1 firm cooking apple (Granny Smith, Macintosh, or Wine sap)
3 Tbls. cider, or apple juice
2 Tbls. maple syrup
Peel apple and cut in half vertically. Remove seeds with melon ball cutter or paring knife. Cut halves into 1/2~inch slices. Pour cider and syrup over apple slices in small nonstick skillet for stovetop cooking, or in 2~C. casserole to microwave. To cook on the stovetop, cover apple slices and bring to a simmer over low heat. Cook 10 minutes, or until translucent. Stir once or twice, adding water, if necessary, to prevent sticking. To cook in microwave, cook, covered, on high 2 minutes. Stir and cook on high, uncovered, 2 to 3 minutes longer, or until tender. Let stand 5 minutes before serving.
1 pound ground beef to 1 1/2 pounds
1 large onion cut in chunks
1 green bell pepper chopped
1 small can sliced mushrooms
Or about 4 oz. fresh sliced mushrooms
2 celery ribs sliced about 1/2 inch
1 package dry mushroom gravy mix 3/4 oz.
1 can cream of mushroom soup 10 3/4 oz. undiluted
2 dashes Gravy Master optional
1 C. frozen mixed vegetables to 2 C.
Brown ground beef with onion, green pepper, mushrooms, and celery, drain and transfer to the crock pot. Sprinkle with mushroom gravy mix, toss. Add cream of mushroom soup, salt and pepper, and a dash or two of Gravy Master. Stir well. Cover and cook on low for 7 to 9 hours, adding the frozen vegetables during the last 30 to 45 minutes. Serve over mashed potatoes.
1 pound ground beef or turkey
Chili powder to taste
Garlic powder to taste
6 corn or flour tortillas in pieces
1 can ranch style beans
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes with juice
8 oz. Velveeta cubed
In a skillet, brown the beef or turkey with chili and garlic powders to taste. Drain. drain. Place the browned meat and the remaining ingredients, in the order given, into your crock pot. Cook 3 to 4 hours on low. Serve with salad.
1 envelope unflavored gelatin
1/4 C. water
1 square unsweetened chocolate
1/8 tsp. cinnamon
1 tsp. Sweet ‘n Low liquid
1/4 C. water
1/2 C. evaporated milk
1/2 tsp. vanilla
1/4 C. pecans, chopped
Soften gelatin in 1/4 C. water for 5 minutes. Melt chocolate with cinnamon and Sweet ‘n Low liquid. Slowly add evaporated milk and water. Add gelatin and stir until dissolved. Remove from fire and add vanilla; cool. When mixture begins to thicken, add nuts. Turn into dish. Cut when firm.
1 envelope unflavored gelatin
1/4 C. water
1 C. dried apricots
1 C. raisins
1 C. pecans
1 Tbls. flour
2 Tbls. orange peel, grated
1 tsp. rum extract
Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture. Add rum extract and stir to completely blend. Line an 8~incg square pan with plastic wrap or wax paper. Spread fruit mixture evenly into pan; set aside to cool completely until candy is firm. Turn out onto cutting board. Cut into bars and wrap individually.
1 pound ground beef browned
1 envelope spaghetti sauce mix
2 Tbls. instant minced onion
1 can tomato sauce 8 oz.
4 1/2 C. tomato juice or V8
1 can mushrooms-4 oz. drained
4 oz. dry spaghetti broken into thirds
Combine all but spaghetti noodles in crock pot and stir. Cover and cook on low 6 to 8 hours. Turn to high for last hour and add spaghetti. Stir often.
1 envelope unflavored gelatin
1/2 C. water
1/3 C. granulated brown sugar replacement
2 eggs white, stiffly beaten
1 tsp. vanilla extract
Sprinkle gelatin over water in saucepan; allow to soften for 5 minutes. Bring to a boil. Add brown sugar replacement; stir to dissolve. Remove from heat; cool to consistency of thin syrup. Beating constantly, pour syrup in a thin stream into beaten egg whites. Beat in vanilla. Frosts sides and tops of any size cake.
1 pound Ground beef browned and drained
4 cans Beef consommé (10 oz. each)
1/2 C. Carrots, diced
1/2 C. Celery, diced
1 can Whole tomatoes, chopped
1 1/2 tsp. Kitchen bouquet
2 Beef bouillon cubes
1/2 tsp. Black pepper
1 package Frozen mixed vegetables
1/2 C. Onions, diced
1/2 C. Butter
1/2 C. Flour
Place all ingredients except butter and flour into crock pot and cook at low for 6 to 8 hours. One hour before serving raise temperature to high. Prepare a roux with the butter and flour. Add to pot and let cook for another hour.
1 envelope package unflavored gelatin
1/4 C. cold water
1/2 C. boiling water
2 C. fresh blueberries, rinsed
1 tsp. lemon juice
1 Tbls. granulated sugar replacement
2 egg whites, beaten stiff
6 fresh strawberries (optional)
Sprinkle gelatin over cold water in mixing bowl. Set aside 10 minutes to soften. Add boiling water and stir to completely dissolve. If gelatin does not dissolve completely, heat slightly. Set aside. Combine blueberries, lemon juice and sugar replacement in mixing bowl or food processor, and whip into a puree. Stir completely into gelatin mixture. When blueberry mixture is cool, thick and syrupy, beat until frothy. Fold stiffly beaten egg whites into blueberry mixture. Spoon into 6 serving dishes. Refrigerate until set. Before serving, top with fresh strawberries.
1 pound ground 90% lean turkey or beef
3 C. sliced raw potatoes
1 1/2 C. chopped celery
2 C. sliced carrots
1 C. chopped onion
1 1/2 C. frozen peas
1 3/4 C. Hunt’s Chunky Tomato Sauce-15 oz. can
2 tsp. Italian seasoning
In a large skillet sprayed with butter-flavored cooking spray, brown meat. Meanwhile, in a crock pot, combine potatoes, celery, carrots, onion and peas. Spoon browned meat over vegetables. In a small bowl, combine tomato sauce and Italian seasoning. Evenly pour sauce over meat. Cover and cook on low for 6 to 8 hours. Mix well before serving.