Frozen bread loaf
grease (butter, margarine, oil, etc.)
Use slow cooker to thaw and raise bread. It gives it a beautifully brown crusty
round loaf. Generously grease frozen bread loaf. Place in completely greased
baking pan. Place pan in pot, cover and heat on low 2-3 hours or until bread is
thawed and starting to rise. Turn to high and bake 2-3 hours or until it is
brown and tests done.
Source: Women's Home Cooking Slow Pot Cookery
5 cup rolled oats (NOT instant)
1/2 cup honey
1/4 cup salad oil
(Add in: raisins, coconut, nuts, seeds, etc.)
Place oats, honey and oil in the crock pot, mix well. Cook on low, stirring
every half-hour or so until dry and golden, about 3 hours or so. Keep lid
propped open while crocking; I use a chopstick. When cool, mix in raisins, nuts,
etc. Store in air-tight canister.
(c) copyright Christy Dixon June 1999
1/4 lb. ground beef, per person
1 potato per person, chopped; (peeled or not - your choice)
3-4 small carrots or 1 large, peeled and chopped (per person)
Salt and Pepper to taste
Other seasoning, to preference
Take a piece of aluminum foil about 15-18 in long. Form ground beef into a
patty, put in the center of the foil. Pile potatoes and carrots on top. Sprinkle
with salt and pepper. Close foil envelope like over everything. Put on/in
campfire or grill. Takes 30 to 60 min. Also works in an oven.
(c) copyright Shirley Allen June 1999
Crock Pot Chicken And Dumplings Ala Jessica
4-6 chicken breasts, browned and seasoned w/ salt & pepper2 cans of Cream O' Chicken Soup
1 cup of Evaporated Milk
1 cup of Water
1 can of green beans, drained
1 can of corn, drained
1/2 can of lima beans and carrots
1 tsp of Poultry Seasoning
While browning the chicken breasts, heat the crock pot on High and pour in all of the drained veggies.
Whisk together the water, milk and soup to get out all of the lumps. Pour the soup mixture in the crock and stir in the poultry seasoning. When the chicken is browned and cool enough, shred it into the crock pot and give it a final stir and a sprinkling of extra seasoning before putting the lid on and letting it sit on High for 2/12-3 hrs.
Add 6 refrigerated biscuits (cut into fourths) to the bubbling crock pot and let them cook for 45 min. before eating. These served as my Dumplings.
The biscuits worried me a little at first because they had the "butter" flavoring, but in the end I think that they just added more flavor. Total cooking time, including Dumplings was only 3 hrs.
6 medium carrots, cut into 1/2"
chunks
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
3 chicken breasts, cut lengthwise
1/2 tsp salt
1 - 10 oz. jar sweet-sour sauce
1 - 15 1/2 oz. can of pineapple chunks, drained
3 tbs cornstarch
3 tbs cold water
Hot cooked rice
In a crockery cooker, place carrots, green pepper and onion. Top with chicken
breasts. Sprinkle with salt. Pour sweet-sour sauce and pineapple chunks over
all. Cover. Cook on low 7 to 8 hours or high 3 1/2 to 4 hours. Remove chicken,
keeping it warm. Blend cornstarch and water, stir into juices in crock pot.
Cover; cook on high 10 to 15 minutes or until thickened. Season to taste and
serve over rice.
Makes 6 servings.
(c) copyright Christy Dixon August 1999
3 lb. top sirloin or eye of round
1 can Golden Mushroom Soup
1 envelope Onion Soup Mix
1 can of beer
Potatoes & Carrots, if desired
Throw it all in the pot. Cook on Low for 6-10 hours. It makes its own gravy. Absolutely the easiest and tastiest crock pot roast I've ever come across. Try it...you'll like it!
compliments of Jane!
5 drumsticks with thighs attached (I
used breasts instead)
3 tbs soy sauce
1/3 cup red raspberry fruit spread or jam
1 tsp prepared mustard
1/4 tsp ground pepper
2 tbs cornstarch
2 tbs water
cooked rice
Rinse chicken and pat dry with paper towels (IMPORTANT). In a small bowl mix soy sauce, jam, mustard & pepper. Dip chicken into mixture to coat. Place chicken in slow cooker. Pour remaining sauce over chicken. Cover & cook on Low 5-6 hours or until chicken is tender.
Remove chicken from pot & keep warm. Turn control to HIGH. Mix together cornstarch & cold water and stir into cooking juices in slow cooker. Cook on High, stirring occasionally 10 - 15 minutes or until sauce is thickened. Spoon over chicken. Serve over cooked rice.
We really enjoyed this meal. I think you could do this with orange marmalade also and I am going to try that next time.
(c) copyright Christy Dixon August 1999
2 lbs lean spare ribs
1 can condensed beef bouillon
1/2 cup water
2 tbs maple syrup
2 tbs honey
3 tbs soy sauce
2 tbs barbecue sauce
1/2 tsp dry mustard
Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20
minutes to remove fat. Cut into single servings. Combine ingredients in crock
pot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours.
Serve over rice.
(c) copyright Christy Dixon
September, 1999
6 tbsp margarine
1 cup self-rising flour
3/4 cup sugar
1 1/2 tbs cocoa
1/2 cup milk
1 tsp vanilla
1 cup sugar
1/4 cup cocoa
1 1/2 cup boiling water
Melt 6 tbsp margarine in 13x9 pan in 350 oven. Mix flour, 3/4 cup sugar,
1-1/2 tbs cocoa, milk and vanilla in small bowl. Spoon this batter over melted
margarine. Do not mix margarine into batter. Mix 1 cup sugar and 1/4 cup cocoa
together. Sprinkle over batter. Pour boiling water on top. Bake at 350 for 30
minutes. Delicious served with ice cream.
(c) copyright Shirley Allen
October, 1999
LISA'S SLOW AND SAVORY VEGGIE SOUP
3 diced carrots
3 diced potatoes
2 stalks celery
1 med. onion, diced
2 cup chopped cabbage
2 cup green beans
4 cup diced tomatoes (or 1 qt. canned, if you use them)
1/2 cup hulled barley
2 tbs dried parsley
1 tsp dried basil
big squirt of Bragg's liquid aminos
(salt and pepper to taste - if you must use them)
Cover all with water.
Sometimes we add some corn or peas too - veggie amounts can be adjusted to what
you have. If I have Barth's Nutra-Soup vegetable broth powder or Sue's Kitchen
Magic or Bernard Jensen's (broth seasoning, whatever it's called) I add a little
of that 1-2 tbs, but if this is simmered all day it makes its own great broth.
We simmer this in the crock pot all day. It fills a large one -- we have a large
family. Then we serve with homemade whole wheat bread and a raw veggie tray. It
never fails to bring raves from family or non-vegetarians.
(c) copyright Jeannette Leduc
October, 1999
2 cans niblets corn
4 chicken breasts, cubed
2 cans black beans
1 jar chunky salsa
1 cup grated cheddar
Put the corn in the bottom of the crock pot. Place the chicken cubes on
top. Dump in the salsa. Dump the beans on top of the salsa and stir
into the salsa a bit. I start it on high to get the chicken going, and
then leave it on low the rest of the day. Add the cheese just before
serving. Serve over rice. This feeds 4 of us for 2 days plus a
couple of work lunches for me.
(c) copyright Christy Dixon October 1999
2 pounds chunk stew meat
1 medium onion -- chopped
5 carrots -- slice
6 potatoes; peel -- halve
3 ribs celery -- chunk
1/2 pound fresh mushrooms -- sliced
16 ounces tomato sauce
1/4 cup to 1/2 cup water
3 tbs tapioca
1 tsp sugar
Put meat and veggies in crock pot. Combine remaining ingredients and pour over
meat and veggies. Cook on low 5 to 6 hours.
(c) copyright Shirley Allen November 1999
This recipe (or cooking method) works
really well with the absolute cheapest bone-in ham, the holiday "Loss
Leaders" at 49, 59 cents a pound, sometimes less. DON'T GET THE SHANK END.
Put your ham in the crock pot and pour in a large bottle of cheap pancake syrup
(be sure that it has maple flavoring in the syrup). Let the ham cook on
low for 4-6 hours. I turn my ham over if possible or baste it a few times
during the cooking.
My family loved this on New Years day last year.
(c) copyright Christy Dixon November 1999
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