|ANN'S CROCKPOT RECIPES|
Time for dinner and no time to cook? Company's coming? Working a job leaves little time for cooking and planning meals? If you're like me, when you come in from work all you want is to sit down and eat! Well, I've solved my problem and now I'd like to help you solve yours! My good-time friend THE CROCKPOT! My crockpot is being filled, with some of the following recipes (BELOW) before I leave for work each day. So when I get home from work- my meal is prepared and waiting on me. The smell is great, as it has cooked all day. Hope you try some of these recipes and enjoy them, as I do.
Preparation: May use 8 ounce can tomato sauce (instead of milk and gravy). Mix meatloaf ingredients- shape into loaf and put potatoes on side. Cook on low heat for 8-10 hours. If tomato sauce is used, put 1/2 into the meatloaf and the remaining on top.
Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes.
Brown ground beef in 2 tablespoons hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender. Pour meat and onion into 3 1/2 quart crockpot. Add puree, sauce, paste, water, salt, pepper and oregano, set dial on low setting. Cut 2 lbs sausage into pieces and brown in remaining 2 tablespoons oil. When brown, place sausages in sauce in crockpot. Continue cooking for 12 hours.
Put all ingredients in cooker in order listed. Stir just enough to mix spices. Cover and set to low for 10-12 minutes. High 5-6 hours. More water or beef stock may be added.
Combine hamburger, onion, salt, pepper and egg in large mixing bowl. Pull apart bread into small pieces and add to hamburger mixture. Clean and remove seeds and white membrane from green peppers. Stuff peppers with hamburger mixture. Place peppers into crockpot and pour tomatoes, undrained, over meat. Cook on low for 6-12 hours or on high for less than 6. Any remaining meat mixture can be shaped into small loaf and cooked along with peppers in crockpot.
Brown pork chops. Place chops in crockpot. Add can of mushroom soup. Add can of chicken noodle or chicken rice soup. Cook in crockpot approximately 6 to 8 hours.
Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice.
Slice potatoes in bowl and cup of water and 1/4 teaspoon cream of tartar. (This prevents potatoes from turning brown.) Cover, shake then drain. Line crockpot with a layer of potatoes, onions, then ham, repeat until ingredients are used. Mix scallop mixture with warm water, until dissolved. Pour over potatoes and ham. Spread soup over the top evenly. Cook on low approximately 6-8 hours or until desired tenderness.
Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sauteed onion and green peppers. Stir in corns, chilies and seasonings (Lawry's season salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly. Place in large crockpot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.
Cook low overnight, remove meat and shred, return to juice and serve
Mix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee tin. Combine sugar, flour, nuts, cinnamon and sprinkle over cake batter. Place can in crockpot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours.