2 cloves garlic
2 c. water--ORANGE SAUCE*:--1 c. orange marmalade
1/2 c. orange juice
2 tbsp. grated orange peel
2 tbsp. orange flavored liquor
Rinse duck and pat dry. Prick skin in several places with a fork. Sprinkle cavity of duck with salt and pepper. Place orange slices and onion and garlic in crock pot. Place duck on top and add water. Cover and cook on low heat 8 to 9 hours or on high for 3 1/2 to 4 1/2 hours. Remove duck to heated platter. Wipe and prick skin again. Pour off all fat and liquid. Brush duck with orange sauce. Roast duck in 425 degree oven for 20 to 30 minutes to brown, basting occasionally. *ORANGE SAUCE: Combine ingredients. Heat over low heat, stirring until smooth.

LOUISIANA GUMBO

Saute 4 large minced onions in one stick of butter. Add 2 tablespoon of flour and brown slowly until it turns a dark brown. Then add 2 quarts of hot stock. Add one pod of minced garlic, 1 cup of minced green pepper, 1 cup of diced okra, 1/2 cup of minced celery, 3 bay leaves, 4 teaspoon of thyme, salt and pepper as desired. Stir and simmer 2 hours (I use a crock pot). Then add 1 lb. of peeled raw shrimp. Simmer 20 minutes. Add 2 cups of cooked crab meat. Simmer 15 more minutes. Serve hot over rice, sprinkle with file' gumbo powder (can be found in some spice sections or can be left out).

HOMINY--NEW ENGLAND STYLE--MODIFIED
4 (16 oz.) cans yellow hominy
1/2 lb. diced lean bacon
1 (16 oz.) can tomatoes, cut
1 c. diced onion
1 c. diced celery
1 c. diced green pepper
1 (4 oz.) can diced Ortega chilies
1/2 c. dry wine
2 tbsp. med. salsa
1/2 tsp. oregano
1 tbsp. Worcestershire sauce
Garlic powder to taste
This recipe was given to my mother by my great grandmother. She was born in 1834 and lived in 1937. She said it had been used in the Brewster family since before the Revolution. Open and drain hominy; set aside. Fry diced bacon on low medium heat until crisp, not burned. Drain half of fat from frying pan. Add onion, celery and green pepper. Saute for 5 minutes. Add cut tomatoes and chili.s Heat gently to bubbling. Add wine, salsa, and oregano, Worcestershire sauce and salt, if necessary. Put hominy in crock pot and pour the mixture over it. Mix well. Set crock pot on high for 2 hours. Stir well and check spices. Add, if necessary. Be sure to add salsa if there isn't a bite to it. It should be subtle but it should definitely be there. Leave crock pot on for low for at least 2 hours. Serve hot. Goes good with pork chops or smoked sausage.

MIDDLE EASTERN SANDWICHES
4 lbs. boneless beef
1/4 c. vegetable oil
2 c. chopped onion
2 cloves garlic, minced
1 c. dry red wine, or water
1 (6 oz.) can tomato paste
2 tsp. salt
2 tsp. dried oregano
1 tsp. dried basil and 1 tsp. dried
rosemary
1/4 c. cold water
1/4 c. cornstarch
Pita pocket bread
2 c. shredded lettuce
1 lg. tomato chopped,
1 lg. cucumber chopped
In skillet brown 1 pound of the meat (sliced thin or cubed) in 1 tablespoon of hot oil at a time. Drain. Transfer meat to crock pot. Add onion and garlic to skillet cook until tender. Add to meat, with wine, tomato paste, salt, oregano, basil, rosemary and a dash of pepper. Mix well. Cover; cook on low heat setting for 4 hours. To serve, turn cooker on high heat setting. Blend water into cornstarch. Stir into meat mixture. Cook until thick and bubbly. Stirring occasionally. Split pocket bread. Fill each with meat mixture and lettuce, tomato and cucumber. Makes 10 to 16 sandwiches.

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