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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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.

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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.

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apple pecan bread pudding

Apple Pecan Bread Pudding

1 cup pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 cups half-and-half or milk
2 medium green apples
1/4 cup bourbon or brandy
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 teaspoon cinnamon
Vanilla ice cream (optional)
1/2 teaspoon nutmeg

Preheat oven to 350 degrees F.

Spread pecans in a shallow baking pan and bake until golden, about 8 to 10 minutes, stirring occasionally.

Meanwhile, place bread cubes in a greased crockpot.

Peel, core and thinly slice the apples

Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half-and-half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples.

Pour egg mixture over bread. Drizzle with butter. Cover and cook on LOW until apples are tender when pierced and custard is set - about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes.

Serve warm with ice cream, if desired.

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king ranch chicken casserole

King Ranch Chicken Casserole

20 corn tortillas, quartered
3 chicken breasts, diced
1 large onion, diced
1 large green bell pepper, diced
1 cup Cheddar cheese, grated
1 teaspoon chili powder
1 teaspoon garlic powder
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro*Tel tomatoes with green chilies

Sautee chicken until done in oil. Add onions, bell pepper, and garlic salt continue to saute. When vegetables are soft, add tomatoes, soups and salt to taste. Simmer for 10 minutes.

In a 10 x 14-inch pan, layer tortillas, mixture and cheese until tortillas or mixture are completely used. Bake at 350 degrees F for 25 minutes. Serve with sour cream.

NOTE: Add more Cheddar cheese to the top, if desired. This tastes even better the second day.

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chicken noodle casserole

Chicken Noodle Casserole

2 cups broken noodles
4 cups boiling water
1 teaspoon salt
1 can cream of chicken soup
1/4 cup almonds, chopped
2 tablespoons melted butter
1/2 cup evaporated milk
1/8 teaspoon ground thyme
1/2 pound cubed cooked chicken
1/3 cup chopped green bell pepper
1/2 cup bread crumbs

Preheat oven to 375 degrees F. Grease well a 6-cup baking dish. Cook noodles in boiling, salted water until tender. Put noodles in baking dish and pour over them the mixture of soup, milk and thyme. Over noodles and soup, place a layer each of chicken pieces and almonds. Sprinkle a mixture of melted butter, green pepper and bread crumbs over top of casserole. Bake 20 minutes or until sauce is bubbling.

Serves 4.

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chicken cacciatore

Chicken Cacciatore

1 (3 pound) broiler-fryer chicken
2 cups water
1 (15 ounce) can tomato sauce
1 tablespoon oregano
1/2 cup dry white wine
1 medium onion, chopped
1 large green bell pepper, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Bring chicken to boil in a pot of water. Simmer chicken for 30 minutes.

Remove from heat and cool. Pour stock into a measuring cup to make 2 cups and refrigerate. skim any fat from top of reserved stock when cooled.

De-bone the chicken. Discard bones and skin. Cut chicken into chunks. Place all ingredients in a pot and cover. Bring to a boil, turning heat down immediately. Simmer 30 minutes, uncovered, or until sauce has thickened.

Serve on a bed of rice.

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crockpot apple butter

Crockpot Apple Butter

Apples, peeled, cored and finely chopped
4 cups granulated sugar or less
4 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt

Fill crockpot heaping full of chopped apples. The lid may not fit at first, but it will as the apples shrink while cooking. Drizzle sugar (sweet apples require less sugar), cinnamon, cloves and salt over apples. Cover and cook on HIGH for 1 hour.

Turn heat to LOW and cook all day until thick and dark in color. Stir occasionally. Pour into small jars, leaving plenty of room for expansion while freezing. Cool and freeze.

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Barbecue Chicken

Barbecue Chicken

1 frying chicken, cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme

Place chicken in crockpot. Combine all other ingredients and pour over chicken. Cover tightly and cook on LOW setting for 6 to 8 hours.

Yields 4 servings.

I call architecture frozen music. — Johann von Goethe

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cable car tuna casserole

Cable Car Tuna Casserole

6 ounces egg noodles, cooked
1/2 teaspoon thyme
1/4 teaspoon salt
1 can cream of celery soup
1/2 cup milk
2 (7 ounce) cans tuna, drained and flaked
1 cup coarsely chopped celery
1/3 cup chopped green bell pepper
1/3 cup sliced water chestnuts
1/3 cup whole scallions, chopped
1/2 cup mayonnaise
3/4 cup grated sharp Cheddar cheese
1/4 cup chopped toasted almonds

Preheat oven to 425 degrees F. In a 2-quart casserole combine noodles, thyme and salt. Set aside.

Mix together the soup and milk in a saucepan and heat, stirring constantly, until smooth. Add tuna, celery, green pepper, water chestnuts, scallions, mayonnaise and all but 2 tablespoons of the cheese. Heat and stir until cheese is melted. Add cheese sauce to casserole and mix thoroughly. Sprinkle top with remaining grated cheese and almonds. Bake for about 20 minutes until bubbly and lightly browned.

We may pass violets looking for roses. We may pass contentment looking for victory. — Bern Williams

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