Fru-Gal Friends

Subject: alot more Fri 20 Oct 2006, 5:28 pm

CHEESY CHICKEN & VEGETABLES Layer in crock pot in order given: 1/3 c. diced canadian bacon or ham 2-3 carrots, sliced or chopped 2-3 celery ribs, sliced or chopped 1 small onion, sliced or chopped 2 cans mushrooms or 1/4 lb fresh, sliced 1 can green beans, drained very well 1/4 c. water Put on top of veggies, largest pieces first: 2-3 lbs. chicken, cut up. Mix together and sprinkle over chicken pieces: 2 tsp. chicken bouillon granules 1 Tbs. chopped fresh parsley 3/4 tsp. poultry seasoning Mix together and drop on top of chicken (DO NOT STIR): 1 can condensed cheddar cheese soup 1 Tbs. flour 1/4 c. parmesan cheese Cover and cook on high 3-4 hours, or low 6-8 hours. Make noodles OR rice OR mashed potatoes to serve over. This is a very versatile dish, use more/less/different veggies (I often clean out the fridge into the crockpot for this) and if the sauce is too thin you can thicken with a little cornstarch or parmesan cheese before serving. Servings: 6 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
115. CHEESY HAM & POTATOES 8 slices ham 10 potatoes -- peeled and thinly sliced salt and freshly ground pepper -- to taste 1 cup grated Cheddar cheese 2 10 3/4 ounce cream of mushroom or celery soup paprika Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or on high 4 hours. 8 servings
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116. CHEESY MEATLOAF 20 cheese Ritz crackers 1 small onion, finely chopped 2 tablespoons green pepper; minced 1/4 cup chili sauce 1/2 cup milk 2 eggs, lightly beaten 3/4 teaspoon salt 1/8 teaspoon pepper 1 1/2 pounds ground beef; lean Crush the crackers. In a mixing bowl, combine all the ingredients. Form the mixture into a round loaf that will fit into the crockpot. Place in the pot and cover. Cook on LOW for 7 to 8 hours. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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120. CHICKEN ALA KING 1 small onion 3 pkg chicken gravy mix to which you add 3 cups of water 1 can peas 2 cans sliced mushrooms 1 cup sliced baby carrots 6 chicken breasts, fully cooked and diced in large chunks Mix the gravy and vegetables in the crockpot. Remove half of the veggies and put in a freezer bag. The next time, just thaw and add to gravy. Now cook for about 1 hour on high. Add chicken, turn to low and cook for 4 more hours or more. Serve over biscuits, mashed potatoes or bread. It served 6 at my house with enough left over for another meal! garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot. Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken with its sauce on spaghetti which you have prepared. Yield: 4 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CHICKEN & CORNMEAL DUMPLINGS 9 oz Pk frozen cut green beans; -thaw 2 c Cooked chicken; cube 2 c Potatoes; dice 13 3/4 oz Can chicken broth 12 oz Vegetable juice cocktail 1 ts Chili powder 6 dr Bottled hot pepper sauce 1/3 c Yellow cornmeal 2 tb Parsley; snip 1/2 c Celery; chop 1/2 c Onion; chop 1/2 ts Salt 1 1/4 c Packaged biscuit mix 1 c Sharp American cheese; shred 2/3 c Milk Transfer beans to crockpot. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together. Cover. Cook on LOW for 4 hours. Turn to HIGH and heat until bubbly. Add water at this point if needed. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle dumplings with rest of cheese.
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131. CHICKEN DIVAN 3 cups cooked chicken, cut up 1/2 small onion, chopped 10 3/4 oz can cream of chicken soup 1/2 cup mayonnaise 3 tablespoons flour 2 stalks celery, sliced thin 10 ounces broccoli cut in 1" pieces 1/2 teaspoon curry powder 1 tablespoon lemon juice Hot buttered noodles Combine all ingredients except the noodles in a bowl. Lightly grease the interior of the crockpot. Pour the mixture into the pot and cover. Cook on low for 7 to 9 hours. Serve on hot buttered noodles with the sauce spooned over. Yield: 4 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
132. CHICKEN & DRESSING 1/4 lb Butter 1 c Onions; chop 1 c Celery; chop 1 Pan cornbread; crumble 6 sl Bread; crumble 1/4 lb Crackers; crumble 2 ts Thyme, sage or poultry -seasoning 4 c Chicken broth 14 oz Can chicken broth 4 Eggs; beaten 1/2 c Milk 1/2 ts Baking powder 3 To 4 c chicken Boil hen or large fryer for your broth and chicken. Saute onions and celery in butter. Pour this mixture over bread crumbs in a very large mixing bowl. Add seasonings and toss together. Pour enough broth into mixture to moisten. Add beaten eggs and mix together well. Add baking powder, milk, and remaining broth. Mixture should be very slushy. (Pouring point). Add chicken. Pack tightly into a 5 quart crockpot. Cover and cook on HIGH for 4 hours. Reduce to LOW and cook 4 to 8 hours. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
133. CHICKEN & DUMPLINGS 4 T. butter 1 T. vegetable oil 1 onion -- chopped 3 lbs. your favorite chicken parts -- cut up 2 c. chicken broth 2 stalks celery 1 T. minced parsley 2 carrots -- peeled, sliced 1 tsp. black pepper Salt to taste 1/2 tsp. ground allspice 1 c. dry white wine (optional but really adds a nice taste) 1 can refrigerated biscuits 1/2 c. heavy cream 2 T. flour In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer. Serves: 6 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
135. CHICKEN FRICASSEE 4-5 pound stewing chicken, cut into serving pieces 2 teaspoon salt 1 teaspoon paprika 2 medium onions, sliced 3 stalks celery, sliced 2 carrots, pared and sliced 1 bay leaf 1 cup chicken broth 1/2 cup flour 1/2 cup water 1 package (10 oz.) noodles, cooked and drained Chopped parsley Rinse chicken pieces and pat dry. Season with salt and paprika. Place sliced vegetables and bay leaf in crock-pot. Place chicken on top of vegetables. Pour in chicken broth. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving; turn to HIGH setting. Remove chicken pieces; bone and return meat to the crock pot. Make a smooth paste of flour and water and stir into liquid in crock-pot. Cover and cook until thickened. Serve over hot noodles; sprinkle with chopped parsley. Yield: 6 Servings
_________________
Gayla

"They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little."

---Henry David Thoreau (1817-1862)

Subject: Re: alot more Fri 20 Oct 2006, 5:32 pm

136. CHICKEN & GRAVY 1 chicken (3 pounds) 1 can cream of mushroom soup 1 can (4 oz) mushrooms 1/4 cup white wine (or water) Season chicken with salt and pepper to taste. Place in crockpot. Mix wine and soup and pour over chicken. Pour mushrooms over top of chicken and cook on low 7-9 hours or on high for 3-4 hours. Sliced onions may be added for a different flavor. Yield: 4 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
137. CHICKEN & HERB DUMPLINGS 3 lb Chicken Salt and pepper 2 Cloves garlic, minced 1/4 ts Powdered marjoram 1/4 ts Powdered thyme 1 Bay leaf 1/2 c Dry white wine (optional) 1 c Dairy sour cream 1 c Packaged biscuit mix 1 tb Chopped parsley 6 tb Milk 10 Small white onions Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.
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138. CHICKEN LIVERS 1 pound chicken livers 1/2 cup flour 1 teaspoon salt 1/4 teaspoon pepper 3 slices bacon, diced 3 green onions with tops, chopped 1 cup chicken bouillon 10-ounce can golden mushroom soup 4-ounce can sliced mushrooms 1/4 cup dry white wine or chicken broth Cut chicken livers into bite-size pieces, toss with flour, salt and pepper. Fry bacon pieces in large skillet, remove when brown. Add flour-coated chicken livers and green onion to bacon grease in skillet, saute until lightly browned. Pour chicken bouillon into skillet and stir into drippings. Pour all into Crock-Pot. Add browned bacon bits and all remaining ingredients. Cover and cook on Low for 4-6 hours. Serve over rice, toast or buttered noodles. Servings: 4
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139. CHICKEN & NOODLES 2 lbs. Chicken breasts or thighs 1/4 c. White wine 1 can Cream of mushroom soup 1 c. Sour cream 1/4 c. Flour Cooked noodles Place chicken in crockpot. Mix wine and soup and pour over chicken. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours. Before serving, mix sour cream and flour; stir mixture into chicken and gravy. Heat for 30 minutes on LOW. Serve chicken and gravy over hot cooked noodles. Servings: 6 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
140. CHICKEN NOODLE SOUP 1 - 16 oz can tomatoes, cut up 1 1/2 cups diced cooked chicken 1/2 cup sliced carrot 1/2 cup sliced celery 1 - 3 oz. can sliced mushrooms, drained 3 teaspoons instant chicken bouillon granules 1 bay leaf 1/4 teaspoon dried thyme, crushed 5 cups water 1 cup cooked medium noodles In crockpot combine undrained tomatoes, chicken, carrots, celery, mushrooms, bouillon, bay leaf, & thyme. Stir in water. Cover & cook on low for 6-8 hours. Turn to high setting; stir in cooked noodles. Cover; heat through, about 10 minutes. Remove bay leaf. Serves 5-6 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
141. CHICKEN NOODLE SOUP - NEW ORLEANS STYLE 1 lg Whole fryer 1 c Diced onions 1/2 c Diced celery 1/2 c Minced parsley 4 Cloves minced garlic 1 c Chopped carrots 3 Bay leaves 1 ts Poultry seasoning 4 qt water 12 oz Broad egg noodles 2 tb Butter 1 c Sliced onion rings 1 c Sliced mushrooms 1 c Diced carrots 1/4 c Cream sherry Tabasco sauce to taste salt and pepper to taste green onions for garnish First, take the chicken and wash it thoroughly - that means both inside and out! Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn't look edible. (But DO NOT remove the chicken skin or any of the fat! You need the skin to make a rich stock.) Next, take a crock pot and place the chicken and giblets into it. Then drop in the diced onions, the 1/2 c of celery, the 1/2 c of minced parsley, the garlic, chopped carrots and bay leaves, poultry seasoning and * 2 * quarts of water. Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to high, and cook for at least six hours (or better still, OVERNIGHT). Remember, the longer you cook, the richer the base stock and the more tender the chicken. While the chicken is slow-cooking, it's a good time to prepare your noodles. Go ahead and boil them according to package directions... but DO NOT COOK THEM UNTIL DONE! Keep in mind that you're going to drop them into a soup, so you want them el dente (firm), otherwise they'll turn to pure mush by the time you eat them. Furthermore, you want a small percent of the starch in the noodles to cook into the soup to thicken it slightly - if you cook the noodles all the way, the soup's consistency will be flat and thin. After the noodles are cooked, butter them slightly and set them aside. When the chicken is tender, take a set of tongs or a strainer spoon, remove it from the crock pot (it may tend to fall apart, but that's okay), and set it on a platter to cool. At this point, strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bit-sized pieces. Then, in a heavy 12-inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they're tender. Then drop in the chopped chicken meat. And over medium-low heat, cook it into the vegetables for about 10 minutes. While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining 2 quarts of water. At this point, you should season the soup stock to taste with salt and pepper. Now drop in the sauteed chicken, mushrooms, onion rings and diced carrots - along with the sherry and the Tabasco, and as soon as it comes to a boil, reduce the heat to low and simmer the soup for about 30 minutes to allow all the flavors to thoroughly blend. When you're ready to eat, ladle out heaping helpings of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green onions, and serve with crunch saltines. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
142. CHICKEN NORMANDY 6 lb Chicken parts 4 T Butter 1/4 c Brandy OR... cognac 1 Medium onion, sliced 1 t Salt 1/4 t Pepper 1/4 t Basil 1 Clove garlic, pressed 2 Medium apples, cored and sliced 1/4 c Apple juice 1 T Flour 1/2 c Heavy cream 1/4 c Snipped fresh parsley Melt butter in a skillet and brown onion, garlic and chicken. Pour brandy over chicken and set aflame. When flames die down, remove chicken, onions and garlic to crock pot. Add remaining ingredients except flour, cream and parsley. Cover and cook on high, 3-4 hours or low, 5 hours. Before serving remove chicken. Blend flour and cream together. Stir into juice left in crock pot until sauce thickens. Serve over buttered noodles. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
143. CHICKEN PARISIENNE 6 medium chicken breasts 10 1/2 oz cream of mushroom soup Salt and Pepper Paprika 4 oz. sliced mushrooms, drained 1/2 cup dry white wine, vermouth (optional) 1 cup dairy sour cream mixed with 1/4 cup flour Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in CROCK-POT. Mix white wine, soup, and mushrooms until well combined. Pour over chicken breasts in CROCK-POT. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours). Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles. Yield: 6 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
144. CHICKEN PARMIGIANA 3 chicken breasts 1 egg 1 teaspoon salt 1/4 teaspoon pepper 1 cup dry bread crumbs 1 1/4 cup butter 1 can pizza sauce, 10 1/2 oz 6 slices mozzarella cheese Parmesan cheese If using whole chicken breasts, cut in to halves. In bowl beat egg salt and pepper dip chicken into egg. Then coat with crumbs. In large skillet, sauté chicken in butter. Arrange chicken in crockpot. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese sprinkle parmesan cheese on top. Cover and cook 15 minutes. Yield: 6 Servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
145. CHICKEN & RICE 6 Boneless chicken breasts, skinned 2 cn Cream of chicken soup 1 cn Cream of mushroom soup 1 pk Rice-a-roni (chicken flavor) Salt and pepper to taste In slow cooker put chicken breast with canned soups, salt and pepper. Cook all day on LOW (approx. 10 hrs. or until chicken is tender). Fix Rice-A-Roni per directions on box. Put on plate and place chicken and gravy on top. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
146. CHICKEN & RICE CASSEROLE 10 3/4 Oz Canned Condensed Cream Of Celery Soup 2 Chicken Breasts Halves -- Skinned & Boned 1 Can Sliced Mushrooms -- (2 Oz) Undrained 1 Tbl Dry Onion Soup Mix 1/2 Cup Raw -- Long Grain Converted Rice Combine the soup, mushrooms and rice in a well greased slow cooker. Stir well. Lay the chicken breasts on top of the mixture. Sprinkle the onion soup mix over. Cover. Cook on LOW for 7 to 9 hours. Serve hot. Serves 2.
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147. CHICKEN & RICE IN A BAG 3 lb Chicken parts 2/3 c Water 1 c Raw converted rice 1 pk Dry onion soup mix 1 cn Cream of chicken soup Rinse chicken and pat dry. Set aside. Combine rice, soup, and water in crock-pot; stir well to mix in soup. Place chicken in a see-through roasting bag; add dry onion soup mix. Shake bag to coat chicken well. Puncture 4-6 holes in bottom of bag. Fold top of bag over chicken and place in crock-pot on top of rice. Cover and cook on LOW setting 8-10 hrs.
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_________________
Gayla

"They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little."

---Henry David Thoreau (1817-1862)

Subject: Re: alot more Fri 20 Oct 2006, 5:33 pm

148. CHICKEN & SAUSAGE 1 tablespoon olive oil 4 garlic cloves, crushed 1 onion, medium chopped 1 red pepper, chopped 1 green pepper, chopped 1 zucchini, small chopped 1 can mushrooms 1 can stewed tomatoes, Italian 1 can tomato paste, 6 0z. 1/4 pound hot sausage 2 chicken breasts 1 teaspoon Italian Seasoning red pepper flakes (opt) Heat oil in skillet. Sauté onion and garlic until light brown. Remove. Add sausage and chicken to brown in the skillet. Drain and pat dry. In crockpot combine all other ingredients together with the onions and garlic. Add the sausage then top with the chicken breasts. Cover and cook on low setting 6-8 hours. Yield: 2 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

150. CHICKEN STEW 2 lbs. Chicken breasts/skinless Boneless/ cut in 1 inch cubes 2 can Fat-free chicken broth 3 c. Potatoes; peel, cube 1 c. Onion; chop 1 c. Celery; slice 1 c . Carrots; slice thin 1 tsp. Paprika 1/2 tsp. Pepper 1/2 tsp. Rubbed sage 1/2 tsp. Dried thyme 6 oz. No-salt-added tomato paste 1/4 c. Cold water 3 T. Cornstarch In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. Servings: 4
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151. CHICKEN STROGANOFF 6 Boneless Chicken Breasts 1 large Cont sour cream 1 can Cream of Mushroom soup (or any of the cream soups) 1 package Lipton's dry Onion Soup mix Mix all together and put into crockpot. Cook on low for 4 -6 hours or until chicken is tender. Serve over cooked noodles or rice. 4 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
152. CHICKEN TERIYAKI 3 Boneless Skinless Chicken Breasts 16 Oz Pineapple Chunks In Light Syrup -- partially drained 6 Oz Teriyaki Sauce Place chicken breasts in crock pot. Add the pineapple and teriyaki sauce, cover. Cook on low for 6-8 hours, or high for 4-6 hours. Serve over rice. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
153. CHICKEN TETRAZZINI 2 1/2 pounds Chicken -- cut up 1 cup Water 1/2 cup Dry white wine 1 medium Onion -- chopped salt and pepper 1 tablespoon Parsley -- minced 1/3 cup butter or margarine 1/3 cup Flour 1/2 cup Light cream 4 ounces Mushrooms -- drained 8 ounces Spaghetti -- broken in 2 " pieces, cooked & drained 1/2 cup Grated Parmesan cheese In crockpot combine chicken, water,salt, thyme, pepper and parsley. Cover and cook on low 10-12 hours or until chicken is very well done.Remove chicken and strain broth into a bowl. Remove meat from bones. Cut chicken into slivers and set aside. Add butter to crockpot and turn on high. Melt butter, stir in flour. Gradually pour in broth, then cream. Cook on high 30 minutes, until bubbly. Stir in cooked chicken, mushrooms and cooked spaghetti. Cover and cook on high 15 minutes. Sprinkle the top with Parmesan cheese. 4 servings. Note* Chicken and broth may be cooked the day ahead of serving and be refrigerated at this point. Then 1 hour before serving time, combine the remaining ingredients and complete. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
154. CHICKEN & VEGETABLES 4 Skinless chicken breasts Misc. vegetables, cut up (use whatever you have leftover in the fridge) Worcestershire sauce Pepper 4 Cloves of garlic 1 t Salt Any other misc. seasonings Put vegetables in bottom of crock pot and chicken on top. Add a small amount of liquid (1/4 cup to 1/2 cup, more if needed). Add garlic, salt, worcestershire sauce and pepper to taste. Cook on low about 8 hours, then turn to high. Adjust seasonings as necessary.
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159. CHILI CHEESE DIP 1 1 pound package Velveeta 1 can Chili - no beans 1 pound medium or spicy sausage, browned and crumbled 1 can chopped chilies and tomatoes Put it in the crock-pot on low, stirring occasionally. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
160. CHILI CON CARNE 4 pounds ground beef 3 tablespoons shortening 2 cups chopped onion 2 garlic cloves; crushed 4 tablespoons chili powder 3 beef bouillon cubes; crushed 1 1/2 teaspoons paprika 1 teaspoon oregano 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 cup beef stock 1 can tomatoes; 28 ozs. 1 can tomato paste; 8 oz. 4 can red kidney beans; 1 lb cans Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours or high 4-5 hours. Yield: 10 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
161. CHILI CON-CAUCASIAN (WHITE CHILI) 1 can Cooking Oil Spray (Pam) 1 tablespoon olive oil 1 pound chicken breast; skinned, boned, diced 1/2 cup shallots, chopped 3 cloves garlic, minced 1 can tomatillas (18oz), drained and coarsely chopped 1 can rotel tomatoes; chopped but not drained 1 can chicken broth (13oz) 1 can chopped green chile peppers, not drained 1/2 teaspoon oregano flakes 1/2 teaspoon coriander seeds; crushed 1/4 teaspoon ground cumin 2 can cannellini beans; drained 3 tablespoons fresh squeezed lime juice 1/4 teaspoon black pepper 1/4 cup sharp cheddar cheese; grated Spray a large skillet with Pam, add olive oil and heat on medium high until hot. Add diced chicken and sauté for 3 minutes or until done. Remove chicken from pan and set aside. Add shallots and garlic to the pan and sauté until tender. Stir in tomatillas, rotel tomatoes, chicken broth, chile peppers, and spices. Bring to a boil, reduce and simmer 20 minutes. Add chicken and, beans, cook for 5 minutes, stir in lime juice and pepper, heat and serve up into chili bowls topped with cheese. Or place all ingredients, except cheese, in a crockpot and cook for 8 hours. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating! Yield: 4 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
163. CHILI VERDE 1 Onion -- coarsely chopped 1 Bell pepper, green -- coarsely -chopped 4 Garlic clove -- minced 1 tb Olive oil 4 oz Green chile, canned diced 1 Jalapeno -- diced (opt) 7 Tomatillo 2 lb Pork, lean -- trimmed & cubed 2 ts Oregano 2 ts Sage 1 t Cumin 1 t Red pepper flakes 1/2 c Beer First, saute one onion and one green pepper, coarsely chopped, with three or four cloves of garlic, minced, in olive oil. Throw into the crockpot. Also throw in a small can of diced green chiles. Depending on your propensity for spicy food, you may add from one to three jalapenos, sliced. Then, throw some tomatillos in the pot. How many? Well, when I got fresh ones, I'd get seven or eight. Peel off the husk and coarsely chop. You can also use canned ones. How many? Well, I don't really remember, it was one medium sized can, I think. Pay attention: I mean tomatillos, not green tomatoes. Take about 2 pounds of lean pork (I trim off all the excess fat I can), cubed, and brown in the pan that you sauteed the onions, etc in. Put the pork into the crockpot. Now, the seasoning mixture. I prefer to grind up in my mortar oregano, some dried red chile peppers, sage, and cumin seed. Perhaps also some black pepper. I almost never put salt in anything, so I probably wouldn't here either, but you may want to. How much? Well, about 2 tsp each of the oregano and the sage, 1 tsp each of the cumin seed and dried red peppers. Salt and pepper to taste. I probably will add a dash of beer (about 1/2 cup) for obscure reasons. This crockpots all day (8 hours or so), or could be simmered on the stove for probably about 2 hours. Traditionally, this is served in bowls, with hot flour tortillas, salsa, and cilantro. You can also have sour cream, grated cheese, olives, and pickled carrots and jalapenos around. Of course, you wrap all this up in the tortillas, making killer burritos. I throw one twist into this, a technique that comes from carnitas. After cooking, I separate the meat from the broth, crisp the meat under the broiler, and reduce the sauce in the pan. This adds a great texture to the meat, and keeps the burritos from being too soggy. 6 servings.
_________________
Gayla

"They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little."

---Henry David Thoreau (1817-1862)

Subject: Re: alot more Fri 20 Oct 2006, 5:34 pm

177. CHOP SUEY #2 3 pork shoulder chops, boned, well trimmed -- diced 2 cups cubed cooked or raw chicken 1/2 cup chicken broth 1 cup diagonally sliced celery 2 teaspoons soy sauce 1/2 teaspoon sugar salt 1 1/2 cups thinly sliced water chestnuts 1 1/2 cups julienned bamboo shoots Combine all ingredients in Crock-Pot; stir well. Cover and cook on Low for 8-10 hours or on High for 4-5 hours. If desired, thicken sauce with a cornstarch-water paste just before serving. Double recipe for a 5 quart Crock-Pot. Serves 4. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
178. CHOW MEIN 4 oz. can mushrooms 1 1/2 lbs. cubed round steak 4 stalks celery 2 med. onions 1 c. hot water with 3 bouillon cubes 3 T. soy sauce 2 tsp. Worcestershire sauce 1 lb. can Chinese vegetables 2 T. cornstarch and 2 T. water Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water. Serve over rice. Top with Chow Mein noodles. Servings: 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
179. CHUNKY CHICKEN SOUP 1 large onion; chopped 2 celery stalks; thinly sliced 2 large carrots; peel & thinly slice 2 cups cauliflower flowerets; coarsely chopped 2 chicken breast halves, skinned boneless 6 cups chicken broth, defatted 2 cups garbanzo beans 1/2 cup long-grain rice; uncooked 1/2 teaspoon dried thyme leaves 1 teaspoon dried basil leaves 1 teaspoon dried marjoram leaves 2 large bay leaves 1/4 teaspoon black pepper 1 can stewed tomatoes In 5-qt crockpot, combine onion, celery, carrots, and cauliflower. Add chicken, broth, beans, rice thyme, basil, marjoram, bay leaves, and pepper. Cover and cook on high 1 hour. Lower heat to low and cook an additional 6 to 8 hours. Remove bay leaves and discard. Remove chicken. When cool enough to handle, cut chicken into bite-sized pieces. Add stewed tomatoes to crock pot, and cook on high an additional 10 to 15 minutes. Return chicken to crockpot, and cook an additional 5 minutes. Yield: 6 Servings
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181. CINCINNATI GREEK CHILI (SKYLINE CHILI) 1 48 ounce can tomato juice 1 16 ounce can tomato paste 1 pound hamburger (cooked and chopped finely) 1 pound cooked red beans (if you prefer, use two pounds hamburger instead of beans) 1 medium onion, diced 3 tablespoons chili powder (or to taste) 3 tablespoons garlic powder 2 tablespoons Apple Cider vinegar 2 tablespoons soy sauce 2 tablespoons cinnamon 2 tablespoons cumin 1 teaspoon black pepper 1 teaspoon red pepper 1 teaspoon salt 1 pound cooked spaghetti 1 pound grated cheddar cheese Cook hamburger. Chop it finely. Cook beans. Rinse. Drain. Mix all ingredients except spaghetti and cheese in crock-pot or large skillet. Stir well. The sauce is best if it simmers at least two hours. The longer it simmers the better. This is a great crock pot recipe to make the night before or the morning before you leave for work. When the sauce is almost done, cook the spaghetti and grate the cheese. Spoon heaping amounts of chili sauce over a plateful of spaghetti. Top with generous portion of cold, grated cheese. If you like onion, also top with more cold, diced onions. This is great with garlic bread and salad. This sauce is also great over hot dogs. Leave out the beans, add a dab of mustard and steam your hot dog bun. This makes a great Coney Island
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186. COLA CHICKEN 1 cup Cola -- regular 1 cup Ketchup 1 Onion -- sliced 1 1/2 pounds Chicken -- whole Wash and pat dry chicken. Salt and pepper to taste. Put chicken in crockpot and onions on top. Add cola and ketchup and cook on LOW 6 to 8 hours. When cooked place in refrigerator to cool and then skim off the fat. Reheat and eat. Servings: 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
187. COLLARD GREENS 2-3 lb collards 1/4 lb sliced, seasoned pork belly 6-8 red potatoes, quartered 2 onions sliced salt pepper 2 cups water 1/8 cup vinegar Place half the pork in the bottom of large crock pot strip large stems from collard leaves, tear leaves into small pieces and stuff into pot put everything else in pot, cover and cook on low for 10 hours. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
191. CORN CHOWDER 6 slices bacon; diced 1/2 cup onion; chopped 2 cups potatoes; peeled & diced 2 packages frozen whole corn; broken apart (10 oz. ea) 1 can cream-style corn (16 oz.) 1 tablespoon sugar 1 teaspoon worcestershire 1 teaspoon seasoned salt 1/8 teaspoon seasoned pepper 1 cup water In skillet, fry bacon until crisp; remove. Add to drippings, the onion and potatoes and sauté about 5 minutes. Drain well. Combine all ingredients in crock-pot and stir well. Cook on LOW 4-7 hours. Yield: 4 Servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
192. CORNED BEEF & CABBAGE #1 4 1/2 pounds corned beef brisket 2 medium onions; quartered 1 cabbage head; cut in small wedges 1/2 teaspoon pepper 3 tablespoons vinegar 3 tablespoons sugar 2 cups water Combine ingredients in crockpot with cabbage on top. Cut meat to fit, if necessary. Cover and cook on low 10-12 hours; high 6-7 hours. Yield: 6 Servings
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193. CORNED BEEF & CABBAGE #2 4 pounds corned beef brisket water 1/2 cup onion; chopped 2 garlic cloves; minced OR... garlic powder 2 bay leaves 1 head cabbage; cut into wedges Placed corned beef in crockpot, barely cover with water. Add onion, garlic and bay leaves. Cover and cook on LOW for 9 to 10 hours. If cabbage is desired, lift corned beef out of pot, turn to HIGH and drop wedges of cabbage into broth. Cover and cook 15 to 20 minutes. Remove and serve.
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194. CORNED BEEF HASH 1 can of corned beef (or 2 cups of cooked corned beef) 1 med onion shredded 2 med. celery sticks chopped 5 fair sized potatoes chopped 2 tbsp. butter 1 diced green pepper garlic to your taste 1 cup mushrooms 1 tbsp of worcestershire sauce a dash or two of italian seasoning salt and pepper to taste 2- 10 oz cans of chicken broth Grind up or chop your corned beef and toss it in the crock pot with all the other ingredients in the list above. Cook in your crock pot on low for 8 hours. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
195. CORNISH HENS WITH CHERRY SAUCE 4 cornish game hens 6 ounce package Stove Top Cornbread Stuffing 1 1/2 cup hot water 1/4 cup butter PLUS 2 tablespoons butter 3/4 cup red currant jelly 1/4 cup dried red cherries, chopped coarse 2 teaspoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon ground allspice Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing mix with seasoning packet, water and 1/4 cup of the butter. Stuff hens and place on rack in slow cooker. In a small saucepan, combine jelly, cherries, remaining 1 tablespoons butter, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted., Reserve 2/3 cup sauce. Brush remaining sauce on hens in cooker. Cover and cook on low 6 to 7 hours. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time. Yield: 4 Servings
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Gayla

"They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little."

---Henry David Thoreau (1817-1862)