Ingredients

• 3 cans condensed cream of chicken soup or cream of mushroom soup
• 1 cup sour cream
• 1/2 cup of water
• 1 package of dry onion soup mix
• 2 pounds beef for stew

Directions

1. Combine soup, sour cream, water and soup mix in the slow cooker. 
2. Add beef, stir until well coated. 
3. Cover; cook on HIGH for 3 hours or LOW for 6 hours.

Serving Suggestion: Serve over rice or noodles with a salad and hot bread.

Ingredients

• 1 pound of beef stew meat
• 1 can (10 3/4 ounces) of condensed cream of mushroom soup
• 2 cans (4 ounces each) of sliced mushrooms, drained
• 1 packages (1 ounce) of dry onion soup mix.

Directions

1. Combine all ingredients in slow cooker.  Cover, cook on low for 8 to 10 hours.

Serving Suggestion: Serve over hot cooked rice or noodles

Ingredients

• 2 pounds Pacific cod or tilapia fillets, 1/4 to 1/2 inch thick, thawed if frozen, rinsed, and patted dry
• 3/4 cup fresh lime juice
• 3 tablespoons Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 1 cup bottled Green Taco Sauce
• 6 tablespoons Light Sour Cream
• 1 1/2 (10 ounce) packages finely shredded cabbage (part green and part red)
• 16 (7 inch) corn tortillas
• Salt
• Cilantro sprigs

Directions

1. Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above cooking grate only 3 to 4 seconds)
2. While grill heats, in a gallon-size resealable plastic bag, combine fish, lime juice, olive oil, and garlic. Press bag to seal and turn over several times to coat fish evenly with marinade. Set aside to marinate for 15 minutes.
3. In a large bowl, whisk together taco sauce and sour cream until smooth. Add cabbage and mix to coat evenly; set aside. Arrange tortillas in a stack and seal in foil.
4. Lift fish from marinade and discard marinade. Place fish and tortilla packet on well-oiled cooking grate; cover gas grill. Cook, turning fish and tortillas once with a wide spatula, until fish is barely opaque in thickest part (cut to test) and tortillas are warmed through, 8 to 12 minutes total.
5. Transfer tortillas to a serving basket and fish to a bowl. Discard any fish bones and skin; break the hot fish into chunks. Wrap pieces of fish and cabbage mixture in warm tortillas. Add salt and cilantro to taste.

Ingredients

• 4 large yellow onions -- thinly sliced
• 1/4 cup butter
• 3 cups rich beef stock
• 1 cup dry white wine
• 1/4 cup medium dry sherry
• 1 teaspoon Worcestershire sauce
• 1 clove garlic – minced
• 6 slices of buttered French bread
• 1/4 cup of Romano or parmesan cheese

Directions

1. Using a large frying pan, slowly sauté the onions in butter until limp and glazed.  Transfer to crock-pot.
2. Add beef stock, white wine, sherry, Worcestershire and garlic. Cover.  Cook on low (200F) 6 to 8 hours.
3. Place French bread on a baking sheet.  Sprinkle with cheese. Place under preheated broiler until lightly toasted.  To serve, ladle soup into bowl.  Float a slice of toasted French bread on top.

• 2 pounds beef round steak -- 1 inch thick
• 1/4 cup flour
• 1 teaspoon salt
• 1 stalk celery – chopped
• 2 carrots -- peeled and chopped
• 1/4 cup chopped onion
• 1/2 teaspoon Worcestershire sauce
• 1 8 oz can tomato sauce
• 1/2 cup grated process American cheese -- optional

1. Cut steak into 4 serving pieces.  Dredge in flour mixed with salt; place in Crock-Pot.  Add chopped vegetables and Worcestershire sauce.  Pour tomato sauce over meat and vegetables.  Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.  Just before serving, sprinkle with grated cheese.
2. Recipe may be doubled for 5 quart slow cooker.  Cook the maximum time.

Ingredients

• 6 carrots; peeled diced
• 2 cups potatoes; peeled – diced
• 2 pounds Pot Roast -- type beef
• Salt – Pepper
• 1 cup canned tomatoes
• 1 cup black coffee
• 1 cup water

1. Put vegetables in slow cooker. Add beef, sprinkle with salt and pepper. Add tomatoes and liquids. Cover and cook on low 8 - 10 hours or until tender.  If desired, thicken with flour and water base.

Ingredients

• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon garlic powder

Directions

Combine all rub ingredients in a small mixing bowl. Set aside.

Ingredients:

• 1/2 cup cumin seeds, crushed
• 1 cup olive oil
• 1/3 cup minced garlic
• 1/4 cup liquid smoke
• 1/4 cup coarse salt
• 1 tablespoon cayenne pepper

Directions:

1. Mix ingredients together, except oil, in the bowl of a food processor and process until smooth.
2. Slowly pour oil into the food processor with the motor running until it forms a smooth paste.
3. Cover and refrigerate until ready to use. Makes about 2 cups.
4. You can store this rub for several days to a couple of weeks in the refrigerator.
5. This is good on fish, beef, pork or chicken.
6. Brush on fish about 1/2 hour before cooking. Other meats can be rubbed with the mixture and refrigerated for up to 8 hours.

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 3 boneless skinless chicken breasts, cut up
• 1 1/2 cups slicked fresh mushrooms
• 1/2 cup sliced green onions
• 1 3/4 teaspoons chicken bouillon granules
• 1 cup white wine
• 1/2 cup water
• 1 can (5 ounces) evaporated milk
• 5 teaspoons cornstarch
• Hot cooked rice

Directions

1. Combine salt, pepper, and paprika in a small bowl; sprinkle over chicken
2. Layer, chicken, mushrooms, green onions and bouillon in a slow cooker.  Pour white wine and water over the top.  Cover; cook on HIGH for 3 hours or on low for 5 to 6 hours.  Remove chicken and vegetables to platter; cover to keep warm.
3. Combine evaporated milk and cornstarch in a small saucepan, stirring until smooth.  Add 2 cups liquid from the slow cooker; bring to a boil.  Boil 1 minute or until thickened, stirring constantly.
4. Serve chicken over rice and top with sauce.

Makes 3 to 4 servings

Ingredients

• 1 1/2 pounds boneless round steak – trim & cut into 4 pieces
• 1 tablespoon of flour
• 1 cup of chopped onion
• 1/2 teaspoon of salt
• 1/8 teaspoon of garlic salt
• 1/8 teaspoon pepper
• 1/4 cup of ketchup
• 1/2 cup of Coca-Cola

1. Dredge meat with flour and put in crock-pot with other ingredients.  Cover and cook 8-10 hours on low.

• 1 cup of Coca-Cola Classic
• 1 cup of Ketchup
• 1 sliced onion
• 1 1/2 lb whole chicken

1. Wash and pat dry chicken. Salt and pepper to taste.  Put chicken in crockpot and onions on top. Add Coke, ketchup, and cook on low for 6 to 8 hours.

• 3 pounds beef round steak, 1/2 inch thick
• 1/2 cup flour
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 1/2 teaspoon dry mustard
• 2 medium onions thinly sliced and separated into rings
• 2 cans (4oz each) sliced mushrooms drained or -- 1/2 lb mushrooms
• 1 can (10  1/2 oz) condensed beef broth
• 1/4 cup dry white wine
• 1 1/2 cups sour cream
• 1/4 cup flour, hot buttered noodles or fluffy rice
• 3 tablespoons fresh minced parsley

1. Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide.  Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly.  Place coated steak strips in crockpot; stir in onion rings, white wine, beef broth, and mushrooms.
2. Before serving combine sour cream with 1/4 cup flour; stir into crockpot.  Serve Stroganoff over hot buttered noodles garnished with minced parsley.

Ingredients

• 2 tablespoon margarine
• 1/4 cup onion, chopped
• 1/4 cup red pepper, chopped
• 1 clove garlic, minced
• 1 can tomatoes (16 oz.)
• 1 teaspoon of basil
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 3 teaspoon cornstarch
• 2 tablespoon cold water
• 1/2 pound fresh shrimp OR 1/2 lb frozen shrimp, thawed
• 1/2 pound fresh crab OR 1/2 pound frozen crab, thawed
• 2 cups peppery rice

Directions

1. Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top of rice. Serves 4.

Ingredients

• 12 large shrimp *
• 2 teaspoons sliced green onion
• 1 teaspoon butter or margarine
• 1 teaspoon  lemon juice
• 1 dash bottled hot pepper sauce
• 5 1/2 oz canned crab meat **
• 2 teaspoons  fine dry bread crumbs
• Lemon wedges

*    Shrimp may either be fresh or frozen.
**   Crab meat should be drained, flaked, and cartilage removed.

Directions

1. Thaw large shrimp, if frozen.  To shell fresh or thawed shrimp, open each shell lengthwise down the body.  Hold the shrimp in one hand and carefully peel back the shell starting with the head end.  Gently pull on the tail portion of the shell to remove the entire shell.  Butterfly shrimp by cutting down the back almost but not all the way through; remove vein. Repeat with remaining shrimp.  Set aside. 
2. In a small non-metal bowl, microwave sliced green onion and the butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the green onion is tender.  Stir in lemon juice and bottled hot pepper sauce.  Toss with the flaked crab meat and fine dry bread crumbs.  Spread shrimp open.  Place, cut side up, in two 10-ounce oval casseroles.  Cover with vented clear plastic wrap. Microwave, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once.  Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles. 
3. Spoon crab mixture over shrimp.  Microwave, covered, on 100% power about 2 1/2 minutes or till shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once.  Serve with lemon wedges.
   

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Ingredients: 

• 1 tablespoon chilli powder
• 2 teaspoons salt
• 2 teaspoons light brown sugar
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper

Directions:

1. Combine all ingredients and store in airtight container.
2. When ready to use, add 1/2 cup of your spice rub to the can and give it a quick stir.
3. Take the other half of your spice rub and apply it to the chicken. Don't worry too much about getting it on the skin. Skin won't let flavour reach the meat, so try to work your spice rub in under the skin as much as possible. Get it inside the chicken as well. Just because you put rub in the beer doesn't mean that it will season the inside too much. The spice in the can adds flavour but not like direct contact.

• 2 whole chicken breasts – boned
• 1 10.75 oz can cream of chicken soup
• 1/4 cup dry sherry
• 2 tablespoons butter or margarine
• 2 green onions with tops -- finely chopped
• 1 teaspoon curry powder
• 1 teaspoon salt
• dash pepper
• fluffy rice – or saffron rice

1. Cut chicken into small pieces; place in crockpot.  Add all remaining ingredients except rice.
2. Cover and cook on high 2 1/2 to 4 hours or on low 6 to 8 hours.  Serve over hot rice.
3. Serves 4.  Double recipe for 5-quart crockpot.

Ingredients

• 2 tablespoon minced onion
• 1/2 pound butter, melted
• 1/4 teaspoon lemon juice
• 24 to 26 – blanched* fresh escargot, or drained canned snails
• 2 tablespoons garlic powder

Directions

1. Saute minced onion in 1/4 cup  butter.  Add lemon juice. Place escargot in mushroom caps in individual dishes.  Spoon onion and butter over escargot.  Sprinkle  lightly with garlic powder.
2. Let stand for two hours. 
3. Pour mixture of remaining butter and garlic  powder over escargot.  Bake @ 350  degrees for 10 to  15  minutes.  Serve with garlic toast.

* To Blanch Escargot: Blanching is the first step in preparing escargot dishes. 

1. Fill a 3 quart pan half full of water (enough  to cover the snails). 
2. When water boils, drop in the rinsed snails. Boil vigorously for 3 minutes (no more or the snails will get tough).  Remove snails and rinse in cold water.
3. Remove snails from shells with a toothpick.  Place snails in bowl containing a mixture of half water and half vinegar for two hours. Snails are now ready to simmer in sauces. 
4. They may be cut into two or three pieces, if desired.
5. Blanched snails,may be frozen. 

Ingredients

• 6 cups chicken stock
• 2 small carrots, thinly sliced
• 2 tablespoons dill
• 1 teaspoon Tabasco
• Salt & pepper to taste
• 2 tablespoons unsalted butter
• 4 medium yellow squash
• 2 medium potatoes, diced
• 2 teaspoon Worcestershire sauce
• 1/2 pounds cooked shrimp

Directions

1. in a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots.  Cook until vegetables are tender.  Cool and puree in blender.  Return bisque to stove and add remaining ingredients.  Bring to boil for 2 minutes, then serve.
2. Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.
   

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic – minced
• 1/2 cup chopped onion
• 1 stalk celery – sliced
• 1 medium green bell pepper, seeded -- cut into strips
• 1 cup long-grain white rice
• 16 ounces canned stewed tomatoes
• 1 cup water
• 1/8 teaspoon hot pepper sauce – optional
• 1/2 cup chopped cooked ham (optional)
• 8 thin slices chorizo or other spicy sausage
• 1 teaspoon dried thyme or oregano
• 1 teaspoon salt
• freshly ground pepper -- to taste
• 1 pound medium shrimp -- shelled and deveined
• lemon slices and minced parsley -- for garnish

Directions

1. In a large skillet or paella pan, heat oil over medium heat. Add garlic, onion, celery, and green pepper and saute just until softened (about 3 minutes).
2. Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer 15 minutes.
3. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is tender and shrimp have turned pink.
4. Toss with a fork. Garnish with lemon and parsley.

Ingredients

• 8 tablespoons of butter
• 4 scallions chopped
• 1 teaspoon to 2 teaspoon chopped garlic
• 1 hot green chilli, finely chopped and seeded (or use dried red pepper flakes)
• 1 tablespoon of curry powder
• 3/4 to 1 lb crab meat, shredded
• 2 tb chopped fresh coriander leaves, if possible
• 2 tb finely chopped parsley
• Salt and freshly ground pepper
• 6 tb to 8 tb crab liquid or clam broth
• 2 c  bread crumbs
• 8 clam shells

Directions

1. Melt butter in skillet; add scallions, garlic and chilli peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley.
2. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs.
3. Fill the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or until browned.

Serves 8 as an appetizer or 3 to 4 as a main course.

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour, divided
• 3 cups white sugar, divided
• 3 cups milk

Directions | Do not use metal containers or utensils.

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes.
2. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly.

Consider this day 1 of the 10 day cycle.

1. Leave loosely covered at room temperature.
2. On days 2 thru 4; stir starter with a spoon.
3. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
4. Days 6 thru 9; stir only.
5. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
6. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe.
7. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
   

Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.