Crockpot Recipes




Archive for August, 2009

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Red Potato Casserole

Posted by admin on 25th August 2009

Red Potato Casserole

2 c Chopped fresh tomatoes

2 c Peeled, cubed red potatoes

1/2 c Diced red onions

1/4 c Extra virgin olive oil

1 tb Chopped fresh basil

2 tb Finely chopped fresh parsley

2 ts Dried oregano

1/4 c Water

1/2 ts Paprika

3/4 ts Salt

1/2 ts Freshly ground black pepper

2 c Diced baked tofu or

- firm tofu Combine all the ingredients in a casserole dish and mix well. Cover and bake in a preheated 425 degree F oven for 45 minutes. Yield: 2 servings. PERSONAL NOTE: I have no idea what is meant by baked tofu, and could find no reference to it in the Index. Source: Vegetarian Cooking for Good Health by Gary Null (Library Number 641.5638N)



In his holy flirtation with the world, God occasionally drops a handkerchief. These handkerchiefs are called saints. — Frederick Buechner

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Working Persons Crockpot Country Pork Dinner

Posted by admin on 25th August 2009

Working Persons Crockpot Country Pork Dinner

Ingredients
3poundpork loin country-style ribs, cut into serving pieces
1/3cupflour
2tablespoonoil
1 1/2cupapple cider
1cupwater
1tablespoonsalt
1/2teaspoonpepper
2poundred potatoes, small
16ozcarrots, cut into 2 inch pieces
1eachonion, coarsely chopped
1eachcabbage, small, shredded
1teaspooncaraway seeds

Directions:

All preparation can be done the night before and assembled in the morning before leaving for work so youll be greeted with a hearty supper at the end of the day.

In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture; reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown.

Reduce heat to medium, into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside.

In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours.

Richard Its called reading-top to bottom-left to right-group words together into sentences-take tylenol for any headaches-midol for any cramps. — Tommy Boy

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company casserole

Posted by admin on 24th August 2009

company casserole

Company Casserole

Tomato Sauce Layer
2 tablespoons olive oil
1 pound lean ground beef
2 to 4 large cloves garlic (to taste)
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano leaf
1 tablespoon dried basil (or to taste)
1 small bay leaf

Cheese and Onion Layer
8 ounces cream cheese, softened
1 cup cottage cheese
1/4 cup sour cream
1/3 cup thinly-sliced green onions,
    white and light green part only

Spaghetti Layer
2 tablespoons plus 2 teaspoons olive oil
1/2 pound dry spaghetti noodles

Make the tomato sauce layer first: heat 2 tablespoons olive oil over medium
heat in a large saucepan. Add ground beef, breaking into small pieces and stirring occasionally until browned. Add garlic and onion and saut? until onion is transparent. Add tomatoes, tomato paste, oregano, basil and bay leaf. Cover with pan lid ajar to let some steam escape and simmer at least 30 minutes, and up to 3 hours to let flavors develop.

Add water (or a little red wine) if necessary to keep the sauce from getting too dry. Remove the bay leaf before assembling the casserole. Make spaghetti according to package directions, adding 1tablespoon of olive oil to the boiling water to keep noodles from sticking together. Cook until al dente (firm, not mushy) and drain well.

While spaghetti is cooking, make creamy cheese and onion layer by mixing the cream cheese, cottage cheese, sour cream together in a food processor or blender until smooth and well combined. Stir in the green onions. Oil a large bowl or 2-quart casserole with 2 teaspoon olive oil. Preheat oven to 350 degrees F.

Assemble casserole by adding 1/2 of spaghetti noodles to bottom of casserole, drizzle with about 1/2 tablespoon olive oil, top with 1/2 of creamy cheese and onion mixture, then 1/2 of tomato sauce. Repeat, ending with tomato sauce on top of casserole. Poke a dinner knife into the finished casserole in 4 to 6 places and wriggle it around to allow some of the tomato sauce to work its way into the noodle and cheese layers. Bake, uncovered, about 30 minutes.

Makes 6 servings.

I maintain there is much more wonder in science than in pseudoscience. And in addition, to whatever measure this term has any meaning, science has the additional virtue, and it is not an inconsiderable one, of being true. — Carl Sagan

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    barley with brown butter and scallions

    Posted by admin on 24th August 2009

    barley with brown butter and scallions

    Barley with Brown Butter and Scallions

    3 quarts water
    2 teaspoons salt
    3 cups hulled (whole-grain) barley
    1/4 cup butter
    4 scallions
    Salt and pepper, to taste

    Put the water into a large 5- or 6-quart pot. Add the salt and stir. Bring the water to a boil and add the barley, stirring. Turn the heat to medium so it is still boiling, but not fiercely. Cook for 45 minutes.

    While the barley is cooking, put the butter in a small saucepan. Turn the heat to medium-high and stir the butter as it melts. When it has melted, tilt and tip the pan so the melted butter moves all around the bottom and doesn burn. When the butter turns a rich caramel color, remove from the heat. It should be brown, but not dark brown. This takes only a couple of minutes so don turn your back on it. Set aside.

    Place the scallions on a cutting board and trim off the root ends and 4 or 5 inches of the coarse green tops. Finely chop the onions. Set aside.

    When the barley has cooked for 45 minutes, check it for doneness by scooping out a few grains with a spoon and tasting them. If the grains are chewy and tender, the barley is done. If the grains are still tough and firm, cook the barley for 15 minutes longer, then test again for doneness. When done, pour the water and barley into a strainer.

    Measure 3 cups of cooked barley and put into a serving bowl. (Let the remaining barley cool, then transfer to a container, cover tightly and refrigerate or freeze until needed.)

    Add the brown butter and scallions to the barley in the bowl, taste and add more salt and some pepper if needed. Serve hot.

    Yields 3 cups.

    The most heroic word in all languages is revolution. — Eugene Debs

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        Aubergines a La Toulousaine (Eggplant a La Toulouse)

        Posted by admin on 23rd August 2009

        Aubergines a La Toulousaine (Eggplant a La Toulouse)

        1 md Eggplant

        1/4 c Salad oil

        3 lg Tomatoes, peeled

        2 c Fresh bread cubes

        2 tb Snipped parsley

        1 cl Galic, minced

        1 tb Salad oil

        1/4 c Grated Parmesan cheese

        Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper towels; sprinkle each generously with salt. let stand for 30 minutes; then blot dry with paper towels. Start heating oven to 400 deg. F. Saute eggplant in 1/4 cup salad oil until golden. Add more oils as needed. Cut tomatoes into 1/2-inch thick slices; saute in same skillet. In a 10×6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese. Toss well. Sprinkle over top layer. Bake 20 minutes or until bread cubes are golden and eggplant is tender. SOURCE: Good Houskeepings Around The World Cookbook. Consolidated Book Publishers Chicago 1, Illinois 1958

        To reget deeply is to live afresh. — Henry David Thoreau

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        runza casserole

        Posted by admin on 22nd August 2009

        runza casserole

        Runza Casserole

        2 pounds ground beef
        1 can cream of mushroom soup
        2 cans ready to bake crescent rolls
        1 package (about 8 slices) Swiss cheese
        1 head cabbage, finely shredded
        1 medium onion, diced

        Grease a 9 x 13-inch pan. Cover the bottom of the pan with 1 package of crescent rolls.

        Brown ground beef with cabbage and onions. Drain grease from ground beef. Combine ground beef, cabbage and onion with cream of mushroom soup. Pour over crescent rolls. Layer top of ground beef mixture with Swiss cheese. Open second can of crescent rolls and layer over top of Swiss cheese, trying to cover all the cheese, so the cheese does not become browned during baking. Bake at 350 degrees F for 20 to 25 minutes.

        Your friend has a friend don tell him. — Jewish Proverb

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        corn and chili

        Posted by admin on 22nd August 2009

        corn and chili

        Corn and Chili

        This is a great party dish!

        3 cans whole kernel corn, drained
        2 cans chili
        1/2 teaspoon Accent?
        1/2 teaspoon chili powder

        Heat gently and serve.

        Wisdom is supreme therefore make a full effort to get wisdom. Esteem her and she will exalt your embrace her and she will honor you. — Proverbs 47-8

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        Peppers Tuna Casserole

        Posted by admin on 21st August 2009

        Peppers Tuna Casserole

        6 1/2 oz Water-packed tuna

        1/2 c Onion; diced

        6 oz Egg noodles

        1 cn Light cream of mushroom soup

        No Salt; to taste -Pepper; to taste 2 sl Light sandwich cheese

        Cook noodles; drain. Mix in all ingredients and top with the cheese. Bake at 350 degrees for about 45 minutes to 1 hour.

        To love is to receive a glimpse of heaven. — Karen Sunde

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        El Paso Chicken

        Posted by admin on 21st August 2009

        El Paso Chicken

        16 oz Salsa; Old El Paso chunky

        3 oz Cream cheese; softened

        10 oz Enchilada sauce; Las Palmas

        4 Chicken breast halves;

        - boneless 2 1/4 c Rice; instant

        Measure 1/2 cup salsa and drain. Beat together with cream cheese and set aside. In a 11×7″ baking dish, combine remaining salsa and enchilada sauce; reserve 1/2 cup sauce. Stir in the rice and set aside. Pound the chicken breast halves to about 1/2 inch thickness. Spoon 1/4 of the cream cheese mix into the center of a chicken breast half. Roll up and place seem side down on rice. Repeat with all the breast halves. Pour reserved sauce over chicken. Bake in a preheated 350~ oven for 45-60 minutes or until chicken is done.



        This England never did, nor never shall, Lie at the proud foot of a conqueror. — William Shakespeare

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        Party Chicken Bake

        Posted by admin on 21st August 2009

        Party Chicken Bake

        Party Chicken Bake

        1 Tbsp Italian Salad Dressing Mix — dry

        2 Tbsp Butter Or Margarine — melted

        3 Whole Chicken Breasts — split

        1 Can Cream Of Mushroom Soup — undiluted

        3 Oz Cream Cheese — softened

        1 Tbsp Chopped Chives

        1/3 C Sauterne Wine

        1 C Instant Rice

        Reserve ? tsp salad dressing mix. In large skilet combine butter and dressing mix; add chicken and brown slowly until golden. Place in 9 x 13-inch baking dish. Blend soup, cream cheese, chives, and sauterne. Spoon over chicken. Bake uncovered at 325? for 1 hour. Baste with sauce occasionally. Serve over rice which has been cooked in water to which the reserved ? teaspoon salad dressing mix has been added.

        Serves 6

        Source: “Mountain Measures” — Junior League of Charleston, WV ed. 1974

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        You know, it was only a generation ago that actors couldn be buried in the churchyard. — Ronald Reagan

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