CROCK-POT COOKING HELPS YOU GET ORGANIZED! It allows you to plan in advance and thereby take the meat out of the freezer the night before – or even 2 nights before, make a shopping list, and buy the ingredients that perhaps you are missing from the recipe.
The frozen meat that you take out of the freezer and put into your meat drawer in the refrigerator will vary in the time it takes to thaw. 1 pound of hamburger meat thaws in one day, usually, while a package of 6 pork chops can take 2 days or longer. I always try to keep 3 different kinds of meats in the drawer at any one time. One thawed, one nearly thawed, and one frozen.
GENERAL INFORMATION
The HEAT comes from the sides of the crockery, therefore .......
When the Crock-pot is on LOW:
When the Crock-Pot is on HIGH:
HANDY HINTS
Removable Stoneware: Prepare-ahead convenience!!! Fill stoneware bowl and refrigerate. When ready to cook, set in electrical base and turn to Low or High. Do not preheat electrical base.
As with any fine ceramic, the stoneware bowl of your Crock-Pot slow cooker will not withstand the shock of sudden temperature changes. So, do not use cooker for thawing or cooking frozen meats such as (roasts or chicken) unless you add at least one cup of warm liquid. The liquid will act as a "cushion" to prevent sudden changes in temperature. Cook recipes containing frozen meats an additional 4 to 6 hours on Low or 2 hours on High. My rule of thumb is NOT to cook frozen meats because you alter the time to be done and it sort of messes you up. And to me it isn't worth the chance.
Please don't hesitate to experiment. If one or two recipes don't turn out quite as you expected, make notes and try again! Practice makes perfect in any new project, and half the fun is adapting your most loved recipes. A lot of them can be adapted.
To Brown or not Brown?
You will note that some meats are browned before being used in the Crock-Pot. In Crock-Pot cooking, the purpose of such browning is to eliminate fats (too much fat can cause over-cooking). If the meat is well-trimmed and not highly marbled, it need not be browned; it should, however, be wiped thoroughly to absorb all excess juices and any package residue.
Herbs and Spices: The Flavor Savors
It's best to use whole herbs and spices rather than the crushed or ground forms. The flavor of crushed or ground herbs and spices tends to dissipate during the extended cooking times called for in the Crock-Pot. The leaf form, on the other hand, takes a much longer time to release its flavor; hence, it will be nearer its peak at serving time. Always taste before serving, and adjust the seasonings if necessary.
Treating Ground Meat
Most ground meats should be pre-browned and thoroughly drained before being cooked in the Crock-Pot. The browning eliminates excess fat and helps the meat to maintain a better texture. Loaves, patties, and ground meats cooked with rice or pasta do not require pre-browning. To maintain their firmness, meat loaves should be placed on sliced vegetables or on the accessory Meat Rack.
Automatic Timing
An 8-hour workday needn't restrict your choices to "all-day" recipes. Team up your Crock-Pot with an automatic timer and you have the solution. Simply prepare your chosen recipe and cover the pot. Set the automatic timer for the desired cooking span and go off about your business.(Caution: Be sure the food is chilled-and don't delay the starting time
for more than 2 hours.) Remember, too, that after the timer turns the Crock-Pot off, your dish will remain at the proper serving temperature for up to 2 hours.
A Note About Pork
Because fat can cause your dish to overcook and lose flavor, be sure your pork choice is well-trimmed. Pre-brown ribs, roasts and other fatty cuts by broiling for 20 minutes: drain well. If using chops, choose 1-inch-thick loin chops (rib chops are too fat and too small to cook satisfactorily).
Substitute to Suit!
You can tailor any main-dish recipe to suit your own taste preferences!!! It's easy...Simply substitute liquids, condensed soups, seasonings or vegetables of your own choosing for the ones suggested in the recipes-providing, of course, the amounts are the same. Here are a few examples:
Substitute beef or chicken broth for wine or sherry.
Try cream of chicken soup instead of cream of celery
Hate tomatoes? Replace a 16-ounce can with 1 can of condensed cream soup plus 6 ounces of water ... Or, put the tomatoes in the blender, and then add it to your recipe. I do this all the time!
Use sliced celery instead of sliced onions or green pepper. Or half a cleaned green pepper and put in the recipe and cook for the time suggested, then remove just before serving, and you will have the taste called for.
Omit the seasonings – or add just before serving.
Removable Stoneware
Foods may be prepared the night before and refrigerated in the stoneware bowl. A few hints to remember:
Place stoneware bowl in heating base and turn on to desired setting. Bowl and food do not need to be allowed to come to room temperature. Use maximum cooking time.
Do not preheat the electrical base.
If preparing dishes with rice or pasta, do not add liquid until just before cooking.
Potatoes may be kept from darkening by rinsing in a solution of 1cup water and 1/2 teaspoon cream of tartar. Drain and proceed as recipe directs.
A Way with Chicken
Be sure to wash chicken well and pat dry – especially if you don't plan to pre-brown it. You might even try soaking it in slightly salted water in the refrigerator for 8 to 10 hours before using it in the Crock-Pot – some say the flavor is even better. If you like your chicken firm and dry, reduce the amount of liquid called for in the recipe.
A Bit About Beans
Cooking with dried beans can be tricky, even in a Crock-Pot. The minerals in the water and variations in the voltage affect different types of beans in different ways. For best results, keep these points in mind:
Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1-1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.
Sugar and acidic foods, such as tomatoes, tend to have a hardening effect on beans; therefore, always soften beans thoroughly before using them in baked beans, chili and similar recipes.
Know Your Beans
One type of dried bean may be substituted for any other type providing the measure is the same. Look over your bean soup recipes and tailor them to your own taste.
A Sauce Whenever You Need It
A lot of sauces can be made in advance and then frozen. In the Rival Crock-Pot cooking book they give a few, then you can freeze them in handy serving-size containers and have just the right amount when you need them.
For Carefree Casseroles
Slow-cooking is ideal for casseroles. It gives the different ingredients plenty of time to mingle and meld, creating a mellower blend of flavors. Best of all, most casseroles can be put together the night before and refrigerated in a bowl. The following morning, simply pour the contents into a lightly greased Crock-Pot; cover and cook the recommended time. On models with a removable stoneware bowl, fill and refrigerate stoneware bowl.
Crock-Pot Crisping
Use your Crock-Pot to revive stale potato chips and crackers. Place them in the pot but do not cover. Heat on Low setting for 2 to 4 hours. Voila! They are crisp, warm, and ready.
Keeping the Heat On
Your Crock-Pot makes an ideal server for a hot punch or hot dip. Keep it on the Low setting to maintain the proper serving temperature. (creamy dips, however, should not be left uncovered, for more than 2 hours).
Too Much Dip?
Freeze the leftovers for your next gathering. Cool the dip, pour into a freezer container and seal tightly (it will keep up to 2 months). To serve, thaw and heat in a saucepan.
NO MEAT RACK?
Many recipes call for the use of the accessory Meat Rack to keep the food elevated, away from the fat and juices. Write to Rival Manufacturing Company for ordering information.
A Way with Breads and Cakes
Do not over-beat bread and cakes! Follow recommended mixing times, usually about 2 minutes.
Never place baking pan on meat rack.
Do not add water to the Crock-Pot unless it is specifically requested in the recipe.
After baking breads or cakes, allow to cool 5 minutes, then invert pan on cooling rack or plate.
Warm-up Sessions
To reheat breads, cakes or puddings, wrap securely in aluminum foil and place in Crock-Pot. Cover and heat on High setting for 1 to 1-1/2 hours (on Low setting for 2 to 3 hours).
CROCK-POT BAKING TIPS
You will note that many of the bread and cake recipes call for the use of the accessory Bread 'n Cake Bake Pan. Write to Rival Manufacturing Company for ordering information.
To achieve the best volume in your baked goods, always use large fresh eggs.
The dough for Crock-Pot yeast breads has a different consistency than you might expect. In fact, it's more like a batter than a dough - and that's as it should be.
SIMPLE GUIDELINE TO CONVERT YOUR FAVORITE RECIPES
350 degrees x 1 hour= 6-8 hours on LOW
300 degrees x 30 minutes = 3-4 hours on LOW
A more detailed guide is found on page 6 of the little booklet that comes inside the Rival Crock-Pot.
There are two temperature settings. LOW is recommended for slow "all-day" cooking. One hour on HIGH equals about 2 to 2-1/2 hours on LOW.
You learn from experience whether to use the shorter or longer time given, so allow plenty of time and remember that it is practically impossible to overcook.
MARY'S THICK STEW
Mary Horscroft
This recipe will fill the pot!
5 or 6 thick slices of leftover Sunday Roast, cut how you wish
4 or 5 slices ham, cut how you wish
1 large onion, chopped
2 large carrots, sliced
1/2 tsp. salt
Pepper to taste
1 cup or more leftover corn, or 1 can kernel com
2 cups beef broth or 2 beef bouillon cubes in 2 cups water
1 can stewed or whole tomatoes
1 cup mashed potatoes (optional)
1 large potatoes, diced
1 stalks celery, sliced
1 clove garlic, minced
Italian seasoning or seasoned salt to taste
Stir all together well in the Crock-Pot and cook 8 to 10 hours on Low. Enjoy!
CROCKPOT CHILI
Pam Shorr
Oct. 1990 Homemaking Class
1 lb. hamburger
1 chopped onion
2 large cans kidney beans, drained
1 large can chili beans with juice
1 small can green chiles
1-2 bottles chile sauce (I use only 1)
1 6-oz. can tomato paste
1 8-oz. can tomato sauce
1 16-oz. can stewed tomatoes
salt, pepper, garlic
1/4 cup molasses
Brown hamburger and onion. Drain and place in crockpot. Add beans, chiles, chile sauce, tomato paste and sauce, and stewed tomatoes. Add salt, pepper and garlic to taste. Stir all ingredients together. Tum crockpot to low. Pour molasses over top – do not stir. Cook all day, 8-12 hours. Stir before serving. Serves about 10.
ANN CHANDLER'S BEAN SOUP, CROCKPOT STYLE
Mary Horscroft
1 cup dried beans (any kind or various kinds)
3 cups water
1 large onion, chopped
3 large carrots, diced
1 cup raw potatoes, diced
2 cups brown stock (bouillon)
1 clove garlic, minced
3 stalks celery, sliced with some leaves
1 Tbsp. salt
1/4 tsp. pepper
1/2 cup uncooked macaroni or broken spaghetti
2 cups canned tomatoes or tomato juice
Italian seasoning to taste (optional)
Soak beans overnight. Drain beans and add fresh water to cover and bring to a boil and boil for 10 minutes and simmer 1-1/2 hours. This can be done the day before. Add vegetables to beans in the Crock-Pot, plus 1 Tbs. salt and 1/4 tsp. pepper. Cover and cook slowly 8 to 10 hours. Add 1/2 cup uncooked macaroni or broken spaghetti during the last hour. Add 2 cups canned tomatoes or tomato juice at the same time as the macaroni. If desired, sprinkle Italian seasoning to taste, just before serving.
HAMBURGER BARLEY SOUP
Virginia Justice, Tualatin Hills Parks & Recreation District Class
1/2 cup onions, chopped
1 lb. ground beef
1 20-oz can whole tomatoes
1 cup barley
2 1/2 cups beef broth
1 cup water
2 large carrots, cut fine
2 stalks celery, cut fine
1 bay leaf
1/2 tsp. basil
1 tsp. salt
1 clove garlic, minced
1/4 tsp. pepper
Brown ground beef. Add onions, carrots and celery, and saute until tender. Add remaining ingredients and simmer for at least 45 minutes. This soup is excellent for the crock pot and can simmer all day.
SUNDAY ROAST BEEF #1
Mary Horscroft
Can be prepared Saturday evening!
3 to 4 lb. beef roast
8 to 10 small potatoes, or less
1 package dry onion soup
1/2 cup water
Combine soup mix with the water; mix well. Put a little in the Crock-Pot. Place the roast in the Crock-Pot, and poor remaining soup mixture over the meat. Put in the fridge overnight. In the morning scrub your potatoes (you may leave on the skins if desired) and place them under the roast. Cook on Low 6 to 8 hours. I put mine in the pot around 7 am. You may make a gravy from the liquid. Place your meat and potatoes in a serving bowl, and then tum on the Pot to High and thicken with 2 Tbsp. flour mixed in a little water. Cook long enough to thicken.
SUNDAY ROAST BEEF #2
Mary Horscroft
Mix 1 can cream of mushroom soup and 1 package dry onion soup. Pour over roast and cook on Low setting 6 to 8 hours.
TERIYAKI SLOW-COOK SANDWICHES
Margo Mead
2 to 2-1/2 lbs. boneless beef chuck steak (I use venison steak)
4 tsp. cornstarch
1 Tbsp. cold water
1/4 cup soy sauce
1 Tbsp. brown sugar
1 tsp. ground ginger
1 clove garlic, minced
8 individual French loaves, split (or any kind of sandwich buns)
4 Tbsp. margarine or butter, melted
Trim excess fat from steak and cut into thin, bite-sized slices. In a 3-1/2- to 4-quart slow cooker, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on the low-heat setting for 7 to 9 hours or on the high-heat setting for 3 to 4 hours. Use a slotted spoon to remove meat from juices. Pour juices into a measuring cup; skim fat. Measure 1-1/2 cups juices (add water if necessary); place in a saucepan. Stir together cornstarch and the 2 Tbsp. cold water; add to saucepan. Cook and stir until thickened and bubbly. Stir in the cooked meat. Cook and stir for 2 minutes more. Meanwhile, brush rolls lightly with margarine. Place, cut side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2 to 3 minutes or until lightly toasted. Fill rolls with meat mixture. Top meat mixture with one of the following toppings, if desired: shredded Chinese cabbage, sliced pineapple rings, chopped green onions, plum sauce, or sweet-and-sour sauce. Makes 8 servings.
BEEF STROGANOFF
Mary Horscroft
1 lbs. beef round steak, or hamburger if in a pinch (amount you desire)
1/2 cup flour
1 can beef broth or 2 beef bouillon cubes in 2 cups water
1 package dry onion soup
1 3-oz. can mushrooms and juice
1 cup sour cream
2 1/2 Tbsp. flour
Trim all excess fat from meat and cut meat into 3-inch strips about 1/2-inch wide. Mix meat, in the flour. Place coated meat strips in Crock-Pot; stir in onion soup and mushrooms and juice. Add beef broth and stir well. Cover and cook on Low setting for 8 to 10 hours. Just before serving, combine sour cream and the 2-1/2 Tbsp. flour and cook on High for a few minutes until mixed and thickened slightly. Serve stroganoff over hot buttered noodles; garnish with minced parsley if desired.
SHORT RIBS DELIGHT - HAWAIIAN STYLE
Lucy Brown
2-3/4 lbs. short ribs
Salt and pepper
1/4 cup ketchup
1 8-oz. can tomato sauce
1 Tbsp. sugar
1 clove garlic, minced, or 1/4 tsp. garlic powder
1/4 cup packed brown sugar
3 Tbsp. soy sauce
1 1/2 Tbsp. vinegar, lime or lemon juice
1-1/2 Tbsp. red cooking wine
1 1/2 Tbsp. Worcestershire sauce
Brown meat and season with salt and pepper. Mix remaining ingredients and pour over meat in crock pot. Cook in crock pot on LOW for 8-10 hours, or HIGH 4-6 hours. Serve with sticky rice.
MAGIC MEATLOAF
Margo Mead
I love this recipe because I can put it in the crockpot on Sunday morning and have dinner waiting when I get home! This can also be prepared the conventional way (in the oven) or even in the microwave.
2 lbs. ground beef
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 1/2 tsp. salt
1 cup cracker crumbs or bread chunks or crumbs
1 egg
1 packet (7/8-ounce) brown gravy mix
1 cup milk
6 to 8 small potatoes, cut up
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in crock-pot. Place potatoes at the sides of loaf(ifpotatoes are peeled, wrap in foil to keep from darkening). Cover and cook on Low 8 to 10 hours (High: 4 to 6 hours).
CROCK-POT MEATLOAF
Mary Horscroft
1 1/2 to 2 lbs. ground beef
1 lb. ground sausage
2 pkg. Lipton Onion Soup mix
1/2 cup dried bread crumbs
2 eggs
3 Tbsp. ketchup
2 tsp. Worcestershire sauce
Sauce:
1/2 cup ketchup
l Tbsp. brown sugar
1 tsp. prepared mustard
Spray crockery with non-stick cooking oil. Mix well all ingredients. Mold into desired shape. Works well molded overnight in a round cake pan with a hole in the middle. (Line with plastic wrap). Next morning place in Crock-Pot on the meat rack. All the fat will drain into the bottom. Mix sauce ingredients in bowl and pour over meatloaf. Cook on LOW 6 to 8 hours.
CROCK-POT ENCHILADAS
Margo Mead
1 1/2 pounds ground beef
1 medium onion, chopped
l teaspoon salt
l teaspoon pepper
6 com tortillas
2 cups fresh or frozen corn kernels, or l (15-ounce) can
of corn
l (19-ounce) can enchilada sauce
2 cups (8 ounces) shredded Cheddar cheese
l (2-1/4-ounce) can sliced ripe olives, drained
l cup sour cream or guacamole
Brown ground beef and drain. Add onion and garlic and cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of a 3- to 4-quart crock-pot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6 to 8 hours. Serve with sour cream or guacamole. Serves 6-8.
Oven method: Cook uncovered in a 375°F oven for 30 minutes. Note: You can substitute kidney beans for corn.
MEATBALLS
Margo Mead
2 lbs. hamburger
2 eggs
2 cups cornflakes, crushed
1 pkg. Lipton onion soup mix
1 16 oz. jar apple jelly
1 32 oz. bottle ketchup
Mix together hamburger, eggs, cornflakes and soup mix. Form 1-inch balls and put on cookie sheet. Bake 20 minutes at 350°F. Put baked meatballs in crockpot. Mix together jelly and ketchup and pour over meatballs. Cook at least 8 hours on Low in crockpot.
Variation: Try grape jelly and barbecue sauce instead of the apple jelly and ketchup. These sound like strange combina tions, but they are really good!
CHICKEN CACCIATORE
Lucy Brown
3 to 4 boneless chicken breasts, cut in chunks
1/2 cup flour
4 Tbsp. oil
2 cloves garlic, minced
1/2 onion, diced
1 cup diced green pepper
1 28-oz. can tomatoes
1 8-oz. can tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
Wash and dry chicken; shake in flour bag. Heat oil in skillet and brown chicken. Remove and drain on paper towel. Saute green pepper, onion and garlic until soft. Layer chicken and onion-pepper-garlic in crock pot. Add remaining ingredients. Cover and cook 6-8 hours on LOW or 3-4 hours on HIGH. Serve over favorite pasta.
CHICKEN LICKIN'
Mary Horscroft
6 to 8 chicken legs, thighs, or breasts
3 Tbsp. butter or margarine
1 large onion, chopped
1 clove garlic, minced
1-1/2 tsp. salt
2 tsp. paprika (I use 1 tsp.)
1/2 tsp. ground ginger
1/2 tsp. chili powder
1 can (16 oz.) whole tomatoes
1 can (14 oz) sliced mushrooms, drained
1/2 cup heavy cream (optional)
Rinse chicken parts and pat dry. In skillet, melt butter and brown chicken on both sides. Place chicken in Crock-Pot. Stir together remaining ingredients except cream and pour over chicken. Cover and cook on Low setting for 8 to 10 hours (on High setting for 4 to 5 hours). Just before serving, stir in heavy cream. Serve over hot spaghetti. Makes 6 to 9 servings (about 2-1/2 quarts).
CHICKEN DIVAN A' LA CROCK-POT
Mary Horscroft
2 to 3 cups cooked cut-up chicken (large chunks)
1/2 small onion, chopped
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup mayonnaise
3 Tbsp. flour
1 pkg. (10 oz.) frozen broccoli spears, thawed and cut into 1-inch pieces
1/4 to 1/2 tsp. curry powder
1 Tbsp. lemon juice
1 or 2 stalks celery, thinly sliced
Hot buttered noodles or rice
In medium bowl, thoroughly combine all ingredients except noodles. Pour into lightly greased Crock-Pot.. Cover and cook on Low setting 7 to 9 hours (High setting for 2 to 3 hours). Serve with hot buttered noodles, spooning sauce over the top. 4 to 6 servings (about 2 quarts).
Variation: TURKEY Divan a la Crock-Pot: substitute cut-up turkey for the chicken. I used 4 cups dark meat and some dressing mixed in and it turned out delicious. Do not be afraid to experiment.
TURKEY RANCHERO
Margo Mead
4 turkey thighs (4-1/2 to 5 lbs.)
l (1-5/8 oz.) pkg. enchilada sauce mix
l 6-oz. can tomato paste
1/4 cup water
1 cup grated Monterey Jack cheese
1/3 cup lowfat yogurt or sour cream
1/4 cup sliced green onions
1/2 cup ripe olives, sliced
l -1/2 cups corn chips, crushed
With sharp knife, cut each thigh in half; remove bone and skin. Place in slow cooker. Combine dry enchilada mix with tomato paste and water. Mixture will be thick. Spread over turkey thighs. Cover; cook on Low 7 to 8 hours, or until tender. Turn pot on High. Add cheese; stir until cheese melts. Spoon into au gratin dish or casserole. Spoon yogurt or sour cream over turkey. Sprinkle with green onions and olives. Top with com chips. Makes 8 servings.
CANTONESE SWEET-SOUR PORK
Mary Horscroft
2 lbs. lean pork shoulder, cut into strips or, use 3 'Costco' boneless chops
1 green pepper, seeded and cut into strips
1/2 medium onion, thinly sliced
1/4 cup brown sugar (packed)
2 Tbsp. cornstarch
2 cups pineapple chunks (reserve juice)
1/4 cup cider vinegar
1/4 cup water
1 Tbs. soy sauce
1/2 tsp. salt
Chow mein noodles or rice
Place pork strips in Crock-Pot. Add green pepper and sliced onion. In bowl, mix brown sugar and cornstarch. Add 1 cup reserved pineapple juice, the vinegar, water, soy sauce and salt, blend until smooth. Pour over meat and vegetables. Cover and cook on LOW setting for 7 to 9 hours. One hour before serving, add pineapple chunks, stir into meat and sauce. Serve over chow mein noodles or rice. 4 to 6 servings (about l/2 quart).
NOTE - I put a green pepper, cut in half, in mixture. Then just before serving, I take it out, one needs it for the taste!
COUNTRY HAM
Mary Horscroft
1 3-5 lb. ham
1/2 tsp. mustard
3 to 4 sweet potatoes or yams
1/4 cup brown sugar
1 can (6 oz.) pineapple slices or chunks
Place sweet potatoes in the crockery to form rack. Put ham on top of the potatoes. In a bowl mix sugar, mustard, and a little pineapple juice. Pour over the ham along with the rest of the pineapple pieces (drained). Cook on Low 6 to 8 hours.
HONEY-ORANGE GLAZED HAM
Mary Horscroft
1 3-5 lb. ham
1/4 cup orange juice concentrate
1/4 cup honey
3 to 4 carrots
Place carrots in the bottom to form a rack. Mix orange juice and honey together and pour over the ham on the carrots. Cook on Low 6 to 8 hours.
BAKED HAM IN FOIL
Mary Horscroft
Pour 1/2 cup water in Crock-Pot, wrap pre-cooked 3 to 4 lb. ham in foil; place in Crock-Pot. Cover and cook on High l hour, then on Low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil. I have cooked mine without the foil and it worked just fine. I did leave on the protective film that some hams have on them, though.
SAUSAGE AND RICE CASSEROLE
Mary Horscroft
1 to 1-1/2 lbs. mild sausage
1 pkg. Lipton Chicken noodle soup mix
3 cups water
1 can chicken broth or 1 chicken bouillon cube in 1 cup water
1 large onion, chopped
1 large green pepper, chopped
1 can mushrooms and juice
1 cup rice (not quick cooking kind)
3 stalks celery, chopped
Brown sausage in frying pan; drain off fat. Put in Crock-Pot. Add onion, green pepper, mushrooms and juice, rice, and celery. Cook on LOW setting, 6 to 8 hours until rice is tender and much of the liquid is absorbed.
SPOON PIZZA
Margo Mead
2 8-oz. cans tomato sauce
2 garlic cloves
2 tsp. dried oregano
2 tsp. basil
1/2 tsp. celery salt
1/4 tsp. salt
1/8 tsp. pepper
5 (6-inch) corn tortillas
5 tsp. Parmesan cheese
1 medium onion, thinly sliced
2 large plum tomatoes, thinly sliced
1-1/2 oz. sliced pepperoni
2 Tbsp. chopped parsley
8 oz. mozzarella cheese, sliced
In blender, combine first 7 ingredients and puree. Spread each tortilla with about 2-1/2 tsp. tomato puree; sprinkle each with 1 tsp. Parmesan cheese. On each tortilla spread about 1/5 of the following: onion rings, tomato slices, pepperoni, parsley and mozzarella cheese. Place each prepared tortilla in slow-cooker, stacking them. Pour any remaining tomato puree over stacked tortillas. Cover; cook on Low 7 to 8 hours. Spoon pizza into serving bowl; or with long-bladed knife, cut pizza into 6 or 8 wedges and remove to plate with spatula. Spoon sauce over. Makes 6 to 8 servings.
GRANDMA'S DARK BREAD
Mary Horscroft
1 pkg. active dry yeast
1/2 tsp. sugar
1/4 cup very warm water
1/2 cup milk
1 Tbs. shortening
1-1/2 tsp. mustard
2 Tbsp. sugar
1 Tbsp. brown sugar
2 Tbsp. molasses
1/2 cup water
1/2 cup whole wheat flour
1 1/2 to 3 cups all-purpose flour
Bread 'n Bake Cake pan
In a 1-cup measuring cup, mix to dissolve yeast and 1/2 teaspoon sugar in 1/4 cup very warm water. Allow to stand. Mixture should bubble up and foam. Combine in a small saucepan next 4 ingredients: milk, shortening, salt and 2 Tbsp. sugar. Heat, stirring, until shortening is melted. Pour into mixing bowl and add brown sugar, molasses, 1/2 cup water and whole wheat flour. Stir in dissolved yeast mixture. With electric mixer, gradually beat in 1-1/2 cups flour. Beat 2 minutes at high speed. Stir in remaining 1 to 1-1/2 cups flour or until a soft dough is formed. Pour into well-greased Bread 'n Bake Cake Pan. Place in Crock-Pot, cover and bake on High 2 to 3 hours. Do not check progress by lifting the lid, during the first hour.
WHITE BREAD
Mary Horscroft
1 pkg. active dry yeast
1 tsp. sugar
1/4 cup warm water
1 egg
1/4 cup vegetable oil
1 cup lukewarm water
1 tsp. salt
1/4 cup sugar
3-1/2 to 4 cups flour
Bread 'n Bake Cake pan
In a large bowl, dissolve yeast and l tsp. sugar in 1/4 cup warm water. Allow to stand until it bubbles and foams. Add egg, oil, lukewarm water, salt, 1/4 cup sugar and 2 cups of the flour. Beat with an electric mixer for 2 minutes. With wooden spoon, stir remaining 1-1/2 to 2 cups flour until dough leaves the side of the bowl. Place pan in Crock-Pot Cover and bake on High setting for 2 to 3 hours or until edges are browned. Remove pan and uncover. Unmold on cake rack.
CROCK POT BREAD
1 pkg. (1 Tbsp.) active dry yeast
1 tsp. sugar
1/4 cup warm water
1 egg
1/4 cup vegetable oil
1 cup lukewarm water
1 tsp. salt
1/4 cup sugar
3-1/2 to 4 cups flour
Preheat crockpot on High for 30 minutes. In large bowl, dissolve yeast and 1 tsp. sugar in ¼ cup warm water. Allow to stand until it bubbles and foams. Add egg, oil, lukewarm water, salt, sugar, and 2 cups of the flour. Beat with electric mixer for 2 minutes. With wooden spoon, stir in remaining flour until dough leaves side of bowl. Place dough in well greased bread and cake pan (or a risco can with foil on top, slit for ventilation in 3 or 4 places). Put inside crockpot, cover and bake on High for 2 to 2-1/2 hours, or until edges are browned. Remove pan and uncover; let stand 5 minutes. Unmold.
CHOCOLATE FUDGE CAKE
Mary Horscroft
2 cups flour
1 tsp. baking soda
1 1/2 cups sugar
1/4 tsp. salt
6 Tbsp. cocoa
1 egg
1 cup mayonnaise
1 cup hot water
1 tsp. vanilla
Bread 'n Bake Cake pan
Stir together dry ingredients in large mixing bowl. Add remaining ingredients and beat 2 minutes with an electric mixer. Pour into greased and floured Bread 'n Bake Cake pan and cover. Bake in covered Crock-Pot on High for 2-1/2 to 3-1/2 hours or until done. Doubly delicious served with soft vanilla ice cream!
CARAMEL-APPLE EUPHORIA
Margo Mead
2 medium cooking apples
1/2 cup apple juice
24 caramel candy squares, unwrapped
1 tsp. vanilla
1/8 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/3 cup creamy peanut butter
7 slices angel food cake, or 1 qt. vanilla ice cream
Peel, core and cut each apple into 18 wedges; set aside. Combine apple juice, candies and flavorings in slow cooker. Drop peanut butter, 1 tsp. at a time, over ingredients in slow cooker; stir. Add apple wedges; cover and cook on Low 5 hours. Stir contents of slow cooker thoroughly; cover and cook on Low 1 additional hour. Serve approximately 1/3 cup of warm caramel-apple mixture over a slice of angel-food cake or vanilla ice cream. Makes 7 servings.
Variation: Use peaches, substituting almond extract for cardamom.
