Recipe: TALK TKL 8/4 Recipes - Home Cooking/Crockpot...etc. (LONG)

Home Cooking/Crockpot...etc. (LONG) 
August 4, 1997

Hamburger Soup
Makes 8 servings
1 1/2 lb Lean Ground Beef
1 c Cabbage, Sliced
1 ea Med. Onion, Chopped
6 oz (1 cn) Tomato Paste
1 c Carrots, Sliced
2 ts Worcestershire sauce
1 c Celery, Sliced
3 c Beef Bouillon, or Stock

In skillet, brown hamburger and drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours.

NOTE: This is an updated version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time.
CROCK POT BAKED HAM IN FOIL

1/2 cup water
3 to 4 pound ham, precooked
liquid smoke, optional

Pour 1/2 cup water in CROCK-POT. Wrap precooked 3 to 4 pound ham in foil place in CROCK POT. Cover and cook on High 1 hour, then Low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil. 5 quart unit: if cooking larger ham, cook 1 hour on High then Low 8 to 10 Hours.

CROCK POT BAKED POTATOES
From The Rival Crockpot Cookbook:
Prick potatoes with fork, and wrap with foil. Fill the crock pot with potatoes. It will hold up to 12. Cover and cook on low 8 to 10 hours. (High 2 1/2 to 4) Do not add water.
CARBONADE OF BEEF
From: carini

1 kg chuck steak, cubed
2 medium onions, thinly sliced
4 Tbs flour
2 cloves garlic, crushed
1/2 tsp ground nutmeg
2 Tbs tomato paste
1 Tbs dark soy sauce
1 Tbs brown sugar
2 tsp powdered beef stock
2 cups beer

Toss the meat and onions in flour and place in crockpot. In a small bowl mix together the remaining ingredients and pour over the meat and onions. Stir well to combine. Cover with lid and cook on LOW 8 - 10 hours. Thirty minutes before serving, turn crockpot to HIGH. (The stew will come to the boil and this helps to thicken the gravy.) 
Sweet-Hot Pumpkin Soup
Source: Pat Gold

1 (16 oz.) can pumpkin
4 cups chicken broth
2 carrots, peeled and chopped
1 onion, chopped
1 or 2 jalapeno chiles, seeded and chopped (depending on how hot you enjoy it)
3 tablespoons honey
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 cup Sauterne wine
Watercress leaves for garnish

Combine pumpkin, chicken broth, carrots, onion, watercress, chiles, honey, curry powder, salt and wine in a slow cooker. Cover and cook on LOW 9 to 9-1/2 hours or until vegetables are very soft. Process in a blender or food processor until pureed. Reheat soup until hot if needed. Garnish with additional watercress leaves. Yield: Makes 5 or 6 servings
Amish Friendship Bread Starter
Source: Felicia Pickering

Some rules to observe: Use nonmetallic bowls; use wooden utensils for stirring (stir by hand, no electric mixers). Leave the starter outside the refrigerator, uncovered, so it can pick up from the air the natural yeast that is flying about. If the open dish bothers you terribly, it can be covered with a single layer of cheesecloth. Do not use the starter the day you feed it; the bread will not rise as high. Do not refrigerate the mixture until Day 12. The starter really multiplies after the fifth day, so be sure your container is large enough - a 10 cup bowl is good.

Starter:
2 cups unbleached all-purpose flour
2 cups warm water
1 package active dry yeast
2 cups milk
2 cups unbleached all-purpose flour
2 cups sugar

Day 1: In a glass or ceramic bowl, mix the first 3 starter ingredients thoroughly. Leave on the kitchen counter uncovered; don't refrigerate it.
Days 2, 3, and 4: Stir well with wooden spoon.
Day 5: Stir and add 1 cup milk, 1 cup flour, and 1 cup sugar.
This is called "feeding the starter."
Days 6, 7, and 8: Stir with a wooden spoon.
Day 9: Stir and add another 1 cup milk, 1 cup flour, and
1 cup sugar. Stir well.
Days 10 and 11: Stir well.
Day 12: Ladle 1 cup of starter into each of 4 containers (glass jars with lids, etc.) and refrigerate. Use one to make one of the bread recipes that follow, keep one for your use another time, and give the two others to friends. You are ready to begin baking - at last! If you do not bake on this day, add 1 teaspoon sugar and refrigerate the mixture. The sugar will feed the yeast and keep it alive. Date the jars and every ten days remove the starter from the refrigerator, transfer it to a bowl, and feed it the usual combination of 1 cup each of milk, flour and sugar. Leave it outside the refrigerator uncovered for 2 days, then either bake it or divide it among friends, and always save some for yourself.

Friendship Bread I (makes 2 loaves)

1 cup starter, at room temperature
3 eggs
2/3 cup vegetable oil
3 teaspoons vanilla extract
2 cups unbleached all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped English walnuts or pecans
2 medium apples, peeled and finely chopped

Preheat the oven to 350 F. Grease two 9 x 5 inch loaf pans. In a large mixing bowl, beat together the starter, eggs, vegetable oil, and vanilla. Add the dry ingredients and blend. Fold in the nuts and apples and transfer the batter to the prepared loaf pans. Bake for 50 minutes and remove from the oven. Allow the bread to cool for 10 minutes, then tip out onto a rack to finish cooling completely.

Note: To make 24 muffins, spoon into greased muffin tins and bake for 25 to 30 minutes.

Friendship Bread 2 (makes 12 large servings)

Batter:
1 cup starter
3 eggs
2/3 cup vegetable oil
2 cups unbleached all-purpose flour
1 cup granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
Topping:
1/3 cup melted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup quick-cooking oats
1 cup chopped English walnuts or pecans
1 1/2 teaspoons ground cinnamon

Preheat oven to 350 F. In a large mixer bowl, beat together the starter, eggs, and vegetable oil; add the rest of the ingredients and mix. Set aside. Combine the topping ingredients in a small mixing bowl. Put half of the batter in a greased 9 x 13 inch pan. Sprinkle with half the topping. Cover with the remaining batter; sprinkle on the rest of the topping and bake for 35 to 40 minutes.

Friendship Bread 3 (makes 2 loaves)

1 cup starter
2/3 cup vegetable oil
3 eggs
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon cinnamon
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Add all ingredients to starter in order listed and mix by hand till combined. Do not use electric mixer. Preheat the oven to 350 F. Grease and sugar two 9 x 5 inch loaf pans. Transfer the batter to the pans. Bake for 40 - 50 minutes and remove from the oven. Allow the bread to cool for 10 minutes, then tip out onto a rack to finish cooling completely.
This is really a wonderful recipe (I think I made it every other
week last winter) and economical. I played around with it and my
notes are below under the recipe. I usually doubled it and if I had
any left I froze it as it freezes well. It takes a bit of time to
make it as you have to take the meat off the drumsticks but it is
well worth it. Enjoy!" - Pat Gold

TURKEY LEGS OSSO BUCO
Source: Bon Appetit, February 1995
SERVES 6

This recipe is great with polenta or mashed potatoes. It can be made a day ahead.

2 tablespoons olive oil
3 turkey legs (about 2 pounds), skin removed
1 cup chopped carrots
1 cup chopped parsnips
1/2 cup chopped onion
2 teaspoons minced garlic
3 large fresh thyme sprigs or 1 teaspoon dried
1 bay leaf
1 (28 ounce) can Italian-style peeled tomatoes
1/4 cup chopped fresh parsley
1 1/2 teaspoons chopped orange peel

Preheat oven to 350 degrees. Heat oil in heavy large Dutch oven over medium-high heat. Season turkey with salt and pepper. Cook until brown on all sides, about 8 minutes. Transfer to platter. Add carrots, parsnips, onion, 1 teaspoon garlic, thyme and bay leaf to Dutch oven. Stir in tomatoes with their juices, breaking up tomatoes with back of spoon. Bring to boil. Cover Dutch oven and bake stew in oven until turkey is very tender, about 1 hour 10 minutes. Transfer turkey to work surface: cool slightly. Remove turkey from bones. Discard bones. Cube meat and return to Dutch oven. Discard bay leaf and thyme sprigs. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.) Mix together parsley, orange peel and 1 teaspoon garlic. Ladle osso buco into bowls. Sprinkle with parsley mixture. 

NOTE: If you don't use a lot of mashed potatoes, pasta, or polenta I would suggest doubling this recipe b/c I don't think that it is anywhere near sufficient to serve 6 adults. MY ADDITIONS & CHANGES: I added either a rutabaga or a turnip. I also added 4 or 5 large, fresh shiitake mushrooms which went very well. I think that you can safely add any sort of mushroom . I chopped it into about 1/4 inch pieces which were somewhat too small. Next time I would chop them into 1/2 or 3/4 inch pieces as they stew long enough to cook through with no problem. I eigthed the onion and sauteed it in 2 tablespoons olive and lightly browned it. I then sauteed the rest of the vegetables with the onions. I would also increase the amount of garlic by at least 1 teaspoon. Make sure that you correct the seasonings before serving as it seems to go somewhat flat. The grated orange peel was very nice and the parsley seemed to zip the taste up. I really thought it was very good .... and easy on the wallet.
White Beans With Sage And Garlic
Source: plgold
Makes 4 to 6 servings

1 pound dried cannellini (white kidney beans) rinsed, drained, and picked over
1 garlic clove, crushed
2 fresh sage leaves, minced, or 1/4 teaspoon crushed dried sage
salt, to taste
extra-virgin olive oil

1. In a large bowl, combine the beans and add enough cold water to cover by 2 inches. Let stand at room temperature overnight. Drain well and place in a 3-1/2-quart slow cooker.
2. Add the garlic, sage, and enough cold water to cover by 2 inches. Cover and slow-cook until the beans are just tender, 6 to 7 hours on low (200-degrees F). During the last 30 minutes of cooking, stir in the salt.
3. If necessary, drain the beans. Serve hot, warm, or at room temperature, drizzled with the olive oil.
Risa G., NJ: Here is a recipe I haven't tried yet but it sounds like something I would love. I am a chili fanatic and my mother always made chili when I was a kid (except she never made it HOT enoiugh for any of us.) 

Rob's Veggie Chili

olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 cans black beans (or any other kind of beans
you like - chickpeas work well too)
1-1.5 C. picante sauce (Shotgun Willie's green
sauce -- very hot -- works well)
salt to taste
grated cheddar, if desired
cashew nuts, if desired

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 mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired. 
Risa G., NJ: I want to make the following too. I've been collecting crockpot recipes to try out and this one sounded particularly good to me:

LEMON-GARLIC CHICKEN
Yield: 6 servings 

3 lb Chicken 
1/2 c Lemon juice 
1/2 c Garlic cloves; crushed 
1 ts Seasoned salt 
1 ts Poultry seasoning 
2 dashs Tabasco 
1 c White wine 

Combine chicken with other ingredients in crockpot. Set on low. Upon return from work, debone chicken. Serve over rice. If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning. And if you start with frozen chicken it doesn't fall apart. 
Cora, NC: 

I made this for dinner tonight and got great reviews from my husband and son. I didn't think they would like it, but they did. I used cheddar cheese. I also let the tomatoes drain and squeezed as much excess moisture out of them as I could. Then I made 3 layers of tomatoes, etc. and ended with the cheese mixture. See, I just can't leave a recipe alone!

Tomato Pie

1 frozen 9-inch pastry shell 
4 medium-sized ripe tomatoes, sliced 1/2-inch thick 
1/4 c. chopped chives or scallion stalks 
1 tsp. chopped fresh basil (or 1/4 tsp. dried basil, crumbled) 
1/4 tsp. salt, or to taste 
1/4 tsp. freshly ground black pepper 
1 c. grated Swiss cheese 
1/4 c. mayonnaise 

Preheat over to 425F. Bake pastry shell for 5 minutes. Remove from oven. Reduce heat to 400 degrees F. Cut tomato slices in half and place them on bottom of shell. Sprinkle them with the chives or scallions, basil, salt, and pepper. Combine cheese and mayonnaise and carefully spread mixture evenly over tomatoes, making sure it reaches the edges of the pie crust and seals in the tomatoes completely. Bake pie 35 minutes or until brown and bubbly. Allow it to sit outside the over 5 or 10 minutes before serving. Note: This is a lovely dish. It is most enjoyable as a summer luncheon, when ripe tomatoes come right from the vine. Its success is uncertain when it is prepared with out-of-season tomatoes.

From The Martha's Vineyard Cookbook by Louise Tate King and Jean Stewart Wexler (second edition, copyright 1971, 1993 by The Globe Pequot Press)
SueA, CA: I serve this with our chili dinners

Cornmeal Muffins

1 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons finely chopped onion
1 cup cream-style corn
1/2 cup mayonnaise
3 tablespoon cooking oil
1 egg

1. In a large mixing bowl combine all dry ingredients.
2. Make a well in the center and add all remaining
ingredients. Stir lightly mixed.
3. Spoon into 12 greased muffin tins.
4. Bake at 400 degrees F for 20 minutes.

Risa G., NJ: 

I guess I should hit the sheets too. I am exhausted. Talk to you tomorrow. I'll leave you with two crcokpot recipes I wish to try:

SPANISH RICE

1 1/2 c raw long grain rice 
1/2 c olive oil, butter or margarine 
1 1/2 c tomato juice 
1 1/2 c water 
1 onion, chopped 
1 green pepper, chopped 
1 1/2 tsp salt 
1 lb hamburger or sausage, fried and drained 

Saute raw rice in oil until golden brown. Place in crockpot with all remaining ingredients. Stir
well.
Cover and cook on low for 4 to 6 hours (high 2-3 hours). Serve. 

CHEESE AND POTATO CASSEROLE

2 lb pkg frozen hashed brown potatoes (partly thawed) 
2 cn (10oz) cheddar cheese soup 
1 cn (13oz) evaporated milk, undiluted 
1 cn french onion rings 
salt and pepper 

Combine frozen vegetables, soup, milk, and half the onion rings. Pour into greased crockpot. Add salt and pepper to taste. Cover and cook on low 8-9 hours (high 4 hours). Sprinkle remaining onion rings over top before serving. 
Velma TN: I don't know where this recipe came from, but it sounds good and reasonably low-fat.

Turkey Breast in the Crockpot
Makes 5 servings

You've got to get out and enjoy that sunshine! You know by the time you make it home it'll be too late to start cooking. This dish will greet you as you come into the house with an aroma that reminds you that you're ravenous!

1 Turkey breast, bone-in*
1 cn Cranberry sauce
1 pk Onion soup mix
1/2 c Water

Mix sauce, soup mix and water and place in the bottom of the crockpot. Add turkey breast. Cook on high for 2 hours, then turn to low and cook 4-6 hours more. Remove turkey from crockpot, let stand 10 minutes. Slice and serve with sauce.

*Pork roast may also be used.

Magic Marshmallow Crescent Puffs
Source: Pillsbury

Originally made with a yeast dough, this sweet hollow puff is a Bake-Off Contest classic.

PUFFS
1/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
16 large marshmallows
1/4 cup margarine or butter, melted
GLAZE
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts, if desired

Heat oven to 375 F. In small bowl, combine sugar, flour and cinnamon. Separate dough into 16 triangles. Dip 1 marshmallow in margarine; roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up starting at wide end of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining margarine; place margarine side down in ungreased large muffin cup or 6-oz. custard cup. Repeat with remaining marshmallows. Bake at 375 F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Immediately remove from muffin cups; cool on wire racks over waxed paper. In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over warm rolls. Sprinkle with nuts. 16 rolls. 
SueA, CA: 

Here's something I do that is fast and different.

Smokey Cheese Bread

Everything is an 'about' measurement
1 big loaf of french bread
1/2 cup butter or margarine
1 cup shredded smoky cheese (like gouda or whatever)
dash paprika
dash of Worcestershire
dab of mustard

I mix everything but the bread. I cut the bread, but not quite all the way through into slices about an inch thick. I spread the mixture on the slices and wrap the loaf well in foil. I put in the oven (350 degrees give or take) for around 20 minutes. Its a nice change from garlic bread, its easy and company always requests the directions. 
Sigrun, UT: 
For a real simple crock pot recipe I just put onions, potatoes, carrots, or whatever I have in the bottom, then add my chicken or pot roast or whatever meat I have, then add some boullion or water and let that cook for 10 hours on slow. I usually rub garlic, pepper and salt on pot roast. 
Candy, VA: 

Pumpkin Bread

3 c sugar
3 1/2 c flour
2 tsp soda
1 tsp cinnamon
1 1/2 t salt
1 tsp nutmeg
4 eggs*
2 c pumpkin
1 c oil*
2/3 c water

Place dry ingred in lg bowl, make hole in center, add eggs, pumpkin, oil & water. Beat till blended. Add 1/2 c raisins (optional). Bake at 350 for little over 1 hour

Makes 2 loaves or do small loaves for gifts, or muffins , just adjust baking time

*I substitute egg beaters and use applesauce instead of oil 
Velma TN: 

BBQ IN THE CROCK POT

6 lb. pork butt
1 (18 oz.) bottle Kraft BBQ Sauce
1 tbsp. onion flakes
1/4 tsp. garlic salt
2 drops hickory liquid smoke
1/2 tsp. dry mustard
1 c. Coca Cola
2-3 tsp. brown sugar

Cook the pork butt on low in the crock pot from noon until the next morning. I've found it doesn't really take that long. Shred the meat and remove fat. Mix the remaining ingredients and add it to the shredded pork. Return all of this to the crock pot and cook 3 to 4 hours on low. 

Makes approximately 21 sandwiches served on hamburger buns.
Velma TN:

CROCK POT ROAST

1 sirloin tip roast or boneless chuck roast
1 can Coca Cola
1 med. cut up onions
15 oz. can sm. whole potatoes
15 oz. can fingerling carrots or
sliced carrots
4 oz. can chopped mushrooms

Wash meat and place in crock pot; add onion and Coke and salt and pepper to taste. Cook on high for 6-8 hours. In last hour, add potatoes, carrots, and mushrooms and let entire meal cook at least another hour. Meat should fall apart. If you want to cook it on low, it will take around 12 hours. For leftovers, add tomatoes, corn, celery, beans; whatever. Add a gravy mix and you have a good stew or soup.
kathy idaho:

 Crockpot Chicken
1 Fryer, cut up
1/2 onion, sliced
1/2 carrot, sliced
1/2 lb. mushrooms, sliced
1 cup white or blush wine
lemon pepper, garlic, oregano

Throw it all into the crockpot, add water to cover. When you get home from work or at the end of your day, strain the liquid and make a nice white, wine gravy. Serve over wild rice.
Candy, VA:

Chow Mein

1 1/2 pound cubed round steak
4 stocks celery
2 onions
4 oz mushrooms
1 c hot water mixed with 3 bouillon cubes
3 T soy sauce
2 t Worcestershire sauce
1 pound can Chinese veggies
2 T cornstarch and 2 T water

Cook 8-10 hours, add Chinese veggies and cornstarch mix in the last hour.
Candy, VA:

Con Queso Cheese Dip

1 large can tomatoes, chp or blended
1 lb can chp green chile peppers
1 lg chp onion
2 lb American cheese
1 lg can evap milk

Combine all ingred except cheese & milk. Cook down until liquid is evaporated, stir frequently as will scorch easily. Add cheese & milk and serve warm in crock pot, stir occasionally to keep skim from forming.
Serve with tortilla chips 
Dayle, B.C.:

DAYLE'S RESTAURANT STYLE PASTA PRIMAVERA
Servings: 3 

1/2 c fresh basil leaves
1 Tbsp fresh oregano leaves or 1 Tbsp dried
2 cloves garlic, mashed and chopped fine
1 sm zuchinni, diced
1/2 med green pepper, diced
1 med oinion, diced
1 c sliced mushrooms
2 tbsp finely chopped parsley
1 pinch red pepper flakes
2 tbsp oil
1 Tbsp fresh lemon juice
1 Tbsp dry red wine or wine vinegar
2 Tbsp parmesan cheese
1 large can diced tomatoess, drained,
reserve the liquid
1 reg size can crushed tomatoes, or
1/2 a large can (freeze extra)
1 250 gr. choice of meat* optional
1 pkg fresh pasta

Chop basil leaves into thin ribbons, then cut crosswise, chop oregano leaves finely. Put oil into a heavy pot or frying pan (big enough to make the sauce in). Add all the herbs and veggies and saute. (Wonderful aroma) Add the pinch of pepper flakes, lemon juice and vinegar or wine, if using that. Stir in the meat, stir until cooked. Add the tomato chunks and crushed tomatoes. Stir in some of the reserved liquid, if it is too thick. Heat though and stir in the cheese. 

Serve over hot fresh pasta (fettucini) or cooked spagehtti noodles. Pass the parmesan and the pepper mill. 

*MEAT SUGGESTIONS: Chopped chicken breast, ground beef, shrimp, salmon, Italian sausage. 

This recipe was created after having dinner at the Eldorado Hotel on pasta night and also having dinner at Noodlers Restaurant. This is a very good duplication, and depends on the fresh ingredients. Dried herbs have a totally different flavour than fresh ones, so splurge on the real thing, found in most produce depts. 

NOTES : Fresh basil is the secret ingredient and is fabulous in this dish. 