Shipwreck Stew

1 can kidney beans
1 onion, sliced
1 lb. ground beef
1/4 C rice
salt and pepper
1 t chili powder
3 cups potatoes, diced
1 cup celery, diced
1 can tomato sauce
1/2 can water
1 T worcestershire sauce

Shape beef into patties. Layer onion, beef, rice, potatoes, celery, and beans in pressure cooker. Mix tomato sauce with water and seasonings and pour into cooker. Pressure cook 20 minutes or bake in cassarole at 350 for 1 hour.

http://recipecircus.com/recipes/vishusvi/PRESSURECOOKER/Shipwreck_Stew.html

Crockpot Lacquered Chicken

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

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

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

makes 4 to 6 servings

Crockpot Apricot Nut Bread

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

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

DO NOT LIFT THE LID WHILE BAKING THIS BREAD.
- Maggie

Crockpot Portobello Chicken

4 to 5 pieces boneless/skinless chicken breasts (or even Tyson Chicken Tenders)
Portobello Mushrooms, sliced, I usually use 2 packages
1 tsp garlic powder (or to taste)
salt and pepper to taste
curly or elbow noodles, cooked (about 2 1/2 cups dry)

Grab your crock pot and throw in the frozen chicken, sprinkle it with the salt, pepper and garlic. Add the mushrooms and leave it alone. If you do this in the morning before work place it on low and cover. On low you can cook it as long as 9 to 10 hours, the meat will be very tender. If you're short on time you can raise the heat to high, but it will taste better slowly cooked. No need to add any liquid, it will make it's own. When you're ready to eat cook the noodles and serve the chicken with the broth on top.

- Mel's Recipes

Crock Pot Pasta Fajioli

1 lb sweet Italian turkey sausage (bulk or removed from casings)
1 medium onion, diced small
1 cup dried great northern beans or cranberry beans
3 large carrots, sliced 1/4 inch thick
2 cups small shell pasta
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
3-4 cups vegetable broth
2 beef bouillon cubes
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon dried parsley
freshly grated parmesan cheese (to garnish)

Soak beans overnight. In the morning (or do this step the night before) brown the turkey sausage and the diced onion. Drain and rinse and put in the crock pot.
Add the broth, beans, carrot, herbs, salt& pepper and crushed tomatoes.
Cook on low for 9 hours. Half hour before you think it is done, bring a pot of water to boil and cook the pasta to al dente. Drain and rinse to cut down on the starch in your soup. Stir the tomato paste into the crock pot and then fold in the pasta.
Cook for another 1/2 hour.

Never Fail, Never Watch Beef Stew (Crock Pot)

4-5 potatoes, peeled and cut in halves
1-2 carrot, scraped and cut in strips
1-2 lb stewing beef
1 cup flour
2-3 tablespoons oil
1 onion, sliced
1/2 cup water
1 (16 ounce) can tomatoes or V8 vegetable juice
2 teaspoons salt
1 dash pepper

Place oil in pan to heat, while dredging beef in flour.
Lightly brown the beef on all sides.
Place all ingredients in crock pot in exact order: potatoes, carrots, beef, onion, salt¸ and pepper, tomatoes or juice, and water.
Never stir it until it is DONE.
Cover and cook on high for 4 hours, or on low if you will be gone 8-9 hours.

- Shirl (J) 831

Homemade Refried Beans, Crock Pot Style

2 lbs dried pinto beans, rinsed & sorted
24 cups water (12 for soaking, 12 for cooking)
2 tablespoons adobo seasoning
1/2 tablespoon garlic powder
1-2 sweet onion, chopped

Rinse & Sort the Dried Beans. Put the beans in the crock and add the 12 cups of water, it should cover the beans entirely and be about 2-3 inches over them to allow for the beans to expand. Allow the beans to sit, covered, overnight.
I started the beans after dinner one night and they sat until the next morning once the kids were off to school. Drain the beans in the morning and put back into the crock pot. Add 12 more cups of water to the beans and cook on low 10-12 hours.
Once the beans are done (soft enough) to your liking, drain them BUT RESERVE THE COOKING WATER! Mashed the beans by hand with potato masher or a hand mixer.
Add enough cooking water to make the beans to a consistency that you prefer.

Hot Gruyere Spinach Dip

2 tablespoons butter
1 medium onion, finely chopped (about 1/2 cup)
2 (10 ounce) packages frozen creamed spinach, thawed
1 cup half-and-half
8 ounces gruyere cheese, shredded (2 cups)
1 tablespoon dry sherry (optional)
breadsticks (optional) or French bread, slices (optional)

Melt butter in medium saucepan over medium heat.
Add onions; cook and stir for 5 minutes, or until tender.
Add creamed spinach and half-and-half; cook and stir 5 minutes, or until hot.
Stir in cheese and (if desired) the dry sherry.
Cook 2 minutes, or until cheese is melted.
Serve with breadsticks or French bread slices, if desired.
NOTE: Dip may be held in a small slow cooker over low heat for several hours.

Christmas Morning Crock Pot Breakfast

32 ounces frozen hash brown potatoes (diced)
1 lb bacon, diced cooked and drained or cooked ham, cubed
1 onion, diced
1 green bell pepper, diced
1 1/2 cups cheddar cheese, shredded
12 eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)

Place layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, then onions, green pepper and cheese.
Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk and salt and pepper together.
Pour over the Crock pot mixture, cover and turn on low.
Cook for 10-12 hours.

Cheesy Hash Brown Casserole in the Crock Pot

1 (32 ounce) bag hash browns (Mrs. O'Briens work the best)
1 (10 1/2 ounce) can cream of celery soup or cream of chicken soup
1 (16 ounce) container sour cream (Cheddar Top the Tater)
1 lb of already browned crumbled hamburger
1 (12 ounce) bag of shredded cheddar cheese

cook& crumble the hamburger until it's done& transfer to your crockpot.
add your cream of soup& stir into hamburger.
add half the bag of hash browns& stir.
add your top the tator or sour cream.
add the rest of the potatoes& stir.
Let cook on high for about 1 hour& then add the cheese.
Then let cook on low for 1-2 more hours.

Rhubarb Wine

1/2 bushel rhubarb, diced
25 lbs sugar
12 oranges, sliced
1 fresh yeast cake, dissolved in lukewarm water

In a 10 gallon crock, put in rhubarb and cover with boiling water.
Let set 12 hours with cover over crock.
Remove rhubarb from juice.
To juice add sugar, oranges, and yeast.
Let set 21 days, stirring each day.
If juice is not clear after 21 days, continue to stir each day till clear and no bubbles come to top.
Strain through 4 layers of cheesecloth and bottle with caps not completely tightened.

Pear Butter

2 quarts pear, pulp of
2 lbs sugar

Wash pears and remove core and peeling.
Cut into quarters and add a little water.
Cook until tender.
To pulp add sugar and mix well.
Bake at 350 degrees for 3 hours.
Stir occasionally.
Pour into jars and seal.
PEAR BUTTER pears water cinnamon Wash pears, do not peel; slice. Add small amount of water to start cooking.
Cook until very soft. Press through sieve. To each cup of pulp, add 1/2 cup sugar; add 1/2 tea- spoon of cinnamon to each 3 cups of pulp.
Cook until thick, stirring frequently to prevent scorching.
Pour into sterilized jars and seal while hot. I cook mine in the crock-pot until desired thickness.

Crock Pot Black Eyed Peas and Okra

4 (15 ounce) cans black-eyed peas, undrained
1 (15 ounce) can kidney beans, undrained
1/2 cup chopped onions
1 cup chopped green peppers
1 cup chopped celery
1 (16 ounce) package frozen sliced okra
1 (28 ounce) can diced tomatoes

Combine all ingredients in crock pot.
Stir well, cover and cook on low for 8 hours.

Crock Pot Rabbit Stew

1 rabbit
1/2 teaspoon ground black pepper
425 g diced tomatoes
1 cup red wine
1 cup water
100 g button mushrooms, sliced
125 g shortcut bacon, sliced
2 medium carrots, chopped
2 medium onions, chopped
2 stalks celery, chopped
1 bay leaf
1 teaspoon oregano
1/4 cup flour

Grind pepper over the rabbit and place in the crock pot.
Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
Give it a good stir and allow to rest 10-15 minutes before serving.
At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
You'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.

Crock Pot Chicken Stock

chicken bones
water
2 roughly chopped onions
3 roughly diced carrots
1 bay leaf
1 dash italian seasoning
3-4 garlic cloves

Load chicken bones in your crockpot (as many as you can get without over-filling it as you will be adding some water to it).
Fill it with water about 1-1/2 inches or 2 inches from the top of the crockpot.
Add the carrots, garlic, onions, bay leaf, and dash of italian seasoning (can use more if you like).
Cook on low 6-8 hours.
Strain into your container (I first strain in a large bowl and then dip out for individual containers to freeze or even freeze some in ice cube trays for a little seasoning here and there).

Crock-Pot French Onion Soup for the Lazy!

6 onions (white, Vidallia, your choice)
2 (10 ounce) cans beef consomme
2 (14 ounce) cans beef broth
1 (1 ounce) package of dry french onion dip mix (use 2 if you like it REALLY oniony)
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Slice or chop onions, then mix all of the above in a crockpot and set it for 8 hours.
Eat.
Or if you want to get fancy, serve it this way: add one slice of dry crusty french bread into each bowl and pour soup over the bread into the bowl. Cover with Guyer or Jarlsberg Cheese and put under the broiler for about 2 minutes until cheese bubbles and gets a little brown.

Crock Pot Cherry Cobbler

1 (21 ounce) can cherry pie filling
1cup flour
1/4cup sugar, I use brown sugar but any sugar should be fine
1/4 cup unsalted butter, melted
1/2 cup milk, low-fat is fine
1 1/2 teaspoons baking powder
1/2 teaspoon almond extract
1/4 teaspoon salt
1-2 teaspoon cherry flavored liqueur (optional)
1 cup slivered almonds, toasted (optional)
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Lightly grease the inside of a 31/2-quart(31/2 litre) crock pot, or spray it with cooking spray.
Place the pie filling into the crock pot.
Beat the remaining ingredients until the consistency of the batter is smooth.
If adding liqueur and/or slivered almonds, add these to the batter now. If the batter is a little too moist after adding the liqueur, adjust the consistency with an extra sprinkling of flour.
Spread the batter over the pie filling.
Cover and cook on high for 11/2 to 2 hours, or until a skewer pierced into the centre of the cobbler comes out clean.
Serve with cream, custard or ice cream.