Crock Pot Cooking

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Venison Vegetable Roast

1 (3 or 4 lb.) venison rump roast
4 lg. or 6 med. potatoes
1 lg. onion
2 lbs. carrots
1 bay leaf
1/2 tsp whole cloves
Salt & pepper

In hot oil braise the venison rump on all sides to lock in flavor. Peel potatoes, carrots, and onions. Place venison roast in slow cooking crock pot and stick with the whole cloves. Quarter the onion, place on top. Then add potatoes and salt and pepper liberally. Next add carrots in as large pieces as will fit crock. Top with bay leaf and add water to cover vegetables. Now slow cook all day until done. Great.

Calico Beans

Bacon, cut up and brown, then drain
1 lb. hamburger with onion, brown and drain
1 can pork and beans, don't drain
1 can butter beans, don't drain
1 can kidney beans, drained
1/2 c. brown sugar
1/2 c. white sugar
1 tblsp vinegar
1 tblsp mustard
1/2 c. catsup
Salt and pepper

Bake at 350°F for 40 minutes or stew all day on low in crock pot.

Portuguese Stew

1 lb. ground beef, cooked
1 can pinto beans
1 can stewed tomatoes
1 lg. potato
2 carrots
1 med. sized onion, chopped
1-2 c. frozen mixed vegetables
Garlic (at least 2 cloves)
1-2 tsp. cinnamon

Mix all ingredients in large pot or crock pot. Season to taste with salt and pepper. Bring to a full boil and allow to simmer about 25 minutes until carrots and potatoes soften. A longer simmer allows more flavorful taste.

Jail House Stew

1 1/2 lbs. beef stew meat
Carrots, as desired, sliced
1 sm. onion
1 c. celery, chopped
1 can tomatoes
Potatoes, chunks as desired
Dash of Worcestershire sauce
3 tblsp tapioca
1 tblsp sugar
1 tblsp salt
1 slice bread (sm. pieces)

Mix together and bake at 275°F for 5 hours. In crock pot, put on high, let bubble, then turn to low.

Hodge Podge

1 lb. hamburger meat
2 cans ranch style beans
2 cans Rotel mild tomatoes
3 cans minestrone soup
1 large onion, chopped

Saute the meat and the onion. Add the other ingredients. (Can add some chili powdr if desired). Put in crock pot and cook on high for 3 hours. Serve with cornbread.

Chicken Soup

1 whole chicken, skinned and cleaned (wash cavity)
2-3 med. size carrots, uncut
2 stalks celery, including leafy top, uncut
1 lg. onion, uncut
2 cloves fresh garlic or 1 heaping tblsp dried garlic chips
2-3 stalks fresh parsley or 1 heaping tblsp dried parsley
Chicken giblets
2 lb. (lg.) pkg. frozen mixed vegetables - not soup vegetables
Salt and pepper to taste (seasoning)

Place all ingredients except parsley and seasoning in soup pot or crock pot, covered. Allow to come to boil. Lower heat and skim the surface "scum". Add parsley and seasoning and allow soup to continue cooking, slow boil (low, in crock pot) until cooked.
Cool soup overnight in crockpot or store cooled soup in the refrigerator. day: Remove chicken and vegetables from cooled soup.
Carefully bone chicken, shredding into chunks. Chop vegetables. While preparing chicken and vegetables, soup should be heating in a soup pot or other large pot. Bring to boil, add packaged vegetables which have been defrosted. When mixed vegetables are cooked, add shredded chicken and fresh cooked vegetables. Do not return giblets to the soup. Eat them up or freeze and save for stuffing. Serve hot with grated Parmesan cheese.

Apple Butter

16 c. chopped apples
7 c. sugar
5 tsp cinnamon
2 tsp ground cloves

Cover and cook 8-10 hours on high in crock pot. Remove cover last hour and stir a few times. Put into jars and seal.

Beef Roast with Vegetables

3 1/2 to 4 lb. rolled beef roast
1 onion, quartered or sliced
6 carrots, peeled and cut into 1 inch pieces
6 med. potatoes, scrubbed, quartered and halved

Brown roast in large fry pan on top of range over medium heat. Season as desired. Transfer to crock pot. Place onion, carrots and potatoes around roast. Add 1/2 cup water. Cover and slow cook 9 to 10 hours. Juices that collect may be thickened for gravy if desired. Makes 6 servings.

Old Fashioned Vegetable Soup

2 lb. soup bones or 1 lb. beef short ribs
2 qt. water
1 tsp salt
1 tsp celery salt
1 sm. onion, chopped
1 c. carrots, diced
1/2 c. celery, diced
2 c. potatoes, diced
1 lb. can whole kernel corn, undrained
1 lb. can tomatoes or home canned, cut up
2 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.

Waldorf Astoria Stew for the Crock Pot

2 lbs. beef - Sirloin, cut up (raw)
2 c. potatoes, cut in lg. pieces
2 c. carrots, cut in lg. pieces
2 c. celery, cut in lg. pieces
1 bag frozen onions (small)
1 slice white bread, cut up
1 (16 oz.) can whole tomatoes (and juice)
2 tblsp dry minced onion
3 tblsp quick cooking tapioca
1 tblsp sugar
1 can tomato soup
Salt to taste
Pepper 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.

Honey Wheat Bread

2 c. warm reconstituted dry milk (or skim milk)
2 tblsp vegetable oil
2 tblsp honey
2 tblsp molasses
3/4 tsp salt
1 pkg. active dry yeast
3 c. whole wheat flour
3/4 c. bran
1/4 c. wheat germ

Preheat crock pot on high setting for 30 minutes. Combine warm (not hot) milk, oil, honey, molasses, salt, yeast and half the flour. With electric mixer, beat well for about 2 minutes. Add remaining flour; mix well. Place dough in well-greased baking pan; cover. Let stand 5 minutes. Place in crock pot, cover and bake on high setting 3 hours.

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