| Ingredients | |||
| 2 3/4 | cup | flour | |
| 3/4 | cup | sugar | |
| 3 | teaspoon | baking powder | |
| 3/4 | teaspoon | salt | |
| 1 | each | egg, lightly beaten | |
| 1/3 | cup | milk | |
| 1/3 | cup | butter, or margarine, melted | |
| 1 | cup | pineapple, crushed, drained | |
| 1 | cup | dates, chopped | |
| 1 | cup | walnuts, chopped | |
Directions: | |||
| Stir together flour, sugar, baking powder and salt. In another bowl, combine egg, milk, butter, pineapple, dates and nuts with a wooden spoon. Stir fruit mixture into dry ingredients until moistened. Pour into well-greased and floured bread ‘n cake pan, cover. Place in slow cooker. Cover and bake on High 3-4 hours or until tested done with a wooden pick. Remove pan and uncover. Let stand for 5 minutes. Unmold on cake rack. To store, wrap in aluminum foil and refrigerate. Recipe suitable for 3-1/2 or 5 quart slow cooker. | |||
1 md Green pepper, chopped 1 md Zucchini, cubed 1 sm Onion, diced 8 oz Fresh mushrooms, sliced 2/3 c Grated parmesan cheese 1 lg Jar spaghetti sauce 1/4 c Sliced olives 1 t Oregano 1 t Garlic salt 16 oz Pack of spinach noodles Put everything except noodles in a crock pot for 6-8 hours on med. Pour over cooked noodles. |
| Ingredients | |||
| 1 | pound | beef, stew, cut in 1 inch cubes | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 3 | tablespoon | butter | |
| 30 | oz | tomato juice, canned | |
| 30 | oz | tomatoes, canned, chopped coarsely | |
| 5 | each | celery, stalks, leaves included, chopped small | |
| 2 | each | carrots, peeled, cut in rounds or quarters | |
| 2 | each | onions, sliced thinly | |
| 3 | each | garlic, cloves, pressed | |
| 1 | each | potato, peeled, cubed | |
| 10 | oz | okra, package, frozen, cut | |
| 3-4 | tablespoon | barley | |
| 3 | each | bouillon, beef, cubes | |
| 16 | oz | corn, canned, or 10 oz frozen corn | |
| 3 | tablespoon | worcestershire sauce | |
| 2 | teaspoon | salt, optional | |
| 6-8 | each | parsley, stalks, fresh, finely chopped | |
| 1 | water, as needed | ||
| 1 | cayenne, optional | ||
| —Sachet d’ Epice— | |||
| 12 | each | peppercorns, black | |
| 2 | each | bay leaf | |
| 1/2 | teaspoon | thyme | |
Directions: | |||
| In a 4 1/2 quart stew pot saute the meat pieces in butter over medium high heat until they are browned on all sides, about 5 minutes. The rest of the ingredients, plus the sachet, are added one by one. Note: The block of frozen okra can be added as is, for it will quickly thaw in the warming liquid. As the stew cooks through the day, water may be added, depending on how thick you want it to be. Bring the stew to a boil, lower heat and simmer, partially covered, for at least 6 hours. Stir the stew frequently during the day. Near the end of the cooking, taste for seasoning. A partial teaspoon of cayenne will give it a hotter bite, but don’t overload. It is not meant to be a hot dish, just well seasoned. Serve from the stew pot into heated bowls. A coarse French peasant bread, served in big chunks and with lots of butter, goes well with this. Note: This is an ideal recipe for the crockpot, 5-6 quart pot is recommend. | |||
3 lb Beef roast 1/2 ts Crushed red pepper 4 ea Cloves garlic, crushed 1/2 ts Cumin 4 ts French mustard 3/4 ts Tumeric 1 1/4 ts Ginger 1 ts Rosemary 1 ts Lemon pulp 1 1/2 tb Sugar 1 ts Salt (or Beau Monde) 3 tb Poppy seeds 1/2 c Cider vinegar 1/3 c Tomato puree 3 ea Bay leaves 2 ea Cloves 2 ea Onions, chopped This is the roast with soul!! Place the crushed red pepper, garlic, cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt (or Beau Monde), poppy seeds and vinegar in blender. Blend about 30 seconds. Put beef roast in large bowl and pour blended herbs and spices over meat; let marinate for at least 6 hours in refrigerator (covered). Heat oil in skillet; add cloves and bay leaves and fry them for about 4 minutes. Add onions and fry until soft. Turn off heat anad let oil become lukewarm. Add meat and simmer for about an hour. Pour on tomato puree and increase heat; cook until meat is tender. This is a great recipe to mix together (everything) and pour over a roast in the crock pot; let cook for about 6-8 hours on LOW. Enjoy!! |
1 1/2 pounds Round steak 1 teaspoon Salt 1/2 teaspoon Oregano 1 can Spaghetti sauce — 15 oz Cut the steaks into 5 or 6 serving pieces. Coat with salt, oregano, and pepper. Place the meat in a crockpot and pour spaghetti sauce over it. Cook 7 to 9 hours on LOW. Serve with noodles so you can spoon the sauce over them! |
4 pork loin chops — about 5 oz. each 8 ounce pkg. mixed whole dried fruit — (1 1/2 cup) 3 tablespoons packed brown sugar 3 tablespoons orange marmalade 2 tablespoons cider vinegar 1/2 teaspoon ground ginger 5 1/2 ounce can apricot nectar 1 tablespoon cornstarch 2 tablespoons water Place pork in 3 1/2-4 quart crockpot. Layer dried fruit evenly over pork. Mix brown sugar, marmalade, vinegar, ginger and nectar; pour evenly over mixture in slow cooker. Cover and cook on Low heat setting 6-7 hours or until pork is slightly pink when cut near bone. Remove pork and fruit from slow cooker with slotted spoon, cover and keep warm. Pour juice from slow cooker into 1 quart saucepan. Mix cornstarch and water; stir into juices in saucepan. Cook over High heat 4-6 minutes, stirring constatnly until thickened and bubbly. Serve with pork nad fruit. Serves 4. Per serving; 445 calories, 70 CFF, 8 g fat, 65 mg cholesterol, 145 mg sodium, 73 g carbohydrate, 25 g protein Diet Exchanges: 3 lean meat, 5 fruit Note: The large pieces of dried fruit hold up better than the diced fruit in the long cooking. Betty Crocker Casseroles and One-Dish Meals #142, p. 82 MC formatting by bobbi744@acd.net ICQ#2099532 |
1 1/2 C Barley 1 Lg Potato — peel, chop into bite – size pieces 1/2 C Amaranth 1/2 Tsp Garlic Powder — or to taste 1 Tbsp Parsley — or to taste 1/2 Tsp Oregano — or to taste 1/2 Tsp Marjoram — or to taste 2 C Water — to cover, Keep Adding Water As Necessary 1 C Corn, Frozen 1/2 Onion — to taste Tossed everything in the crockpot and started it on low. Added water as necessary to make it thick like a stew. I added a bit of salt at the end after I had put it in my bowl. Had this with cracked wheat bread…what a great meal!! |
| Ingredients | |||
| 1 | each | turkey, breast, completely thawed | |
| 2 | tablespoon | butter, or margarine, melted | |
| 2 | tablespoon | parsley, fresh, finely chopped | |
| 1/4 | teaspoon | tarragon | |
| 1 | paprika | ||
| 1/4 | cup | sherry, or dry white wine | |
| 1/2 | teaspoon | salt | |
| 1/8 | teaspoon | pepper, white | |
| —MUSHROOM SAUCE— | |||
| 1 | drippings | ||
| 1 | each | mushrooms, can, undrained | |
| 2 | tablespoon | cornstarch | |
| 1/4 | cup | water, or sherry wine | |
| 1/4 | teaspoon | tarragon | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
Directions: | |||
| Rinse turkey breast, drain well and pat dry with paper towel. Place, skin side up in slow cooker. Brush with butter. Sprinkle with parsley, tarragon and paprika. Add wine, salt and pepper. Cover and cook on high setting for 1 hour, then turn to low setting for 6 to 7 hours. Internal temperature of breast should reach 170 when done. Slice and serve with mushroom sauce. Sauce: Strain drippings from slow cooker into large liquid measure. Spoon off fat. Add mushrooms to drippings and enough water to make 1 - 3/4 cupfuls. Dissolve cornstarch in water or wine and stir into drippings. Pour into saucepan, add tarragon and season to taste with salt and pepper. Cook over medium to low heat, stirring constantly, until thickened and clear.  | |||
| Ingredients | |||
| 5-7 | pound | pork shoulder roast | |
| 2 | tablespoon | cornstarch | |
| 1/4 | cup | water, cold | |
Directions: | |||
| Place pork roast in crockpot. Do not add water or seasoning. Cook on High 6 to 8 hours until well-cooked. Drain drippings into small saucepan; thicken with 1-2 tablespoons cornstarch stirred into 1/4 cup cold water; season gravy to taste. | |||
2 lb Lean round steak 2 ea Green peppers, chopped 2 T Minced dried onion 1 c Beef boullion 1/4 c Soy sauce 1/2 t Ground ginger 1/2 t Garlic powder Cut steak into serving size portions. Place half the steak in Crockpot. Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients and pour over meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours. Each serving: 186 calories. |