Recipe: 33 Crock Pot Recipes #3

CAVATINI
1/2 c. macaroni wheels
1/2 c. macaroni springs
1/2 c. macaroni shells
1/2 c. macaroni elbows
1 lb. hamburger
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1 green pepper, chopped
1 med. onion, chopped
1 sm. can mushrooms, drained
1 pkg. pepperoni
1 jar (32 oz.) spaghetti sauce
2 c. Mozzarella cheese, shredded
1 c. Cheddar cheese, shredded
Cook macaroni and drain. Brown hamburger and drain. In large skillet place the hamburger, onion, green pepper, mushrooms, spaghetti sauce and seasonings. Let simmer 10 to 15 minutes. In a 13x9 inch pan or a large casserole dish, layer 1/2 macaroni, 1/2 sauce mixture, 1/2 pepperoni, 1/2 cheese. Continue in layers until all is used ending with cheese on the top. Bake at 350 F. for 1 hour. This may also be done in a crock pot on low for 3 to 4 hours.

CANTONESE DINNER
1 1/2 lb. pork steak, 1/2 in. thick,
cut in strips
2 tbsp. oil
1 lg. onion, sliced
1 sm. green pepper in strips
1 (4 oz.) can mushrooms, drained
8 oz. can tomato sauce
3 tbsp. brown sugar
1 1/2 tbsp. vinegar
1 1/2 tsp. salt
2 tsp. Worcestershire sauce
Brown pork strips in oil. Remove all excess fat. Drain on paper towel. Place pork and all remaining ingredients into crock pot. Cover and cook on low for 6 to 8 hours. (High 4 hours). Serve over fluffy rice. Tis dish is so good, that I have been known to hide it in the basement or garage while it cooked, because everyone was tasting it before it was done. Stagecoach Driver

MORMON BEANS
1/2 lb. ground beef
1/2 lb. bacon
1 onion, chopped
1 tsp. salt or less
3/4 c. brown sugar
1 tsp. dry mustard
2 tsp. vinegar
1/2 c. catsup
#2 can pork & beans
#1 can kidney beans
1 (15 oz.) can green beans
1 c. chili sauce (salsa)
Brown ground beef. Brown bacon and crumble. Saute chopped onion. Combine all ingredients. Mix thoroughly. Put into crock pot. Heat slowly. Good for pot luck. Can be increased. Heat slowly and stir occasionally to keep from sticking if not in crock pot.

TEXAS ROUND STEAK
2 lbs. round steak
1 c. ketchup
1/4 c. vinegar
2 tbsp. brown sugar
1 c. water
2 tbsp. Worcestershire sauce
1 tsp. yellow mustard
1 med. onion, chopped
Cut steak into serving sizes. Mix the rest of the ingredients together and pour over the round steak. Bake in 325 degree oven for 1 1/2 to 2 hours or in a crock pot for 8 hours.

CIOPPINO
1 onion, finely chopped
1/4 c. olive oil
2 cloves garlic, minced
2 tbsp. chopped parsley
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 tbsp. freshly chopped basil
1 (8 oz.) bottle clam juice
1 lb. cod or halibut
1/2 lb. fresh shrimp
Pepper to taste
1/2 lb. bay scallops
Also if any seafood item preferred, such as crabs, lobster tails, etc. Saute onion in oil until glazed. Add garlic and parsley, saute a few minutes. Turn into crock pot. Add tomatoes, tomato sauce, pepper, basil and clam juice. Cover and cook on low two hours or on high one hour. Cut fish into 2" cubes. Add fish cubes, and remaining seafood to sauce. Cover. Cook on high 30 minutes or until shrimp turns pink and fish flakes when tested with a fork. Ladle into large soup bowls. Yield: 6 + servings.

BLACKEYED PEAS
1 c. rice
8 oz. Velveeta cheese
2 sm. cans blackeyed peas
1 pkg. sausage, any flavor
Cook rice; cook beans and sausage as usual. After cooked, mix rice, cheese, beans and sausage in crock pot and cook until cheese has melted. Serve hot.

WINEBRATEN
2 c. pork or beef (carelessly chopped
cubes of leftover meat)
1 med. onion
1/4 c. red wine vinegar
2 tbsp. mixed pickling spices tied in
a sm. piece of cheese cloth
1/4 tsp. Worcestershire sauce
1 c. gravy (leftover or canned)
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. MSG
1/2 c. port wine with
1 tbsp. cornstarch
dissolved in it
Saute meat and onion and then add remaining ingredients and simmer for 1 hour or longer (crock pot works beautifully). Serve over fried or steamed rice.

CREOLE ZUCCHINI
2 lb. zucchini
1 sm. green pepper, chopped
1 sm. onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
4 tomatoes, peeled & chopped
2 tbsp. butter or margarine
2 tbsp. minced parsley
1 lb. chop meat
Cut zucchini into 1/4 inch slices. In crock pot, combine zucchini with green pepper, onion, garlic, salt and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours or until tender. After 1-1 1/2 hours, add browned chop meat. Sprinkle with parsley. Can be served on/with mashed potatoes or served as is. 6-7 servings.

JAMBALAYA
2 links hot sausage
2 lb. grouper or a white fish
3 onion
1 green pepper
Okra
16 oz. can whole tomatoes
16 oz. can tomato sauce
5 celery
1 tsp. thyme
1 tsp. basil
4 bay leaf
Salt and pepper
2 c. fish or chicken stock
Garlic
Paprika
Brown sausage. blacken fish with pepper and paprika. Brown in hot skillet. Saute onion, celery, green pepper, garlic until limp. Add stock and tomato sauce, spices, vegetable and meats to crock pot or large stock pot; boil for 1 hour on low or crock pot until done.

COWBOY BEANS
1 lg. can hot chili beans
2 cans pork & beans
3 med. onions, chopped
1 lb. ground beef
1/2 c. brown sugar
1 c. barbecue sauce
1 c. ketchup
1 sm. jar mushrooms, drained
1 green pepper, chopped
Mix beans, onion, pepper, sugar, barbecue sauce, ketchup and mushrooms. Cook on low setting in a crock pot for 6-8 hours. Add browned and drained ground beef to bean mixture and cook 1 hour longer. Serve.

POT AU FEU
4-6 beef short ribs
2 chicken breasts, skin removed
2-4 chicken thighs, skin removed
4-6 hot Italian sausage
1 Spanish onion, sliced
2 tsp. garlic, minced
1/2 tsp. parsley
1/2 tsp. chives
1/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp. basil
1 bay leaf
Salt & pepper to taste
1 c. beef bouillon
Brown all of the meat in a skillet to remove fat. (Best to dredge short ribs in flour and pepper prior to browning.) Alternate pieces of meat and onion in crock pot with sausage on top. Add herbs and garlic to beef bouillon. Pour over top. Cover and cook on low 10-12 hours. Remove meat; cover and keep warm on low oven. Strain juices and prepare gravy from juice stock. Serve with potatoes and vegetables or salad.

SPAGHETTI WITH EGGPLANT
1 (29 oz.) can tomato sauce
1 (12 oz.) tomato paste
1 eggplant
1/2 c. chopped onion
1 lg. ground beef, lean
3/4 c. Romano cheese
1 bay leaf
1 tbsp. vegetable oil
1 tbsp. parsley
1 tsp. basil
2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 to 3/4 tsp. garlic powder
1/4 tsp. red pepper
Oil in pan - brown onion then ground beef. Add sauce and paste, using paste can, add 4 cans of water and stir. Add spices and cheese. Stir well. Seasonings may be adjusted to suit personal taste. Skin and cube eggplant (bite-size). Add to sauce. Cover pan with tilted lid. Heat to boiling, then stir and reduce to simmer, stir every 15 minutes, keeping lid tilted. Simmer 3 to 5 hours, does well in crock pot.

CHILI BLANCE ESPECIAL
1 lb. dry white northern beans
5 1/2 c. chicken broth
2 cloves garlic, minced
1 lg. white onion, chopped
1 tbsp. ground white pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1/2 tsp. ground cloves
1 (7 oz.) can diced green chilies
5 c. diced chicken breast
1 3/4 c. chicken broth
1 tbsp. diced jalapeno pepper
8 flour tortillas
Cover beans with water. Soak for 24 hours. Drain. In crock pot or large kettle, combine beans, 5 1/2 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin, and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For hotter tastes, add jalapeno. Cover and simmer for 1 hour. Serve with all condiments* over a very special chili. Divide flour tortillas into quarters and line each bowl. To enhance flavor make 1 day ahead.

CASSOULET
1 lb. dried red kidney beans
6 c. water
1/2 lb. pork sausage links
1 lb. boneless beef chuck
2 med. onions, chopped
2 cloves garlic, minced
1/2 tsp. dried crushed rosemary
2 tsp. salt
1/4 tsp. pepper
3/4 c. dry red wine
1 1/2 c. bean liquid
Wash beans, and bring to boil with water; boil 2 minutes. Let stand 1 hour. Then simmer until almost tender. Cut sausages in half, and fry in skillet until browned. Remove sausage. Brown beef, onion, and garlic in fat remaining in pan; put in 3-quart casserole. Add seasonings and wine. Cover, and bake in moderate oven at 350 degrees for 1 hour. Add beans, sausage, and bean liquid. Recover and bake 1 1/2 hours longer, or until beans and meat are very tender. Makes 6 servings. NOTE: Proportion of meat and or sausage to beans may be increased. Polish sausage (kielbasa) or other (preferably garlic) sausage may be added. After beans are soaked and meat-sausage are browned, all ingredients may be combined and cooked in a crock pot type slow-cooker.

RATATOVILLE
2 to 3 med. zucchini, sliced
1 green pepper, sliced
1 lb. can stewed tomatoes
1 med. onion
1 lb. ground beef
Garlic to taste
Salt and pepper to taste
1 jar spaghetti sauce
Brown ground beef, garlic, onion, and green pepper in pan. Drain. Slice up zucchini. Put ground beef mixture, zucchini, stewed tomatoes, salt and pepper, and spaghetti sauce into crock pot. Cook overnight at least 8 hours.

TAGLIARINI
2 lb. hamburger
1 onion, chopped
1 bell pepper, chopped
Salt, pepper, garlic powder
Grandma's Spanish seasoning to taste
2 cans cream corn
2 can whole tomatoes and juice
2 pkg. rotelli pasta
Brown hamburger, onions, and bell pepper until browned and soft. Drain. Add cream corn, tomatoes, juice from tomatoes, salt, pepper, garlic, and Spanish seasoning to taste (be generous, it blends well). Simmer 2-3 hours, stir often. Add water if needed. Precook pasta, add for last 1/2 hour. Serve direct from pot, or spread in baking dish and cover with grated cheese. Bake until cheese melts. Great with salad and French bread. Works great in crock pot, too!

CHOLENT - Traditional Shabbat Lunch

This is a European delicacy which enabled religious Jews to prepare a warm Shabbat meal without violating the prohibitation against cooking on Shabbat, since the dish is prepared on Friday and slow cooks on a low flame or warm oven until Shabbat lunch. I use a teflon coated pot and the meat and beans are always soft and tender. The aroma of cholent fills the house as we enter coming home from shul! 1 c. kidney beans 1 c. navy beans 1 c. yellow or green peas 1 c. barley 4 lb. flanken or brisket (with bones, if possible) 2 onions, sliced 1 tsp. salt 1/4 tsp. black pepper 4 potatoes Boil all beans in a separate pot for 5 minutes, then drain and rinse beans. Doing so enables them to be digested in an "easier" manner for each one's stomach! Arrange in a crock pot layers of meat, onions, beans and barley. Add a 1/2 cup water. Cover tightly. Cholent needs to cook slowly, if used for next day, set crock pot on lowest setting, it will be done within 24 hours. If using a heavy saucepan or Dutch oven, cover tightly and bake for 24 hours at 200 degrees or set at 350 degrees and it will be ready in 3 hours. Serves 8-10.

TATER TOT HOTDISH
1 lb. hamburger
1 pkg. tator tots, cooked
2 cans cheddar cheese soup
1 can mushrooms
1 can French style green beans
Season hamburger with favorite spices
Brown hamburger, drain. Add soup, mushroom, green beans; heat and blend. Put mixture in crock pot or casserole dish. Top with tator tots. Bake 30 minutes at 350 degrees. (Removing cover after 20 minutes) or cook in crock pot until hot.

HASH
1 1/2 lbs. stew beef
1 lb. lean pork chops, boneless
1 lg. onion, chopped
1/2 c. catsup
1/2 c. vinegar
1/2 c. Worcestershire sauce
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tsp. chili powder
3/4 tsp. dry mustard
Mix all ingredients and pour over meat in crock pot. Cook overnight. Mash with potato masher and serve on buns.

CRANBERRY MEATBALLS
2 lbs. ground beef
2 eggs
1 tsp. salt
1/8 tsp. pepper
1 sm. onion, grated
1 c. bread crumbs
1/4 c. water
1 can cranberry sauce
2 tbsp. brown sugar
1 tbsp. lemon juice
1/2 bottle chili sauce
Combine ground beef, eggs, salt, pepper, onion, bread crumbs and water. Shape into meatballs and brown. Combine cranberry sauce, brown sugar, lemon juice and chili sauce. Simmer, stirring until smooth. Put meatballs in a crock pot and pour sauce over. Simmer on low for 1 1/2 to 2 hours or can be done in a low oven.

CHILI CON TOFU WITH BEANS

Have ready: Reserve the cooking water or liquid in the cans with the beans. Freeze, thaw, squeeze out and tear into bite size pieces, 2 pounds tofu. Whip together in a mixing bowl: 2 tbsp. peanut butter 1/4 tsp. garlic powder 1 tbsp. oil 1 1/2 tbsp. tomato paste 1/2 tbsp. onion powder 1/2 c. water Add to this the tofu pieces and mix until all are evenly coated. Then fry the seasoned tofu over medium heat until all liquid is absorbed and tofu is well browned. In another pan, saute in water until onions are transparent: 2 lg. onions, diced 3 cloves garlic, minced Add these and the browned tofu to the cooked beans in a cooking pot. I like to use a crock pot. You may need to add water. Add, also: 1 tbsp. paprika 1 1/2 tbsp. cumin Bring to a simmer for one hour.

CHUCK WAGON BEANS
1 lb. dry beans, Great Northern, pinto
or navy
6 c. cold water
4 oz. diced salt pork
1 1/2 lbs. cubed lean beef
1 lg. green pepper, chopped
1 c. chopped onion
1 clove minced garlic
1 1/2 tsp. salt
1/4 tsp. crushed red pepper
1/4 tsp. cumin
1/2 tsp. oregano
1 (8 oz.) can tomato sauce
Wash and inspect beans, soak overnight in 6 cups cold water. After soaking, drain and set aside. Brown salt pork in heavy skillet. Remove from skillet; drain. Cook onion, pepper and garlic in pork grease until tender. Cook beef in same skillet. Combine all ingredients in heavy pot or crock pot. Be sure there is enough liquid to cover all ingredients. Simmer or slow cook until beans and meat are tender, 3 to 6 hours. Do not boil for better results.

OLGA'S BARLEY MAIN DISH
1 stick margarine or 1/2 c. vegetable
oil or half & half
1 extra lg. Spanish onion, chopped
2 lg. regular onions, chopped
1 to 2 c. sliced celery, use tops also
1 c. carrots, sliced
1 lb. fresh mushrooms,
cleaned & sliced + 2 (4
oz.) cans mushrooms
(stems & pieces),
drained (save liquid to
add with water later)
3 c. (1 lb.) med. pearl barley (rinse
well and drain)
1 tbsp. caraway seeds
1 tbsp. dill seeds
2 pkg. dry onion soup mix
2 to 3 vegetable bouillon cubes or 2
to 3 pkg. dry vegetable broth &
seasonings.
10 c. boiling water (more or less as
needed)
Salt & pepper to taste
Saute the onions in the heated margarine or oil in a large pot (6-quart Dutch oven) for 2 or 3 minutes. Add mushrooms, celery and carrots and cook for 10 minutes. Add drained barley and cook 10 to 15 minutes, or until barley just begins to brown. Stir often. Add the caraway seeds and the onion soup mix, and the vegetable broth and seasonings (if used); stir well. Add approximately 10 cups of boiling water and the bouillon cubes (if used). Cover and simmer 25 minutes, or until barley is tender and liquid is absorbed. Season with salt and pepper. Ready to serve or place into crock pot at this time to keep warm at low setting until ready to serve. Excellent and very tasty with at least 12 to 15 servings.

CHOUCROUTE ALSACIENNE
2 lb. sauerkraut
1 lb. smokey sausages
1 lb. mild sausages or bratwurst
1 lg. onion, sliced
10 to 12 juniper berries or 1 oz. gin
Caraway seeds
2 apples sliced or quartered
1 c. dry white wine
Wash sauerkraut under cold water until all the preserving liquid has been washed off. Drain and squeeze dry. Layer 1/2 sauerkraut, apples, onion, juniper berries and caraway seeds on the bottom of a crock pot. Add meat and then make another layer of the remaining sauerkraut mixture. Pour white wine over all and cook on low 8 to 10 hours. All types of sausages and smoked meats may be used. Pork loin, pork shank, smoked pork chops, etc.

CURRIED BEEF AND APPLE STEW WITH DUMPLINGS
4 lbs. stew beef, cut into 1 1/2 inch
cubes
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
3 lg. onions, sliced
2 cloves garlic, minced
1 1/2 c. apple juice
4 tbsp. cider vinegar
2 lg. red apples, peeled, cored and
cut into lg. chunks
3 tsp. mild curry powder
1 tsp. thyme
1/4 c. brown sugar
1/2 c. ketchup
DUMPLING BATTER:
1 c. applesauce
2 eggs, beaten
2 tsp. chopped parsley
2 c. flour
2 tsp. baking powder
1 tsp. salt
Coat meat with mixture of flour, salt and pepper. In a crock pot layer meat, onions and apples. On top of this pour garlic, apple juice, vinegar, curry powder and thyme. Top the entire mixture with brown sugar and ketchup. Cook on low temperature for 8 hours. Mix together dumpling batter. Switch temperature to high and add dumpling batter by spoonful on top of the stew. Cover pot and cook for 35-40 minutes until the batter plumps up. Serves 10-12.

MEAT SUBSTITUTE
1 onion, chopped
1 stick margarine
2 cans Campbell's beef bouillon
4 1/2 oz. jar mushrooms, with juice
1 1/4 c. Uncle Ben's converted rice
Put in crock pot on low for 4 - 6 hours.

GREEN ADABO OF PORK LOIN
3 lb. boneless loin of pork, 2" cubes
1 med. onion, sliced
3 jalapeno chiles, leave some seeds
1 clove garlic (or garlic salt)
6 outside leaves Romaine lettuce
3 tomatillos (green or 1/2 bottle
green taco sauce)
1/4 c. cilantro (to taste)
1/4 c. orange juice
Salt & pepper
Put meat in pan with water. Cook 1 1/2 hours; drain, put in pot or crockpot. Combine in blender everything else with 1 cup ater. Season to taste. Pour over meat 30 minutes or add to crock pot and simmer for 6 hours. Add enough water to cover 1/2 the meat. Tasty and hot.

ELEGANT BEEF WITH ARTICHOKES
2 lb. top sirloin, cubed
1/3 c. flour
2 tbsp. salad oil
Salt & pepper to taste
2 (8 oz.) cans tomato sauce
1 c. dry red wine
2 beef bouillon cubes
1/2 tsp. dill weed
1 lg. can artichokes, drained &
quartered (not marinated)
1 can or jar sm. onions, drained
1 lg. can mushroom stems & pieces,
drained
Flour meat and brown in oil. Place in crock pot, add rest of ingredients, except vegetables. Cook on low or high until meat is tender. The last hour, add vegetables. Can be done in the oven at 350 degrees. Can do ahead of time and reheat. Serve with cooked and drained noodles or rice. This recipe can be stretched a long way!

SHORT RIBS WITH WINE
3 lb. short ribs
1 med. onion, sliced
1 tbsp. Worcestershire sauce
Fat for browning
Salt & pepper as desired
1/4 c. vinegar
2 tbsp. brown sugar
1 tsp. dry mustard
1/2 c. diced celery
1/2 c. catsup
1/2 c. burgandy or other red wine
Cut ribs into 3 or 4 inch long sections and brown in a skillet. Place in crock pot and add all other ingredients. Cook on low for 6-8 hours.

LAMB CHOPS WITH ORANGE SAUCE
8 lamb rib chops
2 tbsp. vegetable oil
1/2 c. orange juice
2 tbsp. honey
2 tbsp. salt
2 tbsp. cornstarch
1 tbsp. grated orange peel
In skillet, brown lamb chops in oil; drain well thoroughly. Combine orange juice, honey, salt, cornstarch and grated orange peel. Brush browned lamb chops with orange mixture and place in crock pot. Cover and cook on low setting for 6 to 8 hours. If a thicker sauce is desired, remove chops before serving and turn to high setting; stir in a mixture of 2 tablespoons cornstarch and 1/4 cup water. Cook, stirring, until the sauce is transparent. 4 servings (about 2 1/2 quarts).

MAUREEN'S BEEF CURRY
1 lb. stew or fondue beef, cut into 1"
cubes
2 tbsp. curry powder
1 oz. unsweetened chocolate
1/4 c. molasses
1/4 c. tomato sauce
1 qt. (or more) orange juice
Salt & pepper to taste
3 tbsp. oil
Brown stew meat in oil. When meat is lightly browned add curry and continue browning. Add remaining ingredients and bring to a boil. Simmer about 1 hour, continuing to add juice (water or orange juice) as needed. A pressure cooker or crock pot can be used to hasten stirring. Serve with rice and mixed vegetables or chutney.

GOLDEN GLOW PORK CHOPS
5-6 pork chops
1/4 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1 (8 oz.) can tomato sauce
1 (29 oz.) can peach halves
1/4 c. vinegar
Salt & pepper
Lightly brown pork chops on both sides in skillet or crock pot with browning unit. Pour off excess fat. Combine brown sugar, cinnamon, cloves, tomato sauce, vinegar and 1/4 cup syrup from peaches. Sprinkle pork chops with salt and pepper and arrange in crock pot. Place drained peaches on top. Pour tomato mixture over all. Cover and cook on low for 4 to 6 hours. This is also delicious with pineapple chunks and juice substituted for peaches and juice.

PEPSI ROAST
1 can Pepsi or Coke (diet is fine)
1 pkg. Lipton onion soup
1 roast of any kind
Place all ingredients in crock pot on low. Cook all day, eat all night.

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