Other recipes in this category
  • Crockpot Apple Butter
    8 c. applesauce
    5 c. sugar
    1/2 c. vinegar
    1/2 c. cinnamon candies (red hots)
    Mix. Cook 4 hours on low in crockpot with lid on. Stir often. Cook 4
    hours on high with lid off. Pour into sterilized jars. Makes about 4 1/2
    pints.
  • Crock Dill Pickles
    14 c. tap water
    1 c. canning salt
    Dill green grapes grape leaves 1
    sm. clove garlic
    Use a 2 gallon crock (old fashioned kind). In it layer the pickles dill
    and grapes to the top. Stir brine up cold pour on pickles. Put plate on
    top to weight them down into brine. Wait 5 to 6 days until ready.
  • Crockpot Beef Stew
    2 lbs. beef stew meat cut into 1 inch
    pieces
    1/4 c. flour
    1/2 tsp. pepper
    1 tsp. Worcestershire sauce
    1 bay leaf
    3 potatoes diced
    1 stalk celery sliced
    1 1/2 tsp. salt
    1 1/2 c. beef broth
    1 clove garlic
    1 tsp. paprika
    2 onions chopped
    2 tsp. Kitchen Bouquet (optional)
    Place meat in crock pot. Mix flour salt pepper and pour over meat. Stir
    to coat meat with flour. Add remaining ingredients and stir to mix well.
    Cover and cook on low for 10 to 12 hours or high for 4 to 6 hours. Stir
    stew thoroughly before serving.
  • Crock - Pot Apple Butter
    Applesauce sugar and allspice in the crock pot. For each cup of
    applesauce add 3/4 cup sugar and a teaspoon of allspice and a little
    cinnamon. Cook covered on high for 3-4 hours. Then cook uncovered on high
    for 3-4 more hours or on low overnight until right consistency. Cold pack
    5-10 minutes.
  • Refrigerated Crock Pickles
    1 c. vinegar
    1/2 c. pickling salt (less if needed)
    1 qt. hot water
    3 qts. cold water
    Mix and set aside. Put in bottom of gallon jar 1 garlic clove 1 sliced
    onion Pack your pickles in jar. Pour mixture over pickles. Close and
    refrigerate for 1 week.