Weekly Roundup - Living On Nothing Edition [Survival Today

Weekly Harvest Newsletter

Sustainable Agriculture News Briefs - December 8, 2010

Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service website. The Weekly Harvest Newsletter is also available online.
http://attra.ncat.org/newsletter/archives.html#wh

News & Resources
* CSP Farmer Profiles Available Online
* Top 100 Questions of Importance to the Future of Global Agriculture Published
* Citrus Industry Turns to Genetic Modification in “Greening” Battle
* Child Nutrition Act Includes Organic Pilot Program
* Judge Orders GM Sugar Beets Removed from Ground
* Grassland Reserve Program Final Rule Published

Funding Opportunities
* Conservation Innovation Grants
* Organic Agriculture Research and Extension Initiative
* Sustainable Agriculture and Food Systems Competitive Grants Program

Coming Events
* Practical Tools and Solutions for Sustaining Family Farms
* Ecological Farming Conference
* Northern Michigan Small Farm Conference
* Using Multi-Species Cover Crops to Improve Soil Health

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News & Resources

CSP Farmer Profiles Available Online
With the January 7 sign-up deadline for this year’s Conservation Stewardship Program (http://attra.ncat.org/csp/)nearing, several organizations are featuring profiles of successful CSP farmers and program applicants. Illinois Stewardship Alliance, Practical Farmers of Iowa, Missouri Rural Crisis Center and Michael Fields Agricultural Institute have all posted case studies of farmers who are participating in the program. Case studies (many as PDFs) are available online for these farmers:
Kevin Green-Illinois (http://bit.ly/gOrbvs)
Robert Mount-Illinois (http://bit.ly/gTYn2e)
Matt Russell and Patrick Standley-Iowa (http://bit.ly/hpEFjC)
Fred and Vicki Abels-Iowa (http://bit.ly/eQXODC)
Ron Perry-Missouri (http://bit.ly/gsSQvP)
Ben and Dave Avis-Missouri (http://bit.ly/hPvcB3)
Darvin Bentlage-Missouri (http://bit.ly/e6eBwS)
Greg Nettekoven-Wisconsin (http://bit.ly/gaCTOJ)
Robert Moeller-Wisconsin (http://bit.ly/eggivh)
Randy Schmidt-Wisconsin (http://bit.ly/aCoYUP)
Richard de Wilde-Wisconsin (http://bit.ly/ex48pK)
Karl and Robert Klessig-Wisconsin (http://bit.ly/f9P50Q)
Bill Horvath-Wisconsin (http://bit.ly/fjMI3C)

Top 100 Questions of Importance to the Future of Global Agriculture Published
The International Journal of Agricultural Sustainability has published what a panel of authors deem the top 100 questions of importance to the future of global agriculture, in an attempt to improve dialogue and understanding between agricultural research and policy. These have been compiled using a horizon-scanning approach with leading experts and representatives of major agricultural organizations worldwide, as part of the UK Government’s Foresight Global Food and Farming Futures project. The full PDF text of the article is available free online.
http://www.ingentaconnect.com/content/earthscan/ijas/2010/00000008/00000004/art00001

Citrus Industry Turns to Genetic Modification in “Greening” Battle
A Special Report by Planet Ark says that the U.S.
citrus industry is in an all-out battle against the world’s most destructive citrus disease, known as “greening” and spread by the citrus psyllid. Growers are cooperating in their fight against the disease, removing infected trees and coordinating pesticide applications. They are also putting vast amounts of money into research on the disease, including citrus genome sequencing that could help develop resistant citrus varieties in the future. The industry and the U.S. government are also investing in development of genetically modified citrus that would be immune to the disease, but to date the biotech industry has had only limited success in using genetics to develop resistance to bacterial diseases. Researchers characterize the situation as critical, predicting that without a treatment or resistance breakthrough, Florida’s large-scale citrus industry could be gone within a decade.
http://planetark.org/wen/60468

Child Nutrition Act Includes Organic Pilot Program
The Healthy, Hunger-Free Kids Act of 2010 passed by Congress includes a $10 million Organic Pilot Program, reports the Organic Trade Association. Under the Organic Pilot Program, competitive grants favoring socially disadvantaged schools will be offered for schools to increase organic offerings in their meal programs. Because the Organic Pilot Program is not mandatory, the Appropriations Committee will decide on funding for the program. In addition to the Organic Pilot Program, the bill includes a $40 million Farm-to-School Program. This mandatory funding will provide a robust competitive grant and technical assistance program in the U.S. Department of Agriculture to increase the use of local foods from small- and medium-sized farms in schools.
http://www.organicnewsroom.com/2010/12/organic_trade_association_appl_3.html

Judge Orders GM Sugar Beets Removed from Ground
Federal District Judge Jeffrey S. White ordered November 30 that all the Roundup Ready sugar beet stecklings planted be destroyed, citing “significant risk that the plantings pursuant to the permits will cause environmental harm.” In particular, the judge was worried about the “contamination” of other related species, including table beets and chard, with the glyphosphate tolerance gene through cross-pollination. The stecklings, plants that are destined to produce sugar beet seed, don’t have to be destroyed until December 6. Monsanto has already announced it will appeal the ruling. USDA is accepting comments until December 6 on an environmental assessment examining whether the GM sugar beets should be granted a “partial deregulation” pending a full environmental impact statement.
http://www.nrcs.usda.gov/news/releases/2010/grp_11.29.10.

Grassland Reserve Program Final Rule Published
USDA’s Natural Resources Conservation Service (NRCS) has issued the final rule for the Grassland Reserve Program (GRP), which
defines requirements for participants and incorporates changes to program implementation requested by the public. GRP is a voluntary program available in all 50 states and territories that helps landowners restore and protect grassland, rangeland, pastureland, scrubland, and other lands, and provides assistance for rehabilitating grasslands. The program supports working grazing operations, enhancement of plant and animal biodiversity, and protection of grassland and land containing shrubs and forbs under the threat of conversion. Participants agree to limit future development and cropping uses of the land. They retain the right to conduct common grazing practices and operations; this is subject to certain restrictions during nesting seasons of bird species that are in significant decline. A grazing management plan is required for all participants. Applications are accepted continuously.
http://www.nrcs.usda.gov/news/releases/2010/grp_11.29.10.html

>> More Breaking News (http://attra.ncat.org/news/)

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Funding Opportunities

Conservation Innovation Grants
The USDA Natural Resources Conservation Service (NRCS) is announcing availability of Conservation Innovation Grants (CIG) to stimulate the development and adoption of innovative conservation approaches and technologies. Applications are accepted from all 50 States, Caribbean Area, and the Pacific Islands Area. NRCS anticipates that the amount available for support of this program in FY 2011 will be approximately $25 million. Applications are requested from eligible governmental or non-governmental organizations or individuals for competitive consideration of grant awards for projects between 1 and 3 years in duration. Funds will be awarded through a two-phase nationwide competitive grants process which will include a pre-proposal for all applications, and a full proposal package only for competitively selected pre-proposal applications.
Applications for the pre-proposal phase must be received by December 28, 2010.
http://www.nrcs.usda.gov/technical/cig/pdf_files/CIG_FY_2011_Announcement_for_Program_Funding.pdf

Organic Agriculture Research and Extension Initiative
NIFA requests applications for the Organic Agriculture Research and Extension Initiative (OREI) for fiscal year (FY) 2011 to solve critical organic agriculture issues, priorities, or problems through the integration of research and extension activities. OREI funds research and extension programs that enhance the ability of producers and processors who have already adopted organic standards to grow and market high-quality organic agricultural products. The amount available for support of this program in FY 2011 is anticipated to be approximately $19 million. Eligible applicants include colleges and universities, federal agencies, private organizations and individuals. Matching funds are required.
Applications are due February 10, 2011.
http://www.nifa.usda.gov/funding/rfas/OREI.html

Sustainable Agriculture and Food Systems Competitive Grants Program
UC Sustainable Agriculture Research and Education Program (SAREP) is pleased to announce the release of the Request for Proposals for the 2010 Sustainable Agriculture and Food Systems Competitive Grants Program. Total available funding is $200,000 divided among four types of projects: planning grants, education & outreach grants, research grants, and graduate student research grants. UC SAREP will consider proposals in the following three Priority Areas: 1) Agriculture, Resources and the Environment 2) Food and Society 3) Social Learning in Agriculture and Food Systems. Eligible applicants include those affiliated with California non-profit, tax-exempt organizations, state and local government agencies, and California public and private institutions of higher education.
Proposals are due December 13, 2010.
http://www.sarep.ucdavis.edu/2010RFP.htm

>> More Funding Opportunities (http://attra.ncat.org/funding/)

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Coming Events

Practical Tools and Solutions for Sustaining Family Farms
January 19-22, 2011
Chattanooga, Tennessee
The popular pre-conference events begin on Wednesday and include one-and-a-half day intensive short courses as well as several half-day field trips and mini courses on Thursday. The general conference, to be held on Friday and Saturday, offers 56 one and a half hour sessions on a broad range of topics. These sessions will provide sustainable production and marketing information for commercial horticultural and livestock producers, enterprise management lessons, farm policy education and community food systems development information. The general conference also offers 13 information exchange sessions, 13 state networking sessions, a trade show, a silent auction, a virtual farm tour extravaganza show, a Taste of Tennessee dinner and more.
http://www.ssawg.org/conference-.html

Ecological Farming Conference
January 26-29, 2011
Pacific Grove, California
With over 60 workshops featuring prominent speakers on the latest advances in agricultural techniques, marketing strategies, research and other important food system issues, along with organic meals and lively entertainment, the EcoFarm Conference is the largest sustainable agriculture gathering in the western United States. The 31st Annual Ecological Farming Conference — Animal, Vegetable, Mineral, e-Lectrical — celebrates the fact that a holistic, ecological view of food and farming is driving a national conversation about personal, public and environmental health.
http://www.eco-farm.org/programs/efc/

Northern Michigan Small Farm Conference
January 22, 2011
Grayling, Michigan
The Northern Michigan Small Farm Conference serves as a vehicle to promote and build a local vibrant agriculture community, to equip the small farm community with the tools to be successful, and to be a forum for the open exchange of ideas within the small farm community. This year’s theme is “Walking the Walk: Bold Steps Toward a Regional Food System.”
http://smallfarmconference.com/

Using Multi-Species Cover Crops to Improve Soil Health
December 16, 2010
This free ATTRA webinar addresses how multi-species cover crops improve soil health, increase biological diversity, and contribute to the bottom line in no-till grain operations. Register to attend: https://www2.gotomeeting.com/register/723651554/

>> More Events (http://attra.ncat.org/calendar/)

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New & Updated Publications
Label Rouge: Pasture-Based Poultry Production in France
http://attra.org/attra-pub/summaries/summary.php?pub=224

Local Foods Series No. 1 — Seed Spices
http://attra.org/attra-pub/summaries/summary.php?pub=344

Local Foods Series No. 2 — Cilantro
http://attra.org/attra-pub/summaries/summary.php?pub=345

Question of the Week

What are some options for snail and slug control?
http://bit.ly/fQd6ci

Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php

ATTRA Webinar
Innovative No-Till: Using Multi-Species Cover Crops to Improve Soil Health
Thursday, December 16
11:00 AM Mountain Standard Time
http://attra.ncat.org/webinars2010/covercrops

ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (Monthly Harvest), ATTRA’s Spanish-language e-newsletter
http://attra.ncat.org/espanol/boletin.php

Subscribe to the Weekly Harvest
https://www.thedatabank.com/dpg/427/personal2.asp?formid=signup

Comments? Questions?
Contact us
http://attra.ncat.org/management/contact.html

Weekly Harvest and ATTRAnews Archives
Digital versions of recent and archived Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
http://attra.ncat.org/newsletter/archives.html

The National Sustainable Agriculture Information Service - ATTRA - was developed and is managed by the National Center for Appropriate Technology (NCAT)(http://www.ncat.org). The project is funded through a cooperative agreement with the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html).

Visit the NCAT Web site for more information on our other sustainable agriculture and energy projects.
http://www.ncat.org/sarc_current.php

The MedWatch November 2010 Safety Labeling Changes posting includes 37 products with safety labeling changes to the following sections: BOXED WARNINGS, CONTRAINDICATIONS, WARNINGS, PRECAUTIONS, ADVERSE REACTIONS, PATIENT PACKAGE INSERT, and MEDICATION GUIDE.

The “Summary Page” provides a listing of drug names and safety labeling sections revised: http://www.fda.gov/Safety/MedWatch/SafetyInformation/ucm233345.htm

Clicking on a drug product name in the Summary View will take you to the “detailed view” page, which identifies safety labeling sections and subsections revised, along with a brief summary of new or modified safety information.

The following drugs had modifications to the BOXED WARNINGS, CONTRAINDICATIONS and WARNINGS sections:

Adderall XR (dextroamphetamine mixed salts of a single-entity amphetamine product) Capsules
Anectine (succinylcholine chloride injection, USP)
Arduan (pipecuronium bromide) Injection
Cardizem CD (diltiazem hydrochloride) Capsules and Tablets, Cardizem LA (diltiazem hydrochloride) Extended-Release Tablets
Feraheme (ferumoxytol) Injection
Metopirone (metyrapone USP) 250 mg, Capsules
Metosolv ODT (metoclopramide hydrochloride)
Mivacron (mivacurium chloride) Injection
Nimbex (cisatracurium besylate) Injection
Norcuron (vecuronium bromide) Injection
Nuromax (doxacurium chloride) Injection
Pavulon (pancuronium bromide) Injection
Quelicin (succinylcholine chloride injection, USP)
Rapamune (sirolimus) oral solution and tablets
Raplon (rapacuronium bromide) Injection
Reglan (metoclopramide) tablets, ODT (Orally Disintegrating Tablets), and injection
Revatio (sildenafil) Tablets and Injection
Rifadin (rifampin capsules USP), and Rifadin (rifampin for injection USP) IV
Rifater (rifampin, isoniazid and pyrazinamide) Tablets
Rozerem (ramelteon) Tablets
Tiazac (diltiazem hydrochloride) Extended Release Capsules
Trandate (labetalol hydrochloride) Tablets and Injection
Vfend (voriconazole) Tablets, Injection, and Oral Suspension
Vyvanse (lisdexamfetamine dimesylate) Capsules
Zemuron (rocuronium bromide) Injection

Tell us what you think:

http://survey.foreseeresults.com/survey/display?cid=d509U9xg0gZVxkMRcoMsQg==&sid=link&cpp[date]=12_08_2010_1300&cpp[type]=info

You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm

A F T E R N O O N T E A
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Afternoon tea menus usually include two to three types of
tea sandwiches or savory appetizers plus scones or tea
biscuits, cookies, cake, quick breads or tarts. The tea of
course is a very important element. In the summer you
can serve hot and iced tea to your guests. I’ve found that
kids love fruit flavored teas with sugar cubes added. Today
I have some nice recipes you can add to your afternoon
tea.

Basil Chicken Sandwiches

Ingredients:
3/4 cup butter, room temperature
2 teaspoons lemon juice
a pinch of salt,
1/2 cup fresh basil leaves, minced
1 cup cooked minced chicken
1/2 cup mayonnaise
Salt and pepper to taste
20 slices bread, your choice

Combine the butter, lemon juice, salt and basil leaves. Spread
each slice of bread thinly with this. Combine the chicken,
mayonnaise, salt and pepper. Spread this mixture on half of
the bread slices. Top with the other slice of bread, buttered side
down. Remove the crusts with a sharp serrated knife. Cut into
squares or triangles.

Orange Banana Bread

Ingredients:
1 cup butter, room temperature
2 cups granulated sugar
1/4 teaspoon salt
2 teaspoons baking soda
4 cups all-purpose flour
4 eggs
1 tablespoon orange zest or 2 tsp. dried orange peel
1/2 cup orange juice
6 ripe bananas, mashed
1 cup finely chopped pecans

Preheat oven to 300 degrees F. Cream together butter and sugar.
Sift together the dry ingredients. Add eggs one at a time, alternating
with the dry ingredients and beating well. Add rind and juice; mix well.
Add the bananas and mix well. Fold in nuts. Pour into 8 sprayed mini
loaf pans or 4 regular pans. Bake for 50-60 minutes till the center of
the loaves tests done.

Lemon-Chamomile Shortbread

Ingredients:
1 cup butter, room temperature
1/2 cup granulated sugar
Grated zest from 1 lemon (no white)
1 teaspoon loose chamomile tea or dried chamomile
2-1/4 cups all-purpose flour

Heat oven to 325 degrees F. Combine the butter, sugar, and salt
and beat until fluffy. Blend in the lemon zest, loose tea, and flour
until smooth. Press into an 8-inch square pan. Bake for 30 minutes
or until shortbread begins to turn golden. Cut into 9 squares and
then cut each square into 2 triangles. Cut while warm, then cool
in the pan before removing. (if you wish you can process the
chamomile in a blend or food processor to make it finer).

Citrus Iced Tea

Ingredients:
1/2 cups water
1/2 cup granulated sugar, plus 2 tablespoons
1 cup orange juice
3 tablespoons lemon juice
1 tablespoon lime juice
1 teaspoon lime zest, grated-no white
6 cups brewed black tea, chilled

In a large saucepan, bring the water and sugar to a boil. Reduce
the heat. Add the juices and lime peel. Simmer, uncovered, for
about 30 minutes. Strain this mixture and refrigerate for about 2
hours to chill. Add this to this 6 cups of brewed tea. Taste and
add more water if it’s too strong. Use any type of black tea. I
like Earl Grey.

MORE RECIPES:
Tips and recipes for scones of all types!
http://www.oldfashionedliving.com/scones3.html
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This message consists of the following:

1. Seattle Bike Supply Recalls Redline Bicycles Due to Fall Hazard,

http://www.cpsc.gov/cpscpub/prerel/prhtml11/11064.html

2. Toddler Girl Garments Recalled by American Eagle Outfitters Due to Choking Hazard,

http://www.cpsc.gov/cpscpub/prerel/prhtml11/11065.html

Here's a link to a (short) thread on food storage. One in a series.

Sequential Food Storage Part I - The skinny on avoiding the skinny. (Please Read!!

Here's a couple more links to other threads relevant to prepping and survival:

10 Things Every Home Should Have For Short-term Survival

Part 1 of 2: Surviving Martial Law

Part 2 of 2: Surviving martial law

The world's largest army? America's hunters

Societal breakdown - FReeper thoughts, opinions

ping

What a wonderful source of much needed information. Please add me to your list

PENNSYLVANIA Dutch COOKERY
http://www.gutenberg.org/files/26558/26558-h/26558-h.htm

Wow! Yum! Thanks!

NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207

FOR IMMEDIATE RELEASE
December 10, 2010
Release #11-063

Firm’s Recall Hotline: (800) 367-9444
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Cast Iron Skillets Sold by QVC Recalled Due to Burn Hazard; Manufactured by Meyer Trading

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed. It is illegal to resell or attempt to resell a recalled consumer product.

Name of Product: Enamel-coated 8-inch cast iron skillets

Units: About 7,500

Retailer: QVC, of West Chester, Pa.

Manufacturer: Meyer Trading Company Limited, of Hong Kong, China

Hazard: Small pieces of the enamel coating can pop off when the skillet is heated, posing a burn hazard to consumers.

Incidents/Injuries: The firm has received five reports of enamel popping off of the skillet, resulting in two reports of consumers receiving minor burns.

Description: This recall involves Technique brand enamel-coated 8-inch cast iron skillets with two pour spouts and a ribbed underside. The interior portion of the skillet is cream while the exterior was sold in three colors: sage, blue and red. The brand “Technique” is printed on the bottom of the pans.

Sold through: QVC’s televised shopping programs, at qvc.com, and QVC retail and employee stores from August 2009 through September 2010 for between $28 and $35.

Manufactured in: China

Remedy: Consumers should immediately stop using the recalled skillets. Known purchasers were mailed instructions for obtaining a full refund. Consumers who purchased the skillets at a QVC store should return the skillets to any QVC store for a full refund.

Consumer Contact: For additional information, contact QVC at (800) 367-9444 between 7 a.m. and 1 a.m. ET daily, or visit the firm’s website at www.qvc.com

To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml11/11063.html

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Posted by: “Debbie

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Peppermint 3 drops

Rosemary 2 drops

Lavender 2 drops

Soak feet 10 minutes, follow with a moisturizing lotion and you’re

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>>>Wow! Yum! Thanks! <<<

You are certainly welcome...
LOL - The Wow and Yum were my reaction too when I found it...

Enjoy!

>>>Here’s a couple more links to other threads relevant to prepping and survival:<<<

Thanks CB, Lots of great info there...

Mormons are encouraged to grow a vegetable garden

From Roughing It by Mark Twain. Roughing It follows the travels of young Mark Twain
through the Wild West during the years 1861-1867.

“Next day we strolled about everywhere through the broad, straight, level streets,
and enjoyed the pleasant strangeness of a city of fifteen thousand inhabitants with
no loafers perceptible in it; and no visible drunkards or noisy people; a limpid
stream rippling and dancing through every street in place of a filthy gutter; block
after block of trim dwellings, built of “frame” and sunburned brick-a great thriving
orchard and garden behind every one of them, apparently-branches from the street
stream winding and sparkling among the garden beds and fruit trees-and a grand
general air of neatness, repair, thrift and comfort, around and about and over the
whole.”

Sneak Preview: Worldwatch Institute’s “State of the World 2011” - Chapter 1

And while most of the world’s poor and hungry remain in rural areas, hunger is often
migrating as the world becomes more urban. Where people in cities have jobs and
can afford their next meal, the food may come from far away. But for slum dwellers
in Kenya and Ghana, the most reliable source of nourishment is often what they can
grow themselves in patio gardens, on vacant lots, or on parcels of land near slums.

At least 800 million people worldwide depend on urban agriculture for most of their
food needs.

Gaza: The Roof Is Now the Field

On the flat, square, cement roof of another Beit Hanoun home, Ahed Shabat, 42, looks
after the plants and vegetables growing in tubs and cement planters amidst hung
laundry and water tanks.

“We grow things we can use year round, like garlic and onions,” he says. “But also
seasonal plants like spinach, parsley, radishes, eggplant, corn, okra and chili
peppers.

Review and Analysis of the Benefits, Purposes, and Motivations Associated with Community
Gardening in the United States

Community gardens have been a part of modern American culture since the late 19th
century. Participation in community gardening has ebbed and flowed in response to
changing socioeconomic conditions, and thus the current economic recession has reheightened
public interest. In a review of the scholarly literature from 1999 to 2010, rigorous
quantitative research studies on the effects of community gardens are found to be
sparse; however, a larger body of qualitative data is available.

—

Community Farming with Children in Bangalore, India

It was interesting to watch the children in such a setting. They were keen to help,
yet unsure of how to proceed. As one mother shared, ‘ They are so eager to help
then why are they being so hesitant to step on the soil or make furrows, etc?” And
as we realised, it holds an important learning for us - that the disconnect between
today’s children and the earth around them is so real that unless we make efforts
like this to familiarise them with it, they will fail to see any connection at all.

Some Japanese take up weekend farming

The rise of the weekend farmers coincides with an urban agriculture craze that’s
turning once-barren city rooftops and verandas into plush gardens.

Underlying the trend is the philosophy of jisan jisho. A Kyoto farm-rental company
claims to have coined the phrase, often translated as “local food for local consumption,”
which means to eat food that you grow yourself and has its roots in the local food
movement.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?llr=fclqmpbab&et=1104039768881&s=1304&e=001TctJcbureL82SJNmW3hip2NzKPDXLFlBjCGPNEDuNs5X-u3_vJUSzCuEd51KPqCMDNYTfB-QuyUF1-SMGK0E6SjcjUvY1854VOvwT-aoeq8K0RIsLZCJRw==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
1978-2010
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Busy this time of year?
Looking for some quick/easy recipes?
Well, I got these via a usenet archived file that has over 11,000 recipes... (Therefore, no link - sorry)

Crock pot/Dutch Oven/Oven Bakes + recipes:

396395 — PORK CHOP - POTATO BAKE
6 pork chops
6 potatoes, sliced or quartered
1 can mushroom soup
1 lg. can milk
Mix soup and milk together. Brown pork chops in Dutch oven.
Put potatoes on top of pork chops. Pour soup over top.
Bake 1 hour at 400 degrees.

396396 — BANANA BREAD
2 eggs
1 1/4 c. mashed bananas (about 3)
1 c. sugar
1/2 tsp. salt
1 tsp. soda
1/2 c. melted shortening or margarine
2 c. flour
1/2 c. nuts
12-inch Dutch oven. Preheat oven to 350 degrees. Mash bananas first,
then add all other ingredients. Bake 45 minutes to 1 hour.
(To cook outdoors on campfire, put 10 coals on top of Dutch oven
8 coals on bottom. This equals 350 degrees.)

396397 — SPICED FRUIT COBBLER
4 cans or 1 qt. fruit
1 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. sugar
1 pkg. white cake mix
1 1/2 c. water
2 eggs
Place drained fruit slices in bottom of Dutch oven.
Sprinkle with spices and sugar. Blend cake mix, water and eggs.
Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees.

396398 — EGG CHILI PUFF
10 eggs
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 pt. cottage cheese
1 lb. shredded Jack cheese
1/2 c. melted butter
2 (4 oz.) cans diced green chilies
(12 inch Dutch oven) Preheat oven to 350 degrees. Beat eggs until
light. Sift together flour, baking powder, and salt. Add to eggs.
Add cottage cheese, Jack cheese and melted butter. Stir in chilies.
Pour into greased Dutch oven. Bake for 35-45 minutes or until the top
is golden brown and center is firm. Serve hot for breakfast, lunch or dinner.

396399 — KENNEDY STEW
5-7 potatoes, sliced small (not thin), uncooked
1 lb. hamburger
1 can peas with juice
4 carrots, uncooked
1 can cream of mushroom soup
1 can cream of celery1 sm. onion
1 tsp. salt
1 tsp. pepper
Preheat oven to 375 degrees. Brown hamburger and onions. In a 1 1/2-quart
oven-proof dish add all ingredients and mix well. Put in oven 1 hour 15 minutes.

396400 — GOULASH
1 lb. lean ground beef
1 med. onion1 c. elbow macaroni
1 qt. whole tomatoes1 tsp. salt
1/4 tsp. pepper Brown ground beef in heavy skillet.
Add onion, salt and pepper, tomatoes. Bring to a boil. Add macaroni.
Cover with tight lid; cook for 10 minutes. Chili powder may be used for seasoning if desired.

396401 — BREAKFAST CASSEROLE 8 eggs6 slices bread (with crust on)1 c. grated cheddar cheese2 c. milk1 tsp. salt1 tsp. dry mustard1 lb. bulk sausage Cook sausage, drain. Then add to other ingredients. Let set in refrigerator overnight. Use 9x13 pan. Bake at 350 degrees for 35 minutes. ————————————

396402 — UPSIDE-DOWN TACOS 6 lb. ground beef4 lg. onions, chopped6 (15 oz.) cans chili beans6 (10 oz.) cans enchilada sauceSalt to taste5 heads lettuce, coarsely chopped1 (8 oz.) bottle commercial Italian salad dressing6 bunches green onions, chopped10 fresh tomatoes, chopped2 lbs. shredded cheddar cheese3 (7 oz.) pkgs. corn chips, crumbled Select a covered roasting pan with tight fitting cover. Place meat in pan and cook, stirring, until it loses its redness. Add onions and cook. Add beans and enchilada sauce, rinsing each can with water and adding a little of the water to the pan. Bring to boil and add salt, about 2 teaspoons or more, to the taste. Cover roasting pan and simmer for about 1 or 2 hours. To assemble this dish, place lettuce in a large salad bowl and toss with dressing to coat each bite. Then place onions, tomatoes, cheese and chips on top. Enjoy! You can also let guests fix their own dish. ————————————

396403 — MINESTRONE SOUP 1 1/2 lb. shin beef with bone1 qt. water1/2 c. dried red kidney beans1 tbsp. salt1 tsp. Accent2 bay leaves3/4 tsp. Tabasco1 1/4 c. chopped parsley1/2 c. diced celery1 c. shredded cabbage3 carrots1 can tomatoes1 lg. zucchini

396404 — AURORA’S HUNGARIAN GOULASH Chopped green onions1 red onion, chopped1 bell pepper, chopped1 lb. lean ground beef1 can tomato paste1 clove garlic, minced3 tsp. chili seasoning or Hungarian paprika1 (16 oz.) can diced tomatoes1 (8 oz.) can tomato sauce1 (7 oz.) pkg. rotini pasta Saute onions and bell pepper in oil until tender. Add beef, garlic, chili seasoning or paprika. Cook until beef is browned. Add undrained tomatoes and sauce and add tomato paste to taste starting with half a can. Cook pasta, drain and add to mixture. Cook on medium-high heat 8-10 minutes. Serves 4-6. ————————————

396405 — MEAT LOAF SURPRISE 4 potatoes1 can cream of mushroom soupFavorite meat loaf recipeCheese Arrange sliced potatoes in bottom of 13x9-inch baking dish. cover with 1 can cream of mushroom soup. Next add your favorite meat loaf recipe. Bake at 350 degrees for 30 minutes. Add cheese to top and bake for 30 more minutes. ————————————

396406 — SMOKED SAUSAGE AND BEANS 2 lg. pork-n-beans (3-21 oz. cans)1 pt. chili sauce1 c. barbecue sauce1 c. sweet and sour sauce1 1/2 lbs. smoked sausage (sliced into bite-size pieces) 12-inch Dutch oven. Place all ingredients in Dutch oven. Mix together. Bake for 30 minutes at 375 degrees. ————————————

396407 — CROCKPOT BEEF STEW 2 lbs. beef stew meat, cut into 1 inch pieces1/4 c. flour1/2 tsp. pepper1 tsp. Worcestershire sauce1 bay leaf3 potatoes, diced1 stalk celery, sliced1 1/2 tsp. salt1 1/2 c. beef broth1 clove garlic1 tsp. paprika2 onions, chopped2 tsp. Kitchen Bouquet (optional) Place meat in crock pot. Mix flour, salt, pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10 to 12 hours or high for 4 to 6 hours. Stir stew thoroughly before serving. ————————————

396408 — BEAN SOUP FOR CROCK POT 1/2 bag Northern beans (dry)4 c. water2 (8 oz.) cans tomato sauceLawry’s season saltPepper2 med. potatoes, diced2 carrots, shredded2 sm. onions, dicedHam, diced Soak beans overnight in enough water to cover. Drain beans, put in crock pot and add all other ingredients. Stir. Cook on low all day. ————————————

396409 — CROCK POT CHICKEN IN MUSHROOM GRAVY 3 whole chicken breasts, halved1/4 c. dry white wine or chicken broth1 can cream of chicken soup1 (4 oz.) can mushrooms, slicedSalt & pepper Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot. ————————————

396410 — CROCK POT EASY SWISS STEAK 2 to 2 1/2 lbs. round steak1 pkg. onion soup mix1/4 c. water1 (10 oz.) can cream of mushroom soup Cut steak into 5 to 6 serving size pieces. Place in crock pot. Add dry onion soup mix, water and soup. Cover and cook for 6 to 8 hours. Excellent with mashed potatoes. If you like lots of gravy use 2 packages soup mix and 2 cans of soup. ————————————

396411 — ANNE’S CHICKEN FOR CROCK POT 1 frying chicken, cut upSalt & pepper1 can cream of mushroom soup1/2 c. sauterne or sherry2 tbsp. butter or margarine, melted2 tbsp. dry Italian salad dressing mix2 (3 oz.) pkgs. cream cheese, cut in cubes1 tbsp. onion, chopped Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles. Serves 4 to 6. ————————————

396412 — ITALIAN BEEF SANDWICHES 1 (5 lb.) rolled rump roast Shake garlic, onion and celery salt over roast. (Oregano and Accent may be used also.) Bake uncovered at 475 degrees for one hour. With electric knife, slice beef thin. Put in crock pot and add 1 package onion soup mix, 1 can beer, and 1 cube of beef bouillon, which has been dissolved in 1 cup of water. Refrigerate overnight in removable crock only, or in covered bowl. Cook for 4 to 6 hours in crock pot and serve on your favorite rolls. ————————————

396413 — CROCK POT BBQ CHICKEN WINGS 5 lbs. chicken wings, with tips cut off1 (12 oz.) bottle chili sauce1/3 c. lemon juice1 tbsp. Worcestershire sauce2 tbsp. molasses2 tsp. salt2 tsp. chili powder1/4 tsp. hot pepper sauceDash of garlic salt Place wings in crock pot. Combine all remaining ingredients and pour over chicken. Cook on low 6 to 8 hours or on high for 2 to 3 hours. Yields: 6 to 8 servings. ————————————

396414 — BAKED APPLES (CROCK POT) 5 to 6 med. apples, cored & peeled about 1 inch down1/2 c. sugar2 tbsp. raisins1 tsp. cinnamon2 tbsp. butter1/2 c. water Mix sugar, raisins and cinnamon. Stuff apples with sugar mixture and dot them with butter. Pour water into cooker. Add apples. Cook on low 7 to 8 hours. Yields 5 to 6 servings. ————————————

396415 — CIDER MILL HAM (CROCKETTE) 1 to 1 1/2 lb. canned ham1 c. apple juice1/3 c. brown sugar1 tsp. prepared mustard Slice ham into 4 slices and place in crock-ette. Combine apple juice, brown sugar and mustard. Pour over ham slices. Cover and cook 7 to 10 hours. Double or triple this recipe for larger ham to be cooked in large crock pot. ————————————

396416 — CHICKEN AND DUMPLINGS —FOR 3 1/2 QUART:—1 (3 lb.) chicken, cut up1/2 c. chicken bouillon broth2 tsp. salt1/2 tsp. pepper1/2 tsp. poultry seasoning3 stalks celery, cut in 1 inch pieces3 sm. carrots cut into 1 inch pieces2 c. packaged biscuit mix3/4 c. milk1 tsp. parsley flakes—FOR 5 1/2 QUART:—2 (3 lb.) chickens, cut up1/2 c. chicken bouillon broth4 tsp. salt1 tsp. pepper1 tsp. poultry seasoning6 stalks celery, cut in 1 inch pieces6 sm. carrots, cut into 1 inch pieces2 c. packaged biscuit mix3/4 c. milk1 tsp. parsley flakes Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place crock into outer shell; cook. For 3 1/2 quart: Cook on Low setting, 8 to 10 hours or High setting 4 to 4 1/2 hours. For 5 1/2 quart: Cook on Low setting, 6 to 8 hours or High setting, 3 to 3 1/2 hours. Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 1/2 quart; 15 to 20 minutes in 5 1/2 quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best. Makes 4 servings. (3 1/2 quart or 8 servings 5 1/2 quart.) ————————————

396417 — CHILI CHEESE DIP 1 1/2 lbs. hamburger, cooked & drained1 lb. Velveeta cheese1 c. salsa1 c. Hormel chili (with or without beans) Put all in crock pot. Serve with taco chips or tostitos. ————————————

396418 — HAM BROCCOLI CHOWDER 2 tbsp. flour1 sm. can evaporated milk2 c. ham, diced1 pkg. frozen chopped broccoli1/4 c. onion, minced1 c. Swiss cheese, grated2 c. water1 c. light cream Mix flour and evaporated milk in cooker. Add other ingredients except cream. Cook on low 7 hours, or on automatic for 4 hours. Before serving, stir in cream and heat. Yields: 6 servings. ————————————

396419 — BEEF AND RICE CASSEROLE 1 lb. hamburger, browned & drained1 sm. onion, sliced very thin1/2 c. celery, sliced1 tsp. soy sauce1/8 tsp. oregano1 can cream of chicken soup1 c. rice, cookedToasted slivered almonds (optional) Combine cooked beef and all other ingredients except rice and almonds in cooker. Cook on High for 3 hours. Add rice and serve with toasted almonds (optional). Yields: 6 servings. ————————————

396420 — APPLE BROWN BETTY 3 lbs. cooking apples10 slices of bread, cubed (about 4 c.)1/2 tsp. cinnamon1/4 tsp. nutmeg1/8 tsp. salt3/4 c. brown sugar1/2 c. butter or margarine, melted Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on Low setting 2 to 4 hours. Makes 6 to 8 servings. ————————————

396421 — SWISS STEAK —FOR 3 1/2 QUART:—3 lbs. round steak, 1 1/2 inch thick2 tsp. salt1/4 tsp. pepper2 med. onions, sliced 1/8 inch thick1 (1 lb.) can tomatoes, undrained—FOR 5 1/2 QUART:—6 lbs. round steak, 1 1/2 inch thick4 tsp. salt1/2 tsp. pepper4 med. onions, sliced 1/8 inch thick2 (1 lb.) cans tomatoes, undrained Trim excess fat from meat; cut into serving size pieces. Place raw meat in bottom of crock; sprinkle with salt and pepper. Arrange onion slices over meat; top with tomatoes. Cover. Place crock into outer shell. Cook. For 3 1/2 quart: Cook on Low setting, 9 to 12 hours or High setting 5 to 6 hours. For 5 1/2 Quart: Cook on Low setting, 9 to 11 hours or High setting, 4 to 5 hours. Makes 8 to 10 servings for 3 1/2 quart; makes 15 to 18 servings for 5 1/2 quart. ————————————

396422 — BARBECUED RIBS 3 1/2 to 4 lbs. country style pork ribs1 (10 1/2 oz.) tomato soup1/2 c. cider vinegar1/2 c. brown sugar1 tbsp. soy sauce1 tsp. celery seed1 tsp. chili powder Trim excess fat off ribs. Place ribs in slow cooking pot. In mixing bowl combine tomato soup, vinegar, brown sugar, soy sauce, celery seed and chili powder. Pour over ribs. Cover and slow cook at setting #3 for 7 to 8 hours, setting #4 for 5 to 6 hours, or setting #5 for 3 to 4 hours. Reduce to setting #2 for serving. Makes 4 servings. ————————————

396423 — PORCUPINE MEATBALLS 1 1/2 lbs. lean ground beef1/2 c. raw rice1/2 c. onion, finely chopped1/2 c. green pepper, finely chopped1 egg1 tsp. salt1/4 tsp. pepper1 (10 1/2 oz.) can tomato soup In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt and pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in slow cooking pot. Pour soup over meatballs. Cover and slow cook at setting #3 for 7 to 8 hours or setting #4 for 4 to 5 hours. Makes 4 to 6 servings. ————————————

396424 — COMPANY POTATO CASSEROLE 6 c. frozen hash browns, partially thawed1/2 c. butter or margarine, melted1/2 c. onion, chopped1 tsp. salt2 (10 1/4 oz.) cans cream of chicken soup1 c. sour cream1 c. potato chips or Corn Flakes, crushed Combine all ingredients except sour cream. Pour into lightly greased crock pot. Cover. Cook 5 to 7 hours. During last hour of cooking, stir in sour cream. Sprinkle with crushed potato chips. ————————————

396425 — CROCK POT HEARTY BEEF STEW 2 lbs. stew meat, chop in 1 inch cubes3 potatoes, diced3 carrots, sliced1 med. onion, diced2 (14 1/2 oz.) can whole tomatoes4 tbsp. quick-cooking tapioca2 bay leavesSalt & pepper to taste Trim all fat from meat. Put all ingredients in crock pot. Mix thoroughly. Cover and cook for 8 to 10 hours. ————————————

396426 — HOT DOGS 1 can jelled cranberry sauce1 bottle Heinz chili sauce2 lbs. hot dogs, cut into 1 inch pieces Combine all ingredients and heat in crock pot for at least four hours. ————————————

396427 — ENCHILADA CASSEROLE 2 lbs. lean ground beef1 med. onion, chopped1 clove garlic, minced (I use 1 tsp. garlic powder)1 (15 oz.) can tomato sauce2 to 3 tbsp. chili powder or to tasteSalt & pepper8 flour tortillas1 can cream of chicken soup3/4 c. milk2 c. Cheddar cheese, shredded Brown beef, onion and garlic. Add tomato sauce and chili powder; salt and pepper. Heat thoroughly. Spray crock pot with Pam. Line with 2 tortillas. Cover with 1/3 of meat mixture and cheese. Layer 2 more times beginning with tortillas, meat mixture and cheese. Top with 2 more tortillas. Combine soup and milk. Pour over top tortillas. Sprinkle with remaining cheese. Cook on low for 4 to 5 hours. (Can also be baked in casserole dish in oven at 350 degrees for 45 minutes.) ————————————

396428 — SWEDISH MEATBALLS —BALLS:—1 1/2 lbs. ground chuck3/4 c. seasoned bread crumbs1 sm. onion, diced1 egg1 1/2 tsp. salt3/4 tsp. pepper1 pkg. Lipton onion soup mix (or mix of your choice) Mix all ingredients above and form into balls. Brown in oven at 350 degrees for approximately 30 minutes. Place balls into crock pot on low. —SAUCE:—1 can cranberry jelly sauce1 bottle chili sauce Simmer on top of stove until melted together. Pour sauce over meatballs. Slow cook for 2 to 3 hours. ————————————

396429 — BEEF STEW 1 tbsp. flour3/4 tsp. saltDash of pepper1 to 2 lbs. stew meat1 (10 1/2 oz.) can tomato soup1 can water (1 1/4 c.)Onion, chopped (to taste)1/4 tsp. dried basil, crushed4 med. potatoes, pared & cubed3 med. carrots, cut in 1 inch pieces1/4 c. dry red wine or water Meat can be browned or just added raw. Mix soup, water, basil, salt, pepper and onion. Add meat, potatoes, and carrots. Bake at 375 degrees for 2 1/2 to 3 hours or put in crockpot on high for about 6 to 8 hours. Makes about 4 to 5 servings. ————————————

396430 — CROCK POT APPLE BUTTER 8 c. mashed apples4 c. sugar1 tsp. cinnamon1/2 tsp. cloves Cook and mash the apples. Put all ingredients into the crockpot. Cook on high for 5 hours, then on low heat for 3 hours. Stir occasionally. Put in jars and seal. ————————————

396431 — CROCK POTT APPLE BUTTER Fill a 5 quart slow cooker heaping full with finely chopped apples. (Tart apples are best). Drizzle 4 cups sugar, 4 teaspoons cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoons salt over apples. Cover. (Lid may not fit tight at first, but apples will shrink as cooked.) Begin cooking on high then lower heat and cook all day until thick and dark color. Stir occasionally. Place in small jars and seal. ————————————

396432 — CROCK - POT APPLE BUTTER 3 lb. apples, peeled, cored and finely choppedSweet ‘N Low equivalent to 4 c. of sugar4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. salt Heap crock-pot with the chopped apples. (Lid may not fit at start). Drizzle the sweetener, cinnamon and salt over the apples. Cook on high all day until apples are dark and thick. Stir occasionally. Place in small jars and seal. Process at 5 pound pressure in pressure cooker about 10 minutes. Yield: 32 (2 tablespoon) servings. Exchanges: 1/2 fruit Calories: 33 Carbohydrates: 8 grams, Sodium: 24 milligrams ————————————

396433 — HOMEMADE APPLE BUTTER (CROCK POT) 8 c. cooked apples5 c. sugar If apples are lumpy, run through blender. Put in crock pot the apples and sugar and cook on high for 5 hours. Leave lid cracked for steam passage. Stir in a few drops of cinnamon or 1 package of red hot cinnamon candy. Yield: 4 1/2 pints. ————————————

396434 — CROCK POT PEACH BUTTER 6 c. unsweetened peaches3 c. white sugar1 1/2 c. apricot nectar2 tbsp. orange or lemon juice1 tsp. vanilla Put peaches through food mill or food processor. Mix all ingredients together well and put in crock pot. Bring to a good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling. When it boils good, remove cover. ————————————

396435 — CROCKPOT APPLE BUTTER Peel and core apples until crockpot is heaping over full4 c. sugar4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. salt Place in crockpot apples, heaping full, they will shrink as they are cooked. Cover and cook on high 1 hour, then lower heat and let cook all day. Cook until thick and brown with no liquid left. Place in hot sterilized jars. Set in hot water with lids on for 10 minutes. Boil until seal is secure and set aside to cool, you will hear a ping noise when sealed safely. Makes 4 or 5 pints. Good on hot biscuits. ————————————

396436 — CROCKPOT APPLE BUTTER 8 c. applesauce3 c. sugar1 tsp. cinnamon1/2 tsp. ground cloves Combine all ingredients and mix well (in crockpot). Cook on high for six hours, turn to low for 12 hours. Stir occasionally. Pour into hot jars, turn upside down to seal. ————————————

396437 — CROCK POT APPLE BUTTER Cook 5 pounds Jonathan apples in 1 1/2 cups cider vinegar (quartered and cored, not peeled). Makes 7 quarts pulp. 3 c. sugar1 1/2 tsp. cinnamon1/4 tsp. allspice1/2 tsp. cloves Cook all night with lid slightly ajar; put toothpick under lid. Put in hot jars and seal. ————————————

396438 — CROCKPOT OATMEAL 2 c. milk1/4 c. brown sugar1 tbsp. melted butter1/4 tsp. salt1/2 tsp. cinnamon1 c. rolled oats1 c. chopped apple1/2 c. raisins1/2 c. chopped walnuts Grease the inside of a slow cooker crockpot. Put ingredients into crockpot and mix with whisk. Cover. Just before going to bed, turn on the crockpot, at “low” speed. The cereal will be ready for morning. Serve with milk. Serves 4. ————————————

396439 — CROCK POT APPLE BUTTER Tart apples4 c. sugar4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. salt Fill a 5-quart crock pot heaping full with finely chopped apples. (Tart apples are best.) Drizzle 4 cups sugar (or less, depending on sweetness of apples), 4 teaspoons cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon salt over the apples. Cover. Lid may not fit tightly at start, but apples will shrink. Begin cooking on high. Lower heat after mixture starts to bubble. Cook all day, until thick and dark in color. Stir occasionally. Place in small jars. Cool and freeze. ————————————

396440 — CROCKPOT DRESSING 1 (8 inch) pan cornbread8 slices dry white bread4 eggs2 c. chicken broth2 cans cream of chicken soup1 tsp. sage1/2 tsp. black pepperCelery to taste1 med. onion2 tbsp. butter Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours on High then 4 hours on low. ————————————

396441 — CROCK POT MACARONI 1 (8 oz.) pkg. macaroni1 lg. can evaporated milk1 1/2 c. milk2 eggs, beaten1/4 c. melted margarine1 tsp. salt3 c. sharp cheesePepper to taste Cook and drain macaroni. Grate cheese. Grease crock pot. Mix oil ingredients in crock pot. Reserve some of the cheese to put on top. Sprinkle with paprika. Cook on low for 3 1/4 hours. ————————————

396442 — CROCKPOT APPLE BUTTER 8 c. applesauce5 c. sugar1/2 c. vinegar1/2 c. cinnamon candies (red hots) Mix. Cook 4 hours on low in crockpot with lid on. Stir often. Cook 4 hours on high with lid off. Pour into sterilized jars. Makes about 4 1/2 pints. ————————————

396443 — LO-CAL CROCK POT CHICKEN 2 med. onions, thinly sliced2-3 lb. chicken, cut up and skinned2 cloves garlic, minced1 lg. can tomatoes1 tsp. salt1/4 tsp. pepper1/2 tsp. oregano, crushed1/2 tsp. basil1/2 tsp. celery seed1 bay leaf Layer in order and cook on low 6-8 hours, or on high 2 1/2 - 4 hours. ————————————

396444 — CROCK POT MACARONI 8 oz. macaroni, cooked and drained1 tall can Carnation milk1 1/2 c. sweet milk1 tsp. salt3 c. sharp cheese, grated1/4 c. melted margarine1 egg, beatenBlack pepper2 tbsp. margarine Mix macaroni with milk, salt, cheese, melted margarine, egg, and pepper to taste. Put in crockpot which has been greased with the 2 tablespoon margarine. Cut thin slices of cheese and put on top. Cook 3 hours and 15 minutes on low. ————————————

396445 — CROCKPOT MACARONI PIE 8 oz. box (cooked) macaroni3 c. grated cheese1 (16 oz.) can of evaporated milk1 1/2 c. sweet milk2 eggs1/4 c. margarine1 tsp. sugarSalt and pepper to taste Combine cooked macaroni with other ingredients and pour into a greased crockpot. Cook 3 1/2 hours on medium heat. ————————————

396446 — CROCK POT APPLE BUTTER 3 c. sugar (could substitute apple juice)1 c. Karo syrup1 1/2 tsp. cinnamon1 c. water1/4 c. cider vinegar1/2 tsp. cloves Peel, quarter, and core enough apples to fill a crock pot within 1 inch from the top (approximately one gallon). Add ingredients. Cook all night on low heat. Fill sterilized jars and seal. Makes about 4 pints. ————————————

396447 — CROCK POT APPLE BUTTER 12 lg. apples, cooked & strained, or 3 qts. applesauce1 qt. apple cider or juice3 c. honey1 tsp. cinnamon1/4 tsp. cloves1/4 tsp. allspice Cover and cook on the low setting for 12 to 15 hours, or until the mixture reaches the consistency which you desire. Yields: 2 to 3 quarts. ————————————

396448 — CROCKPOT APPLEBUTTER Apples, (a cooking apple)Sugar (1 c. of sugar for every cup of applesauce)Cinnamon oilCanning jarsLids & rings Clean, core and peel apples, then cook apples and make applesauce. Put applesauce and sugar into crockpot and cook slowly all day. When it is done (the applesauce will turn brown), add cinnamon to taste (approximately 4 drops) and stir. Put applebutter in sterile canning jar. Boil lids and put onto jars then put rings on. It should seal. ————————————

396449 — CROCK POT APPLE BUTTER Chopped apples4 c. sugar4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. salt Fill crock pot with chopped apples and rest of ingredients. Start on high, then low all day or until it’s thick and dark in color. Fill jars; cool and freeze. ————————————

396450 — CROCK POT TOMATO SAUCE 2 (28 oz.) cans crushed tomatoes2 (28 oz.) cans tomato puree1 (18 oz.) can tomato paste1/4 c. extra virginia olive oil1 med. onion, chopped4 bay leaves2 cloves garlic, sliced1 tbsp. dry basil2 tsp. seasoned salt1-2 lg. carrots, shredded Heat oil in crock pot then add onion and carrot and garlic. Saute on high until transparent. Add tomatoes and seasonings (basil and seasoned salt) and add 1 can of water (or dry red wine) from the 18 ounce can that had the paste in it. Cook on low all day. ————————————

396451 — CROCKPOT ROAST (French Dip Sandwich) 3-4 lb. beef roast1 can beer1 pkg. onion soup mix Trim fat from roast. Put roast in crock pot and sprinkle with soup mix. Pour beer over top. Cook on low for about 8 hours. Cut or pull apart to make sandwiches on hard roll. Juice makes an excellent dip. ————————————

396452 — CROCK POT MEAT SAUCE 12 oz. chili sauce10 oz. grape jelly1 tbsp. Worcestershire sauce Put ingredients in crock pot. Mix well. Add hot dogs, meatballs, sausage or whatever kind of meat you prefer. Heat on low until meat is hot or done. Depends on what meat you use. Great for parties. ————————————

396453 — CROCK - POT APPLE BUTTER Apples, peeled, cored and finely chopped4 c. sugar or less4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. salt Fill crock pot heaping full of chopped apples. (Lid may not fit at first, but apples shrink as it cooks.) Drizzle sugar, cinnamon, cloves and salt over apples. Cover and cook on high 1 hour. Lower heat and cook all day until thick and dark in color. Stir occasionally. Place in small jars. Cool and freeze. (Leave room for expansion.) ————————————

396454 — CROCK POT DRESSING 8 c. prepared stuffing mix1/2 c. chopped onions1/2 c. chopped celery1/2 c. melted butter2 c. turkey broth and cooked giblets, chopped1 can mushroom soup1 c. raisins Mix together; cook on high at least 1 hour and then on low for an hour or more. ————————————

396455 — CROCK POT SPANISH RICE 2 lbs. ground chuck or beef1 med. onion, chopped1 green pepper, chopped1 (28 oz.) can stewed tomatoes1 (16 oz.) can tomato sauce1 1/2 c. water2 1/2 tsp. chili powder (or to taste)2 tsp. seasoned salt (to taste)2 tbsp. Worcestershire sauce2 c. raw rice, converted3 stalks celery, chopped Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired). ————————————

396456 — CROCK-POT APPLE BUTTER 8 c. cooked apples4 c. sugar1/2 c. vinegar1/2 tsp. ground cloves2 tsp. cinnamon1/2 tsp. allspice Peel and slice apples. Cook on low heat with small amount of water until tender. Put cooked apples, sugar and vinegar in slow cooker. Cover and cook 12 hours on low. Puree mixture and return to crock pot. Add spices and cook for 3 hours on high without lid until mixture becomes a spreading consistency. Fill refrigerator containers or put into sterilized jars, adjust lids and submerge in boiling water for 10 minutes. ————————————

396457 — CROCK - POT APPLE BUTTER Applesauce, sugar and allspice in the crock pot. For each cup of applesauce add 3/4 cup sugar and a teaspoon of allspice and a little cinnamon. Cook covered on high for 3-4 hours. Then cook uncovered on high for 3-4 more hours or on low overnight until right consistency. Cold pack 5-10 minutes. ————————————

396458 — CROCK POT STEW 2 cans ranch style beans2 cans minestrone soup1 can Rotel tomatoes1 lb. ground beef Brown meat. Combine with canned stuff in crock pot. Cook for 5-6 hours. ————————————

396459 — HUNTER’S CROCKPOT BEANS 1 lb. ground beef3/4 lb. fried crumbled bacon1 c. chopped onions1 c. ketchup1/4 c. brown sugar1/2 tsp. pepper1 tsp. hickory smoke flavoring1 lb. can each pork and beans, lima beans, butter beans, and kidney beans Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes. ————————————

396460 — CROCK POT APPLEBUTTER 10 c. apples5 c. sugar2 tbsp. cider vinegar2 drops cinnamon oil (optional)1 (5 oz.) red hots Cook and mash apples. Add sugar and cook until dissolved. Pour into crock pot. (Add a cup of water if needed.) Cook for 4 hours, stirring often. Add red hots. Cook 1 hour longer. Add oil of cinnamon just before putting into jars. If applebutter is too thin, cook another hour. ————————————

396461 — CROCK PICKLES 4 c. water1/2 c. salt1/2 c. 90 grain vinegar Pack gallon jar with small cucumber. Combine the water, salt and vinegar stir until dissolved and pour over the cucumbers. Add dill, grape leaves and green grapes. DO NOT HEAT BRINE: Will be ready to eat in 7 to 10 days. ————————————

396462 — CROCK - POT APPLE BUTTER 1 bag apples, peeled, cored and finely chopped4 c. sugar or less4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. salt Fill crock-pot heaping full of chopped apples (lid may not fit at start, but apples shrink as cooked). Drizzle sugar (sweet apples require less sugar), cinnamon, cloves, and salt over apples. Cover and cook on high 1 hour. Lower heat and cook all day until thick and dark in color. Stir occasionally. Put in small jars, cool and freeze. ————————————

396463 — CROCK - POT CHILI 2 (15 1/2 oz.) cans mild chili beans1 (15 1/2 oz.) cans tomatoes2 lbs. deer burger, browned or hamburger2 med. onions, coarsely chopped1 green pepper, coarsely chopped2 cloves garlic, crushed3 heaping tbsp. chili powder1 1/2 tbsp. salt1 tsp. pepper1 tsp. cumin2 celery stalks, chopped Put all ingredients in crock-pot in order listed. Stir once. Cover and cook on low for 8 hours. Yields: 6 servings. ————————————

396464 — CROCKPOT APPLEBUTTER 12-14 tart apples (Jonathan, Melrose, etc.)2 c. ciderSugarCinnamonClovesAllspice Wash and core apples (do not peel). Combine apples and cider in a lightly oiled crockpot. Cook on low for 10-18 hours. (Or on high for 2-5 hours.) Process the apples with a food mill. Measure the applesauce and return to the crockpot. For each pint of cooked fruit, add: 3/4 c. granulated sugar1/2 tsp. cinnamon1/4 tsp. allspice1/4 tsp. cinnamon This is lightly seasoned. Add more to suit your taste. Cover and cook on high for three hours. Remove the cover and cook an additional three hours to cook down. Stir gently every two hours. Can and seal. ————————————

396465 — BETTY CROCKER SOUR CREAM CHOCOLATE CAKE 2 c. self-rising flour2 c. sugar1 c. water1/4 c. shortening4 oz. melted unsweetened chocolate (cooled)1 tsp. vanilla2 eggs3/4 c. dairy sour cream1/4 tsp. sodaSour Cream Frosting Preheat oven to 350 degrees. Grease and flour pans. Measure all ingredients except icing in a large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pans. Bake layers 30-35 minutes or until top springs back when touched lightly with finger. Cool. Frost with Sour Cream Frosting.SOUR CREAM FROSTING:1/3 c. butter or margarine, softened3 oz. melted unsweetened chocolate (cooled)3 c. confectioners sugar1/2 c. dairy sour cream2 tsp. vanilla Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until frosting is smooth and of spreading consistency. ————————————

396466 — BETTY CROCKER CRUNCHY COOKIES 1 c. white sugar1 c. brown sugar1/2 c. Crisco2 eggs3 c. flour1 tsp. baking soda1/2 tsp. salt1 c. nuts Put all ingredients together. Roll into balls, flatten with glass that has been dipped in sugar. Bake at 350 degrees. ————————————

396467 — DAVY CROCKETTS 1 c. white sugar1 c. brown sugar1 c. shortening3 eggs2 c. flour1 tsp. salt1 tsp. soda1 tsp. baking powder2 c. quick oats1 tsp. black walnut extract1 c. chopped nuts1 c. chocolate pieces Cream sugars, shortening and eggs. Add sifted dry ingredients. Stir in remaining ingredients. Bake on large cookie sheet or jelly roll pan at 350 degrees for 15 to 20 minutes. Cut in squares when cool. Makes 3 dozen. ————————————

396468 — PEANUT CLUSTERS IN CROCK POT 2 (12 oz.) bags chocolate chips1 box white chocolate (almond bark)3 lbs. salted peanuts1 capful almond extract1/3 slice of paraffin————————————

396469 — CROCKPOT SPAGHETTI SAUCE 4 tbsp. cooking oil1 sm. onion, finely chopped1 (15 1/2 oz.) can tomato sauce1 1/2 c. water1/2 tsp. pepper1/2 tsp. red pepper, optional1 lb. ground beef1 (29 oz.) can tomato puree1 (6 oz.) can tomato paste1 tsp. salt1/2 tsp. oregano2 lbs. sausage (Italian links or country style) Brown ground beef in 2 tablespoon hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender. Pour meat and onion into 3 1/2 quart crockpot. Add puree, sauce, paste, water, salt, pepper and oregano and set dial on low setting. Cut 2 lbs. sausage into pieces and brown in remaining 2 tablespoons oil. When brown, place sausages in sauce in crockpot. Continue cooking for 12 hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 cup sugar to this.) ————————————

396470 — CROCK POT APPLE BUTTER Enough apples to fill a crock pot1/2 c. vinegar3 c. white sugar1 c. brown sugar3 tsp. cinnamonPinch cloves Peel and slice enough apples to fill a crock pot as full as possible. The apples will shrink as the cooking process starts. Add vinegar to apples and cook on high for 8 hours and lower heat to low for 10 hours. After a total of 18 hours of cooking, add the rest of ingredients. Let cook 4 more hours. Put in jars and seal. ————————————

396471 — SOUTHERN CROCKPOT APPLE BUTTER 4 c. sugar4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. saltApples Fill crockpot heaping full with fine chopped apples (tart apples are best). Drizzle sugar, spices and salt over it. Cook all day until thick and dark color. Stir occasionally place in small jars. Freeze. ————————————

396472 — CROCK POT CANDY 2 lbs. white almond bark4 oz. bar German chocolate12 oz. pkg. semi-sweet chocolate chips24 oz. jar dry roasted peanuts Put all ingredients in crock pot; cook 1 hour on high. Do not stir. Turn crock pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper and cool. Store in tin.————————————

396473 — CROCKPOT APPLE BUTTER 16 c. harvest apples, washed, cored, unpeeled, and chopped2 c. apple cider2 c. sugar1/4 tsp. ground cloves2 tsp. ground cinnamonDash of ginger, nutmeg, mace and allspice to taste Combine apples and cider in crockpot. Cover and cook on low heat 10- 12 hours. Puree in food mill, sieve or food processor. Return apple mixture to pot and add sugar and spices. Cover and cook on low heat 6-10 hours. Pour into hot sterilized jars and seal. Apple butter may also be cooled and pureed in freezer containers and frozen for several months. Makes 4 pints. ————————————

396474 — CROCK POT DRESSING 1 c. butter1 3/4 c. chopped onions1 1/2 c. chopped celery1/2 tsp. pepper12 c. bread crumbs1/3 tsp. poultry seasoning1 1/2 tsp. sage1/2 tsp. thyme2 sm. cans mushrooms (optional)4 1/2 c. broth2 eggs, beaten Melt butter in a skillet, saute celery and onions. Pour over bread crumbs and seasonings. Add broth, then the eggs. Cook on high for 50 minutes or low 5-8 hours. ————————————

396475 — CROCK POT APPLE BUTTER 2 qts. applesauce or pulp3 1/3 c. sugar2/3 c. brown sugar2 tbsp. + 2 tsp. vinegar2 tbsp. + 2 tsp. lemon juice1 tbsp. ground cinnamon1/2 tsp. ground allspice1/2 tsp. ground cloves Put all ingredients in crock pot and stir to mix. Cover and cook on high for 2 to 3 hours. Stir occasionally. Remove lid, cook until thickness desired. Total hours, about 8. Can be processed in hot water bath for 20 minutes. ————————————

396476 — CROCK POT APPLE BUTTER 4 c. sugar8 c. cooked apples1/2 c. white vinegar2 tsp. cinnamon1/2 tsp. cloves1/2 tsp. nutmeg Wash. peel and slice apples thin. Pack into crockpot until full. Add only enough water to keep from sticking to the bottom. Cook all day, covered on low; that night, add 4 cups of sugar to 8 cups of cooked apples (adjust sugar is less than 8 cups). Add 1/2 cup white vinegar; stir well and cook all night, covered on low. The next morning, add spices. Cook, uncovered, on high for 3 hours, then fill jars and seal. ————————————

396477 — WALDORF ASTORIA STEW - CROCK POT 2 lbs. beef - Sirloin, cut up (raw)2 c. potatoes, cut in lg. pieces2 c. carrots, cut in lg. pieces2 c. celery, cut in lg. pieces1 bag frozen onions (small)1 slice white bread, cut up1 (16 oz.) can whole tomatoes (and juice)2 tbsp. dry minced onion3 tbsp. quick cooking tapioca1 tbsp. sugar1 can tomato soupSalt to tastePepper to taste Place all in large crock pot. Cover and cook at low setting for 5 hours. Do not stir. Makes 6 to 8 servings. Add additional vegetables; whatever your family likes. 6 to 8 servings. ————————————

396478 — HOMEMADE CROCK POT CHICKEN SOUP 1 pkg. boneless, skinless chicken breasts1 pkg. chicken soup starter1 lg. can chicken broth2 c. each carrots & celery1 c. slivered onionsSeasonings according to taste (parsley flakes, garlic, salt, pepper, etc.) Night before: Cut carrots, celery and onion. Take chicken out of freezer. Set out seasonings. Have crock pot accessible. In a.m. literally throw above ingredients in crock pot and fill crock pot with water to the top. Put on lid, turn on medium-high, approximately 8 hours. Have a relaxed, non stressful day at work. Remove chicken breasts from crock pot with tongs. Cut meat on plate and return meat to soup mixture. Make rice or noodles for thicker soup. ————————————

396479 — OLD FASHIONED VEGETABLE SOUP IN CROCK POT 2 lb. soup bones or 1 lb. beef short ribs2 qt. water1 tsp. salt1 tsp. celery salt1 sm. onion, chopped1 c. carrots, diced1/2 c. celery, diced2 c. potatoes, diced1 lb. can whole kernel corn, undrained1 lb. can tomatoes or home canned, cut up2 turnips, peeled and finely chopped Place the meat, water, salts, onions, carrots and celery in crock pot. Cover and cook on low for 4-6 hours. Remove bones, chop meat and return to pot. Add potatoes, corn, tomatoes and turnips. Cover and cook on high for 2-3 hours more. Serves 10-12. ————————————

396480 — EASY CROCK POT SPAGHETTI SAUCE 1 lb. hamburger1/2 c. chopped onion1/2 c. chopped bell pepper1 c. chopped celery1 clove minced garlic1 tsp. Italian herb seasoning1 can stewed tomatoes1 can tomato paste1 lg. can tomato sauce1 lg. can water1 pkg. spaghetti sauce seasoning Brown hamburger with onion, bell pepper and garlic. Drain well and put into crockpot with all other ingredients. Have crockpot on high until sauce comes to a boil and then turn it to low and simmer for 6 hours. Serve hot over favorite noodles (our family likes egg noodles) and goes well with the garlic bread, and a fresh salad. Chopped bell pepper and celery can be kept in the freezer until ready to use. Be sure to rinse well before adding to any recipe to remove freezer taste. ————————————

396481 — CROCK POT POTATO SOUP 5-6 potatoes, peeled & diced1 onion, chopped1 lg. carrot, sliced1 lg. stalk celery, sliced4 chicken bouillon cubes1 tbsp. parsley flakes5 c. water1 tbsp. salt (less if desired)Pepper1/4-1/3 c. butter1 (13 oz.) can evaporated milk Put all ingredients in except evaporated milk in crock pot. During last hour add milk. Use skim milk evaporated milk and Mazola oil for low fat diet. ————————————

396482 — CROCK POT STEW 1 to 1 1/2 lbs. stew meat1 can green beans2 cans tomatoes5 carrots, quartered1 onion, quarteredSalt and pepper to taste Put all ingredients in crock pot. Cover; cook on low for at least 8-10 hours. ————————————

396483 — CROCK POT SOUP Chuck roast about 2-3 1/2 lb., cut into small chunks5 med. potatoes, diced5 carrots, diced1 lg. onion, diced4-5 sticks celery, chopped1 can Rotel tomatoes1 sm. can corn1 sm. can green beansSalt and pepper Put this all into the crock pot and turn on high until the mixture starts to boil. Turn on low and cook all day. Serve with hot corn bread. ————————————

396484 — MINESTRONE SOUP FOR “CROCKPOT” COOKER 1 c. diced ham1 lb. corn chickpeas1/2 c. minced onion1 clove garlic, minced1/2 c. diced carrots1/2 c. diced celery1 pkg. frozen chopped spinach10 oz. can tomatoes1 med. potato, diced2 tbsp. parsley1 qt. chicken broth1/2 c. elbow macaroniGrated Parmesan cheese Combine all ingredients except macaroni and cheese in “crockpot” cooker. Add water if chicken broth does not cover. Cook on high 1 hour, then switch to low 6-8 hours. Or cook on automatic 5-6 hours. One half hour before stirring, add macaroni. Serve soup generously sprinkled with cheese. Serves 6. ————————————

396485 — CROCK POT HAMBURGER SOUP 1 lb. lean ground beef1/4 tsp. pepper1/4 tsp. oregano1/4 tsp. basil1/4 tsp. seasoned salt1 env. onion soup mix1 (8 oz.) can tomato sauce1 tbsp. soy sauce1 c. celery, chopped1 c. carrots, sliced1/2 c. macaroni, cooked1/4 c. Parmesan cheese, grated Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control on high. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10-15 minutes. Other vegetables may be added, if desired. ————————————

396486 — CROCK POT POTATO SOUP 3 potatoes, peeled & cut into bite size pieces1 lg. onion1 carrot, chopped1 stalk celery, chopped1 tbsp. parsley5 c. water4 chicken bouillon cubes1 tbsp. saltPepper to taste Cook on low 10 to 12 hours or on high 3 to 4 hours. During the last hour of cooking, add 1 1/2 cups milk. TIP: If you own a blender, it works well to chop all vegetables in it. ————————————

396487 — CROCKPOT HOLIDAY PUNCH 1 qt. apple juice1 qt. cranberry juice cocktail1 c. brown sugarCinnamon sticksCloves————————————

396488 — LEMON CROCKERS 2 c. sugar1 1/2 c. shortening (lard best to use)2 eggs1 oz. ammonia1 bottle lemon oilFlour to make soft dough1 pt. milk Bake at 375 degrees until light brown.————————————

396489 — DAVY CROCKETT COOKIES 1 c. butter1 c. brown sugar, packed1 c. white sugar2 eggs1 tsp. vanilla2 c. flour1 tsp. baking soda1/2 tsp. baking powder1/2 tsp. salt3 c. oats1 (12 oz.) pkg. chocolate chips1 c. chopped nuts (optional) Cream butter, sugars, eggs, and vanilla. Add flour, soda, powder and salt mixing well. Stir in oats, chips, and nuts. Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool slightly before transferring to cooling racks or waxed paper.————————————

396490 — BETTY CROCKER FRUIT CAKE 1 1/2 c. dates, cut1 1/2 c. raisins, cut2 c. sugar2 c. boiling water5 tbsp. vegetable oil1 tsp. soda3 c. flour, sift before measuring2 tsp. cinnamon2 tsp. cloves1 tsp. salt1 c. chopped nuts Put raisins, dates, sugar and vegetable oil in pan and simmer gently for 20 minutes. Cool. Sift flour, soda, cinnamon, cloves and salt. Stir in cool mix. Add nuts (mix) nuts with little flour to keep from sinking. Put in greased pan. Bake 1 1/2 hours at 325 degrees.————————————

396491 — CHOCOLATE PEANUT BUTTER CAKE - CROCKPOT 2 c. chocolate cake mix1/2 c. water1/3 c. creamy peanut butter1/2 c. chopped nuts Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours. ————————————

396492 — STREUSEL POUND CAKE - CROCKPOT 1 pkg. pound cake mix (16 oz.) size1/4 c. packed brown sugar1 tbsp. flour1/4 c. finely chopped nuts1 tsp. cinnamon Mix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in crockpot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours. ————————————

396493 — BEER CAKE - CROCKPOT 2/3 c. butter1 1/2 c. brown sugar3 eggs2 1/2 c. flour1 1/2 tsp. baking powder1/4 tsp. baking soda1 tsp. cinnamon1/4 tsp. nutmeg1 1/2 c. beer1 c. chopped walnuts1 c. raisins Cream butter and sugar until light and fluffy. Add eggs one at a time mix well. Add flour, soda, baking powder, cinnamon, nutmeg to creamy mixture alternately with beer. Stir in walnuts and raisins. Pour mixture into well buttered and floured cake pan that will fit into crockpot. Cover tin with four or five paper towels. Put into pot. Put lid on crockpot loosely to allow steam to escape. Cook on high for 3 1/2 hours or until cake is done. Remove pan from pot and allow cake to cool on wire rack for 15 minutes before removing from pan.————————————

396494 — CROCK-POT CAKES Directions: Pour mixed batter into greased and floured 3 pound shortening can. Fill can not more than 2/3 full. Place can in crock-pot. Cover top of crock with 8 paper towels folded down over edge of can (to absorb moisture). Cover paper towels with crock-pot lid. Cover and cook on high 3 to 4 hours. Do not peek until after 2 hours.FRUIT CAKE:3/4 c. flour3/4 c. sugar1/2 tsp. baking powder1/8 tsp. salt1/4 tsp. nutmeg1/4 tsp. cinnamon1/4 tsp. ground cloves1 tbsp. hot water1/2 c. grated raw carrots1/2 c. chopped nuts1/2 c. raisins2 tbsp. flour1/2 c. salad oil2 eggs Stir together 3/4 cup flour, sugar, baking powder, salt and spices. Grate carrots to a fine consistency. (This may be done in a blender - blend 5-6 seconds.) Toss raisins and nuts in an additional 2 tablespoons flour. In a large bowl, beat oil and eggs together for 1 minute. Add hot water and continue beating for 1 minute more. Stir in grated carrots. Add flour mixture, raisins and nuts. Mix together thoroughly. Turn batter in greased and floured 3 pound shortening can. Bake as directed above.CHOCOLATE-FUDGE CAKE:2 c. flour1 tsp. soda1 1/2 c. sugar1/4 tsp. salt6 tbsp. cocoa1 egg1 c. “real” mayonnaise1 c. hot water1 tsp. vanilla Stir together dry ingredients in large mixing bowl. Add remaining ingredients and beat 2 minutes with electric mixer. Pour into greased and floured 3 pound shortening can and cover with paper towels. Bake in uncovered crock-pot on High 2 1/2 to 3 1/2 hours or until done.————————————

396495 — BETTY CROCKER FRUIT DROPS 1 c. soft shortening2 c. brown sugar2 eggs1/2 c. sour milk-buttermilk or water3 1/2 c. sifted flour1 tsp. soda1 tsp. salt1 1/2 c. broken pecans2 c. candied cherries, cut in halves2 c. cut up dates Mix well shortening, sugar and eggs. Stir in sour milk - sift dry ingredients together and stir in. Stir in pecans, cherries and dates. Chill at least 1 hour. Heat oven to 400 degrees. Drop 2 inches apart. Bake until almost no imprint remains. This is a good Christmas time cookie. Keep in tightly covered jar. ————————————

396496 — BETTY CROCKER CHOCOLATE CHIPS 1 pkg. super moist chocolate or German chocolate cake mix1/2 c. softened butter or margarine2 eggs1 tsp. vanilla1/2 c. chopped nuts6 oz. chocolate chips Mix about 1/2 the cake mix, the eggs, margarine and vanilla in large bowl until smooth. Add rest of mix, nuts and chips. Drop on cookie sheet. Bake 10-12 minutes, 350 degrees. Centers will be soft. Makes about 5 dozen. ————————————

396497 — CHICKEN IN CROCK POT 1 broiler cut up or chicken breasts1 can (10 oz.) cream of chicken soup1 sm. cream of mushroom soup1 can mushroom stems1 bell pepper, sliced1 onion, slicedDash salt, pepper & garlic powder1/2 c. white wine Wash and dry chicken pieces. Place in crock pot. Mix remaining ingredients and pour over chicken. Cook on low for 6-7 hours or on high for 3-4 hours. Serve with noodles or rice.————————————

396498 — CROCK POT APPLESAUCE 10 lg. cooking apples, peeled, cored & sliced or cut in chunks1/2 c. water1 tsp. cinnamon1/2 to 1 c. sugar Put all ingredients into crockpot. Should be about 3/4 full. Cover and cook on low 8 to 10 hours (high 3 to 4 hours).————————————

396499 — CROCK POT APPLE BUTTER 8 c. cooked apples5 c. sugar1/2 c. vinegarCinnamon to taste Cook 8 hours in crock pot.————————————

396500 — OLD FASHIONED CROCKPOT APPLE BUTTER 14 cooking apples (Winesap)2 1/2 c. sugar1 c. apple juice1 tbsp. cinnamon1 tbsp. cloves1 tsp. Allspice Wash and core apples; cut in 1/4 pieces. Slightly grease crockpot, put in apples and apple juice. Cook on high for 5 hours. Add other ingredients and cook for 6 hours on high. Stir each hour. Pack in 1/2 pint jars and seal. Makes 5 (1/2 pint) jars. ————————————

396501 — CROCK PICKLES 4 lbs. sm. cucumbers, sliced thick1/3 c. canning salt Sprinkle salt over cucumbers. Bring to boiling enough water to completely cover cucumber slices. Let stand 5 hours; drain and rinse well. Use a wooden spoon to stir. Meanwhile, heat to boiling: 1 c. sugar 1 tsp. celery seed 2 tbsp. mixed pickling spices 2 tbsp. mustard seed 1 heaping tbsp. alum Pour over cucumbers which have been placed in a crock or glass container. Place a large plate upside down over the cucumbers using a weight on top of the plate to keep cucumber under the liquid. Add 1 cup of sugar every day for 5 days and stir well. Ready to eat. May leave in crock or put in glass jars with lids. I make three to four recipes at a time. (I received this recipe from a friend sometime ago.) ————————————

396502 — CROCK POT APPLE BUTTER Fill crock pot with unsweetened applesauce; cook on medium (or 3) for 12-14 hours, stirring occasionally. Add 4 cups sugar and either a bag of hot cinnamon candy or several drops of cinnamon oil. Stir well. Cook until thickens. Place in jars and seal. ————————————

396503 — CROCK POT APPLE BUTTER Approx. 3 lb. apples3 c. sugar2 tsp. cinnamon1 tsp. nutmeg1/2 tsp. allspice1/2 tsp. clovesDash of salt3/4 c. water Fill crock pot 3/4 full of peeled, cored sliced apples. Add remaining ingredients and stir until evenly mixed. Cover and cook on low overnight. If butter has too much liquid, remove lid and cook on high until of desired consistency.————————————

396504 — CROCK POT APPLE BUTTER 2 c. apples1 c. water3 c. sugar3 cinnamon sticksOther spice (if desired) Peel and core apples (cut in small pieces). Measure 9 cups. Cook in crock pot on low until thick, stirring once every hour. Should take about 10 hours, depending on kind of apples. When finished, will be dark and thick.————————————

396505 — CROCK POT APPLE BUTTER 12 to 14 cooking apples (about 16 cups, chopped)2 c. cider2 c. sugar1 tsp. ground cinnamon1/4 tsp. ground cloves Core and chop apples. (Do not peel.) Combine apples and cider in slow-cooking pot. Cover and cook on low for 10 to 12 hours or until apples are mushy. Puree in food mill or sieve. Return pureed mixture to pot; add sugar, cinnamon, and cloves. Cover and cook on low one hour. Will keep several weeks in the refrigerator. Or, if desired, pour into hot sterilized jars and seal, or pour into freezer containers and freeze. Makes about 8 cups.————————————

396506 — OPEN CROCK DILLS Layer grape leaves, dill and slice pickles in stone jar. Add 1/2 cup pickling salt, 1 quart vinegar and 4 quarts cold water and do not boil, but dissolve sugar. Pour over pickles in stone jar. Put weight on. May be eaten after 7 days. ————————————

396507 — CROCKPOT APPLEBUTTER 4 c. sugar4 c. applesJuice of 2 lemonsCinnamon to taste Cook apples until tender. Add sugar, juice, and cinnamon to taste. Boil 5 minutes or until thick.————————————

396508 — CROCK PICKLES 1/2 c. pickling salt1 gal. waterDill sprigs - 4 to 5 fresh5 garlic clovesChili pequin, about 3Enough sm. cucumbers to fill gal. jar Stuff gallon jar with dill, garlic and chili pequin. Add small cucumbers until jar is full. Bring water and salt to boil and let stand until warm and pour over contents of jar. Cover and let stand 3 days or so before eating.————————————

396509 — CROCK POT APPLE BUTTER 8 c. diced apples4 c. sugar1/2 c. apple cider vinegar2 tsp. cinnamon1/2 tsp. cloves Peel and dice apples. In a large bowl, add apples and other ingredients. Stir well. Pour into crock pot and cook 12 hours. Stir up mixture well. Can use electric mixer. Put in sterilized jars and seal.————————————

396510 — SPECIAL BURRITOS CROCKPOT 1 (10 oz.) can chopped Ortega peppersMeat from bones1 c. chopped onion2 (4 oz.) can tomato sauce2 lb. chuck roast Night before begin cooking 2 lbs. chuck roast in crock pot (cook all night). In morning, remove the bones. Add to crockpot the above. Cook on low heat the rest of day. Add mixture to flour tortillas. Also add refried beans, sour cream, grated cheese with meat. Wrap in foil and bake 350 degrees for 10 minutes.————————————

396511 — EASY CROCKPOT BARBECUE 3 to 4 lbs. pork roast1 lg. onion8 to 10 whole cloves, slicedYour favorite barbecue sauce Before you go to bed, brown pork roast in skillet with a small amount of oil. Peel and slice 1 large onion. Place 1/2 onion in bottom of crockpot. Put roast in crockpot and add 1/2 to 3/4 cup water. Add rest of onion and cloves. Set on low. In morning, turn off crockpot, remove meat, and let cool. Discard onion and juices in crockpot. Tear roast into small pieces. Put back in crockpot and add barbecue sauce (enough until juicy). Cook on low 2 to 3 hours or until flavor is blended and hot. Serve on buns. ————————————

396512 — CROCKPOT STROGANOFF 1 1/2 lbs. stew meat, cubed1 (10 3/4 oz.) can cream of mushroom soup1 (10 1/4 oz.) can French onion soup Put all ingredients into pot. Cook 5 to 6 hours - low heat.————————————

396513 — CROCK POT APPLE BUTTER Apples3-4 c. sugar2 tsp. cinnamon2 tsp. cloves2 tbsp. lemon juice Fill crock pot with peeled and chopped apples. (Use blender if you have one.) Add remaining ingredients. Cover and cook on high 6-8 hours. Remove cover last 1/2 of cooking, stir occasionally.————————————

396514 — CROCK POT APPLE BUTTER Peel and thinly slice crock pot full of apples. Add 2 tablespoons vinegar and 1/2 cup water. Cook 12 hours on low. Mash apples in crock pot. Add: 3 tsp. cinnamon 1/8 tsp. ground cloves Cook 4 hours longer. Pour into warm jars and seal.————————————

396515 — CROCK POT APPLE BUTTER 2 qts. apple pulp (apples chopped after core removed)2 1/2 c. white sugar2/3 c. brown sugar2 2/3 tbsp. vinegar2 2/3 tbsp. lemon juice1 1/2 tbsp. cinnamon3/4 tsp. cloves Cook in crock pot with the lid on for 2-3 hours. Remove lid and continue to cook until excess liquid has cooked away. The entire cooking process will take 5-8 hours. Seal in hot jars and process 10 minutes in hot bath. ————————————

396516 —OPEN CROCK PICKLES 5 c. distilled water1/2 qt. white vinegar1/2 c. canning salt1/2 tbsp. black pepper Boil until full roiling boil, pour over pickles while hot in jars packed with dill, onion, and garlic. Refrigerate 24 hours. ————————————

396517 — CROCKPOT SPINACH 2 (10 oz.) pkg. frozen chopped spinach2 c. cream style cottage cheese1/4 c. butter1 1/2 c. American or Cheddar cheese3 eggs1/4 c. flour1 tsp. salt Thaw and drain spinach. Squeeze as much water as possible. Cube cream cheese, butter and cheese. Add to drained spinach. Slightly beaten eggs. Add flour, salt and combine with spinach and cheeses. Grease crockpot. 1 hour at high; 4-5 hours on low.————————————

396518 — CROCK POT APPLE BUTTER 3 qt. plus 1 c. apple sauce2 3/4 c. sugar12 oz. (lg.) can frozen grape juice1 tsp. cinnamon1/4 tsp. cloves1/4 tsp. allspice Mix together all ingredients. Cook in crock pot 24 hours on high, uncovered. While hot put into jars and seal. ————————————

396519 — CROCK POT DRESSING 1 c. butter2 c. chopped onion2 c. chopped celery1/4 c. parsley sprigs2 (8 oz.) cans drained mushrooms12 - 13 c. slightly dried bread crumbs1 tsp. poultry seasoning1 1/2 tsp. salt1 1/2 tsp. sage1 tsp. dried thyme1/2 tsp. pepper1/2 tsp. margarine3 1/2 - 4 1/2 c. chicken or turkey broth with giblets2 well beaten eggs Melt butter, saute onions. Pour over cubes. Add remaining ingredients, adding broth last to moisten. Place in crock pot on high for 45 minutes. Reduce to low for 6 hours. Freezes well. ————————————

396520 — CROCK POT CRANBERRIES 1 pkg. fresh cranberries2 c. sugar1/4 c. water Combine cranberries with sugar and water in crock pot. Cover and cook on high 2 to 3 hours until some pop. Serve with turkey or chicken. ————————————

396521 — CROCK-STYLE KOSHER DILL PICKLES 4 qt. water1 c. cider vinegar1/2 c. canning saltCucumbers, 2-3 inchesFresh dill, cut (1-2 bunches)Garlic, chopped (1-2 whole garlics)Grape leaves, washed Place a bed of grape leaves on bottom of crock. Alternate layers of cucumbers, dill and garlic to fill crock. Bring water, vinegar, and salt to a boil. Cool and pour over cucumbers. Place more grape leaves on top. Weight down and let set in cool place 3-5 days or until flavor is desirable to taste. Place left over pickles in refrigerator. ————————————

396522 — CROCK DILL PICKLES 14 c. tap water1 c. canning saltDill, green grapes, grape leaves, 1 sm. clove garlic Use a 2 gallon crock (old fashioned kind). In it layer the pickles, dill and grapes to the top. Stir brine up cold, pour on pickles. Put plate on top to weight them down into brine. Wait 5 to 6 days until ready. ————————————

396523 — CROCK POT APPLE BUTTER 16 c. chopped cooking apples (about 12 to 14)2 c. apple cider1 tsp. ground cinnamon1/4 tsp. ground cloves2 c. sugar Combine all ingredients in crockpot. Cover and cook on HIGH for about 2 hours. Turn crockpot to low setting and continue to cook all day or overnight. Makes about 4 pints.————————————

396524 — CROCKPOT APPLE BUTTER 8 c. applesauce2 c. sugar1 tsp. cinnamon1/4 tsp. cloves1/4 c. cinnamon hearts Cook in slow cooker on low 5 to 6 hours. Seal in jars. Makes 4 1/2 pints. Good apples to use: Rambo in August; Golden Del in September; Stayman in October.————————————

396525 — CROCK POT APPLE BUTTER 8 c. cooked apples4 c. sugar1/2 c. vinegar2 tsp. cinnamon Place in crock pot and cook 6 hours on HIGH. Seal in jelly jars. ————————————

396526 — CROCK POT APPLEBUTTER 8 c. applesauce3 c. sugar1 1/2 tbsp. vinegar1 tsp. cinnamon1 tsp. cloves Cook about 4 hours in crock pot or until desired consistency.————————————

396527 — PARTY CITRUS FISH - CROCKPOT 1 1/2 lb. fish filletsSalt and pepper to taste1 med. onion, chopped5 tbsp. chopped parsley4 tsp. oil2 tsp. grated lemon rind2 tsp. grated orange rindOrange and lemon slices Butter crockpot and put salt and pepper on fish to taste. Then place fish in pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook on low for 1 1/2 hours. Serve garnished with orange and lemon slices. ————————————

396528 — HOT MULLED CIDER - CROCKPOT 1/2 c. brown sugar packed2 qt. cider1 tsp. whole allspice1 1/2 tsp. whole cloves2 sticks cinnamonOrange slices Put all ingredients in crockpot and cover cook on low for 2 to 8 hours. Spices may be taken out. Serve from crockpot with ladle. ————————————

396529 — CROCK POT APPLE BUTTER 12 to 14 cooking apples (about 16 c.)5 gal. cider (water maybe substituted)2 c. sugar1 tsp. ground cinnamon1/4 tsp. nutmeg1/4 tsp. ground cloves (optional)1/4 tsp. allspice (optional) Peel, core, chop apples and add to cider in a large pan on stove. Cook like applesauce (until they become mushy). Pour apple sauce into slow cooking crock pot with lid cracked open using wooden spoon. Cook on low for 12 hours. Stir every 2 hours. During last hour of cooking add sugar and then stir every 10 minutes. During last 1/2 hour of cooking add spices. Will keep several weeks in refrigerator. May be frozen. Makes 5 to 8 cups of apple butter.————————————

396530 — OPEN CROCK DILLS Lg. cucumbersDillSliced onions1 c. salt3 c. sugar2 qts. water1 qt. white vinegar1 heaping tsp. mixed pickling spices (Enough brine for 8 quarts) Cut large cucumbers into quarters and put in a crock alternately with layers of dill and sliced onions. Boil the salt, sugar, water, vinegar and spices together. Pour over cucumbers while hot. Pickles are ready to eat in 24 hours. ————————————

396531 — CROCK POT APPLE BUTTER 2 1/2 qt. apples2 c. sugar1/4 tsp. allspice1 (3”) cinnamon stick1 tsp. cloves Mix in crock pot. Cook on low 10-12 hours. Uncover last 2 hours.————————————

396532 — CROCK POT APPLE BUTTER 7 c. applesauce2 c. apple cider1 1/2 c. honey1 tsp. ground cinnamon1/2 tsp. ground cloves1/2 tsp. ground allspice In crock pot, mix all ingredients. Cover and cook on low heat 14-15 hours until mixture is a deep brown. Peek while hot into 4 hot pint jars. Process in hot water bath for 10 minutes counting time after jars have been immersed and water again comes to a rolling boil.————————————

396533 — CROCK CUCUMBER PICKLES 1 gallon white vinegar1 c. sugar1 c. salt1 c. dry mustardSm. to med. whole cucumbers Make a paste of sugar, salt and mustard and stir into vinegar. Drop in washed cucumbers. Stir every time you add cucumbers. Put a plate on top to keep cucumbers in the brine. ————————————

396534 — HOT CRANBERRY PUNCH - CROCK POT 46 oz. can pineapple juice1 qt. cranberry juice3 c. water1/2 tsp. salt1 c. brown sugar2 tbsp. whole cloves1 tbsp. whole allspice6 cinnamon sticks Pour juices and water into pot. Add salt and sugar. Stir until dissolved. Tie cloves, allspice, cinnamon in cheesecloth and put in pot. Cover and simmer for 2 hours. Remove spice bag. Keep warm. 25 - 4 ounce servings. ————————————

396535 — REFRIGERATED CROCK PICKLES 1 c. vinegar1/2 c. pickling salt (less if needed)1 qt. hot water3 qts. cold water Mix and set aside. Put in bottom of gallon jar: 1 garlic clove 1 sliced onion Pack your pickles in jar. Pour mixture over pickles. Close and refrigerate for 1 week. ————————————

396536 — COLD CROCK PICKLES Wash pickles and add dill. Add pickles. Add 2 tablespoons pickling salt and 1 quart water. Don’t seal with lid. Set smaller (butter) lid on top to keep pickles in brine. Place rock on top. Let set 3 days on counter then refrigerate with lid on loosely. ————————————

396537 — CROCK POT SPAGHETTI SAUCE 1/2 c. olive oil1/4 c. chopped onions1 clove garlic, minced2 tbsp. parsley2 tbsp. salt2 tbsp. sugar1 lb. ground chuck or mild Italian sausage2 (6 oz.) cans tomato paste2 lg. cans tomato puree (2 lb. 3 oz.)2 tsp. oregano leaves1 tsp. basil1/4 tsp. pepper1 (4 oz.) can mushroom stems & pieces, drained1/4 c. dry red wine Saute onions and meat until not red or pink. Drain. Combine meat and remaining ingredients in crock pot, cover, set on low. Cook 8 hours. Sauce can be frozen and used for all types of pasta (i.e. ravioli, lasagna, tortellini, etc.). ————————————

396539 — DILLED CUCKES IN CROCK 2 qts. water1/2 c. vinegar1/2 c. sugarGarlicDill Boil together - cool. Add 1/3 cup salt before water cools. Cut cukes in quarters lengthwise. Put garlic and dill in jar. Add cukes, cover with cooled brine. Ready to eat next day. ————————————

396551 — CROCK POT VENISON 3-4 lb. venison1 lg. onion16 oz. bottle cola24 oz. bottle catsup Cook for 6-8 hours until done.————————————

396552 — CROCK POT BEAN SOUP 1 lb. dry navy beans (soak overnight)2 qt. water1 lb. ham and bones1 tsp. salt1/2 tsp. pepper1/2 c. chopped celery leaves1 med. onion, chopped1 bay leaf (optional) Put all ingredients in pot. Cook on low 10 to 12 hours. ————————————

396553 — CROCK POT ONION SOUP 1 qt. beef bouillon3 c. onion, sliced1/4 c. butter1 tsp. salt1 tbsp. sugar2 tbsp. flour1/4 c. dry Vermouth or Cognac1 c. Parmesan cheese Pour bouillon in crock, cover, set on high. Cook onions in large skillet in butter for about 15 minutes. When feels done to desired consistency add sugar, this will brown them. Add to crock and cook for 3 hours.————————————

396554 — CROCK POT CORN CHOWDER 6 slices bacon2 (10 oz.) pkgs. frozen corn1 (16 oz.) can cream style corn1 tbsp. Worcestershire sauce2 c. water1/2 c. onion, chopped2 c. potatoes, diced1 tbsp. sugar1 tbsp. seasoned salt1 (16 oz.) can chicken broth1 c. milk1/4 c. butter In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in crockpot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Return to crock pot with milk and butter. Cover and cook on high one hour more. 6 to 8 servings.————————————

396555 — CROCK POT POTATO SOUP 2 lbs. frozen hash brownsWater to cover1 bouillon cube for each c. of water1/2 c. diced onion2 carrots, grated2 stalks celery, diced1 1/2 lbs. diced ham————————————

396556 — CROCKPOT SPLIT PEA SOUP 1 (16 oz.) pkg. dried green split peas, rinsed1 hambone, or 2 meaty hamhocks, or 2 c. diced ham3 carrots, peeled & sliced1 med. onion, chopped2 stalks of celery plus leaves, chopped1 or 2 cloves of garlic, minced1 bay leaf1/4 c. fresh parsley, chopped (optional)1 tbsp. seasoned salt (or to taste)1/2 tsp. fresh pepper1 1/2 qts. hot water Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. *Freezes well.————————————

396557 — CROCK POT CHILI 2 lbs. ground chuck1 can tomatoes or tomato sauce1 1/2 tsp. salt2 tsp. cumin1/4 c. chili powder1/2 tsp. black pepper1/4 tsp. garlic powder Brown meat in skillet. Drain fat. Put in crock pot with other ingredients. Add water just to cover meat. Cook on low for about 4 hours. Stir in 1/4 cup cornmeal. Add gradually so it won’t make lumps. Cook about 10 more minutes. *If you need to leave cooking as long as 8 hours, add a little more water. ————————————

396558 — CROCK POT DEER CHILI 3 1/2 lbs. deer chuck roast1 (1 lb.) can tomatoes1/2 c. water1 c. chopped onion1 clove garlic1 can chili beans2 tsp. chili powder1 can chili beef soup1/2 c. diced green pepperRice Cut meat into 1” strips. Roll in flour. Brown in skillet. Put in slow cooker or crock pot. Add tomatoes, water, onion, chili powder, soup, chili beans, garlic and green pepper. Set on low to low-medium heat setting for about 6 hours. Serve with rice. ————————————

396559 — CROCK POT CLAM CHOWDER 1 can cream of celery soup1 can cream of mushroom soup
2 cans cream of potato soup2 cans Campbell’s cream of potato soup
1 pt. half and half
3 cans minced clams
Med. onion, precooked in 1/4 c. butter

Mix above ingredients in crockpot and cook on low for 5 hours.

396561 — CROCKPOT MEXICAN POTATO CORN CHOWDER

14 sm. potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do
not drain
2 tbsp. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbsp + margarine
1 lg. onion (brown), diced fine
1 green pepper, diced fine
Seasonings*
2 c. medium Cheddar cheese, shredded
1 1/2 c. Monterey Jack cheese,
shredded

Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sauteed onion and green pepper. Stir in corns, chilies and seasonings (*Lawry’s season salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly. Place in large (5-6 qt.) crockpot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.

396562 — TURKEY SOUP CROCKPOT STYLE

1 lb. ground turkey
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
3 tsp. beef bouillon
3 c. boiling water
1 c. (8 oz.) tomato sauce
1 tbsp. soy sauce
1 c. diced celery
1 c. diced carrots
1 lg. diced onion
1 c. fresh mushrooms
1 c. diced green pepper (optional)

Add all ingredients except sliced mushrooms. Cover and cook on low for 6 to 8 hours. Add mushrooms and turn up to high for 10 to 15 minutes. Serve with rolls or garlic bread.

396563 — CROCK POT HAM-BEAN SOUP

1 ham bone (with sm. amt. ham still on)
2 c. Navy beans or mixed beans
8 c. water (3 c. more may be added,
after bone is taken out, then cook
some more)
1 clove garlic, minced (or 1/2 tsp.
garlic powder)
1 tbsp. lemon juice
1 tbsp. honey
1 bay leaf
1 lg. onion, chopped
Salt & pepper, to taste

Wash beans. Put everything in crock pot along with ham bone (that has small amount of ham still on). Start cooking at high (I usually start it in the evening) and after it starts cooking, turn to simmer. (I cook it all night and until serving time at noon or even later.) I usually remove the bone in the early morning and add more water. Remove bay leaf before serving.

396564 — CROCK POT VENISON STEW

3 carrots
5 potatoes
2 lb. meat, in 1 1/2 inch cubes
1 c. water
1 tsp. Worcestershire sauce
1 clove garlic
1 bay leaf
1 stalk celery
3 onions, quartered
1/2 tsp. pepper
Salt to taste
1 tsp. paprika

Put all ingredients into crock pot. Stir to blend spices. Cook on low for 10 to 12 hours or on high for 5 to 6 hours.

396565 — GERMAN CROCK SLAW

8 c. shredded cabbage
1 lg. onion, chopped fine
2 green peppers, chopped fine

Bring to a boil: 1 tsp. celery seed 1 1/2 c. vinegar 1 tsp. celery seed 1 1/2 tsp. mustard seed 1 tsp. turmeric 1 tsp. salt Pour boiling liquid over vegetables. Cover and let stand 2 hours. Will keep crisp for 3-4 weeks in refrigerator.

396566 — CROCK POT STEW

1 1/2 lbs. venison or stew meat
6 med. potatoes
6 carrots
3 stalks celery
1 pkg. onion soup mix
1 (8 oz.) can tomato sauce
1 can mushrooms

Brown meat. Cut up potatoes, carrots and celery - place in crock pot. Sprinkle with onion soup mix. Add tomato sauce and mushrooms. Let cook on LOW all day.

396567 — CROCK POT CLAM CHOWDER

1 can clam chowder soup
1 can cream of potato soup
1 can cream of celery soup
1 stick butter
1 pt. half and half cream
1 soup can milk
1 can minced clams, juice and all

Put everything in crock pot. Stir to mix. Leave on low 6 hours. Hot rolls and salad are all you need to make a quick dinner.

396568 — CROCK POT VEGETABLE SOUP

1 qt. canned tomatoes
1 lb. ground beef
2 lg. potatoes, diced
1 sm. onion, chopped
1 stick butter
Salt and pepper to taste
1 lg. can Veg-All
1 sm. can lima beans

Brown hamburger meat on stove top and place in crock pot. Add tomatoes and all other ingredients. Cook all night long on low.

396569 — HAMBURGER CROCK POT SOUP

1 lb. hamburger
1 lg. can tomato juice
1 c. chopped onion
1 c. chopped celery
1 c. noodles or rice
Season with salt and pepper as desired

Tear hamburger in small pieces, place in bottom of crock pot. Add tomato juice, and turn crock pot to low; simmer. One hour later, add vegetables and let simmer 4-6 hours. Before serving, add rice or noodles, Turn crock pot, setting to high and cook additional 1/2 hour. Reduce heat and eat.

396570 — CROCK POT POTATO SOUP

Peel 6 large potatoes. Chop. Put in crockpot along with 2 chopped medium onions, 4 chicken bouillon cubes, 1 tablespoon parsley flakes, chopped celery, 1 tablespoon salt, 5 to 6 cups water, 1/2 cup butter, 1/4 teaspoon pepper, 1 (12 oz.) can evaporated milk, 1/2 cup flour. Mix well. Cook on low 8 to 10 hours.

396571 — CROCK TOMATOES

2 green peppers, seeded and cut into
rings
2 lg. tomatoes (ripe), sliced or cut
into wedges
1 lg. Spanish onion, sliced very thin
and separated into rings
1 c. vinegar (cider)
1/2 c. sugar
1 c. salad oil
1 tbsp. salt
1 tsp. celery seed

1. Day before, put vegetables into crock or similar container. 2. Combine remaining ingredients. Pour over vegetables. Refrigerate overnight. Keeps very well for several days.

396572 — CROCK POT STEW

Stew meat, chunked
Carrots
Potatoes
Rutabagas
Celery
2 cans cream of mushroom soup
2 cans Golden mushroom soup

396573 — REFRIGERATOR CROCK SALAD

1 med. cabbage
4 carrots
2 red peppers
2 green peppers
2 lg. onions
2 tsp. celery seed
2 tsp. salt
2 c. white vinegar
2 1/2 c. sugar

Chop or grind the cabbage, carrots, peppers and onions. Add celery seed and salt and soak in cold water for 2 hours. Drain well. Mix vinegar and sugar and pour over ingredients. Store in refrigerator and use as needed. Recipe is 50 years old. The longer it sets, the better it gets.

396574 — PARTY BARBECUED BEAN SOUP - CROCKPOT

1 lb. navy beans soaked
1 med. onion, chopped
2 lbs. cubed ham
1 tsp. salt
1/8 tsp. ground pepper
6 c. water
3/4 c. barbecue sauce

Drain beans from being soaked. Put all other ingredients including water in crockpot on low 10 to 16 hours or on high 5 to 8 hours. Serve.

396575 — MEXICAN SOUP - CROCKPOT

1 lb. lean ground beef
8 c. chicken stock
4 tbsp. flour
1 egg
1 red chili pepper
4 med. carrots, grated
5 1/2 tbsp. Minute rice
1/2 lb. spinach fresh or frozen
chopped
1/2 tsp. oregano
1/4 lb. ham chopped
2 1/2 tbsp. parsley

Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired.

396576 — SPLIT PEA SOUP - CROCKPOT

3 tbsp. butter
2 med. onions, minced
8 c. water
2 c. dried split peas
5 cloves
1 bay leaf
1/2 lb. bacon, cut crosswise
2 stalks celery, chopped
2 med. carrots, diced
1/4 tsp. marjoram
1 tbsp. salt
1/2 tsp. pepper

Put all ingredients into crockpot. Cover and cook on low for 8 to 10 hours. Before serving remove bay leaf and cloves.

396577 — DIET VEGETABLE IN CROCKPOT

1 cabbage
1 c. broccoli
1 c. garbanzo beans
1 bunch celery
6 carrots
1 onion in lg. pieces
1 pkg. dried onion soup
Any extra vegetable you want
1 lg. can V8

Put all ingredients in crockpot on low. Cook all day and serve.

396578 — CROCK POT POTATO SOUP

6-8 potatoes, chunked
2 med. carrots, cubed
2 stalks celery, cubed
1 med. onion, chopped
1 tbsp. parsley flakes
5 c. water
Salt and pepper to taste

Cook in crock pot on low for 8 hours or until vegetables are done. One hour before serving, add one can of evaporated milk.

396579 — CROCK POT CLAM CHOWDER

1 can cream of celery soup
1 can cream of potato soup
1 c. half and half
1 can minced clams, drained

Combine all ingredients in crock pot. Cook 4 hours on low setting.

396580 — POTATO SOUP IN CROCK POT

6 med. potatoes, diced
3 carrots, sliced
3 stalks celery, chopped
1 onion, diced
6 c. water
4 chicken bouillon cubes
Parsley flakes

One hour before being done, add: 1 sm. can (5.8 oz.) evaporated milk

396581 — CROCK POT BEAN SOUP

8-9 oz. dried navy beans
1 can stewed tomatoes
1-2 carrots, sliced or diced
1 c. frozen corn
1 env. onion-mushroom soup mix
Fresh or frozen sliced okra (optional)
1 sm. onion, sliced
1 tbsp. salt
1 tsp. sugar
1 tbsp. dried parsley
6-8 c. water

Rinse dried beans with hot water in strainer. Put beans in crock pot. Add stewed tomatoes, carrots, onions, corn, salt, sugar, and parsley. Add dried soup mix and water. Okra and pepper if desired. Cover crock pot and cook on high for 8 hours. Serves 4-5 people.

396582 — CROCK POT BEEF STEW

2 lbs. meat
1/2 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. beef broth
1 tsp. Worcestershire sauce
1 tsp. paprika
4 sliced carrots
3 cubed potatoes
2 tsp. Kitchen Bouquet

Place meat in pot. Mix flour, salt, and pepper. Pour over meat and stir to coat meat. Add remaining ingredients and stir to mix well. Cover and cook on low 10-12 hours or on high 4-6 hours. Stir thoroughly before serving.

396583 — CROCK POT DUMPLING SOUP

1 lb. lean steak, cut into 1” cubes
1 pkg. onion soup mix
6 c. water (hot)
2 carrots, peeled & shredded
1 stalk finely chopped celery
1 tomato, peeled & chopped
1 c. pkg. biscuit mix
6 tbsp. milk
1 tbsp. finely chopped parsley

With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat is tender. Turn pot control to HIGH. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into crock pot with a teaspoon. Cover and cook on high for about 30 minutes. (5-6 servings.)

396584 — BETTY C.’S TRIPLE-ORANGE AMBROSIAL SALAD

1 (11 oz.) can mandarin orange
segments, drained
8 oz. can pineapple chunks, drained
1/2 c. miniature marshmallows
1/4 c. whipping cream, whipped

Combine orange, pineapple and marshmallows. Fold in whipping cream. Chill for at least 3 hours. Yield: 5 to 6 servings

396585 — HAMBURGER SOUP - CROCK POT

1 lb. lean ground beef
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. seasoned salt
1 env. onion soup
1/4 c. grated Parmesan cheese
3 c. boiling water
1 (8 oz.) tomato sauce
1 tbsp. soy sauce
1 c. celery, sliced
1 c. carrots, sliced
1 c. macaroni, cooked & drained

Crumble uncooked hamburger into slow cooker. Add pepper, oregano, basil, seasoned salt, onion soup mix. Stir in water, tomato sauce and soy sauce; then add celery and carrots. Cover and cook in crock pot 6-8 hours. Turn control to high and add cooked macaroni and Parmesan cheese. Cover and cook for 10-15 minutes. Makes 5-6 (big) servings.

396586 — BETTY CROCKER HOT SPINACH SALAD

16 oz. spinach
1/2 c. bottled oil and vinegar salad
dressing
2 tbsp. Bac-O’s product

Wash spinach and remove stems, dry leaves. Tear greens into bite-sizes (about 10 cups). Heat salad dressing in pan. Add Baco-O’s and toss until greens are well coated, 10-15 minutes before serving. 6 servings.

396587 — CROCK POT OYSTER STEW

2 qts. whole milk
1/2 c. butter
2 pts. fresh oysters
1 1/2 tsp. salt
2 tsp. Worcestershire sauce

In crock pot heat milk on high for 1 1/2 hours. In saucepan, melt butter and add oysters with liquid. Simmer on low until edges of oysters curl. Add seasonings. Combine with the hot milk in crock pot and stew on low for 2-3 hours, stirring occasionally.

396588 — CROCK POT SOUP

3 c. water
2 sm. onions, chopped
2 stalks celery, chopped
2 carrots, sliced thin
1 lb. can tomatoes
1 tsp. pepper
1 tbsp. all seasoning
1 (10 oz.) pkg. frozen mixed
vegetables
1 lb. ground beef, browned and drained
2-4 tbsp. or 2 cubes beef bouillon
1/2 c. margarine
1/2 c. flour

Put all ingredients in crock pot. Cover. Cook low 8-10 hours. (Can be cooked slowly in regular kettle.) One hour before done, turn to high. Make roux (paste) of flour and butter. Add some of hot soup to it, stirring until smooth. Return to soup. Mix. Cook on high 1 hour until thickened.

396589 — BEEF STEW IN A CROCK POT

2 lb. raw roast beef, cut up
2 lg. carrots, sliced
3 potatoes, cut up
Onion to taste
1/2 pkg. frozen peas
Salt and pepper to taste
1 can cream of mushroom soup

Place all ingredients in a crock pot and cook on high for 4 hours, stirring occasionally; or bake uncovered at 275 degrees for 5 hours.

396590 — HAMBURGER SOUP - CROCK POT

1 1/2 tbsp. butter
1 med. onion, chopped coarsely
1 1/2 lb. ground beef
1 (1 lb. 12 oz.) can tomatoes
3 cans consomme
2 cans water
4 med. carrots, quartered
4 celery tops
6 sprigs parsley
1/2 tsp. thyme
10 peppercorns
Salt and pepper (if no peppercorns)
1 add leftover vegetables that I need
to use up (zucchini is good)

Melt butter in large heavy kettle. Saute onion and cook until limp. Add ground beef and stir until it loses the raw look. Add remaining ingredients. Cover and cook over low heat for 45 minutes or if using a crockpot cook 6 to 8 hours. If using leftover vegetable or zucchini add and cook longer depending on your crockpot. Serves 6 generously.

396591 — CROCK POT VEGETABLE SOUP

Beef, veal, oxtail
1 lb. can tomatoes
2 sliced carrots
3 sliced celery and tops
2 med. onions
2 med. potatoes, sliced
3 c. water
1 tsp. salt
4 peppercorns
3 bouillon cubes
1 (10 oz.) frozen peas or limas

Place all ingredients in crock pot. High - 6 hours; low - 12-24 hours.

396592 — CROCK - POT BROCCOLI SOUP

4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed

Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.

396593 — VEGIE SOUP IN THE CROCK POT

1 lb. beef shank
14 1/2 oz. can tomatoes
2 carrots
2 onions
2 potatoes
3 stalks celery
3 c. water
3 beef bouillon cubes
1 tsp. salt
1 (10 oz.) pkg. frozen mixed vegies

Put the 3 cups water, bouillon cubes, salt and mashed tomatoes in crock pot. Turn the crock pot on so the cubes will begin to dissolve. Meanwhile, cut up vegies. Put meat into the pot with vegies on top. Frozen package of vegies goes in during last half of cooking time. Stir couple times during cooking time. Cook 12 hours on low (4 hours on high). When the soup is done, remove shank from pot. Remove meat from bone, cutting it into small pieces and return to pot. Stir meat into soup and serve. Serves 4-6.

396594 — CROCK POT STEW

2 lbs. stew meat, cut into pieces
4 med. peeled potatoes, cut in pieces
4 med. carrots, cut in 1 inch pieces
1 med. onion, thinly sliced
2 tbsp. vinegar
2 tbsp. sugar
1 tbsp. prepared horseradish
1 tbsp. prepared mustard
2 tbsp. ketchup
1 c. beef bouillon
1 tsp. salt
1/4 tsp. pepper

Brown meat on all sides on top of stove. Put the cooked meat on the bottom of the crock pot and place potatoes, carrots, and onion on top of meat. Combine rest of ingredients thoroughly and pour over meat and vegetables. Cover and cook on low for 10-12 hours. If you prepare this the night before and combine the ingredients and put them in the crock pot the next morning, you will have a wonderful stew ready when you get home from work.

396595 — CROCK - POT CHILI

2 cans red kidney beans
1 can chili hot beans
1 can stewed tomatoes
1 (29 oz.) can tomato sauce
1 lb. ground turkey, cooked
1 onion, diced
1 pkg. chili spice mix

396596 — FAVORITE CROCK POT CHILI

2 lbs. coarsely ground beef chuck
2 (16 oz.) cans red kidney beans,
drained
2 (14 1/2 oz.) cans tomatoes, drained
2 med. onions, coarsely chopped
1 green pepper, seeded and coarsely
chopped
2 cloves garlic, peel and crushed
2-3 tbsp. chili powder
1 tsp. black pepper
1 tsp. cumin
Salt and pepper to taste

In a large, preferably non-stick, saucepan brown the chuck and drain off the fat. Put the ground beef and other ingredients in a 3 1/2 to 4 quart crock pot. If you have a small crock pot, cut the recipe in half. Stir well. Cover and cook on low for 10-12 hours. Makes 12 cups of chili.

396597 — CROCK POT SOUP

1 lb. stewed meat or chuck
Cubed potatoes, 1 per person + 1,
cubed
1 c. celery
1 c. carrots
1 onion, chopped

And any other vegetables, chopped you wish. Add 2 cups V-8 juice and salt. Add 1 can Golden mushroom soup. Bake at 250 degrees for 4 hours.

396598 — CROCK POT CHILI

2 lbs. ground chuck
1 or 2 med. onions, chopped
1 green pepper, chopped
3 to 4 sticks celery, chopped
1 (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
2 cans kidney beans
1 tsp. pepper
3 tsp. chili powder
1 tsp. garlic salt

Cook ground chuck; drain grease. Combine all ingredients in a crockpot and cook 4 to 5 hours until done.

396599 — LA CROCK-POT CHICKEN CORDON BLEU

3 whole chicken breasts, skinned and
boned
6 sm. ham slices
6 sm. Swiss cheese slices
1/4 c. flour
1/4 c. grated cheese
1/2 tsp. sage
1/4 tsp. pepper
1 (10 oz.) can condensed cream of
chicken soup

Cut each breast in half and pound until thin. Place ham slice and cheese slice on each piece of chicken. Roll up and secure with toothpicks. Dip chicken rolls into mixture of flour, cheese, sage and pepper. Chill chicken for 1 hour.

396600 — CROCK POT APPLE BUTTER

10 c. cooked (don’t add water),
blended Jonathan apples
(approx. 1/4 bushel)
5 c. sugar
1/2 tsp. cloves
1 tsp. cinnamon

Mix all of the above and cook in crock pot on low for 10-12 hours. (Cook overnight and wake up to a wonderful smell!) Then uncover and cook an additional 2-4 hours on high until apple butter is thick. Pour into hot canning jars leaving 1/4 inch head space and seal or pour into jar and simply refrigerate. Yields about 4 1/2 pints.

396601 — CROCK POT SAUCE FOR HOT DOGS

5 lb. hot dogs
32 oz. ketchup
1/4 pkg. brown sugar
1 tsp. dry mustard (rounded)
1 1/2 tbsp. white vinegar

Mix up in crock pot. Add hot dogs.

396602 — STONE CROCK RAISIN COOKIES

1 c. shortening
1 1/2 c. brown sugar, firmly packed
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
2 eggs, beaten
1 1/2 c. flour, sifted
3/4 tsp. baking soda
1/4 c. buttermilk or sour milk
1 1/2 c. rolled oats
1 c. chopped nuts
1 1/2 c. seedless raisins

Combine the shortening and brown sugar; beat well. Add salt, cinnamon, nutmeg, allspice, and eggs and beat well. Sift together the flour and baking soda and half of the flour to the shortening mixture and blend. Add the buttermilk and then mix in the remaining flour and blend well. Add the remaining ingredients and mix well. Drop by rounded spoonfuls on greased baking sheets. Bake at 375 degrees for 12-15 minutes. This recipe yields 5 dozen.

396603 — DAVEY CROCKETT BARS

1 c. sugar
1 c. brown sugar
1 c. shortening
3 eggs
2 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
2 c. quick oats
1 tsp. walnut extract

Cream sugars, shortening, eggs. Add sifted dry ingredients. Stir in remaining ingredients. Bake on greased cookie sheet at 350 degrees for 10-15 minutes. Cut in squares when cool.

396604 — BETTY CROCKER’S COLORVISION CAKE

1 yellow cake mix
3 tbsp. fruit flavored gelatin
(regular size pkg.)

FROSTING:
Gelatin remaining in pkg.
2 sm. egg whites
1 c. sugar
1/8 tsp. cream of tartar
1/4 c. water

Mix first two ingredients and bake cake as usual. Mix frosting ingredients in top of double boiler. Place over boiling water and beat with portable electric hand beater about 4 minutes until mixture holds soft peaks. Remove from boiling water and beat 3 or 4 more minutes until peaks stiffen. Ice cake immediately. This fills and frosts top and sides of cake.

396605 — CROCK POT APPLESAUCE FRUIT CAKE

1 1/2 c. sugar
1/2 c. shortening
2 eggs
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. ground cloves
1/2 tsp. nutmeg
2 tsp. cinnamon
2 tsp. baking soda
2 c. sweetened applesauce
1 c. chopped walnuts
3/4 c. chopped candied fruit
1/2-3/4 c. raisins

396606 — BETTY CROCKER COOKIES

1 c. butter
1/2 c. powdered sugar
2 1/4 c. flour
1/4 tsp. salt
3/4 c. nuts, finely chopped
1 tsp. vanilla

Cream butter and sugar, add other ingredients and mix well. Form into 1-inch balls, place on greased cookie sheet and bake 14 to 17 minutes at 350 degrees. While still warm, roll in powdered sugar. Roll in sugar again when cold.

396607 — DAVY CROCKETT BARS

1 c. white sugar
1 c. light brown sugar
3 eggs
2 c. flour sifted with 1 tsp. soda
1 tsp. baking powder
2 c. oats
1 c. oil
1 tsp. vanilla
1 tsp. salt
1 c. nuts

Mix together. Dough is very stiff. It has to be pushed or patted into ungreased jelly roll pan. Bake 15 to 20 minutes in 350 degree oven. Do not over bake or it will be hard and dry. Take form oven when it is still puffed in the middle. Cut into bars or squares while warm.

396608 — CROCK POT APPLE BUTTER

12 to 14 apples (or 5 to 6 c. sauce)

Cook apples in 1 1/2 to 2 cups cider until tender. Then mash into sauce. Add: 3 tbsp. cinnamon 1 1/2 tbsp. allspice 1 1/2 tbsp. cloves Cover and cook in crock pot on high for 6 to 8 hours. Stir every 2 hours. After 3 hours, remove cover and “cook down”.

396609 — APPLE BUTTER IN A CROCK POT

5 c. apples (cooked and mashed)
5 c. sugar
2 tbsp. vinegar

Boil applesauce on high heat, then add sugar and vinegar. I hold the cinnamon until last 1/2 hour because I think it evaporates some. Cook on high heat (about 4 hours) until the apple butter is as thick as you want it when you cool a sample in the refrigerator. You don’t need to stand and stir this. Just when it is boiling hard, once every hour or so.

396610 — MUSTARD CROCK PICKLES

Wash and dry pickles. Pack in crock and cover with 1 gallon cold vinegar, 1 cup canning salt, 1 teaspoon saccharine, 1/4 pound mustard, 2 cups sugar, 1 tablespoon salicylic acid, handful mixed pickle spice. Mix all ingredients in cold vinegar and pour over pickles. Can be used in about 5 days. More pickles can be added any time. One cup grated horseradish may be added.

396611 — CROCK POT APPLE BUTTER

4 c. sugar
2 tbsp. cinnamon
2 tsp. cloves
1 tsp. allspice
1/4 c. vinegar

Peel and slice apples. Cook. Make into applesauce. Measure 4 quarts into crock pot. Let stand overnight with lid on. Next morning add the 5 ingredients listed. Turn crock pot on high with lid off. Let cook 1/2 day or longer. Stir frequently it will turn dark brown when thickened. Pour into jars and seal.

396612 — CROCK POT APPLE BUTTER

7 c. applesauce
3 c. white sugar
1 tsp. cloves
2 tbsp. cinnamon
2 tbsp. vinegar

Mix ingredients. Put in crock pot and cook on low for 5-6 hours.

396613 — MUSTARD CROCK PICKLES

Wash and dry pickles. Pack in crock and cover with 1 gallon cold vinegar, 1 cup canning salt, 1 teaspoon saccharine, 1/4 pound mustard, 2 cups sugar, 1 tablespoon salicylic acid, handful mixed pickle spice. Mix all ingredients in cold vinegar and pour over pickles. Can be used in about 5 days. More pickles can be added any time. One cup grated horseradish may be added.

396614 — CROCK POT APPLE BUTTER

4 c. sugar
2 tbsp. cinnamon
2 tsp. cloves
1 tsp. allspice
1/4 c. vinegar

Peel and slice apples. Cook. Make into applesauce. Measure 4 quarts into crock pot. Let stand overnight with lid on. Next morning add the 5 ingredients listed. Turn crock pot on high with lid off. Let cook 1/2 day or longer. Stir frequently it will turn dark brown when thickened. Pour into jars and seal.

396615 — NO SCUM CROCK DILL PICKLES

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.

396616 — CROCK POT APPLE BUTTER

5 quarts finely chopped apples
4 c. sugar
1/4 tsp. salt
1/4 tsp. cloves
4 tsp. cinnamon

Fill a 5 quart crock pot heaping full with finely chopped apples. (Tart apples are best.) Drizzle 4 cups sugar (or less, depending upon sweetness of apples), 4 teaspoons cinnamon, 1/4 teaspoon cloves and 1/4 teaspoon salt, over the apples. Cover. (Lid may not fit tightly at start, but apples will shrink as cooked.) Begin cooking on high, then lower heat and cook all day until thick and dark color. Stir occasionally. Place in small peanut butter jars, cool and freeze.

396617 — CROCK - POT APPLEBUTTER

8 c. applesauce
7 c. sugar or more
3 tsp. cinnamon or 1/2 tsp. oil of
cinnamon
1/2 tsp. cloves

Place all ingredients except cloves and cinnamon in crock pot. Cook covered on high 4 to 5 hours. Then remove the lid and add the cinnamon and cloves. Cook, uncovered, 4 to 5 hours longer on high, stirring occasionally.

396618 — CROCK PICKLES

1 qt. vinegar
1/4 c. salt
1/2 c. sugar
1 1/3 c. water

Wash 100 (3”-4”) pickles. Cut off ends and put in crock. Put in 1/2 pound salt and water to cover. Add couple of bay leaves, raw carrots, onion and dill. Let stand 24 hours; drain. Bring the above ingredients to a boil. Let stand 10 minutes. Pour over drained pickles. Let stand for 4 days.

396619 — OPEN CROCK DILLS

Cut large cucumbers into quarters. Put in a crock alternately with layers of dill and sliced onions. Boil the following and pour over while hot: 3 c. sugar 2 qt. water 1 qt. white vinegar 1 heaping tsp. mixed spices Ready to eat in 24 hours.

396620 — CROCK POT APPLE BUTTER

Peel and core and chop apples. Fill pot very full. Add 4 cups sugar, 4 teaspoons cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon salt. Lid may not fit at first but apples will shrink. Drizzle sugar, salt and spices over apples. Cover and cook on high 1 hour. Lower cooker heat, cook until thick and dark, stirring occasionally. You can freeze.

396621 — DILL CROCK

Fresh dill
1/2 c. garlic cloves
1-2 Tabasco peppers
2 onions, sliced
1 cauliflower
2 bell peppers
3/4 c. canning salt
10 c. water
Celery
Jar olives
1 lb. green beans
2 bay leaves
Red sweet peppers
Sm. green tomatoes
3 sliced carrots
1/4 c. cider vinegar
1 gal. jar

Make brine using 3/4 cup sea salt, 1/4 cup cider vinegar, 10 cups of water, slice onions, bell peppers, celery, carrot and break cauliflower into florets. Pack layer of fresh dill and garlic on bottom of jar. Cook green beans 3 minutes and drain. Layer all ingredients. Top off with more dill and garlic. Cover with brine. Set a small saucer weighted to keep everything below brine. Cure 10 days at room temperature. Refrigerate.

396622 — CROCK PICKLES

3 lbs. pickles
4 1/2 c. water
1 1/2 c. white vinegar
1/2 c. canning salt
1 tsp. alum
1 tbsp. dill weed
2 cloves garlic

Heat water, vinegar, salt, alum to boiling. Pour over small pickles or quartered cucumbers. Add dill weed and garlic. Put in gallon jug with cover in refrigerator. May be used after 3 days. Or in crock: Place a saucer or plate over pickles and weight down with jar of water. Cover with towel after 3 days, pour brine, heat to boiling. Put pickles in pint or quart jars, cover with brine and seal with hot lids.

396623 — CROCK POT APPLE BUTTER

Fill crock pot with unpeeled, chopped apples (about 16 cups). Add 1 cup water; cover. Cook on low 10-12 hours or until apples are mushy and browned. Puree in food mill (or blender). Return to pot. Add: 1 tsp. ground cinnamon 1/4 tsp. ground cloves Cover and cook on low about 1 hour. Pour into hot canning jars. Cap and process 10 minutes in boiling hot water bath.

396624 — CROCK PICKLES

4 cloves garlic
Dill
2 qts. water
1 c. white vinegar
1/3 c. pickling salt (uniodized salt)
1/2 c. sugar

Put dill and 2 cloves in the bottom of the crock. Pack cucumbers halfway up then add more dill and 2 more cloves of garlic. Boil the remaining ingredients until dissolved. Pour over cucumbers in crock. Place a plate on the cucumbers to hold in brine. Set out for 24 hours then refrigerate. Makes 1 gallon.

396625 — CROCK POT APPLE BUTTER

8 c. applesauce
1/2 c. vinegar
3 c. sugar
2 tsp. cinnamon

Put in crock pot. Mix well. Turn on high until hot, then turn down on low for 8 hours. Very easy and delicious.

396626 — CROCK POT APPLE BUTTER

1/2 gallon apples, diced
4 c. sugar
1/2 c. apple cider vinegar
2 tsp. cinnamon
1/2 tsp. cloves

Dice apples. In a large mixing bowl, add apples and other ingredients. Stir well. Pour into crock pot and cook 12 hours.

396627 — CROCK POT TEA

1 can or 1 frozen can (as directions
say) apple juice
1/2 to 3/4 c. 100% instant tea
2 to 3 cloves, whole
2 to 3 cinnamon sticks
Orange slices

Put ingredients in crock pot on high. Cook for 1/2 hour. Turn on low. Simmer and serve. Put orange slices on top. Great for winter guests!

396628 — CROCK POT RICE

1/2 gallon 2% milk
1 c. rice
2 tbsp. butter
1 c. sugar

Bring to boil on stove. Pour into crock pot and cook for 2 hours on HIGH. Stir occasionally with a wooden spoon. Serve hot or cold. Sprinkle with cinnamon if desired.

396629 — CROCK POT APPLE BUTTER

Fill a 5-quart crock pot heaping full with finely chopped, peeled tart apples. Drizzle 4 cups sugar, 4 tablespoons cinnamon, 1/4 teaspoon cloves and 1/4 teaspoon salt over apples. Cover. Begin cooking on high, then lower heat and cook all day until thick and dark in color. Stir occasionally. Place in small jars, cool and freeze.

396630 — CROCK POT APPLE BUTTER

Enough apples to fill a crock pot
1 c. sugar
1 1/2-2 sticks cinnamon

Fill crock with sliced apples. Stir in the sugar and break the cinnamon into small pieces. (More sugar may be added if desired.) Turn crock on low and cook all night. The next morning remove lid and turn crock on high. Let it cook until desired thickness.

396631 — CROCK POT APPLE BUTTER

6 c. applesauce
1 sm. pkg. cinnamon drops
2 c. sugar or to taste
1 tsp. salt
1 tbsp. cinnamon

Put in crock pot until cinnamon drops melt. Cool and eat.

396632 — CROCKED FRUITS

1 c. brandy (or 1/2 c. rum & 1/2 c.
brandy or bourbon)
1 c. sugar
1 can peaches, sliced
(maraschino cherries, pineapple
chunks or
other fruit may be substituted)

Place all ingredients in a glass or plastic container with a loose-fitting lid and allow to “work” at room temperature for 2 weeks (a tight lid may cause an explosion!) To stop process, simply refrigerate. To continue the fruit crock, every 2 weeks add 1 cup sugar and 1 cup fruit. Can be used over ice cream, crepes or even waffles. Makes a nice side dish (warmed) for any pork dish. The juice can be used as a basting sauce for baked ham, with the fruit added later as a hot garnish. A little over a cup will provide a starter for a friend.

396633 — CROCK POT APPLE BUTTER

Put 3 quarts of apples, sliced thin, in a crock pot and cook overnight on high. Next morning, add 2 teaspoons cinnamon, 3 cups sugar, 1/2 teaspoon cloves. Cook all day on low. Tastes like old-fashioned apple butter that is cooked in copper kettle. You can use applesauce if you do not have time to prepare the apples. The crock pot makes it possible for apples to cook a long time without being stirred. No fear of sticking or burning.

396634 — EASY CROCKPOT VENISON ROAST

1 sm. to med. venison roast
1 can cream of mushroom soup
1 env. Lipton onion soup mix
1 lg. onion, sliced
Soy sauce
Worcestershire sauce
Garlic salt
Season All

Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours. The beauty of this recipe is that it only takes a few minutes to prepare early in the morning and can cook all day while you are away to be ready to eat which you get home. Though no water is added, there will be lots of gravy that can be served over rice or potatoes.

396635 — CROCK POT INDIAN PUDDING

3 c. milk
1/2 c. cornmeal
1/2 tsp. salt
3 eggs
1/4 c. light brown sugar
1/3 c. molasses
2 tbsp. butter
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. ginger

Lightly grease crock. Preheat on high for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes. In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.

396636 — CROCK POT APPLE BUTTER

7 c. applesauce*
2 c. cider
1 1/2 c. honey
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice

*Applesauce: Preferably homemade, unsweetened, but a good quality commercial is ok. Mix all ingredients in crock pot. Cover and cook on low heat 14-15 hours or until mixture is deep brown. Pack while hot into 4 hot pint jars. Process in hot water bath for 10 minutes. Counting the time after the jars have been immersed and the water comes again to rolling boil.

396637 — CROCK POT STUFFING

1 c. butter
2 c. onion, chopped
2 c. celery
1/4 c. parsley
8 oz. mushrooms
1 lg. bag dried stuffing mix
1 tsp. poultry seasoning
1 1/2 tsp. salt
3-4 1/2 c. chicken broth
2 beaten eggs

Grease crock pot. Saute onion, celery, parsley and mushrooms in butter. Put stuffing mix in crock pot. Add all ingredients except broth. Add liquid to preference. Cook on high 1 hour and 4-6 hours on low.

396638 — CROCK-POT SPAGHETTI SAUCE

1 lb. ground beef
Chopped onion, to taste
2 (1 lb.) cans tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1 c. beef broth (bouillon)
2 tbsp. parsley
1 tbsp. brown sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. pepper

Brown meat and onion in fry pan, drain off fat; transfer to crock pot. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot spaghetti. Can be made ahead and frozen.

396639 — CROCK PICKLES

2 qt. pickles
2 c. water
2 c. vinegar
Scant 1/2 c. salt

I use up larger pickles cut lengthwise and in quarters. Combine water, vinegar, and salt. Boil and cool. Pour over prepared pickles. I layer in crock (5 quart ice cream pail works good) as follows: pickles, dill, onion, garlic (optional); repeat 2 more times. Cover with plate and weigh down. Let set on counter 3-4 days. Don’t change brine. Refrigerate in brine after that. Will keep quite a long time in refrigerator.

396640 — CROCK POT APPLE BUTTER

Peel apples and slice them to fill crock pot. Add: 2 tsp. cinnamon 1/4 tsp. cloves 1/4 tsp. ginger 1/4 tsp. allspice 1/4 tsp. nutmeg Cover on low 8-9 hours. Put in scalded jars and seal with lids.

396641 — CROCK POT APPLE BUTTER

6 c. apple pulp (thick)
5 c. sugar
1/2 c. vinegar
1/3 c. red hots
1 tbsp. cinnamon

Put all ingredients in crockpot. Stir well and cook on low all night, uncovered. Put in sterile jars and cover tops with paraffin.

396642 — CROCKPOT APPLE BUTTER

1 gallon apples (approximately)
4 1/4 c. sugar
1 tsp. vanilla
1 tbsp. cinnamon

Fill a crockpot as full as possible with thinly sliced apples. Cook on low heat for 18 hours. Add remaining ingredients. Stir; cover and cook on high heat for 6 hours. Put in jars while hot. Example of cooking time: Start apples at 12:30 p.m. Add sugar and spices at 6 a.m. Finish at 12:30 p.m.

396643 — CROCK POT APPLE BUTTER

Peel and slice apples thin. Pack to top of crock pot (3 quart size) tightly. Set crock pot on slow or low and leave with lid on for 18 hours. Add 3 or 4 cups sugar, 3 teaspoons cinnamon, dash of ground cloves. Cook for 4 hours more on low or slow (whichever your pot has on it). Take lid off. Leave on low, stir occasionally for 3/4 hour. Put in jars and seal.

396644 — CROCK POT APPLE BUTTER

8 c. applesauce, unsweetened
4 c. sugar (4 tbsp. liquid sweetener)
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 tsp. cinnamon

Mix all ingredients together in crock pot. Stir well and cook on high for 6 hours. Red food color if desired.

396645 — CROCK SWEET PICKLES

1/2 peck pickles, sliced

Put in 2 cups salt to 1 gallon of boiled water. Let stand 1 week. Drain, then boil enough water to cover pickles. Add lump of alum size of walnut. Let stand 24 hours. Drain. Mix: 8 c. sugar 1 pkg. or 3/4 oz. stick cinnamon 2 tbsp. celery seed 1 sm. bottle horseradish Heat nd pour over pickles every day for 1 week.

396646 — CROCK POT APPLE BUTTER

10 c. cooked (don’t add water),
blended Jonathan apples
(approx. 1/4 bushel)
5 c. sugar
1/2 tsp. cloves
1 tsp. cinnamon

Mix all of the above and cook in crock pot on low for 10-12 hours. (Cook overnight and wake up to a wonderful smell!) Then uncover and cook an additional 2-4 hours on high until apple butter is thick. Pour into hot canning jars leaving 1/4 inch head space and seal or pour into jar and simply refrigerate. Yields about 4 1/2 pints.

396647 — CROCK POT SAUCE FOR HOT DOGS

5 lb. hot dogs
32 oz. ketchup
1/4 pkg. brown sugar
1 tsp. dry mustard (rounded)
1 1/2 tbsp. white vinegar

Mix up in crock pot. Add hot dogs.

396648 — CROCK FULL OF CRUNCH

16 oz. jar peanut butter
1/2 c. Heath bits
1/2 c. mini chocolate chips

Combine all ingredients, mixing well. Spoon into container; cover and store in refrigerator. To serve spread on graham crackers or vanilla wafers.

396649 — CROCK POT EASY APPLE BUTTER

4 c. sugar
4 tsp. cinnamon
1/4 tsp. cloves

396650 — DILL CROCK

This is like pickles and uses the garden vegetables at the end of summer. Clean and chop the following raw vegetables: cauliflower, carrots, cucumber, small onions, green tomatoes, green beans, and celery. Put into large glass jar. Bring to a boil and pour over the above: 3 qts. water 1 c. pickling salt Add to the above vegetables and brine: dill, garlic, red peppers, and ground horseradish. Amounts are according to each person’s taste. Store in refrigerator.

396651 — CROCK POT DRESSING

12-13 c. bread
2 eggs
1 c. butter
1 (8 oz.) can drained mushrooms
1 tsp. poultry seasoning
1 1/2 tsp. salt
1 1/2 tsp. sage
1 tsp. thyme
3 1/2 - 4 c. broth
2 c. chopped onions
2 c. chopped celery
1/2 c. parsley

Melt butter and saute onions and celery until tender. Add herbs and seasonings and pour over bread. Moisten with broth. Add beaten eggs. Pack into crock pot. Cook on High 45 minutes or Low 4-8 hours.

396652 — CROCK - POT CLAM CHOWDER

4 (6 1/2 oz.) cans clams or 3 lbs.
fresh/frozen
1/2 lb. salt pork or bacon, diced
1 lg. onion, chopped
6 to 8 lg. potatoes, pared and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half and half cream or milk
3 to 4 tbsp. cornstarch

If the fish is frozen, thaw; cut into bite sized pieces. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crock pot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups of milk with the cornstarch. Add to crock pot with remaining milk and stir well. Serve in large bowls with crusty French bread.

396653 — SHRIMP CREOLE FOR THE CROCKPOT

1 1/2 c. diced celery
1 1/4 c. chopped onion
3/4 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic*
1 tsp. salt
1/4 tsp. pepper
6 drops Tabasco (opt.)
1 lb. shrimp, deveined & shelled

*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted. Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawdads may be substituted for shrimp. Stove top version, if you don’t have a crock pot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. This is even better reheated the next day.

396654 — MY FAVORITE CROCK POT CHILI

2 (16 oz.) cans red kidney beans,
drained
2 (16 oz.) cans chili beans, drained
2 (14 1/2 oz.) cans tomatoes, cut up
2 lbs. coarsely ground chuck, browned
& drained
2 med. onions, chopped
1 green pepper, chopped
2 garlic cloves, crushed
3 tbsp. chili powder
1 tsp. black pepper
1 tsp. cumin

Put all of the ingredients into a 5 quart crock pot in the order listed above. Stir until all is mixed well. Cover. Cook on low for 10 to 12 hours (or high for 5 to 6 hours).

396655 — CROCK POT POTATO SOUP

6 potatoes, peeled, cut up
2 onions, chopped fine
1 carrot, grated
1 celery stalk
1/2 c. butter
1 can evaporated milk
5 c. water
4 chicken bouillon cubes
Parsley flakes
1 tbsp. salt
Dash of pepper

Put everything together in 6 quart crock pot. Stir well, cover and cook 10 to 12 hours on low. (If a 2 quart pot, reduce recipe by half.)

396656 — CHICKEN “STEWP” CROCK POT

Very meaty chicken frame
2 - 2 1/2 qts. water
1 sm. onion, quartered
2-3 chicken bouillon cubes
2 med. potatoes, partially boiled
2 stalks celery
2 lg. carrots
1 sm. can tomatoes
1/3 c. raw regular rice
1 c. frozen peas
1 bay leaf
Salt & Pepper to taste

IN large slow cooker put chicken frame, water, onion, bouillon, diced potatoes, celery sliced fine (use a few celery leaves). Add thinly sliced carrots, crushed tomatoes and juice and remaining ingredients. Low heat 6 to 8 hours. Cook. Remove frame and reserve meat. Remove bay leaf. Serve.

396657 — CROCK POT DEER CHILI

3 to 3 1/2 lb. boneless deer meat
1/2 c. water
1/2 c. flour
2 tsp. chili powder
1/2 c. chopped green pepper
1 can chili beef soup
1 can (16 oz.) can tomatoes
1 can chili beef soup
2 garlic cloves
Rice

Cut meat into bite size pieces. Roll in flour. Brown in skillet. Put in slow cooker or crock pot. Add tomatoes, water, onion, chili powder, soup, green pepper and garlic. Set on low-medium heat setting for about 6 hours. Serve with rice.

396658 — CROCK POT VEGETABLE BEEF SOUP

1 lb. ground beef, browned
1 can corn, drained
1 can green beans, drained
Carrots, diced
Celery, diced
Onion, diced
Potatoes, diced
Salt
Pepper
1/2 tsp. red pepper
1/2 tsp. dill
1 bay leaf
1 lg. can V-8 juice

Mix together in crock pot and cook on low 8 hours.

396659 — CROCKPOT POTATO SOUP

Put the following in a crock pot: 2 carrots, pared & sliced 2 onions, chopped (opt.) 1 stalk celery, sliced 5 c. water 4 chicken bouillon cubes 1 tbsp. salt 1 tbsp. parsley flakes Cover and cook 8 hours on low or 3 to 4 hours on high. One hour before serving, add 1 can evaporated milk.

396660 — CROCK POT CHILI

1 1/2 lbs. ground beef
1 onion
1 can tomatoes
1 can water
1 can red kidney beans
1 pkg. chili seasoning (more chili
powder is opt.)
Salt to taste

Cook ground beef and onion in skillet; drain. Pour into crock pot. Add all other ingredients, simmer on low for 6 hours.

396661 — CROCK POT CHEESE SOUP

2 cans cream of celery soup
1 soup can of milk
1 lb. cheddar, cubed
1 tsp. Worcestershire sauce
1 tsp. paprika

Put all in crock pot on low for 4 to 6 hours. Serve with croutons.

396662 — CROCK - POT CLAM CHOWDER

4 (6 1/2 oz.) cans clams or 3 lbs.
fresh/frozen
1/2 lb. salt pork or bacon, diced
1 lg. onion, chopped
6 to 8 lg. potatoes, pared and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half and half cream or milk
3 to 4 tbsp. cornstarch

If the fish is frozen, thaw; cut into bite sized pieces. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crock pot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups of milk with the cornstarch. Add to crock pot with remaining milk and stir well. Serve in large bowls with crusty French bread.

396663 — SHRIMP CREOLE FOR THE CROCKPOT

1 1/2 c. diced celery
1 1/4 c. chopped onion
3/4 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic*
1 tsp. salt
1/4 tsp. pepper
6 drops Tabasco (opt.)
1 lb. shrimp, deveined & shelled

*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted. Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawdads may be substituted for shrimp. Stove top version, if you don’t have a crock pot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. This is even better reheated the next day.

396664 — CROCK - POT CLAM CHOWDER

4 (6 1/2 oz.) cans clams or 3 lbs.
fresh/frozen
1/2 lb. salt pork or bacon, diced
1 lg. onion, chopped
6 to 8 lg. potatoes, pared and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half and half cream or milk
3 to 4 tbsp. cornstarch

If the fish is frozen, thaw; cut into bite sized pieces. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crock pot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups of milk with the cornstarch. Add to crock pot with remaining milk and stir well. Serve in large bowls with crusty French bread.

396664 — CROCK - POT CLAM CHOWDER

4 (6 1/2 oz.) cans clams or 3 lbs.
fresh/frozen
1/2 lb. salt pork or bacon, diced
1 lg. onion, chopped
6 to 8 lg. potatoes, pared and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half and half cream or milk
3 to 4 tbsp. cornstarch

If the fish is frozen, thaw; cut into bite sized pieces. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crock pot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups of milk with the cornstarch. Add to crock pot with remaining milk and stir well. Serve in large bowls with crusty French bread.

396665 — SHRIMP CREOLE FOR THE CROCKPOT

1 1/2 c. diced celery
1 1/4 c. chopped onion
3/4 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic*
1 tsp. salt
1/4 tsp. pepper
6 drops Tabasco (opt.)
1 lb. shrimp, deveined & shelled

*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted. Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawdads may be substituted for shrimp. Stove top version, if you don’t have a crock pot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. This is even better reheated the next day.

396666 — CROCK POT SOUP

Put round steak in crock pot. Separate small onion and place on steak. Add 3 to 4 potatoes, peeled and quartered. Add can of drained green beans and 1 can tomato soup. Add 1 can whole tomatoes. Cook on low for 8 hours. May use 2 to 3 cans sliced potatoes in place of fresh potatoes.

396667 — BARLEY SOUP FOR CROCK POT

1 lb. stew beef, cut in 1/2” cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
1 tsp. salt
Pepper to taste
6 c. beef stock

Cook on low in crock pot for 6 to 8 hours stirring occasionally.

396668 — WILD RICE SOUP - CROCK POT

2 tbsp. butter
1 tbsp. minced onion
1/4 c. flour
4 c. chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1 c. Half & Half
Minced parsley or chives

Optional:
1/3 c. minced ham
1/3 c. grated carrot
3 tbsp. slivered almonds
1/3 c. fine chopped celery

Saute onion in butter. Blend in flour. Gradually add broth, stirring constantly, until slightly thickened. Pour into crock pot. Add all other ingredients. Cook on low overnight. Garnish with parsley or chives. Double recipe fills 5 quart crock pot.

396669 — CROCK POT CHILI

1/2 c. (each) celery and green
peppers, chopped
3 lbs. ground beef
2 c. chopped onion
2 to 3 tbsp. chili powder
1 1/2 tsp. salt
42 oz. of canned kidney beans
2 (16 oz.) cans tomatoes, undrained
1 tsp. paprika
1 tsp. oregano
1 tsp. cumin
1/2 tsp. cayenne

Brown the beef in a large skillet. Drain and place in slow cooker. Saute chopped onion, celery and green pepper in small amount of fat. Stir in chili powder and cook a minute longer. Add the remaining ingredients to the beef. Cook 8 to 10 hours on low setting OR 1 1/2 hours on high and then 5 hours on low. If you prefer more of a tomato taste, add tomato paste OR sauce and a dash of sugar.

396670 — CROCK POT STEW

1 lb. stew meat
1 lg. can peas, with juice
1 med. onion, chopped
3 potatoes, diced
3 carrots, chopped
1 can tomato soup
1 bay leaf

Put all ingredients in crock pot. Cook on High for 5 hours. Add water if necessary.

396671 — THA CABIN CROCK POT VEGETABLE SOUP

Brown 2 pounds deer or beef burger. Add:Lg. onion, diced
3 lg. stalks celery, diced
32 oz. tomato juice
Salt and pepper to taste

Add:2 c. frozen corn
2 c. frozen carrots
1 c. peas
1 c. green beans
4 c. water

Cook on high 4 to 5 hours. Add 1/2 cup macaroni; cook until macaroni is done.

396672 — LOIS’ CROCKPOT CHOWDER

6 slices of crisp bacon, crumbled
4 med. potatoes, peeled and diced
1/2 c. minced onions, chopped
1 (16 oz.) can cream corn
2 cans (13 3/4 oz.) chicken broth
1 tsp. salt
1/4 tsp. pepper
1 tall can evaporated milk

Place all ingredients, except milk in a crock pot. Cover and cook on low for 10 to 12 hours. Add milk and cook covered for 1 hour. OR: Place all ingredients except milk in Dutch oven. Cover and simmer 1 1/2 to 2 hours, until potatoes are tender. Add milk and cook covered until milk is warmed up. Makes 2 quarts (best when leftover).

396673 — CROCK POT POTATO SOUP

6 potatoes
2 leeks
2 onions
1 carrot
1 stalk celery
4 c. water
1 1/2 tsp. salt
4 chicken bouillon cubes
1 can cream of mushroom soup
1 can cream of celery soup
1 tbsp. parsley flakes
2 tbsp. butter
13 oz. can evaporated milk
Chopped chives

Cut all to bite-size. Put all ingredients except milk and chives, in the crock pot. Cover and cook on low for 10 to 12 hours or high for 3-4 hours. Stir in evaporated milk during the last hour. Serve with chopped chives.

396674 — CROCK POT STEW

2 lbs. stew meat browned
1 can tomato soup
5 carrots, sliced
1 can peas with juice
1 lg. onion chopped
1/4 c. tapioca
1 can tomatoes
1/2 green pepper
1 tsp. Worcestershire
Salt and pepper to taste

Combine all ingredients with enough water to cover. Cook in a crock pot or 250 degree oven 5-6 hours.

396675 — CROCKPOT BEEF STEW

2 lb. stew beef
1 onion, sliced
2 stalks celery, cut in chunks
3 carrots, cut in chunks
4 or 5 potatoes, cut in chunks
1 can mushrooms (optional)
2 tsp. salt
2 tbsp. sugar
2 tbsp. tapioca
Lg. can tomato juice (46 oz.)

Place ingredients in crockpot in order given, cover tightly and let cook all day.

396676 — CROCK-POT TURKEY SOUP

8 c. water
4 chicken bouillon cubes
1 (10 oz.) can tomatoes (cut up)
1 c. celery, diced
1/2 c. carrots, diced
1 lg. turnip
1/2 c. onions
1/4 c. fresh parsley
1 tsp. salt
1 bay leaf
1 turkey carcass

Place everything in crock pot. (Don’t bother picking the meat off of the carcass, it will cook off in the pot.) Cook 7-9 hours on low setting.

396677 — VEGETABLE SOUP IN A CROCK POT FOR A BUSY MOTHER

1 can stewed tomatoes
1 lg. can peeled tomatoes
Stew beef or leftover pot roast
1 pkg. frozen vegetables, cut up
Cut up potatoes
2 bay leaves
1/4 tsp. Tabasco
1/4 tsp. oregano
1 tbsp. sugar
Spices to suit taste
Salt & pepper

Cook soup all day or all night (the longer the better).

396678 — CROCKPOT POTATO SOUP

6 potatoes, peeled and sliced
1 carrot, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
1 tbsp. salt
Pepper
1/3 c. margarine
1 (13 oz.) can evaporated milk

Put all ingredients in crockpot, except milk. Cook on low 10-12 hours. Stir in evaporated milk during last hour. I sometimes add ham, cut fine and cook it all day too.

396679 — CROCK POT POTATO SOUP

5 potatoes, peeled and sliced
2 onions, chopped
2 carrots, pared and sliced
2 stalks celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
1/3 c. butter
1 (5.13 oz.) can evaporated milk
Salt and pepper to taste

Put all ingredients except milk and butter in crock pot. Cover, cook slow 10 to 12 hours; on high, 3-4 hours (or simmer 1 1/2 hours on stove). Stir in last 2 ingredients the last hour before serving.

396680 — FRENCH ONION SOUP CROCK POT

1 qt. beef bouillon or brown stock
3 c. thinly sliced yellow onions
1/4 c. sugar
1/4 c. butter
1 c. Parmesan cheese
1 1/2 tsp. salt
2 tbsp. flour

Pour bouillon or stock in crock pot; cover and set on high. Cook onions slowly in large skillet in butter. Cover and cook for about 15 minutes. Uncover and add salt, sugar and flour. Stir well. Add to stock in crock pot. Cover and cook on low 6-8 hours or on high 3 hours. Before serving, add grated cheese.

396681 — CROCK POT BEEF BARLEY SOUP

Cubed beef, leftover
2 c. carrots, sliced thin
1 c. celery, thin sliced
3/4 c. chopped green pepper
1 lg. onion, diced
1/2 c. barley
1/4 chopped parsley
1-2 beef bouillon cubes
2 tsp. salt
3/4 tsp. dried basil
2 tbsp. catsup

Layer in crock pot: 1. Vegetables and meat 2. Barley and spices 3. Cover with 5 cups water. DO NOT STIR. Cook on low 10 hours; high 6 hours, or combination of above.

396682 — VEGETABLE SOUP IN CROCKPOT

3 lb. boneless chuck roast
1 lg. can tomato juice
1 box beef vegetable soup starter
1 (16-20 oz.) bag mix vegetables

Trim all fat from roast, cut in pieces. Place in crockpot overnight or early morning. Drain some fat off meat when meat is cooked. Add tomato juice, soup starter and vegetables for another 3-4 hours. Add water as needed. The longer this soup cooks the better. Your meal is ready when you get off work.

396683 — CROCK POT SOUP

2 lbs. beef stew meat
28 oz. can tomatoes
2 carrots, sliced
3 celery stalks, with tops, sliced
2 med. onions, diced
1 tsp. salt
4 peppercorns
3 beef bouillon cubes
10 oz. pkg. frozen mixed vegetables
3 c. water

Combine and cook on high for 6 hours.

396684 — CROCKPOT ITALIAN VEGETABLE SOUP

1 can corn
1 can Italian zucchini squash
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
2-3 diced potatoes
1-2 lbs. hamburger
2 tbsp. oregano leaves
A pinch basil leaves
Couple shakes garlic salt
3 bay leaves

Brown hamburger. Drain well. Add all ingredients in crock pot. Cook on low 6- 8 hours. Recipe doubles nicely for family serving.

396685 — CROCKPOT VEGETABLE SOUP

2 lb. stew meat, cut up in sm. pieces
1 can sliced carrots
1 can sliced potatoes
1 can tomatoes, cut up
1 can corn
1 c. frozen peas
1 c. frozen lima beans
2 (10 3/4 oz.) cans tomato soup
1 onion, sliced
1 tsp. salt
Dash of pepper
1 1/3 c. water
1 bay leaf

Combine all ingredients in a crockpot. Cover and cook on low 8-10 hours. Serves 8-10.

396686 — CROCK POT HAMBURGER SOUP

1 lb. hamburger
1 tbsp. Accent
3 c. water
3 carrots, sliced
2 beef bouillon cubes
2 onions, chopped
1 (10 oz.) pkg. mixed frozen
vegetables
1 1/2 c. tomatoes, canned or store
bought
1/2 tsp. pepper

Brown hamburger, add remaining ingredients in crock pot and cook on low all day.

396687 — CROCK POT POTATO SOUP

6 potatoes, peeled and cut into bite
size
2 onions, chopped
1 carrot, pared and sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
Salt to taste
Pepper to taste
1/2 c. butter
1 can evaporated milk

Put all ingredients, except milk and butter in crock pot. Cover; cook slow 10- 12 hours; high 3-4 hours (or simmer 1 1/2 hours on stove). Stir in last 2 ingredients the last hour before serving. May serve topped with chives.

396688 — CROCKPOT APPLE BUTTER

2 qts. unsweetened applesauce
1/2 to 1 c. sugar
1/2 to 1 tsp. cinnamon

Mix and put in crockpot. Start before going to bed on high about 1 hour. Turn on low. Let cook all night. In the morning, remove lid, cook for 3 more hours or until as thick as you want it.

396689 — CROCK-POT K. C. STEAK SOUP

3 c. water
2 sm. chopped onions
3 stalks chopped celery
2 sliced carrots
1 lb. canned tomatoes
1 tsp. pepper
Salt as desired
1 (10 oz.) pkg. frozen mixed
vegetables
1 lb. diced chuck roast or top round,
browned and drained
2-4 tbsp. beef base, granules or paste
1/2 c. butter or margarine
1/2 c. flour

Put all ingredients except butter and flour in crock pot. Cover and cook on low 8-10 hours. One hour before serving, turn to high. Make a roux of 1 stick melted butter or margarine and 1/2 cup flour. Stir until smooth. Pour into crock-pot and stir until thickened.

396690 — CROCK POT SOUP

4 c. water
1 sm. onion, chopped
1 stalk celery, chopped
5-6 carrots, sliced
1 can tomatoes
1 tsp. pepper
1 (10 oz.) pkg. frozen mixed
vegetables
1 lb. browned meat
2-4 tbsp. beef base, granules or paste
1/2 c. butter, melted
1/2 c. flour

Combine all but flour and butter in crock pot. Cover and cook on low 8-10 hours. One hour before serving, turn to high. Mix flour and butter; stir until smooth and add to crock pot and stir. Cook on high until thickened.

396691 — CROCK POT GERMAN POTATO SALAD

2 potatoes, sliced
1/2 c. onions, copped
1/2 c. celery sliced
1/4 c. green peppers, diced
1/4 c. vinegar
1/4 c. oil
Chopped parsley
Sliced bacon, cooked and crumbled

Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5-6 hours in crock pot. Add sugar if needed. Garnish with bacon and parsley.

396692 — CROCK POT SOUP

1 lb. ground beef or stew meat
2 cans mixed vegetables
1 qt. tomatoes
1 c. white beans, cooked
1 c. cooked cabbage
1 tbsp. peppercorns
1 tsp. thyme
1/2 c. parsley, chopped
Salt & pepper to taste

396693 — CROCK-POT BEAN SOUP

1 lb. white beans (Great Northern)
1 smoked ham hock or 1 lb. smoked
ham, diced
1 c. celery, sliced
1 c. onion, chopped
1 c. carrots, chopped
2 bay leaves
1 (16 oz.) can stewed tomatoes
1 (10 3/4 oz.) can condensed tomato
soup
Salt and pepper to taste

Soak beans overnight in 4 cups water. Combine all ingredients in crock pot. Add water to cover and mix well. Cover and cook on high setting 3 hours, turn to low setting and cook for 8 to 14 hours. Can be cooked entire time on high setting for 4 to 6 hours. Remove bay leaves when done.

396694 — HAMBURGER SOUP IN CROCK POT

1 lb. hamburger
2 c. diced potato
2 c. diced carrots
2 c. shredded cabbage
1 lg. can veg-all juice
1 onion, chopped
1 c. celery
1 tomato
Salt and pepper

I put turnip and string beans and any other vegetables you have left over in the refrigerator. Cook hamburger and drain fat off. Put it into crock pot and add everything else. I cook mine over a 1/2 day.

396695 — CROCK POT FRENCH ONION SOUP

1 qt. beef bouillon or stock
2 to 3 c. sliced onion
1/4 c. butter
1 tsp. Worcestershire sauce
2 tbsp. flour
1/4 c. dry vermouth or white wine
(optional)
1 1/2 tsp. salt

Pour bouillon in crock pot. Cover and set on high. Cook onions slow in large skillet in butter. Cover and let cook 15 minutes. Add remaining ingredients to onions. Stir well and add to stock in crock pot. Cover and cook on low 6 to 8 hours or 3 hours on high.

396696 — CROCK POT POTATO SOUP

6 potatoes, chopped
1 lg. onion, chopped
4 stalks celery, chopped
2 tsp. salt
2 tsp. pepper
4 tbsp. margarine
1 qt. milk

Chop potatoes, onion and celery. Put all ingredients in crock pot. Cover and cook on low for 5 or 6 hours.

396697 — CROCK POT CHICKEN NOODLE SOUP

1 whole chicken (2 1/2-3 1/2 lbs.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed
vegetables (corn, zucchini,
carrots)
1 (8 oz.) pkg. lg. egg noodles, cooked
Salt and pepper to taste

Turn crock pot to high position. Wash whole chicken and clean out insides. (No need to keep inards). Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones. Remove chicken, let it cool. While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add frozen vegetables and spices and cook on low for 1 hour. During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste. Cook 1/2 hour longer. Serves 8-10 people.

396698 — CROCK - POT PORK CHOPS & STEW

6 pork loin chops
4 tbsp. flour
2 tbsp. oil
6 med. potatoes, cubed
1 med. onion, chopped
1 sm. cabbage, cut in thin wedges
(optional)
4 carrots, diced
1/4 tsp. salt
1/2 tsp. pepper
2 tsp. beef bouillon granules
1/4 c. water
1 can (14 1/2 oz.) sliced stewed
tomatoes
1/2 c. sour cream
2 tbsp. cornstarch

1. Trim fat from chops. Coat with 2 tablespoons flour. Brown chips in oil over medium heat. 2. Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, 1/4 cup water and stewed tomatoes with juice. Do Not Stir. 3. Cover and cook on high 3 1/2-4 hours or on low for 7-8 hours. 4. Optional: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.

396699 — CROCK POT COUNTRY CHICKEN SOUP

2 sm. onions (chopped)
2 stalks celery, diced
2 carrots, sliced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. sage
2 tbsp. dry parsley flakes
1 (10 oz.) pkg. frozen peas
1 (2 1/2 to 3 lb.) whole
broiler/fryer chicken
2 1/2 c. water
1/3 c. raw converted rice

Place all ingredients in crock pot EXCEPT RICE in order listed. Cover and cook on low 8 to 10 hours (high 4 to 6 hours). Give hour before serving, remove chicken and cool slightly. Remove meat from bones and return to crock pot. Add rice. Cover and cook the additional hour on high.

396700 — CROCK POT STEAK SOUP

3 c. water
2 sm. onions, chopped
3 stalks celery, chopped
2 carrots, sliced
1 (1 lb.) can tomatoes
1 tsp. pepper
1 tbsp. monosodium glutamate
1 (10 oz.) pkg. frozen mixed
vegetables
1 lb. coarsely ground beef or stew
meat, browned and drained
2 to 4 tbsp. beef base or granules
1/2 c. butter
1/2 c. flour

Put all ingredients except butter and flour in crock pot. Cover and cook on low 8 to 10 hours. One hour before serving, turn to high. Make a roux of 1 stick melted butter and 1/2 cup flour. Stir until smooth. Pour into crock pot and stir until thickened. Cook soup on high until thickened.

396701 — BEEF BARLEY SOUP (FOR CROCK POT)

2 lb. beef shanks
2 c. thinly sliced carrots
1 c. sliced celery
3/4 c. chopped green pepper
1 lg. onion, sliced
1 (16 oz.) can cut up tomatoes
1/4 c. snipped parsley
1 tbsp. instant beef bouillon granules
2 tsp. salt
3/4 tsp. dried basil, crushed
5 c. water

Cut beef into cubes, brown on all sides, and drain well. In crockery cooker place carrot, celery, green pepper and onion. Place beef on top. Combine undrained tomatoes, barley, parsley, bouillon, salt and basil. DO NOT STIR. Cover. Cook on low heat 10 to 12 hours. Remove bones if used. Skim any fat. Season with salt and pepper to taste.

396702 — CROCKPOT HAMBURGER SOUP

Mix together in crockpot with hands: 1/4 tsp. pepper Add to meat and stir: 8 oz. can tomato sauce 1 tbsp. soy sauce 1/4 tsp. basil 1/4 tsp. seasoned salt 1 env. dry onion soup mix 1 c. sliced celery 1 c. sliced carrots Cook 6-8 hours at low setting. Turn control to high and add the following to soup: 1/4 c. Parmesan cheese

396703 — CROCK POT POTATO SOUP

4 c. peeled, diced potatoes
2 c. peeled, diced carrots
1/2 c. diced onion
Chicken bouillon cubes
Water
1 can evaporated milk

Place vegetables in crockpot. Dissolve bouillon in hot water (about 4 cups water and 4 bouillon cubes). Cover vegetables with bouillon. Cover and cook on low 8 hours. Before serving, add 1 can evaporated milk. Individual servings may be garnished with a small amount of butter and a sprig of fresh parsley.

396704 — CROCK POT PORK ROAST

1 Boston Butt
1 onion

Put roast in crock pot, slice onion on top. Sprinkle with pepper. Pour small amount of barbeque sauce over top of the onions. Put about 1 cup of water in bottom of the pot and cook on low for 10-12 hours. Can be sliced and serve with vegetables or chopped and served on buns.

396705 — CROCK POT SPAGHETTI SAUCE

1 lb. ground beef
1 lg. onion, chopped
1 clove garlic, minced
2 (1 lb.) cans tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1 c. beef bouillon
2 tbsp. minced parsley
1 tbsp. brown sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. pepper

In large skillet, crumble eat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color. Drain off excess fat. In crock pot combine browned meat, onions and garlic with remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve over hot spaghetti. May be made ahead of time and frozen. Makes 6 to 8 servings.

396706 — CROCK POT BEEF BURGUNDY

2 slices bacon, chopped
2 lbs. sirloin tip or round steak,
cut into 1 inch cubes
1/4 c. flour
1 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. pepper
1 clove garlic, minced
1 beef bouillon cube, crushed
1 c. Burgundy wine
1/4 lb. fresh mushrooms, sliced
2 tbsp. cornstarch (optional)

In skillet, cook bacon several minutes. Remove and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in pot. Cover and cook on low 6-8 hours. Turn on high. Add mushrooms; cook on high 15 minutes. To thicken sauce, add cornstarch (dissolved in 2 tablespoons cold water) with mushrooms. 6 servings.

396707 — CROCK POT CHICKEN TERIYAKI

6 to 8 chicken pieces
1 (10 oz.) bottle teriyaki marinade
sauce

Wash chicken pieces. Arrange in bottom of crock pot. Cover with teriyaki sauce. Cook on low heat for 8 to 10 hours.

396708 — CROCK POT CHICKEN

4 to 5 skinless, boneless chicken
breasts
1 can cream of chicken soup
1/2 soup can water
3 to 4 carrots, cut in 1 inch sticks
3 to 4 potatoes

Combine the above ingredients in crock pot and cook on low 8 to 10 hours or on high 5 to 6 hours. Vegetables can be added in the last half of cooking time to avoid the vegetables from becoming mushy.

396709 — CROCK POT ITALIAN BEEF

4 to 5 lb. pot roast of beef
3 c. water
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. basil
1 pkg. Good Season salad dressing
1 onion (optional)

Pour ingredients over beef and cook on low all day in a crock pot. Shred beef and return to broth for 15 minutes. Serve on buns or over French bread.

396710 — CROCK POT CHILI

2 lbs. ground beef
1 lg. can chili hot beans
2 lg. (30 oz.) cans tomato sauce
2 tbsp. chili powder

Brown ground beef and rinse with hot water. Add to crock pot with other ingredients and stir. Cook on low for 5-6 hours. Serves 6.

396711 — CROCK POT BEEF STEW

2 lbs. beef stew meat
2 c. water
1 pkg. beef stew mix
3 cans new whole potatoes
1 c. 1 inch celery pieces
4 sm. onions, quartered
1 1/2 c. carrots, 1 inch pieces

Mix dry beef stew mix with water and pour into crock pot. Add meat. On top add potatoes, carrots, onions and celery. Cook on high 6-7 hours. Serves 6.

396712 — BEEF TIPS IN CROCK POT

Stew meat (any amt.)
1 env. Lipton onion soup
1 can golden mushroom soup
1/2 c. red wine
1 can mushrooms, drained

Mix all together in crock pot and cook “all day” on low. Serve over rice or noodles.

396713 — CROCK POT BAKED LIMA BEANS

Instead of soaking beans overnight, cook overnight on Low with water and 1 teaspoon soda added. Sort beans, put them in the crock pot, add water almost to the top of the crock pot and let cook on Low overnight. Drain and rinse the beans in the morning and continue with the recipe.

396714 — CROCK POT ENCHILADAS

2 dozen tortillas
20 oz. can enchilada sauce
Onion
Olives
1 c. oil
Cheese
Chili con carne (optional)

Cut tortillas in squares. Put oil in deep pan, heat, add onions. Cook about 1 minute. Add tortillas. Pour in sauce. Add olives and onions, mix well. Pour in crock pot and heat through. Add cheese to serve.

396715 — CROCK POT BRUNSWICK STEW

2 cans BBQ pork, Castlebury
2 cans BBQ beef, Castlebury
2 cans chicken, boneless, Swanson
1 (16 oz.) can tomatoes
1 reg. can cream corn
1 reg. can whole kernel corn
1 lg. onion, grated

Squish up tomatoes with clean hands; chop up the chicken. Break up all beef. “Gush” up all parts with tender loving care, and clean hands. Mix together and cook in crock pot overnight or all day on low temperature. Easy and delicious!

396716 — CROCK POT MACARONI AND CHEESE

1 (18 oz.) pkg. macaroni, cooked &
drained
1 tbsp. salad oil
1 (13 oz.) can evaporated milk
1 1/2 c. milk
1 tsp. salt
3 c. shredded sharp cheddar cheese
1/2 c. melted butter

Lightly grease crock pot. Toss macaroni and oil. Add all remaining ingredients. Stir, cover and cook on low 3 to 4 hours, stirring occasionally. Grand Chaplain

396717 — CROCK BEEF STEW

2 lbs. stew meat, cut into 1 1/2 inch
cubes
1/2 c. flour
2 tbsp. oil
1 bay leaf
1 tbsp. Worcestershire sauce
1 onion, chopped
1 c. beef bouillon
1/4 tsp. pepper
2 tsp. salt
1 tsp. sugar
6 carrots, sliced
1 c. sliced celery
4 potatoes, cut up
12 small pearl onions
4 c. water

Coat meat with flour. Set excess flour aside. In skillet, heat oil. Brown meat. In crockpot, combine beef, Worcestershire sauce, bay leaf, onion, bouillion, salt and pepper, sugar and vegetables. Pour water over all. Cook on low heat 8 to 10 hours. Turn to high and thicken with flour. Cook for 15 more minutes. Remove bay leaf.

396718 — SWISS STEAK IN CROCK POT

2 lbs. round steak
1 med. onion, chopped
Flour
2 c. beef bouillon

Cut round steak into serving-size pieces: Dredge in flour and brown in oil in large skillet. Place browned meat in crock-pot. Saute onion and add to crock-pot. Pour bouillon over meat and cook for 6 to 8 hours on low (4 to 6 hours on high). Serves 6 to 8 people.

396719 — CROCK POT BEEF STEW

2 lbs. stew meat in 1” cubes
1/4 c. flour
1 tsp. salt
1 1/2 c. beef broth
1 tsp. Worcestershire sauce
1 clove garlic or chopped onion
1 bay leaf
1 tsp. paprika
4 sliced carrots
3 diced potatoes
1 stalk celery, diced

Put meat in crock pot. Mix flour, salt and pepper and add to meat and stir to coat meat. Add remaining ingredients and stir to mix. Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir well before serving. Creighton

396720 — CROCK POT ROAST BEEF

3-4 lb. thawed, boneless roast

Place roast in crock pot. Combine sauce and pour over beef: 1 (10 oz.) pkg. au jus mix
1 (7 oz.) pkg. Good Seasons Italian
salad dressing mix
1 (10.5 oz.) can beef broth
1/2 soup can water

Cover and cook on low for 8 hours. Creighton

396721 — CROCK POT SPAGHETTI

1 lb. ground beef
1 tbsp. onion
1 1/2 tsp. salt
8 oz. tomato sauce
4 oz. canned mushrooms
3 c. tomato juice
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/4 tsp. mace
1/4 tsp. allspice
1/4 tsp. pepper
4 oz. dry spaghetti

Brown ground beef. Drain off fat. Place meat in crock pot; add all other ingredients except dry spaghetti. Stir well. Cover and cook on low 6 to 8 hours or on high for 3 1/2 hours. Turn to high last hour and stir in dry spaghetti, broken in 4” to 5” pieces. Serves 4. This recipe may be doubled in large crock pot. Creighton

396722 — CROCK POT SPARERIBS

2 to 3 lbs. country style spareribs
(pork), fresh or frozen
1 c. ketchup
1 c. cola (coke, diet coke, etc.)

Combine ketchup and cola. Place ribs in crock pot. Pour mixture over ribs. Cook 2 hours on high and at least 2 hours on low. May cook for several hours on low. Baste occasionally if desired. Serve with a side dish of cauliflower in cheese sauce.

396723 — CROCK POT STEW

1 (24 oz.) pkg. frozen stew vegetables
1 lb. stew beef, cut into 1 1/2 inch
cubes
1 can (10 1/4 oz.) condensed tomato
soup
1/2 c. water
2 tbsp. dried onion flakes
1 tsp. salt
1/4 tsp. pepper
1 bay leaf

Place vegetables in bottom of crock pot. Add meat. In separate bowl, mix remaining ingredients and pour over meat and vegetables. Cover and cook over low setting for 10-14 hours. (High 3-4 hours.) Makes 3-4 servings.

396724 — CROCK POT CHICKEN AND DRESSING

1 stick butter
1 c. chopped onions
1 c. chopped celery
1 pan cornbread (crumbled)
6 slices bread (crumbled)
1/4 lb. crackers (crumbled)
2 tsp. thyme, sage or poultry
seasoning
4 c. chicken broth
1 (14 oz.) can chicken broth
4 eggs (beaten)
1/2 c. milk
1/2 tsp. baking powder
3 to 4 c. chicken

Boil hen or large fryer for your broth and chicken. Saute onions and celery in butter. Pour this mixture over bread crumbs in a very large mixing bowl. Add seasonings and toss together. Pour enough broth into mixture to moisten. Add beaten eggs and mix together well. Add baking powder, milk, and remaining broth. Mixture should be very slushy. (Pouring point). Add chicken. Pack tightly into a 5 quart crockpot Cover and cook on high for 1 hour. Reduce to low and cook 4 to 8 hours.

396725 — CROCK POT BEANS

2 cans pork ‘n beans
1 can lima beans, drained
1 can kidney beans, drained
1 lb. hamburger meat
3/4 lb. bacon, chopped into pieces
1 onion, chopped
1 c. catsup
1/4 c. brown sugar
3 tbsp. white vinegar
3 tbsp. liquid smoke
1/2 tsp. each of salt & pepper

Brown together and drain hamburger, bacon and onion. Mix all and cook low 4 to 6 hours in crock pot.

396726 — BARBARA’S MACARONI AND CHEESE IN CROCK POT

1 lg. box macaroni, cooked and drained
2 tbsp. oil
2 sticks margarine
1 lg. can evaporated milk
1 1/2 c. milk
1 lg. onion, chopped fine
3 c. Cheddar cheese, grated (12 oz.)
1 can Cheddar cheese soup

Oil crock pot, mix all ingredients, using only 1/2 of grated cheese. Put mixture in crock pot and put remaining cheese on top. Let simmer in crock pot for 4 or more hours.

396727 — CROCK POT B B Q

4 lb. pork or beef roast
1 med. onion, sliced
1/2 c. hickory smoke flavored BBQ
sauce
3 c. water
3/4 c. regular BBQ sauce

Cook meat and onion in crock pot on high for 4 to 6 hours or on low overnight. Drain water and throw out onion. Add BBQ sauces and cook on low for 1 hour.

396728 — CROCK POT COUNTRY STYLE STEAK

4 or 5 cube steaks
Flour
1 can cream of mushroom soup
2 cans water
1 pkg. Lipton onion soup

Roll steak in flour, salt and pepper. Brown in frying pan. Put soup, soup mix, and water in crock pot. Drop steak in crock pot and cook on low 4-6 hours or until tender.

396729 — CROCK POT BARBEQUE CHICKEN

1 frying chicken, cut up or quartered
1 can condensed tomato soup
3/4 c. chopped onion
1/4 c. vinegar
3 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. sweet basil
1/4 tsp. thyme

Place chicken in slow cooking pot. Combine all other ingredients and pour over chicken. Cover tightly and cook at “low” for 6 to 8 hours. (If you have a “high” you can cook at high for 3 to 4 hours.) makes 4 servings. Note: I cut the chicken in pieces and place in my small roaster. I pour sauce over, cover, and place in 325 degree oven and it takes 1 1/2 to 2 hours. You can do 2 or 3 chickens in the roaster, in about the same amount of time, but you need one recipe of sauce for each chicken. I layer the chicken and pour sauce over each layer, You can also use just breast and thighs and it turns out well.

396730 — CROCK POT BEEF STEW

3 carrots, cut up
3 potatoes, cut up
2 lbs. beef chuck or stew meat
1 c. of water or beef stock
1 tsp. Worcestershire sauce
1 clove garlic (opt.)
1 bay leaf (opt.)
1 tbsp. salt
1/2 tsp. pepper
1 tsp. paprika (opt.)
3 onions, quartered
1 stalk celery, cut up (opt.)

Put in crock pot in the order listed. Stir just enough to mix spices. Cover and set to low for 10 to 12 hours or high for 5 to 6 hours.

396731 — CHICKEN AND RICE IN A CROCK

1 c. uncooked rice
1 1/2-2 lb. chicken breast (boned)
1 c. milk
1 can cream of mushroom soup
1 pkg. onion soup mix, dry

Place rice and chicken in a crock pot. Mix together milk and soup; pour over chicken. Sprinkle onion soup mix on top. Cook on low 8-10 hours.

396732 — CROCK POT CHICKEN

1 whole chicken
1 box stuffing

Prepare stuffing as directed. Stuff chicken and put chicken in crock pot as is. Cook on high 1 hour, then on low for 4-5 hours or until done. I add a little water.

396733 — BEEBE’S CROCK POT CHICKEN

6 chicken breast
(can be boneless, skinless)
2 cans cream of chicken soup
1 can Cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crock pot. Cook on low all day. Will be ready when you return home from work! Serve over rice or noodles.

396734 — CROCK POT BEEF BBQ

2 1/2 lbs. lean chuck roast
1 lg. onion, chopped
1/2 c. chopped celery
2 tbsp. vinegar
4 tbsp. lemon juice
3 tbsp. Worcestershire sauce
1 c. ketchup

Combine all ingredients in crock pot. Cook on medium for at least 1 1/2 hours. Use two forks to break apart beef and to remove any strips of fat. Morning Star #444

396735 — EASIEST CROCK POT CHILI

1 1/2 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 (16 oz.) can kidney beans
1-2 tbsp. chili powder
Salt and pepper to taste

Brown beef with onion and garlic in skillet, drain. Mix with remaining ingredients in crock pot on low for 6 hours. might be filled with the fullness of God. Ephesians 3:19

396736 — PEPPER STEAK IN A CROCK POT

6 to 8 pepper steaks
1 lg. can mushroom soup
1 tbsp. Gravy Master
1 lg. onion, sliced in rings
1 med. bell pepper, cut in strips
1 c. fresh or canned mushrooms
1 c. flour
4 beef bouillon cubes
Dash of black pepper
4 tbsp. cooking oil

Roll pepper steaks in flour and pepper. Fry in cooking oil over medium heat until lightly browned. Place in crockpot, pour soup over meat. Add the Gravy Master and bouillon cubes. Arrange vegetables on top. Sprinkle with more pepper, cook on low for 6 to 8 hours or until meat is tender.

396737 — CROCK POT DRESSING

12 c. dry bread cubes
1 c. celery, chopped
1 med. onion, chopped
1/2 c. oleo
2 eggs, beaten
4 to 4 1/2 c. chicken broth, warm not
hot
1 can Cream of Mushroom soup
Salt, pepper, sage to taste

Saute onion and celery in oleo. Mix with remaining ingredients. Pack lightly in crock pot. Set on high for 45 minutes, then on low for 3 to 4 hours. Note: Cooked chicken (that has been cubed before putting in crock pot) may be added. Delicious!

396738 — CROCK POT LASAGNA

1 box rigatoni, cooked
1 1/2 lbs. ground chuck, browned &
drained
1 lg. pkg. sliced pepperoni
1 green pepper, chopped
2 lg. pkgs. Mozzarella cheese
2 lg. cans pizza sauce
1 med. onion, chopped
2 lg. cans mushrooms
Green olives, sliced

Begin with layer of sauce on bottom of crock pot. Stir all remaining ingredients together. Place in crock pot and cook on low for 5 hours.

396739 — CROCK POT BEEF BURGUNDY

2 lb. stew beef, 1” cubes
1 1/2 lg. onion, sliced
1 clove garlic, minced
1/2 c. catsup
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
2 tsp. salt
2 tsp. paprika
1/2 tsp. dry mustard

Mix in crock pot with: 1/2 c. water
1/2 c. burgundy wine

Cook on low 8 hours. Thicken with some flour. Add 1 pound fresh mushrooms for 6 hours of cooking.

396740 — BEEF TIP CROCK POT STEW

1 lb. beef tips
1 (16 oz.) can stewed tomatoes
1 (14 1/2 oz.) can beef broth
1 lg. onion, chopped
2 potatoes, cut into cubes
2 carrots, sliced
2 stalks celery, chopped
1/2 bell pepper, chopped
1/8 tsp. garlic powder
1/8 tsp. minced garlic
1/8 tsp. celery seed
1/8 tsp. oregano
Adolph’s meat tenderizer
1 tbsp. Worcestershire sauce
1/4 tsp. Kitchen Bouquet
A little water, if needed

Put all ingredients in crock pot. Cook for 5 or 6 hours on low, or longer if needed. Serve over split corn muffins.

396741 — CROCK POT BEEF TIPS

2 lb. stew beef
2 cans cream of mushroom soup
1 pkg. Lipton onion soup mix
1/2 c. red cooking wine
1 pkg. fresh mushrooms

Combine all ingredients in crock pot. Cool on LOW 5 to 6 hours. Serve over rice.

396742 — ITALIAN BEEF IN THE CROCK POT

4 to 5 lbs. roast, cut up
2 to 3 beef bouillon cubes
1 tsp. garlic salt
2 tbsp Italian dressing
Garlic bread or French bread

Place roast, bouillon cubes, garlic salt, and Italian dressing in crock pot. Add enough water to cover beef. Cook on low for 8 hours. Heat up garlic bread or spread garlic spread on French bread. Wrap in foil and heat up in oven for about 10 minutes. Shred beef with fork and knife; serve with gravy on garlic bread.

396743 — CROCK POT CHICKEN

Salt and pepper one chicken. Chop up or leave whole. Place in crock pot. Add 1 can cream of mushroom soup, undiluted. Add 1 cup boiling water, cover and cook on high for 1 hour. Turn on low and cook 4 more hours.

396744 — CHOPS IN A CROCK POT

6 pork chops, browned
1 onion
3 tbsp. catsup
1 can cream of chicken soup
2 tsp. Worcestershire sauce

Place all into crock pot and simmer about 4-5 hours. Serve with rice, noodles or potatoes.

396745 — CROCK POT CHICKEN TORTILLAS

Meat from 1 whole chicken OR canned
chicken or parts
1 can cream of chicken soup
1/2 c. green chili salsa
2 tbsp. quick cooking tapioca
1 med. onion, chopped
1 1/2 c. grated cheese
1 doz. corn tortillas
Black olives

Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives.

396746 — CROCK POT PIZZA

1 1/2 lb. hamburger, browned and
drained
2 lg. bags Mozzarella cheese
1 chopped onion
1 pkg. sliced pepperoni
2/3 box rigatoni noodles, cooked
1 can cream of mushroom soup
1 can mushrooms
2 cans pizza sauce

Alternate layers in crockpot as follows: hamburger, noodles, cheese, soup, mushrooms, onions, sauce and pepperoni. Heat 4 hours on low in crock pot. Union City, IN

396747 — CROCK POT SPAGHETTI SAUCE

2 lg. cans crushed tomatoes
1-1 1/2 lb. lean ground beef
2 tbsp. minced onion
1 (12 oz.) tomato paste
1 c. beef bouillon
2 tbsp. parsley flakes
1 tbsp. brown sugar
1 tsp. oregano
1 tsp. basil
1 tsp. salt
1/4 tsp. pepper

Brown beef and onion in a skillet; drain fat. Combine everything in a crock pot; set on low and cook for 6-8 hours. Can be doubled for 5 quart crock pot. Col Kelley, CC

396748 — BEEF BURGUNDY CROCK POT

3-4 lb. chuck roast
2 potatoes, cut into lg. chunks
2 carrots (cut lg.)
1 lg. onion (chopped)
1 c. fresh mushroom caps with stems
cut off
1/2 c. red wine
1/2 c. beef broth
Salt and pepper

Wipe meat with damp paper towel. Place half vegetables on bottom of pot. Add meat. Place the rest of the vegetables on meat and add liquid and seasonings. Cook 10 hours on low heat. Serves 6.

396749 — CROCK POT PIZZA

1 pkg. (12 oz.) kluski noodles
1 1/2 lbs. ground beef
1 med. onion, chopped
1 jar (16 oz.) pizza sauce
1 jar (8 oz.) spaghetti sauce
Mushroom & green pepper (opt.)
8 oz. cheddar cheese, shredded
8 oz. Mozzarella cheese, shredded
1 pkg. pepperoni, sliced

Cook and drain noodles. Brown ground beef and onions. Drain off fat. Add the sauces and optional ingredients to the meat and simmer well. Layer, twice: noodles, meat sauce, cheddar cheese, Mozzarella cheese and pepperoni. Turn crock-pot on low and serve when the cheese is melted, or set on high for approximately 30 minutes. Or layer in a 9 x 13 inch baking pan and bake in 350 degree oven for 20 minutes or until cheese is melted. Serves 12.

396750 — EASY CHICKEN CROCK POT

1 chicken, cut up
2 tbsp. melted butter
Salt and pepper
2 tbsp. dry Italian salad dressing
(half if sm. chicken)
1 can mushroom soup
2 sm. pkg. cream cheese, cut in cubes
1/2 c. sherry
1 tbsp. chopped onion

Wash chicken and pat dry. Brush with butter, sprinkle with salt and pepper sparingly. Place in pot. Sprinkle dry salad mix over chicken. Cover and cook on low 5-6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine and onion in saucepan. Cook until smooth. Pour over chicken, cover and cook 30 minutes. Serve with sauce. Serve with rice or noodles. Serves 4-6.

396751 — CROCK POT CHICKEN

6 chicken breasts, skinned
2 cans cream of mushroom soup
1 (16 oz.) carton sour cream
Paprika

Place chicken in crock pot. Cover with mushroom soup. Cook on HIGH for 4 hours. The last 30 minutes add sour cream and paprika.

396752 — CHICKEN IN CROCK POT

2 boneless, skinless chicken breasts,
cut in half
1 can cream of mushroom soup,
undiluted

Wash and put chicken breasts with soup in crock pot. Cook on low 8-9 hours.

396753 — OVEN STEW OR CROCK POT STEW

2 c. cubed beef
1 can cream of mushroom soup
1 can water
1 pkg. dry onion soup mix

Combine all in baking dish. Cover and do not peek for 3 hours. Bake at 325 degrees. Much easier to use crock pot about 6 hours or longer. Cut amount of water. Gravy is good over cooked rice.

396754 — CROCK POT PIZZA

1 1/2 lbs. hamburg, browned
1 med. onion
2/3 box rigatoni noodles, cooked
2 cans (1 qt.) pizza sauce
2 (8 oz.) pkgs. Mozzarella cheese
1 pkg. pepperoni
1 can mushrooms, drained

Layer in order given 3 times in crock pot. Cook on low 5 hours. I use regular noodles.

396755 — CROCK POT ROAST

1 (3 lb.) roast
Carrots
Potatoes
1 can mushroom soup
1/2 c. water

Put all the above ingredients together in crock pot and cook on HIGH all day.

396756 — CROCK POT MACARONI PIE

8 oz. macaroni, cooked and drained

Then add: 1 tall can evaporated milk
1 1/2 c. sweet milk
1 tsp. salt
2 c. sharp cheese, shredded
1 c. medium cheese, shredded
1/4 c. melted margarine
2 eggs
Black pepper

Mix all ingredients together and put in a crock pot which has been greased with 2 tablespoons shortening. Cut several thin slices of cheese and put on top. Sprinkle with paprika. Cook 3-4 hours on low. I usually cook mine for 3 hours and 15 minutes.

396757 — CROCK POT CHINESE BEEF & PEA PODS

1 to 1 1/2 lb. family steak, thinly
sliced, sm. chunks (works well to freeze it & then cut while partially thawed)
1 can beef consomme soup
1/4 c. soy sauce
1/4 tsp. ground ginger
1 bunch green onions (about 8)
2 tbsp. cornstarch
2 tbsp. water
1 can sliced water chestnuts, drained
1 sm. can bamboo shoots, drained
1 sm. can bean sprouts, drained
1 (7 oz.) pkg. frozen Chinese pea
pods, partially thawed

Combine steak in crock pot with consomme, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice. Serves about 6.

396758 — CROCK POT SHRIMP MARINARA

1 (16 oz.) can of peeled tomatoes, cut
up
2 tbsp. minced parsley
1 clove of garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cook spaghetti

In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more. Serve over cooked spaghetti. Top with Parmesan cheese. Mail & Printing

396759 — COURTHOUSE CROCK POT SPAGHETTI SAUCE

1 1/2 lbs. ground chuck, browned
1 1/2 c. chopped onion
2 cloves garlic
1 (14 1/2 oz.) can tomatoes
2 (6 oz.) cans tomato paste
1 1/2 tsp. salt
2 tsp. dried oregano
1/4 tsp. thyme
1 bay leaf

In a crock pot combine all of the ingredients. Stir thoroughly and cook on low for 10-12 hours, or on high for 4-5 hours.

396760 — CROCK POT CHILI

1 lb. ground beef
1/2 c. onion, chopped
2 cloves garlic, minced
1 (24 oz.) can tomatoes, cut up
1 (16 oz.) can red kidney beans,
drained
3/4 c. tomato juice
1 (4 oz.) can green chilies, chopped
1 tbsp. Worcestershire sauce
2 tbsp. paprika
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
1/4 tsp. celery salt
1/4 tsp. cayenne
1/8 tsp. dry mustard
Dash of hot pepper sauce
1/2 c. water
Sour cream (optional)
Cheddar cheese, grated (optional)

Use 1 1/2 quart or smaller crockery cooker. In skillet, cook meat, onions and garlic. Drain off fat. Transfer meat mixture to electric crock pot. Stir in remaining ingredients. Cover and cook on low setting for 8 to 10 hours. Makes 5 servings.

396761 — CROCK POT DEVILED BEEF

2 lbs. stew beef, cut in nine 1 inch
cubes
1 envelope seasoning mix for sloppy
joes
1 (6 oz.) can tomato paste or 1 (8
oz.) can tomato sauce
1 c. coarsely chopped celery
1 green pepper, chopped
1/2 c. water
2 tbsp. vinegar

Place all ingredients in crock pot, stirring to mix ingredients. Cover and cook about 10 hours on low or 4 1/2 hours on high. Do not peek or stir until near the end of cooking time. (Lifting the lid will increase the cooking time significantly). Serve over hot noodles or rice. Serves 5 or 6.

396762 — CROCK POT BEEF ROAST

1 (4 lb.) beef rump roast
1 can cream of mushroom soup
1 can cream of celery soup
1 sm. onion, chopped
1 c. milk
1 c. coffee

Place roast in crock pot. Combine remaining ingredients in bowl; mix well. Pour over roast. Cook on low for several hours or until tender.

396763 — CROCK POT PORCUPINE MEATBALLS

2 lbs. ground beef
1 1/2 c. minute rice
1/2 c. chopped onion
2 eggs
1/2 c. grated cheddar cheese
1 tsp. salt
Pepper to taste
1 c. (about) flour
1/2 c. (about) oil
1 can tomato soup

Combine the first 7 ingredients in large bowl; mix well. Shape into balls. Roll in flour. Brown in a small amount of oil in skillet. Place in crock pot. Mix soup with 1 1/2 cups water in bowl. Pour over meatballs. Cook on low for 4 hours.

396764 — CROCK POT CHICKEN & RICE CASSEROLE

4 lg. chicken breasts
1 sm. can cream of chicken soup
1 sm. can cream of celery soup
1 sm. can cream of mushroom soup
1/2 c. diced celery
1 c. minute rice

Mix in crock pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low. Makes 4 servings. More rice, about 1/2 cup and 2 other pieces of chicken breast, makes 6 servings.

396765 — CROCK POT POT

2 lbs. ground beef
1 med. onion
1 c. cream of mushroom soup
1 c. golden mushroom soup
1 c. Cheddar cheese soup
1 c. enchilada sauce (mild)
1 c. green chilies, chopped
10 corn tortillas (frozen)

Brown ground beef and onion in top of stove and pour into crock pot - do not drain. Add canned soups and chilies. Simmer all day on low setting 6 to 8 hours. 30 minutes prior to serving, add 10 corn tortillas. Break into half dollar size pieces and poke each into mixture.

396766 — CROCK POT CHICKEN

Brown chicken, place in crock pot. Heat: 1 can cream of chicken soup
1/2 can milk
1/2 can water
Salt & pepper
Poultry seasoning

Pour over chicken. Cook 4 to 6 hours. Serve over noodles or rice. Bryan Boettcher, 5th Grade

396767 — CROCK POT TIJUANA PIE

1 1/2 lb. ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
3-4 c. grated cheese
1 (10 oz.) can enchilada sauce
1 (8 oz.) tomato sauce
2 (16 oz.) cans chili beans
1 (16 oz.) can corn, drained
1 (6 oz.) can pitted olives, drained
6 corn or flour tortillas (size
depends on size of crock pot)

Brown beef, onion, garlic, and seasonings. Wipe inside crock pot with oil. Place 1 tortilla in bottom. Spoon on meat mix a little sauce and cheese. Top with another tortilla and layer on a bean, cheese and corn section. Drop in a few olives. Continue layers, ending with cheese and olive top. Cover and cook low 5-7 hours. Serve with additional hot tortillas.

396768 — CROCK POT BARBECUE

1 (3-4 lb.) pork loin roast
Salt and freshly ground black pepper
to taste
Crushed red pepper flakes or ground
red pepper to taste
2 tbsp. sugar
2 c. white vinegar (or 1 c. vinegar
and 1 c. water for less vinegar
taste)
12 to 16 hamburger buns

Trim fat from roast and place in 5 quart electric slow cooker. Sprinkle roast with salt, pepper and crushed red pepper. Add sugar and vinegar. Cook on low 12 to 14 hours. To reduce cooking time, follow slow cooker directions for cooking on high. When done, remove roast from cooker and place in a large skillet, reserving cooking juices. Flake or shred roast, removing any fat or gristle. Mix meat, some of cooking juices and ketchup. Simmer mixture over medium heat until juices evaporate. Serve on lightly toasted hamburger buns. Serves 12 to 16.

396769 — CROCK POT PORK CHOPS

4-6 pork chops
1 can chicken with rice soup
3/4 c. flour
1 tsp. garlic powder

Mix flour and garlic powder in plastic bag. Shake pork chops in bag until well coated. Fry until light brown. Place pork chops in bottom of crock pot. Cover with can of soup. Cook on high for 4 hours or simmer on low several hours.

396770 — CROCK POT CUBED STEAK AND GRAVY

2 to 2 1/2 lbs. steak (salted and
peppered)
1 pkg. onion gravy mix
1 can cream of mushroom soup
2 c. water
Sm. amount of flour

Dip steak in flour, fry until brown. Place in crock pot. Add water, soup and gravy mix. Cover and cook on low 6 to 8 hours. Excellent when served with mashed potatoes or rice.

396771 — CROCK POT ROAST

3-5 lb. chuck roast
1 can cream of mushroom soup
1 can French onion soup
Pepper

Pepper roast. (Do not salt meat). Put roast in crock pot and add soups. Cook on low overnight.

396772 — CROCK POT MACARONI PIE

8 oz. macaroni, cooked and drained

Then add: 1 tall can evaporated milk
1 1/2 c. plain sweet milk
1 tsp. salt
2 c. sharp cheese, shredded
1 c. med. cheese, shredded
1/2 c. melted margarine
2 eggs
Black pepper to taste

Mix all ingredients together and put in crock pot (greased with 2 tablespoons shortening). Cut several slices (thin) cheese and put on top. Sprinkle with paprika. Cook 3 hours and 15 minutes on low heat.

396773 — EASY CROCK POT CHOPPED BAR-B-QUE

4-6 lb. chuck roast
Brown sugar
Barbecue sauce (bottled or your own
recipe)

Wash roast thoroughly and while still quite damp pack brown sugar on both sides. Place in large (5 quart) crock pot and cook on low for about 10 hours. Remove meat from pot and remove all fat and bone. Shred meat with fingers. Drain and save liquid in pot. Place meat back into pot and add barbecue sauce and some of the liquid to taste. Cook on low heat 1-2 hours. Serve on buns.

396774 — CORNISH CROCK POT

2 cornish game hens
1 pkg. pecan rice
1 1/2 c. water
Salt & pepper to taste

Place rice and water in crock pot. Stir well. Place cornish hens on top of rice. Add salt and pepper. Cook on low setting 6 hours. (Can be cooked all day if you go to work.)

396775 — CHICKEN AND NOODLES IN CROCK POT

1 pkg. chicken, boneless thighs
1/4 c. white wine
1 can cream of mushroom soup
1 c. sour cream
1/4 c. flour
Cooked noodles

Place chicken in crock pot. Mix wine and soup and pour over chicken. Cover and cook: low 7-9 hours or high 3-4 hours. Before serving, mix sour cream and flour; stir mixture into chicken and gravy. Heat for 30 minutes on low. Serve chicken and gravy over hot cooked noodles.

396776 — CROCK POT CHOPS OR RIBS

6 or 8 chops or ribs to fill crock pot
1/4 c. onion, chopped
1/2 c. celery, chopped
1 c. catsup
1/2 c. water
1/4 c. lemon juice
2 tbsp. brown sugar
3 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 tbsp. mustard
1/2 tsp. salt
1/4 tsp. pepper

Mix together and pour over meat in pot. Cook until tender.

396777 — LAZY CROCK POT CHICKEN

1 pkg. boneless chicken breasts
1 can cream of mushroom soup
1/4 c. flour
1 jar sliced mushrooms
Salt, pepper and paprika

Rinse chicken breasts. Put salt, pepper and paprika on BOTH sides. Place in crock pot. Mix other ingredients together. Add to crock pot. Cook on LOW all day. Serve over noodles or mashed potatoes. (Sister-in-law of Jeanette Strauch)

396778 — BARBECUED CHICKEN IN CROCK POT

1 reg. size bottle BBQ sauce (any
flavor)
10 oz. Coke
Chicken (pieces or whole)

Mix BBQ sauce and Coke in crock pot. Add chicken. Cook on low while at work.

396779 — BARB’S CROCK POT BARBECUE

1 1/2 lb. pork
1 1/2 lb. beef (all beef can be
substituted)
1 sm. can tomato paste
1 lg. onion, sliced or cubed
1/2 c. brown sugar
1/4 c. vinegar
1 tbsp. chili powder (or 1 tsp.
depending on your taste)
2 tsp. salt
2 tsp. Worcestershire sauce
1 tsp. dry mustard

Put all ingredients on top of meat in crock pot. Cook on high 6 hours (no longer). Mash meat with potato masher. Ready to serve.

396780 — CROCK POT HAMBURGER DISH

4 lg. potatoes, sliced
1 can or pkg. green peas
3 lg. carrots, sliced
3 onions, sliced
2 stalks celery, chopped
1 1/2 lbs. hamburger, lightly browned
1 can tomato soup
1 soup can water
Salt & pepper to taste

Place vegetables in crock pot. Season with salt and pepper. Put browned hamburger on top and cover with soup and water. Cover and cook on low for 8 hours or on high for 2 to 3 hours. If possible, stir once or twice while cooking. Serves 4 to 5.

396781 — CROCK POT BEEF BBQ

6 lbs. boneless beef
1 stalk celery, chopped
3 lg. onions, chopped
1 green pepper, chopped
1 sm. bottle ketchup
3 tbsp. BBQ sauce
3 tbsp. vinegar
1 tbsp. Tabasco sauce
2 tbsp. chili powder
Salt and pepper
1 1/2 c. water

Combine all ingredients in crockpot. Cook on low for 5-6 hours.

396782 — ONE STEP CROCK POT MEAT MEAL

2-3 lb. meat (beef, pork or chicken)
2 cans cream of mushroom soup
1 pkg. dry onion soup mix

For more meat double or triple the soups. Mix mushroom soup and dry onion soup in large crockpot. Trim fat off meat and put into soup mix. Cook on low all day. Serve over noodles, rice, potato or toast.

396783 — CROCK POT PIZZA

1 1/2 lbs. hamburger
2 sm. pizza sauces
1 bag Cheddar cheese and Mozzarella
cheese
1 can mushrooms
1 chopped onion and pepper
1 lg. bag noodles
1 pkg. pepperoni

Brown meat, onions, peppers, and drain; then add sauce and simmer; cook noodles and drain. Layer meat, noodles, mushrooms, cheese, pepperoni. Cook on crock pot on low for 90 minutes - or just warm up and eat. Golden Key

396784 — CROCK POT PORK CHOPS

6 to 8 lean pork chops
1/2 c. flour
1 tbsp. salt
1 (10 oz.) can chicken and rice soup
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil

Coat pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in skillet. Place browned pork chops in crock pot. Add can of soup. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours.

396785 — CROCK POT BEANS

1 can pinto beans
1 can baby limas
1 can white beans
1 can pork & beans
1 lb. hamburger
1 tbsp. honey
1/2 c. onion, chopped
1/2 c. catsup

Brown ground beef and onions. Drain all beans except pork & beans. Mix all together in crock pot. You can crumble 3 or 4 slices of crisp bacon on top if desired. Really better with bacon. Cook for 2 to 4 hours, longer if you have time.

396786 — CROCK POT STEW

4 lb. venison stew
2 stalks celery
6 carrots
1 onion
1 green pepper
4-5 potatoes
2 (14 oz.) cans stewed tomatoes
2 cans sliced mushrooms
1 tbsp. sugar
4 tbsp. tapioca
1 tsp. salt
1/4 tsp. pepper

Cut and trim venison into small pieces; can also use beef stew. Put into slow cooker, cut or dice vegetables into pieces. Put on top of meat. Add mushrooms. Sprinkle salt, pepper, sugar and tapioca over all. Pour stewed tomatoes with juice over. Cover tightly and let it cook all day, at least 6-8 hours. Don’t lift the cover or you will have to add cooking time.

396787 — CROCK POT REUBEN CASSEROLE

1 (8 oz.) pkg. noodles, cooked
1 can corned beef
3 1/2 c. sauerkraut
6 slices American cheese
16 oz. sour cream
1 (10 1/4 oz.) can cream of chicken
soup
6 slices Swiss cheese

In a buttered quart crock pot, layer half the noodles, half the meat, all the sauerkraut, all the American cheese. Mix the sour cream and the chicken soup together and layer half of the soup mixture. Then layer the rest of the noodles, meat, soup mixture and then lastly the Swiss cheese. Cook on high for 2 hours, so that it bubbles well. Turn down to low for 1 or 2 hours. It helps to stir before serving, to mix the layers together some.

396788 — CROCK POT ROAST

3 to 4 lb. boneless pot roast
1 c. of “diet” 7-Up
Celery salt
2 bay leaves
2 garlic sections, chopped or sliced

Wash roast and pat dry with paper towels, place in crock pot, pierce top of roast with fork and sprinkle top with celery salt. Add bay leaves and garlic, pour DIET 7-Up over all and set crock pot on high for 4 hours, then low 2 hours or put on low for 8 hours. Remove roast to platter to cool. Discard liquid. Serve with your favorite vegetables, rolls and salad. Clean up is fast and no slaving over a stove. Potatoes, carrots, celery and onions may also be added as the roast cooks, saving extra cooking time. Canton, NC

396789 — CROCK POT ROAST

1 roast, drain off broth

Put meat back in crock pot with 1 can beefy mushroom soup, 1 can cream of mushroom soup, and 1 package Lipton’s dry onion soup, 2 tablespoons Worcestershire Sauce. Cook 3 or 4 hours. Cook noodles in beef broth and serve meat and gravy over noodles or rice.

396790 — CROCK POT PORK AND GRAVY

4-5 pork shoulder chops
1 pkg. Lipton onion soup mix
1 can cream of chicken soup
10 oz. water

Trim pork chops of excess fat and cut into “stew size” pieces. Lightly brown and place in bottom of crock pot. Combine remaining ingredients and pour over pork. Cook 4-6 hours on low until tender. Serve over rice or with mashed potatoes. Serves 4-5.

396791 — CROCK POT, POT ROAST

3 1/4 t 4 lb. rump roast
1/2 tsp. seasoned salt
1/4 tsp. pepper
1 pkg. onion or beef mushroom soup mix
1 thinly sliced onion

Put roast in pot. Sprinkle with seasoned salt, pepper, and soup mix and sliced onion (leave onion out if you use onion soup mix). DO NOT ADD WATER. COVER POT AND PLACE ON BASE. Simmer at setting #2 1/2 for 7 to 9 hours. Can be kept warm at setting #2.

396792 — CROCK POT TENDERLOIN TIPS

1 lb. tenderloin tips
1 can mushroom soup
1 pkg. onion soup mix
1/4 c. water

Combine ingredients in crock pot. Cook 8 hours. Serve over noodles.

396793 — CROCK POT BARBECUE

1 whole Boston Butt, cut into 1 inch
sqs.
1/3 c. vinegar
1 med. onion, cut sm.
1/8 tsp. garlic salt
1 bottle Maurice’s barbecue sauce

Combine all ingredients, except sauce, in a crock pot and add water until meat is covered. Cover crock pot and cook on high until meat falls apart when stirred with fork. Drain water and add Maurice’s sauce, stir, then simmer on low for 1 hour.

396794 — CROCK POT ENCHILADAS

1 lb. hamburger
1 onion, chopped
1 sm. can chilies
1 sm. can mild enchilada sauce
1 can golden mushroom soup, undiluted
1 can cheddar cheese soup, undiluted
1 can cream of mushroom soup,
undiluted
1 can cream of celery soup, undiluted
1 lg. pkg. Dorito chips

Brown hamburger and chopped onion, pour off grease. Put all ingredients in crock pot except Dorito chips. Mix and cook low 4 to 6 hours. Last 15 minutes before you are ready to eat, add Dorito chips and stir.

396795 — CROCK POT STEW

1 lb. stew beef
1 lb. ham, chopped
2 tbsp. shortening
2 tbsp. salt
2 lg. onions, cubed
2 c. sliced carrots
2 c. chopped potatoes
2 c. chopped rutabagas
1 c. sliced celery

Brown beef and ham slowly in shortening in skillet, drain. Place in crock pot with remaining ingredients. Add water to cover. Cook on high for 4 hours or until meat is tender.

396796 — CROCK POT CHICKEN AND RICE

3/4 c. rice
1 can cream of celery soup
1 can cream of mushroom soup
1 sm. can whole mushrooms
1 sm. jar pimento strips, drained
1/2 green pepper, chopped
1/2 onion, chopped
1 can water chestnuts, drained, sliced
8 to 12 chicken breasts, halved
Grated Parmesan cheese

Place rice in crock pot. Combine remaining ingredients except chicken and cheese in bowl. Mix well. Pour half of mixture over rice. Place chicken on top. Pour remaining soup mixture over all. Cook on high for 3 hours or until chicken is tender. Garnish with cheese.

396797 — CROCK POT CHILI

2 lb. boneless beef round steak
1 c. chopped onions
2 c. chopped celery
1/2 c. chopped green pepper
1 (1 lb. 13 oz.) can tomatoes, blended
3 tbsp. Worcestershire sauce
2 tsp. salt
2 tsp. paprika
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 can red kidney beans, drained
3 tbsp. lemon juice
1/4 c. chopped parsley

Combine all ingredients except beans, lemon juice and parsley in crock pot. Cover. Cook on low 6 hours. Add beans, cover, cook on high for 1 hour longer. Stir in lemon juice and parsley. Serve immediately.

396798 — CROCK POT BRUNSWICK STEW

1 (5 lb.) hen
1 (No. 2) can tomatoes
1 (8 oz.) can tomato paste
1 (No. 2) can okra
1 (No. 2) can corn
2 lb. potatoes
2 lg. onions
Red pepper and salt to taste

Place hen in crock pot with water to cover. Cook on high for 2 hours. Remove chicken, debone. Chop chicken, return to crock pot. Add remaining ingredients. Cook on high for 4 hours.

396799 — CROCK POT ITALIAN MEAT BALLS

1 qt. tomato juice
Salt and pepper
Garlic salt
4 tbsp. parsley flakes
1 lb. hamburger
1 egg
1/2 c. bread crumbs
1 c. grated cheese
1 sm. can tomato paste

Turn crock pot on low and pour in tomato juice. Add salt, pepper and garlic salt to your liking. Sprinkle 2 tablespoons of parsley flakes in juice. Mix hamburger.

396800 — CROCK POT BARBECUED SHORT RIBS

2 c. water
3 or 4 lbs. boneless short ribs
18 oz. bottle barbecue sauce
1 tbsp. Worcestershire sauce
3 oz. Heinz 57 hickory smoke sauce
1/4 tsp. angostura
1/4 tbsp. lemon pepper seasoning

Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce, angostura, lemon pepper and short ribs in crock pot on low heat for 12 hours. I usually cook this recipe overnight.

396801 — CROCK POT FRENCH BEEF

2 lbs. beef chuck, cut into 2 inch
pieces, floured, peppered to taste
1 can golden mushroom soup
1 (8 oz.) pkg. wide egg noodles,
cooked

Coat beef with flour and pepper. Brown in shortening in skillet. Place in crock pot. Add soup, mixing well. Cook on low for 6 to 8 hours or until beef is tender. Serve over noodles.

396802 — CROCK POT TOMATO STEAK

1 med. round steak
1 1/2 cans stewed tomatoes
Salt & pepper

Cut round steak into 4 to 5 sections. Place in crock pot. Add stewed tomatoes, salt and pepper to taste. Turn on low and let cook all day. Will be ready when you get home from work.

396803 — CROCK POT CHILI

2 lbs. hamburger or deerburger
2 cans Bush’s chili hot beans
2 med. green peppers, chopped
2 med. onions, chopped
1 pkg. Williams chili seasoning
1 lg. can stewed tomatoes

Brown meat, onions and green peppers. Then put meat in and mix all remaining ingredients into crock pot. Stir well and cook on low for 8 hours or on high for 4 hours. Salt and pepper to taste.

396804 — CROCK POT POT ROAST

3 to 4 lb. roast, slightly frozen
6 to 8 lg. potatoes, peeled and
chopped
2 lg. onions, chopped
6 to 8 carrots, peeled and chopped
1 env. onion soup mix
1 c. red cooking wine

Place roast in large crock pot. Add potatoes, onions and carrots. Dissolve the onion soup mix in the red cooking wine and pour over meat and vegetables. Cook on high approximately four hours. (If you start before Sunday School its ready by the time you’re home from church!)

396805 — CROCK POT SPAGHETTI SAUCE

1 lb. hamburger
1 lb. sausage
2 lg. onions, diced
3 cloves garlic, diced
1 tsp. salt, pepper, sugar
1 c. water
1/4 c. diced celery
1/2 tsp. oregano
1 (8 oz.) can seasoned tomato sauce
2 (6 oz.) cans tomato paste
2 tsp. chili powder
1 sm. can mushrooms
1 green pepper, diced

Mix and cook approximately 8 hours on low.

396807 — CROCK POT MACARONI

8 oz. cooked macaroni, drained
1/2 c. butter, stir into hot macaroni
1 tall can evaporated milk
1 1/2 c. milk
Salt & pepper
3 c. shredded cheese
2 eggs, slightly beaten

Spray crock pot with Pam. Mix all together. Cut several thin slices of cheese and put on top. Sprinkle with paprika. Cook 3 to 4 hours on low.

396808 — CROCK POT SAUERKRAUT

2 bags sauerkraut, drained
1 (32 oz.) can stewed tomatoes
1 lg. onion, chopped
1/2 green pepper, chopped
Pepper to taste
Garlic powder to taste
1 pkg. smoked sausage, sliced
1 pkg. spicy hot sausage, sliced
(found at Farmer Jack’s)

Mix first 6 ingredients together in a crock pot. Cook on slow for 4 hours. Spoon out 3/4 of liquid. Add sausage and cook for 2 more hours.

396809 — CROCK POT SWISS STEAK

1 1/2 - 2 lb. round steak
2 tbsp. flour
1 sliced green pepper
1 tsp. salt
1/8 tsp. pepper
2 tbsp. salad oil
1 lg. onion, sliced
1 (16 oz.) can tomatoes, cut up
1 stalk celery, thinly sliced
1 tbsp. thick bottled steak sauce

Cut steak into serving size pieces. Coat with flour, salt and pepper. In large skillet or slow cooking pot with browning unit, brown meat in oil. Pour off excessive fat. In slow cooking pot, combine meat with tomatoes, onion, green pepper and steak sauce. Cover pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour, dissolved in a small amount of water, if desired. Makes 5 or 6 servings. Serve with mashed potatoes.

396810 — CROCK POT KIELBASA

1 jar cherries
1 lg. can chunk pineapple
1 jar sweet and sour sauce
1 c. water
2-3 lb. kielbasa

Cut up kielbasa in bite sizes. Mix all ingredients but meat together including the juice in the cherries and pineapple. Add meat and stir. Cook on slow about 2 to 3 hours. You may want to double the ingredients if using a large crock pot.

396811 — CROCK POT DUCK GUMBO

2 wild ducks, parboiled for 10 minutes
2 stalks celery, diced
1/2 bell pepper, diced
2 med. onions, diced
1/2 lb. smoked link sausage
Worcestershire sauce
Flour
Garlic salt
Oil
Salt and pepper

Make a dark roux with the oil, flour and seasonings. Add 2 cups water to make gravy. Allow to simmer while preparing next step. Chop vegetables and place in bottom of crock pot. Place ducks on top of vegetables. Pour gravy over ducks and vegetables. Turn crock pot on low and cook at least 8 hours. Two hours before serving, de-bone ducks, return meat to crock pot, slice sausage and add to gumbo. Serve over rice, adding Tabasco, Worcestershire or any other flavoring to taste. (HINT: Tastes much better the next day after cooking.) Outdoor Writer

396812 — CROCK POT CHILI

1 lb. ground beef
2 lg. onions, chopped
1 lg. green bell pepper, chopped
2 tbsp. chili powder
2 tsp. salt
1/8 tsp. paprika
1/8 tsp. red pepper, crushed
1 (28 oz.) can tomatoes
1 (20 oz.) can kidney beans, drained
1 lg. bay leaf

Brown ground beef in skillet for 10 minutes, drain. Add onions, green pepper, chili powder, salt, paprika and red pepper. Simmer for 10 minutes. Add tomatoes, beans and bay leaf. Pour into crock pot and cook on medium for 6 to 8 hours. Add a small amount of water if necessary. Remove bay leaf before serving. Yield: 4 servings.

396813 — CROCK POT VENISON STEW

2 lbs. venison, in 1 inch cubes
5 carrots, cut up
1 lg. onion, cut in chunks
3 stalks celery, sliced
1 lb. canned stewed tomatoes
1/2 c. quick cooking tapioca
1/2 tsp. cloves
2 bay leaves
Salt & pepper to taste

Trim all fat from meat. Put ingredients in crock pot, mix thoroughly and cook on low for 12 hours.

396814 — CROCK POT ROAST BEEF

3 lb. roast
3 med. potatoes
2 carrots
1/2 c. water
1 env. Lipton onion soup

Cut potatoes and carrots in chunks and boil in water for 15 minutes. Put all ingredients in crock pot and cook on low for 10-12 hours, or on high for 5-6 hours.

396815 — CROCK POT WIENERS

1 to 2 lb. wieners
1 sm. jar prepared mustard
1 (10 oz.) jar grape jelly

Place mustard and jelly in crock pot on low heat. Heat until jelly melts. Stir to mix. Cut wieners in bite-size pieces and put in crock pot. Stir to mix. Serve hot.

396816 — CROCK POT CHICKEN

4 or 5 whole skinless, boneless
chicken breasts
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 sm. onion, diced

Place chicken breasts in the bottom of the crock pot. Add the soup, but do not add any water. Lay the sliced onion on top. Cook on low heat, all day, approximately 8-10 hours. Season to taste. Serve over rice. Son and Daughter-In-Law of Helen Nash

396817 — CROCK POT BEEF

1 lb. of beef stew meat
1 can onion soup
2 tbsp. flour

Brown meat. Mix 2 tablespoon flour, with a sprinkle of thyme, marjoram, salt and pepper. Sprinkle over beef. Add soup and 1/2 can water. Cook on low temperature 8 hours. Serve over noodles.

396818 — CROCK POT CORNED BEEF

3-4 lb. corned beef brisket
Water
1/2 c. chopped onions
2 garlic cloves, minced
2 bay leaves
1 head cabbage

Place corned beef in slow cooking pot. Barely cover with water. Add onion, garlic and bay leaves. Cover and cook on low 10 to 12 hours. Serves 6 to 8. For Cabbage: Place cabbage wedges around beef for last 30 minutes or cooking time or until done.

396819 — CROCK POT BEEF BURGUNDY

2 lbs. beef, cut into cubes
4 carrots, cut into 1 inch pieces
2 med. onions, chopped
2 c. canned tomatoes
1/4 to 3/4 c. ketchup
3 tbsp. chili sauce
1 clove garlic, chopped
3 tbsp. quick cooking tapioca
2 tbsp. brown sugar
1/2 c. burgandy wine
1 1/2 tsp. salt
1/2 tsp. pepper

Cook above in tightly covered crock pot (or covered casserole) for 4 hours at 250 degrees. Add: 1 c. water chestnuts
6 oz. mushrooms, drained
2 cans sliced or cut potatoes

Increase temperature to 300 degrees and cook 1 more hour.

396820 — CROCK POT STEW WITH RICE

2 lb. stew meat, browned
3 cans green beans, drain
2 cans tomatoes
1 onion, chopped

Put in crock pot early morning on low. Salt and pepper to taste. Serve over cooked rice. Box 304 104 Elm St. Neola, IA 51559

396821 — CROCK POT CHICKEN

4 chicken breasts, boned and skinned
2 stalks celery, chopped
1/2 c. chopped onion
1 tsp. garlic powder
1/4 tsp. curry powder
1 tbsp. chopped parsley

Place all ingredients in crock pot. Do not add water. Cook on high for 2 1/2 hours. Store left-over chicken, broth and vegetable in individual serving packages in freezer to easily reheat.

396822 — COMPLETE CROCK POT DINNER

2 to 3 lbs. cube steak, browned
6 med. potatoes, peeled & sliced
2 (12 oz.) jars Heinz brown gravy

Layer meat and potatoes, adding gravy to each layer. Top with gravy, you may add 1/2 jar water. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Season as desired. Serve with side dish vegetables.

396823 — CROCK POT STEAK FOR TWO

Thin round steaks
1 sm. onion
Cream of mushroom soup
Mushrooms

In crock pot put 1 can cream of mushroom soup, 1/2 can of water. Mix together. Cut one small onion, add to soup. Cut mushrooms in half and add to soup. Brown meat in skillet. Put meat in soup in crock pot for 8 hours on low.

396824 — BARBECUED CROCK POT CHICKEN

1 chicken, cut up
1 onion, chopped
10 oz. Coke
1 sm. bottle ketchup
3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper

Put in crockpot in order listed. Stir once. Cook on low overnight or in morning until dinnertime. Remove skin and bones. Serve with French fries and cole slaw.

396825 — CROCK STEW

1 lb. hamburger, browned
1 can tomato soup
1 can vegetable beef soup
1 1/2 c. water
2 stalks celery, chopped
3 carrots, thinly sliced
5 med. potatoes, peeled & chunked or
sliced
1/2 lg. onion, diced
1/2 tsp. chili powder
Salt to taste
Dash of garlic powder & pepper

Combine all ingredients in crock pot. Cook until vegetables are tender, (usually 6 hours). Can be cooked on stove top. Cooking time will be considerably shorter.

396826 — CROCK POT CHICKEN & CORNMEAL DUMPLINGS

1 (9 oz.) pkg. frozen cut green beans
2 c. cubed, cooked chicken
2 c. diced potatoes
1 9(13 3/4 oz.) can chicken broth
1 (12 oz.) can vegetable juice
cocktail (1 1/2 c.)
1 tsp. chili powder
6 drops bottled hot pepper sauce
1/3 c. yellow cornmeal
2 tbsp. snipped parsley
1/2 c. sliced celery
1/2 c. chopped onion
1/2 tsp. salt
1 1/4 c. packaged biscuit mix
1 c. sharp shredded American cheese
2/3 c. milk

Thaw beans by placing in strainer and run hot water over beans. Transfer to crock pot. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together. Cover. Cook on low for 4 hours. Turn to high heat and heat until bubbly. Add water at this point if needed. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours more (don’t lift cover). Sprinkle dumplings with rest of cheese.

396827 — CROCK POT MEAT LOAF

3 lbs. ground turkey or chicken
1 lb. ground hamburger
1 c. instant rice
1/4 c. A-1
2 whole eggs
1/4 c. flour, bread crumbs or crushed
crackers or chips
Salt, pepper, onion powder, garlic
powder to taste

Combine all ingredients. Form into ball. Wrap well in foil. Poke small holes in bottom side of ball. Place in crock pot on canning lids or something that will keep the meat above any drippings. Cook on low 8 hours.

396828 — ZESTY CROCK POT CHICKEN

1 chicken, cut to suit
1 can Campbell’s mushrooms
1 can tomato soup
1 c. milk

Cut chicken and brown in skillet or oven. Prepare mixture of soups and milk; combine ingredients. Simmer in a crock pot 2 hours. Serve with mashed potatoes and green beans.

396829 — CORNISH CROCK POT

2 Cornish game hens
1 pkg. pecan rice
1 1/2 c. water
Salt and pepper to taste

Place rice in crockpot; stir well. Place Cornish hen on top of rice. Add salt and pepper. Cook on low setting for 6 hours. (Can be cooked all day if you go to work.)

396830 — CROCK POT HAM AND POTATOES

6-8 slices ham
8-10 med. potatoes, peeled and thinly
sliced
1 med. onion, peeled and thinly sliced
Salt and pepper
1 c. grated Cheddar cheese
2 cans cream of celery or mushroom
soup
Paprika

Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or on high 4 hours.

396831 — GRANDMA’S CROCK POT SUPPER

1 lb. ground chuck
2 lg. onions, diced
3 or 4 med. potatoes
1 qt. milk

In crock pot, put layer of ground chuck; layer onion, layer potatoes; add milk. Cook on high until potatoes are tender, 3 to 4 hours on High.

396832 — PIZZA IN A CROCK POT

2 c. macaroni, cooked
1 lb. browned hamburger
1 (15 oz.) can pizza sauce
1 (15 oz.) can tomato sauce
1 sm. pkg. pepperoni slices
1/2 lb. Mozzarella cheese, shredded
Parmesan cheese

Mix all ingredients in crock pot except cheeses and place these on top. Turn on high for 1 1/2 hours.

396833 — EASY CROCK POT CHILI

4 cans lite kidney beans
2 lbs. hamburger
4 cans tomato soup
2 cans stewed tomatoes
2 med. onions
2 tbsp. chili powder
2 tsp. salt
1 tsp. paprika
1/4 tsp. garlic powder
2 or 3 bay leaves
1/4 tsp. cayenne pepper (optional)

Brown hamburger with chopped onions; drain and mix with all other ingredients in large crock pot. Cook overnight or turn on in the morning for a tasty but simple chili meal. Great served over minute rice or with Fritos and shredded cheese. (This recipe tastes just as good in regular cook pot cooked on low for 4 to 5 hours.) Serves 8 to 10.

396834 — EASY CROCK POT PORK BARBECUE

1 (5-7 lb.) fresh pork shoulder
1 tbsp. salt
2 tbsp. sugar
Pepper to taste
1 1/4 c. vinegar
1/2 c. ketchup
1/2 c. barbecue sauce
1 1/2 tbsp. crushed red pepper
Dash of hot sauce

Put pork in crock pot. Sprinkle salt and pepper over shoulder and add vinegar. Cover and simmer 12 hours. Remove from pot and pick meat from bones. Strain liquid and keep approximately 2 cups. Add remaining ingredients. Mix with minced meat and return to crock pot. Cook on low until juice is cooked down (or cook on a high setting for shorter time). Freezes well.

396835 — PORK IN CROCK POT

3-5 lbs. pork (may use smoked pork
shoulder)
1 lg. onion, sliced
2 apples, peel & cut up in pieces
2 tbsp. chutney or 1 c. dried fruit
(mixed)
1 c. apple cider or apple juice
1/2 c. water
1 or 2 garlic cloves
1 bay leaf
Salt & pepper to taste

Cook all ingredients together in crock pot 4 or 5 hours on high temperature. Thicken gravy. Remove bay leaf. Slice meat and serve.

396836 — CROCK POT BARBECUED CHICKEN

1/4 c. water
3 tbsp. catsup
3 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
3 tbsp. brown sugar
2 tbsp. margarine or butter
1 tsp. salt
1 tsp. paprika
1 tsp. dry mustard
1/2 tsp. cayenne pepper
1 (2 1/2 or 3 lb.) chicken

Combine water, catsup, vinegar, Worcestershire sauce, lemon juice, brown sugar, margarine and seasoning in a saucepan; heat to boiling. Remove from heat and allow to cool. Place chicken in the crock pot and pour sauce over it. Cook slowly overnight or on high for 6 to 7 hours. This barbecue sauce can also be used with pork and beef.

396837 — CROCK POT BAKED CHICKEN

1 whole chicken
Salt & pepper to taste
1/2 stick margarine or Promise (low
fat) butter

Wash chicken and remove giblets from inside. Dry chicken and rub with margarine on all sides. Sprinkle with salt and pepper. Be sure to get some salt and pepper on inside. Put in crock pot in early morning (about 8:00 a.m.). Turn crock pot to low - let cook all day. When returning home from work about 4:00 or 5:00 you will have a delicious baked chicken. Remove from crock pot with spatula to keep from falling apart. You will have about 2 cups of chicken broth in pot. Use for gravy over rice or mix with Stove Top stuffing instead of water.

396838 — CROCK POT BEEF STEW

1 lb. lean boneless beef stew, cut in
sm. pieces
1 sm. can potatoes, sliced or whole,
drained
1 can sliced carrots, drained
1 can cut green beans, drained
1 onion, chopped
1 can cream of mushroom soup
1 can cream of celery soup
1 can tomato soup

Place the above ingredients in a 5 quart crock pot, stir slightly and cook until done. Serve alone or with rice. This soup makes the gravy and there’s no need to thicken it. One Caution: Don’t substitute fresh potatoes for canned as they will become mushy. This is good to put on in the morning before leaving for work so that dinner is ready when you return home. All that’s left to do is cook the rice and heat your bread, such as Cobblestone Mill French Baguettes.

396839 — RICE AND HAMBURGER CROCK POT

2 lbs. ground beef
2 onions, cut up
1 can tomatoes
1 can tomato soup, undiluted
1 c. uncooked rice

Brown beef in hot fry pan. Put in crock pot and add remaining ingredients that have been mixed well. Put on low and should be ready by 6:30 p.m. if started in the a.m.

396840 — STUFFED CHICKEN BREAST IN CROCK POT

3-4 boneless whole chicken breasts
Stuffing of your choice

Prepare dressing. If using package mix, 1/2 of package should be enough. (May use applesauce instead of water in dressing.) May also add 1/2 cup cut up onion to dressing. Roll dressing up in breast and close with toothpick. Brown in butter or margarine in hot pan. When brown, cover with paprika and place in crock pot. Cover breasts with 2 cans cream of celery soup. Turn on high for 5 or more hours.

396841 — LAYERED CROCK POT STEW

Place in order in crock pot: 6 lg. potatoes, lg. cubed
6 lg. carrots, lg. diced
3 lbs. beef cubes
3 tbsp. flour, sprinkled
3 diced onions
3 lg. celery ribs, diced

Heat together and pour over above ingredients: 1/3 c. soy sauce
1 tsp. salt
1/2 tsp. pepper
1 tbsp. paprika
3 beef bouillon cubes or 3 tsp.
instant beef bouillon
1 (8 oz.) can tomato sauce
1 c. water

Cook on high 4-5 hours.

396842 — SOUPER CROCK POT ROAST

2-3 lb. blade or arm roast
1 env. onion dry soup mix
1 can cream of mushroom soup
1/2 c. red wine
1/2 c. water

Mix onion soup (dry) and mushroom soup to make a thick paste. Spread both sides of roast with onion, mushroom mixture. Put in crock pot. Mix wine and water together and gently pour over roast, turn crock pot on high for 2 hours. Turn crock pot to low and cook 3 to 5 hours longer. This makes its own gravy.

396842 — SOUPER CROCK POT ROAST

2-3 lb. blade or arm roast
1 env. onion dry soup mix
1 can cream of mushroom soup
1/2 c. red wine
1/2 c. water

Mix onion soup (dry) and mushroom soup to make a thick paste. Spread both sides of roast with onion, mushroom mixture. Put in crock pot. Mix wine and water together and gently pour over roast, turn crock pot on high for 2 hours. Turn crock pot to low and cook 3 to 5 hours longer. This makes its own gravy.

396843 — CROCK POT PIZZA

1/2 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) pkg. Kluski egg noodles,
cooked & drained
1 can pizza sauce, any flavor or
spaghetti sauce
1/4 c. water (or as needed to moisten)

—PIZZA TOPPING:—

Mushrooms
Pepperoni
Green pepper strips
Olives
Onions
Shredded Mozzarella cheese

Brown ground beef and onion together. Pour pizza or spaghetti sauce, egg noodles and water over beef mixture. Simmer until heated through. Put in crock pot on low heat. Add pizza topping. Let cook until heated through and cheese is melted.

396844 — CROCK POT SWISS STEAK

2 lb. or more round steak
1 can whole tomatoes
1 onion

Cut the steak into serving size pieces. Salt and pepper to taste. Put into crock pot. Add tomatoes and onion cut into rings. Cook slow 4-6 hours. If you wish you may thicken gravy before removing from the crock pot. Serve over rice.

396845 — JANET’S CROCK POT CHOPS

6-8 pork chops
Ketchup
1 bell pepper, chopped
1 onion, chopped
1/2 c. water

Brown pork chops in a skillet. In a crock pot, layer ingredients as follows: 1 pork chop, 1/6 of onion, 1/6 of bell pepper, enough ketchup to cover with a thin layer. Repeat layers until all ingredients are used. Pour in water. Cook in crock pot on high for 3 hours.

396846 — CROCK POT ROAST BEEF

5-6 lb. chuck roast
2 cans Campbell’s French Onion Soup
1 1/2 cans beer
2 shots whiskey
2 beef bouillon cubes

Braise roast in 400 degree oven for one hour. Add all ingredients together with roast in crock pot. Stir a bit and simmer 4-5 hours. Note: Roast can be cut up in chunks to fit in crock pot - after simmering total time it will be very tender and broken in pieces. May be served on buns with Au Jus or with potatoes and vegetables.

396847 — CROCK POT BEANS

1-2 lb. hamburger
1-2 lb. bacon
1 c. chopped onions
1 c. ketchup
1/4 c. brown sugar
1 tsp. liquid smoke
1 (approximately 15 oz.) can kidney
beans, drained
1 (approximately 15 oz.) can lima or
butter beans, drained
2 (approximately 15 oz.) cans pork
and beans
Dash of pepper

Brown hamburger and bacon. Drain the fat. Put all ingredients in crock pot as listed above. Cook either on high for 4 hours or on low for 8 hours. Stir occasionally.

396848 — CROCK POT BRISKET

1 (3-5 lb.) brisket, trimmed (one that
will fit in pot)
1 can cream of mushroom soup
1 pkg. onion soup mix
Water to cover

Trim fat off brisket. Place in crock pot, cover with soups and enough water that meat is just covered. Cook on high until starts to bubble (30 minutes to 1 hour). Turn to low and cook 6 to 8 hours or until meat sticks tender with fork.

396849 — CROCK POT MAIN DISH

In your crock pot combine: Stew meat or substitute with hamburger
1 pkg. onion soup mix
1 can cheese soup
1 can mushroom soup

Cook at 225 degrees all day in crock pot. Serve over hot rice or potatoes.

396850 — CROCK POT NO PEEK STEW

2 lbs. chuck or stew meat, cubed
2 c. potatoes, cut up
2 c. carrots, cut up
2 c. celery, cut up
1 lg. onion
1 c. each frozen green beans, peas,
corn or whatever vegetables you
wish
1 can Campbell’s tomato soup
1 can water
2 tbsp. Minute Tapioca
1 1/2 tbsp. cornstarch
1/4 tsp. pepper
1 tsp. parsley flakes
1 tsp. salt and salt substitute
1 tsp. Lawry’s seasoned salt

Mix all ingredients together in crockpot. Cover and cook on low for 10 to 12 hours. Don’t peek!

396851 — CROCK POT CASSEROLE

2 lg.-sized potatoes, sliced
2 to 3 med. carrots, sliced
1 (#2) can peas, well drained
3 med. onions, sliced
1 1/2 lbs. ground beef, browned
2 stalks of celery, sliced
10 oz. can tomato soup
10 oz. can water

Place layers of the vegetables in the order given in crock pot. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour over the layers. Cover and set on low for 6 to 8 hours, stirring occasionally. Serves 4 to 5.

396852 — CROCK POT TEXAS HASH

2 lbs. ground beef
2 sm. onions, chopped
2 green peppers, chopped
2 (16 oz.) cans tomatoes
1 c. rice
2 tsp. Worcestershire sauce
2 1/2 tsp. chili powder
2 1/2 tsp. salt

Brown ground beef in skillet, stirring until crumbly; drain. Place in crock pot. Add remaining ingredients; mix well. Cook, covered on low for 6 to 8 hours, adding water if necessary. Yield: 8 servings.

396853 — CROCK POT MACARONI & CHEESE

2 c. dry macaroni
2 lb. box Velveeta cheese
1 stick oleo
3 c. milk

Cook macaroni until almost done. In crock pot on high, mix oleo and cheese cut in small pieces until melted. Add macaroni, milk and stir well. Set crock pot on low until meal time, stirring occasionally. Past Presidents

396854 — CROCK POT BEANS

3/4 - 1 lb. chopped beef, brown and
drain fat off
1 c. chopped onion, cook with beef
3/4 - 1 lb. bacon, cut sm. cook crisp
and drain fat
2 lg. cans pork and beans
1 can kidney beans, drained
1 can butter beans
1 c. ketchup
1/2 tsp. salt
Dash pepper
1 tbsp. liquid smoke
1/4 c. brown sugar
3 tbsp. white vinegar

Put all ingredients into crock pot and cook on Low heat for 4-6 hours.

396855 — CROCK POT BBQ RIBS

3 lb. boneless country cut ribs
1 onion, sliced
1 1/2 c. BBQ sauce (bottled)
Pepper to taste

Put meat on bottom of crock pot; add onions and pepper. Top with BBQ sauce. Cover and cook on low 8-10 hours or at high for 4-5 hours. 3 1/2 quart crockpot.

396856 — LEA ANN’S CABBAGE ROLLS FOR CROCK POT

8 or more lg. cabbage leaves
1 lb. ground beef
1 egg, beaten
1 can tomato soup
1/4 tsp. pepper
4 tbsp. onion, chopped
1 c. rice, cooked

Pour boiling water over cabbage leaves and let stand for 5 minutes. Season meat, add onion, rice and beaten egg. Roll a portion of the filling into each leaf. Fasten ends with toothpicks. Place in crock pot and cook on low for 10 to 12 hours. Maybe left on longer. Fix the night before for supper the next day. Tastes better the 2nd or 3rd day.

396857 — BEEF BOURGUIGNON - CROCK POT

1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
1 bottle red wine
1 lb. onion, chopped
1 lb. celery
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour

Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter. Saute vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste. Bake in 300 degree oven for 4 to 6 hours OR put in crock pot on low 8 to 12 hours or high 6 hours.

396858 — CROCK POT MEAL

3 lb. rump roast
4-5 potatoes, quartered
2 lg. onions
3 stalks celery, sliced
4 carrots, sliced
1 qt. canned tomatoes
1 env. onion soup mix

Put meat in 5-quart crock pot. Add vegetables around and on top. Put in tomatoes and soup mix. May add small amount of water, if needed. Cook for 6-8 hours on high or 12-14 hours on low.

396859 — CROCK - POT ROAST WITH MUSHROOM GRAVY

1 roast (2-4 lb.)
2 cans cream of mushroom soup

Empty 1 can of soup into crock pot. Place roast on top, then second can of soup. Cook on high about 6 hours. Serve with mashed potatoes; the mushroom soup is not tasty gravy.

396860 — CROCK - POT SPAGHETTI

1 lb. ground beef, browned (put into
crockpot)
1 env. spaghetti sauce mix (American
Beauty)
2 tbsp. instant minced onion
8 oz. can tomato sauce
4 1/2 c. tomato juice or V-8
4 oz. can mushrooms, drained
4 oz. dry spaghetti broken into
thirds (about 1 1/2 c.)

Combine all but spaghetti noodles in crockpot and stir. Cover and cool on low 6-8 hours. Turn to high for last hour and add spaghetti. Stir often.

396861 — EASY CROCK POT ROAST

6-7 lb. beef or pork roast
1 env. Lipton onion soup mix
Salt
Pepper
Water

Add roast, onion soup mix, water, salt and pepper in crock pot and cook overnight. This will melt in your mouth and very easy to make!

396862 — CROCK POT MACARONI & CHEESE PIE

8 oz. pkg. macaroni, cooked & drained
1 stick margarine
3 c. cheese, grated (your favorite)
1/2 c. Velveeta cheese
1 egg
2 c. milk
Salt & pepper to taste

Grease crock pot or spray with Pam. Mix all ingredients, saving 1 cup of cheese to sprinkle on top. Cook covered on low for 3 hours. (Recipe can be doubled.)

396863 — CROCK POT DRESSING

1 pan baked corn bread
9 pieces stale bread
4 eggs
1 onion, chopped
1/2 celery, chopped
2 tsp. sage
1 tsp. salt
1 tsp. black pepper
2 cans cream of chicken soup
2 cans chicken broth
2 tbsp. margarine

Crumble breads. Add all ingredients except margarine. Put in crock pot and add margarine by spooning on top. Cook on high 2 hours, then low 3-4 hours.

396864 — CROCK POT CHICKEN

4 chicken breasts
1 c. water
1 sm. white onion
12-15 sm. whole red or white
potatoes, cut in sm. pieces
4 carrots
1 lg. bell pepper, cut in rings
1 tsp. salt
1/2 tsp. black pepper
1 pkg. frozen English peas

Brown chicken in small amount of butter. Add all other ingredients and cook slowly in crock pot until done, about 4-5 hours.

396865 — CROCK POT PIZZA

1 1/2 lb. hamburger
1 onion, diced
1 green pepper, diced
1 can mushrooms
1 can spaghetti sauce
1 can pizza sauce
1 bag Kluski egg noodles
2 pkg. grated Mozzarella cheese
1 pkg. grated Cheddar cheese
Pepperoni

Brown hamburger, onion and green pepper. Add sauces and mushrooms; simmer. Cook noodles by directions on bag. Drain. Layer in crock pot: ground beef mixture, noodles, cheese, and pepperoni until full. Cook on low until cheese melts.

396866 — FLANK STEAK - CROCK POT RECIPE

1/2 c. ketchup
3 tbsp. Worcestershire sauce
3 tbsp. soy sauce
1/2 c. lemon juice
Garlic powder or fresh garlic (1
clove or 1 tsp.)
Flank steak, cut into serving sizes

Place in crock pot and cook on high at least 5 or 6 hours.

396867 — CROCK POT CHILI

1 lb. pork, cubed - pork chops work
well, so does canned pork
1 (16 oz.) can stewed tomatoes
Sm. can diced jalapenos
Sm. can diced green chilies
2 to 4 garlic cloves, finely diced
Salt to taste
2 tbsp. flour
1 c. water
2 tbsp. oil

Brown pork in oil. Add flour. Stir until pork is coated and flour is brown. Put the pork and all remaining ingredients in the crock pot and simmer until pork is soft - 3 to 4 hours on high or 6 to 7 hours on low — low is preferable.

396868 — CROCK POT SPAGHETTI SAUCE

1 lb. lean ground beef (optional - I
never use)
1 lg. onion, chopped (optional - I
never use)
1 clove garlic, minced
2 (1 lb.) cans tomatoes, cut up
1 (8 oz.) can tomato saute
1 (12 oz.) can tomato paste
1 c. beef bouillon
2 tbsp. minced parsley
1 tbsp. brown sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
1/2 tsp. pepper

In large skillet or a slow-cooking pot with browning until, crumble meat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color. Drain off excess fat. In slow-cooking pot, combine browned meat, onions and garlic with remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve over hot spaghetti. May be made ahead of time and frozen. Makes 6 to 8 servings. NOTE: I often add red wine to make up the 1 cup beef bouillon; say, 3/4 cup bouillon and 1/4 cup wine. All ingredient amounts are up to you; you could even take your favorite recipe and let it cook slowly all night. In the morning, presto! Sauce!

396869 — CROCK POT MACARONI AND CHEESE

1 (8 oz.) box macaroni (cook according
to directions and drain)
2 eggs, beaten
1 (12 oz.) can evaporated milk
12 oz. reg. milk (use evaporated milk
can to measure)
16 oz. cheese (extra sharp) I use
more cheese than called for, the
more
the better
Salt and pepper to taste

Put all ingredients in crock pot and stir (mix well). Cook on low 3 to 3 1/2 hours. Very good.

396870 — CROCK POT VENISON

4 to 5 lb. venison roast
2 c. water
1 envelope Lipton dry onion soup
2 tbsp. oil (optional, venison is
almost fat free)

Put venison in crock pot. Sprinkle onion soup mix over it. Add water. Cover and cook on low for 8 to 10 hours. May be cooked on high for 6 to 8 hours. The longer cooked, the better the flavor.

396871 — BEEF POOR BOY IN CROCK POT

4 to 5 lb. roast
1 pkg. dry onion soup mix
1 c. water
1 tbsp. Italian seasoning

Put all in crock pot in the morning. Cook on “low” all day. Before making sandwiches, use forks to pull meat apart.

396872 — EASY CROCK POT SPAGHETTI

1 1/2 lbs. ground beef
1 1/2 tsp. Italian seasoning
2 tbsp. dry onions
1/2 tsp. garlic powder
1 tsp. salt
1 (4 oz.) can mushrooms
3 c. tomato juice
2 (8 oz.) cans tomato sauce
1 (4 oz.) pkg. spaghetti, broken in
pieces

Brown ground beef in skillet. Place in crock pot. Add all remaining ingredients (except dry spaghetti) and stir together. Cook on high 4 to 5 hours. Add dry spaghetti and stir in. Cook on high for 1 hour more. Can be doubled.

396872 — EASY CROCK POT SPAGHETTI

1 1/2 lbs. ground beef
1 1/2 tsp. Italian seasoning
2 tbsp. dry onions
1/2 tsp. garlic powder
1 tsp. salt
1 (4 oz.) can mushrooms
3 c. tomato juice
2 (8 oz.) cans tomato sauce
1 (4 oz.) pkg. spaghetti, broken in
pieces

Brown ground beef in skillet. Place in crock pot. Add all remaining ingredients (except dry spaghetti) and stir together. Cook on high 4 to 5 hours. Add dry spaghetti and stir in. Cook on high for 1 hour more. Can be doubled.

396873 — CROCK POT LASAGNA

1 pkg. pepperoni slices
1 lb. hamburger
1 onion, diced
1 green pepper, diced
1 can mushrooms
1 pkg. kluski noodles
1 lg. jar pizza sauce
1 lg. jar spaghetti sauce
1 pkg. each shredded Colby &
Mozzarella cheese

Cook together hamburger, onion, green pepper and mushrooms. Layer this with the rest of the ingredients in the crock pot. Cook on high for 2 to 3 hours.

396874 — CROCK POT CHEESE SOUFFLE

14 slices fresh white bread, crust
removed
3 c. grated sharp cheese, Cheddar
1/4 c. oleo
6 lg. eggs
3 c. milk, scalded
2 tbsp. Worcestershire sauce
1/2 tsp. salt
Paprika

Tear bread in small pieces. Place 1/2 in well greased crock pot. Add 1/2 cheese, 1/2 butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika. Cover and cook on low 4-6 hours. IMPORTANT - do not open until ready to serve.

396875 — CROCK POT BEEF ROAST

1 (2-3 lb.) beef roast
1 can Campbell’s cream of mushroom
soup
1 can Campbell’s French onion soup
Salt & pepper

Salt and pepper roast and place in crock pot. Empty both cans of soup over roast. Cook slowly for 6-8 hours depending on size of roast. When done, just pull roast apart and serve.

396876 — CROCK POT SAUSAGE & POTATOES

About 1 1/2 lbs. Polish sausage, sliced
1 lg. pkg. frozen hash brown potatoes
1 can Cheddar cheese soup
1/2 (15 oz.) can evaporated milk
1 bunch green onions, diced
Pepper
Garlic powder
(A can of diced chilies may be added
if desired)

Grease crock pot. Combine sausage, potatoes, onions and spices in crock pot. Mix together soup and milk; pour over ingredients in crock pot. Stir together. Simmer in pot about 6 hours, stirring occasionally.

396877 — CROCK POT CHILI

2 lb. hamburger
1 lg. onion, chopped
2 cans red kidney beans, undrained
2 cans chili beans
2 tbsp. butter or margarine
1 can tomato soup
1 qt. tomato juice
2 pkg. chili seasoning (Schilling’s)
Salt and pepper to taste
1 can stewed tomatoes (optional)
Garlic juice or chopped in sm. amount
(optional)

Brown hamburger, drain. Brown chopped onion, drain. Put into crock pot and add rest of ingredients. Simmer for 4-5 hours. Freezes well.

396878 — CROCK POT TURKEY SANDWICHES

6 c. diced turkey
3 c. diced cheese (American or
Velveeta)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 c. Miracle Whip

Mix all of above and put in crock pot for 3-4 hours. Stir occasionally. Add liquid, if needed. Serve with buns.

396879 — CROCK POT PATTIES

2 lbs. ground beef
1 egg, beaten
1 c. chopped onion
1/2 c. diced Cheddar cheese
1 can mushroom soup (do not mix with
meat)
2 tbsp. ketchup
2 tbsp. evaporated milk
1/2 c. cracker crumbs
Salt and pepper

Mix ingredients together and form into patties. Roll in flour and brown in a small amount of oil or margarine. Put in crock pot in layers with undiluted mushroom soup. Cook on high 4 hours.

396880 — PORK CHOPS IN CROCK POT

1/2 c. chopped onions
2 tbsp. oil
1/2 clove garlic, minced
1 tbsp. Worcestershire sauce
1/2 tsp. chili powder
3/4 c. water
3/4 c. ketchup
Salt and pepper

Cook onions in oil until lightly brown. Add other ingredients. Cover and simmer about 20 minutes. Put pork chops in crock pot and cook overnight with sauce. Serve hot.

396881 — CROCK POT CHICKEN

1 whole chicken
6 potatoes
1 big glass wine, any kind
Salt and pepper to taste
6 carrots
6 onions
1 green pepper, sliced

Mix all ingredients into a crock pot. Cook until tender. Serve with French bread.

396882 — CROCK POT STEW

2 lbs. ground beef
1 onion, chopped
3 carrots
4 potatoes
1 can English peas
1 can tomato soup
1/2 can water
Salt, pepper & garlic to taste

Peel and slice carrots and quarter the potatoes. Brown beef and onions together. Place carrots and potatoes in bottom of crock pot. Next add peas (undrained). Then add meat and spices. Mix soup and water and pour over top. Cook on high for 4 hours.

396883 — CROCK POT SMOTHERED STEAK

1 1/2 lb. round steak, cut in strips
1/4 tsp. pepper
1 green pepper, sliced
1 (1 lb.) can tomatoes
3 tbsp. soy sauce
1/3 c. flour
1 tsp. salt
1 lg. onion, sliced
1 (4 oz.) can mushrooms, drained
1 (10 oz.) pkg. frozen green beans
(French style)

Put steak strips, flour, salt and pepper in crock pot. Stir well to coat steak. Add remaining ingredients. Cover and cook on low 8 hours (high for 4 hours). Serve with rice.

396884 — CROCK POT OR PIZZA CASSEROLE

1 1/2 lb. ground chuck
1 onion, diced
1 green pepper, diced
15 1/2 oz. Prego spaghetti sauce
15 1/2 oz. pizza sauce
1 can mushrooms and juice
Pepperoni, sliced thin
1 pkg. Kluski noodles, cooked and
rinsed in cold water
8 oz. shredded Cheddar cheese
8 oz. shredded Mozzarella cheese

Brown meat and drain. Add sauces, onions and green pepper, mushrooms and juice. Simmer while noodles cook. Layer into crockpot or casserole, cooked noodles, beef mixture, pepperoni and cheeses. Make 3 or 4 layers. Cook in crockpot on low until cheese melts. If using casserole, bake at 350 degrees until hot through and cheese is melted. Serve with salad and rolls.

396885 — BAR-B-QUE ROAST BEEF CROCK POT

4 lb. beef
4 oz. liquid smoke
6 oz. Worcestershire sauce
1 c. ketchup
1 c. brown sugar
1 c. ketchup
2 c. juice saved from previous cooking

Cook first 4 ingredients in crock pot on low overnight. Next day, drain juice off and save 2 cups. Chop meat (taking all fat off). Place chopped meat along with next 3 ingredients. Put in crock pot and cook all day on low. SUGGESTIONS: Put drained juice in freezer so grease will raise to top. Remove grease, discard. Also, if desired, add hot sauce or onion juice for extra flavor.

396886 — CROCK POT POT ROAST OF BEEF

3 to 4 lbs. brisket, rump roast, or
pot roast
2 to 3 potatoes, pared and quartered
2 to 3 carrots, pared and thinly
sliced
1 onion, peeled and quartered
Salt and pepper to taste
1/2 c. water or beef consomme

Put vegetables in bottom of crockpot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low 10 to 12 hours. (High 4 to 5 hours). Remove meat and vegetables with spatula.

396887 — CROCK POT DOWN SOUTH BARBECUE

4 to 5 lbs. pork roast, or fresh
picnic ham
2 c. water
1 (16 oz.) bottle barbecue sauce

Place meat and water in crockpot. Cover and cook overnight or 8 to 12 hours on low. Remove bone and fat from met. Discard liquid in crockpot. Put meat back in crockpot. Add barbecue sauce. Cover and cook an additional 1 to 2 hours on High or 4 to 5 hours on low, stirring two or three times. Serve from crockpot on buns.

396888 — CROCK POT BAKED BEANS

1 lb. ground beef
1 onion, chopped
1 green pepper, chopped (optional)
3 med. cans pork and beans
3/4 c. brown sugar
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
2 c. ketchup

Brown first three ingredients in iron skillet and drain. Add remaining ingredients. Cook all ingredients in crock pot on high for 3 hours, stirring occasionally.

396889 — CROCK POT BARBECUE

5-6 pork shoulder, fresh
2 c. water
1/4 c. vinegar
1/4 c. red wine, hearty
Burgundy
4 tsp. Worcestershire sauce
2 tsp. salt
2 heaping tbsp. brown sugar
16 oz. can tomato paste

Place pork shoulder in crock pot. Add water and cook overnight on low. Debone shoulder, put lean meat back in crock pot. Add vinegar and red wine, Worcestershire sauce, salt, brown sugar, and tomato paste. Mix together. In cooking, if mixture gets too dry, pour some tomato sauce over it. Cook all day on low, approximately 7 hours. Freezes beautifully.

396890 — CROCK POT BEEF STEW

2 lb. cubed beef
1/2 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. beef broth or 2 bouillon
cubes
1 tsp. Worcestershire sauce
4 carrots, sliced
3-4 potatoes, diced
2 onions, chopped
2 stalks celery, chopped
1 can peas
1 bay leaf
Garlic salt

Place meat in crock pot. Add other ingredients and mix well. Cover and cook on low 10-12 hours. Stir before serving.

396891 — CROCK POT CHILI

2 (8 oz.) cans tomato sauce
2 (16 oz.) cans dark red kidney beans
1 lb. hamburger meat
3 or 4 tbsp. chili powder

Cook and drain well the hamburger meat. Mix all ingredients together in crock pot. Cook on high for at least 1 to 2 hours. Stir occasionally. Do not drain beans before using.

396892 — CROCK POT BEEF STEW

1 1/2 lb. stew beef (1” cubes)
1 env. onion soup
1 can mushroom soup
1 (4 oz.) mushrooms
1/2 c. red wine or water

Place in slow cooker. Cook 5 or 6 hours on high, or 8 to 12 hours on low. Serve over rice or noodles.

396893 — BBQ RIBS IN CROCK POT

3 to 4 lbs. boneless spare ribs
1 each onion, sliced
1 (16 oz. ) Blt smoke BBQ sauce

Sprinkle ribs with salt and pepper. Place ribs under broiler pan for 30 minutes to brown and remove excess fat. Put sliced onion in crock pot. Slice ribs into serving pieces and put in crock pot. Pour in BBQ sauce. Cover and cook on low 7 to 9 hours or high 3 to 4 hours.

396894 — CROCK POT BAR B-Q RIBS

2 lbs. pork spare ribs
2 c. smoked barbeque sauce
1 med. onion
2 garlic cloves

Broil ribs 20 minutes each side. Slice ribs in separate bone sections. Place in crock pot with 2 cups smoked barbecue sauce. Chop onion and mash garlic. Add to crock pot. Stir. Simmer low 6-8 hours or high 3 hours.

396895 — CHINESE CROCK POT DINNER

1 1/2 lb. pork steak (cut into 1/2”
strips)
1 lg. onion, sliced
1 sm. green pepper, sliced
8 oz. sliced fresh mushrooms
1 (8 oz.) can tomato sauce
4 carrots, sliced
3 tbsp. brown sugar
1 1/2 tbsp. vinegar
1 1/2 tsp. salt
2 tsp. Worcestershire sauce

Brown pork strips in small amount of oil in skillet. Remove excess fat. Place all ingredients with pork in crock pot and cook on low 6-8 hours. Serve with hot fluffy rice.

396896 — HEARTY BEEF STEW - CROCK POT

2 lb. stew beef, cut in 1” cubes
5 carrots, cut in 1” chunks
1 lg. onion, cut in chunks
3 stalks celery, sliced 1” chunks
2 lg. potatoes, cut in lg. chunks
1 lg. can tomatoes
1/2 c. quick cooking tapioca
1 whole cloves or 1/2 tsp. ground
cloves
2 bay leaves
Salt & pepper to taste

Put all ingredients in crock pot. Mix thoroughly. Cover and turn on high about 4 hours or 8 hours low.

396897 — CROCK POT CHICKEN CASSEROLE

4 lg. chicken breasts
1 sm. can cream of chicken soup
1 sm. can cream of celery soup
1 sm. can cream of mushroom soup
1/2 c. diced celery
1 c. Minute Rice

Mix in crock pot the soups and rice. Place chicken on top of mixture, then sprinkle diced celery over chicken. Cook on low for 4 hours. Makes 4 servings.

396898 — APPLE CIDER STEW IN CROCK POT

1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider

Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.

396899 — CROCK POT DRESSING

Saute: 2 c. onions, chopped 1 c. celery 2 (8 oz.) mushrooms 12 to 13 c. bread crumbs 1 tsp. salt 1 1/2 tsp. pepper 1 1/2 tsp. sage 3 1/4 to 4 1/2 c. chicken broth 2 eggs, beaten Mix all ingredients and put in crock pot on high for 45 minutes. Cook on low 4 to 8 hours.

396900 — CROCK POT BAKED BEANS

2 (#2 1/2) cans chili beans (Hunts)
1 (17 oz.) can kidney beans
1/2 lb. bacon, cut up
1 lb. lean hamburger
1 c. ketchup
1 med. onion, sauteed
1 tsp. salt

Brown bacon, meat and onions; drain. Mix together with beans and other ingredients. Cook in crock pot for 4 to 6 hours on low.

396901 — CHICKEN PARISIENNE IN A CROCK POT

6 med. chicken breasts
Salt, pepper and paprika
1/2 c. white wine
1 (10 1/2 oz.) can cream of mushroom
soup
1 (4 oz.) can sliced mushrooms,
drained or fresh (I use fresh)
1 c. sour cream
1/4 c. flour

Sprinkle chicken breasts with salt, pepper and paprika. Place in crock pot. Mix wine, soup and mushrooms until well combined, mixing in sour cream now if cooking on low. Pour over chicken. Sprinkle with paprika. Cover and cook on low for 6-8 hours. If cooking on high, cook for 2 1/2 to 3 1/2 hours adding cream during the last 30 minutes. Serve with rice or noodles. Serves 6-8.

396901 — CHICKEN PARISIENNE IN A CROCK POT

6 med. chicken breasts
Salt, pepper and paprika
1/2 c. white wine
1 (10 1/2 oz.) can cream of mushroom
soup
1 (4 oz.) can sliced mushrooms,
drained or fresh (I use fresh)
1 c. sour cream
1/4 c. flour

Sprinkle chicken breasts with salt, pepper and paprika. Place in crock pot. Mix wine, soup and mushrooms until well combined, mixing in sour cream now if cooking on low. Pour over chicken. Sprinkle with paprika. Cover and cook on low for 6-8 hours. If cooking on high, cook for 2 1/2 to 3 1/2 hours adding cream during the last 30 minutes. Serve with rice or noodles. Serves 6-8.

396902 — CROCK POT STROGANOFF

1 lb. stew meat
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can French onion soup

Stir together in crockpot. Leave on low heat all day. Pour over or mix with cooked noodles.

396903 — CHICKEN IN A CROCK

1 lb. (or whatever you have) boneless
chicken breasts, skinned
1 tsp. onion flakes
1 tsp. chicken bouillon
1 can (10 3/4 oz.) cream of mushroom
soup

Combine ingredients in a crock pot and cook on low 6 hours (approximately). Serve over rice, egg noodles or mashed potatoes. For more gravy add an additional can of cream of mushroom soup.

396904 — CROCK POT BARBECUE

3 lbs. chuck roast or stew meat
1 (14 oz.) bottle ketchup
1 lb. brown sugar
1 med. onion, chopped
1 tsp. salt
1/2 tsp. pepper or to taste
Dash of garlic powder to taste,
optional

Put ketchup into crock pot. Fill empty bottle to 1/2 full with water and add to pot. Add onion and seasonings. Mix well. Trim fat from roast and cut into chunks. Put into pot. Set pot on low and cook all day.

396905 — CHICKEN CURRY IN A CROCK POT

2 whole chicken breasts, boned
1 can cream of chicken soup
1/4 c. dry sherry
2 tbsp. butter or margarine
2 green onions with tops, finely
chopped
1 tsp. curry powder
1 tsp. salt
Dash of pepper
Fluffy rice

Cut chicken into small pieces, place in crock pot. Add all remaining ingredients except rice. Cover and cook on high setting 2 1/2 to 4 hours. Serve over hot rice.

396906 — LOW-CALORIE MEAT LOAF IN A CROCK POT

1 lb. lean ground beef
2 c. cabbage, shredded
1 med. green pepper, seeded & shredded
1 tsp. salt
1 tbsp. dried onion flakes
1/2 tsp. caraway seed (optional)

Thoroughly combine all ingredients. Shape into round loaf. Place on meat rack in crock pot. Cover and cook on high setting for 4 to 6 hours. 6 servings.

396907 — CROCK POT ENCHILADAS

2 lb. ground beef
1 clove garlic, chopped
1 onion, chopped

Brown together; drain. Add: 1 sm. jar taco sauce 1 can cream chicken soup 1 can cream mushroom soup 1 can green chilies, chopped Simmer 5-10 minutes. Spray crock pot with Pam. Layer meat mixture, Velveeta cheese and flour tortillas to top. Cook at high for 15 minutes, then low for 1 1/2 hours.

396908 — CROCK POT BAR-B-Q

2 c. vinegar
2/3 c. Worcestershire sauce
2 tbsp. salt
2 tsp. crushed red pepper
2 tsp. thyme
6 tbsp. prepared mustard
Few shakes of hot sauce to taste
1 fresh pork picnic or pork shoulder

Remove as much fat as possible from meat before cooking. Mix sauce ingredients and pour over pork in crock pot. Cook 12 hours (all night on low setting). The next morning after cooking, remove meat from crock pot and cool until able to handle. Spoon fat from top of sauce in pot. When meat has cooled, separate all fat from meat and cut into pieces. Put meat back in sauce and cook over low setting until dinnertime.

396909 — CROCK POT BEEF STEW

1 beef bouillon cube dissolved in 1/4
c. hot water
3 carrots, sliced
3 potatoes, cut into quarters
1 onion, sliced
2 celery stalks, sliced
1 lb. stew meat, cut into sm. chunks
& covered with flour
1 can Campbell’s vegetable soup
Water

Put everything in crock pot and add water to the top of the veggies. Turn on crock pot to low in morning. When you get home, add 1 can of Campbell’s vegetable soup. Stir and it’s done. Randolph, MA

396910 — EASY CROCK POT PORK ROAST

1 lg. pork roast with or without bone
Kitchen Bouquet

Rub Kitchen Bouquet all over pork roast. Season with Mrs. Dash, if desired. Place roast on a rack in crock pot. Cover and cook on high 6 to 8 hours. (I use cooked shredded meat for burritos.) No need to add water, fat drains to bottom and creates steam.

396911 — EASY CROCK POT BEANS AND HAM HOCKS

1 or 2 c. pinto beans
2 or 3 smoked ham hocks
1 bay leaf
Water

Place beans and ham hocks in crock pot with bay leaf. Cover with water. Cook overnight or 6 to 8 hours on high. No need to season because ham hocks give dish flavor.

396912 — HAMBURG & POTATO CROCK POT MEAL

1 1/2 lb. hamburg
1 lg. clove garlic
1/4 tsp. pepper
1/2 tsp. thyme
6 med. potatoes
2 lg. onions
1 can mushroom soup (10 3/4 oz.)
1/2 c. water

Cook beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered crock pot. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.

396913 — CROCK POT MACARONI AND CHEESE

1 (18 oz.) pkg. macaroni, cooked &
drained
1 tbsp. salad oil
1 (13 oz.) can evaporated milk
1 1/2 c. milk
1 tsp. salt
3 c. shredded sharp cheddar cheese
1/2 c. melted butter

Lightly grease crock pot. Toss macaroni and oil. Add all remaining ingredients. Stir, cover and cook on low 3 to 4 hours, stirring occasionally. Grand Chaplain

396914 — CROCK POT PIZZA

1 1/2 lbs. hamburger
1 med. onion, chopped
2 cans Ragu chunky pizza sauce mix
2/3 pkg. rigatoni noodles
3 lbs. Mozzarella cheese
Olives, peppers, mushrooms - optional
Pepperoni

Brown hamburger and onion together and drain. Mix in sauce mix. Make alternate layers in crock pot, starting with meat sauce, noodles, pepperoni and cheese. Cook on low for 5 hours.

396915 — CROCK POT STEW

24 oz. pkg. stew vegetables (thawed)
1 lb. stew beef, cut into 1 1/2 inch
cubes
1 can (10 1/2 oz.) condensed tomato
soup
1/2 c. water
2 tbsp. dried onion flakes
1 tbsp. pepper
1 bay leaf

Place vegetables in bottom of crock pot. Add meat. In separate bowl mix remaining ingredients and pour over meat and vegetables. Cover and cook over low setting for 10 or 14 hours (high 3-4 hours).

This year, as many are struggling to make ends meet, Christmas giving may seem impossible...

Well, maybe not -

Here are 101 Gourmet Popcorn Recipes you can make.

Merry Christmas to All...

Across The Border Popcorn

1/4 c Unpopped corn (8 cups Popped)
1 c Shredded Monterey Jack Cheese
2 t Chili powder
2 t Paprika
2 t Ground cumin
Pop popcorn. Mix spices into the shredded cheese. Sprinkle mixture over unseasoned popcorn and toss until well blended.
Almond Mocha Popcorn

1/2 cup Strong coffee
1/2 cup White corn syrup
1/4 cup Butter
1 cup Brown sugar
1 tablespoon Cocoa
1/2 cup Popcorn — popped
1 cup Almonds; chop — toasted
In a heavy saucepan put the coffee, corn syrup, butter, brown sugar and cocoa. Cook over a moderate heat to 280~ on a candy thermometer. Pour over the popped corn and almonds
Almond Toffee Popcorn

1 cup Sugar
1/2 cup Butter
1/2 cup White corn syrup
1/4 cup Water
1 cup Almonds; chopped & toasted
1/2 teaspoon Vanilla
1/2 cup Popcorn — popped
In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280~ on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.
National Popcorn Week is the week before Halloween.
Ammaretto Popcorn

3 quarts Popped popcorn
1 cup Unblanched whole almonds
1/2 cup Margarine or butter
1/2 cup Brown sugar — packed
1/2 cup Amaretto
Heat oven to 250~. Arrange popcorn on 2 jelly roll pans; sprinkle almonds over popcorn. In small saucepan, melt margarine over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake at 200~ for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.
Apricot Treat Popcorn

1/4 cup Butter
2 tablespoons apricot Jelly or jam
2 tablespoons Brown sugar
1/2 cup Popcorn — popped
1/2 cup Coconut — toasted
1/2 cup Almonds — toasted
1 cup Dried apricots — cut small
In a heavy saucepan, put the butter, jelly and brown sugar. Cook over moderate heat to 235~ on a candy thermometer. Pour over the popped corn, coconut, almonds and apricots.
Astronaut Popcorn

8 cups Popped popcorn — *
1/2 cup Sugar
1/2 cup Tang — powdered orange drink
1/3 cup Light corn syrup
1/3 cup Water
1/4 cup Butter
1/2 teaspoon Orange extract
1 teaspoon Baking soda
* 2 tbls of unpopped popcorn makes 4 cups (or 1 ounce) popped popcorn.
Place popcorn in a large buttered baking pan. In separate pan, combine sugar, drink mix, syrup, water and butter. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250~ on a candy thermometer, stirring frequently. Remove from heat and stir in orange extract and baking soda. Pour over popcorn, mixing well. Bake for 1 hour, stirring occasionally. Allow to cool completely.
Bacon Cheese Popcorn

4 quarts Popped popcorn
1/3 cup Butter — melted
1/2 teaspoon Seasoned salt
1/2 teaspoon Hickory-smoked salt
1/2 cup American cheese — grated
1/3 cup Bacon bits
Pour freshly popped corn in large bowl. Combine margarine with hickory-smoked salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.
Bayou Popcorn

3 tb Butter; or margarine
1/2 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts Paprika
1/2 ts Dried thyme
1/2 ts Salt
12 c Popped corn
In a heavy saucepan, melt butter over med. heat. Stir in remaining ingredients except popcorn. Cook for 1 min. Pour over popcorn, tossing to coat evenly. Serve at once.

BBQ Popcorn

6 tablespoons Hot air-popped popcorn
1/3 cup Butter
3 tablespoons Chili sauce
1 teaspoon Onion powder
1 teaspoon Chili powder
1/2 teaspoon Salt
2 tablespoons Grated Parmesan cheese
Place popcorn in large bowl. In small saucepan, melt margarine. Stir in chili sauce, onion and chili powder and salt. Pour chili mixture gradually over popcorn, tossing to mix well. Sprinkle with cheese and toss.
Buffalo HotCorn

2 1/2 qt.. popped corn
2 Cups corn chips — slightly broken
1 Cup Dry-Roasted Peanuts
1/4 Cup butter
2 Tbsp. Louisiana-Style Hot Sauce
1 Tsp. celery seed
1/4 Tsp. salt
In small bowl, place 2 cups popped corn; set aside. Combine remaining popcorn with corn chips and peanuts. In small saucepan, melt butter with hot sauce, celery seed and salt; pour over popcorn/peanut mixture, tossing gently to coat. Spread on l5x10-inch baking sheet. Bake at 350’F for 10 minutes. Remove from baking sheet to large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in airtight container.
Butter Pecan Popcorn

8 c Popped popcorn (about 1/3 to 1/2 cup unpopped)
Nonstick spray coating
1/2 c Broken pecans
2 tb Butter
1/3 c Light corn syrup
1/4 c Instant butter pecan pudding Mix
1/4 ts Vanilla
Discard unpoppped popcorn kernels. Spray a 17x12x2-inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300-degree oven for 16 minutes, stirring halfway t hrough baking. Remove the pan form the oven. Turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.
How do you keep popcorn from blowing away?
With a popper-weight (paperweight - ha! ha!)

Butterscotch Brownies A-Poppin

1 cup dark-brown sugar, firmly packed
¼ cup vegetable oil
1 egg
1 teaspoon vanilla
¾ cup finely ground, popped popcorn
1 teaspoon baking powder
½ teaspoon salt
Preheat oven to 350? F (177? C). Butter an 8-inch-square baking pan. In a large bowl, stir together brown sugar, oil and egg until smooth. Mix in nuts and vanilla. Mix together ground popcorn, baking powder and salt. Add to the oil mixture, stirring well. Spread evenly in the buttered pan. Bake for 20 minutes or until browned. Cut into squares while warm. Makes 16 brownies.
Butterscotch Popcorn Crunch

1/2 cup Unpopped popcorn
1 cup Light brown sugar packed
1/2 cup Light corn syrup
1/2 cup Butter
1/4 cup Butterscotch chips
1 teaspoon Vanilla extract
1/2 teaspoon Baking soda
1/4 teaspoon Salt
2 cups Walnuts toasted
Heat oven to 250. Grease 14x10” roasting pan. Pop the popcorn. Put nuts and popcorn in a very large bowl. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla, baking soda and salt until blended and smooth. Working quickly and using two wooden spoons pour syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan; bake 45 minutes, stirring occasionally. Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely. Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks. Makes about 4 quarts.
Cajun Popcorn

1/2 c Butter, melted
2 ts Paprika
2 ts Lemon pepper seasoning
1 t Salt
1 t Garlic powder
1 t Onion powder
1/4 ts Ground red pepper
20 c Popped popcorn
Preheat oven to 300. In a small bowl, combine margarine, paprika, lemon pepper, salt, garlic powder, onion powder, and red pepper. Place popcorn in a large baking pan; pour butter mixture over popcorn and stir until well coated. Bake 15 minutes, stirring every 5 minutes. Remove from oven; cool completely. Store in airtight container.
Popped corn takes up to 37 times as much room as unpopped corn

Candy Apple Popcorn Balls

2 tablespoons Butter
2 tablespoons Sugar
2 tablespoons Brown sugar
1/4 cup Molasses
1/4 cup White corn syrup
1/4 teaspoon Cinnamon
1/8 teaspoon Ginger
ds Cloves
1/2 c Popcorn; popped
1 c Walnuts; chop, toasted
1 c Dried apples; cut small
In a heavy sacuepan, put the butter, sugar, brown sugar, molasses, corn syrup, cinnamon, ginger and cloves. Cook over moderate heat to 280~ on a candy thermometer. Pour over the popped corn, walnuts and apples. Shape into balls.
Caramel Popcorn

2 c Brown sugar
1/2 c Dark corn syrup
1 c Butter
1 ts Vanilla extract
1 pn Cream of tartar
Salt to taste
1/2 ts Baking soda
8 qt Popcorn; popped
Combine sugar, syrup and butter in saucepan. Bring to boil and cook 5 minutes. Remove from heat and add vanilla, cream of tartar, salt and baking soda. Stir until it turns lighter in color and increases in volume. Pour the mixture over the popcorn and toss to mix. Place in a roasting pan. Bake at 200 degrees for 1 hour stirring 2 or 3 times. Pour on waxed paper and separate to cool. Makes 8 quarts.
Cheddar Popcorn

2/3 c Unpopped popcorn
1/3 c Butter
1 c Finely grated cheddar cheese
salt & pepper to taste
Pop the popcorn. Melt the butter. Grind some pepper into the butter. Stir. Layer the cheese into the popcorn. Pour the butter mixture on top, and salt.
Cherry Popcorn

2 ½ quarter air-popped popcorn
Butter flavored spray
1 package cherry flavored gelatin
Put popcorn into a very large bowl and spray lightly with butter flavored oil. Sprinkle with gelatin. Put in 350 degree oven for five minutes. Gelatin will dissolve slightly and stick to the popcorn.
Chicken Popcorn

2-1/2 tablespoons butter
1 cube chicken bouillon
2 qts. Popped popcorn
Salt to taste
Melt butter over low heat. Dissolve bouillon cube in melting butter. Drizzle over popcorn. Add salt to taste. Makes 2 quarts.
Chili Popcorn

1 teaspoon Salt
1 teaspoon Chili powder
1/2 teaspoon Garlic powder
1 teaspoon Ground cumin
1 tablespoon Dried onion flakes
Cayenne pepper to taste
1/2 cup Popcorn — popped
Butter to taste
Combine the salt, chili powder, garlic powder, cumin, onion flakes and cayenne and mix well. Use one or two teaspoons per 1/2 cup corn, popped with butter.
What has ears but can’t hear?
A stalk of (popping) corn.

Chinese Popcorn Delight

2 1/2 quarts popped popcorn
1 cup Chow Mein noodles, optional
1/2 cup peanuts
1/3 cup peanut oil
2 tablespoons soy sauce
1 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon sesame salt or salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/8 teaspoon sugar
Keep popcorn, noodles and peanuts warm. Combine remaining ingredients and mix thoroughly. Slowly pour over popcorn mixture, tossing to blend. Pour into a large roasting pan. Heat in a 300-degree Fahrenheit oven for 5-10 minutes, stirring once.
Chocolate Cream Popcorn

2 qt Popped Corn
1 c Sugar
1/2 c Water
1/3 c Cornsyrup
1/4 ts Salt
3 tb Margarine
1/3 c Chocolate pieces
1 t Vanilla extract
Lightly grease large bowl; in it, place popped corn. In saucepan, mix sugar, water, corn syrup and salt. Cook over moderate heat to 240 degrees F on candy- thermometer. Add marggarine; when it is melted; add chocolate. Stir in vanilla. Slowly pour hot syrup over popped corn, stirring constantly with two forks. Continue stirring until corn is coated and syrup loses its gloss. When mixture is cool; store in tightly covered containers.
Chocolate Glazed Popcorn Squares

1 pk Microwave popcorn — popped
2 tb Butter
10 1/2 oz Mini marshmallows
1/4 c Chocolate ready-to-spread - frosting
1/2 c Salted peanuts
Chocolate Glaze:
1/3 c Chocolate ready-to-spread - frosting
Grease 9x13” pan. Remove and discard unpopped kernels from popcorn. Place butter in 4-qt microwavable bowl. Microwave, uncovered, on HIGH, for about 30 seconds, or until melted. Stir in marshmallows and frosting until marshmallows are coated. Microwave, uncoverd, 2-3 minutes, stirring every minutes, just until mixture is smooth. Fold in peanuts and popcorn until coated. Press mixture into pan. Spread with chocolate glaze; cool. Cut into bars. CHOCOLATE GLAZE: Place ready to spread frosting in small microwavable bowl. Microwave, on HIGH, about 30 seconds or until just melted.
Chocolate Popcorn

12 cups popcorn
1 cup unsalted peanuts
1 cup sugar
2/3 cup corn syrup
2 tablespoons butter
6 ounces semisweet chocolate
1 teaspoon vanilla extract
Preheat oven to 250 degrees. Spray a large, shallow roasting pan with vegetable spray. Mix popcorn and peanuts in roasting pan. In a heavy 2 quart saucepan, cook corn syrup, sugar and margarine over medium heat, until the mixture boils, stirring constantly. Stir in chocolate and continue to cook for 5 minutes or until the chocolate is completely melted and the mixture has thickened. Remove from heat and stir in vanilla. Pour over popcorn and peanuts; stir to coat well. Bake for 1 hour, stirring occasionally. Pour onto foil and let cool. Store in tightly covered containers.
Cinnamon Apple Popcorn

2 cups Chopped dried apples
10 cups Popped popcorn
2 cups Pecan halves
4 tablespoons Butter — melted
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 tablespoons Brown sugar
1/4 teaspoon Vanilla extract
Preheat oven to 250 degrees. Place apples in a large shallow baking pan. Bake 20 minutes. Remove pan from oven and stir in popcorn and nuts. In a small bowl combine remaining ingredients. Drizzle butter mixture over popcorn mixture, stirring well. Bake for 30 min, stirring every 10 min. Pour onto waxed paper to cool. Store in airtight container. Makes 14 cups mix.
CocoaPop Fudge

2 c Sugar
2 Squares unsweetened chocolate
1/4 c Sweetened condensed milk
3/4 c Water
1 1/2 c Popped corn, chopped
1 tb Butter
1 t Vanilla
1/8 ts Salt
Melt chocolate in saucepan. Add sugar, milk, water, butter, and salt. Boil to soft ball stage (234 - 238 F). Remove from fire. Add flavoring and popped corn. Cool to room temperature. Stir until creamy. Pour into well-buttered, shallow pan. Cut in squares.
Coconut Pecan Popcorn

16 cups Popped popcorn
1 package Coconut-pecan frosting mix
1/2 cup butter
1/4 cup Light corn syrup
1/3 cup Water
1/2 teaspoon Salt
1/2 teaspoon Baking soda
Heat oven to 200~. Divide popcorn between 2 ungreased rectangular pans. Heat frosting mix (dry), margarine, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container. Makes 16 cups.
Coconut Popcorn Pie

2 quarts popped popcorn, unsalted
1 can (4 ounce) flaked coconut, toasted
1 cup sugar
1 cup light corn syrup
1/2 cup butter
1/4 cup water
2 teaspoons salt
1 teaspoon vanilla
1 quart vanilla, spumoni or butter pecan ice cream
Sweetened fresh or defrosted frozen fruit or chocolate sauce, if desired
1 12-inch pizza pan.
Mix popcorn and coconut in a large buttered bowl. Combine sugar, syrup, butter or margarine, water and salt in saucepan. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches the hard crack stage (290-295 degrees Fahrenheit). Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup. Turn half of popcorn mixture onto buttered 12-inch pizza pan; spread in thin layer covering bottom of pan. Mark off into wedge-shaped servings. Repeat using remaining popcorn mixture; cool. Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve plain or with desired fruit or sauce.
Cracklies

1 c Molasses
1 c Sugar
3 qt Popped corn
1/2 ts Salt
1 tb Butter Melt butter.
Add sugar, salt, and molasses. boil to the hard crack stage (285 - 290 F). Pour over corn, stir while pouring. Spread in thin layer to cool. Break in pieces.
Cranberry Popcorn Balls

2 cups sugar
1 10-ounce package (1 cup) frozen cranberry-orange relish
1/2 cup cranberry juice
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
5 quarts unsalted popped popcorn
Combine all ingredients, except popcorn, in a heavy saucepan. Bring to a boil; lower heat and cook to 250 degrees Fahrenheit on a candy thermometer. Mixture will bubble up in pan, so watch to keep from boiling over. Pour slowly onto hot popcorn and mix until well-coated. Let stand 5 minutes or until mixture can easily be formed into balls. Butter hands and form into 3-inch balls.
Curry Parmesan Popcorn

1/2 c butter, melted
1/3 c Grated Parmesan cheese
1/2 ts Salt
1/4 ts Curry powder
12 c Popcorn (Already Popped)
Mix margarine, cheese, salt and curry powder. Pour over Popcorn; toss.
Drunken Popcorn Balls

2 qt Popped popcorn
1/2 cup dry whiskey sour mix (2 packets of individual drink mix)
1/2 cup sugar
1/4 tsp salt
1/4 cup light corn syrup
1/2 cup water
1/2 tsp vinegar
Preheat oven to 250. Place popcorn in a large 4 inch deep buttered baking pan. Keep warm in over. Combine other ingredients in a large saucepan. Cook until mixture reaches 250 on a candy thermometer. Remove popcorn from oven. Pour syrup mixture over popcorn. Mix well and shape!!
French Fried Popcorn

4 pt Salad oil
1 pk Popcorn
1 ts Salt
Preheat oil and using a long handled tablespoon lower corn into hot oil, fry until kernels pop and rise to top. Remove and put on paper toweling to drain. Sprinkle with salt.
Fruited Popcorn Bake

7 cups Cooked Popcorn
1 cup Pecans pieces
3/4 cup Candied red cherries cut up
3/4 cup Brown sugar packed
6 tablespoons Butter
3 tablespoons Light corn syrup
1/4 teaspoon Baking soda
1/4 teaspoon Vanilla
Remove all unpopped kernals from popcorn. In a 17x12x12 “ baking pan, combine popcorn, pecans and cherries. In a 1 quart saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until butter melts and mixture comes to a boil. Cook over low heat 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour mixture over popcorn; gently stir to ccoat popcorn mixture. Bake in 300~ oven for 15 minutes;stir. Bake 5-10 minutes more. Remove popcorn to large bowl, cool
Fruity Popcorn Cookies

1 c Finely ground popped corn
1 c Sugar
1 c Finely cut dried fruit, any -kind
1/2 c Melted shortening
1/4 c Sweetened condensed milk
1/4 c Water
1 Egg, well beaten
1 c Flour
1 c Corn-meal
1 ts Salt
1 1/2 ts Nutmeg
4 ts Baking powder
Sift flour, measure, and sift with baking powder, nutmeg, salt, and corn-meal. Combine shortening sugar. Add egg. Add milk and water. Mix thoroughly. Add flour mixture, popped corn, and dried fruit. Mix thoroughly. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes.
Garlic Cheddar Popcorn Balls

50 Cloves fresh garlic
2 ts Salt
4 c Shredded Cheddar cheese
5 qt Popped corn
Peel garlic and mince with salt to prevent sticking and to absorb garlic juices. Toss garlic with cheese. In large glass or plastic bowl, make alternate layers of popped corn and garlic-cheese mixture, coating popcorn as evenly as possible, especially at edge of bowl. Place in microwave oven and cook 1 minute. Shake bowl gently; turn 180 degrees and cook 1 more minute. Do not overcook. Immediately turn out onto cookie sheet, and quickly shape into plum-size balls. Set balls on sheets of waxed paper. Makes 4 dozen popcorn balls.
Golden Popcorn Squares

2 c Sugar
1/2 c Syrup — light
1 c Water — hot
1/4 ts Salt
Boil to soft ball stage. Add 1 t. vanilla, 1 t. lemon juice. Pour over 5 qts of popcorn, heated with 1 c. peanuts or 1 c. Walnut meats. Cover with hot syrup. Mix and spread. The cut into squares.
Granola Crunch Popcorn

1/4 cup Butter
3 tablespoons Honey
3 tablespoons Brown sugar
1/2 cup Popcorn — popped
1 cup Nuts — toasted
1 cup Rolled oats
1 cup Coconut — toasted
1 cup Raisins
In a heavy saucepan, put the butter, honey and brown sugar. Cook over a moderate heat untl melted. Pour over the popped corn, nuts, oats, coconut and raisins. Bake at 300~ for 30 Minutes.
Granola Popcorn Bars

2 qt Popped popcorn
1 c Honey
2 c Oats
1 c Raisins
1/2c Chopped dates
1 c Chopped dry roasted peanuts
Heat honey in saucepan until it thins out and pours easily. Put popcorn, oats, raisins and nuts in a large bowl and mix until blended. Pour honey over mixture and stir with wooden spoon. Press into greased 9x13” pan, cover with plastic wrap and chill for several hours. Press mixture firmly before cutting into bars. Serves 12.

Harvest / Fall Popcorn

1/3 cup melted butter
1 tsp dried dill weed
1 tsp lemon pepper marinade
11/2 tsp Worcestershire sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
2 quarts popped popcorn
2 cups shoestring potatoes / in a can
1 cup mixed nuts if desired………

Combine first 7 ingredients and mix well. Add remaining ingredients.
Toss/Shake until well mixed. Spread onto a cookie sheet. Bake in preheated
350 oven for 6-10 minutes or until lightly brown, stirring once. Enjoy!!!

Hawaiian Popcorn Mix

3 cups Honey graham cereal
1 cup Salted peanuts
1 cup Raisins
1 cup Dried banana chips
2 tablespoons Margarine or butter
2 tablespoons Honey
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
4 cups Popped popcorn
1 cup Flaked coconut
Heat oven to 300~. Mix cereal, peanuts, raisins and banana chips in jelly-roll pan. Heat margarine and honey in saucepan over low heat until margarine melts. Stir in cinnamon and salt. Pour over cereal mix. Toss until evenly coated. Bake 10 minutes, stirring once. Stir in popocrn and coconut. Sprinkle with additional salt if desired. Store in airtight container. Makes 10 cups.
Heavenly Hash Popcorn

1/4 cup Butter
1 cup Chocolate chips
1 cup Pecans — toasted
6 cups Popcorn — popped
4 cups Miniature marshmallows
In a heavy saucepan, put the butter, chocolate and pecans. Cook over a moderate heat until melted, stirring frequently to prevent burning. Pour over the popped corn and marshmallows. Stir well. Spread on a buttered cookie sheet and refrigerate to cool.
For variations, you may wish to substitute butterscocth morsels or use bitter chocolate. White chocolate pieces in place of chips make a pretty white candy which can be colored and molded into shaped cake pans. Yogurt candy coating can also be used for a more piquant flavor.
Holiday Popcorn Balls

1/2 pt Karo syrup
1 1/2 pt Brown sugar
2 tb Butter
1 t Vinegar
1/2 ts Baking soda
6 qt Popcorn — about
Heat mixture until it harders when dropped in water. Move to back of stove, add baking soda dissolved in 1 T. water, and pout over frech popcorn. Will make about 3 dozen balls.
Honey Pecan Popcorn

3 qts. popped popcorn (no kernels)
2 cups pecan halves
1/2 cup honey
1/2 cup butter or margarine
1 tsp vanilla
Preheat oven to 350 degrees F. Combine popcorn and nuts in large
heat-proof bowl; set aside. Combine butter, honey and vanilla in small
saucepan. Cook over medium heat until butter melts. Pour honey mixture
over popcorn mixture. Stir until combined. Divide mixture and place on 2
baking sheets. Bake 15 minutes, stirring every 5 minutes, until light
golden brown.
Hot Mustard Popcorn

2 quarts popcorn popped in 1/4 cup oil
1 teaspoon mustard (dry)
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
Keep popcorn warm. Mix seasonings together. Add to popped popcorn and mix thoroughly.
Ice Cream Popcornwiches

2 1/2 quarts popped popcorn
1 1/2 cup light brown sugar
3/4 cup dark corn syrup
1/2 cup butter
1 tablespoon vinegar
1/2 teaspoon salt
1 6-ounce package chocolate pieces
1/2 cup chopped walnuts
2 pints brick-style vanilla ice cream.
Keep popcorn warm. In a three-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 degrees Fahrenheit on candy thermometer). Pour syrup over popped popcorn; stir to coat. Add chocolate pieces and nuts; stir just to mix. Pour into two 13 x 9 x 2 inch pans, spreading and packing firmly. Cool. In each pan, cut 12 rectangles. Cut each pint of ice cream into 6 slices. Sandwich ice cream between two popcorn rectangles.
Jamaican Popcorn

3 tb Butter
1 tb Ground cumin
1 tb Sugar
1/2 tb Dried red pepper flakes
8 c Popped corn
In a heavy saucepan, melt butter over med. heat. Stir in remaining ingredients except popcorn. Cook, stirring constantly, until sugar dissolves. Pour over popcorn; toss to coat evenly. Serve at once.
Jelly Bean Popcorn Heaven

6 - 8 cups popcorn
1 jar (7 ounces) marshmallow cream
1/2 cup peanut butter
1 cup small jelly beans
Mix marshmallow cream and peanut butter in a large bowl. Stir in popcorn and jelly beans until coated evenly. Press mixture into greased 9-inch square baking pan. Refrigerate until set, about 4 hours. Cut into squares.
Jungle Popcorn

8 cups popcorn
1/2 cup honey
1/2 cup butter
1 tsp. cinnamon
1 small box animal crackers
Preheat oven to 300 degrees. Place popcorn in large greased roasting pan. Melt honey, butter and cinnamon in a small pan over low heat. Dribble honey mixture over popcorn. Stir to coat thoroughly. Bake 10 to 15 minutes, stirring every 5 minutes. Remove from oven. Place in large bowl and cool. Toss in animal crackers.
Microwave method: Place honey, butter and cinnamon in 2-cup glass measure. Microwave on high until melted. Continue as above.
Kemtuky Praline Popcorn

4 quarts Popped popcorn — light salted
2 cups Pecans — chopped
3/4 cup Butter
3/4 cup Brown sugar
In lg bowl or roaster, mix popcorn and pecans. Combine butter and brown sugar in sm saucepan. Heat, stirring popcorn mixture. Mix well to coat.
Kiddie Popcorn Crunch

1 c Powdered sugar
3 tb Water
1 tb Butter
Dash of salt
2-3 drops food Coloring
Mix ingredients to soft ball stage (225 F) on candy thermometer (234 F at sea level) Pour over one batch of popcorn (about 8-10 cups), mix quickly and well. If you overcook, it will have a more gritty sugar texture.
Lemon Popcorn

1/4 c Corn oil
3/4 c Popping corn
Zest of 1 lemon
Salt
2 tb Lemon juice
2 tb Melted butter
In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Mix lemon juice with melted butter. Toss popcorn with lemon zest, salt, and butter/lemon juice.
Licorice Popcorn

16 cups Popped popcorn — *
1 cup Sugar
1/4 cup Brown sugar
1/4 cup Water
1/2 cup Light corn syrup
1/4 cup Butter
1/2 teaspoon Baking soda
1/2 teaspoon Anise extract
1 tablespoon Black food coloring
* 2 tbls of unpopped popcorn will produce 4 cups (or 1 ounce) of popped popcorn.
Place popcorn in large buttered baking pan. Put the sugars, water, and corn syrup into a heavy pan over medium heat and stir. After the mix has boiled, scrape sides of pan. Place a candy thermometer in the pan and cook, without further stirring, to 250~. Remove pan from heat and stir in butter, baking soda, anise extract and food coloring. Pour over popcorn, mixing well. Bake, uncovered, for 1 hour, stirring occasionally. When cooled, store in air-tight containers.
LolliPopCorn Surprise

7 c Popped corn
3 c Miniature marshmallows
2 tb Butter
1/4 ts Salt
Food color
8 Lollipops
Measure popped corn into large, buttered bowl. Heat marshmallows, butter, and salt over low heat, stirring often, until melted and smooth. Add food color. Pour over poped corn and toss gently. Shape around lollipops into 3” balls.
Mac-Corn-Roon Cookies

1 c Popcorn — popped (remove all -hard kernels)
1 c Walnuts — finely chopped
3 Egg whites
1 c Powdered sugar
3/4 ts Vanilla
Put popcorn in blender and chop fine. Combine in a bowl with nuts. Beat egg whites until foamy, then add sugar and beat until stiff. Blend in vanilla and mix carefully with popcorn and nuts. Drop by spoon onto a lightly oiled cookie sheet. Bake in a preheated 300 degree oven for 30 to 35 minutes.
Mapled Corn Squares

1 c Maple or Brown Sugar
1/4 c Maple Syrup
1/2 c Water
1 ts Salt
1 tb Butter
1 qt Popped Corn
Cook sugar, syrup, water and salt to 280 (brittle). Add butter and cook slowly to 294 degrees. Meanwhile, grind popped corn coarsely through a meat grinder or chop finely. When syrup is cooked remove form heat and stir in popcorn. Pour onto greased jellyroll pan. Roll w/ an oiled rolling pin. Cut into squares or bars. Makes about 3 doz. 2” squares.
Marshmallow Creme Corn

8 C. popped popcorn
1 C. puffed rice cereal
3 T. butter
1, 7-oz. jar marshmallow creme
Combine popcorn and cereal in large, greased bowl. Melt butter in medium saucepan over low heat. Remove from heat. Stir in marshmallow creme. Pour over popcorn mixture. Stir to coat evenly. Press mixture into greased 9-inch square baking pan. Refrigerate until firm, about four hours. Cut into bars.
Mushroom Popcorn

1/2 cup Butter
1 tablespoon Dried onion flakes
1 tablespoon Dried bell pepper flakes
Several dried mushrooms — cut small
1/2 cup Popcorn — popped
Salt
In a heavy saucepan melt the butter. Add the onion flakes, bell pepper flakes, and dried mushrooms. Stir over moderate heat for a few minutes. Pour over the popped corn. Add salt.
Nacho Popcorn

3 qt Popcorn
2 c Corn chips
1/4 c Butter
1 1/2 ts Mexican Seasoning
3/4 c Cheese, taco, shredded
Heat oven to 300 F. Spread popcorn and corn chips in a shallow baking pan lined with foil. Melt butter in small pan. Stir in Mexican seasoning. Pour over popcorn mixture and toss well. Sprinkle with cheese and toss to mix. Bake 5 to 7 minutes until cheese is melted. Serve at once.
Orange Candied Popcorn

2/3 cup Orange juice
1 1/4 cups Sugar
1/8 cup White corn syrup
1 Orange; rind of grated
1/2 cup Popcorn — popped
In heavy saucepan, put the orange juice, sugar, corn syrup and rind. Cook over a moderate heat to 280~ on a candy thermometer. Pour over popped corn.
Parmesan Chive Popcorn

2/3 c Popcorn
1/3 c Butter
1/2 c Fresh chives
1 c Finely grated parmesan cheese
salt and pepper
Pop the popcorn. Melt the butter. Grind the pepper into the butter, (as much as you want). Chop the chives up and sprinkle on the top of the popcorn along with the grated cheese. Drizzle the butter mixture over the popcorn and salt.
Parmesan Pepper Popcorn

1/4 c Uncooked popcorn kernels
1 tb Corn oil
1 pk Butter Buds Mix, dry
1 t Basil leaves
1/2 ts Oregano leaves
1/4 c Grated Parmesan cheese
1/8 ts Black pepper
To prepare popcorn, place oil and unpopped corn kernels in popcorn popper. Cover and pop according to manufacturer’s directions. Remove popped corn from heat. If using a heavy saucepan or skillet, heat, covered, over medium heat. Shake while corn is popping. If using hot-air popcorn popper, spray popped corn lightly with non-stick cooking spray. Combine warm popcorn with the remaining ingredients in large bowl; toss to mix.
Crunch and Lick
by Dorothy Aldis

Popcorn crunches,
Peanuts do.
The cone part of an ice-cream cone
Is wonderful for crunching too.

Thigs to lick are candy sticks.
Rainbow-colored popsicles.
Chocolate suace when it begins
To leak and trickle
Down our chins

Peanut Butter Popcorn

2 Quarts Popped Corn
1/2 Cup Sugar
1/2 Cup Light Corn Syrup
1/2 Cup Peanut Butter
1/2 Teaspoon Vanilla
Combine sugar and corn syrup. Cook to a rolling boil. Remove from heat. Add peanut butter and vanilla. Stir until peanut butter is melted. Pour over popcorn and stir until well coated.
Peanut Butter Popcorn Cups

2 quarts popped Pop Corn
1 cup light corn syrup
3/4 cup creamy peanut butter
1/4 cup semi-sweet chocolate pieces
Small peanut butter cups, chocolate stars, mini-candy coated chocolates, candy coated peanuts
Here’s how:
Place popped pop corn in large bowl. Heat corn syrup in small saucepan to boiling; boil 3 minutes. Remove from heat. Stir in peanut butter and chocolate pieces until almost smooth. Pour syrup mixture over pop corn; toss well to coat. Let cool about 8 minutes. Using a heaping tablespoon, shape pop corn mixture into a ball. Flatten slightly and make an indentation in the center with your thumb. Place on a lightly buttered wax paper-lined baking sheet. Fill each center with desired topping. Store in tightly covered container.
Peppermint Candy Popcorn

1/2 cup Water
1 cup Sugar
3/8 cup White corn syrup
1 tablespoon Butter
Oil of peppermint
2 drops Food coloring
1/2 cup Popcorn — popped
In a heavy saucepan put the water, sugar, corn syrup and butter. Cook over a moderate heat to 280~ on a candy thermomter. Add the oil to taste and the food coloring. Stir well and pour over the popped corn.
Peppery Popcorn

2 tb Corn oil
2 Garlic cloves, split
Salt
Ds -ground pepper
2 tb Butter, melted
2 tb Olive oil
3/4 c Popping corn
1 Garlic clove, minced
1/4 tsp cayenne pepper
1/4 c Hot pepper sauce
In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Mix hot pepper sauce with melted butter. Toss popcorn with minced garlic, cayenne, black pepper, salt and hot pepper/butter.

Pesto Popcorn

5 quarts popped popcorn
1/2 cup melted butter
1 tablespoon dried basil leaves, crushed
1 teaspoon dried parsley, crushed
1 teaspoon garlic powder
1/3 cup Parmesan cheese
1/2 cup pine nuts
Put popped popcorn in a large bowl and keep warm. In small saucepan, melt the butter; add basil, parsley, garlic, Parmesan cheese and nuts. Stir to blend. Pour over popped popcorn, stirring well.
Pina Colada Popcorn

8 c Popped popcorn
2 tb Butter
1/3 c Light corn syrup
1/4 c Instant coconut cream pudding
3/4 ts Rum extract
1/2 c Diced dried or candied pineapple
1/2 c Coconut, toasted*
*To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake in a 250 degree oven for 6 to 7 minutes or till light brown, stirring often.
Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered 17x12x2-inch baking pan. Keep the popcorn warm in a 300 degree oven while making the coating. In a small saucepan melt the butter or margarine. Remove saucepan from heat. Stir in the corn syrup, pudding mix, and rum extract. Remove popcorn from oven. Pour the syrup mixture over the popcorn. With a large spoon, gently toss the popcorn with the syrup to coat. Bake popcorn, uncovered, in a 300 degree oven for 15 minutes. Remove popcorn from oven and stir in the dried pineapple and the coconut. Bake the popcorn mixture, uncovered, 5 minutes more. Turn the mixture onto a large piece of foil. Cool the mixture completely.
Piquant Popcorn

2 tb Corn oil
2 Garlic cloves, crushed
1 1/2” piece ginger root, -peeled, chopped
1 c Popping corn
1/4 c Butter
2 ts Hot chili sauce
2 tb Chopped fresh parsley
Salt to taste
Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well. Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce. Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold.
VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh chives to melted butter.
Pizza Popcorn

2 tablespoons Grated parmesan cheese
1 teaspoon Garlic powder
1 teaspoon Italian herb seasoning
1 teaspoon Paprika
1/2 teaspoon Salt
ds Pepper
2 qt Hot popcorn
In blender, blend cheese, garlic powder, italian seasoning, paprika, salt and pepper about 3 minutes. Place popcorn in large bowl; sprinkle with cheese mixture. Toss to coat evenly.
Popcorn ala Koolaid

2 cups sugar
1 cup light corn syrup
2/3 cup butter
2 packages Koolaid (unsweetened)
1 teaspoon baking soda
6 quarts of popped popcorn
In a medium saucepan, combine sugar, corn syrup and butter. Cook over medium heat until mixture reaches a rolling boil; boil 3 minutes. Stir in baking soda and Koolaid. Pour over popcorn. Bake at 225 degrees for 45 minutes, stirring every 10 minutes. Remove from the oven and break up immediately. If you’re quick the popcorn can be pressed into decorative molds.
Popcorn Clusters

8 c Popped corn
1 c Sugar
1/3 c Light corn syrup
1/3 c Hot water
1/8 ts Salt
1/2 ts Vanilla
1 lb Chocolate coating
Measure popped corn into a large bowl. In a small saucepan, combine sugar, syrup, water, and salt. Cover tightly and bring to a rolling boil. Remove lid and add thermometer. Cook to 270 degrees; remove from heat and stir in vanilla. Pour cooked syrup over the popped corn, stirring to coat corn. Cool completely, then run through a food chopper. Melt chocolate coating in top of double boiler. Stir ground popcorn into chocolate, using as much popcorn as the chocolate will hold. Pack into chocolate lined molds or roll out between waxed paper and cut into shapes with cookie cutters or knives. Makes about 50 pieces.
Americans eat more popcorn than any one else (500,000,000 pounds a year and 60 % is popped in the home). Most popcorn is grown in the United States in the Midwest.

Popcorn Haystacks

1 qt Popped popcorn
1 c Peanuts
3 oz Chow mein noodles
12 oz Chocolate chips
Toss popped corn, peanuts, and cm noodles together in lg bowl Set aside. Place choco chips in glass bowl. Microwave on med high for 3 mins. Pour over popcorn mixture. Toss until well mixed. Place spoonfuls of the tossed mixture on wax paper. Cool until firm. Stor in tightly covered container. Makes 24 haystacks.
Popcorn Honey Balls

1 1/2 qt Unbuttered popped corn, -salted
1/2 c Brown sugar
1/2 c Granulated sugar
1/4 c Honey
1/3 c Water
1 tb Butter
Put popped corn in oven to keep warm. Combine sugars, honey, and water in a buttered 2-quart heavy-bottom saucepan. heat slowly, stirring until sugar is dissolved. Cook to firm ball stage (248 deg.). Add butter and stir only enough to mix. Slowly pour syrup over popcorn, tossing to mix. With buttered hands, shape into balls. Makes about 12.
Popcorn Italiano

2 tb Butter
1 sm Clove garlic,minced
1/2 ts Dried oregano leaves
8 c Hot popcorn
2 tb Grated Parmesan cheese
In 1 1/2 quart sauce pan over medium high heat,in hot butter, cook garlic with oregano.In a large bowl,drizzle butter mixture over popcorn;toss with cheese.
A longer version of this tale can be found in:
Tall Tales from the High Hills
by Ellis Credle

The Popcorn Patch
“I had an old mule once upon a time that fooled himself clean to death,” said Hank Huggins. “It happened down in Cade’s Cove where I had planted me a little patch of corn, the kind that’s used for popping. It was a hot day. I didn’t want to go out plowing that morning, but my old lady got after me.
“’’Hank,’ she said, ‘If you don’t get out and plow that field of popcorn, the weeds will take it and the young’uns won’t have any corn to pop at Christmas time.’
“I wasn’t in the notion, I can tell you that. I saw the day was going to be a scorcher. But once my old lady has set her mind to something, there’s no peace until it’s done. So I went out, hitched up the mule, and set off to plow the cornfield.
“Heavens to Betsy, it was hot in that cove! The mountains standing up all around kept out every breath of breeze. The place held the heat like an oven. July flies were a-droning in the trees and the leaves hung as limp as a dog’s tongue. It would be hard to say which was hotter, me or that old mule. Up and down the rows we went, a-toiling and a-sweating.
“Along towards noon it was broiling for certain. Even the old logs and stumps began to crawl off in the shade. Suddenly I heard a crackling sound in the air. Before I could figure out what had happened, white flakes were a-flying all around. At first, I thought it was a snowstorm. Then I realized what it was: The blazing sun had set that corn a-popping, and it was falling like a snowstorm.
“That old mule of mine, he stopped and looked around. Then he began to shiver. He thought for sure he’d been overtaken by a howling blizzard. He stood there and squinched himself all up, like critters do when it’s real cold.
“’Get along there!’ I hollered at him. ‘It’s nothing by popcorn!’
“But the poor thing couldn’t understand. He’d never seen any popcorn before and he thought it was snow. He just stood there, shaking and shivering in every limb. I couldn’t do a thing with him. It was a crying shame. Before I could get that critter unhooked from the plow and out of there, he gave right up. He lay down in the row and froze to death—all covered up with popcorn.”

Popcorn Macaroons

3 Egg white
ds Salt
1/2 ts Baking powder
1 c Coconut; toasted
1 c Popcorn; popped - chopped in the blender
Beat egg whites til frothy and add the salt and baking powder. beat until stiff. Fold in the toasted coconut and the chopped popped corn. Drop by teaspoons onto greased cookie sheets. Bake at 350~ for 15 mintues, until lightly browned.
Popcorn Muffins

1 1/2 c Flour
1 tb Sugar
3/4 c Ground popped corn
2 tb Melted shortening
3 ts Baking powder
1 c Milk
1 ts Salt
1 Egg, well beaten
Sift flour, measure, and sift with baking powder, salt, and sugar. Add milk, popped corn, egg, and shortening. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435ø F) 25 minutes. 6 servings.
Popcorn on a Stick / Popsicle Style

16 Skewers/Wooden Sticks…..
2/3 cup unpopped popcorn
1 cup peanuts
1 cup molasses
1 cup sugar
1 tsp salt

Combine popped corn and peanuts in large bowl or pan. In 2 quart
saucepan, combine molasses, sugar and salt; cook over medium heat to
hard ball stage (260 degrees). Pour syrup slowly over popped corn
and nuts, stirring until mixture is well coated. Press into 5 ounce
cold drink cups. Insert a wooden skewer in each and let cool….Push onto bottom of cups to remove.
Makes about 16
Popcorn Party Cake

4 Qt. popped corn
1/2 lb Gum drops
1/2 lb Peanuts
1 lb Marshmallows
1/2 c Melted butter
1/2 c Corn oil
Melt marshmallows, margarine, and corn oil. Pour over popcorn, nuts and gum drips. Mix together and pat in a bundt cake pan or angel food cake pan. Cool.
Popcorn Peanut Chip Cake

14 c Popped popcorn
1/2 c Butter
6 oz Chocolate chips
1/2 c Peanut butter
1 c Peanuts; broken in half
10 1/2 oz Mini marshmallows
12 cup bundt pan or 10” tube pan with foil.
In 6 quart container or 2 large bowls, combine popcorn, chocolate chips and peanuts; set aside. In medium saucepan, melt butter. Stir in peanut butter and marshmallows. Cook over low heat until marshmallows are melted, stirring constantly. Pour marshmallow mixture over popocrn mix; stir to coat. Press mixture frimly into prepared pan. Cool completely; remove from pan. Cut into slices to serve.
Popcorn Power Munch

8 c Freshly popped popcorn
2 c Unsweetened dry cereal
1 c Toasted croutons
1 c Tiny unsalted pretzels
1/2 c Dry-roasted peanuts
2 tb Melted butter
2 ts Worcestershire sauce
1/2 ts Garlic powder
1/2 ts Chili powder
1/2 ts Onion powder
1/2 c Raisins
Mix popcorn, cereal, croutons, pretzels and peanuts; toss well. In a small bowl, mix margarine, Worcestershire sauce and powdered flavorings; pour over popcorn mix. Toss and spread evenly on a cookie sheet. Bake 15 minutes at 300’F., stirring once. Mix in raisins. Store in airtight container.
Popcorn pudding

2 c Popped corn
3 c Milk
4 tb Butter, melted
3 Eggs, beaten
1/2 c Brown sugar
1 t Vanilla
1/2 ts Salt
Grind all but a small handful of the popped corn in a food processor or grinder. Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid. Beat eggs with the sugar until light, add vanilla and salt, beat in the corn mixture, and turn into a buttered baking dish. Sprinkle the reserved popcorn on top. Bake at 300 F until custard is set and browned on top, 45 minutes to 1 hour. Sprinkle the reserved whole popcorn on top.
The Boy Schouts of America Gateway Area Council created a 2,377-pound popcorn ball in La Crosse, WI, September 23-27, 1995. The finished bal was 7 ft. 7 in. tall and 23 ft. 5 in. in circumference.”

Popcorn Snowmen

4 tablespoons Unsalted butter
4 cups Mini marshmallows
9 cups Popped popcorn
1/2 cup Confectioners’ sugar
1 tablespoon Milk
Gumdrops, cinnamon candies, fruit leather, jelly, pretzels — for garnish.
In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring often, until melted and syrupy, about 5 minutes. Place the popped popcorn in a large lightly greased shallow pan. Pour the syrup over the popcorn, tossing to coat evenly. While still warm, form 6 balls about 5” in diameter from the coated popcorn for the bottom sections, giving the balls flat bases so the snowmen will stand. Form 6 balls about 3-1/2” in diameter for the middle sections. Then form 6 balls about 2” in diameter for the top sections. Stir in the confectioners’ sugar and milk together until smooth. Use the icing to stack three popcorn balls of decreasing sizes into a snowman, then attach candies to decorate. (Gumdrops for hats, fruit leather for scarves, etc.)
Praline Popcorn Crunch

12 c Popped popcorn
1 c Firm-pack brown sugar
1/2 c Margarine
1/4 c Honey
1/2 ts Baking soda
1/2 ts Vanilla
1 c Pecan halves
Place popcorn in greased 15x10 baking pan. In a 1 1/2 quart saucepan, combine brown sugar, margarine and honey. Cook over medium heat until boiling, stirring constantly with a wooden spoon. Continue cooking at a gentle boil for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Slowly pour mixture over popped corn. Add pecans and stir gently until pecans and popcorn are evenly coated. Bake at 300 F for 15 minutes. Stir and bake 5 minutes more. Turn out on waxed paper. Cool, break into chunks and store in tightly covered container. Makes about 12 cups.
Pumpkin Spice Popcorn

1 c Light brown sugar; packed
1/4 c Light corn syrup
1/4 c -Water
3 tb Butter
1 ts Pumpkin pie spice
8 c Popped corn
In a heavy saucepan, combine brown sugar, corn syrup, water, butter, and pumpkin pie spice. Bring to a boil, stirring until sugar is dissolved. Reduce heat and gently boil, stirring occasionally, until a candy thermometer reaches 285 degrees (syrup separates into hard, but not brittle, threads when dropped into very cold water). Gradually pour over popcorn, tossing to coat evenly. Spread out on a lightly buttered cookie sheet. Cool and break into small pieces.
Pop-N-Fluff Cookies

2 c Unsalted popped corn
3 Egg whites
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Cream of tartar
2 tb sugar
Place popped corn in food processor or food grinder. Grind into kernel-size pieces. Beat egg whites until frothy and add baking powder, salt and cream of tartar. Beat into stiff peaks. Add sugar, beating until well blended. Fold popcorn pieces into stiffly beaten egg whites. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 F for 12 to 14 minutes or until lightly browned.
Marion, Ohio, (45 miles north of Columbus) hosts a popcorn festival each year on the Thursday, Friday and Saturday following Labor Day. There is also a Wyandot Popcorn Museum located in Heritage Hall in the same town.

Rainbow Popcorn Balls

1 c Light corn syrup
1 c Sugar
1 pk Strawberry gelatin powder; or lime gelatine
1 1/2 c Salted peanuts -coarsely chopped
Red or green food coloring
1/2 c Unpopped popcorn
Pop popcorn in 3 tbl oil Turn the popped corn into bowl and add peanuts. In a one quart saucepan combine corn syrup, and sugar. Cook, stirring with a wooden spoon, until sugar dissolves. Without stirring bring mixture to a full rolling boil. Remove from heat and add gelatin. Stir until dissolved and add food coloring. Pour over popcorn and mix. Butter hands and form into balls

RockyPop Fudge

6 large marshmallows cut in quarters or 24 miniature marshmallows
6 squares semi-sweet cooking chocolate
½ cup butter
2 cups sugar
10 large, whole marshmallows
2/3 cup evaporated milk
½ cup chopped walnuts
1 cup coarsely ground, popped popcorn
1 teaspoon vanilla
Place quartered or miniature marshmallows on a tray or cookie sheet. Freeze until firm. Lightly butter an 8-inch square pan. Place chocolate squares and butter in a large bowl and set aside. Combine sugar, whole marshmallows and evaporated milk in a large saucepan. Bring to a boil over medium heat and continue boiling for 5 minutes, stirring constantly. Pour over chocolate squares and butter. Stir until mixture is well blended and begins to thicken. Add walnuts, ground popcorn, vanilla and frozen marshmallows. Pour into buttered pan. Chill until firm. Cut into squares. Store, covered, in a cool place. Makes approximately 24 pieces.
Hint: Use scissors to cut marshmallows.
RumCorn Balls

2 qt Popped popcorn
2/3 c Sugar
1/2 c Water
2 1/2 tb Light corn syrup
1 t Salt
1 tb Rum flavor
1/3 ts Vinegar
Preheat oven to 250. Place popcorn in large 4 inch deep buttered baking pan. Keep warm in the oven. In a large saucepan, stir sugar, water and corn srup together until sugar is dissolved. Boil without stirring until mixture reached 250 on a candy thermometer. Remove from heat and quickly stir in salt, rum flavor and vinegar. Remove popcorn from oven. Pour syrup mixture over popcorn and mix thoroughly. Shape into balls!!
Saffron Butter Popcorn

1/4 c Corn oil
3/4 c Popping corn
Salt
1/4 ts Finely chopped saffron threads
3 tb Melted butter
In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Heat melted butter with saffron threads for 1 minute. Toss popcorn with salt and butter/saffron.
Savory Italian Popcorn Mix

6 c Popped popcorn
2 c Pretzel sticks
2 c Mixed nuts
2 c Bite-size round cheese flavored crackers
3 tb Butter melted
1/2 ts Garlic powder
1/2 ts Onion powder
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Red pepper sauce
Heat oven to 300~. Mix popcorn, pretzel sticks, nuts and crackers in ungreased 13x9” pan. Mix remaining ingredients; drizzle over the popcorn mixture, tossing to coat evenly. Bake about 30 minutes, stirring every 10 minutes, until toasted. Serve warm.
MICROWAVE: Prepare as above using a microwavable bowl. Microwave, uncovered, on HIGH for 4-6 minutes, stirring every 2 minutes.
Sesame Maple Popcorn

8 cups popcorn
1 1/2 Tbsp. sesame seeds
1/4 cup maple syrup
3 Tbsp. light brown sugar
1/8 tsp. ground cinnamon
1 1/2 tsp. butter or margarine

Preheat oven to 250 degrees F. Lightly spray very large ovenproof bowl,
preferably glass or ceramic, and baking sheet with nonstick cooking
spray. Add popcorn to bowl. Place in oven to warm while preparing the glaze. Place sesame seeds in a small bowl. Stir together maple syrup, brown sugar, and cinnamon in small, heavy-bottomed saucepan. Bring to boiling over medium heat; cook to hard ball stage (250 degrees F on candy thermometer). Stir in butter and cook to hard crack stage (280 degrees F on candy thermometer). Remove popcorn from oven. Pour about half of glaze over popcorn, working quickly and tossing with metal spoon to coat popcorn. Sprinkle on sesame seeds; pour on remaining glaze and toss until evenly coated. (If mixture cools down too quickly, warm in oven until softened enough to mix.) Spoon onto prepared baking sheet and spread into small clumps. Cool.
Simon & Garfunkel Popcorn

2 tablespoons butter
¼ teaspoons crushed dried parsley flakes
Pinch of powdered sage
1/8 teaspoon crushed dried rosemary leaves
¼ teaspoon crushed dried thyme leaves
¼ teaspoon lemon juice
2 qts. Popped popcorn
Salt to taste
Melt butter over low heat. Stir herbs and lemon juices into the melting butter. Drizzle over popcorn. Add salt to taste. Makes 2 quarts.
Southern BBQ Popcorn Mix

12 c Popped corn
3 c Bite size shredded wheat squares
3 tb Butter
1 ts Chili powder
1 ts Paprika
1 ts Lemon pepper
1/2 ts Garlic powder
1/4 ts Dry mustard
1/4 ts Dried oregano
Combine popcorn and shredded wheat squares. Drizzle with melted butter; toss lightly to coat evenly. In a small bowl, combine remaining ingredients. Sprinkle evenly over popcorn mixture. Stir well. Serve at once.
Sugar & Spice Popcorn

1 cup firmly packed light brown sugar
¼ teaspoon ground cloves
¼ cup butter or margarine
¼ teaspoon ground nutmeg
¼ cup heavy cream
dash mace
1 teaspoon ground cinnamon
12 cups popped corn
In a heavy saucepan, combine all ingredients except popcorn. Cook over medium heat,
stirring constantly, until sugar is dissolved. Pour over popcorn, tossing to coat evenly.
Spread out evenly on a lightly-buttered baking sheet. Cool. Break into small pieces. Makes about 12 cups.

“A container measuring 40 feet long, 28 feet wide and 6 ft. 8 in. high was filled with 7,466 cubic feet of popped corn by students from Pittsville Elementary School, Pittsiville, WI, with help from local residents, March 22-26, 1996.

Sugared Popcorn Balls

2 qt Popcorn
2 tb Butter
2 c Sugar
1/2 c Water
Put butter in saucepan, when malterd add sugar and water. Bring to boiling point, let boil 16 minutes. Pour over corn and stir until every kernel is well coated with sugar. Shape into balls, wrapped in waxed paper.
Sun Dried Tomato Basil Popcorn

3/4 c Popping corn
2 tb Corn oil
2 Garlic cloves, split
2 tb Olive oil
Dash Salt
12 Finely chopped basil leaves
1/4 c Grated aged provolone
6 Finely chopped oil-cured sun dried tomatoes
1 tb Oil from the tomatoes
Heat oil on high heat until the oil smokes. Add 1 corn and heat until kernel pops. Add cloves of garlic and the rest of the popping corn, cover gently until corn starts to pop. Shake until popping subsides. Remove from garlic. Toss popcorn with provolone, salt, chopped basil, and sun dried tomatoes. Toast in 250 degree oven for at least 3/4 hour. Enjoy!
SuperBowl Popcorn

4 qt Popped corn
12 oz Peanuts
2 c Shredded cheddar cheese
1/4 c Melted butter
2 ts Lemon pepper
2 ts Cumin
1/4 ts Cayenne pepper
2 ts Chili powder
1 ts Paprika
Combine popcorn, peanuts, and cheese in a large bowl. Set aside. Add spices to melted butter one at a time, stirring constantly. Pour over popcorn and toss to coat.
Sweet Cinnamon Popcorn Mix

6 c Popped popcorn
2 c Cocoa puffs cereal
2 tb Butter — melted
1 tb Sugar
1/4 ts Cinnamon
Mix popcorn and cereal in a large bowl. Drizzle with margarine; toss to coat. Mix sugar and cinnamon. Sprinkle on popcorn mixture; toss to coat.
Swiss Popcorn

1/2 pound bacon, chopped
1/2 cup chopped onion
3 quarts popped Pop Corn
1/4 tsp. coarsely ground pepper
1 cup finely shredded Swiss cheese
Here’s how:
Preheat oven to 300°F. Cook bacon and onion in skillet until bacon is crisp. Drain off all but 1 tablespoon fat. Add to popped pop corn with pepper and Swiss cheese. Spread pop corn on foil-lined shallow baking sheet. Heat for 5 to 7 minutes or until cheese is melted. Serve immediately.
Thai Popcorn

1/4 c Butter; or margarine
1 tb Soy sauce
1/8 ts Dried red pepper flakes
1/2 c Chunky style peanut butter
1/8 ts Garlic powder
12 c Popped corn
In a heavy saucepan, melt butter over med. heat. Add remaining ingredients except popcorn. Cook, stirring constantly, until smooth. Pour over popcorn, tossing to coat evenly. Serve at once.
Toffee Popcorn & Peanuts

10 c Popcorn
1 1/2 c Peanuts; roasted or mix nuts
1 1/3 c Sugar
1/3 c Brown sugar; light, packed
14 tb Butter; cut in pieces
1/3 c Water
1/8 ts Salt
Put popcorn and nuts in 6 qt bowl and stir. Oil blade of a metal pancake spatula and bowl of a wooden spoon. Combining the sugars, butter, water, and salt in 2 qt. microwave-safe glass measuring cutp. Cover with wax paper and micro on high 2 to 4 minuts, until steqaming hot and butter has melted. Stir with an unoild wood spoon until the sugar crystals are almost completely dissolved Cover again and micro on High 2 to 4 minutes, until mix comes to a rapid boil. Remove the wax paper and attach a microwave-safe candy thermometer to the side of the casserole, making sure the bulb is submerged in the toffee mix. Micro, uncovered on High 8 to 10 minutes, until 311F, very hard-crack stage. Immediately pour the hot toffee mix over the popcorn and nuts. Stir with oiled wood sppon until evenly coated. Scrap the toffee coated popcorn onto a marble slab or two large baking sheets. Using the spatula, flatten into a single layer. Cool for 10 to 15 minusutes, or until firm. Using your fingers, break the candied popcorn into bit-size pieces. Store in an airtight container at room temperature.
Triple Herb Popcorn

6 qt (24 cups) popped popcorn (about 1 cup kernels)
Salt to taste
1/2 c Butter
1 t Dried basil
1 t Dried chervil
1/2 ts Dried thyme
1 cn (12 ounces) mixed nuts
Place popcorn in a large container or oven roasting pan. Salt to taste and set aside. Melt butter in a small saucepan. Remove from heat; stir in basil, | chervil and thyme. Drizzle butter mixture over popcorn and toss lightly to coat evenly. Stir in the nuts.
One kernel of popcorn lore comes out of the Midwest. One summer it got so hot that the popcorn still in the fields began to pop. The sky filled with popcorn. It was so like a blizzard that citizens put on mittens and scarves and got out their snow shovels.

TropiPopCorn

1/4 cup Butter
1/4 cup Dark corn syrup
1/4 cup Cream of coconut
1 cup Brown sugar
1/2 cup Popcorn — popped
1 cup Coconut — toasted
1/2 cup Dates — chopped
1/2 cup Dried pineapple pieces
1/2 cup Dried banana pieces
In a heavy saucepan, put the butter, corn syrup, cream of coconut and brown sugar. Boil over moderate heat for 2 minutes. Pour over the popcorn, coconut, dates, dried pineapples and dried banana chips. Stir to mix. Bake at 300~ for 30 minutes.
Vanilla Popcorn

1/4 c Corn oil
1 Split vanilla bean
3/4 c Popping corn
1 tb Superfine sugar
Salt
2 tb Melted butter
In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add vanilla bean and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove vanilla bean and toss popcorn with sugar, salt, and melted butter. Scrape seeds from vanilla bean and add to popcorn.
Vermont Maple Popcorn Balls

1 cup Maple syrup
2 tablespoons Butter
1 teaspoon Vanilla
1/2 cup Popcorn — popped *
In a heavy saucepan put the maple syrup and butter. Cook to 260~ on a candy thermometer. Remove from heat and add the vanilla. Stir well and pour over the popped corn. Shape into balls. Both pecans and walnuts are good with maple, it’s hard to say which is better.
Wonder Popcorn Bread

1 1/2 c Water
2 1/2 tb Butter
1 tb Sugar
1 t Salt
2 tb Vital gluten
1 c Milled popped popcorn
3 c Bread flour
2 ts Yeast
Pop popcorn. 1/2 cup popcorn yields 8 cups. Mill the popped popcorn. 8 cups of popped popcorn will yield 4 cups of fluffy popcorn flour. Put ingredients in breadpan in order given. Set for rapid bake. The resulting loaf is high and light—the texture almost of “Wonder Bread” but much more flavorful. I milled the popcorn in my electic Miracle Mill but the hand mills should work fine,too. Popcorn must be compressed a bit as it’s entering the mill and a wooden lemon reamer works well as a “stuffer”. Do NOT attempt to mill unpopped popcorn in your electric mill. I can only break those hard kernels with my Back to Basics hand mill. The extra popcorn flour can be frozen in a ziploc and stored for future loaves. The fragrance is wonderful!
Yogurt Glazed Popcorn

10 cups Popped popcorn — *
1 cup Plain yogurt
1 cup Brown sugar
1/3 cup Light corn syrup
* 2 tbls unpopped popcorn makes 4 cups popped popcorn.
Put popcorn in a large bowl. In a 2-1/2 quart saucepan, combine yogurt, brown sugar and corn syrup. Cook and stir over medium heat to hard-ball stage (250~ on a candy thermometer). Don’t try this recipe without a candy thermometer - the temperature must be exact. Pour the syrup over the popcorn, stirring to coat.

Copied and BUMPED! :)

Thanks for re-pinging me back to this thread. I had forgotten all about it...now bookmarked! AGAIN!!

Thanks for the ping.

Looks good.

Unfortunately, people watching their weight, watching cholesterol, blood sugar, heart disease, diabetic probably should pass most of these recipes up.

Thank you !!

Merry Christmas !