CrockPot Recipes Cookbook For Beginners: 200+ Healthy & Delectable Crock Pot Slow Cooker Recipes For Everyday Meals

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CrockPot Recipes Cookbook For Beginners: 200+ Healthy & Delectable Crock Pot Slow Cooker Recipes For Everyday Meals

TA B L E O F C O N T E N T S Copyright Introduction Appetizers & Starter Crockpot Recipes Artichoke and Cheese Dip Bacon and Cheese Dip Barbecued Meatballs Barbecued Pork Strips Easy Crockpot Meatballs Zesty Beer Meatballs Cheese and Sausage Dip - Joyce's Best Dip Ever Broccoli Cheese Dip Cajun Spiced Pecans Crockpot Cheese Dip Recipe Sandy's Crockpot Fondue Spicy Chicken Wings in Barbecue Sauce Chicken Wings In Teriyaki Sauce Chili-Cheese Taco Dip Chile con Queso Dip Crockpot Swiss Fondue Hot Crab Dip Cranberry Cocktail Meatballs

Creamy Spinach Dip Cocktail Kielbasa Crockpot Little Smokies Crockpot Turkey Meatballs Grape Jelly Meatballs Crockpot Turkey Meatballs Grape Jelly Meatballs Crockpot Sausage Appetizers Ground Beef Dip Recipe Crockpot Cheese Dip With Ground Beef Honeyed Chicken Wings Hot Dog and Bacon Appetizer Bites Hot Dog and Bacon Roll-Ups Spicy Crockpot Pecans Hot Spinach Cheese Dip Instant Appetizer Meatballs Cocktail Meatballs with Apricot Preserves Seafood Dip Recipe Mexican Cheese Dip Nippy Franks - Appetizer Franks Party Hamburger Dip Refried Bean Dip Crockpot Teriyaki Wings

Slow Cooker Chicken Wings Will's Hot Cheese Dip Spicy Chicken Wings Spicy Marmalade Meatballs Easy Spicy Refried Bean Dip Sugared Pecans Sweet and Sour Sausage Balls Velveeta Salsa Dip Will's Slow Cooker Scrabble Wings in Sweet and Sour Sauce Barbecue Pork and beef crockpot recipes Easy Pork and Beef Barbecue Myron's Crockpot Pork Barbecue Recipe Barbecue Pork for Sandwiches Crockpot Pork Roast Barbecue Crockpot Pork Shoulder Crockpot Pork Barbecue Recipe Slow Cooker Pork Barbecue Home-Style Ribs Honey Glazed Ribs Recipe Myron's Barbecue Pork Recipe Myron's Chinese Ribs

Crockpot Pulled Pork Sweet and Sour Country Style Ribs Spicy Crockpot Pork Barbecue Crockpot Barbecued Beef and Beans Barbecue Beef Sandwiches Barbecue Beef Short Ribs Beef & Pork Barbecue Eugene's Beef BBQ Easy Slow Cooker Barbecued Beef Lilly's Pulled Pork and Beef Crockpot Beef Brisket Frank's Texas Beef and Beans Will's Incredibly Easy Winter Bar-B-Que Beans and Peas Crockpot Recipes Angie's Cajun Style White Beans & Rice Easy Savory Crockpot Baked Beans Crockpot Yellow Eye Beans Crockpot Baked Beans Vegetable Chili With Beans Nicky's Beans and Mudbugs Crockpot Black Bean Chili Recipe Black Bean Chili With Beef

Easy Slow Cooked Chili Beans Joanne's Calico Beans Crockpot Baked Beans & Beef Crockpot Navy Beans Southern-Style Pinto Beans With Ham Hocks Frijoles Ham Hocks and Lima Beans Homemade Baked Beans Hunter's Crockpot Beans Mexican Style Beans Mexican Pinto Beans Pop's Baked Beans Creamy Crockpot Pork and Beans Saucy Lima Beans Zesty Black Eyed Peas Slow Cooker Lentils Chicken CrockPot Recipes All Day Crockpot Chicken Alpine Chicken With Noodles Amaretto Chicken Spanish Chicken With Rice Crockpot Chicken With Artichokes

Artichoke Chicken and Rice BBQ Chicken for Sandwiches Tami's Barbecued Chicken Legs Crockpot Chicken Barbecue Bev's Italian Chicken Beverly's Creamy Broccoli Chicken Recipe Brown Rice and Chicken Smoked Sausage and Cabbage Crockpot Cassoulet Cheesy Artichoke Chicken With Pasta Easy Cheesy Slow Cooker Chicken Chicken & Apple-Pecan Stuffing Chicken and Asparagus in Onion Sauce Chicken With Cornmeal Dumplings Chicken And Green Onion Curry Chicken and Mushrooms Chicken Madras With Curry Chicken with Macaroni and Smoked Gouda Cheese Chicken With Pineapple Chicken with Cabbage Chicken With Pineapple Soup Recipes

Beef Barley Soup Recipe Crockpot Bean Soup With Basil Bean, Barley and Sausage Soup Bean Soup with Cornmeal Dumplings Beef Broccoli Soup Black Bean and Rice Soup Crockpot Hamburger Soup Cabbage and Bean Soup Cauliflower and Cheese Soup Meatball Cheese Soup Crockpot Chicken and Corn Chowder Classic Beef-Barley Soup Country-Style Chicken Soup Crockpot Cream of Mushroom Soup Cream of Sweet Potato Soup Crockpot Clam Chowder Crockpot Bean Soup With Ham Sharon's Navy Bean Soup Tuscany Peasant Soup Crockpot Vichyssoise - Chilled Potato Soup Crockpot Stews Slow Cooked Bean Stew

Crockpot Cider Beef Stew Slow Cooked Barbecue Beef Stew Basque Chicken Stew Beef & Beer Stew Beef and Black Bean Stew Beef and Mushroom Stew Slow Cooker Beef Stew Crockpot Beef Stew Recipe Beef Stew with Raisins Crockpot Beef Stew With Mushrooms Colleen's Beef Stew Beef Stew with Sweet Potatoes Dessert Recipes Crockpot Apple Brown Betty Apple-Coconut Crisp Apple Cranberry Dessert Recipe Apple Date Nut Pudding Recipe Apricot Nut Bread Recipe Streusel Pound Cake With Vanilla Glaze Crockpot Banana Dessert Crockpot Chocolate Peanut Butter Cake Festive Crockpot Bread Pudding Recipe

Crockpot Cheesecake Recipe Chocolate Peanut Butter Chip Cake Crockpot Chunky Applesauce Cinnamon Apple Bread Pudding Creamy Orange Cheesecake Crockpot Caramel Rolls Easy Crockpot Cranberry Sauce Debbie's Crockpot Peach Butter Slow Cooker Pumpkin Bread Curried Fruit Bake Crockpot White Beans With Tuna Easy Chicken Pasta Sauce Citrus Fish Recipe Crockpot Shrimp Creole Crockpot Fish Chowder Crockpot Shrimp Marinara Sauce Crockpot Jambalaya Crockpot Salmon Bake Crockpot Seafood With Rice Crockpot Scalloped Potatoes with Salmon Crockpot Shrimp Creole Slow Cooker Sweet and Sour Shrimp Crockpot Tuna Noodle Casserole

Will's Fisherman's Stew

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A ll rights reserved. No sections of this publication may be printed or reproduced in any structure without the written approval of the author. COPYRIGHT 2023 @ Brenda Elliott

INTRODUCTION

A Slow Cooker which is so often referred to as a Crock-Pot, is a table top electrical home appliance that is used to cook stews and other dishes containing liquids (water, sauces, and more) at somewhat low temperatures. This causes longer cooking times of several hours. Many crockpot recipes simply call for the ingredients to be put in the crock and have almost no preparation. The crockpot can then relatively safely be left to run unattended. This makes for a very convenient cooking method. Recipes for cooking with a slow cooker / Crockpot Recipes intended for other cooking methods (baking, broil, grill, etc) must be adjusted for crockpot cooking. Quite often the amount of water must be decreased, as cooking at higher temperatures requires an increase in liquid allowance for evaporation. The History of the Crock Pot Yesterday, Today and Beyond Crock-pots... almost everyone has one, but do they use them? Many just stay in the cupboard, completely underused. Slow cooking has been used for hundreds of years to get the most out of food, but it used to be a lot more work than it is today. Way Back When the Origins of Slow Cooking Slow cooking has been around ever since people figured out how to make an iron pot. One could be hung over a fire for many hours while food simmered

in it, or a smaller one could be filled with ingredients and buried in the coals to cook. People have long known the benefits of slow cooking their food. The obvious detriment to these methods was the attention it took tending the fire all day and stirring the contents of the pots. Cooking on a low heat for many hours tenderizes tough meats through the softening of the fibers. The natural collagen also melts, creating a tender, delicious meal that is full of gelatin and nutrition. Long cooking times may also be beneficial to tough root crops, rendering them more digestible. Dried beans and lentils also benefit from a long cooking time on low heat. Today’s Crock Pot not Your Mother’s Slow Cooker In the 1950s, Naxon Utilities Corporation of Chicago created the first slow cooker. It was called the Beanery All Purpose Cooker, and it was designed to help people cook baked beans. It was basically a ceramic pot that fit inside a metal pan with heating elements around the inside. This kept the heat even all around the food, but kept it out of direct contact. Naxon was bought by Rival in 1970. The Beanery was reinvented as the Crock Pot. During the 1970s, more women were joining the workforce, and the Crock Pot helped them manage to feed their families as well. It was easy enough to fill it before they left for work and be able to come home to a hot meal. Crock-pot Evolution Over the years, Crock Pots have evolved. They now have ceramic pots that are removable, making cleaning much easier than the old models. With the

older pots, one had to be careful during cleaning that the electrical cord not get wet. The new ceramic inserts are dishwasher safe, as well, making clean up even easier. Some newer crock-pots also have an additional setting. They come equipped with High, Low, and Warm. A few are even computerized and will change automatically to warm when the food is finished. While women made many dishes slow cooking the old way, today’s crockpot is even more versatile. Beans, stews, casseroles, and roasts are the most common dishes made in the crock-pot. You can also make foods like lasagna, barbecued pork, and even your favorite chicken noodle soup recipe in your crock-pot. You can also emulate your ancestors and bake breads by slow cooking. The more you use your crock-pot, the more creative you will get. You may even try desserts and dips if you get adventurous.

A P P E T I Z E R S & S TA RT E R C R O C K P O T RECIPES

A RT I C H O K E A N D C H E E S E D I P

I NGREDIENTS: 16 ounces shredded Mozzarella cheese 1 cup grated Parmesan cheese 1 cup mayonnaise 1 cup (about 8 oz.) artichoke hearts, drained and chopped grated onion, about 1 to 2 teaspoons, optional chopped green onion, optional PREPARATION: Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in lightly buttered 3 1/2 quart slow cooker on HIGH for about 1 hour. Serve with cubes of crusty bread or assorted crackers. Sprinkle with chopped green onion, if desired.

BACON AND CHEESE DIP

I NGREDIENTS: 16 slices bacon (about 12 ounces), diced, fried and well drained 16 ounces cream cheese, cubed, room temperature 4 cups shredded cheddar cheese 1 cup half-and-half 2 teaspoons Worcestershire sauce 1 teaspoon dried minced onion 1/2 teaspoon dry mustard 1/2 teaspoon salt dash hot sauce PREPARATION: Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Season to taste, then add bacon and keep on low heat until ready to serve. Serve with sliced or cubed French bread or other dippers of your choice.

B A R B E C U E D M E AT B A L L S

I NGREDIENTS: 2 pounds lean ground beef 2 tsp. Worcestershire sauce 2/3 cup evaporated milk 1 envelope dry onion soup mix Sauce: 2 c. ketchup 3/4 c. brown sugar, packed 1 tbsp. Worcestershire sauce PREPARATION: Mix beef, 2 teaspoons Worcestershire sauce, evaporated milk and soup mix. Shape into balls the size of walnuts. Broil 4 inches from broiler for 12 mins, or till meatballs are browned; cooked through. Turn several times to prevent burning. Mix sauce ingredients and bring to a boil; simmer for 10 minutes. Set slow cooker on low; add meatballs and pour sauce over. Makes about 50 meatballs.

BARBECUED PORK STRIPS

C rockpot pork strips cooked in a barbecue sauce with pineapple. INGREDIENTS: 3 pounds lean pork, cut into strips 1/2 cup soy sauce 1/4 cup dry sherry 1/2 cup brown sugar 2 cloves garlic, crushed 1/8 teaspoon pepper 1/2 cup barbecue sauce, your favorite 1 8-ounce can pineapple chunks (do not drain) PREPARATION: In a heavy skillet brown pork strips in a little vegetable oil. Meanwhile, combine remaining ingredients in slow cooker; stir well. Add browned pork strips and stir to coat. Cover. Cook on LOW for 6 to 9 hrs. Serve hot from pot with sauce. Makes about 15 appetizer servings.

E A S Y C R O C K P O T M E AT B A L L S

I f you use your own homemade meatballs, brown them first in the oven or skillet. INGREDIENTS: 1 bag frozen prepared meatballs 1 bottle (14 ounces) Ketchup 1 bottle (12 ounces) chili sauce (found next to ketchup in the grocery store) 1 jar (10 ounces) grape jelly PREPARATION: Put meatballs in slow cooker. Pour over remaining ingredients (I just dump them in, the jelly will melt as it heats) Heat on low until thoroughly heated through about 4 hours. Stir a few times during the cooking process to incorporate sauces.

Z E S T Y B E E R M E AT B A L L S

I NGREDIENTS: 3 lbs. lean ground beef 1 cup chopped onions, divided 1/2 cup fine dry seasoned bread crumbs 3 eggs 1 can (12 ounces) of beer 1 (6 oz) can spicy V-8 juice or use regular V-8 1 tsp. lemon juice 1 tsp. hot sauce salt and pepper to taste 1 large bottle (14 to 16 ounces) ketchup 1 tsp. horseradish 1 tsp. Worcestershire sauce PREPARATION: Combine ground beef, 1/2 cup onions, seasoned bread crumbs, and eggs. Make the mixture into small meatballs. Cook meatballs in a large skillet, turning to brown all sides, or bake in the oven until browned, about 30 minutes at 375°. Drain meatballs and discard fat. In saucepan combine remaining ingredients. Simmer for 15 minutes. Put meatballs and sauce into slow cooker. Cover; cook on LOW; 3 to 6 hours. Gently stir the meatballs occasionally. To make them more saucy, add a little more ketchup and V-8, along with seasonings, to taste. Makes about 6 dozen meatballs.

CHEESE AND SAUSAGE DIP

I NGREDIENTS: 1 (1 pound) package Velveeta Cheese 1 cn Chili - no beans 1 pd medium or spicy sausage, browned; crumbled PREPARATION: Combine Velveeta cheese, chili, and browned sausage in crockpot. You can heat this on the stove until the cheese melts and it all mixes together. I usually put it in the Crock Pot on low until blended and then keep it there to serve. I have to double the recipe because it would all be gone in a half hour otherwise.

BROCCOLI CHEESE DIP

I NGREDIENTS: 2 (10 oz.) packs frozen, chopped broccoli 2 cn cream mushroom soup 1/4 c. sour cream 1/2 lb. Mexican Velveeta cheese 1/2 lb. plain Velveeta cheese 2 teaspoons garlic powder or garlic salt PREPARATION: Cook and drain broccoli. Melt cheese in crockpot or slow cooker (set to low for about 1 1/2 to 2 hours). Mix together the soups, sour cream, broccoli and garlic powder or salt. Mix into melted cheese. Keep crockpot on warm and serve as dip with tortilla chips.

CAJUN SPICED PECANS

M ake and give as gifts of good taste; pack these tasty pecans into pretty jars and decorate with festive bows. INGREDIENTS: 1 pound pecan halves 1/4 cup melted butter 1 tablespoon chili powder 1 teaspoon salt 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon ground cayenne pepper PREPARATION: In a slow cooker, combine all of the ingredients. Cook for 15 minutes, covered, on HIGH. Reduce to LOW and cook, uncovered, for 2 hours, stirring occasionally. Place the nuts on a baking sheet to cool thoroughly. (Pack into glass jars and decorate with bows for holiday gifts)

CROCKPOT CHEESE DIP RECIPE

I NGREDIENTS: 8 z process American cheese 1 cn (10oz) 98% fat-free cream of mushroom soup 2 tsp Worcestershire sauce 1/4 c evaporated milk 1 tsp dry mustard 1 1/2 cups shredded cheddar cheese 1/3 cup chopped roasted red pepper 1 can artichoke hearts, drained and coarsely chopped PREPARATION: In the slow cooker, combine all of the ingredients. Cook on low for 2 to 3 hours, or until melted. Serve with a variety of crackers, bread cubes, or chips. For a flavorful pasta recipe, try combining this dip with hot cooked macaroni.

SANDY'S CROCKPOT FONDUE

I NGREDIENTS: 1 can (10 1/2 ounces) Cheddar cheese soup 1 pound process cheese (Velveeta) cut in cubes 16 ounces shredded swiss cheese 12 oz. can beer (or 1 1/2 cups apple cider) 1/2 tsp hot pepper sauce 2 drops liquid smoke flavoring PREPARATION: Place all ingredients in slow cooker. Stir to combine. Cook on low for 2 hours, covered. Stir after 1 hour of cooking time. Whisk to combine before serving. Serve alongside bread sticks or vegetables for dipping.

SPICY CHICKEN WINGS IN BARBECUE SAUCE

I NGREDIENTS: 3 lb chicken wings (16 wings) salt & pepper to taste 1 1/2 c any variety barbecue sauce 1/4 c honey 2 teaspoons prepared mustard or spicy mustard 2 teaspoons Worcestershire sauce Tabasco to taste, optional PREPARATION: Rinse and pat dry the chicken wings. Remove and discard the wing tips, then cut each wing at the joint into two sections. Season the wing pieces with salt and pepper and place them on a broiler pan that has been lightly oiled. Broil for 10 minutes on each side, or until chicken wings are nicely browned, at 4 inches from the heat. Place the chicken wings in the crockpot. Meld barbecue sauce, honey, spicy mustard, Worcestershire sauce, & Tabasco in a mixing bowl. Pour the sauce over the chicken wings. Cook for 4 - 5 hrs on LOW or 2 to 2 1/2 hours on HIGH. Serve straight from the slow cooker, keeping the temperature on LOW. This recipe yields approximately 30 chicken wings.

C H I C K E N W I N G S I N T E R I YA K I S A U C E

I NGREDIENTS: 3 pounds chicken wings (about 16 wings) 1 large onion, chopped 1 cup soy sauce 1 cup brown sugar 2 teaspoons ground ginger 2 cloves garlic, minced 1/4 cup dry sherry PREPARATION: Rinse and pat dry the chicken wings. Remove and discard the wing tips, then cut each wing at the joint into two sections. Season the wing pieces with salt and pepper and place them on a broiler pan that has been lightly oiled. Broil for 10 minutes on each side, or until chicken wings are nicely browned, at 4 inches from the heat. Place the chicken wings in the crockpot. Combine the chopped onion, soy sauce, brown sugar, ginger, garlic, and sherry in a mixing bowl. Pour the sauce over the chicken wings. Cook for 4 to 5 hrs on LOW or 2 to 2 1/2 hours on HIGH. About halfway through cooking, stir the wings once. Serve straight from the slow cooker, keeping the temperature on LOW. This yields approximately 32 wing pieces.

C H I L I - C H E E S E TA C O D I P

I NGREDIENTS: 1 lb. ground beef 1 cn chili (no beans) 1 lb. mild Mexican Velveeta cheese, cubed/shredded PREPARATION: Brown hamburger; drain well and transfer to slow cooker. Cover; and cook on low til the cheese is thawed, about 1 to 1 1/2 hrs, stirring occasionally to blend the ingredients. Serve warm with tortilla chips.

CHILE CON QUESO DIP

I NGREDIENTS: 2 tablespoons butter 1 medium onion, chopped 1 can jalapeno peppers, chopped 1 15 1/2 oz. tomatoes, chopped, undrained 1 jar pimiento, chopped, drained 3/4 cup cheddar cheese, grated salt and pepper, to taste PREPARATION: Sauté onion in butter in medium saucepan. Combine jalapeno peppers, tomatoes, and pimiento with onion. Heat; let simmer for 10 - 15 minutes to meld the flavors. Add cheddar cheese, mixing thoroughly until melted. Serve immediately. Note: you can add browned ground beef or sausage if you'd like; and use Velveeta instead of the cheddar cheese.

CROCKPOT SWISS FONDUE

I NGREDIENTS: 1 clove garlic, cut in half 2 1/2 cups dry white wine 1 tablespoon fresh lemon juice 16 ounces shredded Swiss cheese 8 ounces shredded Cheddar cheese 3 tablespoons flour 3 tablespoons Kirsch freshly ground nutmeg ground pepper paprika 1 loaf crusty bread. cut into 1-inch cubes PREPARATION: Rub an enameled or stainless steel saucepan with cut garlic halves. Heat wine until just beginning to bubble. Add lemon juice. Combine cheeses & flour and slowly stir in. Continue stirring to keep from sticking, until cheese is melted and well blended. Grease crockpot lightly or spray with non-stick cooking spray. Pour cheese mixture into the prepared crockpot. Add Kirsch; stir well. Sprinkle with nutmeg, pepper and paprika. Cover; cook on HIGH; 30 mins, then turn to LOW for 1 to 3 hours. Keep pot on LOW while serving. Serve with fondue forks or picks and bread cubes.

HOT CRAB DIP

I NGREDIENTS: 1/4 cup melted butter 4 cups shredded sharp cheddar Cheese a few dashes of Tabasco sauce 1/3 cup dry white wine 2 cups crabmeat PREPARATION: Combine all ingredients in crockpot. Cover & cook on LOW for 1 to 2 hrs, until cheese is melted and dip is hot. Serve with crackers, bread cubes, or chips.

C R A N B E R RY C O C K TA I L M E AT B A L L S

I NGREDIENTS: 2 pounds ground beef 1 cup cornflake crumbs 2 eggs 1/2 cup chopped, fresh parsley 1/3 cup ketchup 3 tablespoons minced onions 2 tablespoons soy sauce 1/4 teaspoon garlic powder 1/4 teaspoon pepper Sauce: 16 ounces can, jellied or whole cranberry sauce 12 ounces chili sauce 1 tablespoon brown sugar 1 tablespoon lemon juice PREPARATION: Combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder, and pepper in a large mixing bowl. Mix thoroughly and shape into small balls measuring 1/2" to 3/4" in diameter. Put in a casserole or baking dish. Heat oven to 300°. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over

medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to slow cooker and keep on low for serving.

CREAMY SPINACH DIP

I NGREDIENTS: 8 ounces cream cheese, cubed 1/4 cup whipping cream 1 c frozen chopped spinach, thawed & squeezed dry (about 1/3 of a 16ounce bag) 2 tablespoons pimento, diced 1 teaspoon worcestershire sauce 1/4 teaspoon garlic salt 2 tablespoons parmesan cheese, grated 2 teaspoons onion, grated or finely chopped 1/4 teaspoon thyme PREPARATION: Combine cream cheese and cream in crockpot. Cover and heat on LOW until cheese is melted, about 1 hour. Add remaining ingredients. Cover and heat on LOW 30 to 45 minutes longer. Serve with raw vegetables, crackers, or bread.

C O C K TA I L K I E L B A S A

I NGREDIENTS: 2 pounds keilbasa 1 (18 oz) jar apple jelly 1 (9 oz) jar prepared mustard PREPARATION: Cut the Kielbasa into 1/2-inch slices. In a slow cooker/Crock Pot, combine the jelly and mustard. Mix in the sliced Kielbasa until it is completely covered. Set the slow cooker/Crock Pot to low for 2 hours and keep it on low while serving. Every 20 to 30 minutes, give it a good stir.

CROCKPOT LITTLE SMOKIES

I NGREDIENTS: 2 packages Cocktail wieners, little smokies 1 bottle (12 ounces) chili sauce 1 cup grape jelly PREPARATION: Combine cocktail wieners or little smokies in Crockpot with chili sauce and grape jelly; cover; and cook on LOW for 6 - 8 hrs.

C R O C K P O T T U R K E Y M E AT B A L L S

I NGREDIENTS: 3 cups barbecue sauce (your favorite) 2 cups apple jelly 2 to 3 tablespoons tapioca, optional, for thicker sauce 2 tablespoons vinegar 2 eggs, beaten 1/2 cup find dry bread crumbs, seasoned 1/4 cup milk 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon onion powder 2 pounds ground turkey non-stick vegetable spray PREPARATION: In crockpot, stir together barbecue sauce, jelly, tapioca (if used), and vinegar. Cover and cook on HIGH while preparing meatballs. For meatballs, in large bowl combine egg, bread crumbs, milk, garlic powder, salt, and onion powder. Add ground turkey and mix well. Shape into 3/4-inch meatballs. Spray a 12-inch non-stick skillet with vegetable spray; add meatballs and brown on all sides over medium heat. Drain meatballs and add to crock pot; stir very gently to coat with sauce. Cover. Cook on HIGH for 1 1/2 - 2 hours. Makes about 5 dozen meatballs.

G R A P E J E L LY M E AT B A L L S

I NGREDIENTS: 1 1/2 cups chili sauce 1 cup grape jelly (can use currant jelly) 1 to 3 teaspoons Dijon mustard 1 pound lean ground beef 1 egg, lightly beaten 3 tablespoons fine dry bread crumbs 1/2 teaspoon salt PREPARATION: Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs to bake. The remaining meatball ingredients should be fully mixed together. 30 patties should be formed. Meatballs should bake for 15 to 20 minutes at 400 degrees before draining well. Toss the meatballs into the sauce, cover, and simmer on LOW for 5–7 hours.

CROCKPOT SAUSAGE APPETIZERS

I NGREDIENTS: 1 large jar (18 ounces) apricot or pineapple preserves 1/2 cup prepared mustard, yellow 6 green onions, with green, sliced 2 pounds cocktail franks or mini smoked sausages PREPARATION: In slow cooker, combine preserves and mustard. Stir in sliced green onions and franks or sausages. Cover. Cook on LOW for 3 to 4 hrs, or until very hot. Stir to blend ingredients and serve immediately with toothpicks. Keep crockpot on LOW for serving.

GROUND BEEF DIP RECIPE

I NGREDIENTS: 2 pounds lean ground beef 1 cup chopped onion 1 jalapeno pepper, seeded and minced, optional 2 cloves garlic, crushed and minced 1 can (4 ounces) mild chile peppers, chopped 1/2 teaspoon salt, or to taste 2 cans (8-ounces each) tomato sauce 1/2 cup ketchup 1 teaspoon oregano 16 ounces cream cheese, softened and cut in cubes 1/2 cup grated Parmesan cheese 1 1/2 tsp chili powder, mild—medium heat PREPARATION: In skillet, brown ground beef with onion, and jalapeno pepper, if using. drain off fat. Pour browned meat mixture into crockpot. Add garlic, mild chile peppers, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili powder. Crockpot should be set to LOW for approximately 2 hours, or until cream cheese has softened and is well-combined. Stir, taste, and, if necessary, correct seasoning. Serve directly from the crockpot or move to a chafing dish, with tortilla chips for dipping.

CROCKPOT CHEESE DIP WITH GROUND BEEF

I NGREDIENTS: 1 pound lean ground round or chuck 1 pound pork sausage 1 cup picante sauce or chunky salsa 1 teaspoon garlic powder 1 cn (10 3/4 oz) condensed cream mushroom soup 1 can (approx. 10 1/2 ounces) Rotel tomatoes or other tomatoes with green chile peppers 3/4 teaspoon dried leaf oregano 2 pounds Velveeta cheese, cut into cubes PREPARATION: In a large frypan, brown the ground beef & sausage together, breaking up while stirring, until no longer pink. Drain well; transfer to slow cooker. Combine salsa, garlic powder, soup, tomatoes, oregano and cheese with the ground beef and sausage in slow cooker. Cook on low til cheese is thawed and components are well-blended, about 2 hours. Serve with your favorite chips or crackers.

HONEYED CHICKEN WINGS

I NGREDIENTS: 3 pounds chicken wings Salt and pepper, to taste 1 cup honey 1/2 cup soy sauce 2 tbsp. vegetable oil 2 tbsp. ketchup 1 garlic clove, minced PREPARATION: Cut off and discard chicken wing tips. Cut each wing into 2 parts and sprinkle with salt and pepper. Combine remaining ingredients and mix well. Place wings in slow cooker and pour sauce over. Cook 6 to 7 hours on low.

HOT DOG AND BACON APPETIZER BITES

I NGREDIENTS: 2 pounds hot dogs, beef or your favorite 1 lb. bacon, sliced in half crosswise Brown sugar PREPARATION: Slice hot dogs crosswise in half. Wrap each hot dog half with a bacon strip. Fasten with toothpick. Layer in slow cooker/Crock Pot, sprinkling with a thin layer of brown sugar between each layer. Repeat layers until the hot dogs are gone. Cook for 2—3 hrs on low, stirring gently every 20 minutes.

HOT DOG AND BACON ROLL-UPS

I NGREDIENTS: 2 pounds (20) hot dogs, cut in thirds crosswise 1 pound bacon (20 slices), cut in thirds crosswise brown sugar PREPARATION: Take a pcs of hot dog and bacon piece, encase bacon around hot dog. Secure bacon to hot dogs with toothpicks. Place one layer of wrapped hot dogs in bottom of crockpot and sprinkle generously with brown sugar. Repeat til the hotdogs have been used, finishing with more brown sugar. Cover. Cook on LOW for 5 - 6 hrs, or cook on HIGH 3 to 4 hours. Makes 60 hot dog and bacon appetizers.

SPICY CROCKPOT PECANS

I NGREDIENTS: 1/4 c butter, cut in pieces (4 oz) 6 c pecans 2 tsp chili powder 1/2 tsp onion salt 1/2 tsp garlic powder PREPARATION: Place cut up butter in slow cooker; heat, uncovered, on HIGH until melted, about 15 minutes. Stir in the pecans to coat. Cook for 30 minutes on HIGH, covered. Cook for another 2 1/2 hours on HIGH, stirring occasionally. Toss with the seasonings to coat; spread on a baking sheet to cool. Chill in an airtight jar; up to 6 weeks.

HOT SPINACH CHEESE DIP

I NGREDIENTS: 1 large package (16 to 20 ounces) frozen chopped spinach, thawed and squeezed dry 2 (8 ounces) packages cream cheese, cut in cubes 3/4 cup chopped green onions 1/2 teaspoon garlic powder 1/4 teaspoon coarsely ground black pepper 1/4 teaspoon paprika 2 cups shredded cheddar cheese 1 can (8 ounces) water chestnuts, drained, chopped assorted crackers, chips, or vegetable dippers PREPARATION: In slow cooker, combine spinach and cream cheese. Add green onions, garlic powder, pepper, and paprika. Cover and cook for 2 hours, stirring once or twice, until very hot. Reserve 1/4 cup of shredded cheese for topping. Stir in the remaining cheese and chopped water chestnuts. Sprinkle reserved cheese over top. Serve w/ chips, crackers, or veggies for dipping.

I N S TA N T A P P E T I Z E R M E AT B A L L S

I NGREDIENTS: frozen meatballs 2 packages brown gravy mix PREPARATION: I find the following to be a real crowd pleaser: I take about half a bag of those great frozen meatballs from Sam's Club and dump them into the slow cooker/Crock Pot. Then I take 2 packages of brown gravy, mix them up according to the directions and then pour over the meatballs. Heat on low for 4 hours or so and you have instant appetizers.

C O C K TA I L M E AT B A L L S W I T H A P R I C O T P R E S E RV E S

I NGREDIENTS: 1 lb lean ground beef 1 lb. mild pork sausage (or use all beef) 2 cups soft bread crumbs 2 eggs 1/2 cup chopped onion 2 tbsp. fresh minced parsley or 2 tsp dried parsley flakes 2 tsp. salt 1/2 tsp. garlic salt Sauce: 1 (12 oz) jar apricot preserves 3/4 cup barbecue sauce PREPARATION: Combine beef, sausage, bread crumbs, eggs, onion, parsley, salt, and garlic salt; blend gently then shape with hands to form small meatballs. Brown in a large skillet or bake at 350° (on rack in baking pan) for 30 minutes, turning to brown both sides. Place browned meatballs in crockpot. Heat sauce; pour over meatballs. Cover. Cook on LOW for 4-6 hrs. Can be served over rice as a main dish or as an appetizer with toothpicks.

Makes 4 to 5 dozen meatballs.

SEAFOOD DIP RECIPE

I NGREDIENTS: 2 cns (10 3/4 oz. each) condensed cream of celery soup 2 c. grated sharp process cheese 1/2 to 1 cup cooked diced lobster 1/2 cup chopped cooked shrimp 1 cup chopped cooked crabmeat dash paprika dash nutmeg dash cayenne pepper 1 loaf of crusty bread. Cut into 1 inch cubes PREPARATION: Butter the slow cooker's bottom and sides. In a slow cooker, mix all items except the bread cubes; stir well. Cook for about 2 hours on LOW, or until the cheese is melted. Keep slow cooker on LOW for serving. Serve with bread cubes for dipping. Makes 6 to 7 cups

MEXICAN CHEESE DIP

I NGREDIENTS: 8 ounces Velveeta cheese, cubed 1 teaspoon Taco seasoning 1/2 can Ro-Tel Tomatoes With Green Chiles PREPARATION: Place Velveeta cheese cubes in slow cooker. Cover and cook on LOW for 30 to 60 minutes, stirring occasionally, until melted. Mix in the tomatoes and seasonings. Continue heating for 30 minutes, covered. Serve immediately with tortilla or corn chips.

NIPPY FRANKS - APPETIZER FRANKS

I NGREDIENTS: 1/2 cup ketchup 1/2 cup brown sugar, packed 1/4 teaspoon Worcestershire sauce 1/2 cup barbecue sauce 3 tablespoons Bourbon 1 pound cocktail wieners or little smokies PREPARATION: Combine all ingredients except cocktail wieners in slow cooker. Stir wieners into the sauce mixture. Cover and heat on HIGH for 1 hour; remove lid and cook 1 hour longer. Serve hot.

PA RT Y H A M B U R G E R D I P

I NGREDIENTS: 1 pound lean ground beef 1 1/2 pounds Velveeta cheese 1 can (about 10 ounces) Ro-Tel Tomatoes With Chiles 1/4 cup finely chopped onion 1 can (4 ounces) chopped green chile peppers, mild, optional 1 can (4 ounces) sliced mushrooms, drained, optional PREPARATION: Melt Velveeta cheese in slow cooker. Brown hamburger, mushrooms and onion; drain off excess grease. Add remaining ingredients. Simmer (high) for about 30 mins. Serve dip with tortilla chips or crackers. Turn pot to low while serving.

REFRIED BEAN DIP

I NGREDIENTS: 1 can (16 ounces) refried beans 1/4 teaspoon salt 1 cup shredded cheddar cheese or Mexican cheese blend 1 can (4 ounces) chopped green chile peppers 2 tablespoons taco sauce 1/2 cup chopped green onions tortilla chips PREPARATION: In slow cooker combine beans with cheese, chile peppers, onions, salt, and taco sauce. Cover. Cook on low for 2 - 2-1/2 hrs. Serve hot from the crockpot.

C R O C K P O T T E R I YA K I W I N G S

I NGREDIENTS: 3 pounds chicken wings, about 16 1 onion, chopped 1 cup soy sauce 1 cup brown sugar 2 teaspoons ground ginger 2 cloves garlic, crushed 1/4 cup dry sherry PREPARATION: Rinse chicken and pat dry. Cut off wing tips; discard then cut each wing into 2 pieces, cutting at the joint. Broil wings 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to Crock Pot. Mix all remaining ingredients together and pour over chicken wings. Cook, covered, on low for 5 to 6 hrs or on high for 2—3 hrs. Stir once or twice to keep wings coated with sauce. Makes about 32 wings.

SLOW COOKER CHICKEN WINGS

I NGREDIENTS: 5 pounds chicken wings 2 cups brown sugar 1 cup prepared mustard 1/4 cup soy sauce PREPARATION: Cut wings at joint, remove tips and discard. Heat oil in a large skillet; brown wings until golden brown. Put browned wings in slow cooker. Combine mustard brown sugar, and soy sauce in saucepan; heat until hot and sugar is dissolved. Pour over the wings. Cover. Cook on LOW for 2 - 4 hours.

WILL'S HOT CHEESE DIP

I NGREDIENTS: 1 pound hot Italian sausage 1 pound Velveeta, Mexican style 1 can Rotel tomatoes (drained, about 10 1/2 ounces) 1 jar (16 ounces) picante sauce, hot (or medium) 1 jalapeno pepper, finely diced PREPARATION: Squeeze sausage from casings. Brown sausage, breaking up with a spatula; drain well and add jalapeno pepper; cook 2 minutes longer. Add sausage to slow cooker, along with other ingredients; simmer on low for 1 to 2 hours, until cheese is melted and ingredients are blended. Serve with tortilla chips, large Fritos corn chips, or lightly toasted and cubed sourdough bread.

SPICY CHICKEN WINGS

I NGREDIENTS: 3 tbsp. vinegar 24 chicken wings, drummettes 1/4 c. hot pepper sauce, or less 1/2 c. melted butter 1 pkg. Hidden Valley Ranch original dry salad dressing mix PREPARATION: Preheat oven to 350°. Mix all ingredients together except chicken wings and salad dressing mix. Place chicken wings in baking dish or jelly roll pan in a single layer. Pour sauce mixture over wings. Sprinkle with dry dressing mix. Bake 25 to 30 minutes or until browned. Sprinkle with paprika if you like. To cook in crockpot, combine ingredients, cover, and cook on low 4 to 5 hours.

S P I C Y M A R M A L A D E M E AT B A L L S

I NGREDIENTS: Meatballs: 2 lbs ground beef (chuck) 1/2 cup bread crumbs 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1 small onion, minced 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 3 eggs Sauce: 2 cups ketchup 1/4 cup Worcestershire sauce 1 jar orange marmalade (10 to 12 ounces) dash cayenne, more or less to taste 1 teaspoon chili powder PREPARATION: Combine sauce ingredients in slow cooker/Crock Pot; cover. Cook on high while making meatballs. Combine meatball ingredients. Heat a large skillet

over medium high heat. Add meatballs; brown on all sides. It may be necessary to work in batches. Place browned meatballs in a 325° oven and bake for 45 minutes (if the skillet isn't ovenproof, transfer to a baking dish). Transfer meatballs to slow cooker/Crock Pot with a slotted spoon or drain on brown paper first. Cover and reduce to LOW for 2 to 4 hours. Serve hot as an appetizer or over rice for a main dish. Meatball recipe makes 24 to 48 meatballs, depending on size.

EASY SPICY REFRIED BEAN DIP

I NGREDIENTS: 2 cans refried beans, (about 15 ounces each) 1 envelope taco seasoning mix 1/2 cup chopped onion 2 cups shredded Monterey Jack cheese or a Mexican cheese blend 2 to 4 drops Tabasco sauce, or to taste chopped jalapeno or mild chiles, to taste PREPARATION: In the crockpot, combine the refried beans, taco seasoning, onion, cheese, and Tabasco sauce; stir well to combine. Add chopped jalapenos or mild chiles and mix well. Cook, covered, on LOW for 1 to 1 1/2 hours, or until cheese is melted; add a little water if mixture seems too thick. Serve from the crockpot or slow cooker with French bread cubes, crackers, or chips. Makes about 4 cups.

SUGARED PECANS

I NGREDIENTS: 16 ounces pecan halves 1/2 cup melted butter 1/2 cup confectioners' sugar 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice PREPARATION: Stir the pecans and butter in a 3 1/2- to 4-quart Crock Pot until combined. Add confectioners' sugar, stirring to coat. Cover; cook on high for 15 mins. Turn to low and cook uncovered for about 2 hours, or until the nuts are covered with a glaze and are a little crispy. Transfer to a bowl, combine spices and sift over nuts, tossing to distribute evenly. Cool pecans before serving.

SWEET AND SOUR SAUSAGE BALLS

I NGREDIENTS: 1/2 c. brown sugar 2 lbs. bulk pork sausage, mild or spicy 1 1/4 c. ketchup 1 tbsp. soy sauce 1 tbsp. lemon juice 1 can chunk pineapple PREPARATION: Form sausage into balls. Brown in skillet; transfer to slow cooker. Combine remaining ingredients; add to slow cooker. Cover and cook 3 to 5 hours.

V E LV E E TA S A L S A D I P

I NGREDIENTS: 16 ounces Velveeta cheese, cubed 1 jar (16 ounces) picante sauce or salsa 1 to 2 tablespoons chopped cilantro, optional PREPARATION: In a slow cooker or crockpot, combine the cheese cubes and picante sauce. Cook, covered, on HIGH for 2 hours, stirring occasionally, until melted and blended. Stir in cilantro when melted. Serve right from the slow cooker, with tortilla chips or corn chips. Note: Variations include sliced chile peppers, Ro-Tel tomatoes in place of the salsa, a few dots of hot sauce, and other ingredients. Makes about 1 quart of dip.

WILL'S SLOW COOKER SCRABBLE

I NGREDIENTS: 2 c wheat chex 2 c corn chex 2 c rice chex 3 c thin pretzel sticks 1 13 oz. unce can or jar of salted peanuts or asst. mixed nuts 1 teaspoon garlic salt 1 teaspoon celery salt 1/2 teaspoon seasoned salt 2 tablespoons grated parmesan cheese 1/3 cup melted butter 1/3 cup Worcestershire sauce PREPARATION: Mix the pretzels, cereals, and nuts with the garlic salt, celery salt, seasoned salt, and grated cheese in a large (double) paper bag. Empty bag mixture into a large mixing bowl and sprinkle the melted butter and worcestershire sauce over all mixing gently with hands. Empty bowl into slow cooker and cook on low for 3 to 4 hours. Tear open the paper bags that were used to mix the scrabble and spread them out on a counter.

Spread hot snack mixture onto torn open bags and let dry for a minimum of one hour letting the paper absorb any excess moisture. Store in airtight Rubbermaid or Tupperware containers. It can be stored for several weeks without going stale.

WINGS IN SWEET AND SOUR SAUCE

I NGREDIENTS: 18 chicken wings 1/4 cup balsamic vinegar or red wine vinegar 1 cup apricot preserves 1 cup ketchup 3 tablespoons prepared horseradish 1 cup sweet onion, finely chopped 1 teaspoon hot sauce, or to taste PREPARATION: Pat the chicken wings dry and place then in the slow cooker or crockpot. In a bowl, mix together remaining ingredients. Taste and adjust seasonings. Pour the sauce over the wings. Cover the

BARBECUE PORK AND BEEF CROCKPOT RECIPES

EASY PORK AND BEEF BARBECUE

I NGREDIENTS: 1 1/2 pounds lean beef, cut in 1 to 2-inch cubes 1 1/2 pounds pork, cut in 1 to 2-inch cubes 2 cups chopped onion 1/4 cup chopped green pepper 1 (6 oz.) can tomato paste 1/2 cup brown sugar 1/4 cup vinegar 1 tsp. salt 2 tsp. Worcestershire sauce 1 tsp. dry mustard PREPARATION: Combine all ingredients in slow cooker. Cover. Cook on LOW for 9 - 11 hrs, until very tender, or on HIGH for 5 to 6 hours. Stir, breaking up meat, and serve with warm split sandwich rolls. Serves 8.

MYRON'S CROCKPOT PORK BARBECUE RECIPE

I NGREDIENTS: pork shoulder roast 1 large onionm sliced 2 tablespoons Worcestershire sauce water barbecue sauce PREPARATION: Place pork roast in crockpot. Add large onion, sliced and 2 Tbs. Worcestershire sauce. Add water to cover. Crock cook on low all day (at least 12 hours). Remove roast, discarding cooking water. Save onions. Fork-shred pork, discarding any fat and bones. Return shredded meat and onions to crockpot. Pour in a bottle of your favorite barbeque sauce and cook on low for an hour or so, until thoroughly heated.

Serve on heated buns.

BARBECUE PORK FOR SANDWICHES

I NGREDIENTS: 2 1/2 to 3 pounds cubed pork, or use about half beef cubes 1 (6 oz.) can tomato paste 1/4 c. vinegar 1/2 c. brown sugar 1 tsp. salt 1 tbsp. chili powder 1 lg. chopped onion 1 chopped green pepper PREPARATION: Mix all ingredients together in slow cooker; cover. Cook on LOW for 9—11 hrs. Shred meat with fork before serving on good buns or hard rolls.

CROCKPOT PORK ROAST BARBECUE

I NGREDIENTS: 1 pork roast, shoulder, butt 2 to 3 tablespoons lemon juice 1/2 cup coarsely chopped onion 1 teaspoon granulated sugar 1 bottle barbecue sauce, approx. 18 ounces PREPARATION: Cook pork roast covered in water (start with hot water) in Crock Pot on low 10 to 12 hours. Pour off water and shred meat; discard fat. Sauté onion in a little butter. Combine barbecue sauce, onions, sugar and juice of lemon with meat in Crock Pot. Cook on high for 1 1/2—2 1/2 hrs, or on low for 3—6 hrs. Serve shredded pork on buns.

CROCKPOT PORK SHOULDER

I NGREDIENTS: pork shoulder, also known as Boston butt 1/4 cup of water salt and pepper lightly barbecue sauce PREPARATION: Place the meat in the slow cooker with water, salt and pepper. Cover. Cook on HIGH for 1 hr. Tun to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot. Serve on warm split sandwich buns with coleslaw and extra barbecue sauce on the side.

CROCKPOT PORK BARBECUE RECIPE

I NGREDIENTS: 1 fresh pork shoulder, 5 to 7 pounds 1 tablespoon salt 2 tablespoons sugar Pepper to taste 1 1/4 cup vinegar 1/2 cups ketchup 1/2 cup barbecue sauce 1 1/2 tablespoons crushed red pepper Dash of hot sauce PREPARATION: Put pork in slow cooker. Sprinkle salt and pepper over pork shoulder and add vinegar. Cover and cook on LOW 9 to 12 hours. Remove from pot and pick meat from bones. Strain liquid, discard excess fat, and keep approximately 1 1/2 to 2 cups. Add remaining ingredients. Mix with minced meat and return to crock pot. Cover. Cook on LOW for 1 - 2 hrs longer. Freezes well.

SLOW COOKER PORK BARBECUE

I NGREDIENTS: 1 pork roast (shoulder, butt, fresh picnic), about 4 pounds 1 lg. onion 4 to 6 cloves garlic, sliced Your favorite barbecue sauce PREPARATION: Brown pork roast in skillet with a small amount of oil. Peel and slice 1 large onion. Place half of the onion in bottom of crockpot. Put roast in crockpot and add 1/2 cup water. Add remaining onion and the garlic. Cover and cook on low 9 to 11 hours; remove meat and let cool enough to handle. Discard onion and juices in slow cooker or crockpot. Tear roast into small pieces or shred with forks. Put back in crockpot and add barbecue sauce (until juicy as much as you like). Continue to cook on LOW for 1 1/2 to 3 hours, or until flavors are blended. Serve shredded pork on buns. Serves 8 to 10.

HOME-STYLE RIBS

I NGREDIENTS: 2 1/2 to 3 lb. country style pork ribs, boneless 1 tbsp. oil 1 large onion, quartered & sliced 1/4- to 1/2-inch thick Sauce: 1/3 cup low sodium soy sauce 1/2 cup tomato ketchup 1 tbsp. prepared mustard 3 tbsp. brown sugar 2 cloves garlic, minced Dash black pepper 2 tbsp. apple cider vinegar 1 teaspoon celery seed PREPARATION: Trim excess fat from ribs. In a huge frypan, brown ribs in oil; transfer to the slow cooker. Place onion slices over the pork ribs. Combine all remaining ingredients; pour over ribs and onions. Cover. Cook on low for 8 - 10 hrs. Serves 6.

HONEY GLAZED RIBS RECIPE

I NGREDIENTS: 2 pounds lean back ribs 1 can (10 1/2 ounces) condensed beef broth 1/2 cup water 2 tablespoons maple syrup 2 tablespoons honey 3 tablespoons soy sauce (low sodium) 2 tablespoons barbecue sauce 1/2 teaspoon dry mustard PREPARATION: Place pork ribs on a broiler rack and broil for 15 minutes. Drain well. Cut ribs into serving size pieces. Combine remaining ingredients in the slow cooker or crockpot; stir well. Add ribs; cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. Serves 4.

MYRON'S BARBECUE PORK RECIPE

I NGREDIENTS: pork shoulder roast 1 large onion 2 tablespoons Worcestershire sauce barbecue sauce, see directions toasted or heated sandwich buns PREPARATION: Place the pork roast in the crockpot. Stir in a large sliced onion and 2 tablespoons Worcestershire sauce. Cover with water. Keep the crockpot on low all day (at least 12 hours). Remove the roast, reserving the cooking water. Save the onions. Shred the pork with a fork, discarding any fat and bones. Place the shredded meat and onions back into the slow cooker/Crock Pot. Pour a bottle of your favorite barbecue sauce over it and crock for an hour or so on low heat until thoroughly heated. Serve with warmed buns.

MYRON'S CHINESE RIBS

I NGREDIENTS: 3 to 4 lb. pork ribs 1/4 cup soy sauce 1/4 cup orange marmalade (or apricot preserves) 1 tablespoon ketchup 1 (or more!) garlic clove, crushed PREPARATION: Combine soy sauce, marmalade, ketchup and garlic. Brush all over the ribs. Place in a slow cooker/Crock Pot and pour remaining sauce over all. Cover and cook on LOW at least 10 hours (I cook mine for 12 hours, as I like the meat falling off the bones). Serves 4 to 6.

CROCKPOT PULLED PORK

I NGREDIENTS: 1/2 cup cider vinegar 1/4 cup chopped onion 1 teaspoon Worcestershire sauce 1 teaspoon Tabasco or similar hot pepper sauce 3 to 4 pounds pork shoulder roast, boneless, trimmed, tied few dashes liquid smoke, if desired 1 tablespoon granulated sugar 1 teaspoon salt 1 teaspoon ground paprika 1/4 teaspoon black pepper 2 tablespoons ketchup 8 hamburger buns heated PREPARATION: In a large non-metallic bowl, combine cider vinegar, chopped onion, Worcestershire sauce, and hot pepper sauce. Add the pork roast, cover, and marinate in refrigerator for at 6 to 10 hours. Turn occasionally to keep roast coated with marinade. Remove the pork from the marinade, scraping the onion back into the marinade. Pat the roast dry lightly w/ paper towels. Pour the marinade into a

slow cooker and add the Liquid Smoke. Place a slow cooker meat rack or ring of foil in the slow cooker. Combine the sugar, salt, paprika, and pepper in a cup. Rub the seasoning mixture over the pork roast and place it on the rack in the crockpot. Cover; and cook on LOW for 7 - 9 hrs, or until very tender. Put the pork to a cutting board. over with foil to keep warm. Skim the fat from the cooking liquid. Stir in the ketchup; pour into a bowl. With 2 forks, pull the pork apart into shreds, or chop the pork into small pieces. Serve the pork on warm split buns with coleslaw, beans, or your choice of side dishes. Serve the sauce separately. Makes 8 to 10 sandwiches.

S W E E T A N D S O U R C O U N T RY S T Y L E RIBS

I NGREDIENTS: 3 to 4 pounds country-style ribs 1 (20-oz.) can undrained pineapple chunks 2 (8-oz.) cans tomato sauce 1/2 cup thinly sliced onion 1/2 cup thickly sliced green pepper 1/2 cup packed brown sugar 1/4 cup cider vinegar 1/4 cup tomato paste 2 tbsp. Worcestershire sauce 1 garlic clove, minced PREPARATION: Place ribs in slow cooker. In a bowl, combine pineapple, tomato sauce, onion, green pepper, brown sugar, vinegar, tomato paste, Worcestershire sauce, and garlic. Pour mixture over the country-style ribs; cover and cook low 8 to 10 hours, or until ribs are cooked through and tender. Serves 6 to 8.

SPICY CROCKPOT PORK BARBECUE

I NGREDIENTS: Sauce: 1 cup thick barbecue sauce 1 medium onion, thinly sliced 2 cans (4.5 oz each) diced green chilies 3 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground cinnamon 1 boneless pork shoulder roast, 2 1/2 to 3 pounds, trimmed 1/2 cup chopped cilantro PREPARATION: Combine sauce ingredients in a bowl. Place pork in crockpot; pour sauce mixture over the pork, lifting pork slightly so sauce will flow under the roast. Cover and saute on LOW for 8 - 10 hours, or till pork is tender. Remove pork to a cutting board and chop or shred with forks. If sauce is very liquid, cook down on the stovetop until desired thickness and flavor is reached. Pour sauce into a serving bowl or leave in slow cooker; stir in the cilantro and the shredded pork. Serve with flour tortillas or split sandwich buns. Serves 8.

CROCKPOT BARBECUED BEEF AND BEANS

I NGREDIENTS: 2 to 2 1/2 lbs lean beef stew meat, cut into 1 inch cubes salt and pepper 1 cup barbecue sauce, mesquite flavor or your favorite 1 cup beef broth 2 cans (15 ounces each) lima beans, drained and rinsed PREPARATION: Sprinkle beef with salt and pepper. Place beef in slow cooker with barbecue sauce and beef broth. Cover and saute on low for 6 hrs. Add drained lima beans and cook on HIGH for 15 to 20 minutes longer. Serves 6 to 8.

BARBECUE BEEF SANDWICHES

I NGREDIENTS: 3 to 4 pound pot roast, chuck roast or other pot roast cut 1 cup water with 2 beef bouillon cubes, beef base, or granules, or use 1 can (10 3/4 ounces) condensed beef broth 2 tablespoons minced or grated onion 1 can (15 ounces) tomato sauce 1/4 cup brown sugar 1/4 cup ketchup 3 tablespoons mustard dash Worcestershire sauce PREPARATION: Place roast in crockpot; add water and bouillon cubes or granules, or add 1 can (approx. 10 3/4 ounces) condensed beef broth, undiluted. Cover and cook on LOW for 9 - 11 hours, until beef is very tender. LOW for 9 - 11 hrs, till beef is very tender. Shred meat w/ a fork after cooking. Retain 1 c of the juice from boiling. combine with remaining ingredients in the slow cooker. Cover; and cook on LOW for 3 - 4 hrs (or on high 1 1/2 to 2 hrs). Serve over split hamburger buns or dinner rolls. Serves 8 to 12.

B A R B E C U E B E E F S H O RT R I B S

I NGREDIENTS: 3 1/2 pounds beef short ribs 1 tablespoon vegetable oil 1 large onion, cut into wedges 4 medium potatoes, peeled 4 medium carrots; pared, cut up 1 cup water 1 cup tomato ketchup 1/3 cup red wine vinegar 1 tablespoon paprika 1 teaspoon curry powder 1/2 teaspoon chili powder 1/2 teaspoon dry mustard 2 teaspoons salt 1 tablespoon cornstarch, optional 2 tablespoons water PREPARATION: In a skillet over medium heat, brown ribs in vegetable oil; transfer to slow cooker, along with onions, potatoes and carrots. Combine next 8 ingredients and pour over the short ribs and vegetables. Cover and sauté on LOW for 8 10 hrs. Thicken with cornstarch mixed with water, if desired.

Serves 4.

BEEF & PORK BARBECUE

I NGREDIENTS: 1 1/2 pounds beef stew meat 1 1/2 pounds cubed pork, trimmed of fat 2 cups chopped onions 2 cups chopped green bell pepper 1/2 cup brown sugar, firmly packed 2 teaspoons salt 1 teaspoon dry mustard 1 tablespoon chili powder 1/4 cup vinegar 2 teaspoons Worcestershire sauce 1 can (6 ounces) tomato paste 12 to 16 split sandwich buns PREPARATION: Combine all ingredients, except buns, in the slow cooker/Crock Pot. Cover and cook on low for 9 to 11 hours, or until meat is very tender. Stir with a fork to break meat pieces up. Serve on buns with coleslaw. Serves from 12 to 16.

EUGENE'S BEEF BBQ

I NGREDIENTS: 3 to 4 lb. beef roast (any cut will do—I like rump roast) 2 cups ketchup 1 pkg. Lipton onion soup mix 1 can cola (regular, not diet) (Dr. Pepper will give it a more tangy taste) PREPARATION: Place roast in crockpot. Mix ketchup, soup mix, and cola. Pour over roast in crock. Cook on low 8 to 10 hours. Meat will pull apart easily when done. Serve over buns with sauce on top.

EASY SLOW COOKER BARBECUED BEEF

I NGREDIENTS: 3 to 4 lb lean beef chuck roast or similar pot roast 1/2 cup brown sugar, firmly packed 1 can beer (12 ounces) 1 bottle ketchup (14 ounces) 1 teaspoon Worcestershire sauce PREPARATION: Place roast in crockpot. Combine sugar, beer, ketchup and Worcestershire sauce; pour over the pot roast. Cover and saute on LOW for 10 - 12 hrs, or on HIGH for 5 to 6 hours, until it is very tender and easy to shred or chop. Serve shredded or chopped barbecue beef on fresh split buns, warmed or toasted. Serve with coleslaw and barbecue sauce on the side, along with salads of your choice and vegetables or baked beans.

L I L LY ' S P U L L E D P O R K A N D B E E F

I NGREDIENTS: 1 pound beef cubes (I use a lean steak) 1 pound boneless pork chops, center cut, or other trimmed pork, cubed 32 ounces ketchup 1/2 to 1 cup water 3 tablespoons vinegar 3 tablespoons Worcestershire sauce 3 tablespoons brown sugar, packed 1/2 teaspoon salt, or to taste few dashes hot sauce, optional PREPARATION: Put all ingredients in crockpot; cover and cook on HIGH for 3 - 4 hrs, till meat is very tender. Check occasionally and add more water as necessary. When done, remove meat from pot and shred with fork; place back in pot until hot. Serve on rolls.

CROCKPOT BEEF BRISKET

I NGREDIENTS: 3 to 4 pound beef brisket 1/4 cup liquid smoke 1/2 teaspoon celery salt 1/2 teaspoon garlic salt 1/2 teaspoon onion powder PREPARATION: Sprinkle brisket with liquid smoke and seasonings. Wrap well in a large piece of aluminum foil. Refrigerate overnight if desired. Place wrapped brisket in slow cooker; cover and cook on low 9 to 12 hours (high 5 to 6 hours). Serve brisket with juices. Serves 8.

FRANK'S TEXAS BEEF AND BEANS

I NGREDIENTS: 1 1/2 cups finely chopped onion 1 can (8 oz.) tomato sauce 1/2 cup Picante sauce, medium or your choice 2 tablespoons cider vinegar 1 tablespoon plus 1 teaspoon brown sugar 1 tablespoon chili powder 2 teaspoons Worcestershire sauce 1/4 teaspoon black pepper 1 pound round steak, London broil, or flank steak, trimmed and cut into narrow strips 2 cloves garlic, minced 3 cans (15 ounces each) kidney beans, rinsed and drained PREPARATION: In slow cooker, combine onion, tomato sauce, picante sauce, vinegar, brown sugar, chili powder, Worcestershire sauce, and pepper. Stir in beef, garlic, and beans. Cover and saute on HIGH for 1 hr. Turn to LOW and cook for 5 to 6 hours longer. Serves 4 to 6.

W I L L ' S I N C R E D I B LY E A S Y W I N T E R BAR-B-QUE

I NGREDIENTS: 3-5 lb. cross rib roast (actually, any beef roast will do) 1 bottle "regular" bar-b-que sauce (Kraft Classic will do fine) 1 package dry onion soup mix (any brand) 1 medium cut up onion PREPARATION: Cut roast in large chunks while trimming off any excess fat. Add dry onion soup mix. Add sliced, cut, or chopped onion. Pour in full bottle of bar-b-que sauce of your choice. Squish around ingredients until semi blended. Cook on high for 1 1/2—2 hours. Stir, then cook on low for approximately 6 more hours. (Can be cooked for 8 to 10 hours on low) After the first six hours (if possible), break up meat into smaller pieces with a spoon or fork. When done, there should be no need for a knife as meat should separate easily. Enjoy !!!

BEANS AND PEAS CROCKPOT RECIPES

ANGIE'S CAJUN STYLE WHITE BEANS & RICE

I NGREDIENTS: 1 lb. great northern white beans 3-4 bacon strips, diced 1/4 cup each chopped onions, bell peppers, and salt and pepper 1/4 cup cooking oil PREPARATION: Let beans soak overnight in the refrigerator; drain. Put beans in a Dutch oven; cover with fresh water. Simmer beans until tender, about 1 to 1 1/2 hours. Put all ingredients in the slow cooker with beans and their water; cover and cook on HIGH for 3 to 4 hours. If the beans are cooked but the juices are too thin, you may have to boil the beans on the stove until it is thicker. Serve over rice.

E A S Y S AVO RY C R O C K P O T B A K E D BEANS

I NGREDIENTS: 6 to 8 strips bacon, cut in 1-inch pieces 3 cans (16 ounces each) baked pork and beans 1/4 cup light brown sugar, packed 1/2 teaspoon dry mustard 1/2 cup ketchup, or use part barbecue sauce PREPARATION: Fry bacon until crisp; drain well on paper towels. Combine all ingredients; transfer to crockpot; cover; and cook on LOW for 4 - 5 hrs. Serves 6 to 8.

CROCKPOT YELLOW EYE BEANS

I NGREDIENTS: 16 ounces yellow eye beans 1/4 cup chopped onion 2 tbsp. butter 2 tbsp. brown sugar 1 tbsp. salt 1/4 tsp. ginger 1/4 tsp. dry mustard 1 tsp. dried leaf thyme 1/4 c. molasses PREPARATION: Pick over beans, looking for small rocks and imperfect beans. Cover with cold water and soak overnight. In morning bring to boil on the stovetop. Simmer until the husks curl when you blow on them. Rinse with hot water. Put half of the beans into crockpot. Sprinkle with half of the onion and dot with 1 tablespoon of the butter. Repeat with the second half. In a liquid measuring cup combine dry ingredients. Add molasses to 1/2 cup mark. Add hot water to 1 cup mark; stir to blend. Pour over beans. Add more hot water to rinse out the cup and barely cover the beans. Cover and cook for 7 to 9 hours. Remove cover the last hour to cook down, or cool and reheat. Serves 6 to 8.

CROCKPOT BAKED BEANS

I NGREDIENTS: 1 pound dry navy beans 1/2 cup chopped onion 1/2 cup ketchup 1/2 cup brown sugar, firmly packed 1/2 cup water 1 teaspoon dry mustard 2 tablespoons molasses 6 slices cooked bacon, crumbled 1 1/2 teaspoons salt PREPARATION: Put beans in 3 times the vol of unsalted water; boil, reduce heat, and let simmer gently for 1 hour. Let stand, with lid on, in the hot water for 2 hours. In a bowl, combine onion, ketchup, brown sugar, water, mustard, and molasses. Drain beans well and mix with the ketchup mixture in the crockpot. Cover and saute on LOW for 9 to 11 hrs, until beans are tender. Add salt about 30 minutes before serving time. Stir occasionally. Serves 12 to 16.

V E G E TA B L E C H I L I W I T H B E A N S

I NGREDIENTS: 3 cups dry small red beans or pinto beans 2 tablespoons olive oil 1 large onion sliced thinly 4 cloves of garlic minced well 1 bell pepper, coarsely chopped 1/2 cup red unpeeled diced potatoes 1 can (14.5 ounces) diced tomatoes undrained 1 teaspoon chili powder (use more if you wish) 1/2 teaspoon cumin 1/2 cup uncooked brown rice (may use white if you wish) 5 cups water or vegetable broth salt and pepper to taste grated cheese for garnish, if desired PREPARATION: Cook beans according to package directions, until tender. Drain. Put beans in slow cooker. In a large sautepan over medium—high heat, heat oil or a small amount of liquid; saute onion and garlic until soft, about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring frequently for 3 minutes; transfer to slow cooker. Add rice and water or broth; cover; and cook on LOW for 5 - 7 hrs or until chili is

thick and rice and beans are tender. Season to taste with salt and pepper. Garnish with shredded cheese if desired.

NICKY'S BEANS AND MUDBUGS

I NGREDIENTS: 1 lb pinto beans 3/4 to 1 lb cured ham(cut in small pieces) 3/4 to 1 lb crawfish tails 1 lg onion (diced) 4 lg cloves of garlic, minced 1 lb smoked sausage Hot sauce to taste, or you can add dried pepper flakes or add pepper seasoning of your choice PREPARATION: Put beans, ham, and crawfish in crockpot with water to cover, and cook for 8 to 10 hours. In a Dutch oven, saute onion, garlic, and smoked sausage. When the onions are translucent, add beans to pot along with 3/4 cup of rice and simmer until rice is tender. Serve this with cornbread, sourdough, french, or bar-b-que bread and a cold glass of ice tea.

CROCKPOT BLACK BEAN CHILI RECIPE

I NGREDIENTS: 2 tablespoons vegetable oil 6 garlic cloves, minced 1 cup chopped onion 1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste 1 tablespoon chili powder 2 to 3 teaspoons ground cumin 1 teaspoon dried leaf oregano 1 bay leaf 1 can (28 oz.) diced tomatoes in juice 1 tablespoon soy sauce 1 1/2 cups water 1 can (6 oz.) tomato paste 1 tablespoon red wine vinegar 2 cans (16 ounces each) black beans, drained and rinsed 2 cans (16 ounces each) beans—pinto, garbanzo, great northern, kidney beans, etc.—drained and rinsed grated cheese, sour cream, chopped parsley, chopped hard-cooked egg, green onion, or other garnishes PREPARATION:

Heat the oil in a frypan and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring. Add this mixture to the slow cooker/Crock Pot along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low all day. Stir in canned beans an hour or so before serving. Serve with garnishes.

BLACK BEAN CHILI WITH BEEF

I NGREDIENTS: 3/4 cup cooked black beans 1 lb. stew beef, cubed 2 tablespoons bacon drippings or vegetable oil 1/4 cup chopped onion 1/4 cup chopped green peppers 1/2 cup diced green chile peppers 3 tbsp. tomato paste 3 to 4 beef bouillon cubes, or beef base 1/4 tsp. ground cumin 1 tsp. minced garlic 1/2 tsp. salt and pepper 1 cup shredded Monterey Jack or mild Cheddar cheese PREPARATION: Brown stew beef in bacon drippings or oil with onion and green pepper. Combine all ingredients except cheese and cook 6 to 8 hours on low. Serve hot in bowls with a little cheese sprinkled over each serving.

EASY SLOW COOKED CHILI BEANS

I NGREDIENTS: 1 pound dry pinto beans 3 1/2 cups water 1/2 cup chopped onion 1 green bell pepper, chopped 1 small hot pepper, chopped, optional (jalapeno or serrano) 1 pound lean ground beef, browned 1 can (14.5 oz) tomatoes, cut up 2 tbsp. chili powder Salt to taste PREPARATION: Rinse and sort beans. Combine beans and water in crockpot; cover; and cook on HIGH for 3 hrs or till beans are tender (this step can be done quickly on the stovetop). Turn heat to LOW. Add remaining ingredients; stir gently to blend. Cover and saute on LOW for 4 hrs longer. Makes 6 to 8 servings.

JOANNE'S CALICO BEANS

I NGREDIENTS: 1 pound lean ground beef 6 slices bacon, diced 1/4 cup chopped onion 2 cans (approx 16 ounces each) baked beans, drain but reserve liquid* 1 cn (15 oz.) red kidney beans, drained 1 can (15 ounces) lima beans, drained 1/4 cup molasses 1/2 to 3/4 cup brown sugar 1/4 cup ketchup 2 tsp mustard PREPARATION: * Drain the juice in the baked beans and reserve to use as needed to thin mixture throughout cooking. Brown ground beef with bacon and onion. Put all ingredients in the slow cooker. Cover and saute on high for 1 hr. Reduce to LOW and cook 3 to 5 hours.

CROCKPOT BAKED BEANS & BEEF

I NGREDIENTS: 1 pound lean ground beef 1/2 cup chopped onion 1 green pepper, chopped, or mixture of green and red bell pepper 3 medium cans pork and beans, approximately 16 ounces each 3/4 cup brown sugar 2 tbsp. prepared mustard 2 tbsp. Worcestershire sauce 1 1/2 cups ketchup, or use part barbecue sauce PREPARATION: In a large frypan over medium heat, brown the ground beef with onion and green pepper. Add remaining ingredients. Cover and saute on HIGH for 3 hrs, stirring occasionally. Serves

C R O C K P O T N AV Y B E A N S

I NGREDIENTS: 2 pounds dry navy beans 1 cup chopped onion 1 cup ketchup 1 cup brown sugar 1 cup water 2 teaspoons dry mustard 1/4 cup molasses 1 tablespoon salt 8 to 10 slices bacon, fried crisp PREPARATION: Put beans in 3 times the vol of unsalted water. Bring to a boil. Reduce heat. Let simmer gently for 45 minutes. Let stand, with lid, the hot water for 2 hours. Mix remaining ingredients in bowl. Drain beans well and mix all ingredients with the beans in the crockpot. Cover and saute on LOW for 10 12 hrs, until beans are tender. Stir occasionally. Serves 12 to 14.

S O U T H E R N - S T Y L E P I N TO B E A N S WITH HAM HOCKS

I NGREDIENTS: 2 cups dried pinto beans, soaked overnight 2 smoked ham hocks 1 bay leaf water PREPARATION: Place the beans, ham hocks, and bay leaf in the Crock Pot. Fill with water. Cook on high for 6 - 8 hrs. There is no need to season because the ham hocks flavor the dish. Serve with cornbread!

FRIJOLES

I NGREDIENTS: 1 1/2 pounds dried pinto beans, cooked according to package directions until just tender 6 ounces salt pork, diced 1/2 tsp. ground cumin 1 tsp. black pepper 1 tsp. garlic powder 1 clove garlic, minced 2 ripe med. tomatoes, chopped 1/4 cup chopped onion 1 bunch cilantro, minced 1 can (8 ounces) tomato sauce Salt to taste PREPARATION: In crockpot, combine beans with salt pork, ground cumin, pepper, and garlic powder and minced. Add water to just cover. Cover and saute on LOW for 5 to 7 hours, or HIGH 2 1/2 to 4 hours, until beans are very tender. Add tomatoes and onions to beans along with cilantro and tomato sauce. Taste and add salt. Cook for 20 to 30 minutes longer, until hot.

HAM HOCKS AND LIMA BEANS

I NGREDIENTS: 1 pound dried lima beans, soaked overnight, drained 2 large ham hocks, or 4 small 2 bay leaves 1/2 cup chopped onion 1 green bell pepper, chopped 2 cups chopped tomatoes 1 cup tomato sauce 1 teaspoon sugar 1/4 teaspoon ground cloves 1/2 teaspoon pepper salt, to taste PREPARATION: Place beans in bottom of Crock Pot. Add the remaining ingredients with 1 1/2 quarts of water. Cover and saute on high for 2 hours. Turn heat to low and cook, covered, 9 to 11 hours.

HOMEMADE BAKED BEANS

I NGREDIENTS: 3 c dried white navy beans, soaked and simmered until tender, following package directions 1 1/2 c ketchup 1 1/2 c water 1/4 c molasses 1 large onion chopped 1 tablespoon dry mustard 1 tablespoon salt 6 slices of uncooked salt pork or bacon, diced 1 c brown sugar PREPARATION: Place all items in slow cooker; cover; and cook for 8 - 10 hrs on low. Stir a few times, if possible.

HUNTER'S CROCKPOT BEANS

I NGREDIENTS: 12 ounces bacon 1 pound lean ground beef 1 c. chopped onions 1 can (approximately 1 pound each) of each: pork and beans, lima beans, butter beans, and kidney beans 1 c. ketchup 1/4 c. brown sugar 1/2 tsp. pepper 1 tsp. hickory smoke flavoring PREPARATION: Fry bacon in a skillet; remove bacon to paper towels and drain off excess grease. In the same skillet, brown ground beef; add onions and cook until just tender. Combine all ingredients with beans in crockpot; stir. Cover and saute on low for 4 - 8 hours.

MEXICAN STYLE BEANS

I NGREDIENTS: 16 ounces pinto beans, soaked overnight drained 2 tablespoons lard or bacon drippings 1 small onion, chopped 1 tbsp chopped fresh oregano/1 ts dried oregano salt, to taste PREPARATION: Combine all ingredients, except salt, with 3 cups water in Crock Pot. Cook on high, covered, 2 hours. Turn heat to low and cook, covered, 8 to 10 hours. Season with salt to taste and serve with tortillas, chopped onions and chiles, grated cheese, shredded lettuce, and chopped fresh tomatoes.

M E X I C A N P I N TO B E A N S

I NGREDIENTS: 1 pound pinto beans, soaked overnight then simmered until tender 4 cups cold water 1 cup coarsely chopped onion 1 can (14.5 ounces) tomatoes 2 garlic cloves, minced 2 teaspoons chili powder 1/4 teaspoon ground cayenne pepper, optional 2 teaspoons salt 1/4 lb. salt pork or bacon, chopped 2 tsp. ground cumin PREPARATION: Put all ingredients into Crock Pot. Cover and saute on high for 2 hrs, then low for 5 to 7 hours. These can be used as refried beans, just mash partially before serving.

POP'S BAKED BEANS

I NGREDIENTS: 1 1/2 lbs. dry navy beans (3 cups dried), soaked overnight, cooked until tender 1 cup ketchup 2 cups water 2 tbsp. dark molasses 1/4 lb. diced salt pork or diced bacon 1/2 cup chopped onion 1 cup brown sugar 2 teaspoons dry mustard 1 tbsp. salt PREPARATION: Combine cooked navy beans with remaining ingredients; mix gently to blend ingredients. Cover and cook on low 5 to 7 hours (high 2 1/2 to 4 hours), stirring occasionally.

CREAMY CROCKPOT PORK AND BEANS

I NGREDIENTS: 1/2 pound salt pork, rinsed and diced 1/2 cup chopped onions 3 tablespoons butter 1 pound pink beans or small red beans, soaked overnight, drained* 1 celery rib, chopped 1 bay leaf 1 cup heavy cream 2 egg yolks, beaten salt and pepper, to taste 1/4 teaspoon fresh grated nutmeg parsley, for garnish, optional PREPARATION: *To shorten cooking time or if you have trouble getting beans tender in the crockpot, gently simmer beans in water just until tender, then cut crockpot cooking time down to 6 to 8 hours (on LOW) before adding cream. Saute the salt pork and onion in the butter for 5 minutes; combine with the soaked beans, celery and bay leaf and 1 1/2 quarts water in the slow cooker. Cover and saute on high 1 hour, then on low for 9 to 11 hours. Combine cream, egg yolks, salt and pepper and nutmeg and add to pot. Cook on HIGH,

uncovered, 20 to 30 minutes or until thickened (this can be done over medium-high heat on stovetop in about 5 to 10 minutes). Sprinkle with parsley and serve.

SAUCY LIMA BEANS

I NGREDIENTS: 3 cans butter beans or Lima beans, drained 1 can tomatoes 1 onion sliced 1 green or red bell pepper sliced 1 (14 oz.) bottle ketchup 1 cup brown sugar 12 slices bacon, fried, drained, and crumbled 1 pound kielbasa, sliced PREPARATION: Mix all ingredients together in crockpot; cover; and cook on low 4 - 5 hrs, or on HIGH for 2 1/2 hours.

ZESTY BLACK EYED PEAS

I NGREDIENTS: 1 lb. cleaned and sorted dry black eyed peas, cooked until tender, or 5 to 6 cups cooked black-eyed peas 6 cups water 1 whole med. onion, diced 1 whole med. green bell pepper, diced 2 to 4 cloves garlic, finely diced 2 smoked ham hocks or meaty ham bone 3/4 tsp. black pepper (add to taste) 1 tablespoon salt to taste 1 lg. jalapeno pepper, seeded and diced, optional PREPARATION: Combine all ingredients in the slow cooker or crockpot. Cover; and cook on low for 6 - 8 hrs. One hour before done, remove bones and skins, scrape fat off skin and chop meat. Put chopped ham back in pot. Cook the remaining hour and serve.

SLOW COOKER LENTILS

I NGREDIENTS: 1 pound lentils, rinsed and picked over 2 cups chopped onions 2 cloves garlic, minced 2 cups canned tomatoes, chopped, with liquid 2 1/2 cups chicken or vegetable broth 2 large carrots, sliced 1/2 cup sliced celery 1 bell pepper, chopped 2 tablespoons fresh chopped parsley 1 dried bay leaf 1/2 teaspoon salt 1/8 teaspoon ground marjoram 1/8 teaspoon leaf sage, crumbled 1/8 teaspoon dried leaf thyme 8 ounces shredded Cheddar cheese PREPARATION: Place all ingredients, except the cheese, in the slow cooker. Cook on the HIGH for 2 1/2 - 3 hrs, or until the lentils are tender. Stir in cheese until it is thawed. Serve hot, topped with more cheese, if desired. Serves 8 to 10.

CHICKEN CROCKPOT RECIPES

A L L D AY C R O C K P O T C H I C K E N

I NGREDIENTS: Marinade: 2 cups chicken broth 2 tablespoons frozen orange juice concentrate 1/4 teaspoon pepper 1 can (6 ounces) tomato paste 2 tablespoons soy sauce 2 tablespoons brown sugar 2 cloves garlic, minced dash ground allspice dash ground ginger 1 teaspoon salt Chicken and Remaining Ingredients 6 chicken breast halves 6 to 8 ounces sliced mushrooms 2 tablespoons butter 1 can (11 ounces) mandarin oranges, drained 1 small bell pepper, green or red, seeded, cut in strips 1/4 teaspoon ground ginger 3 tablespoons cornstarch 1/4 cup cold milk

1/4 cup cold water PREPARATION: In a nonreactive container with a lid or a large sealable food storage bag, combine marinade ingredients; mix well. Add the chicken to the marinade; cover or seal the bag. Place in refrigerator for 6 to 8 hrs, or overnight. In the slow cooker, place the marinated chicken. Cover the chicken with marinade. Sauté mushrooms in butter before adding to slow cooker with chicken and marinade. Cook on LOW, 5 to 6 hrs, covered. About 1 hour before done, add mandarin orange sections, green pepper and ginger; stir well. When done, mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring; cover and cook 15 minutes longer, until thickened. Serves 6.

ALPINE CHICKEN WITH NOODLES

I NGREDIENTS: 2 teaspoons chicken bouillon granules or base 1 tablespoon chopped fresh parsley 3/4 teaspoon poultry seasoning 1/3 cup. diced Canadian bacon or smoked ham 2 to 3 carrots, thinly sliced 2 ribs celery, thinly sliced 1 small onion, thinly sliced 1/4 cup. water 1 broiler-fryer chicken (about 3 pounds), cut up 1 (10 3/4 oz.) can condensed cheddar cheese soup 1 tablespoon all purpose flour 1 (16 oz.) pkg. wide egg noodles, cooked and drained 2 tablespoons sliced pimento 2 tablespoons grated Parmesan cheese PREPARATION: In a small bowl, combine chicken bouillon or base, chopped parsley, and poultry seasoning; set aside. In slow cooker, layer Canadian bacon or ham, carrots, celery and onion. Add water.

Remove skin. Remove excess fat from chicken. Rinse and pat dry. Half of the chicken should be placed in the slow cooker. Sprinkle with half of the reserved seasoning mixture. Top with the remaining chicken and seasoning mixture. Stir the soup and flour together and spoon over the chicken; do not stir. Cover; and cook on HIGH for 3 - 3 1/2 hrs or low for 6 to 8 hours, or until chicken is tender and juices run clear when cut along the bone, and vegetables are tender. Put hot cooked noodles in a shallow 2 to 2 1/2 quart broiler proof serving dish. Arrange chicken over the noodles. Stir soup mixture and vegetables in crockpot until blended. Add some of the liquid, along with the vegetables, to the chicken. Sprinkle with pimiento slices and Parmesan cheese. Broil 4 to 6 inches from heat source for 5 to 8 mins, or till lightly browned. Garnish with parsley sprig if desired. Alpine chicken recipe serves 4 to 6.

A M A R E T TO C H I C K E N

I NGREDIENTS: 4 to 6 chicken breasts, boneless, skinless 1/2 cup flour 1 teaspoon Madras curry powder 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon vegetable oil 1 can cream of mushroom soup 1 can or jar mushrooms (4 ounces or more - or use fresh) 1/4 cup amaretto 1 teaspoon Gravymaster or Kitchen Bouquet 2 tablespoons lemon juice PREPARATION: In a plastic or paper bag, combine flour, garlic powder, curry powder, salt, and pepper. Add the rinsed and dried chicken breasts and toss to coat. In hot cooking oil over medium-high heat, the color changes quickly. Move to Crock Pot. Combine the elements in a bowl and spoon over the chicken. Saute on low for 6 to 8 hr apricot mixture. Cook on low 5 to 6 hours. Serves 6.

S PA N I S H C H I C K E N W I T H R I C E

I NGREDIENTS: 4 chicken breast halves, skin removed 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1 tablespoon vegetable oil 1 medium onion, chopped 1 small red pepper, chopped (or chopped roasted red pepper) 3 cloves garlic, minced 1/2 teaspoon dried rosemary 1 can (14 1/2 oz) crushed tomatoes 1 package (10 oz) frozen peas PREPARATION: Season chicken with salt, pepper, paprika. In skillet, heat oil over medium heat and brown chicken on all sides. Transfer the chicken to slow cooker. In a small basin combine remaining items, except frozen peas. Pour over chicken. Saute on low for 7 to 9 hrs or high for 3 to 4 hours. One hour before serving, rinse peas in colander under warm water to thaw then add to crockpot. Serve over rice. 4 servings.

CROCKPOT CHICKEN WITH A RT I C H O K E S

I NGREDIENTS: 1 1/2 to 2 pounds boneless chicken breast halves, skin removed 8 ounces sliced fresh mushrooms 1 can (14.5 ounces) diced tomatoes 1 package frozen artichokes, 8 to 12 ounces 1 cup chicken broth 1/2 cup chopped onion 1 can (3 to 4 ounces) sliced ripe olives 1/4 c dry white wine/chicken broth 3 tablespoons quick-cooking tapioca 2 teaspoons curry powder, or to taste 3/4 teaspoon dried thyme, crushed 1/4 teaspoon salt 1/4 teaspoon pepper 4 cups hot cooked rice PREPARATION: Rinse chicken; pat dry and set aside. In a 3 1/2 to 5-quart slow cooker combine the mushrooms, tomatoes, artichoke hearts, chicken broth, chopped onion, sliced olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken to crockpot; spoon some of the tomato mixture over chicken.

Cover and saute on LOW for 7 to 8 hrs or on HIGH for 3 1/2 to 4 hrs. Serve with hot cooked rice. Makes 6 to 8 servings.

A RT I C H O K E C H I C K E N A N D R I C E

I NGREDIENTS: 1 to 1 1/2 pounds chicken breasts halves 1/4 cup flour 3 tablespoons Parmesan cheese 1 teaspoon salt 1/2 teaspoon coarsely ground pepper 1 teaspoon paprika 2 tablespoons olive oil 1 1/2 cups converted rice 1/4 cup chopped red bell pepper or pimiento 4 green onions, chopped 4 ounces mushrooms, sliced 1 1/2 cups chicken broth (use bouillon, canned, or base) 1 can cream of celery soup, low fat 1 can artichokes, quartered and drained PREPARATION: In a large sautepan over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker. In the hot skillet, saute bell pepper, green onions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and cook for 5 to 6 hours on low.

Serves 6.

BBQ CHICKEN FOR SANDWICHES

I NGREDIENTS: 4 lb. fryer chicken 1 1/2 to 2 c. hickory smoke flavored barbecue sauce 8 to 10 fresh buns PREPARATION: Boil the chicken until cooked and tender. After it cools, pull meat from bones and put in a slow cooker or Crock Pot. Cover with sauce. Cook on high for 3 to 5 hrs, stirring every 30 minutes. Chicken will shred during stirring. Serve on buns. Serves 8 to 10.

TA M I ' S B A R B E C U E D C H I C K E N L E G S

I NGREDIENTS: 6 to 8 frozen chicken legs* 1 bottle thick barbecue sauce PREPARATION: Put frozen chicken legs in slow cooker. Pour BBQ sauce over them. Cover & cook on HIGH for 6 to 8 hrs. *Note: If starting with thawed chicken legs, you may remove skin or brown first to reduce fat, and cook on LOW for 6 to 8 hours.

CROCKPOT CHICKEN BARBECUE

I NGREDIENTS: 2 boneless, skinless chicken breasts 1 1/2 cups tomato ketchup 3 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon cider vinegar 1 teaspoon ground red hot pepper flakes, or to taste 1/2 teaspoon garlic powder PREPARATION: Combine all ingredients for the sauce in the slow cooker. Add the chicken and coat it thoroughly with the sauce. Cook for 3—4 hrs on high, or till the chicken is fully cooked through. Then shred or cut up the chicken and replace it in the pot with the Barbecue sauce; mix everything together so that all of the pieces are coated. To maintain the chicken hot for serving on hard rolls, retain the slow cooker on low. Delicious!

B E V ' S I TA L I A N C H I C K E N

I NGREDIENTS: 6 to 8 frozen boneless chicken breast halves 1 envelope French's Brand Italian Spaghetti Sauce - dry mix 1 can (14.5 ounces) diced tomatoes 1 small can (8 ounces) tomato sauce Parmesan Cheese PREPARATION: Place the chicken in the crock. Sprinkle the dry mix spaghetti sauce over top. Add the can of tomatoes and the can of tomato sauce. Cook all day [7 to 9 hours] on LOW or 1/2 Day [3 1/2 to 4 1/2 hours] on HIGH. Serve with Penne pasta and top with Parmesan Cheese.

B E V E R LY ' S C R E A M Y B R O C C O L I CHICKEN RECIPE

I NGREDIENTS: 1 can Cream of Broccoli Soup boneless chicken breasts (as many as you need) - I buy the frozen ones with 6-7 in a bag - approx. 3 pounds 1 bag frozen broccoli salt and pepper 1 cup milk PREPARATION: Place the chicken in the slow cooker. Cover with frozen vegetables and broccoli cream soup. Season with salt and pepper to taste. Cook on LOW for 6–8 hrs/HIGH for 3–4 hrs. (Boneless chicken breasts may become dry if overcooked.) Add the milk 45 minutes before the end of the cooking time, or 30 minutes if cooking on high. Pour over rice and serve.

BROWN RICE AND CHICKEN

I NGREDIENTS: 1 1/2 cups diced cooked chicken 1/2 cup chopped onion 2 stalks celery, chopped 2 c. cooked brown rice 1/4 c. dry white wine 2 c. chicken broth 1/2 cup sliced or slivered almonds toasted sliced or slivered almonds* for topping, optional PREPARATION: Combine all ingredients in slow cooker. Cook on low 6 - 8 hrs or on automatic 4 to 5 hours. Tope with toasted sliced almonds, if desired. *To toast nuts, scatter them out on a baking sheet in a single layer. Toast for 10 to 15 minutes at 350°F, stirring occasionally. Alternatively, toast until golden brown and aromatic in an ungreased skillet over medium heat.

SMOKED SAUSAGE AND CABBAGE

I NGREDIENTS: 1 small head cabbage, coarsely shredded 1 large onion, coarsely chopped 1 1/2 to 2 pounds turkey Polish or smoked sausage kielbasa, cut in 1 to 2-inch pieces 1 cup apple juice 1 tablespoon dijon mustard 1 tablespoon cider vinegar 1 to 2 tablespoons brown sugar 1 teaspoon caraway seed, optional pepper, to taste PREPARATION: In a 5- or 6-quart slow cooker, layer the cabbage, onion, and sausage (for a 31/2-quart cooker, use less cabbage or blanche it by boiling it for approximately 10 minutes, then drain and add). Whisk together the juice, mustard, vinegar, brown sugar, and caraway seed, if used; pour over slow cooker ingredients. Sprinkle with pepper, to taste. Cover and saute on low for 8 to 10 hrs. Serve with potatoes and a tossed green salad, if desired. Serves 4 to 6.

CROCKPOT CASSOULET

I NGREDIENTS: 1 pound dry navy beans, rinsed 4 cups water 4 breast halves, skinned, boned, cut in 1" pieces 8 ounces cooked ham, cut in 1" pieces 3 large carrots, sliced 1 cup chopped onion 1 stalk celery, sliced 1/4 cup firmly packed brown sugar 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/4 teaspoon pepper 1 8 ounces can tomato sauce 2 tablespoons molasses PREPARATION: In Dutch oven or large kettle, soak beans overnight in 4 cups water. Cover and simmer beans over low heat for about 1 1/2 hours, until tender, adding a little more water as necessary; transfer to crockpot. Add remaining ingredients; mix well. Cover and saute on LOW for 7 - 9 hrs, until vegetables are tender. Serves 6 to 8.

C H E E S Y A RT I C H O K E C H I C K E N W I T H PA S TA

I NGREDIENTS: 1 to 1 1/2 lbs boneless chicken breast tenders, rinsed, dried, and cubed or use cubed boneless chicken breast 4 to 6 oz roasted red peppers, chopped 1 can (15oz) artichoke hearts, quartered 8 oz process American cheese 2 teaspoons Worcestershire sauce 1 can (10oz) 98% fat free cream of mushroom soup (or other cream of.. soup) 2 cups shredded cheddar cheese 4 cups hot cooked pasta ( 8 to 10 oz) salt & pepper to taste PREPARATION: In a 3 1/2-quart or larger Crock Pot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the slow cooker. Cover and saute on low for 6 - 8 hrs. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Add salt and pepper to taste as needed. Serves 4 to 6.

EASY CHEESY SLOW COOKER CHICKEN

I NGREDIENTS: 6 boneless chicken breast halves, without skin salt and pepper, to taste garlic powder, to taste 2 cans condensed cream of chicken soup 1 can condensed cheddar cheese soup PREPARATION: Rinse the chicken and season with salt, pepper, and garlic powder to taste. In a Crock Pot, combine undiluted soup and pour over chicken. Cook on low heat for 6 - 8 hrs. Serve with rice or noodles as desired. It serves 6 people.

CHICKEN & APPLE-PECAN STUFFING

I NGREDIENTS: 4 to 6 boneless, skinless chicken breasts 3 tablespoons butter 1/2 cup chopped onion 1/2 cup chopped celery 1 cup chopped apple (about 1 apple) 1/3 cup applesauce 1/4 cup chopped pecans 1 box Stove Top stuffing mix (6 oz) 1/2 cup water 1 can cream of chicken soup (Healthy Request or low fat) PREPARATION: Wash and pat dry the chicken breasts before placing them in the Crock Pot. In a sautepan over medium—low heat, dissolve the butter and sauté the chopped onion, celery, and apple. Combine the pecans, water, applesauce, cream of chicken soup, and stuffing mix in a mixing bowl. Combine all ingredients and spoon over chicken in the Crock Pot. Cook on moderate for 6 to 8 hours, covered. Serves 4 people.

C H I C K E N A N D A S PA R A G U S I N O N I O N SAUCE

I NGREDIENTS: 4 to 6 chicken breasts 1/2 cup chicken broth 1 can cream of onion soup 1/4 to 1/2 teaspoon tarragon, if desired 1 teaspoon lemon and herb seasoning salt and pepper to taste 1 bunch asparagus, or 10 ounce package frozen, thawed PREPARATION: Combine all ingredients except asparagus; cover and cook on low for 6 to 8 hours. Add asparagus and cook on high an additional 20 to 30 minutes, or until asparagus is tender. Thicken sauce with a mixture of 1 to 2 tablespoons of cornstarch and a little cold water if desired. Serve over rice or noodles. Serves 4 to 6.

CHICKEN WITH CORNMEAL DUMPLINGS

I NGREDIENTS: 2 cups diced potatoes 1 1/2 cups chicken broth 1 (12 oz.) can V-8 (1 1/2 cups) 1/2 cup sliced celery 1/2 cup chopped onion 1/2 tsp. salt 1 tsp. chili powder 6 drops bottled hot pepper sauce 2 cups cubed, cooked chicken 1 (10 oz.) pkg. frozen cut green beans, thawed (about 1 1/2 cups) 1 1/4 cups packaged biscuit mix 1/3 cup yellow cornmeal 2 tbsp. finely chopped parsley 1 cup shredded Cheddar or American cheese 2/3 cup milk PREPARATION: Combine potatoes, chicken broth, vegetable juice, onion, chili powder, celery, salt and hot pepper sauce in the slow cooker. Cover and saute on LOW for 4 hrs. Turn to high heat and heat until bubbly; add thawed green beans and cubed chicken. In a mixing basin, meld 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 longer, without lifting the cover. Sprinkle dumplings with the remaining cheese 5 minutes before done. Serves 4.

C H I C K E N A N D G R E E N O N I O N C U R RY

I NGREDIENTS: 1 medium onion, thinly sliced 3 medium cloves garlic, minced or pressed 1 tablespoon fresh ginger root, grated 1/4 teaspoon cinnamon 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper flakes 1 teaspoon ground turmeric dash ground cloves 1/4 ground cardamom 3 1/2 pounds chicken pieces, skin removed 1/2 cup chicken broth 2 tablespoons cornstarch, blended with 2 tablespoons cold water salt 1/2 cup green onions, sliced PREPARATION: In a 4 to 5-quart crockpot, combine sliced onion, garlic, cinnamon, ginger, cumin, red pepper flakes, turmeric, cloves, and cardamom. Rinse chicken. Pat dry. Arrange chicken pcs over onion mixture. Pour broth over chicken. Cover; and cook on LOW setting till meat is tender and juices run clear when pierced, about 6 to 7 hours. Gently lift chicken to a warm serving dish and

keep warm. Skim and discard fat from cooking liquid, if necessary; remove and discard cinnamon stick. Mix cornstarch with cold water; blend into cooking liquid. Increase cooker heat setting to high. Cover and cook, stirring 2 or 3 times, till sauce thickens. Add salt to taste, and pour broth over chicken. Garnish with cilantro sliced green onions.

CHICKEN AND MUSHROOMS

I NGREDIENTS: 6 chicken breast halves, bone-in, skin removed 1 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. paprika 1 3/4 tsp. chicken bouillon granules 1 1/2 cup. sliced mushrooms 1/2 cup. sliced green onions 1/2 cup. dry white wine 1 can (5 oz.) evaporated milk 5 tsp. cornstarch Minced fresh parsley hot cooked rice PREPARATION: Rinse chicken and pat dry. In a small bowl, mix salt, pepper and paprika. Rub all of the mixture into the chicken. In a slow cooker, alternate layers of chicken, bouillon granules, mushrooms, and green onions. Pour wine over top. DO NOT STIR.

Cover and saute on HIGH for 2 1/2—3 hours or on LOW for 5 to 6 hours, or until chicken is tender but not falling off bone. Baste one about halfway through cooking if possible. Remove chicken and vegetables to a platter with a slotted spoon. Cover with foil and keep warm. In a small saucepan, combine evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes, or until thickened. Spoon some of the sauce over chicken and garnish with minced parsley. Serve remaining sauce on the side. Serve with hot cooked rice.

C H I C K E N M A D R A S W I T H C U R RY

I NGREDIENTS: 3 onions, thinly sliced 4 apples, peeled, cored and thinly sliced 1 teaspoon salt 1 to 2 teaspoons curry powder, or to taste 1 frying chicken, cut up paprika PREPARATION: In crockpot, combine onion and apples; sprinkle with salt and curry powder. Mix well. Arrange chicken skin down over onion mixture. sprinkle generously with paprika. Cover and saute on LOW for 6 to 8 hrs, until chicken is tender. Taste and add more seasonings, if needed. Serves 4.

CHICKEN WITH MACARONI AND SMOKED GOUDA CHEESE

I NGREDIENTS: 1 1/2 pounds chicken tenders, boneless 2 small zucchini, halved and sliced 1/8-inch thick 1 package chicken gravy mix (approx. 1 oz) 2 tablespoons water salt and pepper to taste pinch of ground nutmeg, fresh if possible 8 ounces smoked Gouda cheese, grated 2 tablespoons evaporated milk or light cream 1 large tomato, chopped 4 cups cooked macaroni or small shell pasta PREPARATION: Cut chicken into 1-inch cubes; place in crockpot. Add zucchini, gravy mix, water, and seasoning. Cover and saute for 5 to 6 hours on low. Add smoked gouda cheese, milk or cream, and chopped tomato to the crockpot during the last 20 minutes, or while the macaroni is cooking. Stir in hot cooked macaroni. Chicken recipe serves 4.

CHICKEN WITH PINEAPPLE

I NGREDIENTS: 1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces 2/3 cup pineapple preserves 1 tablespoon plus 1 teaspoon terriyaki sauce 2 cloves garlic sliced thinly 1 tablespoon dried minced onion (or 1 bunch fresh green onions, chopped) 1 tablespoon lemon juice 1/2 teaspoon ground ginger dash cayenne, to taste 1 package (10 oz) sugar snap peas, thawed PREPARATION: Place chicken pieces in slow cooker/Crock Pot. Combine preserves, terriyaki sauce, garlic, onion, lemon juice, ginger, and cayenne; stir well. Spoon over chicken, toss to coat. Cover and saute on low 6 to 7 hrs. Add peas last 30 minutes. Serves 4.

CHICKEN WITH CABBAGE

I NGREDIENTS: 3 to 4 pounds chicken pieces 3 to 4 cups (approx 1/2 head) cabbage, shredded 1 small onion, sliced 2 apples, cored and thickly sliced 2 tablespoons soy sauce or tamari 1 teaspoon ground ginger dash ground red pepper PREPARATION: Rinse chicken & pat dry with paper towels. Place cabbage in bottom of slow cooker. Top with onion, chicken, and apples. Combine soy sauce, ground ginger, and red pepper. Spoon over chicken and vegetables. Cover and cook on LOW for 5 1/2 to 7 hours, or until chicken is tender and juices run clear. Serves 4 to 6.

CHICKEN WITH PINEAPPLE

I NGREDIENTS: 1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces 2/3 cup pineapple preserves 1 tablespoon plus 1 teaspoon terriyaki sauce 2 cloves garlic sliced thinly 1 tablespoon dried minced onion (or 1 bunch fresh green onions, chopped) 1 tablespoon lemon juice 1/2 teaspoon ground ginger dash cayenne, to taste 1 package (10 oz) sugar snap peas, thawed PREPARATION: Place chicken pieces in slow cooker/Crock Pot. Combine preserves, terriyaki sauce, garlic, onion, lemon juice, ginger, and cayenne; stir well. Spoon over chicken, toss to coat. Cover and saute on low 6 to 7 hrs. Add peas last 30 minutes. Serves 4.

SOUP RECIPES

BEEF BARLEY SOUP RECIPE

I NGREDIENTS: 1 pound lean stew beef, cut in 1/2-inch cubes 1/2 cup chopped onion 2 ribs celery, chopped 2 medium carrots, diced 3/4 cup barley 1 bay leaf 6 cups beef broth 1 teaspoon salt, or to taste pepper, to taste PREPARATION: In crockpot, combine stew beef with onion, celery, carrots, barley, bay leaf, and beef broth. Cook beef & barley soup on LOW in crockpot for 6 to 8 hours. Taste; add salt and pepper as desired.

CROCKPOT BEAN SOUP WITH BASIL

I NGREDIENTS: 1/2 pound Great Northern beans 1 pound lean stew beef, cut in 1" cubes 2 small zucchini, diced 2 medium turnips, peeled and diced 1 large potato, peeled and diced 2 stalks celery, sliced 2 medium onions, chopped 1 can whole tomato (28 oz) 2 teaspoons leaf basil 1/8 teaspoon crushed red pepper 1 tablespoon salt 2 tablespoons olive oil PREPARATION: Following package directions, cook beans until tender; drain. Combine all ingredients in Crock Pot; add water to cover and mix well. Cover and cook on high setting for 2 hours, Then turn to low setting for 5 to 7 hours (or cook entire time on high setting for 5 to 6 hours).

BEAN, BARLEY AND SAUSAGE SOUP

I NGREDIENTS: 1 pound small red beans or navy beans, dried 1 lb smoked sausage, eg. kielbasa, sliced 7 cups water or stock 1 cup barley 2 garlic cloves, peeled and chopped 3 bay leaves salt, to taste PREPARATION: Rinse beans, cover with cold water and soak overnight. Drain off water the next day; cover with water and simmer on stovetop for 30 minutes. Drain well. Put beans, barley, sausage, water, garlic, and bay leaves into slow cooker. Stir. Cover and cook on low 7—9 hrs. Remove bay leaves. Taste and add salt to taste.

BEAN SOUP WITH CORNMEAL DUMPLINGS

I NGREDIENTS: 1 (15 1/2 oz.) can red kidney beans, rinsed and drained 1 (15 oz.) can black beans or pinto beans, rinsed and drained 3 c. water 1 (14 1/2 oz.) can stewed tomatoes (Mexican-style) 2 tsp. chili powder 2 cloves garlic, minced 1 (10 oz.) pkg. frozen whole kernel corn 2 carrots, sliced 1 cup chopped onion 1 (4 oz.) can chopped green chile peppers 2 tbsp. instant beef or chicken bouillon or 6 bouillon cubes Dumplings: 1/3 c. all purpose flour 1/4 c. cornmeal 1 tsp. baking powder Dash of salt Dash of pepper 1 beaten egg white 2 tbsp. milk 1 tbsp. cooking oil

PREPARATION: In a slow cooker or crockpot combine beans, water, tomatoes, corn, carrots, onion, chile peppers, bouillon, chili powder and garlic. Cover and cook on low 10 to 12 hours. Can be put in at night and let cook overnight or on high for 4 to 5 hours. For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk, and oil. Add to flour mixture. Stir with a fork just until combined. Turn slow cooker to HIGH and drop the dumpling batter from a rounded teaspoon over top of soup. Cover and cook for 30 to 40 minutes longer, until dumplings are cooked through. Serves 4.

BEEF BROCCOLI SOUP

I NGREDIENTS: 1 1/2 lb. lean ground beef 3 cup broccoli, chopped 2 cans (4 oz.) mushroom pieces or 1 cup fresh chopped mushrooms 1/2 cup celery, chopped 1 cup carrots, sliced 1/4 cup green pepper, chopped 4 cups V-8 juice or tomato juice 1/2 cup water 1/4 to 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. thyme 1/4 tsp. oregano PREPARATION: Brown beef; drain off fat. Add vegetables, tomato juice, water, and seasonings. Place in slow cooker. Cover and saute on LOW for 8 to 9 hrs. Serves 6

BLACK BEAN AND RICE SOUP

I NGREDIENTS: 1/2 cup chopped onion 3 carrots, thinly sliced 2 ribs celery, thinly sliced 4 cloves garlic, minced 1/2 teaspoon ground cumin 1 1/2 teaspoons dried basil 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon Tabasco sauce 2 cans (16 ounces each) black beans, drained and rinsed 1 can (14.5 ounces) crushed tomatoes 2 cans chicken broth, or about 3 to 3 1/2 cups 1 to 1 1/2 cups hot cooked rice PREPARATION: Combine all ingredients except rice in slow cooker. Cover and cook on LOW for 7 - 9 hrs. Add cooked rice before serving. Serves 6.

CROCKPOT HAMBURGER SOUP

I NGREDIENTS: 1 pound lean ground beef 1 cup chopped onion 1 large (28 oz.) can whole tomatoes, chopped 3 cups diced potatoes 1 (16 oz.) can cut green beans 2 teaspoon chili powder 2 to 3 dashes cayenne pepper sauce , or to taste 2 (10 1/2 oz.) cans condensed beef broth, undiluted 1 cup chopped celery 1 cup sliced carrots 1 teaspoon salt 1 teaspoon Worcestershire sauce PREPARATION: Brown ground beef with onion & celery. Drain off fat and transfer to slow cooker. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on LOW for 7 - 9 hrs.

CABBAGE AND BEAN SOUP

I NGREDIENTS: 3 cups chopped cabbage 1 large onion, chopped 1 cn (14.5 oz) diced tomatoes, w/ juice 1 1/2 (12 ounces) cups tomato juice or V-8, low sodium if desired 1(10-3/4 oz) can condensed tomato soup 1 can (approx. 15 ounces) kidney beans, rinsed and drained 2 teaspoons chili powder salt and pepper, to taste PREPARATION: In a slow cooker, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili powder. Mix well to combine. Cook with lid on LOW for 6 to 8 hrs. Taste and season; mix well before serving.

CAULIFLOWER AND CHEESE SOUP

I NGREDIENTS: 1 med. head of cauliflower, separated into flowerettes 1 med. onion, chopped 1 carrot, chopped 1 rib celery, chopped, or about 1/4 to 1/2 cup 4 cups chicken stock 1/2 tsp. Worcestershire sauce 1 cup Cheddar cheese, grated salt and pepper 2 cups half-and-half or light cream chopped chives PREPARATION: Combine cauliflower, onion, carrot, celery, and chicken stock in the slow cooker. Cook covered on low for 6 - 8 hrs. Puree in blender to desired consistency. Return to slow. Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well. Turn control to high and heat through; garnish servings with chopped chives, if desired. Serves 4 to 6.

M E AT B A L L C H E E S E S O U P

I NGREDIENTS: 2 cups water 1 can whole kernel corn 1 cup diced potatoes 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced onions 2 cubes beef broth 2 tsp. Tabasco sauce 1 (16 oz.) jar Cheez Whiz Meatballs: 1 lb. ground beef 1 egg 1/4 cup bread crumbs 1/2 tsp. salt 1/2 tsp. Tabasco PREPARATION: Combine first 9 ingredients in the slow cooker. Mix meatball ingredients; shape into meatballs, then add to pot. Cover and saute on LOW for 6 - 8 hours.

Serves 4 to 6.

CROCKPOT CHICKEN AND CORN CHOWDER

I NGREDIENTS: 2 tablespoons butter 1 1/2 lbs chicken tenders, cut into 1/2-inch cubes 1/2 cup chopped onion 2 ribs celery, sliced 2 small carrots, sliced 2 cups frozen corn kernels 2 cans cream of potato soup 1 1/2 cups chicken broth 1 teaspoon dried dill weed 1/2 cup half and half or evaporated milk PREPARATION: In a large sautepan, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and sauté for about 3 to 4 minutes, until just tender. Add the onions and celery to the crockpot, along with carrots, corn kernels, soup, chicken broth and dill to slow cooker. Cover and cook on low for 5 - 6 hrs or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the half and half or evaporated milk. Serves 8.

CLASSIC BEEF-BARLEY SOUP

I NGREDIENTS: 1 1/2 pounds lean ground beef 1/2 cup chopped onion 1 clove garlic, minced 2/3 cup pearl barley 3 to 4 medium carrots, diced 3 ribs celery, diced 1 (28 oz.) cn tomatoes 3 1/2 to 4 c beef broth 2 c. water 1 (10 1/2 oz.) can tomato soup (optional) 1 bay leaf 1/4 c. minced parsley Salt and pepper to taste PREPARATION: In a skillet, cook ground meat, onion, and garlic until browned. Place the beef mixture in the slow cooker and then add the barley and other ingredients. Cook with a cover for 1 hour on high, then 5–6 hours on low. Serves 6.

C O U N T RY- S T Y L E C H I C K E N S O U P

I NGREDIENTS: 2 onions, chopped 3 carrots, sliced 2 stalks celery, sliced 2 teaspoons salt 1/4 teaspoon pepper 1/2 teaspoon dried basil dash dried leaf thyme 3 tablespoons dried parsley flakes 1 package frozen peas (10 oz.), about 1 1/2 cups 1 2-1/2 to 3 lb. whole fryer 4 cups chicken stock 1 cup noodles PREPARATION: Place all ingredients in slow cooker except noodles, in order given. Cover and saute on LOW 8 - 10 hrs, or HIGH 4 to 6 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return meat to slow cooker. Add noodles. Turn to HIGH. Cover and cook 1 hour.

CROCKPOT CREAM OF MUSHROOM SOUP

I NGREDIENTS: 12 to 16 ounces sliced mushrooms, or 3 cans (4 ounces each), drained 1 tablespoon butter 3 cups chicken broth 2 tablespoons onion, chopped salt and pepper, to taste 2 tablespoons all-purpose flour 1 cup sour cream 1 c half and half or whole milk PREPARATION: In skillet, sauté the sliced mushrooms in butter; place in slow cooker. Add onion, salt, chicken broth, and pepper; stir well. Cover and saute on LOW for 5 - 7 hrs (on HIGH for 2 1/2—3 hrs). 30 min before serving, turn up to HIGH. Mix flour and sour cream; add to slow cooker with half and halfor milk. Cook until slightly thickened.

C R E A M O F S W E E T P O TATO S O U P

I NGREDIENTS: 3 sweet potatoes, peeled and sliced 2 cups chicken broth 1 teaspoon sugar 1/8 teaspoon ground cloves 1/8 teaspoon nutmeg salt to taste 1 1/2 cups light cream, half-and-half, or milk PREPARATION: Put sweet potatoes and broth in the slow cooker. Cover and cook on HIGH 2 to 3 hours, until potatoes are tender. Puree in blender or food processor. Return pureed potatoes to crockpot, along with remaining ingredients. Cover. Cook on high for 1—2 hrs. Serve hot or chilled with a dollop of sour cream or a fresh grating of nutmeg, if desired. Makes about 1 quart.

CROCKPOT CLAM CHOWDER

I NGREDIENTS: 4 (6 1/2 oz.) can minced clams w/ juice 1/2 lb. salt pork or bacon, diced 1 cup chopped onion 6 - 8 medium potatoes, peeled & cubed 3 c. water 3 1/2 tsp. salt 1/4 tsp. pepper 4 c. half and half cream or milk 3 to 4 tbsp. cornstarch chopped fresh parsley, for garnish PREPARATION: If necessary, cut the clams into bite-sized pieces. Sauté salt pork or bacon and onion in a skillet until golden brown; drain. Place clams in slow cooker. Except for the milk, cornstarch, and parsley, combine the remaining ingredients. Cook for 3—4 hrs on high, or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through. Top each serving with a little chopped parsley and serve with crackers or crusty French bread. Note:

Pennie wrote and said after taking this to a party at work, there wasn't a drop left, and everyone was asking for the recipe!

CROCKPOT BEAN SOUP WITH HAM

I NGREDIENTS: 1 meaty ham bone 2 c Navy beans or mixed beans, washed, sorted, & soaked overnight 8 c. water (3 c. more may be added after bone is taken out, then cook some more) 1 clove garlic, minced (or 1/2 tsp. garlic powder) 1 bay leaf 1 lg. onion, chopped 1 tbsp. lemon juice 1 tbsp. honey Salt & pepper, to taste PREPARATION: Wash the beans. In a slow cooker, combine the beans, ham bone, water, garlic, bay leaf, and onion. Cook for 1 hour on HIGH, covered. Cook for another 8 to 10 hours, or until the beans are tender. Season to taste with lemon juice, honey, salt, and pepper. Remove the ham bone; chop the meat and return it to the crockpot. Before serving, remove the bay leaf. Serves 6 to 8.

S H A R O N ' S N AV Y B E A N S O U P

I NGREDIENTS: 1 1/2 c. dry navy beans 5 c. water 1 carrot, finely chopped 1/4 c. celery, finely chopped 1 medium onion, chopped 1 (3/4 pound) ham hock, a meaty ham bone, or several pieces of boneless ham 1/2 tsp. salt dash pepper PREPARATION: Soak beans for 12 hours and drain. Put beans in Dutch oven and cover with water; simmer for about 30 minutes. Place all ingredients in a 3 to 5-quart slow cooker. Cover and saute on LOW for 10 to 12 hrs. Remove ham hock and discard skin, fat, and bone. If using several pieces of boneless ham like I do, ignore this step). Cut meat in small pieces and place in soup. Beans can be mashed if desired. Serve with cornbread.

TUSCANY PEASANT SOUP

I NGREDIENTS: 4 Italian sausages, mild, about 1 pound 1 celery stalk, diced 3 medium zucchini, thinly sliced 1 onion; small 3 cups beef stock 1 can (8 ounces) tomato sauce 2 teaspoons fresh basil, chopped or 1/2 teaspoon dry basil 1 salt and pepper to taste 1 parmesan, grated or romano PREPARATION: In a big frypan over medium heat, brown Italian sausages on all sides; slice sausages 1/2-inch thick rounds. Use non-stick cooking spray or a little vegetable oil if using turkey Italian sausage. Pour off excess fat. Add to skillet the celery, zucchini and onion. Saute 2 minutes longer, stirring. In crockpot, combine beef broth, tomato sauce, and basil. Add sausage and vegetable mixture; cover and cook on LOW for 3 1/2 to 4 1/2 hours. Add salt and pepper to taste. Ladle soup into bowls and garnish with grated Parmesan cheese. Serve this hearty soup with garlic bread or crusty Italian bread. To lighten this soup up a bit, use turkey Italian sausage.

CROCKPOT VICHYSSOISE - CHILLED P O TATO S O U P

I NGREDIENTS: 5 to 6 medium potatoes, peeled, diced 4 leeks, white and light green, thinly sliced 1 cup chopped onion 2 cups chicken broth 2 cups whole milk 1 cup heavy cream 1 1/2 teaspoons salt chopped chives, fresh or frozen PREPARATION: In crockpot combine potatoes, leeks, onion, and chicken broth. Cover and saute on HIGH for 2 1/2 to 3 hours, until vegetables are tender. Puree in blender or food mill; return to the slow cooker. Stir in milk and cream. Cover and saute on HIGH for about 1 hr. Thin with more cream or milk if required. Chill thoroughly and serve with chopped chives. Serves 6

CROCKPOT STEWS

SLOW COOKED BEAN STEW

I NGREDIENTS: 1/2 cup lentils, rinsed, drained 1/2 cup navy beans, rinsed, soaked overnight, cooked until tender, drained 2 cups onions, chopped 2 cups celery, sliced 4carrots, scrubbed,sliced 1/4 cup brown sugar 1 cup barley 1/2 teaspoon thyme 1 large bay leaf 1 teaspoon black pepper 1/2 cup red wine 4 cups V-8 vegetable juice 2 cups water PREPARATION: Combine all ingredients in the slow cooker. Cook for 4 to 6 hours on high heat or for 8 to 10 hours on low heat. Remove bay leaf before serving.

CROCKPOT CIDER BEEF STEW

I NGREDIENTS: 1 1/2 to 2 lb lean beef stew meat 8 carrots, sliced thin 6 medium potatoes, sliced thin 2 apples, chopped 2 teaspoons salt 1/2 teaspoon thyme 1/2 cup chopped onion 2 cups apple cider PREPARATION: Season the meat with salt, thyme, & chopped onion. Pour the cider over the meat. Cook for 8 - 10 hrs on LOW heat, covered. Cook on HIGH in the slow cooker until juices are thickened with a flour and cold water mixture (about 1 1/2 to 2 tbsp flour and 2 tbsp water). (or transfer to a large stockpot over medium heat and cook down juices then thicken.

SLOW COOKED BARBECUE BEEF STEW

I NGREDIENTS: 1 1/2 to 2 pounds stew beef 3 tablespoons vegetable oil 1 cup onion, sliced, about 1 large onion 1/2 cup green pepper, chopped 1 large clove garlic 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups beef stock 1 can (14.5 ounces) tomatoes 1 can (4 oz.) mushrooms, drained 1/3 cup barbecue sauce 3 tablespoons cornstarch 1/4 cup cold water PREPARATION: If beef is in large pieces, cut into cubes, about 3/4- to 1-inch. Heat oil in a frypan over moderate heat. Saute onion, pepper and garlic in the hot oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cover. Cook on LOW for 8 - 10 hrs. Mix cornstarch with the cold water and stir into stew about 20 minutes before done. Serve with hot cooked noodles or rice.

BASQUE CHICKEN STEW

I NGREDIENTS: 2 tablespoons olive oil 6 slices bacon, diced 8 ounces mushrooms, sliced 1 red bell pepper, cut in 1-inch squares (or use roasted red peppers from jar) 1 green bell pepper, sliced in 1 inch squares 1 bunch green onions sliced in 1/2-inch, about half of green included 4 chicken breast halves, boneless, cut in 1/2- to 1-inch chunks 1 can (4oz) sliced ripe olives 2 tablespoons balsamic vinegar 3 tablespoons tomato paste 1 (14.5 oz) can tomatoes 1/4 cup chicken broth 1/2 teaspoon dried ground marjoram 1/2 teaspoon salt 1/4 teaspoon pepper or mixture of black and red pepper PREPARATION: Heat olive oil in a large sautepan. Saute bacon until browned. Add mushrooms, peppers, and green onions and saute for a minute. Add vinegar and cook 1 minute more, scraping browned bits from pan bottom. Set aside.

Place chicken in a 3 1/2 -quart or larger slow cooker. Add sauteed bacon and vegetable mixture to the pot, then the olives. Combine the remaining items in a basin and mix. Pour over chicken and vegetables in the slow cooker. Cover and saute on low for 8 to 10 hours. Serves 3 to 4.

BEEF & BEER STEW

I NGREDIENTS: 2 1/2 pounds lean beef stew meat, cut in 1-inch cubes 1 large onion, chopped 2 cloves garlic, minced 3 carrots, cut in 1-inch slices 2 ribs celery, cut in 1/2-inch slices 2 medium potatoes, cut in 1-inch cubes 1 cup beer 1 cup beef broth, or use all beer 2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon oregano 2 tablespoons tomato paste 3 tablespoons melted butter 1/3 cup flour PREPARATION: Place all ingredients, except butter and flour in the Crock Pot; mix well. Cover and saute on low for 8 to 10 hrs. Mix melted butter with flour; add to the stew. Taste and adjust seasonings. Turn to high and cook until thickened, about 15 to 20 minutes. Serves 6.

BEEF AND BLACK BEAN STEW

I NGREDIENTS: 2 pounds ground round or chuck 2 large cloves garlic, minced 1/2 cup chopped onion 1 large (28-oz.) can tomatoes, chopped 1 cup chunky salsa 1 teaspoon ground cumin salt and pepper, to taste 1 can Mexicorn, about 11 oz, drained 1 (15-oz.) can black beans, rinsed & drained 1 bunch green onions, with 3 inches of tops, thinly sliced 1 tablespoon chopped fresh cilantro or flat-leaf parsley, optional PREPARATION: In a large frypan, brown ground beef with garlic and onion; drain and transfer to the slow cooker/Crock Pot. Add tomatoes, picante sauce, cumin, salt and pepper, corn, and black beans. Cook on low 6 - 8 hrs or on high for 3 to 4 hours. Add green onions and cilantro, if used, during the last hour of cooking. Top with grated cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.

Makes 6-8 servings.

BEEF AND MUSHROOM STEW

I NGREDIENTS: 1 1/2 pounds stew beef 1 can French onion soup 1/2 cup red wine, like a hearty burgundy salt to taste pepper to taste 4 to 5 potatoes, cubed 1 carrot, sliced 12 to 16 ounces fresh mushrooms 1 bay leaf a small sprig of fresh rosemary or a pinch of dried, crumbled 1 can diced tomatoes 3 tablespoons flour mixed with just enough cold water to make a smooth paste PREPARATION: Combine first 10 ingredients - stew beef, onion soup, red wine, salt and pepper, potatoes, carrots, mushrooms, bay leaf, and rosemary. Cover and cook on low for 8 - 10 hrs; add tomatoes about 45 minutes to an hour before done. Thicken with flour and water mixture about 20 minutes before serving, taste and add more salt and pepper if needed. Beef stew serves 6.

SLOW COOKER BEEF STEW

I NGREDIENTS: 1 pound stew beef or round steak, cut in 1-inch cubes 1 can condensed tomato soup, about 10 1/2 ounces 1 tablespoon tomato paste 1/2 cup water 1 tablespoon Gravy Master or Kitchen Bouquet 2 to 3 medium potatoes, cubed 3 medium carrots, peeled and diced 1/4 cup chopped onion 1/2 teaspoon seasoned salt 1/2 teaspoon black pepper 1 cup frozen peas (add last before serving) PREPARATION: Combine stew beef, tomato soup, tomato paste, water, Gravy Master, potatoes, carrots, onion, seasoned salt, and pepper in crockpot. Cover and saute on LOW for about 8 to 10 hours. Add the peas in the last 30 minutes. You can also add other vegetables if they are available. This is REALLY good with Bisquick dumplings on top. Follow the recipe on the Bisquick box and drop the dumplings on top of the hot beef stew, recover with the lid, turn to HIGH, and cook another 1/2 hour or until dumplings are cooked.

It's also good with any type of hot rolls.

CROCKPOT BEEF STEW RECIPE

I NGREDIENTS: 2 to 2 1/2 pounds very lean beef stew meat 2 tablespoons bacon drippings, oil, or shortening 2 cups chopped onions 1/2 cup sliced celery 5 large potatoes, cut in eighths 4 or 5 large carrots, cut in 2-inch slices salt and pepper to taste garlic powder (optional) 1 can condensed tomato soup PREPARATION: Crockpot: Brown stew beef in bacon drippings or other fat. Add chopped onions and sliced celery and cook until tender. Transfer meat and onion mixture, remaining vegetables and seasonings, soup, and a soup can of water to the crock. Cook on LOW 8 to 10 hours - HIGH 5 to 6 hours. Check often. Add a little water if necessary. Serve with a crusty bread. Stove Top: Brown stew meat in bacon drippings or shortening. Add chopped onions and sliced celery and cook until tender. Add vegetables and seasonings. Add soup

and a soup can of water. Simmer over the lowest heat for about 2 1/2 to 3 hours, or until meat and vegetables are tender. Add more water as needed. Serves 8.

BEEF STEW WITH RAISINS

I NGREDIENTS: 1 1/2 lbs. stew beef or round, cut in 1 1/2-inch cubes 2 tbsp. flour 1/2 teaspoon celery salt 1/2 teaspoon garlic powder 1/2 teaspoon ginger 1/4 teaspoon pepper 1 can (14.5 oz.) tomatoes 2 cups sliced carrots 1/4 cup molasses 1/4 dry sherry or white wine, or use beef broth 1/4 cup raisins hot cooked noodles PREPARATION: Put beef cubes in a food storage bag; toss with flour and seasonings. Pour beef and any remaining flour and seasonings into the slow cooker. Combine tomatoes, carrots, molasses and wine. Pour over beef. Cover and simmer on LOW for 7 to 9 hours. Add raisins the last 30 minutes. Serve stew with hot cooked noodles. Serves 6.

CROCKPOT BEEF STEW WITH MUSHROOMS

I NGREDIENTS: 10 to 12 small new potatoes, quartered 1/2 cup chopped onion 3 medium carrots, sliced 4 to 8 ounces fresh sliced mushrooms (button mushrooms, shiitake, crimini, or other fresh mushrooms) 1 cn (14 1/2 oz.) diced tomatoes, undrained 1 can (10 1/2 ounces) condensed beef broth 1/2 cup flour 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 teaspoon sugar 1 teaspoon dried leaf marjoram 1/4 teaspoon pepper 1 1/2 pounds lean beef stew meat, cut into 1/2-inch pieces PREPARATION: Mix all ingredients except beef in slow cooker; add beef. Cover and saute on LOW for 7 to 9 hrs or until vegetables and beef are tender. Stir gently before serving. Serves 8.

COLLEEN'S BEEF STEW

I NGREDIENTS: 1 c sun dried tomatoes 1 1/2 LB. lean beef stew meat 1 1/2 pounds new potatoes, about 12, halved, or use larger potatoes and cut in quarters 1 medium onion, cut into 8 wedges, or a dozen small white onions, peeled 1 (8 oz) bag baby-cut carrots (about 30) 2 cups water 1 1/2 tsp. seasoned salt 1 bay leaf 1/4 cup cold water 2 TBS. flour PREPARATION: Rehydrate tomatoes as directed on the package, drain and coarsely chop. Combine rehydrated tomatoes, beef, potatoes, onion wedges, baby carrots, 2 cups water, seasoned salt, and bay leaf in a 3 1/2 to 5-quart crockpot. Cover and saute on LOW for 8 - 9 hrs, or till beef and veggies are soft. Mix remaining 1/4 cup cold water and flour until smooth; gradually stir into the hot stew. Cover and continue cooking on HIGH for about 10 min. or until slightly thickened. Remove bay leaf.

Colleen's Note: This went well with fresh wheat bread from my bread machine.

B E E F S T E W W I T H S W E E T P O TATO E S

I NGREDIENTS: 1 1/2 pounds lean stew beef 3 tablespoons flour 1/4 teaspoon salt 1/4 teaspoon pepper 1 large onion (or 2 medium), halved & cut in 1/4 inch slices 1 tablespoon vegetable oil 1 large sweet potato, cut in 1 1/2-inch cubes 1/2 cup beef stock (canned, or from bouillon or base) 1/4 to 1/2 teaspoon cinnamon 1/2 to 1 cup frozen peas or green beans (thawed) salt and pepper to taste PREPARATION: Toss the stew beef with the flour, salt, and pepper to taste. Brown the beef and onion in a large skillet with vegetable oil. In the Crock Pot, combine sweet potato cubes, beef, and onions. Combine beef broth and cinnamon, then pour over beef mixture. Cook covered on low heat for 8 to 10 hours. During the last 15 to 20 minutes, add peas or green beans. It goes well with biscuits. Good with biscuits. Serves 4.

D E S S E RT R E C I P E S

CROCKPOT APPLE BROWN BETTY

I NGREDIENTS: 3 pounds cooking apples, Rome, Granny Smith, Jonathan, etc. 10 slices of bread, cubed, roughly 4 c of bread cubes 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/8 tsp. salt 3/4 cup brown sugar, packed 1/2 cup melted butter PREPARATION: Wash apples, peel, core, cut into eighths. You should have about 7 to 8 cups of sliced apples. Place apple slices in bottom of buttered crockpot. Combine bread cubes with cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover; cook on LOW for 2 1/2 - 4 hrs. Serves 6.

APPLE-COCONUT CRISP

I NGREDIENTS: 4 large Granny Smith apples, cored, peeled & coarsely chopped (about 4 c) 1/2 c sweetened flaked coconut 1 tbsp flour 1/3 c brown sugar 1/2 c butterscotch/caramel ice cream topping (fat-free is fine) 1/2 tsp cinnamon 1/3 c flour 1/2 c quick rolled oats 2 tbsp butter PREPARATION: Combine apples, coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon in a 1 1/2-quart slow cooker/Crock Pot baking dish. Drizzle the ice cream topping over the top. With a fork or pastry cutter, combine the remaining ingredients in a small bowl and sprinkle over the apple mixture. Cook for 2 1/2 to 3 hours on high, or until apples are tender. Serve w/ vanilla ice cream/whipped topping while still warm.

A P P L E C R A N B E R RY D E S S E RT R E C I P E

I NGREDIENTS: 6 cooking apples, peeled, cored, and sliced 1 cup fresh cranberries 1 cup granulated sugar 1/2 teaspoon grated orange zest 1/2 cup water 3 tablespoons port wine or orange juice heavy cream, optional PREPARATION: Lay apple slices and cranberries in slow cooker. Sprinkle sugar over fruit. Add orange zest, water and wine. Stir to mix ingredients. Cook for 4 to 6 hrs on LOW, or til apples are tender. Serve the warm fruits with the juices, if desired topped with cream. Serves 6.

A P P L E D AT E N U T P U D D I N G R E C I P E

I NGREDIENTS: 5 Jonathan or Granny Smith apples, peeled, cored and diced (or other cooking apples) 3/4 cup granulated sugar 1/2 cup chopped dates 1/2 cup toasted, chopped pecans* 2 tablespoons flour 1 teaspoon baking powder 1/8 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 2 tablespoons melted butter 1 egg, beaten PREPARATION: Place the apples, sugar, dates, and pecans in the slow cooker and stir to combine. Combine flour, baking powder, salt, nutmeg, and cinnamon in a separate bowl; stir into apple mixture. Drizzle melted butter over the mixture and stir to combine. Incorporate the beaten egg. Cook on LOW for 3 - 4 hrs, covered. Serve hot.

TO TOAST NUTS, DISPERSE them out on a baking sheet in a single layer. Toast for 10 to 15 minutes at 350°F, stirring occasionally. Alternatively, toast

until golden brown and aromatic in an ungreased skillet over medium heat.

APRICOT NUT BREAD RECIPE

I NGREDIENTS: 3/4 cup dried apricots 1 cup flour 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 cup granulated sugar 1/2 cup whole wheat flour 3/4 cup milk 1 egg, slightly beaten 1 Tbsp grated orange rind 1 Tbsp vegetable oil 1 cup coarsely chopped pecans PREPARATION: Place the apricots on a cutting board and sprinkle 1 tablespoon of flour over them. Dip a knife in flour and finely chop the dried apricots. To keep the apricots from sticking together, flour the knife frequently. In a large mixing bowl, combine the remaining flour, baking soda, salt, baking powder, and sugar. Incorporate the whole wheat flour. Combine the milk, egg, orange rind, and oil in a mixing bowl. Incorporate into the flour mixture. Fold in the apricots, any remaining flour on the cutting board, and the chopped pecans. Pour into a well-greased, floured baking dish or other heat-resistant baking

dish or casserole that will fit in your slow cooker. Cover and place on a rack (or crumpled foil) in the slow cooker, but prop the lid open a fraction with a twist of foil to let excess steam escape. Cook apricot nut bread on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold. Makes 4 to 6 servings.

STREUSEL POUND CAKE WITH VA N I L L A G L A Z E

I NGREDIENTS: 1 box (16 ounces pound cake mix 1/4 c light brown sugar, firmly packed 1 tablespoon all-purpose flour 1/4 cup finely chopped pecans 1 teaspoon ground cinnamon 1 teaspoon melted butter Vanilla Glaze: 1/2 cup confectioners' sugar 1/4 teaspoon vanilla 2 to 3 tablespoons milk PREPARATION: Mix cake mix per package directions. Pour batter into well-greased & floured 2 lb coffee tin (make sure it will fit in your crockpot with cover) or baking dish which holds batter and fits in your crockpot. Combine sugar, flour, nuts, cinnamon, and butter; sprinkle over cake batter. Place can in slow cooker. Cover can top with 8 layers of paper towels. Cover slow cooker and bake on high for 3 to 4 hours. Cool on rack for 5 minutes; unmold. Combine vanilla glaze ingredients until smooth; drizzle over cake.

C R O C K P O T B A N A N A D E S S E RT

I NGREDIENTS: 6 ripe but firm bananas, peeled 1/2 cup flaked coconut 1/2 tsp ground cinnamon 1/4 tsp salt 1/2 cup dark corn syrup 1/4 cup butter, melted 1 tablespoon grated lemon peel 3 to 4 tablespoons lemon juice (1 medium lemon) PREPARATION: Arrange peeled bananas in the bottom of crockpot; sprinkle with coconut, cinnamon, and the salt. Combine dark corn syrup, butter, lemon peel and juice; pour over banana layer. Cover; and cook on LOW for 1 1/2 - 2 hrs.

C R O C K P O T C H O C O L AT E P E A N U T BUTTER CAKE

I NGREDIENTS: 2 cups chocolate cake mix 1/2 cup water 1/3 c. creamy peanut butter vanilla glaze, below 1/2 c. chopped dry roasted peanuts, divided Vanilla Glaze: 1/2 cup confectioners' sugar 1/4 teaspoon vanilla 2 to 3 tablespoons milk PREPARATION: Combine cake mix, water, and peanut butter in mixing bowl. Beat about 2 minutes; stir in all but2 tablespoons of the chopped peanuts. Pour batter into a 2 pound greased and floured coffee can or baking dish that will fit in your crockpot. Place the can in the crockpot. 8 paper towels should be used to cover the top of the can. Cover the slow cooker and bake for 2 to 3 hours on high. Cool 5 minutes; unmold. Drizzle with vanilla glaze and sprinkle with reserved chopped peanuts.

FESTIVE CROCKPOT BREAD PUDDING RECIPE

I NGREDIENTS: 3 eggs, beaten 3 1/2 cups milk 2 teaspoons vanilla 1 teaspoon ground cinnamon 1/2 teaspoon salt 3 cups bread cubes or soft torn bread 3/4 cup packed brown sugar 1/2 cup raisins 1/2 cup whole candied cherries, red and green, halved PREPARATION: Combine all ingredients, gently stirring until bread crumbs or cubes are thoroughly moistened. Place mixture in a greased slow cooker. Cook on HIGH for 3 - 4 hrs, or til a knife pushed in middle comes out clean. Serve hot or cold.

CROCKPOT CHEESECAKE RECIPE

I NGREDIENTS: Crust: 3/4 cup vanilla wafer crumbs or graham cracker crumbs 1/8 teaspoon almond extract 1 tablespoon sugar 3 tablespoons butter, melted Filling: 1 cup ricotta cheese (light) 12 ounces cream cheese, light (neufchatel) 1 cup sugar 2 eggs 3 tablespoons whipping cream 1/4 cup amaretto 1/4 cup plus 1 tablespoon cocoa 1/4 cup all-purpose flour 1 teaspoon vanilla 1/3 cup miniature semisweet chocolate chips PREPARATION: Pat the crust mixture into a 7-inch springform pan.

Mix the cheeses and sugar together until smooth; add the eggs and whipping cream and beat for 3 minutes on medium speed with an electric hand-held mixer. Beat in the amaretto, cocoa, flour, and vanilla for about 1 minute more. Pour into prepared pan; stir in chocolate chips. In the Crock Pot, place the cheesecake on a rack. Cook for 2 1/2 to 3 hours on high, covered. Allow the covered pot to stand for 1 to 2 hours (after turning it off) until cool enough to handle. Allow to cool completely before removing the pan sides. Refrigerate before serving; store leftovers in the fridge.

C H O C O L AT E P E A N U T B U T T E R C H I P CAKE

I NGREDIENTS: 1 cup all-purpose flour 1/2 cup granulated sugar 2 tablespoons unsweetened cocoa 1 1/2 teaspoons baking powder 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla 3/4 cup peanut butter flavored pieces 3/4 cup sugar 1/4 cup unsweetened cocoa 2 cups boiling water 1/2 cup peanut butter, creamy or chunky PREPARATION: In a mixing bowl, stir together flour, the 1/2 cup sugar, the 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in peanut butter pieces. Spread batter evenly in bottom of a greased 3 1/2-4 qt crockery cooker. In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa. Stir together boiling water and peanut butter; stir into cocoa mixture. Pour evenly

over batter in the slow cooker. Cover and saute on high for 2 to 2 1/2 hours or until toothpick inserted near center of cake comes out clean. Uncover and let cool slightly, about 30 minutes.[br} To serve, spoon warm pudding cake into dessert dishes, and serve with ice cream or whipped topping.

CROCKPOT CHUNKY APPLESAUCE

I NGREDIENTS: 10 to 12 large cooking apples, peeled, cored, and cut in chunks 1/2 cup water 1 teaspoon ground cinnamon 3/4 to 1 cup granulated sugar PREPARATION: Combine ingredients in slow cooker. Cover and saute on LOW for 8 to 10 hrs. Serve warm, if desired.

CINNAMON APPLE BREAD PUDDING

I NGREDIENTS: 2 tbsp butter 2 apples, cored peeled, & chopped 3/4 c brown sugar, divided 1 1/2 tsp cinnamon, divided 2 large eggs 12 oz. cn evaporated milk 3/4 c apple juice 2 1/2 cs French bread torn in 1/2 to 1- inch pieces PREPARATION: Melt butter in the bottom of a 1 1/2 to 2-quart slow cooker/Crock Pot casserole or souffle dish. 2 tablespoons brown sugar and 1/2 teaspoon cinnamon, if desired. Mix in the apples. Whisk together the eggs, milk, and apple juice; stir in the remaining brown sugar, 1 teaspoon cinnamon, and the bread pieces. In the slow cooker/Crock Pot, place a trivet or an aluminum foil ring. Fill the slow cooker/Crock Pot with 3/4 cup hot water. In the slow cooker/Crock Pot, place the casserole dish on the ring. Cook for 2 1/2 hours on high, or until a knife shoved in comes out clean. Serve with vanilla ice cream or sweetened whipped cream while still warm.

CREAMY ORANGE CHEESECAKE

I NGREDIENTS: 3/4 c cookie or graham cracker crumbs 2 tablespoons sugar 3 tablespoons melted butter Filling: 16 ounces cream cheese 2/3 c sugar 2 eggs 1 egg yolk 1/4 c frozen orange juice concentrate, dissolved 1 teaspoon orange/lemon zest, or dried grated rind 1 tbsp flour 1/2 tsp vanilla PREPARATION: Combine crumbs and sugar in a mixing bowl; stir in melted butter until well combined. Fill a 7-inch springform pan halfway with the batter. Cream the cream cheese and sugar together in a medium mixing bowl. With a hand-held electric mixer, beat the eggs and yolk for about 3 minutes on medium. Mix in the orange juice, zest, flour, and vanilla extract. 2 minutes more on the beater. Pour batter into prepared crust; place in the crockery

cooker on a rack or aluminum foil ring (so it does not rest on the bottom of the pot). Cook for 2 1/2 to 3 hours on high, covered. Turn off the oven and leave it for 1 to 2 hours, or until it is cool enough to remove. Allow to cool completely before removing the pan sides. Refrigerate leftovers before serving.

CROCKPOT CARAMEL ROLLS

I NGREDIENTS: 6 medium cooking apples, peeled, cored, sliced 1 1/2 cups flour 1 cup packed brown sugar 1 tablespoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger 3/4 cup butter or margarine, softened Topping Suggestions: Vanilla ice cream Maraschino cherries Whipped cream or whipped topping PREPARATION: Grease crockpot, arrange slices in bottom. In a mixing bowl, combine flour, sugar, spices and butter. Cover the apples with this mixture. Tamp down lightly. Cook on HIGH for 3 - 4 hrs, until apples are tender. Serve in dessert dishes with any or all of the suggested toppings. Enjoy...good on a cool, crisp Fall day!

E A S Y C R O C K P O T C R A N B E R RY S A U C E

I NGREDIENTS: 1 pound fresh cranberries 2 cups granulated sugar 1/4 cup water PREPARATION: In a Crock Pot, combine cranberries, sugar, and water. Cook; covered on high for 2 to 3 hrs, or until the cranberries start to pop. Serve with turkey, pork, or chicken.

DEBBIE'S CROCKPOT PEACH BUTTER

I NGREDIENTS: 6 cups unsweetened peaches 3 cups white sugar 1 1/2 cups apricot nectar 2 tablespoons orange or lemon juice 1 teaspoon vanilla PREPARATION: Pass the peaches through a food mill or processor. In a slow cooker, combine all of the ingredients. Cook for 3 hours on LOW, stirring occasionally. Continue cooking until the excess liquid has evaporated, about 5 to 8 hours. For longer storage, seal and refrigerate or freeze.

SLOW COOKER PUMPKIN BREAD

I NGREDIENTS: 1 cup all-purpose flour 1 1/2 tsp baking powder 1 tsp pumpkin pie spice 1/2 cup brown sugar, firmly packed 2 Tb vegetable oil 2 eggs, slightly beaten 1/2 cup pumpkin puree (canned) 1/4 cup raisins, finely chopped PREPARATION: Combine flour, and pumpkin pie spice and baking powder in a bowl; set aside. In mixing bowl, combine brown sugar and vegetable oil; beat until well blended. Beat in eggs. Add pumpkin and mix well. Stir in flour mixture and beat with a wooden spoon just until well-combined. Stir in raisins. Toss pumpkin mixt into 2 well-oiled & floured half pint canning jars with straight sides. Cover jars tightly with greased aluminum foil. Place a rack or piece of somewhat crumpled foil in 3-1/2 or 4 qt. crockpot. Place jars on rack or foil.

Cover and cook on HIGH setting for about 1 1/2 hours or til a wooden pick in center gets out clean. Remove jars and place on wire rack; cool 10 minutes. Carefully remove bread from jars. Cool completely on wire rack. Makes 2 loaves.

CURRIED FRUIT BAKE

I NGREDIENTS: 1 package prunes, (16 oz) pitted 1 package dried apricots (11 oz) 1 can pineapple chunks (20 ounces) drained 1 cn peaches; sliced (1 lb 13 oz) 1 c brown sugar 1/2 ts curry powder 12 ounces ginger ale PREPARATION: Combine all ingredients in slow cooker. Cook; covered on LOW for 4 - 5 hrs or HIGH for about 1 1/2 to 2 hours.

CROCKPOT WHITE BEANS WITH TUNA

I NGREDIENTS: 4 tablespoons olive oil 1 clove garlic, crushed 1 pound small white beans, soaked overnight drained 2 cups chopped tomatoes 2 6-1/2oz can white tuna in water, drained and flaked 2 sprigs basil, finely chopped, or 1 1/2 teaspoons dried basil salt and pepper, to taste PREPARATION: Saute garlic in oil until brown; discard garlic. Combine the garlic flavored oil with beans and 6 cups water (48 ounces) in crockpot. Cover and cook on high 2 hours. Turn heat to low, cover and cook 8 hours. Add remaining items. Cover; cook on high for 30 mins.

E A S Y C H I C K E N PA S TA S A U C E

I NGREDIENTS: 1 lb chicken tenders or chicken breasts, cubed 1 can (15 oz) tomatoes, diced 1 small can (6 oz) tomato paste 1 rib celery, sliced 1/4 cup chopped onion 1/2 cup chopped or shredded carrots, canned or cooked until slightly tender 1/2 tsp oregano 1/2 tsp salt 1/4 tsp pepper 1/2 tsp garlic powder pinch of sugar or other sweetener (optional or to taste) PREPARATION: Combine all ingredients in slow cooker or crockpot. Cook covered on low for 6 to 8 hrs. Taste and adjust seasonings about 30 minutes before serving and add a little water to thin, if necessary. Serve this easy recipe for chicken pasta sauce over spaghetti, fettucine or other pasta. This easy recipe with chicken serves 4.

CITRUS FISH RECIPE

I NGREDIENTS: 1 1/2 pounds fish fillets salt and pepper to taste 1/2 cup chopped onion 5 tablespoons chopped fresh parsley 1 tablespoon vegetable oil 2 teaspoons grated lemon rind 2 teaspoons grated orange rind Orange and lemon slices, for garnish parsley sprigs, for garnish PREPARATION: Butter slow cooker. Sprinkle fish fillets w/ salt and pepper. Place fish in crockpot. Over the fish, sprinkle onion, grated orange, parsley, and lemon rind, and oil. For 1 1/2 hours, cook covered on LOW. Slices of orange, lemon, and fresh parsley should be added as garnish.

CROCKPOT SHRIMP CREOLE

I NGREDIENTS: 1 1/2 cups diced celery 1 1/4 c. chopped onion 1 c. chopped bell pepper 1 (8 oz.) can tomato sauce 1 (28 oz.) can whole tomatoes, broken up 1 clove garlic, minced 1 tsp. salt 1/4 tsp. pepper 6 drops Tabasco, or to taste 1 lb. shrimp, deveined & shelled PREPARATION: Combine all ingredients except shrimp. Cook for 3—4 hrs on high or 6–-8 hrs on low. Last hour of cooking, add shrimp. Serve with warm rice. Shrimp can be replaced with chicken, rabbit, or crawfish. If you don't have a Crock Pot, you can make this on the stovetop. Cook until celery, onion, and bell peppers are tender in oil or butter. (Better if left slightly crunchy.) Except for the meat, combine the remaining ingredients. Simmer for 30 to an hour. Cook for another 30 minutes after adding the shrimp or meat of your choice. This tastes even better the next day.

CROCKPOT FISH CHOWDER

I NGREDIENTS: 2 pounds frozen fish filets (catfish, haddock, etc.) 1/4 lb. bacon/salt pork, diced 1 md onion, chopped 4 md potatoes, peeled & cubed 2 c water 1 to 1 1/2 tsp salt, or to taste 1/4 tsp pepper 1 cn (12 oz) evaporated milk PREPARATION: Refrigerate frozen fish to thaw. Make bite-sized pieces. Sauté bacon or salt pork and onion in a skillet until the meat is cooked and the onion is golden. Drain and place the fish pieces in the Crock Pot. Add potatoes, water, salt, and pepper to taste. Cook on low for 5 to 8 hours, covered. During the last hour, add evaporated milk.

CROCKPOT SHRIMP MARINARA SAUCE

I NGREDIENTS: 1 (14.5 oz.) can of diced tomatoes 2 tbsp. minced fresh parsley 1 clove of garlic, minced 1/2 tsp. dried leaf basil 1 tsp. salt 1/4 tsp. pepper 1 tsp. dried oregano 1 (6 oz.) can tomato paste 1/2 tsp. seasoned salt 1 lb. cooked shelled shrimp Grated Parmesan cheese hot cooked spaghetti or linguini PREPARATION: Combine tomatoes, parsley, salt, pepper, oregano, garlic, basil, tomato paste, and seasoned salt in a slow cooker. Cook covered on low for 6 to 7 hrs. Turn control to high, stir in the cooked shrimp, cover and cook on high for about 15 minutes longer. Serve over cooked spaghetti. Top with Parmesan cheese or serve it on the side. Serves 4.

C R O C K P O T J A M B A L AYA

I NGREDIENTS: 1 pound chicken breasts or tenders, boneless, cut in 1-inch cubes 8 to 12 ounces smoked sausage, sliced 1/2 cup chopped onion 1 green bell pepper, chopped 1 large can (28 ounces) crushed tomatoes 1 cup chicken broth 1/2 cup dry white wine 2 teaspoons dried leaf oregano 2 teaspoons dried parsley 2 teaspoons Cajun seasoning 1 teaspoon cayenne pepper 1 pound shrimp, cooked 2 cups raw rice, cooked PREPARATION: Combine chicken, sausage, chopped bell pepper, and chopped onion in slow cooker. Add tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and pepper; stir gently. Cook with lid on LOW for 6 - 8 hrs, or on HIGH for 3 to 4 hrs. About 30 to 45 minutes before eating, add cooked shrimp and hot cooked rice; heat thoroughly. Serves 8.

CROCKPOT SALMON BAKE

I NGREDIENTS: 3 cans (16 ounces each) salmon 4 cups bread crumbs, soft, about 10 slices of bread 1 can tomatoes in puree, about 15 ounces 1 green bell pepper, chopped 1 tablespoon lemon juice 1 can condensed cream of onion soup 2 Chicken bouillon cubes, crushed 6 Eggs, well beaten 1 can condensed cream of celery soup 1/2 cup Milk PREPARATION: Generously grease crockpot. Combine all ingredients, except celery soup and milk, in removable liner. Place liner in base. Cook covered on LOW for 4 - 5 hrs. Combine cream of celery soup with 1/2 cup of milk and heat in saucepan. Serve sauce with the salmon casserole.

CROCKPOT SEAFOOD WITH RICE

I NGREDIENTS: 2 cans shrimp (approx. 5 ounces each), drain 2 cans tuna (approx. 7 ounces each), flaked 2 cans crabmeat (approx. 7 ounces each), pick over, remove cartilage 1 can chopped pimiento (4 ounces), drained 1/3 cup minced fresh parsley 3 cups instant rice, uncooked 2 cans condensed cream of mushroom soup 3 cups water 1/2 cup dry white wine 1/4 cup onion, chopped 2 teaspoons dill weed 1/2 teaspoon paprika 1/2 teaspoon Tabasco sauce PREPARATION: Place first six ingredients in crockpot. Combine cream of mushroom soup with water, wine, onion, dillweed, paprika and Tabasco sauce. Pour over rice and seafood mixture in crockpot; stir gently to blend well. Cook covered on low for 3 to 4 hrs.

C R O C K P O T S C A L L O P E D P O TATO E S WITH SALMON

I NGREDIENTS: 4 to 5 medium potatoes, peeled and sliced 3 tablespoons flour salt and pepper 1 can (16 ounces) salmon, drained and flaked 1/2 cup chopped onion 1 can (10 3/4 ounces) cream of mushroom soup or cream of celery soup 1/4 cup water dash nutmeg PREPARATION: Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of the flour, then sprinkle lightly with salt and pepper. Cover with half the flaked salmon; sprinkle with half the onion. Repeat layers. Combine soup and water; pour over top of potato and salmon mixture. Sprinkle with just a dash of nutmeg. Cook on Low for 7 - 9 hrs, or until potatoes are tender. Serves 6.

CROCKPOT SHRIMP CREOLE

I NGREDIENTS: 1 1/2 c diced celery 1 cup chopped onion 3/4 cup chopped bell pepper 1 can (8 ounces) tomato sauce 1 large can (28 oz) whole tomatoes 1 clove garlic, minced 1 teaspoon salt 1/4 teaspoon pepper 4 to 6 drops Tabasco sauce, or a dash or two of ground cayenne, to taste 1 to 1 1/2 pounds medium shrimp, deveined and shelled PREPARATION: Combine all ingredients in slow cooker except shrimp. Cook 3 to 4 hrs on high or 6 to 8 hrs on low. Add shrimp last hour of cooking. Serve over hot boiled rice.

SLOW COOKER SWEET AND SOUR SHRIMP

I NGREDIENTS: 1 pack (6 oz.) frozen Chinese pea pods 1 cn (12 to 14 ounces) pineapple tidbits in juice 2 tablespoons cornstarch 3 tablespoons granulated sugar 1 cup chicken broth 1/2 cup reserved pineapple juice 1 tablespoon soy sauce 1/2 tsp ground ginger 1 bag (12 to 16 ounces) frozen small to medium shrimp, cleaned and cooked 2 tablespoons cider vinegar hot cooked rice PREPARATION: Place the pea pods in a colander. Run cold water over them til they are partially thawed and easily separated. Reserve 1/2 cup of the pineapple juice. In a slow cooker, combine pea pods and drained pineapple. Combine cornstarch and sugar in a small saucepan; add chicken broth, reserved pineapple juice, soy sauce, and ginger. Bring mix to a boil, stirring often, and cook sauce for 1 minute. The sauce should be clear and thickened. Gently fold in pea pods and pineapple. Cook on LOW for 3—5 hrs, covered. Cook

for 30 mins more, or until the thawed cooked shrimp are heated through. Gently stir in the vinegar.

CROCKPOT TUNA NOODLE CASSEROLE

I NGREDIENTS: 1/4 cup dry sherry 2/3 cup Milk 2 tablespoons parsley flakes 10 ounces frozen peas and carrots, about 1 1/2 to 2 cups 2 cans tuna, drained 1/4 teaspoon curry powder, or to taste 10 ounces egg noodles, cooked until just tender 2 tablespoons butter PREPARATION: In a large mixing bowl, cream of celery combine soup, sherry, milk, parsley flakes, vegetables, curry powder, and tuna. Fold in noodles; mix to combine well. Pour mixture into a generously greased slow cooker. Dot with butter. Cover and cook on Low 5 to 7 hours, until vegetables are done and noodles are tender.

WILL'S FISHERMAN'S STEW

I NGREDIENTS: 1 large can (28 ounces) crushed tomatoes with juice 1 can (8 ounces) tomato sauce 1/2 cup chopped onion 1 cup dry white wine 1/3 cup olive oil 3 cloves garlic, minced 1/2 cup parsley, chopped 1 green pepper, chopped 1 hot pepper (optional), chopped salt and pepper, to taste 1 teaspoon thyme 2 teaspoons basil 1 teaspoon oregano 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper water, if desired* Seafood** 1 deboned (important) and cubed fillet of seabass, cod or other whitefish 1 doz. prawns 1 doz. scallops 1 doz. mussels 1 doz. clams (can use canned)

PREPARATION: Place all ingredients in slow cooker except seafood. Cover and cook 6 to 8 hours on low. About 30 mins before serving, add seafood. Turn up heat HIGH and stir periodically (but gently). Serve with true sourdough bread if you can find it. We here in San Francisco are lucky in that we have a choice of several really 'sour' tasting brands. By the way, don't be afraid to dunk your bread in the chioppino as it's considered perfectly good manners in this case. Notes: *You can add water to the recipe to thin out the Cioppino somewhat but we prefer it nice and thick. **Use your imagination and personal preferences as to which seafoods to add. Some choose to serve with fresh cracked crab when in season.