CROCK POT CREAMY CORN

Ingredients:

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


Directions:

1. Melt cream cheese and margarine in microwave.

2. Spray slow cooker/Crock Pot with vegetable spray. Put melted cream cheese and margarine in slow cooker/Crock Pot.

3. Add corn, salt and pepper. Cook in slow cooker/Crock Pot for two hours on low.
 

 

 

 


CROCK POT DRESSING 1

Ingredients:

1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 cups chicken broth
2 cans cream of chicken soup
1 teaspoon sage
1/2 teaspoon black pepper
Celery to taste
1 medium onion
2 Tablespoons butter


Directions:

1. Mix ingredients except butter. Place in crock pot. Dot butter on top.

2. Cook 2 hours on High then 4 hours on low.

 


CROCK POT DRESSING 2

Ingredients:

1 stick butter (melted)
2 cups diced onion
2 cups diced celery
1 large skillet cornbread (crumbled)
1 teaspoon salt
4 teaspoons sage
1/2 teaspoon pepper
2 eggs (well beaten)
1 can Golden Mushroom soup
1 can cream of chicken soup
1.5-3 cups chicken broth
3 cups chicken


Directions:

1. Mix all ingredients together and cook on high 45 minutes, then on low for 4 hours.

 

 

CROCK POT DRESSING 3


Ingredients:

8 cups prepared stuffing mix
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup melted butter
2 cups turkey broth and cooked giblets,chopped
1 can mushroom soup
1 cup raisins

Directions:

1. Mix together; cook on high at least 1 hour and then on low for an hour or more.

 

 

CROCK POT DRESSING 4

Ingredients:

1 cup butter
1 3/4 cups chopped onions
1 1/2 cups chopped celery
1/2 teaspoon pepper
12 cups bread crumbs
1/3 teaspoon poultry seasoning
1 1/2 teaspoons sage
1/2 teaspoon thyme
2 small cans mushrooms (optional)
4 1/2 cups broth
2 eggs, beaten

Directions:

1. Melt butter in a skillet, saute celery and onions.  Pour over bread crumbs and seasonings.

2.  Add broth, then the eggs.

3.  Cook on high for 50 minutes or low 5-8 hours

 

 

CROCK POT DRESSING 5

Ingredients:

1 1/2 loaves of bread toasted
2 pieces of celery
1 onion
1 stick of margarine
1 can of chicken broth
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons sage
2 eggs


Directions:

1. Toast the bread and tear into pieces. Sauté onion and celery in butter until soft.

2. Mix everything together and add enough water to make it soupy and put in crockpot.

3.  Cook on low for 6 hours.

 

 


CROCK POT EGGPLANT PARMIGIANA

Ingredients:

4 large Eggplant
2 Eggs
1/3 cup Water
3 Tablespoons 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

 

Directions:

1. Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt. Let stand 30 minutes to drain excess
water; dry on paper towels.

2. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil.

3. Combine seasoned bread crumbs with the Parmesan cheese. In crock pot, 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.

4. Cover and cook on low 4-5 hours.

 

 

CROCK POT EGGPLANT AND TOMATO STEW WITH GARBANZO BEANS

Ingredients:

1 medium eggplant, peeled -- cut in 1/2" cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
8 ounces red kidney beans, canned -- rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic -- minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf


Directions:

1. In a 3 1/2, 4 or 5-quart crackpot, combine eggplant, tomatoes, carrots,garbanzo beans, kidney beans, onion, celery and garlicup

2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushedred pepper and bay leaf. Pour over vegetables.

3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf.

 


CROCK POT GERMAN POTATO SALAD

Ingredients:

2 potatoes, sliced
1/2 cup onions, chopped
1/2 cup celery sliced
1/4 cup green peppers, diced
1/4 cup vinegar
1/4 cup oil
Chopped parsley
Sliced bacon, cooked and crumbled


Directions:

1. Combine all ingredients except parsley and bacon. Add salt and pepper to taste.

2. Stir and cook for 5-6 hours in Crock Pot.

3. Garnish with bacon and parsley.

 


CROCK POT GERMAN SLAW

Ingredients:

8 cups shredded cabbage
1 large onion, chopped fine
2 green peppers, chopped fine
1 teaspoon celery seed
1 1/2 cups vinegar
1 1/2 teaspoons mustard seed
1 teaspoon turmeric
1 teaspoon salt


Directions:

1. Bring to a boil the celery seed, vinegar, mustard seed, turmeric and salt.  

2. Place all vegetables into crock pot.

3. Pour boiling liquid over vegetables.  Cover and let stand 2 hours. Will keep crisp for 3-4 weeks in refrigerator

 

 

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