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Crockpot Recipes


2 lg. potatoes
2 to 3 med. carrots
1 1/2 c. frozen peas
3 med. onions
1 1/2 lbs. lean ground beef
2 stalks celery
1 (10 oz.) can tomato soup
1 (10 oz.) can water

Peel and slice potatoes, carrots, celery and onions.
Brown ground beef.
Place layers of vegetables in order given into crockpot.
Season each layer with salt and pepper.
Put browned ground beef on top of celery.
Pour soup and water in together.
Cover and set on low 6 to 8 hours;
(High 2 to 4 hours), stirring occasionally.
Serves 8 to 10.


1 lg. can kidney beans
1 lg. can pork and beans
1 lg. can lima beans
1/2 c. ketchup
1/2 c. brown sugar
2 tsp. vinegar
1 tsp. mustard
1/2-1 lb. ground beef
1 onion, chopped
2 strips bacon, fried and crumbled
1 tsp. liquid smoke

Brown ground beef and onion.
Mix all ingredients in a crockpot slow cooker).
Cook all day on slow, or 1/2 day on high.
You may also cook in the oven for 1/2 hour at 350 degrees.


6 potatoes, peeled and sliced
1 carrot, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
1 tbsp. salt
1/3 c. margarine
1 (13 oz.) can evaporated milk

Put all ingredients in crockpot, except milk.
Cook on low 10-12 hours.
Stir in evaporated milk during last hour.
I sometimes add ham, cut fine and cook it all day too.


3 lb. boneless chuck roast
1 lg. can tomato juice
1 box beef vegetable soup starter
1 (16-20 oz.) bag mix vegetables

Trim all fat from roast, cut in pieces.
Place in crockpot overnight or early morning.
Drain some fat off meat when meat is cooked.
Add tomato juice, soup starter and vegetables
for another 3-4 hours. Add water as needed.
The longer this soup cooks the better.
Your meal is ready when you get off work.


1 stick butter
1 c. chopped onions
1 c. chopped celery
1 pan cornbread (crumbled)
6 slices bread (crumbled)
1/4 lb. crackers (crumbled)
2 tsp. thyme, sage or poultry seasoning
4 c. chicken broth
1 (14 oz.) can chicken broth
4 eggs (beaten)
1/2 c. milk
1/2 tsp. baking powder
3 to 4 c. chicken

Boil hen or large fryer for your broth and chicken.
Saute onions and celery in butter.
Pour this mixture over bread crumbs in a very large mixing bowl.
Add seasonings and toss together.
Pour enough broth into mixture to moisten.
Add beaten eggs and mix together well.
Add baking powder, milk, and remaining broth.
Mixture should be very slushy. (Pouring point).
Add chicken. Pack tightly into a 5 quart crockpot.
Cover and cook on high for 1 hour.
Reduce to low and cook 4 to 8 hours.


6 to 8 pepper steaks
1 lg. can mushroom soup
1 tbsp. Gravy Master
1 lg. onion, sliced in rings
1 med. bell pepper, cut in strips
1 c. fresh or canned mushrooms
1 c. flour
4 beef bouillon cubes
Dash of black pepper
4 tbsp. cooking oil

Roll pepper steaks in flour and pepper.
Fry in cooking oil over medium heat until lightly browned.
Place in crockpot, pour soup over meat.
Add the Gravy Master and bouillon cubes.
Arrange vegetables on top.
Sprinkle with more pepper, cook on low
for 6 to 8 hours or until meat is tender.


6 lbs. boneless beef
1 stalk celery, chopped
3 lg. onions, chopped
1 green pepper, chopped
1 sm. bottle ketchup
3 tbsp. BBQ sauce
3 tbsp. vinegar
1 tbsp. Tabasco sauce
2 tbsp. chili powder
Salt and pepper
1 1/2 c. water

Combine all ingredients in crockpot. Cook on low for 5-6 hours.


1 chicken, cut up
1 onion, chopped
10 oz. Coke
1 sm. bottle ketchup
3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper

Put in crockpot in order listed. Stir once.
Cook on low overnight or in morning until dinnertime.
Remove skin and bones.
Serve with French fries and cole slaw.


2 Cornish game hens
1 pkg. pecan rice
1 1/2 c. water
Salt and pepper to taste

Place rice in crockpot; stir well.
Place Cornish hen on top of ice.
Add salt and pepper. Cook on low setting for 6 hours.
(Can be cooked all day if you go to work.)


3 lb. boneless country cut ribs
1 onion, sliced
1 1/2 c. BBQ sauce (bottled)
Pepper to taste

Put meat on bottom of crock pot; add onions and pepper.
Top with BBQ sauce.
Cover and cook on low 8-10 hours or at high for 4-5 hours.
3 1/2 quart crockpot.


3 to 4 lbs. brisket, rump roast, or pot roast
2 to 3 potatoes, pared and quartered
2 to 3 carrots, pared and thinly sliced
1 onion, peeled and quartered
Salt and pepper to taste
1/2 c. water or beef consomme

Put vegetables in bottom of crockpot.
Salt and pepper meat, then put in pot. Add liquid.
Cover and cook on low 10 to 12 hours. (High 4 to 5 hours).
Remove meat and vegetables with spatula.


4 to 5 lbs. pork roast, or fresh picnic ham
2 c. water
1 (16 oz.) bottle barbecue sauce

Place meat and water in crockpot.
Cover and cook overnight or 8 to 12 hours on low.
Remove bone and fat from met. Discard liquid in crockpot.
Put meat back in crockpot. Add barbecue sauce.
Cover and cook an additional 1 to 2 hours on High
or 4 to 5 hours on low, stirring two or three times.
Serve from crockpot on buns.


2 lbs. beef stew
1 lg. chopped onion
1 clove garlic
1/4 c. ketchup
2 tbsp. Worcestershire sauce
1/4 c. flour (to thicken)
1 tbsp. brown sugar
2 tsp. salt
2 tsp. paprika
2 tsp. dry mustard
1 c. water

Put all ingredients except flour in crockpot.
Cook all day on low.
Thicken when ready to serve with flour.
Serve over rice or noodles.


2 lb. stew beef, cut into small pieces
1 cut onion
4 stalks celery, cut into chunks
1 lb. carrots, peeled and cut into chunks
1 (24 oz.) V-8 juice
1/4 c. dry tapioca
4 tbsp. brown sugar
Pepper to taste
Pkg. of frozen peas, cooked

Place all ingredients in ovenproof casserole and cover.
Cook at 300 degrees for 3 1/2 hours or 325 degrees for 3 hours.
May be placed in a crockpot and cooked on high until done.
Add peas (cooked) at end of cooking period.
Serve with cooked egg noodles or rice.


8 apples, peeled and sliced
8 pears, peeled and sliced
1 lg. can pineapple chunks
1/2 c. raisins1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
2 pkgs. of sweet and low

Add: Simmer on low overnight in crockpot.
Serve warm with Cool Whip or plain yogurt in equal amounts,
and a pinch of nutmeg over it.


2 lb. pkg. frozen hash brown potatoes (partially thawed)
2 (10 oz.) cans cheddar cheese soup
1 (13 oz.) can evaporated milk
* 1 can French fried onion rings
Salt and pepper

Combine above ingredient and pour into
greased crockpot and salt and pepper.
Cover and cook on low for 8 to 9 hours or high for 4 hours.
*Sprinkle other 1/2 onion rings of top before serving.


2 lb. or 4 c. round steak
1/2 c. butter or margarine
3 cans chow mein vegetables
2 sm. cans water chestnuts
Soy sauce
Chow mein noodles or rice

Cube meat; brown in skillet of melted butter.
Drain 1 cup liquid from vegetables..
Mix meat and vegetables in crock pot.
Slice water chestnuts and add to pot.
Add enough cornstarch to vegetable liquid to slightly thicken.
Add this to crockpot mixture. Season with soy sauce.
Cook on medium, 4 hours or high, 3 hours.
Serve over noodles or rice.


1 ham hock
1 onion, finely chopped2 tbsp. catsup
2 tbsp. light molasses
1/4 c. brown sugar
1/4 tsp. mustard

Wash and sort beans, remove all pebbles.
Pre-cook 2 small bags of white beans with:
Cook 2 to 3 hours, drain excess water off.
For every two cups of beans add:
Add the above ingredients to beans and ham hock.
Place in crockpot, cook on high for 1 hour,
cook on low 9 to 11 hours, stirring occasionally.


1 pkg. Kluski noodles, cooked until tender.
1 lb. bacon, diced, fried and drained of fat
1 (No. 2) can of sauerkraut, drain but save juice
1 c. butter or oleo, melted

Fry diced bacon until desired doneness. Drain.
While bacon is frying, cook noodles in water until done.
Add butter or oleo and sauerkraut and mix together.
Put into crockpot or baking dish.
Simmer until flavors are mixed and well heated.
If desired, may add some sauerkraut juice to moisten.


1 lb. hamburger
1/4 c. bread crumbs
1 egg
1/2 tsp. salt
1/2 tsp. Tabasco sauce

2 c. water
1 c. whole grain corn
2 beef bouillon cubes
1/2 tsp. Tabasco
1 c. potatoes, chopped
1 c. celery, chopped
1/2 c. carrots, sliced
1/2 c. onion, chopped
1 (16 oz.) jar Cheez Whiz (add after soup is cooked)

Mix and shape into small balls. Mix in large pot:
Mix all ingredients including meatballs. Stir gently.
Bring to boil, cover and simmer on low until vegetables are done,
about 2 hours. Before serving, add Cheez Whiz and stir gently.
May also cook in crockpot on low for 8 to 10 hours.


1 lg. picante, mild
2 lg. cans refried beans
1 sm. sour cream
1/2 tsp. chili powder
1 lb. hamburger
Salt and pepper to taste
8 oz. Cheddar cheese, shredded
Jalapenos to taste

Cook hamburger and onion. Drain.
Mix everything together in crockpot and cook slowly.
Serve with favorite vegetables or chips.


1 lg. box Velveeta
1/4 c. milk
1 lb. hamburger
1 sm. chopped onion
1 sm. chopped green pepper
1 lg. jar Mexican salsa

Brown hamburger with onion and pepper.
Melt cheese with milk over double boiler.
When all melted, add drained hamburger mixture and salsa.
Mix well. Place in crockpot on low.
If too thick, add 1/4 cup milk and blend.


1/4 c. butter
3 stalks celery, thinly sliced
1 med. onion, chopped
1 (4 oz.) can mushroom, chopped
3 tbsp. flour
1 can Campbell's cream of celery soup
6 oz. Velveeta cheese, cut up
1/2 tsp. garlic juice
1 (10 oz.) pkg. frozen broccoli, thawed and chopped

In skillet, melt butter and saute celery,
onion and mushrooms. Stir in flour.
Stir in remaining ingredients and stir until cheese is melted.
Place in a lightly greased crockpot.
Heat on low setting 2 to 4 hours or until ready to serve.
Serve hot with corn chips, cauliflower,
carrot strips, celery and radishes.
Makes about 1 quart.


1 lb. hamburger
1 lb. Italian sausage

Mix with tons of Parmesan cheese. Roll into 1 inch balls.
Bake in cake pan until done. Pour off grease.
Put balls into saucepan or crockpot.
Pour 2 cans pizza sauce over balls.
Add Parmesan cheese, garlic, onions, salt and pepper.
Simmer. Serve with toothpicks.


1 c. brown sugar
1 c. catsup
1/2 c. chili sauce
1/2 c. cider vinegar
4 tbsp. onions
4 tbsp. chopped bell pepper
Pinch garlic powder
2 tsp. Accent
1 tbsp. mustard

Mix ingredients and let cook in crockpot
for a couple of hours with sausage.


2 lbs. ground beef
1 1/2 c. soft bread crumbs, 3 slices
1/4 c. chopped onion
1/2 c. milk
1 1/2 tsp. salt
2 eggs
1 bottle Kraft BBQ sauce

Mix all ingredients and shape into small meatballs (about 4 dozen). Brown in a pan (9 x 13 works well)
in 375 degree oven for 25 to 30 minutes. Drain.
Pour one bottle of your favorite flavor of Kraft barbeque sauce
over meatballs and bake at 375 degrees for 35 minutes.
Put into crockpot or warmer/server to keep warm.


1 lb. Velveeta cheese
1 can cheddar cheese soup, do not add water
1 (8 oz.) jar taco sauce
1 lb. ground beef, browned and drained

Combine all ingredients in crockpot and heat until melted.
Double recipe if you want a full crockpot.
Serve with tortilla chips or bugles or chips of your choice.


1 lb. ground beef
1/2 c. dry bread crumbs
1/3 c. minced onion
1/4 c. milk
1 egg
1 tbsp. snipped parsley
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1/4 c. shortening
1 (12 oz.) bottle chili sauce
1 (10 oz.) jar grape jelly

Mix ground beef, bread crumbs, onion, milk, egg,
and next 4 ingredients; gently shape into 1 inch balls.
Melt shortening in large skillet. Brown meat balls, set aside.
Pour off fat; heat chili sauce and jelly in skillet,
stirring constantly until jelly is melted;
add meatballs and stir until thoroughly coated.
Simmer uncovered 30 minutes.
This can be put in a crockpot for serving.


2 lbs. hot dogs (weiners)
2 lbs. bacon

1 c. red jelly
1 c. maple flavored syrup
2 c. brown sugar

Cut each wiener in 4 pieces.
Cut each strip of bacon in thirds and wrap
around wiener pieces, holding each with a toothpick.
Mix syrup ingredients and heat.
Pour over weiners place in a shallow pan or baking dish.
Bake at 225 to 250 degrees for 2 hours.
May be served from crockpot to keep warm.


3 c. pretzel sticks
4 c. wheat Chex
4 c. Cheerios
1 can (13 oz.) salted peanuts
1/2 tsp. seasoned salt
1 tsp. celery salt
1 tsp. garlic salt
2 tbsp. Parmesan cheese
1/4 c. melted butter

Mix together pretzels, cereals, and peanuts
in large mixing bowl or slow cooking pot.
Sprinkle with garlic salt, celery salt, seasoned salt and cheese.
Pour melted butter over all. Toss until well mixed.
Cover and cook in crockpot on low 3 to 4 hours.
Uncover the last 30 to 40 minutes. Makes 3 quarts.


Pkg. cocktail hot dogs
1/4 c. mustard
3/4 c. grape jelly

Place mustard and grape jelly into crockpot.
Place on high. Put hot dogs in and simmer.
Great sauce for sweet and sour meatballs, too.


1 lg. can sauerkraut
5 slices American cheese
5 slices Swiss cheese
3 pkgs. chip beef
1 1/2 c. mayonnaise, not Miracle Whip

Drain sauerkraut, break up cheese,
cut up chipped beef and stir in mayonnaise.
Put in oven, bake until cheese melts then put in crockpot.
Put in 2 quart crockpot. Makes 2 batches.


1 stick butter or margarine
1/2 c. light corn syrup
3/4 c. brown sugar
1 can Eagle Brand milk
Apple wedges - tart apples are best (like Granny Smith)
Optional: peanuts chopped to dip apples in after the caramel

Boil 1-2 minutes the butter, sugar and syrup.
Add the 1 can Eagle Brand milk; mix well.
Dip apples and enjoy.
Serves well in a crockpot to keep warm continually without scorching. For parties may need to double or triple recipe.
Easy to store in jars in refrigerator.
Excellent on vanilla ice cream also.


1 lb. hamburger
1 can stewed tomatoes, chopped
1 pkg. taco seasoning
1/2 c. sour cream
2 c. shredded Cheddar cheese
1 can refried beans

Brown hamburger and drain.
In casserole dish, combine hamburger, tomatoes and taco seasoning. Bake at 350 for 30 minutes. Add sour cream and cheese.
Stir until cheese melts. Serve with tortilla chips.
(This is best if kept warm in a crockpot.)


1 qt. cranberry juice
1 qt. apple cider or pineapple juice
1 tsp. whole cloves
1/2 tsp. whole allspice
2 sticks cinnamon
1/2 c. brown sugar

Combine and heat until bubbly, 17 to 20 minutes.
Strain spices before serving.
This works well to put in crockpot.
Heat on high until hot. Keep on low while serving.


4 or 5 lbs. chicken drummies
1 c. butter
1 bottle hot pepper sauce
1 1/2 to 2 pkg. Good Seasons Italian Dressing, dry
1/4 c. lemon juice

Bake chicken on jelly roll pan at 400 degrees for 30 minutes.
Drain off grease. Melt butter, mix in rest of ingredients.
Dip each drummie into sauce and put on bake pan.
Bake again at 400 degrees for 10 minutes.
Serve in crockpot and pour rest of sauce over top.


2 lb. beef franks
1 lb. bacon, sliced
1 (1 lb.) box light brown sugar

Cut franks in halves.
Wrap a slice of bacon around each frank half.
Secure with toothpick.
In crockpot place a layer of wrapped franks
and a layer of brown sugar.
Cover and cook slowly for 2 to 3 hours, stirring occasionally.


4-5 slices bacon, crumbled
1/4 c. onion, chopped
2 tbsp. flour
1 lb. Velveeta, cut into cubes
2 c. sour cream
French bread, chips, or raw vegetables

In large skillet fry bacon (or microwave) until crisp.
Remove bacon to drain.
Brown onions then add flour; adjust heat to low
and add cheese cubes, stir in sour cream.
Serve in crockpot.
You may crumble bacon on top or
stir bacon into cheese mixture just before serving.
Cut French bread in cubes and toast at
low temperature for 20-30 minutes to use as dippers.


1 (3 lb.) bag meatballs (frozen)
1 bottle Heinz chili sauce
2 (8 oz.) cans tomato sauce
1 (16 oz.) can whole cranberry sauce
1/2 c. brown sugar
1 (32 oz.) jar sauerkraut

Combine all ingredients and bake at 350 degrees for 1 1/2 hours.
When baking completed, may transfer to crockpot to keep warm.


1/2 lb. bacon
2 lg. onions
1 lb. hamburger
1 can pinto beans
1 can kidney beans
1 can garbanzo beans
2 c. or 1 can lima beans
3/4 c. brown sugar
3/4 c. catsup
3 tbsp. apple cider vinegar
Dash of hot sauce
1/4 tsp. garlic powder

Brown bacon, onion and hamburger.
Drain beans of juice from can.
Combine all ingredients in a crock pot, or in a bean pot.
If using crockpot, cook for approximately 6 to 8 hours.
If using bean pot, cook in a conventional oven
at 250 degrees for approximately 6 to 8 hours.


1/2 c. brown sugar
1 tsp. whole allspice
1 tsp. whole cloves
1/4 tsp. salt
Dash of ground nutmeg
3 inches stick cinnamon
2 qt. apple juice
Orange slices

Mix all ingredients together. Heat and serve in crockpot.


3 c. water
3 sm. chopped onions
3 stalks chopped celery
2 sliced carrots
1 (1 lb.) can tomatoes
1 tsp. pepper
1 (10 oz.) frozen vegetables
1 lb. sirloin steak, cubed
2 to 4 tbsp. beef bouillon
1/2 c. butter
1/2 c. flour

Put all except butter and flour into crockpot.
Cook low 8 to 10 hours.
1 1/2 hours before serving, turn up to high.
Make roue of butter and flour stirring until smooth.
Add to soup to thicken.


2 parts apple juice
1 part cranberry juice
2 or 3 cinnamon sticks
1 tsp. allspice

Warm this but don't let it boil. Can be put in a crockpot.


1/2 gal. cider
1/4 gal. cranberry juice
3 cinnamon sticks
1/2 tbsp. cloves
1 tbsp. allspice

Mix all together and simmer in a crockpot for 2-3 hours. Serve hot.


2 qts. apple cider
3 c. water
1 (6 oz.) can frozen orange and pineapple juice
1/2 c. light molasses
4 inch stick cinnamon
1 tsp. whole cloves
Apple slices

Put all ingredients except apples in dutch kettle.
Bring to simmer for 10 minutes.
Transfer to crockpot on low and top with apple slices.
Serve as needed.
May be topped with whipped topping in mugs.


2 to 2 1/2 lbs. boneless steak, cut up in small pieces
1 tsp. ginger
1 tbsp. sugar
2 tbsp. oil
1/2 c. soy sauce
1 garlic clove, crushed

Combine all ingredients and pour over steak.
Cook on low 4 to 6 hours in crockpot.
Serve over rice.


1/2 lb. bacon, diced
1/4 c. cornstarch
1/2 c. molasses
4 (16 oz.) cans pork & beans
1 med. onion, chopped
1/2 c. firmly packed brown sugar
1 tsp. dry mustard
1 tbsp. vinegar

In medium skillet, fry bacon until crisp. Drain.
In crockpot, combine bacon and remaining ingredients.
Stir until well mixed.
Cover crockpot and cook on low setting for 6 to 8 hours.


1 c. sugar
1 or 2 sticks cinnamon
1 whole nutmeg
1 orange studded with 8 cloves
Pinch of cardamom
3 c. of apple juice
2 c. cranberry juice
6 c. orange juice
2 c. vodka (optional)

Mix all ingredients except vodka in crockpot; stir well.
Cover and cook 4 to 10 hours on low or high 2 to 3 hours.
Just before serving, stir in vodka. Serve hot.


2/3 c. oil
1 tsp. salt
3/4 c. sugar
1 c. All-Bran
7-8 c. flour

Dissolve 2 packages dry yeast in 3 cups warm water. (Set aside).
Mix all ingredients together.
Butter a large bowl or crockpot; turn oven light on to warm.
Knead dough thoroughly. Put in warm place.
Let rise 1 hour or until doubled in size.
Punch and knead gently and shape into 3 loaves.
Place in bread pans and let rise again until doubled.
Bake at 350 degrees for 25 minutes.
Butter tops and bake 15 minutes more.


4 lb. lean ground beef
2 eggs
1 pkg. dry Hidden Valley Ranch dressing
1 pkg. finely crushed Saltine crackers

Mix all ingredients together in a large bowl,
adding more cracker crumbs if mixture is too wet
and more eggs if mixture is too dry.
Form mixture into meatballs slightly
smaller than the size of a golf ball.
Bake at 350 degrees until cooked through,
or approximately 20 minutes. Pour off any grease.
Place meatballs in a crockpot or Dutch oven
and cover with canned spaghetti sauce.
Heat until sauce is hot.
Serve meatballs on steak rolls and garnish
with shredded mozzarella cheese.


1/2 c. oil
1/2 c. sugar
1/2 c. packed brown sugar
2 beaten eggs
1 (16 oz.) can solid pack pumpkin
1 1/2 c. sifted flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice or nutmeg
1 tsp. soda
1 c. chopped walnuts
1/2 c. cut up dates

Blend oil and both sugars. Stir in eggs and pumpkin.
Add dry ingredients, mixing well. Stir in nuts and dates.
Pour butter into greased and floured 2 lb. coffee tin.
Place pan in crockpot. Cover top of can with eight paper towels.
Place lid on top of crockpot and bake on high 2 1/2 to 3 1/2 hours.


1/4 c. olive oil
1/2 c. finely chopped onion
2 tbsp. chopped parsley (fresh or dried)
1/2 lb. ground hamburger
1/4 lb. loose sausage (italian)
2 cans (2 lbs. 3 oz.) plum tomatoes
2 cans (6 oz.) tomato paste
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried oregano
1 tsp. basil1 tbsp. olive oil
1/2 lb. lasagna noodles
1 lb. ricotta cheese
1 lb. Mozzarella cheese, thinly sliced
1 jar (3 oz.) Parmesan cheese

In a frying pan, add 1/4 cup olive oil,
saute onion and parsley, until tender (5 minutes).
Add hamburger and loose sausage. Brown.
Add tomatoes, tomato paste, sugar, salt, oregano, pepper and basil.
Place this mixture in a crockpot on low for 6 hours.
Stir occasionally. In large kettle,
bring 3 quarts water to boil, add 1 tablespoon olive oil.
Add lasagna noodles, 2 or 3 at a time.
You need 6 lasagna noodles. Return to boiling for 15 minutes.
Drain and rinse with hot water. Heat oven to 350 degrees.
Grease baking dish, 13 x 9. Spoon in tomato sauce.
Layer noodles, ricotta, Mozzarella, tomato sauce,
noodles, ricotta and Mozzarella.
Bake for 40 minutes at 350 degrees.
Top with Parmesan cheese.
Let cool 15 minutes. 9 servings.


1 basic roast
1 can cream of mushroom soup
1 can cream of onion
1 sm. jar sliced mushrooms
1 sm. can of beer or 1/2 can beer

Combine all ingredients in a crockpot and let cook on LOW all day.


2 lb. ham, ground
1 c. cracker crumbs
2 eggs
Pinch salt

1 c. brown sugar
1/2 c. vinegar
1 tbsp. mustard
1 c. hot water

Mix the first four ingredients together and shape into balls.
Pour sauce over balls and bake 1 hour at 325 degrees
or in a crockpot for 2 hours on high.

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