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Marinated Mushrooms

1/2 cup olive oil
6 large garlic cloves, minced
2 pounds small mushrooms, stems trimmed
1/2 cup chopped fresh Italian parsley
1 1/2 cups dry white wine
1/4 cup fresh lemon juice
2 tablespoons plus 2 teaspoons
Red wine vinegar
6 whole cloves
2 bay leaves

• Heat oil in heavy large skillet over medium-low heat.
• Add garlic; sauté until golden, about 6 minutes.

• Increase heat to medium-high.
• Add mushrooms and parsley; sauté until mushrooms are golden, about 8 minutes. Reduce heat to medium-low.

• Stir in remaining ingredients.
• Cover and simmer 5 minutes.
• Season with salt and pepper.
• Cool to room temperature.
• Transfer to container; cover and chill until cold.

• Drain mushrooms before serving.

Cook’s note: Can be made 2 days ahead. Keep chilled.

Serves 12

WILD RICE CASSEROLE

1 1/2 c. uncooked long-grained rice
1/2 c. uncooked wild rice
1 envelope dry onion soup mix
1 tbsp. snipped parsley (optional)
4 c. water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 c. butter or margarine, melted
Combine all ingredients. Pour into lightly greased slow cooker. Cover, cook on high 2 1/2 hours, stirring occasionally.

VEGETABLES ITALIAN-STYLE

1 teaspoon salt
1 medium eggplant, cut in 1″ cubes
2 to 3 medium zucchini, halved & sliced 1/2″
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4″ thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste
Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the slow
cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more
times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.
Serves 6.

VEGETABLE PASTA FOR CROCKPOT

* 2 tablespoons Butter Or Margarine
* 1 Zucchini, 1/4″ slice
* 1 Yellow Squash, 1/4″ slice
* 2 Carrots, thinly sliced
* 1 1/2 cups Mushrooms, fresh, sliced
* 1 package Broccoli, Frozen, cuts
* 4 Green Onions, sliced
* 2 to 3 cloves Garlic, minced
* 1/2 teaspoon Basil, dried
* 1/4 teaspoon Salt
* 1/2 teaspoon Pepper
* 1 cup Parmesan Cheese, grated
* 12 ounces Fettucine
* 1 cup Mozzarella Cheese,
* Shredded
* 1 cup Cream
* 2 Egg Yolks
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the Crock Pot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.
Serves 6.

SUN-DRIED TOMATO SPAGHETTI SAUCE

1 1/2 cups chopped sun-dried tomatoes
1 medium onion, chopped
1 cup celery, chopped
2 cloves garlic, minced
36 oz whole or chopped tomatoes, undrained
2/3 cup chablis or other dry white wine 1
teaspoon dried fennel seed
1 1/2 tsp. basil
1/2 teaspoon oregano
1/2 teaspoon pepper
Salt to taste
Place all ingredients in slow cooker/Crock Pot and cook on low for 6-8 hours.
Note: You can add mushrooms if desired.

SPANISH CHICKEN

2 lb. boneless skinless chicken breast
Seasoned salt & pepper to taste
Black olives, pitted
Sliced mushrooms, drained
Stewed tomatoes
Liquid to cover (beer, tomato soup or tomato sauce w/equal amount of
water or stock)
Cut chicken into bite-sized pieces; season. Place with remaining ingredients in slow cooker. Simmer all day on low. Serve over rice.
Serves 4.

SPAGHETTI SAUCE WITH CHICKEN & SAUSAGE

* 1 lb. Italian sausage
* 3-4 boneless chicken breasts, cut into 1-inch chunks
* 1 cup chopped green pepper
* 1 cup chopped onion
* 1-2 tsp. Italian seasoning
* 2 (4 oz. each) cans mushroom stems and pieces, drained
* 2 jars favorite spaghetti sauce
* Hot cooked pasta
In skillet, brown Italian sausage, piercing casings to allow excess fat to run out.
Remove to plate and cut into 1/2 to 1-inch chunks.
In same skillet, brown chicken pieces. (I like to sauté the pepper and onion a bit, too.) Place sausage and chicken in slow cooker. Add pepper and onion. Sprinkle with
Italian seasoning. Add mushrooms. Pour sauce over everything. Cover and cook on low for 6 to 8 hours. Stir before serving over spaghetti or other pasta.

PHEASANT AND WILD RICE

1 cup raw wild raw rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms
2 1/2 cups water
2 pheasants, cut up, flour and brown
1 pkg instant onion soup mix
Mix rice, canned soup, water, mushrooms and water together in slow cooker/Crock Pot. Place
pheasants in slow cooker/Crock Pot (I never brown mine, I just put them in and they come out fine). Sprinkle with onion soup mix. Cover. Cook on low 6 to 8 hours. Add a splash more water if rice is looking dry towards end of cooking time.

PARTY HAMBURGER DIP

* 1 pound Hamburger
* 1 1/2 pounds Velveeta
* 1 can Ro-Tel tomatoes and chiles
* 1/2 Onion, diced
* 1 8 - 12 oz fresh mushrooms, sliced
Brown hamburger, mushrooms & onion; drain. Melt Velveeta in slow cooker. Add remaining ingredients and simmer (high) for about 30 minutes. Serve with corn chips or crackers. Turn pot to low while serving.

MEDITERRANEAN STYLE CHICKEN

6 skinless and boneless chicken breasts
1 large can tomato sauce
1 small can tomato puree
1 can sliced mushrooms
1 can ripe olives, sliced or whole
1 tablespoon garlic
1 tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
cooked rice
Salt to taste
Wash and remove excess fat from chicken. Combine all ingredients in the slow cooker/Crock Pot, except the rice. Cover and cook on low for 6 to 8 hours. Serve chicken and sauce over rice.
Serves 6.

LAZY CROCKPOT CHICKEN

1 pkg. boneless chicken breasts
1 can cream of mushroom soup
1/4 c. flour
1 jar sliced mushrooms
Salt, pepper and paprika
Rinse chicken breasts. Put salt, pepper and paprika on both sides. Place in Crock Pot. Mix other
ingredients together. Add to Crock Pot. Cook on LOW all day. Serve over noodles, rice, or mashed potatoes.

ITALIAN GREEN BEANS

1/3-1/2 lb. sweet Italian sausage
15 oz can stewed tomatoes, chopped
4 cans(8 oz) sliced mushrooms (do not drain)
1/4-1/2 tsp. onion &/or garlic powders
1/2 tsp. basil &/or oregano
3 (1 lb.) cans Italian style green beans, 2 of them drained
1/2 cup Parmesan cheese
Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes. Add green beans and mix. Bake at 250 degrees in a covered casserole for 30 minutes to 2 hours; or in a slow cooker on low up to 3 hours.

HOT BROCCOLI DIP

* 1 (10 oz.) chopped frozen broccoli, thawed
* 1 stick margarine
* 1 med. onion, chopped
* 1 (10 3/4 oz.) cans of cream of mushroom soup
* 14 oz. Velveeta cheese, cut up
* 1 to 2 1/2 oz. can mushroom stems and pieces
Combine first 3 ingredients in a saute pan and cook until onions are clear. Transfer to the slow cooker/Crock Pot. Add soup, cheese, and mushrooms, heat on low for about 1 1/2 to 2 hours, or until cheese is melted and mixture is hot. Dip with large corn chips or can be poured over baked potatoes. Freezes well.

HEARTY CHILI

1 pound ground turkey
1/2 ground chuck
30 oz. tomato sauce
24 oz. V-8 (tomato-vegetable juice)
1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp. chili powder
1 c. chopped green pepper
1 c. chopped mushrooms
1 sm. jalapeno pepper (optional)
14 oz. stewed tomatoes
1/2 c. uncooked wild rice
2/3 c. brown sugar
14 oz. chili beans
1 oz. chili seasoning mix
Brown ground turkey and ground beef. Drain well. Place all other ingredients in a slow cooker and add the meat. Cook on low for 6 to 9 hours. Serve with crackers or cornbread.

HEALTHY CROCKPOT CHICKEN CREOLE

* 3 lbs. chicken thighs or breasts, skinned
* 1 cup celery, diced
* 1 red bell pepper, sliced
* 1 green bell pepper, sliced
* 1 onion, sliced
* 1 can sliced mushrooms
* 1 can tomatoes
* 1 tsp. garlic powder
* 3 pkg. sugar substitute
* 1 tsp. Cajun seasoning
* 1/2 tsp. paprika
* salt & pepper to taste
* Louisiana hot sauce to taste
* 2 cups minute rice, cooked
Place chicken in bottom of slow cooker/Crock Pot. Combine remaining ingredients (except rice) & add to slow cooker/Crock Pot. Cook on high 4 to 5 hours or on low 7-8 hours. Cook rice according to package direction. Spoon Creole mixture over hot cooked rice.

GREEK CHICKEN

6 skinless chicken breasts
1 lg. can tomato sauce
1 sm. can tomato puree
1 can sliced mushrooms
1 can ripe olives
1 tbsp. garlic
1 tbsp. lemon juice
1 tsp. oregano
1 onion, chopped
1/2 c. wine or brandy (optional)
2 c. rice
Salt to taste
Wash and remove fat from chicken. Bake in 350 degree oven for about an hour. Meanwhile, combine all other ingredients except rice). Put chicken and sauce in a slow cooker/Crock Pot on low heat and cook for at least 4 hours to blend flavors. Before serving, cook rice according to directions on box. Serve chicken and sauce over rice.
Serves 6.

CROCKPOT LASAGNA

1 pkg. pepperoni slices
1 lb. hamburger
1 onion, diced
1 green pepper, diced
1 can mushrooms
1 pkg. kluski noodles
1 lg. jar pizza sauce
1 lg. jar spaghetti sauce
1 pkg. each shredded Colby & Mozzarella cheese
Cook together hamburger, onion, green pepper and mushrooms. Layer this with the rest of the ingredients in the crock pot. Cook on high for 2 to 3 hours.

CROCKPOT CHOW MEIN

4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. water
Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.

CROCKPOT CHICKEN CACCIATORE III

1 can tomatoes, diced (a small can probably, I actually had to open a 6# can and
just put a few scoops in)
2 cans (small ones) tomato paste
1/2 c. dry white wine
1 can mushrooms (usually I use fresh, but these were on hand, so I used ‘em! lol)
1 small onion, sliced
4 cloves garlic, sliced
1 Tbl Italian Seasoning
1 tsp basil
1 tsp oregano
I mixed all those together and poured it over the top of the chicken. Then I cooked it on LOW all day (started it around 9 I think, cooked til 6)

CROCKPOT CHICKEN CACCIATORE I

1 large onion, thinly sliced
1 1/2 lb. skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. basil
1 bay leaf
1/4 c. dry white wine
1/4 c. water
Put sliced onion in bottom of crock pot. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken. Cover; cook on Low 7 to 9 hours (High: 3 to 4 hours). Serve chicken pieces over hot spaghetti or vermicelli. 4 servings.

CROCKPOT CHICKEN AND RICE II

3/4 c. rice
1 can cream of celery soup
1 can cream of mushroom soup
1 sm. can whole mushrooms
1 sm. jar pimento strips, drained
1/2 green pepper, chopped
1/2 onion, chopped
1 can water chestnuts, drained, sliced
8 to 12 chicken breasts, halved
Grated Parmesan cheese
Place rice in crock pot. Combine remaining ingredients except chicken and cheese in bowl. Mix well. Pour half of mixture over rice. Place chicken on top. Pour remaining soup mixture over all. Cook on high for 3 hours or until chicken is tender. Garnish with cheese.

CROCKPOT CANTONESE PORK DINNER

2 pounds pork steaks
2 tablespoons vegetable oil
1 onion, thinly sliced
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce
In a heavy skillet, heat oil over medium high heat. Add pork strips and brown.
Drain off excess fat. Place meat, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt, and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours. Serve hot.

CROCKPOT BOURBON BREAST OF CHICKEN

4 chicken breasts halves
1/4 c flour
1/2 tsp paprika
Salt
2 tbsp butter
2 tbsp oil
2 tbsp onion, chopped
2 tbsp parsley, chopped
1/4 tsp dried chervil
1/4 c bourbon
1 (4 oz) can mushrooms, undrained
1 (10 oz) can tomatoes
1/4 tsp sugar
Salt & Pepper
Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook a moment. Remove from heat. Place chicken in crock cooker. Combine remaining ingredients and pour over chicken. Cover and cook on LOW for 6 to 7 hours. Serve with noodles of rice. Serves 4

CROCKPOT BEEF STROGANOFF II

1 1/2 lb. lean ground beef
1 medium onion, chopped
1 clove garlic, minced
3 Tbsp. tomato paste
1/2 c. beef broth
3 Tbsp. sherry
1 tsp. salt
Dash pepper
1 can mushrooms, drained
1 c. sour cream
Brown ground beef with onion and garlic; drain. Add to crock pot with remaining ingredients except for sour cream. Cover and cook on low for 5 to 7 hours. Stir in sour cream. Heat through. Serve over egg noodles.

CROCKPOT BEEF STROGANOFF I

2 lbs top round steak, sliced thin across the grain
1 lb fresh mushrooms, sliced
1 medium onion, sliced
1/4 tsp thyme
3/4 cup dry sherry
3/4 cup beef broth (Swansons)
3/4 tsp dry mustard
1/4 tsp garlic salt
Put all this in the crockpot, stir well and cook on low for 8 hours. Turn heat to high and mix 1-1/2 cup sour cream 1/2 cup Wondra flour, cake flour works too, heat on high for 40 minutes.
Serve over rice or noodles.

CROCKPOT BEEF BURGUNDY I

2 slices bacon — chopped
2 pounds sirloin tip or round steak — cut in 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic — minced
1 cube beef bouillon — crushed
1 cup Burgundy wine
2 tablespoons cornstarch
In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in crock pot. Cover and cook on low for 6 to 8 hours or until meat is tender. Turn control to high. Add cornstarch (dissolved in 2 tablespoons water); cook on high 15 minutes. Serves 6.
NOTES : Can add 1/4 pound fresh mushrooms during last 15 minutes, if desired.

CROCKPOT BEEF BOURGUIGNON I

1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onion — sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley — chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon (thick-cut is possible) — diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic — minced
1 Teaspoon Salt
Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated) Drain meat, reserving marinade. In skillet, saute bacon and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings in slow cooker. Pour over enough marinade to cover. Cook on low 8-10 hours.

CROCKPOT ARTICHOKE, CHICKEN AND OLIVES

1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
Page 66 of 245 Crockpot Recipes
2/16/2003 e-book://Pages/crockpot_recipes.htm
1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous
Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained
tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous. Serves 6.
Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg cholesterol, 531 mg sodium, 43g carbohydrate (with couscous?), 9g fiber, 30g protein

Chicken Chili

2 whole chicken breasts, skinned,
deboned, cut in 1/2″ chunks
Celery heart
1 med. onion
2 cans stewed tomatoes, sliced
16 oz. med. salsa or picante sauce
1 can chick peas (or 1 pkg. pkg.
white kidney beans)
6 oz. mushrooms
Olive oil
Brown chicken in 1 tablespoon olive oil. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooker/Crock Pot, stir and simmer on low heat for 6-8 hours. Serve with bread or taco chips. *If you like it spicy, use hot salsa or picante sauce.

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