We call them Scalloped Tomatoes in the South. Basically, you cut bread into cubes, saute them in butter until brown and crisp along with some finely diced onion. Add this to some good canned (home canned is best) tomatoes or peeled and chopped fresh tomatoes. Add a good amount of brown sugar and salt and pepper to taste. Bake in a moderate oven until brown and bubbly. Here is a similar recipe, but use cubed bread, not crumbs: Scalloped Tomatoes 1 large (28 ounces) can tomatoes, cut up 1/4 cup chopped onion 1/4 cup butter 1 1/4 cup fine dry bread crumbs 1/2 cup brown sugar 1 teaspoon salt 1/8 teaspoon pepper Saute the onion in butter. Add the bread crumbs and brown sugar. Cook the mixture slowly until hot and well blended. Add the tomatoes and seasonings. Place the tomato mixture in a shallow buttered baking dish. Bake 45 minutes at 350°. Serves 6 to 8.

This is my favorite Brunswick Stew recipe. I've made it for years and always thought it was better than any made outdoors in big black pots by the local police dept. or by local churches. My recipe doesn't have any squirrel, rabbit, or roadkill in it and my area of the Piedmont region of North Carolina always put potatoes in not rice. The seasonings, including the bottle of catsup, are what make this taste so good, but you have the option of putting lots of seasoning in or just a little. You can change up the meats used if you want. Old South Brunswick Stew 1 (4-5 lb.) hen 2 lbs. boneless beef stew meat 1 lb. onions 3 lbs. potatoes, peeled 2 (16oz.) cans tomatoes 2 (16oz.) cans cream style corn 1 (16oz.) can green peas or same amount of frozen peas 1 (16oz.) can lima beans or same amount of frozen limas (I prefer the small butter beans) 1/2 to 1 14oz. bottle catsup 1/3 to 1/2 small bottle Worcestershire sauce 1/3 to 1/2 cup cider vinegar 1/3 to 1/2 cup fresh squeezed lemon juice 2 to 4 t. Tobasco sauce 2 t. salt black pepper Cook hen and beef in large pot with water to cover. Cook until well done and meat leaves the bone easily. Grind meat and set aside or pick meat from bones and flake into small thin bits, both the beef and the chicken. (This step can be done the day before, refrigerate broth and remove fat when it has hardened on the surface.) Put onions and peeled potatoes through a food grinder or dice small, but not fine. Add all vegetables, meat,and seasonings to the broth and cook over low heat, stirring occasionally for 2 to 3 hours. Smash up the potato cubes as you stir. (If stew is not thick enough at the end of the cooking time, you can add some instant potato flakes to thicken it.) Serve hot with crackers or cool, pour into containers and freeze. Yields 5 to 6 quarts.

This one isn't done in a crockpot but it does have ginger ale in it. It was posted by Angelaid. No Peek Casserole This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal. No Peek Casserole 2 lbs stew meat (I use 3 lbs) 1 can Campbell's Chicken Mushroom Soup 1/2 cup Ginger Ale 1 pkg Lipton Onion Soup Mix 1 4 oz jar mushrooms, drained (optional) Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL

I tried this beef stew lasr year, and we really liked it. The horseradish cream topping made it, IMHO. * Exported from MasterCook * The Ultimate Beef Stew Recipe Recipe By :Tyler Florence Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil -- for frying, plus more to drizzle 3 tablespoons butter 2 cups all-purpose flour 2 pounds beef chuck shoulder roast (2 to 3) -- cut into 2-inch pieces Sea salt and freshly ground black pepper 1 bottle good quality dry red wine (recommended: Burgundy) 8 fresh thyme sprigs 6 garlic cloves -- smashed 1 orange -- zest removed in 3 one-inch strips 1/4 teaspoon ground cloves 2 bay leaves 2 1/2 cups beef stock 9 small new potatoes -- scrubbed clean and cut in 1/2 1/2 pound carrots -- peeled and sliced 2 cups frozen pearl onions -- a large handful 1 pound white mushrooms -- cut in 1/2 1/2 pound garden peas frozen or fresh Fresh flat-leaf parsley -- chopped, for garnish Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter. While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve. Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours. After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs. To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew. Horseradish Sour Cream: 1 cup sour cream 1 tablespoon prepared horseradish Olive oil Salt and pepper Chives, finely chopped, as garnish Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives. Toasted Peasant Bread: 1 loaf peasant bread, sliced into 1/2-inch pieces Extra-virgin olive oil 4 garlic cloves, halved Chopped parsley leaves Preheat the oven to 500 degrees F. Put a sheet pan in the oven so that it gets good and hot. Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve. Yield: 4 to 6 servings Source: "www.foodtv.com" - - - - - - - - - - - - - - - - - - - NOTES : Wonderful flavor. Next time, remove thyme stems, bay leaves and orange zest before adding the vegetables, otherwise it's too hard to find them. Used Clos du Bois Cabernet Sauvignon instead of a burgundy.