Rival® Crock•ette Recipes

MEATS

POT ROAST OF BEEF

1 1-pound beef roast
1 small potato, sliced
1 carrot, pared and sliced
1 small onion, sliced
Salt & pepper to taste
2 tablespoons water
Kitchen Bouquet (optional)

Place vegetables in bottom of CROCK•ETTE. Salt and pepper meat, then place in pot. Brush with Kitchen Bouquet, if desired. Add water. Cover and cook 10 to 12 hours.

VARIATION: May prepare 1-1/2- to 2-pound roast without vegetables; season with salt & pepper. Add no liquid. Cook as directed above.

SWISS STEAK

1/2 pound round or Swiss steak, 3/4-inch thick
Salt & pepper
1 small onion, thinly sliced
1 cup frozen green beans, thawed
1 8-ounce can tomato sauce

Cut round steak in half and season with salt and pepper. Place onion slices in CROCK•ETTE. Place meat on top of onion. Add green beans and pour tomato sauce over all. Cover and cook 8 to 10 hours.

POT-ROASTED PORK

1 1- TO 1-1/2 pound pork roast
Salt and pepper
Dash garlic powder
1 small onion, sliced
1 small bay leaf
2 tsp. soy sauce
2 Tbsp. water

Trim excess fat from roast. Sprinkle with salt, pepper, and garlic powder. Place sliced onion in CROCK•ETTE; add seasoned roast. Add bay leaf, soy sauce and water. Cover and cook 8 to 10 hours.

RANCHER'S P0RK CHOP

2 lean pork chops, 1/2 to 3/4" thick
1 small onion, thinly sliced
2 green pepper rings
3 Tbsp. catsup
2 Tbsp. brown sugar

Brown pork chops to remove excess fat. Place onion slices in bottom of CROCK•ETTE. Place pork chops on top of onion. Top with green pepper, catsup and brown sugar. Cover and cook 6 to 8 hours.

HAM

1 1-pound can canned ham
Liquid smoke

Sprinkle ham with liquid smoke. Wrap securely with foil. Cover and cook 6 to 12 hours.

HAM WITH SWEET POTATOES

Place one 16-ounce can sweet potatoes, drained, kn bottom of CROCK•ETTE. Dot with butter and spinkle with 2 tablespoons brown sugar. Place foil-wrapped ham on top. Cover and cook 6 to 10 hours.

CHICKEN IN A POT

1 small carrot, sliced
1/2 stalk celery, sliced
3 thin onion slices
2 to 4 chicken pieces (breasts and/or thighs)
1/2 teaspoon salt
Dash pepper
2 tablespoons water
Basil leaves

Place vegetables in CROCK•ETTE. Arrange chicken pieces on top. Season with salt and pepper. Pour water over all. Sprinkle with basil leaves, if desired. Cover and cook 7 to 10 hours.

EASY-DOES-IT SPAGHETTI SAUCE

1/2 pound ground beef
1 teaspoon dry minced onion
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
1 teaspoon sugar
Dash each: mace, allspice and pepper
1 15-ounce can tomato sauce
1 2-ounce can mushrooms, drained

Brown ground been and drain. Place in CROCK•ETTE. Add all remaining ingredients. Cover and cook 10 to 18 hours. Serve over hot spaghetti.

NOTE: 2 tablespoons spaghetti sauce seasoning mix can be substituted for spices.

TACO FILLING

1 pound lean ground beef
1 small onion, finely chopped
2 to 3 teaspoons chili powder
1/2 teaspoon leaf oregano
1/2 teaspoon paprika
1 teaspoon salt
2 tablespoons taco sauce
1-1/2 teaspoons Worcestershire sauce
1 8-ounce can (1 cup) peas, drained and mashed
(optional)
2 tablespoons sloppy joe seasoning mix
Salt to taste

Brown ground meat, risne well and drain. Place in CROCK•ETTE and add all remaining ingredients. Stir thoroughly. Cover and cook 8 to 18 hours. Makes 6 servings

SLOPPY JOES

1-1/2 pounds ground chuck or hamburger
1 small onion, finely chopped
1/2 cup green pepper, finely chopped
1 8-ounce can tomato sauce
1 6-ounce tomato paste
2 tablespoons sloppy joe seasoning mix
Salt to taste

Brown ground meat, rinse well and drain. Place in CROCK•ETTE and add all remaining ingredients. Stir thoroughly. Cover and cook 8 to 18 hours. Makes 6 servings.

HOT DOGS

Prepare hot dogs - using no water! Just drop in hot dogs (Knockwurst or Polish sausage) and cook them in their own juice 2 to 4 hours. Holds 10 to 15 hot dogs.

MAIN DISHES

SCALLOPED POTATOES AND HAM

3 small potatoes, thinkly sliced
1 small onion, thinly sliced
1/2 cup diced ham
1/3 cup grated Cheddar or American cheese
Salt and pepper to taste
1/4 cup nonfat dry milk powder plus water to make 2/3 cup
2 tablespoons flour

Toss poratoes in 1/4 tsp. cream of tartar and 1/2 cup water. Drain. Layer half the potatoes, onion slices, ham and cheese in CROCK•ETTE. Season with salt and pepper. Repeat with remaining half. Mix milk with flour and pour over all. cover and cook 8 to 12 hours.

HAMBURGER CASSEROLE

1 small potato, thinly sliced
1 carrot, sliced
1 8-ounce can peas, drained
1 small onion, chopped
1 stalk celery, sliced
Salt and pepper to taste
1/2 pound lean ground beef, browned and drained
1 8-ounce can tomato sauce

Place layers of vegetables in CROCK•ETTE in order given. Season each layer with salt and pepper. Place ground beef on top. Pour tomato sauce over all. Cover and cook 8 to 12 hours.

CHICKEN AND DUMPLETS

Prepare Chicken in A Pot recipe above, using ½ cup water.
Remove chicken from broth. Bone chicken and cut in chunks;
set aside. Mix 1 slightly beaten egg with ¼ cup flour. Blend
well; mixture will be crumbly. Stir into hot broth. Cover and cook 1 to 2 hours. Stir just before serving.

CHICKEN 'N' NOODLES

Prepare chicken as directed above. During last hour, stir in 2/3 cup noodles.

SAUERKRAUT AND SAUSAGE

1 16-ounce can sauerkraut
½ teaspoon caraway seed
½ pound Polish sausage, cut up

Place all ingredients in Crock•ette. Cover and cook 3
to 6 hours. Serve with rye bread.

HAM AND NOODLE CASSEROLE

1-½ cups cooked noodles
1 teaspoon oil
½ cup cubed, cooked ham
1 10-½ ounce can cream of chicken soup
1 8-ounce can whole kernel corn, drained
½ cup grated sharp process cheese
Dash pepper

In a bowl, toss cooked noodles with oil. Add all other
ingredients, stir well. Pour into greased Crock•ette.
Cover and cook 4 to 10 hours.

TUNA NOODLE CASSEROLE

2 cups cooked noodles
1 6-¼ ounce can tuna, drained and flaked
1 cup frozen peas or mixed vegetables
1 10-½ ounce can cream of celery soup
2 teaspoons parsley flakes
1 tablespoon butter or margarine, melted

In small bowl, toss noodles with just enough oil to coat.
Add remaining ingredients except butter and stir gently.
Pour into lightly greased CROCK•ETTE. Pour melted butter over top. Cover and cook 7 to 9 hours.

TUNA CHEESE LOAF

1 6-¼-ounce can tuna, drained
¾ cup fresh bread crumbs
1 egg, beaten
½ cup shredded sharp process American cheese
1 teaspoon dry minced onion
1 2-ounce can sliced mushrooms, drained
1 cup frozen peas, thawed

Combine all ingredients except peas. Pour into lightly-
greased CROCK•ETTE and shape into a loaf. Pour peas around the edge. Cover and cook 3 to 4 hours.

BEANS 'N' FRANKS

2 16-ounce cans pork and beans
2 teaspoons prepared mustard
1 tablespoon catsup
3 to 4 hot dogs, cut in quarters

Combine all ingredients in CROCK•ETTE. Cover and cook 3
to 8 hours.

MACARONI AND CHEESE

3 cups cooked macaroni
2 tablespoons butter or margarine, melted
1-1/3 cups evaporated milk
½ teaspoon salt
1 to 1-½ cups shredded sharp process cheese
2 tablespoons minced onion

Toss macaroni with butter or margarine. Add all remaining
ingredients. Pour into lightly-greased CROCK•ETTE. Cover
and cook 4 to 6 hours, stirring once or twice.

SPANISH RICE

½ pound ground chuck
1 small onion, finely chopped
1/3 cup chopped green pepper
1 8-ounce can tomato sauce
½ cup water
½ teaspoon chili powder
Salt to taste
½ teaspoon Worcestershire sauce
¼ cup raw long grain converted rice

Brown beef in skillet and drain fat. Place all ingredients
in CROCK•ETTE. Stir throughly. Cover and cook 8 to 12 hours.

CREAMY SUCCOTASH DINNER

1 8-ounce can whole kernel corn, drained
1 8-ounce can cut green beans, drained
1 8-ounce can lima beans, drained
¼ cup chopped onion
¼ cup chopped celery
1 10-½-ounce can cream of celery soup
½ teaspoon salt
Dash pepper
Pinch basil leaves
½ cup cubed American cheese
½ cup cubed, cooked ham or luncheon meat (optional)

Place all ingredients except meat in lightly-greased CROCK•ETTE. Stir to blend well. Cover and cook 4 to 8 hours. Stir in cubed meat during last hour.

SOUPS & STEWS

BEEF STEW

½ pound stew beef cut in 1-inch cubes
1 carrot, sliced
1 stalk celery, sliced
1 small onion, chopped
Salt and pepper to taste
1 small potato, diced
½ bay leaf
¼ teaspoon paprika
½ teaspoon Worcestershire sauce
2/3 cup water

Place all ingredients in CROCK•ETTE in order listed. Stir
to blend spices. Cover and cook 10 to 18 hours.

BEER BEEF STEW

1 pound stew beef, cut in 1-inch cubes
2 tablespoons dry onion soup mix
2/3 cup beer
1 cup frozen corn or green beans
1 4-ounce can mushrooms, drained

Place all ingredients in CROCK•ETTE. Stir to blend. Cover
and cook 10 to 18 hours.

CHILI

2/3 cup dry pinto or kidney beans
1 14-ounce can tomatoes
½ pound ground chuck, browned and drained
1 small onion, chopped
1 small clove garlic, crushed
1-½ teaspoons chili powder
¼ teaspoon pepper
¼ teaspoon cumin
Salt to taste

Soak or parboil beans until completely softened; drain. Place in CROCK•ETTE. Add all remaining ingredients; stir well. Cover and cook 10 to 18 hours.

VEGETABLE BEEF SOUP

1 pound beef shanks
1 14-ounce can tomatoes
1 carrot, sliced
1 small onion, diced
1 stalk celery, sliced
Salt and pepper to taste
1 beef bouillon cube
Water

Place all ingredients in CROCK•ETTE. Add water to barely cover. Stir thoroughly. Cover and cook 10 to 16 hours.

OLD-FASHIONED BEAN SOUP

2/3 cup dry Great Northern beans
2-½ cups water
¼ cup chopped ham
Salt and pepper to taste
2 tablespoons chopped celery leaves
½ cup chopped onion
1 small bay leaf

Place all ingredients in CROCK•ETTE. Cover and cook 10 to 18 hours.

SPLIT PEA SOUP: Follow recipe for Old-Fashioned Bean Soup. Substitute 2/3 cup dry, green split peas for Great Northern beans. Use 1-½ cups water.

"HOME MADE" POTATO SOUP

3 small potatoes, peeled and diced
½ cup chopped onion
¼ cup chopped celery
1 14-ounce can chicken broth
1 teaspoon parsley flakes
1 teaspoon salt
Dash pepper
1 tablespoon butter or margarine
1 5-ounce can (2/3 cup) evaporated milk
Chopped chives

Place all ingredients except evaporated milk and chives in
CROCK•ETTE. Cover and cook 10 to 18 hours. Stir in milk during last hour. If desired, mash potatoes before serving. Serve topped with chives.

CHICKEN CORN CHOWDER

1 cup chopped cooked chicken
1-½ cups water
1 8-ounce can whole kernel corn, drained
½ cup finely chopped onion
1 small carrot, sliced
½ stalk celery, sliced
Salt & pepper to taste
1 egg yolk
2 to 3 tablespoons flour

Mix all ingredients except egg yolk and flour in CROCK•ETTE. Cover and cook 10 to 12 hours. During last two hours, mix egg yolk with flour until crumbly and stir into chowder.

CHEESE SOUP

1 10-½-ounce can cream soup (celery, mushroom, or chicken)
½ cup milk or beer
8 ounces Cheddar cheese, shredded (about 2 cups)
½ teaspoon Worcestershire sauce
Dash paprika
Croutons

Place all ingredients in CROCK•ETTE except croutons. Stir to blend. Cover and cook 4 to 6 hours, stirring occasionally. Serve topped with crisp croutons.

CANNED SOUPS

Prepare your favorite canned soup or soup combination. Pour condensed soup and liquid in CROCK•ETTE. Cover and cook 3 to 8 hours. Any canned stew, hash or main dish may be heated in this manner.

SIDE DISHES

BUN WARMER

The CROCK•ETTE makes an excellent bun warmer. Rolls are perfectly heated without drying out. Place rolls in CROCK•ETTE. Cover and heat 2 to 4 hours.

BUTTERED VEGETABLES

Line CROCK•ETTE with aluminum foil, leaving enough to overlap vegetables when finished. Place fresh or frozen vegetables in foil. Dot with 2 to 3 teaspoons butter or margarine. Season with salt and pepper. Overlap with remaining foil. Cover and cook 8 to 12 hours.

BAKED POTATOES

Prick potatoes with fork and wrap in foil. Place potatoes in CROCK•ETTE. Do not add water. Cover and cook 8 to 12 hours.

SWEET POTATOES IN ORANGE SAUCE

½ cup orange juice
2 tablespoons butter or margarine
Dash of salt
1/3 cup brown sugar mixed with 1 tablespoon cornstarch
1 16-ounce can sweet potatoes, drained

In saucepan, combine orange juice, butter, salt and brown sugar mixture. Cook until thick. Place sweet potatoes in CROCK•ETTE. Pour syrup mixture over potatoes. Cover and cook 6 to 10 hours.
NOTE: Recipe may be doubled, if desired.

CHEESE AND POTATO CASEROLE

3 cups frozen hash brown potatoes, partially thawed
1 10-ounce can Cheddar cheese soup
Salt and pepper to taste

Combine all ingredients. Pour into lightly-greased CROCK•ETTE. Cover and cook 8 to 10 hours.

FROZEN OR FRESH VEGETABLES

To prepare vegetables with a meal, place 1 cup frozen or fresh vegetables on a small square of aluminum foil. Season with salt and pepper. Dot with 2 teaspoons of butter or margarine. Wrap securely. Place on top of meat or casserole. Cook 8 to 10 hours.

GREEN RICE

1 5-ounce can (2/3 cup) evaporated milk
¼ cup oil
2 eggs
1 tablespoon minced onion
1 cup fresh snipped parsley leaves
1 teaspoon salt
Dash pepper
½ cup shredded sharp process cheese
1-½ cups cooked long grain rice

In a bowl, beat milk, oil and eggs until well combined. Add all remaining ingredients. Mix well. Pour into greeased CROCK•ETTE. Cover and cook 3 to 4 hours.

STEAMED RICE

Follow directions on rice package for proportion of rice to water. For best results, use long grain converted rice. (Up to 1 cup raw rice may be prepared in CROCK•ETTE - makes 3 to 4 cups cooked.) Rub crock wall with 1 teaspoon butter. Pour in rice, water and salt. Cover and cook 8 to 10 hours.

BAKED BEANS

1 16-ounce can pork and beans with sauce
1/3 cup brown sugar
1 teaspoon prepared mustard
1 teaspoon dry minced onion
2 slices bacon, fried crisp and crumbled
¼ cup catsup

Pour beans into CROCK•ETTE. Add all remaining ingredients and stir to blend. Cover and cook 4 to 8 hours.
NOTE: Recipe may be doubled, if desired.

SCALLOPED CORN

1 16-ounce can cream-style corn
1 egg, beaten
1 tablespoon milk
Salt and pepper to taste
½ cup crushed saltine cracker crumbs

Mix all ingredients together. Pour into lightly-greased CROCK•ETTE. Cover and cook 3 to 5 hours.

BREAKFAST

CEREALS

Oatmeal, Cracked Wheat, Cornmeal Mush
Do not use quick-cooking varieties. Rub crock wall with 1 teaspoon butter or margarine. Follow package directions for quantity of water and salt per cup of cereal. (Most varieties of cereal work best using 2 to 1 ratio: 2 cups water to 1 cup cereal.) Cover and cook 8 to 10 hours.

FRUIT COMPOTE

¾ cup dried apricots
¾ cup dried prunes
1 8-ounce can peach slices, undrained
10 maraschino cherries
1 11-ounce can mandarin orange segments, undrained

Combine all ingredients in CROCK•ETTE. Cover and cook 8 to 10 hours.

BREAKFAST APPLE COBBLER

2 medium tart apples
¼ cup sugar
Dash of cinnamon
2 teaspoons lemon juice
1 tablespoon margarine or butter, melted
½ cup natural mixed cereal with fruit and nuts

Core, peel and slice apples. Place in CROCK•ETTE. Add remaining ingredients; mix thoroughly. Cover and cook 8 to 10 hours. Serve with cream, vanilla ice cream or whipped topping.
NOTE: Recipe may be doubled, if desired.

SPECIALTIES

BEEF IN WINE SAUCE

1 pound stew beef, cut in 1-inch cubes
2 tablespoons dry onion soup mix
1 10-½-ounce can cream of mushroom soup
2 tablespoons dry red wine

Combine all ingredients in CROCK•ETTE. Stir together well. Cover and cook 8 to 12 hours. Serve over noodles or rice.

STUFFED ROUND STEAK

¾ to 1 pound round steak, cut ¼-inch thick
STUFFING
1 tablesppoon butter or margarine
¼ cup finely chopped onion
2 tablespoons finely chopped celery
1 2-ounce can mushrooms, drained
2/3 cup fresh bread crumbs
1 egg
1/8 teaspoon dried marjoram
1/8 teaspoon ground sage
1/8 teaspoon dried thyme
Fresh parsley

Melt butter in skillet; add vegetables and mushrooms. Saute until golden. Add all remaining ingredients except parsley. Toss until well combined. Coat round steak with 2 tablespoons flour, ½ teaspoon salt and ½ teaspoon paprika. Cut steak in half. Spread each piece with half of stuffing. Roll and tie with string. Place in CROCK•ETTE. Cover and cook 8 to 10 hours. Serve with juices poured over steak. Garnish with parsley.

ROAST CORNISH HEN

1 Cornish hen (about 1 pound), thawed
3 onion slices
1 small carrot, sliced
½ stalk celery, sliced
Salt and pepper to taste
2 tablespoons water

Place vegetables in bottom of CROCK•ETTE. Place Cornish hen on top. Season with salt and pepper. Pour water over all. Cover and cook 8 to 10 hours.

STUFFED CORNISH HEN:

Prepare sutffing for round steak (see above). Place hen in CROCK•ETTE. Sprinkle with basil leaves, if desired. Cover and cook 8 to 10 hours. Add no water.

JIFFY SHRIMP NEWBURG

1 10-¾-ounce can cream of shrimp soup
¾ cup evaporated milk or cream
2 egg yolks, beaten
1 4-½-ounce can shrimp, drained
1 4-ounce can sliced mushrooms, drained
2 tablespoons dry sherry

Place all ingredients in CROCK•ETTE. Stir throoughly. Cover and cook 3 to 4 hours. Stir once or twice. Serve over hot rice, chow mein noodles or in puff pastry shells.

LOBSTER NEWBURG: Substitute one 5-ounce can or 2/3 cup cooked lobster, flaked, for shrimp.

CHOCOLATE DESSERT FONDUE

1-½ teaspoons butter or margarine
8 1-ounce chocolate candy bars with almonds, broken
1-½ cups minature marshmallows
3 tablespoons milk
½ cup whipping cream

Rub crock wall with butter. Place candy bars, marshmallows and milk in CROCK•ETTE. Cover and cook, stirring every 30 minutes, until melted and smooth. Gradually add whipping cream. Cover and keep warm for serving up to 2 to 6 hours later. Serve with bite-sized pieces of pound cake, bananas, marshmallows, fresh strawberries, grapes or mandarin oranges.

STUFFED PEPPERS

2 medium green peppers
3 tablespoons minced onion
1 cup cooked rice
¾ to 1 cup shredded Cheddar or American cheese
1 tablespoon chopped pimiento
¼ teaspoon salt
1/3 cup water

Cut off tops of peppers and remove membrane. Combine remaining ingredients, except water. Tightly pack each pepper with stuffing. Place peppers in CROCK•ETTE. Pour water in the bottom of the CROCK•ETTE. Cover and cook 8 to 12 hours.

Some graphics courtesy of:

This page last updated May 14, 2001