Crockpot Recipes 1

SPLIT PEA SOUP Crockpot, Soups
Yield: 8 servings

6 md Carrots; sliced
1 md Onion; chopped
6 md Celery; sliced
1 Ham bone; cracked
2 1/2 qt Water
1 c Split peas
2 Garlic cloves, chopped
1 ts Salt
1/2 ts Accent
1/8 ts Pepper
Croutons

This recipe requires a 5-qt. crockpot. For a smaller pot, half the recipe
but use the same slow-cooking times. Combine veggies, ham bone, water and
seasonings in slow cooker. Cover and cook on HIGH for 4 hrs., then on LOW
for 3-4 hrs. OR on LOW for 9-10 hrs. Remove ham bone. Reset on LOW until serving time. Serve with croutons.







Beef Vegetable Soup (or chicken)
Crockpot, Soups
Servings: 6

1 lb Cubed stew beef (or boneless chicken)
1 cn Stewed tomatoes
3 Potatoes; peeled and diced
2 Carrots; peeled
‑and thickly sliced
1 Garlic cloves; minced
3 Peppercorns (or more)
1 Bayleaf
1 Celery stalks; sliced thick
1 sm Onion; chopped
4 c Water
Salt and pepper;to taste
1/2 ts Thyme
1 tb Parsley
4 Beef bullioin cubes (or chicken)
1 tb Worchestershire sauce
2 c Frozen mixed vegetables
1/2 c Red wine (optional)

Place all but frozen mixed vegetables in crock pot.
Turn on LOW and cover, cooking 6‑10 hours. One‑half
hour before serving, turn up to HIGH, add frozen
vegetables, stir, cover and cook for about 1/2 hour.
You can add 1/2 c red wine with the frozen vegetables
for a more robust flavor.


CROCKPOT CRAB SOUP
Servings: 4

2 c Crabmeat; flaked and picked
2 c Milk
2 c Half‑and‑half
3 tb Butter
2 Lemon peel strips
1/2 ts Mace; ground
Salt and pepper
2 tb Dry sherry; opt.
1/2 c Saltine crackers

Combine all ingredients except sherry and crushed
crackers in Crock‑Pot; stir well. Cover and cook on
Low setting for 3 to 5 hours. Just before serving,
stir in sherry and crumbs to thicken. Makes about 2
quarts. Note: You may also add shrimp to this soup for
variation. SOURCE:Rival








Pot Roast
(Crockpot)

3‑1/2 to 4 pound beef chuck or blade roast
1 medium onion chopped
1 t seasoned salt ( I added about 3/4 C water )
1 t seasoned pepper

1. Place roast in pot and sprinkle with salt and pepper .

Cover pot and place on base. Roast at setting 3‑1/2 ( midway
between settings 3&4) for 7‑9 hours. Meat juices may be used
for gravy.

To make the gravy, combine 1/4 C flour with
2 T cold water. Stir into the meat juices and heat until
thickened ( about 15 minutes ).
OR
Set it on setting 5 and let the juices get boiling and then added flour water mixture to thicken it.






Festive Meatballs

1‑1/2 pounds lean ground beef
1 ( 4‑1/2 oz ) can deviled ham
2 eggs beaten slightly
1 T grated onion
2 C soft bread crumbs
1/2 t salt
1/4 t allspice
1/4 t pepper
1/4 C flour
1/4 C water
1 T catsup
1 t dillweed
1 C dairy sour cream

Combine beef and ham , with milk and eggs, onion, bread
crumbs, salt, allspice and pepper. Shape into meatballs
about 2 " in diameter. ( If desired meatballs may be
smaller ). Carefully arrange meatballs in crockpot. Cover
and cook on low 2‑1/2 to 3‑1/2 hours. Turn control to high.

Stir in flour that has been dissolved in 1/4 C water.
Add catsup and dillweed. Cook on high for 15 to 20
minutes or until slightly thickened. Turn heat off, stir in
sour cream. Makes 5‑7 servings



Crockpot Pizza
Servings: 6

1 1/2 lb Ground beef
14 oz Spaghetti sauce
4 oz Cheddar cheese, grated
6 oz Pepperoni, sliced
1 Onion, chopped
4 oz Mozzarella cheese, grated
1 pk Noodles (12oz)
14 oz Spaghetti sauce
Mushrooms
Green peppers

Brown meat and onion. Drain grease. Add sauces.
Simmer. Boil noodles until tender; drain. In crock
pot, put a layer of sauce, noodles, meat/sauce
mixture, cheses, pepperoni and as much green peppers
and mushrooms as you want. Original recipe I had said
to repeat layers one more time, but I did the layers
over a few times more. Cook on HIGH for 30 minutes and
then on LOW for 1 hour ( I cooked on HIGH for 45
minutes and LOW for 2 hours), until cheeses melts.
This can be made in a deep casserole dish in the oven
at 350~F until cheese melts.
Swedish Style Steak
Crockpot
Servings: 5

2 1/2 lb Boneless round steak
Salt and pepper
1 ts Dill weed
1 md Onion; sliced
1 Bouillon cube; crumbled
1/2 c Water
1/4 c Flour
1/4 c Warm water
1 c Sour cream

Cut the steak into serving pieces. Sprinkle with salt
and pepper. Place in the crockpot. Add dill, onion,
bouillon cube and 1/2 cup water. Cover and cook on low
for 6 to 8 hours. Remove the meat and thicken the
juices with flour that is dissolved in 1/4 c. warm
water. Turn to high and cook for about 10 minutes or
till slightly thickened. Stir in sour cream. Turn off
the heat. Serve sauce over the meat.












Teriyaki Steak
Crockpot
Servings: 5

2 1/2 lb Boneless round steak
1 ts Ground ginger
1 tb Sugar
2 tb Oil
1/2 c Soy sauce
1 Clove garlic, crushed

Cut the steak into 1/8 inch thick slices. Combine the
remaining ingredients in a small bowl. Place the meat
in the crockpot and pour sauce over it all. cover and
cook on low for 6 to 8 hours. Serve with rice.





Round Steak Supreme
Servings: 8

4 lb Round steak; cut in serving
Size pieces
1 c Fresh mushrooms
1 cn Cream of chicken soup
1 cn Beefy mushroom soup
1/2 c Undiluted evaporated milk

Brown meat and place in crock pot. Combine remaining
ingredients and pour over meat. Cook on low heat 8 to
10 hours. Serve with mashed potatoes or rice.



Stroganoff
Crockpot
Servings: 6

1 1/2 lb Ground beef
1 1/2 Onions; sliced
1 Cloves garlic; minced
2 tb Flour
Salt and pepper
1/4 ts Paprika
1 cn Cream of celery or mushroom
1 c Sour cream

Brown ground beef; drain fat. Add onions and garlic.
Stir until wilted. Add flour, salt, pepper and
paprika. Mixing well. Stir in undiluted soup; mix
well. Put all in crockpot on low for 6 hours. When you
get ready to serve add sliced mushrooms and sour
cream. Serve over noodles rice or potatoes.
Round Steak Italiano
Crockpot
Servings: 5

1 1/2 lb Round steak
1 ts Salt
1/2 ts Oregano
15 oz Spaghetti sauce

Cut the steaks into 5 or t servings 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.





Swiss Steak
Crockpot
Servings: 4

2 lb Round or swiss steak
Salt and pepper to taste
1 lg Onion; thickly sliced
1 cn Tomatoes, 1 lb.
Cut round steak into serving pieces; season with salt
and pepper. Place in crockpot with sliced onion. Pour
tomatoes over all. Cover and cook for 10 to 12 hours
on low. Creamy Swiss Steak: Follow recipe for swiss
steak substituting 1 can mushroom soup and 1/2 can
water for tomatoes. Spread soup evenly over top.


Taverns
Crockpot Servings: 8
2 1/2 lb Lean ground beef
1 lg Onion; quartered
1 c Catsup
1 ts Chili powder
1 ts Dry ustard
1 ts Salt
2 c Beef broth or water
8 Hamburger rolls; toasted
In a skillet, brown ground beef and drain well. Place
ground beef and remaining ingredients except hamburger
rolls in the crockpot. Cover and cook on low for 6 to
12 hours. Taste for seasoning before serving. Serve
spooned over toasted hamburger buns




CORNED BEEF AND NOODLES

8 oz pkg noodles
2 T vegetable oil
1 1/2 ‑ 2 c diced cooked corn beef
1 can cream of chicken soup
1/4 lb process American cheese
1 4‑oz can drained mushrooms
3/4 c milk
1/2 c chopped onion
to taste salt and pepper

cook noodles as directed until barely tender. Rinse in cold
water and drain well. in large bowl, toss with oil. mix
remaining ingredients with noodles. Pour into a greased
crock‑pot. Cover abd cook on Low 8‑9 hrs or on High for 3
hrs. serves 4

Orange‑Cranberry Breasts
(Crockpot)

1 c chopped cranberrties
2 T brown sugar
5 slices cinnamon raisin bread
2 T melted butter
1/4 tsp grated orange peel
8 chicken breasts,boned and skinned
1/4 c orange juice
2 T melted butter
1 orange sliced

In a med bowl,combine cranberries and brown sugar and
set aside.Toast bread and cut into 1/2 cubes. Combine bread
2 T butter,orange peel,and cranberry mix. Place 1 breast at
a time in a small plastic bag or between wax paper sheets
and lightly pound with a meat mallet.Repeat til all breasts
are done.Spoon 1/3 c on each breast and roll up,skewer to
close with toothpicks.In a shallow dish combine orange juice
and last 2 T butter,roll breasts in OJ mixture. Place in
CP,cover and cook on LOW about 5 hrs.To serve spoon
drippings over the breasts and garnish with orange
slices.Serve with rice and We use green beans almondine.
I do use frozen berries and chop while still semi‑frozen or
frozen in blender.





Anne's Chicken
Crockpot, Poultry, Chicken
Servings: 4

4 lb chicken; cut up
2 t butter; melted
to tast salt; to taste
to tast pepper; to taste
2 t dry It. salad dressing mix
1 cn mushroom soup;undiluted
6 oz cream cheese; cubed
1/2 c Sauterne wine or Sherry
1 t onion; chopped

Wash the chicken and pat dry. Brush with butter. Sprinkle
with salt and pepper. Place in a crockpot and sprinkle dry
salad mix all over.
Cover and cook on low for 5 to 6 hours.
About 1 hour before serving, mix the soup, cream cheese,
wine and onion in a small pot. Cook till smooth. Pour over
the chicken in the crockpot. Cover and cook another 30 min.
on LOW.
Serve with noodles or rice.
Smothered Chicken
Crockpot, Chicken
Servings: 4

1 Chicken, cut up, OR
4 Boneless chicken breasts
‑cut up
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1 lg Onion; sliced
1 cn French onion soup
Garlic, fresh or powder;
‑tp taste
1 pk Fresh mushrooms; sliced
Poultry seasoning; to taste
‑(optional)

Add all ingredients to crock pot, cover and simmer on
LOW for at least 5 to 6 hours, but can cook all day if
that's easier for your schedule. You can also add any
veggies you like. Just serve over rice, potatoes
cooked any way you like, noodles, biscuits, or over
papovers is great. Can be frozen and reheated. You can
double or triple recipe if you need to and then freeze
in dinner size portions too. This can also be cooked
on the stove. Just cook everything in a large Dutch
oven for abour 1 hour.



Chicken Stroganoff

5 ‑ 6 Boneless Chicken Breasts
1 large container of sour cream
1 can of Cream of Mushroom soup (or any of the cream soups)
1 package of Lipton's Onion Soup mix (dry)

Mix all together and put into crockpot. Cook on low for 4 ‑6
hours. Or until chicken is tender. Serve over cooked noodles
or rice. It's so easy!



Philipine Chicken
Servings: 4

1 Chicken;cut up
1 c Water
1/2 c Vinegar
1/4 c Soy sauce
2 Cloves garlic;sliced

Put all in crockpot; cook for 6 to 8 hours on low.
Serve over rice.
Crockpot BBQ Chicken
Crockpot
Servings: 2

Chicken pieces; whatever you
‑like and however many you
‑need
1 Onion; cut up
1 Bottle BBQ sauce

Put chicken in bottom of crockpot (I always skin mine
first). and add onions and BBQ sauce. Cook on LOW for
about 8 to 10 hours
















Creole Chicken
Servings: 4

1 Frying chicken; cut up
1 Green pepper; chopped
6 Green onions; chopped
16 oz Can tomatoes; undrained
6 oz Can tomato paste
1/4 lb Ham; chopped or cubed
1 ts Salt
Several drops of bottled
Hot pepper sauce
1/2 lb Smoked sausage; sliced
3 c Cooked rice

In the crockpot, combine the chicken, pepper, onions,
tomatoes, tomato paste, ham, slt, and pepper sauce.
Cover and cook on low for 6 hours. Turn control to
high and add sausage and cooked rice. Cover and cook
on high for 15 to 20 minutes.





Chicken Fricassee
Crockpot, Chicken, Main dish
Servings: 4

5 lb Stewing chicken;
‑cut into serving portions
2 ts Salt
1 ts Paprika
2 md Onions; sliced
3 Celery stalks; sliced
2 Carrots; pared & sliced
1 Bay leaf
1 c Chicken broth
1/2 c Flour
1/2 c Water
1 pk Noodles, 10 oz.
1 bn Parsley; chopped,
‑or to taste

Rinse chicken pieces and pat dry. Season with salt and
paprika. Place sliced vegetables and bay leaf in
crockpot. Place chicken on top of vegetables. Pour in
chicken broth. Cover and cook on LOW for 7‑10 hours.
One hour before serving, turn to HIGH setting. Remove
chicken pieces; bone and return meat to crockpot. Make
a smooth paste of flour and water and stir into liquid
in crockpot. Cover and cook until thickened. Cook and
drain noodles. Serve chicken and sauce over the hot
noodles; sprinkle with chopped parsley.




Chicken Cacciatora
Crockpot, Chicken, Main dish
Servings: 4

3 lb Chicken; cut‑up
1/4 c Oil
1 Onion; chopped
2 cn Tomato sauce (8oz each)
1 ts Oregano
1/4 ts Thyme
1 ts Salt
1/4 ts Pepper
1 Garlic clove; minced
2 tb Red wine
1 cn Sliced mushrooms
1 lb Spaghetti; cooked

In large skillet, brown chicken in oil. Drain. Combine
chicken with onion, sauces, spices, garlic and wine in
crock pot. Cover and cook on LOW 4‑5 hours. Stir in
drained mushrooms. Spoon over hot spaghetti

Stuffed Roasted Chicken

3‑4 lb whole fryer or roasting chicken
1/4 c margarine
1 med. chopped onion
3 stalks celery with leaves, chopped
1 4‑oz can sliced mushrooms, drained
4 c seasoned stuffing mix
2 T dried parsley flakes
1/2 t sage
pepper to taste
1/2‑1 c chicken broth or water
1 t margarine
paprika

Rinse chicken well and pat dry; remove any excess fat. In
skillet, melt 1/4 c margarine; saute onion, celery, and
mushrooms until tender. Toss in stuffing mix, 2 T parsley
flakes, sage, pepper and broth. Stir until stuffing is
moistened. Loosely stuff chicken with dressing. If using a
5‑qt crock‑pot, truss chicken to keep its shape. Put
remaining dressing in lightly oiled crock‑pot. Place chicken
on top of dressing. Rub chicken breast with 1 t margarine;
sprinkle with paprika and parsley. Cover and cook on low
setting 8‑10 hrs. serves 4






International Chicken

1 3‑lb fryer, cut up
1/4 c flour
2 t salt 2 t curry powder
1/8 t pepper
1 large onion, chopped
1 large pepper, seeded and sliced in rings
2 cloves garlic, minced
1/2 c raisins
1 16‑oz can whole tomatoes, mashed
3 T flour
3 T water

Rinse chicken and pat dry. Combine 1/4 c flour, salt, curry
powder and pepper. Dust chicken well with flour mixture.
Place coated chicken in crock‑pot and mix in vegetables,
garlic and raisins. Pour tomatoes over all. Cover and cookn
on Low setting 7‑10 hrs or High for 2‑3 hrs. Remove chicken
to warm platter. Mix flour and water and make a paste.
Stir into crock‑poy. Cover and cook on High until
thickened. Serve over regular or saffron rice. serves 4 Crock Pot Texas Hash

2 lb ground beef
2 onions, chopped
2 green peppers, chopped
2 cans (1 lb.) tomatoes
1 1/2 tsp chili powder
1 teasp salt
2 tsp Worcestershire sauce
1 cup long grain rice
Brown ground beef and drain grease. In a large crock pot combine cooked meat with remaining ingredients. Cook on low heat 6 - 8 hours, stirring occasionally.








CHICKEN CREOLE

4‑6 chicken thighs, legs or breast
paprika
salt and pepper
1/2 c chopped onion
1/2 c chopped green pepper
1 8‑oz can stewed tomatoes
1 4‑oz can sliced drained mushrooms
1/4 t leaf thyme
2 T quick‑cooking tapioca
Fluffy hot rice

sprinkle chicken with paprika, salt and pepper. brown
lightly in skillet. Drain fat. Place chicken in crock‑pot.
Mix all other ingredients except rice and pour over
chicken.Cover and cook on Low for 6‑8 hrs or on High 2‑3
hrs. Remove chicken from sauce before serving. Serve with
hot cooked rice with sauce spooned over rice.
serves 2













Apple Pork Curry
(Crockpot)

21/2 lbs.Lean pork cut into 1/2 cubes
1 apple chopped,peeled and cored
1 small onion chopped
1 garlic clove
1 tsp instant chicken boullion granules or 1 cbu
1 T curry powder
1/8 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1/2 c orange juice

2 T cornstarch
2 T cold water
cooked rice
peanuts chopped
raisins
coconut
chutney

In CP,combine pork,apple,onion,garlic,boullion,curry
powder,cinnamon,ginger,salt and OJ. Cover and cook on LOW 5
to 6 hours or until meat is tender. Turn pot on HIGH. In
measuring cup,dissolve cornstarch in water. Stir into pork
mixture. Cover and continue cooking on HIGH stirring
occasionally 30 to 40 mins., until thickened. Serve over
rice,sprinkle with nuts,raisins,coconut and chutney if
desired. Makes 5 to 6 servings.








Chinese Style Country Ribs
Crockpot
Servings: 6

1/4 c Soy sauce
1/4 c Orange marmelade
1 tb Catsup
1 Garlic clove; crushed
4 lb Spareribs, country style

Combine soy sauce, marmalade, catsup and garlic. Brush
on both sides of the ribs. Place in a crockpot and
pour remaining sauce over all. Cover and cook on low
for 8 to 10 hours.


Stuffed Park Chops servings: 4
4 Double pork loin chops
Salt and pepper
1 cn Whole corn; drained (14 oz.)
1 sm Onion; chopped
1 sm Green pepper; chopped
1 c Fresh bread crumbs
1/2 ts Oregano; or sage
1/3 c Raw converted rice
1 cn Tomato sauce (8 oz.)
Cut pocket in each chop, cutting from the edge almost
to the bone. Lightly sprinkle with salt and pepper. In
bowl combine all ingredients except chops and tomato
sauce. Pack this into pockets in pork chops. Secure
with wooden picks. Pour any remaining stuffing into
crock‑pot. Moisten top of each chop with tomato sauce.
Add stuffed chops to Crock‑pot, stacking, if necessary
to fit in crock. Pour any remaining tomato sauce over
top. Cover and cook on Low setting 7‑10 hrs. or until
done. To serve, remove chops to heatproof platter and
mound loose vegetable‑rice mixture in center.


Chinese Country Ribs & Hill Country Ribs

1.2 C ketchup
2 T honey
2 T rice or white vinegar
2 T soy sauce
1/4 t five spice powder ( optional )
1 small onion, finely chopped
2 t minced fresh ginger
1 garlic clove, minced
1 t cornstarch, dissolved in 1 T cold water
4 pounds country ribs, cut into individual ribs
Hot cooked rice
In a 3‑1/2 quart slo cooker, combine ketchup, honey,
vinegar, soy sauce, five‑spice powder, onion, ginger and
garlic.
Position a broiler rack 6 inches from the source of the
heat and preheat the broiler. Broil the ribs, turning once,
until browned. About 10 minutes. Transfer the ribs to the
slo cooker. Stir to coat the ribs with the sauce. Cover and
slo cook until ribs are tender. 5‑6 hours on low ( 200~).
Transfer the ribs to a platter and cover with aluminum foil
to keep warm. Skim the fat from the surface of the sauce.
In a medium saucepan bring the sauce to a simmer over a
medium heat. Cook until reduced to about 1 C. ( 6‑8 minutes)
. Stir in the cornstarch mixture and cook just until
thickened. Pour the sauce over ribs and serve immeadiately
with hot cooked rice.
**** Hill Country Ribs ****
Broil the ribs as above. Place in a 3‑1/2 qt. slo
cooker. Add 1 C prepared barbecue sauce and stir to coat
ribs with the sauce. Cover and slo cook until ribs are
tender, 5‑6 hours on low ( 200~). To thicken the sauce, skim
the fat from the surface, pour into a medium saucepan, and
simmer until reduced to 1 cup.






CHEESECAKE, NEW YORK STYLE

2 8‑oz pkgs cream cheese
1 3‑oz pkg cream cheese
1/4 c sugar
3 T flour
1 t freshly grated lemon peel
1/2 t freshly grated orange peel
3 eggs
pie crust (below)

With mixer, beat the softened cream cheese, flour, and
grated peels until smooth. Add eggs one at a time, and beat
until fluffy. Pour into baked crust in Bread 'n Cake Bake
pan; cover. Set inside crock. Cover and cook on High for
2‑3 hrs. Remove pan and uncover. Allow to cool, then
unmoldon serving plate. Serve well chilled. If desired, top
with strawberries.




PIE CRUST
1/3 c flour
2
T
sugar
1/2 t grated lemon peel
1 egg youk
2 T softened butter
In bowl, combine flour, sugar, and lemon peel. Stir in egg
yolk ( think I put egg above. It should only be the yolk
and butter. mix with fingers until smooth. Pat out to form
a crust on botton ans slightly up the sides of greased and
floured Bread 'n cake Bake pan. Bake at 375 in oven for
15‑20 mins.





FIGGY PUDDING NOEL
(Crockpot)

2 1/2 cups fine, dry, freshly ground bread crumbs (made from
about 12 slices stale bread, crusts trimmed off)
1/2 cup milk
1 cup finely chopped figs (about 8 ounces),
preferrably Calimyrna
3 tablespoons Cognac, brandy or apple juice
3 large eggs, at room temperature
1 cup sugar
4 tablespoons unsalted butter, melted
1 1/2 teaspoons baking powder
Generously butter the inside of a 2 1/2 qt fluted tube
pudding mold. Dust inside of mold with flour, and tap
out the excess.
In a medium bowl, moisten the bread crumbs with the milk.
In another bowl, combine the figs and Cognac. Let both
mixtures stand, stirring occasionally, for 10 minutes.
In a large bowl, whisk the eggs, sugar, melted butter, and
baking powder until combined. Whisk in the soaked bread
crumbs and the figs, with the Cognac. Pour batter into the
prepared mold. Cover with its lid or foil. Place in a
5‑quart slow cooker and pour 3 cups of water around the
mold.
Cover and slow‑cook until a toothpick inserted in center of
the pudding comes out clean, about 2 1/2 hours on high
(300F). (Do not cook on low for a longer period of time.)
Let the pudding stand for 5 minutes before unmolding.
Unmold pudding onto a platter. Slice and serve warm, topped
by a dollop of whipped cream. Makes 6 to 8 servings.
If you want to be fancy, you could add a tablespoon of
grated zest from an orange or a tablespoon of finely chopped
candied ginger to the batter for this pudding before cooking




Fruit Topping
(Crockpot)

1 (20 oz) can pineapple chunks
1 (29 oz) can sliced peaches
3 Tbl butter
1/2 cup currant jelly
1 tsp grated lemon peel
1/2 cup peach brandy, heated
Vanilla ice cream

Drain pineapple & peaches. Combine fruit with butter, jelly,
and lemon peel in crockpot. Cover and cook on low for 2‑3
hours. Stir in warm brandy. Spoon over ice cream. Makes 8
servings

Apple‑Cranberry Compote
(Crockpot)

5‑6 apples, peeled and sliced
1 cup fresh cranberries
1 cup sugar
1/2 tsp grated orange peel
1/2 cup water
1/4 cup port wine
Sour cream or ice cream
Arrange apple slices and cranberries in crockpot. Sprinkle
sugar over fruit. Add orange peel, water & wine. Stir to mix
ingredients. Cover and cook on low for 4‑6 hours or until
apples are tender. Serve warm fruits with the juices topped
with dap of sour cream or over ice cream.











Fruit Medley
(Crockpot)

1 1/2 lbs mixed dried fruit
2 1/2 cups water
1 cup sugar
1 Tbl honey
Peel of 1/2 lemon, cut into strips
1/8 tsp nutmeg
1 cinnamon stick
3 Tbl cornstarch
1/4 cup Cointreau (orange‑flavored liqueur)

Put dried fruit into crockpot. Pour in water. Stir in sugar,
honey, lemon peel & spices. Cover and cook on low for 2‑3
hours. Turn control to high. Mix cornstarch in small amount
of water; stir into fruit mixture. Cook on high for 10 min
or until thickened. Add Cointreau. Serve warm or chlled. Use
as fruit compote or topping for ice cream.









Cajun Pears
(Crockpot)
1 pound pecan halves
4 T unsalted butter, melted
1 T chili powder
1 t coarse salt
1 t dried basil
1 t dried oregano
1 t dried thyme
1/2 t onion powder
1/4 t garlic powder
1/t cayenne pepper

Combine all ingredients in a 3‑1/2 quart slo cooker.
Cover and cook on high ( 300~) for 15 minutes. Reduce heat
to low ( 200 ~) and continue to slow cook, uncovered,
stirring occasionally, for 2 hours. Transfer the nuts to a
baking sheet and cool completely before serving.
The article also listed some of these recipes to be had.
Versions of Creole etouffe and jambalaya, San Francisco
Cioppino,Tarragon Pickled Vegetables,, Stuffed Grape
Leaves,Corned Beef with Maple‑Mustard Glaze,Vegetable dishes
include Sweet and Sour Red Cabbage,Collard Greens , Stuffed
Artichokes ,desserts...Persimmon Gingerbread Pudding and
Creme Carmel Valencia .










Mulled Cider
(Crockpot)

2 qts. apple cider
1/2 cup brown sugar
1 teasp. cinnamon
1 teasp. allspice
1 1/2 teasp. whole cloves
Orange slices
Apple slices

let cook 2 to 5 hours.
may add Aspen spice if you like. They are good.