Dilled Cuckes In Crock
2 qts. water
1/2 c. vinegar
1/2 c. sugar
Garlic
Dill
Boil together - cool. Add 1/3 cup salt before water cools. Cut cukes in
quarters lengthwise. Put garlic and dill in jar. Add cukes cover with
cooled brine. Ready to eat next day.

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Crock Pot Venison
3-4 lb. venison
1 lg. onion
16 oz. bottle cola
24 oz. bottle catsup
Cook for 6-8 hours until done.

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Crock Pot Bean Soup
1 lb. dry navy beans (soak overnight)
2 qt. water
1 lb. ham and bones
1 tsp. salt
1/2 tsp. pepper
1/2 c. chopped celery leaves
1 med. onion chopped
1 bay leaf (optional)
Put all ingredients in pot. Cook on low 10 to 12 hours.

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Crock Pot Onion Soup
1 qt. beef bouillon
3 c. onion sliced
1/4 c. butter
1 tsp. salt
1 tbsp. sugar
2 tbsp. flour
1/4 c. dry Vermouth or Cognac
1 c. Parmesan cheese
Pour bouillon in crock cover set on high. Cook onions in large skillet
in butter for about 15 minutes. When feels done to desired consistency add
sugar this will brown them. Add to crock and cook for 3 hours.

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Crock Pot Corn Chowder
6 slices bacon
2 (10 oz.) pkgs. frozen corn
1 (16 oz.) can cream style corn
1 tbsp. Worcestershire sauce
2 c. water
1/2 c. onion chopped
2 c. potatoes diced
1 tbsp. sugar
1 tbsp. seasoned salt
1 (16 oz.) can chicken broth
1 c. milk
1/4 c. butter
In skillet fry bacon until crisp remove and reserve. Add onion and
potatoes to bacon drippings saute for 5 minutes. Combine everything in
crockpot except butter and milk. Cover and cook on low for 7 hours. Pour
1/2 of the mixture into blender and puree until almost smooth. Return to
crock pot with milk and butter. Cover and cook on high one hour more. 6 to
8 servings.

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Crock Pot Potato Soup
2 lbs. frozen hash browns
Water to cover
1 bouillon cube for each c. of water
1/2 c. diced onion
2 carrots grated
2 stalks celery diced
1 1/2 lbs. diced ham

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Crockpot Split Pea Soup
1 (16 oz.) pkg. dried green split
peas rinsed
1 hambone or 2 meaty hamhocks or 2
c. diced ham
3 carrots peeled & sliced
1 med. onion chopped
2 stalks of celery plus leaves
chopped
1 or 2 cloves of garlic minced
1 bay leaf
1/4 c. fresh parsley chopped
(optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Layer ingredients in slow cooker pour in water. DO NOT STIR. Cover and
cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft
and ham falls off bone. Remove bones and bay leaf. Serve garnished with
croutons. *Freezes well.

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Crock Pot Chili
2 lbs. ground chuck
1 can tomatoes or tomato sauce
1 1/2 tsp. salt
2 tsp. cumin
1/4 c. chili powder
1/2 tsp. black pepper
1/4 tsp. garlic powder
Brown meat in skillet. Drain fat. Put in crock pot with other
ingredients. Add water just to cover meat. Cook on low for about 4 hours.
Stir in 1/4 cup cornmeal. Add gradually so it won t make lumps. Cook about
10 more minutes. *If you need to leave cooking as long as 8 hours add a
little more water.

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Crock Pot Deer Chili
3 1/2 lbs. deer chuck roast
1 (1 lb.) can tomatoes
1/2 c. water
1 c. chopped onion
1 clove garlic
1 can chili beans
2 tsp. chili powder
1 can chili beef soup
1/2 c. diced green pepper
Rice
Cut meat into 1 inch strips. Roll in flour. Brown in skillet. Put in slow
cooker or crock pot. Add tomatoes water onion chili powder soup chili
beans garlic and green pepper. Set on low to low-medium heat setting for
about 6 hours. Serve with rice.

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Crock Pot Clam Chowder
2 cans chunky New England clam chowder
(Campbells)
1 can cream of celery soup
1 can cream of mushroom soup
2 cans cream of potato soup
2 cans minced clams (with juice)
1 stick margarine
1 qt. half & half*
Dump all ingredients into crock pot and cook on low for 8 to 10 hours.
*If you have a smaller crock pot cut down on your half and half.

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