1 pound ground venison
1 can whole tomatoes-16 oz.
1 green pepper seeded, chopped fine
1 onion finely chopped
1/2 C. raw long-grain converted rice
1 tsp. salt
1/2 tsp. leaf basil
1 dash freshly ground black pepper
4 slices American cheese cut into triangles
Place all ingredients except cheese in crock pot. Stir thoroughly to mix ground venison with other ingredients. Place 4 cheese triangles on top. Cover and cook on low for 7 to 10 hours. Before serving, top with remaining 4 cheese triangles.
1 large cucumber, peeled seeded, chopped
1 small green pepper, seeded, quartered
1 C. chopped celery
1 medium onion, quartered
1 C. low fat cottage cheese
1/2 C. low fat mayonnaise
1 package unflavored gelatin
1/4 C. boiling water
1/4 C. cold water
assorted crackers
Spray a 5~C. mold or a 1~1/2~quart mixing bowl with nonstick cooking spray. In a food processor, coarsely chop cucumber, green pepper, celery, and onion. Remove vegetables from the food processor; set aside. Combine cottage cheese and mayonnaise in the food processor, and blend until smooth. In a medium bowl, dissolve gelatin in boiling water. Slowly stir in cold water. Add chopped vegetables and cottage cheese mixture, and mix thoroughly. Pour mixture into prepared mold, and refrigerate overnight, or until firm. To serve, carefully invert mold onto serving plate; remove the mold. Surround the pate with assorted crackers.
1 pound ground turkey
3/4 C. yellow cornmeal
1 1/2 C. milk
1 egg beaten
1 package chili seasoning mix-1 1/4 oz.
1 can whole kernel corn-16 oz. drained
1 can tomatoes-16 oz. cut up
1 C. grated cheese
Brown meat and drain. In bowl, mix cornmeal, milk and egg. Add drained meat, dry chili mix, tomatoes and corn. Stir. Pour into 3 1/2 quart or larger crock pot. Cover and cook 1 hour on high, then 3 hours on low. Sprinkle with cheese. Cook another 5 to 10 minutes.
1 large can peaches, apricots, or fruit cocktail in fruit juice
2 tsp. minute tapioca
cinnamon, to taste
1 C. biscuit mix
1/3 C. milk
Preheat oven to 350 degrees F. Combine fruit and juice, tapioca and cinnamon in a 9~inch pie plate; set aside. Stir together biscuit mix and milk in a small bowl. Top fruit mixture with 6 equal sized mounds of biscuit dough. Place fruit mixture with the biscuits on top of the oven. Bake 25 to 30 minutes. Serve warm with fruit dished on top of biscuit.
1 pound ground lean chuck to 1 1/2 pounds
1 medium onion chopped
1 medium green pepper chopped
1/2 tsp. garlic powder
1/2 tsp. paprika optional
Salt to taste
Freshly ground black pepper to taste
1 C. shredded process cheese
1 can tomato paste 6 oz.
1 can diced tomatoes-15 oz. un-drained
2 C. cooked macaroni hot
In a nonstick skillet, brown the ground beef with onion and green pepper. Drain, transfer to crock pot. Add seasonings, cheese, tomato paste, and tomatoes, stir to combine. Cover and cook on low for 6 to 8 hours. Stir in hot cooked macaroni 10 minutes before serving.
1 large cabbage, coarsely shredded
2 Tbls. butter or margarine
1/2 tsp. nutmeg
salt to taste
fresh ground pepper
Cook cabbage in a small amount of boiling water, until tender; drain. Press out excess moisture or pat dry. Melt butter or margarine in skillet. Add nutmeg; stir to blend. Add cabbage; toss to coat. Add salt and pepper.
1 pound Ground beef, browned
1 1/2 C. Tomato sauce
1 Tbls. Chili powder
1 Tbls. Picante sauce
4 Tbls. Water
6 oz. Cheddar cheese, grated
12 Tostada shells
Lettuce
Tomatoes
Onion
Picante sauce
Combine first 5 items in crock pot and simmer a few hours. Spoon 1/4 C. of this meat mixture onto each warm tostada shell. Top with 1/2 oz. cheddar cheese. Serve 2 tostada shells on a bed of lettuce with tomatoes and onions and picante sauce.
1 large beefsteak tomato, sliced
1 medium size red onion, sliced
2 Tbls. fresh basil, chopped, or 2 Tbls. parsley, chopped
1 large lemon, juice only
2 Tbls. virgin olive oil
pepper, to taste
Arrange tomato slices on salad plates. Layer a few onion rings on top of tomatoes. Sprinkle with basil or parsley and dash of pepper. Mix lemon juice with oil, and spoon each serving.
1 pound ground beef
3/4 pound bacon fried, crumbled
1 C. chopped onions
1 C. ketchup
1/4 C. brown sugar
1/2 tsp. freshly ground black pepper
1 tsp. hickory smoke flavoring
1 can pork and beans-16 oz.
1 can lima beans-16 oz.
1 can butter beans-16 oz.
1 can kidney beans-16 oz.
Cook on low in crock pot for 4 to 8 hours. The longer it cooks, the smokier it tastes.
1 pound ground beef
3/4 C. diced bell pepper (green and red if possible)
3/4 C. diced onion
1 package brown gravy dry (or use mushroom or onion)
4 medium red or round white potatoes diced
2 Tbls. butter melted
1 can whole kernel corn (15 oz.) drained (or 2 C. frozen corn)
1 can creamed corn (15 oz.)
Salt to taste
Freshly-ground black pepper to taste
Brown ground beef with diced peppers and onion. Drain well. Place ground beef mixture in crock pot, sprinkle gravy mix over ground beef mixture. Toss diced potato with melted butter to coat and add to crock pot, add whole kernel corn and creamed corn. Salt and pepper to taste. Cover and cook on low for 7 to 9 hours. Taste and adjust seasonings.