Thank you Cookie!
Thank you Judydawn!
Thank you Michelle!
Thank you Gert, CC, Faffa, Chokkie!
Thank you everybody!

I loved the idea of Michelle freeze bags with all the ingredients of a meal.
I had seen something similar on a site I like because it has very interesting recipes for slowcooker.
I want to share:

http://www.sixsistersstuff.com/2013/02/10-slow-cooker-freezer-meals-in-less.html

http://www.sixsistersstuff.com/2012/09/slow-cooker-freezer-meals-make-8-meals.html

http://www.sixsistersstuff.com/2014/03/5-slow-cooker-freezer-meals-in-30-minutes.html

It is a pleasure be helpful.

Besides, I have learned many things here with you.

However, I would warn everyone to observe the time of cooking in their pots, since modern slowcookers cook much faster than the old, and I have also noticed that the mini slowcookers cook much faster than larger ones.

 

SPECIALTIES

BEEF IN WINE SAUCE
1 pound stew beef, cut in 1-inch cubes
2 tablespoons dry onion soup mix
1 10-�-ounce can cream of mushroom soup
2 tablespoons dry red wine
Combine all ingredients in CROCK�ETTE. Stir together well. Cover and cook 8 to 12 hours. Serve over noodles or rice.
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STUFFED ROUND STEAK
� to 1 pound round steak, cut �-inch thick

STUFFING
1 tablesppoon butter or margarine
� cup finely chopped onion
2 tablespoons finely chopped celery
1 2-ounce can mushrooms, drained
2/3 cup fresh bread crumbs
1 egg
1/8 teaspoon dried marjoram
1/8 teaspoon ground sage
1/8 teaspoon dried thyme
Fresh parsley
Melt butter in skillet; add vegetables and mushrooms. Saute until golden. Add all remaining ingredients except parsley. Toss until well combined. Coat round steak with 2 tablespoons flour, � teaspoon salt and � teaspoon paprika. Cut steak in half. Spread each piece with half of stuffing. Roll and tie with string. Place in CROCK�ETTE. Cover and cook 8 to 10 hours. Serve with juices poured over steak. Garnish with parsley.
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ROAST CORNISH HEN
1 Cornish hen (about 1 pound), thawed
3 onion slices
1 small carrot, sliced
� stalk celery, sliced
Salt and pepper to taste
2 tablespoons water
Place vegetables in bottom of CROCK�ETTE. Place Cornish hen on top. Season with salt and pepper. Pour water over all. Cover and cook 8 to 10 hours.
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STUFFED CORNISH HEN
Prepare sutffing for round steak (see above). Place hen in CROCK�ETTE. Sprinkle with basil leaves, if desired. Cover and cook 8 to 10 hours. Add no water.
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JIFFY SHRIMP NEWBURG
1 10-�-ounce can cream of shrimp soup
� cup evaporated milk or cream
2 egg yolks, beaten
1 4-�-ounce can shrimp, drained
1 4-ounce can sliced mushrooms, drained
2 tablespoons dry sherry
Place all ingredients in CROCK�ETTE. Stir throoughly. Cover and cook 3 to 4 hours. Stir once or twice. Serve over hot rice, chow mein noodles or in puff pastry shells.

LOBSTER NEWBURG: Substitute one 5-ounce can or 2/3 cup cooked lobster, flaked, for shrimp.
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CHOCOLATE DESSERT FONDUE
1-� teaspoons butter or margarine
8 1-ounce chocolate candy bars with almonds, broken
1-� cups minature marshmallows
3 tablespoons milk
� cup whipping cream
Rub crock wall with butter. Place candy bars, marshmallows and milk in CROCK�ETTE. Cover and cook, stirring every 30 minutes, until melted and smooth. Gradually add whipping cream. Cover and keep warm for serving up to 2 to 6 hours later. Serve with bite-sized pieces of pound cake, bananas, marshmallows, fresh strawberries, grapes or mandarin oranges.
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STUFFED PEPPERS
2 medium green peppers
3 tablespoons minced onion
1 cup cooked rice
� to 1 cup shredded Cheddar or American cheese
1 tablespoon chopped pimiento
� teaspoon salt
1/3 cup water
Cut off tops of peppers and remove membrane. Combine remaining ingredients, except water. Tightly pack each pepper with stuffing. Place peppers in CROCK�ETTE. Pour water in the bottom of the CROCK�ETTE. Cover and cook 8 to 12 hours.

http://www.food.com/bb/viewtopic.zsp?t=129227

http://catbyd1.tripod.com/Crockette/C-etteRecipes.html

SIDE DISHES

BUN WARMER
The CROCK�ETTE makes an excellent bun warmer. Rolls are perfectly heated without drying out. Place rolls in CROCK�ETTE. Cover and heat 2 to 4 hours.
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BUTTERED VEGETABLES
Line CROCK�ETTE with aluminum foil, leaving enough to overlap vegetables when finished. Place fresh or frozen vegetables in foil. Dot with 2 to 3 teaspoons butter or margarine. Season with salt and pepper. Overlap with remaining foil. Cover and cook 8 to 12 hours.
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BAKED POTATOES
Prick potatoes with fork and wrap in foil. Place potatoes in CROCK�ETTE. Do not add water. Cover and cook 8 to 12 hours.
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SWEET POTATOES IN ORANGE SAUCE
� cup orange juice
2 tablespoons butter or margarine
Dash of salt
1/3 cup brown sugar mixed with 1 tablespoon cornstarch
1 16-ounce can sweet potatoes, drained
In saucepan, combine orange juice, butter, salt and brown sugar mixture. Cook until thick. Place sweet potatoes in CROCK�ETTE. Pour syrup mixture over potatoes. Cover and cook 6 to 10 hours.
NOTE: Recipe may be doubled, if desired.
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CHEESE AND POTATO CASEROLE
3 cups frozen hash brown potatoes, partially thawed
1 10-ounce can Cheddar cheese soup
Salt and pepper to taste
Combine all ingredients. Pour into lightly-greased CROCK�ETTE. Cover and cook 8 to 10 hours.
FROZEN OR FRESH VEGETABLES
To prepare vegetables with a meal, place 1 cup frozen or fresh vegetables on a small square of aluminum foil. Season with salt and pepper. Dot with 2 teaspoons of butter or margarine. Wrap securely. Place on top of meat or casserole. Cook 8 to 10 hours.
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GREEN RICE
1 5-ounce can (2/3 cup) evaporated milk
� cup oil
2 eggs
1 tablespoon minced onion
1 cup fresh snipped parsley leaves
1 teaspoon salt
Dash pepper
� cup shredded sharp process cheese
1-� cups cooked long grain rice
In a bowl, beat milk, oil and eggs until well combined. Add all remaining ingredients. Mix well. Pour into greeased CROCK�ETTE. Cover and cook 3 to 4 hours.
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STEAMED RICE
Follow directions on rice package for proportion of rice to water. For best results, use long grain converted rice. (Up to 1 cup raw rice may be prepared in CROCK�ETTE - makes 3 to 4 cups cooked.) Rub crock wall with 1 teaspoon butter. Pour in rice, water and salt. Cover and cook 8 to 10 hours.
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BAKED BEANS
1 16-ounce can pork and beans with sauce
1/3 cup brown sugar
1 teaspoon prepared mustard
1 teaspoon dry minced onion
2 slices bacon, fried crisp and crumbled
� cup catsup
Pour beans into CROCK�ETTE. Add all remaining ingredients and stir to blend. Cover and cook 4 to 8 hours.
NOTE: Recipe may be doubled, if desired.
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SCALLOPED CORN
1 16-ounce can cream-style corn
1 egg, beaten
1 tablespoon milk
Salt and pepper to taste
� cup crushed saltine cracker crumbs
Mix all ingredients together. Pour into lightly-greased CROCK�ETTE. Cover and cook 3 to 5 hours.
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MAIN DISHES

SCALLOPED POTATOES AND HAM
3 small potatoes, thinkly sliced
1 small onion, thinly sliced
1/2 cup diced ham
1/3 cup grated Cheddar or American cheese
Salt and pepper to taste
1/4 cup nonfat dry milk powder plus water to make 2/3 cup
2 tablespoons flour
Toss poratoes in 1/4 tsp. cream of tartar and 1/2 cup water. Drain. Layer half the potatoes, onion slices, ham and cheese in CROCK�ETTE. Season with salt and pepper. Repeat with remaining half. Mix milk with flour and pour over all. cover and cook 8 to 12 hours.
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HAMBURGER CASSEROLE
1 small potato, thinly sliced
1 carrot, sliced
1 8-ounce can peas, drained
1 small onion, chopped
1 stalk celery, sliced
Salt and pepper to taste
1/2 pound lean ground beef, browned and drained
1 8-ounce can tomato sauce
Place layers of vegetables in CROCK�ETTE in order given. Season each layer with salt and pepper. Place ground beef on top. Pour tomato sauce over all. Cover and cook 8 to 12 hours.
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CHICKEN AND DUMPLETS
Prepare Chicken in A Pot recipe above, using � cup water.
Remove chicken from broth. Bone chicken and cut in chunks;
set aside. Mix 1 slightly beaten egg with � cup flour. Blend
well; mixture will be crumbly. Stir into hot broth. Cover and cook 1 to 2 hours. Stir just before serving.
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CHICKEN 'N' NOODLES
Prepare chicken as directed above. During last hour, stir in 2/3 cup noodles. SAUERKRAUT AND SAUSAGE
1 16-ounce can sauerkraut
� teaspoon caraway seed
� pound Polish sausage, cut up
Place all ingredients in Crock�ette. Cover and cook 3
to 6 hours. Serve with rye bread.
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HAM AND NOODLE CASSEROLE
1-� cups cooked noodles
1 teaspoon oil
� cup cubed, cooked ham
1 10-� ounce can cream of chicken soup
1 8-ounce can whole kernel corn, drained
� cup grated sharp process cheese
Dash pepper
In a bowl, toss cooked noodles with oil. Add all other
ingredients, stir well. Pour into greased Crock�ette.
Cover and cook 4 to 10 hours.
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TUNA NOODLE CASSEROLE
2 cups cooked noodles
1 6-� ounce can tuna, drained and flaked
1 cup frozen peas or mixed vegetables
1 10-� ounce can cream of celery soup
2 teaspoons parsley flakes
1 tablespoon butter or margarine, melted
In small bowl, toss noodles with just enough oil to coat.
Add remaining ingredients except butter and stir gently.
Pour into lightly greased CROCK�ETTE. Pour melted butter over top. Cover and cook 7 to 9 hours.
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TUNA CHEESE LOAF
1 6-�-ounce can tuna, drained
� cup fresh bread crumbs
1 egg, beaten
� cup shredded sharp process American cheese
1 teaspoon dry minced onion
1 2-ounce can sliced mushrooms, drained
1 cup frozen peas, thawed
Combine all ingredients except peas. Pour into lightly-
greased CROCK�ETTE and shape into a loaf. Pour peas around the edge. Cover and cook 3 to 4 hours.
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BEANS 'N' FRANKS
2 16-ounce cans pork and beans
2 teaspoons prepared mustard
1 tablespoon catsup
3 to 4 hot dogs, cut in quarters
Combine all ingredients in CROCK�ETTE. Cover and cook 3
to 8 hours.
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MACARONI AND CHEESE
3 cups cooked macaroni
2 tablespoons butter or margarine, melted
1-1/3 cups evaporated milk
� teaspoon salt
1 to 1-� cups shredded sharp process cheese
2 tablespoons minced onion
Toss macaroni with butter or margarine. Add all remaining
ingredients. Pour into lightly-greased CROCK�ETTE. Cover
and cook 4 to 6 hours, stirring once or twice.
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SPANISH RICE
� pound ground chuck
1 small onion, finely chopped
1/3 cup chopped green pepper
1 8-ounce can tomato sauce
� cup water
� teaspoon chili powder
Salt to taste
� teaspoon Worcestershire sauce
� cup raw long grain converted rice
Brown beef in skillet and drain fat. Place all ingredients
in CROCK�ETTE. Stir throughly. Cover and cook 8 to 12 hours.
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CREAMY SUCCOTASH DINNER
1 8-ounce can whole kernel corn, drained
1 8-ounce can cut green beans, drained
1 8-ounce can lima beans, drained
� cup chopped onion
� cup chopped celery
1 10-�-ounce can cream of celery soup
� teaspoon salt
Dash pepper
Pinch basil leaves
� cup cubed American cheese
� cup cubed, cooked ham or luncheon meat (optional)
Place all ingredients except meat in lightly-greased CROCK�ETTE. Stir to blend well. Cover and cook 4 to 8 hours. Stir in cubed meat during last hour.
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