10k Food Recipes

1 4 lb chicken — cut up (4 to 5)

1 cup Canned tomatoes

1 Green pepper — chopped

1 small Onion — sliced

2 tablespoons Paprika

1 Clove garlic — minced

1 teaspoon Salt

1/4 teaspoon Pepper

1/4 teaspoon Oregano

1/4 cup All-purpose flour

1 cup Sour cream

Put 1 1/2 cups water and all ingredients except flour and sour cream into crockpot. Stir to blend. Cover pot and cook on LOW for 9 to 10 hours until chicken is tender. Remove chicken pieces from cooker. Skim off fat. Turn control to HIGH. Blend flour with 1/4 cup cooled juices fromm crockpot. Mix into liquid in cooker. Stir until thickened. Blend in sour cream. Return chicken to pot. Heat through, but do not boil. Serve with noodles.

1 cup sun-dried tomatoes — not oil packed

1 1/2 pounds beef stew meat

12 new potatoes — (1 1/2 pound)

1 medium onion — in 8 wedges

8 ounce bag baby-cut carrots — (about 30)

2 cups water

1 1/2 teaspoons seasoned salt

1 bay leaf

1/4 cup water

2 tablespoons all-purpose flour

Rehydrate tomatoes as directed on package; drain and coarsely chop. Mix tomatoes and remaning ingredients except 1/4 cup water and the flour in 3 1/2 to 4 quart Crock Pot . Cover and cook on Low heat setting 8-9 hours or until vegetables and beef are tender. Mix 1/4 cup water and the flour; gradually stir into beef mixture. Cover and cook on High heat setting 10-15 minutes longer or unitl slightly thickened. Remove bay leaf. Prep. Time: 20 minutes, Cooking Time 9 1/4 hours. Serves 6. Per serving; 440 calories, 125 CFF, 14 g fat, 70 mg cholesterol,620 mg. sodium, 57 g carbohydrate, 29 g protein Diet Exchanges: 3 starch, 2 lean meat, 2 vegetables, 1 fat Betty Crocker Casseroles and One-Dish Meals #142, p. 74 MC formatting by bobbi744@acd.net ICQ#2099532

-Sue Woodward ————————HOFFMAN’S CROCKERY FAVORITES———————— 2 lg Fresh artichokes

6 c -Water; hot

4 sl Lemon; thin slices

—————————–LEMON BUTTER SAUCE—————————– 1/3 c Butter; or margarine, melted

3 tb Lemon juice

1/4 ts Seasoned salt

With sharp knife, slice about 1″ off top of each artichoke; cut off stem near base. With scissors, trim about 1/2″ off top of each leaf. With sharp knife, halve each artichoke vertically; then scoop out and discard the fuzzy center or choke. Place artichoke halves in slowcooker; add hot water and lemon slices. Cover and cook on HIGH 4 to 5 hrs. or until done. Drain; serve with sauce. Lemon butter sauce – combine all ingredients. Per serving – 156 cal, 4 g pro, 12 g carbo, 12 g fat, ~0- chol, 380 mg sod Author – Mable Hoffman

1 cup sun-dried tomatoes (not oil packed)

1 1/2 pounds beef stew meat

1 1/2 pounds new potatoes (about 12) — cut in half

12 pearl onions, cut in half if large

(or 1 med. onion cut into 8 wedges) 1 8 oz. pkg. baby cut carrots

2 cups water

1 1/2 teaspoons seasoned salt

1 bay leaf

1/4 cup water

2 tablespoons flour

Rehydrate tomatoes as directed on package; drain and coarsely chop. Mix all ingredients, except 1/4 cup water and the flour, in a crockpot. Cover and cook on low heat setting for 8 to 9 hours or until vegetables and beef are tender. Mix water and flour; gradually stir into beef mixture. Cover and cook on high setting for 10 to 15 minutes or until slightly thickened. Remove bay leaf.

1 pound to 1 1/2 lb.

fish (use any combo of following: (flounder — ocean perch pike — rainbow trout haddock or halibut) 1/2 cup Onion — chopped

1/2 cup Celery — chopped

1/2 cup Pared carrots — chopped

1/4 cup Parsley — snipped

1 teaspoon Leaf rosemary

1 can whole tomatoes — (16 oz.)

mashed 1/2 cup Dry white wine

1 Bottle clam juice — (8 oz.)

1 teaspoon Salt

3 tablespoons Flour

3 tablespoons Butter or marg. melted

1/3 cup Light cream (half-n-half)

Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, butter and cream in crockpot; stir well. Cover and cook on LOW setting for 7-8 hours. (On HIGH setting for 3-4 hours.) One hour before serving, combine flour, butter and cream. Stir into fish mixture. Continue to cook until mixture is slightly thickened. 4 servings (about 2 qts.) Double recipe for 5-qt. crockpot.

2 tablespoons oil

Flour Garlic powder Paprika 2 pounds stew beef

1 onion — quartered

1 clove garlic

4 cups boiling water

1 teaspoon salt

1 tablespoon lemon juice

1 teaspoon sugar

1 teaspoon Worcestershire sauce

1/2 teaspoon pepper

1/2 teaspoon paprika

bay leaves 1 Dash allspice or cloves

6 carrots — cut in pieces

6 medium white potatoes — cut in pieces

1/2 cup cold water

1/4 cup flour

Put flour, paprika and garlic powder in a plastic bag. Coat stew beef in flour mixture and brown in hot oil in a large Dutch oven. After all meat is browned, add the remaining ingredients except for 1/2 cup cold water and 1/4 cup flour. Bring to a boil, cover and simmer for 2-3 hours. When all vegetables are cooked, thicken with 1/2 cup cold water mixed with 1/4 cup flour.

*To cook in a crockpot, brown flour coated meat. Put browned meat and remaining ingredients, except for thickening ingredients, to the crockpot. Cook on low for 10-12 hours or 5-6 hours on high.

2 lb Caribou (Boneless)

Flour; for dredging Salt and pepper to taste Oil; for browning meat 1/2 c White Wine

1/8 c Worcestershire Sauce

1 c Lentils

4 Small potatoes, quartered

1 Carrot; peeled and sliced

1 Celery rib; chopped

1/2 c Parsnip or turnip; diced

1 Jalapeno pepper, diced

2 md Banana peppers, chopped

1 Bay leaf

Spices and herbs to taste Dredge meat in seasoned flour and brown in a frying pan with a little oil. Transfer to a large sauce pan or crockpot, add the rest of the ingredients with enough water to cover. Simmer for 2 hours on low or 10 hours in the crockpot. Adjust seasonings and serve.

2 pounds stew meat

1 package onion soup mix — dry

1 can cream of mushroom soup

1 can ginger ale

1 pound carrot

1 pound potato

Mix the meat and soups together. At this point I will divide into 4 portions (cooking for 2 adults and 1 toddler) and freeze in ziplock baggies.

The night before cooking day, I’ll pull the baggie out of the freezer and pour into crockpot and cover with 1/2 can of gingerale (I have done this with the meat mix frozen, but thawed is probably healthier). Then I’ll add carrots and potatoes and let cook all day on medium heat. If I know that I’ll be in a major hurry on cooking morning, I’ll cut the potatoes and carrots the night before and have them in the ‘fridge in water with a little lemon juice to prevent the potatoes from browing.

12 Chicken breasts, boned

1/2 c Peanut butter

1/8 c Honey

1 ts Cumin

1 tb Mint, dried

1 pk G. Washington’s Golden

-bouillon mix Bone chicken breasts if needed, keeping meat as nearly intact as possible. (It’s much easier to rip the meat off the bones than any knifework I’ve tried to date.) Pull off shreds and gobbets. Put peanut butter, honey, cumin and mint in a bowl and mix well. Microwaving for 30 seconds or so thins it and makes it much easier to mix. Spread about 2 tsp of the peanut butter mix in a thin layer over each piece of breast meat. Place 1/12 of the shreds and gobbets on the breast and roll them up into a packet. Tie the packet shut with butcher’s twine or fasten with a toothpick. Arrange the twelve packets in layers in the crock pot, being careful not to let any fall open. Stir water in to the bowl with any remaining peanut butter and mix well. Add the packet of bouillon and pour over the chicken packets. Add water as needed to cover packets to a depth of at least one inch. Turn crock pot on high for 5 or 6 hours. Remove packets from pot and let drain on a platter. All the chicken fat will have migrated to the top of the liquid, which I suspect would probably make a wonderful flavoring for soups and other dishes.

4 c hot water

1 28 oz can crushed tomatoes

3 med potatoes — peeled and diced

3 med carrots — thinly sliced

1 lg onion — chopped

1 celery rib — chopped

1 c dry lentils

2 cloves garlic — minced

2 bay leaves

4 tsp curry powder

1 1/2 tsp salt — optional

In a slow cooker, combine all ingredients; stir well. Cover and cook on LOW for 8 hours or until vegetables are tender. Discard the bay leaves before serving.