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 Appetizers March 12, 2005 5:52 PM

SWEET & SOUR KIELBASA APPETIZER

1 pound kielbasa
1 (10 OZ.) jar red currant jelly
1/2(5 OZ.) jar golden spicy mustard (add whole jar for more spicy)

Cut kielbasa to bite-size pieces. Add to boiling water. Boil 8 to 10
minutes; poke with fork to release grease from meat. In a slow
cooker/Crockpot, melt jelly on low heat. Add mustard. When kielbasa is
done boiling, rinse, then add to Slow cooker/Crock Pot mixture. Coat all of the meat. Simmer for 1 hour or more on low.  [ send green star]
 
 March 12, 2005 5:55 PM

Crockpot Beer Cheese Dip

You can use non alcoholic beer in this simple dip recipe.  

Ingredients:

1 cup beer
1 lb. grated sharp Cheddar cheese
1 Tbsp. flour
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
3 drops Tabasco sauce

Directions:

Toss cheese with flour, then combine all ingredients in a 3 quart slow cooker, cover, and cook on low for 1-2 hours, stirring occasionally. Will hold on low for 4 hours; stir occasionally. 8-10 servings

Serving Suggestions:

Serve with straight and twisted pretzels, bagel chips, tortilla chips, crisp breadsticks, and toasted French or Italian bread.  [ send green star]
 
 March 12, 2005 5:56 PM

Crockpot Enchilada Dip

This simple dip can be made so many different ways. You can use any type of cheese, any type of Mexican sauce, and any kind of dipper.

Ingredients:

10 oz. can enchilada sauce
2 (8 oz.) pkgs. cream cheese, cut into cubes
2 cups shredded Cheddar cheese
2 cups shredded Pepper Jack cheese
1/2 cup grated Parmesan cheese
1 small jalapeno pepper, minced, if desired

Directions:

Combine all ingredients in 3-4 quart slow cooker and stir gently. Cover and cook on low for 2-3 hours, stirring twice during cooking time, until blended and smooth. Serves 12-16

Serving Suggestions:

This is a wonderful appetizer served with tortilla chips, bagel chips, breadsticks, or toasted French bread slices. 
 [ send green star]
 
 March 12, 2005 5:58 PM

Crockpot Appetizer Ribs
Newsgroup: rec.food.cooking
Makes 8-10 appetizer servings.

4 pounds Spareribs -- cut up
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic salt
8 ounces Russian salad dressing
6 ounces Pineapple juice

Sprinkle ribs with salt and pepper. Place in crockpot; pour water over them. Cover and cook on low 6-7 hours or until tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt.

Make sauce by combining salad dressing and pineapple juice. Brush ribs with half the sauce. Broil until brown, turn, brush other side and brown.

*If possible ask the butcher to cut each rib in half, crosswise, so they will be a more convenient size to handle the appetizer.

  [ send green star]
 
anonymous  July 25, 2005 9:54 AM


228 new, 1679 total118 total Tah J.
Cheesy Burger and Bean Dip February 07, 2005 7:38 PM
1/2 lb. lean ground beef
1 small onion, finely chopped
1 can (16 oz) refried beans - regular or fat free
1 jar chopped chilies
1 cup prepared chili sauce
2 cups shredded Monterey Jack cheese
8 oz. sour cream
thinly sliced black olives, optional
Preparation -
Saute the ground beef and onion in a skillet. Drain off fat and place the beef mixture in a crockpot. Stir in the refried beans, chilies, chili sauce and shredded cheese. Cover and cook on low heat for 3 to 4 hours. Just before serving, stir in the sour cream and black olives (if using). Serve warm with tortilla chips or corn chips  [report anonymous abuse]
 
anonymous  July 25, 2005 10:46 AM


229 new, 1680 total118 total Tah J.
Pizza Supreme January 22, 2005 9:31 PM
Crock Pot Pizza Supreme #56988
recipe by Secret

8 servings Change size or US/metric
Change to: servings US Metric

2 hours 35 minutes 35 mins prep
1/2 lb 94% fat-free ground beef, cooked,divided use
1 1/2-2 teaspoons italian seasoning
vegetable cooking spray
3 cups dry rotini pasta, divided use
3 (15 ounces) cans seasoned tomato sauce, for pizza,divided use
1 cup chopped onions
1 cup green peppers, cut into matchstick size pieces
1 (4 ounces) can mushroom stems and pieces, drained,divided use
1 1/2 cups shredded 94% fat-free mozzarella cheese or 94% fat-free mozzarella/cheddar blend cheese, divided use (1.5g fat per 1/4 cup)
24 slices turkey pepperoni, halved,divided use
1/2 cup finely shredded parmesan cheese

Spray crock-pot with vegetable cooking spray.
Sprinkle ground beef with Italian seasoning, mix well.
Set aside.
Place 1 cup dry pasta in crock-pot that has been sprayed with vegetable oil cooking spray.
Cover with 1 can tomato sauce.
Add 1/3 cup onion, 1/3 cup green pepper, 1/3 can mushrooms.
Spread 1/3 the seasoned ground beef over vegetables.
Top with 1/2 cup mozzarella cheese and 16 pepperoni halves.
Repeat step 3, layering ingredients two more times.
Garnish with 1/2 cup Parmesan cheese.
Cover.
Bake 1-2 hours on high or until noodles are tender.
Reduce heat to low until ready to serve.

Nutrition Facts
Calculated for 1 serving
Recipe makes 8 servings
Nutrition Facts for some measurements or ingredients are not included in data below:
1 1/2 teaspoons italian seasoning
turkey pepperoni

 [report anonymous abuse]
 
Crab Dip October 08, 2006 8:12 PM

I have requests for this recipe every time I take it to any gathering.

1 package SHREDDED crab meat - squeeze out liquid
1/2 cup sour cream
1/2 pound Velveeta cheese
4 ounces cream cheese
1 small can sliced mushrooms, drained

Combine cream cheese and sour cream. Add to melted Velveeta. Add mushrooms and crab meat. Keep warm in crockpot.

Serve with Ritz crackers.

 [ send green star]
 
Boiled Peanuts Recipe August 17, 2007 7:26 PM

What You Need
• 1 1/2 quarts green, uncooked peanuts
• 1/2 cup salt
• 2 1/2 quarts water

What To Do
1. Wash peanuts thoroughly, until water runs clear.

2. Put clean peanuts in crockery pot, add salt and water; stir.

3. Cook, covered, on high 5-7. Add additional water during cooking, if necessary, to keep peanuts covered.

 [ send green star]
 
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