2 lb. frozen fish filets
1/4 lb. bacon or salt pork, diced
1 medium onion, chopped
4 medium potatoes, peeled and cubed
2 cups water
1 1/2 teaspoons salt (unless you are using fresh salt-water fish)
1/4 teaspoon pepper
1 can evaporated milk


1. Thaw frozen fish in refrigerator. Cut into bite-sized pieces.

2. In skillet, saute bacon or salt pork and onion until meat is cooked and onion is golden. Drain and put into Crock Pot with the fish pieces.

3. Add potatoes, water, salt and pepper. Cover and cook on low for 6 - 9 hours.

4. Add evaporated milk during last hour.




1 pound dried navy beans soaked overnight
1 hot pepper
1 carrot, sliced
salt and pepper
4 cups water
1 ham butt (2 to 3 pounds)
1 onion, sliced
1 package frozen peas
2 garlic cloves
1 green pepper diced
1/2 small head cabbage, shredded


1. Drain beans. Place all ingredients except frozen vegetables and cabbage in crock pot.

2. Cover and cook on Low 10 to 12 (or more) hours.

3. Turn to high and remove ham. Add peas, limas and cabbage.

4. Cook for 1 to 2 hours on High or until vegetables are tender.





2 cups lentils
/2 pound ham -- diced
1 onion -- chopped
1 bay leaf
2 ribs celery -- chopped
1 clove garlic -- minced
salt and pepper -- to taste


1. Combine all ingredients with 2 quarts water in the crock pot.

2. Cook on low, covered, 8 to 10 hours.





1 pound ground chuck 1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery 1 cup sliced carrots 1 teaspoon salt
1 teaspoon Worcestershire sauce


1. Brown meat with onion and celery; drain off fat. Place into crock pot.

2. Stir in remaining ingredients and add 1 or 2 cups water.

2. Cover and cook on low for 8-10 hours.





1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2cup pre-shredded coleslaw mix
1(10 oz.) package frozen whole kernel corn
1(9 oz.) package frozen cut green beans
4 cups hot-style vegetable juice (like V-8)
1 (14 1/2 oz.) can Italian-style stewed tomatoes
2 Tablespoons Worcestershire sauce
1 teaspoon dried basil
1/4 teaspoon pepper


1. In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat.

2. In crock pot combine meat mixture, coleslaw mix, frozen corn,frozen beans, vegetable juice, undrained tomatoes, Worcestershire sauce, basil,and pepper.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.





6 slices of crisp bacon, crumbled
4 medium potatoes, peeled and diced
1/2 cup minced onions, chopped
1 (16 oz.) can cream corn
2 cans (13 3/4 oz.) chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1 can evaporated milk


1. Place all ingredients, except milk in a crock pot.

2. Cover and cook on low for 10 to 12 hours.

3. Add milk and cook covered for 1 hour.




8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped
2 carrots, peeled and chopped small
1 can chicken broth
2 Tablespoons dried parsley
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup milk
1/2 cup flour
sliced green onions, grated cheese, and chopped bacon for toppings


1. Put all ingredients down to and including the pepper into the crockpot. Add water to within 1" of the top of the crockpot (this recipe is for a 5 qt, so adjustaccordingly).

2. Cook on high for 8 hours.

3. 1 hour before serving, put milk into a small container with a lid, add flour and shake until well mixed. Add to the soup.




6 potatoes
2 leeks
2 onions
1 carrot
1 stalk celery
4 cup water
1 1/2 teaspoon salt
4 chicken bouillon cubes
1 can cream of mushroom soup
1 can cream of celery soup
1 Tablespoon parsley flakes
2 Tablespoons butter
13 oz. can evaporated milk
Chopped chives


1. Cut all vegetables to bite-size. Put all ingredients except milk and chives, in the crock pot.

2. Cover and cook on low for 10 to 12 hours or high for 3-4 hours. Stir in evaporated milk during the last hour.





6 potatoes, peeled and sliced
1 carrot, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 Tablespoon parsley flakes
5 cups water
1 Tablespoon salt
1/3 cup margarine
1 (13 oz.) can evaporated milk


1. Put all ingredients in crockpot, except milk. Cook on low 10-12 hours.

2. Stir in evaporated milk during last hour.




1 lb. - 1 1/2 lb. fish (use any combination of the following: flounder, ocean perch, pike, rainbow trout, haddock or halibut)
1/2 cup onion; chopped
1/2 cup celery; chopped
1/2 cup pared carrots; chopped
1/4 cup parsley; snipped
1 teaspoon leaf rosemary
1 can (16 oz.) whole tomatoes; mashed
1/2 cup dry white wine
1 bottle (8 oz.) clam juice
1 teaspoon salt
3 Tablespoons flour
3 Tablespoons butter, melted
1/3 cup light cream


1. Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, butter and cream in crockpot; stir well.

2. Cover and cook on LOW setting for 7-8 hours, on HIGH setting for 3-4 hours.

3. One hour before serving, combine flour, butter and cream. Stir into fish mixture.

4. Continue to cook until mixture is slightly thickened.




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