Crockpot Cooking

[Mama Mangia]

Crock Pot Swiss Steak

2 tablespoon flour
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 pounds round steak - (to 2 lbs)
1 medium onion diced
2 tablespoon butter
1 can tomato soup - (or equivalent of
whole tomatoes, or stewed tomatoes)
1 cup water
1 teaspoons vinegar



Instructions
Combine flour, salt, pepper and pound mixture into steak. Brown steak in butter and onion. Add tomato soup, water, vinegar and place in crock pot. Let simmer 3 to 4 hours (is more tender if left all day).

This recipe yields 4 to 6 servings.

 

[Mama Mangia]

Crock Pot Tomato Steak

1 medium round steak
1 cans stewed tomatoes
Salt to taste
Freshly-ground black pepper to taste



Instructions
Cut round steak into 4 to 5 sections. Place in crock pot. Add stewed tomatoes, salt and pepper to taste. Turn on LOW and let cook all day. Will be ready when you get home from work.

 

[Mama Mangia]

Crock Pot Turkey Meatballs

1 cups barbecue sauce (your favorite)
10 ounces apple jelly
2 tablespoon tapioca (for a thick sauce
if desired)
1 tablespoon vinegar
1 egg beaten
1 cup fine seasoned bread crumbs
2 tablespoon milk
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon onion powder
1 pound ground turkey
Non-stick vegetable spray



Instructions
In 3 1/2- or 4-quart crockery cooker, stir together barbecue sauce, jelly, tapioca (if used), and vinegar. Cover; cook on HIGH-heat setting while preparing meatballs.

For meatballs, in large bowl combine egg, bread crumbs, milk, garlic powder, salt, and onion powder. Add ground turkey and mix well. Shape into 1/2- to 3/4-inch meatballs. Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over medium heat. Drain meatballs.

Add meatballs to crock pot; stir gently. Cover; cook on HIGH heat setting for 1 1/2 to 2 hours.

This recipe yields about 30 meatballs.

Note: for 5- or 6-quart crock pot, double all ingredients. Prepare as above.

 

[Mama Mangia]

Crock Pot Venison

1 pound venison cut into small chunks
with fat removed
1 can beefy mushroom soup
1 can beef noodle soup
8 ounces fresh or canned mushroom pieces
Salt to taste
Freshly-ground black pepper to taste
Garlic powder to taste
Worcestershire sauce



Instructions
Heat 2 to 3 tablespoons of oil in a skillet and sear venison to seal its juices. Add venison and remaining ingredients to crock pot. Season with salt, pepper, garlic, seasoned salt, Worcestershire sauce or any other favorite spices. Cook on LOW for four to five hours.

Tastes great served over rice.