6 large Green Bell Peppers
1 pound Ground Beef, extra lean
1 cup Rice -- uncooked
1 large Onion -- chopped
1 large Carrot -- shredded
1 teaspoon Beef Bouillon granules
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can Condensed Tomato Soup
1 can Water
Cut the top off and remove seeds from green peppers. Wash and set
aside. Combine ground beef, uncooked rice, onion, carrot, bouillon,
salt and pepper in a large mixing bowl. Any other seasonings that you
like may also be used: oregano, parsley, garlic powder, etc. Stuff
each pepper about 2/3 full (rice will need room to swell up). Stand
the peppers side-by-side in the slow cooker. In a small mixing bowl,
combine tomato soup and water, and pour mixture over the peppers.
Cook on low for 6-8 hours.
===========================================
Blueberry Peach Cobbler
Serves 4 to 6.
1/2 cup butter or margarine
1 cup all-purpose flour
1/2 cup granulated sugar
2 tsps. baking powder
1/2 cup milk
2 cups peeled, freshly sliced peaches
2 cups blueberries, washed and drained well
1/4 cup sugar
1. Melt butter or margarine and put into slow cooker. In mixing bowl,
combine flour, 1/2 cup sugar and baking powder. Add milk and stir until blended.
2. Spoon batter over butter in slow cooker. Do not stir.
3. Combine peaches, blueberries and 1/4 cup sugar. Spoon over batter. Do not stir. Cook on High for 2 hours. Serve warm with ice cream, if desired.
Note: Mixture will not be firm throughout. Use slotted spoon to remove from cooker.
==========================================
Slow Cooker Barbecued Pulled-Pork Fajitas
Enjoy party-perfect hot sandwiches in a help-yourself style.
Prep Time:15 min
Start to Finish:10 hr 45 min
Makes:18 fajitas
1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 teaspoon salt
18 flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired
1.Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.
2.Cover and cook on Low heat setting 8 to 10 hours.
3.Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
4.Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.
=================================================
Marmalade-Glazed Carrots
Cinnamon and nutmeg season baby carrots that are simmered with orange
marmalade and brown sugar!
6 servings
2 lb. pkg. fresh baby carrots
1/2 c. orange marmalade
3 Tbsp. cold water, divided
2 Tbsp. brown sugar
1 Tbsp. butter, melted
1/2 t. ground cinnamon
1/4 t. salt
1/4 t. ground nutmeg
1/8 t. pepper
1 Tbsp. cornstarch
In a 3-quart slow cooker, combine the carrots, marmalade, 1 tablespoon of the water, brown sugar, butter and seasonings. Cover and cook on LOW for 5 to 6 hours or until carrots are tender.
Combine cornstarch with remaining 2 tablespoons of water until smooth. Stir into carrot mixture. Cover and cook on HIGH for 30 minutes or until thickened.
Serve with slotted spoon.
==================================================
Cheese Souffle Casserole
4 eggs
8 slices bread with crust removed, cut in quarters
8 ounces shredded Cheddar, Swiss or American cheese
1 cup cooked and chopped ham
1 cup half-and-half or whole milk
1/4 teaspoon salt
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes
paprika
Generously grease slow cooker. Alternate layers of bread, cheese, and
ham. Beat together eggs, milk, salt and parsley. Pour over bread and
cheese in slow cooker. Sprinkle paprika over top. Cover and cook on
HIGH 30 minutes, then turn to LOW and cook for 3 to 4 hours longer.
=================================================
Hot German Potato Salad
Serves 4
2 lbs. baking potatoes (5 or 6), such as russet, sliced 1/4-inch thick
1 small red onion, chopped
3 ribs celery, chopped
1/2 green bell pepper, seeded and finely chopped
1/4 cup cider vinegar
1/2 cup water
1/4 cup canola or light olive oil
2 tbls. sugar
1/2 tsp. celery seeds
1/4 cup chopped fresh flat-leaf parsley
6 strips bacon or turkey bacon, cooked until crisp, drained on paper towels,
and crumbled, or 3 tbls. veggie bacon bits
Salt and freshly ground black pepper, to taste
1. Put the potatoes, onion, celery and bell pepper in the slow cooker; toss to mix.
2. Pour over the vinegar, water, oil, sugar and celery seeds. Cover and cook on Low for 4 to 4 1/2 hours.
3. Add the parsley and bacon and stir gently to combine; season with salt and pepper. Serve hot.
===============================================
Crockpot Tomato Steak
Cut round steak into 4 to 5 sections. Place in crock pot. Add stewed
tomatoes, salt and pepper to taste. Turn on low and let cook all day.
Will be ready when you get home from work. Serve over rice or with
mashed potatoes.
==============================================
Easy Does It Spaghetti (crockpot)
1 lb. ground beef
2 Tbs. dry minced onion
1 tsp. salt
1-1/2 tsp. garlic powder
2 (8 oz) cans tomato sauce
1-1/2 tsp. Italian seasoning
4 oz. can mushrooms, drained
3 cups tomato juice
4 oz. dry spaghetti, broken in 4 to 5-inch pieces
Brown ground beef in skillet and place in crockpot. Add all
remaining ingredients except dry spaghetti; stir well. Cover and
cook on high 6-8 hours. Turn to high last hour and stir in dry
spaghetti.
==============================================
Slow Cooker Saucy Swiss Steak
Total Time: 4 hr 15 min
Makes: 4 servings
1/4 cup KRAFT Zesty Italian Dressing
1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 cup chopped green peppers (about 1 medium)
1/2 cup shredded KRAFT Swiss Cheese
HEAT dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks evenly with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until each steak is browned on both sides.
Remove from heat; cover to keep warm.
COMBINE tomato paste, tomatoes and broth in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours.
SPRINKLE with cheese just before serving.
===============================================
Crockpot Lasagna
1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2-15 oz. cans tomato sauce
1-6 oz. can tomato paste
1-1/2 tsp. salt
1 tsp. dried oregano
1-12 oz. carton cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked
12 oz. shredded mozzarella cheese
Brown ground beef and onion in skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 6-8 hours. 10 Servings
===============================================
SHRIMP CREOLE FOR THE CROCKPOT
1 1/2 c. diced celery
1 1/4 c. chopped onion
3/4 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic*
1 tsp. salt
1/4 tsp. pepper
6 drops Tabasco (opt.)
1 lb. shrimp, deveined & shelled
*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be
substituted. Combine all ingredients except shrimp. Cook 3 to 4
hours on high or 6 to 8 hours on low. Add shrimp last hour of
cooking. Serve over hot rice. Chicken, rabbit or crawdads may be
substituted for shrimp. Stove top version, if you don't have a crock
pot. Saute celery, onion and bell peppers in oil or butter until
tender. (Better if left a bit crunchy.) Add remaining ingredients
except meat being used. Simmer at least 30 minutes to an hour. Add
shrimp or whatever meat you wish and simmer 30 minutes more.
===============================================
PEPPER STEAK
2 lb Lean round steak
2 Green peppers, chopped
2 tb Minced dried onion
1 c Beef bouillon
1/4 c Soy sauce
1/2 ts Ground ginger
1/2 ts Garlic powder
Cut steak into serving size portions. Place half the steak in Crockpot.
Arrange green peppers on steak. Place remaining steak on top. Mix
remaining ingredients and pour over meat. Cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours.
===============================================
Crock Pot Oyster Stew
8 c. of whole milk
1/2 c. butter
2 pints of fresh oysters
1 1/2 tsp. salt
2 tsp. Worcestershire sauce
In crock pot heat milk on high for 1 1/2 hours. In saucepan, melt butter and add oysters with liquid.
Simmer on low until edges of oysters curl. Add seasonings. Combine with the hot milk in crock pot and simmer on low for 2-3 hours, stirring occasionally.
===============================================
Slow Cooker Pumpkin-Apple Dessert
1 can (21 ounces) apple pie filling
2 cups Gold Medal® all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product
1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda Ice cream, if desired
1. Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
2. Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
3. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.
=================================================
Crock Pot Spanish Paella Rice
2 cans (14 oz. ea.) chicken broth
1-1/2 cups uncooked converted long-grain rice
1 small red bell pepper, diced
1/3 cup dry white wine or water
1/2 tsp. saffron threads, crushed OR 1/2 tsp. ground turmeric
1/8 tsp. red pepper flakes, optional
1/2 cup frozen peas, thawed
Salt
1. Combine broth, rice, bell pepper, wine, saffron and red pepper flakes in 2-1/2-quart crock pot; mix well.
2. Cover; cook on LOW heat setting for 4 hours or until liquid is absorbed.
3. Stir in peas. Cover; cook 15 to 30 minutes or until peas are hot. Season to taste with salt.
Makes: 6 servings.
Variation: Add 1/2 cup cooked chicken, ham or shrimp with the peas.
=====================================================
Ham and Tater Hash
32 ounces frozen hash brown potatoes--partially thawed
3/4 cup chopped green bell pepper
3 cups chopped cooked ham
8 ounces cream cheese -- softened
1 1/2 cups milk
2 1/2 tablespoons mustard
1 1/2 cups chopped onions (optional)
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1. In a 4-quart electric slow cooker, combine the hash brown potatoes with the Red and green bell peppers and ham. Stir to mix well. In a 1-quart glass Measure, blend the cream cheese and milk. Heat in the microwave oven on high Power 1 to 1-1/2 minutes, or until smooth when whisked together. Stir in the Mustard, 1 cup of the scallions, the garlic powder, and pepper until blended.
Pour this cream cheese mixture evenly over the potatoes and ham; do not mix.
2. Cover and cook on the low heat setting 5 to 6 hours, or until the potatoes Are tender. Stir gently. Sprinkle the remaining 1/2 cup scallions over the top And serve.
===================================================
Canadian Bacon Soup
1 16-oz pkg. dried lentils, sorted and rinsed
4 cups water
2 (14 1/2 ozs. each) cans vegetable broth
1 tsp dried thyme leaves
1 6-oz pkg. sliced Canadian-style bacon, coarsely chopped
2 medium carrots, cut into 1/2-inch pieces
1 medium potato, peeled and cut into 1/2-inch pieces
1 medium onion, chopped
1 medium stalk celery, cut into 1/2-inch pieces
Salt and Pepper to taste
Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on Low heat setting for 8-9 hours or High for 3-5 hours or until lentils are tender. Stir well before serving. Serves 8.
==================================================
Italian Tortellini Stew
1 medium onion, chopped
2 medium zucchini, in 1" cubes
2 cans vegetable or chicken broth, 14 1/2 oz.
1 can crushed tomatoes 28 ounce, undrained
15 1/2 ounces canned great northern beans, drained & rinsed
2 tablespoons dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces dry cheese-filled tortellini, uncooked
Combine all ingredients except tortellini in crock pot. Mix well. Cover and cook on Low setting for at least 6 hours. When ready to serve, increase heat to High setting. Add tortellini. Cook and additional 20 minutes or until tortellini are soft.
================================================
All Day Ravioli Stew (Crockpot)
In large crockpot, combine all ingredients except ravioli; mix well.
Cover; cook on low setting for 6 hours or until vegetables are
tender. At serving time, increase heat to high setting.
Add ravioli; cook an additional 8 minutes or until ravioli is tender.
Yield: 4 - 6 servings
=============================================
Pork Chop and Potatoes in Mustard Sauce
6-8 pork loin chops
2 tablespoons cooking oil
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup chicken broth
1/4 cup country Dijon-Style Mustard
1/2 teaspoon thyme (crushed dried)
1 clove garlic, minced or 1/4 teaspoon garlic powder
1/4 teaspoon black pepper
6 medium-sized potatoes cut into thin slices
1 onion, sliced
In a skillet, brown pork chops on both sides in hot
oil. Drain off fat. In any size crockpot, mix cream of
mushroom soup, chicken broth, mustard, thyme, garlic
and pepper. Add potatoes and onion, stirring to coat.
Place browned pork chops on top of potato mixture.
Cover and cook on low for 8-10 hours or on high for
4-5 hours.
================================================
Eggplant-Stuffed Manicotti
Serves 4.
1 tbl. olive oil
1 medium-size eggplant, peeled and cut into small cubes
1 tsp. pepper
1 tsp. minced garlic
4 cups Prego traditional Italian sauce, divided
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 (8-oz.) pkg. uncooked manicotti shells
1. Pour olive oil into medium-size skillet and add in eggplant cubes, pepper and garlic.
2. Sauté eggplant and garlic over medium heat until soft.
3. Add 2 cups of Italian sauce to skillet and continue cooking on low until sauce is heated.
3. Transfer mixture to bowl and blend in cheeses.
4. Generously fill each pasta shell (about 8) with stuffing and put in slow cooker. Pour 2 cups Italian sauce over all. Cook on Low for 2 to 3 hours.
===============================================
Slow Cooker Shepherd's Pie
Mashed Potatoes:
6 cups cooked, peeled, hot, drained, potato quarters (if potatoes are
large, cut into 6 or 8 pieces)
2 tablespoons whipped butter or less-fat margarine
6 tablespoons fat free half and half (or low fat milk)
Salt and pepper to taste
Meat Mixture:
2 cups cooked lean meat of your choice, cut into bite-size pieces
(roasted turkey, roast beef, etc.)
2 1/4 cups frozen mixed vegetables, lightly cooked or thawed (such as
a blend of green beans, wax beans, and baby carrots)
10.5-ounce can condensed cream of celery soup (with around 4.5 grams
fat per 1/2 cup serving)
1/3 cup fat free sour cream
4 green onions -- white and part of the green -- chopped
Topping:
3/4 cup shredded reduced fat sharp cheddar cheese (optional)
Add hot potatoes (from colander) directly to large mixing bowl. Add
the whipped butter and fat free half-and-half, and beat on low until
desired texture is achieved.
Add salt and pepper to taste. Coat inside of the slow cooker with
canola cooking spray and spread mashed potatoes in the bottom.
Sprinkle black pepper over the top, if desired. Spread pieces of meat
evenly over mashed potatoes. Top with mixed vegetables.
Add condensed cream of celery soup to a 2-cup measure. Stir in sour
cream and green onions. Spread mixture over the top of the vegetables
in the slow cooler. Sprinkle with black pepper, if desired. Cover and
cook on HIGH for 2 hours or LOW for 4 hours. Afterward, if you are
using cheese, sprinkle it over the top and cook on HIGH until cheese
is melted (about 20-30 minutes more.)
================================================
Crockpot Beef And Macaroni Casserole
1 Package Macaroni
Cooked and drained
2 tablespoons Oil
1-1/2 pounds Ground beef, browned and drained
Salt and pepper
1 large Onion, chopped
2 each Stalks celery, chopped
1 can Tomato paste
3/4 cup Water
2 tablespoons Sherry
1 can Tomato soup
Grated Cheddar or
Parmesan cheese
1 teaspoon Leaf oregano
Toss cooked noodles in oil. Place in greased CROCK-POT. Add all remaining ingredients, except grated cheese. Stir thoroughly. Sprinkle cheese over top. Cover and cook on Low 4 to 8 hours. (High: 2 to 3 hours
===============================================
Sausage Sauerkraut Supper
Serving Size : 10
4 cups carrot chunks -- 2 inch pieces
4 cups red potato chunks
2 14 oz. cans sauerkraut -- rinsed and drained
2 1/2 pounds fresh Polish sausage -- cut into 3" pieces
1 medium onion -- thinly sliced
3 cloves garlic -- minced
1 1/2 cups chicken broth or dry white wine
1 teaspoon pepper
1/2 teaspoon caraway seed
In a 5-quart slow cooker, layer carrots, potatoes, and sauerkraut. In
a skillet, brown the sausage; transfer to the slow cooker. {Slow
cooker will be full.} Reserve 1 tablespoon drippings in skillet;
saute onion and garlic until tender. Gradually add chicken broth or
wine. Bring to a boil; stir to loosen browned bits. Stir in pepper
and caraway seed. Pour over sausage. Cover and cook on Low for 8-9
hours, or until vegetables are tender and sausage is no longer pink.
===============================================\
Slow Cooker- Sauerbraten
Makes 10 servings
1 med. onion, sliced
1 (4 lb.) beef rump roast
1 1/2 cups dry red wine
3/4 cup cider vinegar
2 tbsp. sugar
2 bay leaves
8 whole cloves
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme, crushed
1 (10 1/2) oz. can double-strength beef broth
1/3 cup cold water
1/4 cup cornstarch
1 tsp. ground ginger (optional)
1. Place half of the onion in a deep 2 1/2- to 3-quart bowl. Slash top
layer of fat on roast in a crisscross pattern. Place roast in bowl.
Top with remaining onion; set aside.
2. In a small saucepan, place wine, vinegar, sugar, bay leaves, cloves, salt, pepper and thyme. Over medium heat, bring to a boil. Pour over roast, pushing bay leaves into liquid. Cover and refrigerate at least 12 hours or overnight, turning several times.
3. Transfer roast to a slow cooker, fat-side up. With a slotted spoon,
transfer onions to slow cooker. Add beef broth and 1 cup of the marinade; discard remaining marinade.
4. Cover and cook on high for 5 to 5 1/2 hours or on low for 10 to 11
hours or until roast is very tender. Transfer roast and onions to a large platter.
Cover and keep warm.
5. Pour 3 cups of the cooking liquid into a medium saucepan; discard
remaining cooking liquid. Over medium heat, bring to a boil.
6. Meanwhile, in a small bowl, stir cold water, cornstarch and ginger
until smooth. Stir into boiling liquid. Stirring, bring toa boil and boil for 1 to 2 minutes or until thickened. Serve gravy separately.
Serve with potato cakes. Italian green beans and apple salad.
Note: Leftover roast can be sliced for sandwiches.
=======================================================
Crockpot Corn Pudding Recipe
8 oz. cream cheese, softened
2 eggs, beaten
1/3 cup sugar
8 1/2 oz package corn bread mix
16 oz can cream style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tablespoons margarine, melted
1 tsp. salt
1/4 tsp nutmeg
Lightly grease CP. In a bowl, blend cream cheese, eggs and
sugar. Add remaining ingredients and mix well. Pour into CP. Cover and cook on High 3 to 4 hours. Serves 10 to 12
====================================================
Crockpot Chicken Provencale
8 boneless skinless chicken breasts
1/4 cup butter
1/4 cup olive oil
1 onion, chopped
4 green onions, chopped
1 clove garlic, minced
1 (15 ounce) can tomatoes
1 bay leaf 1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili powder
1 (4 ounce) can diced green chilies, drained
1/2 cup chopped ripe olives
1/4 cup red wine
salt and pepper
Season chicken generously with salt and pepper. In a large frying pan
saute the chicken in the butter until golden brown on both sides. Put
in crock pot. Add the onions and garlic. Add the remaining
ingredients and stir together. Cover and simmer for on medium for 1
to 1 1/2 hours.
==================================================
CUBAN-STYLE POT ROAST
1/2 cup flour
1 teaspoon plus 1 tablespoon cumin (divided use)
1/4 teaspoon salt
1/4 teaspoon pepper
1 (3 1/2 - to 4 1/2 -pound) bottom round roast, fat scored
2 tablespoons olive oil
2 chopped large onions
4 minced large garlic cloves
2 (14 1/2-ounce) cans undrained stewed tomatoes
1 (6-ounce) can tomato paste
1 cup dry red wine
1 bay leaf
Combine the flour, 1 teaspoon cumin and salt and pepper in a shallow
container or on wax paper. Roll beef in seasoned flour. Heat oil in a large nonstick skillet on medium; brown meat on all sides. Transfer meat to slow cooker; cover.
Meanwhile, in the same skillet, add onions and garlic and cook 4 minutes or until onion is softened. Stir in remaining cumin to coat onions and cook 1 minute. Add tomatoes and crush larger pieces. Bring to boil; stir in tomato paste, red wine and bay leaf. Bring to a simmer and stir. Pour mixture over beef in slow cooker. Cover and cook on low 8 hours; turn after 4 hours if possible. If not, turn during final hour of cooking.
Remove beef from sauce to platter and tent with foil. Turn cooker heat to high and cook 10 to 15 minutes to reduce sauce. Remove bay leaf. Slice meat and spoon some sauce over meat before serving.
Makes 12 servings.
========================================================
Crock Pot Salmon Loaf
2 eggs, lightly beaten
2 cups seasoned stuffing croutons OR stuffing mix (Stove Top)
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 tsp. ground mustard
1 can (14-3/4 oz.) salmon, drained, skin and bones removed
In a bowl, combine the first five ingredients. Add salmon and mix well.
Transfer to a crock pot/slow cooker coated with nonstick cooking spray.
Gently shape mixture into a loaf. Cover and cook on LOW heat setting for 4 to 6 hours or until an internal meat thermometer reads 160° F.
Yield: 6 servings.
===================================================
Crock Pot Jambalaya
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
3 garlic cloves, finely chopped
1 can (28 oz.) diced tomatoes, undrained
2 cups fully cooked smoked sausage, chopped
1 TB dried parsley flakes
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. Tabasco hot pepper sauce
3/4 lb. uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice
Mix all ingredients except shrimp and rice in 3-1/2 to 6 quart crock pot/slow cooker.
Cover and cook on LOW heat setting 7 to 8 hours, or HIGH heat setting 3 to 4 hours, or until vegetables are tender.
Stir in shrimp. Cover and cook on LOW heat setting about 1 hour or until shrimp are pink and firm.
Serve with cooked rice.
Serves: 8.
===============================================
One Pot Winter Dinner
1/2 pound ground raw chicken
5 slices bacon cut up, or cooking oil
1 cup chopped onion
2 31-ounce cans pork and beans in tomato sauce
1 15-1/2-ounce can butter beans drained
1 15-ounce can dark red kidney beans drained
1 cup ketchup
1/4 cup packed brown sugar
3 tablespoons vinegar
1 teaspoon liquid smoke
Dash salt and pepper
In skillet, cook chicken, bacon or oil and onion till chicken is no longer pink.
Drain.
Transfer mixture to a 31/2- or 4-quart electric crockery cooker.
Gently stir in remaining ingredients.
Cover and cook on low heat for 7 to 8 hours or on high heat for 3 1/2 to 4 hours
===============================================
Nacho Meatloaf in the Crock pot
1 C. salsa, lightly drained
3/4 C. tortilla chips, finely crushed
1 egg
1 small onion, chopped
1 clove garlic, minced
1 small fresh green chili, seeded and minced (optional)
1 T. chili powder
1/2 tsp. ground cumin
1 to 11/2 lb. lean ground beef
1/2 C. shredded cheddar cheese
Grease or spray crock with non-stick cooking spray.
Combine first 8 ingredients, salt to taste in a bowl, and thoroughly mix.
Add meat, and mix until blended. Pat into a loaf or round shape (depending on your cooker's dimensions) and place in prepared crock.
Cook all day on low or 5 hours on high.
Sprinkle shredded cheddar over top of loaf, and return lid to cooker.
Cook until cheese melts, and let stand 5 minutes before slicing.
====================================================
*BAVARIAN RED CABBAGE
** 1 large head of red cabbage, washed and coarsely sliced
* 2 medium onions coarsely chopped
* 6 tart apples, cored & quartered
* 2 tsp. salt
* 2 cups hot water
* 3 TBSP sugar
* 2/3 cup cider vinegar
* 6 TBSP bacon grease or butter
Place all ingredients in the Crock-Pot in order listed. Cover and cook on low 8 to 10 hours (High: 3 hours). Stir well before serving.
Karl
Karl & Bobbi
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