Crockpot Recipes

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.

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) —–

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.

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.

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”

1 Chicken (3 to 3 1/2

-pounds), cut into 8 pieces 2 c Water

1 Bay leaf

1/2 ts Dried oregano

1/2 ts Dried thyme

Salt Freshly ground black pepper 8 Ounces sausage links,

-cooked and cut into -1/2-inch lengths 3 Potatoes, diced

2 Carrots, cut into thick

-julienne strips 6 sm White onions, peeled

1 c Brussels sprouts, trimmed

1 qt Chicken Stock

Kibble (pages 73-80) [See -below... S.C.] Place chicken pieces in large kettle, add water, and bring to a boil over high heat. Reduce heat, add bay leaf, oregano, thyme, and salt and pepper to taste, and simmer chicken, covered, for 25 minutes. Add sausage, potatoes, carrots, onions, and Brussels sprouts; continue to cook at a rapid simmer, covered, for 20 minutes longer. Add some stock if mixture begins to dry out. Remove chicken pieces and bone them. Arrange chicken and rest of stew over a plate of kibble. Pour enough stock over dish to make a rich gravy. Serve at once. Makes 2 1/2 to 3 quarts chicken stew. Makes 2 1/2 to 3 quarts chicken stew. [Heh! Had you guys going with that kibble reference Ill bet. "Ceideburgs finally gone over the edge. A pity..." Picked up a genuine cookbook for dog food yesterday. Its called "Bone Appetit!" Too cute, huh? Since I don even like to cook for myself very much the pooch will just have to make do with leftovers, but it is an interesting book. Lots of doggie lore like the following about Basenjis, the "Silent Stalker" of the recipe title.] Basenjis are depicted in ancient Egyptian scrolls looking exactly as the breed does today. Eventually Basenjis migrated further south in Africa, becoming silent stalkers for tribesmen in the Belgian Congo, where they were discovered by British explorers in the late nineteenth century. With an expressively wrinkled forehead, a tightly up curled tail, and no bark at all, the Basenjis was immediately favored as an export. Fastidiously clean by nature, the Basenjis has a grooming ritual that is similar to a cats and involves licking the entire coat to clean it. The Basenjis chortle, described as an appealing yodel, is its most distinguishing characteristic. MULTI-GRAIN DOG KIBBLE: 2 cups whole wheat flour 1 1/2 cups all-purpose unbleached flour 1/2 cup soy flour 1 cup cornmeal 1 cup nonfat dry milk powder 1 cup rolled oats 1/2 cup wheat germ 1/2 cup brewers yeast 1 tablespoon salt 1 large egg 5 tablespoons corn oil 3 cups water Preheat oven to 350F and grease two 13 x 9-inch baking sheets. In a large mixing bowl, combine whole wheat, all-purpose and soy flours, cornmeal, milk powder, oats, brewers yeast, and salt. In a small bowl, combine egg and corn oil. Stir water into dry ingredients, then add egg mixture, mixing well. The batter will be thin. Divide batter between baking sheets, spreading evenly 1/2 inch thick, as though for pizza. Bake for 45 minutes. Cool kibble, then break into small pieces. Store in covered container in refrigerator, or divide into individual servings, place in freezer bags, and freeze. Makes 20 cups kibble. From “Bone Appetit!” by Suzan Anson, New Chapter Press, N.Y. ISBN: 0-942257-13-8

Posted by Stephen Ceideberg; November 22 1992.

3 1/2 pounds shoulder of venision — cut in 2″ squares

2 quarts water

2 yellow onions — peeled and cubed

2 teaspoons salt

1/8 teaspoon black pepper

1 1/2 cups wild rice — washed

Place the Venision, water and onions in a large, heavy kettle and simmer, uncovered for 3 hours or until venision is tender. Mix in the salt, pepper and wild rice; cover and wimmer for 20 minutes. Stir the mixture, then simmer, uncovered for about 20 minutes more or until rice is tender and most the liquid is absorbed.

—–INGREDIENTS—– 1 tb Shortening

1 lb 1-in Cubed Stew Beef

1 lg Onion; sliced

1/2 c Water

4 sm Peeled Potatoes

1 pk Frozen Peas

1 sm Carrot; chunked

1 cn (15 oz) Stewed Tomatoes

1 1/2 ts My Seasoning (follows)

A VERY QUICK AND EASY STEW RECIPE Heat the cooker. Add shortening. Brown the meat. Add the vegetables, stewed tomatoes, and water, and place over the meat. Close the cover securely. Place pressure regulator on vent pipe and cook 10-12 minutes with pressure regulator rocking slowly. Cool cooker at once. If desired, make a paste of 1 tablespoon flour and 1/4 cup of water and stir into stew to thicken.

Another method of preparing stew is to cook the meat separately 8-10 minutes, then add the vegetables and cook 5 more minutes with the presure regulator rocking slowly. My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part black pepper. Mix well before measuring and adding to the recipe. Deidre Anne Penrod, Prodigy Food & Wine Board

1 1/2 pounds beef stew meat — cut into 1″ cubes

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon paprika

1/2 teaspoon seasoned salt

4 medium zucchini — cut into 1″ slices

2 cups hot water

2 tablespoons bottled steak sauce

1 17 ounce wh kernel corn, canned — drained

3 tablespoons cornstarch

3 tablespoons cold water

Sprinkle beef with salt, pepper, paprika, and seasoned salt. Place in slow- cooking pot with zucchini; pour hot water and steak sauce over. Cover and cook on low for 7 to 9 hours or until tender. Turn control to high. Stir in corn. Dissolve cornstarch in cold water; add to meat mixture. Cook on high for 15 to 20 minutes.

——————————

2 pounds stewing beef (Prime round)

–cut into 1 1/2-inch pieces 2 1/2 pints beef stock

1 pound small Irish potatoes

1 bunch small carrots

3/4 pound small onions

2 fresh tomatoes

Assorted spices in a cloth bag –(thyme, bay leaves, garlic, etc.) Salt Pepper

In a pot combine meat and stock. Bring to a boil, reduce heat, cover and simmer until meat is tender. Add vegetables and spices. Cook until vegetables are done, strain off one cup of stock from stew, thicken slightly with beef roux mixture (???). Pour back into stew and let simmer until ready to serve (about one-half hour).

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