ROUND STEAK WITH ONION

2 lb beef round steak about 3/4-inch thick

1/4 cup flour
1/2 tsp salt
couple dashes black pepper
2 tbsp canola oil
1 medium to large yellow onion, sliced
1 can (10 3/4-oz) condensed cream of celery soup, undiluted
1/2 tsp dried oregano
1/4 tsp dried thyme
1/3 cup cold water
3 tbsp flour

Trim any excess fat from the round steak and cut steak into 6 equal portions. Coat meat in the 1/4 cup of flour; pound gently with a meat mallet. Sprinkle the meat with the salt and pepper.

Heat canola oil in a large skillet over medium-high heat. Brown the meat, on both sides, in the skillet. Remove meat from the skillet and place in slow cooker or crockpot. Discard the drippings from skillet, reserving about a tablespoonful.

Cook the onion in the reserved drippings in the skillet; stir in the celery soup, oregano, and thyme to blend well. Pour the soup mixture over the meat in the cooker. Place the cover on the cooker and cook on low setting for 8 to 10 hours.

Measure out 1 1/2 cups of the cooking liquid and place into a saucepan. Blend the cold water slowly into the 3 tablespoons of flour; stir into liquid. Cook, stirring, until thickened and bubbly. Season, if needed. Serve over the steak pieces.

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SLOW COOKER CHICKEN TERIYAKI

1 lb chicken, diced

1 cup chicken broth

½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced

1 tbsp sesame seeds

hot cooked brown rice for serving
 
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

Add chicken to sauce, and toss to combine.

Pour chicken mixture into crock-pot.

Cook on low 4-6 hours, or until chicken is cooked through.

 

Sprinkle with sesame seeds.

Serve over the hot cooked rice and spoon over extra sauce if desired.

 

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VEGETABLE STEW WITH CORNMEAL DUMPLINGS

3 cups chopped, peeled butternut or acorn squash

2 cups sliced fresh mushrooms

2 cans (14.5-oz each) diced tomatoes, undrained

1 can (15-oz) Great Northern beans, rinsed and drained

1 cup water

4 cloves garlic, minced

1 tsp dried Italian seasoning, crushed

1/4 tsp ground black pepper

1/2 tsp cup all-purpose flour

1/3 cup cornmeal

2 tbsp grated Parmesan cheese

1 tbsp snipped fresh Italian (flat leaf) parsley

1 tsp baking powder

1/4 tsp salt

1 egg, lightly beaten

2 tbsp milk

2 tbsp vegetable oil

1 pkg (9-oz) frozen Italian green beans

Paprika

In a 3 1/2 to 4-quart slow cooker combine squash and mushrooms. Stir in tomatoes, beans, water, garlic, seasoning, and pepper. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.

Shortly before serving, for dumplings, in a medium bowl stir together flour, cornmeal, cheese, parsley, baking powder and salt. In a small bowl combine egg, milk, and oil. Stir egg mixture into flour mixture just until combined.

If using low setting, turn to high. Stir in green beans. Drop dumpling dough by tablespoons on top of mixture in cooker; sprinkle with paprika. Cover and cook for 50 minutes, leaving the lid on.

Yield: 6 servings

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ASIAN-STYLE POT ROAST

1 (2-lb) boneless beef chuck roast

1 tbsp cooking oil

1 1/2 cups hot water

1/4 cup black bean garlic sauce* 

1 tsp instant beef bouillon granules

1 tbsp sugar, optional

1 med-size red bell pepper, cut into strips

1/2 med-size white onion, sliced into thin strips

1/2 lb fresh green beans, trimmed

3 tbsp cornstarch

3 tbsp cold water

Hot cooked brown rice for serving, optional

Trim fat from meat. Heat oil in skillet and brown meat on both sides, drain off any fat.

In a 4 to 5 1/2-quart slow cooker, stir together the hot water, garlic sauce, bouillon granules, and sugar if using. Add the bell pepper, onion, and green beans. Place the seared meat atop the veggies.

Place lid on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.

Transfer meat to a meat platter and cover with foil to keep warm.

Be sure heat is on high to make the sauce: In a small bowl, combine cornstarch and cold water until smooth. Stir into the cooking juices. Return lid to cooker and cook 15 minutes or until the sauce is slightly thickened.

To serve, use two forks to separate beef into serving portions and serve with the veggies and the rice, if desired.

Yield: 6 servings

Per serving: 261 calories, 9g fat (2g sat), 89 mg cholesterol, 10g carbs, 34 g protein, 470 mg sodium

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OLD FASHION STYLE CHICKEN AND NOODLES

1 lb boneless skinless chicken breasts or tenders
2 cans cream of chicken soup, undiluted
4 cans (10.5 oz each) chicken broth
1 stick butter, cut up
1/2 tsp garlic powder
14 tsp freshly ground black pepper
1/4 tsp dried parsley flakes
1 pkg (24-oz) frozen noodles

In your slow cooker or crockpot combine the chicken, soup, broth, butter, garlic powder, pepper, and parsley.  Stir to combine well.  Place lid on cooker and cook on low for 8 hours.  Remove chicken and shred; return to cooker.  Stir in the frozen noodles, replace cover and cook for another hour until noodles are cooked through.

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TURKEY BREAST WITH ORANGE SAUCE

1 large yellow onion, chopped

3 garlic cloves, minced
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
1 2-3 lbs boneless skinless turkey breast
1 1/2 cups orange juice

Place onion over bottom of slow cooker.

In a small bowl or a cup, combine the garlic, rosemary and pepper; set aside.

Lay turkey breast on a cutting board and with a large slicing knife cut slices at 2-inch intervals about 3/4 way down the turkey. Rub the garlic mixture between the slices.

Place turkey, cut side up, over the onions in the cooker. Pour orange juice overall.

Place lid on cooker and cook on low 7 to 8 hours.

To serve, cut slices through and serve with the sauce in the cooker.

Garnish with fresh orange slices or wedges and sprinkle with fresh rosemary, if desired.

Yield: 4 to 6 servings

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BEEF AND VEGGIES IN RICH SAUCE

1 pkg (8-oz) baby carrots

1 pkg (8-oz) sliced fresh mushrooms
1 medium-size green bell pepper, cut into strips
1 ( 2 1/2 to 3 lb) boneless beef chuck roast
1 can condensed golden mushroom soup, do not dilute
1/4 cup beef broth
1 tbsp Worcestershire sauce
1 packet (1-oz) dry onion soup mix
1/4 tsp freshly ground black pepper
3 tbsp cornstarch
2 tbsp water
4 cups hot cooked buttered noodles for serving, optional
Chopped fresh parsley (or cilantro), for garnish, optional

Place veggies in slow cooker and place the roast over veggies.

Combine the mushroom soup, broth, Worcestershire, onion soup mix, and pepper in a mixing bowl; mix together well. Pour mixture over the roast and veggies.

Place lid on cooker and cook on low setting 8 to 10 hours until meat is tender.

Remove roast to a cutting board and cover with foil. Allow to stand 10 to 15 minutes before slicing.

Meanwhile, blend the cornstarch in the water until smooth (a small whisk works great); stir into the cooker. Cook another 15 minutes or until broth is thickened.

To serve, place the sliced beef and veggies with gravy over the noodles. Garnish with the parsley or cilantro, if desired.

Yield: Approximately 8 servings

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EASY CHICKEN CHOWDER

3 cups cubed cooked chicken

1 can (14-oz) chicken broth
2 cans (10-oz each) cream of potato soup
1 large onion, chopped
3 celery ribs, sliced
1 pkg (16-oz) frozen corn, thawed
3/4 cup water
2/3 cup heavy cream

Combine all ingredients, except cream, in a 5 - 6 quart slow cooker. Place lid on cookers and cook 3 to 4 hours on low.

Add the cream, stir and cook another 15 minutes until heated through.

Yield: Serves 4 to 6

THE SOUTHERN PLATE'S PULLED PORK BARBECUE SANDWICHES

This is the pork barbecue sandwich I really enjoy!

Ingredients

• Pork Roast (approximately 5 pounds)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 1/2 cups cider vinegar (that is one and a half cups, not eleven cups ~giggle~)
• 2 tablespoons brown sugar
• 1 tablespoon hot sauce
• 1 teaspoon crushed red pepper flakes

Instructions

1. Put roast in slow cooker and sprinkle salt and pepper over. Pour cider vinegar over. Cover with lid and cook on low for twelve hours (I cook it overnight). Remove pork roast and shred with forks (this will be very easy). Drain juices from slow cooker, reserving two cups of liquid. Return pork to slow cooker. To the reserved liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place lid back on. Place on low or warm setting until ready to serve. Can be made ahead of time and refrigerated, reheating in the microwave.
2. I estimate this to make enough for about eight sandwiches, give or take.
3. *This sauce is not spicy. If you prefer a spicier sauce double the hot sauce and crushed red pepper flakes. Add more to taste.

BEEF AND BROCCOLI

2 lbs sirloin steak or boneless beef chuck roast, sliced thin

1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets
Hot cooked rice for 4 for serving

Whisk together the broth, soy sauce, brown sugar, sesame oil, and garlic in the crock pot or slow cooker.

Place slices of beef in the liquid and toss to coat. Place lid on cooker and cook on low for 4 hours.

After 4 hours, whisk together cornstarch and water in small bowl. Pour into the crock pot and stir to mix well. Add the broccoli and gently stir to combine. Replace lid on cooker and cook 30 minutes until broccoli is tender and sauce is thickened.

Serve over the rice. 

Yield: 4 servings

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DUSTIN'S PORK CHOPS

As most of you know, several of my grandchildren love to cook.  Today I told my 19-year-old* grandson I was going to put some pork chops in the slow cooker.  He immediately headed to the kitchen.  Here is the result and I must say they were juicy, tender, and tasty.  Thank you, Dustin!

4 bone-in pork chops
salt to taste
freshly ground black pepper to taste
garlic powder to taste
1/4 cup bottled barbecue sauce
1 tbsp water
1 large garlic clove, minced

Rinse chops and pat dry.  Season with salt, pepper, and garlic powder to suit your taste.  (Dustin loves garlic so we won't recommend the amount!)  Place chops in the cooker.

Pour the barbecue sauce over the chops then use the water to rinse out the measuring cup and pour over the chops.  Sprinkle the minced garlic overall.

Place lid on cooker and cook on high 2 to 4 hours until chops are tender and cooked through (or 4 to 6 hours on low.  Dustin's were cooked on low about 2 1/2 to 3 hours and then on high for 1 hour.

  For a stronger barbecue flavor, double the amount of barbecue sauce.

 *I first wrote this in 2012. Dustin is now in his 30s and still enjoys cooking.

PASTA FAGIOLI IN THE CROCKPOT~ just like Olive Garden

2 lbs ground beef

1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.

Note: A friend sent me this recipe. My family and friends know I love Olive Garden's Pasta Fagioli.

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SPINACH SPOONBREAD

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

1 red bell pepper, diced
4 eggs, lightly beaten
1 cup cottage cheese
1 pkg (5.5-oz) cornbread mix
6 green onions, sliced
1 stick (1/2 cup) butter, melted
1 1/4 tsp seasoned salt

Lightly grease the interior of the crock of a slow cooker; preheat on high.

In a large bowl, combine all the ingredients and mix together well. Pour mixture into the prepared cooker

Place lid on cooker slightly ajar to allow excess moisture to escape. Cook on low 3 to 4 hours or on high 1 3/4 to 2 hours or until the edges are golden brown and a knife inserted in the center comes out clean.

Serve bread by spooning from the cooker or loosen from bottom and sides with a knife; invert onto a serving platter and cut into wedges.

Yield: 8 servings

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HULA CHICKEN

This is a Betty Crocker recipe.

1

cup pineapple juice

1/3

cup soy sauce

1/2

cup ketchup

1

tablespoon rice vinegar

1/3

cup packed brown sugar

2

cloves fresh garlic, finely chopped or grated

1

tablespoon grated gingerroot

1

to 2 tablespoons Sriracha sauce

2

lb boneless skinless chicken thighs or breasts

1

can (16 oz) crushed or diced pineapple, drained, juice reserve 

In a 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.

Cover and cook on Low heat setting 6 to 8 hours or High heat setting 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken; shred with 2 forks. Return chicken to sauce and turn heat to High. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add the reserved pineapple juice from the can.

Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.

CROCK POT RAVIOLI CASSEROLE

1 1/2 lbs. lean ground beef

1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper to taste
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. whole-grain bowtie pasta, cooked
1/2 cup Parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the fresh spinach, pasta, Parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top.

This is from a fellow blogger's site some years ago: becomingbetty.blogspot.com

BBQ COCA-COLA RIBS

This recipe is a repost from 2014.I got it then from When The Dinner Bell Rings.

Approximately 3 pounds pork back ribs
1 bottle barbecue sauce (18 ounces)
1 (6 ounce) can of Coca-Cola
⅛ teaspoon salt
⅛ teaspoon pepper

Directions: Cut rib rack in half. Sprinkle ribs with salt and pepper, then place in crock pot. Combine barbecue sauce and coke in bowl, mix well, then pour over ribs in crock pot. Cover crock pot with lid. Cook on high for 4 hours, or low for 8 hours, or until done.

GROUND BEEF & ITALIAN SAUSAGE SPAGHETTI SAUCE

1 lb ground beef

1 lb Italian sausage, sliced
2 cans (28 oz each) crushed tomatoes
3/4 of 1 of the tomato cans of water
2 tsp garlic powder
1 tsp freshly ground black pepper
2 tbsp minced parsley
2 tbsp dried oregano
1 tsp dried basil
2 cans (12-oz each) tomato paste
2 cans (12-oz each) tomato puree

Brown meats in a large skillet and drain well; transfer to a 4-quart slow cooker or crockpot.  Add the crushed tomatoes, water, garlic powder, pepper, parsley, and oregano.

Cover cooker and cook on high for 30 minutes.

Add the tomato paste and tomato puree to the cooker; replace lid and cook on low for 6 hours.

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APPLE BREAD PUDDING

8 slices wheat bread, cut into cubes (about 4 cups)

1/2 cup (1 stick) butter, melted

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

3/4 cup firmly packed brown sugar

4 cups peeled and chopped cooking apples

Whipped cream for garnish

 

In a large bowl, combine bread cubes, butter, cinnamon, nutmeg, salt, and brown sugar; mix well.

In a 4-quart slow cooker, starting with the bread mixture, alternate layers with the chopped apples.

Cover and cook on high setting 1-1/2 hours or low setting 3 to 4 hours, or until apples are tender.

 

Serve warm with whipped cream.

 

Yield: 4 servings

Note: Add 1/2 cup raisins if desired for Apple Raisin Bread.

This is my adaptation of a recipe I got from Mr Food.

ITALIAN SAUSAGE STEW

nonstick cooking spray

1 pkg (20-oz) Italian sausage
1/2 to 3/4 lb fresh green beans, broken into bite-size pieces
2 lbs tomatoes, chunked
1 tsp fresh rosemary, chopped
1/4 cup balsamic vinegar
3/4 cup water
2 cups whole-kernel corn, drained if canned
1 tbsp instant polenta for thickener, if desired

Brown the sausages on all sides in a large nonstick skillet that has been lightly sprayed with nonstick cooking spray; remove to a slow cooker or crock pot.

Layer the green beans, tomatoes, and rosemary over the sausages.

In a small bowl, whisk the vinegar and water together; pour over the ingredients in the cooker.  Place lid on cooker and cook on low 8 hours.

Carefully remove the sausages from the cooker and place on a cutting board.  Add the corn to the cooker; replace lid.

Cut the sausages into bite-size pieces and return to the cooker.  Stir in the polenta if you wish to thicken the stew.  Cook until thickened or corn is heated through.

                                    Serve with a crusty Italian bread, if desired.

POT ROAST PAPRIKASH

1 2 1/2-lb beef rump roast

2 tbsp paprika

1/2 tsp smoked paprika

1 can (14.5 oz) diced tomatoes, undrained

1 can (14.5-oz) beef broth

3 medium onions, halved and cut into 1/2-inch slices

3 large carrots, coarsely chopped

1 jar (12-oz) jar roasted red sweet peppers, drained and cut into 1/2-inch-wide strips

1/4 cup water

2 tbsp cornstarch

1 carton (8-oz) sour cream

Salt and pepper to taste

4 oz dried medium noodles

1/4 cup butter

1/3 cup snipped Italian (flat leaf) parsley

Trim fat from roast and cut meat into four pieces. Place meat into a 4 to 5-quart slow cooker. Combine paprika and smoked paprika, sprinkle over the meat. Top with tomatoes, broth, onions, carrots, and sweet peppers. Place cover on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.

Transfer meat to a cutting board. Using two forks, pull meat apart into coarse shreds. Skim fat from the cooking liquid. Stir meat back into the cooker. Set cooker on high.

In a small bowl, whisk together the water and cornstarch until smooth. Stir the mixture into the cooker. Cover and cook 30 minutes more. Stir in the sour cream and season to taste with the salt and pepper.

Meanwhile, cook noodles according to package directions, drain. Toss with the butter. Serve the roast over the noodles. Sprinkle each serving with some parsley.

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NUTTY PUMPKIN-PIE PUDDING

Nonstick cooking spray

1 (15-oz can) pumpkin

2/3 cup evaporated milk 

1/3 cup sugar

2 tbsp pumpkin-pie spice

1 1-layer size yellow cake mix

1 cup walnuts or pecans, toasted and chopped

1/4 cup butter melted

Whipped cream for serving, optional

Lightly coat the inside of a 3 1/2 or 4-quart slow cooker with the cooking spray.

In the prepared cooker, stir together pumpkin, milk, sugar and 1 tablespoon of the spice. Spread evenly over the bottom of the cooker.

In a medium bowl stir together the cake mix, nuts and remaining tablespoon of the spice. Evenly sprinkle over pumpkin mixture. Drizzle the butter over all.

Place lid on cooker and cook on high for 2 1/2 hours. Remove crockery liner from the cooker, if possible. Allow to cool, covered, for 30 minutes.

To serve, spoon the warm pudding into dessert dishes and top with whipped cream, if desired.

Yield: 8 servings

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BAVARIAN-STYLE CHUCK ROAST

3 lb boneless beef chuck roast

1 tbsp canola oil
3 cups sliced yellow onions
3 cups thick-sliced carrots
3 large potatoes, sliced thick
2 large kosher dill pickles, drained, chopped
1 cup sliced celery
1/2 cup beef broth
1/3 cup German-style or brown mustard
2 tsp freshly ground black pepper
2 large bay leaves
1/4 tsp ground cloves
1 cup tap water
1/3 cup all-purpose flour

Heat the canola oil in a large skillet; add roast and brown on both sides.  Remove roast to a slow cooker or crock pot (at least 4-quart size).

Add the onions, carrots, potatoes, pickles, celery, broth, mustard, pepper, bay leaves, cloves, and water.  Place lid on cooker and cook on low approximately 7 hours until meat and vegetables are tender.

Remove the roast and the vegetables to serving platter. Turn cooker to high setting.

Remove 1 cup of the cooking liquid and whisk in the flour until smooth.  Return broth to the cooker and cook on high, stirring, until the broth is smooth and thick.  Serve the broth over the roast.

TOH photo used for reference only

FIRE-ROASTED TOMATO AND ITALIAN SAUSAGE GRINDERS

10 uncooked hot or sweet Italian sausage links

2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained

1 (28-oz) can crushed tomatoes

1 tbsp balsamic vinegar

6 garlic cloves, minced

2 tsp dried basil, crushed

1 tsp dried oregano, crushed

1/2 tsp salt

1/2 tsp crushed red pepper

1/4 tsp ground black pepper

10 French-style rolls or hoagie buns, split

10 slices provolone cheese, halved

3/4 cup roasted red sweet peppers, drained and cut into strips.

Place sausage links in a 5 to 6-quarta slow cooker. For sauce, in a large bowl stir together diced tomatoes, crushed tomatoes, vinegar, garlic, basil, oregano, salt, crushed red pepper, and black pepper.

Place lid on cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

To serve, preheat broiler. Place a sausage link on each roll bottom, reserving sauce in cooker. Place a half slice of cheese on each sausage link and half-slice of cheese on the cut side of each roll top. Place roll bottoms with sausage on a baking sheet. Broil 4 to 5-inches from the heat for 2 to 3 minutes or until cheese is melted and bubbly.

To serve, top with roasted peppers and roll tops. Serve reserved sauce in individual bowls for dipping.

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CHILI SAUCE HOT WINGS

3 lb chicken wings 

1 1/4 cups bottled chili sauce

2 tsp your favorite hot pepper sauce

Ranch or Blue Cheese dip for serving

Preheat broiler. Using a sharp knife, carefully cut off tips of the wings and discard tips. Cut each wing at the joint to make 2 pieces.

Place chicken pieces on the unheated rack of a broiler pan. Broil 4 to 5-inches from the heat for 12 to 15 minutes or until no longer pink. Turn once during broiling time. Place the chicken in a slow cooker.

In a small bowl, combine the chili sauce and hot pepper sauce. Pour over the chicken pieces, stirring once to coat with the sauce. Cook on low 4 to 5 hours or on high 2 to 2 1/2 hours. Serve immediately with the dip. May be kept warm by turning cooker to warm setting.

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SLOW-COOKED LAMB CHOPS

I love going through boxes and finding recipe clippings. This one is from Spring 1999. I am almost sure it is from a Reiman publication.

BROWNIE BOTTOM DESSERT

1/2 cup brown sugar

3/4 cup tap water
2 tbsp unsweetened cocoa powder
2 1/2 cups packaged brownie mix
1 pkg (2 3/4-oz) instant chocolate pudding mix
1/2 cup milk chocolate chips
2 large eggs
3 tbsp butter, melted
1/2 cup tap water

Lightly spray the interior of a crockpot or slow cooker with nonstick cooking spray.

Combine the brown sugar, the 3/4 cup of water, and the cocoa in a small saucepan; bring to a boil. 

Combine the brownie mix, pudding mix, chocolate chips, eggs, melted butter, and 1/2 cup of water in a small bowl; stir to form a batter.  Spread the batter into the bottom of the stoneware cooker and pour the boiling mix overall.

Place lid on cooker and cook on high 1 1/2 hours.  Turn heat off and let stand for half an hour then serve while warm.

Yield: 6 servings

Note: Delicious served warm with ice cream or whipped cream.

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CROCK-POT LASAGNA II

2 large jars Ragu sauce

1 large carton cottage cheese

1lb ground beef

1 pkg lasagna noodles

1 pkg Mozzarella cheese

In bottom of crock-pot, add a layer of Ragu, then noodles, cheese, Ragu, noodles, cheese and all the cottage cheese. Keep layering. If you cook on high, cook 2 hours. If you cook on low, cook all day.

Note: This recipe is from an old Midwestern church cookbook.

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BEAN POT

1 pkg (1 lb) navy beans

1 carrot, chopped

1 celery stalk, chopped

1 small onion, chopped

1 Ham hock with some ham still on it

1 dash each of oregano, chopped garlic, ginger

1/2 tsp salt

1 bay leaf

1 tsp black pepper

Soak beans covered in water overnight. Drain and place in a crock-pot. Cover beans with 1 quart of water, cook on high 1 hour.  Add remaining ingredients and cook on medium until beans are tender and soup is thick.

Yield: 8 servings

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CREAMY CHICKEN NOODLE SOUP

2 cans condensed cream of chicken and mushroom soup

5 cups water

2 cups chopped cooked chicken 

1 pkg (10-oz) frozen mixed vegetables

1 tsp garlic-pepper seasoning

1 1/2 cups egg noodles

Combine the soup and water in a crock-pot or slow cooker. Stir in the chicken, frozen vegetables and the seasoning. Cover and cook on low 6-8 hours or on high 3 to 4 hours.

If using low setting, turn heat to high. Stir the uncooked noodles into the soup mixture and cook on high 20 to 30 minutes or until noodles are tender.

Yield: 6 to 8 servings

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