CAMP STEW
* 1 can bar-b-que beef
* 1 can bar-b-que chicken
* 1 can bar-b-que pork
* 1 can stewed tomatoes
* 1 can corn
* 3 c. cubed potatoes
* 1 onion, chopped
Cube potatoes, chopped onion. Cook until partly tender. Place in slow cooker/Crock
Pot. Open all cans and add to slow cooker/Crock Pot, stir. Cook for at least an
hour. Serve with corn sticks or bread sticks.

CHEESY CAULIFLOWER AND BROCCOLI
1 (10 oz) pkg frozen cauliflower, thawed
1 (10 oz) pkg frozen broccoli, thawed
1 can Cheddar cheese soup
4 slices bacon
salt and pepper to taste
1/4 cup shredded cheddar cheese, if desired
Fry bacon until crisp; drain well on paper towels then crumble. Place broccoli and cauliflower in
crockery pot. Top with soup, sprinkle with bacon. Season with salt and pepper. Cover and cook on
low for 4 to 5 hours. About 20 minutes before done, top with cheddar cheese if used.
Serves 6 to 8.

CHICKEN A LA KING
* 1 1/2 to 2 pounds boneless chicken tenders
* 1 to 1 1/2 cup matchstick-cut carrots
* 1 bunch green onions (scallions) sliced in 1/2-inch pieces
* 1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
* 1 can 98% fat-free cream of chicken soup
* 2 tablespoons dry sherry (optional)
* salt and pepper to taste
Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger) in the
order given; stir to combine. Cover and cook on low for 7 to 9 hours. Serve over
rice, toast, or biscuits.
Serves 6 to 8.

CHICKEN MERLOT WITH MUSHROOMS
2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 c. sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1 6-ounce can tomato paste
1/4 c. dry red wine (such as Merlot) or chicken broth (I used broth)
2 tbsp. quick-cooking tapioca
2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed (I used dried)
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 c. hot cooked noodles
2 tbsp. finely shredded Parmesan cheese (I used the kind in a shaker)
Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place mushrooms,
onion, and garlic. Place chicken pieces on top of the vegetables. In a bowl combine
broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar,
salt, and pepper. Pour over all.
Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2
to 4 hours. If using, stir in fresh basil. To serve, spoon chicken, mushroom
mixture, and sauce over hot cooked noodles Sprinkle with Parmesan cheese. Makes 4
to 6 servings. Prep time: 25 min.

CHILI
2 lbs. ground beef
1 lg. onion
1 lg. green pepper
1 lg. jalapeno pepper
Chili powder to taste
Garlic salt to taste
Salt to taste
Pepper to taste
Sugar to taste
2 cans crushed tomatoes
1 can tomato puree
1 can kidney beans
2 cans chili hot beans
Brown beef. Saute chopped onion and green pepper in grease. Mix beef, onion and green pepper. Add spices; let
stand 1 hour. Add tomatoes, tomato puree, beans; cook in Crock Pot all day. Best if refrigerated and warmed the
next day.