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396565 -- GERMAN CROCK SLAW
8 c. shredded cabbage
1 lg. onion, chopped fine
2 green peppers, chopped fine
Bring to a boil: 1 tsp. celery seed 1 1/2 c. vinegar
1 tsp. celery seed 1 1/2 tsp. mustard seed 1 tsp. turmeric 1 tsp.
salt Pour boiling liquid over vegetables. Cover and let stand
2 hours. Will keep crisp for 3-4 weeks in refrigerator.
------------------------
396571 -- CROCK TOMATOES
2 green peppers, seeded and cut into
rings
2 lg. tomatoes (ripe), sliced or cut
into wedges
1 lg. Spanish onion, sliced very thin
and separated into rings
1 c. vinegar (cider)
1/2 c. sugar
1 c. salad oil
1 tbsp. salt
1 tsp. celery seed
1. Day before, put vegetables into crock or similar
container. 2. Combine remaining ingredients. Pour over vegetables.
Refrigerate overnight. Keeps very well for several
days.
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396573 -- REFRIGERATOR CROCK SALAD
1 med. cabbage
4 carrots
2 red peppers
2 green peppers
2 lg. onions
2 tsp. celery seed
2 tsp. salt
2 c. white vinegar
2 1/2 c. sugar
Chop or grind the cabbage, carrots, peppers and
onions. Add celery seed and salt and soak in cold water for 2
hours. Drain well. Mix vinegar and sugar and pour over
ingredients. Store in refrigerator and use as needed. Recipe is 50
years old. The longer it sets, the better it gets.
------------------------
396577 -- DIET VEGETABLE IN CROCKPOT
1 cabbage
1 c. broccoli
1 c. garbanzo beans
1 bunch celery
6 carrots
1 onion in lg. pieces
1 pkg. dried onion soup
Any extra vegetable you want
1 lg. can V8
Put all ingredients in crockpot on low. Cook
all day and serve.
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396584 -- BETTY C.'S TRIPLE-ORANGE
AMBROSIAL SALAD
1 (11 oz.) can mandarin orange
segments, drained
8 oz. can pineapple chunks, drained
1/2 c. miniature marshmallows
1/4 c. whipping cream, whipped
Combine orange, pineapple and marshmallows. Fold
in whipping cream. Chill for at least 3 hours. Yield: 5 to 6
servings
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396586 -- BETTY CROCKER HOT
SPINACH SALAD
16 oz. spinach
1/2 c. bottled oil and vinegar salad
dressing
2 tbsp. Bac-O's product
Wash spinach and remove stems, dry leaves. Tear
greens into bite-sizes (about 10 cups). Heat salad dressing in pan.
Add Baco-O's and toss until greens are well coated, 10-15 minutes before
serving. 6 servings.
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396600 -- CROCK POT APPLE BUTTER
10 c. cooked (don't add water),
blended Jonathan apples
(approx. 1/4 bushel)
5 c. sugar
1/2 tsp. cloves
1 tsp. cinnamon
Mix all of the above and cook in crock pot on low for
10-12 hours. (Cook overnight and wake up to a wonderful smell!)
Then uncover and cook an additional 2-4 hours on high until apple butter is
thick. Pour into hot canning jars leaving 1/4 inch head space and seal or
pour into jar and simply refrigerate. Yields about 4 1/2 pints.
------------------------
------------------------
396601 -- CROCK POT SAUCE FOR
HOT DOGS
5 lb. hot dogs
32 oz. ketchup
1/4 pkg. brown sugar
1 tsp. dry mustard (rounded)
1 1/2 tbsp. white vinegar
Mix up in crock pot. Add hot dogs.
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396602 -- STONE CROCK RAISIN COOKIES
1 c. shortening
1 1/2 c. brown sugar, firmly packed
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
2 eggs, beaten
1 1/2 c. flour, sifted
3/4 tsp. baking soda
1/4 c. buttermilk or sour milk
1 1/2 c. rolled oats
1 c. chopped nuts
1 1/2 c. seedless raisins
Combine the shortening and brown sugar; beat
well. Add salt, cinnamon, nutmeg, allspice, and eggs and beat well.
Sift together the flour and baking soda and half of the flour to the shortening
mixture and blend. Add the buttermilk and then mix in the remaining flour
and blend well. Add the remaining ingredients and mix well. Drop by
rounded spoonfuls on greased baking sheets. Bake at 375 degrees for 12-15
minutes. This recipe yields 5 dozen.
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396603 -- DAVEY CROCKETT BARS
1 c. sugar
1 c. brown sugar
1 c. shortening
3 eggs
2 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
2 c. quick oats
1 tsp. walnut extract
Cream sugars, shortening, eggs. Add sifted dry
ingredients. Stir in remaining ingredients. Bake on greased cookie
sheet at 350 degrees for 10-15 minutes. Cut in squares when cool.
------------------------
396604 -- BETTY CROCKER'S
COLORVISION CAKE
1 yellow cake mix
3 tbsp. fruit flavored gelatin
(regular size pkg.)
FROSTING:
Gelatin remaining in pkg.
2 sm. egg whites
1 c. sugar
1/8 tsp. cream of tartar
1/4 c. water
Mix first two ingredients and bake cake as
usual. Mix frosting ingredients in top of double boiler. Place over
boiling water and beat with portable electric hand beater about 4 minutes until
mixture holds soft peaks. Remove from boiling water and beat 3 or 4 more
minutes until peaks stiffen. Ice cake immediately. This fills and
frosts top and sides of cake.
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396605 -- CROCK POT APPLESAUCE
FRUIT CAKE
1 1/2 c. sugar
1/2 c. shortening
2 eggs
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. ground cloves
1/2 tsp. nutmeg
2 tsp. cinnamon
2 tsp. baking soda
2 c. sweetened applesauce
1 c. chopped walnuts
3/4 c. chopped candied fruit
1/2-3/4 c. raisins
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396606 -- BETTY CROCKER COOKIES
1 c. butter
1/2 c. powdered sugar
2 1/4 c. flour
1/4 tsp. salt
3/4 c. nuts, finely chopped
1 tsp. vanilla
Cream butter and sugar, add other ingredients and mix
well. Form into 1-inch balls, place on greased cookie sheet and bake 14
to 17 minutes at 350 degrees. While still warm, roll in powdered sugar.
Roll in sugar again when cold.
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396607 -- DAVY CROCKETT BARS
1 c. white sugar
1 c. light brown sugar
3 eggs
2 c. flour sifted with 1 tsp. soda
1 tsp. baking powder
2 c. oats
1 c. oil
1 tsp. vanilla
1 tsp. salt
1 c. nuts
Mix together. Dough is very stiff. It has
to be pushed or patted into ungreased jelly roll pan. Bake 15 to 20 minutes
in 350 degree oven. Do not over bake or it will be hard and dry.
Take form oven when it is still puffed in the middle. Cut into bars or
squares while warm.
------------------------
396608 -- CROCK POT APPLE BUTTER
12 to 14 apples (or 5 to 6 c. sauce)
Cook apples in 1 1/2 to 2 cups cider until
tender. Then mash into sauce. Add: 3 tbsp. cinnamon 1 1/2 tbsp.
allspice 1 1/2 tbsp. cloves Cover and cook in crock pot on high for
6 to 8 hours. Stir every 2 hours. After 3 hours, remove cover and
"cook down".
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396609 -- APPLE BUTTER IN A
CROCK POT
5 c. apples (cooked and mashed)
5 c. sugar
2 tbsp. vinegar
Boil applesauce on high heat, then add sugar and
vinegar. I hold the cinnamon until last 1/2 hour because I think it
evaporates some. Cook on high heat (about 4 hours) until the apple butter
is as thick as you want it when you cool a sample in the refrigerator.
You don't need to stand and stir this. Just when it is boiling hard, once
every hour or so.
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396610 -- MUSTARD CROCK PICKLES
Wash and dry pickles. Pack in crock and
cover with 1 gallon cold vinegar, 1 cup canning salt, 1 teaspoon saccharine,
1/4 pound mustard, 2 cups sugar, 1 tablespoon salicylic acid, handful mixed
pickle spice. Mix all ingredients in cold vinegar and pour over
pickles. Can be used in about 5 days. More pickles can be added any
time. One cup grated horseradish may be added.
------------------------
396611 -- CROCK POT APPLE BUTTER
4 c. sugar
2 tbsp. cinnamon
2 tsp. cloves
1 tsp. allspice
1/4 c. vinegar
Peel and slice apples. Cook. Make into
applesauce. Measure 4 quarts into crock pot. Let stand overnight
with lid on. Next morning add the 5 ingredients listed. Turn crock
pot on high with lid off. Let cook 1/2 day or longer. Stir
frequently it will turn dark brown when thickened. Pour into jars and
seal.
------------------------
396612 -- CROCK POT APPLE BUTTER
7 c. applesauce
3 c. white sugar
1 tsp. cloves
2 tbsp. cinnamon
2 tbsp. vinegar
Mix ingredients. Put in crock pot and cook on
low for 5-6 hours.
------------------------
396613 -- MUSTARD CROCK PICKLES
Wash and dry pickles. Pack in crock and
cover with 1 gallon cold vinegar, 1 cup canning salt, 1 teaspoon saccharine,
1/4 pound mustard, 2 cups sugar, 1 tablespoon salicylic acid, handful mixed
pickle spice. Mix all ingredients in cold vinegar and pour over
pickles. Can be used in about 5 days. More pickles can be added any
time. One cup grated horseradish may be added.
------------------------
396614 -- CROCK POT APPLE BUTTER
4 c. sugar
2 tbsp. cinnamon
2 tsp. cloves
1 tsp. allspice
1/4 c. vinegar
Peel and slice apples. Cook. Make into
applesauce. Measure 4 quarts into crock pot. Let stand overnight
with lid on. Next morning add the 5 ingredients listed. Turn crock
pot on high with lid off. Let cook 1/2 day or longer. Stir
frequently it will turn dark brown when thickened. Pour into jars and
seal.
------------------------
396615 -- NO SCUM CROCK DILL
PICKLES
1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Wash and place in crock; pickles, grape (or
horseradish) leaves and dill. Boil together water, vinegar, salt, and
alum for at least 5 minutes. Cool and pour over pickles. Weight
with plate to keep pickles covered with brine solution and cure for 10
days. You may add garlic after the eighth day. Let cure in a cool
place.
------------------------
396616 -- CROCK POT APPLE BUTTER
5 quarts finely chopped apples
4 c. sugar
1/4 tsp. salt
1/4 tsp. cloves
4 tsp. cinnamon
Fill a 5 quart crock pot heaping full with finely
chopped apples. (Tart apples are best.) Drizzle 4 cups sugar (or
less, depending upon sweetness of apples), 4 teaspoons cinnamon, 1/4 teaspoon
cloves and 1/4 teaspoon salt, over the apples. Cover. (Lid may not
fit tightly at start, but apples will shrink as cooked.) Begin cooking on
high, then lower heat and cook all day until thick and dark color. Stir
occasionally. Place in small peanut butter jars, cool and freeze.
------------------------
396617 -- CROCK - POT APPLEBUTTER
8 c. applesauce
7 c. sugar or more
3 tsp. cinnamon or 1/2 tsp. oil of
cinnamon
1/2 tsp. cloves
Place all ingredients except cloves and cinnamon in
crock pot. Cook covered on high 4 to 5 hours. Then remove the lid
and add the cinnamon and cloves. Cook, uncovered, 4 to 5 hours longer on
high, stirring occasionally.
------------------------
396618 -- CROCK PICKLES
1 qt. vinegar
1/4 c. salt
1/2 c. sugar
1 1/3 c. water
Wash 100 (3"-4") pickles. Cut off
ends and put in crock. Put in 1/2 pound salt and water to cover.
Add couple of bay leaves, raw carrots, onion and dill. Let stand 24
hours; drain. Bring the above ingredients to a boil. Let stand 10
minutes. Pour over drained pickles. Let stand for 4 days.
------------------------
396619 -- OPEN CROCK DILLS
Cut large cucumbers into quarters. Put in
a crock alternately with layers of dill and sliced onions. Boil the
following and pour over while hot: 3 c. sugar 2 qt. water 1 qt. white vinegar 1
heaping tsp. mixed spices Ready to eat in 24 hours.
------------------------
396620 -- CROCK POT APPLE BUTTER
Peel and core and chop apples. Fill pot
very full. Add 4 cups sugar, 4 teaspoons cinnamon, 1/4 teaspoon cloves,
1/4 teaspoon salt. Lid may not fit at first but apples will shrink.
Drizzle sugar, salt and spices over apples. Cover and cook on high 1
hour. Lower cooker heat, cook until thick and dark, stirring
occasionally. You can freeze.
------------------------
396621 -- DILL CROCK
Fresh dill
1/2 c. garlic cloves
1-2 Tabasco peppers
2 onions, sliced
1 cauliflower
2 bell peppers
3/4 c. canning salt
10 c. water
Celery
Jar olives
1 lb. green beans
2 bay leaves
Red sweet peppers
Sm. green tomatoes
3 sliced carrots
1/4 c. cider vinegar
1 gal. jar
Make brine using 3/4 cup sea salt, 1/4 cup cider
vinegar, 10 cups of water, slice onions, bell peppers, celery, carrot and break
cauliflower into florets. Pack layer of fresh dill and garlic on bottom
of jar. Cook green beans 3 minutes and drain. Layer all
ingredients. Top off with more dill and garlic. Cover with brine.
Set a small saucer weighted to keep everything below brine. Cure 10 days at
room temperature. Refrigerate.
------------------------
396622 -- CROCK PICKLES
3 lbs. pickles
4 1/2 c. water
1 1/2 c. white vinegar
1/2 c. canning salt
1 tsp. alum
1 tbsp. dill weed
2 cloves garlic
Heat water, vinegar, salt, alum to boiling.
Pour over small pickles or quartered cucumbers. Add dill weed and
garlic. Put in gallon jug with cover in refrigerator. May be used
after 3 days. Or in crock: Place a saucer or plate over pickles and
weight down with jar of water. Cover with towel after 3 days, pour brine,
heat to boiling. Put pickles in pint or quart jars, cover with brine and
seal with hot lids.
------------------------
396623 -- CROCK POT APPLE BUTTER
Fill crock pot with unpeeled, chopped apples
(about 16 cups). Add 1 cup water; cover. Cook on low 10-12 hours or
until apples are mushy and browned. Puree in food mill (or
blender). Return to pot. Add: 1 tsp. ground cinnamon 1/4 tsp.
ground cloves Cover and cook on low about 1 hour. Pour into
hot canning jars. Cap and process 10 minutes in boiling hot water bath.
------------------------
396624 -- CROCK PICKLES
4 cloves garlic
Dill
2 qts. water
1 c. white vinegar
1/3 c. pickling salt (uniodized salt)
1/2 c. sugar
Put dill and 2 cloves in the bottom of the
crock. Pack cucumbers halfway up then add more dill and 2 more cloves of
garlic. Boil the remaining ingredients until dissolved. Pour over
cucumbers in crock. Place a plate on the cucumbers to hold in brine. Set
out for 24 hours then refrigerate. Makes 1 gallon.
------------------------
396625 -- CROCK POT APPLE BUTTER
8 c. applesauce
1/2 c. vinegar
3 c. sugar
2 tsp. cinnamon
Put in crock pot. Mix well. Turn on high
until hot, then turn down on low for 8 hours. Very easy and delicious.
------------------------
396626 -- CROCK POT APPLE BUTTER
1/2 gallon apples, diced
4 c. sugar
1/2 c. apple cider vinegar
2 tsp. cinnamon
1/2 tsp. cloves
Dice apples. In a large mixing bowl, add apples
and other ingredients. Stir well. Pour into crock pot and cook 12
hours.
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396627 -- CROCK POT TEA
1 can or 1 frozen can (as directions
say) apple juice
1/2 to 3/4 c. 100% instant tea
2 to 3 cloves, whole
2 to 3 cinnamon sticks
Orange slices
Put ingredients in crock pot on high. Cook for
1/2 hour. Turn on low. Simmer and serve. Put orange slices on
top. Great for winter guests!
------------------------
396628 -- CROCK POT RICE
1/2 gallon 2% milk
1 c. rice
2 tbsp. butter
1 c. sugar
Bring to boil on stove. Pour into crock pot and
cook for 2 hours on HIGH. Stir occasionally with a wooden spoon. Serve
hot or cold. Sprinkle with cinnamon if desired.
------------------------
396629 -- CROCK POT APPLE BUTTER
Fill a 5-quart crock pot heaping full with
finely chopped, peeled tart apples. Drizzle 4 cups sugar, 4 tablespoons
cinnamon, 1/4 teaspoon cloves and 1/4 teaspoon salt over apples.
Cover. Begin cooking on high, then lower heat and cook all day until
thick and dark in color. Stir occasionally. Place in small jars,
cool and freeze.
------------------------
396630 -- CROCK POT APPLE BUTTER
Enough apples to fill a crock pot
1 c. sugar
1 1/2-2 sticks cinnamon
Fill crock with sliced apples. Stir in the
sugar and break the cinnamon into small pieces. (More sugar may be added
if desired.) Turn crock on low and cook all night. The next morning
remove lid and turn crock on high. Let it cook until desired thickness.
------------------------
396631 -- CROCK POT APPLE BUTTER
6 c. applesauce
1 sm. pkg. cinnamon drops
2 c. sugar or to taste
1 tsp. salt
1 tbsp. cinnamon
Put in crock pot until cinnamon drops melt.
Cool and eat.
------------------------
396632 -- CROCKED FRUITS
1 c. brandy (or 1/2 c. rum & 1/2 c.
brandy or bourbon)
1 c. sugar
1 can peaches, sliced
(maraschino cherries, pineapple
chunks or
other fruit may be substituted)
Place all ingredients in a glass or plastic container
with a loose-fitting lid and allow to "work" at room temperature for
2 weeks (a tight lid may cause an explosion!) To stop process, simply
refrigerate. To continue the fruit crock, every 2 weeks add 1 cup sugar
and 1 cup fruit. Can be used over ice cream, crepes or even
waffles. Makes a nice side dish (warmed) for any pork dish. The
juice can be used as a basting sauce for baked ham, with the fruit added later
as a hot garnish. A little over a cup will provide a starter for a
friend.
------------------------
396633 -- CROCK POT APPLE BUTTER
Put 3 quarts of apples, sliced thin, in a crock
pot and cook overnight on high. Next morning, add 2 teaspoons cinnamon, 3 cups
sugar, 1/2 teaspoon cloves. Cook all day on low. Tastes like
old-fashioned apple butter that is cooked in copper kettle. You can use
applesauce if you do not have time to prepare the apples. The crock pot
makes it possible for apples to cook a long time without being stirred.
No fear of sticking or burning.
------------------------
396635 -- CROCK POT INDIAN PUDDING
3 c. milk
1/2 c. cornmeal
1/2 tsp. salt
3 eggs
1/4 c. light brown sugar
1/3 c. molasses
2 tbsp. butter
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. ginger
Lightly grease crock. Preheat on high for 20
minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil,
stirring constantly, for 5 minutes. Cover and simmer an additional 10
minutes. In a large bowl, combine remaining ingredients. Gradually
beat in hot cornmeal mixture and whisk until smooth. Pour into crock and cook
on high for 2 to 3 hours or low for 6 to 8 hours.
------------------------
396636 -- CROCK POT APPLE BUTTER
7 c. applesauce*
2 c. cider
1 1/2 c. honey
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
*Applesauce: Preferably homemade, unsweetened,
but a good quality commercial is ok. Mix all ingredients in crock
pot. Cover and cook on low heat 14-15 hours or until mixture is deep
brown. Pack while hot into 4 hot pint jars. Process in hot water
bath for 10 minutes. Counting the time after the jars have been immersed
and the water comes again to rolling boil.
------------------------
396637 -- CROCK POT STUFFING
1 c. butter
2 c. onion, chopped
2 c. celery
1/4 c. parsley
8 oz. mushrooms
1 lg. bag dried stuffing mix
1 tsp. poultry seasoning
1 1/2 tsp. salt
3-4 1/2 c. chicken broth
2 beaten eggs
Grease crock pot. Saute onion, celery, parsley
and mushrooms in butter. Put stuffing mix in crock pot. Add all
ingredients except broth. Add liquid to preference. Cook on high 1
hour and 4-6 hours on low.
------------------------
396639 -- CROCK PICKLES
2 qt. pickles
2 c. water
2 c. vinegar
Scant 1/2 c. salt
I use up larger pickles cut lengthwise and in
quarters. Combine water, vinegar, and salt. Boil and cool.
Pour over prepared pickles. I layer in crock (5 quart ice cream pail
works good) as follows: pickles, dill, onion, garlic (optional); repeat 2
more times. Cover with plate and weigh down. Let set on counter 3-4
days. Don't change brine. Refrigerate in brine after that.
Will keep quite a long time in refrigerator.
------------------------
396640 -- CROCK POT APPLE BUTTER
Peel apples and slice them to fill crock
pot. Add: 2 tsp. cinnamon 1/4 tsp. cloves 1/4 tsp. ginger 1/4 tsp.
allspice 1/4 tsp. nutmeg Cover on low 8-9 hours. Put in
scalded jars and seal with lids.
------------------------
396641 -- CROCK POT APPLE BUTTER
6 c. apple pulp (thick)
5 c. sugar
1/2 c. vinegar
1/3 c. red hots
1 tbsp. cinnamon
Put all ingredients in crockpot. Stir well and
cook on low all night, uncovered. Put in sterile jars and cover tops with
paraffin.
------------------------
396642 -- CROCKPOT APPLE BUTTER
1 gallon apples (approximately)
4 1/4 c. sugar
1 tsp. vanilla
1 tbsp. cinnamon
Fill a crockpot as full as possible with thinly
sliced apples. Cook on low heat for 18 hours. Add remaining
ingredients. Stir; cover and cook on high heat for 6 hours. Put in
jars while hot. Example of cooking time: Start apples at 12:30
p.m. Add sugar and spices at 6 a.m. Finish at 12:30 p.m.
------------------------
396643 -- CROCK POT APPLE BUTTER
Peel and slice apples thin. Pack to top
of crock pot (3 quart size) tightly. Set crock pot on slow or low and leave
with lid on for 18 hours. Add 3 or 4 cups sugar, 3 teaspoons cinnamon,
dash of ground cloves. Cook for 4 hours more on low or slow (whichever
your pot has on it). Take lid off. Leave on low, stir occasionally
for 3/4 hour. Put in jars and seal.
------------------------
396644 -- CROCK POT APPLE BUTTER
8 c. applesauce, unsweetened
4 c. sugar (4 tbsp. liquid sweetener)
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 tsp. cinnamon
Mix all ingredients together in crock pot. Stir
well and cook on high for 6 hours. Red food color if desired.
------------------------
396645 -- CROCK SWEET PICKLES
1/2 peck pickles, sliced
Put in 2 cups salt to 1 gallon of boiled water.
Let stand 1 week. Drain, then boil enough water to cover pickles.
Add lump of alum size of walnut. Let stand 24 hours. Drain.
Mix: 8 c. sugar 1 pkg. or 3/4 oz. stick cinnamon 2 tbsp. celery seed 1 sm.
bottle horseradish Heat nd pour over pickles every day for 1 week.
------------------------
396646 -- CROCK POT APPLE BUTTER
10 c. cooked (don't add water),
blended Jonathan apples
(approx. 1/4 bushel)
5 c. sugar
1/2 tsp. cloves
1 tsp. cinnamon
Mix all of the above and cook in crock pot on low for
10-12 hours. (Cook overnight and wake up to a wonderful smell!)
Then uncover and cook an additional 2-4 hours on high until apple butter is
thick. Pour into hot canning jars leaving 1/4 inch head space and seal or
pour into jar and simply refrigerate. Yields about 4 1/2 pints.
------------------------
396647 -- CROCK POT SAUCE FOR
HOT DOGS
5 lb. hot dogs
32 oz. ketchup
1/4 pkg. brown sugar
1 tsp. dry mustard (rounded)
1 1/2 tbsp. white vinegar
Mix up in crock pot. Add hot dogs.
------------------------
396648 -- CROCK FULL OF CRUNCH
16 oz. jar peanut butter
1/2 c. Heath bits
1/2 c. mini chocolate chips
Combine all ingredients, mixing well. Spoon
into container; cover and store in refrigerator. To serve spread on
graham crackers or vanilla wafers.
------------------------
396649 -- CROCK POT EASY APPLE
BUTTER
4 c. sugar
4 tsp. cinnamon
1/4 tsp. cloves
------------------------
396650 -- DILL CROCK
This is like pickles and uses the garden
vegetables at the end of summer. Clean and chop the following raw
vegetables: cauliflower, carrots, cucumber, small onions, green tomatoes,
green beans, and celery. Put into large glass jar. Bring to a boil
and pour over the above: 3 qts. water 1 c. pickling salt Add to the
above vegetables and brine: dill, garlic, red peppers, and ground
horseradish. Amounts are according to each person's taste. Store in
refrigerator.
------------------------
396651 -- CROCK POT DRESSING
12-13 c. bread
2 eggs
1 c. butter
1 (8 oz.) can drained mushrooms
1 tsp. poultry seasoning
1 1/2 tsp. salt
1 1/2 tsp. sage
1 tsp. thyme
3 1/2 - 4 c. broth
2 c. chopped onions
2 c. chopped celery
1/2 c. parsley
Melt butter and saute onions and celery until
tender. Add herbs and seasonings and pour over bread. Moisten with
broth. Add beaten eggs. Pack into crock pot. Cook on High 45
minutes or Low 4-8 hours.
------------------------
396688 -- CROCKPOT APPLE BUTTER
2 qts. unsweetened applesauce
1/2 to 1 c. sugar
1/2 to 1 tsp. cinnamon
Mix and put in crockpot. Start before going to
bed on high about 1 hour. Turn on low. Let cook all night. In
the morning, remove lid, cook for 3 more hours or until as thick as you want it.
------------------------
396691 -- CROCK POT GERMAN
POTATO SALAD
2 potatoes, sliced
1/2 c. onions, copped
1/2 c. celery sliced
1/4 c. green peppers, diced
1/4 c. vinegar
1/4 c. oil
Chopped parsley
Sliced bacon, cooked and crumbled
Combine all ingredients except parsley and
bacon. Add salt and pepper to taste. Stir and cook for 5-6 hours in crock
pot. Add sugar if needed. Garnish with bacon and parsley.
------------------------
396713 -- CROCK POT BAKED
LIMA BEANS
Instead of soaking beans overnight, cook overnight on
Low with water and 1 teaspoon soda added. Sort beans, put them in the crock
pot, add water almost to the top of the crock pot and let cook on Low
overnight. Drain and rinse the beans in the morning and continue with the
recipe.
------------------------
396725 -- CROCK POT BEANS
2 cans pork 'n beans
1 can lima beans, drained
1 can kidney beans, drained
1 lb. hamburger meat
3/4 lb. bacon, chopped into pieces
1 onion, chopped
1 c. catsup
1/4 c. brown sugar
3 tbsp. white vinegar
3 tbsp. liquid smoke
1/2 tsp. each of salt & pepper
Brown together and drain hamburger, bacon and
onion. Mix all and cook low 4 to 6 hours in crock pot.
------------------------
396726 -- BARBARA'S MACARONI AND
CHEESE IN CROCK POT
1 lg. box macaroni, cooked and drained
2 tbsp. oil
2 sticks margarine
1 lg. can evaporated milk
1 1/2 c. milk
1 lg. onion, chopped fine
3 c. Cheddar cheese, grated (12 oz.)
1 can Cheddar cheese soup
Oil crock pot, mix all ingredients, using only 1/2 of
grated cheese. Put mixture in crock pot and put remaining cheese on
top. Let simmer in crock pot for 4 or more hours.
------------------------
396785 -- CROCK POT BEANS
1 can pinto beans
1 can baby limas
1 can white beans
1 can pork & beans
1 lb. hamburger
1 tbsp. honey
1/2 c. onion, chopped
1/2 c. catsup
Brown ground beef and onions. Drain all beans
except pork & beans. Mix all together in crock pot. You can
crumble 3 or 4 slices of crisp bacon on top if desired. Really better
with bacon. Cook for 2 to 4 hours, longer if you have time.
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396847 -- CROCK POT BEANS
1-2 lb. hamburger
1-2 lb. bacon
1 c. chopped onions
1 c. ketchup
1/4 c. brown sugar
1 tsp. liquid smoke
1 (approximately 15 oz.) can kidney
beans, drained
1 (approximately 15 oz.) can lima or
butter beans, drained
2 (approximately 15 oz.) cans pork
and beans
Dash of pepper
Brown hamburger and bacon. Drain the fat.
Put all ingredients in crock pot as listed above. Cook either on high for
4 hours or on low for 8 hours. Stir occasionally.
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396854 -- CROCK POT BEANS
3/4 - 1 lb. chopped beef, brown and
drain fat off
1 c. chopped onion, cook with beef
3/4 - 1 lb. bacon, cut sm. cook crisp
and drain fat
2 lg. cans pork and beans
1 can kidney beans, drained
1 can butter beans
1 c. ketchup
1/2 tsp. salt
Dash pepper
1 tbsp. liquid smoke
1/4 c. brown sugar
3 tbsp. white vinegar
Put all ingredients into crock pot and cook on Low
heat for 4-6 hours.
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396863 -- CROCK POT DRESSING
1 pan baked corn bread
9 pieces stale bread
4 eggs
1 onion, chopped
1/2 celery, chopped
2 tsp. sage
1 tsp. salt
1 tsp. black pepper
2 cans cream of chicken soup
2 cans chicken broth
2 tbsp. margarine
Crumble breads. Add all ingredients except
margarine. Put in crock pot and add margarine by spooning on top.
Cook on high 2 hours, then low 3-4 hours.
396888 -- CROCK POT BAKED BEANS
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped (optional)
3 med. cans pork and beans
3/4 c. brown sugar
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
2 c. ketchup
Brown first three ingredients in iron skillet and
drain. Add remaining ingredients. Cook all ingredients in crock pot
on high for 3 hours, stirring occasionally.
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