Recipe: Collection: Crock Pot Recipes (108) - unedited

TALK TKL Chat Room Archive - 12-10-97 - unsorted, unedited
108 Recipes (including off-topic recipes, topic was Crockpot Recipes)

Boeuf Bourguigon
Categories: Crockpot
Yield: 8 servings

4 Lbs beef chuck*
1/4 c Buttter or margarine
6 Carrots;cut in 1/2-in slices
2 Onions, chopped
2 cn Beef broth; 13 1/2 oz each
2 c Dry red wine
1 cn (6-ounces) tomato paste
1 Teaspoons fines herbes
Salt & pepper to taste
1/2 lb Fresh mushrooms, quarterd
18 Sm White onions, peeled
1/4 c Flour
1/4 c Butter or margarine

*Cut into 1-1/2 inch cubes
Brown beef cubes on all sides in 1/4 cup hot butter or
margarine in large skillet, or slow-cooker if it has a
browning unit. Pour beef and drippings into
slow-cooker. Add carrots, chopped onions, chopped
garlic, beef broth, wine, tomato paste, fines herbes,
salt and pepper, mushrooms, and white onions. Cover
pot and set at Low. Cook for 10 hours. Remove lid and
skim excess fat from surface. Turn heat setting to
High. Cover and let bubble. In a bowl, mix flour and
1/4 cup butter until creamy. Add to stew and sir
until it is well blended and the stew thickens.
Season to taste with salt and pepper. Serve hot with
boiled potatoes. YIELD: Serves 8 Source: The Crockery Pot Cookbook
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Betsy at TKL (07:23:29 am) :
Title: C/p Turkey Meatballs
Categories: Crockpot, Appetizers, Poultry, Party, Grnd poult.
Yield: 30 servings

Judy Garnett 1 1/2 cups barbecue sauce (your favorite)

10 oz Apple jelly

2 tablespoons Tapioca (for thick sauce if desired)

1 tb Vinegar

1 Egg; beaten
1/4 c Seasoned bread crumbs; fine
2 tb Milk
1/4 ts Garlic salt
1 lb Ground turkey; raw
Non-stick veg. spray

In 3 1/2 or 4 quart crockery cooker: stir together
barbeque sauce, jelly, tapioca and vinegar. Cover;
cook on high-heat setting while preparing meatballs.
For meatballs, in large bowl combine egg, bread
crumbs, milk and garlic salt. Add ground turkey and
mix well. Shape into 1/2 to 3/4-inch meatballs. Spray
a 12-inch non-stick skillet; add meatballs and brown
on all sides over med. heat. Drain meatballs. Add
meatballs to crockery cooker; stir gently. Cover; cook
on high heat setting for 1 1/2 to 2 hours. Makes 30
meatballs. NOTE: for 5 or 6-quart crockpot: Double all
ingredients. Prepare as above. Makes 60 meatballs.
Source: BH&G New Crockery Cooker Cook Book
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Betsy at TKL (07:36:05 am) :
Title: Corn-Stuffed Pork Chops
Categories: Crockpot, Pork
Yield: 6 servings

June James
6 Pork chops; 1 t0 2" thick
7 oz Corn; whole kernel,not/drain
1 c Bread crumbs; soft
1 ts Onion; instant, minced
2 tb Green pepper; minced
1 ts Salt
1/2 ts Sage

Have the butcher cut or with a sharp knife cut a
horizontal slit in the side of each chop forming a
pocket for stuffing. Mix undrained corn, bread
crumbs, onion, pepper, salt, and sage. Spoon corn
mixture into the slits. Close with toothpicks or
small skewers. Place on a metal rack or trivet in
crockpot. Cover and cook on LOW for 6 to 8 hours.
Especially good with fruit salad and lemon-buttered
broccoli. Makes 5 to 6 servings...
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Betsy at TKL (07:37:17 am) :
Title: Apple Brown Betty
Categories: Crockpot, Desserts, Fruits
Yield: 4 servings

4 c Small bread cubes (1/2")
1/2 c Butter/margarine, melted
1/2 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Salt
3/4 c Brown sugar, firmly packed
4 c Cooking apples, peeled,chopp

Mix bread cubes with butter, cinnamon, nutmeg, salt
and brown sugar. Arrange in alternate layers with
apples in crockpot. Cover and cook on high for 1 1/2
to 2 1/2 hours or until apples are tender. Serve warm
with cream, hard sauce or ice cream. Makes 4 to 5
servings.
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Betsy at TKL (07:38:02 am) :
Title: Crock Pot Home-Style Bread Pudding
Categories: Crockpot, Desserts, Breads
Yield: 4 servings

2 Eggs, slightly beaten
2 1/4 c Milk
1 ts Vanilla
1/2 ts Cinnamon
1/4 ts Salt
2 c 1-inch bread cubes
1/2 c Brown sugar
1/2 c Raisins or chopped dates

In medium mixing bowl, combine eggs with milk,
vanilla, cinnamon, salt, bread, sugar, and raisins or
dates. Pour into 1 1/2-qt. baking dish. Place metal
trivet or rack in bottom of crockpot. Add 1/2 cup hot
water. Set baking dish on trivet. Cover pot; cook on
high for about 2 hours. Serve pudding warm or cool.
Makes 4 to 6 servings.

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Betsy at TKL (08:02:46 am) :
Almost-A-Meal Casserole

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:20
Categories : Casseroles Meats
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef -- browned, drained
1 cup chopped onions
28 ounces canned tomatoes -- chopped
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 cups potatoes -- diced
1/3 cup all-purpose flour
10 ounces frozen corn -- thawed
10 ounces frozen lima beans -- thawed
1 large bell pepper -- cut in strips
1 1/2 cups cheddar cheese, shredded

1. In a bowl, combine browned and drained beef, onion, and tomatoes
with liquid, Worcestershire sauce and salt.
2. Spoon into a greased 3-quart casserole.
3. Layer the potatoes, flour, corn, lima beans and green peppers on
top.
4. Cover and bake at 375 degrees for 45 minutes. Sprinkle with the
cheese and continue baking, uncovered, for 30 minutes longer.
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Betsy at TKL (08:04:24 am) :
Bacon-Wrapped Little Loaves

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Ground Beef
Main Dish Meat Loaf
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Lean Ground Beef
1 cup Cheddar Cheese;Shredded -- 4 Oz
1 each Egg -- Lg
1/4 cup Bread Crumbs -- Dry
1/4 cup Onion; Chopped -- 1 Sm
1/4 cup Lemon Juice
1/4 cup Green Bell Pepper -- Chopped
1/2 cup Water
1/2 teaspoon Beef Bouillon -- Instant
1 teaspoon Salt
6 each Thin Slices of Bacon -- Cut In 1/2

Heat the oven to 350 degrees F. Mix all of the ingredients, except the
bacon, together. Shape the mixture into 6 small loaves.
Crisscross 2 of the half slices of bacon across each loaf, tucking the
ends under each loaf. Place the loaves on a rack in a shallow baking pan
and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before
serving.
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Betsy at TKL (08:06:10 am) :
Basic Meatballs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ground Beef Main Dish
Meatballs Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground Beef
1 each Egg -- Large
1/4 cup Onion; Chopped -- 1 Sm.
1/3 cup Bread Crumbs -- Dry
1/4 cup Milk
3/4 teaspoon Salt
1/8 teaspoon Pepper
1 teaspoon Worcestershire Sauce

Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1
1/2-inch balls. (For ease in shaping the meatball, occasionally wet your
hands with cold water.) TO COOK IN A SKILLET:
Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium
heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE
OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15
1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light
brown, about 20 minutes. Drain off the excess fat.
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Betsy at TKL (08:08:35 am) :
To make ahead - cook the filling mixture and freeze. Thaw and heat it in the
microwave just before assemblng for the final baking. - Betsy

Beef and Cheese Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds Ground beef
1/4 each Chopped green bell pepper
1 cup 8 oz. cut green beans
1 cup 8 oz. can crescent rolls
2 cups Shredded cheddar cheese
1/3 tablespoon Cinnamon
1 cup 8oz tomato sauce & mushrooms
1/4 teaspoon Garlic salt
1 each Egg -- slightly beaten

Preheat oven to 375 degrees.Fry ground beef,onion and green bell pepper in
a large frying pan.Drain fat.Stir in tomato sauce, beans,and
seasoning.Simmer while preparing crust.Separate crescent rolls into 8
triangles.Place in an ungreased 9" pie pan.Press bottom and sides to form
a crust.Combine egg and 1 cup cheese. Spread over crust,evenly.Spoon hot
meat mixture into crust. Sprinkle with remaining cheese.Bake for 20 to 25
minutes.Serves 6.

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Betsy at TKL (08:18:10 am) :
Chili Meat Loaf Muffins

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Chili
Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Lean ground beef
3/4 cup Medium salsa
1 teaspoon Chili powder
14 ounces Red kidney beans -- drained
rinsed
1/2 cup Shredded monterey jack or -- cheddar cheese

In bowl, break up beef with fork. Mix in 1/4 cup of the salsa, chili
powder, 1/2 tsp salt and 1/54 tsp pepper. Divide into 8 portions. Place in
muffin cups.
Press centre of each to form well 3/4 inch deep and 1-1/2 inches wide.
Bake in 400F oven for 10 minutes or until firm to the touch and no longer
pink. Combine beans and reamining salsa. Spoon into wells. Sprinkle with
cheese. Bake for 7-8 minutes or until beans are hot and cheese has
melted. Using two forks, remove from muffin cups. Makes 4 servings. Per
serving: 355 calories, 31 g protein, 17 g fat, 18 carbo, very high source
fibre and good source iron.

This is a fun dish kids will enjoy. Beans and salsa cupped in ground
beef muffins and baked under melting cheese. Start the meal preparation by
putting potatoes in the oven while you assemble the muffins, then as the
muffins bake, grate carrots for a slaw.

Origin: Canadian Living, Nov/94. Shared by: Sharon Stevens, Nov/94.
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Vicki,La (09:01:59 am) : Title: WORKING PERSON'S CROCKPOT COUNTRY PORK
DINNER
Categories: None, Crockpot
Yield: 4 servings

3 lb Pork loin country-style ribs
-cut into serving pieces
1/3 c Flour
2 tb Oil
1 1/2 c Apple cider
1 c ;Water
1 tb Salt
1/2 ts Pepper
2 lb Small red potatoes
16 oz Carrots; cut into 2" pieces
1 lg Onion; coarsely chopped
1 sm Cabbage; shredded
1 ts Caraway seeds

All preparation can be done the night before and assembled in the morning
before leaving for work so you'll be greeted with a hearty supper at the
end of the day.

In a large plastic bag combine flour, salt and pepper. Drop meat into bag
and coat pork loin country-style ribs with flour mixture; reserve leftover
flour. In large skillet over med-high heat, in hot salad oil, cook meat, a
few pieces at a time, until well browned on all sides, removing pieces as
they brown.

Reduce heat to med; into drippings in skillet, stir reserved flour until
blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove
from heat and set aside.

In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with
caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on
high for 6 hours or low for 8-10 hours.

Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or
rec.food.cooking
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Vicki,La (09:03:00 am) : Title: SMOTHERED CHICKEN
Categories: Crockpot, Chicken
Yield: 4 servings

-NANCY JAMBA
1 Chicken, cut up, OR
4 Boneless chicken breasts
-cut up
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1 lg Onion; sliced
1 cn French onion soup
Garlic, fresh or powder;
-to taste
1 pk Fresh mushrooms; sliced
Poultry seasoning; to taste
-(optional)

Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to
6 hours, but can cook all day if that's easier for your schedule. You can
also add any veggies you like. Just serve over rice, potatoes cooked any
way you like, noodles, biscuits, or over papovers is great. Can be frozen
and reheated. You can double or triple recipe if you need to and then
freeze in dinner size portions too. This can also be cooked on the stove.
Just cook everything in a large Dutch oven for about 1 hour.

Sue's notes - made on 10/2/94 -- EXCELLENT -- serve w/whipped potatoes
::: Posted on Delphi by Jean Polzin on 9/23/94

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Vicki,La (09:06:43 am) : Title: BARBEQUE PORK (FAMILY)
Categories: Crockpot, Pork, Bar-b-q, Sandwiches, Family
Yield: 32 servings

-JEAN POLZIN
4 lb Pork Butt or Shoulder Roast;
-lean, boneless
2 lg Spanish onions; (sweet)
1 lg Bottle Kraft Honey BBQ Sauce
-OR KC Masterpiece BBQ Sauce
1 c Ginger Ale (or Coke)
4 pk Sandwich buns (8 per pkg.)

Cut onions in half lengthwise, slice in 1/4" slices, halve the slices and
separate into rings. Trim all possible fat from roast and sprinkle with
garlic salt and seasoned pepper. Place half the onions in crockpot, put in
roast and top with rest of onions. Pour 1 cup of soda over all, cover and
cook on LOW for 10 to 12 hours, or overnight until pork can be easily
shredded with two forks.
Remove pork from pot, shred in a bowl, removing all possible fat. Remove
onions with slotted spoon and add to bowl. Discard juice in pot. Return
onions and pork to pot, add BBQ sauce to all and mix. Continue to cook on
LOW for 5 to 6 hours, adding more BBQ sauce as needed. Serve as sandwiches
in buns. (I use Pepperidge Fram Sandwich rolls).
Leftovers may be cooled, made into sandwiches, wrapped in heavy plastic
wrap and frozen individually for later use. (I store them in the sandwich
roll bags, 8 to a bag, sealed with the tab that came with the bag). They
keep well and may be unwrapped, rewrapped in paper towels and heated in a
microwave at 50% for a few minutes.
NOTE: Idea from Laurie Robinson (SNMJ29D) 01/14/93: "I made up a batch of
BBQ pork but did not have enough rolls to freeze it with. I put globs of it
on cookie sheets and froze them for a day. Then I put the globs into zip
lock baggies and popped them in the freezer. I have used a glob on a baked
potato for lunch (terrific), and sent some to work with my hubby with fresh
rolls for the microwave. These globs take very little space in the freezer
and are very convenient for use." Wonderful idea!

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Vicki,La (09:07:14 am) : Title: CROCKPOT CORN
Categories: Side dish, Crockpot, Vegetables
Yield: 8 servings

1 lg Bag frozen corn
8 oz Pkg. cream cheese
1 Stick margarine
Salt and pepper to taste

Melt cream cheese and margarine in microwave. Spray crockpot with
vegetable spray. Put melted cream cheese and margarine in crockpot. Add
corn, salt and pepper. Cook in crockpot for two hours on low.

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Vicki,La (09:08:08 am) : Title: BEER STEAMED SAUSAGES
Categories: Meats, Crockpot
Yield: 4 servings

-T.FOX5
1 cn Beer;room temp
-(any brand or type will do)
Smoked sausage;enough to
-fill crock pot

Cut each pound of smoked sausage into 4 pieces. Pour the beer in the
bottom of the crock pot and pile in the sausage. Cook on HIGH for 2 hours,
then switch to LOW until ready to serve.
Those who like a strong beer taste will want the pieces that actually
bathed in the beer. The pieces toward the top of the crock pot will have a
more delicate beery tang. During the 2 hours of cooking, the alcohol in the
beer will evaporate completely, so the whole family can enjoy these.
:) Posted on Genie 8/1/91

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RETURN HOME
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Dawn (09:41:21 am) : ST. PETER'S PUDDING

2 envelopes unflavored gelatin
2 Tbsp. sugar
6 oranges
orange juice
1/2 c. lemon juice
2 c. sugar
1 c. seedless green grapes
1/2 c. chopped walnuts
1/2 c. light raisins
12 pitted dates
12 maraschino cherries

In small saucepan, combine the gelatin and 2 tablespoons sugar. Add 1 cup
water and stir over low heat until gelatin is dissolved. Set aside.

Peel oranges and cut into sections holding over bowl to catch juice. Add
enough more juice to make 2 cups.
Pour into a large bowl. Add lemon juice, 2 cups of sugar and the gelatin
mixture. Stir until sugar is dissolved. Refrigerate, stirring occasionally
until it is the consistency of unbeaten egg whites. Fold in the orange
sections, grapes, walnuts, raisins, dates and cherries. Turn into a 12-cup
serving bowl. Refrigerate at least 12 hours before serving. Serve garnished
with whipped cream if desired.
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Dawn (09:50:58 am) :
Shrimp with ham and turkey appetizers:

Take jumbo and within the little curve of the shrimp, place rolled-up smoked
turkey and rolled-up
Virginia honey ham. Wrap the shrimp, circumference-wise, with 1/2 slice of
bacon tooth-picked it, and grill the shrimp till it is crispy. That's it!

So, for your party, these can be prepared ahead of time, frozen, placed on a
cookie sheet and popped into the oven just before serving... They just look
so elegant!

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Dawn/upstate NY (10:30:31 am) :

Lemon Crescents (freezable)

Recipe By: Bread Machine VI, German
Serving Size: 12

1 cup water
2 tbs. lemon juice
2 tbs. butter or margarine
1 egg
1/4 cup sugar
1 teaspoon salt
1 teaspoon lemon peel fresh or dried
4 cups bread flour
4 tsp. yeast

Filling
3 oz cream cheese softened
1/4 cup confectioners' sugar
1 teaspoon lemon peel fresh or dried
Glaze
1/2 cup confectioners' sugar
1 tbs. lemon juice
1 teaspoon almond extract
lemon peel fresh to taste

Place all ingredients except filling and
glaze in bread machine on dough cycle. Remove dough from machine. Roll into
large circle, spread outside half of dough with filling. Cut with pizza
wheel or knife into 12 sections. Roll each piece from the wide
end to the point of the rectangle, pressing tightly together as you roll, to
form a crescent shape. Place rolls on a lightly greased baking pan. Cover
and let rise in a warm, draft-free location for 30 to 40 minutes. Bake in a
preheated 350 oven for 20 to 25 minutes or until golden brown. Glaze
while crescents are still hot.

Per serving (excluding unknown items): 248 Calories; 6g Fat (20% calories
from fat); 7g Protein; 43g Carbohydrate; 28mg Cholesterol;
225mg Sodium
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Dawn/upstate NY (10:57:42 am) :
MAPLE NUT WREATHS

1 c. butter -- softened
1/2 c. sugar
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 c. finely chopped walnuts
1/4 c. finely chopped raisins
1/4 c. maple syrup

Chop nuts and raisins in blender or processor
if you have one. Beat butter, sugar, egg
and vanilla in a med. bowl, with an electric
mixer until light and fluffy. Stir in flour
gradually to make a soft dough. Measure out
1/3 c. dough into a small bowl, add walnuts,
raisins and syrup. Reserve spoon remaining
dough into pastry bag or cookie press, fitted
with a star tip. Press out into 1 1/2 inch
rings (size of a looney/silver dollar) on an
ungreased
cookie sheet. Fill centre of each cookie
with about a tsp. of the reserved nut mixture.
Bake at 350 deg. for 12 min. or until lightly
golden at edges. Store in tightly covered
containers. These freeze well.

NOTES : These need a cookie press to make.
They aren't too sweet, another one from Grandma!
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Kat/CA (11:07:51 am) : CAKE MIX BREAD
This is for a bread machine. It tastes like Hawaiian Bread. The texture is
light and very uniform. Makes 1 large loaf. Cycle: White and timer.

Put in order given:
1 1/4 C. warm water
2 Tbsp. butter or margarine/not light
1 C. Yellow cake mix (Jiffy mix works well)
2 1/2 C. flour
2 tsp. dry yeast
Try using different cake mixes for different flavors. Lemon, orange, banana,
spice and cinnamon apple muffin mixes. All turn out great!

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pearlc (12:18:15 am) : what's the topic
Kat/CA having trouble chatting
help!

Kat/CA

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Betsy at TKL (12:54:55 am) :
Beefburger Stroganoff

Recipe By :
Serving Size : 1 Preparation Time :4:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
3 slices bacon -- diced
1 each small onion
2 tablespoons flour
1/4 teaspoon paprika
1 teaspoon salt
10 3/4 ounces cream of mushroom soup, condensed
2 tablespoons dry red wine
1 cup dairy sour cream
7 ead hamburger buns -- toasted and buttered

In large skillet or slow-cooking pot with browning unit, brown beef and
bacon until red color dissappears. Drain. In slow-cooking pot, mix
together drained beef, bacon, onion, flour, paprika and salt. Stir in
undiluted sour and wine. Cover pot and cook on low 4 to 5 hours. Stir in
sour cream. Spoon mixture over toasted buns. For an easy-on-th-cook
meal, serve with fresh vegetable relish and potato chips.
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Betsy at TKL (12:58:17 am) :
California Tamale Pie

Recipe By :
Serving Size : 7 Preparation Time :3:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
3/4 cup yellow corn meal
1 1/2 cups milk
1 each egg -- beaten
1 package chili seasoning mix
1 teaspoon seasoned salt
1 pound can tomatoes -- cut up
1 pound whole kernel corn, frozen -- drained
2 1/4 ounces can ripe olives -- sliced and drained
1 cup cheddar cheese -- grated

In skillet or slow-cooking pot with browning unit, cook meat until
crumbly; drain. In large bowl, mix corn meal, milk, and egg. Add drained
meat, dry chili seasoning mix, seasoned salt, tomatoes, corn, and olivess.
Pour into slow-cooking pot. Cover and cook on high for 3 to 4 horus.
Sprinkle cheese over top. Cook another 5 minutes.
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Betsy at TKL (12:59:58 am) :
Cheeseburger Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 cup Bisquick Baking Mix
1/4 cup Milk Or Light Cream
-----MEAT FILLING-----
1 pound Lean Ground Beef
1/2 cup Onion; Chopped -- 1 md
1/2 teaspoon Salt
1/4 teaspoon Pepper
-----TOPPING-----
2 each Tomatoes; Sliced -- Md
2 each Eggs -- Lg
1 cup Cheddar Cheese; Shredded -- 4oz
2 tablespoons Bisquick Baking Mix
1 tablespoon Worcestershire Sauce

Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix
and the milk until a soft dough forms. Gently smooth the dough into a ball
on a floured cloth-covered surface after kneading the ball 5 times to mix.
Roll out the dough until it is 2 inches larger than an inverted 9-inch pie
pan. Ease into the pan and flute the edges. Set aside. Cook and stir the
meat and onion in a large skillet until the meat is brown. Drain off the
excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the
worcestershire sauce. Turn the meat filling into the pastry lined pie
pan. Arrange the tomato slices on the meat mixture. Beat the eggs slightly
and stir in the cheese. Spoon onto the tomatoes spreading the mixture to
cover the top completely. Bake for about 30 minutes. Cut into wedges and
serve with chili sauce, if desired.
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Betsy at TKL (1:08:36 pm) :
CORNBREAD CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground beef
1 each Small onion -- chopped
1/2 each Green pepper -- chopped
2 cans Cream of celery soup
3 each Tabasco Sauce -- dashes
1 tablespoon Prepared mustard
Salt and pepper.
1 package Jiffy cornbread mix*

*prepared according to pkg.direc.
Crumble meat and brown in skillet with onion and green pepper. Drain off
fat. Add soups, tabasco, and mustard. Stir to mix well. Add salt and
pepper to taste. Pour into greased 9x9 pan. Pre heat oven to 400^. Prepare
cornbread mix according to pkg. directions and pour over meat mixture
spreading evenly to edges of pan. Bake appx. 30 min or until top of
cornbread is golden brown. Check by inserting toothpick or knife for
doneness.
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Amberlee (1:10:02 pm) : 6 qts Water
6 tea bags (reg or decaf)
1 tsp whole cloves
1 Cup Sugar
3 Cups OJ
2 1/2 Cups Pineapple Juice
1/2 Cup Lemon Juice

Boil 6 qts of water then add 6 tea bags and the cloves. Steep 5 minutes.

Remove bags and as many cloves as possible.

Add sugar, OJ, Pineapple and lemon juice. Heat and serve.

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Betsy at TKL (1:25:52 pm) :
I haven't tried this recipe:

Date: Wed, 10 Aug 1994 14:09:23 EST
From: Robin Palmer-Kulwicki
(Palmer-Kulwicki__Robin_at_CHPNET__6@CHPLINK.CHP.EDU)

French Potato Salad

2 lbs. new or boiling potatoes
salt and freshly ground pepper
2 tbsp. dry white vermouth
2 tbsp. beef bouillon
2 tbsp wine vinegar
6 tbsp. olive oil
2 tbsp. minced shallots
1 tsp. Dijon mustard
Chopped fresh parsley

Boil potatoes in their skins until tender. Peel and slice
while still hot. Place them in a shallow serving dish.
Season with salt and pepper and our vermouth and bouillon
over all. Toss gently and let sit for a few minutes. Make
a french dressing by combining all remaining ingredients
except parsley in a screw-top glass jar. Shake well. Pour
dressing over potatoes. Toss gently and sprinkle with
parsley. Serves 6-8
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Betsy at TKL (1:27:36 pm) :
Date: Wed, 10 Aug 1994 12:08:13 -0700
From: Yardena Arar (denny@NETCOM.COM)

POTATO SALAD WITH MUSTARD SEED AND BACON

2 tablespoons mustard seeds
1/3 cup red wine vinegar
12 oz thick sliced bacon, chopped (I skip this sometimes)
3 1/2 pounds small new red potatoes
1 tablespoon salt
2/3 cup olive oil
1/2 cup fresh parsley, chopped
2 teaspoons black pepper

Soak mustards seeds in vinegar for 1 hour.

Fry bacon until crisp and drain well.

Cover potatoes with water in heavy pot and add salt. Boil until the
potatoes are just tender. Drain and cool slightly. Cut into
quarters and place in large bowl. Add 1/2 teaspoon salt to vinegar
mix and pour over warm potatoes. Toss and then allow to cool to
room temperature.

Add bacon, olive oil, parsley and pepper to potatoes. Taste, adding
more vinegar or salt as needed.

Serve at room temperature.
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Amberlee (1:52:10 pm) : From: Fat-Free Living

Chicken Enchiladas

1 lb. fat-free chickend tenders (or reg chicken) cut in half
1 tsp. garlic powder
1 tsp. onion powder
8 fat-free tortillas
2 cups fat-free sour cream
3/4 cup chopped green onion
4oz chopped green chiles (you can get these in a can.)
1 tsp. cumin (opt)
1 cup fat free cheddar cheese
1 cup chunky style salsa

preheat oven to 350 degrees. Spray 9X13 pan with nonstick nonfat spray.
Spray skillet and heat over medium-high. Add chicken, season with onion and
garlic powder. Cook 5-6 mins or until tender and cooked through.

In medium bowl put sour cream, green onion, chilies and cumin and mix. Place
chicked in tortillas with some sour cream mixture. Put in pan, sprinkle with
cheese, cover with foil, bake in oven 30 minutes, or until chees melted and
bubbly. Remove and serve with salsa.
----------------------------------------------------------------------------
Betsy at TKL (1:52:13 pm) :
Chicken Breasts in 5 Styles

Recipe By : The Best From Libby Hillman's Kitchen
Serving Size : 4 Preparation Time :0:20
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breasts without skin
1 tsp salt
1/4 tsp white pepper
1/2 tsp thyme
1/4 c flour
2 tbsps olive oil

Preheat oven at 300. Prepare baking pan with cooking spray. Season with
salt, pepper, and thyme. Dredge in flour on both sides. Shake off excess
flour. Heat a skillet with oil over medium heat for 2 to 3 minutes. When
oil is ready cook chicken breasts for 3 to 4 minutes on each side. Set
aside in prepared baking pan. Bake for 10 minutes with one of the
following additions:

With Lemon: Deglaze the same skillet with 1/4 cup lemon juice. Add chicken
and bake. Before serving, garnish each portion with a wedge of lemon.

With Mushrooms: Cook 2 tablespoons minced onions for 1 to 2 minutes. Add 1
pound sliced mushrooms. Cook until mushrooms are slightly browned. Pour on
1/4 cup chicken broth or yogurt. Reduce over high heat for 3 minutes.
Spread over chicken.

With Onions, Garlic, and Parsley: Cook 1/4 cup onions and 2 tablespoons
minced garlic over medium heat. Be careful not to burn. Spread on chicken
and bake. Add 1/2 cup parsley just before serving.

With Tomato and Herbs: Cook chicken in olive oil. Add 1/2 cup diced onion
and 1 tablespoon minced garlic to the hot skillet. When onion looks
glazed, add 1 diced red or green pepper and 1 cup stewed tomatoes. Stir in
1/4 teaspoon each marjoram, rosemary, basil, thyme, and parsley. Add 1/4
cup chicken broth. Simmer for a few minutes. Serve chicken on a bed of
sauce.

With Spicy Sauce: Cook 1 tablespoon onion until glazed. Add 1 cup chicken
broth, 2 tablespoons stewed tomatoes, 1/2 teaspoon allspice, and 1/4
teaspoon each cumin and red pepper flakes. Return chicken to skillet.
Cover and simmer for 3 to 4 minutes instead of baking.
----------------------------------------------------------------------------
Amberlee (1:58:00 pm) : Pineapple-Ginger Marinade

1C pineapple juice
2 1/2 tsp. minced ginger
5 tbsp. brown sugar
1 1/2 tsp ground ginger
1 drop hot pepper sauce (opt)
4 1/2 tbsp cider vinegar (opt)

Place all ingedients in a blender and blend till smooth (or use the old
fashioned method, spoon and bowl..)
Store in tightly sealed jar for 2-3 days. This is wonderful for chicken or
leftover turkey!
----------------------------------------------------------------------------
Becky (2:48:57 pm) :
Sauerkraut Salad with Ham

1 lb Sauerkraut; (1 Lb Can) 6 oz Ham; Cooked
1/2 lb Blue Grapes

MMMMM--------------------------DRESSING-------------------------------
1/2 c Yogurt 1/4 ts Pepper; White
1/4 ts Salt 1 ts Honey

Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in
half; remove seeds if desired. Cut ham in julienne strips. Gently
mix these 3 ingredients. Blend dressing ingredients and stir into
sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before
serving, if necessary.

----------------------------------------------------------------------------
Becky (3:00:11 pm) : Spinach Salad with Feta Cheese & Smoked Turkey

From the Kitchen of: M.J. Smith
Source: The All American Low-Fat Kitchen

1 lb Fresh spinach, washed & torn into small pieces
8 ozs Fresh mushrooms, sliced thin
1 small Red onion, sliced thin
8 ozs Smoked turkey, cut into strips
2 ozs Feta cheese, crumbled
3 Tbsp Lemon juice
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 Tbsp Olive oil

Combine the spinach, mushrooms, onion, smoked turkey and feta cheese for the
salad in a large bowl. Combine the lemon juice, salt, pepper, and olive oil
for the dressing in a shaker container. Shake to mix and pour over salad
just before serving.

Calories per serving: 164, Fat: 7g, Sodium: 495mg

----------------------------------------------------------------------------
Becky (3:18:12 pm) :
Warm Salad with Chantrelles and Tarragon

12 oz Mesclun Lettuce, torn into
Bite-sized pieces
2 Shallots, finely chopped
2 tb Canola Oil
4 oz Chantrelle Mushrooms, sliced
Lengthwise
1/3 c Extra-Virgin Olive Oil
1/4 c Tarragon Vinegar
1 tb Fresh Tarragon, chopped, or
1/4 ts Dried Tarragon
Salt and Pepper

Arrange greens on 4 serving plates. Set aside. In a medium skillet saute
shallots in canola oil over medium-high heat 1-2 minutes until lightly
browned. Add chantrelles and toss 30-60 seconds. Remove from heat. Stir in
olive oil, vinegar, tarragon and salt and pepper to
taste. Heat through over medium heat, whisking gently, until dressing is
blended and just begins to simmer. Spoon hot mushroom dressing over greens.
Serve at once.

Source: Victoria Magazine, April 1994

----------------------------------------------------------------------------
Bill,DC (4:29:05 pm) : * Exported from MasterCook *

Cream Cheese and Garlic Dip with Pita Toasts

Recipe By : the California Culinary Academy
Serving Size : 48 Preparation Time :0:30
Categories : Appetizers Snacks
Low Calorie Low Cholesterol

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds low-calorie cream cheese
1/2 cup low calorie mayonnaise
juice of 1/2 lemon
12 large garlic cloves -- pressed
1 small onion -- finely minced
1 1/3 tablespoons dried dill
1 1/3 tablespoons herbal salt substitute
Tabasco sauce -- to taste
4 red bell pepper
----- Pita Toasts -----
12 lge. rounds whole-wheat pita bread
1 1/3 tablespoons garlic powder

In a small bowl, mix together cream cheese, mayonnaise, lemon juice, garlic,
onion, dill, and salt substitute. Add Tabasco to taste. Cut top off bell
pepper and remove seeds. Spoon dip into hollowed-out bell pepper, cover with
plastic wrap, and chill while you make the pita toasts.

Pita Toasts: Cut each round of pita bread into 4 equal wedges. Toast until
crisp, then open each wedge and dust inside lightly with garlic powder. Then
arrange on a platter with dip.

Makes 12 wedges.

- - - - - - - - - - - - - - - - - -

NOTES : This rich, creamy dip is surprisingly low-calorie and goes as well
with a platter of crudites as with these crunchy pita toasts. It can be made
up to six weeks ahead of time and frozen, or will keep refrigerated for up
to 5 days. Serve the dip in a hollowed-out red or green bell pepper for an
elegant presentation.
Nutr. Assoc. : 4049 4052 0 0 0 3061 4828 0 0 0 0 0

----------------------------------------------------------------------------
Bill,DC (4:31:53 pm) : * Exported from MasterCook *

Creamy Spinach Dip

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cups sour cream
2 1/2 quarts mayonnaise
1 2/3 tablespoons celery salt
1 2/3 tablespoons dill -- chopped
2 1/2 teaspoons onion powder
2 1/2 cups scallions -- chopped
10 1/3 pounds frozen spinach -- thaw and Squeezed
5 each red bell pepper -- diced

In a bowl, combine the sour cream, mayonnaise and seasonings.

Stir in the onions, spinach and red pepper.

Cover and refrigerate. Keep for Service.

At service time, bake the dip in a 350 degree preheated oven until hot and
bubbly.

Serve with sliced baguettes.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Betsy at TKL (6:08:54 pm) :
From: ebeatty@gate.net (Edward Beatty)
Newsgroups: rec.food.cooking

Title: Belgian Rump Roast
Keywords: Beef, Beer, Dairy, Herbs, Crockpot, Vinegar, Garlic, Onion
Keywords: Tested, O.K., Alcohol, Butter

Serve with it young boiled carrots and quartered potatoes garnished with
finely minced parsley.

3 to 4 pound boneless rump roast
1-1/2 tablespoons vegetable oil
1-1/2 tablespoons cornstarch
1/8 cup butter or margarine
1/2 teaspoon dried thyme
1/2 tablespoon salt
4 cups peeled, sliced onion
4 large cloves garlic, peeled and minced
2 tablespoons light brown sugar, firmly packed
2 large sprigs parsley or 1 tablespoon dried
2 tablespoons white vinegar
1 large bay leaf
1 teaspoon pepper
1 can (12 ounces) light beer

To Cook: In a large skillet, over medium heat, saute the meat in the oil
until well browned on all sides. Remove the meat to a bowl and season with
1/2 teaspoon salt and the pepper. In the same skillet, melt the butter and
saute the onion, stirring often, until medium brown. A minute before the
onion is done, stir in the garlic. Turn the onion and garlic into the slow
cooker. Add the browned meat and juices from the bowl. To the still hot
skillet, add the beer, sugar, parsley, bay leaf and thyme. Scrape up the
pan juices and turn into the cooker.

Cover and cook on Low for 6 to 8 hours.

I use a meat thermometer to monitor progress. Do not open the cooker for
at least the first 4 hours.

Before serving: Pour the cooking liquid into a measuring cup. If you have
more than 2 cups of liquid, cook in a skillet, over high heat, until
reduced. Thicken these 2 cups of sauce by simmering cornstarch dissolved
in vinegar for 3 to 4 minutes, stirring constantly. Place the onion in the
serving dish, set the rump on top. Slice and serve with the sauce as a
side dish.

Yield: 6 to 8 servings.
----------------------------------------------------------------------------
Betsy at TKL (6:19:57 pm) :
Alsace Ribs with Sauerkraut

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables
Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Lean pork spareribs
cut in serving pieces
1 Glass jar sauerkraut with
caraway seed
1/2 Head cabbage -- grated
1 large Onion -- sliced thin
1 Granny Smith apple
(cored and sliced
1/2 cup Water
1/2 cup Light white wine

Sprinkle the ribs with salt and pepper and brown under broiler. Put
alternating layers of meat, kraut, cabbage, onion, and apple in slow
cooer. Mix water and wine and pour over. Cook on low setting 8-10 hours.
Serves 6
----------------------------------------------------------------------------
Betsy at TKL (6:30:21 pm) :
Ann's Ruby Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Chicken pieces
1 Onion, medium -- chopped
2 tablespoons Oil
2 teaspoons Salt
1 teaspoon Pumpkin pie spice
1 can Orange juice -- frozen
2 teaspoons Orange rind -- grated
3 cups Cranberries
1 cup Sugar

Brown chicken pieces and onion in oil and salt. Add remaining
ingredients and cook 30 minutes. Serve with hot cooked rice. Crockpot:
Add browned chicken and onions and other ingredients to crockpot. Cook
till done. This was one of Ann Sharpe's favorite recipes. Ann was Sylvia
Steiger's mother.
----------------------------------------------------------------------------
Betsy at TKL (6:31:38 pm) :
Apple Cranberry Compote

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Cooking apples
(peel/slice
1 cup Fresh cranberries
1 cup Sugar
1/2 teaspoon Grated orange peel
1/2 cup Water
1/4 cup Port wine
Sour cream

Arrange apple slices and cranberries in crockpot. Sprinkle sugar over
fruit. Add orange peel, water and wine. Stir to mix ingredients. Cover,
cook on low 4-6 hours, until apples are tender. Serve warm fruits with
the juices, topped with a dab of sour cream.
----------------------------------------------------------------------------
Betsy at TKL (6:33:08 pm) :
Apple Pecan Bread Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Crockpot
Breads Puddings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Pecans -- coarsely chop
3 Eggs
8 slices Raisin bread -- diced
2 cups Half & Half or milk
2 medium Apples -- green
1/4 cup Bourbon or brandy
1 cup Sugar
1/4 cup Butter or margarine -- melted
1 teaspoon Cinnamon
Vanilla ice cream (opt.)
1/2 teaspoon Nutmeg

Preheat oven to 350~. Spread pecans in a shallow baking pan and bake
until golden, about 8-10 minutes, stirring occasionally. Meanwhile,
place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core
and thinly slice the apples. Mix lightly together the sugar, cinnamon
and nutmeg, add eggs and mix well. Blend in half and half or milkand
then stir in bourbon or brandy. Lightly mix pecans with bread and
apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook
on low until apples are tender when pierced and custard is set; about 3
1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes.
Serve warm with ice cream, if desired.
----------------------------------------------------------------------------
Betsy at TKL (6:37:31 pm) :
Barbecued Turkey and Vegetables

Recipe By : Fast and Healthy Magazine, 'Jan. '96
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup barbecue sauce
1/2 cup hot water
2 skinless turkey thighs, cut in half -- about 2 pounds
3 medium potatoes, unpeeled -- cut in 8 pieces each
6 medium carrots -- in 2 1/2x1/2" sticks

In medium bowl, blend barbecue sauce with water. layer turkey, potatoes
and
carrots in electric crockpot. Pour sauce mixture over top. Cover and cook
on Low setting at least 9 hours.
Remove turke yand vegetables with slotted spoon. Place on serving platter.
Serve cooking juice over turkey and vegetables.
----------------------------------------------------------------------------
Betsy at TKL (6:37:59 pm) :
Barbecued Turkey Legs

Recipe By : R. Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 turkey drumsticks -- thawed
salt and pepper -- to taste
1/4 cup catsup
1/4 cup molasses
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon hickory smoke salt
1 tablespoon instant minced onion

Sprinkle turkey drums with salt and pepper. Place in large crockpot.
Combine catsup , molasses, vinegar, Worcestershire sauce, hickory smoked
salt and instant minced onion. Pour over turkey. Cover and cook on Low for
7-9 hours.
----------------------------------------------------------------------------
Betsy at TKL (6:38:01 pm) :
Barbecued Turkey Legs

Recipe By : R. Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 turkey drumsticks -- thawed
salt and pepper -- to taste
1/4 cup catsup
1/4 cup molasses
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon hickory smoke salt
1 tablespoon instant minced onion

Sprinkle turkey drums with salt and pepper. Place in large crockpot.
Combine catsup , molasses, vinegar, Worcestershire sauce, hickory smoked
salt and instant minced onion. Pour over turkey. Cover and cook on Low for
7-9 hours.
----------------------------------------------------------------------------
Betsy at TKL (6:39:56 pm) :
Crockpot Stuffed Turkey Breast

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Margarine -- melted
1 Onion -- chopped
1/2 cup Celery -- chopped
2 1/2 ounces Bacon Croutons
1 cup Chicken boullion
2 tablespoons Parsley -- minced
1/2 teaspoon Poultry seasoning
5 pounds Turkey breast
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Dry white wine (optional)

Combine margarine, onion, celery, croutons, boullion, parsley and
poultry seasonings. Cut turkey breast in think slices from breastbone to
ribcage, leaving slices attached to the bone. Sprinkle turkey with salt
and pepper. Soak cheese cloth (about 24x36" for each turkey breast) in
wine (or water). Set turkey on cheesecloth. Stuff bread mixture into
turkey. Fold one end of cheesecloth over the other to cover meat. Place
on metal rack in crockpot. Cover pot and cook on low 7-9 hours or until
tender. Pour additional wine over turkey while cooking. (I have
cooked the giblets for gravy and used this in place of wine to soak the
cloth, and also for basting the turkey). Remove from pot and take
cheesecloth off immediately. If browner breast is preferred, remove from
pot and brown in 400 degree oven for 15-20 minutes. Let stand 10 minutes.
Drippings may be thinkened for gravy as desired. Serve each person one
or more thick slices of turkey with dressing in between.
----------------------------------------------------------------------------
Betsy at TKL (6:41:14 pm) :
Crockpot Turkey Breast

Recipe By : NAWK
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Crockpot
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion
1 turkey breast
garlic powder
pepper
other seasoning -- to taste
dry H.V. ranch salad dressing mix -- *

Simply slice an onion and place it on the bottom of the Crock pot. Then,
remove the skin from the turkey breast, season well with garlic powder,
pepper and any other spice (no salt, though. It tends to dry out the
meat). Turn on low for eight hours.
(perfect for week-days coming home from work) and enjoy. Don't forget to
let the breast rest for twenty to thirty minutes before carving.
----------------------------------------------------------------------------
Betsy at TKL (6:42:54 pm) :
Herbed Turkey Roast

Recipe By : Sunset Crockery Cookbook
Serving Size : 10 Preparation Time :10:00
Categories : Poultry Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lbs turkey breasts -- boned
1/4 c parsley -- chopped
2 tbsps fresh thyme -- minced
salt
pepper
2 ozs Fontina cheese -- sliced
2 ozs prosciutto
4 sprigs parsley or thyme
2/3 c chicken broth
1/3 c dry white wine
2 tbsps cornstarch
2 tbsps cold water

Rinse turkey, pat dry and place, skin down, on cutting 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, jel
l

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 hrs).

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.
----------------------------------------------------------------------------
Betsy at TKL (6:43:52 pm) :
Slow Cooked Turkey Breast With Creamy Sauce/Cp

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 breast of turkey
completely thawed
1 Can cream of chicken soup
1/2 Cup chicken bouillon
1 Teaspoon rosemary
1/2 Teaspoon thyme
1/2 Teaspoon garlic powder
paprika
***CREAMY SAUCE***
drippings
fat
milk
1/3 Cup flour
1/2 Teaspoon tarragon
1/4 Teaspoon salt
1 Dash pepper

Place turkey breast skin side up in 5 quart slow cooker. Combine soup,
bouillon or wine and seasonings and pour over turkey breast. Sprinkle
with paprika. Cover and cook on high setting for 1 hour then turn to low
setting for 6 to 7 hours. Internal temperature of breast should reach 170
when done. Slice and serve with creamy sauce. Sauce: Pour drippings into
large liquid measure. Spoon 3 T. fat into saucepan. Remove any
remaining fat from drippings. To the drippings, add enough milk to make
3 cupfuls. Blend flour into fat. Gradually add liquid and seasonings.
Stir and cook over medium heat 8 to 10 minutes or until thickened into
smooth sauce. Source: Butterball Makes Any Dinner Special Cookbook
----------------------------------------------------------------------------
Vicki,la (8:16:26 pm) : Title: RICE PUDDING WITH BOURBON
Categories: Desserts, Crockpot
Yield: 1 servings

------------------------DEIDRE-ANNE PENROD--FGGT98B------------------------
3 1/2 c Milk
1 c White Rice; cooked
3 Eggs; slightly beaten
1/3 c -Granulated Sugar
2 ts -Vanilla
1/2 c Golden Seedless Raisins
1 1/2 ts Lemon Rind; grated
1 ts -Nutmeg
2 tb Butter
3 tb Bourbon OR Dark Rum
1/2 c Sweetened Whipped Cream

Rice Pudding with Bourbon 4 to 6 hours

I make this with leftover rice, but you can start from scratch by cooking
1/2 cup raw rice as directed on the package.

To Cook: Warm the milk and pour it over the rice. Into the eggs, beat the
sugar, vanilla, raisins, and lemon rind. Stir the milk and rice into the
egg mixture. Scrape into the slow cooker. Sprinkle with nutmeg and dot with
butter. Cover and cook on Low for 4 to 6 hours. Turn into a serving bowl
and stir in the bourbon. Serve the pudding lukewarm with a dollop of
sweetened whipped cream on top. Makes 6 to 8 servings.

Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975

From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
----------------------------------------------------------------------------
Vicki,la (8:17:05 pm) : Title: FRESH ARTICHOKES
Categories: Crockpot, Side dish, Vegetables
Yield: 4 servings

-Sue Woodward

------------------------HOFFMAN'S CROCKERY FAVORITES------------------------
2 lg Fresh artichokes
6 c -Water; hot
4 sl Lemon; thin slices

-----------------------------LEMON BUTTER SAUCE-----------------------------
1/3 c Butter; or margarine, melted
3 tb Lemon juice
1/4 ts Seasoned salt

With sharp knife, slice about 1" off top of each artichoke; cut off stem
near base. With scissors, trim about 1/2" off top of each leaf. With sharp
knife, halve each artichoke vertically; then scoop out and discard the
fuzzy center or choke. Place artichoke halves in slowcooker; add hot water
and lemon slices. Cover and cook on HIGH 4 to 5 hrs. or until done. Drain;
serve with sauce.

Lemon butter sauce - combine all ingredients.

Per serving - 156 cal, 4 g pro, 12 g carbo, 12 g fat, ~0- chol, 380 mg sod

Author - Mable Hoffman
----------------------------------------------------------------------------
Vicki,la (8:17:38 pm) : Title: ITALIAN ROLLUPS
Categories: Crockpot, Beef
Yield: 6 servings

-Sue Woodward

------------------------HOFFMAN'S CROCKERY FAVORITES------------------------
1/4 c Pine nuts; coarsely chopped
1 cl Garlic; minced
2 tb Fresh parsley; chopped
2 tb Fresh basil; chopped
1 tb Olive or vegetable oil
1/4 ts Salt
1/8 ts Pepper
1 1/2 lb Boneless round steak; about
-1/2" thick
6 sl Proscuitto; well trimmed
1 c Beef broth or bouillon
1 oz Dried porcini or shitake
-mushrooms
1/2 c Dry red wine
2 tb Cornstarch
1/4 c -Water; cold
Pine nuts; for garnish

In small bowl, combine 1/4 cup chopped pine nuts, garlic, parsley, basil,
oil, salt, and pepper. Remove most of fat from steak. Cut into 6 pieces
about 3"x4". Pound to about 1/4" thickness or 4"x6". Place a slice of
prosciutto on each slice of pounded round steak. Spoon about 1 tbsp herb
mixture on each. Roll up like a jelly roll. Tie with string. Place on
bottom of slowcooker. Heat broth or bouillon to boiling. Pour over dried
mushrooms. Add to cooker. Pour in wine. Cover; cook on LOW 6 to 7 hrs.
Remove meat; cover and keep warm. Turn pot to HIGH. Dissolve cornstarch in
water. Stir into liquid in pot. Cover; cook on HIGH 15 to 20 mins. or
until thickened. Spoon over rollups. Sprinkle with pine nuts.

Per serving - 326 cal, 36 g pro, 7 g carbo, 15 g fat, 101 mg chol, 395 mg
sod

Author - Mable Hoffman
----------------------------------------------------------------------------
Vicki,la (8:18:18 pm) : Title: CORNED BEEF AND CABBAGE
Categories: Main dish, Crockpot
Yield: 1 servings

-Sue Woodward
2 md Onions; sliced
2 1/2 lb Corned beef brisket
1 c Apple juice
1/4 c Brown sugar; packed
2 ts Orange peel; finely shredded
2 ts Prepared mustard
6 Whole cloves
6 Cabbage wedges

Place onions in crockpot. Trim away any fat that might be present on the
brisket. If needed, cut brisket to fit into crockpot; place on top of
onions. In a bowl, combine apple juice, sugar, orange peel, mustard, and
cloves; pour over brisket. Place cabbage on top of brisket. Cover; cook on
low setting for 10 to 12 hours or high setting for 5 - 6 hours.

Source: Woman's Circle Home Cooking
----------------------------------------------------------------------------
Vicki,la (8:19:10 pm) : Title: CORNED BEEF #1
Categories: Crockpot, Meats, Main dish
Yield: 1 servings

-SUEANN LARUE
4 lb Corned beef brisket
-Water
1/2 c Onion;chopped
2 Garlic cloves; minced OR
Garlic powder
2 Bay leaves
1 Head cabbage;cut into wedges

Placed corned beef in crockpot, barely cover with water. Add onion, garlic
and bay leaves. Cover and cook on LOW for 9 to 10 hours. If cabbage is
desired, lift corned beef out of pot, turn to HIGH and drop wedges of
cabbage into broth. Cover and cook 15 to 20 Mins. Remove and serve.

-----
----------------------------------------------------------------------------
Vicki,la (8:19:55 pm) : itle: CHILI CON-CAUSASIAN" (WHITE CHILI)
Categories: Chili, Main dish, Poultry, Crockpot
Yield: 4 servings

1 cn Cooking Oil Spray (Pam)
1 tb Olive Oil
1 lb Chicken Breast; skinned,
- boned, diced
1/2 c Shallots; chopped
3 Cloves Garlic; minced
1 cn Tomatillas (18oz); drained
- and coursley chopped
1 cn Ro*tel Tomatoes; chopped but
- not drained
1 cn Chicken Broth (13oz)
1 cn Chopped Green Chile Peppers;
- not drained
1/2 ts Oregano flakes
1/2 ts Coriander Seeds; crushed
1/4 ts Ground Cumin
2 cn Cannellini Beans; drained
3 tb Fresh Squeezed Lime Juice
1/4 ts Black Pepper
1/4 c Sharp Cheddar cheese; grated

Spray a large skillet with Pam, add Olive Oil and heat on medium high until
hot. Add diced Chicken and saute for 3 minutes or until done. Remove
Chicken from pan and set aside. Add Shallots and Garlic to the pan and
saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth,
Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes.
Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper,
heat and serve up into Chili Bowls topped with Cheese. Or place all
ingredients, except Cheese, in a Crockpot and cook for 8 hours. Don't
forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good
Eating. Hey it worked but I'm just crossing my fingers! The new *P has ugly
print compared to my old one. How about yours? Just got back from the Vet,
Again. Kitty upchukking all last night. He has eaten some Rx food since he
got back but I think this is still just temporary. He may have to go to a
specialist. Just like one of the kids! Doug, Ted and I are going to see
Groundhound Day! 03/06 12:59 pm Warmest Regards, Pam
FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 03/06 1:16 PM
----------------------------------------------------------------------------
Vicki,la (8:20:43 pm) :
Title: CHILI (CROCKPOT)
Categories: Chili, Beef, D/g, Crockpot
Yield: 8 servings

3 One pound cans kidney beans
-drained
2 One pound cans tomatoes -
-cut up
2 lb Ground beef browned and
-drained
2 md Onions coarsely chopped
1 c Diced celery
1 Glove minced garlic
4 -6 tablespoons chili
-powder
1 ts Cumin
-salt and pepper to taste

Put all ingredients in Crockpot in order listed. Stir once.

Cover and cook on Low for 10 12 hours or High 5 - 6 hours. == Courtesy
of Dale & Gail Shipp, Columbia Md. ==

Converted by MMCONV vers. 1.50 From: Joan Mershon Date: Sun, 01-1

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Vicki,la (8:21:22 pm) : Title: COLONIAL HOT BUTTERED RUM
Categories: Crockpot, Beverages
Yield: 15 servings

2 c Brown sugar
1/2 c Butter
1 pn Salt
3 Sticks cinnamon
6 Whole cloves
1/2 ts Nutmeg
2 c Rum
Heavy cream; whipped
Nutmeg

Put all ingredients, except rum and cream, and nutmeg into crockpot. Add 2
quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add
rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped
cream and a dusting of nutmeg.

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Lindell (8:57:04 pm) : Southwestern Chicken Stuffed Potato

4 Servings

4 large baking potatoes
1 green bell pepper, cut in 1/2-inch pieces
1/2 cup coarsely chopped onions
2 tablespoons vegetable oil
1 package taco seasoning mix
2 cups cubed cooked chicken breast
1/2 cup shredded Colby/Jack cheese
2 tablespoons diced green chiles
1 cup salsa

Scrub potatoes with a brush. Pat dry. Prick skins with a fork. Place
potatoes in a microwave-safe 9-inch pie plate. Cover with waxed paper.
Micro-cook on 100% power for 15-18 minutes or till tender, turning dish
twice.

Meanwhile, in a medium saucepan cook bell pepper and onion in hot margarine
or butter over medium heat till tender. Add taco seasoning. Cook and stir
for 1 minute. Remove from heat. Stir in chicken and green chilies. Add about
1/2 cup of salsa.

If you have 2 small potatoes, place them next to each other and cut off one
rounded end of each. Smush them together and slice the top as though it is
"one" potato. This makes one BIG potato.

Cut a lengthwise slit in the top of each potato. Press potatoes open. Divide
chicken mixture among potatoes. Spoon salsa over each. Top with cheese.

Cover; cook on high 5 to 7 minutes or till heated through. Serve with sour
cream, if desired.

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Mysti,NM (9:00:38 pm) : Hot Buttered Rum
Serves 12-24
1 c. butter, softened
1/2 c. brown sugar, packed
1/2 c. powdered sugar
1 t. nutmeg
1 t. cinnamon
1 pt. vanilla ice cream, softened
Rum or Brandy

Cream together butter, sugar and spices with electric mixer. Blend in
softened ice cream. Put into a 4 cup freezer container. Seal and freeze. To
serve, spoon 2-4 T. of mixture into each mug. Add a shot of rum or brandy
and fill with boiling water. Stir well.
This is also good with out the rum if you prefer.
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Julie R - WA (9:07:28 pm) : Apple Gorgonzola Fettucini

My absolute favorite pasta dish!

2 inches dry spinach fettucini,
cooked according to package
directions
4 Tbsp butter
1/2 tsp minced garlic
1 med to large apple (experiment,
or use your favorite, no matter
what people tell you about
"cooking apples")
1/4 cup walnut pieces
1/3 cup crumbled gorgonzola cheese
salt, to taste

Cook fettucini according to package
direction