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Drop biscuts like Red Lobster ? Thats it...... I'm comming up. Merry Christmas from the swampeast part of Mo.

We use the crock for many "wild game" recipes. Venison (both stew and roast), rabbit, quail, pheasant. Especially in the winter time--nothing better than coming home on a cold snowy day and smelling a nice hot supper all through the house
Got good ole Venison stew on right now, it'll be great with some cheese garlic biscuits this evening.

Ward ( benny) you being hard on the beever ?

Originally Posted by key

some very cool stuff....thanx

As evidenced by your avatar, you were 'cute as the dickens' when you were a kid.

Freaking nature strikes again huh?

some very cool stuff....thanx

Here you go:

http://dujane.com/images/crockpot.doc


I can't vouch for all of the recipes, I've only tried a couple dozen of them! And I have no clue who the original author/compiler is . . . she put no information in the doc and it's been circling the message boards forever.

Originally Posted by DuJane

If anyone is interested, I'd be happy to post the .doc somewhere for download.

Please, I'd like to see it. or my email is in my profile.

I use my crockpot at least 2 or 3 times a week. Today is chicken for tacos tonight and on Thursday I'm going to make the apricot pork roast that I posted a few weeks ago.

I have a Word document that is a 112 pages of crockpot recipes, including nutritional info. I got it from a message board when I was doing Weight Watchers and although some of the recipes are trimmed down to be lower-fat, most of them are pretty awesome. You can tell from reading the recipe if it's going to be gag-worthy or not. If anyone is interested, I'd be happy to post the .doc somewhere for download.

I've got...

vegetable beef soup in mine right now

Brown some hamburger, about 1-2 pounds.
Cook 1 handful of noodles, the little 1/4 circle tube kind.
Add that to..
1 can wolf-brand chili
1 can ranch-style pinto beans
1 can corn and 1 can veg-all, drain the water out before adding them
1 can of tomato sauce

That is 'goo-losh', . That is supposed to be a Chekoslyvakian recipie converted to what you have in the local store here.

I tend to spice mine up a tad. Diced onions and maybe garlic cooked when I do the meat, I add it as I am finishing the meat. Meat seasoned with black-pepper and worchestershire sauce, little curry. I do the seasoning in the meat cooking process.

Serve as is, but I dress mine up with tobasco-sauce and more black-pepper. Really good stuff, something in-between chili and stew.

Stuffed pork chops covered with cream of mushroom soup mixed with milk.

we cook tons in our crock

try this as a place to learn the art of crock cooking

http://www.amazon.com/Fix-Forget-Coo.../dp/1561483176

Originally Posted by benncool

I always cover the meat with 2 table spoons of either lemon juice or vinegar.
Diffinately potatoes and onions.

Also things like turnips, carrots, mushrooms. beets, parsnips can be used.

I like to use K-Paul's Purdone Louisianan Meat Magic. I know on Yankee Pot roast!!!! ????? Ain't America great.

Deep down I knew you were a southern boy at heart!!

Originally Posted by slimwoodie

take yer pot roast ..

2 cans crushed tomata
spices, onions,potatta, what ever ...

cook on low 4 - 6 hours

I always cover the meat with 2 table spoons of either lemon joice or vinegar.
Diffinately potatoes and onions.

Also things like turnips, carrots, mushrooms. beets, parsnips can be used.

I like to use K-Pauls Purdone Louisanna Meat Magic. I know on Yankee Pot roast!!!! ????? Ain't America great.

take yer pot roast ..

2 cans crushed tomata
spices, onions,potatta, what ever ...

cook on low 4 - 6 hours

Yankee pot roast. It is always a big hit around here in Vermont for some reason.

I make my green chili in mine.

cut pork roast up into chunks. Flour salt, pepper on chunks. Fry in grease.

Put chunks in cooker, add garlic, onion, and a couple of pkgs of Hatch Chilis from wallyworrld. Pour in some chicken bullion to cover. Cook all day, then mash it with your tater masher. Season with salt, cumin, etc till it tastes good.

To All "Crock Jocks"

I have fond memories of crock food from my childhood...I used one when I was single and made some good stew-like stuff...

Is a crock any good? Are there things you cook in it that turn out better than conventional cooking? (I remember stuffed peppers being good).

What do you crock? are you a "Crock Jock"?