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List. With Over 700
Recipes You Will Have No
Problem Serving A Varied
Menu To Even The Most
Demanding Family.
Also Below are a few
of the recipes found in
this Cookbook.
Cost=2.99
Appetizers
Beef
Beverages
Chicken
Crock pot Tips
Desserts
Game
Miscellaneous
Pork
Seafood
Soups & Chili
Turkey
Vegetables
1 lb beef stew meat, cut into 1 in cubes
1 package onion soup mix
A couple shakes of Worcestershire sauce
5 cups Hot water
2 carrots, peeled and chopped
1 stalk celery, finely chopped
1 large can stewed tomatoes
1 small onion chopped
2 cloves garlic
1 cup biscuit mix
1 tablespoon finely chopped parsley
6 tablespoons milk
In crockpot, sprinkle beef with dry onion soup mix. Pour Hot water
over meat. Stir in carrots, celery, stewed tomatoes, onion and garlic.
Cover and cook on low 4-6 hours or until meat is tender.
Turn control to high.
In a small bowl, combine biscuit mix with parsley. Stir in milk with fork
until mixture is moistened.
Drop dumpling mixture into crockpot with a teaspoon.
Cover and cook on high for 30 minutes.
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 (3 pound whole chicken about, cut into pieces
1 tablespoon vegetable oil
4 large carrots, peeled and sliced 1-inch thick
2 stalks celery, sliced, 1/2 inch thick
1 onion, thinly sliced
1 teaspoon dried rosemary
2 cups chicken stock
1 cup frozen peas
Rosemary Dumplings
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 cup milk
1 egg, lightly beaten
Fresh rosemary sprigs
In a bowl or plastic bag, combine flour, salt and pepper. In batches, add
chicken pieces to flour mixture and toss to coat. Transfer to a plate.
In a large nonstick skillet, heat oil over medium-high heat. Add chicken pieces
and cook for 8 to 10 minutes or until brown on all sides. Set aside.
Add carrots, celery, onion and rosemary to crockpot. Set chicken pieces over
vegetables.
Pour 1/2 cup stock into skillet and cook over medium-high heat, scraping up
brown bits from bottom of pan. Pour pan juices into crockpot along with
remaining stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6
hours, until vegetables are tender and stew is bubbling. Add peas and stir
gently to combine.
Dumplings:
In a bowl, sift together flour, baking powder, rosemary and salt. In a measuring
cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to
make a lumpy dough (do not over mix - lumps are fine). Drop dumpling mixture
over chicken pieces. Cover and cook on HIGH for 25 to 30 minutes or until
tester inserted in center of dumpling comes out clean.