Chicken Liver Casserole

Ingredients

1 lb chicken livers
1/2 cup flour
1 tsp salt
1/4 tsp pepper
3 slices bacon, diced
3 green onions with tops, chopped
1 cup chicken bouillon
10 oz can golden mushroom soup
4 oz can sliced mushrooms
1/4 cup dry white wine or sauterne

How to prepare

Cut chicken livers into bite-size pieces; toss with flour, salt and pepper. Fry bacon pieces in lg 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. Recipe may be doubled for 3 1/2 or 5 quart Crock-Pot.

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Cantonese dinner

Ingredients

1 1/2 lb pork steak, 1/2″ thick, cut into strips
1 8-ounce can tomato sauce
3 tablespoons brown sugar
2 tablespoons oil
1 1/2 tablespoons vinegar
1 large onion, sliced
1/2 teaspoons salt
1 small green pepper, cut into strips 2 teaspoons worcestershire sauce
1 4-ounce can mushrooms, drained

How to prepare

Brown pork strips in oil in skillet to remove excess fat. Drain on double paper towel. Place pork strips and all remaining ingredients into crock-pot. Cover and cook on low 6 to 8 hours. (high: 3 hours). Serve over hot fluffy rice. Serves 4.

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Crockpot chicken parisian

Ingredients

6 med chicken breasts
salt & pepper
paprika
1/2 cup dry white wine or vermouth
1 can cream of mushroom soup
4 oz mushrooms, sliced, drained
1 cup sour cream, mixed with

1/4 cup flour

How to prepare

Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken in crock pot. Mix white wine, soup, and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika. Cover and cook on low for 7 to 9 hours. (on high: 3 to 4 hours) remove chicken and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or 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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Blanquette de veau

Ingredients

2 lbs. Boned veal shoulder, cut in 2″ pieces
1 quart water
1 small onion, peeled
4 whole cloves
5 carrots, scraped and quartered
1 bay leaf

1/8 tsp. Dried thyme
1/2 cup diced celery
4 peppercorns
1 tsp. Salt
1/4 cup butter or margarine
1 lb sm. White onions, peeled (15)
1/2 lb. Sm. Mushrooms, wiped
2 tbs. Butter or margarine
2 egg yolks
2 tbs. Lemon juice
1 tbs. Minced parsley

How to prepare

In the slow cooker place the veal, water, onion stuck with the cloves, carrots, bay leaf, celery, peppercorns, and salt. Cover and cook on low 4-6 hours.
Before serving: when the veal has finished cooking, melt 1/4 cup butter in a medium skillet; put the onions into the butter and cover. Simmer at low heat for 15 minutes, or until the onions are cooked through. Don’t let them color (they will if the heat is too high). Remove to a warm serving dish. In the same skillet, saut

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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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