Crock Pot Cooking

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Split Pea Soup (Vegan)

1/2 lb split peas, yellow
1 medium potato, peeled and diced
1/2 cup carrots, sliced
2 large onions, coarsely chopped
2 small scallions, sliced
4 cloves garlic, more if desired
1 tablespoon soy sauce, about 5 shakes
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper

**** Soak split yellow peas overnight - bring to a boil - drain and wash - at least twice before putting into crockpot.
1. Put onions, carrots, scallions,and potatoes into slow cooker. 2. Put peas on top. 3. Toss in remaining ingredients. 4. Top off the crockpot with water. and cook on high 3 - 4 hours. Use which ever other seasonings you feel like putting in. Recipe by: Lou Rosenfeld At U. of Mich. Serves 10.

Tortilla Pie

1 1/2 lb ground beef
1 pkg enchilada sauce mix
2 can (8-oz ea) tomato sauce
1/2 teaspoon salt
1 cup water
1 large onion, finely chopped
1 can (2 1/4 oz) sliced ripe olive
1 heavy-duty foil, 15 long
1 corn tortillas, 8-10

In skillet brown meat and drain off excess fat. In mixing bowl combine dry enchilada sauce mix with tomato sauce, salt, and water. Stir in onion, olives, and browned meat. Line crockpot with foil making a nest at the bottom (this will make it easy to remove from the crock pot when finished). Spoon a small layer of meat mixture on bottom and cover with tortilla. Repeat layers, ending with meat on top. Cover and cook on low 4-6 hours. Sprinkle with cheese. Cook another 5 minutes or until cheese is melted. Picking up sides of foil liner, lift tortilla pie out of pot. Slide onto serving dish. Cut into wedges and serve. You may top with hot spicy cheese sauce if desired when serving.

Easy Spaghetti

1 lb sausage; browned
2 can (28 oz) tomatoes
2 cup onion; chopped
1 teaspoon basil
1 teaspoon oregano
1 teaspoon sugar
1 teaspoon salt
1 teaspoon red pepper
1 lb mushrooms; chopped
1 package (16 oz) noodles
1 cup parmesan cheese
1 can (14 oz) tomato paste

Brown meat and drain. Run tomatoes through blender. Add rest of ingredients. Let simmer in crock pot for at least 6 hours. Cook noodles according to directions. Serve with Parmesan Cheese.

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
Garlic salt
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.)

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.

Onion Chops

4-6 pork chops
1 env. Lipton onion soup mix
1/2 c. water

Place pork chops in crock pot. Sprinkle soup mix around and between. Add water. Add peeled onions, potatoes, and carrots to suit. Cook on high setting 4 hours or low for 6 hours.

Chicken Breasts

4 to 6 chicken breasts
1 can mushroom soup
1 (8 oz.) carton sour cream
1/2 c. white wine
1 c. mushrooms
Salt, pepper, paprika

Mix soup, sour cream, wine and mushrooms with salt, pepper and paprika. Lay chicken in pot. Pour mixture over - sprinkle with paprika. Cook low 6 to 8 hours. Set over rice.

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