2 cans (10 3/4 oz each) condensed cream of celery soup
2 c. grated sharp process cheese
1 c. chunked cooked lobster
1/2 c. chopped cooked shrimp
1/2 c. chopped cooked crab meat
1/4 c. finely chopped, cooked scallops
dash cayenne pepper
1 loaf of French bread, cut into 1 inch cubes
Combine all ingredients except bread cubes in lightly greased Crock-Pot; stir thoroughly. Cover and cook on High for 1 hour or until cheese is melted. Turn to Low for serving. Using fondue forks, dip bread cubes into fondue.
2 1/2 lb. top round beef roast
1 lg. onion, sliced
3 tbsp. oil
2-4 c. water, to cover meat
8 oz. tomato sauce
2 beef bouillon cubes
3 tbsp. paprika
1/2 tsp. ground pepper
2 tbsp. flour
Cut roast in 1 inch cubes. In Dutch oven, brown meat, and onions in oil. Add to Crock Pot with water, bouillon cubes, flour, tomato sauce, paprika, and pepper. Cover and cook on low for 8 to 10 hours, until meat is tender. Serve over noodles.
1 (2½–3 lb) rack of pork ribs, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 cloves garlic, minced
Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
Add honey, soy sauce, and garlic to a large slow cooker.
Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
Cover and cook on high for 4 hours, or low for 7 – 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
Remove the ribs and transfer to cutting board.
Cut between the bones to separate into individual ribs.
Serve with additional sauce from the slow cooker, as needed.
1 1/2 pounds beef stew meat, cut into 1″ cubes
1 large onion, chopped
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
2 tablespoons tomato paste
2 tablespoons sweet Hungarian paprika
1/4 cup all-purpose flour
1/2 cup water
1/4 cup sour cream or plain yogurt
Hot cooked noodles or rice
2 teaspoons dried dill weed or poppy seeds
Place meat in a slow cooker; cover with onion and garlic. In a small bowl, combine salt, pepper, water, tomato paste, and paprika. Pour over meat mixture. Cover and cook on Low 8 to 9 hours. Turn control to High. In a small bowl, combine flour, water, and sour cream or yogurt. Stir into meat mixture. Cook uncovered on High 10 to 15 minutes or until slightly thickened. Serve over cooked noodles or rice. Sprinkle with dill weed or poppy seeds.
8 slices bread with crust removed
8 ounces cheddar, swiss or american cheese grated
1 cup cooked and chopped meat or shrimp (optional)
1 cup light cream or milk
1/4 teaspoon salt
1 tablespoon parsley
Lightly grease Slow Cooker or Crock Pot. Alternate layers of bread and cheese and if desired, meat. Beat together eggs, milk, salt and parsley. Pour over bread and cheese in slow cooker/Crock Pot. Sprinkle top with paprika. Cover and cook on high 30 minutes, then turn to low for 3-4 hours.