Crockpot Recipes

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.

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.

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)

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

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.

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.

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

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

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.

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.