French Onion Beef

1 1/4 pounds Boneless beef round steak
1 package (8 oz) fresh sliced mushrooms
1 large Onion sliced into rings
1 can French onion soup condensed
1 package 15 minute herb stuffing mix
1/4 cup Margarine or butter, melted
4 ounces Shredded mozzarella cheese

Cut beef into 6 serving-size pieces. Layer half of the beef, mushrooms andonion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup overingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours oruntil beef is tender and no longer pink. Before serving, toss stuffing mixand contents of seasoning packet with melted margarine and 1/2 cup liquidfrom pot. Place stuffing on top of contents in slow cooker; cover. Increaseheat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinklewith cheese; cover. Cook until cheese is melted.

Fall Lamb And Vegetable Stew

2 pounds Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 can Mushrooms, sliced
1/2 cup Bell peppers, chopped
1 cup Onions, chopped
2 teaspoons Salt
1 each Garlic cloves, crushed
1/2 teaspoon Thyme leaves
1 each Bay leaves
2 cups Stock, chicken
2 tablespoons Butter
2 tablespoons Flour

Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dicepotatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,and bay leaf into stock; pour over lamb and vegetables. Cover and cook onlow 8 hours. (Don't peek. Lifting the lid prolongs cooking time.) Turn tohigh. Blend flour and butter, then shape into small balls. Drop into stewand cook, stirring several times, until thickened. Serve over hot noodles orrice.

Enchiladas

1 pound Hamburger
1 Onion, chopped
4 1/2 ounces Can chopped chilies
1 can Mild enchilada sauce
10 1/2 ounces Golden mushroom soup
10 1/2 ounces Cheddar cheese soup
10 1/2 ounces Cream of mushroom soup
10 1/2 ounces Cream of celery soup
1 package tortilla chips

Brown hamburger and chopped onion, pour off grease. Put all ingredients incrock pot except Doritos chips. Mix and cook low 4 to 6 hours. Last 15minutes before you are ready to eat, add tortilla chips and stir.

Crockpot Corn

1 large Bag frozen corn
8 ounces Pkg. cream cheese
1 Stick margarine
Salt and pepper to taste

Melt cream cheese and margarine in microwave. Spray crockpot with vegetablespray. Put melted cream cheese and margarine in crockpot. Add corn, salt andpepper. Cook in crockpot for two hours on low.

Crockpot Cream Cheese Chicken

3 lbs. chicken pieces
1 package Italian salad dressing mix
4 tablespoons melted butter, divided
1 small onion, chopped
1 clove garlic, chopped
1 can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth

Place chicken pieces in crockpot and sprinkle Italian salad dressing mix over the chicken. Drizzle 2 Tbsp. melted butter over chicken. Cook on low for 6 hours. Melt 2 Tbsp. butter in a saucepan and saute onion and garlic. Add the cream of chicken soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to the crockpot and cook on low for an additional 1 1/2 to 2 hours.

Corned Beef And Cabbage

2 medium Onions, sliced
2 1/2 pounds Corned beef brisket
1 cup Apple juice
1/4 cup Brown sugar, packed
2 teaspoons Orange peel, finely shredded
2 teaspoons Prepared mustard
6 Whole cloves
6 Cabbage wedges

Place onions in crockpot. Trim away any fat that might be present on thebrisket. If needed, cut brisket to fit into crockpot; place on top ofonions. In a bowl, combine apple juice, sugar, orange peel, mustard, andcloves; pour over brisket. Place cabbage on top of brisket. Cover; cook onlow setting for 10 to 12 hours or high setting for 5 - 6 hours.

Coca-Cola Pot Roast

3 pounds Beef
2 tablespoons Oil
1 can Tomatoes
1 cup Coca-Cola
1 each Onions, chopped
1 package Spaghetti sauce mix
1-1/2 teaspoons Salt
1/2 teaspoon Garlic salt

Brown meat in oil for ten minutes on each side; remove to crockpot. Drainfat. Break up tomatoes in their juice; add remaining ingredients, stirringuntil spaghetti sauce mix is dissolved. Pour over meat. Cover; simmer untilmeat is tender. Thicken gravy; serve over sliced meat.

Chinese Country Ribs

2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder, (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger, minced
1 Garlic clove, minced
1 teaspoon Cornstarch, dissolved in
1 Teaspoon cold water
4 pounds Country ribs:, cut into individual
Hot cooked rice

In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce,five-spice powder, onion, ginger and garlic. Position a broiler rack 6inches from the saurce of the heat and preheat the broiler. Broil the ribs,turning once, until browned. About 10 minutes. Transfer the ribs to the slowcooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribsare tender, 5-6 hours on LOW. Transfer the ribs to a platter and cover withaluminum foil to keep warm. Skim the fat from the surface of the sauce. In amedium saucepan bring the sauce to a simmer over a medium heat. Cook untilreduced to about 1 cup. (6-8 minutes) Stir in the cornstarch mixture andcook just until thickened. Pour the sauce over ribs and serve immeadiatelywith hot cooked rice.

Chicken Livers

1 pound Chicken livers
1/2 cup Flour
1 teaspoon Salt
1/4 teaspoon Pepper
3 Bacon slices, diced
3 Green onions, with tops, chopped
1 cup Chicken bouillon
1 can (10 1/2 oz.) Golden Mushroom soup
1 can Sliced mushrooms, 4-ounce (drained)
1/4 cup White wine -- dry or sauterne

Cut chicken livers into bite-size pieces; toss in flour, salt and pepper.Fry bacon pieces in large skillet; remove when brown. Add flour-coatedchicken livers and green onion to bacon grease in skillet; saute until lightlybrowned. Pour chicken bouillon into skiIlet and stir into drippings. Pourall into crockpot. Add browned bacon bits and all remaining ingredients.Cover and cook on Low 4 to 6 hours. Serve over rice, toast or butterednoodles.

Crockpot Brunswick Stew

3 medium onions, cut into thin wedges
2 lbs. chicken breasts or thighs, boneless and skinless, cut into
1 inch pieces
1 1/2 cups diced cooked ham (8 ounces)
1 (14.5 oz.) can diced tomatoes
1 (14 oz.) can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 (10 oz.) package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn

In a 3 1/2- to 4-quart crockpot place onion. Top with chicken and ham. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Add okra, lima beans, and corn to crockpot. If using low-heat setting turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender.

Beef Bourguinon

4 pounds lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flourMarinate beef in wine,oil,thyme and pepper
4 hrs at room temp. or overnightin the fridge.

In large pan, cook bacon until soft. Add garlic and onionsauteeing until soft. Add mushrooms and cook until slightly wilted. Drainbeef reserving liquid. Place beef in slow cooker. Sprinkle flour over thebeef stirring until well coated. Add mushroom mixture on top. Pour reservedmarinade over all. Cook on LOW 8-9 hrs.

Autumn Pork Chops

6 Thick pork chops
2 Medium acorn squash
3/4 teaspoon Salt
2 tablespoons Margarine, melted
3/4 cup Brown sugar
3/4 teaspoon Kitchen Bouquet
1 tablespoon Orange juice
1/2 teaspoon Orange peel, grated

Trim excess fat from pork chops. Cut each squash into 4 or 5 crosswaysslices; remove seeds. Arrange 3 chops on bottom of crockpot. Place allsquash slices on top; then another layer of three remaining chops. Combinesalt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon overchops. Cover and cook on low 6-8 hours or until done. Serve one or twoslices of squash with each pork chop.