Crockpot Cooking

[Mama Mangia]

16 Bean Soup

1 package sixteen-bean soup mix
3 bay leaves
1 tablespoon oregano crushed
2 cans no-fat chicken stock
Additional water to cover beans
3 stalks celery stalks chopped
3 carrots diced
1 large onion chopped
3 garlic cloves sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes


Combine first 5 ingredients (liquid should cover mixture by 1 to 2 inches) in crock pot. Cook on HIGH for 2 hours.

Add remaining ingredients and shift cooker to LOW and cook for an additional 3 hours. For more zing, add cayenne or crushed red pepper when adding second set of ingredients.

Serve as complete meal or over rice. Freezes well.

[Mama Mangia]

Beef Stew

1 pounds stew meat
1 packet Lipton beefy-onion soup mix
1 teaspoons beef bouillon
3 potatoes - (to 4) cubed
4 carrots sliced
1 celery stalk sliced
1 can whole tomatoes with their juice
1 garlic clove crushed
Salt to taste
Freshly-ground black pepper to taste
2 tablespoon cornstarch mixed with about
1 cup cold water


Put all ingredients in a slow cooker on LOW heat for 8 to 10 hours. Taste and adjust seasonings. Add 2 tablespoons of cornstarch mixed with water. Turn heat to HIGH and stir until thickened.

This recipe yields 4 servings.

[Mama Mangia]

Wings In Sweet And Sour Sauce

16 chicken wings
4 tablespoon wine or balsamic vinegar
1 cup apricot preserves
2 tablespoon peanut butter (optional)
1 cup ketchup
4 tablespoon prepared horseradish
1 cup finely-chopped sweet onion
1 teaspoon hot sauce (optional)



Pat the chicken wings dry and place them in the crockpot. In a bowl, mix together remaining ingredients. Taste-check for a good balance of sweet and sour.

Pour the sauce over the wings. Cover the crockpot and cook on LOW until the chicken is tender, about 4 hours.

[Mama Mangia]

Crockpot Scrabble

2 cups wheat chex
2 cups corn chex
2 cups rice chex
3 cups thin pretzel sticks
1 can or jar of salted peanuts - (13 oz)
(or assorted mixed nuts)
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon seasoned salt
2 tablespoon grated Parmesan cheese
1 cup melted butter
1 cup Worcestershire sauce



In large (double) paper bag, mix together pretzels, cereals, and nuts along with the garlic salt, celery salt, seasoned salt, and grated cheese.

Empty bag into large mixing bowl and sprinkle the melted butter and Worcestershire sauce over all, mixing gently with your hands.

Empty bowl into crockpot and cook on LOW for 3 or 4 hours.

Tear open paper bags you used to originally mix the scrabble and spread them out onto a counter. Spread heated crockpot scrabble onto torn open bags and let dry for a minimum of one hour letting the paper absorb any excess moisture.

Store in Rubbermaid or Tupperware type airtight containers. Keeps for several weeks without going stale.

[Mama Mangia]

Venison Stew

2 pounds tenderized venison - (to 3 lbs) cut 1" cubes
1 green pepper chopped
1 cups French dressing
1 large onion chopped
2 carrots pared, and
cut into 1
3 celery stalks cut in 1" pieces
1 can whole tomatoes - (16 oz) mashed
1 cup quick cooking tapioca
1 whole clove garlic
1 bay leaf
Salt to taste
Freshly-ground black pepper to taste


Marinate venison in French dressing for 12 to 14 hours. Drain off dressing. Put meat in slow-cooker with other ingredients. Cook on LOW heat for 8 hours.

[Mama Mangia]

White Chili

1 can cooking oil spray
1 tablespoon olive oil
1 pound boneless skinless chicken breast diced
1 cup shallots chopped
3 garlic cloves minced
1 can tomatillas - (18 oz) drained, and
coarsely chopped
1 can Ro*tel tomatoes chopped, but
not drained
1 can chicken broth - (13 oz)
1 can chopped green chile peppers not drained
1 teaspoon oregano flakes
1 teaspoon coriander seeds crushed
1 teaspoon ground cumin
2 cans cannellini beans drained
3 tablespoon freshly-squeezed lime juice
1 teaspoon freshly-ground black pepper
1 cup grated sharp Cheddar cheese


Spray a large skillet with cooking spray, add olive oil and heat on medium-high until hot. Add diced chicken and saute for 3 minutes or until done. Remove chicken from pan. Place all ingredients, except cheese, in a crockpot and cook for 8 hours.

Serve with tortilla chips, sour cream, avocado dip and Mexican beer.

[Mama Mangia]

ALDILLA

1 1/2 pounds flank steak
3 teaspoons chili powder
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 large green pepper, chopped
2 large tomatoes, chopped
1/4 cup red wine
1 hot chili pepper, seeded

1. Score steak and rub with chili powder; coat with a mixture of flour, 1/2 teaspoon salt and 1/4 teaspoon of seasoned pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces.

2. Brown steak in hot oil in a large skillet. Remove and reserve. Saute onion, carrot, green pepper and tomato in pan drippings; add remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat.

3. Combine steak and sauteed vegetables in slow cooker; add wine and hot chili pepper; cover.

4. Cook on low for 8 hours or on high for 4 hours, or until meat is tender.

[Mama Mangia]

Green Chili

1 medium pork roast
1 large can green chiles not pickled
1 large can tomatoes
1 large onion diced
1 small can hot jalapeños - (4 oz) diced, (optional)
Salt to taste
Freshly-ground black pepper to taste


Cover roast with water in crockpot and simmer overnight or approximately 8 hours. Let cool.

Take meat off bone and separate into smaller pieces. Add meat, tomatoes, chiles and diced onions to the broth. Add about 2 teaspoons salt and 1/2 teaspoon pepper. Let simmer another 8 hours. Thicken with flour and water.

Let set overnight in refrigerator. Serve the next day alone, with tortillas or over burritos.

[Mama Mangia]

Greek Stew

3 pounds stewing beef
1 pounds small onions - (abt 7)
3 garlic cloves minced
1 can tomatoes - (28 oz)
1 cup beef stock
1 can tomato paste - (5 1/2 oz)
2 tablespoon red wine vinegar
2 teaspoons dried oregano
1 teaspoon salt
Freshly-ground black pepper to taste
1 cup all-purpose flour
1 cup cold water
1 sweet green pepper chopped
1 cup crumbled feta cheese
2 tablespoon chopped fresh parsley


Cut beef into 1-inch cubes, trimming off any fat. Cut onions into wedges leaving root end intact. Put meat and onions into slow cooker along with garlic and tomatoes. Combine beef stock, vinegar, oregano, salt and pepper and add to slow cooker, stirring gently to blend. Cook on LOW for 8 to 9 hours or HIGH for 6 hours.

Add flour and water mixture and chopped green pepper. Cook on HIGH for 15 minutes or until thickened. Serve sprinkled with feta and parsley.

[Mama Mangia]

Crock Roast And Veggies

3 pounds boneless roast - (to 4 lbs)
5 potatoes peeled, quartered
6 carrots - (to 7) peeled, sliced
1 small onion
2 tablespoon Worcestershire sauce
1 tablespoon Season-All
2 cans golden mushroom soup
1 cup water




Put all ingredients in crock pot and cook on LOW for 8 to 10 hours.