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1 c Catsup 1 ts Brown sugar;packed 1/2 c Onion;finely chopped 1/2 ts salt 1/3 c water 1/4 ts pepper 1/4 c butter 1/4 c lemon juice 1 tb paprika 1 tb worcestershire sauce 2-3 lb chicken Heat all ingredients except lemon juice and worcestershire sauce. Bring to a boil. Add lemon juice and worcestershire sauce and heat until hot. Makes about 2 cups. Slightly less butter, or none at all. The chicken seems to produce enough of it's own fat to make up for leaving any out. 1/2 Ts packed brown sugar. Pour over Skinned and cleaned chicken. Cook in crockpot for about 6-8 hours on low. 4-6 on high. |
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Yield: 8 servings 4 lbs beef chuck cut into 1 1/2 inch cubes 1/4 c butter or margarine 6 carrots;cut in 1/2 inch slices 2 onions, chopped 2 cans beef broth; 13 1/2 oz each 2 c dry red wine 1 can (6-oz) tomato paste 1 ts fine herbs salt and pepper to taste 1/2 lb fresh mushrooms, quartered 18 sm white onions, peeled 1/4 c flour 1/4 c butter or margarine Brown beef cubes on all sides in 1/4 cup hot butter or margarine in large skillet, or slow-cooker if it has a browning unit. Pour beef and drippings into slow-cooker. Add carrots, chopped onions, chopped garlic, beef broth, wine, tomato paste, fine herbs, salt and pepper, mushrooms, and white onions. Cover pot and set at low. Cook for 10 hours. Remove lid and skim excess fat from surface. Turn heat setting to high. Cover and let bubble. In a bowl, mix flour and 1/3 cup butter until creamy. Add to stew and stir until it is well blended and the stew thickens. Season to taste with salt and pepper. Serve hot with boiled potatoes or hot pasta. |
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1 pk macaroni, cooked and drained 2 tb oil 1 1/2 lb ground beef, browned and drained salt and pepper 1 lg onion, chopped 1 c celery, chopped 1 can tomato paste 3/4 c water 2 tb sherry 1 can tomato soup 1 ts leaf oregano grated cheddar or parmesan cheese Toss cooked noodles in oil. Place in greased crock-pot. Add all remaining ingredients, except grated cheese. Stir thoroughly. Sprinkle cheese over top. Cover and cook on low 4-8 hours. (High: 2 to 3 hours). |
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Spicy Cajun Style Buffalo Wings 3 lb chicken wings/or drumsticks 1 bottle Kraft Spicy BBQ 1 1/2 ts cayenne pepper 1/4 ts salt 2 ts black pepper 1/2 ts garlic flakes 1 t onion flakes 3 tb worcestershire sauce 2 tb jalapeno sauce 1 tb tabasco sauce 1 tb cajun spice In a crockpot; add chicken, BBQ sauce, and all spices. Stir and heat on low for 4 hours. Good served with cajun rice...mmmmm-mmmmm-good! |
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1 1/2 to 2 1/2 lbs boneless beef chuck or round steak 1 ts salt 1/8 ts pepper 1/4 ts garlic salt 1 tb worcestershire sauce 1 1/4 c beef bouillon 1 tb catsup 2 tb dry white wine 1/4 lb sliced fresh mushrooms 1/3 c flour 1 c sour cream rice or noodles--to serve 5-6 Cut beef in strips or cubes. Coat with salt and pepper. Place in bottome of crock pot. Mix garlic salt, worcestershire sauce, beef bouillon and catsup. Pour over meat. Cover and cook on low for 6-8 hours until tender. Turn up to high. Add 2 tb dry white wine and mushrooms. Dissolve flour in small amount of water. Add to meat mixture. Stir to blend. Cook on high for 15 minutes until slightly thickened. Stir in sour cream. Turn off heat. Serve with rice or noodles. |
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2 lb extra-lean ribs 1 can(10 1/2-oz)condensed beef consomme 1/2 cup water syrup 2 tbs honey 3 tbs soy sauce 2 tbs barbecue sauce 1/2 tsp dry mustard 1 1/2 cups quick-cooking rice If ribs are fat, place on broiler rack and broil for 15-20 minutes; drain well. Otherwise, wash ribs and pat dry. Cut ribs into single servings. Combine remaining ingredients excpet rice in crock-pot; stir to mix. Add ribs. Cover and cook on low setting for 8-10 hours (on high setting for 4-5 hours). Remove ribs and keep warm. Turn crock-pot to high setting; add 1 1/2 cups quick-cooking rice and cook until done. Serve rice on warm platter surrounded by ribs. 4 servings. |
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2 med onions, chopped 2 carrots, pared and sliced 3 to 4 1/2 lb pork loin or shoulder pork 2 tsp salt 1/2 tsp leaf oregano 1/2 tsp cumin seed 1/2 ts coriander 2 cups water Place onions and carrots in crock-pot. Rub pork roast with seasonings. Place on top of vegetables; add water. Cover and cook on low setting for 10-12 hours. Good when shredded and served in hot buttered tortillas with spicy taco sauce. |
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1 1/2 lean ground beef 1 large onion, finely chopped 2 tbs olive oil or butter 2 cloves garlic, minced 1 can(4-oz)sliced mushrooms, drained 2 tsp salt 1/2 tsp nutmeg 1/2 tsp leaf oregano 1/2 package (10-oz)frozen chopped spinach, thawed and drained 3 tbs flour 6 eggs, beaten 1/4 cup milk, scalded 1/2 cup grated sharp cheddar cheese In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on low setting for 7-9 hours or until firm. Just before serving sprinkle with grated cheese. |
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2-lb beef round steak, very thinly sliced 1 cup white wine 1/4 tsp leaf thyme 1 bay leaf 4 peppercorns 3 medium onions, sliced 2 tbs flour 2 tbs butter, melted salt and pepper 2-3 tbs chopped parsley Place steak slices in bowl. Mix together white wine, thyme, bay leaf and peppercorns and pour over steak. Cover and refrigerate until morning. Place alternate layers of sliced onion and meat in crock-pot. Pour in marinade. Cover and cook on low setting for 8-10 hours. One hour before serving, mix flour and butter; add to crock-pot. Taste for seasoning. Continue to cook until thickened. Serve sprinkled with chopped parsley. |
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1/2 lb sweet or hot italian link sausage 1 lb ground chuck 1 lb round steak or stewing beef, cut into 1-inch cubes 2 medium onions, chopped 1 large green pepper, seeded and chopped 2 cloves garlic, minced 2 tbs sugar 1 tbs salt 2 tsp leaf basil 1/8 tsp crushed red pepper 2 cans (16-oz.each) Italian style tomatoes, broken up 1 can (8-oz)tomato sauce 1 can (8-oz)tomato paste Remove sausage from casings; brown in skillet with ground chuch and cubed meat. Break up sausage and ground meat with wooden spoon or fork as they brown; drain well. Add to crock-pot with remaining ingredients; stir well. Cover and cook on low setting for 8-16 hours. For thicker sauce, cook on high setting last 2 hours, removing cover for last hour. |
