2 lb. stew meat 
1-1/2 cups beef broth
1/4 cup plain flour
4 carrots, cut in 1 inch pieces
2  onions, diced
3 stalks celery, chopped
1 can tomatoes
1 tsp. garlic powder
2 bay leaves
2 tsp. sugar
3 potatoes, cut in 1 inch pieces
Salt & Pepper to taste

 
Cut Stew meat into 1 inch pieces. Combine Flour, garlic powder, sugar, salt, & pepper. Sprinkle  over meat & mix until well blended.  Place in Crock Pot. Add remaining ingredients & stir together. Cook on high for 4 to 5 hours or low for 8 to 10 hours. 

        
2 med.Onions-sliced 
2 1/2 lb Corned beef brisket 
1 cup Apple juice 
1/4 cup Brown sugar-packed 
2 tsp Orange peel-finely shredded 
2 tsp Prepared mustard 
6 Whole cloves 
6 Cabbage wedges 


Place onions in crockpot.Trim away any fat that 
might be present on the brisket.If needed, cut 
brisket to fit into crockpot; place on top of onions. 
In a bowl, combine apple juice, sugar, orange peel, 
mustard, and cloves; pour over brisket.Place cabbage on top of brisket. Cover; cook on low setting for 10 to 12 hours or high setting for 5 - 6 hours.

 
1-1/2 lb pork ribs 
1 can carrots
1 tsp garlic-pressed 
1/4 tsp pepper
Bar-B-Q sauce 


Put ribs in crockpot. Drain carrots and put on top of ribs. Add spices and pour Bar-B-Q sauce on top.  Set crockpot on low setting and let cook 8-10 hours.

 
3 lb Chicken-quartered 
Salt and pepper 
1/2 cup chopped green onions 
1/2 cup soy sauce 
1/4 cup dry white wine 
1/2 cup water 
1/2 cup honey 


Sprinkle chicken with salt and pepper. Place in Crockpot. Combine onion, soy sauce, wine and water. Pour over chicken. Cover and cook on Low for 
3-4 hours or until chicken is tender. Remove chicken from pot. Arrange on broiler pan. Brush honey on chicken. Broil until golden brown, brushing with honey several times. Chicken and sauce may be refrigerated and browned at a later time, if desired. 

  
1/4 cup Onion-chopped 
1/4 cup Celery-chopped 
1/4 cup Green pepper-chopped 
1/4 cup Pimento-chopped 
4 oz. Mushroom stems & pieces 
3 cups Chicken or turkey-cooked-cubed 
1/2  teaspoon Seasoned salt 
1/8  teaspoon Pepper 
10 oz. Can cream of mushroom soup 
13 oz. Can evaporated milk 


Put all ingredients into an electric slow cooker; mix. Cover and cook on low for 2 to 3 hours, or until thoroughly heated; stir once. Serve in patty shells or over hot fluffy rice. To reduce fat in this dish, use Campell's Healthy Choice Cream of Mushroom Soup, chicken breast meat cooked without fat, nonfat evaporated milk and serve over white or brown rice cooked without added fat.

1/3 cup all-purpose flour 
1/3 cup cooking oil 
3   cups water 
12 oz. cooked sausage-slice 
2   cups cooked chicken-cubed 
2   cups okra-sliced   
1   cup  onion-chopped 
1/2 cup  green pepper-chopped 
1/2 cup  celery-chopped 
4   cloves garlic-chopped fine 
1   tsp  salt 
1/2 tsp  pepper 
1/4 tsp  ground red pepper 
Hot cooked rice 


ROUX-in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool. 


In a crockery cooker place water. Stir in roux. 
Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. 
Serve over rice.

8  oz. tomato sauce 
6  oz. tomato paste 
1/4  cup water 
2  tsps dried oregano-crush 
1  tsp  sugar 
4  oz. shredded mozzarella cheese 
4  small chicken breasts-slice open 
3  cloves garlic-chop fine 
Hot cooked spaghetti 
Grated parmesan cheese 


In skillet brown the chicken in hot oil; drain. Sprinkle generously with salt and pepper. Tranfer to crockpot. 


For sauce, combine tomato sauce, tomato paste, water, garlic, oregano and sugar. Pour sauce over chicken. Cover and cook on low heat setting for 8 to 9 hours. Remove chicken and keep warm. Turn crockpot to high heat setting, stir mozzarella cheese into sauce. Cook uncovered, till cheese melts and sauce is heated through. Serve chicken and sauce over hot cooked spaghetti. Sprinkle with parmesan cheese.

3  Lb Chicken-cut up 
1  Med. Onion-sliced 
1  Med. Green pepper-cut in strips 
1/2 cup Celery-diced 
1 1/2 Tsps Salt 
1 Tsp Thyme 
1/2  Tsp Paprika 
2 Tbsp Parsley-chopped 
16 oz Can Tomatoes 
4 oz Can Sliced Mushrooms-drain 


Combine all ingredients in crockpot. Cook on high 4 to 5 hours. Serve over hot cooked rice. 

3 lb boneless pork roast-cubed  
2 to 3 large sweet potatoes 
1 green bell pepper 
1/2 cup apple cider 
3 tablespoons brown sugar 
1 teaspoon cinnamon 
salt and pepper to taste

 
Put roast or cubed pork in the crock pot. Cut sweet potatoes and green peppers in large pieces and add them. Mix the remaining ingredients and pour over all; cook all day on low or about 4 hours on high. Serve with rice. (You may add a cornstarch-water mixture to thicken the sauce.)

2 lb. soup bones or beef short ribs
2 qt. water
1 tsp. salt
1 tsp. celery salt
1 sm. onion, chopped
1 c. carrots, diced
1/2 c. celery, diced
2 c. potatoes, diced
1 can whole kernel corn-undrained
1 lb. can tomatoes-cut up
2 turnips, peeled and diced


Place the meat, water, salts, onions, carrots and celery in crock pot. Cover and cook on low for 4-6 hours. Remove bones, chop meat and return to pot. Add potatoes, corn, tomatoes and turnips. Cover and cook on high for 2-3 hours more. Serves 10-12.

1 large Onion-slice 
2 Carrot-slice 
2 Celery stalks-slice 
4 oz. Mushrooms 
2 tsps Salt 
1/2 tsp Pepper 
1/4 tsp Thyme 
1  tbsp Parsley 
10 oz. Peas-frozen 
2-1/2  Chicken breasts 
5 cups Water 
3 cups Noodles 


Place all ingredients in crockpot, except noodles, in order listed. Cover and cook on LOW 8 hours (HIGH 4 hours). 
Add noodles. Cook on HIGH another 1/2 to one hour until noodles are cooked.

1-1/2 pounds round-1 in.thick 
1 can condensed cheddar cheese soup 
1/4 cup dried minced onions 
3 tablespoons tomato paste 
1/2 teaspoon lemon pepper seasoning 
2 cups small mushrooms, halved 
9 oz. frozen Italian green beans
1/2 cup buttermilk
9 oz. fettuccini, cooked 

 
Trim fat from steak. Cut into 1 inch pieces. Spray a pan, heat over medium heat and cook the steak, half at a time, until brown. Place meat in a 3 1/2 or 4 quart crockpot. Combine soup, onion, tomato paste and lemon pepper in a medium bowl. Pour mixture over meat. Add mushrooms. Cook on low setting for 8 to 10 hours or high for 4 to 5 hours. Turn heat to high. Add frozen green beans and buttermilk. Stir, cover and cook for 30 minutes more. Serve over cooked fettuccini.

3  cans kidney beans-drain 
2  cans tomatoes-cut up 
2  pounds Ground beef brown and drain 
2  med. Onions chopped 
1  cup  celery-dice 
1  clove garlic-chop fine 
5  tbsp Chili powder 
1  tsp Cumin 
salt and pepper 


Put all ingredients in Crockpot in order listed.  Stir once. Cover and cook on Low for 10-12 hours   or High 5 - 6 hours.

1-1/2 pounds Round steak 
2    tbsp Oil 
1    Garlic clove-minced 
1/2  tsp Salt 
1/4  tsp Pepper 
1/4  cup Soy sauce 
1    tsp Sugar 
1    cup Bean sprouts-fresh or can 
1    cup Tomatoes-can-cut up 
2    Bell peppers-cut in strips 
1    tbsp Cornstarch 
2    tbsps Cold water 
4    Green onions-sliced 


Slice steak into narrow strips and brown in oil. 
Place in crock pot with garlic, salt, pepper, soy sauce, and sugar. Cook on low 6 to 8 hours. Turn to high; add bean sprouts, tomatoes and green peppers. 
Dissolve cornstarch in water. Stir into pot. Cover and cook on high 15 to 20 minutes or until thickened. Sprinkle with onions. Makes 4 to 5 servings.

 
3  pounds Ground beef
2  tbsps Shortening
1  cup Onion-chopped
1  cup Celery-diced 
1  Green pepper-chopped
1  large Garlic clove-minced
2  tbsps Worcestershire sauce
1  cup Catsup 
3  Beef bouillon cubes-crushed
1/2 tsp Paprika 
1/4 tsp Pepper 
1  can Tomato paste-6 0z.
1 1/4 cups Water 
3  tbsps Vinegar
3  tsps Brown sugar
1  tsp Dry mustard 


Heat shortening in skillet and brown meat, drain fat. Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 6-8 hours or high 3-4 hours; or auto 5
hours. Serve over warmed burger buns or noodles.

 
5  Bell peppers-large
1  pound ground beef 
2/3 cup Soft fine breadcrumbs
1  Egg-beaten well 
1/2 tsp Salt
1/2 tsp Oregano
1/4 tsp Garlic powder
1/4 cup Milk 
1   tsp Fennel seed-crushed
32  oz. Spaghetti sauce 


Wash peppers and halve lengthwise, cleaning out seeds, and set aside. Combine ground beef, breadcrumbs, egg, seasonings and milk and mix well. Put into pepper halves. Place in crockpot, putting peppers in layers. Pour spaghetti sauce over top. 
Cook in crockpot on high for 4 hours, or on low for 6 to 8 hours. Serves 6-8. 

 
2   pounds Ground beef
1/3 Cup Parsley flakes 
2   Eggs
2   Tbsp Soy sauce 
1/4 Tbsp Pepper
1   Dash Garlic Powder
2   Tbsp Lemon juice 


SAUCE :
1   Can Jellied cranberry
1   Bottle chili sauce 
1/3 Cup Ketchup 


Mix together in big bowl by hand, after mixing, make into meatballs and brown. After browning, put into large crock-pot. Mix cranberry, chili sauce and ketchup and pour over meatballs. Let cook in crock-pot for 3 hours. Can be served over bed of rice, or all alone. 

 
3 Lb Pork roast-boneless
6    Cloves 
1/2 Tsp Nutmeg
1/4 Tsp Paprika
1/4 Cup Catsup 
2   Tbsps Orange juice
2   Tbsps Honey
1   Tbsp Soy sauce
2   Tbsps Lemon juice 
1/2 Tsp Kitchen bouquet    


Place the roast on a rack and broil 15-30 minutes or until brown. Stick the cloves all over the roast. Place the roast into the crockpot on the meat rack. 
Mix together the nutmeg and paprika, sprinkle over the roast. In a small bowl, stir together the catsup, orange juice, honey, soy sauce, lemon juice and kitchen bouquet, pour over roast. Cover and cook on LOW 10-12 hours or on HIGH 4-6 hours. Remove the meat from crockpot and thicken juices by mixing together 1 1/2 tbsp cornstarch and 2 tbsp water. 
Whisk into juices and cook on HIGH until thickened. 

 
1-1/2 pounds Ground beef
1     Egg-beaten 
1/4 cup Milk
1-1/2 tsps Salt
2   slices Bread-crumble 
1/2 small Onion-chopped 
2   tbsps Green pepper-chopped
2   tbsps Celery-chopped 
6   Potatoes-cut-up
Ketchup 


Mix egg, milk, salt & breadcrumbs. Let stand to soften. Thoroughly combine with meat & chopped vegs. Shape into loaf & put in crockpot. Top with ketchup. Place potatoes around the sides. Cover & cook on high for 1 hr., then on low for 8-9 hrs. 

 
2    pounds Ground beef
2    med.Onions-chop 
2    bell peppers-chop
1    28-oz. can tomatoes
1    8-oz. can tomato sauce
1    cup Water 
2-1/2 tsps Chili powder
2-1/2 tsps Salt
2    tsps Worcestershire sauce
1    cup Raw rice  


Brown beef in skillet and drain fat. Put all ingredients in crockpot. Stir thoroughly. Cover and cook on Low 6 to 8 hours or High 3 hours. 

 
1-1/2 pounds Round steak
1/4   cup Flour 
2     tbsps Oil 
4     Carrots-cut into 2" pieces
4     med. Potatoes-quartered
1     Onion-sliced 
1     can Condensed onion soup
1/2   cup Water 


Season the steak with salt, pepper and dust with flour. In a skillet, brown the meat in oil until browned on both sides. Place the vegetables in the bottom of the crockpot and cover with the meat. Mix the soup and water and pour over the meat. Cover and cook on low 6 to 8 hours. Good served over rice or noodles. 

 
2-1/2 Pounds Boneless chuck steak   
1     Tsp Ground ginger 
2     Tbsps Oil
1     Tbsp Sugar 
1/2   Cup Soy sauce 
1     Garlic clove-crush   


Slice steak into 1/8 " thick slices. Combine remaining ingredients in small bowl. Place meat in crockpot. Pour sauce over meat. Cover and cook on low for 6 to 8 hours. Serve with rice. Makes 5 to 6 servings.

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