>From Janice Gabrielson: Someone wanted a recipe for Boston Baked Beans. This is a recipe that Jackie Kennedy submitted when it was almost required of presidential candidates wives to at least pretend they loved to cook. 4 cups beans 1 small onion, chopped 1/4 lb. salt pork, diced 3/4c brown sugar or molasses 1/2c catsup 1 tsp. dry mustard 2 tsp. salt 1 Tbsp Worcestershire sauce 1c boiling water 1/4 lb. pork, sliced Soak beans, drain, cover with water and simmer 2 hrs. Drain Add all ingred. except pork strips. Pour into greased bowl. cover with pork strips. Bake, covered at 275 for 6-8 hrs. Uncover for last hour. Add additional water if beans become dry. I don't see why this wouldn't work in a crock pot. -------------------------------------------------------------------------------- >From Lila Alexander: Spaghetti Sauce -- makes a lot so I freeze in small batches 1/2 pound Polska Keilbassa, sliced in 1/4" pieces 2 pounds lean ground beef, cooked 1 large onion, chopped 2 garlic cloves, minced 2 (28 ounce) cans cut-up, peeled, tomatoes, undrained 3/4 cup red wine (I use cooking wine) 1 (12 ounce) can tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon salt 2 teaspoons sugar 2 tablespoons dried basil 1/2 teaspoon fennel seeds 1/4 teaspoon pepper Fry hamburger, drain. Put all of the ingredients into the crock pot and stir well to mix. Turn on low and cook for 8 to 10 hours. Serve with spaghetti or pasta of your choice. I also use this for lasagna sauce. I sometimes put this on to cook before going to bed on Saturday night so it's ready when we get home from church on Sunday. -------------------------------------------------------------------------------- >From Babs York: TAMALE CASSEROLE 2 ( 15-oz ) cans chili without beans 1 ( 15-oz ) can whole kernel corn, drained 1 cup chopped onions 2 ( 15-oz ) cans tamales 3 cups chili cheese flavor fritos or regular flavor 1 ( 8-oz ) bag grated Cheddar cheese ( 2 cups ) 1. Place chili, corn and onion into a large bowl. Mix well 2. Unwrap tamales. Discard shucks. Don't worry if tamales break 3. Layer ingredients in slow cooker in this order 1/3 of the tamales 1/3 of the chili mixture 1/3 of the chips 1/3 of the cheese repeat layers twice more, making 3 layers. 4. Cook 6 hrs on low or 3 1/2 hrs on high 6 - 8 servings -------------------------------------------------------------------------------- >From Joyce Callison: Carrot-Rice Bake 3 cups shredded carrots (1 pound) 1 1/2 cups water 2/3 cup long grain rice 1/2 teaspoon salt 2 cups shredded American cheese (8 ounces) 1 cup milk 2 beaten eggs 2 tablespoons minced dried onion 1/4 teaspoon pepper 0ven 350 In a saucepan combine carrots, water, rice, and salt. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until rice is done. Do not drain. Stir in 1 1/2 cups of the shredded cheese, milk, eggs, onion, and pepper. Turn into a 10x6x2-inch baking dish. Bake, uncovered, in a 350 oven for 20 to 25 minutes. Top with remaining 1/2 cup shredded cheese. Return to oven about 2 minutes longer to melt cheese. Cut into squares. Serves 6. -------------------------------------------------------------------------------- from Sue Bechtold: Chicken A La King 1 cup sliced mushrooms 4 T butter 4 T flour 2 Cups milk or chicken stock 1 Cup peas Saute mushrooms in butter. Blend in flour. Gradually stir in milk or stock. Cook over medium heat, stirring, until thickened. Add chicken and peas. Heat well and serve in patty shells or over rice. Okay, cook chicken breasts ahead and have them available to make dinners throughout the week. Cook them in the microwave till done or in boiling water for 12 minutes and drain. Or, cook a whole chicken (or two) and eat for dinner. Use left-overs in this. DS really likes to have this in the Pepperidge farm little pastry shells. I keep those in the freezer and make one for him. DH, DD and I eat ours over rice. I don't always put the peas in as the kids don't like peas. So, then, I cook broccoli or cauliflower (steamed, fresh) for our vegetable because that is what the kids like. It is done within a half an hour if the chicken is pre-cooked. If not precooked, it can be cooked (if it is chicken breasts) while the mushrooms saute and the broth is added. Oh, if you use milk, it will be more of a white sauce - DD thinks it is gross made with milk. With chicken broth, it obviously has more of a chicken flavor. -------------------------------------------------------------------------------- from Marie: Chicken Cream Cheese Lasagne 12 uncooked lasagna noodles 2 (3 oz.) pkg. cream cheese, softened 1 cup cottage cheese 2 (10 3/4 oz.) cans condensed cream of mushroom soup 1 (2 oz.) jar diced pimientos, drained 1/2 cup milk 1/2 tsp. dried Italian seasoning 1/4 tsp. minced garlic 1/3 cup finely chopped onion 1/3 cup finely chopped green bell pepper 3 cups chopped or shredded cooked chicken 8 oz. (2 cups) shredded mozzarella cheese TOPPING: 1 Tbsp. butter, melted 3/4 cup Italian Style Bread Crumbs Cook lasagna noodles to desired doneness as directed on package. Drain. Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Add soup, pimientos, milk, Italian seasoning and garlic; mix well. Stir in onion and bell pepper. Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9 inch (3 qt.) glass baking dish. Stir chicken into remaining cheese mixture. Top cottage cheese mixture in dish with 4 cooked noodles, half of the chicken mixture and 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining half of chicken mixture and remaining 1 cup of mozzarella cheese. Top with remaining 4 noodles. In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole. Cover with foil. Bake immediately or refrigerate overnight. Heat oven to 350*. Bake casserole, covered, for 40 minutes. Uncover; bake an additional 10 to 15 minutes or until crumb topping is golden brown. Let stand 10 to 15 minutes before serving. Cut into squares to serve. Ingredient Substitution: Leftover cooked turkey can be substituted for the chicken. Makes 8 servings. -------------------------------------------------------------------------------- from Gabrielle: Chicken Enchilada Ring Pampered Chef recipe: 2 cooked chicken breast 1 can whole black olives 4 oz. Monterey Jack Cheese 1 can (4oz.)chopped green chilies 1/2 cup Mayo 1TB Southwestern Seasoning 2 plum tomatoes 1 lime 2/3 cup finely crushed tortilla chips 1 c. salsa 1 c. sour cream Preheat oven to 375. Chop chicken, slice olives. Place in Batter Bowl. Grate cheese. Add cheese, green chilies, mayo and seasoning to bowl. Chop one tomato and slice lime in half. Juice 1/2 lime. Add tomato and lime juice to bowl. Reserve 2 TB chips and add remainder to bowl. Mix well. Arrange triangles, chip side down, in a circle (point pointing outwards) on Stone. Scoop on chicken mixture. Form ring. Sprinkle on remaining chips. Bake 20-25 min. or until golden brown. Slice remaining tomato and 1/2 lime. Slice lime pieces in half. Arrange between openings of ring, alternating lime and tomato. Serve with salsa and sour cream. -------------------------------------------------------------------------------- from Lila Alexander: Broccoli Rice Casserole 3/4 cups brown rice 1 tablespoon oil 1/2 large onion, chopped 1 clove garlic, minced 1/4 teaspoon dill weed 1 teaspoon thyme 1 teaspoon oregano 1/4 bunch parsley, chopped 1/4 pound mushrooms, sliced 1/2 green pepper, diced 1 pound broccoli, sliced thin 1/4 pound unsalted cashews 1/4 pound Gruyere cheese (Swiss), grated 1/8 cup grated Parmesan cheese 1/4 pint sour cream or plain yogurt Cook rice in 1 1/2 cups water and a dash of salt. Heat oil in a frying pan and saute onion, garlic, dill, thyme and oregano until onion starts to wilt. Add the parsley, mushrooms and green pepper. Stir 1 or 2 minutes and add broccoli. Stir often. As soon as the broccoli changes color and becomes tender, but is still crisp, add nuts and remove from heat. Spread cooked rice in a baking dish or pie dish. Cover the rice with the vegetable mixture, then sprinkle on the cheese, and finally the sour cream. Bake 20 minutes at 350 degrees until bubbly and the cheese is melted. May be made ahead and refrigerated (before baking!) To serve, remove from the refrigerator and let it come to room temperature, and then bake for 25 to 30 minutes. -------------------------------------------------------------------------------- from Sheila: Turkey Stuffing Cut up most any leftover bread, or buy the packaged stuffing mix (but not the ones that have the seasoning already in them) To this add an onion, lots of diced celery including the tops, parsley, sage (but before you break into song), poultry seasoning and thyme. Mix all this up. Then add eggs, milk and butter for moisture. I always make more than will fit into the turkey. Add a little more butter to this and put it in the oven about 45 minutes before the turkey is done. -------------------------------------------------------------------------------- from Joanni Bayne: Crock Pot Stuffing I just make my regular stuffing, and I'm afraid I cook by instinct rather than recipe - but I'll try and give you my "recipe" 2 loafs of bread - cut in cubes (I save bread leftovers in the freezer and usually have plenty without buying any) I whole stalk of celery - chopped 2 large onions - chopped (medium pieces) 1 cube butter 2 to 3 cups chicken broth (or 2 cans if you don't make your own) 1/2 cup rubbed sage - I use a LOT - but I suppose you can season this to taste salt & pepper if you want - but I never use it Melt butter in heavy pan - saute celery and onions. Add chicken broth. Sprinkle the sage over the dry bread cubes. At this point you can add anything else you want - like walnuts, pecans, cranberries, apples, sausage. Pour the vegetables and broth over the bread cubes and mix well. Sometimes I have to add more broth to get it as moist as we like it. Put it in the crock pot - turn on high and cook for three or four hours. I stir it occasionally, or it might get a crust on the outside. It is nice to have it in the crock pot because when you are busy doing other things (like going to the lake LOL) it just cooks itself. If it seems a bit too moist I leave the lid off - it is seems too dry, put the lid on tight. We dish up some for the table and leave the crockpot on low, and refill the serving dish with nice hot stuffing. If you have two crockpots you can make the mashed potatoes early in the morning and keep them on low until dinner. We eat around 2 and sometimes I have the potatoes ready and in the crock pot by 10 a.m. (I prepare them on the stove, then transfer to the crockpot after mashing). Sure is nice to have the cooking dishes washed and out of the way - and the crockpots keeping food warm, especially when we have a lot of people for dinner. A small crock pot is good for the gravy, keeps it warm for refilling the gravy dish - although the way my family eats gravy we have to use a medium size one. -------------------------------------------------------------------------------- from Dawn Besherse: Cheesy Veggie Bake 2 pounds zucchini sliced 1 cup chopped onion 1 sm. can of button sliced mushrooms 1 cup carrot...julienned 2 cloves of garlic, minced 2 tablespoons oil 1 container of ricotta or cottage cheese (16 oz.) 2 cups shredded sharp cheddar cheese 3 eggs 2 tbls. flour 2 tbls. Italian seasoning (basil, oregano, seasoning salt) Heat oven to 350* Cook and stir zucchini, onions, garlic and carrots in oil or chicken broth for 5 minutes in a large skillet on med. high heat. Add mushrooms... stir till heated. Drain in a colander and set aside. Mix remaining ingredients in large bowl. Stir in veggies... pour into a greased 2 qt. casserole dish (I used my stoneware and did not grease it) Bake for 45 minutes or until knife inserted in center comes out clean. --------------------------------------------------------------------------------