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Lazy Stroganoff

2 pounds beef cut into 1 inch pieces
1 small can mushrooms
1 tbsp Worcestershire sauce
2 small cans Cream of Mushroom soup
1 packet Lipton Onion Soup mix
1/2 cup sour cream

Combine all ingredients in the crock pot except for the sour cream. Cook on low for 5 or 6 hours or high for 3 or 4 hours. Add sour cream. Serve over rice or buttered noodles.
(c) copyright Christy Dixon 3/8/9


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Crock Pot Apple Pie

8 Tart Apples peeled and sliced
1  1/4 tsp ground cinnamon
1/4 t allspice
1/4 t nutmeg
3/4 cup milk
2 tbs butter, softened
3/4 c up sugar
2 eggs
1 tsp vanilla
1/2 cup Bisquick
1 cup  Bisquick 1/3 cup brown sugar
3 tbs cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in CP. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c up Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

(c) copyright Christy  Dixon 3/17/99

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Chicken & Broccoli Quiche

2 tbs. canola oil
2 lbs. chicken breasts, boneless and skinless
1 (10-oz.) pkg. frozen chopped broccoli
3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. salt (optional)
1 cup evaporated milk
2 eggs, beaten
1 cup shredded low-fat Cheddar cheese
2 tbs. onion, chopped
2 tsp. dried parsley flakes

1. Coat slow cooker with canola oil. Place chicken and broccoli in cooker and cook on low for 5-8 hours or on high for 3-4 hours, or until fork tender.
2. In separate bowl, stir together flour, baking powder, salt, milk, and eggs.
3. Fold in cheese, onion and parsley. Pour mixture over chicken and cook 1 hour on high.
Serves 6

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Crock Pot Cheese and Potato Casserole

2 lb. pkg frozen hash browns
2 (10 oz) can Cheddar Cheese Soup
1 (13 oz) can evaporated milk
1 small can French's fried onion rings or some kind of croutons
salt/pepper to taste

Combine frozen potatoes, soup, milk, half of the onion rings. Pour into greased crock pot. Add salt/pepper to taste. Cook on low 8-9 hours High: 4 hours). Sprinkle remaining onion rings or croutons over top before serving.

(c) copyright Christy  Dixon April 3, 1999

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Herbed Potatoes

About 3 pounds of small potatoes (petite potatoes) , scrubbed
Put them in the crock pot and cover them with water. Put it on high and cook them for 4 or 5 hours.
Drain them, quarter them, put about 3 tablespoons of melted butter on them and sprinkle them with parsley flakes
Also, if you scrub potatoes and wrap them in foil and put them on low, they should be done in 8 to 10 hours.

Connie Hellmuth, 1999, used with permission

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Cabbage Burger Bake

1-1lb. pkg. (about 6 cups) shredded cabbage and carrots
3/4 lb. lean ground beef (can brown ahead of time but not necessary)
1/2 tsp. salt
1/4 tsp. pepper
1 medium onion finely chopped
1 cup long grain rice
1 28oz. jar chunky spaghetti sauce
1/2 cup water
1/4 tsp. dried basil leaves, crushed
1/4 tsp. seasoned salt
Place 1/2 of cabbage in 5 qt. crock pot. Crumble ground beef over top. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Evenly distribute chopped onion, then rice over all. Top with remaining cabbage, salt and pepper. Combine spaghetti sauce, water, basil and seasoned salt; pour over cabbage. Cover and cook on low 5-6 hours or until rice is tender. Makes 6 servings

(c) copyright Christy Dixon April 1999

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Mariners Fondue

2 cans (10 3/4 oz each) condensed cream of celery soup
2 cup grated sharp process cheese
1 cup chunked cooked lobster
1/2 cup chopped cooked shrimp
1/2 cup chopped cooked crabmeat
1/4 cup  finely chopped, cooked scallops
dash paprika
dash cayenne pepper
1 loaf of French bread, cut into 1 inch cubes.

 Combine all ingredients except bread cubes in lightly greased Crock-Pot; stir thoroughly. Cover and cook on High for 1 hour or until cheese is melted. Turn to Low for serving. Using fondue forks, dip bread cubes into fondue. About 1  1/2 qts.

(c) copyright Christy Dixon April 26, 1999

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Crock Pot Collard Greens


2-3 lb collards
1/4 lb sliced, seasoned pork belly
6-8 red potatoes, quartered
2 onions sliced
2 cups water
1/8 cup vinegar

Place half the pork in the bottom of large crock pot. Strip large stems from collard
leaves, tear leaves into small pieces and pack into pot. Put everything else in pot, cover and cook on low for 10 hours Truly delicious and simple Southern dish.

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Tender Slow Cooker Roast

3-4 lb boneless rump roast
1 pkg dry onion soup
1 pkg Pillsbury Brown Gravy Mix (5/8 oz)
Garlic Powder
1- 1 1/2 cups water

Place roast in slow cooker; season roast with garlic powder; sprinkle roast with dry gravy mix and put some along side of roast in bottom of slow cooker. Do the same with the dry onion soup mix. Pour 1 - 1 1/2 cups water in slow cooker along side the roast. Cover, place on low and let cook all day.

Delicious and tender and makes its own gravy.
(c) copyright Christy Dixon May 1999

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Chicken Creole

3 lb chicken pieces (used a cut up chicken, all skin removed, except for skin on wings)
1 medium onion, sliced
1 medium green pepper, cut into thin strips
1/2 cup celery, diced
1 1/2 tsp salt
1 tsp thyme
1/2 tsp paprika
2 tbs parsley, chopped (2 tsp dried)
16 oz canned tomatoes
4 oz sliced mushrooms (8oz)

Combine all ingredients in crock pot. Cook on Hi  4-5 hours. (I cooked mine on Low for 5 hours and it was perfect!)

copyright Christy  Dixon June 1999

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