Crock Pot Potato Soup

Contributor: LeRose Peterson
2002 Cowley Cookbook

Cook until done:

6-8 potatoes, cubed
2 onions
carrots and celery (to taste)

Drain.

1/2 stick of butter or margarine
1 can cream of chicken soup
2 cups milk
1 carton sour cream with chives
1 tsp salt
pepper
4 strips bacon, cooked and crumbled

Put bacon, butter, milk, sour cream, salt and pepper into crock pot. Mix. Add vegetables. Cook on high about 2 hours and then on low until time to serve.

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Country Market Bean Soup

Contributor: Jolene Lynn
2002 Cowley Cookbook

3 cups mixed beans
8 cups water
4 (10 oz) cans chicken broth, undiluted
1 tsp garlic powder
1/2 tsp pepper
2 cups diced cooked ham
1 large onion
3 T lemon juice
2 (16 oz) cans whole tomatoes, undrained, coarsely chopped
1 (4 oz) can chopped green chilies, undrained

Wash and sort the beans and place in crock pot. Cover with water and soak overnight. Drain well. Return beans to crock pot and add the rest of the ingredients, cover. Cook for 4-6 hours.

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Chili

Contributor: Gloria Phister
2002 Cowley Cooikbook

2 lbs ground beef
2 cans (regular) chili beans
2 cans stewed tomatoes, chopped up
1 onion, diced
1 large can (quart) tomato juice
1 T chili powder (to taste)

Brown the meat and drain. Chop the onions and tomatoes. Mix all ingredients. If in a hurry, cook on stove until boiling and heated through. Best if cooked in the crock pot for 4-6 hours. Freezes well.

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Texas Baked Beans

Contributor: Lori Ann Sibbett
2002 Cowley Cookbook

1/4 lb. crisp bacon, crumbled
1/4 cup brown sugar
1/4 cup molasses
1 large can pork 'n beans

Drain and rinse pork 'n beans (not thoroughly). Put in crock pot for a few hours.

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Mexican Casserole

Contributor: Josephine Crosby
2002 Cowley Cookbook

Brown 2 pounds hamburger and chopped onion. Season with taco seasoning.  Put hamburger and one package of crushed tortilla chips.  Add 1 can (#10) chili beans. Put small jar of salsa in.  Add 1 can enchilada sauce and one can each of cream of mushroom and cream of chicken soups. Grate two cups or so of cheese; stir all this in large bowl.

Put in crock pot or bake in oven.

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Merry Mix Up

Contributor: Elese Brimhall
2002 Cowley Cookbook

1 lb hamburger
1 20 ounce can tomatoes
1 onion, sliced
4 T flour
1/2 tsp curry powder
1-16 oz frozen corn
2 potatoes
1 chopped green pepper
1 1/2 tsp. salt
1 can butter beans

Brown hamburger; add all ingredients to crock pot. Stir thoroughly. Cook on high 3-5 hours.

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Ham & Scalloped Potatoes

Contributor:  Peggy Rasmussen
CC Original

"My daughter-in-law had this prepared for us after a long flight to Chicago.  It's so good!"

6-8 slices ham, chunked
8-10 potatoes, pared and sliced
2 onions, peeled and sliced
salt and pepper
1 can cream of celery or mushroom soup
Paprika
1 cup grated cheese

Toss sliced potatoes in 1/2 tsp Cream of Tartar and one cup of water.  Drain.  Put half of ham, potatoes and onions in crock pot.  Sprinkle with salt and pepper, then with grated cheese.  Repeat with remaining half.  Spoon soup (undiluted) over top.  Sprinkle with paprika.  Cover and cook on low for 8 to 10 hours or on high for at least 4 hours.

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Spanish Meatballs

Contributor:  Mae Robb
CC Original

1 lb ground pork
1 lb ground beef
1 lb ground veal
1 tsp salt
1 can tomatoes
1 onion
1 T flour
1/4 tsp pepper

Mix meat and seasoning, forming into small balls which are dropped into 1 quart boiling water.  Add the tomatoes and whole onion.  Simmer until ready to serve.  Thicken the gravy with 1 T flour ixed in cold water.

Note:  A good recipe for a waterless cooker or crock pot.

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Mary Lou's Oh So Good Crock Pot Chicken

Contributor:  Mae Robb
CC Original

"Turnabout is fair play!  Mary Lou is Mae's daughter."

4-5 skinned chicken breasts
1 can cream of mushroom soup
1/2 can water
1 cup sour cream
salt and pepper

Brown chicken to golden, put in crock pot.  Mix soup and water and pour over chicken.  Cook approximately 4 hours.  Add 1 cup sour cream the last hour.  To save time you can heat crock pot, put in hot chicken, and add hot soup and water.

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