1/3 pound sweet Italian sausage to 1/2 pound
1 can stewed tomatoes-15 oz. chopped
4 cans sliced mushrooms-8 oz. each do not drain
1/4 tsp. onion and/or garlic powders to 1/2 tsp.
1/2 tsp. basil and/or oregano
3 cans Italian-style green beans-16 oz. each- 2 of them, drained
1/2 C. Parmesan cheese
Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes. Add green beans and mix. Cook, covered, in a crock pot on low up to 3 hours or bake at 250 degrees in a covered casserole for 30 minutes to 2 hours.
1/3 C. sugar
1/2 C. brown sugar
2 tsp. margarine melted
1/2 can evaporated milk
3/4 C. Bisquik
2 eggs
2 C. peaches mashed
2 tsp. vanilla
3/4 tsp. cinnamon
Spray crock pot with non-stick cooking spray. Combine sugars and Bisquik. Add eggs and vanilla. Add margarine and milk. Add peaches and cinnamon. Pour into crock pot. Cook on low for 6 to 8 hours. Add onions, salt, and pepper to taste. Dot evenly with ketchup and mustard, top with cheese slices. Cover and cook on low for 7 to 9 hours.
1/3 C. shallots slice thin
1 garlic clove minced
8 oz. small mushrooms quarter
2 C. fresh or frozen cranberries unthawed
1 dry bay leaf
2 3/4 pounds boneless lean beef round tip
or rump to 3 pounds cut 1 inch cubes
1/3 C. all purpose flour
1 Tbls. brown sugar firmly packed
1/2 tsp. freshly ground black pepper
1 tsp. dry thyme
3/4 C. dry red wine
1/3 C. beef broth
1/4 C. Madeira or cream sherry
2 Tbls. tomato paste
2 Tbls. cornstarch blended with
2 Tbls. cold water
Salt to taste
Chopped fresh parsley
In a 3 quart or larger electric crock pot, combine shallots, garlic, mushrooms, cranberries, and bay leaf. Coat beef cubes with flour, then add to cooker and sprinkle with sugar, pepper, and thyme. In a small bowl, mix wine, broth, Madeira, and tomato paste, pour over beef mixture. Cover and cook at low setting until beef is very tender when pierced 8 to 9 hours. Blend cornstarch mixture into stew. Increase cooker heat setting to high, cover and cook, stirring 2 or 3 times, until sauce is thickened about 20 more minutes. Season to taste with salt, sprinkle with parsley.
1/3 C. olive oil
1 garlic clove crushed
1 pound small white beans soaked overnight and drained
2 C. chopped tomatoes
2 cans white tuna in water 6 1/2 oz. each drained, chunked
2 sprigs basil finely chopped
Salt to taste
Freshly ground black pepper to taste
Sauté garlic in oil until brown, discard garlic. Combine oil with beans and 1 1/2 quarts water in crock pot. Cover and cook on high 2 hours. Turn heat to low, cover and cook 8 hours. Add remaining ingredients, cover and cook on high for 30 minutes.
1/3 C. lentils
1 medium onion chopped
2 small carrots chopped
1 celery stalk chopped
2 1/2 Tbls. oil
1/2 pound tomatoes
1 tsp. grated fresh ginger
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. freshly ground black pepper
6 C. beef stock
1 pound ground lamb
1/3 C. chicken stock
4 Tbls. plain flour
1 tsp. salt
1 garlic clove minced
1 1/2 Tbls. chopped fresh parsley
Put lentils in a saucepan with enough water to cover. Bring to a boil and boil for three minutes. Remove from heat and allow to stand for one hour. Return to the heat and simmer for one hour. Add a little more water if necessary. Drain. Sauté the onion, carrots and celery in the oil until the onion is transparent. Put into the crockery pot. Add the lentils, tomatoes, ginger, salt, cumin, pepper and beef stock. Cover and cook on the low setting for four hours. Mix together the ground lamb, chicken stock, flour, salt, garlic and parsley. Form into small balls and drop into the soup. Cook for another 45 minutes.
1/3 C. granulated sugar
1/2 C. brown sugar packed
3/4 C. all-purpose baking mix such as Bisquik
2 eggs
2 tsp. vanilla
2 tsp. margarine or butter melted
1/2 can evaporated milk
3 large ripe peaches mashed
3/4 tsp. ground cinnamon
Lightly grease a crock pot or spray with a nonstick cooking spray. In a large bowl, combine sugars and baking mix. Add eggs and vanilla. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into crock pot. Cover and cook on low setting 6 to 8 hours or on high 3 to 4 hours. Serve warm. Top with vanilla ice cream, if desired.
1/3 C. apple jelly
1 Tbls. cider vinegar
1/2 tsp. garlic powder
1 Tbls. soy sauce Tamari
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. freshly ground black pepper
3 dashes hot sauce to 4 dashes (preferably habanero sauce)
2 pork tenderloins cut in 3 to 4 pieces each (about 2 pounds)
Mix first 8 ingredients well. Place pork in crock pot and pour mixture over them, lightly stirring to cover all of the meat. Cover and cook on low 6 to 8 hours.
1/2 tsp. Salt
1/2 tsp. Soda
1/8 tsp. Baking powder
1 1/2 C. Flour
1 1/2 tsp. Cinnamon
2 Eggs
1/2 C. Oil
1 C. Sugar
1 1/2 tsp. Vanilla
2 C. Zucchini, peeled-sliced
1/2 C. Nuts, chopped
Sift first 5 ingredients together. Mix eggs, oil, sugar and vanilla until blended. Sift in dry ingredients and mix until moistened. Fold in zucchini and nuts. Place in greased and floured special baking pan for crock pot. Cover and cook on high for 2 to 3 hours.
1/2 tsp. crushed red pepper
4 garlic cloves crushed
1/2 tsp. cumin
4 tsp. French mustard
3/4 tsp. turmeric
1 1/4 tsp. ginger
1 tsp. rosemary
1 tsp. lemon pulp
1 1/2 Tbls. sugar
1 tsp. salt
3 Tbls. poppy seeds
1/2 C. vinegar
2 pounds beef roast
3 bay leaves
2 cloves
2 onions chopped
1/3 C. tomato puree
Place the crushed red pepper, garlic, cumin, mustard, turmeric, ginger, rosemary, lemon pulp, sugar, salt, poppy seeds and vinegar in a blender. Then, blend for about 30 seconds. Put 2 pound beef roast in large bowl and pour blended herbs and spices over meat, let marinate for 6 hours. Heat oil in skillet, add cloves and bay leaves and fry them for 4 minutes, add onions and fry until they are soft. Turn off heat and let oil become lukewarm. Add meat and simmer for about an hour. Then, pour on tomato puree and increase heat, cook until meat is tender. Let cook for about 8 hours on low.
1/2 pound Stew beef or round steak
1 can Stewed tomatoes (1 pound)
1 can Tomato sauce (8 oz.)
1 C. -Water
1 package Onion soup mix
1 package Frozen mixed vegetables, partially thawed
1/2 C. noodles uncooked
Using the beef stew meat that is already cut up, place the meat, combined with the stewed tomatoes, tomato sauce, water and soup mix into crock pot. Cover and cook on low for 6 to 8 hours. Turn to high, add vegetables that have been partially thawed, and noodles. Cover and cook on high for 30 minutes or until vegetables are done.