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| CrockPots |
SMART-POT
(TM) SLOW COOKER COOKBOOK
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BEEF SLOW COOKER RECIPE
Ingredients
2 pounds beef roast
2 teaspoons black pepper
2 each garlic cloves, minced
2 each soup, onion, mix package
2 teaspoons worcestershire sauce
1 teaspoon steak sauce
3 each carrots sliced
2 each celery stalks, diced
1 each sweet bell pepper green, chopped
1 each onion yellow
1/2 cup water
1/2 cup tomato juice
Directions
Cut beef roast into serving-sized portions. Use more beef if
you need more than 6 servings. Brown beef in a bit of vegetable
oil, although you can skip this step if rushed for time.
Slice onion and separate into rings. Dice the peeled carrots,
dice the celery and slice the peppers into thin strips or
circles. Place these into bottom of crockpot. Sprinkle the
beef pieces with fresh ground black pepper, minced garlic
and the onion soup mix. Place on top of the vegetables.
Mix the steak sauce and worcestershire sauce in a small
bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour
this over the meat.
Turn the crockpot to High for 30 minutes, or, if you're
in a hurry, skip this step. Turn to Low, cover and cook for
7-9 hours.
Keep the crockpot covered as much as possible throughout
cooking time. A crockpot can be used to cook this type of
meal for a varied amount of time, depending on your schedule.
It is not important that you take the meat and vegetables
out at a specific amount of time. One or two hours either
way usually makes no difference.
When ready to serve, dip meat and vegetables out of pot
with a slotted spoon. Use the liquid as is or turn crockpot
to High and thicken liquid with a little flour or cornstarch.
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CHICKEN SLOW COOKER RECIPE
Ingredients
3 pounds chicken fryer, cut up into pieces
salt and black pepper
1 cream of mushroom
1/2 cup sauterne or sherry
2 tablespoons butter or margarine
2 tablespoons italian dressing mix, dry (0.7-oz), dry mix
6 ounces cream cheese (2x3 oz pkgs), cut in cubes
1 tablespoon onion chopped
Directions
Wash chicken and pat dry. Brush with butter. Sprinkle with
salt and pepper. Place in crock pot. Sprinkle with dry salad
mix. Cover and cook on low for 5 to 6 hours.
About 3/4 hour before serving, mix soup, cream cheese, wine,
and
onion in small saucepan. Cook until smooth. Pour over chicken
in pot. Cover and cook for 30 minutes on low. Serve with sauce.
Serve with rice or noodles. Serves 4 to 6. |
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CHICKEN SLOW COOKER RECIPE
Ingredients
4-6 chicken breast halves, skinless if desired
2 tablespoons butter or margarine, melted
10 3/4 ounces soup, cream of chicken condensed
1/2 cup sherry dry
1 teaspoon tarragon or rosemary
1 teaspoon worcestershire sauce
1/4 teaspoon garlic powder
4 ounces mushrooms can, sliced, drained
Directions
Rinse chicken breasts and pat dry; place in crockpot. Combine
remaining ingredients and pour over chicken breasts. Cover
and cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours.
Makes 4 to 6 servings.
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SLOW
COOKER EASY LOWFAT CUISINE COOKBOOK
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GROUND BEEF SLOW COOKER RECIPE
Ingredients
2 pounds beef ground, lean
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup onions finely chopped
1 can tomato soup
6 potatoes
1 cup cream light
Directions
In large skillet brown beef; break up large chunks with fork.
Pour off fat. In a small bowl, mix together salt, pepper,
onion and undiluted soup. Peel and slice potatoes.
In crockpot arange alternate layers of potatoes and meat,
with potatoes on bottom. Pour soup mixture over. Cover and
cook on low for 4 to 6 hours. Turn control to high. Pour cream
over all; cover and cook on high for 15 to 20 minutes.
Makes 6 servings. |
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