From: artemis@netcom.com (Michelle Dick)
Subject: Re: REQUEST: crock pot recipes
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Wed, 16 Dec 1992 11:39:33 GMT

In article <1992Dec15.213131.10043@news.mentorg.com> janinep@janinep.mentorg.com (Janine Paschal) writes:
>We bought my sister-in-law a crock pot for Christmas and 
>I wanted to put a few good recipes in with it when I 
>wrap the gift.

How about buying her a crock-pot cookbook.  Here are some for you:

Hoffman, Mable. "Crocker Cookery." 1983. HPBooks: LA, CA. ISBN:
0-912656-43-3.

Hoffman, Mable and Gar Hoffman. "Mable Hoffman's All-New Crockery
Favorites." 1991. Fisher Books: Tucson, AZ. ISBN: 1-55561-046-3.

Neslen, Barbara M., R.N. "Crock-It." 1989. Star Feather Productions:
Sylva, N.C. ISBN:0-9629290-9-3.

And there is at least one other out there,  Cooking in a slow mood or
something like that?  I didn't get it since I figured 3 was enough,
seeing as how I don't make crockpot foods all that often.

Also, I recently posted 5 very-low-fat vegetarian crockpot recipes to
rec.food.veg (none of them from the above books).  They're not
particularly easy, however. Here they are:

	Hearty Bean and Vegetable Stew (vegan)
	Israeli Wheat Berry Stew (vegan)
	Layered Diinner (vegan)
	Millet Stew (vegan)
	Potato Stuffed Cabbage (ovo)

******************************************
***** Hearty Bean and Vegetable Stew *****
******************************************

    Categories: VEG: Vegan      Crockpot                       

    Calories     per serving: 170         Number of Servings:  12
    Fat grams    per serving: 0.3          Approx. Cook Time:      
    Cholesterol  per serving: 0                        Marks:   E 

    INGREDIENTS ------------------------------------------------------------

       1        lb    beans, assorted, dry                              
       2        cup   vegetable juice                                   
       1/2      cup   dry white wine                                    
       1/3      cup   soy sauce                                         
       1/3      cup   apple or pineapple juice                          
                      vegetable stock or water                          
       1/2      cup   celery -- diced                                   
       1/2      cup   parsnips -- diced                                 
       1/2      cup   carrots -- diced                                  
       1/2      cup   mushrooms -- diced                                
       1              onion -- diced                                    
       1        tsp   basil, dried                                      
       1        tsp   parsley, dried                                    
       1              bay leaf                                          
       3        clove garlic -- minced                                  
       1        tsp   black pepper -- ground                            
       1        cup   rice or pasta -- cooked                           

    DIRECTIONS  ------------------------------------------------------------

    Sort and rinse beans, then soak overnight in water.                   
                                                                          
    Drain beans and place in crockpot.  Add vegetable juice, wine, soy    
    sauce, and apple or pineapple juice.  Cover with vegetable stock or   
    water; the amount added depends on whether you prefer a soup (more    
    liquid) or a stew (less).  The juice adds just a tad of sweetness and 
    the soy sauce adds depth and the tang of salt.                        
                                                                          
    Cook at high for 2 hours.  Add vegetables, herbs, and spices, and cook
    for 5-6 hours at low until carrots and parsnips are tender. When      
    tender, add rice or pasta and cook for one additional hour.           
                                                                          
    NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, 
    baby lima, lentil, and green and/or yellow split peas.                
                                                                          
    Source: Dr. Dean Ornish's Program     

    *** Recipe Via Compu-Chef (tm) ***

************************************
***** Israeli Wheat Berry Stew *****
************************************

    Categories: VEG: Vegan      Crockpot                       

    Calories     per serving:             Number of Servings:   8
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:   E 

    INGREDIENTS ------------------------------------------------------------

       5        cup   water                                             
       1 1/2    cup   Great northern beans                              
       1        cup   wheat berries                                     
       6        small potatoes -- cut in half                           
       1        large onion -- sliced                                   
       4        clove garlic -- minced                                  
       5        tsp   cumin -- ground                                   
       3        tsp   tumeric                                           
       1/2      tsp   black pepper -- ground                            

    DIRECTIONS  ------------------------------------------------------------

    Mix together all ingredients in crockpot.  Cook at high 8 to 10 hours.
                                                                          
    Source: McDougall Cookbook - Volume 2 

    *** Recipe Via Compu-Chef (tm) ***

**************************
***** Layered Dinner *****
**************************

    Categories: VEG: Vegan      Crockpot                       

    Calories     per serving:             Number of Servings:   8
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:   E 

    INGREDIENTS ------------------------------------------------------------

       6              potatoes -- sliced                                
       1        large onion -- sliced                                   
       2              carrots -- sliced                                 
       1              green pepper -- sliced                            
       1              zucchini -- sliced                                
       1        cup   corn, frozen or fresh                             
       1        cup   peas, frozen or fresh                             
                      ----------Optional Vegetables----------           
                      mushrooms                                         
                      broccoli                                          
                      green beans                                       
                      ----------Sauce----------                         
       2 1/2    cups  tomato sauce                                      
       1/4      cup   tamari, low-sodium                                
       1        tsp   thyme -- ground                                   
       1        tsp   dry mustard                                       
       1        tsp   basil                                             
       2        tsp   chili powder                                      
       1/2      tsp   cinnamon                                          
       1/8      tsp   sage                                              
       2        Tbsp  parsley flakes                                    

    DIRECTIONS  ------------------------------------------------------------

    Layer vegetables in large casserole in order given.                   
                                                                          
    Mix together ingredients for sauce and pour over vegetables.          
                                                                          
    Cook six hours at high or 12 at low.                                  
                                                                          
    Source: McDougall Plan                

    *** Recipe Via Compu-Chef (tm) ***

***********************
***** Millet Stew *****
***********************

    Categories: VEG: Vegan      Crockpot                       

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:   E 

    INGREDIENTS ------------------------------------------------------------

       1        cup   millet                                            
       4        cup   water                                             
       2              onions - cut in wedges                            
       2              potatoes - cut in large chunks                    
       2              carrots - cut in large slices                     
       1        cup   celery - cut in large slices                      
       1/2      lb    mushrooms - chopped                               
       2              bay leaves                                        
       1/2      tsp   basil                                             
       1/2      tsp   thyme                                             

    DIRECTIONS  ------------------------------------------------------------

    Toast millet in dry skillet for about 5 minutes.  Stir constantly to  
    prevent burning.                                                      
                                                                          
    Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
    low.                                                                  
                                                                          
    Source: McDougall Cookbook - Volume 1 

    *** Recipe Via Compu-Chef (tm) ***

*********************************
***** Potato Stuffed Cabbage *****
**********************************

    Categories: VEG: Ovo        Crockpot                       

    Calories     per serving:             Number of Servings:   8
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:   E 

    INGREDIENTS ------------------------------------------------------------

       1        head  cabbage                                           
       5        lb    potatoes -- peeled                                
       2              onions                                            
       1/2      cup   rice, raw                                         
       1        tsp   dill, dried                                       
       1/4      tsp   black pepper -- ground                            
       2              egg whites                                        
       1        can   tomatoes (28 oz)                                  
       1              apple -- peeled and sliced
       1/4      tsp   ginger, dried -- ground

    DIRECTIONS  ------------------------------------------------------------

    Parboil cabbage and separate the leaves.  Slice off part of the heavy 
    stalk of each leaf by slicing parallel to the leaf (do not cut into   
    the leaf).                                                            
                                                                          
    Grate potatoes, small inner leaves of cabbage, and one of the onions. 
    Mix together.  Add rice, dill, and black pepper.  Beat egg whites     
    until frothy and add to potato mixture.                               
                                                                          
    Set aside two or three of the largest leaves. Fill each remaining     
    cabbage leaf with approximately 2 Tbsp of the potato mixture.  Fold up
    bottom of leaf, then fold in the sides, and roll up.  Secure with     
    toothpick if necessary.                                               
                                                                          
    Slice the reserved leaves and line the bottom of crock pot with them. 
    Slice second onion and layer on top of cabbage.  Add tomatoes, apple, 
    and ginger.  Place rolled stuffed cabbages into pot.                  
                                                                          
    Cook at low heat for 4 to 5 hours.                                    
                                                                          
    Source: The Pritikin Program          

    *** Recipe Via Compu-Chef (tm) ***

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking