VEGETABLE SLOW COOKER
8 Potatoes
1 Onion, chopped
4 Carrots, peeled and sliced
2 Stalks celery, sliced
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
5 cups Water
1/3 cup Butter or margarine
Ham - cubed to taste
13 ounces Can evaporated milk
Peel & cut potatoes into bite-sized pieces. Put all ingredients except evaporated milk in Crock Pot. Cover and cook 10 to 12 hours. Stir in evaporated milk during last hour. Add flour to thicken, if desired. This is made in the Crock Pot-very easy recipes and yummy!
SALMON AND POTATO CASSEROLE
* 4 potatoes, peeled and thinly sliced
* 3 tablespoons flour
* salt and pepper
* 1 can (16 ounces) salmon, drained and flaked
* 1 medium onion, chopped
* 1 can (10 3/4 ounces) cream of mushroom soup
* 1/4 cup water
* nutmeg
Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of the flour, salt and pepper. Cover with half the salmon; sprinkle with half the onion. Repeat layers in order. Combine soup and water. Pour over potato-salmon mixture. Dust with nutmeg. Cover and cook on Low for 7-10 hours.
Serves 6.
PAPRIKOSH
5 large Carrots (cubed)
8 large Potatoes (cubed)
5 large Celery stalks
2 large Onions (sliced thin)
3 tablespoons Paprika*, salt & pepper to taste
Throw all ingredients into the slow cooker/Crock Pot, add water to top veggies (it makes a sort of “gravy”) and cook on high for 4 hours.
ONE POT CHICKEN AND GRAVY
Boneless, skinless chicken breasts
Potatoes, quartered, with jackets
About 6 stalks celery
1/2 pkg baby carrots
1 can cream of chicken soup*
1 pkg dry onion soup mix
Place vegetables on bottom of Crock Pot. Brown chicken breasts in PAM or vegetable spray. Place over vegetables. Cover with the cream of chicken soup, undiluted. Sprinkle with dry onion soup mix. Do not add water. Cover and cook all day on low, or 6 hours on high.
* I had planned to substitute either Campbell’s healthy choice or reduced fat cream of chicken. I have done this in other recipes, and cannot taste the difference.
LOW-FAT CHICKEN & VEGGIE BAKE
8 boneless, skinless chicken breasts
2 cans whole potatoes, drained
1 tsp garlic powder
1 bottle fat free Italian salad dressing
1 pkg frozen veggies
1 can water chestnuts (optional)
salt & pepper
Sprinke chicken breasts with salt, pepper and garlic. Put chicken in bottom of slow cooker/Crock Pot. Add remaining ingredients. Cook on high for 4-6 hours or on low for 8-10 hours.
Serves 8
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.
GERMAN POTATO SALAD
* 2 potatoes, sliced
* 1/2 c. onions, chopped
* 1/2 c. celery sliced
* 1/4 c. green peppers, diced
* 1/4 c. vinegar
* 1/4 c. oil
* Chopped parsley
* Sliced bacon, cooked and crumbled
Combine all ingredients except parsley and bacon. Add salt and pepper to taste.
Stir and cook for 5-6 hours in Crock Pot. Add sugar if needed.
Garnish with bacon and parsley.
CROCKPOT SWISS STEAK
1 1/2 - 2 lb. round steak
2 tbsp. flour
1 sliced green pepper
1 tsp. salt
1/8 tsp. pepper
2 tbsp. salad oil
1 lg. onion, sliced
1 (16 oz.) can tomatoes, cut up
1 stalk celery, thinly sliced
1 tbsp. thick bottled steak sauce
Cut steak into serving size pieces. Coat with flour, salt and pepper. In large skillet or slow cooking pot with browning unit, brown meat in oil. Pour off excessive fat. In slow cooking pot, combine meat with tomatoes, onion, green pepper and steak sauce. Cover pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour, dissolved in a small amount of water, if desired. Makes 5 or 6 servings. Serve with mashed potatoes.
CROCKPOT POTATO SOUP
6-8 potatoes, chunked
2 med. carrots, cubed
2 stalks celery, cubed
1 med. onion, chopped
1 tbsp. parsley flakes
5 c. water
Salt and pepper to taste
Cook in crock pot on low for 8 hours or until vegetables are done. One hour before serving, add one can of evaporated milk.
CROCKPOT HAMBURGER CASSEROLE
2 lbs. browned ground beef
3 carrots, peeled and sliced
2 onions, sliced
4 potatoes, peeled and sliced
1 can peas, drained
2 stalks celery, diced
1 can cream of chicken soup
1 can water
Place potatoes in bottom of crockpot, top with carrots and other vegetables. Place
ground beef on top. Combine soup and water and pour over ground beef. Cover and cook on low for 6 to 8 hours.
CROCKPOT CRYSTAL’S LEFTOVER PORK ROAST CASSEROLE
1 package cooked noodles (any type is fine)
1 package beans (any type is fine)
Beef Boullion
1 package long grain and wild rice (I prefer Uncle Ben’s)
3 potatoes, cut into 1″ cubes
Leftover pork from your roast (or any other leftover meat really!)
Salt and Pepper to taste -Fill your crockpot a little more than half way with water, then flavor it with the beef boullion to taste. Add the sliced up potatoes, beans and rice. Cook until potatoes and rice are done, most of the day on low or half of the day on high. Add the pork and let that cook while you boil the noodles. Add the noodles to the pot
when they’re done. Let cook for 5 to 10 more minutes and serve.
CROCKPOT CORNY HAM AND POTATO SCALLOP
5 potatoes, peeled and cubed
1 1/2 cups cubed cooked ham
1 (15 ounce) can whole kernel corn, drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 (11 ounce) can condensed cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour
In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, green pepper and onion; mix well. In a small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture and stir gently to mix. Cover and cook on low setting for about 8 hours or until potatoes are tender.
CROCKPOT CORNED BEEF HASH II
1 tin of corned beef hash
3 BIG potatoes
3 ribs of celery chopped
1 large onion chopped
2 big cloves of garlic
salt and pepper to taste
a dash or so of basil
2 tins of chicken broth
-Fry the Garlic, celery, onion, and salt and pepper in a tbsp of garlic til veggies are tender.
-Then toss everything in the crock pot and turn on low for about 5-6 hours.
-Serve with lots of warm bread and butter.
CROCKPOT CORN CHOWDER II
3 16oz cans of corn, drained
2 large potatoes, cut into 1″ chunks
1 & 1/2 can chicken broth*
1 large onion, diced
1 tsp.. salt
pepper to taste
2 pints half and half*
1/2 stick butter
*adjust volume somewhat lower for thicker chowder
Put everything except the dairy products in the crockpot and cook on low for 7-8 hours. Remove to a blender, and puree. Return to crockpot, add half & half and butter; stir. Cook on high for one hour. Stir and serve. Serves six.
CROCKPOT CORN CHOWDER I
6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
1 can (16 oz) cream-style corn
1 Tbs. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. water
In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in CP; stir well. Cover and cook on Low setting for 4 to 7 hours. Makes about 1 ½ quarts.
CROCKPOT CHUNKY VEGETABLE CLAM CHOWDER
2 6 1/2 oz cans minced clams
2 c. peeled potatoes, cut into 1/2″ cubes
1 c. finely chopped onion
1 c. chopped celery
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 10 3/4 oz cans condensed cream of potato soup
2 c. water
1 c. nonfat dry milk powder
1/3 c. flour
1 c. cold water
4 slices bacon, crisp-cooked, drained, and crumbled
Paprika
Drain clams, reserving liquid. Cover clams; chill. In CP combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and papper. Stir in potato sour and 2 cups water. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. If using low heat setting, turn to high. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 c. cold water; stir into soup. Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams. Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving with crumbled bacon and paprika. Makes 6 to 8 servings.
CROCKPOT CARROT CHICKEN
skinless, boneless chicken breasts
1 medium head cabbage, quartered
1 pound carrots, cut into 1″ pieces
water to cover
4 cubes chicken bouillon
1 teaspoon poultry seasoning
1/4 teaspoon Greek-style seasoning
2 tablespoons cornstarch
1/4 cup water
-Rinse chicken and place in slow cooker. Rinse cabbage and place on top of chicken, then add carrots. Add enough water to almost cover all. Add bouillon cubes and sprinkle liberally with poultry seasoning. Add Greek seasoning to taste (as you would salt and pepper). Cook on low for 8 hours OR on high for 4 hours.
-To Make Gravy: When you’re nearly ready to eat, pour off some of the juice and place in a saucepan. Bring to a boil. Dissolve cornstarch in about 1/4 cup water (depending on how thick you like your gravy). Add to saucepan and simmer all together until thick. If desired, season with additional Greek seasoning.
Serve gravy over chicken and potatoes, if desired.
CROCKPOT BROCCOLI SOUP
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.
CROCKPOT BEST PORK ROAST
4-5 pound pork roast
6-8 cloves garlic
pepper
basil
1 c dry white wine
onion
Cut 6-8 holes into the roast just big enough to fit a clove of garlic. Put a garlic
clove (peeled) into each hole. Rub outside with cracked pepper and basil. Pour dry white wine in the bottom of the Crock Pot. Place roast in the CP put slices or wedges of onion on top and around the roast. Cover and cook on low all day or until done.
If desired you can also place potatoes and carrots in the bottom of the CP, but I usually serve either mashed or baked potatoes and a steamed veggie on the side.
Don’t forget a nice fresh loaf of bread to go with it too 
CROCKPOT BEEF POT ROAST
1 1/2 lb- 2lb. pot roast meat
1 dry package of Good Seasons Garlic Dressing
1 dry pkg of Italian (or Zesty Italian) Dressing
1 can of beer (your choice-not dark)
Place one envelope of Good seasons in bottom of crock pot. Place meat on top, top with other package of dressing and pour beer over all. Let cook 8-10 hours on low. If your a gravy maker, the sauce made into a gravy is YUMMY! I serve this with potatoes.
CROCKPOT BEEF AND GRAVY
2-3 pounds roast cut into bite sized pieces
1 packet Lipton’s Onion soup mix
2 cans Cream of mushroom soup
Place pieces of roast in crock pot. Sprinkle packet of onion soup on meat. Cover with cream of mushroom soup. Let cook up to 9 hours. Stir about 1/2 way through cooking (but I’m sure you could just stir at the end). Serve over mashed potatoes or pasta.
CHOPS IN A CROCK
6 pork chops, browned (you can skip the browning)
1 onion, chopped
3 T. catsup
10.5 oz can cream of mushroom soup
2 t Worcestershire sauce
Place into crockpot and simmer about 4-5 hours. Serve with rice, noodles or potatoes.
CHICKEN OR TURKEY PIE
3 cups diced cooked chicken or turkey
2 cans (14 1/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1 medium onion, chopped
1 bay leaf
3 cups potatoes, peeled and cubed
1 package frozen mixed veggies (16 oz)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust
In Crock Pot, combine chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, celery, onion, bay leaf, potatoes, and mixed vegetables. Cover and cook on low 8 to 10 hours or on high 4 to 6 hours. Remove bay leaf. Pre heat oven to 400 degrees. In a small bowl, mix milk and flour. Gradually stir flour and water mixture into Crock Pot. Stir in pepper, poultry seasoning, and salt/ Remove the liner from Crock
Pot base and carefully place 9-inch pie crust over the mixture. Place the crockery liner inside preheated oven and bake (uncovered) for about 15 minutes, or until browned. If your liner is not removable, put the mixture in a casserole dish, cover with the pie crust and bake as above.
Serves 8.
CHEDDAR POTATO SLICES
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 cup shredded cheddar cheese (4 ounces)
1. Mix soup, paprika and pepper. In greased 2-quart shallow baking dish arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese.
2. Cover and bake at 400°F. for 45 minutes. Uncover and bake 10 minutes more or until potatoes
are tender. Serves 6.
For the slow cooker/Crock Pot:
Follow directions above, placing ingredients in a lightly greased slow cooker/Crock Pot. Cover and cook on high for 3 to 4 hours, until potatoes are tender. Keep warm (on low) for serving.
BRUNSWICK STEW
1 Chicken, 3 lbs, cut up
2 quarts Water
1 Onion, chopped
2 cups Ham; cooked, cubed
3 Potatoes, diced
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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.
Potato Topped Meat Loaf
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 1/2 cups crushed corn flakes
2 eggs
1/2 teaspoon salt
1/2 teaspoon sage
1/2 cup evaporated milk
1 1/2 cups hot mashed potatoes
Combine beef, veal, pork and cornflakes. Beat eggs, add to meat mixture with salt, sage and milk. Put into greased loaf pan and bake in 350 oven 1 hour. Unmold; frost with potatoes. Bake in 350 oven until potatoes are browned.
Per Serving (excluding unknown items): 617 Calories; 35g Fat (51.7% calories from fat); 33g Protein; 41g Carbohydrate; 2g Dietary Fiber; 200mg Cholesterol; 840mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat.
Venison One Pan Dinner
3 venison chops
2 potatoes
3 medium carrots
1 small chopped onion
1 celery stalk
1/2 teaspoon parsley
Brown meat, onion and celery in small amount of butter. Add cut and sliced carrots and potatoes. Sprinkle with parsley. Add enough water to almost cover. Cover and simmer for 40 minutes (check occasionally so it does not cook dry).
Per Serving (excluding unknown items): 167 Calories; trace Fat (2.2% calories from fat); 4g Protein; 38g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 64mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Vegetable.
Berlin Herring Salad
Soak the herring over night; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolk of a hard-boiled egg to the mashed milch, mustard, 1 teaspoonful of sugar mixed with 1/4 cup of vinegar and a little lemon-juice, salt and pepper. Pour the sauce over the salad and garnish with olives and sliced lemon.
Swiss Steak
Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato-sauce. Cover and let simmer half an hour. Serve hot on a platter with mashed potatoes.
Codfish a la Lyonnaise
Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper. Cover and simmer ten minutes and serve hot.