Taco Soup (super easy!)

1 # ground beef, browned and drained

1 package taco seasoning

1# 4 oz. Bag frozen Mexican style corn (broccoli, red peppers, corn, etc.)

1 large can chili hot beans

32 oz can V-8 style juice

1/2 cup taco sauce

Prepare ground beef, mix with seasoning packet as directed. Put remaining ingredients into crockpot, 4 hours on high, or will last all day on low, for morning preparation. Serve with shredded cheddar cheese, a generous dollop of sour cream, and Taco chips.

1 browned ground beef

2 c cooked rice

1/2 c grated carrots

1 small onion chopped

3 c. beef broth

2 can cheddar cheese soup

2 c. milk

Combine in crockpot, cook low; 6-8 hours---high; 4 hours.

3 c. Chopped Turkey

1 pkg mexicai corn

2 c. brown rice (cooked in broth

1 can V-8 style juice

1/2 c. salsa

1/1/2 t. cumin

1-2 t. chili powder

1 c. broth

1 small chopped onion

Combine ingredients in crock pot. Low 8 hour, or high 4 hours.

1/3 c. butter

1 clove garlic

1 c. chopped onion

1 c. sliced fresh mushrooms

3 c. chicken broth

1 t. salt

1 t. curry

1/4 t. crushed red pepper

1# pumpkin

1 c. light cream

Saute mushrooms, onions and garlic in butter. Transfer to crock pot. Add chicken broth and seasonings. Add pumpkin, stir to blend. Cook on high 4 hours, stir in cream 30-45 minutes before serving, to heat throughout.

1 T. Extra virgin olive oil

1 Large onion chopped

3 cloves of garlic minced

1 can, 14 1/2 oz diced tomatoes in juice

1 1/2 c vegetable or chicken broth

1/2 t. sugar

salt and freshly ground pepper to taste

3 T chopped fresh basil

In a large non reactive sauce pan, heat oil over medium high heat, add onion and garlic, cook; stirring occaisionally until onion is soft, about 3-4 minutes.

Stir tomatoes, broth sugar and pepper in, bring to a boil. Cover and simmer for 20 minutes.

(Optional: With a slotted spoon transfer solids to a food processor, blend until smooth.)

Add basil and cook in crock pot on low 2 to 4 hours.

Cheese soup EXTRA QUICK!

1/4 c. margarine

3 green onions with tops

3 stalk celery chopped

2 medium carrots, chopped

2 cans chicken broth (or 3 cups stock)

dash of Tabasco Sauce

3 cans cream of potato soup

8 oz. Cheddar cheese grated

1/2 t. parsley flakes

1/8 t. pepper

8 oz. sour cream

Saute vegetables in margarine until tender. Combine veggies, broth and soup in crock pot. Add seasonings. Crock pot for 4 to 6 hours, add cheese and sour cream up to 1 hour before serving.

3 lbs. Lean country style pork ribs, trimmed of excess fat

Sat and pepper

1 can bavarian kraut, undrained

1 medium onion, thinly sliced, separated into rings

1 can mushroom stems and pieces, drained

1 large apple, cored, and cut into wedges

1/4 c. sugar

1/2 t. celery seed

Brown ribs in skillet over medium heat. Season with salt and pepper. Transfer ribs to crockpot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs in slow cooker. Sprinkle with celery seed. Cover and cook on low 7 to 9 hours, or on high 3 to 4 hours until meat in tender.

Package of Minute steaks

1-2 cans cream of mushroom soup

1-2 packages of instant brown gravy

Combine soup and gravy mix. Layer in Crockpot with minute steaks. Cook 4 hours low, 7-9 hours high. Great served with baked or mashed potatoes.

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