Recipies

1 C Chicken Broth 1 lbs. Shrimp 14 1/2 oz Diced Tomates, Undrained 1/4 C Cornstarch 2 tsp Olive Oil 1 lbs. Polish Sausage, Cut into 1/2" Pieces 1 Medium Onion, Diced 1 Red Pepper, Diced 1 C Celery, Chopped 1 Carrot, Peeled and Chopped 2 tsp Oregano 2 tsp Thyme Red Pepper Flakes, to taste 4 C Long Grain Rice, Prepared Combine broth and tomatoes in Crock-Pot. Add oil, cornstarch, and sausage to small skillet. Cook sausage over high heat without stirring 3-4 minutes, or until cornstarch begins to brown. Reduce heat, and stir until smooth. Carefully whisk cornstarch mixture into Crock-Pot. Add onion, bell pepper, celery, carrot, oregano, thyme, and red pepper flakes to the Crock-Pot. Stir well. Cover; cook on low for 6 hours, or until the juices are thickened. Add shrimp during last hour of cooking. Serve gumbo over rice.

1 lbs Sausage, Cooked and Sliced 2 C Boiled Ham, Diced 2 Onions, Chopped 2 Stalks Celery, Sliced 1/2 Green Pepper, Diced 28 oz Whole Tomatoes, Canned 1/4 C Tomato Paste 3 tsp Garlic, Minced 1 Tbsp Parsley, Minced 1/2 tsp Thyme 2 Cloves 2 Tbsp Salad Oil 1 C Converted Rice 1 lbs Shrimp, Cooked Mix all ingredients except rice in slow cooker. Cover; Cook on low for 8-10 hours. Thirty minutes before serving, turn to high and add shrimp.

8 Boneless, Skinless Chicken Thighs Salt and Pepper, to taste 8 oz Chopped Green Chiles, Drained 4 Cloves Garlic, Minced 2 Yellow Onions, Diced 56 oz Diced Tomatoes, Undrained 3 Cups Chicken Broth 2 tsp Cumin 8 Corn Tortillas, Sliced into 1/4" Strips 1/4 C Cilantro, Chopped 1 C Monterey Jack Cheese, Shredded 2 Avocados, Diced and Tossed with Lime Juice 2 Limes Place chicken in Crock-Pot. In a separate bowl, combine chiles, garlic, onion, tomatoes, chicken broth, and cumin. Blend and pour over chicken. Cover; Cook on high for 3-5 hours, or on low for 7-9 hours.  Shred the chicken when it is very tender. Just before serving, add sliced tortillas and chopped cilantro. Stir to incorporate and soften tortillas. When serving, top with shredded cheese, avocado, and a squeeze of lime.

4 Tbsp Butter, Melted 2 lbs. Almonds, Shelled 1/4 C Cinnamon Sugar In a skillet over medium heat, sauté almonds in melted butter for 15-20 minutes. In a separate bowl, mix and coat nuts with seasoning and place portions in small ramekin baking dishes. Stack baking cups into Crock-Pot. Cover; Cook on low for 4 hours. Sprinkle remaining seasoning onto each cup. Cook on high for 1-2 hours. Other seasoning choices include seasoned salt, sugar with vanilla, taco seasoning, or spiced rum and brown sugar.

1 C Butter, Melted 1 C Onion, Chopped 32 oz Frozen Hash Browns 21 1/2 oz Cream of Mushroom Soup 3 C Milk 2 C Cheddar Cheese, Shredded 2 Small Green Peppers, Chopped 2 C Cheese Cracker Crumbs Lightly grease Crock-Pot. Stir together all ingredients except 1/2 the cracker crumbs. Transfer to Crock-Pot and top with remaining crumbs. Cover and cook on high for 3-4 hours.

3 lbs Ground Beef 2 C Romano Cheese 1 1/2 C Breadcrumbs 1 Bunch Fresh Italian Parsley, Minced Salt and Pepper, to taste In a mixing bowl, combine first 5 ingredients. Form into walnut-sized balls. Bake meatballs in a shallow baking dish at 350 degrees for 20 minutes, or until browned. Drain off any fat, and transfer to Crock-Pot. In a separate bowl, mix remaining ingredients thoroughly. Pour sauce over meatballs. Cover; cook on low for 4-6 hours, or on high for 2-4 hours. Stir once in the middle of cooking.

3 lbs Chicken Wings Salt and Pepper, to taste 1 1/2 Cups Barbecue Sauce 1/4 C Honey 2 tsp Prepared Mustard 2 tsp Worcestershire sauce Tabasco Sauce, to taste Rinse chicken and pat dry. Cut off and discard wing tips Cut each wing at the joint to make two sections. Sprinkle wings with salt and pepper, and place on a broiler pan. Broil 4-5 inches away from the heat for 20 minutes, turning once at 10 minutes. Transfer chicken to Crock-Pot. Combine barbecue sauce, honey, mustard, Worcestershire sauce, and Tabasco sauce in a mixing bowl. Pour sauce over chicken wings. Cover, and cook on low for 4-5 hours, or on high for 2-21/2 hours.

 5 C White Wine 6 Cloves Garlic, Finely Minced 32 oz Gruyere Cheese, Grated 32 oz Swiss Cheese, Grated 6 Tbsp Flour 6 Tbsp Kirsch or Cherry Brandy 1/2 tsp Ground Nutmeg In a large saucepan, heat the wine and garlic to simmer. Combine the Gruyere and Swiss Cheese, and flour in a large bowl. Slowly add cheese mixture to the wine. Stir constantly until cheeses are completely melted and combined. Add the Kirsch and stir. Pour the saucepan contents into the Crock-Pot and sprinkle with nutmeg. Cover, and cook on high for 1 hour. Mix fondue, then cook on low for 2 hours.

1 lb Bacon, Fried and Crumbled 96 oz Baked Beans, Canned 2 Green Bell Peppers, Chopped 2 Medium Onions, Chopped 2 Tbsp Prepared Mustard 2 C Ketchup 2 C Barbecue Sauce 2 C Brown Sugar, Packed Mix all ingredients in the Crock-Pot Cover and cook 3-4 hours on high, or 8-10 hours on low