This one, called Swiss Bliss, is excellent. I've made it many times. I got it from a slowcooker group, and it is also posted on southernfood@about.com. 2 to 4 pound beef pot roast (lean chuck or bottom round) 1 envelope onion soup mix 1 can (4 oz) sliced mushrooms, drained (I use fresh) 1/2 medium green pepper, sliced 1 can (20-oz) tomatoes, drained and chopped, reserving liquid salt and pepper to taste 1 tablespoon steak sauce 1 tablespoon cornstarch 1 tablespoon dried parsley flakes PREPARATION: Place beef roast in crockpot and sprinkle with the onion soup mix. Add mushrooms, green pepper slices, and tomatoes. Sprinkle with salt and pepper. Combine remaining ingredients and add enough water to make 1 1/2 cups of liquid. Pour over meat and vegetables, and sprinkle with parsley flakes. Cover and cook on LOW for 8 to 10 hours. I usually take the lid off and turn the pot to high for about an hour before serving to thicken the juice.

I have a few crockpot recipes that I enjoy but I'm trying to select a few that I think may seem "healthier" than others! Posted by: rider (My Page) on Tue, Oct 28, 03 at 9:18 Turkey breast. I throw mine in with chicken broth, some butter, olive oil, spices, carrots, celery. Black beans sometimes. Despite the disaster with rice in my last episode, the meat comes out great. Like Annie, I shred it for burritos, etc. Chicken Cacciatore (crockpot) #30569 by dallice (see my other recipes) posted on Jun 8, 2002 (4 reviews) My husband loves chicken cacciatore, I did not. Not until I came up with this recipe. Quick and easy, and the crock pot is very convenient. The leftovers are great too! 7-8 boneless skinless chicken thighs 1 (15.00 ounces) can diced peeled tomatoes 1 can tomato paste 1 (14.50 ounces) can tomato sauce 2 (2.25 ounces) cans mushrooms, stems & pieces 1 can sliced olives 1 bay leaf 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon dried onion flakes 2 teaspoons dried parsley 1 clove garlic, minced 1/2 teaspoon thyme 2 teaspoons italian seasoning 1 tablespoon sugar 1. Clean any unwanted fat from chicken pieces. 2. Add all ingredients to crock pot, mix well, making sure chicken is covered. 3. Cover and cook for 7 to 9 hours. 4. Serve over pasta, or for a delicious change try mashed potatoes. 5. Add a green salad. 6. It's dinner! CROCK POT BEANS Posted by: Kevin_S (My Page) on Mon, Apr 28, 03 at 21:27 Woodie, no real recipe. Dried beans of your choice, soaked overnight; cranberry, lima-yummmmm, marrow, great northern, pinto, ect. An onion, chopped, A rounded tablespoon of bacon fat or Crisco, Some sea salt and some fresh ground pepper. Dump it all in a crock pot with enough water (spring) to more than cover beans.....set on low. No need for ham or anything unless you want some in there. Takes an hour or two to come up to heat....best if cooked 5 or 6 hours.

i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did! Parmesan Sage Potatoes Daisy 4 large potatoes, peeled, cut into 8 wedges 2 tablespoons butter, more if needed 1 1/2 teaspoons dried sage leaves 1/2-1 cup Parmesan cheese, grated salt and pepper In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak. and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific: MRS. CHANDLERÂS POTATO SALAD (Ruthanna) 8 boiled medium potatoes (in jackets) 1 ½ tsp. horseradish 1 cup chopped fresh parsley* 2 medium onions, finely minced or 1 onion and ¼ cup minced chives 1 ½ cups mayonnaise 1 tsp. celery seed 1 cup sour cream ½ tsp. salt Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings Recipe can be doubled or tripled. * - do not omit or decrease i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy! Aunt KittyÂs Italian Potato Salad Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces To the potatoes, gently stir in: 2 or 3 stalks chopped celery ½ chopped green pepper 1 small chopped onion 2 chopped tomatoes Stir together and then pour over the vegetables: 1/3 C vegetable oil 4 T cider vinegar ½ tsp dried oregano ½ tsp dried basil 2 or 3 cloves chopped garlic salt and pepper Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)

I have spent the morning searching sites for a cake to make my hubby for xmas snacks and cannot find anything that looks remotely interesting. He loves fruitcake and I usually do a couple of boiled fruit cakes. I need a recipe that you use all the time and not a link to a site. Can you help as I am ready to bake? The fruit is mixed and waiting. Thanks in advance