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Crock Pot 1
396395 -- PORK CHOP - POTATO BAKE
6 pork chops
6 potatoes, sliced or quartered
1 can mushroom soup
1 lg. can milk
Mix soup and milk together. Brown pork chops in Dutch oven.
Put potatoes on top of pork chops. Pour soup over top.
Bake 1 hour at 400 degrees.
396396 -- BANANA BREAD
2 eggs
1 1/4 c. mashed bananas (about 3)
1 c. sugar
1/2 tsp. salt
1 tsp. soda
1/2 c. melted shortening or margarine
2 c. flour
1/2 c. nuts
12-inch Dutch oven. Preheat oven to 350 degrees. Mash bananas first,
then add all other ingredients. Bake 45 minutes to 1 hour.
(To cook outdoors on campfire, put 10 coals on top of Dutch oven
8 coals on bottom. This equals 350 degrees.)
396397 -- SPICED FRUIT COBBLER
4 cans or 1 qt. fruit
1 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. sugar
1 pkg. white cake mix
1 1/2 c. water
2 eggs
Place drained fruit slices in bottom of Dutch oven.
Sprinkle with spices and sugar. Blend cake mix, water and eggs.
Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees.
396398 -- EGG CHILI PUFF
10 eggs
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 pt. cottage cheese
1 lb. shredded Jack cheese
1/2 c. melted butter
2 (4 oz.) cans diced green chilies
(12 inch Dutch oven) Preheat oven to 350 degrees. Beat eggs until
light. Sift together flour, baking powder, and salt. Add to eggs.
Add cottage cheese, Jack cheese and melted butter. Stir in chilies.
Pour into greased Dutch oven. Bake for 35-45 minutes or until the top
is golden brown and center is firm. Serve hot for breakfast, lunch or
dinner.
396399 -- KENNEDY STEW
5-7 potatoes, sliced small (not thin), uncooked
1 lb. hamburger
1 can peas with juice
4 carrots, uncooked
1 can cream of mushroom soup
1 can cream of celery1 sm. onion
1 tsp. salt
1 tsp. pepper
Preheat oven to 375 degrees. Brown hamburger and onions. In a 1 1/2-quart
oven-proof dish add all ingredients and mix well. Put in oven 1 hour
15 minutes.
396400 -- GOULASH
1 lb. lean ground beef
1 med. onion1 c. elbow macaroni
1 qt. whole tomatoes1 tsp. salt
1/4 tsp. pepper Brown ground beef in heavy skillet.
Add onion, salt and pepper, tomatoes. Bring to a boil. Add macaroni.
Cover with tight lid; cook for 10 minutes. Chili powder may be used
for seasoning if desired.
396401 -- BREAKFAST CASSEROLE 8 eggs6 slices bread (with crust on)1 c. grated cheddar cheese2 c. milk1 tsp. salt1 tsp. dry mustard1 lb. bulk sausage Cook sausage, drain. Then add to other ingredients. Let set in refrigerator overnight. Use 9x13 pan. Bake at 350 degrees for 35 minutes. ------------------------
396402 -- UPSIDE-DOWN TACOS 6 lb. ground beef4 lg. onions, chopped6 (15 oz.) cans chili beans6 (10 oz.) cans enchilada sauceSalt to taste5 heads lettuce, coarsely chopped1 (8 oz.) bottle commercial Italian salad dressing6 bunches green onions, chopped10 fresh tomatoes, chopped2 lbs. shredded cheddar cheese3 (7 oz.) pkgs. corn chips, crumbled Select a covered roasting pan with tight fitting cover. Place meat in pan and cook, stirring, until it loses its redness. Add onions and cook. Add beans and enchilada sauce, rinsing each can with water and adding a little of the water to the pan. Bring to boil and add salt, about 2 teaspoons or more, to the taste. Cover roasting pan and simmer for about 1 or 2 hours. To assemble this dish, place lettuce in a large salad bowl and toss with dressing to coat each bite. Then place onions, tomatoes, cheese and chips on top. Enjoy! You can also let guests fix their own dish. ------------------------
396403 -- MINESTRONE SOUP 1 1/2 lb. shin beef with bone1
qt. water1/2 c. dried red kidney beans1 tbsp. salt1 tsp. Accent2 bay
leaves3/4 tsp. Tabasco1 1/4 c. chopped parsley1/2 c. diced celery1 c.
shredded cabbage3 carrots1 can tomatoes1 lg. zucchini
396404 -- AURORA'S HUNGARIAN GOULASH Chopped green onions1 red onion, chopped1 bell pepper, chopped1 lb. lean ground beef1 can tomato paste1 clove garlic, minced3 tsp. chili seasoning or Hungarian paprika1 (16 oz.) can diced tomatoes1 (8 oz.) can tomato sauce1 (7 oz.) pkg. rotini pasta Saute onions and bell pepper in oil until tender. Add beef, garlic, chili seasoning or paprika. Cook until beef is browned. Add undrained tomatoes and sauce and add tomato paste to taste starting with half a can. Cook pasta, drain and add to mixture. Cook on medium-high heat 8-10 minutes. Serves 4-6. ------------------------
396405 -- MEAT LOAF SURPRISE 4 potatoes1 can cream of mushroom soupFavorite meat loaf recipeCheese Arrange sliced potatoes in bottom of 13x9-inch baking dish. cover with 1 can cream of mushroom soup. Next add your favorite meat loaf recipe. Bake at 350 degrees for 30 minutes. Add cheese to top and bake for 30 more minutes. ------------------------
396406 -- SMOKED SAUSAGE AND BEANS 2 lg. pork-n-beans (3-21 oz. cans)1 pt. chili sauce1 c. barbecue sauce1 c. sweet and sour sauce1 1/2 lbs. smoked sausage (sliced into bite-size pieces) 12-inch Dutch oven. Place all ingredients in Dutch oven. Mix together. Bake for 30 minutes at 375 degrees. ------------------------
396407 -- CROCKPOT BEEF STEW 2 lbs. beef stew meat, cut into 1 inch pieces1/4 c. flour1/2 tsp. pepper1 tsp. Worcestershire sauce1 bay leaf3 potatoes, diced1 stalk celery, sliced1 1/2 tsp. salt1 1/2 c. beef broth1 clove garlic1 tsp. paprika2 onions, chopped2 tsp. Kitchen Bouquet (optional) Place meat in crock pot. Mix flour, salt, pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10 to 12 hours or high for 4 to 6 hours. Stir stew thoroughly before serving. ------------------------
396408 -- BEAN SOUP FOR CROCK POT 1/2 bag Northern beans (dry)4 c. water2 (8 oz.) cans tomato sauceLawry's season saltPepper2 med. potatoes, diced2 carrots, shredded2 sm. onions, dicedHam, diced Soak beans overnight in enough water to cover. Drain beans, put in crock pot and add all other ingredients. Stir. Cook on low all day. ------------------------
396409 -- CROCK POT CHICKEN IN MUSHROOM GRAVY 3 whole chicken breasts, halved1/4 c. dry white wine or chicken broth1 can cream of chicken soup1 (4 oz.) can mushrooms, slicedSalt & pepper Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot. ------------------------
396410 -- CROCK POT EASY SWISS STEAK 2 to 2 1/2 lbs. round steak1 pkg. onion soup mix1/4 c. water1 (10 oz.) can cream of mushroom soup Cut steak into 5 to 6 serving size pieces. Place in crock pot. Add dry onion soup mix, water and soup. Cover and cook for 6 to 8 hours. Excellent with mashed potatoes. If you like lots of gravy use 2 packages soup mix and 2 cans of soup. ------------------------
396411 -- ANNE'S CHICKEN FOR CROCK POT 1 frying chicken, cut upSalt & pepper1 can cream of mushroom soup1/2 c. sauterne or sherry2 tbsp. butter or margarine, melted2 tbsp. dry Italian salad dressing mix2 (3 oz.) pkgs. cream cheese, cut in cubes1 tbsp. onion, chopped Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles. Serves 4 to 6. ------------------------
396412 -- ITALIAN BEEF SANDWICHES 1 (5 lb.) rolled rump roast Shake garlic, onion and celery salt over roast. (Oregano and Accent may be used also.) Bake uncovered at 475 degrees for one hour. With electric knife, slice beef thin. Put in crock pot and add 1 package onion soup mix, 1 can beer, and 1 cube of beef bouillon, which has been dissolved in 1 cup of water. Refrigerate overnight in removable crock only, or in covered bowl. Cook for 4 to 6 hours in crock pot and serve on your favorite rolls. ------------------------
396413 -- CROCK POT BBQ CHICKEN WINGS 5 lbs. chicken wings, with tips cut off1 (12 oz.) bottle chili sauce1/3 c. lemon juice1 tbsp. Worcestershire sauce2 tbsp. molasses2 tsp. salt2 tsp. chili powder1/4 tsp. hot pepper sauceDash of garlic salt Place wings in crock pot. Combine all remaining ingredients and pour over chicken. Cook on low 6 to 8 hours or on high for 2 to 3 hours. Yields: 6 to 8 servings. ------------------------
396414 -- BAKED APPLES (CROCK POT) 5 to 6 med. apples, cored & peeled about 1 inch down1/2 c. sugar2 tbsp. raisins1 tsp. cinnamon2 tbsp. butter1/2 c. water Mix sugar, raisins and cinnamon. Stuff apples with sugar mixture and dot them with butter. Pour water into cooker. Add apples. Cook on low 7 to 8 hours. Yields 5 to 6 servings. ------------------------
396415 -- CIDER MILL HAM (CROCKETTE) 1 to 1 1/2 lb. canned ham1 c. apple juice1/3 c. brown sugar1 tsp. prepared mustard Slice ham into 4 slices and place in crock-ette. Combine apple juice, brown sugar and mustard. Pour over ham slices. Cover and cook 7 to 10 hours. Double or triple this recipe for larger ham to be cooked in large crock pot. ------------------------
396416 -- CHICKEN AND DUMPLINGS --FOR 3 1/2 QUART:--1 (3 lb.) chicken, cut up1/2 c. chicken bouillon broth2 tsp. salt1/2 tsp. pepper1/2 tsp. poultry seasoning3 stalks celery, cut in 1 inch pieces3 sm. carrots cut into 1 inch pieces2 c. packaged biscuit mix3/4 c. milk1 tsp. parsley flakes--FOR 5 1/2 QUART:--2 (3 lb.) chickens, cut up1/2 c. chicken bouillon broth4 tsp. salt1 tsp. pepper1 tsp. poultry seasoning6 stalks celery, cut in 1 inch pieces6 sm. carrots, cut into 1 inch pieces2 c. packaged biscuit mix3/4 c. milk1 tsp. parsley flakes Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place crock into outer shell; cook. For 3 1/2 quart: Cook on Low setting, 8 to 10 hours or High setting 4 to 4 1/2 hours. For 5 1/2 quart: Cook on Low setting, 6 to 8 hours or High setting, 3 to 3 1/2 hours. Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 1/2 quart; 15 to 20 minutes in 5 1/2 quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best. Makes 4 servings. (3 1/2 quart or 8 servings 5 1/2 quart.) ------------------------
396417 -- CHILI CHEESE DIP 1 1/2 lbs. hamburger, cooked & drained1 lb. Velveeta cheese1 c. salsa1 c. Hormel chili (with or without beans) Put all in crock pot. Serve with taco chips or tostitos. ------------------------
396418 -- HAM BROCCOLI CHOWDER 2 tbsp. flour1 sm. can evaporated milk2 c. ham, diced1 pkg. frozen chopped broccoli1/4 c. onion, minced1 c. Swiss cheese, grated2 c. water1 c. light cream Mix flour and evaporated milk in cooker. Add other ingredients except cream. Cook on low 7 hours, or on automatic for 4 hours. Before serving, stir in cream and heat. Yields: 6 servings. ------------------------
396419 -- BEEF AND RICE CASSEROLE 1 lb. hamburger, browned & drained1 sm. onion, sliced very thin1/2 c. celery, sliced1 tsp. soy sauce1/8 tsp. oregano1 can cream of chicken soup1 c. rice, cookedToasted slivered almonds (optional) Combine cooked beef and all other ingredients except rice and almonds in cooker. Cook on High for 3 hours. Add rice and serve with toasted almonds (optional). Yields: 6 servings. ------------------------
396420 -- APPLE BROWN BETTY 3 lbs. cooking apples10 slices of bread, cubed (about 4 c.)1/2 tsp. cinnamon1/4 tsp. nutmeg1/8 tsp. salt3/4 c. brown sugar1/2 c. butter or margarine, melted Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on Low setting 2 to 4 hours. Makes 6 to 8 servings. ------------------------
396421 -- SWISS STEAK --FOR 3 1/2 QUART:--3 lbs. round steak, 1 1/2 inch thick2 tsp. salt1/4 tsp. pepper2 med. onions, sliced 1/8 inch thick1 (1 lb.) can tomatoes, undrained--FOR 5 1/2 QUART:--6 lbs. round steak, 1 1/2 inch thick4 tsp. salt1/2 tsp. pepper4 med. onions, sliced 1/8 inch thick2 (1 lb.) cans tomatoes, undrained Trim excess fat from meat; cut into serving size pieces. Place raw meat in bottom of crock; sprinkle with salt and pepper. Arrange onion slices over meat; top with tomatoes. Cover. Place crock into outer shell. Cook. For 3 1/2 quart: Cook on Low setting, 9 to 12 hours or High setting 5 to 6 hours. For 5 1/2 Quart: Cook on Low setting, 9 to 11 hours or High setting, 4 to 5 hours. Makes 8 to 10 servings for 3 1/2 quart; makes 15 to 18 servings for 5 1/2 quart. ------------------------
396422 -- BARBECUED RIBS 3 1/2 to 4 lbs. country style pork ribs1 (10 1/2 oz.) tomato soup1/2 c. cider vinegar1/2 c. brown sugar1 tbsp. soy sauce1 tsp. celery seed1 tsp. chili powder Trim excess fat off ribs. Place ribs in slow cooking pot. In mixing bowl combine tomato soup, vinegar, brown sugar, soy sauce, celery seed and chili powder. Pour over ribs. Cover and slow cook at setting #3 for 7 to 8 hours, setting #4 for 5 to 6 hours, or setting #5 for 3 to 4 hours. Reduce to setting #2 for serving. Makes 4 servings. ------------------------
396423 -- PORCUPINE MEATBALLS 1 1/2 lbs. lean ground beef1/2 c. raw rice1/2 c. onion, finely chopped1/2 c. green pepper, finely chopped1 egg1 tsp. salt1/4 tsp. pepper1 (10 1/2 oz.) can tomato soup In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt and pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in slow cooking pot. Pour soup over meatballs. Cover and slow cook at setting #3 for 7 to 8 hours or setting #4 for 4 to 5 hours. Makes 4 to 6 servings. ------------------------
396424 -- COMPANY POTATO CASSEROLE 6 c. frozen hash browns, partially thawed1/2 c. butter or margarine, melted1/2 c. onion, chopped1 tsp. salt2 (10 1/4 oz.) cans cream of chicken soup1 c. sour cream1 c. potato chips or Corn Flakes, crushed Combine all ingredients except sour cream. Pour into lightly greased crock pot. Cover. Cook 5 to 7 hours. During last hour of cooking, stir in sour cream. Sprinkle with crushed potato chips. ------------------------
396425 -- CROCK POT HEARTY BEEF STEW 2 lbs. stew meat, chop in 1 inch cubes3 potatoes, diced3 carrots, sliced1 med. onion, diced2 (14 1/2 oz.) can whole tomatoes4 tbsp. quick-cooking tapioca2 bay leavesSalt & pepper to taste Trim all fat from meat. Put all ingredients in crock pot. Mix thoroughly. Cover and cook for 8 to 10 hours. ------------------------
396426 -- HOT DOGS 1 can jelled cranberry sauce1 bottle Heinz chili sauce2 lbs. hot dogs, cut into 1 inch pieces Combine all ingredients and heat in crock pot for at least four hours. ------------------------
396427 -- ENCHILADA CASSEROLE 2 lbs. lean ground beef1 med. onion, chopped1 clove garlic, minced (I use 1 tsp. garlic powder)1 (15 oz.) can tomato sauce2 to 3 tbsp. chili powder or to tasteSalt & pepper8 flour tortillas1 can cream of chicken soup3/4 c. milk2 c. Cheddar cheese, shredded Brown beef, onion and garlic. Add tomato sauce and chili powder; salt and pepper. Heat thoroughly. Spray crock pot with Pam. Line with 2 tortillas. Cover with 1/3 of meat mixture and cheese. Layer 2 more times beginning with tortillas, meat mixture and cheese. Top with 2 more tortillas. Combine soup and milk. Pour over top tortillas. Sprinkle with remaining cheese. Cook on low for 4 to 5 hours. (Can also be baked in casserole dish in oven at 350 degrees for 45 minutes.) ------------------------
396428 -- SWEDISH MEATBALLS --BALLS:--1 1/2 lbs. ground chuck3/4 c. seasoned bread crumbs1 sm. onion, diced1 egg1 1/2 tsp. salt3/4 tsp. pepper1 pkg. Lipton onion soup mix (or mix of your choice) Mix all ingredients above and form into balls. Brown in oven at 350 degrees for approximately 30 minutes. Place balls into crock pot on low. --SAUCE:--1 can cranberry jelly sauce1 bottle chili sauce Simmer on top of stove until melted together. Pour sauce over meatballs. Slow cook for 2 to 3 hours. ------------------------
396429 -- BEEF STEW 1 tbsp. flour3/4 tsp. saltDash of pepper1 to 2 lbs. stew meat1 (10 1/2 oz.) can tomato soup1 can water (1 1/4 c.)Onion, chopped (to taste)1/4 tsp. dried basil, crushed4 med. potatoes, pared & cubed3 med. carrots, cut in 1 inch pieces1/4 c. dry red wine or water Meat can be browned or just added raw. Mix soup, water, basil, salt, pepper and onion. Add meat, potatoes, and carrots. Bake at 375 degrees for 2 1/2 to 3 hours or put in crockpot on high for about 6 to 8 hours. Makes about 4 to 5 servings. ------------------------
396430 -- CROCK POT APPLE BUTTER 8 c. mashed apples4 c. sugar1 tsp. cinnamon1/2 tsp. cloves Cook and mash the apples. Put all ingredients into the crockpot. Cook on high for 5 hours, then on low heat for 3 hours. Stir occasionally. Put in jars and seal. ------------------------
396431 -- CROCK POTT APPLE BUTTER Fill a 5 quart slow cooker heaping full with finely chopped apples. (Tart apples are best). Drizzle 4 cups sugar, 4 teaspoons cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoons salt over apples. Cover. (Lid may not fit tight at first, but apples will shrink as cooked.) Begin cooking on high then lower heat and cook all day until thick and dark color. Stir occasionally. Place in small jars and seal. ------------------------
396432 -- CROCK - POT APPLE BUTTER 3 lb. apples, peeled, cored and finely choppedSweet 'N Low equivalent to 4 c. of sugar4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. salt Heap crock-pot with the chopped apples. (Lid may not fit at start). Drizzle the sweetener, cinnamon and salt over the apples. Cook on high all day until apples are dark and thick. Stir occasionally. Place in small jars and seal. Process at 5 pound pressure in pressure cooker about 10 minutes. Yield: 32 (2 tablespoon) servings. Exchanges: 1/2 fruit Calories: 33 Carbohydrates: 8 grams, Sodium: 24 milligrams ------------------------
396433 -- HOMEMADE APPLE BUTTER (CROCK POT) 8 c. cooked apples5 c. sugar If apples are lumpy, run through blender. Put in crock pot the apples and sugar and cook on high for 5 hours. Leave lid cracked for steam passage. Stir in a few drops of cinnamon or 1 package of red hot cinnamon candy. Yield: 4 1/2 pints. ------------------------
396434 -- CROCK POT PEACH BUTTER 6 c. unsweetened peaches3 c. white sugar1 1/2 c. apricot nectar2 tbsp. orange or lemon juice1 tsp. vanilla Put peaches through food mill or food processor. Mix all ingredients together well and put in crock pot. Bring to a good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling. When it boils good, remove cover. ------------------------
396435 -- CROCKPOT APPLE BUTTER Peel and core apples until crockpot is heaping over full4 c. sugar4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. salt Place in crockpot apples, heaping full, they will shrink as they are cooked. Cover and cook on high 1 hour, then lower heat and let cook all day. Cook until thick and brown with no liquid left. Place in hot sterilized jars. Set in hot water with lids on for 10 minutes. Boil until seal is secure and set aside to cool, you will hear a ping noise when sealed safely. Makes 4 or 5 pints. Good on hot biscuits. ------------------------
396436 -- CROCKPOT APPLE BUTTER 8 c. applesauce3 c. sugar1 tsp. cinnamon1/2 tsp. ground cloves Combine all ingredients and mix well (in crockpot). Cook on high for six hours, turn to low for 12 hours. Stir occasionally. Pour into hot jars, turn upside down to seal. ------------------------
396437 -- CROCK POT APPLE BUTTER Cook 5 pounds Jonathan apples in 1 1/2 cups cider vinegar (quartered and cored, not peeled). Makes 7 quarts pulp. 3 c. sugar1 1/2 tsp. cinnamon1/4 tsp. allspice1/2 tsp. cloves Cook all night with lid slightly ajar; put toothpick under lid. Put in hot jars and seal. ------------------------
396438 -- CROCKPOT OATMEAL 2 c. milk1/4 c. brown sugar1 tbsp. melted butter1/4 tsp. salt1/2 tsp. cinnamon1 c. rolled oats1 c. chopped apple1/2 c. raisins1/2 c. chopped walnuts Grease the inside of a slow cooker crockpot. Put ingredients into crockpot and mix with whisk. Cover. Just before going to bed, turn on the crockpot, at "low" speed. The cereal will be ready for morning. Serve with milk. Serves 4. ------------------------
396439 -- CROCK POT APPLE BUTTER Tart apples4 c. sugar4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. salt Fill a 5-quart crock pot heaping full with finely chopped apples. (Tart apples are best.) Drizzle 4 cups sugar (or less, depending on sweetness of apples), 4 teaspoons cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon salt over the apples. Cover. Lid may not fit tightly at start, but apples will shrink. Begin cooking on high. Lower heat after mixture starts to bubble. Cook all day, until thick and dark in color. Stir occasionally. Place in small jars. Cool and freeze. ------------------------
396440 -- CROCKPOT DRESSING 1 (8 inch) pan cornbread8 slices dry white bread4 eggs2 c. chicken broth2 cans cream of chicken soup1 tsp. sage1/2 tsp. black pepperCelery to taste1 med. onion2 tbsp. butter Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours on High then 4 hours on low. ------------------------
396441 -- CROCK POT MACARONI 1 (8 oz.) pkg. macaroni1 lg. can evaporated milk1 1/2 c. milk2 eggs, beaten1/4 c. melted margarine1 tsp. salt3 c. sharp cheesePepper to taste Cook and drain macaroni. Grate cheese. Grease crock pot. Mix oil ingredients in crock pot. Reserve some of the cheese to put on top. Sprinkle with paprika. Cook on low for 3 1/4 hours. ------------------------
396442 -- CROCKPOT APPLE BUTTER 8 c. applesauce5 c. sugar1/2 c. vinegar1/2 c. cinnamon candies (red hots) Mix. Cook 4 hours on low in crockpot with lid on. Stir often. Cook 4 hours on high with lid off. Pour into sterilized jars. Makes about 4 1/2 pints. ------------------------
396443 -- LO-CAL CROCK POT CHICKEN 2 med. onions, thinly sliced2-3 lb. chicken, cut up and skinned2 cloves garlic, minced1 lg. can tomatoes1 tsp. salt1/4 tsp. pepper1/2 tsp. oregano, crushed1/2 tsp. basil1/2 tsp. celery seed1 bay leaf Layer in order and cook on low 6-8 hours, or on high 2 1/2 - 4 hours. ------------------------
396444 -- CROCK POT MACARONI 8 oz. macaroni, cooked and drained1 tall can Carnation milk1 1/2 c. sweet milk1 tsp. salt3 c. sharp cheese, grated1/4 c. melted margarine1 egg, beatenBlack pepper2 tbsp. margarine Mix macaroni with milk, salt, cheese, melted margarine, egg, and pepper to taste. Put in crockpot which has been greased with the 2 tablespoon margarine. Cut thin slices of cheese and put on top. Cook 3 hours and 15 minutes on low. ------------------------
396445 -- CROCKPOT MACARONI PIE 8 oz. box (cooked) macaroni3 c. grated cheese1 (16 oz.) can of evaporated milk1 1/2 c. sweet milk2 eggs1/4 c. margarine1 tsp. sugarSalt and pepper to taste Combine cooked macaroni with other ingredients and pour into a greased crockpot. Cook 3 1/2 hours on medium heat. ------------------------
396446 -- CROCK POT APPLE BUTTER 3 c. sugar (could substitute apple juice)1 c. Karo syrup1 1/2 tsp. cinnamon1 c. water1/4 c. cider vinegar1/2 tsp. cloves Peel, quarter, and core enough apples to fill a crock pot within 1 inch from the top (approximately one gallon). Add ingredients. Cook all night on low heat. Fill sterilized jars and seal. Makes about 4 pints. ------------------------
396447 -- CROCK POT APPLE BUTTER 12 lg. apples, cooked & strained, or 3 qts. applesauce1 qt. apple cider or juice3 c. honey1 tsp. cinnamon1/4 tsp. cloves1/4 tsp. allspice Cover and cook on the low setting for 12 to 15 hours, or until the mixture reaches the consistency which you desire. Yields: 2 to 3 quarts. ------------------------
396448 -- CROCKPOT APPLEBUTTER Apples, (a cooking apple)Sugar (1 c. of sugar for every cup of applesauce)Cinnamon oilCanning jarsLids & rings Clean, core and peel apples, then cook apples and make applesauce. Put applesauce and sugar into crockpot and cook slowly all day. When it is done (the applesauce will turn brown), add cinnamon to taste (approximately 4 drops) and stir. Put applebutter in sterile canning jar. Boil lids and put onto jars then put rings on. It should seal. ------------------------
396449 -- CROCK POT APPLE BUTTER Chopped apples4 c. sugar4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. salt Fill crock pot with chopped apples and rest of ingredients. Start on high, then low all day or until it's thick and dark in color. Fill jars; cool and freeze. ------------------------
396450 -- CROCK POT TOMATO SAUCE 2 (28 oz.) cans crushed tomatoes2 (28 oz.) cans tomato puree1 (18 oz.) can tomato paste1/4 c. extra virginia olive oil1 med. onion, chopped4 bay leaves2 cloves garlic, sliced1 tbsp. dry basil2 tsp. seasoned salt1-2 lg. carrots, shredded Heat oil in crock pot then add onion and carrot and garlic. Saute on high until transparent. Add tomatoes and seasonings (basil and seasoned salt) and add 1 can of water (or dry red wine) from the 18 ounce can that had the paste in it. Cook on low all day. ------------------------
396451 -- CROCKPOT ROAST (French Dip Sandwich) 3-4 lb. beef roast1 can beer1 pkg. onion soup mix Trim fat from roast. Put roast in crock pot and sprinkle with soup mix. Pour beer over top. Cook on low for about 8 hours. Cut or pull apart to make sandwiches on hard roll. Juice makes an excellent dip. ------------------------
396452 -- CROCK POT MEAT SAUCE 12 oz. chili sauce10 oz. grape jelly1 tbsp. Worcestershire sauce Put ingredients in crock pot. Mix well. Add hot dogs, meatballs, sausage or whatever kind of meat you prefer. Heat on low until meat is hot or done. Depends on what meat you use. Great for parties. ------------------------
396453 -- CROCK - POT APPLE BUTTER Apples, peeled, cored and finely chopped4 c. sugar or less4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. salt Fill crock pot heaping full of chopped apples. (Lid may not fit at first, but apples shrink as it cooks.) Drizzle sugar, cinnamon, cloves and salt over apples. Cover and cook on high 1 hour. Lower heat and cook all day until thick and dark in color. Stir occasionally. Place in small jars. Cool and freeze. (Leave room for expansion.) ------------------------
396454 -- CROCK POT DRESSING 8 c. prepared stuffing mix1/2 c. chopped onions1/2 c. chopped celery1/2 c. melted butter2 c. turkey broth and cooked giblets, chopped1 can mushroom soup1 c. raisins Mix together; cook on high at least 1 hour and then on low for an hour or more. ------------------------
396455 -- CROCK POT SPANISH RICE 2 lbs. ground chuck or beef1 med. onion, chopped1 green pepper, chopped1 (28 oz.) can stewed tomatoes1 (16 oz.) can tomato sauce1 1/2 c. water2 1/2 tsp. chili powder (or to taste)2 tsp. seasoned salt (to taste)2 tbsp. Worcestershire sauce2 c. raw rice, converted3 stalks celery, chopped Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired). ------------------------
396456 -- CROCK-POT APPLE BUTTER 8 c. cooked apples4 c. sugar1/2 c. vinegar1/2 tsp. ground cloves2 tsp. cinnamon1/2 tsp. allspice Peel and slice apples. Cook on low heat with small amount of water until tender. Put cooked apples, sugar and vinegar in slow cooker. Cover and cook 12 hours on low. Puree mixture and return to crock pot. Add spices and cook for 3 hours on high without lid until mixture becomes a spreading consistency. Fill refrigerator containers or put into sterilized jars, adjust lids and submerge in boiling water for 10 minutes. ------------------------
396457 -- CROCK - POT APPLE BUTTER Applesauce, sugar and allspice in the crock pot. For each cup of applesauce add 3/4 cup sugar and a teaspoon of allspice and a little cinnamon. Cook covered on high for 3-4 hours. Then cook uncovered on high for 3-4 more hours or on low overnight until right consistency. Cold pack 5-10 minutes. ------------------------
396458 -- CROCK POT STEW 2 cans ranch style beans2 cans minestrone soup1 can Rotel tomatoes1 lb. ground beef Brown meat. Combine with canned stuff in crock pot. Cook for 5-6 hours. ------------------------
396459 -- HUNTER'S CROCKPOT BEANS 1 lb. ground beef3/4 lb. fried crumbled bacon1 c. chopped onions1 c. ketchup1/4 c. brown sugar1/2 tsp. pepper1 tsp. hickory smoke flavoring1 lb. can each pork and beans, lima beans, butter beans, and kidney beans Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes. ------------------------
396460 -- CROCK POT APPLEBUTTER 10 c. apples5 c. sugar2 tbsp. cider vinegar2 drops cinnamon oil (optional)1 (5 oz.) red hots Cook and mash apples. Add sugar and cook until dissolved. Pour into crock pot. (Add a cup of water if needed.) Cook for 4 hours, stirring often. Add red hots. Cook 1 hour longer. Add oil of cinnamon just before putting into jars. If applebutter is too thin, cook another hour. ------------------------
396461 -- CROCK PICKLES 4 c. water1/2 c. salt1/2 c. 90 grain vinegar Pack gallon jar with small cucumber. Combine the water, salt and vinegar stir until dissolved and pour over the cucumbers. Add dill, grape leaves and green grapes. DO NOT HEAT BRINE: Will be ready to eat in 7 to 10 days. ------------------------
396462 -- CROCK - POT APPLE BUTTER 1 bag apples, peeled, cored and finely chopped4 c. sugar or less4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. salt Fill crock-pot heaping full of chopped apples (lid may not fit at start, but apples shrink as cooked). Drizzle sugar (sweet apples require less sugar), cinnamon, cloves, and salt over apples. Cover and cook on high 1 hour. Lower heat and cook all day until thick and dark in color. Stir occasionally. Put in small jars, cool and freeze. ------------------------
396463 -- CROCK - POT CHILI 2 (15 1/2 oz.) cans mild chili beans1 (15 1/2 oz.) cans tomatoes2 lbs. deer burger, browned or hamburger2 med. onions, coarsely chopped1 green pepper, coarsely chopped2 cloves garlic, crushed3 heaping tbsp. chili powder1 1/2 tbsp. salt1 tsp. pepper1 tsp. cumin2 celery stalks, chopped Put all ingredients in crock-pot in order listed. Stir once. Cover and cook on low for 8 hours. Yields: 6 servings. ------------------------
396464 -- CROCKPOT APPLEBUTTER 12-14 tart apples (Jonathan, Melrose, etc.)2 c. ciderSugarCinnamonClovesAllspice Wash and core apples (do not peel). Combine apples and cider in a lightly oiled crockpot. Cook on low for 10-18 hours. (Or on high for 2-5 hours.) Process the apples with a food mill. Measure the applesauce and return to the crockpot. For each pint of cooked fruit, add: 3/4 c. granulated sugar1/2 tsp. cinnamon1/4 tsp. allspice1/4 tsp. cinnamon This is lightly seasoned. Add more to suit your taste. Cover and cook on high for three hours. Remove the cover and cook an additional three hours to cook down. Stir gently every two hours. Can and seal. ------------------------
396465 -- BETTY CROCKER SOUR CREAM CHOCOLATE CAKE 2 c. self-rising flour2 c. sugar1 c. water1/4 c. shortening4 oz. melted unsweetened chocolate (cooled)1 tsp. vanilla2 eggs3/4 c. dairy sour cream1/4 tsp. sodaSour Cream Frosting Preheat oven to 350 degrees. Grease and flour pans. Measure all ingredients except icing in a large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pans. Bake layers 30-35 minutes or until top springs back when touched lightly with finger. Cool. Frost with Sour Cream Frosting.SOUR CREAM FROSTING:1/3 c. butter or margarine, softened3 oz. melted unsweetened chocolate (cooled)3 c. confectioners sugar1/2 c. dairy sour cream2 tsp. vanilla Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until frosting is smooth and of spreading consistency. ------------------------
396466 -- BETTY CROCKER CRUNCHY COOKIES 1 c. white sugar1 c. brown sugar1/2 c. Crisco2 eggs3 c. flour1 tsp. baking soda1/2 tsp. salt1 c. nuts Put all ingredients together. Roll into balls, flatten with glass that has been dipped in sugar. Bake at 350 degrees. ------------------------
396467 -- DAVY CROCKETTS 1 c. white sugar1 c. brown sugar1 c. shortening3 eggs2 c. flour1 tsp. salt1 tsp. soda1 tsp. baking powder2 c. quick oats1 tsp. black walnut extract1 c. chopped nuts1 c. chocolate pieces Cream sugars, shortening and eggs. Add sifted dry ingredients. Stir in remaining ingredients. Bake on large cookie sheet or jelly roll pan at 350 degrees for 15 to 20 minutes. Cut in squares when cool. Makes 3 dozen. ------------------------
396468 -- PEANUT CLUSTERS IN CROCK POT 2 (12 oz.) bags chocolate chips1 box white chocolate (almond bark)3 lbs. salted peanuts1 capful almond extract1/3 slice of paraffin------------------------
396469 -- CROCKPOT SPAGHETTI SAUCE 4 tbsp. cooking oil1 sm. onion, finely chopped1 (15 1/2 oz.) can tomato sauce1 1/2 c. water1/2 tsp. pepper1/2 tsp. red pepper, optional1 lb. ground beef1 (29 oz.) can tomato puree1 (6 oz.) can tomato paste1 tsp. salt1/2 tsp. oregano2 lbs. sausage (Italian links or country style) Brown ground beef in 2 tablespoon hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender. Pour meat and onion into 3 1/2 quart crockpot. Add puree, sauce, paste, water, salt, pepper and oregano and set dial on low setting. Cut 2 lbs. sausage into pieces and brown in remaining 2 tablespoons oil. When brown, place sausages in sauce in crockpot. Continue cooking for 12 hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 cup sugar to this.) ------------------------
396470 -- CROCK POT APPLE BUTTER Enough apples to fill a crock pot1/2 c. vinegar3 c. white sugar1 c. brown sugar3 tsp. cinnamonPinch cloves Peel and slice enough apples to fill a crock pot as full as possible. The apples will shrink as the cooking process starts. Add vinegar to apples and cook on high for 8 hours and lower heat to low for 10 hours. After a total of 18 hours of cooking, add the rest of ingredients. Let cook 4 more hours. Put in jars and seal. ------------------------
396471 -- SOUTHERN CROCKPOT APPLE BUTTER 4 c. sugar4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. saltApples Fill crockpot heaping full with fine chopped apples (tart apples are best). Drizzle sugar, spices and salt over it. Cook all day until thick and dark color. Stir occasionally place in small jars. Freeze. ------------------------
396472 -- CROCK POT CANDY 2 lbs. white almond bark4 oz. bar German chocolate12 oz. pkg. semi-sweet chocolate chips24 oz. jar dry roasted peanuts Put all ingredients in crock pot; cook 1 hour on high. Do not stir. Turn crock pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper and cool. Store in tin.------------------------
396473 -- CROCKPOT APPLE BUTTER 16 c. harvest apples, washed, cored, unpeeled, and chopped2 c. apple cider2 c. sugar1/4 tsp. ground cloves2 tsp. ground cinnamonDash of ginger, nutmeg, mace and allspice to taste Combine apples and cider in crockpot. Cover and cook on low heat 10- 12 hours. Puree in food mill, sieve or food processor. Return apple mixture to pot and add sugar and spices. Cover and cook on low heat 6-10 hours. Pour into hot sterilized jars and seal. Apple butter may also be cooled and pureed in freezer containers and frozen for several months. Makes 4 pints. ------------------------
396474 -- CROCK POT DRESSING 1 c. butter1 3/4 c. chopped onions1 1/2 c. chopped celery1/2 tsp. pepper12 c. bread crumbs1/3 tsp. poultry seasoning1 1/2 tsp. sage1/2 tsp. thyme2 sm. cans mushrooms (optional)4 1/2 c. broth2 eggs, beaten Melt butter in a skillet, saute celery and onions. Pour over bread crumbs and seasonings. Add broth, then the eggs. Cook on high for 50 minutes or low 5-8 hours. ------------------------
396475 -- CROCK POT APPLE BUTTER 2 qts. applesauce or pulp3 1/3 c. sugar2/3 c. brown sugar2 tbsp. + 2 tsp. vinegar2 tbsp. + 2 tsp. lemon juice1 tbsp. ground cinnamon1/2 tsp. ground allspice1/2 tsp. ground cloves Put all ingredients in crock pot and stir to mix. Cover and cook on high for 2 to 3 hours. Stir occasionally. Remove lid, cook until thickness desired. Total hours, about 8. Can be processed in hot water bath for 20 minutes. ------------------------
396476 -- CROCK POT APPLE BUTTER 4 c. sugar8 c. cooked apples1/2 c. white vinegar2 tsp. cinnamon1/2 tsp. cloves1/2 tsp. nutmeg Wash. peel and slice apples thin. Pack into crockpot until full. Add only enough water to keep from sticking to the bottom. Cook all day, covered on low; that night, add 4 cups of sugar to 8 cups of cooked apples (adjust sugar is less than 8 cups). Add 1/2 cup white vinegar; stir well and cook all night, covered on low. The next morning, add spices. Cook, uncovered, on high for 3 hours, then fill jars and seal. ------------------------
396477 -- WALDORF ASTORIA STEW - CROCK POT 2 lbs. beef - Sirloin, cut up (raw)2 c. potatoes, cut in lg. pieces2 c. carrots, cut in lg. pieces2 c. celery, cut in lg. pieces1 bag frozen onions (small)1 slice white bread, cut up1 (16 oz.) can whole tomatoes (and juice)2 tbsp. dry minced onion3 tbsp. quick cooking tapioca1 tbsp. sugar1 can tomato soupSalt to tastePepper to taste Place all in large crock pot. Cover and cook at low setting for 5 hours. Do not stir. Makes 6 to 8 servings. Add additional vegetables; whatever your family likes. 6 to 8 servings. ------------------------
396478 -- HOMEMADE CROCK POT CHICKEN SOUP 1 pkg. boneless, skinless chicken breasts1 pkg. chicken soup starter1 lg. can chicken broth2 c. each carrots & celery1 c. slivered onionsSeasonings according to taste (parsley flakes, garlic, salt, pepper, etc.) Night before: Cut carrots, celery and onion. Take chicken out of freezer. Set out seasonings. Have crock pot accessible. In a.m. literally throw above ingredients in crock pot and fill crock pot with water to the top. Put on lid, turn on medium-high, approximately 8 hours. Have a relaxed, non stressful day at work. Remove chicken breasts from crock pot with tongs. Cut meat on plate and return meat to soup mixture. Make rice or noodles for thicker soup. ------------------------
396479 -- OLD FASHIONED VEGETABLE SOUP IN CROCK POT 2 lb. soup bones or 1 lb. beef short ribs2 qt. water1 tsp. salt1 tsp. celery salt1 sm. onion, chopped1 c. carrots, diced1/2 c. celery, diced2 c. potatoes, diced1 lb. can whole kernel corn, undrained1 lb. can tomatoes or home canned, cut up2 turnips, peeled and finely chopped Place the meat, water, salts, onions, carrots and celery in crock pot. Cover and cook on low for 4-6 hours. Remove bones, chop meat and return to pot. Add potatoes, corn, tomatoes and turnips. Cover and cook on high for 2-3 hours more. Serves 10-12. ------------------------
396480 -- EASY CROCK POT SPAGHETTI SAUCE 1 lb. hamburger1/2 c. chopped onion1/2 c. chopped bell pepper1 c. chopped celery1 clove minced garlic1 tsp. Italian herb seasoning1 can stewed tomatoes1 can tomato paste1 lg. can tomato sauce1 lg. can water1 pkg. spaghetti sauce seasoning Brown hamburger with onion, bell pepper and garlic. Drain well and put into crockpot with all other ingredients. Have crockpot on high until sauce comes to a boil and then turn it to low and simmer for 6 hours. Serve hot over favorite noodles (our family likes egg noodles) and goes well with the garlic bread, and a fresh salad. Chopped bell pepper and celery can be kept in the freezer until ready to use. Be sure to rinse well before adding to any recipe to remove freezer taste. ------------------------
396481 -- CROCK POT POTATO SOUP 5-6 potatoes, peeled & diced1 onion, chopped1 lg. carrot, sliced1 lg. stalk celery, sliced4 chicken bouillon cubes1 tbsp. parsley flakes5 c. water1 tbsp. salt (less if desired)Pepper1/4-1/3 c. butter1 (13 oz.) can evaporated milk Put all ingredients in except evaporated milk in crock pot. During last hour add milk. Use skim milk evaporated milk and Mazola oil for low fat diet. ------------------------
396482 -- CROCK POT STEW 1 to 1 1/2 lbs. stew meat1 can green beans2 cans tomatoes5 carrots, quartered1 onion, quarteredSalt and pepper to taste Put all ingredients in crock pot. Cover; cook on low for at least 8-10 hours. ------------------------
396483 -- CROCK POT SOUP Chuck roast about 2-3 1/2 lb., cut into small chunks5 med. potatoes, diced5 carrots, diced1 lg. onion, diced4-5 sticks celery, chopped1 can Rotel tomatoes1 sm. can corn1 sm. can green beansSalt and pepper Put this all into the crock pot and turn on high until the mixture starts to boil. Turn on low and cook all day. Serve with hot corn bread. ------------------------
396484 -- MINESTRONE SOUP FOR "CROCKPOT" COOKER 1 c. diced ham1 lb. corn chickpeas1/2 c. minced onion1 clove garlic, minced1/2 c. diced carrots1/2 c. diced celery1 pkg. frozen chopped spinach10 oz. can tomatoes1 med. potato, diced2 tbsp. parsley1 qt. chicken broth1/2 c. elbow macaroniGrated Parmesan cheese Combine all ingredients except macaroni and cheese in "crockpot" cooker. Add water if chicken broth does not cover. Cook on high 1 hour, then switch to low 6-8 hours. Or cook on automatic 5-6 hours. One half hour before stirring, add macaroni. Serve soup generously sprinkled with cheese. Serves 6. ------------------------
396485 -- CROCK POT HAMBURGER SOUP 1 lb. lean ground beef1/4 tsp. pepper1/4 tsp. oregano1/4 tsp. basil1/4 tsp. seasoned salt1 env. onion soup mix1 (8 oz.) can tomato sauce1 tbsp. soy sauce1 c. celery, chopped1 c. carrots, sliced1/2 c. macaroni, cooked1/4 c. Parmesan cheese, grated Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control on high. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10-15 minutes. Other vegetables may be added, if desired. ------------------------
396486 -- CROCK POT POTATO SOUP 3 potatoes, peeled & cut into bite size pieces1 lg. onion1 carrot, chopped1 stalk celery, chopped1 tbsp. parsley5 c. water4 chicken bouillon cubes1 tbsp. saltPepper to taste Cook on low 10 to 12 hours or on high 3 to 4 hours. During the last hour of cooking, add 1 1/2 cups milk. TIP: If you own a blender, it works well to chop all vegetables in it. ------------------------
396487 -- CROCKPOT HOLIDAY PUNCH 1 qt. apple juice1 qt. cranberry juice cocktail1 c. brown sugarCinnamon sticksCloves------------------------
396488 -- LEMON CROCKERS 2 c. sugar1 1/2 c. shortening (lard best to use)2 eggs1 oz. ammonia1 bottle lemon oilFlour to make soft dough1 pt. milk Bake at 375 degrees until light brown.------------------------
396489 -- DAVY CROCKETT COOKIES 1 c. butter1 c. brown sugar, packed1 c. white sugar2 eggs1 tsp. vanilla2 c. flour1 tsp. baking soda1/2 tsp. baking powder1/2 tsp. salt3 c. oats1 (12 oz.) pkg. chocolate chips1 c. chopped nuts (optional) Cream butter, sugars, eggs, and vanilla. Add flour, soda, powder and salt mixing well. Stir in oats, chips, and nuts. Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool slightly before transferring to cooling racks or waxed paper.------------------------
396490 -- BETTY CROCKER FRUIT CAKE 1 1/2 c. dates, cut1 1/2 c. raisins, cut2 c. sugar2 c. boiling water5 tbsp. vegetable oil1 tsp. soda3 c. flour, sift before measuring2 tsp. cinnamon2 tsp. cloves1 tsp. salt1 c. chopped nuts Put raisins, dates, sugar and vegetable oil in pan and simmer gently for 20 minutes. Cool. Sift flour, soda, cinnamon, cloves and salt. Stir in cool mix. Add nuts (mix) nuts with little flour to keep from sinking. Put in greased pan. Bake 1 1/2 hours at 325 degrees.------------------------
396491 -- CHOCOLATE PEANUT BUTTER CAKE - CROCKPOT 2 c. chocolate cake mix1/2 c. water1/3 c. creamy peanut butter1/2 c. chopped nuts Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours. ------------------------
396492 -- STREUSEL POUND CAKE - CROCKPOT 1 pkg. pound cake mix (16 oz.) size1/4 c. packed brown sugar1 tbsp. flour1/4 c. finely chopped nuts1 tsp. cinnamon Mix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in crockpot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours. ------------------------
396493 -- BEER CAKE - CROCKPOT 2/3 c. butter1 1/2 c. brown sugar3 eggs2 1/2 c. flour1 1/2 tsp. baking powder1/4 tsp. baking soda1 tsp. cinnamon1/4 tsp. nutmeg1 1/2 c. beer1 c. chopped walnuts1 c. raisins Cream butter and sugar until light and fluffy. Add eggs one at a time mix well. Add flour, soda, baking powder, cinnamon, nutmeg to creamy mixture alternately with beer. Stir in walnuts and raisins. Pour mixture into well buttered and floured cake pan that will fit into crockpot. Cover tin with four or five paper towels. Put into pot. Put lid on crockpot loosely to allow steam to escape. Cook on high for 3 1/2 hours or until cake is done. Remove pan from pot and allow cake to cool on wire rack for 15 minutes before removing from pan.------------------------
396494 -- CROCK-POT CAKES Directions: Pour mixed batter into greased and floured 3 pound shortening can. Fill can not more than 2/3 full. Place can in crock-pot. Cover top of crock with 8 paper towels folded down over edge of can (to absorb moisture). Cover paper towels with crock-pot lid. Cover and cook on high 3 to 4 hours. Do not peek until after 2 hours.FRUIT CAKE:3/4 c. flour3/4 c. sugar1/2 tsp. baking powder1/8 tsp. salt1/4 tsp. nutmeg1/4 tsp. cinnamon1/4 tsp. ground cloves1 tbsp. hot water1/2 c. grated raw carrots1/2 c. chopped nuts1/2 c. raisins2 tbsp. flour1/2 c. salad oil2 eggs Stir together 3/4 cup flour, sugar, baking powder, salt and spices. Grate carrots to a fine consistency. (This may be done in a blender - blend 5-6 seconds.) Toss raisins and nuts in an additional 2 tablespoons flour. In a large bowl, beat oil and eggs together for 1 minute. Add hot water and continue beating for 1 minute more. Stir in grated carrots. Add flour mixture, raisins and nuts. Mix together thoroughly. Turn batter in greased and floured 3 pound shortening can. Bake as directed above.CHOCOLATE-FUDGE CAKE:2 c. flour1 tsp. soda1 1/2 c. sugar1/4 tsp. salt6 tbsp. cocoa1 egg1 c. "real" mayonnaise1 c. hot water1 tsp. vanilla Stir together dry ingredients in large mixing bowl. Add remaining ingredients and beat 2 minutes with electric mixer. Pour into greased and floured 3 pound shortening can and cover with paper towels. Bake in uncovered crock-pot on High 2 1/2 to 3 1/2 hours or until done.------------------------
396495 -- BETTY CROCKER FRUIT DROPS 1 c. soft shortening2 c. brown sugar2 eggs1/2 c. sour milk-buttermilk or water3 1/2 c. sifted flour1 tsp. soda1 tsp. salt1 1/2 c. broken pecans2 c. candied cherries, cut in halves2 c. cut up dates Mix well shortening, sugar and eggs. Stir in sour milk - sift dry ingredients together and stir in. Stir in pecans, cherries and dates. Chill at least 1 hour. Heat oven to 400 degrees. Drop 2 inches apart. Bake until almost no imprint remains. This is a good Christmas time cookie. Keep in tightly covered jar. ------------------------
396496 -- BETTY CROCKER CHOCOLATE CHIPS 1 pkg. super moist chocolate or German chocolate cake mix1/2 c. softened butter or margarine2 eggs1 tsp. vanilla1/2 c. chopped nuts6 oz. chocolate chips Mix about 1/2 the cake mix, the eggs, margarine and vanilla in large bowl until smooth. Add rest of mix, nuts and chips. Drop on cookie sheet. Bake 10-12 minutes, 350 degrees. Centers will be soft. Makes about 5 dozen. ------------------------
396497 -- CHICKEN IN CROCK POT 1 broiler cut up or chicken breasts1 can (10 oz.) cream of chicken soup1 sm. cream of mushroom soup1 can mushroom stems1 bell pepper, sliced1 onion, slicedDash salt, pepper & garlic powder1/2 c. white wine Wash and dry chicken pieces. Place in crock pot. Mix remaining ingredients and pour over chicken. Cook on low for 6-7 hours or on high for 3-4 hours. Serve with noodles or rice.------------------------
396498 -- CROCK POT APPLESAUCE 10 lg. cooking apples, peeled, cored & sliced or cut in chunks1/2 c. water1 tsp. cinnamon1/2 to 1 c. sugar Put all ingredients into crockpot. Should be about 3/4 full. Cover and cook on low 8 to 10 hours (high 3 to 4 hours).------------------------
396499 -- CROCK POT APPLE BUTTER 8 c. cooked apples5 c. sugar1/2 c. vinegarCinnamon to taste Cook 8 hours in crock pot.------------------------
396500 -- OLD FASHIONED CROCKPOT APPLE BUTTER 14 cooking apples (Winesap)2 1/2 c. sugar1 c. apple juice1 tbsp. cinnamon1 tbsp. cloves1 tsp. Allspice Wash and core apples; cut in 1/4 pieces. Slightly grease crockpot, put in apples and apple juice. Cook on high for 5 hours. Add other ingredients and cook for 6 hours on high. Stir each hour. Pack in 1/2 pint jars and seal. Makes 5 (1/2 pint) jars. ------------------------
396501 -- CROCK PICKLES 4 lbs. sm. cucumbers, sliced thick1/3 c. canning salt Sprinkle salt over cucumbers. Bring to boiling enough water to completely cover cucumber slices. Let stand 5 hours; drain and rinse well. Use a wooden spoon to stir. Meanwhile, heat to boiling: 1 c. sugar 1 tsp. celery seed 2 tbsp. mixed pickling spices 2 tbsp. mustard seed 1 heaping tbsp. alum Pour over cucumbers which have been placed in a crock or glass container. Place a large plate upside down over the cucumbers using a weight on top of the plate to keep cucumber under the liquid. Add 1 cup of sugar every day for 5 days and stir well. Ready to eat. May leave in crock or put in glass jars with lids. I make three to four recipes at a time. (I received this recipe from a friend sometime ago.) ------------------------
396502 -- CROCK POT APPLE BUTTER Fill crock pot with unsweetened applesauce; cook on medium (or 3) for 12-14 hours, stirring occasionally. Add 4 cups sugar and either a bag of hot cinnamon candy or several drops of cinnamon oil. Stir well. Cook until thickens. Place in jars and seal. ------------------------
396503 -- CROCK POT APPLE BUTTER Approx. 3 lb. apples3 c. sugar2 tsp. cinnamon1 tsp. nutmeg1/2 tsp. allspice1/2 tsp. clovesDash of salt3/4 c. water Fill crock pot 3/4 full of peeled, cored sliced apples. Add remaining ingredients and stir until evenly mixed. Cover and cook on low overnight. If butter has too much liquid, remove lid and cook on high until of desired consistency.------------------------
396504 -- CROCK POT APPLE BUTTER 2 c. apples1 c. water3 c. sugar3 cinnamon sticksOther spice (if desired) Peel and core apples (cut in small pieces). Measure 9 cups. Cook in crock pot on low until thick, stirring once every hour. Should take about 10 hours, depending on kind of apples. When finished, will be dark and thick.------------------------
396505 -- CROCK POT APPLE BUTTER 12 to 14 cooking apples (about 16 cups, chopped)2 c. cider2 c. sugar1 tsp. ground cinnamon1/4 tsp. ground cloves Core and chop apples. (Do not peel.) Combine apples and cider in slow-cooking pot. Cover and cook on low for 10 to 12 hours or until apples are mushy. Puree in food mill or sieve. Return pureed mixture to pot; add sugar, cinnamon, and cloves. Cover and cook on low one hour. Will keep several weeks in the refrigerator. Or, if desired, pour into hot sterilized jars and seal, or pour into freezer containers and freeze. Makes about 8 cups.------------------------
396506 -- OPEN CROCK DILLS Layer grape leaves, dill and slice pickles in stone jar. Add 1/2 cup pickling salt, 1 quart vinegar and 4 quarts cold water and do not boil, but dissolve sugar. Pour over pickles in stone jar. Put weight on. May be eaten after 7 days. ------------------------
396507 -- CROCKPOT APPLEBUTTER 4 c. sugar4 c. applesJuice of 2 lemonsCinnamon to taste Cook apples until tender. Add sugar, juice, and cinnamon to taste. Boil 5 minutes or until thick.------------------------
396508 -- CROCK PICKLES 1/2 c. pickling salt1 gal. waterDill sprigs - 4 to 5 fresh5 garlic clovesChili pequin, about 3Enough sm. cucumbers to fill gal. jar Stuff gallon jar with dill, garlic and chili pequin. Add small cucumbers until jar is full. Bring water and salt to boil and let stand until warm and pour over contents of jar. Cover and let stand 3 days or so before eating.------------------------
396509 -- CROCK POT APPLE BUTTER 8 c. diced apples4 c. sugar1/2 c. apple cider vinegar2 tsp. cinnamon1/2 tsp. cloves Peel and dice apples. In a large bowl, add apples and other ingredients. Stir well. Pour into crock pot and cook 12 hours. Stir up mixture well. Can use electric mixer. Put in sterilized jars and seal.------------------------
396510 -- SPECIAL BURRITOS CROCKPOT 1 (10 oz.) can chopped Ortega peppersMeat from bones1 c. chopped onion2 (4 oz.) can tomato sauce2 lb. chuck roast Night before begin cooking 2 lbs. chuck roast in crock pot (cook all night). In morning, remove the bones. Add to crockpot the above. Cook on low heat the rest of day. Add mixture to flour tortillas. Also add refried beans, sour cream, grated cheese with meat. Wrap in foil and bake 350 degrees for 10 minutes.------------------------
396511 -- EASY CROCKPOT BARBECUE 3 to 4 lbs. pork roast1 lg. onion8 to 10 whole cloves, slicedYour favorite barbecue sauce Before you go to bed, brown pork roast in skillet with a small amount of oil. Peel and slice 1 large onion. Place 1/2 onion in bottom of crockpot. Put roast in crockpot and add 1/2 to 3/4 cup water. Add rest of onion and cloves. Set on low. In morning, turn off crockpot, remove meat, and let cool. Discard onion and juices in crockpot. Tear roast into small pieces. Put back in crockpot and add barbecue sauce (enough until juicy). Cook on low 2 to 3 hours or until flavor is blended and hot. Serve on buns. ------------------------
396512 -- CROCKPOT STROGANOFF 1 1/2 lbs. stew meat, cubed1 (10 3/4 oz.) can cream of mushroom soup1 (10 1/4 oz.) can French onion soup Put all ingredients into pot. Cook 5 to 6 hours - low heat.------------------------
396513 -- CROCK POT APPLE BUTTER Apples3-4 c. sugar2 tsp. cinnamon2 tsp. cloves2 tbsp. lemon juice Fill crock pot with peeled and chopped apples. (Use blender if you have one.) Add remaining ingredients. Cover and cook on high 6-8 hours. Remove cover last 1/2 of cooking, stir occasionally.------------------------
396514 -- CROCK POT APPLE BUTTER Peel and thinly slice crock pot full of apples. Add 2 tablespoons vinegar and 1/2 cup water. Cook 12 hours on low. Mash apples in crock pot. Add: 3 tsp. cinnamon 1/8 tsp. ground cloves Cook 4 hours longer. Pour into warm jars and seal.------------------------
396515 -- CROCK POT APPLE BUTTER 2 qts. apple pulp (apples chopped after core removed)2 1/2 c. white sugar2/3 c. brown sugar2 2/3 tbsp. vinegar2 2/3 tbsp. lemon juice1 1/2 tbsp. cinnamon3/4 tsp. cloves Cook in crock pot with the lid on for 2-3 hours. Remove lid and continue to cook until excess liquid has cooked away. The entire cooking process will take 5-8 hours. Seal in hot jars and process 10 minutes in hot bath. ------------------------
396516 --OPEN CROCK PICKLES 5 c. distilled water1/2 qt. white vinegar1/2 c. canning salt1/2 tbsp. black pepper Boil until full roiling boil, pour over pickles while hot in jars packed with dill, onion, and garlic. Refrigerate 24 hours. ------------------------
396517 -- CROCKPOT SPINACH 2 (10 oz.) pkg. frozen chopped spinach2 c. cream style cottage cheese1/4 c. butter1 1/2 c. American or Cheddar cheese3 eggs1/4 c. flour1 tsp. salt Thaw and drain spinach. Squeeze as much water as possible. Cube cream cheese, butter and cheese. Add to drained spinach. Slightly beaten eggs. Add flour, salt and combine with spinach and cheeses. Grease crockpot. 1 hour at high; 4-5 hours on low.------------------------
396518 -- CROCK POT APPLE BUTTER 3 qt. plus 1 c. apple sauce2 3/4 c. sugar12 oz. (lg.) can frozen grape juice1 tsp. cinnamon1/4 tsp. cloves1/4 tsp. allspice Mix together all ingredients. Cook in crock pot 24 hours on high, uncovered. While hot put into jars and seal. ------------------------
396519 -- CROCK POT DRESSING 1 c. butter2 c. chopped onion2 c. chopped celery1/4 c. parsley sprigs2 (8 oz.) cans drained mushrooms12 - 13 c. slightly dried bread crumbs1 tsp. poultry seasoning1 1/2 tsp. salt1 1/2 tsp. sage1 tsp. dried thyme1/2 tsp. pepper1/2 tsp. margarine3 1/2 - 4 1/2 c. chicken or turkey broth with giblets2 well beaten eggs Melt butter, saute onions. Pour over cubes. Add remaining ingredients, adding broth last to moisten. Place in crock pot on high for 45 minutes. Reduce to low for 6 hours. Freezes well. ------------------------
396520 -- CROCK POT CRANBERRIES 1 pkg. fresh cranberries2 c. sugar1/4 c. water Combine cranberries with sugar and water in crock pot. Cover and cook on high 2 to 3 hours until some pop. Serve with turkey or chicken. ------------------------
396521 -- CROCK-STYLE KOSHER DILL PICKLES 4 qt. water1 c. cider vinegar1/2 c. canning saltCucumbers, 2-3 inchesFresh dill, cut (1-2 bunches)Garlic, chopped (1-2 whole garlics)Grape leaves, washed Place a bed of grape leaves on bottom of crock. Alternate layers of cucumbers, dill and garlic to fill crock. Bring water, vinegar, and salt to a boil. Cool and pour over cucumbers. Place more grape leaves on top. Weight down and let set in cool place 3-5 days or until flavor is desirable to taste. Place left over pickles in refrigerator. ------------------------
396522 -- CROCK DILL PICKLES 14 c. tap water1 c. canning saltDill, green grapes, grape leaves, 1 sm. clove garlic Use a 2 gallon crock (old fashioned kind). In it layer the pickles, dill and grapes to the top. Stir brine up cold, pour on pickles. Put plate on top to weight them down into brine. Wait 5 to 6 days until ready. ------------------------
396523 -- CROCK POT APPLE BUTTER 16 c. chopped cooking apples (about 12 to 14)2 c. apple cider1 tsp. ground cinnamon1/4 tsp. ground cloves2 c. sugar Combine all ingredients in crockpot. Cover and cook on HIGH for about 2 hours. Turn crockpot to low setting and continue to cook all day or overnight. Makes about 4 pints.------------------------
396524 -- CROCKPOT APPLE BUTTER 8 c. applesauce2 c. sugar1 tsp. cinnamon1/4 tsp. cloves1/4 c. cinnamon hearts Cook in slow cooker on low 5 to 6 hours. Seal in jars. Makes 4 1/2 pints. Good apples to use: Rambo in August; Golden Del in September; Stayman in October.------------------------
396525 -- CROCK POT APPLE BUTTER 8 c. cooked apples4 c. sugar1/2 c. vinegar2 tsp. cinnamon Place in crock pot and cook 6 hours on HIGH. Seal in jelly jars. ------------------------
396526 -- CROCK POT APPLEBUTTER 8 c. applesauce3 c. sugar1 1/2 tbsp. vinegar1 tsp. cinnamon1 tsp. cloves Cook about 4 hours in crock pot or until desired consistency.------------------------
396527 -- PARTY CITRUS FISH - CROCKPOT 1 1/2 lb. fish filletsSalt and pepper to taste1 med. onion, chopped5 tbsp. chopped parsley4 tsp. oil2 tsp. grated lemon rind2 tsp. grated orange rindOrange and lemon slices Butter crockpot and put salt and pepper on fish to taste. Then place fish in pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook on low for 1 1/2 hours. Serve garnished with orange and lemon slices. ------------------------
396528 -- HOT MULLED CIDER - CROCKPOT 1/2 c. brown sugar packed2 qt. cider1 tsp. whole allspice1 1/2 tsp. whole cloves2 sticks cinnamonOrange slices Put all ingredients in crockpot and cover cook on low for 2 to 8 hours. Spices may be taken out. Serve from crockpot with ladle. ------------------------
396529 -- CROCK POT APPLE BUTTER 12 to 14 cooking apples (about 16 c.)5 gal. cider (water maybe substituted)2 c. sugar1 tsp. ground cinnamon1/4 tsp. nutmeg1/4 tsp. ground cloves (optional)1/4 tsp. allspice (optional) Peel, core, chop apples and add to cider in a large pan on stove. Cook like applesauce (until they become mushy). Pour apple sauce into slow cooking crock pot with lid cracked open using wooden spoon. Cook on low for 12 hours. Stir every 2 hours. During last hour of cooking add sugar and then stir every 10 minutes. During last 1/2 hour of cooking add spices. Will keep several weeks in refrigerator. May be frozen. Makes 5 to 8 cups of apple butter.------------------------
396530 -- OPEN CROCK DILLS Lg. cucumbersDillSliced onions1 c. salt3 c. sugar2 qts. water1 qt. white vinegar1 heaping tsp. mixed pickling spices (Enough brine for 8 quarts) Cut large cucumbers into quarters and put in a crock alternately with layers of dill and sliced onions. Boil the salt, sugar, water, vinegar and spices together. Pour over cucumbers while hot. Pickles are ready to eat in 24 hours. ------------------------
396531 -- CROCK POT APPLE BUTTER 2 1/2 qt. apples2 c. sugar1/4 tsp. allspice1 (3") cinnamon stick1 tsp. cloves Mix in crock pot. Cook on low 10-12 hours. Uncover last 2 hours.------------------------
396532 -- CROCK POT APPLE BUTTER 7 c. applesauce2 c. apple cider1 1/2 c. honey1 tsp. ground cinnamon1/2 tsp. ground cloves1/2 tsp. ground allspice In crock pot, mix all ingredients. Cover and cook on low heat 14-15 hours until mixture is a deep brown. Peek while hot into 4 hot pint jars. Process in hot water bath for 10 minutes counting time after jars have been immersed and water again comes to a rolling boil.------------------------
396533 -- CROCK CUCUMBER PICKLES 1 gallon white vinegar1 c. sugar1 c. salt1 c. dry mustardSm. to med. whole cucumbers Make a paste of sugar, salt and mustard and stir into vinegar. Drop in washed cucumbers. Stir every time you add cucumbers. Put a plate on top to keep cucumbers in the brine. ------------------------
396534 -- HOT CRANBERRY PUNCH - CROCK POT 46 oz. can pineapple juice1 qt. cranberry juice3 c. water1/2 tsp. salt1 c. brown sugar2 tbsp. whole cloves1 tbsp. whole allspice6 cinnamon sticks Pour juices and water into pot. Add salt and sugar. Stir until dissolved. Tie cloves, allspice, cinnamon in cheesecloth and put in pot. Cover and simmer for 2 hours. Remove spice bag. Keep warm. 25 - 4 ounce servings. ------------------------
396535 -- REFRIGERATED CROCK PICKLES 1 c. vinegar1/2 c. pickling salt (less if needed)1 qt. hot water3 qts. cold water Mix and set aside. Put in bottom of gallon jar: 1 garlic clove 1 sliced onion Pack your pickles in jar. Pour mixture over pickles. Close and refrigerate for 1 week. ------------------------
396536 -- COLD CROCK PICKLES Wash pickles and add dill. Add pickles. Add 2 tablespoons pickling salt and 1 quart water. Don't seal with lid. Set smaller (butter) lid on top to keep pickles in brine. Place rock on top. Let set 3 days on counter then refrigerate with lid on loosely. ------------------------
396537 -- CROCK POT SPAGHETTI SAUCE 1/2 c. olive oil1/4 c. chopped onions1 clove garlic, minced2 tbsp. parsley2 tbsp. salt2 tbsp. sugar1 lb. ground chuck or mild Italian sausage2 (6 oz.) cans tomato paste2 lg. cans tomato puree (2 lb. 3 oz.)2 tsp. oregano leaves1 tsp. basil1/4 tsp. pepper1 (4 oz.) can mushroom stems & pieces, drained1/4 c. dry red wine Saute onions and meat until not red or pink. Drain. Combine meat and remaining ingredients in crock pot, cover, set on low. Cook 8 hours. Sauce can be frozen and used for all types of pasta (i.e. ravioli, lasagna, tortellini, etc.). ------------------------
396539 -- DILLED CUCKES IN CROCK 2 qts. water1/2 c. vinegar1/2 c. sugarGarlicDill Boil together - cool. Add 1/3 cup salt before water cools. Cut cukes in quarters lengthwise. Put garlic and dill in jar. Add cukes, cover with cooled brine. Ready to eat next day. ------------------------
396551 -- CROCK POT VENISON 3-4 lb. venison1 lg. onion16 oz. bottle cola24 oz. bottle catsup Cook for 6-8 hours until done.------------------------
396552 -- CROCK POT BEAN SOUP 1 lb. dry navy beans (soak overnight)2 qt. water1 lb. ham and bones1 tsp. salt1/2 tsp. pepper1/2 c. chopped celery leaves1 med. onion, chopped1 bay leaf (optional) Put all ingredients in pot. Cook on low 10 to 12 hours. ------------------------
396553 -- CROCK POT ONION SOUP 1 qt. beef bouillon3 c. onion, sliced1/4 c. butter1 tsp. salt1 tbsp. sugar2 tbsp. flour1/4 c. dry Vermouth or Cognac1 c. Parmesan cheese Pour bouillon in crock, cover, set on high. Cook onions in large skillet in butter for about 15 minutes. When feels done to desired consistency add sugar, this will brown them. Add to crock and cook for 3 hours.------------------------
396554 -- CROCK POT CORN CHOWDER 6 slices bacon2 (10 oz.) pkgs. frozen corn1 (16 oz.) can cream style corn1 tbsp. Worcestershire sauce2 c. water1/2 c. onion, chopped2 c. potatoes, diced1 tbsp. sugar1 tbsp. seasoned salt1 (16 oz.) can chicken broth1 c. milk1/4 c. butter In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in crockpot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Return to crock pot with milk and butter. Cover and cook on high one hour more. 6 to 8 servings.------------------------
396555 -- CROCK POT POTATO SOUP 2 lbs. frozen hash brownsWater to cover1 bouillon cube for each c. of water1/2 c. diced onion2 carrots, grated2 stalks celery, diced1 1/2 lbs. diced ham------------------------
396556 -- CROCKPOT SPLIT PEA SOUP 1 (16 oz.) pkg. dried green split peas, rinsed1 hambone, or 2 meaty hamhocks, or 2 c. diced ham3 carrots, peeled & sliced1 med. onion, chopped2 stalks of celery plus leaves, chopped1 or 2 cloves of garlic, minced1 bay leaf1/4 c. fresh parsley, chopped (optional)1 tbsp. seasoned salt (or to taste)1/2 tsp. fresh pepper1 1/2 qts. hot water Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. *Freezes well.------------------------
396557 -- CROCK POT CHILI 2 lbs. ground chuck1 can tomatoes or tomato sauce1 1/2 tsp. salt2 tsp. cumin1/4 c. chili powder1/2 tsp. black pepper1/4 tsp. garlic powder Brown meat in skillet. Drain fat. Put in crock pot with other ingredients. Add water just to cover meat. Cook on low for about 4 hours. Stir in 1/4 cup cornmeal. Add gradually so it won't make lumps. Cook about 10 more minutes. *If you need to leave cooking as long as 8 hours, add a little more water. ------------------------
396558 -- CROCK POT DEER CHILI 3 1/2 lbs. deer chuck roast1 (1 lb.) can tomatoes1/2 c. water1 c. chopped onion1 clove garlic1 can chili beans2 tsp. chili powder1 can chili beef soup1/2 c. diced green pepperRice Cut meat into 1" strips. Roll in flour. Brown in skillet. Put in slow cooker or crock pot. Add tomatoes, water, onion, chili powder, soup, chili beans, garlic and green pepper. Set on low to low-medium heat setting for about 6 hours. Serve with rice. ------------------------
396559 -- CROCK POT CLAM CHOWDER 1 can cream of celery
soup1 can cream of mushroom soup
2 cans cream of potato soup2 cans Campbell's cream of potato soup
1 pt. half and half
3 cans minced clams
Med. onion, precooked in 1/4 c. butter
Mix above ingredients in crockpot and cook on low for 5 hours.
396561 -- CROCKPOT MEXICAN POTATO CORN CHOWDER
14 sm. potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do
not drain
2 tbsp. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbsp + margarine
1 lg. onion (brown), diced fine
1 green pepper, diced fine
Seasonings*
2 c. medium Cheddar cheese, shredded
1 1/2 c. Monterey Jack cheese,
shredded
Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sauteed onion and green pepper. Stir in corns, chilies and seasonings (*Lawry's season salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly. Place in large (5-6 qt.) crockpot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.
------------------------
396562 -- TURKEY SOUP CROCKPOT STYLE
1 lb. ground turkey
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
3 tsp. beef bouillon
3 c. boiling water
1 c. (8 oz.) tomato sauce
1 tbsp. soy sauce
1 c. diced celery
1 c. diced carrots
1 lg. diced onion
1 c. fresh mushrooms
1 c. diced green pepper (optional)
Add all ingredients except sliced mushrooms. Cover and cook on low for 6 to 8 hours. Add mushrooms and turn up to high for 10 to 15 minutes. Serve with rolls or garlic bread.
------------------------
396563 -- CROCK POT HAM-BEAN SOUP
1 ham bone (with sm. amt. ham still on)
2 c. Navy beans or mixed beans
8 c. water (3 c. more may be added,
after bone is taken out, then cook
some more)
1 clove garlic, minced (or 1/2 tsp.
garlic powder)
1 tbsp. lemon juice
1 tbsp. honey
1 bay leaf
1 lg. onion, chopped
Salt & pepper, to taste
Wash beans. Put everything in crock pot along with ham bone (that has small amount of ham still on). Start cooking at high (I usually start it in the evening) and after it starts cooking, turn to simmer. (I cook it all night and until serving time at noon or even later.) I usually remove the bone in the early morning and add more water. Remove bay leaf before serving.
------------------------
396564 -- CROCK POT VENISON STEW
3 carrots
5 potatoes
2 lb. meat, in 1 1/2 inch cubes
1 c. water
1 tsp. Worcestershire sauce
1 clove garlic
1 bay leaf
1 stalk celery
3 onions, quartered
1/2 tsp. pepper
Salt to taste
1 tsp. paprika
Put all ingredients into crock pot. Stir to blend spices. Cook on low for 10 to 12 hours or on high for 5 to 6 hours.
------------------------
396565 -- GERMAN CROCK SLAW
8 c. shredded cabbage
1 lg. onion, chopped fine
2 green peppers, chopped fine
Bring to a boil: 1 tsp. celery seed 1 1/2 c. vinegar 1 tsp. celery seed 1 1/2 tsp. mustard seed 1 tsp. turmeric 1 tsp. salt Pour boiling liquid over vegetables. Cover and let stand 2 hours. Will keep crisp for 3-4 weeks in refrigerator.
------------------------
396566 -- CROCK POT STEW
1 1/2 lbs. venison or stew meat
6 med. potatoes
6 carrots
3 stalks celery
1 pkg. onion soup mix
1 (8 oz.) can tomato sauce
1 can mushrooms
Brown meat. Cut up potatoes, carrots and celery - place in crock pot. Sprinkle with onion soup mix. Add tomato sauce and mushrooms. Let cook on LOW all day.
------------------------
396567 -- CROCK POT CLAM CHOWDER
1 can clam chowder soup
1 can cream of potato soup
1 can cream of celery soup
1 stick butter
1 pt. half and half cream
1 soup can milk
1 can minced clams, juice and all
Put everything in crock pot. Stir to mix. Leave on low 6 hours. Hot rolls and salad are all you need to make a quick dinner.
------------------------
396568 -- CROCK POT VEGETABLE SOUP
1 qt. canned tomatoes
1 lb. ground beef
2 lg. potatoes, diced
1 sm. onion, chopped
1 stick butter
Salt and pepper to taste
1 lg. can Veg-All
1 sm. can lima beans
Brown hamburger meat on stove top and place in crock pot. Add tomatoes and all other ingredients. Cook all night long on low.
------------------------
396569 -- HAMBURGER CROCK POT SOUP
1 lb. hamburger
1 lg. can tomato juice
1 c. chopped onion
1 c. chopped celery
1 c. noodles or rice
Season with salt and pepper as desired
Tear hamburger in small pieces, place in bottom of crock pot. Add tomato juice, and turn crock pot to low; simmer. One hour later, add vegetables and let simmer 4-6 hours. Before serving, add rice or noodles, Turn crock pot, setting to high and cook additional 1/2 hour. Reduce heat and eat.
------------------------
396570 -- CROCK POT POTATO SOUP
Peel 6 large potatoes. Chop. Put in crockpot along with 2 chopped medium onions, 4 chicken bouillon cubes, 1 tablespoon parsley flakes, chopped celery, 1 tablespoon salt, 5 to 6 cups water, 1/2 cup butter, 1/4 teaspoon pepper, 1 (12 oz.) can evaporated milk, 1/2 cup flour. Mix well. Cook on low 8 to 10 hours.
------------------------
396571 -- CROCK TOMATOES
2 green peppers, seeded and cut into
rings
2 lg. tomatoes (ripe), sliced or cut
into wedges
1 lg. Spanish onion, sliced very thin
and separated into rings
1 c. vinegar (cider)
1/2 c. sugar
1 c. salad oil
1 tbsp. salt
1 tsp. celery seed
1. Day before, put vegetables into crock or similar container. 2. Combine remaining ingredients. Pour over vegetables. Refrigerate overnight. Keeps very well for several days.
------------------------
396572 -- CROCK POT STEW
Stew meat, chunked
Carrots
Potatoes
Rutabagas
Celery
2 cans cream of mushroom soup
2 cans Golden mushroom soup
------------------------
396573 -- REFRIGERATOR CROCK SALAD
1 med. cabbage
4 carrots
2 red peppers
2 green peppers
2 lg. onions
2 tsp. celery seed
2 tsp. salt
2 c. white vinegar
2 1/2 c. sugar
Chop or grind the cabbage, carrots, peppers and onions. Add celery seed and salt and soak in cold water for 2 hours. Drain well. Mix vinegar and sugar and pour over ingredients. Store in refrigerator and use as needed. Recipe is 50 years old. The longer it sets, the better it gets.
------------------------
396574 -- PARTY BARBECUED BEAN SOUP - CROCKPOT
1 lb. navy beans soaked
1 med. onion, chopped
2 lbs. cubed ham
1 tsp. salt
1/8 tsp. ground pepper
6 c. water
3/4 c. barbecue sauce
Drain beans from being soaked. Put all other ingredients including water in crockpot on low 10 to 16 hours or on high 5 to 8 hours. Serve.
------------------------
396575 -- MEXICAN SOUP - CROCKPOT
1 lb. lean ground beef
8 c. chicken stock
4 tbsp. flour
1 egg
1 red chili pepper
4 med. carrots, grated
5 1/2 tbsp. Minute rice
1/2 lb. spinach fresh or frozen
chopped
1/2 tsp. oregano
1/4 lb. ham chopped
2 1/2 tbsp. parsley
Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired.
------------------------
396576 -- SPLIT PEA SOUP - CROCKPOT
3 tbsp. butter
2 med. onions, minced
8 c. water
2 c. dried split peas
5 cloves
1 bay leaf
1/2 lb. bacon, cut crosswise
2 stalks celery, chopped
2 med. carrots, diced
1/4 tsp. marjoram
1 tbsp. salt
1/2 tsp. pepper
Put all ingredients into crockpot. Cover and cook on low for 8 to 10 hours. Before serving remove bay leaf and cloves.
------------------------
396577 -- DIET VEGETABLE IN CROCKPOT
1 cabbage
1 c. broccoli
1 c. garbanzo beans
1 bunch celery
6 carrots
1 onion in lg. pieces
1 pkg. dried onion soup
Any extra vegetable you want
1 lg. can V8
Put all ingredients in crockpot on low. Cook all day and serve.
------------------------
396578 -- CROCK POT POTATO SOUP
6-8 potatoes, chunked
2 med. carrots, cubed
2 stalks celery, cubed
1 med. onion, chopped
1 tbsp. parsley flakes
5 c. water
Salt and pepper to taste
Cook in crock pot on low for 8 hours or until vegetables are done. One hour before serving, add one can of evaporated milk.
------------------------
396579 -- CROCK POT CLAM CHOWDER
1 can cream of celery soup
1 can cream of potato soup
1 c. half and half
1 can minced clams, drained
Combine all ingredients in crock pot. Cook 4 hours on low setting.
------------------------
396580 -- POTATO SOUP IN CROCK POT
6 med. potatoes, diced
3 carrots, sliced
3 stalks celery, chopped
1 onion, diced
6 c. water
4 chicken bouillon cubes
Parsley flakes
One hour before being done, add: 1 sm. can (5.8 oz.) evaporated milk
------------------------
396581 -- CROCK POT BEAN SOUP
8-9 oz. dried navy beans
1 can stewed tomatoes
1-2 carrots, sliced or diced
1 c. frozen corn
1 env. onion-mushroom soup mix
Fresh or frozen sliced okra (optional)
1 sm. onion, sliced
1 tbsp. salt
1 tsp. sugar
1 tbsp. dried parsley
6-8 c. water
Rinse dried beans with hot water in strainer. Put beans in crock pot. Add stewed tomatoes, carrots, onions, corn, salt, sugar, and parsley. Add dried soup mix and water. Okra and pepper if desired. Cover crock pot and cook on high for 8 hours. Serves 4-5 people.
------------------------
396582 -- CROCK POT BEEF STEW
2 lbs. meat
1/2 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. beef broth
1 tsp. Worcestershire sauce
1 tsp. paprika
4 sliced carrots
3 cubed potatoes
2 tsp. Kitchen Bouquet
Place meat in pot. Mix flour, salt, and pepper. Pour over meat and stir to coat meat. Add remaining ingredients and stir to mix well. Cover and cook on low 10-12 hours or on high 4-6 hours. Stir thoroughly before serving.
------------------------
396583 -- CROCK POT DUMPLING SOUP
1 lb. lean steak, cut into 1" cubes
1 pkg. onion soup mix
6 c. water (hot)
2 carrots, peeled & shredded
1 stalk finely chopped celery
1 tomato, peeled & chopped
1 c. pkg. biscuit mix
6 tbsp. milk
1 tbsp. finely chopped parsley
With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat is tender. Turn pot control to HIGH. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into crock pot with a teaspoon. Cover and cook on high for about 30 minutes. (5-6 servings.)
------------------------
396584 -- BETTY C.'S TRIPLE-ORANGE AMBROSIAL SALAD
1 (11 oz.) can mandarin orange
segments, drained
8 oz. can pineapple chunks, drained
1/2 c. miniature marshmallows
1/4 c. whipping cream, whipped
Combine orange, pineapple and marshmallows. Fold in whipping cream. Chill for at least 3 hours. Yield: 5 to 6 servings
------------------------
396585 -- HAMBURGER SOUP - CROCK POT
1 lb. lean ground beef
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. seasoned salt
1 env. onion soup
1/4 c. grated Parmesan cheese
3 c. boiling water
1 (8 oz.) tomato sauce
1 tbsp. soy sauce
1 c. celery, sliced
1 c. carrots, sliced
1 c. macaroni, cooked & drained
Crumble uncooked hamburger into slow cooker. Add pepper, oregano, basil, seasoned salt, onion soup mix. Stir in water, tomato sauce and soy sauce; then add celery and carrots. Cover and cook in crock pot 6-8 hours. Turn control to high and add cooked macaroni and Parmesan cheese. Cover and cook for 10-15 minutes. Makes 5-6 (big) servings.
------------------------
396586 -- BETTY CROCKER HOT SPINACH SALAD
16 oz. spinach
1/2 c. bottled oil and vinegar salad
dressing
2 tbsp. Bac-O's product
Wash spinach and remove stems, dry leaves. Tear greens into bite-sizes (about 10 cups). Heat salad dressing in pan. Add Baco-O's and toss until greens are well coated, 10-15 minutes before serving. 6 servings.
------------------------
396587 -- CROCK POT OYSTER STEW
2 qts. whole milk
1/2 c. butter
2 pts. 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 stew on low for 2-3 hours, stirring occasionally.
------------------------
396588 -- CROCK POT SOUP
3 c. water
2 sm. onions, chopped
2 stalks celery, chopped
2 carrots, sliced thin
1 lb. can tomatoes
1 tsp. pepper
1 tbsp. all seasoning
1 (10 oz.) pkg. frozen mixed
vegetables
1 lb. ground beef, browned and drained
2-4 tbsp. or 2 cubes beef bouillon
1/2 c. margarine
1/2 c. flour
Put all ingredients in crock pot. Cover. Cook low 8-10 hours. (Can be cooked slowly in regular kettle.) One hour before done, turn to high. Make roux (paste) of flour and butter. Add some of hot soup to it, stirring until smooth. Return to soup. Mix. Cook on high 1 hour until thickened.
------------------------
396589 -- BEEF STEW IN A CROCK POT
2 lb. raw roast beef, cut up
2 lg. carrots, sliced
3 potatoes, cut up
Onion to taste
1/2 pkg. frozen peas
Salt and pepper to taste
1 can cream of mushroom soup
Place all ingredients in a crock pot and cook on high for 4 hours, stirring occasionally; or bake uncovered at 275 degrees for 5 hours.
------------------------
396590 -- HAMBURGER SOUP - CROCK POT
1 1/2 tbsp. butter
1 med. onion, chopped coarsely
1 1/2 lb. ground beef
1 (1 lb. 12 oz.) can tomatoes
3 cans consomme
2 cans water
4 med. carrots, quartered
4 celery tops
6 sprigs parsley
1/2 tsp. thyme
10 peppercorns
Salt and pepper (if no peppercorns)
1 add leftover vegetables that I need
to use up (zucchini is good)
Melt butter in large heavy kettle. Saute onion and cook until limp. Add ground beef and stir until it loses the raw look. Add remaining ingredients. Cover and cook over low heat for 45 minutes or if using a crockpot cook 6 to 8 hours. If using leftover vegetable or zucchini add and cook longer depending on your crockpot. Serves 6 generously.
------------------------
396591 -- CROCK POT VEGETABLE SOUP
Beef, veal, oxtail
1 lb. can tomatoes
2 sliced carrots
3 sliced celery and tops
2 med. onions
2 med. potatoes, sliced
3 c. water
1 tsp. salt
4 peppercorns
3 bouillon cubes
1 (10 oz.) frozen peas or limas
Place all ingredients in crock pot. High - 6 hours; low - 12-24 hours.
------------------------
396592 -- CROCK - POT BROCCOLI SOUP
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.
------------------------
396593 -- VEGIE SOUP IN THE CROCK POT
1 lb. beef shank
14 1/2 oz. can tomatoes
2 carrots
2 onions
2 potatoes
3 stalks celery
3 c. water
3 beef bouillon cubes
1 tsp. salt
1 (10 oz.) pkg. frozen mixed vegies
Put the 3 cups water, bouillon cubes, salt and mashed tomatoes in crock pot. Turn the crock pot on so the cubes will begin to dissolve. Meanwhile, cut up vegies. Put meat into the pot with vegies on top. Frozen package of vegies goes in during last half of cooking time. Stir couple times during cooking time. Cook 12 hours on low (4 hours on high). When the soup is done, remove shank from pot. Remove meat from bone, cutting it into small pieces and return to pot. Stir meat into soup and serve. Serves 4-6.
------------------------
396594 -- CROCK POT STEW
2 lbs. stew meat, cut into pieces
4 med. peeled potatoes, cut in pieces
4 med. carrots, cut in 1 inch pieces
1 med. onion, thinly sliced
2 tbsp. vinegar
2 tbsp. sugar
1 tbsp. prepared horseradish
1 tbsp. prepared mustard
2 tbsp. ketchup
1 c. beef bouillon
1 tsp. salt
1/4 tsp. pepper
Brown meat on all sides on top of stove. Put the cooked meat on the bottom of the crock pot and place potatoes, carrots, and onion on top of meat. Combine rest of ingredients thoroughly and pour over meat and vegetables. Cover and cook on low for 10-12 hours. If you prepare this the night before and combine the ingredients and put them in the crock pot the next morning, you will have a wonderful stew ready when you get home from work.
------------------------
396595 -- CROCK - POT CHILI
2 cans red kidney beans
1 can chili hot beans
1 can stewed tomatoes
1 (29 oz.) can tomato sauce
1 lb. ground turkey, cooked
1 onion, diced
1 pkg. chili spice mix
------------------------
396596 -- FAVORITE CROCK POT CHILI
2 lbs. coarsely ground beef chuck
2 (16 oz.) cans red kidney beans,
drained
2 (14 1/2 oz.) cans tomatoes, drained
2 med. onions, coarsely chopped
1 green pepper, seeded and coarsely
chopped
2 cloves garlic, peel and crushed
2-3 tbsp. chili powder
1 tsp. black pepper
1 tsp. cumin
Salt and pepper to taste
In a large, preferably non-stick, saucepan brown the chuck and drain off the fat. Put the ground beef and other ingredients in a 3 1/2 to 4 quart crock pot. If you have a small crock pot, cut the recipe in half. Stir well. Cover and cook on low for 10-12 hours. Makes 12 cups of chili.
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396597 -- CROCK POT SOUP
1 lb. stewed meat or chuck
Cubed potatoes, 1 per person + 1,
cubed
1 c. celery
1 c. carrots
1 onion, chopped
And any other vegetables, chopped you wish. Add 2 cups V-8 juice and salt. Add 1 can Golden mushroom soup. Bake at 250 degrees for 4 hours.
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396598 -- CROCK POT CHILI
2 lbs. ground chuck
1 or 2 med. onions, chopped
1 green pepper, chopped
3 to 4 sticks celery, chopped
1 (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
2 cans kidney beans
1 tsp. pepper
3 tsp. chili powder
1 tsp. garlic salt
Cook ground chuck; drain grease. Combine all ingredients in a crockpot and cook 4 to 5 hours until done.
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396599 -- LA CROCK-POT CHICKEN CORDON BLEU
3 whole chicken breasts, skinned and
boned
6 sm. ham slices
6 sm. Swiss cheese slices
1/4 c. flour
1/4 c. grated cheese
1/2 tsp. sage
1/4 tsp. pepper
1 (10 oz.) can condensed cream of
chicken soup
Cut each breast in half and pound until thin. Place ham slice and cheese slice on each piece of chicken. Roll up and secure with toothpicks. Dip chicken rolls into mixture of flour, cheese, sage and pepper. Chill chicken for 1 hour.
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396600 -- CROCK POT APPLE BUTTER
10 c. cooked (don't add water),
blended Jonathan apples
(approx. 1/4 bushel)
5 c. sugar
1/2 tsp. cloves
1 tsp. cinnamon
Mix all of the above and cook in crock pot on low for 10-12 hours. (Cook overnight and wake up to a wonderful smell!) Then uncover and cook an additional 2-4 hours on high until apple butter is thick. Pour into hot canning jars leaving 1/4 inch head space and seal or pour into jar and simply refrigerate. Yields about 4 1/2 pints.
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396601 -- CROCK POT SAUCE FOR HOT DOGS
5 lb. hot dogs
32 oz. ketchup
1/4 pkg. brown sugar
1 tsp. dry mustard (rounded)
1 1/2 tbsp. white vinegar
Mix up in crock pot. Add hot dogs.
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396602 -- STONE CROCK RAISIN COOKIES
1 c. shortening
1 1/2 c. brown sugar, firmly packed
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
2 eggs, beaten
1 1/2 c. flour, sifted
3/4 tsp. baking soda
1/4 c. buttermilk or sour milk
1 1/2 c. rolled oats
1 c. chopped nuts
1 1/2 c. seedless raisins
Combine the shortening and brown sugar; beat well. Add salt, cinnamon, nutmeg, allspice, and eggs and beat well. Sift together the flour and baking soda and half of the flour to the shortening mixture and blend. Add the buttermilk and then mix in the remaining flour and blend well. Add the remaining ingredients and mix well. Drop by rounded spoonfuls on greased baking sheets. Bake at 375 degrees for 12-15 minutes. This recipe yields 5 dozen.
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396603 -- DAVEY CROCKETT BARS
1 c. sugar
1 c. brown sugar
1 c. shortening
3 eggs
2 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
2 c. quick oats
1 tsp. walnut extract
Cream sugars, shortening, eggs. Add sifted dry ingredients. Stir in remaining ingredients. Bake on greased cookie sheet at 350 degrees for 10-15 minutes. Cut in squares when cool.
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396604 -- BETTY CROCKER'S COLORVISION CAKE
1 yellow cake mix
3 tbsp. fruit flavored gelatin
(regular size pkg.)
FROSTING:
Gelatin remaining in pkg.
2 sm. egg whites
1 c. sugar
1/8 tsp. cream of tartar
1/4 c. water
Mix first two ingredients and bake cake as usual. Mix frosting ingredients in top of double boiler. Place over boiling water and beat with portable electric hand beater about 4 minutes until mixture holds soft peaks. Remove from boiling water and beat 3 or 4 more minutes until peaks stiffen. Ice cake immediately. This fills and frosts top and sides of cake.
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396605 -- CROCK POT APPLESAUCE FRUIT CAKE
1 1/2 c. sugar
1/2 c. shortening
2 eggs
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. ground cloves
1/2 tsp. nutmeg
2 tsp. cinnamon
2 tsp. baking soda
2 c. sweetened applesauce
1 c. chopped walnuts
3/4 c. chopped candied fruit
1/2-3/4 c. raisins
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396606 -- BETTY CROCKER COOKIES
1 c. butter
1/2 c. powdered sugar
2 1/4 c. flour
1/4 tsp. salt
3/4 c. nuts, finely chopped
1 tsp. vanilla
Cream butter and sugar, add other ingredients and mix well. Form into 1-inch balls, place on greased cookie sheet and bake 14 to 17 minutes at 350 degrees. While still warm, roll in powdered sugar. Roll in sugar again when cold.
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396607 -- DAVY CROCKETT BARS
1 c. white sugar
1 c. light brown sugar
3 eggs
2 c. flour sifted with 1 tsp. soda
1 tsp. baking powder
2 c. oats
1 c. oil
1 tsp. vanilla
1 tsp. salt
1 c. nuts
Mix together. Dough is very stiff. It has to be pushed or patted into ungreased jelly roll pan. Bake 15 to 20 minutes in 350 degree oven. Do not over bake or it will be hard and dry. Take form oven when it is still puffed in the middle. Cut into bars or squares while warm.
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396608 -- CROCK POT APPLE BUTTER
12 to 14 apples (or 5 to 6 c. sauce)
Cook apples in 1 1/2 to 2 cups cider until tender. Then mash into sauce. Add: 3 tbsp. cinnamon 1 1/2 tbsp. allspice 1 1/2 tbsp. cloves Cover and cook in crock pot on high for 6 to 8 hours. Stir every 2 hours. After 3 hours, remove cover and "cook down".
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396609 -- APPLE BUTTER IN A CROCK POT
5 c. apples (cooked and mashed)
5 c. sugar
2 tbsp. vinegar
Boil applesauce on high heat, then add sugar and vinegar. I hold the cinnamon until last 1/2 hour because I think it evaporates some. Cook on high heat (about 4 hours) until the apple butter is as thick as you want it when you cool a sample in the refrigerator. You don't need to stand and stir this. Just when it is boiling hard, once every hour or so.
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396610 -- MUSTARD CROCK PICKLES
Wash and dry pickles. Pack in crock and cover with 1 gallon cold vinegar, 1 cup canning salt, 1 teaspoon saccharine, 1/4 pound mustard, 2 cups sugar, 1 tablespoon salicylic acid, handful mixed pickle spice. Mix all ingredients in cold vinegar and pour over pickles. Can be used in about 5 days. More pickles can be added any time. One cup grated horseradish may be added.
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396611 -- CROCK POT APPLE BUTTER
4 c. sugar
2 tbsp. cinnamon
2 tsp. cloves
1 tsp. allspice
1/4 c. vinegar
Peel and slice apples. Cook. Make into applesauce. Measure 4 quarts into crock pot. Let stand overnight with lid on. Next morning add the 5 ingredients listed. Turn crock pot on high with lid off. Let cook 1/2 day or longer. Stir frequently it will turn dark brown when thickened. Pour into jars and seal.
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396612 -- CROCK POT APPLE BUTTER
7 c. applesauce
3 c. white sugar
1 tsp. cloves
2 tbsp. cinnamon
2 tbsp. vinegar
Mix ingredients. Put in crock pot and cook on low for 5-6 hours.
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396613 -- MUSTARD CROCK PICKLES
Wash and dry pickles. Pack in crock and cover with 1 gallon cold vinegar, 1 cup canning salt, 1 teaspoon saccharine, 1/4 pound mustard, 2 cups sugar, 1 tablespoon salicylic acid, handful mixed pickle spice. Mix all ingredients in cold vinegar and pour over pickles. Can be used in about 5 days. More pickles can be added any time. One cup grated horseradish may be added.
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396614 -- CROCK POT APPLE BUTTER
4 c. sugar
2 tbsp. cinnamon
2 tsp. cloves
1 tsp. allspice
1/4 c. vinegar
Peel and slice apples. Cook. Make into applesauce. Measure 4 quarts into crock pot. Let stand overnight with lid on. Next morning add the 5 ingredients listed. Turn crock pot on high with lid off. Let cook 1/2 day or longer. Stir frequently it will turn dark brown when thickened. Pour into jars and seal.
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396615 -- NO SCUM CROCK DILL PICKLES
1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.
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396616 -- CROCK POT APPLE BUTTER
5 quarts finely chopped apples
4 c. sugar
1/4 tsp. salt
1/4 tsp. cloves
4 tsp. cinnamon
Fill a 5 quart crock pot heaping full with finely chopped apples. (Tart apples are best.) Drizzle 4 cups sugar (or less, depending upon sweetness of apples), 4 teaspoons cinnamon, 1/4 teaspoon cloves and 1/4 teaspoon salt, over the apples. Cover. (Lid may not fit tightly at start, but apples will shrink as cooked.) Begin cooking on high, then lower heat and cook all day until thick and dark color. Stir occasionally. Place in small peanut butter jars, cool and freeze.
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396617 -- CROCK - POT APPLEBUTTER
8 c. applesauce
7 c. sugar or more
3 tsp. cinnamon or 1/2 tsp. oil of
cinnamon
1/2 tsp. cloves
Place all ingredients except cloves and cinnamon in crock pot. Cook covered on high 4 to 5 hours. Then remove the lid and add the cinnamon and cloves. Cook, uncovered, 4 to 5 hours longer on high, stirring occasionally.
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396618 -- CROCK PICKLES
1 qt. vinegar
1/4 c. salt
1/2 c. sugar
1 1/3 c. water
Wash 100 (3"-4") pickles. Cut off ends and put in crock. Put in 1/2 pound salt and water to cover. Add couple of bay leaves, raw carrots, onion and dill. Let stand 24 hours; drain. Bring the above ingredients to a boil. Let stand 10 minutes. Pour over drained pickles. Let stand for 4 days.
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396619 -- OPEN CROCK DILLS
Cut large cucumbers into quarters. Put in a crock alternately with layers of dill and sliced onions. Boil the following and pour over while hot: 3 c. sugar 2 qt. water 1 qt. white vinegar 1 heaping tsp. mixed spices Ready to eat in 24 hours.
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396620 -- CROCK POT APPLE BUTTER
Peel and core and chop apples. Fill pot very full. Add 4 cups sugar, 4 teaspoons cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon salt. Lid may not fit at first but apples will shrink. Drizzle sugar, salt and spices over apples. Cover and cook on high 1 hour. Lower cooker heat, cook until thick and dark, stirring occasionally. You can freeze.
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396621 -- DILL CROCK
Fresh dill
1/2 c. garlic cloves
1-2 Tabasco peppers
2 onions, sliced
1 cauliflower
2 bell peppers
3/4 c. canning salt
10 c. water
Celery
Jar olives
1 lb. green beans
2 bay leaves
Red sweet peppers
Sm. green tomatoes
3 sliced carrots
1/4 c. cider vinegar
1 gal. jar
Make brine using 3/4 cup sea salt, 1/4 cup cider vinegar, 10 cups of water, slice onions, bell peppers, celery, carrot and break cauliflower into florets. Pack layer of fresh dill and garlic on bottom of jar. Cook green beans 3 minutes and drain. Layer all ingredients. Top off with more dill and garlic. Cover with brine. Set a small saucer weighted to keep everything below brine. Cure 10 days at room temperature. Refrigerate.
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396622 -- CROCK PICKLES
3 lbs. pickles
4 1/2 c. water
1 1/2 c. white vinegar
1/2 c. canning salt
1 tsp. alum
1 tbsp. dill weed
2 cloves garlic
Heat water, vinegar, salt, alum to boiling. Pour over small pickles or quartered cucumbers. Add dill weed and garlic. Put in gallon jug with cover in refrigerator. May be used after 3 days. Or in crock: Place a saucer or plate over pickles and weight down with jar of water. Cover with towel after 3 days, pour brine, heat to boiling. Put pickles in pint or quart jars, cover with brine and seal with hot lids.
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396623 -- CROCK POT APPLE BUTTER
Fill crock pot with unpeeled, chopped apples (about 16 cups). Add 1 cup water; cover. Cook on low 10-12 hours or until apples are mushy and browned. Puree in food mill (or blender). Return to pot. Add: 1 tsp. ground cinnamon 1/4 tsp. ground cloves Cover and cook on low about 1 hour. Pour into hot canning jars. Cap and process 10 minutes in boiling hot water bath.
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396624 -- CROCK PICKLES
4 cloves garlic
Dill
2 qts. water
1 c. white vinegar
1/3 c. pickling salt (uniodized salt)
1/2 c. sugar
Put dill and 2 cloves in the bottom of the crock. Pack cucumbers halfway up then add more dill and 2 more cloves of garlic. Boil the remaining ingredients until dissolved. Pour over cucumbers in crock. Place a plate on the cucumbers to hold in brine. Set out for 24 hours then refrigerate. Makes 1 gallon.
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396625 -- CROCK POT APPLE BUTTER
8 c. applesauce
1/2 c. vinegar
3 c. sugar
2 tsp. cinnamon
Put in crock pot. Mix well. Turn on high until hot, then turn down on low for 8 hours. Very easy and delicious.
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396626 -- CROCK POT APPLE BUTTER
1/2 gallon apples, diced
4 c. sugar
1/2 c. apple cider vinegar
2 tsp. cinnamon
1/2 tsp. cloves
Dice apples. In a large mixing bowl, add apples and other ingredients. Stir well. Pour into crock pot and cook 12 hours.
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396627 -- CROCK POT TEA
1 can or 1 frozen can (as directions
say) apple juice
1/2 to 3/4 c. 100% instant tea
2 to 3 cloves, whole
2 to 3 cinnamon sticks
Orange slices
Put ingredients in crock pot on high. Cook for 1/2 hour. Turn on low. Simmer and serve. Put orange slices on top. Great for winter guests!
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396628 -- CROCK POT RICE
1/2 gallon 2% milk
1 c. rice
2 tbsp. butter
1 c. sugar
Bring to boil on stove. Pour into crock pot and cook for 2 hours on HIGH. Stir occasionally with a wooden spoon. Serve hot or cold. Sprinkle with cinnamon if desired.
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396629 -- CROCK POT APPLE BUTTER
Fill a 5-quart crock pot heaping full with finely chopped, peeled tart apples. Drizzle 4 cups sugar, 4 tablespoons cinnamon, 1/4 teaspoon cloves and 1/4 teaspoon salt over apples. Cover. Begin cooking on high, then lower heat and cook all day until thick and dark in color. Stir occasionally. Place in small jars, cool and freeze.
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396630 -- CROCK POT APPLE BUTTER
Enough apples to fill a crock pot
1 c. sugar
1 1/2-2 sticks cinnamon
Fill crock with sliced apples. Stir in the sugar and break the cinnamon into small pieces. (More sugar may be added if desired.) Turn crock on low and cook all night. The next morning remove lid and turn crock on high. Let it cook until desired thickness.
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396631 -- CROCK POT APPLE BUTTER
6 c. applesauce
1 sm. pkg. cinnamon drops
2 c. sugar or to taste
1 tsp. salt
1 tbsp. cinnamon
Put in crock pot until cinnamon drops melt. Cool and eat.
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396632 -- CROCKED FRUITS
1 c. brandy (or 1/2 c. rum & 1/2 c.
brandy or bourbon)
1 c. sugar
1 can peaches, sliced
(maraschino cherries, pineapple
chunks or
other fruit may be substituted)
Place all ingredients in a glass or plastic container with a loose-fitting lid and allow to "work" at room temperature for 2 weeks (a tight lid may cause an explosion!) To stop process, simply refrigerate. To continue the fruit crock, every 2 weeks add 1 cup sugar and 1 cup fruit. Can be used over ice cream, crepes or even waffles. Makes a nice side dish (warmed) for any pork dish. The juice can be used as a basting sauce for baked ham, with the fruit added later as a hot garnish. A little over a cup will provide a starter for a friend.
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396633 -- CROCK POT APPLE BUTTER
Put 3 quarts of apples, sliced thin, in a crock pot and cook overnight on high. Next morning, add 2 teaspoons cinnamon, 3 cups sugar, 1/2 teaspoon cloves. Cook all day on low. Tastes like old-fashioned apple butter that is cooked in copper kettle. You can use applesauce if you do not have time to prepare the apples. The crock pot makes it possible for apples to cook a long time without being stirred. No fear of sticking or burning.
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396634 -- EASY CROCKPOT VENISON ROAST
1 sm. to med. venison roast
1 can cream of mushroom soup
1 env. Lipton onion soup mix
1 lg. onion, sliced
Soy sauce
Worcestershire sauce
Garlic salt
Season All
Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours. The beauty of this recipe is that it only takes a few minutes to prepare early in the morning and can cook all day while you are away to be ready to eat which you get home. Though no water is added, there will be lots of gravy that can be served over rice or potatoes.
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396635 -- CROCK POT INDIAN PUDDING
3 c. milk
1/2 c. cornmeal
1/2 tsp. salt
3 eggs
1/4 c. light brown sugar
1/3 c. molasses
2 tbsp. butter
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. ginger
Lightly grease crock. Preheat on high for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes. In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.
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396636 -- CROCK POT APPLE BUTTER
7 c. applesauce*
2 c. cider
1 1/2 c. honey
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
*Applesauce: Preferably homemade, unsweetened, but a good quality commercial is ok. Mix all ingredients in crock pot. Cover and cook on low heat 14-15 hours or until mixture is deep brown. Pack while hot into 4 hot pint jars. Process in hot water bath for 10 minutes. Counting the time after the jars have been immersed and the water comes again to rolling boil.
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