16 Bean Soup

1 package sixteen-bean soup mix
3 bay leaves
1 tablespoon oregano crushed
2 cans no-fat chicken stock
Additional water to cover beans
3 stalks celery stalks chopped
3 carrots diced
1 large onion chopped
3 garlic cloves sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes


Combine first 5 ingredients (liquid should cover mixture by 1 to 2 inches) in crock pot. Cook on HIGH for 2 hours.

Add remaining ingredients and shift cooker to LOW and cook for an additional 3 hours. For more zing, add cayenne or crushed red pepper when adding second set of ingredients.

Serve as complete meal or over rice. Freezes well.

Beef Stew

1 pounds stew meat
1 packet Lipton beefy-onion soup mix
1 teaspoons beef bouillon
3 potatoes - (to 4) cubed
4 carrots sliced
1 celery stalk sliced
1 can whole tomatoes with their juice
1 garlic clove crushed
Salt to taste
Freshly-ground black pepper to taste
2 tablespoon cornstarch mixed with about
1 cup cold water


Put all ingredients in a slow cooker on LOW heat for 8 to 10 hours. Taste and adjust seasonings. Add 2 tablespoons of cornstarch mixed with water. Turn heat to HIGH and stir until thickened.

This recipe yields 4 servings.

Wings In Sweet And Sour Sauce

16 chicken wings
4 tablespoon wine or balsamic vinegar
1 cup apricot preserves
2 tablespoon peanut butter (optional)
1 cup ketchup
4 tablespoon prepared horseradish
1 cup finely-chopped sweet onion
1 teaspoon hot sauce (optional)



Pat the chicken wings dry and place them in the crockpot. In a bowl, mix together remaining ingredients. Taste-check for a good balance of sweet and sour.

Pour the sauce over the wings. Cover the crockpot and cook on LOW until the chicken is tender, about 4 hours.

Crockpot Scrabble

2 cups wheat chex
2 cups corn chex
2 cups rice chex
3 cups thin pretzel sticks
1 can or jar of salted peanuts - (13 oz)
(or assorted mixed nuts)
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon seasoned salt
2 tablespoon grated Parmesan cheese
1 cup melted butter
1 cup Worcestershire sauce



In large (double) paper bag, mix together pretzels, cereals, and nuts along with the garlic salt, celery salt, seasoned salt, and grated cheese.

Empty bag into large mixing bowl and sprinkle the melted butter and Worcestershire sauce over all, mixing gently with your hands.

Empty bowl into crockpot and cook on LOW for 3 or 4 hours.

Tear open paper bags you used to originally mix the scrabble and spread them out onto a counter. Spread heated crockpot scrabble onto torn open bags and let dry for a minimum of one hour letting the paper absorb any excess moisture.

Store in Rubbermaid or Tupperware type airtight containers. Keeps for several weeks without going stale.

Venison Stew

2 pounds tenderized venison - (to 3 lbs) cut 1" cubes
1 green pepper chopped
1 cups French dressing
1 large onion chopped
2 carrots pared, and
cut into 1
3 celery stalks cut in 1" pieces
1 can whole tomatoes - (16 oz) mashed
1 cup quick cooking tapioca
1 whole clove garlic
1 bay leaf
Salt to taste
Freshly-ground black pepper to taste


Marinate venison in French dressing for 12 to 14 hours. Drain off dressing. Put meat in slow-cooker with other ingredients. Cook on LOW heat for 8 hours.