Cashew Chicken

6 boneless skinless chicken breast halves, cut into 1-inch strips
5 sliced mushrooms
3 green onions, sliced
1/4 cup soy sauce
2 teaspoons grated ginger
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
8-ounce can sliced bamboo shoots, drained
1/2 cup toasted cashews
1/2 cup Chinese pea pods
2 tablespoons cornstarch
3 tablespoons water
hot cooked rice

Place chicken and mushrooms in a crockpot. Add onions, soy sauce, ginger, broth, salt and pepper. Cover and cook on LOW about 4 hours. Add bamboo shoots, cashews and pea pods; turn control to HIGH. In a small bowl, dissolve cornstarch in water. Stir into chicken mixture in crockpot. Cover and cook on HIGH 20 to 30 minutes or until thickened, stirring at least once. Serve over the rice.

Makes 6 servings.

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ITALIAN POT ROAST

4 lb Beef chuck roast
1 1/2 oz Pkg. spaghetti sauce mix
Salt and pepper
2 Tomatoes, chopped

Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix. Place in crock-pot. Top with chopped tomatoes. Cover and cook on low for 7 to 9 hours or until meat is tender.

Slice and Serve on hot spaghetti; spoon sauce over all.

Makes 6 to 7 servings.

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Chuck Roast In A Gingersnap Sauce

4 pounds Chuck roast
Salt And Pepper -- to taste
2 Onions -- sliced
1 10 ounces beef broth
1/2 cup Brown sugar
1/2 cup Cider Vinegar
8 Gingersnaps
Noodles

1. Sprinkle the roast on all sides with salt and pepper;or brown in a HOT oven (about 500 deg for 15 minutes or so).

2. Place the roast in crock pot and the onion, broth. Mix the brown sugar and vinegar together. heat in the microwave until the sugar melts. Then pour this over the beef in Crockpot.

3. Cover and cook for 5 to 6 hours on HIGH, turning once or twice.

4. Remove roast and set aside.

5. Add the crumbled gingersnaps to the sauce in the Crockpot. Stir until the sauce thickens.

6. Slice meat and serve with the gravy spooned over the slices. It is great with noodles.

Servings 8

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Drunken Pot Roast

5 pounds chuck roast

2 10.5 oz cans french onion soup
16 oz beer

2 oz whiskey

2 beef bouillon cubes

Braise roast in 400°F oven for one hour. Add all other ingredients together with roast in crock pot. Stir a bit and simmer on high 4-5 hours.

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No Fault Pot Roast

Take one pot roast and set aside
Have a crock pot and depending on how big of roast you can adjust amounts.
Cream of mushroom soup
1 pkg. of lipton's onion soup mix
Kitchen bouquet sauce, enough to make it look like gravy
Just enough water to keep it pretty thick
Potatoes and carrots

Throw it all together into the crock pot and let it cook over night on low.

Best roast I've ever had!!!!!

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Crock Pot Roast With Sour Cream Gravy

3 pounds chuck or pot roast
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1/4 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 sm. potatoes -- (5 to 6)
5 carrots -- (5 to 6)
1/2 teaspoon salt
1 large onion
1 tablespoon flour
1 cup sour cream
1 teaspoon dill seed

Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on low for 10-12 hours or high for 6 hours. To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.

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Sweet And Sour Pot Roast

12 sm white potatoes -- peeled
1 3 lb boneless beef chuck roast
1 tbsp cooking oil
1 c chopped onion
1 15 oz can tomato sauce
1/4 c brown sugar -- packed
3 tbsp worcestershire sauce
2 tbsp cider vinegar
1 t salt

Place potatoes in a slow cooker. Trim fat from roast; brown in hot oil on all sides in a skillet. Place meat in slow cooker. Discard all but 1 tbsp drippings from skillet; saute onion until tender. Stir in tomato sauce, brown sugar, Worcestershire sauce, vinegar, and salt. Pour over meat and potatoes. Cover and cook on high for 4-5 hours or until the meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until thickened; serve with potatoes and meat.

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Chuck Roast New England Style

3 pounds beef chuck roast
1 teaspoon salt
1/4 teaspoon pepper
2 large onions -- quartered
4 carrots -- quartered
1 stalk celery -- chopped
1 bay leaf
2 teaspoons vinegar
5 cups water
3 beef bouillon cubes
1 small cabbage -- cut in wedges
1 tablespoon instant minced onion
2 tablespoons all-purpose flour
1 1/2 cups reserved beef broth
2 tablespoons prepared horseradish
1/2 teaspoon salt

Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot.
Top with meat.

Add bay leaf, vinegar and water.

Cover pot and cook on low 5-7 hours or until meat is tender.

Remove meat, turn on high.
Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done.

Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1-1/2 cups of broth out of cooking pot.

Pour broth horseradish and salt into saucepan.

Cook over low heat, stirring constantly, until thickened and smooth.

Serve sauce over roast with vegetables.

Servings: 5

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Harvest Dinner

1 1/2 pounds boneless beef chuck pot roast -- (up to 2)
2 tablespoons cooking oil
1 medium onion -- sliced thin
3 medium sweet potatoes -- peeled & quartered
2/3 cup beef broth
3/4 teaspoon celery salt
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water

Trim fat from roast; brown in skillet on all sides in hot oil. Drain well. In 3 1/2 to 4 quart crock pot place first onion, then sweet potatoes. Place roast in top of vegetables, cut if necessary to fit. Combine beef broth, celery salt, salt, and cinnamon. Pour over all. Cover. Cook on low 10-12 hours or high 4-5 hours. To serve, transfer roast and vegetables to platter. Reserve juices. Measure 1 cup; make gravy by stirring cornstarch in cold water; add juices. Cook and stir for 2 minutes, until thickened and bubbly.

Serves: 6

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Pina Colada Bread Pudding

1 pound loaf french bread
10 ounces frozen pina colada drink mix
6 ounces pineapple juice
12 ounces evaporated milk

1/2 cup cream of coconut
2 large bananas -- sliced
3 large eggs

1/4 cup light rum
1 cup raisins
8 ounces pineapple -- crushed, with juice
1 teaspoon lemon peel -- grated

Fresh mint sprigs

With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1-inch cubes; set aside.

In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside.

Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.

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Sauerbraten

1 chuck roast (about 4 lbs.)
Salt And Pepper -- to taste
2 onions -- sliced
1 Can (10 3/4 oz.) condensed beef broth
1/3 Cup liquid brown sugar
1/3 Cup cider vinegar
8 gingersnaps
noodles

Sprinkle roast on all sides with salt and pepper. Place roast in crock pot; add onion, broth, brown sugar, and vinegar. Cover tightly; cook 5 to 6 hours on high, turning occasionally. Remove roast and set aside. Add crumbled gingersnap to the sauce in the crock pot. Stir until sauce thickens. Slice meat and spoon sauce over slices. Serve over noodles.

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Apple Pudding Cake

2 cups sugar
1 cup vegetable oil
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
2 cups unpeeled apple, finely chopped
1 cup chopped nuts (walnuts or pecans)

Beat sugar, oil, eggs, and vanilla. Add apple with dry ingredients and mix well. Spray a two pound tin can with cooking spray or grease and flour it well. Pour batter into can, filling no more than 2/3 full. Place can in crock pot. Do not add water. Cover but leave cover ajar so steam can escape. Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done when top is set. Let stand in can a few minutes before tipping pudding out on a plate. Serve half-rounds plain, with whipped topping, or a pudding sauce.

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Beer Cake

2/3 c. butter
1 1/2 c. brown sugar
3 eggs
2 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. beer
1 c. chopped walnuts
1 c. raisins

Cream butter and sugar until light and fluffy. Add eggs one at a time mix well. Add flour, soda, baking powder, cinnamon, nutmeg to creamy mixture alternately with beer. Stir in walnuts and raisins. Pour mixture into well buttered and floured cake pan that will fit into crockpot. Cover tin with four or five paper towels. Put into pot. Put lid on crockpot loosely to allow steam to escape. Cook on high for 3 1/2 hours or until cake is done. Remove pan from pot and allow cake to cool on wire rack for 15 minutes before removing from pan.

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Chocolate Cake

1 package chocolate cake mix
1 (8-oz) carton sour cream
1 small package instant chocolate pudding
1 cup chocolate chips
3/4 cup oil
4 eggs
1 cup water

Spray crock pot with cooking spray, mix all ingredients and pour into crock pot. Bake on high for 3-4 hours or low for 6-8 hours. Try not to lift the lid. Serve warm with ice cream or whipped cream

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