Recipes & Cooking Tips for your crockpot meal.

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Potato-Ham Scallop Casserole

2 c Cubed, fully cooked ham 8 md Potatoes, peeled & thinly -sliced (6-cups) 1/4 c Finely chopped onion 1/2 c All-purpose flour 2 c Milk 3 tb Fine dry bread crumbs 1 tb Butter or margarine, melted 2 tb Finely snipped parsley Place half the ham in a 2-qt casserole. Cover with half the potatoes and half the onion. Sift half the flour over; season with salt and pepper. Repeat layering ham, potatoes and onion. Season with additional salt and pepper. Sift remaining flour atop. Pour milk over all. Bake covered at 350 till potatoes are nearly tender, 1 to 1 1/4 hours. Uncover. Combine bread crumbs and melted butter; sprinkle atop casserole. Top with parsley. Bake 15 minutes longer.

I do not think much of a man who is not wiser today than he was yesterday. — Abraham Lincoln

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Ham and Lentil Stew

Ham and Lentil Stew

Yield: 6 servings

3 cups diced ham
2 cups dried lentils
2 cups diced carrots
2 cups diced celery
1 cup chopped onion
1 tablespoon minced garlic
4 cups water
2 (10 1/2 ounce) cans chicken broth
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) bag baby spinach leaves
2 tablespoons fresh lemon juice
Lemon slices for garnish

Mix all ingredients except spinach and lemon juice in a 3 1/2-quart or larger crockpot. Cover and cook on HIGH for 4 to 5 hours or on LOW 7 to 9 hours or until lentils are tender.

Stir in spinach, cover and cook 5 minutes or until tender. Stir in lemon juice.

426 Cal; 9 gr Fat; 11 gr Fiber

Ignorance is the mother of fear. — Harry Homes

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crockpot stew

Crockpot Stew

This takes less than 2 minutes to assemble. Anyone can prepare this and turn out a good meal. Not gourmet, but very good!

1 to 2 pounds stew meat
1 can cream soup, any kind
1 envelope dry onion soup mix
1 can mushrooms, with liquid
1/2 cup water

Put all ingredients in crockpot and cook all day at LOW setting.

Serve over rice.

I favor the Civil Rights Act of 1964 and it must be enforced at gunpoint if necessary. — Ronald Reagan

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crockpot cafe chicken

Crockpot Cafe Chicken

6 to 8 servings

2 (2 1/2 pound) chickens, cut into eighths
1 onion, chopped
2 cloves garlic, chopped
Salt and white pepper to taste
1 green bell pepper, diced
1 medium very ripe tomato, peeled, seeded and chopped
1 cup dry white wine
Pinch of cayenne pepper

Combine all ingredients in crockpot. Cover and cook on LOW for 6 to 8 hours, or until chicken is tender.

Serve with crusty French bread and sweet butter.

Happiness is not in having being it is in doing. — Lillian Eichler Watson

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crunchy chicken casserole

Crunchy Chicken Casserole

Source: Daisy King

5 whole chicken breasts
2 cans cream of chicken soup
1 cup mayonnaise
2 eggs, hard boiled and chopped
1 (8 ounce) can water chestnuts , drained
1 cup Pepperidge Farm Herb dressing
1/4 cup butter, sliced

Cook chicken breasts and cut up.

Preheat oven to 350 degrees F.

Mix soup and mayonnaise. Add all other ingredients except herb dressing and butter. Place in a casserole dish. Top with dressing and butter slices. Bake for 30 minutes.

Yield: 6-8 servings

Let us resolve to be masters, not the victims, of our history, controlling our own destiny without giving way to blind suspicions and emotions. — John Fitzgerald Kennedy

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salmon and cheese casserole

Salmon and Cheese Casserole

Posted by Marla at recipegoldmine.com 1/22/2002 7:17 am

2 cups mashed potatoes
1 cup hot medium white sauce
1 1/2 cups American or Cheddar cheese, grated
1/4 teaspoon salt
1/4 teaspoon cayenne
Dash of pepper
2 cups canned salmon, flaked
1 cup buttered bread crumbs

Place potatoes in buttered casserole. Combine white sauce, cheese and seasonings, stir until cheese is melted. Pour half of sauce over potatoes. Add salmon to remaining sauce, pour over contents of casserole. Sprinkle with crumbs. Bake in a moderate oven (350 degrees F) 20 minutes.

(For buttered bread crumbs, melt 1-2 tablespoons butter and mix in 1 cup dried bread crumbs.)

Justice is incidental to law and order. — J. Edgar Hoover

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golden corn and chicken stuffing bake

Golden Corn and Chicken Stuffing Bake

1 (10 3/4 ounce) can Campbells Golden Corn Soup
1/4 cup each finely chopped celery and onion
1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed Stuffing
4 skinless, boneless chicken breast halves
1 tablespoon firmly packed brown sugar
1 tablespoon butter or margarine, melted
1 teaspoon spicy mustard

Combine soup, celery, onion and stuffing.

Spoon stuffing mixture into a 9-inch greased pie plate. Arrange chicken over stuffing mixture, pressing lightly into stuffing.

Combine sugar, butter and mustard; spread lightly over chicken. Bake at 400 degrees F for 25 minutes or until chicken is no longer pink.

Servings: 4

Mingle some brief folly with your wisdom. — Horace

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Salmon-Rice Pie with Olive Sauce

1 cn Salmon,flaked(15.5oz) 2 c Rice,hot cooked 2 tb Parsley,minced 1 tb Onion,minced 1/2 c Celery,minced 2 tb Lemon juice 1 ts Salt 1/8 ts White pepper 3 Eggs,beaten 5 Olives,pimiento-stuffed(opt) ——————————–OLIVE SAUCE——————————– 2 tb Butter 2 tb Flour 1 c Milk 1/4 ts Salt 1/4 ts Mustard 1/2 c Olives,pimiento-stuffed,slic 1. Combine salmon with rice in a large mixing bowl. 2. Add parsley, onion, celery, lemon juice, salt and pepper; blend in eggs. 3. Pour into buttered, deep 10-inch pie pan; bake in preheated 350F. oven 45 minutes. 4. Garnish with olive slices; serve in wedges with Olive Sauce. *** OLIVE SAUCE *** 1. Melt butter in a heavy saucepan over low heat. 2. Add milk slowly, stirring constantly, cooking until thickened. 3. Remove from heat; add salt, mustard and olive slices.

A rut is a grave with the ends knocked out. — Laurence J. Peter

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sausage stuffed bell peppers

Sausage Stuffed Bell Peppers

1 box chicken stuffing (regular size, not the large),
    prepared according to package directions
1 tube breakfast pork sausage, browned and drained
1 can whole kernel corn, drained
4 extra large green bell peppers, seeded, halved, drained
Grated Cheddar cheese

Preheat oven to 350 degrees F.

Make stuffing. Combine stuffing, sausage and corn.

Parboil green pepper halves until they are tender but still crisp enough to hold shape. Stuff them with the meat mixture. Place them in a large baking pan and add about 2 tablespoons of water to the pan. Bake for 20 minutes.

Remove from oven, then sprinkle peppers with the Cheddar cheese, and return to the oven for 15 minutes, or until cheese melts.

These can be reheated in a casserole or in a microwave.

I hope that after I die, people will say of me That guy sure owed me a lot of money. — Jack Handey Deep Thoughts

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Pineapple Chicken Crockpot

Ingredients
3	each	chicken breasts, split, skinned, boned
1		pepper
1		paprika
20	oz	pineapple, drained, unsweetened tidbits
2	tablespoon	mustard, dijon-style
1		soy sauce
1	each	garlic clove, minced
Directions:
Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings.

Ones religion is whatever he is most interested in, and yours is Success. — Joseph Addison

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crockpot cheese and macaroni

Crockpot Cheese and Macaroni

From the kitchen of Martin James ? Copenhagen, Denmark

Serves 1.

1 small box elbow macaroni
3 cups Cheddar cheese, shredded
1 can evaporated milk
1 1/2 cups homogenized milk
3 eggs
1/4 cup (1/2 stick) butter
Salt and pepper to taste

Cook macaroni according to directions on box. Grease crockpot with butter. Mix all ingredients in crockpot. Cook on HIGH for 30 minutes then turn on LOW and cook for 2 hours.

For all their strength, men were sometimes like little children. — Lawana Blackwell

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Chicken Stroganoff

Chicken Stroganoff

1 cup sour cream
1 tablespoon flour
1 envelope chicken gravy mix
1 cup water
1 pound boneless skinless chicken breast
    halves, cut into 1-inch pieces
1 (16 ounce) package frozen stew vegetables, thawed
1 (4 ounce) can sliced mushrooms
1 cup frozen peas, thawed
1 1/2 cups biscuit baking mix
4 scallions, chopped
1/2 cup milk

Mix sour cream, all-purpose flour, gravy mix and water in 3 1/2- to 4-quart crockpot until smooth. Stir in chicken, stew vegetables and mushrooms.

Cover and cook on LOW for 5 hours or until chicken is tender and sauce is thickened. Stir in peas. Mix baking mix and scallions. Stir in milk just until moistened. Drop dough by rounded tablespoonsful onto chicken-vegetable mixture. Cover and cook on HIGH for 45 to 50 minutes or until wooden pick inserted in center of dumplings comes out clean. Serve immediately.

Yields 4 servings.

The reason lightning doesn strike twice in the same place is that the same place isn there the second time. — Willie Tyler

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tuna and rice casserole

Tuna and Rice Casserole

1 (6 ounce) can chunk light tuna in water, drained
1 cup frozen peas
1 can cream of mushroom soup
1 soup can milk
1/2 cup chopped onion
1 1/2 cups instant rice

Combine all ingredients in a large mixing bowl. Place in 2-quart casserole dish. Bake covered at 350 degrees F for 45 minutes.

Yields 4 servings.

Marriage is our last, best chance to grow up. — B. A. Billingsly

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golden fruit

Golden Fruit

2 cans crushed pineapple (unsweetened and in its own juice)
7 ounces dried peaches, chopped
8 ounces dried apples, chopped
12 ounces dried apricots, chopped
15 ounces golden raisins
16 ounces unsweetened concentrated orange juice with water added

Cook in crockpot on LOW for 12 hours. Add water as needed.

No beast is more savage than man when possessed with power answerable to his rage. — Plutarch

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tiffanys bean and sausage casserole

Tiffanys Bean and Sausage Casserole

Posted by Tiffany at recipegoldmine.com 1/30/2002 11:39 am

1 baked beans recipe, uncooked
1 (15 ounce) can red kidney beans, drained and rinsed
1 (14 ounce) package Butterball turkey Polska kielbasa,
    cut into 1/4 inch rounds

Mix kidney beans and sausage into baked beans. Place in a 2 1/2-quart casserole dish and bake at 350 degrees F for 60 minutes or until bubbly and heated through. Serve as is or on top of hot cooked rice.

Variations: Use your familys favorite bean in place of the kidney beans. Add bacon or chunks of smoked ham or turkey instead of the sausage. Or place in a shallow baking dish with pork chops or boneless skinless chicken breasts and pour bean mixture on top. To serve pull out the pork chops/chicken and plate. Place the bean mixture on a bed of rice or just plain on the side or you can top the pork/chicken with the beans. Add some green beans (or favorite vegetable) as a side dish, salad and some rolls and you have one big hearty meal.

I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority. — E. B. White

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Roast Lemon Chicken

Roast Lemon Chicken

1 to 3 pounds chicken breasts
1 tablespoon crumbled dried oregano
2 cloves garlic
2 tablespoons butter
1/4 cup water
Salt and pepper
3 tablespoons lemon juice

Wash chicken and pat dry. Season with salt and pepper. Sprinkle half the oregano and garlic inside the cavity.

Melt butter in a large skillet. Brown chicken on all sides. Transfer to crockpot. Sprinkle with remaining oregano and garlic. Add water to skillet and stir to loosen brown bits. Pour into crockpot. Cover and cook on LOW for 8 hours.

Add lemon juice the last hour of cooking.

All that Ive learned, Ive forgotten. The little I still know, Ive guessed. — Sbastien-Roch Nicolas de Chamfort

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easy spinach casserole

Easy Spinach Casserole

4 or 5 (10 ounce) package frozen chopped spinach
1 envelope dry onion soup mix
1/4 cup margarine
1 cup sour cream
1/2 cup grated Parmesan cheese

Cook spinach according to package directions. Drain well. Add remaining ingredients. Mix well. Pour into buttered casserole dish. Sprinkle more Parmesan cheese on top. Bake at 350 degrees F for 25 minutes or until heated through.

Stop thinking in terms of limitations and start thinking in terms of possibilities. — Terry Josephson

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Simply Chicken/Crockpot

Ingredients
3	pound	chicken, pieces or whole
2	each	celery stalks
1	each	carrots
1	each	onion
Directions:
Clean vegetables and chicken. Cut vegetables in large chunks and place in bottom of crockpot (these will be discarded later, they are used only for seasoning the chicken while it cooks). Put chicke (whole or pieces, frozen or thawed) over vegetables. Cook on low 6-8 hours. Serve just the chicken.

The angry man always thinks he can do more than he can. — Albertano of Brescia

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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

Ingredients
3	pound	pork loin country-style ribs, cut into serving pieces
1/3	cup	flour
2	tablespoon	oil
1 1/2	cup	apple cider
1	cup	water
1	tablespoon	salt
1/2	teaspoon	pepper
2	pound	red potatoes, small
16	oz	carrots, cut into 2 inch pieces
1	each	onion, coarsely chopped
1	each	cabbage, small, shredded
1	teaspoon	caraway 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

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

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)

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

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

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

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

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

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 billspa@icanect.net

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

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Fruity Chicken

Fruity Chicken

1/2 cup crushed pineapple
2 tablespoons lemon juice or juice of 1/2 lemon
2 tablespoons soy sauce
3 mashed peaches
1 whole chicken, cut up

Spray crockpot with nonstick spray.

Mix pineapple, lemon juice, soy sauce and peaches in a large bowl. Dip chicken in the sauce and place in crockpot. Cover with remaining sauce.

Cook on LOW for 6 to 8 hours.

Age iswisdom, if one has lived ones life properly. — Miriam Makeba

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five-hour stew

Five-Hour Stew

1 1/2 pounds stew meat
4 carrots
1 can stewed tomatoes
1 teaspoon salt
1 bay leaf
Pinch of thyme
Pinch of marjoram
1 cup red wine

Combine ingredients and place in casserole. Cover tightly. Place in oven at 250 degrees F for 5 hours. Thicken with flour and water before serving.

Serve with dumplings, mashed potatoes or cooked noodles.

From your parents you learn love and laughter and how to put one foot before the other. But when books are opened you discover that you have wings. — Helen Hayes

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Pork and Macaroni Bake

1 lb Ground pork 1/2 c Onion, chopped 1/2 cl Garlic, minced 2 tb Oil 1 cn Tomato sauce 8 oz. 1 cn Tomato paste 6 oz. 1 cn Mushrooms with juice 3 oz. 1/2 ts Salt 1/8 ts Pepper 1 pk Elbow macaroni 7 oz. cooked 2 c Sharp cheese, grated Cook pork, onion, and garlic in hot oil until onion is golden. Add tomato sauce, tomato paste, mushrooms and seasonings and simmer 15 minutes. Alternate layers of macaroni, cheese and meat in greased 2 quart casserole. Sprinkle top with cheese and bake in a 350 degree oven for 45 minutes. Randy Rigg

Lack of money is no obstacle. Lack of an idea is an obstacle. — Ken Hakuta

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souper chicken casserole

Souper Chicken Casserole

2 cups diced, cooked chicken
1 (16 ounce) bag frozen broccoli, carrots and cauliflower,
    thawed and drained
1 can cream of mushroom soup
1/3 cup sour cream
1/4 teaspoon pepper
1 cup shredded Swiss cheese, divided
1 can French fried onions, divided

Combine all ingredients except the cheese and onions. Add one-half of the cheese, and one-half of the onions. Pour into casserole; bake uncovered, at 350 degrees F for 30 minutes.

Top with remaining cheese and onions; bake uncovered 5 minutes longer.

Democracy is a constant tension between truth and half-truth and, in the arsenal of truth, there is no greater weapon than fact. — Lyndon B. Johnson

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Rice Casserole with Brussel Sprouts and Bell Pepper

150 grams brown rice — * 1 vegetable bouillon cube 250 grams Brussel sprouts 1 red bell pepper 100 grams Leerdammer cheese 2 eggs — beaten lightly 3/4 teaspoon basil 2 tablespoons creme fraiche 5 sprigs chives — for garnish - - - - Optional Cashew Garnish - - - - 100 grams cashews 1 1/2 tablespoons honey 1 knifepoint sambal — about 1/4 tsp * Original recipe called for broken white rice, which cooks faster. I used round brown rice instead. Start rice cooking with bouillon cube. Warm grill [or oven] to highest. Clean the sprouts. Cook in boiling water [?or steam] for about 10 min. Meanwhile, wash the bell pepper and chop it. Add to the sprouts and cook another 5 min, till both are done. Drain. Grate about 1/4 of the cheese; slice the rest. Into the rice, stir the sprouts and bell pepper, eggs, basil, grated cheese, and creme fraiche. Turn into a flat casserole dish or two individual dishes. Top with sliced cheese. Put under the grill for about 5 min, until the cheese is melted. Top with chives. Serve with cashew garnish. To make cashew garnish: In a small saucepan or skillet over medium-high heat, stir together cashews, ho ney, and sambal, about 5min.

Technology is a way of organizing the universe so that man doesn have to experience it. — Max Frisch

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crockpot pork and beans

Crockpot Pork and Beans

3 country-style boneless pork ribs
1 can black beans
1 cup frozen corn
2 small or 1 large tomato, diced
1/2 onion, preferably red, chopped
Cilantro, to taste
Cooked rice (optional)

Cut ribs into 1-inch cubes and place in crockpot. Add beans, corn, tomato and onion to pork. Add enough water to cover. Cook on LOW for 6 to 8 hours, adding cilantro just before serving over white rice.

Serves 4.

The greatest obstacle to discovery is not ignorance - it is the illusion of knowledge. — Daniel J. Boorstin

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Bouillabaisse(Fish Stew)

1/4 C. olive or salad oil 1 C. chopped onion (optional) 3 Cloves garlic — crushed 4 Bottles clam juice — (8 oz.) 2 Cans whole — (1 lb. 12 oz.) peeled tomatoes, undrained 1 orange peel spiral (2-inches) 3/4 Tsp. salt 1 Lb. cod steaks 1/4 Tsp. crumbled saffron 1/4 Tsp. fennel seed 1/8 Tsp. dried thyme leaves 1/8 Tsp. pepper 2 bay leaves 2 Pkg. frozen rock-lobster tails — (8 oz.) 1 Lb. halibut steaks 1/2 Lb. sea scallops Heat olive oil in an 8 quart kettle. Add chopped onion and 3 cloves garlic; saute until onion is tender, 5 minutes. Add clam juice, undrained tomatoes, 3/4 cup water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil. Reduce heat and simmer mixture, covered 30 minutes, stirring occasionally. Remove from heat and let cool, about 1 hour. Then refrigerate, covered, overnight. Next day, with sharp knife, cut the frozen lobster tails (shell and all) in half crosswise. Wipe cod and halibut with damp paper towels. Cut into 1 1/2-inch pieces or leave whole. Rinse sea scallops in running cold water; drain. Bring tomato mixture to boil. Add frozen lobster. Simmer, covered, 4 minutes. Add cod and halibut pieces; simmer covered 10 minutes. Add sea scallops over low heat, 5 minutes. Spoon bouillabaisse over garlic toast. You can substitute for different varieties of fish, if desired.

As you grow older, youll find the only things you regret are the things you didn do. — Zachary Scott

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chicken and dumplin casserole

Chicken and Dumplin Casserole

Posted by Marla at recipegoldmine.com 8/23/2001 8:46 am

1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1/4 cup butter
1/2 cup flour
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 (10 ounce) package frozen green peas
4 cups chicken, cooked, cubed

Dumplings
2 cups prepackaged buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk

In a large saucepan, saut? onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for one minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in cubed chicken. Pour into a greased 13 x 9 x 2-inch baking dish.

12 Dumplings
Combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonsful onto casserole Bake, uncovered, at 350 degrees F for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.

Since when is public safety the root password to the Constitution — C. D. Tavares

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baked beef stew

Baked Beef Stew

4 pounds stew meat (DO NOT BROWN)
3 to 4 potatoes
3 to 4 carrots
3 to 4 ribs celery
1 large onion
1 can tomato soup
1 can beef broth or 1 bouillon cube
1 large can tomatoes
1 tablespoon A-1? sauce
4 tablespoons Minute? tapioca
1 green bell pepper
Salt and pepper
1 clove garlic, crushed

Cut all vegetables into chunks. Place all ingredients in a heavy kettle and bake, covered, for 5 hours at 275 degrees F. Add water, if necessary, during cooking. Stir during the last hour of baking.

It is worthwhile for anyone to have behind him a few generations of honest, hard-working ancestry. — John Phillips Marquand

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Lentil Kielbasa Stew

2 bacon slices — chopped 3 md onions — chopped 1 1/2 qt beef stock — boullion 2 c dried lentils 1 c carrots — chopped 1 bay leaf 1 pn thyme 2 lb kielbasa — sliced thinly, : divid : salt and pepper Fry bacon and onion in skillet. Discard drippings (or store in your cherished drippings jar). Place all ingredients except for 1/2 pound of the kielbasa into a large stockpot. Bring to a boil and simmer for about 1 hour. Add remaining keilbasa and cook 10 minutes more. Season to taste. Recipe By : lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer) —–

I once said cynically of a politician, Hell doublecross that bridge when he comes to it. — Oscar Levant

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Onion Mushroom Casserole*

5 c Vidalia onions, peeled 1/4 c Butter; melted 1/2 ts Salt 1 1/2 c Fresh mushrooms; sliced 3 oz Cream cheese 3 ts Flour 1 1/2 c Milk 1/4 c Cheddar cheese; grated 1/4 c Cracker crumbs Combine onions with butter, mushrooms and salt; simmer for 5 minutes in a medium size sauce pan. Add cream cheese. When melted, add flour and milk. Reheat. Turn into a 2 qt. greased casserole dish. Sprinkle with misture of grated cheese and crumbs. Bake in a hot 400 degree oven for 30 minutes.

I finally know what distinguishes man from other beasts financial worries. - Journals — Jules Renard

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chicken and macaroni dinner

Chicken and Macaroni Dinner

Serves 6 to 8.

4 boxes Kraft macaroni dinner
3 cans chicken chunks
1 cup powdered milk in zip-type bag
6 packets Cup-o-Soup, flavor of your choice
Salt, pepper and paprika

In large pot, heat 4 quarts of water to rolling boil. Do not salt water. Add macaroni to water and stir constantly until boil resumes. Stir occasionally to keep from sticking. May have to reduce heat to prevent boil over. Cook 8-9 minutes until macaroni is tender.

Open chicken and add chicken and juice to pot. Break up chunks of chicken with spoon. Cook for a minute or two to heat chicken.

Remove pot from stove (turn off heat) or fire. Use cup or ladle to dip off excess water and use to make Cup-o-Soup as appetizer. Water remaining should be no more than enough to cover 1/4 of macaroni. Save excess water for future use.

Add powdered milk and cheese powder and a pinch or two of salt to pot and stir thoroughly until cheese is melted and macaroni is well coated. If macaroni is too thick, add a little of the saved water.

Serve in bowls, and season with salt, pepper and paprika to taste.

A popular government without popular information or the means of acquiring it, is but a Prologue to Farce, or a Tragedy, or perhaps both. Knowledge will forever govern ignorance. and a people who mean to be their own Governors, must arm themselves with the power which knowledge gives. — James Madison

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Middle Eastren Stew

3 c Water 2 c 1″ potato cubes 1/2 c Celery 1 tb Parsley 1 ts Salt 2 c Zucchini slices 1 1/4 c Dried lentils 1/2 c Onion 2 Cloves garlic 1 tb Instant beef bouillon 1 ts Cumin 1 Lemon wedges heat water and lentils til boiling in 4 qt. dutch oven. reduce heat. Cover and cook til lentils are almost tender, about 30 min. stir in potatoes, dry bouillon, salt and cumin. cover and cook til potatoes are almost tender, about 20 min. Stir in zucchini; cover and cook til zucchini is tender 10 - 15 min. Serve with lemon wedges. 110 cal 0g fat.

The sweeter the apple, the blacker the core. Scratch a lover and find a foe — Dorothy Rothschild Parker

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Moms Brown Stew

2 pounds beef flank steak, trimmed and cubed 1 quart boiling water 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1 clove garlic — minced 1 large onion — sliced 2 bay leaves 1/2 teaspoon paprika Dash ground allspice or cloves 1 teaspoon sugar 2 large potatoes 6 carrots 1 pound small white onions 3 Tablespoons flour 1/2 cup cold water Coat a Dutch oven with nonstick cooking spray; brown meat. Add boiling water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves, paprika, spice and sugar. Cover; simmer for 2 hours, adding more water if necessary. Cut potatoes in 2 inch chunks and carrots into 1 inch diagonal slices; peel onions. Add onions; cook 10 minutes. Add carrots; cook 10 minutes. Add potatoes; cook until tender. Remove meat and vegetables to heat proof casserole; keep hot in oven while thickening stew liquid with flour and water mixture. Bring to boil. Pour hot gravy over meat and vegetables. Yield 10 servings.

Ignorance and inconsideration are the two great causes of the ruin of mankind. — John Tillotson

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Barbecue Beef Stew

Barbecue Beef Stew

2 pounds stew meat
3 tablespoons vegetable oil
1 onion, sliced
1/2 cup chopped green bell pepper
1 large clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups beef stock
1 (16 ounce) can tomatoes
1 (4 ounce) can mushrooms
1/3 cup barbecue sauce
3 tablespoons cornstarch
1/4 cup cold water

Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Add to crockpot and cook on LOW for 8 to 10 hours.

Mix cornstarch and cold water and thicken before serving.

Serve over hot cooked rice.

If the rich could hire someone else to die for them, the poor would make a wonderful living. — Jewish Proverb

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Vegetable Stew with Nut Dumplings

1/2 lb Potatoes 1 ea Parsley sprig 1/4 lb Carrots 1 ea Celery leaf 1/4 lb Parsnips 2 oz Onions 1/4 lb Turnips 2 tb Oil 1/2 tb All purpose flour ———DUMPLINGS———- 2 tb Oil 4 tb Wholewheat flour 1/4 c Wholewheat breadcrumbs 1/4 c Finely chopped walnuts Cut peeled & washed vegetables into small cubes. Combine oil & 1 1/2 cups of vegetables. Cook till ight brown. Add flour & mix well. Add a pint of water & the rest of the vegetables. Cook slowly for about 90 minutes. Season to taste & serve with the dumplings. DUMPLINGS: Work oil into flour, crumbs & nuts. Add enough water to make a stiff dough. Roll & cut into walnut sized pieces. Cook for 25 minutes in rapidly boiling water. “The Vegetarian Times Cookbook”

Creatures whose mainspring is curiosity enjoy the accumulating of facts far more than the pausing at times to reflect on those facts. — Clarence Day

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15 minute taco rice skillet

15 Minute Taco Rice Skillet

Posted at recipegoldmine.com by Angel On Earth 7:45:13am 8/26/03

Ready in 15 minutes.

Servings: 4

1 pound ground beef
2 cups water
1 package taco seasoning
2 cups Minute Rice
1 cup shredded Cheddar cheese
1/4 teaspoon pepper
Coarsely crushed tortilla chips
Shredded lettuce
Chopped tomato
Sour cream

Brown meat in large skillet over medium-high heat; drain. Add water and seasoning mix to skillet; stir. Bring to boil. Stir in rice. Sprinkle with cheese, cover. Cook on low heat for 5 minutes. Top as desired with ingredients above and enjoy!

There is nothing that makes its way more directly to the soul than beauty. — Joseph Addison

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Pork Steak Casserole

4 Cubed pork steaks 1 cn Cream of mushroom soup 2 1/2 ts Flour 1 c Milk Servings: 1 Carrots sliced thin Onions sliced thin Potatoes sliced thin Brown steaks well in frying pan. Remove meat - add flour, soup and milk to fry pan and simmer a few minutes. layer in casserole the potatoes and carrots and onions. Top with meat and season with salt and pepper. Top with soup mixture and bake at 350 degrees about 1 1/ 2 hour or until done. —–

History is the discovering of the constant and universal principles of human nature. — David Hume

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lemon pork chops

Lemon Pork Chops

4 (3/4-inch thick) bone-in pork loin chops
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, cut into 1/4-inch slices
1 medium lemon, cut into 1/4-inch slices
1/4 cup packed brown sugar
1/4 cup ketchup

Place pork chops in crock pot. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on LOW for 6 hours or until meat juices run clear.

I think we have a need to know what we do not need to know. — William Safire

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chocolate zucchini nut bread

Chocolate Zucchini Nut Bread

1/2 cup shortening
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/3 cup baking cocoa
1 1/4 cups zucchini, pureed or blended
3 tablespoons milk
2 cups all-purpose flour
1/2 cup walnuts, chopped

Cream sugar and shortening in mixer. Beat in eggs one at a time. Add vanilla extract. Add everything else and mix thoroughly. Pour into a greased 2-pound coffee can or a crockpot bread insert. Cook for 3 hours on HIGH, or until the nut bread tests done with a wooden pick.

Let stand until its medium cool to the touch before unmolding.

Serve with butter or cream cheese.

Last night I dreamed I ate a ten-pound marshmallow, and when I woke up the pillow was gone. — Tommy Cooper

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speedy gonzalez

Speedy Gonzalez

1 pound ground beef
2 cans Mexican-style stewed tomatoes, undrained
1 package brown gravy mix
Chili powder to taste, optional
Sour cream, optional
Corn chips or Doritos, crushed

Brown beef and drain fat. Add tomatoes and gravy mix, stirring well over medium heat. Add chili powder (NOTE: if you like it mild, don add any chili powder). Simmer for 5 to 10 minutes until heated through.

Serve over corn chips or Doritos with sour cream.

Never ascribe to an opponent motives meaner than your own. — John M. Barrie

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