Crock Pot Chicken Parisienne=032610

Crock Pot Chicken Parisienne

6 med. chicken breasts
Salt, pepper and paprika
1/2 c. white wine
1 (10 1/2 oz.) can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained or fresh (I use fresh)
1 c. sour cream
1/4 c. flour

Sprinkle chicken breasts with salt, pepper and paprika. Place in crock pot.

Mix wine, soup and mushrooms until well combined, mixing in sour cream now if cooking on low. Pour over chicken. Sprinkle with paprika. Cover and cook on low for 6-8 hours.

If cooking on high, cook for 2 1/2 to 3 1/2 hours adding cream during the last 30 minutes. Serve with rice or noodles. Serves 6-8.

Connecticut Crockpot Stew=032510

Connecticut Crockpot Stew

3 (6 3/4 oz.) cans chunk chicken
1 lb. ground beef
1 onion, chopped
2 cans tomatoes
2 cans cream style corn
3 tbsp. Worcestershire sauce
10 oz. ketchup
Dash of lemon juice

Brown ground beef and onion; drain well. Mix with other ingredients and cook overnight in crockpot on low heat. Stir occasionally. Serve with rice.

Big Ben Crock Pot Roast=032510

Big Ben Crock Pot Roast

3 lb. chuck roast
1/2 can beef broth
1 c. flour
1/2 tsp. garlic powder
1 or 2 cloves garlic
1 medium onion, diced
2 tbsp. olive oil
1 bay leaf
dash of salt and pepper

Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour.

Place floured roast into oiled skillet and brown lightly on both sides.

While browning roast, add diced onions to skillet.

Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf.

Pour in 1/2 can beef broth over roast and add salt and pepper.

Cover and cook on low for 8 to 10 hours.

Crock Pot Italian Pork Stew

1 large onion, chopped
3 cloves garlic, minced
1/2 cup ham, baked, chopped
8 oz. mushrooms, cut up
2-1/2 pounds boneless pork, cubed
3 tablespoons flour
2 teaspoons Italian herb seasoning
2 oz. can anchovies, drained, chopped
1 (14-1/2 oz.) can crushed tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons dry red wine
parsley, chopped

In a 3 quart or larger crockpot, combine onion, garlic, ham, and mushrooms. In a small paper bag, shake the meat with the flour and seasonings, then add to the cooker.

Sprinkle any remaining flour over the anchovies and add them to the cooker.

Cooks Note: To make your own dry herb seasoning, mix together 1/2 teaspoon each of basil, marjoram, oregano, and thyme.

Serving Size: 6

Crock Pot Style Swedish Meatballs

1 1/2 c. fresh bread crumbs
1 1/2 lbs. ground chuck
2 eggs
1 3/4 tsp. salt
1/8 tsp. cardamom, optional
1/8 tsp. pepper
2 tbsp. flour
1 c. milk or cream
1/2 lb. lean ground pork
1 med. onion, chopped fine
1/8 tsp. nutmeg
10 1/2 oz. can beef consomme or broth
2 tbsp. butter, melted
1/4 tsp. allspice

Soak bread crumbs in milk for 5 minutes in a large mixing bowl. Add beef, pork, eggs, onion, 1 1/2 tsp. salt, allspice, nutmeg and cardamom. Mix well. Shape into 1 inch balls. Place on broiler pan and bake for 15 minutes at 400 degrees.

Put browned meatballs in crock pot. Add 1/2 can beef consomme or broth, pepper and remaining salt. Cover and cook on low 4-6 hours (high 2-3 hours).

To thicken gravy, turn crock pot to high. Combine butter and flour to make a smooth paste. Add paste to remaining 1/2 can consomme and pour into crock pot. Cook until thickened, about 45 minutes.