Easiest Roast in the World!
By: Natalie (now published in "Recipes for Life" By Edie Hand)
2-3 lb. roast
1 envelope onion soup mix
carrots
potatoes
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Just place meat in the crock-pot, empty contents of onion soup mix envelope on top.  Cut carrots and potatoes to
fill the rest of the crock-pot.  Cook on low all day and viola!  you have a warm hearty meal when you come home
from a long days work.
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Oriental Chicken
From: Rachael ([email protected])
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1 broiler-fryer chicken (3-5 pounds), cut up OR 12 pieces of chicken (breasts, thighs, wings, legs)
2 Tbsp. vegetable oil
1/3 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. water
4 cloves garlic, minced (use less if you don't like a lot of garlic)
1 tsp. ground ginger
1/4 cup slivered almonds
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In a large skillet, brown the chicken in the oil on both sides. Transfer to crockpot. Combine the soy sauce, brown sugar, water, minced garlic and ginger; pour over chicken. Cover and cook on HIGH setting for ONE hour. Reduce heat to LOW setting and continue cooking 4-6 hours longer or until the meat juices run clear. Remove the chicken to a serving platter; sprinkle with almonds. Spoon juices over chicken or thicken before serving, if desired. YIELD: 4-6 servings.
Note:
I serve this with hot cooked white rice and/or chinese rice noodles, stir-fry veggies and those little frozen eggrolls you find in the freezer section of the supermarket. I just chop up some Chinese cabbage, some sliced carrots, bean sprouts, peapods and some broccoli, throw it in the wok with a couple tablespoons of sesame oil and stir-fry them and serve them on the side. Throw in some mushrooms and baby corn for variety!
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Roasted Chicken & Stuffing
From: Rachael ([email protected])
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2 Tbsp. margarine or butter
1 cup chopped onion
1/2 cup diced celery
1 tsp. salt
1/4 tsp. ground pepper
1 tsp. dried parsley flakes
about 4 cups cubed stale bread
1 roasting chicken (3-5 pounds)
2 tsp. liquid gravy browner (such as Kitchen Bouquet or Gravy Master)
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Stuffing: melt the margarine and saute the onions and celery. Mix in the seasoning and add the bread cubes. Toss well and wrap in foil, leaving a small opening on top.
Chicken: Was and dry the chicken; Remove the insides and any excess fat. Place in crockpot; pour the liquid gravy browner over the chicken. Place the foil stuffing packet over the legs and cover. Cook on LOW setting 8-9 hours or on HIGH setting 4-5 hours, until meat juices run clear. You can make gravy out of any juices that are at the bottom of the crockpot. YIELD: 4-6 servings
Note:
This is good served with mashed potatoes and vegetables. Makes a great, easy does it Sunday dinner.
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Round Steak & Rich Gravy
From: Rachael ([email protected])
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2 pounds round steak, top round, bottom round or chuck steak (remove all excess fat)
1 can (10-3/4 ounces) cream chicken soup
1 envelope dry onion soup mix
1/2 cup water
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Cut steat into serving size pieces and place in crockpot. Add the other ingredients; cover and cook on LOW setting 6-8 hours or on HIGH setting 3-4 hours. YIELD: 4-6 servings.
Note:
Serve the gravy over mashed potatoes. Steamed green beans go good with this dish, as well as some nice homemade dinner rolls.
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