Beef and Gravy

INGREDIENTS
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (1.25 ounce) onion soup mix
3 pounds beef stew meat
DIRECTIONS
Pour the cream of mushroom soup, cheese soup and onion soup mix into a slow cooker, and mix well. Add beef, cover and cook on Low for 8 hours, or on High for 4 to 5 hours.

Serve over mashed potatoes, rice or egg noodles.

I think I will try this one in the fall. I was looking for recipes that call for the use of cranberries.

Slow Cooker Cranberry Roast

INGREDIENTS
1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

DIRECTIONS
Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
Cover, and cook 8 hours on Low.
Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

Chicken Parmigiana (from Fix-It and Foeget-It)
This is out of one of my cook books but soooo yummy!!!!! I wanted to share.
1 egg
1 tsp salt
1/4 tsp pepper
6 boneless, skinless chicken-breast halves
1 cup Italian bread crumbs
2-4 tbsp butter
14-ox. jar pizza sauce
6 slices mozzarella cheese
grated Parmesan cheese
1. Beat egg, salt, and pepper together. Dip chicken into egg and coat with bread crumbs. Saute chicken in butter in skillet. Arrange chicken in slow cooker.
2. Pour pizza sauce over chicken.
3. Cover. Cook on Low 6-8 hours.
4. Layer mozzarella cheese over top and sprinkle with Parmesan cheese. Cook an additional 15 minutes.

quote:

Originally posted by Tana:
Chicken Parmigiana (from Fix-It and Foeget-It)
This is out of one of my cook books but soooo yummy!!!!! I wanted to share.
1 egg
1 tsp salt
1/4 tsp pepper
6 boneless, skinless chicken-breast halves
1 cup Italian bread crumbs
2-4 tbsp butter
14-ox. jar pizza sauce
6 slices mozzarella cheese
grated Parmesan cheese
1. Beat egg, salt, and pepper together. Dip chicken into egg and coat with bread crumbs. Saute chicken in butter in skillet. Arrange chicken in slow cooker.
2. Pour pizza sauce over chicken.
3. Cover. Cook on Low 6-8 hours.
4. Layer mozzarella cheese over top and sprinkle with Parmesan cheese. Cook an additional 15 minutes.

This looks so yummy.Thanks so much for this recipe. I love the fix it in the crockpot and leave it recipes.

made this last night ...very good

Slow Cooker Potato and Double-Corn Chowder
Use your slow cooker to create this heavenly, hearty chowder.

Prep Time:
Start to Finish:8 hr
Makes:6 servings


1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)
1 can (15.25 ounces) Green Giant® whole kernel corn, undrained
1 can (14.75 ounces) Green Giant® cream-style corn
1 can (12 ounces) evaporated milk
1 medium onion, chopped (1/2 cup)
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper


1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) to develop flavors.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)

quote:

Originally posted by *Lorna*:
I hope we can find more crockpot recipes. I will need them when I go back to work. The ones posted sound tasty.

Just a question: what is the best way to shred the meat when used for the bbq sandwhiches.

Lorna I use 2 forks depending on the cut of meat it should shred quite easy also trim excess fat before cooking I usually have the butcher do it

Have to try these too anything to saty out of the kitchen in t he evenings.

quote:

Slow Cooker Potato and Double-Corn Chowder

That sounds soooo good.

If its still cold next week I'm trying it!

Slow Cooker French Dip - We LOVE this recipe!

We use a tri tip roast for this but I am sure it would work with any kind

season meat with salt, pepper, garlic salt and onion powder

Place roast in slow cooker and pour one can of beef broth, some worstershire sauce and 1 can of beer.

Add in one packet of Liptons Onion soup mix and cook on medium for 5-6 hours.

This is so easy and it turns out awesome. We have sliced it and used it for sandwiches and the au jus for dipping but you can also add potatoes and veggies in with the meat for a different option.

quote:

Originally posted by Tana:
Chicken Parmigiana (from Fix-It and Foeget-It)
This is out of one of my cook books but soooo yummy!!!!! I wanted to share.
1 egg
1 tsp salt
1/4 tsp pepper
6 boneless, skinless chicken-breast halves
1 cup Italian bread crumbs
2-4 tbsp butter
14-ox. jar pizza sauce
6 slices mozzarella cheese
grated Parmesan cheese
1. Beat egg, salt, and pepper together. Dip chicken into egg and coat with bread crumbs. Saute chicken in butter in skillet. Arrange chicken in slow cooker.
2. Pour pizza sauce over chicken.
3. Cover. Cook on Low 6-8 hours.
4. Layer mozzarella cheese over top and sprinkle with Parmesan cheese. Cook an additional 15 minutes.

This souns really good and I think DH and DD will like it. One question...when it says saute the chicken first...for how long? Obviously not until it is cooked cause it's gotta go all day in the crock, but just quick on each side like searing? Or longer? Thanks!

http://www.recipegoldmine.com/crockpot/crockpot.html

This is a good site!

Scalloped Potatoes&Ham

makes 4-6 servings
Ideal slow cooker 4 or 5 quart

2-3 lbs. potatoes,peeledand cut into 1/3 inch peices
1 lbs. cooked Ham , cubed
1 sm. onion diced
2 cups shredded cheddar cheese
10 3/4 ounce can of cream of celery or mushroom soup
1.
spray interior of slow cooker with non stick spray
2.layer 1/3 of potatoes,ham onion,and cheeseinto the slow cooker
3. repeat procedure twice
4.spread soup ontop
5. cover aqnd cook on low 6-7 hours

trying this tonight I 'll let you know how it turns out

White Chicken Chili


Prep & Cooking Time:
Yield: 5 servings
Serving Size: 1.000 bowls


1 1/2 cups shredded Monterey jack cheese
2 cups half-and-half
1/2 cup sour cream
8 tablespoons (1 stick) unsalted butter
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon freshly ground white pepper, or to taste
1/2 teaspoon salt, or to taste
5 boneless, skinless chicken breast halves, cooked and cut into 1/2-inch pieces
3/4 cup chicken broth
1 teaspoon Tabasco sauce, or to taste
Fresh cilantro and salsa for garnish
1 large onion, chopped
Two 4-ounce cans peeled whole green chiles, drained and chopped
1 cup dried navy beans, picked over and rinsed
1/4 cup all-purpose flour



Directions:

In a medium pot, soak the beans overnight in enough cold water to cover the beans by 2 inches. Drain the beans in a colander and return to the pot with fresh cold water, covering the beans by 2 inches. Cook the beans at a bare simmer on very low heat until tender, about an hour, and drain in a colander.

In a medium skillet, melt 2 tablespoons of the butter over medium heat and cook the onion until softened. In a large, heavy pot, melt the remaining 6 tablespoons butter over medium-low heat and whisk in the flour to make a roux. Cook the roux, whisking constantly, for 3 minutes.

Stir in the onion and gradually add the broth and half-and-half, whisking constantly. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, for 5 minutes or until thickened.

Stir in the Tabasco, chili powder, cumin, salt and white pepper. Add the beans, chiles, chicken, and cheese. Increase the heat to medium-low and cook, stirring frequently, for 20 minutes. Stir in the sour cream. Garnish with the cilantro and salsa.

Hamburger Soup with Barley

1 lb ground beef
1 medium onion, chopped
3 14.5 oz cans beef consomme (I use 1 can of beef broth and 2 cans beef consomme)
28 oz can diced or crushed tomatoes
3 carrots, sliced (I use baby carrots, whole)
3 celery ribs, sliced
8 Tbsp barley
1 bay leaf
1 tsp dried thyme
1 Tbsp dried parsley
1 tsp salt
1/2 tsp pepper

1. Brown beef and onion in skillet. Drain.
2. Combine all ingredients in slow cooker.
3. Cover and cook on high 3 hours or low 6-8 hours.

NOTE: This is even better the next day as leftovers!