Hot Apple Pie

Crockpot Barbecue Beef

Easy Seafood Chowder

Ham and Lima Beans

All-Day Beef and Bean Stew

Crockpot Chicken Dinner

Italian Beef Sandwiches

Crockpot Beef Stew

E-Z Corned Beef Stew

911 Vegetable Soup

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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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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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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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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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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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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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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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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I recently created this on one of my more "inventive" but busy days during some cold weather. Make the morning effort, and let it go all day. Just add a quick salad and some warm rolls or cornbread. It's really delicious and makes for some great leftovers as well!
Serves 6-8

1 pound pinto beans, picked over -- soaked overnight
1 1/2 pounds beef stew meat -- cut in 1-1/2" cubes
1/2 cup all-purpose flour
1 teaspoon ground cumin
2 teaspoons kosher salt -- divided
1/2 teaspoon ground pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil
1 medium onion -- chopped
3 cloves garlic -- minced
2 serrano or jalapeno chiles -- diced
2 teaspoons sugar
Pinch ground cinnamon
1 can diced tomatoes (14.5), drained -- juice reserved
1 can beef broth
2 teaspoons red wine vinegar
Water to equal 8 cups

Drain beans and place them in the crockpot or slow cooker.

Coat the beef in a combination of the flour, 1 teaspoon of the salt, pepper, cumin and oregano. Heat the oil in a medium skillet until very hot but not smoking. Sear the beef cubes about 3 minutes per side, or until browned on all sides. Add the beef to the beans together with the onion, garlic, chiles, sugar, cinnamon and remaining salt.

In a large 8-cup pitcher, drain the juice from the tomatoes into the pitcher and add the tomatoes to the pot. To the tomato juice, add the broth and vinegar. Add enough water to the pitcher to equal 8 cups, and mix well. Add the liquid to the pot and mix everything well.

Cover and cook on LOW 8-10 hours or on HIGH 5-6hours.

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I saw this on Tyler Florence's FoodTV show in 2004, presented by a woman whose name I didn't get, and I just had to have the recipe. This is quick and easy to do after a really busy day. This soup is something you can really play with, tinker with, and make it from whatever you have in your pantry and fridge.
Serves: 4

3 garlic cloves, minced
2 tablespoons corn oil
3 cups canned tomatoes, diced
3/4 cup green beans, diced
1/2 cup green bell peppers, chopped
5 ears fresh corn kernels, cut off the cobs (frozen can be used instead)
1 quart chicken broth
1 tablespoon lemon juice
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon Cajun spice blend
Salt and pepper, to taste
2 dashes red pepper sauce
1/4 cup fresh cilantro, coarsely chopped, for garnish

In a large stock pot over low heat, saute the garlic in oil for 1 minute. Stir in all the vegetables and cook for 5 minutes. Turn up the heat, add the broth and bring to a boil. Add lemon juice and seasonings. Reduce heat and simmer gently, covered, for 30 minutes. Serve with chopped cilantro and tortilla chips.

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Copyright 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved