I’ve seen this recipe in several places, but I think I saw it first by Betty. ^_^
Recipe Source: Betty Crocker
Reynolds™ Slow Cooker Liners
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso™ chicken broth
1 cup water
3 tablespoons Gold Medal™ all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
- Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
- In lined slow cooker, mix potatoes, onion, celery, broth and water.
- Cover; cook on Low heat setting 6 to 8 hours.
- In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
I’ve made this soup a couple times and love it. I didn’t use a liner this time, honestly my slow cooker is so easy to clean I don’t bother with liners anymore but I can see how someone who cooks every day with ’em will find them handy.
I omitted the celery and onions. I do add some smoked paprika and garlic powder to the flour and milk mixture. Also, I don’t thaw the hashbrowns. I take them straight from the freezer into the crock pot, and they’ve always been plenty done after 6 hours. Your mileage may vary of course. 🙂
Recipe Source: Modified recipe from The Sweet Potato Queens’ Big-Ass Cookbook and Financial Planner, by Jill Conner Browne, with tips from Marie in Ocala, FL
1 pound bacon (cut into half or quarter slices if preferred)
3 pounds brown sugar
1 tablespoon chili powder
1 cup chopped pecans (chopped VERY fine, or they won’t stick to the bacon!)
Preheat oven to 350 F. Roll each slice in a mixture of sugar, chili powder and pecans. Lay each slice in a broiler pan, lined with heavy duty foil and bake for 30 minutes. Bacon will be limp when done, and will stiffen with cooling.
If you’re feeling really adventurous marinade the bacon in Guinness for about an hour prior to preparation. Or, add some cayenne pepper to spice things up!
Recipe Source: Michelle Smith / New Castle, KY
6 tablespoons butter or margarine
6 tablespoons flour
3 teaspoons curry powder (or to taste)
1 1/2 teaspoon salt
1/4 teaspoon ground ginger
1 1/2 teaspoon sugar
1/2 cup chopped onion
2 cups chicken broth
2 cups milk
4 cups shredded or cubed cooked chicken
1 teaspoon lemon juice
6 to 8 cups cooked white rice
Melt butter over low heat in heavy saucepan. Blend in flour, curry powder, salt, ginger, sugar and onion. Cook until onions are translucent.
Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook for 1 minute. Reduce heat to simmer; add cooked chicken and lemon juice. Heat through and serve over cooked rice.
Note: Fresh chicken broth is best, but canned or broth made from bouillon is good also. This dish is also great served over mashed potatoes or egg noodles instead of rice.
Recipe Source: Marsha Baker / Pioneer, OH
3 cups chicken broth
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
2 cups shredded Cheddar cheese
2 cups diced cooked chicken
In a large pan, bring chicken broth to a boil. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender.
Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add to broth and vegetables along with chicken. Cook and stir over low heat until heated through.
Serves 6 to 8.
Recipe Source: birminghamrestaurants.com
2 cups sour cream
1 tablespoon mascarpone
1 scant tablespoon whole-grain mustard
4 dashes Tabasco sauce
1 tablespoon finely sliced chives
Juice of 1/2 lemon
2 dashes Worcestershire sauce
2 red onions, sliced 1/2 inch thick and charred about 5 minutes per side (outer ring reserved for garnish and remaining charred onion finely chopped
Salt and freshly ground black pepper
Combine the sour cream, mascarpone, mustard, Tabasco, chives, lemon juice, and Worcestershire in a mixing bowl. Fold in the chopped onions then taste and adjust the seasonings. Place dip inside the reserved outer ring of the grilled red onion. The dip is great right away but the next day the flavors are even better. Serve with potato chips.
Also known as “Lowcountry Stew” and “Beaufort Boil”
Recipe Source: www.co.beaufort.sc.us
2-3 long links smoked beef sausage
3-4 dozen ears shucked, cleaned corn on the cob (best if cut in half)
1 1/2 pound shrimp, headed
Several heaping tablespoons of seafood seasoning (to taste)
Fill a big pot halfway with water. Add seafood seasoning, cover pot and bring water to a boil. Add corn, cover pot and cook for ten minutes at full boil. Cut sausage into 2″ pieces and add to corn in the pot. Cook for five minutes at full boil. Add shrimp all at once. Cover pot and bring back to full boil. Cook until shrimp are reddish and completely done (sample one).
Pour contents pot into a colander and let the liquid drain into a sink for a minute. Put cooked sausage, corn, and shrimp on plates and serve hot!
NOTE: Some people like to add potatoes to the recipe. If you do, add several medium potatoes, unpeeled and quartered, five minutes after the corn.
Serves 3-4 people.
Recipe Source: thatsmyhome.com
15 1/2 ounces black beans, canned – drained
15 1/2 ounces red beans – canned, drained
1 teaspoon canola oil
2 cloves garlic – minced
1/2 cup onion – chopped
1/2 cup tomato – diced
1/2 cup mild picante sauce
1/2 teaspoon ground cumin or 1/2 teaspoon chili powder
1 tablespoon jalapeno pepper – diced
1/4 cup reduced fat Monterey Jack cheese – coarsely grated
1 tablespoon fresh lime juice
Place beans in a bowl; partially mash with a potato masher or wooden spoon until chunky. Heat oil in a frying pan. Add onion and garlic; saute for 4 minutes over medium heat. Add beans, tomato, picante sauce, cumin, chili powder and pepper. Cook for 5 minutes or until thick, stirring constantly. Remove from heat and stir in the cheese and lime juice. Stir until well blended and cheese has melted. Serve warm with tortilla chips.
Makes 40 (1-tablespoon) servings.
My aunt Wilma’s recipe is very similar to this. Growing up, I knew this dish as “Sweet Potato Casserole”.
Recipe Source: Flavor of the South / “Savannah Entertains,” by Martha Giddens Nesbit
4 cups sweet potatoes, mashed (approximately 2 large potatoes)
1 cup sugar
1/2 stick butter or margarine, melted
1 teaspoon vanilla
1 tablespoon orange juice
1 cup brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
1 stick butter or margarine, melted
Combine sweet potatoes, eggs, sugar, 1/2 stick butter or margarine, vanilla and orange juice. Pour into greased 3-quart casserole dish. Combine topping ingredients. Spread over potatoes. Cook at 350 degrees for 30 minutes, until brown and bubbly.
Serves 10 to 12.
Recipe Source: Flavor of the South
2 cups cooked chicken, cut in bite-size pieces
¾ cup diced celery
¼ cup diced onion
½ tsp. salt
2 Tbls. lemon juice
½ cup mayonnaise
½ cup sour cream
2 cups crushed potato chips
1 1/2 cups grated cheese
Mix the first seven ingredients and set aside.
Grease the bottom of a 9-inch x 12-inch casserole dish. Sprinkle half of the chips over the pan, then half of the cheese. Pour in all the salad ingredients. Cover with the rest of chips and then the cheese. Sprinkle the paprika over this. Cover and let set in fridge for one hour or overnight.
Uncover and bake one hour at 350 degrees.
Recipe Source: Alicia Ross / desperationdinners.com
When I came home from the publicity tour, I didn’t have a clue what was in my pantry, refrigerator or freezer. So I took stock. What I found was a bunch of half-used and nearly-used bags of everything in the freezer and not much of anything anywhere else. Time for Clean the Freezer Soup.
How fast you can make this soup depends on how fast you can clean your freezer, but assembly should take no more than 10 minutes of actual effort. Anything goes in this soup, except do not use broccoli, cauliflower, Brussels sprouts or frozen spinach.
8 ounces frozen extra-lean meat, such as round steak, hamburger or chicken
6 cups assorted frozen vegetables, such as corn, peas, beans, potatoes, carrots
3 cups water
1 can (14 1/2 ounces) nonfat chicken broth
1 1/2 cups bottled spaghetti sauce or tomato sauce
1 can (14 1/2 ounces) crushed or stewed tomatoes, optional
1 cup (1 large) onion, peeled and coarsely chopped
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon each salt and pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon reduced-sodium chicken-flavor bouillon crystals (or 1 cube), optional
Put all ingredients in an electric slow-cooker (3-quart or larger). (If freezer vegetables do not include potatoes, you can add 1 1/2 cups fresh potato cubes.)
Cook on low heat overnight or for 8 to 10 hours. When the soup is cooked, remove any large pieces of meat and shred them. Return meat to pot and stir. Soup keeps refrigerated for several days.
Makes 8 servings (1 1/2 cups each).