I have had some emails indicating that many did not receive this Theme Issue yesterday. My suspicions actually began when I did not receive my own. Hmm... so here it is again for those who did not get it yesterday. ~Maggie

Good Sunday morning to one and all and welcome to A to Z Recipes newsletter. I am so glad the week has come to an end. No, it was not a bad week... it was too busy. Busy is a good thing to me. Too busy is not. I had work (plus overtime), school meetings and doctor appointments. When I am too busy, I find it very difficult to sleep, haven't gotten enough rest, so I plan to make up for that today. Right after Mass.

Speaking of rest, I am taking a few days off to spend Spring Break with my kids and grandkids. Not to worry, I will prepare the newsletter ahead (after I rest, lol) and schedule it to post. We will be celebrating a very special birthday as my oldest grand, Ashley, will be 10. I can hardly believe my oldest daughter is mother to a 10-year-old! Of course, I feel very much old enough to have one.

Today is a special day for one of my good friends, Michael, as well as hundreds of other Houstonians (I live just south of Houston, Texas). They will be participating in a walk to raise funds for a most worthy cause, HIV. Yes, I know many folks think of illicit behavior being the reason for contracting this terrible disease. However, you need only visit the children's ward of any hospital to see the babies who have it, or the wards full of patients who innocently got it from exposure to someone else who had it. As a matter of fact, there are countless police and fire first responders (yes, they are careful) who end up as victims by simply doing their job. I have a link to support this life-saving endeavor here Aids Walk Houston 2006
Now on to our issue. The recipes today are the culmination of our Monthly Theme for Slow Cooker Recipes. What a complete success this has been! I am hoping the current theme "Cheese, Please!" will do as well. Of course, that means you must dust off those cookbooks and get busy and send in recipes. I have a few already that are really good. We could use more!

I hope your day is wonderful. I will be tied up most of the next week but will have everything in order for you to receive the Wednesday issue. Take good care.

Supper time, the foods not cooked
the light was on, the pot was hot,
alas the crock insert was not.

THIS IS WHAT LOVE IS ALL ABOUT

It was a busy morning, approximately 8:30 am, when an elderly gentleman in his 80's, arrived to have stitches removed from his thumb. He stated that he was in a hurry as he had an appointment at 9:00 am.

I took his vital signs and had him take a seat, knowing it would be over an hour before someone would to able to see him. I saw him looking at his watch and decided, since I was not busy with another patient, I would evaluate his wound.

On exam it was well healed, so I talked to one of the doctors, got the needed supplies to remove his sutures and redress his wound.

While taking care of his wound, we began to engage in conversation I asked him if he had a doctor's appointment this morning, as he was in such a hurry. The gentleman told me no, that he needed to go to the nursing home to eat breakfast with his wife.

I then inquired as to her health. He told me that she had been there for a while and that she was a victim of Alzheimer Disease. As we talked, and I finished dressing his wound, I asked if she would be worried if he was a bit late. He replied that she no longer knew who he was, that she had not recognized him in five years now.

I was surprised, and asked him. "And you still go every morning, even though she doesn't know who you are?"

He smiled as he patted my hand and said. "She doesn't know me, but I still know who she is."

I had to hold back tears as he left, I had goose bumps on my arm, and thought, "That is the kind of love I want in my life." True love is neither physical, nor romantic. True love is an acceptance of all that is, has been, will be, and will not be.

With all the jokes and fun that are in e-mails, sometimes there are some that come along that have an important message, and this is one of those kind.

Oh, by the way, peace is seeing a sunset and knowing who to thank.

"The happiest of people don't necessarily have the best of everything; they just make the best of everything that comes along their way."

Crock Pot Helpful Hints

Source: http://fooddownunder.com

* To avoid breakage or cracking, never add cold water to a hot crockery insert. If you want to soak the hot hot immediately after the cooked food has been removed, add hot water to the hot insert.
* For best results, most manufacturers recommend that the slow cooker be half to three-quarters full.
* Keep perishable foods refrigerated until preparation and cooking time. If you opt to cup up vegetables or meats the night before you're planning to cook them, be sure to package each different item separately and store in the refrigerator.
* Purchase roasts and other large cuts of meat in a size and shape that will fit conveniently into your slow cooker. Otherwise, plan on trimming the meat to fit.
* To end up with the least amount of fat in finished slow cooker dishes, use lean meats and skinless poultry, well trimmed of fat.
* In general, avoid using completely frozen foods in the slow cooker. If necessary, thaw frozen ingredients in a microwave before adding to the cooker.
* To avoid heat loss, refrain from removing the lid during the first three-quarters of cooking time. If you peek often, an extension of the cooking time may be required. Remove the lid only to stir food or check for doneness.
* Use cooking times as guidelines. Pots vary; each one is not exactly the same, and fluctuations in power or voltage may occur. Generally, figure that 1 hour on high is about 2 hours on low. Some recipes should only be cooked on high or low, so follow directions carefully.
* Because they cook more slowly than meats, generally place fresh vegetables, such as carrots, potatoes, celery, and onions, in the bottom and around the sides of the slow cooker. Then place meats on top.
* For best flavor and texture, ground beef or ground turkey should usually be browned on top of stove before adding to the slow cooker. With few exceptions, it's not necessary to brown other meats.
* To speed up the thickening of sauces with flour or cornstarch at the end of cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave, stirring until smooth and thickened.
* To avoid curdling dairy products, generally add milk, heavy cream, sour cream, or cheeses sometime during the last hour of cooking time. If heating cheeses for long periods, opt to use processed cheeses or cheese spreads, because they tolerate more heat.
* At high altitudes (more than 3500 feet), it may be necessary to increase the cooking times specified in your recipe.
* Flavors often become diluted with long slow cooking; so before serving any slow-cooker creation, taste and adjust the seasonings.
* Because colors fade with long, slow cooking, for eye appeal, dress up slow-cooker dishes with a garnish of chopped fresh parsley, cilantro or watercress, basil or other fresh herbs, sliced scallions, chopped tomatoes or red peppers, shredded carrots, shredded cheese, nonfat yogurt, sour cream, lemon or lime wedges, etc.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ???AtoZ??? to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

THE BIRTH ORDER OF CHILDREN

Shared by Barbara, Chula Vista, CA

Your Clothes: 
1st baby: You begin wearing maternity clothes as soon as your OB/GYN confirms your pregnancy. 
2nd baby: You wear your regular clothes for as long as possible.
3rd baby: Your maternity clothes ARE your regular clothes.

Preparing for the Birth:
1st baby: You practice your breathing religiously.
2nd baby: You don't bother because you remember that last time, breathing didn't do a thing.
3rd baby: You ask for an epidural in your eighth month.

The Layette:
1st baby: You pre-wash newborn's clothes, color-coordinate them, and fold them neatly in the baby's little bureau. 
2nd baby: You check to make sure that the clothes are clean and discard only the ones with the darkest stains.
3rd baby: Boys can wear pink, can't they?

Worries:
1st baby: At the first sign of distress--a whimper, a frown--you pick up the baby. 
2nd baby: You pick the baby up when her wails threaten to wake your firstborn.
3rd baby: You teach your three-year-old how to rewind the mechanical swing.

Pacifier:
1st baby: If the pacifier falls on the floor, you put it away until you can go home and wash and boil it. 
2nd baby: When the pacifier falls on the floor, you squirt it off with some juice from the baby's bottle.
3rd baby: You wipe it off on your shirt and pop it back in.

Diapering:
1st baby: You change your baby's diapers every hour, whether they need it or not.
2nd baby: You change their diaper every two to three hours, if needed. 
3rd baby: You try to change their diaper before others start to complain about the smell or you see it sagging to their knees.

Activities: 
1st baby: You take your infant to Baby Gymnastics, Baby Swing, and Baby Story Hour.
2nd baby: You take your infant to Baby Gymnastics. 
3rd baby: You take your infant to the supermarket and the dry cleaner.

Going Out:
1st baby: The first time you leave your baby with a sitter, you call home five times.
2nd baby: Just before you walk out the door, you remember to leave a number where you can be reached.
3rd baby: You leave instructions for the sitter to call only if she sees blood.

At Home:
1st baby: You spend a good bit of every day just gazing at the baby.
2nd baby: You spend a bit of everyday watching to be sure your older child isn't squeezing, poking, or hitting the baby.
3rd baby: You spend a little bit of every day hiding from the children.

Swallowing Coins:
1st child: When first child swallows a coin, you rush the child to the hospital and demand x-rays.
2nd child: When second child swallows a coin, you carefully watch for the coin to pass.
3rd child: When third child swallows a coin you deduct it from his allowance!

Pass this on to everyone you know who has children . . . or everyone who KNOWS someone who has had children . . (The older the mother, the funnier this is!)

GRANDCHILDREN: 
God's reward for allowing your children to live!



CLEVER QUICKIES

Shared by my buddy, Jimmy

Women should not have children after 35. Really...35 children are enough.

Shopping tip: you can get shoes for 85 cents at bowling alleys.

After all is said and done, usually more is said than done.

I am a nobody, nobody is perfect, and therefore I am perfect.

No one ever says "It's only a game," when their team is winning.

I gave my son a hint. On his room door I put a sign "CHECKOUT TIME IS 18".

"If carrots are so good for the eyes, how come I see so many dead rabbits on the highway?"

"How come we choose from just two people for president and 50 for Miss America?"

Ever notice that people who spend money on beer, cigarettes, and lottery tickets are always complaining about being broke and not feeling well?

On my first day of school my parents dropped me off at the wrong nursery. There I was...surrounded by trees and bushes.

Why is it that most nudists are people you don't want to see naked?

I earn a seven-figure salary. Unfortunately, there's a decimal point involved.

The next time you feel like complaining, remember, your garbage disposal probably eats better than thirty percent of the people in this world.

Snowmen fall from Heaven unassembled.

Every time I walk into a singles bar I can hear Mom's wise words: "Don't pick that up, you don't know where it's been."

Home is where you can say anything you like 'cause nobody listens to you anyway.

I live in my own little world, but it's ok, they know me here.

Sign In Pet Store "Buy one dog, get one flea..."

Dyslexia means never having to say that you're yrros.

I see your IQ test results were negative.

Regular naps prevent old age..... especially if you take them while driving.

S-e-x is hereditary. If your parents never had it, chances are you won't either.

I don't approve of political jokes... I've seen too many of them get elected.

I think your problem is low self-esteem. It is very common among losers.

If women can have PMS, then men can have ESPN.

The most precious thing we have is life. Yet it has absolutely no trade-in value.

I have learned there is little difference in husbands, you might as well keep the first.

If life deals you lemons, make lemonade; if it deals you tomatoes, make Bloody Marys.

Travel is very educational. I can now say "Kaopectate" in seven different languages.

SLOW COOKER CHILI WITH BEANS AND CORN

~Submitted by Treva, Eastern TN

1 can black eyed peas or cannellini beans, rinsed and drained (16 oz)
1 can kidney or navy beans, rinsed and drained (16 oz)
1 can whole tomatoes, drained and chopped (15 oz)
1 cup corn
1 cup water
1 medium onion, chopped
1/2 cup chopped green onions
1/2 cup tomato paste
1/4 cup diced jalapeno peppers
1 T. chili powder
1 t. ground cumin
1 t. mustard
1/2 t. dried oregano leaves

Combine all ingredients in slow cooker. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. Garnish as desired.

Serves 6 to 8

Note: Jalapeno peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.


EGGS FLORENTINE

~Submitted by Treva, Eastern TN

1 Tablespoon vegetable oil
1 cup shredded old cheddar cheese
1 (9-ounce) package frozen spinach
2 slices cubed crustless white bread.
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
1 ounce sliced pimiento (or red pepper)
6 eggs
1 cup half and half
1/2 cup water
salt and pepper to taste
1/2 teaspoon paprika 

Grease the sides and bottom of a slow cooker with vegetable oil. Layer 1/2 cup cheese, spinach, bread, mushrooms, onions and pimiento. Mix eggs, half & half, water, and salt and pepper in a separate bowl and then pour evenly over layered mixture. Sprinkle with the remaining 1/2 cup cheese and paprika. Cook for 1 & 1/2 hours on medium heat in the slow cooker [approx. 1 & 1/2 to 2 hours on HIGH in crockpot].


SLOW COOKER SAVORY PEA SOUP WITH SAUSAGE

~Submitted by Treva, Eastern TN

8 oz. smoked sausage, cut lengthwise into hales, then cut into 1/2" pieces
1 pkg. dried split peas, sorted and rinsed (16 oz)
3 medium carrots, sliced
2 ribs celery, sliced
1 medium onion, chopped
3/4 tsp. dried marjoram leaves
1 bay leaf
2 cans reduced sodium chicken broth (14.5 oz each)

Heat small skillet over medium heat. Add sausage; cook 5 to 8 minutes or until browned. Drain well. Combine sausage and remaining ingredients in slow cooker. Cover and cook on low for 4 to 5 hours or until peas are tender.

Turn off heat. Remove and discard bay leaf. Cover and let stand 15 minutes to thicken.

Serves 6.


CROCKPOT POTATO SOUP

~Submitted by Treva, Eastern TN

8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped 
2 carrots, peeled and chopped
1 small can chicken broth 
1 or 2 Tbsp. dried parsley 
1 & 1/2 tsp salt 
1/4 tsp pepper
1 cup milk
1/2 cup flour 
sliced green onions, grated cheese, and chopped bacon for toppings

Put the first 8 ingredients (down to and including the pepper) into the crockpot. Add water to within 1" of the top of the crockpot (this recipe is for a 5 qt, so adjust accordingly). Cook on high for 8 hours. 1 hour before serving, put milk into a small container with a lid, add flour and shake till well mixed. Add to the soup. 


CROCKPOT TERIYAKI STEAK

~Submitted by Treva, Eastern TN

2 & 1/2 lb Boneless chuck steak
2 tbsp. Oil
1 tsp. Ground ginger
1/2 cup Soy sauce
1 tbsp. Sugar
1 Clove garlic crushed 

Cut steak into 1/8-inch thick slices. Combine remaining ingredients in a small bowl. Place meat in a crock-pot. Pour sauce over. Cover and cook on low for 6 to 8 hours. Serve with rice.

Makes 5-6 servings.


EASY SLOW COOKER TURKEY BREAST

~Submitted by Treva, Eastern TN

1 turkey breast
1 can cranberry sauce
1 envelope onion soup mix

Place turkey breast in slow cooker. Mix cranberry sauce & onion soup mix. Pour over turkey breast and cook on low 8 to 10 hours until it is falling off the bone. The gravy is out of this world! 


HERBED CROCK POT CHICKEN

~Submitted by Treva, Eastern TN

1 & 1/2 pounds skinned chicken drumsticks (6 pieces)
1 pound skinless chicken thighs (6 pieces)
2 tablespoons olive oil, divided
1/3 cup dry white wine (Optional)
1 onion -- chopped
1/3 cup chicken broth
1/2 teaspoon dried Italian seasoning
1 (15-oz.) can white beans, drained
1/4 teaspoon garlic powder
1/4 teaspoon dried tarragon
1/4 teaspoon crushed red pepper
14 & 1/2 ounces stewed tomatoes, undrained & chopped
6 cups brown rice, cooked

In a skillet heat olive a bit at a time, and brown the chicken in batches. Keep adding more oil until all the chicken has been browned.

Place browned chicken in a crockpot; stir in wine and everything else up to tomatoes. Cover with lid, and cook on high for 4-5 hours or low, 6-8 hours. The last hour of cooking is when you add the tomatoes.

Serves 6

Per serving: 960 Calories (kcal); 14g Total Fat; (13% calories from fat); 51g Protein; 154g Carbohydrate; 4g Fiber; 135mg Cholesterol; 2607mg Sodium
Food Exchanges: 9 1/2 Grain (Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 1Fat; 0 Other Carbohydrates

SERVING SUGGESTIONS: Serve with the rice (included in recipe), steamed broccoli and baked sweet potatoes.


CHICKEN TORTILLA CASSEROLE

~Submitted by Treva, Eastern TN

4 whole boneless, skinless chicken breasts, cooked and cut in 1" pieces
1/4 cup cooking liquid from chicken
10 (6" size) flour tortillas, cut in strips about l/2" wide x 2" long
2 medium-sized onions, chopped
1 tsp cooking oil
1 can (10 3/4-oz. size) chicken broth 
1 can (10 3/4-oz. size) cream of mushroom soup 
2 cans (4-oz. size) mild green chilies, chopped
1 egg
1 cup cheddar cheese, grated (regular or low fat)

Pour reserved chicken cooking liquid in slow cooker sprayed with cooking spray. Scatter half the tortilla strips in bottom of slow cooker. Mix remaining ingredients together, except the second half of the tortilla strips and the cheese. Layer half the chicken mixture into the cooker, followed by the other half of the tortillas, followed by the rest of the chicken mix. Cover. Cook on low 4-6 hours or on high 3-5 hours. Add the cheese to the top of the dish during the last 20-30 minutes of cooking. Uncover and allow casserole to rest 15 minutes before serving.


CROCKPOT ARTICHOKE SPINACH DIP

~Submitted by Treva, Eastern TN

2 cups frozen cut leaf spinach 
14 oz. can marinated artichoke hearts, drained and chopped 
1/2 cup purchased Alfredo sauce 
1/2 cup mayonnaise 
1/4 tsp. salt 
1/8 tsp. pepper 
1 & 1/2 cups shredded Havarti cheese

Thaw spinach and drain well, pressing to remove water. Chop spinach and combine with rest of ingredients in a 1-3 quart slow cooker. Cover and cook on low setting for 2-3 hours.


DECADENT CHOCOLATE DELIGHT

~Submitted by Treva, Eastern TN

This is an incredible dessert that is done in a slow cooker.

1 package Chocolate Cake Mix
1 cup Sour Cream
1 cup Chocolate Chips
1 cup Water
4 large Eggs
3/4 cup Vegetable Oil
1 package Instant Chocolate Pudding and Pie Filling Mix
Vanilla Ice Cream

Grease inside of slow cooker. Mix all ingredients except ice cream. cover and cook on low for 6-8 hours. 

Serve warm with ice cream.


TURKEY STEW WITH MUSHROOMS

~Submitted by Treva, Eastern TN

1 pound turkey chops or cutlets, cut into 3 x 1-inch strips
1 medium onion, thinly sliced
3 green onions with green, minced
8 ounces sliced fresh mushrooms
3 tablespoons all-purpose flour
1 cup milk or half-and-half
1 teaspoon dried leaf tarragon, crumbled
1 teaspoon dried parsley
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup frozen peas and carrots
1/2 cup sour cream

In a slow cooker, layer turkey strips, onions, and mushrooms. Cover and cook on LOW setting for 4 hours. Remove to a warm serving bowl then turn slow cooker to HIGH. 

Combine flour and milk; stir into juices in slow cooker. Add tarragon, parsley, salt, and pepper. Return turkey and vegetables to the pot; add frozen vegetables. Cover and cook on HIGH for 1 hour, or until sauce is thickened and vegetables are done.

If desired, stir in sour cream just before serving. Serve over rice or toast points, if desired.

Serves 4.


DELUXE CROCKPOT OATMEAL

~Submitted by Treva, Eastern TN

2 Cups milk
1/4 Cup brown sugar
1 Tbsp. butter, melted
1/4 tsp. salt
1/2 tsp. cinnamon
1 Cup quick cooking oats
1 Cup finely chopped apple
1/2 Cup raisins and/or dates
1/2 Cup chopped walnuts or almonds

Grease the inside of Crockpot. Put ingredients inside Crockpot and mix well. Cover and turn on low heat. Cook overnight or 8-9 hours. Stir before serving. 

Makes 4 Cups (6-8 servings) 

Source: http://www.fabulousfoods.com


SPLIT PEA SOUP WITH HAM

~Submitted by Treva, Eastern TN

8 to 12 ounces smoked cooked ham, diced
1 medium onion, chopped, about 1/2 cup
2 cans (14.5 oz. each) low sodium chicken broth, about 3 & 1/2 cups
16 ounces dried split peas, sorted and rinsed
3 carrots, thinly sliced
2 ribs celery, thinly sliced
1/2 teaspoon dried marjoram leaves
1 bay leaf

Place a medium skillet over medium heat; add butter, ham, and onion, cook until onion is tender and ham is slightly browned. Drain off excess fat.

Combine ham mixture and remaining ingredients in slow cooker. Cover and cook on LOW for 5 to 6 hours, or until split peas are tender. Remove bay leaf and let stand for 10 minutes to thicken.

Serves 6.


KICKED UP CHILI CROCK POT

~Submitted by Treva, Eastern TN

4 cans of chili with beans 
3 whole fresh tomatoes sliced up
2 cans stewed tomatoes
1 can Mexican hot sauce
1 can Mexican jalapeno juice salsa
1 package of fresh stewed meat
red & green, bell peppers (to taste)

Mix well in crock pot and let cook and simmer all day for at least 8 hours (yes that long)... I let mine simmer and cook all day and night till next day to eat.


CHICKEN PAPRIKA

~Submitted by Treva, Eastern TN

12 pieces of chicken breast strips (not entire breast) 
4 medium sized potatoes, sliced (skins left on by choice) 
4 medium onions, peeled and sliced 
1 cup of water 
3 Tablespoons oil 
Paprika 

Place four chicken strips in the bottom of the Crock Pot. Sprinkle with Paprika. Then cover with a layer of potatoes. Cover the potatoes with layer of onions. Add 1 tablespoon of oil. Then sprinkle generously with Paprika. Then start over with the four chicken strips and follow the steps above again for three complete layers. Pour cup of water into Crock Pot (down sides so not to wash off the Paprika). Cook on high temperature 6-8 hours.

You can use different vegetables if you would like. Carrot slices work well.


COCONUT-PECAN SWEET POTATOES

~Submitted by Treva, Eastern TN

2 lb sweet potatoes, peeled and shredded
1/3 cup brown sugar, packed
1/4 cup melted butter
1/4 cup coconut
1/4 cup broken pecans, toasted
1/4 tsp ground cinnamon
1/4 tsp coconut flavoring
1/4 tsp vanilla
Toasted coconut (optional)

In a slow cooker, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover; cook on LOW for 6 to 8 or on HIGH for 3 to 4 hours. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired.


JAMBALAYA

~Submitted by Beverley, Ontario, Canada

1 pound boneless skinless chicken breasts, cut into 1-inch cubes 
1/2 pound Andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped 
1 green bell pepper, seeded and chopped 
1 stalk celery, chopped
1 cup reduced-sodium chicken broth 
2 teaspoons dried oregano 
2 teaspoons Cajun or Creole seasoning 
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme 
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.


CROCKPOT BOSTON BAKED BEANS

~Submitted by Jean, Syracuse, NY

1 1lb dried peas, Great Northern or Navy beans 
2 medium onions, chopped
1/2 cup brown sugar
1/4 cup molasses
1/3 cup ketchup
1/4 lb bacon, diced
1 tsp salt
1 1/2 tsp dry mustard
1/4 tsp pepper

Simmer beans in 6 cups of water for 30 minutes. Allow to stand, covered, for 1 1/2 hours or till softened; drain. Put all ingredients into crockpot. Add 1 cup water; stir to blend. Cover pot and cook on low for 10 - 12 hours or on high 5-6 hours, stirring occasionally.

Note: A smoked ham shank or meaty ham bone can also be used instead of the bacon. I sometimes saut?© the bacon a little first. If you don't have time for soaking the beans, replace them with canned! 


CROCKPOT CASSOULET

~Submitted by Jean, Syracuse, NY

3 1/2 pounds broiler-fryer chicken -- cut up 
1 leek -- thinly sliced
1 clove garlic -- crushed
3 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 15 oz. cans white kidney beans -- drained
1/2 pound smoked sausage links -- cut into 1/2" slices
1/4 cup dry white wine

In a slow cooker, combine chicken, leek, garlic, parsley, salt, and pepper. Top with beans and sausage. Add wine. Cover and cook on Low 5 to 6 hours or until chicken is tender. 


CROCKPOT CHICKEN AND RICE CASSEROLE

~Submitted by Jean, Syracuse, NY

4 large Chicken breasts 
1 can Cream of chicken soup
1 can Cream of celery soup
1 can Cream of mushroom soup
1/2 cup Diced celery
1 onion, chopped 
1 cup Minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery and chopped onions. Cook for 3 hours on high or 4 hours on low.

Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings.


ITALIAN BEEF FOR SANDWICHES

~Submitted by Jean, Syracuse, NY

4 to 5 pound rolled beef roast
1 large onion, diced
3 beef bouillon cubes
1 clove garlic
salt & pepper to taste
1 to 2 hot peppers, plus 1 tablespoon juice
1 package Good Seasoning Italian Dressing
Water to keep from sticking

Cook 24 hours in crock pot.


LAMB STEW

~Submitted by Larry Holmes, Ontario, Canada

1 1/2 pounds lamb shoulder, cut into 1 1/2-inch cubes
2 tomatoes, peeled, seeded, chopped
1 large clove garlic, chopped
1 yellow summer squash, sliced
1 zucchini squash, sliced
1 turnip, diced
1 cup sliced mushrooms
1 large carrot, sliced
1/2 cup diced green pepper
1/2 cup chopped onion
1/2 cup canned or frozen corn
2 teaspoons salt
1/2 teaspoon dried thyme
1/2 bay leaf, crushed
2 cups water or bouillon
1/4 cup all-purpose flour
2 tablespoons butter

Place lamb, tomatoes, garlic, summer squash, zucchini, turnip, mushrooms, carrots, green pepper, onion, corn, salt, thyme, bay leaf, and water or bouillon in electric slow cooker. Cover then cook at low setting for about 8 hours or until lamb and vegetables are very tender. Turn control setting to high. Blend flour and butter together and shape into 1-inch balls. Drop into stew. Cook, stirring several times, until thickened.

Makes 6 servings.


SPICED PUMPKIN CAKE

~Submitted by Larry Holmes, Ontario, Canada

1/2 cup butter, softened
1 cup sugar
1 egg
1 cup raisins
1 cup chopped nuts
2 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 can (16 ounces) ready-to-use pumpkin-pie filling

Cream butter. Gradually add sugar and beat until light. Beat in egg. Add flour, salt, soda and spices alternately with pie filling, mixing until smooth. Stir in raisings and nuts and spoon into 2 well-greased floured coffee cans or 2-quart mold. Set in slow cooker and cover with 6 paper towels. Cover and cook with lid slightly ajar, on high for 3 hours, or until done. Let stand in cans on cake rack about 10 minutes, then turn out and turn right side up to cool.


SLOW-COOKER CABBAGE ROLLS

~Submitted by Larry Holmes, Ontario, Canada

12 large cabbage leaves
1 pound ground beef
2 cups cooked rice
1 small onion, chopped (1/4 cup)
1 egg
1 teaspoon salt
1 teaspoon leaf marjoram, crumbled
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 tablespoons vegetable shortening
1 can (1 pound) tomatoes
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce

Trim base of cabbage and carefully break off 12 whole leaves. Place leaves in a large saucepan; pour in boiling water and cover. Let stand 5 minutes; drain on paper towels; trim off coarse ribs on back of each leaf with a sharp paring knife.

Combine ground beef, rice, onion, egg, salt, marjoram and pepper in a medium bowl; mix well to blend. Lay cabbage leaves flat on a wooden board; spoon beef mixture into the middle of each, dividing evenly. Fold edges of each leaf over filling; roll up; secure with wooden picks.

Coat cabbage rolls with flour on wax paper. Saut?© rolls, a few at a time, in shortening in a large skillet (or an electric slow cooker with a browning unit). Place cabbage rolls in slow cooker; pour tomatoes, vinegar and Worcestershire sauce over; cover. Cook on low 8 hours or on high 4 hours. Serve with a topping of sour cream, if you wish. 

Makes 6 servings.


SOUTHERN BEAN POT

~Submitted by Larry Holmes, Ontario, Canada

2 slices bacon, diced
1 pound ground meatloaf mixture
1 large onion, chopped (1 cup)
2 large carrots, pared and chopped
2 packages (10 ounces each) frozen black-eyed peas, partly thawed
1 teaspoon salt
2 teaspoons mixed Italian herbs, crumbled
1 bay leaf
few drops bottled red-pepper seasoning
1 envelope or teaspoon instant beef bouillon
1/2 cup water
1/2 cup uncooked rice
2 cups mixed vegetable juices

Fry bacon until crisp in a large skillet or an electric slow cooker with a browning unit; remove with a slotted spoon and drain on paper towels. 

Shape ground meatloaf mixture into a large patty in bottom of same pan; brown 5 minutes or until beads of moisture appear on top; cut into quarters and turn; brown 5 minutes longer; break up into chunks; push to one side. Add onion to pan and saut?© 3 minutes or just until soft. Stir in cooked bacon, carrots, black-eyed peas, salt, Italian herbs, bay leaf, red-pepper seasoning, instant broth and water. Bring to boiling.

Combine meat mixture, uncooked rice and vegetable juices in slow cooker. Cover. Cook on low 8 hours or on high, 4 hours, or until rice is tender, stirring if possible, halfway through cooking. Serve with a salad of lettuce leaf, orange sections and chopped pecans; top with creamy cucumber dressing.

Makes 8 servings.


APPLE BROWN BETTY [CP]

~Submitted by Hal, OH

5 slices of bread, cut into 1/2 inch cubes
1/2 cup of butter or margarine, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup packed brown sugar
4 medium cooking apples, peeled, cored and chopped 

In a medium bowl, mix bread with margarine, cinnamon, nutmeg, salt and brown sugar. Arrange in alternate layers with apples in crockpot.

Cover and cook on HIGH 1 1/2 to 2 1/2 hours or until apples are tender. Serve warm.

Serves 4 to 5


CROCK POT CUBE STEAK AND GRAVY

~Submitted by Hal, OH

2 to 2 1/2 lbs. steak (salted and peppered) 
flour 
1 pkg. onion gravy mix 
1 can cream of mushroom soup 
2 c. water

Dip steak in flour, fry until brown. Place in Crock Pot. Add water, soup and gravy mix. Cover and cook on low 6 to 8 hours. Excellent when served with mashed potatoes or rice.

**A good variation of this is to use brown gravy mix and some pan made gravy using the grease and batter left in the pan adding a few tablespoons of flour and a cup or so of water cook until it thickens some then add it to the rest of the mixture in the crockpot.


CROCKPOT LAYERED ENCHILADA CASSEROLE

~Submitted by Hal, OH

1 can whole tomatoes
1 small onion, cut into pieces 
1 clove garlic, minced 
1/2 tsp. ground red pepper 
1/2 tsp. salt 
1 (6 oz.) can tomato paste 
1 lb. ground beef, browned 
2 c. shredded cheddar cheese 
9 corn tortillas 

Blend tomatoes (undrained), onion and garlic in blender or food processor. Pour into med sauce pan. Add red pepper, salt and tomato paste. Heat to a boil; simmer for 5-10 min. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar. Repeat layers two more times. Cover and cook on Low 6-8 hours. 


SHREDDED PORK

~Submitted by Hal, OH

2 pork shoulder or butts, which ever is on sale
1 cup ginger ale
2 onions
4 bottles your favorite bbq sauce
Tabasco Sauce

Cut the meat off the bones (large pieces is fine) and fill up a crock pot.

Cut the onions in half and add to the meat.

Pour 1 cup of the Ginger ale (not diet) over it all. Cook on low 12 hours.

Take out the meat, throw out the onions and juices. Shred the meat and return it to the pot.

Mix in three of the bottles of BBQ sauce and tobacco to taste. Cook on low for another 5 to 6 hours, adding more sauce as needed.


BLACK FOREST POT ROAST

~Submitted by Hal, OH

1 ( 3 to 3 1/2 pounds) chuck roast or round bone roast
1 onion, chopped 
1/4 cup water 
4 dried shitake mushrooms, stems removed, crumbled and rinsed
1/4 cup ketchup 
1/4 cup dry red wine
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
2 tablespoons cornstarch
3 tablespoons water

Trim away all fat from the meat. Place in crockpot. In small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire, salt and pepper and garlic. Pour mixture over meat. Cover and cook on LOW about 8 hours. Remove meat and slice. Keep warm. Turn control to HIGH. Dissolve cornstarch in water, stir into cooker. Cover and cook on High 15 to 20 minutes or until thickened. Serve sauce with meat.

Serves 6 to 7 


MEAT LOAF

~Submitted by Hal, OH

2 lbs. ground beef
1/2 lb. sausage
2 med. onions, finely chopped
1 clove of garlic, chopped
2 tsp. salt
1/2 tsp. pepper
1 c. sour cream
1 can cream of mushroom soup
1 1/2 c. bread or cracker crumbs
1 1/2 c. milk

Soak bread or cracker crumbs in milk. Mix meat, seasonings, and soaked crumbs thoroughly. In a separate bowl, mix sour cream and mushroom soup. Make meat mixture into loaf and pour the sour cream-soup mixture over top. Bake in crock pot 8 to 10 hours on low.


CROCKPOT CHICKEN LIVERS

~Submitted by Hal, OH

1 pound Chicken livers
1/2 cup Flour
1 teaspoon Salt
1/4 teaspoon Pepper
3 Bacon slices, diced
3 Green onions, with tops, chopped
1 cup Chicken bouillon
1 can (10 1/2 oz.) Golden Mushroom soup
1 can Sliced mushrooms, 4-ounce (drained)
1/4 cup White wine -- dry or sauterne

Cut chicken livers into bite-size pieces; toss in flour, salt and pepper.

Fry bacon pieces in large skillet; remove when brown. Add flour-coated chicken livers and green onion to bacon grease in skillet; saut?© until lightly browned. Pour chicken bouillon into skillet and stir into drippings. Pour all into crockpot. Add browned bacon bits and all remaining ingredients.

Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered noodles.

Makes 5 servings.


SLOW COOKER BAKED APPLES

~Submitted by Hal, OH

6-8 med. baking apples, washed, cored, with top third of apple peeled

FILLING:
Raisins
Chopped pecans
Brown sugar

TOPPING:
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. butter
1/2 c. water

Place apples in slow cooker, fill with filling mixture. Sprinkle with topping, dot with butter. Add water. Cover, cook on low for 8 hours.


CROCKPOT CHILI

~Submitted by Hal, OH

Ingredients:
1 pound lean ground beef
1/3 cup onion, chopped
1 can tomato soup
1/2 can water
1 can chili beans
1/2 teaspoon mustard
1 teaspoon chili powder
1 teaspoon garlic
1/2 teaspoon cayenne pepper
8 ounces cheddar cheese, grated
1 pint sour cream
1 stalk green onion, diced

Directions:
In a large skillet brown the ground beef. Drain. In a crock pot combine the ground beef, 1/3-cup onion, tomato soup, water, seasonings. Mix well. Let simmer for 3 to 4 hours in crock pot. Serve with grated cheese, sour cream, and onions on top if desired


CROCKPOT BACHELOR ROAST

~Submitted by Hal, OH

1 medium roast (any size, even the cheap, tough cuts)
1 can coca-cola
1 16 oz. bottle of ketchup (generic, or whatever is on sale)

Put all ingredients in crockpot and cook it for several hours until the meat falls apart and your house smells great! The coke will break down the tough fibers in the meat, so even the toughest comes out tender and tasty. This recipe is good enough to serve to the best company, and leftovers (if you have any) make good BBQ sandwiches.


CROCKPOT APPLE PIE

~Submitted by Hal, OH

8 Tart Apples peeled and sliced (try Granny Smith or Golden Delicious apples)
1-1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
2 teaspoons vanilla
1-1/2 cup Bisquick, divided
1/3 cup brown sugar
3 tablespoons butter, cold

Toss apples in large bowl with cinnamon, allspice, and nutmeg.

Place apple mixture in lightly greased slow cooker.

Combine milk, softened butter, sugar, eggs, vanilla, and 1/2 cup of the Bisquick. Spoon over apples.

Combine the remaining Bisquick with the brown sugar. Cut cold butter into Bisquick mixture until crumbly.

Sprinkle this mixture over top of apple mixture.

Cover and cook on low 6 to 7 hours or until apples are soft.


CROCKPOT SPOON PEACHES

~Submitted by Angelique, TX

Source: cookingcache.com

1/3 cup sugar
1/2 cup brown sugar
2 tsp. margarine -- melted
1/2 can evaporated milk
3/4 cup Bisquick
2 eggs
2 cups peaches -- mashed
2 tsp. vanilla
3/4 tsp. cinnamon

Spray crockpot with non-stick cooking spray. Combine sugars and Bisquick. Add eggs and vanilla. Add margarine and milk. Add peaches and cinnamon. Pour into
crockpot. Cook on low for 6 to 8 hours.


CROCKPOT BEAN AND SAUSAGE SOUP

Submitted by Angelique, TX

"Hearty main dish soup for a cold winter day. Buy mixed dried beans in bulk - not prepackaged bean soup mix - and save a lot of money! Serve with sliced Italian bread."

Original recipe yield: 8 servings.

Source: allrecipes.com

INGREDIENTS:
12 ounces dry mixed beans
1 1/2 pounds Italian turkey sausage links
1 (29 ounce) can diced tomatoes
2 (14 ounce) cans chicken broth
1 cup white wine>1 red bell pepper, chopped
1 onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cups frozen green peas, thawed

DIRECTIONS:
Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.

Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.

In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.


FANTASTIC CARROT-ORANGE SOUP

~Submitted by Pam, OH

5 cups sliced and skinned carrots 
1 medium onions, chopped finely 
3 cups low sodium vegetable broth 
2 tsp grated fresh ginger (optional) 
3/4 cup orange juice 
1/2 cup whipping cream 
Salt and pepper 

Peel and cut into 1/4 inch rounds approximately 5 cups of carrots and add to your crock pot. Chop one onion finely and add to crock. Add broth and orange juice. Add optional ginger if you want a tangy soup. Heat on low for 10-11 hours or high for 4-6 hours. When carrots are tender, blend to a smooth consistency. Add whipping cream, salt and pepper, and stir until creamy. This makes a good first course or lunch with salad and roll. 


FRUIT AND NUT BAKED APPLES

~Submitted by Pam, OH

4 large baking apples (gala are suggested)
1 tbs lemon juice
1/3 cup dried apricots -- chopped
1/3 cup walnuts or pecans -- chopped
3 tbs packed brown sugar
1/2 teaspoon ground cinnamon
2 tbs melted butter

Hollow out center of each apple, leaving 1 1/2 inch wide cavity about 1/2-inch from bottom. Peel top of apple down about 1 inch. Brush peeled edges evenly with lemon juice. Mix apricots, walnuts, brown sugar and cinnamon into small bowl. Add butter; mix well. Spoon mixture evenly into apple cavities. 

Pour 1/2 cup water in bottom of slow cooker. Place 2 apples in bottom of cooker. Arrange the remaining 2 apples above but not directly on top of bottom apples. Cover and cook on LOW 3-4 hours or until apples are tender. Serve warm or at room temperature with caramel ice cream topping, if desired.


WASSAIL

~Submitted by Pam, OH 

This came from a class in an Olde English cooking class that Pam attended which was sponsored by a company called Vintage Teas. It was well worth the time because she picked up several really good recipes!

2 quarts water
1 T. whole cloves
6 cinnamon sticks
3 T. chopped crystallized ginger
3-3/4 cup white sugar 

Combine these ingredients in a saucepan on medium heat until sugar is completely dissolved, then refrigerate overnight The next day, place in a crockpot:

2 quarts orange juice
2 cups lemon juice (not the reconstituted kind-we use thawed Minute Maid Frozen)
1-gallon cider 

Strain spices from refrigerated spiced liquid, discarding any remaining solids which strain out, then add the refrigerated spiced liquid to the juices in the crockpot. 

Cook 4 to 6 hours on low. 

Stir before serving (and if you just can't help yourself, stir occasionally while it's heating) 

Optional:* before serving add 3 cups brandy or rum (we added rum) 

Makes 48** servings. 

(Editor??™s notes: *Optional? Not in this house! Why the hell do you think we made this stuff to begin with? **48 servings? Well, yah, if you use those little girly glasses that make you stick your pinky out! In real mugs, you??™d get a good 12 servings or maybe even 18 if you didn??™t fill ???em to the sloppin??™ over point.)


CHEESY CREAMED CORN

~Submitted by Pat, Minden, NV

3 packages (16 oz. each) frozen corn
2 packages (one 8 oz., one 3 oz.) cream cheese, cubed
1/4 cup butter or margarine, cubed
3 tablespoons water
3 tablespoons milk
2 tablespoons sugar
6 slices process American cheese, cut into small pieces

Combine all ingredients in a slow cooker; mix well. Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.


LEMON RED POTATOES

~Submitted by Pat, Minden, NV

1-1/2 pounds medium red potatoes
1/4 cup water
1/4 coup butter or margarine, melted
1 tablespoon lemon juice
3 tablespoons snipped fresh parsley 
1 tablespoon snipped fresh chives
Salt and pepper to taste

Cut a strip of peel from around the middle of each potato. Place potatoes and water in a slow cooker. Cover and cook on high for 2-1/2 to 3 hours or until tender (do not overcook); drain. Combine butter, lemon juice, parsley and chives; mix well. Pour over the potatoes and toss to coat. Season with salt and pepper.


SIMPLE SAUCY POTATOES

~Submitted by Pat, Minden, NV

4 cans (15 oz. each) sliced white potatoes, drained
2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted
2 cups (16 oz.) sour cream
10 bacon strips, cooked and crumbled
6 green onions, thinly sliced

Place potatoes in a slow cooker. Combine the remaining ingredients; pour over potatoes and mix well. Cover and cook on high for 4-5 hours.


CHEESY HASH BROWN POTATOES

~Submitted by Pat, Minden, NV

2 cans (10-3/4 oz. each) condensed cheddar cheese soup, undiluted
1-1/3 cups buttermilk
2 tablespoons butter or margarine, melted
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 package (2 pounds) frozen cubed hash brown potatoes
1/4 cup grated Parmesan cheese 
1 teaspoon paprika

In a slow cooker, combine the first six ingredients; stir in hash browns. Sprinkle with Parmesan cheese and paprika. Cover and cook on low for 4 to 4-1/2 hours or until potatoes are tender.


CHUNKY APPLESAUCE

~Submitted by Pat, Minden, NV

8 to 10 large tart apples, peeled and cut into chunks
1/2 to 1 cup sugar
1/2 cup water
1 teaspoon ground cinnamon

Combine apples, sugar, water and cinnamon in a 3-qt. slow cooker; stir gently. Cover and cook on low for 6-8 hours or until apples are tender.


CREAMY RED POTATOES

~Submitted by Pat, Minden, NV

2 pounds small red potatoes, quartered
1 package (8 oz.) cream cheese, softened
1 can (10-3/4 oz.) condensed cream of potato soup, undiluted
1 envelope ranch salad dressing mix

Place potatoes in a slow cooker. In a small mixing bowl, beat cream cheese, soup and salad dressing mix until blended. Stir into potatoes. Cover an cook on low for 8 hours or until potatoes are tender.


POTATO HOT DISH

~Submitted by Pat, Minden, NV

6 medium potatoes, peeled and cut into 1/4-inch strips
2 cups (8 oz.) shredded cheddar cheese 1 can (10-3/4 oz.) condensed cream of chicken soup. undiluted
1 small onion, chopped or 1 tablespoon dried mined onion
7 tablespoon butter or margarine, melted, divided
1 teaspoon salt
1 teaspoon pepper
1 cup (8 oz.) sour cream
2 cups seasoned stuffing cubes

Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine soup, onion, 4 tablespoons butter, salt and pepper; pour over potato mixture. Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remaining butter; sprinkle over potatoes.


HAM SCALLOP 

~Submitted by Lou, FL

A tasty simple dish that will incorporate your leftover ham. The leftovers from this dish also makes a great potato soup.

6 cups peeled and cubed potatoes
1-1/2 or 2 cups cubed cooked ham 
1/2 cup or medium onion, chopped
1 can cheddar cheese soup
1/2 cup diced cheddar cheese
1/2 cup milk
2 tablespoons flour 

In a 3 1/2 to 4 quart crockpot, combine potatoes, ham, cheese and onion, mix well.

In small bowl, combine soup, milk and flour, using a whisk, beat until smooth. Pour mixture over potatoes, stirring gently to mix. Cover and cook on Low fro 7 to 9 hours or until potatoes are tender.


CROCKPOT PUDDING CAKE

~Submitted by Lou, FL

1 (18 oz.) box chocolate devil's food cake mix, I prefer Duncan Hines 
1 (3 oz.) box instant chocolate pudding mix 
2 cups sour cream 
4 eggs 
1 cup water 
1 cup oil 
1 (6 oz.) package semi-sweet chocolate chips 
Whipped cream or ice cream

Instructions:
In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat with electric mixer on medium speed 2 minutes. Stir in chocolate chips. 

Coat crock pot bowl with vegetable cooking spray; pour batter into crockpot bowl; cover and cook on low 5 to 7 hours. Center should be just set. Finished cake will be very moist. A toothpick inserted near center should come out with moist crumbs when done.

To serve: Spoon into bowls while still hot and top with whipped cream or vanilla ice cream.


MACARONI AND CHEESE (CROCK POT)

~Submitted by Helen, N. Ft. Myers, FL

8 oz. Elbow macaroni, cooked and drained
4 cups (16 oz.) shredded sharp Cheddar Cheese, divided
1 can (12 oz.) evaporated milk
1 ?? cups milk
2 eggs
1 tsp. Salt
?? tsp. Black pepper

Place cooked macaroni in a 3 ?? quart ( or larger ) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese, add the remaining cheese and the other ingredients to the macaroni, mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5-6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.


CROCK POT PORK ROAST

~Submitted by Helen, N. Ft. Myers, FL

3-4 lb. Fresh shoulder pork roast
1 can cream of mushroom soup
1/2 C. fresh celery diced
2 C. baby carrots
2 large onions sliced
3 large potatoes diced
1 pkg. onion soup mix
Salt, Pepper & Garlic powder to taste

Put veggies in bottom of crock pot lay roast on top add seasonings, onion soup mix & soup and a little water.

Cook on high 6-8 hours depending on size of roast.


CROCKPOT LASAGNA

~Submitted by Helen, N. Ft. Myers, FL

1 lb. ground beef (I use ground turkey)
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz) tomato sauce
1 cup water
1 can (6 oz) tomato paste
1 tsp salt
1 tsp. dried oregano
1 package (8 oz) lasagna noodles
4 cups (16 oz) shredded mozzarella cheese
1 1/2 cups (12 oz) ricotta cheese or small curd cottage cheese
1/2 cup grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread 1/4 of mixture in bottom of ungreased 5-qt crockpot or slow cooker. Arrange noodles over sauce (break the noodles as necessary). Combine the cheeses; spoon 1/3 of mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

Serves 6-8.

Tip: You can substitute 2 lg jars of Ragu (any flavor) for the tomato sauce, water and tomato paste. Also like all good lasagna , this is better the next day. I have made this the day before and just reheated in the crock.


CROCKPOT ROAST

~Submitted by Brenda, AL

This is the best crock pot roast I ever found.

1 roast
1 package of Italian dressing mix (the dry stuff)
garlic to taste

Put roast in bottom of crock pot. Sprinkle dry dressing mix on top. Put garlic on top. Cover and cook 6 to 8 hours or until roast is tender. DO NOT ADD ANY LIQUID!

You can add carrots about half way thru if you wish.


SLOW-COOKED COFFEE BEEF ROAST

~Submitted by Carol, Northern NY State

This is a favorite of my daughter.

* Exported from MasterCook *

Slow-Cooked Coffee Beef Roast

Recipe By : Light & Tasty (Feb-Mar 2003)
Serving Size : 6 Preparation Time :0:20
Categories : Crock Pot Dishes Main Dishes
Pot Luck Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 1/2 lb sirloin tip roast -- cut in half
2 teaspoons vegetable oil
1 1/2 cups sliced mushrooms
2 bunches green onions -- sliced
1 1/2 cups brewed coffee
1 teaspoon liquid Smoke flavoring
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 cup cornstarch
1/3 cup cold water
2 cloves garlic -- minced

In a large nonstick skillet, brown roast over medium-high heat on all sides in oil. Place in a 5-qt slow cooker. In the same skillet, saut?© mushrooms, onions and garlic until tender; stir in the coffee, liquid smoke, salt, chilli powder and pepper. Pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.

Remove roast and keep warm. Pour cooking juices into a 2-cup measuring cup; skim fat. Ina saucepan, combine cornstarch, and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.

- - - - - - - - - - - - - - - - - -

NOTES : I use two of those square packages of sliced mushrooms, without measuring. The original recipe gives this as 209 calories with 1/3 cup gravy. 7 g fat, 82 mg cholesterol, 244 mg sodium, 6 g carbohydrate, 28 g. protein, trace fiber


CROCK POT BAKED SWEET POTATOES

~Submitted by Vicki, Sarasota, FL

Simply wash several sweet potatoes, drain, but don't dry them, as you will need some moisture.

Place them in the crock pot. Cover the pot, and cook on low heat 4 to 6 hours, depending on size of the taters. That's all there is to it.....and gives you room in the oven.

Source: ConAgra, many years ago


SWEET, SWEET POTATOES

~Submitted by Vicki, Sarasota, FL

2 lb. sweet potatoes, peeled and grated
1/3 cup brown sugar, packed well
1/4 cup coconut, flaked
1/4 cup broken pecans, toasted
1/4 tsp. cinnamon
1/4 tsp. coconut extract
1/4 tsp. vanilla

In a crock pot, combine the potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3-4 hours. stir in coconut and vanilla extracts.

(Not being a coconut person, I would leave that out.... hee hee)

Source: ConAgra, many years ago

CROCKPOT CABBAGE ROLLS

~Submitted by Carol, Northern NY State

Not only is this easy, but it is low fat!

* Exported from MasterCook *

Crockpot Cabbage Rolls

Recipe By : Carol
Serving Size : 6 Preparation Time :0:30
Categories : Crock Pot Dishes Main Dishes
Pot Luck Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg Coleslaw
1 large can tomato puree
1 1/2 pounds ground beef
1 small onion -- chopped
1 tsp salt

1/2 cup rolled oats
1 egg
1/4 tsp pepper
1/4 cup green pepper -- chopped
1/2 tsp garlic powder
1 tsp parsley
milk, enough to moisten oats
1 can beef broth

Make meatloaf. Alternate layer of 1/3 coleslaw with a layer of 1/3 meatloaf, using coleslaw in the bottom of the crockpot, ending up with meatloaf. Dump tomato puree over the mixture. Follow with beef broth. Cook on low for 7-8 hours covered.

CHICKEN STEW

Ingredients:
1 pound boneless skinless chicken breasts, cubed
1 can (14 1/2 oz. size) Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 cans (4 oz. size) mushroom stems and pieces, drained
2 low-sodium chicken bouillon cubes
2 teaspoons sugar, or Artificial Sweetener equivalent
1 teaspoon chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cups cold water

Directions:
In a 5-quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. 

Ten servings. One 1-cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber. 

Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.


BANANA LOAF

~Submitted by Shirley, WA State

3 very ripe, medium bananas
1/4 c. butter, softened
2 eggs
1 tsp. real vanilla
1/2 c. white sugar
1/4 c. Splenda
1 c. all purpose flour
1 tsp. baking soda

1. Combine all ingredients in an electric mixer bowl. Beat 2 min or until well blended. Pour into a well greased 2 lb. coffee can or use 1 lb. vegetable cans. (I do)

2. Place can or cans in slow cooker on wooden skewers. Cover cans with 6 layers of paper towels between the cooker lid and bread.

3. Cover cooker. Bake on HIGH 2 to 2 1/2 hours or until toothpick inserted in center comes out clean. Cool 15 minutes before removing from can. Cool on rack.

Calories: 177, calories from fat: 53, total fat: 6gm, cholesterol 43 mg, sodum 192 mg, Total Carb.s, 29 gm.fiber 1 gm, sugars 16 gr, protein: 3 gm


MEXICAN CHICKEN STEW

3 cups coarsely chopped cabbage
2 cups thinly sliced carrots
1/4 cup chopped onion
1 can (14 1/2-ounce size) stewed tomatoes, coarsely chopped and drained
1 tablespoon pourable Splenda or Sugar Twin
1 teaspoon chili seasoning
16 ounces skinned and boned uncooked chicken breast, cut into pieces

Spray a slow cooker crock with olive oil-flavored cooking spray. In prepared crock, combine cabbage, carrots, onion, stewed tomatoes, Splenda, and chili seasoning. Stir in chicken pieces. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. 

Serves 4. Each serving equals: HE: 3 Protein . 2 3/4 Vegetable . 2 Optional Calories 199 Calories . 3 gm Fat . 25 gm Protein . 18 gm Carbohydrate . 307 mg Sodium . 95 mg Calcium . 5 gm Fiber DIABETIC: 3 Meat . 2 1/2 Vegetable

VIDALIA SWEET ONION - CHICKEN BREAST CASSEROLE

~Submitted by Pam, OH

2 boneless chicken breast halves
2 tablespoons vegetable oil 
2 large red-skinned or Yukon Gold potatoes, peeled and sliced
2 medium-sized Vidalia sweet onions, peeled and sliced 
1 can (10 3/4-oz) cream of mushroom soup, undiluted 
paprika 

Wash chicken and pat dry. Brown chicken breasts in oil and drain on paper towel. Grease a 1 1/2-quart casserole. Layer sliced potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350F for 1 hour.

Serves 2.

Adapted from a recipe in The Berkshire Eagle April 22, 1991

SOUTHWESTERN STYLE SAUSAGE, EGG, AND CHEESE BREAKFAST CASSEROLE

Ingredients:
18 eggs
1 small can green Ortega chilis
1 pound cooked breakfast sausage
2 1/2 cups grated Monterey Jack or Pepper Jack cheese
1 medium onion -- diced
1 green pepper -- diced
1 teaspoon butter

Directions:
Grease crock with butter. Starting with sausage, layer meat, chilis, onions, peppers and cheese, repeating the layering process until all ingredients are used and ending with a layer of cheese. Beat eggs, then pour over mixture in the slow cooker. Cover and turn on low. Cook for 7-8 hours. Serve with sour cream or fresh salsa.

Serves: 12

Source: CDKitchen


SPICY CHICKEN WINGS

Ingredients:
3 tablespoons vinegar
24 chicken wing drummettes
1/4 cup hot pepper sauce -- or less
1/2 cup melted butter
1 package Hidden Valley Ranch dry salad dressing mix

Directions:
Mix all ingredients together except chicken wings and salad dressing mix. Place chicken wings in your crockpot, pour mixture over wings and sprinkle with dry dressing mix and paprika as you layer them. Cook on LOW for 4 to 5 hours.

Serves 6


FROZEN BREAD DOUGH IN THE CROCKPOT

Ingredients:
1 loaf frozen bread dough, unthawed
Liquid shortening

Directions:
The easiest way to make bread! 

Take a frozen bread dough loaf and grease it well. Place in greased coffee can or loaf pan (if you have a large crockpot). Cover; heat on low for 2-3 hours. Bread will thaw and start to rise. Turn heat to high when bread has risen enough. Cook on high for 2-3 hours or until done.


ITALIAN SAUSAGE, PEPPERS AND ONIONS

2 lbs Italian link sausage, browned
1 jar of spaghetti sauce
1 large green bell pepper, sliced into thick strips
1 medium onion, sliced
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano

Put all ingredients in slow cooker.

Cook on low for 4 hours.

Serve on hard rolls or hoagie rolls.


COFFEE CAN CHEESY CORNBREAD

Ingredients:
1 cup yellow cornmeal
2 teaspoons baking powder
2 eggs
1 cup grated sharp cheese
17 ounces cream-style corn
2 tablespoons vegetable oil or butter
1 cup buttermilk

Directions:
Mix all ingredients well. Pour into greased and floured coffee can. Cover with paper toweling. 

Place coffee can in crockpot. Cover and cook on high for 2 to 3 1/2 hours. Serve warm, directly from the pan.


CROCKPOT TIJUANA PIE

1 1/2 lb. ground beef 
1 onion, chopped 
1 clove garlic, minced 
1 tsp. salt 
1/4 tsp. pepper 
3-4 c. grated cheese 
1 (10 oz.) can enchilada sauce 
1 (8 oz.) tomato sauce 
2 (16 oz.) cans chili beans 
1 (16 oz.) can corn, drained 
1 (6 oz.) can pitted olives, drained 
6 corn or flour tortillas (size depends on size of crockpot) 

Brown beef, onion, garlic, and seasonings. Wipe inside crockpot with oil. Place 1 tortilla in bottom. Spoon on meat mix a little sauce and cheese. Top with another tortilla and layer on a bean, cheese and corn section. Drop in a few olives. Continue layers, ending with cheese and olive top. Cover and cook low 5-7 hours. Serve with additional hot tortillas.


APPLE-NUT CHEESECAKE

***Crust:***
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts

***Filling:***
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla

***Topping:***
1 large apple, thinly sliced
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts

Combine crust ingredients; pat into a 7-inch springform pan. 

Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the crock pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.