470 Crock Pot Recipes by GoldenStarEbooks Editors

Author:GoldenStarEbooks Editors
Language: eng
Format: mobi, epub
Published: 2006-11-11T15:43:51+00:00

VEGGIE AND HAM MACARONI AND CHEESE

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http://stores.ebay.co.uk/Vinnys-A1-Store 1-1/2 cups (one 12 fluid oz can) Carnation Evaporated Skim Milk 3 Tbsn all-purpose flour

1-1/2 cups (6 oz) shredded Kraft reduced-fat Cheddar cheese 2 tspn prepared mustard

1/4 tspn black pepper

2-1/2 cups hot cooked elbow Dubuque 97% fat-free ham or any extra-lean ham 1 cup (one 8 oz can) cut green beans, rinsed and drained 1 cup (one 8 oz can) sliced carrots, rinsed and drained In a covered jar, combine evaporated skim milk and flour. Shake well to blend.

Pour mil mixture into a large skillet sprayed with butter flavored cooking spray.

Cover over medium heat for 3 minutes or until mixture starts to thicken, stirring often. Stir in Cheddar cheese, mustard and black pepper. Pour mixture into a slow cooker. Add macaroni, ham, green beans and carrots. Mix well to combine. Cover and cook on LOW for 4 to 6 hours. mix well before serving.

VEGGIE CHILI

Olive oil

1-2 large yellow onions, diced

2 cloves garlic, minced

1 red pepper, diced fairly large

1 green pepper, diced fairly large

2 28-oz. cans crushed tomatoes

1 T. cumin

1 tsp. cayenne (or to your taste)

1 package frozen corn

2 cans black beans

1-1.5 C. picante sauce

Salt to taste

Grated cheddar, if desired

Cashew nuts, if desired

Sauté onions in the olive oil. Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.

Next, add the peppers, sauté them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours.

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http://stores.ebay.co.uk/Vinnys-A1-Store Serve with grated cheddar and cashew nuts, if desired.

VENISON ROAST

1 Venison roast (any cut)

2 cans condensed mushroom soup

1 Package dry onion soup mix

1/4 cup red wine (optional)

Mix mushroom soup, wine and dry soup mix in bottom of crock pot. Place roast on mixture and cook on low for 10-12 hours. Remove roast and slice. Serve over rice or noodles with gravy from crock pot.

VERY BEST BEEF BARBECUE

3 lbs. beef cubes

1 c. beef bouillon

1 c. chopped onions

1 c. chili sauce

1 c. ketchup

1 T. Worcestershire sauce

3 T. cider vinegar

1/2 tsp. pepper

1/2 tsp. salt

1/3 c. light brown sugar

2 tsp. dry mustard

1 tsp. ground allspice

Put meat, bouillon & onions in crock pot on high for 4 1/2-5 hrs. Shred beef. Drain all but 2 cups liquid.

Put beef mixture & remaining ingredients back into crock pot. Stir well. Cook on high for 45 min. Serve on bulky rolls.

W

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WESTERN OMELETTE CASSEROLE

32 ounces hash browns, frozen

1 pound ham, extra lean, cooked and cubed

1 medium onion diced

1 medium green bell pepper, diced

1 1/2 cups Monterey Jack Cheese, shredder (I plan on using Cheddar) 12 eggs

1 cup milk, skim

1 tsp salt

1 tsp black pepper, or to taste

Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of ham, then onions, green peppers and cheese.

Repeat the layering process two or three times, ending with a layer of cheese.

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