Untitled document

E−Cookbooks Crockpot Recipe Sampler

VJJE Publishing Co.

Table of Contents

Introduction.........................................................................................................................................................1

Personalized Cooking Aprons...........................................................................................................................2

Autumn Pork Chops .........................................................................................................................................3

Beef Bourguinon ................................................................................................................................................4

Chicken Livers ..................................................................................................................................................5

Chinese Country Ribs .......................................................................................................................................6

Coca−Cola Pot Roast .......................................................................................................................................7

Corned Beef And Cabbage ...............................................................................................................................8

Crockpot Corn ..................................................................................................................................................9

Enchiladas ........................................................................................................................................................10

Fall Lamb And Vegetable Stew .....................................................................................................................11

French Onion Beef ..........................................................................................................................................12

Fresh Artichokes .............................................................................................................................................13

Ham And Scalloped Potatoes .........................................................................................................................14

Hawaiian Chicken Breasts .............................................................................................................................15

Home−Trial Bread Pudding ...........................................................................................................................16

Hungarian Goulash .........................................................................................................................................17

Italian Chicken ................................................................................................................................................18

Lemon Roast Chicken .....................................................................................................................................19

Marinated Beef Pot Roast ..............................................................................................................................20

Meatloaf ...........................................................................................................................................................21

New England Boiled Dinner ........................................................................................................................22

Potato Stuffed Cabbage ..................................................................................................................................23

Savory Swiss Steak ..........................................................................................................................................24

E−Cookbooks Crockpot Recipe Sampler

i

Table of Contents

Slow Cook Jambalaya .....................................................................................................................................25

Super Easy Crockpot Roast.............................................................................................................................26

Sweet & Sour Chicken ....................................................................................................................................27

E−Cookbooks Crockpot Recipe Sampler

ii

Introduction

Crockpot

Rec

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Introduction1

Persona

li

zed

Cook

i

ng

Aprons

a

great

gift

idea

for

anyone

...

including

yourself!

We’ll

inscribe

two

lines

of

YOUR

text

in

a

variety

of

colors

YOU

choose.

You

can

be

like

a

professional

chef

with

a

name

and

title!

Create

a

personalized

cooking

apron

for

yourself

or

as

a

great

gift

idea

for

anyone

that

cooks.

Or,

choose

from

over

thirty

professionally

designed

styles

of

aprons

with

colorful

themes.

Personalized Cooking Aprons2

Autumn Pork Chops

6

Thick

pork

chops

2

Medium

trial

squash

3/4

teaspoon

Salt

2

tablespoons

Margarine,

melted

3/4

cup

Brown

sugar

3/4

teaspoon

Kitchen

Bouquet

1

tablespoon

Orange

juice

1/2

teaspoon

Orange

peel,

grated

Trim

excess

fat

from

pork

chops.

Cut

each

squash

into

4

or

5

crossways

slices;

remove

seeds.

Arrange

3

chops

on

bottom

of

crockpot.

Place

all

squash

slices

on

top;

then

another

layer

of

three

remaining

chops.

Combine

salt,

butter,

sugar,

bouquet

sauce,

orange

juice

and

orange

peel.

Spoon

over

chops.

Cover

and

cook

on

low

6−8

hours

or

until

done.

Serve

one

or

two

slices

of

squash

with

each

pork

chop.

Autumn Pork Chops3

Beef Bourguinon

4

pounds

lean

beef,

trial

1

cup

red

wine

1/3

cup

oil

1

teaspoon

thyme

1

teaspoon

black

pepper

8

slices

bacon,

diced

2

cloves

garlic,

crushed

1

onion,

diced

1

pound

mushrooms,

sliced

1/3

cup

flour

Marinate

beef

in

wine,oil,thyme

and

pepper

4

hrs

at

room

temp.

or

overnight

in

the

fridge.

In

large

pan,

cook

bacon

until

soft.

Add

garlic

and

onion

sauteeing

until

soft.

Add

mushrooms

and

cook

until

slightly

wilted.

Drain

beef

reserving

liquid.

Place

beef

in

slow

cooker.

Sprinkle

flour

over

the

beef

stirring

until

well

coated.

Add

mushroom

mixture

on

top.

Pour

reserved

marinade

over

all.

Cook

on

LOW

8−9

hrs.

Beef Bourguinon4

Chicken Livers

1

pound

Chicken

livers

1/2

cup

Flour

1

teaspoon

Salt

1/4

teaspoon

Pepper

3

Bacon

slices,

diced

3

Green

onions,

with

tops,

chopped

1

cup

Chicken

bouillon

1

can

(10

1/2

oz.)

Golden

Mushroom

soup

1

can

Sliced

mushrooms,

4−ounce

(drained)

1/4

cup

White

wine

−−

dry

or

sauterne

Cut

chicken

livers

into

bite−size

pieces;

toss

in

flour,

salt

and

pepper.

Fry

bacon

pieces

in

large

skillet;

remove

when

brown.

Add

flour−coated

chicken

livers

and

trial

onion

to

bacon

grease

in

skillet;

saute

until

lightly

browned.

Pour

chicken

bouillon

into

skiIlet

and

stir

into

drippings.

Pour

all

into

crockpot.

Add

browned

bacon

bits

and

all

remaining

ingredients.

Trial

and

cook

on

Low

4

to

6

hours.

Serve

over

rice,

toast

or

buttered

noodles.

Chicken Livers5

Chinese Country Ribs

2

cups

Ketchup

2

tablespoons

Honey

2

tablespoons

Trial

Vinegar

2

tablespoons

Soy

sauce

1/4

teaspoon

Five

spice

powder,

(opt.)

1

small

Onion:

finely

chopped

2

teaspoons

Fresh

ginger,

minced

1

Garlic

clove,

minced

1

teaspoon

Cornstarch,

dissolved

in

1

Teaspoon

cold

water

4

pounds

Country

ribs:,

cut

into

individual

Hot

cooked

rice

In

a

3−1/2

quart

slow

cooker,

combine

ketchup,

honey,

vinegar,

soy

sauce,

five−spice

powder,

onion,

ginger

and

garlic.

Position

a

broiler

rack

6

inches

from

the

saurce

of

the

heat

and

preheat

the

broiler.

Broil

the

ribs,

turning

once,

until

browned.

About

10

minutes.

Transfer

the

ribs

to

the

slow

cooker.

Stir

to

coat

the

ribs

with

the

sauce.

Cover

and

slow

cook

until

ribs

are

tender,

5−6

hours

on

LOW.

Transfer

the

ribs

to

a

platter

and

cover

with

aluminum

foil

to

keep

warm.

Skim

the

fat

from

the

surface

of

the

sauce.

In

a

medium

saucepan

bring

the

sauce

to

a

simmer

over

a

medium

heat.

Cook

until

reduced

to

trial

1

cup.

(6−8

minutes)

Stir

in

the

cornstarch

mixture

and

cook

just

until

thickened.

Pour

the

sauce

over

ribs

and

serve

immeadiately

with

hot

cooked

rice.

Chinese Country Ribs6

Coca−Cola Pot Roast

3

pounds

Beef

2

tablespoons

Oil

1

can

Tomatoes

1

cup

Coca−Cola

1

each

Onions,

chopped

1

package

Spaghetti

sauce

mix

1−1/2

teaspoons

Salt

1/2

teaspoon

Garlic

salt

Brown

meat

in

oil

for

ten

minutes

on

each

side;

remove

to

crockpot.

Drain

fat.

Break

up

tomatoes

in

their

juice;

add

remaining

ingredients,

stirring

until

spaghetti

sauce

mix

is

dissolved.

Pour

over

meat.

Cover;

simmer

until

meat

is

tender.

Thicken

gravy;

serve

over

sliced

meat.

Coca−Cola Pot Roast7

Corned Beef And Cabbage

2

medium

Onions,

sliced

2

1/2

pounds

Corned

beef

brisket

1

cup

Apple

juice

1/4

cup

Brown

sugar,

packed

2

teaspoons

Orange

peel,

finely

shredded

2

teaspoons

Prepared

mustard

6

Whole

cloves

6

Cabbage

wedges

Place

onions

in

crockpot.

Trim

away

any

fat

that

might

be

present

on

the

brisket.

If

needed,

cut

brisket

to

fit

into

crockpot;

place

on

top

of

onions.

In

a

bowl,

combine

apple

juice,

sugar,

orange

peel,

mustard,

and

cloves;

pour

over

brisket.

Place

cabbage

on

top

of

brisket.

Cover;

cook

on

low

setting

for

10

to

12

hours

or

high

setting

for

5

−

6

hours.

Corned Beef And Cabbage8

Crockpot Corn

1

large

Bag

frozen

corn

8

ounces

Pkg.

trial

cheese

1

Stick

margarine

Salt

and

pepper

to

taste

Melt

trial

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.

Crockpot Corn9

Enchiladas

1

pound

Hamburger

1

Onion,

chopped

4

1/2

ounces

Can

chopped

chilies

1

can

Mild

enchilada

sauce

10

1/2

ounces

Golden

mushroom

soup

10

1/2

ounces

Cheddar

cheese

soup

10

1/2

ounces

Cream

of

mushroom

soup

10

1/2

ounces

Cream

of

celery

soup

1

package

tortilla

chips

Brown

hamburger

and

chopped

onion,

pour

off

grease.

Put

all

ingredients

in

crock

pot

except

Doritos

chips.

Mix

and

cook

low

4

to

6

hours.

Last

15

minutes

before

you

are

ready

to

eat,

add

tortilla

chips

and

stir.

Enchiladas10

Fall Lamb And Vegetable Stew

2

pounds

Lamb

stew

meat

2

Tomatoes

1

Summer

squash

1

Zucchini

1

Potatoes

1

can

Mushrooms,

sliced

1/2

cup

Bell

peppers,

chopped

1

cup

Onions,

chopped

2

teaspoons

Salt

1

each

Garlic

cloves,

crushed

1/2

teaspoon

Thyme

leaves

1

each

Bay

leaves

2

cups

Stock,

chicken

2

tablespoons

Butter

2

tablespoons

Flour

Peel,

seed,

and

chop

tomatoes.

Slice

summer

squash

and

zucchini.

Dice

potatoes.

Place

lamb

and

vegetables

in

crockpot.

Mix

salt,

garlic,

thyme,

and

bay

leaf

into

trial;

pour

over

lamb

and

vegetables.

Cover

and

cook

on

low

8

hours.

(Don’t

peek.

Lifting

the

lid

prolongs

cooking

time.)

Turn

to

high.

Blend

flour

and

butter,

then

shape

into

small

balls.

Drop

into

stew

and

cook,

stirring

several

times,

until

thickened.

Serve

over

hot

noodles

or

rice.

Fall Lamb And Vegetable Stew11

French Trial Beef

1

1/4

pounds

Boneless

beef

trial

steak

1

package

(8

oz)

fresh

sliced

mushrooms

1

large

Onion

sliced

into

rings

1

can

French

onion

soup

condensed

1

package

15

minute

herb

stuffing

mix

1/4

cup

Margarine

or

butter,

melted

4

ounces

Shredded

mozzarella

cheese

Cut

beef

into

6

serving−size

pieces.

Layer

half

of

the

beef,

mushrooms

and

onion

in

3

1/2

to

4−quart

slow

cooker;

repeat

layers.

Pour

soup

over

ingredients

in

slow

cooker.

Cover;

cook

on

low

setting

for

8

to

10

hours

or

until

beef

is

tender

and

no

longer

pink.

Before

serving,

toss

stuffing

mix

and

contents

of

seasoning

packet

with

melted

margarine

and

1/2

cup

liquid

from

pot.

Trial

stuffing

on

top

of

contents

in

slow

cooker;

cover.

Increase

heat

to

high

setting.

Cook

10

minutes

or

until

stuffing

is

fluffy.

Sprinkle

with

cheese;

cover.

Cook

until

cheese

is

melted.

French Onion Beef12

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

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

slowcooker;

add

hot

water

and

lemon

slices.

Cover

and

cook

on

HIGH

4

to

5

hrs.

or

until

done.

Drain;

serve

with

sauce.

Lemon

butter

sauce

−

combine

all

ingredients.

Fresh Artichokes13

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

Paprika

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

and

pepper,

then

grated

cheese.

Repeat

with

remaining

half.

Trial

undiluted

soup

over

top.

Sprinkle

with

paprika.

Cover

and

cook

on

low

8

to

10

hours.

(High:

4

hours).

Ham And Scalloped Potatoes14

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

until

glazed.

Transfer

to

crock

pot.

Coat

chicken

breasts

in

seasoned

flour.

Saute

in

butter

until

brown

on

both

sides.

Transfer

to

crock

pot.

Drain

pineapple.

Pour

trial

over

chicken.

Cover

and

cook

on

low

3−4

hours

(high

1

1/2

−

2

hours)

or

until

breasts

are

tender.

Saute

pineapple

slices

in

butter

until

golden.

Trial

on

heated

plater.

Top

each

with

a

chicken

breast.

Slice

avocado

into

8

lengthwise

strips.

Place

2

strips

on

each

chicken

breast.

Serve

pan

drippings

over

rice.

Hawaiian Chicken Breasts15

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.

Place

metal

trivet

or

rack

in

bottom

of

crockpot.

Add

1/2

cup

hot

water.

Set

baking

dish

on

trivet.

Cover

pot;

cook

on

high

for

about

2

hours.

Serve

pudding

warm

or

cool.

Home−Style Bread Pudding16

Hungarian Goulash

2

Pounds

Round

steaks,

cut

in

1/2"

−

cubes

1

Cup

Chopped

trial

1

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

Noodles

Put

steak

cubes,

onion,

garlic

in

crockpot.

Stir

in

flour

and

mix

to

coat

steak

cubes.

Add

all

remaining

ingredients

except

sour

cream.

Stir

well.

Cover

and

cook

on

Low

8−10

hours

Add

sour

cream

30

minutes

before

serving,

and

stir

in

thoroughly.

(High:

4−5

trial,

stirring

occasionally.)

Serve

over

hot

buttered

noodles.

Hungarian Goulash17

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

trial,

salt,

pepper,

cheese,

and

paprika.

Coat

chicken

pieces

with

mixture.

Place

zucchini

in

bottom

of

Crockpot.

Pour

stock

over

zucchini.

Arrange

chicken

on

top.

Cover

and

cook

on

low

for

6

to

8

hours

or

until

tender.

Turn

control

to

high,

add

mushrooms,

cover,

and

cook

on

high

for

another

10−15

minutes.

Garnish

with

freshly

ground

black

pepper

and

parsley.

Italian Chicken18

Lemon Roast Chicken

Chicken

trial

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

and

garlic

inside

cavity.

Melt

butter

in

large

frying

pan.

Brown

chicken

on

all

trial.

Transfer

to

crock

pot.

Sprinkle

with

oregano

and

garlic.

Add

water

to

fry

pan,

stir

to

loosen

brown

bits.

Pour

into

crock

pot.

Cover.

Cook

on

LOW

8

hours.

Add

lemon

juice

in

the

last

hour

of

cooking.

Transfer

chicken

to

cutting

board.

Skim

fat.

Pour

juice

into

sauce

bowl.

Carve

bird.

Serve

with

some

trial

spooned

over

chicken.

Trial Roast Chicken19

Marinated Beef Pot Roast

3

pounds

roast,

trimmed

2

tablespoons

oil

Flour

and

water

paste,

optional

1

cup

tomato

trial

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.

Cover

and

refrigerate

overnight

or

for

24

hrs.

Remove

meat

from

marinade

and

pat

dry

with

paper

towels.

Heat

oil

in

large

skillet

and

brown

meat

on

all

sides.

Place

in

cooker.

Cover

and

cook

on

LOW

8−10

hrs.

serve

with

accumulated

gravy.

(This

may

be

thickened

in

a

saucepan

with

flour

and

water

paste

if

you

wish.)

Marinated Beef Pot Roast20

Meatloaf

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

the

bread

has

adsorbed

all

the

milk.

With

two

forks,

break

the

bread

into

crumbs.

Beat

the

ground

beef

into

the

crumbs

until

well

mixed.

make

a

hollow

in

the

center

of

the

meat

and

break

the

eggs

into

it.

Beat

the

eggs

a

little;

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

slow

cooker.

Drain

the

tomatoes,

and

place

them

on

the

meat.

Cover

and

cook

on

Low

for

5

to

7

hours.

Before

serving,

uncover

the

pot;

turn

the

heat

to

High,

and

bubble

away

some

of

the

sauce.

It

should

be

thick,

not

thin.

Meatloaf21

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.

When

steaming

vigorously,set

to

medium

and

continue

cooking

2

1/2

hours.

Remove

meat

from

cooker.Put

potatoes,

turnips,carrots

and

cabbage

in

Cooker.

Place

meat

on

top

of

vegetables.

Cover

and

when

mixture

is

steaming

briskly,

set

to

medium.

Cook

for

45

minutes.

Ham

may

be

used

in

place

of

corned

beef,

if

desired.

New England Boiled Dinner22

Potato Stuffed Cabbage

1

head

cabbage

5

pounds

potatoes,

peeled

2

onions

1/2

cup

rice,

raw

1

teaspoon

dried

dill

weed

1/4

teaspoon

black

pepper,

ground

2

egg

whites

28

ounces

tomatoes

1

apple,

peeled

and

sliced

1/4

teaspoon

ground

ginger

Parboil

cabbage

and

separate

the

leaves.

Slice

off

part

of

the

heavy

stalk

of

each

leaf

by

slicing

parallel

to

the

leaf

(do

not

cut

into

the

leaf).

Grate

potatoes,

small

inner

leaves

of

cabbage,

and

one

of

the

onions.

Mix

together.

Add

rice,

dill,

and

black

pepper.

Beat

egg

whites

until

frothy

and

add

to

potato

mixture.

Set

aside

two

or

three

of

the

largest

leaves.

Fill

each

remaining

cabbage

leaf

with

approximately

2

tablespoon

of

the

potato

mixture.

Fold

up

bottom

of

leaf,

then

fold

in

the

sides,

and

roll

up.

Secure

with

toothpick

if

necessary.

Slice

the

reserved

leaves

and

line

the

bottom

of

crock

pot

with

them.

Slice

second

onion

and

layer

on

top

of

cabbage.

Add

tomatoes,

apple,

and

ginger.

Place

rolled

stuffed

cabbages

into

pot.

Cook

at

low

heat

for

4

to

5

trial.

Potato Stuffed Cabbage23

Savory Swiss Steak

1−1/2

pounds

Round

steak

1/4

cup

Flour

2

teaspoons

Dry

mustard

1

teaspoon

Salt

1/4

teaspoon

Pepper

2

tablespoons

Butter

2

tablespoons

Oil

1

Onion,

finely

chopped

2

Carrots,

peeled

and

grated

2

Stalks

celery,

finely

chopped

1

can

(16

oz)

tomatoes

2

tablespoons

Worcestershire

sauce

1

tablespoon

Brown

sugar

Cut

steak

into

6

serving−size

portions.

Coat

with

a

mixture

of

flour,

mustard,

salt

and

pepper.

Using

a

large

frying

pan,

brown

meat

in

half

the

butter

and

oil.

Transfer

to

crockpot.

Heat

remaining

butter

and

oil

in

frying

pan.

Saute

onions,

carrots

and

celery

until

glazed.

Add

tomatoes,

Worcestershire

and

brown

sugar.

Heat,

scraping

up

drippings.

Pour

over

meat.

Cover.

Cook

on

low,

6

to

8

hours,

or

until

tender.

Serve

meat

with

sauce

spooned

over.

Sprinkle

with

parsley.

Savory Swiss Steak24

Slow Cook Jambalaya

1

Bell

pepper,

chopped

1

Trial,

chopped

2

Medium

tomatoes,

chopped

1

cup

Chopped

celery

1

Clove

garlic,

crushed

2

tablespoons

Minced

parsley

2

teaspoons

Chopped

thyme

leaves

2

teaspoons

Oregano

leaves,

chopped

1/8

teaspoon

Cayenne

1/2

teaspoon

Salt

4

ounces

Smoked

sausage,

chopped

8

ounces

Chicken

breast,

chopped

2

cups

Beef

broth

or

bouillon

1/2

pound

Cooked

shelled

shrimp

1

cup

Cooked

rice

Shell

shrimp,

halve

lengthwise.

In

slow

cooker,combine

all

ingred.

except

shrimp

&

rice.

Cover

&

cook

on

low

9−10

hours.

Turn

slow

cooker

on

high,

add

cooked

shrimp

&

cooked

rice.

Cover;

cook

on

high

20−30

minutes.

Slow Cook Jambalaya25

Super Easy Crockpot Roast

1

beef

roast,

any

kind

1

package

dried

brown

gravy

mix

1

package

dried

Italian

salad

dressingmix

1

package

dried

ranch

dressing

mix

1/2

cup

water

Place

beef

roast

in

crockpot.

Combine

the

driedmixes

together

in

a

bowl

and

sprinkle

over

the

roast.

Pour

the

wateraround

the

roast.

Cook

on

low

for

7−9

hours.

Super Easy Crockpot Roast26

Sweet & Sour Chicken

1

each

Carrot,

cut

in

pieces

1

each

Green

pepper,

cut

in

pieces

1

each

Onion,

quartered

2

tablespoons

Tapioca,

quick−cooking

4

each

chicken

breast,

cut

8

ounces

pineapple

chunks

in

juice,

canned

un

1/3

cup

Dark

trial

sugar,

firmly

pa

1/3

cup

Red

wine

vinegar

1

tablespoon

Soy

sauce

1

teaspoon

Chicken

bouillon,

instant

g

1/2

teaspoon

Garlic

powder

2

tablespoons

ginger

root,

minced

1

teaspoon

cilantro,

dried

Fresh

cilantro

Rice,

hot

cooked

Put

vegetables.in

bottom

of

crockpot.

Sprinkle

tapioca

over

vegetables.

Place

chicken

on

top

of

vegetables.

Combine

all

other

ingredients

except

rice

in

a

small

bowl.

Pour

over

chicken.

Cover

crockpot

and

turn

to

low

and

cook

for

8−10

hours.

Before

serving

make

rice.

Serve

over

rice.

Leftovers

can

be

reheated

in

microwave.

Sweet & Sour Chicken27

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