SIMPLE SAUCY POTATOES
* 4 cans ( 15 ounces each )sliced white potatoes , drained
* 2 cans condensed cream of celery soup , undiluted
* 2 cups sour cream
* 10 bacon strips, cooked and crumbled
* 6 green onions , thinly sliced
Place potatoes in slow cooker. Combine the remaining ingredients; pour over the potatoes and mix well. Cover and cook on high for 4-5 hours.
SLOW-COOKED BROCCOLI
2 packages (10 oz. each) frozen chopped broccoli, partially thawed
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1-1/2 cups shredded sharp cheddar cheese, divided
1/4 cup chopped onion
1/2 teaspoon Worchestershire sauce
1/4 teaspoon pepper
1 cup crushed butter-flavored crackers(about 25)
2 tablespoons butter or margarine
In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper.
Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.
Yield: 8-10 servings.
SLOW-COOKED CORN PUDDING
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped fresh tomato
1 16 oz can cream-style corn
4 large eggs
1/2 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more.
In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables. Lightly grease a 3 1/2 quart Crock Pot (or a souffle dish which fits in a larger Crock Pot) and pour the mixture in. Cook on high 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted.
SLOW-COOKER CANDY
* 2 lbs. white almond bark
* 4 oz. bar German chocolate
* 12 oz. pkg. semi-sweet chocolate chips
* 24 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 an air-tight container.
SLOW-COOKER CREAMY CORN
* 1 large Bag frozen corn
* 8 ounces Pkg. cream cheese
* 1 Stick margarine
* Salt and pepper to taste
Melt cream cheese and margarine in microwave. Spray slow cooker/Crock Pot with vegetable spray. Put melted cream cheese and margarine in slow cooker/Crock Pot. Add corn, salt and pepper. Cook in slow cooker/Crock Pot for two hours on low.
SLOW-COOKER CREAMY SCALLOPED POTATOES AND HAM
3 lbs. med. size potatoes peeled and sliced
1 onion chopped
1 cup shredded cheddar cheese
1 cup cooked ham
1 can (10 3/4 oz) reduced fat cream of mushroom soup
1/2 cup water
Combine potatoes, onion, cheese and ham in slow cooker/Crock Pot. In small bowl, stir together soup & water. Pour over potato mixture. Cover pot. Cook on High for 4 hours or until potatoes are tender. Stir mixture just before serving. Makes 6 servings
SLOW-COOKER SEAFOOD CHOWDER
* 2 lbs. frozen fish filets
* 1/4 lb. bacon or salt pork, diced
* 1 medium onion, chopped
* 4 medium potatoes, peeled and cubed
* 2 cups water
* 1 1/2 tsp. salt (unless you are using fresh salt-water fish)
* 1/4 tsp. pepper
* 1 can evaporated milk
Thaw frozen fish in refrigerator. Cut into bite-sized pieces. In skillet, saute bacon or salt pork and onion until meat is cooked and onion is golden. Drain and put into Crock Pot with the fish pieces. Add potatoes, water, salt and pepper. Cover and cook on low for 6 - 9 hours. Add evaporated milk during last hour. If the chowder is thicker than you like, add more milk (any kind).
SLOW-COOKER SHRIMP CREOLE
* 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 crawfish 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.
SOUTHERN STYLE GREEN BEAN & POTATO CASSEROLE
4 to 6 medium red potatoes, sliced about 1/4" thick (peeled or not)
4 to 5 cups whole fresh green beans, trimmed
6 slices bacon, diced fried and drained
2 tablspoons minced dried onion
1 can 98% fat free cream of celery soup
salt and pepper to taste
Place sliced potatoes and green beans in slow cooker/Crock Pot; add other ingredients. Cover and cook on low 7 to 9 hours.
Serves 4 to 6.
SOUR CREAM CHILI BAKE
1 pound Ground beef
1 can Pinto beans, drained (15 oz)
1 can Enchilada sauce (10 oz)
1 can Tomato sauce (8 oz)
1 cup Shredded process Amer cheese
1 tablespoon Instant minced onion
1 cup Water
4 cups Corn chips
1 cup Sour cream
1/2 cup Shredded process American cheese
Brown ground beef; drain. Transfer meat to Crock Pot. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water. Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture. Cover and cook on low heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.
* 4 cans ( 15 ounces each )sliced white potatoes , drained
* 2 cans condensed cream of celery soup , undiluted
* 2 cups sour cream
* 10 bacon strips, cooked and crumbled
* 6 green onions , thinly sliced
Place potatoes in slow cooker. Combine the remaining ingredients; pour over the potatoes and mix well. Cover and cook on high for 4-5 hours.
SLOW-COOKED BROCCOLI
2 packages (10 oz. each) frozen chopped broccoli, partially thawed
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1-1/2 cups shredded sharp cheddar cheese, divided
1/4 cup chopped onion
1/2 teaspoon Worchestershire sauce
1/4 teaspoon pepper
1 cup crushed butter-flavored crackers(about 25)
2 tablespoons butter or margarine
In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper.
Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.
Yield: 8-10 servings.
SLOW-COOKED CORN PUDDING
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped fresh tomato
1 16 oz can cream-style corn
4 large eggs
1/2 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more.
In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables. Lightly grease a 3 1/2 quart Crock Pot (or a souffle dish which fits in a larger Crock Pot) and pour the mixture in. Cook on high 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted.
SLOW-COOKER CANDY
* 2 lbs. white almond bark
* 4 oz. bar German chocolate
* 12 oz. pkg. semi-sweet chocolate chips
* 24 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 an air-tight container.
SLOW-COOKER CREAMY CORN
* 1 large Bag frozen corn
* 8 ounces Pkg. cream cheese
* 1 Stick margarine
* Salt and pepper to taste
Melt cream cheese and margarine in microwave. Spray slow cooker/Crock Pot with vegetable spray. Put melted cream cheese and margarine in slow cooker/Crock Pot. Add corn, salt and pepper. Cook in slow cooker/Crock Pot for two hours on low.
SLOW-COOKER CREAMY SCALLOPED POTATOES AND HAM
3 lbs. med. size potatoes peeled and sliced
1 onion chopped
1 cup shredded cheddar cheese
1 cup cooked ham
1 can (10 3/4 oz) reduced fat cream of mushroom soup
1/2 cup water
Combine potatoes, onion, cheese and ham in slow cooker/Crock Pot. In small bowl, stir together soup & water. Pour over potato mixture. Cover pot. Cook on High for 4 hours or until potatoes are tender. Stir mixture just before serving. Makes 6 servings
SLOW-COOKER SEAFOOD CHOWDER
* 2 lbs. frozen fish filets
* 1/4 lb. bacon or salt pork, diced
* 1 medium onion, chopped
* 4 medium potatoes, peeled and cubed
* 2 cups water
* 1 1/2 tsp. salt (unless you are using fresh salt-water fish)
* 1/4 tsp. pepper
* 1 can evaporated milk
Thaw frozen fish in refrigerator. Cut into bite-sized pieces. In skillet, saute bacon or salt pork and onion until meat is cooked and onion is golden. Drain and put into Crock Pot with the fish pieces. Add potatoes, water, salt and pepper. Cover and cook on low for 6 - 9 hours. Add evaporated milk during last hour. If the chowder is thicker than you like, add more milk (any kind).
SLOW-COOKER SHRIMP CREOLE
* 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 crawfish 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.
SOUTHERN STYLE GREEN BEAN & POTATO CASSEROLE
4 to 6 medium red potatoes, sliced about 1/4" thick (peeled or not)
4 to 5 cups whole fresh green beans, trimmed
6 slices bacon, diced fried and drained
2 tablspoons minced dried onion
1 can 98% fat free cream of celery soup
salt and pepper to taste
Place sliced potatoes and green beans in slow cooker/Crock Pot; add other ingredients. Cover and cook on low 7 to 9 hours.
Serves 4 to 6.
SOUR CREAM CHILI BAKE
1 pound Ground beef
1 can Pinto beans, drained (15 oz)
1 can Enchilada sauce (10 oz)
1 can Tomato sauce (8 oz)
1 cup Shredded process Amer cheese
1 tablespoon Instant minced onion
1 cup Water
4 cups Corn chips
1 cup Sour cream
1/2 cup Shredded process American cheese
Brown ground beef; drain. Transfer meat to Crock Pot. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water. Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture. Cover and cook on low heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.