Crockpot Recipes

[Ruff Justice]

AU GRATIN POTATOES AND HAM

6 medium potatoes; peeled, sliced
1 medium onion; coarsely chopped
1 1/2 cups cooked ham; cubed
1 cup American cheese; shredded
1 can Cream of Mushroom soup
1/2 cup milk
1/2 teaspoon thyme leaves

In crock pot, layer 1/2 of the potatoes, onion, ham and cheese; repeat layers. In small bowl, combine soup, milk, and thyme; pour over top. Cover; cook on high setting for 3 hours. Reduce to low setting and cook for 2- 2-1/2 hours or until potatoes are tender.

[Ruff Justice]

BANANA BREAD

1 3/4 cups all-purpose flour; sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup granulated sugar
2 eggs; well beaten
2 tablespoons dark corn syrup
1 1/2 cups ripe bananas well mashed (2 or 3 bananas)
1/2 cup walnuts

Sift the flour, baking powder, baking soda, and salt together. With the electric beater on low, fluff the shortening until soft and creamy in a small bowl. Or beat by hand until fluffy. Add the sugar gradually. Beat in the eggs and dark corn syrup in a slow stream. With a fork, beat into the shortening a third of the bananas, half the flour, another third of the bananas, the remaining flour, and the last of the bananas. Fold in the walnut meats. Turn into a greased and floured 1 1/2-quart mold and cover with a loosely fitting plate. Place the mold on a rack or a trivet in the crock pot. Cover the crock pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 to 3 hours, or until the bread is done. Cool on a rack for 10 minutes, then turn the bread out of the mold. Dust over with brown sugar and serve warm.

[Ruff Justice]

BARBECUE TURKEY AND VEGETABLES

1 cup Barbecue sauce
1/2 cup Hot water
2 Skinless turkey thighs cut in half, about 2 pounds
3 medium Potatoes, unpeeled, cut in 8 pieces each
6 medium Carrots, in 2 ½ by ½ inch sticks

In medium bowl, blend barbecue sauce with water. Layer turkey, potatoes and carrots in electric crock pot. Pour sauce mixture over top. Cover and cook on Low setting at least 9 hours. Remove turkey and vegetables with slotted spoon. Place on serving platter. Serve cooking juice over turkey and vegetables. Cooking juices can be thickened with flour. Add small amount of hot liquid to 2-3 tablespoons flour in measuring cup. Stir and add back to crock pot, on High. Cook to thicken.