1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
1 bottle red wine
1 lb. onion, chopped
1 lb. celery
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour
Preparation : Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter. Saute vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste. Cook on low 8 - 10 hours.
1 tablespoon oil
1 1/2 pounds boneless, skinless chicken breasts, cut in 1" pieces
4 carrots, thinly sliced
4 green onions, sliced (include green portion)
3 stalks celery, sliced
1 cup low sodium chicken broth
1 tablespoon sugar
1/3 cup light soy sauce
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 clove garlic, crushed
8 ounces bean sprouts
8 ounces water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water
Heat oil in skillet and brown chicken (If you don't have time to do this, you can skip it). Put chicken pieces in crock pot. Add all ingredients except cornstarch and water. Stir and cover; cook on low for 6 to 8 hours. Turn to high. Combine cornstarch and cold water in a small bowl; stir until dissolved. Stir into the crock pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 15 to 30 minutes. Serve over rice or with chow mein noodles.
4 chicken breasts
1 tsp. salt
1 tsp. garlic powder
paprika (dash)
2 tbs. margarine
1/4 tsp. black pepper
lemon pepper
1/2 cup chicken broth or water
Rub the chicken breasts with margarine & season with salt & pepper. Sprinkle chicken generously with lemon pepper, garlic powder, & paprika. Pour broth into crock pot & add chicken. Cook on high for 3 to 4 hours or or low for 6 to 8 hours. Cook until chicken is well done.
1 pound Pinto beans
3 pounds Pork roast (can cut into bite size pieces if desire)
7 cups Water
1/2 cup Onion -- chopped
2 Garlic cloves -- minced
1 tablespoon Salt
2 tablespoons Chili powder
1 tablespoon Cumin
1 teaspoon Oregano
4 ounces Green chili peppers -- chopped (one can)
Put all ingredients in a crockpot.Cook on low for 6 to 7 hours or till roast falls apart with fork.
