Recipe: Crockpot Recipes (7) - 12-10-97 Recipe Swap (updated)
Recipe CollectionsThis is a file from one of our 1997 chat room recipe swaps that wasn't posted to the message boards at the time:
7 CROCKPOT RECIPES
Recipe Swap - December 10, 1997
RECIPES IN THIS FILE:
Crock Pot Corn (using cream cheese)
Fresh Artichokes with Lemon Butter Sauce (crock pot)
Rob's Veggie Chili (using peppers, corn and beans, crock pot)
Crockpot Macaroni Pie (using milk, eggs and cheese)
Scalloped Potatoes or O'Brien Potatoes (crock pot)
Squash with Apples (using butternut squash, crock pot)
Apple-Raisin Whole-Wheat Stuffing (with crock pot variation)
CROCK POT CORN
From: Vicki,La
Makes 8 servings
1 (1 lb.) bag frozen corn
1 (8 oz.) pkg. cream cheese
1 stick (1/2 cup) butter margarine
Salt and pepper to taste
Melt cream cheese and butter in microwave.
Spray crock pot with vegetable spray. Put melted cream cheese and margarine in crock pot. Add corn, salt and pepper.
Cover crock pot and cook on LOW for two hours.
FRESH ARTICHOKES WITH LEMON BUTTER SAUCE
From: Vicki,la
Source: HOFFMAN'S CROCKERY FAVORITES
Makes 4 servings
2 large fresh artichokes
6 cups hot water
4 thin slices lemon
Lemon Butter Sauce (recipe follows)
With sharp knife, slice about 1-inch off top of each artichoke; cut off stem near base. With scissors, trim about 1/2-inch 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 slow cooker; add 6 cups hot water and lemon slices.
Cover crock pot and cook on HIGH 4 to 5 hours or until done.
Drain artichokes. Serve hot with Lemon Butter Sauce.
LEMON BUTTER SAUCE
1/3 cup butter or margarine, melted
3 tbsp lemon juice
1/4 tsp seasoned salt
Combine melted butter with lemon juice and seasoned salt.
ROB'S VEGGIE CHILI
From: Risa G., NJ
1 to 2 large yellow onions, diced
Olive oil
2 cloves garlic, minced
1 Tbsp. ground cumin
1 tsp. ground cayenne pepper (or to your taste)
1 red bell pepper, diced fairly large
1 green bell pepper, diced fairly large
2 cans (28 oz. each) crushed tomatoes*
1 (10 oz.) package frozen corn*
2 cans (1 lb. each) black beans (or any other kind of beans you like - chickpeas work well too)
1 to 1 1/2 cups picante sauce (Shotgun Willie's green sauce -- very hot -- works well)
Salt to taste
FOR SERVING (OPTIONAL):
Grated cheddar cheese
Cashew nuts
Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes.
Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion-pepper mixture.
Cover crock pot and cook on LOW about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
*I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.
CROCKPOT MACARONI PIE
From: Risa G., NJ
1 (8 oz.) box macaroni
3 cups grated cheese
1 (16 oz.) can evaporated milk
1 1/2 cups milk
2 eggs
1/4 cup margarine
1 tsp. sugar
Salt and pepper to taste
Cook macaroni according to package directions; drain.
Combine cooked macaroni with remaining ingredients and pour into a greased crockpot.
Cover crock pot and cook 3 1/2 hours on medium heat.
SCALLOPED POTATOES
Makes 10 servings
2 cans (10 3/4 oz. each) condensed cheddar cheese soup
1 cup milk
10 large potatoes, thinly sliced
2 large onions, chopped
In a small bowl, combine (undiluted) soup with milk.
In crock pot, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of ingredients.
Cover crock pot and cook on LOW for 6-8 hours, HIGH for 3-4 hours or auto for 5 hours.
VARIATION:
POTATOES O'BRIEN:
Prepare same as above but add 1 chopped bell pepper and 2 chopped pimientos to the chopped onion.
SQUASH WITH APPLES
Makes 12 servings
1/2 cup butter, melted
1 cup brown sugar, packed
2 tbsp flour
2 tsp salt
1 tsp ground mace
5 lb butternut squash
4 baking apples
Combine the melted butter, sugar, flour, salt and mace; set aside.
Cut squash in half, remove seeds and fibers; pare and cut in 1/2-inch slices. Pare and core apples; cut in 1/2-inch slices. Layer one half the squash in the bottom of the removable liner; top with one half the apple slices and one half the sugar mixture. Repeat layers.
Cover crock pot and cook on LOW 6-7 hours or HIGH 3 1/2 hours or on AUTO 5 hours.
APPLE-RAISIN WHOLE-WHEAT STUFFING
Source: Gaye Levy
Makes 12 servings
12 cups cubed whole-wheat bread
1 1/2 cups raisins
4 apples, unpeeled, chopped
1 1/2 cups finely chopped onion
4 cups thinly sliced celery
3 eggs (or egg whites)
1 cup walnuts or pecans, chopped
4 tbsp margarine, melted
2 1/2 cups chicken broth
1/2 tsp freshly ground black pepper
If the bread is not stale, spread the slices out on a rack or counter for half a day to dry them out. Then cut into cubes.
Combine the bread cubes with the remaining ingredients. Stuff the turkey or bake in a covered oven-proof dish for about 40 minutes at 325 (or whatever temperature you are using for your turkey)
VARIATION:
TO COOK IN A CROCK POT:
Place stuffing loosely into crock pot (do not pack) and cook on HIGH for 2 hours then LOW for 4 hours.
7 CROCKPOT RECIPES
Recipe Swap - December 10, 1997
RECIPES IN THIS FILE:
Crock Pot Corn (using cream cheese)
Fresh Artichokes with Lemon Butter Sauce (crock pot)
Rob's Veggie Chili (using peppers, corn and beans, crock pot)
Crockpot Macaroni Pie (using milk, eggs and cheese)
Scalloped Potatoes or O'Brien Potatoes (crock pot)
Squash with Apples (using butternut squash, crock pot)
Apple-Raisin Whole-Wheat Stuffing (with crock pot variation)
CROCK POT CORN
From: Vicki,La
Makes 8 servings
1 (1 lb.) bag frozen corn
1 (8 oz.) pkg. cream cheese
1 stick (1/2 cup) butter margarine
Salt and pepper to taste
Melt cream cheese and butter in microwave.
Spray crock pot with vegetable spray. Put melted cream cheese and margarine in crock pot. Add corn, salt and pepper.
Cover crock pot and cook on LOW for two hours.
FRESH ARTICHOKES WITH LEMON BUTTER SAUCE
From: Vicki,la
Source: HOFFMAN'S CROCKERY FAVORITES
Makes 4 servings
2 large fresh artichokes
6 cups hot water
4 thin slices lemon
Lemon Butter Sauce (recipe follows)
With sharp knife, slice about 1-inch off top of each artichoke; cut off stem near base. With scissors, trim about 1/2-inch 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 slow cooker; add 6 cups hot water and lemon slices.
Cover crock pot and cook on HIGH 4 to 5 hours or until done.
Drain artichokes. Serve hot with Lemon Butter Sauce.
LEMON BUTTER SAUCE
1/3 cup butter or margarine, melted
3 tbsp lemon juice
1/4 tsp seasoned salt
Combine melted butter with lemon juice and seasoned salt.
ROB'S VEGGIE CHILI
From: Risa G., NJ
1 to 2 large yellow onions, diced
Olive oil
2 cloves garlic, minced
1 Tbsp. ground cumin
1 tsp. ground cayenne pepper (or to your taste)
1 red bell pepper, diced fairly large
1 green bell pepper, diced fairly large
2 cans (28 oz. each) crushed tomatoes*
1 (10 oz.) package frozen corn*
2 cans (1 lb. each) black beans (or any other kind of beans you like - chickpeas work well too)
1 to 1 1/2 cups picante sauce (Shotgun Willie's green sauce -- very hot -- works well)
Salt to taste
FOR SERVING (OPTIONAL):
Grated cheddar cheese
Cashew nuts
Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes.
Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion-pepper mixture.
Cover crock pot and cook on LOW about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
*I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.
CROCKPOT MACARONI PIE
From: Risa G., NJ
1 (8 oz.) box macaroni
3 cups grated cheese
1 (16 oz.) can evaporated milk
1 1/2 cups milk
2 eggs
1/4 cup margarine
1 tsp. sugar
Salt and pepper to taste
Cook macaroni according to package directions; drain.
Combine cooked macaroni with remaining ingredients and pour into a greased crockpot.
Cover crock pot and cook 3 1/2 hours on medium heat.
SCALLOPED POTATOES
Makes 10 servings
2 cans (10 3/4 oz. each) condensed cheddar cheese soup
1 cup milk
10 large potatoes, thinly sliced
2 large onions, chopped
In a small bowl, combine (undiluted) soup with milk.
In crock pot, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of ingredients.
Cover crock pot and cook on LOW for 6-8 hours, HIGH for 3-4 hours or auto for 5 hours.
VARIATION:
POTATOES O'BRIEN:
Prepare same as above but add 1 chopped bell pepper and 2 chopped pimientos to the chopped onion.
SQUASH WITH APPLES
Makes 12 servings
1/2 cup butter, melted
1 cup brown sugar, packed
2 tbsp flour
2 tsp salt
1 tsp ground mace
5 lb butternut squash
4 baking apples
Combine the melted butter, sugar, flour, salt and mace; set aside.
Cut squash in half, remove seeds and fibers; pare and cut in 1/2-inch slices. Pare and core apples; cut in 1/2-inch slices. Layer one half the squash in the bottom of the removable liner; top with one half the apple slices and one half the sugar mixture. Repeat layers.
Cover crock pot and cook on LOW 6-7 hours or HIGH 3 1/2 hours or on AUTO 5 hours.
APPLE-RAISIN WHOLE-WHEAT STUFFING
Source: Gaye Levy
Makes 12 servings
12 cups cubed whole-wheat bread
1 1/2 cups raisins
4 apples, unpeeled, chopped
1 1/2 cups finely chopped onion
4 cups thinly sliced celery
3 eggs (or egg whites)
1 cup walnuts or pecans, chopped
4 tbsp margarine, melted
2 1/2 cups chicken broth
1/2 tsp freshly ground black pepper
If the bread is not stale, spread the slices out on a rack or counter for half a day to dry them out. Then cut into cubes.
Combine the bread cubes with the remaining ingredients. Stuff the turkey or bake in a covered oven-proof dish for about 40 minutes at 325 (or whatever temperature you are using for your turkey)
VARIATION:
TO COOK IN A CROCK POT:
Place stuffing loosely into crock pot (do not pack) and cook on HIGH for 2 hours then LOW for 4 hours.
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