Crock Pot Cooking

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Crockpot Stuffed Cabbage

24 cabbage leaves
1 cup chopped onions
1/2 cup minute rice
1/8 teaspoon pepper
1/4 teaspoon nutmeg
6 oz can tomato paste
1 lb lean ground beef
2 minced garlic
1/2 teaspoon salt
1/4 teaspoon leaf thyme
1/4 teaspoon cinnamon
3/4 cup water

Wash cabbage leaves. Boil 4 cups water. Turn heat off. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine remaining ingreients except tomato paste and water. Place 2 tbsp of mixture on each leaf and roll firmly. Stack in crockpot. Combine tomato paste and water and pour over stuffed cabbage. Cover and cook on low setting for 8 to 10 hours. Serves 6.

Crockpot Porkchops With Mushroom Sauce

8 small pork chops; 1 inch thick
2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sage
1 can cream of mushroom soup
1 tablespoon dried onions

Trim the excess fat from the chops and use it to grease a large skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it in the crockpot. Add the sage. Turn the soup (undiluted) and the onion flakes into the still hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on Low for 8 to 10 hours. Serves 6.
Recipe By : The Best of Electric Crockery Cooking

Swiss Steak

1 lb boneless beef round steak, cut 3/4,; inch thick
2 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil 1 can (14 1.2-oz.) tomatoes, cut up
1 small onion, sliced and separated into rings
1/2 cup celery, 1 stalk
1/2 cup sliced carrots, (1 med.)
1/2 teaspoon dried thyme, crushed
2 cup hot cooked noodles or rice

Trim fat from meat. Cut into 4 serving-size pieces. Omit flour and pounding meat. Brown the meat on both sides in hot oil. In a electric crockpot place onion, celery, carrots, sprinkle with thyme, 2 tablespoons quick-cooking tapioca, salt and pepper. Pour undrained tomatoes over vegetables. Add meat. Cover and cook on low-heat setting for 10 to 12 hours. Serve as above. Serves 4.

Pork Chop Stew

6 pork loin chops
4 tablespoon flour
2 tablespoon oil
6 medium potatoes; cubed
1 medium onion; chopped
1 small cabbage (optional); cut in thin wedges
4 carrots; diced
1/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoon beef bouillon granules
1/4 cup water
1 can (14 1/2 oz.) sliced stewed tomatoes
1/2 cup sour cream
2 tablespoon 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.

Brandy Meatballs

2 lb ground beef
1 pkg dry onion soup mix
1 egg
1/4 cup cracker crumbs
1/3 cup brandy
1/2 cup ketchup
1 tablespoon dried onion
1 cup barbecue sauce
1/2 cup water

Mix the first 4 ingredients and make into meatballs. Brown. Put into crock pot. Mix together the last 5 ingredients and pour over meatballs and cook for 5 to 6 hours.

Crockpot Porridge

1/4 cup cracked wheat
3/4 cup rolled oats; not instant or quick
3 cup water
1/2 cup raisins
1/4 cup wheat germ
1/2 cup apple; grated
1/4 teaspoon cinnamon
1 milk
1 honey

In a slow-cooker, combine the cracked wheat, oats, water, raisins, wheat germ, apple and cinnamon.
Turn to the lowest setting and cook the porridge overnight.
Spoon into serving bowls, and serve with milk and honey.
Yield: 4 servings
Recipe by: PARENTING Magazine - 11/95

Crock Pot Chicken And Artichoke Casserole

3 lb broiler-fryer; cut up
1 salt; to taste
1/2 teaspoon white pepper
1/2 teaspoon paprika
1 tablespoon butter or margarine
1/2 cup rich chicken broth
3 tablespoon sherry
1/2 teaspoon dried tarragon
1 can mushrooms
2 tablespoon (heaping) quick cooking tapioca
2 jars marinated artichoke hearts; reserve marinade

Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in butter and reserved marinade. Place mushrooms and artichoke hearts in bottom of crock pot. Sprinkle with tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crock pot and turn to LOW heat setting. Cook for 7 to 8 hours. , or cook on HIGH for 5 hours.

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