Welcome to The Kitchen!

Crock Pot Cherry Pie Moonshine

• 30 oz canned cherries in heavy syrup
• 1/2 cup sugar
• 32 oz bottled cherry juice
• 2 cups grain alcohol (Everclear) or vodka

Add sugar, cherry juice and both cans of cherries to crockpot. Cook on low 1-2 hours or til sugar is dissolved and mix is heated. Allow mix to cool. Add in alcohol. Makes about 3 quarts. Can be drunk immediately - better if left to sit a while. Can also be made on stovetop.

l'm not sure where this recipe came from although if you search for 'crockpot cherry pie moonshine' you will get lots of results and this was probably from one of them. This is super delicious. I like to get cute little bottles and give them to friends. Because I can only drink so much on my own.

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Cold Brew cafe de olla

• 50 grams of piloncillo OR 1/4 cup packed dark brown sugar and 1 teaspoon molasses
• the peel of half an orange
• 2-inch piece of Mexican cinnamon, broken up
• 1 star anise, crushed
• a little LESS than 1 cup of coarsely ground coffee

Place 2 cups water, piloncillo or dark brown sugar, orange peel, cinnamon and star anise in a small pot and heat just until piloncillo or sugar are completely dissolved. Set aside and allow to infuse and cool to room temperature.

Place the coffee grounds and 2 cups of water in an infusion vessel of your choosing (anything you can cover). Stir gently and top with cold spice infusion. Cover and refrigerate for 24 hours.

Strain the infusion through a fine mesh strainer and store it refrigerated. Serve over plenty of ice and consume within 5 days. Makes 3-4 cups.

recipe from The Arizona Republic, June 22, 2023

Notes: Piloncillo is also called panela or panocha. It's a type of unrefined sugar commonly used in Mexican cooking. You can order it online if you can't find it locally or you can use the recommended substitution. It really has a unique characteristic, though, so it's worth it to look for it.

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Hot Chocolate

• 1/4 cup sugar
• pinch of salt
• 2-3 Tablespoons unsweetened cocoa powder
• 1/4 cup hot water
• 1/2 teaspoon vanilla extract
• 2 cups milk

In a pot mix sugar, cocoa and salt. Stir in hot water. Bring to boil over medium heat, stirring constantly for about 2 minutes until chocolate is smooth.

Add milk to pot and stir until hot. DO NOT BOIL.

Remove from heat, stir in vanilla.

Add toppings (marshmallows, whipped cream, etc) if desired.

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Drop Biscuits

• 2 cups flour
• 1 stick cold unsalted butter (this is also 8 Tablespoons/4 ounces/113 grams)
• 1 Tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup milk

Preheat oven to 400. Mix dry ingredients in food processor*. Dump in bowl, add milk and stir. Drop onto parchment lined baking sheet. Bake 18-20 minutes. 6 huge biscuits.

* This is what I do because I find it easiest for me. You do you, though - you can crumble the flour and butter between your fingers, work it using 2 knives, get an official pastry cutter/blender kitchen tool. This isn't math - how you get there isn't important, it's just getting there.

back to Bread

Garden Herb Bread

• 1 1/4 cups water
• 3 cups white bread flour
• 2 Tablespoons dry milk
• 2 Tablespoons sugar
• 1 1/2 teaspoons salt
• 2 Tablespoons butter
• 1/2 Tablespoon chives
• 1/2 Tablespoon marjoram
• 1/2 Tablespoon thyme
• 1 teaspoon basil
• 2 teaspoons fast rise yeast OR 3 teaspoons active dry yeast

Add ingredients to your breadmaker in the order you usually do.

Recipe notes:

• Use dried herbs that are flaked and not ground. If using ground, reduce the amount by half. If using fresh herbs, double the amount.
• Any combination of spices may be substituted, according to your tastes.

In the early 90s I was given a Wellbilt breadmaker that looks an awful lot like R2D2 and a recipe book full of awesome bread recipes. This is one of my favorites and one that I make almost every Thanksgiving. I use sage instead of marjoram and it's just wonderful both with dinner and to make leftover turkey sandwiches. Sometimes I'll let the breadmaker do the initial mixing and rise but I'll pull the dough out and put it in a loaf pan for the second rise, if I want square bread instead of half-rounds (which is what the R2D2 breadmaker makes).

recipe from Electric Bread (1993)

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Outrageously Oatmeal Bread

• 1 1/4 cups water
• 1 1/2 Tablespoons dry milk
• 1 1/2 Tablespoons salt
• 2 Tablespoons butter
• 2 Tablespoons honey
• 1/2 cup rolled oats
• 2 teaspoons fast rise yeast OR 3 teaspoons active dry yeast

Add ingredients to your breadmaker in the order you usually do.

Recipe notes: instant oatmeal doesn't work but quick-cooking oats do.

recipe from Electric Bread (1993)

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Pancakes for One

• 3/4 cup milk
• 1 egg
• 1/4 teaspoon vanilla extract
• 1 Tablespoon melted butter, cooled
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 Tablespoon sugar
• 1/4 teaspoon salt

Whisk milk, eggs, vanilla, sugar, salt and butter in medium-sized bowl. Fold in flour and baking powder. Whisk til smooth.

Heat large skillet over medium heat. Brush or spray with oil. Add 1/3 cup batter to skillet. Cook til bubbles appear on surface. Gently lift and flip. Cook til brown on other side.

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Burger Seasoning Recipe

• 2 1/2 Tablespoons paprika
• 2 Tablespoons salt
• 2 Tablespoons garlic powder
• 1 Tablespoons onion powder
• 2 teaspoons black pepper
• 2 teaspoons ground mustard
• 1 teaspoon cayenne

Combine, stir, store in airtight container. Use 2-3 ts per pound ground meat.

Once again, another recipe whose original source is lost to me. This is a really yummy seasoning. I will often buy a 3 pound package of ground turkey and make a bulk batch of turkey burgers. I will then vacuum seal and freeze them. It's really nice having something quick I can just grab from the freezer if I'm stuck for an idea for dinner.

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Old El Paso Copycat Taco Seasoning

• 6 teaspoons chili powder
• 5 teaspoons paprika
• 4 1/2 teaspoons cumin
• 2 1/2 teaspoons onion powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne

Mix, store in airtight container. Use 3 Tablespoons of mix and 2/3 cup water per pound of meat.

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1943 Lemon Cookies

• 1/2 cup butter
• 1/2 cup sugar
• 1 egg
• Grated rind of 1 lemon
• 1 1/2 cups flour
• 1 Tablespoon baking powder
• pinch of salt

Cream butter and sugar. Mix flour, salt and baking powder together.

Add egg to butter/sugar mix. Then add lemon zest.

Slowly add in flour. Drop by teaspoonful on pan covered with parchment paper Bake at 375F for 8-10 min.

This recipe is from the Glen and Friends Cooking channel on YouTube. He has a segment on Sundays where he makes recipes from old cookbooks. Here is the episode this recipe is from. This is a really good, not too sweet cookie.

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Fudge Brownies

• 1/2 cup butter
• 2 squares (2 ounces) unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup flour
• 1/2 cup chopped nuts

In a medium saucepan melt butter and chocolate over low heat. Remove from heat. Stir in flour and 1/2 cup nuts. Spread batter into a greased 8x8x2-inch baking pan. Bake in a 350F oven 30 minutes. Cool on a wire rack. Frost or glaze top. If desired, sprinkle with chopped nuts. Cuts into bars. Makes 24.

recipe from Better Homes and Gardens New Cook Book (1989) Tenth Ring Bound Edition

Notes -- When I make this I leave out the nuts. I don't like anything interfering with the chocolately goodness. I also sprinkle the top with powdered sugar instead of using frosting or a glaze. And I get 9 squares. 24? Who are they feeding, Thumbelina? And if you're wondering about the brownie being categorized as a cookie, well, that's the section of the cookbook that it was in.

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Chocolate Amaretto Brownies

Brownie:

• 1 cup vegetable shortening
• 4 ounces unsweetened chocolate
• 2 cups sugar
• 4 large eggs, beaten
• 2 Tablespoons amaretto liqueur
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 handful sliced almonds

Frosting:

• 1/4 cup butter
• 2 tablespoons light cream
• 1 ounce unsweetened chocolate, melted
• 1 dash salt
• 2 1/2 cups powdered sugar
• 2 Tablespoons amaretto liqueur

Combine shortening and chocolate in heavy saucepan; place over low heat, stirring constantly, until combined. Remove from heat and cool.

Combine flour and salt; add to creamed mixture, stirring well.

Pour batter into a lightly greased 13x9x2 inch pan.

Bak at 400F for 20 minutes; cool.

For frosting: Combine all ingredients except powdered sugar and mix well. Start adding in powdered sugar a bit at a time until all is mixed in.

When brownies are cool, frost and decorate with sliced almonds.

Notes: if you can't find unsweetened baker's chocolate, you can substitute 3 Tablespoons cocoa powder + 1 Tablespoon oil (or some other fat like butter) for each ounce of baking chocolate.

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Pecan Crescents

• 3 cups plus 3 Tablespoons unsifted all-purpose flour
• 3 Tablespoons plus 1 teaspoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground nutmeg
• 3/4 pounds (3 sticks) unsalted butter, melted and cooled
• 2/3 cups confectioners' (powdered) sugar
• 1 1/4 teaspoon vanilla extract
• 1 1/2 cups finely chopped pecans
• 2 cups confectioners' (powdered) sugar for dredging the cookies

Preheat the oven to 350F. Line two cookie sheets with lengths of parchment paper.

Sift together the flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg.

Stir together the butter, 2/3 cup confectioners' sugar and vanilla extract. Stir in half of the sifted mixture, 1 cup pecans, then the remaining sifted mixture.

To form each cookie, take a heaping teaspoon of dough, roll into a log, form into a crescent and place on the lined cookie sheet, spacing the cookies about 1 1/2 inches apart. Press pinches of the remaining pecans on top of the crescents.

Bake the cookies for about 13 to 15 minutes, or until set. The undersides should be a very pale golden color. After 1 minute, transfer the cookies to cooling racks.

Cool for 5 minutes. While the cookies are still warm, carefully dredge them in the confectioners' sugar. Cool completely.

Store in an airtight container.

recipe from "Baking for Gift-Giving" by Lisa Yockelson

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Soft and Chewy Chocolate Cookies

• 3/4 cup (170 grams) unsalted butter at room temperature
• 1 1/2 cup (300 grams) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups (240 grams) all-purpose flour
• 2/3 cup (60 grams) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Coarse sugar or salt for sprinkling, optional

Preheat oven to 350F. Line a sheet pan with parchment paper.

Beat butter and sugar until light and creamy. I used an electric hand mixer and it took several minutes for this to happen. Then add eggs, one at a time, mixing after each addition. Add vanilla.

In a separate bowl, stir together flour, cocoa powder, salt and baking soda. Add to creamed butter mix and mix til combined. At first my mix was kind of dry and crumbly but keep going until it gets smooth!

Scoop by tablespoon onto pan. Bake til edges are crisp, about 9 minutes. Sprinkle with salt or sugar, if desired. Cool on pan for a few minutes, then transfer to wire rack to finish cooling.

Store in airtight container for several days.

Notes: my cookies spread quite a bit and were rather large and thin but this worked out for me because they were crispy on the edges and chewy like a brownie in the middle. If I had put the dough in the fridge for a little bit to firm up then maybe they wouldn't have spread out so much. Also, I didn't top them with sugar or salt - I had them naked and they were so good!

Original recipe

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Rum Cake

Cake:

• 1 cup chopped pecans
• 1 box yellow cake mix
• 1 box vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup dark rum

Glaze:

• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup dark rum

Prehat oven to 325F. Grease and flour bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat 2 minutes on high with electric mixer. Pour in pan. Bake 1 hour.

To make glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, stir in rum (DO NOT BURN YOURSELF ON RUM STEAM)

Glaze cake using ONE of these methods:

1. Invert pan on plate, remove and drizzle glaze over cake
2. Pour part of glaze on cake in pan, wait 5 minutes or so for absorption, then invert and drizzle remaining glaze
3. Prick holes in cake for better absorption
4. Remove cake from pan, pour 3/4 glaze in empty pan, put cake back in, pour remainder over bottom of cake. Poke holes before starting! Let cake sit long enough for glaze to soak in.

recipe originally from Bacardi - 1960s?

I have a feeling this recipe must have originally come from a clipping from my mother's recipe box, since it's older than I am. This is an absolutely wonderful rum cake. I used Goslings Black Seal Rum.

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World's Best Fruitcake

This recipe comes from the website A Beautiful Plate and can be found here. I'm not a particular fan of fruitcake. My mom used to terrorize us with a fruitcake recipe from an old Betty Crocker cookbook. I think it had some 70s recipe name like Tropical Jeweled Fruitcake. And it was so chunky with all kinds of nuts. Mom liked it. I'm pretty sure no one else did. So, given my bad memories of fruitcake, I'm not sure what possessed me to try this one out. But you know what? It's really good! Like, super delicious!

I'm not going to post the recipe here. Go to the website, check it out there. In addition to the recipe there are a lot of hints, tips and tricks and even a section with commonly asked questions.

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Kitty Litter Cake

• 1 box spice cake mix
• 1 box white cake mix
• 1 large package instant vanilla pudding
• 1 package vanilla sandwich cookies
• Green food coloring
• small Tootsie Rolls
• Brand new kitty litter pan
• Brand new kitty litter scoop

Prepare the cake mixes and bake them (pan size doesn't matter - the cakes will end up being crumbled).

Prepare pudding mix and chill.

Crumble the vanilla sandwich cookies in a food processor in small batches, setting aside about 1/4 cup.

To the reserved cookie crumbles, add a few drops of green food coloring and mix in.

When the cakes are cooled to room temperature, crumble them into a large bowl. Toss with half of the cookie crumbs and the vanilla pudding.

Transfer to kitty litter pan.

Put unwrapped Tootsie Rolls on microwave safe plate and heat until soft and pliable. How many? Well, however "poopy" you want your "litter box" to be. Soften them up 3 at a time. Shape them appropriately. Partially bury them in the cake mixture. Sprinkle the rest of the cookie crumbs over, including the ones you have colored green (these are supposed to look like the chlorophyll pieces in real kitty litter).

Serve with kitty litter scoop!

I used to be bring this to my cat lady gatherings (we all volunteered with an animal rescue and would occasionally have get togethers) and of course, it was a big hit with that crowd. I've seen this recipe use chocolate or German chocolate cake instead of the spice cake, so you have some options. This really is a tasty cake, if you can get over what it looks like!

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Dijon Pasta Salad

• 1 pound rotini, tricolor
• 2/3 cup oil
• 2 Tablespoons apple cider vinegar
• 2 teaspoons Dijon Mustard
• 2/3 cup mayonnaise
• 2 large celery stalks, chopped
• 6 slices thick bacon, cooked and chopped
• 2 hard-boiled eggs, chopped
• 2 scallions, chopped
• 1/2 teaspoon salt
• Paprika (optional)

Cook pasta in boiling water just until done, usually 11-13 minutes. Drain and refresh under cold running water.

In a large bowl, whisk together oil, vinegar, mustard and mayonnaise. Add pasta and all other ingredients to dressing, mix carefully, and taste for seasoning. Chill thoroughly before serving.

recipe from "Dying for Chocolate" by Diane Mott Davidson

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Dutch Vegetable Meatball Soup

• 2 slices stale white bread
• 1/3 cup milk
• 1 pound ground meat
• 1 egg, beaten
• 2 teaspoons curry powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large onion, peeled and minced
• 1 large carrot, scraped and diced
• 1 large celery stalk, cleaned and diced
• 2 Tablespoons butter
• 1 Tablespoon salad oil
• 6 cups beef bouillon
• 1/4 teaspoon dried thyme or marjoram

Soak bread in milk in a large bowl until soft; mash.

Add ground meat, egg, curry powder, salt, and pepper; mix well. Shape into 1 1/2 inch balls.

Saute onion, carrot, and celery in heated butter and oil in a large kettle 5 minutes. Add bouillon and thyme or marjoram. Bring to a boil. Lower heat and cook slowly, covered, 20 minutes. Add meatballs and cook about 25 minutes, until vegetables and meatballs are tender.

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Roasted Cauliflower with Parmesan Cheese

• small-medium head of cauliflower, cut into florets (about 6 cups)
• 2 teaspoons crushed garlic
• 4 Tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup grated parmesan cheese, fresh

Line large pan with foil, spray with cooking spray. Heat oven to 425F. In large bowl toss cauliflower with other ingredients. Spread out on pan. Roast 25-30 minutes, turning every 10 minutes or til tender and lightly browned.

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Garlic Parmesan Roasted Broccoli

• 5 cups broccoli florets
• 3 Tablespoons olive oil
• 4 cloves minced garlic
• 1/4 cup grated parmesan
• juice of 1 lemon
• salt and pepper to taste

Preheat oven to 425F. Lightly oil or spray cooking sheet or pan.

Place broccoli in single layer on sheet. Add olive oil, garlic. Season with salt and pepper. Toss to combine.

Bake 10-12 minutes or til tender.

Serve immediately, sprinkled with parmesan and lemon juice.

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Mom2's Yams

• Red yams - 6ish
• Brown sugar (or maple syrup)
• Butter
• Pineapple chunks or crushed pineapple in juice

Boil yams. Peel, mash. Add 1 Tablespoon butter. Mix well. Add pineapple and about 2 Tablespoons pineapple juice. Place in buttered baking dish. Bake at 325F about 40 minutes til bubbly. Add marshmallows on top and brown.

Mom2 is my former mother-in-law/second mom (hence the '2'). She makes this for our holiday dinner. I love yams, she loves yams. No one else in the family eats them. More yams for us!

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Hashed-brown Zucchini

• 1 1/2 pounds zucchini
• 1/2 teaspoon salt
• 2 eggs
• 6 tablespoons grated Parmesan cheese
• 1 clove garlic, minced or pressed
• about 1/4 cup butter

Coarsely shred zucchini (you should have about 4 cups) and combine with salt in a medium-size bowl. Let stand for about 15 minutes. Squeeze with your hands to press out moisture. Stir in eggs, cheese, and garlic.

Melt 2 tablespoons butter in a wide frying pan over medium-high heat. Mound about 2 tablespoons of the zucchini mixture in pan; flatten slighty to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides (about 6 minutes). Life out and arrange on a warm platter; keep warm. Repeat to cook remaining zucchini mixture, adding more butter as needed. Makes 4 servings.

recipe from Sunset Quick and Easy Cookbook, 1991

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Robin's Meatloaf

• 2 pounds ground beef
• 1/2 pound ground veal* (see note below)
• 1/2 pound ground pork
• 4-5 slices bread, finely cubed
• 2 cups milk
• 2 eggs, beaten
• 1 package Lipton Onion Soup Mix
• 2 Tablespoons Worcestershire sauce
• 1/2 teaspoon each garlic powder, dry mustard, sage and pepper
• 1/2 cup chili sauce

Mix all but chili sauce in large bowl. Cover, refrigerate at least 15 minutes. Pat meat mix firmly in 2 loaf pans. Place on center oven rack, bake at 350F for 90 minutes. Brush top of each loaf with chili sauce, bake another 30 minutes. Allow to set 5-10 minutes before slicing. 4-6 hearty servings.

I got this recipe from a friend who got it from a friend of hers and that is who the "Robin" in the title is. Whoever came up with it, this is a delicious recipe. The friend I got it from suggested serving it with scalloped potatoes and green beans. I serve it with green beans and, if I'm going to have a starch, mashed potatoes. Best thing about meatloaf? Leftover meatloaf sandwiches!

*This was part of the original recipe. I do not eat veal. I use a whole pound of ground pork.

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Tuscan Parmesan Pillows

• 1 1/2 pounds ground beef
• 3 cloves garlic, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup parmesan cheese, grated
• 1/3 cup fresh parsley, chopped
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1/3 cup chopped parsley
• lemon wedges

Mix first six ingredients. Shape into 12 1-1/4" thick patties. Let stand 15 minutes.

Heat oil and butter in large heavy nonstick skillet over medium-high heat. Add patties, cook til well browned on both sides, no pink in center, about 5 minutes.

Sprinkle with remaining parsely, serve with lemon wedges to squeeze over patties.

from Woman's Day magazine 2-1-95

Oh, this recipe is so good! There's just something about the combination of lemon, parsley and parmesan that is mouthwatering!

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Crustless Spinach Feta Quiche

• 1 Tablespoon butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 4 large eggs
• 1 1/4 cup heavy cream
• 1/4 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes
• 1 cup feta, crumbled
• 10-oz pkg frozen spinach, defrosted, water squeezed out

Preheat oven to 325F. Grease 9" pie plate.

Heat skillet over med-low heat. Add butter. Stir in onions, cook til soft and just begnning to brown on edges. Stir in garlic. Cook 1 minute. Remove pan from heat. In bowl mix eggs, cream, oregano, salt, pepper and red pepper flakes. Transfer onion mix to pie dish, sprinkle feta over mix. Distribute spinach evenly over feta. Pour egg mix over all. Bake 50-55 minutes or til set and brown on top.

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Easy Chicken and Dumplings

• 32 oz chicken broth
• 3 cups shredded, cooked chicken
• 1 can cream of chicken soup
• 1/4 teaspoon poultry seasoning
• 1 can refrigerated jumbo buttermilk biscuits
• 2 carrots, diced
• 3 celery ribs, diced

Bring first 4 ingredients to a boil in a Dutch oven over med-high heat. Cover, reduce heat to low, simmer, stirring occasionally, 5 minutes. Increase heat to med-high, return to low boil. Place biscuits on lightly floured surface. Roll or pat each biscuit to 1/8" and cut in 1/2" strips. Drop strips, one at a time, into boiling broth mix. Add carrots and celery. Cover, reduce heat to low, simmer 15-20 minutes. Stir occasionally to prevent dumpling from sticking.

Notes: I add the carrots and celery before the biscuit strips

from Southern Living

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Chicken Jambalaya

• 1/3 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 2 Tablespoons butter
• 1 14 1/2 ounce can tomatoes, cut up (I buy the diced tomatoes)
• 1 1/2 cups chicken broth
• 2/3 cup long grain rice
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/4-1/2 teaspoon bottled hot pepper sauce
• 1 bay leaf
• 2 cups cubed cooked chicken

In large skillet cook celery, onion and green pepper in butter till vegetables are tender. Stir in the undrained tomatoes, chicken broth, rice, basil, garlic salt, pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in chicken; cook till heated through. Discard bay leaf. Makes 4 servings.

Better Homes and Gardens New Cook Book (1989) Tenth Ring Bound Edition

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Steak Stew

• 1 pound boneless top round/london broil, cubed
• 5 Tablespoons butter
• 1/3 cup flour
• 5 cups beef stock
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 1 cup chopped onion
• 1 1/2 cups tomatoes, cubed
• 1 1/2 teaspoons pepper
• 12-16 ounces mixed vegetables (such as broccoli, cauliflower, corn, cubed potato, lima beans, bell pepper, etc) OR use a bag of frozen vegetables

Saute beef cubes in pot in 2 Tablespoons butter til just browned. Remove beef, reserve. Drain drippings but save browned bits. Melt remaining 3 Tablespoons butter, add flour, stir constantly til you have a smooth paste. Slowly pour in beef stock, stirring so mix stays smooth. Add vegetables, bring to a boil. Simmer, covered, 30 minutes. Add beef cubes, simmer another 15 minutes.

"In the Kitchen with Bob" by Bob Bowersox

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Crockpot Chicken and Sausage Gumbo

• 1/3 cup all-purpose flour
• 1/3 cup cooking oil
• 3 cups water
• 12 ounces fully cooked smoked sausage links, sliced and quartered
• 2 cups chopped, cooked chicken
• 2 cups sliced okra OR 1 10-oz package frozen okra
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper (cayenne)
• Hot cooked rice

For roux: in a heavy 2 quart saucepan stir together flour and oil till smooth. Cook over med-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.

In a 3 1/2, 4, 5 or 6 quart crockery cooker, place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2-5 hours. Skim off fat. Serve over rice. Makes 6 servings.

Note: older crockpot recipes have longer cooking times. Newer crockpots cook at higher temps. If you have a newer crockpot, you will most likely have to adjust your cooking times. The Spruce has some suggestions on what you can do.

Better Homes and Gardens New Crockery Cooker Cook Book (1987)

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Chicken & Green Chile Enchiladas

• 8 to 10 small flour tortillas (each about 6 inches in diameter)
• 1 tablespoon salad oil
• 1 medium-sized onion, thinly sliced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dry oregano
• 1 can (4 ounces) diced green chiles
• 1/2 cup whipping cream
• 3 cups diced cooked chicken
• 1 small tomato, seeded and chopped
• 2 cups (8 ounces) shredded monterey jack cheese
• 1 cup (4 ounces) shredded Cheddar cheese
• Sour cream (optional)
• Sliced ripe olives (optional)

Stack tortillas, wrap in foil, and place in a 350F oven until heated through (about 15 minutes).

Meanwhile, heat oil in a wide frying pan over medium heat. Add onion, cumin, and oregano; cook, stirring often, until onion is soft (about 10 minutes). Stir in chiles and cream. Boil over high heat, stirring often, until thickened (about 2 minutes). Add chicken and tomato; remove from heat and stir in 1 cup of the jack cheese.

Spoon an equal amount of chicken filling on each tortilla; roll up tortillas and place, seam sides down, in a single layer in a lightly greased 8-by-12-inch baking dish. Sprinkle with Cheddar cheese and remaining 1 cup jack cheese. Bake in a 425F oven until cheese is melted and enchiladas are heated through (12 to 15 minutes). Garnish with sour cream and olives, if desired. Makes 4 servings.

recipe from Sunset Quick and Easy Recipes (1991)