1.5 L slow cooker recipes

[mybimby]

SOUPS & STEWS

BEEF STEW
� pound stew beef cut in 1-inch cubes
1 carrot, sliced
1 stalk celery, sliced
1 small onion, chopped
Salt and pepper to taste
1 small potato, diced
� bay leaf
� teaspoon paprika
� teaspoon Worcestershire sauce
2/3 cup water
Place all ingredients in CROCK�ETTE in order listed. Stir
to blend spices. Cover and cook 10 to 18 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BEER BEEF STEW
1 pound stew beef, cut in 1-inch cubes
2 tablespoons dry onion soup mix
2/3 cup beer
1 cup frozen corn or green beans
1 4-ounce can mushrooms, drained
Place all ingredients in CROCK�ETTE. Stir to blend. Cover
and cook 10 to 18 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CHILI
2/3 cup dry pinto or kidney beans
1 14-ounce can tomatoes
� pound ground chuck, browned and drained
1 small onion, chopped
1 small clove garlic, crushed
1-� teaspoons chili powder
� teaspoon pepper
� teaspoon cumin
Salt to taste
Soak or parboil beans until completely softened; drain. Place in CROCK�ETTE. Add all remaining ingredients; stir well. Cover and cook 10 to 18 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
VEGETABLE BEEF SOUP
1 pound beef shanks
1 14-ounce can tomatoes
1 carrot, sliced
1 small onion, diced
1 stalk celery, sliced
Salt and pepper to taste
1 beef bouillon cube
Water
Place all ingredients in CROCK�ETTE. Add water to barely cover. Stir thoroughly. Cover and cook 10 to 16 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
OLD-FASHIONED BEAN SOUP
2/3 cup dry Great Northern beans
2-� cups water
� cup chopped ham
Salt and pepper to taste
2 tablespoons chopped celery leaves
� cup chopped onion
1 small bay leaf
Place all ingredients in CROCK�ETTE. Cover and cook 10 to 18 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SPLIT PEA SOUP: Follow recipe for Old-Fashioned Bean Soup. Substitute 2/3 cup dry, green split peas for Great Northern beans. Use 1-� cups water.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"HOME MADE" POTATO SOUP
3 small potatoes, peeled and diced
� cup chopped onion
� cup chopped celery
1 14-ounce can chicken broth
1 teaspoon parsley flakes
1 teaspoon salt
Dash pepper
1 tablespoon butter or margarine
1 5-ounce can (2/3 cup) evaporated milk
Chopped chives
Place all ingredients except evaporated milk and chives in
CROCK�ETTE. Cover and cook 10 to 18 hours. Stir in milk during last hour. If desired, mash potatoes before serving. Serve topped with chives.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CHICKEN CORN CHOWDER
1 cup chopped cooked chicken
1-� cups water
1 8-ounce can whole kernel corn, drained
� cup finely chopped onion
1 small carrot, sliced
� stalk celery, sliced
Salt & pepper to taste
1 egg yolk
2 to 3 tablespoons flour
Mix all ingredients except egg yolk and flour in CROCK�ETTE. Cover and cook 10 to 12 hours. During last two hours, mix egg yolk with flour until crumbly and stir into chowder.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CHEESE SOUP
1 10-�-ounce can cream soup (celery, mushroom, or chicken)
� cup milk or beer
8 ounces Cheddar cheese, shredded (about 2 cups)
� teaspoon Worcestershire sauce
Dash paprika
Croutons
Place all ingredients in CROCK�ETTE except croutons. Stir to blend. Cover and cook 4 to 6 hours, stirring occasionally. Serve topped with crisp croutons.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CANNED SOUPS
Prepare your favorite canned soup or soup combination. Pour condensed soup and liquid in CROCK�ETTE. Cover and cook 3 to 8 hours. Any canned stew, hash or main dish may be heated in this manner.
~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~
 

[mybimby]

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 

[mybimby]

BREAKFAST

CEREALS
Oatmeal, Cracked Wheat, Cornmeal Mush
Do not use quick-cooking varieties. Rub crock wall with 1 teaspoon butter or margarine. Follow package directions for quantity of water and salt per cup of cereal. (Most varieties of cereal work best using 2 to 1 ratio: 2 cups water to 1 cup cereal.) Cover and cook 8 to 10 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
FRUIT COMPOTE
� cup dried apricots
� cup dried prunes
1 8-ounce can peach slices, undrained
10 maraschino cherries
1 11-ounce can mandarin orange segments, undrained
Combine all ingredients in CROCK�ETTE. Cover and cook 8 to 10 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BREAKFAST APPLE COBBLER
2 medium tart apples
� cup sugar
Dash of cinnamon
2 teaspoons lemon juice
1 tablespoon margarine or butter, melted
� cup natural mixed cereal with fruit and nuts
Core, peel and slice apples. Place in CROCK�ETTE. Add remaining ingredients; mix thoroughly. Cover and cook 8 to 10 hours. Serve with cream, vanilla ice cream or whipped topping.
NOTE: Recipe may be doubled, if desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 

[mybimby]

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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

[astarra]

I was under the impression small slow cookers actually cooked slower....and have found it definitely the case with the same amount of food in my huge one compared to SIL's mini one (think hers would be about 1.5L) -for example:  I put a whole chook in mine at lunch time and it is ready at 5:30pm, she tried it and had to put foil under the lid when she got home from work - and it still wasn't cooked til 9pm   Just something to bear in mind is all.

Loving these recipes from mybimby too! 

[mybimby]

I think the time of cooking rice in recipes that I presented are very high, I have prepared the following recipe in about 1 hour (using boiling water), but I prefer to cook rice in rice cooker:

http://foro.tecnopuchero.es/index.php?topic=7744.msg91035#msg91035

[Yvette]

Good luck to DD she will have a ball 

[mcmich]

Thanks for sharing all those wonderful recipes mybimby - I will be trying some of them out myself.

dijinni, maybe you could do the prep work chop the vegies and meat, throw in the spices and sauces and freeze, so DD just needs to pop it in the slow cooker before class.

I did this and still do for my children and stepchildren. On one hand I was glad that I had raised them to go out into the world, be independent and make a contribution but I missed them. A way I could help them save some dollars and time was to cook for them. They have always been very appreciative. 

[cookie1]

Thanks for sharing all your recipe Mybimby.

[fundj&e]

lovely recipes MB

[judydawn]

Wow, that's some list of recipes for the slow cooker My Bimby.  Thanks for your contribution.

[Cornish Cream]

Thanks for the recipes My Bimby.

[mybimby]

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.

 

[achookwoman]

My DIL put a timer on her large slow cooker so that it would start cooking later in the day.  She had bought a digital one but couldn't adjust the timing on it.  She gave this one to me. 
I think Michels idea is excellent.

[judydawn]

It certainly is, how thoughtful of you Michele.