California Tamale Pie

 

1 pound lean ground beef

3/4 cup yellow corn meal

1/2 cup milk

1 egg -- beaten

1 package chili seasoning mix

1 tsp seasoned salt

1 pound-can tomatoes -- cut up

1 pound-can whole kernel corn -- drained well

1 or 2 14 oz. can sliced ripe olives -- drained well

1 cup cheddar cheese -- grated

 

In skillet, cook meat until crumbly; drain well. In a

large bowl, mix corn meal, milk, egg. Add drained meat,

dry chili seasoning mix, seasoned salt and tomatoes, corn

and olives. Pour into slow cooking pot. Cover and cook on

HIGH 3-4 hours. Sprinkle cheese on top. Cover and cook for

5 more minutes.

 

Orange Wild Rice

 

1 1/2 cups wild and white rice mix

3 cups vegetable OR chicken broth

3 Tbs grated orange peel or 1 Tbs dried orange peel

2 Tbs fresh orange juice

1 tsp salt

1 Tbs unsalted butter

1/2 to 3/4 cup chopped pecans, to your taste, toasted

1/4 cup chopped scallions

1/2 cup packed chopped fresh Italian parsley leaves

 

Rinse the wild rice mix in a strainer under cold running

water. In a slow cooker, combine the rice, broth, orange

zest and juice, salt and butter. Cover, set on High and

cook until the kernels are open and tender, but not mushy

for 2-3 hours. Stir in the pecans, scallions and parsley

and serve. Serves 6-8.

Tex-Mex Meatloaf

 

1 lb. lean ground beef, chicken, or turkey

1 cup cooked rice

1/2 cup crushed crackers or breadcrumbs

1 medium onion, diced

1 can diced tomatoes (with juice)

1 can diced green chiles

2 eggs

Dash of curry powder

Generous amount of garlic powder

Salt/pepper to taste

Salsa (optional)

 

Mix all ingredients except salsa until thoroughly

combined. Spray large loaf pan with non-stick spray. Pat

mixture into pan and bake at 350 degrees until center is

firm and top is brown -- about 1 hour (or a little more),

depending on pan size and oven. Or bake in crockpot all

day on low - half day on High (no more than 4 hours).

Allow to cool a little before slicing for nicer-looking

presentation -- it tends to fall apart when very hot.

Serve with warm salsa as a sauce.

 

Beef in Walnut Sauce

 

4 lbs rump roast -- cubed

Seasoned flour

Olive oil

1/2 cup water

1 can (8-oz) tomato sauce

4-6 garlic cloves -- minced

1/3 cup cider vinegar

1 whole cinnamon stick

8 whole cloves

8 allspice

1 cup ground walnuts

1 tablespoon lemon juice

Sliced sourdough French bread -- toasted

 

Dredge meat in seasoned flour; shake off excess; heat oil

in large frying pan; brown meat well. Transfer to crock-

pot. Pour water into frying pan to loosen drippings. Add to

crockpot with tomato sauce, garlic and vinegar. Place

cinnamon stick, cloves, and allspice in a tea ball or

cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours,

or until very tender. If necessary, cook down pan juices.

Add walnuts and lemon juice. Heat to serving temperature.

Serve over buttered toast. Makes 12 servings.

 

Buckshot Pinto Beans

 

2 cups dried pinto beans, washed

1 large onion, chopped

2 cloves garlic, minced

1 bay leaf

2 cups canned chopped tomatoes

1/2 cup chopped bell pepper

2 teaspoons chili powder

2 teaspoons brown sugar

1/2 teaspoon dry mustard

1/4 teaspoon oregano

1/2 cup real or ersatz smoked ham, chopped

 

Cover beans with water and let soak overnight. Drain

beans, discarding soaking water. In crockpot, cover

beans with fresh water and add remaining ingredients.

Cook on LOW for 6-8 hours, until beans are tender. Taste

beans, add salt if necessary (don't add salt at the

beginning of cooking time - it will make the beans

tough).

Bean And Olive Dip

 

2 small cans (about 7 oz) chili with beans

2 small packages (3 oz) cream cheese, diced

1/2 cup sliced ripe olives

4 Tbs canned diced green chiles

Sliced green onions

 

In your slow cooker, combine chili, cream cheese, olives,

and chiles. Cover and heat until cheese is melted (45

minutes to 1 hour). Stir gently to mix ingredients.

Sprinkle with onions. Makes about 1.75 cups (12-16

servings).

Artichoke and Cheese Dip

 

1 pound shredded Mozzarella

1 cup grated Parmesan

1 cup mayonnaise - (8 oz jar)

1 cup artichoke hearts - (8 1/2 oz) -- drained, chopped

Minced onions -- to taste

 

Mix ingredients together. Bake in casserole at 350

degrees for 20 to 30 minutes or in lightly buttered 3

1/2-quart crockpot on HIGH for about 1 hour. Serve with

broken up French bread or wheat crackers.

 

Stuffed Green Peppers

 

1 package (10 oz) frozen corn kernels

1 can (15 oz) red kidney beans drained and rinsed

1 can ( 14.5 oz) diced tomatoes

1/4 cup salsa

1/4 cup chopped onions

1 1/2 cups cooked rice

1 tsp Worcestershire sauce

1/4 tsp salt

1/2 tsp pepper

2 cups shredded reduced fat Cheddar cheese, divided

6 green peppers. tops removed & seeded

 

Combine all ingredients, except 1/4 cup cheese and green

peppers. Stuff peppers. Arrange peppers in crockpot.

Cover, cook on low 6-8 hours (high 3-4 hours). Sprinkle

with 1/4 cup cheese during the last 30 minutes. Makes 6

servings.

 

 

   8 to 9 pieces of your favorite bread

   4 Tbs butter

   3 Golden Delicious apples

   2 Tbs lemon juice

 

   1 Tbs grated lemon rind

   1/4 to 1/2 cup honey

   1 tsp cinnamon

   1/4 tsp nutmeg

   1 cup apple juice

   1/2 golden raisins

   1/2 cup walnuts (optional)

 

   Spread bread with butter and toast both sides

   under a broiler. Cut bread into chunks. Place

   all ingredients in the slow cooker except

   walnuts. The amount of honey should be

   determined by tartness of apples. Set slow

   cooker on LOW and allow to cook for 5 to 6

   hours. If possible, gently stir halfway through

   cooking process. If desired, stir in walnuts

   just before serving..

Crockpot German Potato Salad

 

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

Veggie bacon bits or 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

on low in crockpot. Garnish with bacon and parsley.

 

Beef Diablo

 

1 lb beef pot roast, boneless

3/4 ts chili sauce

3-4 potatoes, peeled and sliced

3/4 tsp Worcestershire sauce

1/4 onion, sliced

1/4 tsp vinegar

1 1/2 tsp flour

1/4 tsp sugar

3/4 tsp mustard

 

Trim all excess fat from roast. Place potatoes and onion

in bottom of crockpot. Make a smooth paste of flour,

mustard, chili sauce, Worcestershire sauce, vinegar and

sugar. Spread over top of roast (cut roast in half, if

necessary, to fit easily). Place roast in crockpot on top

of potatoes and onions. Cover and cook on LOW setting for

10 to 12 hours (on HIGH setting for 5 to 6 hours).

Barbecue Spoon Burgers

 

1 1/2 lb ground beef

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1 clove garlic, minced

1 Tbs Worcestershire sauce

1 tsp dry mustard

1 tsp salt

1/2 tsp paprika

1/8 tsp pepper

1 6 oz. can tomato paste

3/4 cup water

2 tbs vinegar

2 tsp brown sugar

 

Brown ground beef in skillet, drain fat. Combine all

ingredients in crockpot; stirring well. Cook on low for

6-8 hours or on high for 3-4 hours. Serve over warm

hamburger buns, noodles or rice.

 

Yam Pudding

 

6 large yams or sweet potaotes

1/4 cup butter

1/4 cup brown sugar

2 teaspoons lemon peel -- grated

1 tablespoon lemon juice

1/2 teaspoon salt

1/3 cup brown sugar

1/2 cup slivered almonds

 

Wash yams; drain but do not dry. Set in slow-cooking pot.

Cover and cook on low for 4 to 6 hours (depending on size

and shape). Cool, peel and place in large bowl. Mash

until smooth. Add butter, 1/4 cup brown sugar, lemon

peel, juice and salt; mix well. Spoon into greased 1 1/2-

qt. baking dish. Sprinkle remaining 1/8 cup brown sugar

and almonds on top. Bake in 350 F oven for 40 to 50

minutes.