| Pumpkin Bread
3 cups Sugar
1 cup cooking oil
4 eggs
3 1/3 cups all purpose flour
2 tsp. baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2/3 cups water
1 15 oz. can pumpkin
1. Grease the bottom and 1/2 inch up sides of two 9x5x3 ince, three 8x4x2 inch, or four 7 1/2x3 1/2x2 inch loaf pans and set them aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well, then set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake in a 350 degree oven for 55-65 minutes, or until a wooden toothpick inserted in the center of each loaf comes out clean. Cool completely.
Chicken Noodle Soup
2 1/2 lbs. chicken, cut up
1 qt. water
4 carrots, cut into 1/2 inch slices
4 stalks celery, cut into 1/2 inch slices
1 tbsp. salt
1 tsp. sugar
1/4 tsp. pepper
3 chicken bouillon cubes
2 c. uncooked noodles
Heat all but noodles to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer about 45 minutes. Skim fat if necessary. Cook noodles according to package directions. Remove chicken from pot, cool slightly. Remove from bones, cut into 1 inch pieces. Add chicken pieces plus noodles to original mixture and heat about 5 minutes.
Italian Style Roast
6 oz. can tomato paste
16 oz. can tomatoes, drained and chopped
2 cloves minced garlic
1 medium onion, chopped
1 pkg. dry onion soup mix
2 medium carrots, chopped
2 tsp. oregano
2 tsp. thyme
1 medium potato, chopped
1 tsp. salt
1 large celery stalk, sliced
1 tsp. black pepper
2 bay leaves
2 lbs. chuck roast, trimmed of excess fat
In a small mixing bowl combine the tomato paste, garlic, onion, soup mix, oregano, thyme, salt and pepper. Rub this mixture all over the chuck roast and place the roast in the Crock Pot. Add the remaining ingredients. Cook on low 8 - 10 hours (or on high 4 - 5 hours).
Beef Roast
3 - 4 lb. rump, pot or chuck roast
2 cloves garilc, sliced
1 tsp. black pepper
1 tsp. salt
1/2 cup white wine
3 medium potatoes, cut up
2 large carrots, sliced
1 onion, chopped
1 tsp. parsley
1 tsp. rosemary
1 tsp. thyme
Make several slits over the roast. Insert garlic slices into the slits. Rub the outside of the roast with the salt and pepper. Place in Crock Pot and add remaining ingredients. Cook on low 10 - 12 hours (or on high 5 - 6 hours). Remove roast and let it rest for 15 minutes.
Chicken & Dumplings
1 medium onion, chopped
1 1/2 lbs. fryer chicken parts
1 cup chicken broth
1/2 cup dry white wine
2 stalks celery, sliced
2 carrots, sliced
1 tsp. salt
1/2 tsp. black pepper
1/2 cup frozen peas
1/2 cup heavy cream or milk
2 tbs. flour
1/2 can refridgerated biscuits (about 5 biscuits)
Saute onion and chicken in a large skillet until browned. Place the contents of the skillet into the Crock Pot. Add the remaining ingredients, except for the frozen peas, cream, flour and biscuits. Cook on low 6-8 hours. Let the chicken cool and remove the meat from the bones. Whisk together the cream and flour in a small bowl and stir into the Crock Pot to thicken. Cut each biscuit into 4 pieces. Drop these pieces and the frozen peas into the Crock Pot and turn on High for 30 minutes. Return the chicken to the Crock Pot | 
Linear Mode
