4 med zucchini, sliced
1/4" thick
1 onion, chopped
4 cloves garlic, chopped
8 ozs fresh musrooms
or 1 can(4ozs) sliced mushrooms, drained
4 Roma tomatoes, sliced
3/4 cup spicey vegetable-tomato
juice cocktail
1 teaspoon dried basil
1 teaspoon dried oregano
leaves
1/2 teaspoon seasoned
salt
1/4 teaspoon pepper
1/2 cup stuffing croutons
3/4 cup cheese (Cooks
choice)
Method
Arrange
half zucchini slices in crockpot.Top zucchini with half the onion, half
the garlic and all of the mushrooms. Repeat with remaining zucchini, onions
and garlic. Arrange sliced tomatoes over top.Combine juice, basil, oregano,
salt and pepper; pour over casserole. Cover; cook on low 6 to 8 hours(high;
2 1/2 to 3 1/2 hours)
Top
with stuffing croutons and cheese during the last 10 to 15 minutes
(Hint:If
fresh herbs and spices cant be used than add ground herbs and spices during
the last 1 1/2 hours of cooking.)
1 10-oz package frozen
chopped broccoli
6 eggs beaten
1 24-oz carton cottage
cheese (creamed small curd )
6 tablespoons flour
8 ozs american cheese,
diced
1/4 cup butter, melted
2 green onions, chopped
salt to taste
Method
Quickly thaw frozen broccoli by placing in colander and holding under hot running water. Seperate the pieces with a fork; drain well. Combine broccoli with all remaining ingredients in a large bowl and beat untill well blended. Pour into greased crockpot. Cover and cook on high 1 hr, than on low 2 to 4 hrs. Stir after the first hr.
2 tablespoons butter
or margarine
1/2 cup chopped onion
1/2 cup chopped green
pepper
1/4 cup chopped parsley
1 can (16ozs) tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried
leaf thyme
4 potatoes cut and
peeled, sliced in quarters
1 lb fresh or frozen
shrimp, cleaned and deveined
Method
Put all ingredients in buttered CROCK-POT. Mix well. Cook covered on high 4 to 6 hrs. Add shrimp the last hour of cooking time. Serve hot.
1 package ( 10 ozs)
frozen corn
1 can ( 15 ozs) red
kidney beans, drained and rinsed
1 can (14 1/2 ozs)
diced tomatoes
1/4 cup salsa
1/4 cup chopped onion
1 1/2 cups cooked
rice
1 teaspoon worcestershire
sauce
1/4 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar
cheese,divided
6 green peppers, tops
removed and seeded
Method
Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers. Arrange peppers in crockpot. Cover, cook on low 6 to 8 hrs ( high: 3 to 4 hrs). Sprinkle with 1/4 cup cheese during last 30 minutes of cooking time. Serve hot.
2 tablespoons olive
oil
3 cups (15 oz) sliced
raw potatoes
3 cups sliced carrots
1/2 cup chopped onions
1/2 cup chopped green
peppers
1/2 cup chopped celery
1-3/4 cups (one 15
oz can) Swanson Beef Broth
1/4 cup parmasan cheese
Method
In a hot skillet or wok, combine olive oil, potatoes, carrots, onions, green peppers, and celery. Stir fry very quick; about 1 to 2 minutes. Place all veggies into crockpot. Pour beef broth evenly over top. Cover and cook on HIGH for 2 to 3 hours or until veggies are tender. Mix well, sprinkle with parmesan cheese before serving.
Crab And Potato-Stuffed Peppers
Ingredients
3 med green bell peppers,
cut lengthwise into halves and seeded
5 to 6 ozs thawed
and thoroughly drained frozen crabmeat or shrimp
4 to 5 ozs cheddar
cheese,shredded, divided
1 cup diced onions
1/4 cup milk
2/3 cup + 2 tablespoons
instant mashed potatoes flakes
1 extra large egg,
beaten
4 tablespoons butter
or margarine, melted
Method
In a small bowl combine
crab or shrimp,2 oxs cheese and remaining
ingredients,stirring
to thoroughly combine; let stand for 5 minutes.Spoon mixture into each
pepper half. Add enough water to cover bottom ofcrockpot and place filled
peppers in crockpot. Cover and cook on high for 2 1/2 to 3 hrs or untill
peppers are tender. 1/2 hr before peppers are done sprinkle with remaining
cheese
Ingredients
3 cups Thinly sliced
carrots
2 cups Water
1/4 teaspoon Salt
3 tablespoons Butter
3 tablespoons Orange
marmalade
2 tablespoons Chopped
pecans
Method
Combine carrots, water and salt in the crockpot. Cover and cook on high 2 to 3 hours or until tender. Drain well; stir in remaining ingredients. Cover and cook on high 20 to 30 minutes.
5 large carrots, cubed
8 large potatoes,
cubed
5 large celery stalks
2 large onions, sliced
thin
3 tablespoons paprika,
or to taste
salt & pepper
to taste
Method
Throw all ingredients into the CROCK-POT, add water to top veggies, it makes a sort of "gravy", and cook on high for 4 hours. Serve Hot
White
Beans with Sun-Dried Tomatoes
1
pound dried great northern beans, sorted and rinsed
2
cloves garlic, finely chopped
6
cups water
1
1/2 teaspoons dried basil leaves
1
teaspoon salt
1/4
teaspoon ground black pepper
3/4
cup finely chopped sun-dried tomatoes in olive oil
1
(2.25 oz) can sliced ripe olives, drained
Method
Mix all ingredients except tomatoes and olives in 3 1/2- to 5-quart crockpot.Cover and cook on high heat setting 4 to 5 hours or until beans are tender. Stir in tomatoes and olives.Cook 15 to 30 minutes more. Serve hot.
2
cups navy beans
8
cups water
2
tablespoons olive oil
2
medium onions, chopped
4
large carrots, chopped
1
stalk celery, thinly sliced
1/4
teaspoon dry mustard
1
8 oz. can tomato sauce
2
tablespoons molasses
Method
Microwave onions, carrots, & celery until onions are soft. In a pressure cooker put beans, water & oil. Pressure cook Put cooked vegetables into crockpot. Add tomato sauce, mustard, & molasses. Mix. Add drained beans. Mix. Put bean broth through degreasing cup, then add enough of this broth to barely cover mixture. Stir.Cook on high 3-4 hours.
1
lb. kidney beans
1
lb. white navy beans
1/2
lb. chopped ham
1
bunch finely sliced celery
1
bell pepper, finely chopped
6
cups chicken broth
2
Tbl red chili powder
2
Tbl mustard powder
Method.
Combine all ingredients in a slow cooker on low for 6hours or on high for 4 hours. Serves 4
2
lb Dry navy beans
1
small Onion; chopped
1
cup Ketchup
1
cup Brown sugar
1
cup Water
2
tsp Mustard
2
tbsp Molasses
1
tbsp Salt
8
slices Bacon; fried crisp.
Method.
Put
beans in three times the volume of unsalted water, bring to a boil and
let simmer for 30 minutes. Let stand in covered hot water for 2 hours.
Mix other ingredients in bowl.Drain beans well and mix all ingredients
and beans together. Put in crock pot and let
cook
on low for 12 hours. Stir occasionally.
2
pkgs. frozen cauliflower, thawed
Salt
and pepper
1
can condensed cheddar cheese soup
4
slices of bacon, crispy fried and crumbled
Method
Place cauliflower in CROCK-POT. Season with salt and pepper. Spoon cheddarcheese soup over top; sprinkle with bacon. Cover and cook on HIGH setting for 1 1/2hours, then turn to LOW setting for 2 hours. Or cook on LOW setting only for 4 to 5hours.
5
potatoes, sliced
6
slices bacon, cooked & crumbled
3
ounces freshly grated parmesan cheese
1
can cream of mushroom soup
salt
and pepper, to taste
Method
Layer all ingredients in lightly greased 3 1/2-quart CROCK-POT; cover and cook on low for 7 to 9 hours. Adjust seasonings as needed.
1
pound dried canellini beans or white northern
6
cups water
2
hot Italian sausages, sliced
1
large onion, chopped
1
large garlic clove, minced
2
large tomatoes, (peeled & chopped)
1
bay leaf, crumbled
1/2
teaspoon thyme, crumbled
1/2
teaspoon basil, crumbled
3
strips orange rind (1in)
1
teaspoon salt
1/4
teaspoon pepper
1
teaspoon instant beef broth
Method
Pick over beans and rinse. Cover beans with water in a large kettle, bring to boiling,cover, cook 2 minutes, remove from heat, let stand 1 hour. Pour into a crockpot. Brown sausages in a small skillet, push to one side, saute onion and garlic in same pan until soft, stir in tomato, bay leaf, thyme, basil, orange strips, salt and pepper and instant beef broth, bring to boiling, stir into beans, cover. Cook on low for10 hours or on high for 5 hours or until beans are tender