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Crockpot Recipes: COLLECTION

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Mon, 6 Sep 93 09:30:43 +0200

Contents

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From: mworkman@vm.cc.purdue.edu (Maggie Workman) 

Source: The Best of Electric Crockery Cooking

APRICOT NUT BREAD
=================
(makes 4 to 6 servings)

Ingredients:
------------
3/4 cup  dried apricots
1 cup    flour
2 tsp    baking powder
1/4 tsp  baking soda
1/2 tsp  salt
1/2 cup  sugar
3/4 cup  milk
1        egg, slightly beaten
1 Tbsp   grated orange peel
1 Tbsp   vegetable oil
1/2 cup  whole wheat flour
1 cup    coarsely chopped walnuts

Instructions:
-------------
Place the apricots on a chopping block.  Sprinkle 1 T flour over them. 
Dip a knife into the flour and chop the apricots finely.  Flour the
knife often to keep the cut up fruit from sticking together.  Sift the
remaining flour, baking powder, baking soda, salt and sugar into a large
bowl.  Combine the milk, egg, orange peel, and oil.  Stir the flour
mixture and the whole wheat flour.  Fold in the cut up apricots, any
flour left on the cutting block and the walnuts.  Pour into a well
greased, floured bakin unit.  Cover and place on a rack in the slow
cooker, but prop the lid open a fraction with a toothpick or a twist of
foil to let excess steam escape.  Cook on High for 4 to 6 hours.  Cool
on a rack for 10 minutes.  Serve warm or cold. 

Now before you all ask what a baking unit is (I wondered as I sat and
typed this in), I looked it up in the front of the bread section.
She says that some manufacturers are making units for slow cookers,
but if you don't have one, a 2 pound coffee can works.  Pyrex muffin cups
also work.  Also 1, 1 1/2 and 2 quart molds work.

Do not lift the lid while baking this bread.

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From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from Barbara Blitz

BARBECUED POT ROAST
===================

Ingredients:
------------
2 lb     lean pot roast
1 tsp    salt                       
1/2 cup  tomato paste             
24       peppercorns
1        small onion, chopped           
1 tsp    worcestershire sauce

Instructions:
-------------
Sprinkle salt over the roast and place in crock pot.  Spread tomato
paste over meat; imbed peppercorns into paste; top with onions and
worcestershire sauce.  Cover and cook on LOW 8-10 hrs.  Serve meat with
accumulated gravy. 

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From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from Barbara Blitz

BEEF BOURGUINON
===============

Ingredients:
------------
4 lbs           lean beef cubed             
1 - 1 1/2 cups  red wine
1/3 cup         oil                      
1 tsp           thyme
1 tsp           black pepper               
8 slices        bacon, diced
2 cloves        garlic crushed          
1               onion diced
1 lb            mushrooms sliced             
1/3 cup         flour

Instructions:
-------------
Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp.  or
overnight in the fridge. 

In large pan, cook bacon until soft.  Add garlic and onion sauteeing
until soft.  Add mushrooms and cook until slightly wilted.  Drain beef
reserving liquid.  Place beef in slow cooker.  Sprinkle flour over the
beef stirring until well coated.  Add mushroom mixture on top.  Pour
reserved marinade over all. 

Cook on LOW 8-9 hrs. 

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From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from Barbara Blitz

BEEF CASSEROLE
==============

Ingredients:
------------
1 1/2 lbs  stewing steak           
1 oz       plain flour
2 tblsp    oil
2          large onions                    
3          medium carrots
1 pint     beef stock    
salt and pepper                   

Instructions:
-------------    
Cut the steak into 1 inch cubes and toss in the flour seasoned with salt
and pepper.  Brown on all sides in the oil, then remove from the pan. 
Cut the onions into thin slices and cook in the oil until soft and
golden.  Slice the carrots thinly and put into the crockpot.  Top with
the onions and the meat.  Add any remaining flour to the fat in the pan
and cook for 2 minutes.  Work in the stock and stir over low heat until
the liquid comes to the boil.  Pour into the crockpot, cover and cook on
HIGH for 30 minutes, then on LOW 6-7 hours. 

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From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from Barbara Blitz

BEEF ROAST(S)
=============

Ingredients:
------------
Beef Roast(s)
onion
spices
optional: potatoes, carrots, sweedes, turnips

Instructions:
-------------
Brown the roast(s) on all sides in a little bit of oil.  Place in the
crock pot.  Add an onion, cut in about 6-8 pieces.  Add spices (we don't
use salt - we add Mrs.  Dash Garlic and Herb, plus some additional
garlic and pepper).  Cover with water. 

Sometimes I add a dash of beef boullion granules.  Set on high.  I let
this simmer away for about 5 - 6 hours.  We usually add potatoes
(quartered) the last 60-80 minutes.  Other root veggies work great too. 

Now, for the DOUBLE DUTY:
-------------------------
For the leftovers, I slice the roast somewhat thin, and breakup up the
slices (sort of shred it), put it in a sauce pan and add barbecue sauce
and a little water.  I let this simmer for about 20 minutes, stirring
occasionally.  If it gets too dry add more sauce or water.  Serve on
rolls.  This is great to take for lunch and heat in the microwave at
work. 

Note:
-----
Be sure to select a roast or two that will fit it the crock pot!  (My
first one didn't!)

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From: darsie@ece.ucdavis.edu (Richard Darsie)

Source:  The Enchanted Broccoli Forest

BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
=======================================

Ingredients:
------------

Sauce: 
------
1/2 c  hot water
1/2 c  almond butter (original recipe was for peanut butter -
                      I use almond cause I'm allergic to peanut)
1/4 c  cider vinegar
2 T    tamari sauce
2 T    blackstrap molasses
1/4 c  cayenne (this is a HUGE amount - I use 1-2 tsp.)

Saute:  
------
1 lb      broccoli
2 tsp     ginger
4 cloves  garlic
1 lb      tofu, cubed
2 c       onion, thinly sliced
1 c       chopped cashews
2-3 T     tamari sauce
2         minced scallions

Instructions
------------
Sauce:  In small saucepan, whisk together almond butter and hot water 
until you have a uniform mixture. Whisk in remaining sauce ingredients 
and set aside.  

Saute: Stir-fry half the ginger and half the garlic in 1 T.  oil.  Add
tofu chunks, stir-fry for 5-8 minutes.  Mix with sauce.  Wipe wok clean,
saute remaining ginger & garlic in 2 T.  oil.  Add onions and fresh
pepper, saute for about 5 min.  Add chopped broccoli, cashews and
tamari; stir-fry until broccoli is bright green.  Toss saute with sauce,
mixing in the minced scallions as you toss.  Serve over rice. 

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From: Lisa Corsetti 

CAULIFLOWER AND POTATO CURRY (Vegan)
============================

Ingredients:
------------
4 cups      potatoes, peeled and quartered
1           small cauliflower, cut into florets
a pinch     of asafetida
3/4 tsp     ground turmeric
1/2 tsp     chilli powder
1 1/2 tsp   ground cumin
3/4 tsp     salt
big pinch   of sugar 
2           tomatoes, chopped
1 1/4 cups  water
1/2 tsp     garam masala
1/2 cup     wheat berries (optional)

Instructions:
-------------
Add all ingredients to a crockpot and cook on low for approximately six
hours.  If you're adding wheat berries, cook them on high with an
additional cup of water for an hour, then add remaining ingredients and
cook on low. 

With the wheat berries, if things start drying out, add more water. 

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From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

CHICKEN WITH CREAM SAUCE
========================

Ingredients:
------------
1 large chicken                       
1 stalk celery halved (with leaves)   
1 small onion halved                  
4 sprigs parsley                      
2 whole cloves                        
1 carrot peeled and halved
1 tsp salt
1 small bay leaf
1/2 tsp thyme
water

Sauce:
------
4 Tbs    butter                          
1 cup    chicken stock                   
1/8 tsp  pepper                        
1/2 cup  cream
1/2 cup  flour
1/2 tsp  salt
1/4 cup  chopped parsley

Instructions:
-------------    
Put the chicken in the crockpot and cover with water.  Add celery,
carrot, onion and salt.  Tie parsley, bay leaf, cloves and thyme in a
small square of cheese cloth, add to the pot.  Cover and cook on LOW for
7-9 hrs. 
    
Melt 4 Tbs butter in a medium saucepan.  Stir in flour and cook over low
heat for several mins.  Gradually stir in stock.  Simmer until smooth. 
Add salt, pepper, parsley and cream.  Remove chicken from pot, slice and
serve with the creamy sauce. 

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From: darsie@ece.ucdavis.edu (Richard Darsie)

Source:  The Moosewood Restaurant Kitchen Garden

CRISP-FRIED TOFU AND GREENS
===========================

Ingredients:
------------
2      cakes of tofu, frozen overnight and thawed
1/2 c  water or vegetable stock
1 tsp  cornstarch
1/2 c  cornmeal or cornstarch

Marinade:  
---------
1/3 c     soy sauce
1/4 c     rice vinegar
1 T       finely grated gingerroot
2 cloves  garlic, minced or pressed
dash      cayenne

Sauce:  
------
3 T     soy sauce
1/4 c   dry sherry
2 tsp   rice vinegar
2 tsp   honey or brown sugar

Vegetables:  
-----------
3 T       oil
3 cloves  garlic, minced or pressed
1 c       thinly sliced onion
6 c       mix of coarsely chopped pak choi, chard, kale, 
          nappa cabbage or 9 c. chopped spinach

Instructions:
-------------
Gently squeeze as much liquid out of thawed tofu as possible.  Cut tofu
crosswise into 1/2-inch thick slices, then diagonally, to make 4
triangles.* Combine marinade ingredients and mix well.  Arrange tofu
triangles in one layer in a dish and cover with marinade.  Allow to sit
for at least 10 minutes to absorb the flavors.  Prepare sauce mix by
combining all ingredients in a small bowl.  In a separate bowl mix the
water or stock and the 1 tsp.  cornstarch.  Dredge marinated tofu pieces
in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of
oil, for 3-4 minutes on each side.  Drain and keep warm in 200F oven. 
Add leftover marinade to sauce mix.  Heat 3 T.  oil in a wok.  Stir-fry
garlic and onion until onion is tender.  Add greens and continue
stir-frying until just wilted but not mushy.  Add sauce mix and
cornstarch mix and stir-fry just until sauce is thickened.  Add reserved
fried tofu.  Serve with rice. 

* I cut the tofu into many more smaller triangles.

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From: mworkman@vm.cc.purdue.edu (Maggie Workman) 

Source: The Best of Electric Crockery Cooking

CROCKPOT BAKED STUFFED APPLES
=============================
(makes 6 servings)

Ingredients:
------------
6        medium tart red apples
1 cup    light brown sugar
1/4 cup  golden seedless raisins
1 Tbsp   grated orange peel
1/4 cup  soft butter
2 cups   very hot water
3 Tbsp   orange juice concentrate

Instructions:
-------------
Wash, core and stem the apples, but don't peel them.  Stand them in a
buttered mold and stuff them with 2/3 cup of the brown sugar, the
raisins and the orange peel.  fill the tops of the core cavities with
butter and sprinkle the remaining sugar over the tops.  Place the mold
in the slow cooker and pour the hot water into the cooker.  Sprinkle the
orange juice concentrate over the apples.  Cover the cooker and cook on
Low for 3 to 5 hours, or until the apples are tender. 

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From: mworkman@vm.cc.purdue.edu (Maggie Workman) 

Source: The Best of Electric Crockery Cooking

CROCKPOT BANANA BREAD 
=====================
(Makes 4 to 6 servings)

Ingredients:
------------
1 3/4 cup   flour
2 tsp       baking powder
1/4 tsp     baking soda
1/2 tsp     salt
1/3 cup     shortening
2/3 cup     sugar
2           eggs, well beaten
1 1/2 cups  well mashed, overripe banana (2 or 3 bananas)
1/2 cup     coarsely chopped walnuts (optional)

Instructions:
-------------
Sift together the flour, baking powder, baking soda and salt.  With the
electric beater on low, fluff the shortening in a small bowl, until soft
and creamy.  Add the sugar gradually.  Beat in the eggs in a slow
stream.  With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas
another 1/3 of the flour mixture, the rest of the bananas then the last
of the flour mixture.  Fold in the walnuts.  Turn into a greased and
floured baking unit or a 2 1/2 quart mold and cover.  Place on a rack in
the slow cooker.  Cover the cooker, but prop the lid open with a
toothpick or a twist of foil to let the excess steam excape.  Cook on
high for 4 to 6 hours.  Cool on a rack for 10 minutes.  Serve Warm. 

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From: mworkman@vm.cc.purdue.edu (Maggie Workman) 

Source: The Best of Electric Crockery Cooking

CROCKPOT BARBEQUE
=================
(makes 4 or 5 servings)

Ingredients:
------------
1 1/2 lb   boneless chuck steak, 1 1/2 inch thick
1 clove    garlic, peeled and minced
1/4 cup    wine vinegar
1 Tbsp     brown sugar
1 tsp      paprika
2 Tbsp     Worcestershire sauce
1/2 cup    catsup (ketchup)
1 tsp      salt
1 tsp      dry or prepared mustard
1/4 tsp    black pepper

Instructions:
-------------
Cut the beef on a diagonal, across the grain into slices 1 inch wide. 
Place these in the crockpot.  In a small bowl, combine the remaining
ingredients.  Pour over the meat, and mix.  Cover and cook on Low for 3
to 5 hours. 

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From: mworkman@vm.cc.purdue.edu (Maggie Workman) 

Source: The Best of Electric Crockery Cooking

CROCKPOT LACQUERED CHICKEN
==========================
(makes 4 to 6 servings)

Ingredients:
------------
1 Tbsp   vegetable oil
2 lb     whole chicken
3        very large onions, peeled and chopped
5        large tomatoes, chopped
1        medium orange, unpeeled, seeded, chopped
1 tsp    sugar
1 tsp    salt
1/8 tsp  pepper
1/2 cup  water
1        bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup  sweet sherry

Instructions:
-------------
In a medium skillet, over medium high heat, heat the oil and saute the
chicken, turning often, until well browned all over.  Remove the chicken
to a plate.  Saute the onion in the skillet until well browned.  Turn
into the crockpot.  Place the tomatoes, orange, sugar, salt and pepper
in the pot and set the chicken on top.  Rinse the skillet with the water
and scrape into the cooker.  Add the bouillon cube.  Cover and cook on
Low for 5 to 7 hours. 

Before serving, remove the chicken to a deep serving dish and keep warm. 
Turn the pot contents into a skillet, set the heat to high and simmer
until thick enough to mound on a spoon.  Stir in the jelly and the
sherry and cook, stirring until the sauce boils.  Do not overcook, lest
the sauce lose its shiny quality.  If you wish, add some sugar or sweet
sherry to further brighten the taste.  If sauce is not shiny enough,
bring back to a very brisk boil and quickly stir in some jelly.  Pour
sauce over the chicken. 

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From: mworkman@vm.cc.purdue.edu (Maggie Workman) 

Source: The Best of Electric Crockery Cooking

CROCKPOT MEATLOAF 
=================
(Makes 6 servings)

Ingredients:
------------
1/2 cup    whole milk
2          slices white bread
1 1/2 lb   ground beef
2          eggs
1          small onion, peeled
1 1/2 tsp  salt
1/2 tsp    pepper
1 tsp      dry mustard
1 can      (12 oz.) whole tomatoes

Instructions:
-------------
Place the milk and the bread in a large mixing bowl, and let stand until
the bread has adsorbed all the milk.  With two forks, break the bread
into crumbs.  Beat the ground beef into the crumbs until well mixed. 
make a hollow in the center of the meat and break the eggs into it. 
Beat the eggs a little; then grate the onions into the eggs.  Add salt,
pepper and mustard.  Beat the eggs into the beef.  Shape into a round
cake and place in the slow cooker.  Drain the tomatoes, and place them
on the meat.  Cover and cook on Low for 5 to 7 hours. 

Before serving, uncover the pot; turn the heat to High, and bubble away
some of the sauce.  It should be thick, not thin. 

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From: mworkman@vm.cc.purdue.edu (Maggie Workman) 

Source: The Best of Electric Crockery Cooking

CROCKPOT PORK CHOPS WITH MUSHROOM SAUCE
=======================================
(makes 6 to 8 servings)

Ingredients:
------------
8 to 10   small, thick porkchops
2 tsp     salt
1/4 tsp   pepper
1/8 tsp   sage
1 can     (12 oz) cream of mushroom soup
1 Tbsp    dried onion flakes

Instructions:
-------------
Trim the excess fat from the chops and use it to grease a large skillet. 
Over high heat, brown each chop lightly on both sides.  Salt and pepper
each as it finishes and place it in the crockpot.  Add the sage.  Turn
the soup (undiluted) and the onion flakes into the still hot skillet. 
Scrape the pan juices and turn them into the cooker.  Cover and cook on
Low for 8 to 10 hours. 

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From: danielh@sequent.com (Daniel Hobbs)

DAN'S FAVORITE CHICKEN RECIPE
=============================

Ingredients:
------------
1 chicken cut up, or your favorite pieces
  (I use thighs and legs -- about 2 pounds worth)
1 jar anybody's spaghetti sauce
dried oregano, garlic salt, or other additives
1 crock pot
1 full working day

Instructions: 
------------- 
1.  Cut chicken into pieces, if needed. 

2.  Dump chicken pieces into crock pot. 

3.  Dump 1 jar spaghetti sauce over chicken. 

4.  Shake dried oregano and garlic salt (or your other favorite
additives to spaghetti sauce), to taste. 

5.  Put lid on crock pot and turn the pot on LOW. 

6.  Have a nice day, don't worry, be happy.   

7.  Come home, fix a pot of rice or pasta, maybe a salad, and a loaf of
french bread. 

8.  CAREFULLY remove the chicken from the crock pot to a serving platter
(it's tender and will fall apart at the slightest provocation), then
spoon the leftover liquid into a gravy boat or whatever you serve
spaghetti sauce in. 

9.  Fight over who gets the top pieces with all the oregano and garlic
salt piled on top. 

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From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from Barbara Blitz

DAVE'S MEAT LOAF
===============

Ingredients:
------------
1 lb      extra lean ground beef          
1/4 lb    sausage meat
1/4 cup   dark beer                    
1         egg
2 slices  of bread torn into soft crumbs
1         onion, chopped                     
3 tblsp   chopped parsley
1/2 tsp   ground black pepper          
few drops Worcestershire sauce and tabasco sauce

Instructions:
-------------
Combine all ingredients and gently shape into a round loaf.  Place on a
trivet in crockpot.  Cover and cook on low, about 7 to 8 hours.  Serve
with tomato sauce or chilli sauce.  Chill leftovers and slice for
sandwiches the next day. 

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From: artemis@rahul.net (Michelle Dick)

Source: Dr. Dean Ornish's Program

Most soups and stews can be prepared in a crock pot.  Just decrease
the liquid ingredients (not as much liquid will evaporate from a
closed slow-cooker) and let it rip for 6 or more hours.

HEARTY BEAN AND VEGETABLE STEW (Vegan)
======================================
(Servings:  12)

Ingredients:
------------
1 lb     beans, assorted, dry
2 cup    vegetable juice
1/2 cup  dry white wine
1/3 cup  soy sauce
1/3 cup  apple or pineapple juice
vegetable stock or water
1/2 cup  celery -- diced
1/2 cup  parsnips -- diced
1/2 cup  carrots -- diced
1/2 cup  mushrooms -- diced
1        onion -- diced
1 tsp    basil, dried
1 tsp    parsley, dried
1        bay leaf
3 clove  garlic -- minced
1 tsp    black pepper -- ground
1 cup    rice or pasta -- cooked

Instructions:
-------------
Sort and rinse beans, then soak overnight in water. 

Drain beans and place in crockpot.  Add vegetable juice, wine, soy
sauce, and apple or pineapple juice.  Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less).  The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt. 

Cook at high for 2 hours.  Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender.  When
tender, add rice or pasta and cook for one additional hour. 

Notes: 
------
For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
lima, lentil, and green and/or yellow split peas. 

Nutritional Values per Serving:
-------------------------------
Calories               170
Fat                      0.3 g
Cholesterol              0 g

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From: artemis@rahul.net (Michelle Dick)

Source: McDougall Cookbook - Volume 2

ISRAELI WHEAT BERRY STEW (Vegan)
========================
(Servings:   8)

Ingredients:
------------
5 cup      Trader Joe's maranara and the rest water
1 1/2 cup  Great northern beans
1 cup      wheat berries
6          small potatoes -- cut in half
1          large onion -- sliced
4 clove    garlic -- minced
5 tsp      cumin -- ground
3 tsp      tumeric
1/2 tsp    black pepper -- ground
2          green peppers

Instructions:
-------------
Mix together all ingredients in crockpot.  Cook at high 8 to 10 hours.

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From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from (Barbara Blitz)

LAMB AND APPLE CASSEROLE
========================

Ingredients:
------------
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

Instructions:
-------------
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.

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From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from (Barbara Blitz)

LAMB & TOMATO CASSEROLE
=======================

Ingredients:
------------
2 lb      shoulder lamb                
2 oz      butter                       
1 oz      plain flour                  
1 tsp     marjoram                    
8 oz can  tomatoes
1         large onion
2 tblsp   oil
1/4 pint  beef stock
salt and pepper

Instructions:
-------------
Cut the lamb into 1 inch cubes and chop the onions.  Cook in the butter
and oil until the onions are soft and golden and the lamb is lightly
browned.  Stir in the flour and cook for 2 minutes.  Add seasoning,
marjoram, stock and tomatoes with their juice.  Bring to the boil,
stirring well.  Pour into crockpot, cover and cook on HIGH for 30
minutes, then on LOW for 6-7 hours. 

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From: artemis@rahul.net (Michelle Dick)

Source: McDougall Plan

LAYERED DINNER (Vegan)
============== 
(Servings:   8)

Ingredients:
------------
6      potatoes -- sliced
1      large onion -- sliced
2      carrots -- sliced
1      green pepper -- sliced
1      zucchini -- sliced
1 cup  corn, frozen or fresh
1 cup  peas, frozen or fresh

Optional Vegetables:
--------------------
mushrooms
broccoli
green beans

Sauce:
------
2 1/2 cups  tomato sauce
1/4 cup     tamari, low-sodium
1 tsp       thyme -- ground
1 tsp       dry mustard
1 tsp       basil
2 tsp       chili powder
1/2 tsp     cinnamon
1/8 tsp     sage
2 Tbsp      parsley flakes

Instructions:
-------------
Layer vegetables in large casserole in order given.
Mix together ingredients for sauce and pour over vegetables.
Cook six hours at high or 12 at low.

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From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from Barbara Blitz

MARINATED BEEF POT ROAST
========================

Ingredients:
------------
3 lbs     lean beef pot roast        
2 tblsp   oil
Flour and water paste (opt)

Marinade:
---------
1 cup     tomato juice              
3 tblsp   made mustard
4 tblsp   worcestershire sauce      
1 tsp     basil
1 tsp     oregano                   
1 tsp     onion powder
1 tsp     garlic salt               
1/4 tsp   fresh ground black pepper

Instructions:
-------------
Combine marinade ingredients and pour over roast in a shallow bowl. 
Cover and refrigerate overnight or for 24 hrs.  Remove meat from
marinade and pat dry with paper towels. 
    
Heat oil in large skillet and brown meat on all sides.  Place in cooker. 
Cover and cook on LOW 8-10 hrs.  serve with accumulated gravy.  (This
may be thickened in a saucepan with flour and water paste if you wish. 

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From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from Barbara Blitz

MARINATED CHICKEN AND PORK
==========================

Ingredients:
------------
3 lb      chicken pieces              
1 lb      lean boneless pork cubed    
1 cup     dry red wine              
1/2 tsp   black pepper            
3 cups    beef broth, (Campbell')
2 cloves  garlic, crushed
3         tomatoes chopped
1/2 tsp   rosemary
1 tsp     salt

Instructions:
-------------    
Place chicken pieces and pork cubes in a large bowl.  Mix all other
ingredients thoroughly, pour over chicken and pork.  Allow meat to
marinate in sauce for about 2 hrs.  (you could leave it over night)
Transfer chicken, pork and marinade to cooker. 
 
Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are
thoroughly cooked.  Serves 6. 

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: artemis@rahul.net (Michelle Dick)

Source: McDougall Cookbook - Volume 1

MILLET STEW (Vegan)
===========
(Servings:   6)

Ingredients:
------------
1 cup    millet
4 cup    water
2        onions - cut in wedges
2        potatoes - cut in large chunks
2        carrots - cut in large slices
1 cup    celery - cut in large slices
1/2 lb   mushrooms - chopped
2        bay leaves
1/2 tsp  basil
1/2 tsp  thyme

Instructions:
-------------
Toast millet in dry skillet for about 5 minutes.  Stir constantly to
prevent burning. 

Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
low.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockery Cooking Soups and Stews, p43

ORANGE CINNAMON CHICKEN
=======================

Ingredients:
------------
3-4 lb   chicken cut into serving pieces
1 cup    chicken broth, homemade or canned
1/4 lb   butter                        
2 cups   orange juice
1 cup    raisins (I used sultanas)     
salt and fresh black pepper to taste
1/4 tsp  cinnamon                    
2 Tbs    flour

Instructions:
-------------
Heat butter in large skillet, and brown chicken.  Remove chicken pieces
to slow cooker as they brown.  Combine all other ingredients, except
flour, mix well and pour over chicken.  Cover pot, turn on LOW and cook
4-6 hours, or until chicken is tender.  Remove 1 cup of sauce from the
pot and combine with flour, mixing well.  Return sauce - flour mixture
to pot.  Turn pot on HIGH, and cook additional half hour. 

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: taylorn@kenyon.edu

PAPRIKOSH
=========

Ingredients:
------------
2 lb     beef cubes
5        large carrots (cubed)
8        large potatoes (cubed)
2        large onions (sliced thin)
3 tblsp  paprika*
salt & pepper to taste

Instructions:
-------------
Throw all ingredients into the crockpot, add water to top veggies (it
makes a sort of "gravy") and cook on high for 4 hours. 

Note: *I use quite a bit more paprika than this, but you know your own
taste. 

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
>From karpen@nrlfs1.nrl.navy.mil 
                                                                          
Source: The Pritikin Program          

POTATO STUFFED CABBAGE (Vegan)
======================
(Servings:   8)

Ingredients:
------------
1 head   cabbage                                           
5 lb     potatoes -- peeled                                
2        onions                                            
1/2 cup  rice, raw                                         
1 tsp    dill, dried                                       
1/4 tsp  black pepper -- ground                            
2        egg whites                                        
1 can    tomatoes (28 oz)                                  
1        apple -- peeled and sliced
1/4 tsp  ginger, dried -- ground

Instructions:
-------------
Parboil cabbage and separate the leaves.  Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into the
leaf). 
                                                                          
Grate potatoes, small inner leaves of cabbage, and one of the onions. 
Mix together.  Add rice, dill, and black pepper.  Beat egg whites until
frothy and add to potato mixture. 
                                                                          
Set aside two or three of the largest leaves.  Fill each remaining
cabbage leaf with approximately 2 Tbsp of the potato mixture.  Fold up
bottom of leaf, then fold in the sides, and roll up.  Secure with
toothpick if necessary. 
                                                                          
Slice the reserved leaves and line the bottom of crock pot with them. 
Slice second onion and layer on top of cabbage.  Add tomatoes, apple,
and ginger.  Place rolled stuffed cabbages into pot. 

Cook at low heat for 4 to 5 hours. 

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from Barbara Blitz

POT-ROAST
=========

Ingredients:
------------
1.5 kg   topside                 
salt and pepper
25 g     lard                       
1        large onion
1        large carrot                 
500 ml   beef stock
1        bay leaf

Instructions:
-------------
Season the beef with salt and pepper and brown on all sides in lard. 
Remove the beef and add the chopped onion and carrot to the fat.  Cook
until the onion is soft and golden.  Put the vegetables into the
crockpot and put the beef on top.  Bring the stock with the bay leaf to
the boil and pour over the meat.  Cover and cook on HIGH 30 mins., then
on LOW 8-9 hrs.  If liked a little flour may be mixed with cold water
and stirred into the crockpot an hour before serving to make a thick
gravy. 

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from Barbara Blitz

QUICK ONION POT ROAST
=====================

Ingredients:
------------
1 pkt     onion soup mix.       
3 lb      lean beef pot roast trim off any fat
3 tblsp   flour in 3 tblsp water, mixed to a paste.

Instructions:
-------------
This roast needs no prior browning.  Meat brown in the slow cooker and
forms a brown gravy.  Prepare vegetables separately. 

Sprinkle onion soup over the bottom of the crock pot.  Add pot roast. 
Cover and cook on LOW about 10 hrs.  or 5 hrs.  on HIGH.  Pour
accumulated juices into a saucepan; skim off fat.  Add flour-water paste
and bring to the boil, stirring constantly until thickened.  Serve over
sliced meat. 

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: bjornson-robert@cs.yale.edu

ROB'S VEGGIE CHILI (Vegan)
==================

Ingredients:
------------
olive oil
1-2       large yellow onions, diced
2 cloves  garlic, minced
1         red pepper, diced fairly large
1         green pepper, diced fairly large
2         28-oz. cans crushed tomatoes
1 T       cumin
1 tsp     cayenne (or to your taste)
1 pkg     frozen corn
2 cans    black beans (or any other kind of beans you like - 
          chickpeas work well, too)
1-1.5 C   picante sauce (Shotgun Willie's green sauce -very hot- works well)
salt to taste
grated cheddar, if desired
cashew nuts, if desired

Instructions:
-------------
Saute onions in the olive oil.  (I used cooking wine instead to cut out
the fat).  Add garlic a bit later.  After onion and garlic are have
turned golden brown, add cumin, cayenne, and whatever other spices you
might like.  Fry for a couple of minutes. 

Next, add the peppers, saute them for a few minutes.  Put the crushed
tomatoes, corn, beans and picante sauce into the crock pot, and add the
onion mixture.  Cook on low about 10 hours. 

Serve with grated cheddar and cashew nuts, if desired. 

Note: 
-----
I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I
had to cut back a little on the corn too, so you will have to vary the
sizes above depending on the size of your crockpot. 

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from Barbara Blitz

SPICY WINE POT ROAST
====================

Ingredients:
------------
2 kg     topside                   
1        onion (chopped)              
1 pkt    brown gravy mix
1 cup    water                    
1/4 cup  tomato sauce (ketchup)
1/4 cup  red wine               
2 tsp    made mustard
1 tsp    worcestershire sauce     
1/8 tsp  garlic powder
1/2 tsp  dried mixed herbs      
chopped parsley to garnish
salt and pepper

Instructions:
-------------
Sprinkle meat with salt and pepper.  Place in crockpot.  Combine the
remaining ingredients, except parsley, and pour over meat.  Cover and
cook on LOW 10 hrs.  Remove the meat and slice.  Thicken sauce with
flour mixed in a small amount of water and serve over meat sprinkled
with chopped parsley. 

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: darsie@ece.ucdavis.edu (Richard Darsie)

Source:  The Enchanted Broccoli Forest

SWEET AND SOUR TOFU
===================

Ingredients:
------------
1 lb      tofu
1/4 c     lemon juice
1/4 c     tamari sauce
6 T       water
1/4 c     tomato paste
2 T       honey
1 tsp     ginger
4 cloves  of garlic
8         scallions, minced
1         green and 1 red bell pepper, sliced in strips
1 lb      mushrooms
1 c       toasted cashews

Instructions:
-------------
Cut tofu into small cubes; set aside.  Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended. 
Add tofu to this marinade, stir gently, and let marinate for several
hours (or overnight).  Stir-fry scallions, bell peppers, and mushrooms
in 2 tsp.  of oil.  After several minutes, add tofu with all the
marinade.  Lower heat, continue to stir-fry until everything is hot and
bubbly.  Remove from heat and stir in cashews.  Serve over rice. 

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: darsie@ece.ucdavis.edu (Richard Darsie)

Source:  Better Homes and Gardens (May 1991)

SZECHUAN-STYLE STIR FRY
=======================
(made meatless by RFD)

Ingredients:
------------
1 lb     tofu, cubed
1/2 lb   snow peas
1/3 c    teriyaki sauce
3 T      Szechuan spicy stir-fry sauce
2 tsp    cornstarch 
1        onion, chopped
3 c      chopped bok choy
2-3 T    cooking oil
1 c      broccoli florets
1        red bell pepper
1        7-oz. can straw mushrooms
1        14-oz. can baby corn

Instructions:
-------------
Combine teriyaki, stir-fry sauce and cornstarch; set aside.  Cut bell
pepper in strips.  Cut snow peas and baby corn in half.  In wok stir-fry
onion & bok choy in 1 T.  oil for 2 minutes.  Add broccoli & bell
pepper; stir-fry 2 minutes.  Remove from w Stir-fry cubed tofu in 1 T. 
oil for 2 minutes; add more oil if necessary.  Stir sauce mixture and
add to tofu; cook until bubbly.  Add all vegetables; heat through. 
Serve over hot rice. 

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: sjbg@troi.cc.rochester.edu (Steven J Boege)

Source: Gourmet Grains, Beans, & Rice by Dotty Griffith, Page 83

TANGY RED BULGAR
================

Ingredients:
------------
1 tblsp    olive or vegetable oil
1 cup      chopped red or green bell pepper, or combination
1 cup      chopped zucchini or yellow squash, or both
2 1/4 cup  Bloody Mary mix or vegetable juice
1 cup      bulgur wheat
1 tblsp    lemon juice
1 tsp      dired basil, crushed, or 1 tablespoon fresh, minced
1/3 cup    chopped green onions

Instructions:
-------------
Heat oil in large saucepan over medium heat.  Cook pepper(s) and
squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally. 

Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and
basil.  Heat to boiling.  Reduce heat to low.  Cover and simmer 5 to 8
minutes or until liquid is absorbed, stirring occasionally. 

Garnish with green onions.  May be served warm or as a salad at room
temperature. 

To Microwave:
-------------
In a 2-quart microwave-safe casserole dish, combine oil, red pepper and
zucchini.  Cover with lid; microwave on high 4 minutes or until
vegetables are tender-crisp, stirring twice during cooking. 

Add vegetable juice, bulgur, lemon juice, and basil.  Cover and
microwave 10 minutes or until liquid is absorbed, stirring twice during
cooking.  Let stand, covered, 5 minutes.  Garnish with green onions. 

Crockpot:
---------
I have made this in a crockpot, tossing all the ingredients except the
basil and green onions in and cooking on low for 8 hours, adding the
basil after 7.5 hours, and garnishing with green onions just before
serving.  The resulting dish is indistinguishable from one made using
the stove top method.  I refuse to try the microwave method.  I
generally use only two cups of Bloody Mary mix since the brand I buy
comes in quart bottles. 

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%




Last modified: 9 May 2006 8 hits in April 2014
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