Recipe: 34 Crockpot Recipes #4

VEAL SCALLOPINI
1 1/2 lb. stewing veal
2 sm. cans stewed tomatoes
4-5 green peppers
1 clove garlic
1 sm. can mushrooms, drained
1 lg. onion
Dash of oregano
Cut up veal and brown. Put into crock pot or large pan. Best results is with a crock pot. Add mushrooms, tomatoes, oregano, and cut up pepper. Cook for 4-5 hours on stove in large pan on medium heat until tender.

POLYNESIAN ROAST
1 (3 1/2 to 4 1/2 lb.) roast
1/2 c. sherry
2 cloves garlic, minced
1 tsp. pepper
1/2 c. soy sauce
1 c. water
1 tsp. ground ginger
Cut all visible fat from roast. Combine rest of ingredients to make a marinate sauce. Put roast in crock pot and pour marinate over roast. Cook for 20 hours on low. Put on before you go to bed and it will be ready for dinner the next day.

CREAMY HAM AND BROCCOLI

If you cook in the crock pot, allow 2 to 2 1/2 hours on high or 4 to 5 hours on low. 1 (16 oz.) frozen cut broccoli, thawed & drained 1 can cream of mushroom soup 1 (8 oz.) jar pasteurized process cheese spread 1 (8 oz.) can sliced water chestnuts, drained (optional) 1 c. uncooked instant rice 1 c. milk 1/2 c. chopped celery 1/2 c. chopped onion 1/8-1/4 tsp. pepper Coat slow cooker with non-stick spray. Place ingredients in cooker and stir until blended. Smooth top, pushing rice into mixture. Cover and cook (according to times above) until rice and onion are tender, stirring occasionally if possible.

"CHICKEN LICKIN GOOD" PORK CHOPS
6 to 8 lean pork chops (1 inch thick)
1/2 c. flour
1 tbsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. cooking oil
1 can chicken and rice soup
Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in crock pot. Add can of soup. Cover and cook on low 6 to 8 hours (high 3 1/2 hours).

SAUSAGE 'N' CHEESE SKILLET
1 lb. Italian sausage (bulk or links),
cut into bite size pieces
1 c. chopped onions
1/3 c. chopped green pepper
1 clove garlic, chopped
1 (16 oz.) can stewed tomatoes
1 c. tomato juice
1 (4 oz.) can button mushrooms,
drained
2 tsp. beef flavored instant bouillon
or 2 beef flavor bouillon cubes
1/2 tsp. Italian seasoning
1 c. grated Parmesan cheese, drained
Corn chips
In large skillet, brown sausage; drain. Add onion, green pepper, and garlic. Cook and stir until tender. Add tomatoes, juice, mushrooms, bouillon, and seasoning; mix well. Simmer, uncovered, 30 minutes. Stir in 1/2 cup cheese; heat through. Serve with chips and remaining cheese. Note: Recipe can be doubled easily. This recipe seems to be a little salty. Also, this would be a good crock pot recipe. Serves 6.

FLORENTINE PORK WITH MILK
4 - 5 lb. pork loin roast, boned
Pepper to taste
Garlic salt , about 1 tsp.
1 tbsp. rosemary
2 tbsp. butter
1 dry onion soup pkg.
2 1/2 c. milk
1 can golden mushroom soup
1 tbsp. parsley
1/4 lb. mushrooms, sliced
Cornstarch
Butter
Brown roast on all sides in large pot with lid. Add remaining ingredients except mushrooms. Simmer on stove on low for 2 to 2 1/2 hours (or may use crock pot and cook on low for 10 hours) or until tender. Add cornstarch mixed with water to thicken gravy. Saute mushrooms in butter and add to gravy. Serve with roast and mashed potatoes.

VEAL PAPRIKA
2 lbs. veal
2 crushed garlic cloves
2 tbsp. paprika
1 tsp. salt
1 tsp. sugar
1/2 c. minced onion
1/2 lb. sliced fresh mushrooms
1 c. sour cream
Toasted slivered almonds
Poppy seeds or sunflower seeds
Wide egg noodles, cooked until tender
Brown veal in oil along with garlic cloves. Discard cloves. Add veal, paprika, salt, sugar and onion to crock pot. Cook at low 6 hours. Saute mushrooms; add to crock pot. Add sour cream 1 hour before serving. Serve with wide egg noodles garnished with almonds and seeds.

TOO MANY TOMATOES SAUCE
1/4 c. salad oil
3 med. onions, thinly sliced
3 lg. carrots, thinly sliced
2 med. green peppers, diced
2 med. garlic cloves, minced
12 lb. tomatoes, peeled & diced
1 (12 oz.) can tomato paste
1/4 c. brown sugar
2 tbsp. salt
2 tsp. oregano leaves
1 1/2 tsp. basil
1/2 tsp. pepper
Cook onions, carrots, peppers and garlic in oil until tender. Add remaining ingredients, mix and bring to a boil. Reduce heat, partially cover pan and simmer 2 hours. An easier method: Chop all vegetables in the food processor, place all ingredients in a greased crock pot and cook on high 4 hours. Makes a smoother sauce. If too thin, add another 12 ounce can of tomato paste. Freezes well. Makes 9 pints.

STUFFED PASTA SHELLS
18 jumbo pasta shells
1 lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
2 c. shredded Mozzarella cheese
1/2 c. seasoned bread crumbs
1 tbsp. parsley flakes
1 egg, beaten
2 jars (15 1/2 oz.) meatless
spaghetti sauce
1/2 c. grated Parmesan cheese
Cook pasta shells according to directions, just until tender and drain. Meanwhile, brown beef, onion and garlic in corningware casserole on stove top, drain (or cook in skillet). Add Mozzarella, bread crumbs, parsley and egg. Stuff shells, set aside. Pour 1 jar of sauce into crock pot. Arrange stuffed shells in sauce. Top with other jar of sauce and Parmesan cheese. Cover and cook on low 5 to 7 hours.

POT OF PASTA
14 oz. shell macaroni, cooked
12 oz. sour cream
2 lb. ground beef, browned and drained
1 onion, chopped
3 tsp. oregano (you can also use
Italian seasoning)
32 oz. Ragu spaghetti sauce16 oz. Mozzarella cheese
Combine the above 2 ingredients. Combine the above 4 ingredients. Layer the 3 ingredients in a casserole or crock pot. Bake at 350 degrees for 50 to 60 minutes. (If you use the crock pot, you will have to bake it for probably two hours.)

GOURMET POTATOES
1 bag frozen hash browns
2 c. shredded cheese
1/2 c. margarine
1 (16 oz.) sour cream
1 sm. chopped onion
1 tbsp. salt
1/2 tbsp. pepper
Soften potatoes in hot water. Soften chopped onion in melted butter. Combine butter, onion and cheese, stirring constantly. Remove from heat. Blend in sour cream, salt and pepper. Fold in potatoes. (Mix in crock pot.) Sprinkle with paprika cook 350 degrees for 45 minutes. Cook 2 to 3 hours on high in crock pot.

APPLE CRISP (Apple Crumble)
4 c. sliced apples
1 tsp. cinnamon
1 tsp. salt
1/4 c. water
3/4 c. sifted flour
1 c. sugar
1/3 c. butter
Place apples in buttered small pan 9x9x2 baking dish. Sprinkle with cinnamon, salt and water. Mix together flour, sugar and butter until crumbly. Drop mixture over apples. Bake 350 degrees (moderate oven) 40 minutes. Servings 6. (Serve warm with cream.) Can be baked 2 hours on high in crock pot. Can substitute applesauce - no water. Bake 15 minutes.

SAUSAGE, GREEN BEANS & POTATOES
1 lg. can green beans
3 med. potatoes
1 1/2 lb. smoked sausage
Water (enough to cover)
In large kettle place beans, peeled potatoes and sliced sausage. Cook until potatoes are done, 40-50 minutes over medium heat. Serve with corn bread. May be cooked in crock pot.

CHICKEN CONTINENTAL (CROCK POT)
6 chicken breasts, boned
12 slices lean bacon
5 oz. sliced dried beef
4 cans cream of mushroom soup
8 oz. sour cream
1/2 c. flour
Wrap each chicken breast in 2 slices bacon. Tear up dried beef into small pieces. Then alternately stack bacon-wrapped chicken and dried beef in crock pot. In separate bowl, mix soup, sour cream and flour. Pour over chicken/bacon/beef. Cover. Cook on low 10 to 12 hours. ALTERNATE IDEA: Use chicken breast nuggets instead of breasts. Slice bacon into small pieces, tear up beef as in original recipe, and mix it all with soup/sour cream preparation as above. You get the same taste, but now it's a stew and more flexible for varying appetites, like kids, you may be serving.

GARLIC CHICKEN CHOWDER
2 lg. or 4 sm. chicken breasts, skinned
2 cans cream of mushroom soup
1 c. corn, frozen
2-4 potatoes*
1 carrot, chopped
1 sm. onion
2-4 cloves garlic, crushed & minced
1/2 tsp. seasoned salt
6 med. whole mushrooms
1 soup can milk
In crock pot mix soup and 1 can milk. Add onion. Season chicken breasts by salting and rubbing with 1/2 garlic. Place, meaty side down in soup with other 1/2 garlic. Cook at setting medium for 2 hours. Remove chicken. Cut up potatoes into bite-size chunks (leave skins on) and add to pot. Add corn, carrot and mushrooms. Debone chicken and cut into bite-size chunks. Reintroduce to pot. Cook at least 2 more hours or until potatoes are tender and mushrooms turn darker. *You may substitute rice for potatoes, but wait until just ready to serve to add it or it will suck up all the liquid.

APRICOT CHICKEN
Chicken
1 sm. jar apricot preserves
1 sm. Russian dressing
1 pkg. dry onion soup mix
Mix preserves, Russian dressing, and onion soup mix. Add chicken. Marinate in refrigerator overnight. Cook in crock pot until done. Serve with rice.

CHICKEN COR DON BLEU
4 boneless chicken breasts, cut in half
Swiss cheese
Boiled ham
1/4 c. flour
1/4 c. Parmesan cheese
1/4 tsp. sage
1/4 tsp. salt
1/4 tsp. pepper
1 can cream of mushroom soup
1/2 c. water
Beat chicken until thin. Place a piece of cheese and a piece of boiled ham on breast. Roll the breast and hold together with toothpicks. Mix flour, Parmesan cheese, salt, pepper and sage together. Roll each piece of chicken in this mixture. Chill in refrigerator for 1 hour. After chilling roll chicken in mixture again. Place in skillet and brown in a small amount of oil. Mix soup and water together. Place chicken in crock pot after browning. Pour soup mixture over chicken. Cook for 5 hours on low.

BAKED CHICKEN BREASTS SUPREME
6 lg. chicken breast halves (2 1/2 to
3 lb.)
2 tbsp. butter
2 tbsp. vegetable oil
1 (10 oz.) can condensed cream of
chicken soup
1/2 c. light cream (optional)
1/2 c. dry sherry
1 tsp. tarragon leaves
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1 (4 to 6 oz.) can sliced mushrooms,
drained
Heat oven to 350 degrees. In oven, heat butter and oil in baking dish. Turn chicken to coat with butter and oil and then bake skin side up uncovered for 1 hour. In a saucepan, heat the remaining ingredients. Remove chicken from oven and drain fat from the dish. Pour soup mixture over chicken. Cover tightly. Cook 15 to 20 minutes longer or until fork tender. NOTE: This dish can also be made in a crock pot. Rinse 6-12 boneless chicken breasts and pat dry. Mix remaining ingredients and pour over chicken breasts. Cover and cook on low setting for 5 to 7 hours. Serve with white or wild rice.

COUNTRY CAPTAIN CHICKEN
3 1/2 to 4 lb. chicken
Flour, salt, pepper, shortening
2 finely chopped onions
2 finely chopped green pepper
1 sm. clove garlic
1 tsp. salt
1/2 tsp. white pepper
2 tsp. curry powder
2 cans tomatoes
1/2 tsp. chopped parsley
1/2 tsp. powdered thyme
1/4 lb. almonds
3 tbsp. currants
2 c. hot cooked rice
Cut chicken in frying pieces and remove skin. Roll in flour, salt, and pepper. Fry in shortening. Remove from pan and keep in warm place. This is the secret of success! Into drippings, put onions, green peppers, and garlic finely chopped. Cook slowly, stirring constantly. Season with salt, white pepper, and curry powder. Add tomatoes, chopped parsley and thyme. Put chicken in roaster, and pour mixture over it. If it does not cover chicken, pour a little water in pan and rinse out all remaining juices. Pour over chicken. Place cover on roaster tightly. Cook in moderate oven 45 minutes, or until chicken is tender. Scald and roast almonds. Serve on rice and garnish with almonds, currants, and parsley (garnish is optional). I have also used chicken breasts only. This can also be cooked slowly in a crock pot.

LEMON-ROSEMARY CHICKEN
1/2 c. lemon juice
1 tbsp. vegetable oil
1 garlic clove, crushed
1 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 to 2 lbs. chicken
In jumbo food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Close bag and marinate in refrigerator 4 hours or overnight, turning bag frequently. To cook, place chicken in a crock pot or slow cooker. Pour marinade over chicken. Allow chicken to cook for several hours until done, basting often with the marinade. Broccoli and carrots taste good when cooked with the chicken and marinade.

CHICKEN "FONDA"
1 cut-up fryer
1/2 c. honey
1/2 c. prepared mustard
2 tbsp. curry
Mix honey, prepared mustard, and curry in bowl. Pour over chicken that has been arranged in a single layer in a 9x13x2 inch pan. Bake at 350 degrees for 1 hour. Use leftover sauce to dip chicken in when serving. Can be put in a crock pot on low (also) for 6-8 hours.

CHICKEN 'N OLIVES
3-4 lb. fryer, cut in serving pieces
1 clove garlic, minced
2 bay leaves
1 (8 oz.) can tomato sauce
Salt and pepper
1 lg. onion, chopped
3/4 c. white grape juice
1/2 c. stuffed olives
Rinse chicken and pat dry. Lightly season with salt and pepper. Combine all other ingredients in crock pot. Add chicken pieces, coating well - be sure all chicken is moistened. Cover and cook on low setting for 6-9 hours. Serve chicken and sauce over hot fluffy rice.

INDIAN PUDDING
1 c. yellow cornmeal
1 c. dark molasses
1/4 c. sugar
1/4 c. butter
1/4 tsp. salt
1/4 tsp. baking soda
2 eggs
1 1/2 qt. hot milk
Mix 1/2 of hot milk with rest of ingredients and bake in a hot oven until it boils. Add rest of milk. Bake in slow oven for 5 to 7 hours in a well-greased crock. This can also be cooked for 6 hours or so in a crock pot. This is a traditional New England dessert. Serve with a scoop of vanilla ice cream. Serves: 6 to 8.

HOME STYLE BREAD PUDDING
2 eggs, beaten
2 1/4 c. milk
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
2 c. bread cubes
1/2 c. brown sugar
1/2 c. raisins
Mix all together, pour into 1 1/2 quart baking dish. Place metal trivet in bottom of crock pot. Add 1/2 cup hot water. Set baking dish on trivet. Cover pot, cook on high for about 2 hours.

POORMAN'S PUDDING
1 1/2 c. sugar
1 tbsp. butter
2 eggs
2/3 c. sour cream
1 tsp. soda
1 c. cooked raisins
1 1/2 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. vanilla
--PUDDING DIP:--
1 c. sugar
1 heaping tablespoon flour
2 1/2 c. boiling water
1 egg yolk, beaten
2/3 c. cream
1 tbsp. butter
1 tbsp. vanilla

Cream sugar and butter, add eggs. Add soda to sour cream and raisins. Sift together flour, cinnamon and nutmeg. Add vanilla. Put in greased steamer pan and steam 30 minutes covered. DO NOT PEAK. This can be done in a crock pot by using a bread pan, cake pan or Crisco can or coffee can. Grease well. Cover with paper towels. Place lid on top. Bake on high for 2 1/2 hours. DO NOT PEAK. Mix flour and sugar. Add boiling water, egg yolk, beaten well and cream. Cool until thick. It will look clear. Add 1 tablespoon butter and vanilla. Serve hot over pudding.

LENTIL AND BROWN RICE SOUP
5 c. chicken broth
1 1/2 c. lentils, picked over & rinsed
1 c. brown rice
1 lb. smoked sausage, cut into 1/4"
pieces
32-34 oz. can tomatoes, drained,
reserving the juice & chopped
3 carrots, cut in 1/4" pieces
1 onion, chopped
1 celery stalk, chopped
3 garlic cloves, minced
1/2 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled
1/4 tsp. dried thyme, crumbled
1 bay leaf
1/2 c. fresh parsley, minced
2 tbsp. cider vinegar, or to taste
In large heavy soup pot, combine the broth, 3 cups of water, lentils, rice, sausage, tomatoes with the reserved juice, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf. Bring the liquid to a boil and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and the rice are tender. Stir in the parsley, vinegar, salt and pepper to taste. Discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water. Serves 6 to 8. May also be made in crock pot. Cook at high setting for about 4 hours.

SAUSAGE AND RICE
1 lb. hot sausage
1 lb. box rice, approximately
(long-cooking works best)
Beef broth (adjust amount as
necessary)
1 onion, chopped
2 tsp. coarse ground red pepper (or
to taste)
Salt and pepper to taste
Garlic to taste (approximately 1
tbsp. minced garlic)
Crumble and brown sausage in pan. Combine all ingredients and cook. Minimum time will be dictated by type and amount of rice, but cooking time can be adjusted to fit your schedule. Dish can be cooked on top of the stove, in the oven or in a crock pot. Just be sure to add additional broth if cooking for a longer period of time. Broth can be canned, bottled, made from bouillon, or meat dripping - whatever is handy. Rotelle tomatoes can be added as well as additional meats or seafood. Improvise!

YELLOW RICE
2 c. raw long grain converted rice
4 1/2 c. water
1/4 c. butter, melted
1/2 c. brown sugar
2 1/2 tsp. turmeric
2 tsp. salt
1/2 to 1 c. raisins
Combine all ingredients in crock pot, stir well. Cover and cook on low setting for 8 to 9 hours or high setting for 2 to 3 hours. 6 to 8 servings (about 2 1/2 quarts). SAFFRON RICE SUBSTITUTE: 3/4 teaspoon saffron threads for the turmeric and omit brown sugar and raisins.

CALIFORNIA RICE CASSEROLE
2 lbs. ground beef
2 (8 oz.) cans tomato soup
1 sm. onion, chopped
1/4 tsp. pepper
1 1/3 c. raw rice
2 1/2 c. water
1 can chopped green chilies
2 1/2 tsp. salt
2/3 c. ripe olives, sliced
Brown beef in skillet and drain. Place beef and all remaining ingredients in crock pot. Stir well. Cover and cook on low 5 to 6 hours.

DIRTY RICE (Rice/Sausage Dish)
1 box Uncle Ben's long grain and wild
rice
1 lb. Jimmy Deans's HOT sausage
1 bunch green onions
Prepare the rice as directed on package but do not add the seasoning package. Cook until water is almost gone. Crumble and brown sausage. Drain well. Add chopped onions and saute until onions are soft. Add all 3 ingredients together with seasoning package. Stir and simmer for about 1 hour. (Can be put in crock pot on low.)

KISSANE'S RED BEANS AND RICE (CAJUN)
1 1/2 c. diced ham or ham hocks
12 to 16 oz. Polish sausages (diced)
1 stalk celery (diced)
1 sm. green pepper (diced)
1 sm. onion (diced)
2 1/2 tbsp. ground (not powdered)
oregano
2 1/2 tbsp. ground (not powdered)
thyme
1 tsp. black pepper
1 tsp. cayenne pepper
1 3/4 c. chicken stock
2 tsp. garlic powder (not garlic
salt) or 2 cloves minced garlic
2 cans red kidney beans (rinsed)
1 can dark red kidney beans (rinsed)
1/4 c. water
1 tbsp. corn starch
In a large pot or crock pot combine all ingredients EXCEPT water and cornstarch. Simmer on low to medium heat, stirring occasionally to prevent beans from sticking to bottom. Add corn starch to water and mix. Add mixture to pot and simmer 5 to 10 minutes or until thickened. Serve over cooked rice.

HOT CABBAGE SALAD
1 head cabbage
1 onion, chopped
1 green pepper, chopped
1 c. sugar
1/2 tsp. dry mustard
1 tsp. salt
1 tsp. celery seed
3/4 c. salad oil
1/2 c. water
1/2 c. vinegar
Bring all ingredients to a boil and cook until tender. Can be made in a crock pot. Serve warm. Keeps well in a refrigerator for a long time.

SHRIMP CURRY MACARONI SALAD
16 oz. box macaroni
2 lb. shrimp
2 cans cream of celery soup
1 c. chopped celery
1 peeled apple, chopped
1 c. water
1 onion, chopped fine
2 tbsp. curry
Salt and pepper to taste
Cook macaroni al dente. Boil shrimp 2 minutes; clean and cut in half. Mix all above with macaroni and shrimp and place in crock pot. Cook on low for 3 hours.

WHEAT SALAD
1 1/2 c. wheat (very well cleaned)
Put wheat in crock pot. Fill crock with water to 2 inches from top. Cook overnight on low (or 4 hours on high). Rinse well and drain. Add: 1 (8 ounce) package softened Philadelphia cream cheese and 1 large can crushed pineapple (drained). Mix the above together. Add 1 small box of instant vanilla pudding mix. Mix well. Add 1 large container of Cool Whip (12 or 16 ounce size). Mix well. Chill before serving.