Party Mix Popcorn
4 quarts Popped corn
12 oz Peanuts
2 cup Shredded cheddar cheese
1/4 cup Melted butter
2 tsp. Lemon pepper
2 tsp. Cumin
1/4 tsp. Cayenne pepper
2 tsp. Chili powder
1 tsp. Paprika
1. Combine popcorn, peanuts, and cheese in a large bowl.
2. Set aside.
3. Add spices to melted butter one at a time, stirring constantly.
4. Pour over popcorn and toss to coat.
Serves 6
SUNSHINE SQUASH
1 butternut squash, about 2 pounds, peeled, seeded and diced
1 can(14-1/2-ounce) tomatoes, undrained
1 can(about 15-ounces) corn, drained
1 medium onion, coarsley chopped
1 clove garlic, minced well
1 green bell pepper, seeded and cut into 1-” pieces
1 canned green chili, coarsely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon plus 1-1/2- teaspoons tomato paste
Combine all ingredients except tomato paste in slow-cooker. Cover and cook on LOW 6 hours or until squash is tender. Remove about 1/4- cup cooking liquid and blend with tomato paste. Stir into slow-cooker. Cook 30 minutes or until mixture is slightly thickened and heated through. Serves 6- 8.
SCALLOPED CORN
3 large eggs
1 cup half and half
1 Tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 to 4 tablespoons minced onion
2 cups frozen creamed corn, thawed
1 cup coarsely crushed cracker crumbs
Wisk milk and eggs together, then mix in remaining ingredients. Pour into lightly buttered casserole which will fit in the slow cooker/Crock Pot. Cover and cook on high for 2 1/2 hours, or until knife inserted in center comes out clean.
Serves 6 as a side dish.
MIXED VEGETABLE BAKE
* 2 cans Creamed corn, 17 oz each
* 2 cans Green beans; cut, 16 oz each
* 2 cans Peas, 16 oz each
* 1 can Tomatoes, 17 oz
* 1/2 cup Mayonnaise
* 1 teaspoon Tarragon
* 1 teaspoon Basil
* 1/2 teaspoon Salt
* Pepper
Combine all ingredients in removable liner, mix well to blend herbs. Place liner in base. Cover and cook on low 4-6 hours.
CROCKPOT CHICKEN STEW MEXICAN STYLE
2 lbs skinless boneless chicken breasts cut into 1 1/2″ peices
4 med russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz) can tomato sauce
Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas.
You can also served corn with this. It is good mixed in it too.
CAMP STEW
* 1 can bar-b-que beef
* 1 can bar-b-que chicken
* 1 can bar-b-que pork
* 1 can stewed tomatoes
* 1 can corn
* 3 c. cubed potatoes
* 1 onion, chopped
Cube potatoes, chopped onion. Cook until partly tender. Place in slow cooker/Crock Pot. Open all cans and add to slow cooker/Crock Pot, stir. Cook for at least an hour. Serve with corn sticks or bread sticks.
BRUNSWICK STEW
1 Chicken, 3 lbs, cut up
2 quarts Water
1 Onion, chopped
2 cups Ham; cooked, cubed
3 Potatoes, diced
Page 26 of 245 Crockpot Recipes
2/16/2003 e-book://Pages/crockpot_recipes.htm
2 cans Tomatoes; 16 oz, ea, cut up
10 ounces Lima beans, frozen and thawed
10 ounces Corn; whole kernel, frozen, partially thawed
2 teaspoons Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
1/2 teaspoon Seasoned salt
In a slow cooker/Crock Pot combine chicken with water, onion, ham, amd potatoes. Cook covered on LOW for 4
to 5 hours or until chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot.
Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour.
Makes 8 servings.
Chex Party Mix
1/4 cup butter or margarine — melted
1 1/4 teaspoons seasoned salt
4 1/2 teaspoons worcestershire sauce
8 cups mix cereal (chex rice corn, and wheat)
1 cup Cheerios.
1 cup pretzels
1 cup salted mixed nuts
Preheat oven to 250 degrees. In small bowl add seasoned salt and Worcestershire sauce to melted butter; mix well. Pour cereals, nuts and pretzels into large resealable plastic bag. Pour butter mixture over cereal mixture inside plastic bad. Seal top of bag securely. Shake bag until all pieces are evenly coated. Transfer mix to open roasting pan. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.
NOTES : FOR MICROWAVE DIRECTIONS: Follow directions above except, do not preheat oven, and pour contents of bag into large microwave safe bowl. Microwave on HIGH 5 to 6 minutes, stirring every 2 minutes.
CHICKEN NOODLE CASSEROLE
1 can cream of chicken soup
1/2 c. milk
1 pkg. Meullers dumpling noodles (serve 6)
1 (6 oz. or so) can chicken
Cook noodles per package directions. Add chicken, soup and milk. Simmer for 15 minutes and serve hot.
Additions and substitutions - tuna instead of chicken; cream of mushroom soup instead of cream of chicken; peas, corn or your favorite vegetable.
Beef a Roni
1 1/2 lb Ground Beef, Lean
3 qt Spaghetti Sauce
8 oz Tomato Sauce
1/2 lb Mushrooms
17 oz Corn, Whole Kernel
1 lb Pasta Shells
1/4 c Onion Chopped
1 Salt And Pepper To Taste
Brown ground beef in a large frying pan. Add spaghetti sauce, tomato sauce, corn, sliced mushrooms and chopped onion. Simmer until the mushrooms are cooked. Add seasonings and continue to simmer. In a large pot cook the shells and drain. Mix sauce with shells and serve. Leftovers are even better and I always make extra.
TORTELLINI SOUP
2 cloves garlic, crushed
1 tbsp. oleo
2 (13 3/4 oz.) cans College Inn Broth
8 oz. fresh or frozen tortellini
1 (15 oz.) can corn
1 (14 1/2 oz.) can tomato sauce
1 (14 1/2 oz.) can tomato bits
In large saucepan over medium high heat, cook garlic in oleo for 2 to 3 minutes. Add broth and tortellini. Heat to boil and reduce heat and simmer 10 minutes. Add corn and tomato and simmer 5 minutes more. Serve topped with cheese. Works good in crockpot.