Beef Taco Bean Soup
2 lbs. rump roast
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz)
1 onion - chopped
2 beef bouillon cubes
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese
Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot. Then add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes. Cover and cook on LOW 6 hours or until meat is tender. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like.

CROCK POT CHICKEN 'N' DUMPLINGS

Prep Time: 20 minutes
Cooking Time: 7 to 8 hours in the slow cooker
Makes 4 servings

Recipe courtesy of Grandma's Kitchen: Treasured Family Recipes collection.

Ingredients
2 cups sliced carrots
1/2 cup sliced celery
1 onion
1 green bell pepper
2 (14 1/2-ounce) cans chicken broth
1 pound boneless, skinless chicken breasts
1 large potato
6 ounces mushrooms
2/3 cup all-purpose flour
3/4 cup frozen peas
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 cup heavy cream
1 cup biscuit mix




Directions
1. Place carrots and celery in slow cooker. Chop onion and slice bell pepper; add to slow cooker. Set aside 1 cup chicken broth; add remaining broth to slow cooker. Cover; cook on LOW 2 hours.

2. Cut chicken into 1-inch pieces. Peel then cut potato into 1-inch pieces; slice mushrooms in half. Stir flour into reserved 1 cup broth; add to slow cooker. Add chicken, potato, mushrooms, peas and 3/4 teaspoon each dried basil and dried rosemary.

3. Cover and cook for about 4 hours or until vegetables are tender and chicken is no longer pink. Stir in 1/4 cup cream.

4. For dumplings, combine biscuit mix and remaining herbs in small bowl. Add remaining 1/4 cup cream to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook, uncovered, 30 minutes. Cover and cook 30 to 45 minutes longer or until dumplings are firm and toothpick inserted in centers comes out clean.

Slow Cooker Lasagna

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1 pound ground beef
1 large onion -- chopped
2 garlic cloves -- minced
1 (29-ounce) can tomato sauce
1 cup water
1 (6-ounce) can tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 (8-ounce) package no-cook lasagna noodles
4 cups (16-ounces) shredded mozzarella cheese
1 1/2 cups (12-ounces) small-curd cottage cheese
1/2 cup grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

BURGUNDY MUSHROOMS

4 lbs. large mushrooms, cleaned and stems trimmed
1 1/2 cups butter
1 quart burgundy wine (any)
2 TBS. Worcestershire sauce
1 tsp. dill seed
1 tsp. pepper
1 tsp. garlic powder
2 cups water
3 beef boullion cubes
3 chicken boullion cubes
salt

Bring water and butter to a boil in large pot. Add remaining ingredients and return to boiling. Reduce to simmer. Simmer COVERED 5-6 hours. Remove cover and simmer for an additional 4 hours.

Pot Roasted Pork Chops

6 to 8 center cut pork chops or boneless chops
2 tablespoons oil
2 cans Cream of Mushroom soup
4 ounces sliced fresh mushrooms
4 large baking potatoes
4 carrots, sliced
1 large onion, chopped
3 cups chicken broth, fresh or canned
3 tablespoons Worcestershire Sauce
1 teaspoon salt
1/4 teaspoon pepper

Brown chops on both sides in oil over medium high heat. Put into a heavy Dutch oven or large heavy saucepan with a tight fitting lid. Peel potatoes and cut into 4 lengthwise pieces each. Then cut each of these pieces in half crosswise. Add these and all the other ingredients as listed to the chops. Cover tightly and bake at 350° for 2 to 2 1/2 hours until chops are very tender. It also may be simmered over very low heat on top of the stove if you wish. Check occasionally to be sure it isn't sticking. It probably could be done in the crock pot too, but I've never done it that way. Maybe about 4 hours on high and cut back some on the broth? VARIATION: YOu may use different soups. I also like Cream of Celery, Cream of Chicken, and Cream of Tomato. Makes 6 to 8 servings.
(Had to slip this one in not a crock pot but oh so good)

CHICKEN BREAST HAWAIIAN

Ingredients:

4 whole boneless skinless chicken breasts, halved
1/4 cup butter or margarine
2 tsp. chili powder
1/4 cup flaked coconut
1 egg slightly beaten
3/4 cup dry bread crumbs
1 tsp. salt
1/4 cup + 2 tablespoons shortning
4 pineapple slices
2 cooked sweet potatoes (quartered)
2 firm bananas, peeled and cut in half lengthwise

Sweet and Sour Sauce

2 tablespoons shortening
1/4 cup finely chopped onion
1/2 cup catsup
1/2 cup apricot preserves
1 Tbs. brown sugar
1 Tbs. cider vinegar
1/2 tsp. curry powder

Procedure:
Rinse and pat chicken dry. Place chicken between two pieces of plastic wrap; flaten slightly. Cream butter and chili powder. Blend in coconut. Divide into eight portions. Spoon one portion onto each chicken piece. Tuck in sides; roll and skewer. Chill two hours. Preheat oven to 400 degrees F. Dip chicken rolls into egg, then roll in compined breadcrumbs and salt to coat evenly. Melt 1/4 cup of the shortening in large skillet over medium heat. Add chicken rolls and brown evenly on all sides. Transfer to greased shallow baking dish and bake 20-25 minutes, or until chicken is tender. Remove skewers. Melt remaining shortening in skillet over medium heat. Heat pineapple, sweet potatoes, an bananas. Arrange with chicken rolls on a searing platter and serve with sweet and sour sauce.
Sweet and Sour Sauce Instructions:

Melt shortening in small skillet over medium heat. Add onion; cook until tender. Stir in catsup, preserves, brown sugar, vinegar, curry powder, blend. Keep warm until served.

Throw Together Chicken Tortilla Soup

1 10.5 oz can Cream of Chicken Soup
1 5 oz can chicken breast meat
1 14.5 oz can Ro*tel or tomatoes with jalapeños
1 14.5 oz can chicken broth
1 4 oz can chopped green chiles
1 tsp ground cumin
1/2 tsp chile powder
1/2 tsp garlic powder
tortilla chips for garnish (I used crushed taco shells)
shredded or sliced Monteray or Pepper Jack cheese for garnish

Put all the canned goods in a sauce pan undrained, added the spices and simmer for about 10 minutes to meld all the flavors.
Put the tortilla chips in the bottom of a soup bowl, ladel the soup over them and top with as much cheese as you like. Stir the cheese in to allow it to melt.