RECIPIES
Crock-pot
Slow Cooked Beef Minestrone
| 1/2 |
 |
lb. beef stew meat, cut into 1-inch cubes |
| 4 |
|
cups water |
| 1 |
|
(14 oz.) can diced tomatoes, undrained |
| 1 |
|
cup onion, chopped |
| 1 |
|
cup cabbage, shredded |
| 1 |
|
medium carrot, thinly sliced |
| 1 |
|
medium potato, diced |
| 1 |
|
small zucchini, cubed |
| 1-1/2 |
|
tsp. salt |
| 1 |
|
tsp. dried parsley flakes |
| 3/4 |
|
tsp. dried oregano |
| 3/4 |
|
tsp. dried basil |
| 1/4 |
|
tsp. garlic powder |
| 1/4 |
|
tsp. pepper |
| 1 |
|
(16 oz.) can kidney beans, rinsed and drained |
| 1/2 |
|
cup uncooked elbow macaroni |
| |
|
Grated Parmesan cheese |
In a 5-quart slow cooker, combine all but beans, macaroni and Parmesan. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours (until vegetables are tender). Turn heat to high; stir in kidney beans and macaroni. Cook for 15 to 20 minutes, or until pasta is tender. To serve, sprinkle individual servings with Parmesan. Yields 10 servings. Sharon Feldewert, Wentzville, Mo.
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Beef Vegetable Soup
| 2 |
|
lbs. shin of beef, with bone and meat |
| 1-1/2 |
|
quarts cold water |
| 1 |
|
tbls. salt |
| 3/4 |
|
cup celery, diced |
| 3/4 |
|
cup carrots, diced |
| 3/4 |
|
cup potatoes, diced |
| 3/4 |
|
cup onions, diced |
| 1 |
|
cup frozen mixed vegetables |
| 1/2 |
|
(10 oz.) can diced tomatoes with green chilies |
| 1 |
|
(10 oz.) can tomatoes |
| 1/2 |
|
tsp. soup seasoning |
| 1/8 |
|
tsp. pepper |
| 1 |
|
tbls. parsley, chopped |
Cut meat into small cubes. Place all ingredients into a Crock-Pot; cover. Cook 8 to 10 hours. Yields 3 quarts. Marilyn Brinker, Washington, Mo.
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Crock-Pot Pizza
| 1 |
|
(12 oz.) pkg. Kluski noodles |
| 1-1/2 |
|
lbs. ground beef |
| 1 |
|
medium onion, chopped |
| 1 |
|
(16 oz.) jar pizza sauce |
| 1 |
|
(8 oz.) jar spaghetti sauce |
| 1 |
|
(8 oz.) pkg. shredded Mozzarella cheese |
| 1 |
|
(8 oz.) pkg. shredded cheddar cheese |
| 1 |
|
(3 oz.) pkg. pepperoni, sliced |
| 4 |
|
large mushrooms, chopped (optional) |
| 1 |
|
green pepper, chopped (optional) |
Cook and drain noodles. Brown hamburger and onion together; drain. Add sauces to beef, simmer 5 minutes. Layer in Crock-Pot in order provided: noodles, then beef with sauce, then cheeses. Repeat layers. Top with pepperoni, mushrooms and green peppers. Cook on low for 2 to 4 hours. Yields 10 servings. Anita Milligan, Bethany, Mo.
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Old-Fashioned Beef Stew, Easy Crock-Pot Style
| 1 |
|
tbls. oil |
| 1-1/2 |
|
lbs. stew meat, cut into cubes |
| 4 |
|
medium carrots, cut into 1/2-inch pieces |
| 3 |
|
medium potatoes, cut into cubes |
| 1 |
|
medium onion, cut coarsely |
| 1 |
|
stalk celery, cut into 1-inch pieces |
| 3 |
|
cups vegetable juice cocktail |
| 3 |
|
tbls. quick cooking tapioca |
| 1 |
|
bouillon cube, beef flavor |
| 1/8 |
|
tsp. garlic powder |
| 1/4 |
|
tsp. pepper |
| 2 |
|
tsp. Worcestershire sauce |
In a skillet, heat oil. Add beef and cook until brown (4 to 6 minutes). In a 3-1/2 or 4 quart Crock-Pot, combine beef and remaining ingredients. Mix well. Cover and cook on low for 9 to 10 hours or until beef and vegetables are tender. Yields 4 to 6 servings. Ada Troyer, Clark, Mo.
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Crock-Pot Chicken Caccitore
| 2 |
|
medium onions, sliced |
| 3 |
|
lbs. chicken, cut up (skin, if desired) |
| 2 |
|
cloves garlic, minced |
| 1 |
|
(16 oz.) can tomatoes |
| 1 |
|
(8 oz.) can tomato sauce |
| 1 |
|
tsp. hot sauce |
| 1/4 |
|
tsp. pepper |
| 2 |
|
tsp. oregano leaves, crushed |
| 1/2 |
|
tsp. basil, crushed |
| 1 |
|
bay leaf |
| 1/4 |
|
cup white cooking wine |
Place thickly sliced onions on the bottom of Crock-Pot. Add remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve on bed of brown rice or vermicelli. Remove bay leaf before serving. Yields 4 to 6 servings. Marlo Bockting, Morrison, Mo.
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Crock-Pot Apple Butter
| 4 |
|
cups sugar |
| 4 |
|
tsp. cinnamon |
| 1/4 |
|
tsp. cloves |
| 1/4 |
|
tsp. salt |
| 10 |
|
apples, peeled, cored and finely chopped |
Drizzle sugar and spices over apples. Heap apples in Crock-Pot. Cook on high until thick. Put into air-tight containers and store in freezer. Yields 8 to 10 servings. Dorcas Martin, Memphis, Mo.
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Crock-Pot Pork Chops
| 1/2 |
|
cup flour |
| 1 |
|
tsp. garlic salt |
| 1/2 |
|
tsp. pepper |
| 1-1/2 |
|
tsp. dry mustard |
| 8 |
|
pork chops |
| 2 |
|
tbls. olive oil |
| 1/2 |
|
cup chopped onions |
| 1 |
|
(10 oz.) can chicken and rice soup |
Mix flour, salt, pepper and mustard. Roll chops in mixture and brown using olive oil in large skillet. Place browned chops in Crock-Pot. Sprinkle with chopped onion and cover with soup (undiluted). Cover and cook on low 6 to 8 hours or high 3-1/2 to 4 hours. Yields 6 to 8 servings. Mrs. Marie Wheeler, Mound City, Mo.
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Crock-Pot BBQ
| 3 |
|
to 3-1/2 lbs. boneless Boston butt |
| 1 |
|
onion, chopped |
| 2 |
|
bay leaves |
| 3 |
|
to 4 whole cloves |
| 1/3 |
|
cup water |
| 1-1/2 |
|
cups barbeque sauce |
| |
|
Salt and pepper to taste |
Place Boston butt in Crock-Pot; add onion, bay leaves, cloves, water and a dash of salt. Turn pot on low and cook 6 to 8 hours. Drain and remove onions, bay leaves and cloves. Break or chop meat; add barbecue sauce and pepper to taste. Cook on low at least 1 hour. Yields 6 to 8 servings. Dortha Strack, Cape Girardeau, Mo.
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Shredded Beef Sandwiches
| 1 |
|
(3 lbs.) beef chuck roast |
| 1/3 |
|
cup vinegar |
| 1 |
|
large onion, chopped |
| 3 |
|
bay leaves |
| 1/2 |
|
tsp. salt |
| 1/4 |
|
tsp. ground cloves |
| 1/8 |
|
tsp. garlic powder |
| |
|
Seasoning salt to taste |
Trim fat and put roast in Crock-Pot. Mix remaining ingredients and pour over top of roast. Cook on low for 11 to 12 hours. Shred beef with two forks. Serve on French rolls with lettuce or spinach leaves. Broth can be strained and served as au jus for sandwich dip. Yields 10 to 12 servings. Arlene Schmiedeskamp, Quincy, Il.
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