2 potatoes, sliced
1/2 c. onions, chopped
1/2 c. celery sliced
1/4 c. green peppers, diced
1/4 c. vinegar
1/4 c. oil
Sliced bacon, cooked and crumbled
Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5-6 hours in Crock Pot. Add sugar if needed. Garnish with bacon and parsley.
1 Cup steel cut oats
1 to 2 Tablespoons toasted sesame seed oil
2 to 3 Cloves garlic (chopped)
2 to 3 Tablespoons fresh chopped ginger
5 to 6 Chopped green onions (white and green parts separated)
Dash of cayenne pepper (optional)
3 Cups chicken stock
1 Cup frozen peas and carrots
Place all ingredients, except the green parts of the onions, the frozen peas and carrots in the Crock-Pot® slow cooker. Mix.
Set Crock-Pot® slow cooker on low for 8 to 9 hours or high for 3 to 4 hours.
About one hour before end of cooking time, add the frozen peas and carrots.
Serve with chopped green parts of the onions and garnish of choice.
2 cups crab meat, flaked and picked
2 cups milk
2 cups half-and-half
3 tablespoons butter
2 lemon peel strips
1/2 teaspoon mace, ground
salt and pepper
2 tablespoons dry cooking sherry, opt.
1/2 cup saltine crackers
Combine all ingredients except sherry and crushed crackers in Crock Pot; stir well. Cover and cook on Low setting for 3 to 5 hours. Just before serving, stir in sherry and crumbs to thicken.
2/3 c. vegetable oil
1 1/4 cup sugar
1 1/3 c. zucchini, peeled and grated
2 tsp. vanilla
2 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 to 1 c. chopped nuts
With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in Crock Pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours.
DO NOT CHECK OR REMOVE cover until last hour of baking. Let stand 5 minutes before unmolding.
2 medium onions, sliced save
2-pound beef boneless arm roast, trimmed of fat
1 can (16 ounces) baked beans
1/4 cup barbecue sauce
1 teaspoon finely chopped jalapeno chili save
12 onion kaiser rolls, split
1 1/2 cups prepared coleslaw
Place onions in 3- to 4-quart slow cooker. Add beef. Top with baked beans and barbecue sauce.
Cover and cook on low heat setting 8 to 10 hours.
Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker and mix well. Stir in chili. To serve, place 1/2 cup beef mixture in each roll and top with 2 tablespoons coleslaw.