1 onion
2 cloves garlic
1 tbsp oil
1 1/2 tsp mexican chilli powder
450g can red kidney beans
8 chicken drumsticks
400g can tomatoes
corn chips
1 cup grated cheese

Method

Heat oil in frying pan. Saute onion, garlic and chilli powder.
Remove skin from drumsticks, place in casserole dish. Add red kidney beans and chopped canned tomatoes with juice. cover and cook 180 deg for 1 hour. Arrange corn chips on top, sprinkle with cheese, place under grill until cheese is melted and golden. 

Green Bean Casserole

3 10 oz packages, frozen cut beans
2- 10 1/2 oz cans cheddar cheese soup
1/2 cup water
1/4 cup chopped green onions
1 4oz can sliced mushrooms, drained
1 8oz can water chestnuts, drained and thinly sliced
1/2 cup slivered almonds
1 teaspoon salt
1/4 teaspoon pepper

Method

Put all ingredients in lightly greased Crockpot. Stir thoroughly, breaking apart green beans. Cover and cook on low 8 to 10 hrs.

Cheese Souffle Casserole

15 slices fresh bread, crusts removed
3 cups grated sharp cheese
2 tablespoons butter or margarine
6 eggs
3 cups milk ( or half and half), scalded
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
paprika

Method

Tear bread into small pieces. Place half in well greased Crockpot. Add half of grated cheese and half of butter.Add remaining bread, cheese and butter. Beat eggs, milk, worcestershire sauce and salt. Pour over bread and cheese. Sprinkle top with paprika. Cover and cook on low 4 to 6 hrs.

1 large Onion -- diced
1 1/2 Bell Pepper -- diced
3/4 cup Celery -- diced
24 ozs Stewed Tomatoes
4 1/2 teaspoons Chili powder
Salt to taste
4 cups Turkey -- cook/cut up
6 cups Rice -- cooked

Method

Put everything, except rice, in Crockpot. Cook on High 2 to 4 hrs. Reduce to low and continue cooking 2 to 4 more hrs.Serve hot over cooked rice.

Crockpot Jambalaya

1 pound Chicken breasts, boneless
- cut in 1" cubes
1 pound Smoked sausage, sliced
1 pound Shrimp, cooked
28 ounces Crushed tomatoes
1 med. Onion, chopped
1 Green pepper, chopped
1 cup Chicken broth
1/2 cup White wine
2 teaspoons Oregano
2 teaspoons Parsley
2 teaspoons Cajun seasoning
1 teaspoon Cayenne pepper
2 cups Rice, cooked

Method

Cut chicken and slice sausage. Chop onion and green pepper. Put all in crockpot. Add remaining ingredients, except shrimp and rice. Cook in crockpot on low for 6-8 hours. 30 minutes before eating, add cooked shrimp and cooked rice; allow to heat.Can be cooked on high for 3-4 hours instead.

Ravioli Casserole

10 oz pkg frozen chopped spinach
8 oz twisty noodles
1 pound hamburger
1/2 pound italian sausage
1 garlic clove, finely chopped
2 tablespoons oil
2 cans (8 oz.) tomato sauce
1 teaspoon salt
1 teaspoon oregano
1/2 cup parmesan
4 ounces shredded monterey jack cheese
3 green onions, chopped

Method

Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water until tender. Drain.Brown meats and onion in oil until crumbly. Add tomato sauce, salt and oregano.Cover. Simmer 30 minutes. Mix in spinach. Turn CrockPot on high after buttering bottom and sides. Spoon half the noodles into the buttered CrockPot Top with half of
meat mixture and half the Parmesan cheese. Cover with layers of remaining noodles,meat and Parmesan cheese. Sprinkle with Jack cheese and green onions. Cook on high for one hour. 

Almost Clam Chowder

1 pound bacon, diced
1/4 pound ham
2 cups chopped onion
2 cups diced celery
2 cups diced carrots
4 cups diced potatoes
2 cups diced cooked chicken meat (or substitute cooked turkey)
4 cups chicken broth
2 bottles clam juice
1 can whole kernel corn with liquid
Salt to taste
Freshly ground black pepper to taste
4 cups milk
3/4 cup flour
4 cups shredded cheese, cheddar or jack
1/2 pint whipping cream, not whipped
2 tablespoons chopped fresh parsley

Method

In large skillet sauté bacon, ham, onions, and celery until bacon is
crisp and onions and celery are limp. Add salt and pepper. Put contents of skillet along with potatoes, carrots, chicken, broth, clam juice, and corn into crockpot, cover, and cook on low 6 to 8 hours or high 3 to 4 hours. Whisk flour into milk, and add to pot along with cheese, whipping cream, and parsley and cook one more hour on high.

Lamb and Apple Casserole.

2 lb middle neck lamb chops
salt and pepper
2 medium onions
2 medium carrots
1 cooking apple
1 oz plain flour
2 tblsp oil
3/4 pint stock
1 stick celery

Method

Coat the chops with the flour seasoned with the pepper and salt. Brown on both sides in the oil and remove the chops. Cook the chopped onions in the oil until soft and golden and put into the Crockpot. Work any remaining flour into the fat, cook for 2 minutes, and stir in the stock. Bring to the boil, stirring well. Put the thinly sliced carrots, celery and apple into the Crockpot. Put the chops on top and pour over the thickened stock, seasoning to taste. Cover and cook on high for 30 minutes,then on low 6-7 hours. 

Slow-poke Jambalaya

1 cup Cooked rice
1/2 lb. Cooked shelled shrimp
2 cup Beef broth or bouillon
8 ozs. Chicken breast;chopped
4 ozs. Smoked sausage;chopped
1/2 tsp. Salt
1/8 tsp. Cayenne pepper
2 tsp. Oregano leaves;chopped
2 tsp. Chopped thyme leaves
2 tbsp. Minced parsley
1  clove garlic;crushed
1 cup Chopped celery
2  Med tomatoes;chopped
1  Onion;chopped
1  Bell pepper;chopped

Method.

Shell shrimp, halve lengthwise. In slow cooker,combine all ingredients except shrimp & rice. Cover & cook on low 9-10 hours. Turn CrockPot on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. Serves: 6

1 lb Lean Ground Beef
Salt & Pepper; To Taste
4 oz Cheddar Cheese; Shredded,
1 c Dairy Sour Cream
2/3 c Mayonnaise Or Salad Dressing
2 tbs Onion; Finely Chopped
2 c Bisquick Baking Mix
1/2 c Water
Tomatoes; Thinly Sliced,
3/4 c Green Bell Pepper; Chopped
Paprika; Optional

Method

Heat a big skillet, cook and stir the meat until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased CrockPot, pressing the dough 1/2 inch up the sides of the pot. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used.Cook covered with a towel or 4 layers of paper towels until the edges of the dough are done, 2 to 2 1/2 hrs. Cool 5 minutes and then cut into squares.