Rural Montana Magazine - January 2014 - page 17

Great Stuff for Dip or Soup
1 lb. regular or Italian sausage
4 cans cream of mushroom soup
2 small cans chopped green chiles
2 (8 oz.) pkgs. softened cream cheese
Mix all together (do not dilute soup
with water or milk). Put into crockpot,
cook on low approximately 2-1/2
hours. Heat thoroughly. Serve with any
kind of chips, crackers, etc. To make a
fantastic soup, add 2 cans of milk, but
do not let it boil. Just heat to a boil.
Judy Yapell, Kalispell
One Pot Dinner
1 lb. ground beef
3/4 lb. bacon, cut into small pieces
1 C chopped onion
1 can kidney beans, drained
2 cans pork n’beans
1 can buttered lima or northern beans,
drained
1 C ketchup
3 T molasses
1 tsp. salt
1/4 C brown sugar
3 T vinegar
Dash pepper
Brown the ground beef. Drain and
put in the crockpot. Brown the bacon
and onions. Drain off the fat. Add
bacon, onions and remaining ingredi-
ents to the crockpot. Stir well. Cover
and cook on low for 6 hours. A won-
derful meal, all in one.
Carolyn May, Terry
Spicy Beef Pot Roast
3 lb. round tip roast
1 T cracked black pepper
3 cloves garlic, minced
3 T balsamic vinegar
1/4 C soy sauce
2 T Worcestershire sauce
2 tsp. dry mustard
Optional add ins: 1 large onion cut in strips,
8 oz. sliced mushrooms, 1 large bell
pepper cut in strips
Rub the cracked pepper and garlic
into the roast. Place the roast in a
crockpot, make several small slits in
the top of the roast. Whisk together
remaining ingredients and pour over
roast. Cover and cook on low 8 to 10
hours or high 4 to 5 hours.
Brian Friess, Kalispell
Hamburger Casserole
2 large potatoes, sliced
2 to 3 medium carrots, sliced
2 medium onions, sliced
2 stalks celery, sliced
1-1/2 lb. ground beef, browned
1 (10 oz.) can tomato soup
1 (10 oz.) can water
Place layers of vegetables in the
order given in crockpot. Season each
layer with salt and pepper. Put the
browned ground beef on top of the cel-
ery. Mix the tomato soup with the
water and pour on top. Cook on low
for 6 hours, or on high for 2 to 4 hours.
Karen Graham, Chester
Pumpkin Soup
4 C pumpkin
3 T butter
1 finely chopped onion
1 C water
1 C chicken broth
1 C milk
Salt and pepper
1 C heavy cream
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper
1 C instant rice
Cook rice and set aside. Put butter
and onions in skillet over low heat,
cook until onions are done. Put all
other ingredients, except rice, in crock-
pot and add onion mixture and stir
well. Heat to boiling and stir in rice.
Serve at once, or turn to low until you
serve.
Helen Orestad, Powderville
Slow Cooker Potatoes n’Sausage
1 (28 oz.) pkg. frozen hashbrown potatoes
1 lb. fully cooked Polish or kielbasa
sausage, cut into 1/4- or 1/2-inch slices
1 (10 3/4 oz.) can condensed cream of
mushroom soup
1 C shredded cheddar cheese
1/2 C water
Combine all ingredients in a slow
cooker. Cover and cook on low for 6 to
8 hours, or until potatoes are tender.
Makes 4 to 6 servings.
Marlene Gerer, Denton
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