Greatest 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.