2 to 4 tablespoons butter or margarine
1/4 teaspoon paprika
Dash of cayenne pepper
6 cups boiling water
2 cups cornmeal (preferably water ground)
2 teaspoons salt
Butter the walls of the crockpot with 1 tablespoon of the butter or margarine, then melt the remaining butter or margarine. Add paprika and cayenne; turn to HIGH. Measure remaining ingredients and add to crockpot with remaining butter. Stir well; cover and cook on LOW for 6 to 9 hours or on HIGH for 2 to 3 hours, stirring occasionally.
To fry, chill in a lightly greased loaf pan and cut into 1/4-inch slices. Fry in butter until browned.
Serves 8 to 10.
Cheesy Peasy Hash Browns
5 cups frozen hash brown potatoes
2 cups grated Cheddar cheese
1 cup milk
1/2 cup half-and-half
1/2 cup scallions, thinly sliced
1 cup frozen peas
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
Combine all ingredients in crockpot, mixing thoroughly. Cover, and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Vegetarian Hoppin’ John
1 pound dried black eye peas
2 quarts plus 3 cups water
1 medium onion, chopped
3 cloves garlic, minced
1 (7 ounce) can diced green chiles
2 teaspoons ground cumin
1/4 teaspoon pepper
1/4 teaspoon baking soda
1 dried or canned chipotle chile
1/2 cup brown rice
3 large tomatoes, peeled and chopped
Salt to taste
Rinse and sort through peas.
In a deep pot, bring 2 quarts water to boil over high heat. Add peas. Let water return to boil; then boil uncovered for 2 minutes. Remove pan from heat, cover and let stand for 1 hour.
Drain and rinse peas, discarding cooking water.
In crockpot, combine onion, garlic, green chiles, cumin pepper, baking soda and chipotle chile. Stir in peas; pour in remaining 3 cups water. Cover and cook on LOW until peas are tender to bite (9 to 10 hours).
Remove and discard chipotle chile; stir in rice and tomatoes.
Increase heat to HIGH; cover and cook until rice is tender (45 to 55 minutes more).
Season to taste with salt.
Yield: 6 to 8 servings
4 to 6 large onions, peeled
2 cups chopped ham
2 cups frozen, chopped broccoli, partially thawed
1 cup Italian bread crumbs
1/4 cup chopped bell pepper
1/4 cup butter, cut into chunks
1 teaspoon cayenne pepper, or to taste
1/2 cup water
Peel onions and hollow out hole in center for the stuffing. Do not make hole completely through the onion. Leave about a 1/2 inch shell at the base of the onion.
Mix together ham, broccoli, bread crumbs and bell pepper. Stuff into onion and top with a chunk of butter. Sprinkle with cayenne pepper. Place onions in crockpot. Pour 1/2 cup of water around onions, but not over them. Cook on LOW for 6 to 8 hours.
1/2 cup butter
1 cup chopped walnuts
2 onions, chopped
1 (14 ounce) package cubed herbed seasoned stuffing mix
1 1/2 cups applesauce
1 1/2 cups water
In large skillet, melt 2 tablespoons of the butter and cook walnuts over medium heat until walnuts are toasted, stirring frequently. Remove nuts from skillet and place in small dish. Set aside.
Melt remaining 6 tablespoons butter in the same skillet. Add onion and cook for 3 to 4 minutes until almost tender, stirring frequently.
Spray a 4- to 6-quart crockpot with nonstick cooking spray and place stuffing cubes in prepared crockpot. Add cooked onion with butter and mix gently. Add applesauce and water and mix lightly. Cover and cook on LOW for 4 to 5 hours.
Sprinkle with toasted walnuts before serving.
Yields: 10 (3/4 cup) servings
Sweet Carrot Strips
1 pound carrots, peeled and cut into 2-inch-long strips
1/2 cup brown sugar
3/4 cup apricot/pineapple preserves
1/4 cup butter or margarine
1/2 cup pineapple juice
1/2 cup shredded coconut, optional
Place carrot strips, sugar, preserves, butter and pineapple juice into crockpot and cook on LOW for 4 hours.
Serve as a side dish with pork, beef or chicken If using the coconut, use it as garnish after the carrots are cooked.
Easy Red Beans and Rice
1 pound spicy smoked sausage, cut into 1/2-inch chunks
2 (15 ounce) cans red beans, drained
1/2 cup chopped green bell pepper
2 (10 ounce) cans Ro-Tel tomatoes with green chiles
3/4 cup chopped red onion
2 cups cooked rice
Combine all ingredients in crockpot. Cover and cook on LOW for 5 1/2 to 6 hours.
Serve over hot, cooked rice.
1 pound pinto beans, dried
1 (28 ounce) can crushed tomatoes or Ro-Tel
1 medium onion, chopped
1/2 green bell pepper, chopped
3 cloves garlic, minced
6 cups water
1/4 cup parmesan or Romano cheese
1 cup mozzarella cheese, shredded
Salt and pepper to taste
Rinse and pick through the beans. Soak overnight.
Discard soaking water and place beans in crockpot, covering with 6 cups water.
Cook on HIGH for 2 to 3 hours or until the beans are al dente). Save 2 cups of the water in which the beans were cooked.
Combine all ingredients (except for the cheese) and cook in crockpot for 10 to 12 hours on LOW or for 5 to 6 hours on HIGH or until beans are soft.
Add cheeses and remove cover; cook on HIGH for 15 to 20 minutes.
Stir a few times.
Serve with a hearty, crusty bread.
Baked Pineapple Stuffing
1 (20 ounce) can crushed pineapple, undrained
1/4 cup evaporated milk
1 cup packaged cornbread stuffing crumbs
1/2 to 3/4 cup granulated sugar
1/4 cup melted butter or margarine
3 eggs, beaten
Lightly grease the bottom and sides of a 3 1/2-quart crockpot (you may use a baking dish that fits in a larger crockpot). Combine all ingredients; pour into the crockpot. Cover and cook on HIGH for 2 1/2 to 3 hours.
This is good with baked ham.
Serves 4 to 6.
Bean and Vegetable Burritos
I’m not a vegetarian, but I LOVE my veggies. This has a lot of ingredients, but is easy to prepare. May be a little spicy for little kids, so I would recommend leaving out the jalape