Monday, May 4, 2009

New England Boiled Dinner

3 pounds Corned beef
6 Carrots, cut in half Lengthwise
6 Potatoes, cut in half Lengthwise
1 medium Size head of cabbage
3 cups Water
6 Turnips, cut in quarters

Place corned beef and water in Crock Pot Cooker.Cover. Set on high. Whensteaming vigorously,set to medium and continue cooking 2 1/2 hours. Removemeat from cooker.Put potatoes, turnips,carrots and cabbage in Cooker. Placemeat on top of vegetables. Cover and when mixture is steaming briskly, set tomedium. Cook for 45 minutes. Ham may be used in place of corned beef, if desired.


1/2 cup whole milk
2 white bread slices
1-1/2 pounds ground beef
2 eggs
1 small onion, peeled
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
12 ounces tomatoes, whole

Place the milk and the bread in a large mixing bowl, and let stand until thebread has adsorbed all the milk. With two forks, break the bread intocrumbs. Beat the ground beef into the crumbs until well mixed. make a hollowin the center of the meat and break the eggs into it. Beat the eggs alittle; then grate the onions into the eggs. Add salt, pepper and mustard.Beat the eggs into the beef. Shape into a round cake and place in the slowcooker. Drain the tomatoes, and place them on the meat. Cover and cook onLow for 5 to 7 hours. Before serving, uncover the pot; turn the heat toHigh, and bubble away some of the sauce. It should be thick, not thin.

Marinated Beef Pot Roast

3 pounds roast, trimmed
2 tablespoons oil
Flour and water paste, optional
1 cup tomato juice
3 tablespoons mustard, prepared
4 tablespoons worcestershire sauce
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper

Combine marinade ingredients and pour over roast in a shallow bowl. Coverand refrigerate overnight or for 24 hrs. Remove meat from marinade and patdry with paper towels. Heat oil in large skillet and brown meat on allsides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve withaccumulated gravy. (This may be thickened in a saucepan with flourand water paste if you wish.)

Lemon Roast Chicken

Chicken whole
1 dash Salt
1 dash Pepper
1 teaspoon Oregano
2 Cloves minced garlic
2 tablespoons Butter
1/4 cup Water
3 tablespoons Lemon juice

Wash chicken,pat dry, season with salt and pepper. Sprinkle 1/2 oregano andgarlic inside cavity. Melt butter in large frying pan. Brown chicken on allsides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water tofry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on LOW8 hours. Add lemon juice in the last hour of cooking. Transfer chicken tocutting board. Skim fat. Pour juice into sauce bowl. Carve bird. Serve withsome juice spooned over chicken.

Italian Chicken

1 frying chicken, cut into pieces
1 teaspoon seasoned salt
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Parmesan cheese, grated
1/2 cup chicken stock
1 can mushrooms, drained
1/2 teaspoon paprika
zucchini, sliced into medium pieces
freshly ground black pepper
parsley to garnish

Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese,and paprika. Coat chicken pieces with mixture. Place zucchini in bottom ofCrockpot. Pour stock over zucchini. Arrange chicken on top. Cover and cookon low for 6 to 8 hours or until tender. Turn control to high, addmushrooms, cover, and cook on high for another 10-15 minutes. Garnishwith freshly ground black pepper and parsley.

Hungarian Goulash

2 Pounds Round steaks, cut in 1/2" - cubes
1 Cup Chopped onion1 Clove garlic, minced
2 Tablespoon Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1-1/2 Teaspoon Paprika
1/4 Teaspoon Dried thyme, crushed
1 (14 1/2 oz) can tomatoes
1 Cup Sour cream

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix tocoat steak cubes. Add all remaining ingredients except sour cream. Stirwell. Cover and cook on Low 8-10 hours Add sour cream 30 minutes beforeserving, and stir in thoroughly. (High: 4-5 hours, stirring occasionally.)Serve over hot buttered noodles.

Home-Style Bread Pudding

2 Eggs, slightly beaten
2 1/4 Cup Milk
1 Teaspoon Vanilla
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
2 Cup
1-inch bread cubes
1/2 Cup Brown sugar
1/2 Cup Raisins or chopped dates

In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt,bread, sugar, and raisins or dates. Pour into 1 1/2-qt. baking dish. Placemetal trivet or rack in bottom of crockpot. Add 1/2 cup hot water. Setbaking dish on trivet. Cover pot; cook on high for about 2 hours. Servepudding warm or cool.

Hawaiian Chicken Breasts

4 Green onions
3 Tablespoons Butter
4 Chicken breast halves
Flour seasoned with salt and pepper
1 Can sliced pineapple, (14 Ounces)
1 Avocado
Rice; hot, buttered

Chop onions using only 1" of green tops. Saute in 1 T of butter untilglazed. Transfer to crock pot. Coat chicken breasts in seasoned flour. Sautein butter until brown on both sides. Transfer to crock pot. Drain pineapple.Pour juice over chicken. Cover and cook on low 3-4 hours (high 1 1/2 - 2hours) or until breasts are tender. Saute pineapple slices in butter untilgolden. Place on heated plater. Top each with a chicken breast. Sliceavocado into 8 lengthwise strips. Place 2 strips on each chicken breast.Serve pan drippings over rice.

Ham And Scalloped Potatoes

8 slices Of ham
10 medium Potatoes, thinly sliced
1 cup Grated Cheddar
2 Onions, thinly sliced
1 can Cream of mushroom soup
Salt and pepper to taste

Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain.Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt andpepper, then grated cheese. Repeat with remaining half. Spoon undiluted soupover top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High:4 hours).

Fresh Artichokes

2 large Fresh artichokes
6 cups -Water, hot
4 slices Lemon, thin slices
1/3 cup Butter; or margarine, melted
3 tablespoons Lemon juice
1/4 teaspoon Seasoned salt

With sharp knife, slice about 1" off top of each artichoke; cut off stemnear base. With scissors, trim about 1/2" off top of each leaf. With sharpknife, halve each artichoke vertically; then scoop out and discard the fuzzycenter or choke. Place artichoke halves in slowcooker; add hot water andlemon slices. Cover and cook on HIGH 4 to 5 hrs. or until done. Drain;serve with sauce. Lemon butter sauce - combine all ingredients.