1/2 cup brown sugar

1 tsp dry mustard

1/4 cup cola (Coca Cola(r), Pepsi, etc)

3 to 4 pound pre-cooked ham

Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture. Place ham in crockpot and add remaining cola. Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours.

Serves 9 to 12.

12 sm white onions, peeled

4 lb roasting chicken, cut up

1/2 ts salt

1/4 ts black pepper

1/4 c brandy or cognac

2 ea cloves garlic, peeled and crushed

1/4 ts ground thyme

1 ea bay leaf

1 1/2 c dry, strong red wine

5 tb all purpose flour

1 c chicken bouillon

3/4 lb fresh mushrooms, wiped and stemmed

1 tb butter or margarine

1/4 ts salt

1 tb chopped fresh parsley

To cook: Place the onions in the slow cooker. Remove the fat from the vent of the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saute the chicken until well browned. Season with 1/2 tsp salt and the pepper. Warm the brandy in a ladle or a small saucepan; light it with match and pour it over the chicken. When the flame dies,lift the chicken into the slow cooker and add the garlic, thyme, and bay leaf.

Pour the wine into the hot skillet and scrape up the pan juices. Dissolve the flour in the bouillon, turn it into the skillet and bring to simmering, stirring briskly to prevent lumps. Turn into the slow cooker. Cover and cook on Low 7-9 hours. Before serving: About 10 minutes before serving, in a medium skillet, saute the mushrooms in the butter over medium high heat. In about 5 minutes, they will be tender and the moisture will have evaporated from the skillet. Season with 1/4 tsp salt and add to the chicken casserole. If the sauce seems thin, simmer it in the mushroom skillet long enough to thicken to the consistency of heavy cream.

Garnish the Coq au Vin with parsley before serving.

2-1/2 lb chicken cut up

1 clove garlic crushed

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried thyme

6 bacon slices, diced

2/3 cups sliced green onions

1 cup chicken broth

8 small white onions, peeled

1 cup burgundy wine

1/2 LB whole mushrooms

chopped parsley

8 small new potatoes, scrubbed

In large skillet, saute dieced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, and garlic in Crockpot. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, pototales and chicken broth. Cover and cook on Low 6 -8 hours (High 3-4). During the last hour add Burgundy and cook on high. Garnish with chopped parsley.

2 tbs. olive oil

3 lb. chicken pieces, rinsed and patted dry

1/3 c finely chopped shallot

1/3 c finely chopped onion

2 carrots, quartered lengthwise and cut crosswise into 1/4" pieces (about 1/2 cup)

1/2 lb. pearl onions, blanched in boiling water for 3 minutes, drained, and peeled

1 bay leaf

3/4 tsp thyme, crumbled

2 tbs. Cognac

1 c dry white wine

2 c chicken broth

1/4 lb. shiitake mushrooms, stems discarded and caps sliced thin

1/4 c cornstarch

Freshly ground nutmeg to taste

In a heavy kettle, heat the oil over moderately high heat until it is hot but not smoking and in it saute the chicken pieces, seasoned with salt and pepper, in batches, turning them once, for 8 to 10 minutes, or until they are browned. Transfer the chicken pieces as they are browned to a plate and keep them warm, covered.

Place the shallot, onions, carrots, pearl onions, bay leaf, and thyme in a crockpot. Place the browned chicken on top of the vegetables. Combine the Cognac, white wine and 1 3/4 cup of chicken broth and add to the cooker. Cover and cook on LOW for 5 hours or until chicken is tender.

Turn control to HIGH and add the mushrooms. Dissolve the cornstarch in the remaining 1/4 cup chicken stock. Stir into the mixture. Cover and cook for 20 minutes more, or until sauce is thickened, stirring once. Transfer the chicken to a plate, and keep warm. Discard the bay leaf, and season the sauce with freshly ground nutmeg and salt and pepper to taste. Serve warm.

6 slices bacon, diced

1/2 c. chopped onion

2 c. diced peeled potatoes

2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart

1 can (16 oz) cream-style corn

1 Tbs. sugar

1 tsp. Worcestershire sauce

1 tsp. seasoned salt

1/4 tsp. pepper

1 c. water

In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in CP; stir well. Cover and cook on Low setting for 4 to 7 hours. Makes about 1 1/2 quarts.

3 16oz cans of corn, drained

2 large potatoes, cut into 1" chunks

1 and 1/2 can chicken broth*

1 large onion, diced

1 tsp salt

pepper to taste

2 pints half and half*

1/2 stick butter

(*adjust volume somewhat lower for thicker chowder)

Put everything except the dairy products in the crockpot and cook on low for 7-8 hours. Remove to a blender, and puree. Return to crockpot, add half and half and butter; stir. Cook on high for one hour. Stir and serve.

Serves 6.

8 oz. cream cheese, softened

2 eggs, beaten

1/3 cup sugar

8 1/2 oz package corn bread mix

16 oz can cream style corn

2 1/3 cups frozen sweet corn

1 cup milk

2 tablespoons margarine, melted

1 tsp. salt

1/4 tsp nutmeg

Lightly grease CP. In a bowl, blend cream cheese, eggs and sugar. Add remaining ingredients and mix well. Pour into CP. Cover and cook on High 3 to 4 hours.

Serves 10 to 12.

4 1/2 lb. corned beef brisket

2 md onions, quartered

1 cabbage head, cut in small wedges

1/2 tsp. pepper

3 tbsp. vinegar

3 tbsp. sugar

2 c. water

Combine ingredients in removable liner with cabbage on top. Cut meat to fit, if necessary. Place liner in base. Cover and cook on low 10-12 hours, high 6-7 hours, or auto 6-8 hours.

Yield: 6 servings

3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)

2 carrots, chopped into 2" pieces

5 small red potatoes, halved

1 onion, quartered

1 small turnip, chopped into 2" pieces

3/4 cup malt vinegar

1/2 bottle (6 oz) Irish stout

1 tsp mustard seed

1 tsp coriander seed

1 tsp black peppercorns (whole)

1 tsp dill seed

1 tsp allspice (whole)

1 bay leaf

1 small (2 Lb) head cabbage, cut into wedges

In a LARGE (6.5 qt) crockpot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW.

Serve with Coarse Grain Mustard and Horseradish Sauce.

Horseradish Sauce:

1/2 pint whipping cream

3 Tbsp prepared horseradish

Whip cream until it peaks, then fold in horseradish.

1 can of corned beef (or 2 cups of cooked corned beef)

1 med onion shredded

2 med. celery sticks chopped

5 fair sized potatoes chopped

2 tbsp. butter

1 diced green pepper

garlic to your taste (use about 3 cloves or so)

1 cup mushrooms

1 tbsp of Worcestshire sauce

a dash or two of italian seasoning

salt and pepper to taste

2 10oz cans of chicken broth

Grind up or chop your corned beef and toss it in the crockpot with all the other ingredients in the list above.

Cook in your crockpot on low for 8 hours. When the potatoes are well cooked I mash them in the pot and add a little water if need be.

Then serve it with warm bread and salad.

1 tin of corned beef hash

3 big potatoes

3 ribs of celery chopped

1 large onion chopped

2 big cloves of garlic

salt and pepper to taste

a dash or so of basil

2 tins of chicken broth

Fry the Garlic, celery, onion, and salt and pepper in a tbsp of garlic til veggies are tender.

Then toss everything in the crockpot and turn on low for about 5-6 hours.

Serve with lots of warm bread and butter.

5 potatoes, peeled and cubed

1 1/2 cups cubed cooked ham

1 (15 ounce) can whole kernel corn, drained

1/4 cup chopped green bell pepper

2 teaspoons instant minced onion

1 (11 ounce) can condensed cheddar cheese soup

1/2 cup milk

3 tablespoons all-purpose flour

In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, green pepper and onion; mix well. In a small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture and stir gently to mix. Cover and cook on low setting for about 8 hours or until potatoes are tender.

2 lb lean, boneless beef chuck in 1 1/2 inch cubes

1 lg onion, thinly sliced

1 c celery, thinly sliced

3 cloves garlic, minced

1 dry bay leaf

1 lg red bell pepper, seeded and cut into thin, bite-size strips

1 1/2 c water

2 cans (about 14 1/2 oz.) beef broth

Yellow Rice:

1 lg ear corn, cut into 3/4 inch thick slices

4 c coarsely shredded cabbage

1/3 c lightly packed cilantro leaves

salt and pepper

THE SOUP: Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each.

THE RICE:

1 tablespoon salad oil

1 small onion, finely chopped

1 cup long-grain white rice

1/4 teaspoon ground turmeric

1 3/4 cups water

Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.

Yield: 6 servings

12 oz sauerkraut

brown sugar to taste

1-2 lbs country style ribs

Place the ribs in a crockpot. Sweeten the sauerkraut to taste with the brown sugar.

Cook them all day while at work and come home to tender and delicious ribs and kraut.

10-12 medium apples

1-2 cups cranberry juice

lemon juice, use 1/4 to 1/2 lemon

2 tbs sugar, or up to 1/4 cup if you want it sweet

1/4 to 1/2 cup dried cranberries or "craisins" (sweetened dried cranberries)

Wash the apples and chop them up without peeling. Squeeze lemon juice over them as you cut them.

Put apples in crockpot with cranberry juice -- use 1 cup if you want the applesauce thick, more if you want it thin. Stir in sugar to suit your taste.

Let apples stew on low for 6-8 hours. About an hour or two before serving, stir in cranberries or craisins.

The applesauce is a very pretty pink and the cranberries and juice give it a nice zing.

As you can see, the recipe is simple and forgiving -- let the apples stew a little longer or a little less -- the longer you stew them the mushier the applesauce will be. It warms up nicely, or you can eat it cold.

1 small onion, thinly sliced

1 cup fresh or frozen (unthawed) cranberries

12 skinless, boneless chicken thgihs (about 2 1/4 lbs. total)

1/4 cup catsup

2 tablespoons firmly packed brown sugar

1 teaspoon dry mustard

2 teaspoons cider vinegar 1 1/2 tablespoons cornstarch blended w/2 tablespoons cold

water

salt

In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook at low setting until chicken is very tender when pierced (6 1/2 to 7 1/2 hours).

Lift out chicken when done, blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt; pour over chicken.

Makes 6 servings.