Clam Dip
10 oz Clams, chopped or diced
6 oz Philadelphia Cream Cheese
1 tbs. Lemon Juice
1/2 tsp Salt
1/8 tsp white Pepper
1 tsp Worcestershire sauce
1 large Garlic clove, minced
1 dash Tabasco sauce
1. Blend all ingredients together.
2. Let set for 2 hours before serving.
Serves 4
Cheese Ball
2 (8-ounce each) packages cream cheese, softened
2 cups shredded sharp cheddar cheese
1 1/4 tablespoon chopped pimento
1 tablespoon minced onion
1 tablespoon minced green pepper
2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
2 cups finely chopped walnuts
• Combine all ingredients together and mix well.
• Shape into 1 large ball or 2 small balls.
• Roll in the finely chopped nuts.
• Wrap tightly in plastic wrap and chill for 2 to 3 hours, removing from refrigerator 1/2 hour before serving.
• Serve with a variety of crackers and cut up vegetables.
Serves 10.
STUFFED GREEN PEPPERS
1 package (10 oz) frozen corn kernels
1 can (15 oz) red kidney beans drained and rinsed
1 can ( 14.5 oz) diced tomatoes
1/4 cup salsa
1/4 cup chopped onions
1 1/2 cups cooked rice
1 tsp Worcestershire sauce
1/4 tsp salt
1/2 tsp pepper
2 cups shredded reduced fat Cheddar cheese, divided
6 green peppers. tops removed & seeded
Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers. Arrange peppers in Crock Pot. Cover, cook on low 6 - 8 hours (high 3 - 4 hours) Sprinkle with 1/4 cup cheese during the last 30 minutes.
Makes 6 servings
SLOW-COOKED BROCCOLI
2 packages (10 oz. each) frozen chopped broccoli, partially thawed
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1-1/2 cups shredded sharp cheddar cheese, divided
1/4 cup chopped onion
1/2 teaspoon Worchestershire sauce
1/4 teaspoon pepper
1 cup crushed butter-flavored crackers(about 25)
2 tablespoons butter or margarine
In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper.
Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.
Yield: 8-10 servings.
PARTY MIX
* 7 cups assorted cereal (oat, rice, wheat in various shapes)
* 1 cup peanuts, pecans, cashews, or mixed nuts
* 1 cup mini pretzel sticks
* 1/2 cup butter or margarine, melted
* 4 tablespoons Worcestershire sauce
* dash hot pepper sauce
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon garlic salt
* 1/2 teaspoon onion salt
Combine cereals, nuts and pretzels in Crock Pot. Mix melted butter with remaining ingredients and pour over the cereal mixture, tossing to coat. Cook uncovered on high for 2 hours, stirring about every 30 minutes. Turn to low and cook another 2 to 6 hours. Store in an airtight container. Makes about 10 cups.
MAPLE-FLAVORED BARBECUE CHICKEN
1 c. ketchup
1/2 c. maple flavored syrup
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
2 tsp. lemon juice
1/2 tsp. chili powder
1/4 tsp. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in slow cooker/Crock Pot and cook on low for about 7 to 8 hours or until chicken is done. Remove meat, shred and return to sauce. Place on buns for sandwiches or serve over hot rice.
Serves 4 to 6.
CROCKPOT SCRABBLE
* 2 cups wheat chex
* 2 cups corn chex
* 2 cups rice chex
* 3 cups thin pretzel sticks
* 1 13 ounce 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
1. In large (double) paper bag, mix together pretzels, cereals, and nuts along with
the garlic salt, celery salt, seasoned salt, and grated cheese.
2. Empty bag into large mixing bowl and sprinkle the melted butter and worcestershire sauce over all mixing gently with your hands.
3. Empty bowl into slow cooker/Crock Pot and cook on low for 3 or 4 hours.
4. Tear open paper bags you used to originally mix the scrabble and spread them out onto a counter.
5. Spread heated slow cooker/Crock Pot scrabble onto torn open bags and let dry for
a minimum of one hour letting the paper absorb any excess moisture.
6. Store in Rubbermaid or Tupperware type airtight containers. Keeps for several weeks without going stale.
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 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 CHOPS OR RIBS
6 or 8 chops or ribs to fill CP (I made less)
1/4 C chopped onion
1/2 C chopped celery
1 C catsup
1/2 C water
1/4 C lemon juice
2 Tbsp brown sugar
3 Tbsp Worcestershire sauce
2 Tbsp vinegar
1 Tbsp mustard
1/2 tsp salt
1/4 tsp pepper
Mix together & pour over meat in pot. Cook until tender.
Note: Actually, I left out the onion & celery (didn’t have any) but put some cut up carrots in the bottom of the CP, then the pork chops & then the marinade. It tasted very good. I think I cooked it for 1 hour on high & then about 4 hours on low….my chops were frozen when I put them in.
CROCKPOT CHEESY BACON DIP
2 pkgs (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion,
Worcestershire sauce, salt and pepper sauce in crock pot. Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in bacon; adjust seasonings.
Serve with crusty bread or crackers.
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 CANTONESE DINNER
1 1/2 lb pork steak 1/2″ thick cut into strips
2 Tbsp oil
1 onion large, sliced
1 green pepper small cut into strips
1 4 oz mushroom, drained
1 8 oz tomato sauce can
3 Tbsp brown sugar
1 1/2 Tbsp vinegar
1 1/2 tsp salt
2 tsp worcestershire sauce
Directions:
Brown pork in oil in skillet. Drain on double paper towel. Place pork strips and all remaining ingr. into crock pot. Cover and cook on low for 6 to 8 Hr (high 4 hr) Serve over hot fluffy rice.
CROCKPOT BEEF TIPS
1/2 c Flour
1 ts Salt
1/8 ts Pepper
4 lb Beef or sirloin tips
1/2 c Chopped green onions
2 c Sliced mushrooms (4 oz. can, drained) OR
1/2 lb Mushrooms, sliced
1 cn Condensed beef broth, (10 1/2 oz.)
1 ts Worcestershire sauce
2 ts Tomato paste or ketchup
1/4 c Dry red wine or water
3 tb Flour
1 Buttered noodles
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3
tablespoons flour; stir into crock-pot, mixing well.
CROCKPOT BARBECUED SHORT RIBS
2 c. water
3 or 4 lbs. boneless short ribs
18 oz. bottle barbecue sauce
1 tbsp. Worcestershire sauce
3 oz. Heinz 57 hickory smoke sauce
1/4 tsp. angostura
1/4 tbsp. lemon pepper seasoning
Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce, angostura, lemon pepper and short ribs in crock pot on low heat for 12 hours. I usually cook this recipe overnight.
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 WINGS IN BBQ SAUCE
* 3 pounds chicken wings (16 wings)
* salt and pepper to taste
* 1 1/2 cups any variety barbecue sauce
* 1/4 cup honey
* 2 teaspoons prepared mustard or spicy mustard
* 2 teaspoons Worcestershire sauce
* Tabasco to taste, optional
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to slow cooker/Crock Pot. For sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce and if more
heat is desired…Tabasco to taste in a small mixing bowl. Pour over chicken wings. Cover and cook on low for 4-5 hours or on High 2 -2 1/2 hours. Serve directly from slow cooker/Crock Pot. Makes about 32 appetizers.
CHEESE & ARTICHOKE DIP
* 8 ounces process American cheese (Velveeta)
* 1 can (10oz) 98% fat-free cream of mushroom soup
* 2 teaspoons Worcestershire sauce
* 1/4 cup evaporated milk
* 1 teaspoon dry mustard
* 1 1/2 cups shredded cheddar cheese
* 1/3 cup chopped roasted red pepper
* 1 can artichoke hearts, drained and coarsely chopped
Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.
You can also use this dip with cooked pasta for a delicious macaroni and cheese!
CAJUN BREW PORK N BEANS
5 cans Pork-n-Beans (2nd to smallest size)
2 8oz cans tomatoe sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)
The following are “to taste”
Worcestershire sauce
Hot sauce (I like Crystal hot sauce)
Cajun Seasonings (I like Tony Chacere’s seasonings)
Liquid smoke
Mustard
Brown Sugar
Mix all ingredients in a crockpot and crank it up to high. Let it cook all day, stirring occasionally.
Can also be made on the stove top, but let it simmer for several hours stirring occasionally.
BROCCOLI DIP
* 1 pkg.(10oz) frozen chopped broccoli
* 2 ribs celery, chopped
* 1 med. white onion, chopped
* 3/4 stick margarine
* 2 rolls garlic cheese
* 1 can cream of mushroom soup
* 1 med. can mushroom pieces
* 1 can sliced water chestnuts
* 2 tsp. Worcestershire sauce
Cook broccoli until tender. Saute celery and onion in oleo until tender. Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom soup. Stir well and heat on low until cheese is melted. Add water chestnuts and Worcestershire sauce. Serve warm in the slow cooker/Crock Pot, with chips or crackers.
BARBECUED MEATBALLS II
* 2 pounds ground beef
* 1 cup bread crumbs
* 1 teaspoon garlic powder
* 2 packages onion soup mix
* 2 teaspoons Worcestershire sauce
* 2 eggs
Sauce:
* 2 onions, chopped
* 2 cans tomato paste (12 ounces total)
* 2 cloves garlic, minced
* 1/4 cup Worcestershire sauce
* 1/4 cup red wine vinegar
* 1/2 cup brown sugar
* 1/2 cup sweet pickle relish
* 1/2 cup beef broth
* 2 teaspoons salt
* 2 teaspoons dry mustard
Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels.
Add all sauce ingredients to Crock Pot and stir well. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3). Serve from the Crock Pot.
Makes about 60 meatballs.
BARBECUE STEAK
1 1/2 lb boneless chuck steak, 1 1/2″ thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup (ketchup)
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper
Cut the beef on a diagonal, across the grain into slices 1″ wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours.
BARBECUE SAUCE
1 cup chopped celery
1 medium onion chopped
1 Tbsp. butter
Saute until golden brown.
2 Tbsp. vinegar
1 Tbsp. brown sugar
3 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 tsp. salt (optional)
1 tsp. mustard
1 cup ketchup
1 cup water
2 lbs. ground beef
Combine all ingredients in a large saucepan. Cook slowly for 2 -21/2 hours. (Is better reheated)
BARBECUE CHICKEN I
1 Chicken, cut up and skin removed
1 cup ketchup
3/4 cup brown sugar
3 tablespoons Worcestershire sauce
Place chicken in crockpot. Combine remaining ingredients and pour over chicken.
Cook 4 hours on high or 8-10 hours on low. Delicious!
BACON CHEESE DIP
* 16 slices bacon, diced, fried and drained
* 2 8-ounce packages cream cheese, softened and cubed
* 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
Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.
Serve with cubed or sliced French bread.
SKILLET BARBECUED CHICKEN
Chicken, with or without skin, bone or boneless
2 tbsp. butter
1 tsp. curry powder
1 clove garlic, minced
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 c. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce
In large skillet melt butter with curry powder and garlic. Add chicken and brown. Remove chicken. Into drippings, stir soup and flour together. Gradually stir in remaining ingredients. Return chicken to pan. Cover and cook over low heat until chicken is done. About 1 hour. Serve with rice or noodles.
CHICKEN AND CRAB VALENTINE
Mix together: 3 c. cooked chicken broken in pieces
2 c. boned crab (2, 4 oz. pkgs.)
8 slices bacon, cooked crisp.
In a double boiler melt 6 tablespoons butter. Stir in 6 tablespoons flour then add the ingredients below.
1 1/2 c. chicken broth
3/4 tsp. paprika
1 sm. clove garlic
5 drops Tabasco
1/8 tsp. nutmeg
1 1/2 tsp. salt
Cover and cook 10-15 minutes stirring often. Add 1 cup sour cream. Mix and heat through. Add chicken, crab and crumbled bacon. Serve with peas and rice tossed with glazed walnuts. To glaze walnuts: Melt in a skillet: 2 tablespoons butter and 2 tablespoons Worcestershire sauce. Add walnuts and stir until walnuts are glazed. Mix
with peas and rice.
OVEN BAKED BARBECUE CHICKEN
In a saucepan melt 2 tablespoons butter. Add 2 cloves of garlic, crushed. Cook 4-5 minutes. Then add ingredients listed below.
1 c. catsup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon
Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it. Bake at 350 degrees for 1 hour, basting often with sauce. Alternative method: Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20 minutes.
CHICKEN BENGALI
1 tbsp. margarine
1 1/2 tsp. flour
1 1/2 tsp. Worcestershire sauce
1 tsp. powder mustard
1/2 tsp. curry powder
1 1/2 lbs. chicken thighs, skinned
Preheat oven to 375 degrees. In small saucepan heat margarine over medium heat until bubbly and hot. Add remaining ingredients except chicken until mixture is smooth. Put in 9″x9″ baking dish sprayed with Pam. Arrange chicken in single layers. Bake until chicken is brown, baste with juice every 20 minutes. Weight Watchers.
Meat Loaf Wellington
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 teaspoon Worcestershire sauce
2 eggs
1 1/2 cups cracker crumbs
3/4 cup ketchup
1/2 cup warm water
1 packet dry onion soup mix
4 slices bacon
2 8-oz packages crescent roll dough
1 egg white — lightly beaten with 1 tablespoon water
flour
Heat oven to 350 degrees. Mix meats together by hand in a large bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup ease, use non stick cooking spray.) Drape the loaf with bacon strips.
Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes.
Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle). Reserve the remaining 2 for decorating. Overlap the triangles on a large floured surface to make a large rectangle. Gently, press together the seams and perforations. Place over meat loaf and mold to fit. Trim off excess dough. Use remaining rectangles to make a design for the top; cookie cutters may be used.
Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
Per Serving (excluding unknown items): 480 Calories; 33g Fat (62.2% calories from fat); 25g Protein; 20g Carbohydrate; 1g Dietary Fiber; 153mg Cholesterol; 1096mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 5 Fat; 1/2 Other Carbohydrates.