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Hot Apple Pie Crockpot Barbecue Beef
Easy Seafood Chowder Ham and Lima Beans
Crockpot Chicken Dinner Italian Beef Sandwiches
Crockpot Beef Stew Corned Beef Stew
Country-Style Ribs and Bean Bake Quick 'n Dirty Spaghetti
Any-Soup Chicken and Noodles Special Tuna Casserole
Peppered Cornmeal Scones Hot Fudge Pudding Cake

HOT APPLE PIE
If you want a nice warm yummy toddy, this one from Southern Living Magazine should fill the bill!
Serves: 4
Prep.Time: 15 minutes
1 quart apple cider
2/3 cup vanilla-orange flavored brandy
4 cinnamon sticks 3" long
Sweetened whipped cream -- optional
Heat cider in a medium saucepan 5-6 minutes until hot. Stir in brandy. Place cinnamon sticks into 4 mugs; pour cider mmixture over and top with whipped cream.
NOTE: Brandy used by Southern Living was Tuaca.
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BARBECUE BEEF IN THE CROCKPOT
Nothing could be faster or easier!! I use my homemade barbecue sauce, and I sometimes add a little hot pepper vinegar to it to add some zing. If desired, serve with cole slaw and french fries. Terrific!
Recipe By : Cindy Calentui of Tucson, Arizona (Woman's Day Magazine)
Serves: 4
Prep.Time: 10 minutes
1 pound Beef Stew Meat
9 ounces commercial or homemade Barbecue Sauce
4 Kaiser Rolls
Place beef and barbecue sauce in crockpot; set it on low. Cook on low 8-10 hours or until meat is very tender and falling apart. Transfer meat and sauce to a serving bowl; shred meat finely with two forks. Toast kaiser roll halves lightly; spoon beef mixture over rolls and serve at once.
NOTE: Sometimes I thin my commercial barbecue sauce with a little cider vinegar or chicken broth, depending on the brand and flavor.
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EASY SEAFOOD CHOWDER
This is right out of my very old Rival cookbook. Great, easy, quick, and oh so yummy when you're tired of those shopping crowds!
Serves: 4
Prep.Time: 20 minutes
2 pounds fresh or frozen cod or haddock fillets -- thawed if frozen
1/4 pound lean bacon -- diced
1 onion -- chopped
4 medium potatoes -- peeled and cubed
2 cups fish stock, clam juice, or water
1 1/2 teaspoons kosher salt
1/2 teaspoon coarse-ground black pepper
Dash Tabasco sauce
1 can evaporated milk (14 oz.)
Cut fish into bite-size pieces; set aside. In a small skillet, cook bacon until crisp; drain and place in bottom of crockpot with the fish. Add remaining ingredients. Cover and cook on High 2 hours; turn to Low and cook 4-6 hours or until potatoes are tender.
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HAM AND LIMA BEANS
Another recipe from Rival....what could be easier!
Serves: 6
Prep.Time: 20 minutes
1 pound dry lima beans -- soaked overnight
1 large onion -- chopped
1 large green pepper -- chopped
1 teaspoon dry mustard
1 teaspoon kosher salt
1 teaspoon coarse-ground black pepper
1/2 pound cooked smoked ham -- cubed
1 cup ham stock, chicken stock, or water
1 can tomato soup, undiluted
Put all ingredients into crockpot; stir to mix well. Cover and cook on Low 7-10 hours or on High 4-5 hours.
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CROCKPOT CHICKEN DINNER
One more Rival specialty...put it on, go to work or shopping, come home....dinner's ready!
Serves: 4
Prep.Time: 15 minutes
1 3-pound chicken, cut in serving pieces
2 carrots -- sliced
2 onions -- sliced
2 ribs celery with leaves -- cut in 1" pieces
2 teaspoons kosher salt
1/2 teaspoon coarse-ground black pepper
1/2 cup chicken stock or water, (or 1/2 cup water, 1/2 cup dry white wine)
1 teaspoon dried basil
Put half of carrots, onions and celery in the bottom of the crockpot. Add chicken pieces. Top with salt, pepper, liquid, and remaining half of the vegetables. Sprinkle basil over top. Cover and cook on Low 7-10 hours or on High 2-1/2 to 3-1/2 hours (use 1 cup of liquid of cooking on High).
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ITALIAN BEEF SANDWICHES
An excellent crockpot recipe by Carol Allen of McLeansboro, Illinois ( inTaste of Home Magazine). I added the cheese to Mrs. Allen's recipe since we both love cheeses of all kinds (Mozzarella can also be used).
Serves: 8-10
Prep.Time: 15 minutes
1 3-4 pound boneless Beef Chuck Roast -- trimmed
3 tablespoons dried Basil
3 tablespoons dried Oregano
1 cup Water
1 envelope dry Onion Soup Mix
10 Italian Rolls or Sandwich Buns -- lightly toasted
10 slices Provolone cheese
Place roast in a slow-cooker. Combine basil, oregano and water; pour over roast. Sprinkle with soup mix. Cover and cook on Low 7-8 hours, or until meat is very tender. Remove meat; shred with two forks and keep warm. Strain broth; skim off fat. Serve meat on rolls, topped with a slice of cheese, with broth separate for dipping if desired.
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CROCKPOT BEEF STEW
Obviously from this recipe, Rival knows what they're doing....this is really yummy!
Serves: 6
Prep.Time: 20 minutes
3 carrots -- cut up
3 potatoes -- cut up
2 pounds beef chuck (or pre-cut stew meat) -- cut in 1-1/2" pieces
1 cup beef stock
1 teaspoon Worcestershire sauce
2 cloves garlic -- minced
1 bay leaf
1 tablespoon salt
1/2 teaspoon pepper
1 teaspoon paprika
3 onions -- quartered
1 rib celery with tops -- cut up
Put all ingredients into crockpot in the order listed. Stir just enough to mix spices. Cover and cook on Low 10-12 hours or High 5-6 hours.
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CORNED BEEF STEW
This is an old recipe from the 50's and early '60s. It sure came in handy when there was too much month left at the end of the money! *LOL* Of course, it's great for after-work or after-shopping fatigue, too.
Serves: 4
Prep.Time: 20 minutes
1 tablespoon butter or margarine
1 cup coarsely chopped onion
1 carrot -- thinly sliced
1 rib celery -- thinly sliced
1 clove garlic -- minced
1 large potato -- peeled and diced
Salt and pepper to taste
Dash cayenne -- optional
1/8 teaspoon dried thyme
2-1/2 cups chicken broth
1 can corned beef (12 oz.) -- cut in chunks
In a large saucepan, heat butter or margarine; saute onion, celery, carrot and garlic until soft, about 5 minutes, sprinkling with a little salt and pepper to bring out the flavors. Add potato, cayenne and thyme; toss to coat. Add broth; bring to boil and cook over medium heat, partially covered 10-12 minutes or until vegetables are tender. Add corned beef; mix well and heat through, about 5 minutes, stirring occasionally. Serve hot.
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3 PINES COUNTRY-STYLE RIBS & BEAN BAKE
Perfect stick-to-yer-"ribs" dinner! Add coleslaw or salad and some cornbread and you've got it made!
Serves: 4
Prep.Time: 15 minutes + 1-1/2 hours baking
3 pounds Country-Style Pork Ribs
1/2 cup Water
1 can Tomato Sauce (15-oz.)
1 envelope Dry Onion Soup Mix
1/3 cup packed Brown Sugar
1 tablespoon Dijon mustard
1/4 teaspoon Tabasco sauce or to taste
1 can Great northern beans (16-oz.) -- rinsed and drained
1 can Red Kidney beans (16-oz.) -- rinsed and drained
1 rib Celery -- diced
1/2 medium Red or Green Pepper -- diced
Preheat oven to 350 degrees. Place ribs in 13x9x2 baking pan with water; cover tightly (if using a pan with a cover, insert a layer of foil to seal). Bake 1 hour; remove ribs to a plate, reserving cooking liquid in a measuring cup. Meanwhile, in a small saucepan, combine tomato sauce, soup mix, brown sugar, mustard and Tabasco; cook slowly 10 minutes. Add enough hot water to pan juices to make 1 cup; stir into sauce. In same baking pan, combine beans, celery and pepper, plus all but 1/2 cup of sauce; mix well. Place ribs on top; pour remaining sauce evenly over ribs. Cover tightly; bake 30-35 minutes or until tender.
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CAROLINE'S QUICK 'n DIRTY SPAGHETTI
This was my stand-by during my working years when the time-span between getting home and dinnertime was never enough to prepare the real long-simmered sauce-thing! It works!!
Serves: 4
Prep.Time : 30 minutes
1 pound lean Ground beef
1 jar Meat-flavored Spaghetti Sauce (32-oz.)
2 tablespoons Instant Minced Onion
2 teaspoons dried Oregano
1 teaspoon dried Basil
1 teaspoon Garlic Powder
1/2 teaspoon ground Thyme
Hot cooked Thin Spaghetti
Brown beef in a large skillet; drain. Add remaining ingredients; mix well. Cover and simmer about 20 minutes. Serve ladled over hot cooked spaghetti.
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ANY-SOUP CHICKEN AND NOODLES
Really! Any soup will do...your choice of whatever you have in your pantry.
Serves: 4
Prep.Time: 30-35 minutes
8 Chicken Thighs (or whatever pieces you have)
Salt, Pepper and Paprika to taste
3 tablespoons Vegetable Oil
1 can Cream-of-(blank) Soup (10-oz.) -- undiluted
1/4 cup Dry White wine
Chicken broth or water, if needed
2 cups or more cooked Wide Egg Noodles
Wash chicken and pat dry with paper towels; season with salt, pepper and paprika on both sides. In a large skillet, heat oil until very hot; brown chicken in oil over medium heat until golden on both sides. Remove chicken to a plate; add soup and wine to pan; mix well. Add broth or water if a thinner consistency is desired. Return chicken to pan; lower heat; cover and simmer 20 minutes. Add noodles; cover and simmer 5 minutes until heated through.
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CAROLINE'S SPECIAL TUNA CASSEROLE
This recipe is the upshot of hubby and I disliking intensely the gooey, mushy noodle-type casseroles! Of course you can add mushrooms if you like, though I don't. This casserole sits up and talks to you!
Serves: 6
Prep.Time: 30 minutes + 30 minutes baking
2 slices Bacon
1/2 cup chopped Onion
1 rib Celery -- chopped
3 cups cooked mixed tube Pasta (ziti, penne, elbows etc.)
1/2 package frozen Green Peas (10-oz.) -- unthawed
1 can Solid White Tuna -- drained
1 can Cream of Celery Soup (10-oz.) -- undiluted
1/4 cup Milk
1/4 cup Sour Cream
2 tablespoons Dry White wine
1 tablespoon Old Bay Seasoning
1/2 teaspoon Salt
1/2 teaspoon coarse-ground Black Pepper
Dash Tabasco sauce
1/2 cup shredded Cheddar cheese
2 tablespoons Dry bread crumbs
Preheat oven to 350 degrees; grease a 3-quart casserole In a medium skillet, cook bacon until crisp; drain and set aside, reserving drippings. In 1 tablespoon bacon drippings, saute onion and celery until barely soft; transfer to a large mixing bowl. Add pasta and peas; mix well. Break tuna into bit-size pieces; add to bowl annd mix well.
In a medium bowl, combine soup, milk, sour cream, wine, Old Bay Seasoning, salt, pepper and Tabasco; beat until smooth. Add to tuna mixture; toss gently to coat all ingredients well. Spoon mixture into prepared casserole; top with cheese and breadcrumbs. Bake 30 minutes or until top is lightly browned. Serve with green salad and cheese-stuffed Crescent rolls.
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PEPPERED CORNMEAL SCONES
These are so good served warm with lots of oozey butter all over them. They go well with most any recipe on this page.
Recipe By: Good Housekeeping Magazine (11/96)
Yields 12 Scones
Prep.Time: 15 minutes + 15 minutes baking
2 1/4 cups All-purpose flour
1/2 cup Yellow Cornmeal
1 tablespoon Sugar
2 teaspoons Baking Powder
1 1/4 teaspoons Coarse-ground black pepper
1 teaspoon Salt
1/2 teaspoon Baking Soda
6 tablespoons Cold Butter or Margarine (3/4 stick)
3/4 cup Milk
1 Egg
Preheat oven to 425 degrees. In a large bowl, combine flour, cornmeal, sugar, baking powder, pepper, salt and baking soda. With pastry blender ot two knives used scissor-fashion, cut in butter or margarine until mixture resembles coarse crumbs. In a cup, mix milk and egg; stir into flour mixture just until blended. Turn dough out onto lightly floured surface; divide in half. With floured hands, pat each half into a 5-1/2 inch round. Cut each round into 6 wedges; with spatula, transfer wedges to ungreased large cookie sheet. Bake 15 minutes or until lightly browned. Serve warm of cool on wire rack.
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HOT FUDGE PUDDING CAKE
Who else but Hershey's could make such a yummy decadent chocolatey dessert?! This is to die for, and soooo good on a cold winter night!
Serves: 8
Prep.Time: 25 minutes + 40 minutes baking
1-1/4 cups sugar -- divided
1 cup all-purpose flour
7 tablespoons Hershey's cocoa
3 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon salt
2 cups milk
2 egg yolks -- beaten
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Preheat oven to 350 degrees. In a mixing bowl, combine 3/4 cup of the sugar, flour, 3 tablespoons of the cocoa, the cornstarch, baking powder and salt. Stir in milk, beaten egg yolks, butter and vanilla; beat until smooth. Spread batter into ungreased 8- or 9-inch square baking pan. Stir together remaining 1/2 cup sugar, brown sugar, and remaining 4 tablespoons cocoa; spread evenly over batter. Pour hot water over top---do not stir. Bake 35-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with thawed whipped topping and berries if desired.
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Copyright 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved