Roadtreking Blog

Some of my favorite recipes are from a 40 year old Rival crock-pot cookbook (so beware, these are not low fat or calorie). The recipes listed are for a 3 1/2 quart crock-pot but should be fine for your 4 quart model. Enjoy!

Ham & Scalloped Potatoes

6-8 slices of ham
8-10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 cup grated cheddar cheese
1 10 1/2 oz. can condensed Cream of Celery or Mushroom soup
Paprika

Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt & pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours (High: 4 hours).
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Chicken Parisienne

6 medium chicken breasts
Salt and Pepper
Paprika
1/2 cup dry white wine (optional)
1 10 1/2 oz. can condensed Cream of Mushroom soup
1 4 oz. can sliced mushrooms, drained (1/2 cup)
1 cup sour cream mixed with 1/2 cup flour

Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken breasts in crock-pot.

Mix wine, soup and mushrooms until well combined. Mix in sour cream/flour mixture NOW if you will be cooking on low. Pour over chicken breasts in crock-pot. Sprinkle with paprika. Cover and cook on low for 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours with sour cream added during last 30 minutes.) Serve sauce over chicken with rice or noodles.
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Rice 'N Clams

1/4 cup butter or margarine (1/2 stick)
1 small onion, finely chopped
1 stalk celery, finely chopped
1 cup long grain raw rice
2 cups chicken broth
1/2 cup grated parmesan cheese
2/3 cup ripe olives chopped
7 oz. can minced clams with liquid

Place all ingredients in crock-pot. Stir well. Cover and cook on high for hour, then on low 4 to 6 hours.

I got this from one of those Facebook recipes that circulate. It sounded so bizarre that I just had to try it. Oh my, this is delicious. Place a roast in the crock pot, top with a stick of butter, and a package of dry powdered ranch dressing. Top with a about 1/4 cup of pepperoncini peppers (drained). Close the lid, and let it go for at least 4 hrs. I prefer about 6, to where the meat is falling apart. I have added potatoes, canned carrots (it takes too long to cook fresh ones), and onion, a couple of hours out from eating time.

Enjoy!

Barb Heine

Got to be honest, I travel with a girl that is always trying new recipes ! Never sure what we are going to eat allot of the time. When on the road we cook what is in season, when items are fresh at road side stands.

We do have some favorite's that we go back to.

So here are two books that travel with us.

Meals- Better Homes and Gardens ISBN-0-696-21546-2

Company is Coming, Slow cooker Recipes. This one covers item other them just meals, like Appetizers, Breads, Cakes, Desserts, Beverages. Check out there Web sight--companyscoming.com

Enjoy you cooker and eat well !! (-;

Rich.

This has become a tradition with us: I find myself looking forward to our first day enroute, 'cause KayCee has the crockpot going, in the kitchen sink.

Well, by the time we arrive, we're a 45-foot long flavor tube, my stomach is growling like crazy!

The coolest idea since someone cooked up the notion of starting a load of laundry as a signal to adjourn to the bedroom... yet, I digress.