Greatest Recipes

2 lb Caribou (Boneless)

Flour; for dredging Salt and pepper to taste Oil; for browning meat 1/2 c White Wine

1/8 c Worcestershire Sauce

1 c Lentils

4 Small potatoes, quartered

1 Carrot; peeled and sliced

1 Celery rib; chopped

1/2 c Parsnip or turnip; diced

1 Jalapeno pepper, diced

2 md Banana peppers, chopped

1 Bay leaf

Spices and herbs to taste Dredge meat in seasoned flour and brown in a frying pan with a little oil. Transfer to a large sauce pan or crockpot, add the rest of the ingredients with enough water to cover. Simmer for 2 hours on low or 10 hours in the crockpot. Adjust seasonings and serve.

2 pounds stew meat

1 package onion soup mix — dry

1 can cream of mushroom soup

1 can ginger ale

1 pound carrot

1 pound potato

Mix the meat and soups together. At this point I will divide into 4 portions (cooking for 2 adults and 1 toddler) and freeze in ziplock baggies.

The night before cooking day, I’ll pull the baggie out of the freezer and pour into crockpot and cover with 1/2 can of gingerale (I have done this with the meat mix frozen, but thawed is probably healthier). Then I’ll add carrots and potatoes and let cook all day on medium heat. If I know that I’ll be in a major hurry on cooking morning, I’ll cut the potatoes and carrots the night before and have them in the ‘fridge in water with a little lemon juice to prevent the potatoes from browing.

12 Chicken breasts, boned

1/2 c Peanut butter

1/8 c Honey

1 ts Cumin

1 tb Mint, dried

1 pk G. Washington’s Golden

-bouillon mix Bone chicken breasts if needed, keeping meat as nearly intact as possible. (It’s much easier to rip the meat off the bones than any knifework I’ve tried to date.) Pull off shreds and gobbets. Put peanut butter, honey, cumin and mint in a bowl and mix well. Microwaving for 30 seconds or so thins it and makes it much easier to mix. Spread about 2 tsp of the peanut butter mix in a thin layer over each piece of breast meat. Place 1/12 of the shreds and gobbets on the breast and roll them up into a packet. Tie the packet shut with butcher’s twine or fasten with a toothpick. Arrange the twelve packets in layers in the crock pot, being careful not to let any fall open. Stir water in to the bowl with any remaining peanut butter and mix well. Add the packet of bouillon and pour over the chicken packets. Add water as needed to cover packets to a depth of at least one inch. Turn crock pot on high for 5 or 6 hours. Remove packets from pot and let drain on a platter. All the chicken fat will have migrated to the top of the liquid, which I suspect would probably make a wonderful flavoring for soups and other dishes.

4 c hot water

1 28 oz can crushed tomatoes

3 med potatoes — peeled and diced

3 med carrots — thinly sliced

1 lg onion — chopped

1 celery rib — chopped

1 c dry lentils

2 cloves garlic — minced

2 bay leaves

4 tsp curry powder

1 1/2 tsp salt — optional

In a slow cooker, combine all ingredients; stir well. Cover and cook on LOW for 8 hours or until vegetables are tender. Discard the bay leaves before serving.

1lb. of beef stew cubes (lightly floured) 3 carrots chopped 1 medium onion sliced or diced 3 celery sticks chopped 2 potatoes chopped into cubes 28oz can of whole tomatoes 2 beef bouillon cubes (dissolve in a cup of hot water) 1 tsp. of Mrs. Dash table blend 1/2 tsp. of Java Black Pepper 1/2 tsp. of parsley flakes Throw it all in a crock pot add water till it’s almost to the top of the crock. Turn your crock on low and let it cook 6 to 8 hours and that’s it! This recipe is great for 9 to 5 people, because you can put it on before you go to work and come home to a house that smells like Granny’s!

Jamie Robb 71233,23

3 cups Thinly sliced carrots

2 cups Water

1/4 teaspoon Salt

3 tablespoons Butter

3 tablespoons Orange marmalade

2 tablespoons Chopped pecans

Combine carrots, water and salt in the crockpot. Cover and cook on high 2 to 3 hours or until tender. Drain well; stir in remaining ingredients. Cover and cook on high 20 to 30 minutes. From Crockery Cookery by Mable Hoffman.