Crockpot spanish rice

Ingredients

1 1/2 lb ground beef, browned & drained
1 med onion, chopped
1 green pepper, chopped
14 1/2 oz tomato, whole, or
2 lg tomato, sliced & quartered
16 oz tomato sauce

3/4 cup water
2 tsp chili powder
2 tsp worcestershire sauce
1 1/2 tsp salt
3/4 cup rice, converted, raw

How to prepare

Stir all ingredients together. Cover and cook on low 7 to 9 hours (high 3 hours).
Yield: 6 servings

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Plantation pork chops

Ingredients

4 double cut pork chop-with pocket
2 cup cornbread stuffing mix
2 tbsp butter, melted
1/4 tsp salt
1/2 cup orange juice
1 tbsp pecans, finely chopped
salt & pepper

1/4 cup karo, light
1/2 tsp orange rind, grated

How to prepare

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings

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Chicken breasts and rice casserole

Ingredients

3 chicken bouillon cubes
2 cups water
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1 med onion, peeled and chopped
1 cup converted rice
4 chicken breasts
2 tbsp butter or margarine
1/2 cup minced fresh parsley
2 med cloves garlic, peeled & minced

How to prepare

Place the bouillon cubes, water, salt, pepper, thyme, rice and chicken breasts in the slow cooker. Cover and cook on low for 5-7 hours. Before serving: in a small skillet over medium heat, melt the butter and saut

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Crockpot barbecue

Ingredients

1 1/2 lb. Boneless chuck, 1 1/2″ thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 tbsp brown sugar
1 tsp paprika
2 tbsp worcestershire sauce
1/2 cup catsup

1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper

How to prepare

Cut the beef on a diagonal, across the grain into slices 1″ wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on low for 3 to 5 hours.

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Vegetable beef soup

Ingredients

2 med potato, peeled & diced
2 med carrot, peeled & diced
1 1/2 lb beef shank or neck bones
1 med onion, peeled and chopped
16 oz tomato, whole, quartered & undrained
17 oz corn, whole kernel, undrained

1 bay leaf
1 tbsp parsley flakes, dried
1 tsp worcestershire sauce
1/2 tsp thyme, dried
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground savory

2 tsp instant beef bouillon
3 cup water, boiling

How to prepare

Place first 7 ingredients in a 3 1/2-quart slow cooker in the order listed. Sprinkle parsley and the next 5 ingredients over the vegetables. Dissolve bouillon in boiling water and pour over spices. Cover and cook on low setting for 8 to 10 hours. Remove beef shank and bay leaf, recover. Remove meat from bones, cut into bite-size pieces. Return meat to soup, mix. Yield: 3 quarts

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Corned beef and cabbage

Ingredients

3 to 4 lb corned beef brisket
3 carrots, cut in 3″ pieces
1 to 2 cups water
1/2 sm head cabbage, in wedges
2 to 3 medium onions, quartered

How to prepare

Put all ingredients except cabbage wedges in crock-pot in order listed. Cover and cook on low 10 to 12 hours. (high: 5 to 6 hours). Add cabbage, pushing down to moisten, after 6 hours on low (or 3 hours on high).
Cabbage- to prepare more cabbage than crock-pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from crock-pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.

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Mexican style short ribs

Ingredients

4 lb beef short ribs
10 1/2 oz beef stock
1 1/4 oz taco seasoning mix
1/4 cup green pepper, chopped

How to prepare

In large skillet brown ribs, pour off excess fat. Mix beef stock with dry taco mix, add green pepper. In crockpot, pour sauce over ribs. Cover and cook on low for 6 – 8 hours. Yield: 6 servings

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Gourmet’s curry crockpot

Ingredients

1 large onion, peeled and chopped 1 clove garlic, peeled and minced
3 tbs. Butter or vegetable oil
1 lb. Bottom round of beef, cut in 1″ cubes
1 tbs. Ground coriander
1/2 tsp. Ground turmeric
1/2 tsp. Ground cumin
1/2 tsp. Red pepper flakes
1/8 tsp. Ground ginger
2 cups beef bouillon

How to prepare

To cook: in a large skillet over medium high heat, saut

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Crockpot hungarian goulash

Ingredients

2 lb round steaks, cut in 1/2″ cubes
1 cup onion, chopped
1 garlic clove, minced
2 tbsp flour
1 tsp salt
1/2 tsp pepper
1 1/2 tsp paprika

1/4 tsp thyme, dried, crushed
14 1/2 oz tomatoes
1 cup sour cream
noodles

How to prepare

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low 8-10 hours add sour cream 30 minutes before serving, and stir in thoroughly. (high: 4-5 hours, stirring occasionally.) Serve over hot buttered noodles.

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Golden mushroom chicken thighs

Ingredients

6 chicken thighs
1 can golden mushroom soup

How to prepare

Pull the skin off the thighs. Rinse in cold water. Put in crockpot. Pour in one can of golden mushroom soup and 1 can water. Cook on high at least 4 hours or until chicken falls off bones. Remove bones. Yield: 3 servings

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