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.
3 to 4 Pounds chicken wings
1/4 Cup soy sauce
1/4 Cup sherry
1/4 Cup honey
1 Tablespoon hoisin sauce
1 Tablespoon orange juice
2 Cloves garlic, minced
1 Red chili, minced (optional)
Place the wings in the Crock-Pot® slow cooker. Combine remaining ingredients in a bowl and pour over the wings.
Cook on High for 2 to 3 hours or on Low for 4 to 5 hours.
6 Chicken breasts
1/2 Cup dry sherry
10 3/4 Ounces cream of mushroom soup
1/2 Pint sour cream
Salt and pepper
Place the chicken breasts in the Crock-Pot® slow cooker.
Mix together the sherry, soup, and sour cream.
Pour over the chicken.
Cover; cook on Low for 6 to 8 hours.
Sprinkle with salt, pepper, and almonds before serving.
1 can condensed cream of mushroom soup, (10 3/4 oz)
1/2 cup evaporated milk, or scalded milk
1 1/2 teaspoons prepared horseradish
1/2 cup grated Parmesan or Romano cheese
1 1/2 cups cubed cooked ham
1/2 cup stuffed olives, sliced (optional)
1 can (4oz) sliced mushrooms, drained
1/4 cup dry sherry or white wine
1 package spaghetti, (5 oz)
2 tablespoons butter, melted
Combine all ingredients except spaghetti and butter in Crock-Pot; stir well. Cover and cook on low for 6 to 8 hours. Just before serving, cook spaghetti according to package directions; drain and toss with butter. Stir into Crock-Pot. Sprinkle additional grated cheese over the top.
1 pound round roast, trimmed, cut in 2-inch cubes
2 tbs. flour
1/2 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
1 can diced tomatoes, (16 oz) undrained
2 cups thinly sliced carrots
1 large potato, cut into chunks
1/4 cup dry cooking sherry
1/4 cup dark molasses
1 cup water
3 cups fat-free beef broth
Place beef in slow cooker (Crock Pot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours. If desired, add 1/4 cup raisins 30 minutes before serving.