Crockpot Vegetables
I separated these from
the
main menus since these are based mostly on the use of vegetables.Made
sense
to me :)
Always remember you're unique, just like everyone else.
Crockpot Vegetables
I separated these from
the
main menus since these are based mostly on the use of vegetables.Made
sense
to me :)
Always remember you're unique, just like everyone else.
5-6 medium potatoes
1 can cheddar cheese soup
3 tbs. melted butter
Salt & Pepper to taste
Peel and slice potatoes
then
arrange in CP. Combine soup, butter, salt,
and pepper in a microwavable
bowl. Microwave on high for one minute. Pour over potatoes.
Cook on low 6-7 hours.
This recipe could be doubled or tripled easily. You can use a 5 qt. crockpot to really make a ton of these.Good recipe for family get togethers or buffets.
2 pkg. (10 oz.) frozen
chopped
broccoli, partially thawed
1 can (10 3/4 oz) condensed
cream of celery soup, undiluted
1 1/2 cups shredded sharp
cheddar cheese, divided
1/4 cup chopped onion
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 cup crushed
butter-flavored
crackers, crushed
2 tbs. butter or margarine
In a large bowl, combine
broccoli,
soup, 1 cup cheese, onion,
Worcestershire sauce, and
pepper. Pour into a greased slow cooker. Sprinkle crackers on
top;
dot with butter. Cover and cook on high for 1-1/2 to 3 hours.
Sprinkle with remaining
cheese.
Cook 10 minutes longer or until the cheese is melted. 8-10 servings
Yield: 4 servings
2 lg. fresh artichokes
6 c water; hot
4 sl lemon; thin slices
Lemon Butter Sauce
1/3 c butter; or
margarine,
melted
3 tbs. lemon juice
1/4 tsp. seasoned salt
With sharp knife, slice about 1" off top of each artichoke; cut off stem near base. With scissors, trim about 1/2" off top of each leaf. With sharp knife, halve each artichoke vertically; then scoop out and discard the fuzzy center or choke. Place artichoke halves in slow cooker; add hot water and lemon slices. Cover and cook on HIGH 4 to 5 hr.. or until done. Drain; serve with sauce.
Yield: 10 servings
10 lg. potatoes--thin
slice
2 lg. onions-- chopped
2 can cheddar cheese soup;
cond.-11 oz..
1 c milk
In a small bowl, combine
soup
with milk. In removable liner, layer one half the potatoes and one half
the chopped onions; spread one half the soup-milk mixture. Repeat
layering
using rest of ingredients. Placed in base. Cover and cook on low for
6-8
hours, high for
3-4 hours or auto for 5
hours.
VARIATION: POTATOES O'BRIEN
-Prepare same as above but add 1 chopped pepper and 2 chopped pimientos
to the chopped onion.
Yield: 12 servings
5 lb butternut squash
4 baking apples
1/2 c. butter; melted
1 c. brown sugar; packed
2 tbs. flour
2 tsp. salt
1 tsp. mace
Cut squash in half, remove seeds and fibers; pare and cut in 1/2 inch slices. Pare and core apples; cut in 1/2 inch slices. Combine the melted butter, sugar, flour, salt and mace. Layer one half the squash in the bottom of the removable liner; top with one half the apple slices and one half the sugar mixture. Repeat layers. Place in base. Cover and cook on auto 5 hours, low 6-7 hours or high 3 1/2 hours.
Apple-Raisin Whole-Wheat Stuffing
Yield: 12 servings
12 c. whole-wheat
bread;cubed
1 1/2 c. raisins
4 apples; unpeeled &
chopped
1 1/2 c onion; finely chopped
4 c celery; sliced thin
3 eggs (or use egg whites)
1 c. walnuts or pecans;
chopped
4 tbs. margarine, melted
2 1/2 c. chicken broth
1/2 tsp. black pepper;
freshly
ground
If the bread is not
stale,
spread the slices out on a rack or counter for half a day to dry them
out.
Then cut into cubes. Combine the bread cubes with the remaining
ingredients.
Stuff the turkey or bake in
a covered oven-proof dish for about 40 minutes at 325 (or whatever
temperature
you are using for your turkey) *** OR ** put into Crockpot and cook on
high for 2 hours then low for 4 hours.
Yield: 4 servings
10 oz.
broccoli--frozen-chopped
6 eggs--unbeaten
24 oz. cottage cheese,
small curd
6 tbs. flour
8 oz American cheese-- diced
1/4 c. butter-- melted
2 scallion--chopped
Salt; to taste
Quickly thaw
frozen
broccoli by placing in a colander ar holding
under hot running
water.
Separate the pieces with fork; drain well.
Combine broccoli with
all remaining ingredients in a large bowl and
beat until well
blended.
Pour into greased crockpot. Cover and cook
on High 1 hour, then
on Low 2 to 3 hours.
From Rival Crock-Pot cookbook, date unknown
2-3 lb collards
1/4 lb sliced, seasoned pork
belly
6-8 red potatoes, quartered
2 onions sliced
salt
pepper
2 cups water
1/8 cup vinegar
Place half the pork in
the
bottom of large crock pot
strip large stems from
collard
leaves, tear leaves into small pieces and
stuff into pot put
everything
else in pot, cover and cook on low for 10 hours .
A delicious and simple
Southern
dish
4 large baking potatoes
butter flavored non-stick
cooking spray
Wash and scrub potatoes
thoroughly.Pierce
them, as you would for oven baking.Spray liner of crockpot with cooking
spray,
and coat potatoes evenly
with
the same.
Place in crockpot on low
setting
for 6-7 hours or on high setting for 3-4 hours.
Check for doneness by
piercing
with a fork.
1 lg. bag frozen corn
8 oz pkg. cream cheese
1 stick margarine
salt and pepper to taste
Melt cream cheese and
margarine
in microwave. Spray crockpot with
vegetable spray. Put melted
cream cheese and margarine in crockpot. Add corn, salt and pepper. Cook
in crockpot for two hours on low.
1/2 stick butter or
margarine
1 can cream of onion soup
or onion soup
1 can cream of mushroom soup
1 c. minute rice
8 oz. jar Cheese Whiz
2 boxes frozen broccoli
Mix all in crockpot and cook for 2 to 3 hours on high.
1 red onion, sliced
1 green pepper, cut in thin
strips
4 med. zucchini, sliced
&
unpeeled
1 (16 oz.) can diced
tomatoes,
undrained
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
1 tbs. oleo
1/4 c. grated Parmesan cheese
Combine all ingredients,
except
oleo and cheese, in a slow cooker. Set temperature on low and heat for
3 hours. Dot casserole with oleo and sprinkle with cheese. Cook 1 1/2
hours
more on low setting.
Makes 6 servings.
2 cups carrots, cut in
strips,
cooked & drained
2 cups celery, diced
1 onion, diced
1/4 cup green pepper, diced
1 pint tomato juice
4 cups green beans, drained
1 tsp. salt
dash of pepper
3 tbs. tapioca
1 tbs. sugar
Mix all ingredients
together
in covered casserole or crockpot.
Oven: Dot with 4 tablespoons
margarine and bake at 325 for 2 1/2 hours.
Crockpot: Dot with 2
tablespoons
margarine and cook on low for 8-10 hour or on high for 4-5 hours.
4 to 6 medium red
potatoes,
sliced about 1/4" thick (peeled or not)
4 to 5 cups whole fresh
green
beans, trimmed
6 slices bacon, diced fried
and drained
2 tbs. minced dried onion
1 can 98% fat free cream of
celery soup
salt and pepper to taste
Place sliced potatoes and
green
beans in crockpot; add other ingredients. Cover and cook on low 7 to 9
hours.
Serves 4 to 6.
2 cups water
1 spaghetti squash, a size
which will fit in crockpot
With a skewer or large fork, puncture several holes in the squash. Pour water in the crockpot, add the whole squash. Cover and cook on low for 8 to 9 hours. Split and remove seeds, then transfer the "spaghetti" strands to a bowl. Serve tossed with butter and salt and pepper, Parmesan cheese or your favorite sauce.
5 cups yellow squash,
canned
or frozen
1/2 cup butter or margarine,
melted
1 can cream of chicken soup
2 slices cubed bread
1 cup sour cream
Place squash in slow cooker with butter and cook for 1 hour. Add soup as it comes from the can, and cook until hot. Add bread and sour cream and cook until bubbly.
4 large eggplant
2 eggs
1/3 cup water
3 tbs. flour
1/3 cup seasoned bread crumbs
1/2 cup parmesan cheese
1 can marinara sauce -- 2
lb
1 pound mozzarella cheese
-- sliced
olive oil -- extra virgin
Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Sauté a few slices at a time quickly in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese. In removable liner, layer one fourth of the eggplant, top with one fourth of the crumbs, one fourth of the marinara sauce and one fourth of the mozzarella cheese.
Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Place liner in base. Cover and cook on low 4-5 hours or auto 3 hours.
1/4 pound bacon -- diced
2 med. onions -- thinly
sliced
4 .potatoes -- thinly
sliced
1/2 pound Cheddar cheese --
thinly slice
salt and pepper
butter
Line crockpot with
aluminum
foil, leaving enough to overlap potatoes when finished.
Layer half each of the
bacon,
onions, potatoes and cheese in crockpot. Season to taste and dot with
butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Overlap
with remaining foil. Cover and cook on low setting for 10 to 12 hours.
2 lb. potatoes (about 6
medium)
1/4 tsp. pepper
3 tbs. butter
1 small onion, thinly sliced
1 can cream of mushroom soup
1/4 c. flour
1 tsp. salt
4 slices American cheese
Peel and thinly slice
potatoes.
Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain. Put
half of sliced potatoes in greased crock pot. Top with half of onion
slices,
flour, salt and pepper. Add remaining sliced potatoes and onions.
Sprinkle
with remaining flour. Add butter and undiluted soup. Cover and cook on
low 7 to 9 hours, or 3 to 4 hours on high. Add cheese slices 30 minutes
before serving (Recipe may be
doubled for 5 quart model).
1 package (32 oz) fresh
baby
carrots
1/2 cup marmalade
1 tbs. water
2 tbs. brown sugar
1 tbs. butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbs. cornstarch
2 tbs. water
salt and pepper to taste
Combine all ingredients
in
crock pot and cook on low for 7 to 9 hours, until carrots are tender.
About
15 minutes before serving, make a paste of the cornstarch and cold
water;
stir into carrots .Taste and adjust seasonings.
Serves 4 to 6 as a side dish.
5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
dash salt and pepper to taste
Peel sweet potatoes and
cut
into 1/4 to 1/2 inch thick slices; place in crock pot. Whisk remaining
ingredients together and pour over potatoes. Cover and cook on low 7 to
9 hours. Stir a few times, if possible, to keep them coated.
Serves 4.
8 potatoes
1 onion -- chopped
4 carrots -- peeled and
sliced
2 stalks celery -- sliced
4 chicken bouillon cubes
1 tbs. parsley flakes
5 cups water
1/3 cup butter or margarine
ham - cubed to taste
13 ounces can evaporated milk
Peel & cut potatoes into bite sized pieces. Put all ingredients except evaporated milk in crock pot. Cover and cook 10 to 12 hours. Stir in evaporated milk during last hour. Add flour to thicken, if desired.
Cheesy Cauliflower and Broccoli
1 (10 oz) pkg. frozen
cauliflower,
thawed
1 (10 oz) pkg. frozen
broccoli,
thawed
1 can Cheddar cheese soup
4 slices bacon
salt and pepper to taste
1/4 cup shredded cheddar
cheese,
if desired
Fry bacon until crisp;
drain
well on paper towels then crumble. Place broccoli and cauliflower in
crockery
pot. Top with soup, sprinkle with bacon. Season with salt and pepper.
Cover
and cook on low for 4 to 5 hours. About 20 minutes before done, top
with
cheddar cheese if used.
Serves 6 to 8.
2 cans sliced asparagus,
(10
oz each)
1 can cream of celery soup,
(10 oz)
2 hard cooked eggs, thinly
sliced
1 cup grated cheddar cheese
1/2 cup coarsely crushed
saltines
or Ritz crackers
1 tsp. butter
Place drained asparagus
in
lightly buttered crockpot or crockpot baking insert.Combine soup and
cheese.
Top asparagus with sliced eggs, soup mixture, then the cracker crumbs.
Dot with butter. Cover and cook on low for 4 to 6 hours.
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 vegetable spray.
Put melted cream cheese and
margarine in crockpot. Add corn, salt and pepper. Cook in crockpot for
two hours on low.
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