Follow directions on rice package for proportion of rice to water. (Up to 4

Instructions

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   crockpot lightly with 1 tablespoon butter. Pour in rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally. NOTE: When turned off, crockpot will keep rice warm for serving for 2 to 3 hours! To "cook alI day" ( Low: 8 to 10 hours) use 2 to 3 cups long grain converted rice, 4 to 6 cups water or broth, 2 tablespoons butter. Salt to taste before serving. Perfect Rice Cooker 129

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   Philipine Chicken • 1 Cut up chicken • 1 cup Water • 1/2 cup Vinegar • 1/4 cup Soy sauce • 2 Cloves sliced garlic Put all in crockpot; cook for 6 to 8 hours on low. Serve over rice. Philipine Chicken 130

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   Pineapple Chicken • 3 Chicken breasts * • Pepper • Paprika • 20 ounces Pineapple ** • 2 tablespoons Mustard, Dijon−style * Chicken breasts should be split, skinned and boned. ** Pineapple should be drained, unsweetened tidbits. Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix pineapple and mustard together; pour over chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Pineapple Chicken 131

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   Pizza Stew • 6 ounces Canadian Bacon, * • 9 cups Tomato sauce • 1−1/2 cups Water • 12 tablespoons Onion, chopped • 6 tablespoons Mushrooms pieces • 6 tablespoons Black olives, pitted and chopped • 6 tablespoons Celery, chopped • 6 tablespoons Green pepper, chopped • 6 dashes Each oregono, garlic powder • Salt to taste • 3 cups Elbow macaroni, cooked Fry Canadian bacon; drain and cut away any fat. Heat Tomato sauce and water to a boil. Add bacon, vegetables, and seasonings. Cook until vegetables are tender. Add Macaroni: reheat. Pizza Stew 132

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   Polish Sausage And Cabbage • 1/2 each Cabbage head, course sliced • 1 each Potato; small, peeled/diced • 1 teaspoon Salt • 1/2 teaspoon Caraway seed • 1 each Large onion, cut 1" slices • 1−1/2 pounds Polish sausage, cut 1" piece • 14 ounces Chicken broth Place sliced cabbage in crockpot. Toss with diced potato, salt and caraway seed. Add sliced onion and Polish sausage. Pour chicken broth over all; stir lightly. Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours). This dish is delicious served with mustard, horseradish and boiled new potatoes. Polish Sausage And Cabbage 133

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   Pork Chops With Mushroom Sauce • 10 small pork chops, thick • 2 teaspoons salt • 1/4 teaspoon pepper • 1/8 teaspoon sage • 1 can cream of mushroom soup • 1 tablespoon onion flakes, dried Trim the excess fat from the chops and use it to grease a large skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it in the crockpot. Add the sage. Turn the soup (undiluted) and the onion flakes into the still hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on Low for 8 to 10 hours. Pork Chops With Mushroom Sauce 134

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   Portuguese Garlic Chicken • 1 medium Onion, thinly sliced • 6 cloves Garlic, thinly sliced • 2 medium Pear−shaped tomatoes, seeded and chopped • 1/3 cup Chopped baked ham • 1/2 cup Golden raisins • 1 Chicken (3+lbs) • 1/2 cup Port wine • 1/4 cup Brandy • 1 tablespoon Dijon mustard • 2 tablespoons Tomato paste • 1−1/2 tablespoons Cornstarch blended with • 2 tablespoons Cold water • 1 tablespoon Red wine vinegar • Salt • Parsley & tomato wedges In a 4 quart or larger electric slow cooker, combine onion, garlic, tomatoes, ham and raisins. Reserve chicken neck and giblets for other use; rinse chicken inside and out and pat dry. Tuck wingtips under; tie drumsticks together, if desired. Place chicken on top of onion mixture. Mix port, brandy, mustard and tomato paste; pour over chicken. Cover; cook at low setting until meat near thighbone is very tender when pierced. (7 1/2−8 hrs). Carefully lift chicken to rack of a broiler pan. Broil 4−6 inches below heat until golden brown (about 5 minutes). Transfer to a warm platter; keep warm. Skim and discard fat from cooking liquid; blend in cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce is thickened (abouut 10 more minutes). Stir in vinegar; season to taste with salt. To serve, garnish chicken with parsley sprigs and tomato wedges. Carve bird; top with some of the sauce. Serve remaining sauce in a bowl to add to taste. Portuguese Garlic Chicken 135

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   Pot Roast • 2 pounds Roast • 6 each Potato, halved (no need to • 3 each Onion, peeled and quartered • 4 each Carrots, cut into 2" length • 1/2 cup Water Put the veggies on the bottom and the meat on top. Season meat with salt and pepper. Pour water over all. Simmer all of the above on low all day. Sometimes I add an envelope of onion soup mix or a small can of whole tomatoes for a variation. The meat falls apart and is wonderful! Pot Roast 136

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   Pot Roast Of Beef • 3 pounds Brisket, rump roast or pot (to 4 lb) • 1 Onion, to 2, peeled & sliced • 2 To 3 potatoes, peeled & sliced • Carrots, 2−3 peeled & sliced • 1/2 cup Water or consomme • Salt and pepper to taste Put vegetables in bottom of Crock pot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low for 10−12 hours. (High 4−5 hours) Remove meat and vegetables with spatula. GERMAN: Add 3−4 medium dill pickles and 1 tsp dill. ITALIAN: Add 1 8 oz can tomato sauce, 1 ts oregano and 1 ts basil to basic recipe. FRENCH: Omit carrots and potatoes. Add 1 cup finely sliced mushrooms (or 8 oz can), 1 lb small peeled onions and 1 cup red wine. WITHOUT VEGETABLES: Season roast with salt, pepper and any other favorite seasonings. Add no liquid. Cook as directed. Pot Roast Of Beef 137

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    Pot Roasted Pork • Pork loin end roast, 4−5 lb • Salt and pepper • 1 Garlic clove, sliced • 2 medium Onions, sliced • 2 Bay leaves • 1 Whole clove • 1 cup Hot water • 2 tablespoons Soy sauce Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of garlic. Place roast in broiler pan and broil 15 to 20 minutes to remove excess fat. Put 1 sliced onion in bottom of crock pot. Add browned pork roast and remaining onion and other ingredients. Cover and cook on low until done −−about 10 hours. To thicken gravy; remove roast to serving platter. Blend 2 tbsp cornstarch with 2 tbsp cold water to form a smooth paste. Set on high and pour in paste. Stir well and let come to a boil − about 15 minutes til thickened. Pot Roasted Pork 138

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    Potato Slices With Cheese • 2 pounds Potatoes • 2 cups Cheese, shredded • 1 cup Stock Peel and thinly slice potatoes. In buttered crockpot, alternate layers of potatoes with cheese, lightly seasoning potatoes with salt, pepper and nutmeg as you go. Finish with cheese, dot with butter, and gently pour stock over all. Cover and bake 3 hours on High; remove cover and bake 15 minutes more. Serve from crockpot. These thin potato slices will have a crisp skin around the edges. Use this dish as a base for complete dinners by adding vegetables and meat or poultry. Potato Slices With Cheese 139

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    Potato Soup For Crockpot • 8 large Potatoes, cubed • 2 medium Onions, chopped • 2 tablespoons Margarine • 2 Chicken boullion cubes • 2 tablespoons Parsley, dry • 6 cups Water • 2 cups Milk • 1/2 cup Flour, mixed with water Place ingredients 1 through 6 in the crockpot and cook all day on low to medium . 1/2 hour to one hour before serving; add milk and flour mixture. After the so up starts to thicken, it is ready to serve. NOTE: Add 1/4 pound of Velveeta che ese for Cheese potato soup. : 1 can evaporated milk may be substituted for the regular milk. Potato Soup For Crockpot 140

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    Potato Stuffed Cabbage • 1 head cabbage • 5 pounds potatoes, peeled • 2 onions • 1/2 cup rice, raw • 1 teaspoon dried dill weed • 1/4 teaspoon black pepper, ground • 2 egg whites • 28 ounces tomatoes • 1 apple, peeled and sliced • 1/4 teaspoon ground ginger Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf). Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 tablespoon of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours. Potato Stuffed Cabbage 141

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    Potatoes Perfect • 1/4 pound Bacon, diced • 2 medium Onions, thinly sliced • 4 medium Potatoes, thinly sliced • 1/2 pound Cheddar cheese, thinly slice • Salt and pepper • Butter Line crockpot with aluminum foil, leaving enough to overlap poatoes when finished. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Overlap with remaining foil. Cover and cook on low setting for 10 to 12 hours. Potatoes Perfect 142

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    Quick Onion Pot Roast • 1 envelope onion soup mix • 3 pounds roast, trimmed, trim off any fat • 3 tablespoons flour Mix flour in 3 tablespoon water, to a paste. This roast needs no prior browning. Meat brown in the slow cooker and forms a brown gravy. Prepare vegetables separately. Sprinkle onion soup over the bottom of the crock pot. Add pot roast. Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour accumulated juices into a saucepan; skim off fat. Add flour−water paste and bring to the boil, stirring constantly until thickened. Serve over sliced meat. Quick Onion Pot Roast 143

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    Round Steak Casserole • 2 pounds Round steak, cut • 1/2 Inch thick • Garlic salt, salt, pepper • 1 Onion, thinly sliced • 3 To 4 potatoes, peeled and Quartered (optional) • 1−1/2 cups Beef broth • 1 can Green beans, drained • 1 can Tomato soup • 1 can Tomatoes Season round steak Iightly with garlic salt, salt, and pepper. Cut into serving pieces and place in CROCK−POT with sliced onion which has been separated into rings. Add potatoes and green beans. Top with tomato soup and tomatoes. Cover and cook on Low 8 hours. Remove cover during last half−hour if too much liquid. Round Steak Casserole 144

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    Saltimbocca−Style Chicken • 6 chicken filets • 6 Ham • 6 Cheese • 1/4 cup Flour • 1/4 cup Parmesan cheese • 1 teaspoon Salt • 1 teaspoon Sage • 1/4 teaspoon Pepper • 1/3 cup Salad oil • 1 can Cream of chicken soup • 1/2 cup Dry white wine Pound chicken filet thin between waxed paper. Place slice of ham, them cheese on each chicken. Roll up and tuck ends, secure with toothpick. Dip chicken in mix of flour,cheese,salt,sage and pepper. Save mix. Chill chicken for at least one hour. In lagre skillet heat oil and saute chicken on all sides. Place browned chicken in slow cooker, add soup mix mixed with wine. Cover and cook on LOW 4−5 hours. Put control on HIGH, and thicken with flour dissolved in small amount of water. Cook on High 10 minutes. Saltimbocca−Style Chicken 145

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    Savory Swiss Steak • 1−1/2 pounds Round steak • 1/4 cup Flour • 2 teaspoons Dry mustard • 1 teaspoon Salt • 1/4 teaspoon Pepper • 2 tablespoons Butter • 2 tablespoons Oil • 1 Onion, finely chopped • 2 Carrots, peeled and grated • 2 Stalks celery, finely chopped • 1 can (16 oz) tomatoes • 2 tablespoons Worcestershire sauce • 1 tablespoon Brown sugar Cut steak into 6 serving−size portions. Coat with a mixture of flour, mustard, salt and pepper. Using a large frying pan, brown meat in half the butter and oil. Transfer to crockpot. Heat remaining butter and oil in frying pan. Saute onions, carrots and celery until glazed. Add tomatoes, Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat. Cover. Cook on low, 6 to 8 hours, or until tender. Serve meat with sauce spooned over. Sprinkle with parsley. Savory Swiss Steak 146

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    Sherried Beef • 3 Pounds Chuck or round steak, cubed • 2 Cans Cream of mushroom soup • 1 Package Onion soup mix • 1/2 Cup Sherry • 2 Cans Mushrooms OR use fresh Place all ingredients into a crock pot. Do not stir. Let cook all day on low. This is a good make ahead dish, especially for working people. It tastes really good. Serve with rice or buttered noodles. Sherried Beef 147

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    Sloppy Joes • 3 pounds Ground beef • 2 tablespoons Shortening • 1 cup Onion, chopped • 1 cup Celery, diced • 1 each Green pepper, chopped • 1 each Garlic clove;lg, minced • 2 tablespoons Worcestershire sauce • 1 cup Catsup • 3 each Beef bouillon cubes, crushed • 1/2 teaspoon Paprika • 1/4 teaspoon Pepper • 1 can Tomato paste, 6 0z. • 1 1/4 cups Water • 3 tablespoons Vinegar • 3 teaspoons Brown sugar • 1 teaspoon Dry mustard Heat shortening in skillet and brown meat, discard fat. Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 6−8 hours; or high 3−4 hours; or auto 5 hours. Serve over warmed burger buns or noodles. Sloppy Joes 148

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    Slow Cook Spanish Rice • 2 pounds Ground chuck Or beef • 2 medium Onions, chopped • 2 Green peppers, chopped • 28 ounces Tomatoes • 8 ounces Tomato sauce • 1 cup Water • 2 1/2 teaspoons Chili powder • 2 1/2 teaspoons Salt • 2 teaspoons Worcestershire • Sauce • 1 cup Raw rice (converted) Brown beef in skillet and drain off fat. Put all ingredients in CROCK−POT. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours). Slow Cook Spanish Rice 149

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    Slow Cooker Daube Of Beef • 5 Shallots, thinly sliced • 4 cloves Garlic, minced • 2 medium Carrots, 1/4"slices • 1/3 cup Baked ham, chopped • 1 Strip orange peel(1/2"x3") • 1 Dry bay leaf • 2 3/4 pounds Lean, boneless beef chuck, 1 1/2"cubes • 1/4 cup All−purpose flour • 1/4 teaspoon Each peppercorns, thyme • 1/8 teaspoon Ground cloves • 1/2 teaspoon Dry sage • 2 tablespoons Balsamic vinegar • 3/4 cup Dry red wine or beef broth • 1/4 cup Brandy (optional) • 2 tablespoons Flour blended w/ 2 Tablespoon butter • Salt • Chopped parsley In a 3 quart or larger electric slow cooker, combine shallots, garlic, carrots, ham, orange peel and bay leaf. Coata beef cubes with the 1/4 cup flour; add to the cooker. Sprinkle with peppercorns, thyme, cloves and sage. Drizzle with vinegar; pour in wine and brandy (if used). Cover; cook at low setting until beef is very tender when pierced (8−9 hrs). Remove and discard bay leaf and orange peel from stew, then blend in flour−butter mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 20 more minutes). Season to taste with salt. Sprinkle with parsley. Makes 8−10 servings. Slow Cooker Daube Of Beef 150

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    Slow Cooker Deviled Beef • 2 pounds lean beef, in 1−inch cubes • 1 envelope sloppy joe seasoning mix • 6 ounces tomato paste • 1 cup celery, coarsely sliced • 1 green pepper, cut in squares • 1/2 cup water • 2 tablespoons vinegar Place all ingredients in crockpot. Stir to mix. Cover and cook about 10 hours on low or 4 1/2 to 5 hours on high. Don't peek or stir till near the end of cooking time. Serve beef with hot cooked noodles or rice. (This can also be cooked in a covered 2−quart casserole for 2 to 2 1/2 hours in a 325−degree oven.) Slow Cooker Deviled Beef 151

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    Slow Cooker Pot Roast • 3 pounds Chuck Roast • 1−1/2 Onions, chopped • 2 Garlic cloves − minced • 16 ounces Can stewed tomatoes • 1 tablespoon Worcestershire sauce • 2 tablespoons Oil • Coarsely ground pepper • Flour to cover the roast • Salt • 8 ounces Water (1/2 can) Saute onion & garlic with oil in the cooking pot till transparent. Season the roast with Salt & Pepper and then dredge (lightly) in flour. Brown roast (on top of the onions & garlic) in the cook−pot on both sides (10 min). Transfer to the slow cooker, add the stewed tomatoes, water and Worcestershire sauce. Cooked on setting 4 (of 5) for about 5 hrs. When done, puree the remaining tomatoes, juices & onions, return to pan, add thickener for gravy. Slow Cooker Pot Roast 152

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    Slow Porridge • 5 cups Water • 1 cup Oatmeal, * see note • 1/2 cup Dried fruit • 1 dash Ground nutmeg • 1 dash Ground mace • 1 dash Ground cinnamon Place water, cereal, and dried fruit in slow cooker. Stir. Cook on low for 8 − 10 hours. The mixture should be like a thick soup, so do not add milk at the table. HELPFUL HINTS: Each slow cooker is a little different from the others, so you may have to adjust the amount of water needed. For added flavor sprinkle a bit of nutmeg, mace or cinnamon, in any combination. * Try brown rice, barley, rye berries, whole oats, or wheat berries. Cracked grains, such as oatmeal or cracked wheat, may get too mushy for some tastes. Slow Porridge 153

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    Slow Simmered Pork Roast • 2 1/4 pounds Pork (boneless pork butt) • 3 Green onions, cut in slivers • 1 teaspoon Ginger; fresh, cut julienne • 2 Star anise, whole • 2 tablespoons Soybean condiment (mein see) • 2 tablespoons Soy sauce, light • 2 teaspoons Brown sugar • 1 cup Rice wine • 2 Garlic cloves, sliced thin • 1/2 teaspoon White pepper, ground • 2 cups Water (more may be needed) Mix together all the ingredients except the pork. Place the meat in an ovenproof casserole just large enough to hold it. A crockpot may be used. Pour the sauce over the top, cover the dish and bake at 275 degrees from 5 to 8 hours, depending on your taste. Slow Simmered Pork Roast 154

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    Slow−Cooked Pepper Steak • 1−1/2 To 2 lbs. beef round steak • 2 tablespoons Cooking oil • 1/4 cup Soy sauce • 1 cup Chopped onion • 1 Clove garlic, minced • 1 teaspoon Sugar • 1/2 teaspoon Salt • 1/4 teaspoon Pepper • 1/4 teaspoon Ground ginger • 4 Tomatoes, cut into eighths • 16 ounces Can tomatoes w/ liquid, cut • 2 large Green peppers, cut into • 1/2 cup Cold water • 1 tablespoon Cornstarch Cooked noodles or rice Cut beef into 3x1" strips; brown in oil in skillet. Transfer to a slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5−6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice. Slow−Cooked Pepper Steak 155

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    Slow−Poke Jambalaya • 1 Bell pepper, chopped • 1 Onion, chopped • 2 Medium tomatoes, chopped • 1 cup Chopped celery • 1 Clove garlic, crushed • 2 tablespoons Minced parsley • 2 teaspoons Chopped thyme leaves • 2 teaspoons Oregano leaves, chopped • 1/8 teaspoon Cayenne • 1/2 teaspoon Salt • 4 ounces Smoked sausage, chopped • 8 ounces Chicken breast, chopped • 2 cups Beef broth or bouillon • 1/2 pound Cooked shelled shrimp • 1 cup Cooked rice Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9−10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20−30 minutes. Slow−Poke Jambalaya 156