Ingredients:
3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts

Now before you all ask what a baking unit is (I wondered as I sat and typed this in), I looked it up in the front of the bread section. She says that some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups also work. Also 1, 1-1/2 and 2 quart molds work.

Do not lift the lid while baking this bread. (makes 4 to 6 servings)

Ingredients:
1 head cabbage
5 lb potatoes -- peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 tsp ginger, dried -- ground

Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture.

Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary.

Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours.(Servings: 8)

Ingredients:
4 lbs lean beef cubed
1 - 1 1/2 cups red wine
1/3 cup oil
1 tsp thyme
1 tsp black pepper
8 slices bacon, diced
2 cloves garlic crushed
1 onion diced
1 lb mushrooms sliced
1/3 cup flour

In large pan, cook bacon until soft. Add garlic and onion sauteeing until soft. Add mushrooms and cook until slightly wilted. Drain beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the beef stirring until well coated. Add mushroom mixture on top. Pour reserved marinade over all.

Cook on LOW 8-9 hrs.

Ingredients:
stewing steak
1 oz plain flour
2 tblsp oil
2 large onions
3 medium carrots
1 pint beef stock
salt and pepper

Ingredients:
Beef Roast(s)
onion
spices
optional: potatoes, carrots, sweedes, turnips

Sometimes I add a dash of beef boullion granules. Set on high. I let this simmer away for about 5 - 6 hours. We usually add potatoes (quartered) the last 60-80 minutes. Other root veggies work great too.

Now, for the DOUBLE DUTY:
For the leftovers, I slice the roast somewhat thin, and breakup up the slices (sort of shred it), put it in a sauce pan and add barbecue sauce and a little water. I let this simmer for about 20 minutes, stirring occasionally. If it gets too dry add more sauce or water. Serve on rolls. This is great to take for lunch and heat in the microwave at work.

Note:
Be sure to select a roast or two that will fit in the crock pot! (My first one didn't!)

Ingredients:
Sauce:
1/2 c hot water
1/2 c almond butter (original recipe was for peanut butter - I use almond cause I'm allergic to peanut)
1/4 c cider vinegar
2 T tamari sauce
2 T blackstrap molasses
1/4 c cayenne (this is a HUGE amount - I use 1-2 tsp.)

Saute:
1 lb broccoli
2 tsp ginger
4 cloves garlic
1 lb tofu, cubed
2 c onion, thinly sliced
1 c chopped cashews
2-3 T tamari sauce
2 minced scallions

Saute: Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice.

Ingredients:
4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
a pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chilli powder
1 1/2 tsp ground cumin
3/4 tsp salt
big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional)

With the wheat berries, if things start drying out, add more water.

Ingredients:
1 large chicken
1 stalk celery halved (with leaves)
1 small onion halved
4 sprigs parsley
2 whole cloves
1 carrot peeled and halved
1 tsp salt
1 small bay leaf
1/2 tsp thyme
water

Sauce:
4 Tbs butter
1 cup chicken stock
1/8 tsp pepper
1/2 cup cream
1/2 cup flour
1/2 tsp salt
1/4 cup chopped parsley

Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.

Ingredients:
2 cakes of tofu, frozen overnight and thawed
1/2 c water or vegetable stock
1 tsp cornstarch
1/2 c cornmeal or cornstarch

Marinade:
1/3 c soy sauce
1/4 c rice vinegar
1 T finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne

Sauce:
3 T soy sauce
1/4 c dry sherry
2 tsp rice vinegar
2 tsp honey or brown sugar

Vegetables: 3 T oil
3 cloves garlic, minced or pressed
1 c thinly sliced onion
6 c mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 c. chopped spinach

*Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice.

* I cut the tofu into many more smaller triangles.

Ingredients:
1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery -- diced
1/2 cup parsnips -- diced
1/2 cup carrots -- diced
1/2 cup mushrooms -- diced
1 onion -- diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic -- minced
1 tsp black pepper -- ground
1 cup rice or pasta -- cooked

Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. (Servings: 12)

Notes:
For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

Ingredients:
1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)

With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream.

With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts.

Turn into a greased and floured baking unit or a 2-1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm. (Makes 4 to 6 servings)

Ingredients:
1 1/2 lb boneless chuck steak, 1 1/2 inch thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup (ketchup)
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper

Ingredients:
1 Tbsp vegetable oil
2 lb whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup sweet sherry

Before serving, remove the chicken to a deep serving dish and keep warm. Turn the pot contents into a skillet, set the heat to high and simmer until thick enough to mound on a spoon. Stir in the jelly and the sherry and cook, stirring until the sauce boils. Do not overcook, lest the sauce lose its shiny quality. If you wish, add some sugar or sweet sherry to further brighten the taste. If sauce is not shiny enough, bring back to a very brisk boil and quickly stir in some jelly. Pour sauce over the chicken. (makes 4 to 6 servings)

Ingredients:
1/2 cup whole milk
2 slices white bread
1 1/2 lb ground beef
2 eggs
1 small onion, peeled
1 1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 can (12 oz.) whole tomatoes

Before serving, uncover the pot; turn the heat to High, and bubble away some of the sauce. It should be thick, not thin. (Makes 6 servings)

Ingredients:
8 to 10 small, thick porkchops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 can (12 oz) cream of mushroom soup
1 Tbsp dried onion flakes

Ingredients:
1 chicken cut up, or your favorite pieces
(I use thighs and legs -- about 2 pounds worth)
1 jar anybody's spaghetti sauce
dried oregano, garlic salt, or other additives
1 crock pot
1 full working day

1. Cut chicken into pieces, if needed.
2. Dump chicken pieces into crock pot.
3. Dump 1 jar spaghetti sauce over chicken.
4. Shake dried oregano and garlic salt to taste (or your other favorite additives to spaghetti sauce)
5. Put lid on crock pot and turn the pot on LOW.
6. Have a nice day, don't worry, be happy.
7. Come home, fix a pot of rice or pasta, maybe a salad, and a loaf of french bread.
8. CAREFULLY remove the chicken from the crock pot to a serving platter (it's tender and will fall apart at the slightest provocation), then spoon the leftover liquid into a gravy boat or whatever you serve spaghetti sauce in.
9. Fight over who gets the top pieces with all the oregano and garlic salt piled on top.

Ingredients:
1 lb extra lean ground beef
1/4 lb sausage meat
1/4 cup dark beer
1 egg
2 slices of bread torn into soft crumbs
1 onion, chopped
3 tblsp chopped parsley
1/2 tsp ground black pepper
few drops Worcestershire sauce and tabasco sauce

Ingredients:
6 medium tart red apples
1 cup light brown sugar
1/4 cup golden seedless raisins
1 Tbsp grated orange peel
1/4 cup soft butter
2 cups very hot water
3 Tbsp orange juice concentrate

Place the mold in the slow cooker and pour the hot water into the cooker. Sprinkle the orange juice concentrate over the apples. Cover the cooker and cook on Low for 3 to 5 hours, or until the apples are tender. (makes 6 servings)

Ingredients:
5 cup Trader Joe's maranara and the rest water
1 1/2 cup Great northern beans
1 cup wheat berries
6 small potatoes -- cut in half
1 large onion -- sliced
4 clove garlic -- minced
5 tsp cumin -- ground
3 tsp tumeric
1/2 tsp black pepper -- ground
2 green peppers

Ingredients:
2 lb middle neck lamb chops
salt and pepper
2 medium onions
2 medium carrots
1 cooking apple
1 oz plain flour
2 tblsp oil
3/4 pint stock
1 stick celery

Ingredients:
2 lb shoulder lamb
2 oz butter
1 oz plain flour
1 tsp marjoram
8 oz can tomatoes
1 large onion
2 tblsp oil
1/4 pint beef stock
salt and pepper

Ingredients:
6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced
1 green pepper -- sliced
1 zucchini -- sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh

Optional Vegetables:
mushrooms
broccoli
green beans

Sauce:
2 1/2 cups tomato sauce
1/4 cup tamari, low-sodium
1 tsp thyme -- ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes

Ingredients:
3 lbs lean beef pot roast
2 tblsp oil
Flour and water paste (opt)

Marinade:
1 cup tomato juice
3 tblsp made mustard
4 tblsp worcestershire sauce
1 tsp basil
1 tsp oregano
1 tsp onion powder
1 tsp garlic salt
1/4 tsp fresh ground black pepper

Heat oil in large skillet and brown meat on all sides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.)

Ingredients:
3 lb chicken pieces
1 lb lean boneless pork cubed
1 cup dry red wine
1/2 tsp black pepper
3 cups beef broth, (Campbells)
2 cloves garlic, crushed
3 tomatoes chopped
1/2 tsp rosemary
1 tsp salt

Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are thoroughly cooked. Serves 6.

Ingredients:
1 cup millet
4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 lb mushrooms - choppedv 2 bay leaves
1/2 tsp basil
1/2 tsp thyme

Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low. (Servings: 6)

Ingredients:
3-4 lb chicken cut into serving pieces
1 cup chicken broth, homemade or canned
1/4 lb butter
2 cups orange juice
1 cup raisins (I used sultanas)
salt and fresh black pepper to taste
1/4 tsp cinnamon
2 Tbs flour

Ingredients:
2 lb beef cubes
5 large carrots (cubed)
8 large potatoes (cubed)
2 large onions (sliced thin)
3 tblsp paprika*
salt & pepper to taste

*Note: I use quite a bit more paprika than this, but you know your own taste.

Ingredients:
2 lb lean pot roast
1 tsp salt
1/2 cup tomato paste
24 peppercorns
1 small onion, chopped
1 tsp worcestershire sauce

Ingredients:
1.5 kg topside
salt and pepper
25 g lard
1 large onion
1 large carrot
500 ml beef stock
1 bay leaf

Ingredients:
1 pkt onion soup mix
3 lb lean beef pot roast trim off any fat
3 tblsp flour in 3 tblsp water, mixed to a paste.

Sprinkle onion soup over the bottom of the crock pot. Add pot roast. Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour accumulated juices into a saucepan; skim off fat. Add flour-water paste and bring to the boil, stirring constantly until thickened. Serve over sliced meat.

Ingredients:
olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T cumin
1 tsp cayenne (or to your taste)
1 pkg frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
1-1.5 C picante sauce (Shotgun Willie's green sauce -very hot- works well)
salt to taste
grated cheddar, if desired
cashew nuts, if desired

Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired.

Note:
I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.

Ingredients:
2 kg topside
1 onion (chopped)
1 pkt brown gravy mix
1 cup water
1/4 cup tomato sauce (ketchup)
1/4 cup red wine
2 tsp made mustard
1 tsp worcestershire sauce
1/8 tsp garlic powder
1/2 tsp dried mixed herbs
chopped parsley to garnish
salt and pepper

Ingredients:
1 lb tofu
1/4 c lemon juice
1/4 c tamari sauce
6 T water
1/4 c tomato paste
2 T honey
1 tsp ginger
4 cloves of garlic
8 scallions, minced
1 green and 1 red bell pepper, sliced in strips
1 lb mushrooms
1 c toasted cashews

Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight).

Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice.

Ingredients:
1 lb tofu, cubed
1/2 lb snow peas
1/3 c teriyaki sauce
3 T Szechuan spicy stir-fry sauce
2 tsp cornstarch
1 onion, chopped
3 c chopped bok choy
2-3 T cooking oil
1 c broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn

In wok stir-fry onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add all vegetables; heat through. Serve over hot rice.

Ingredients:
1 tblsp olive or vegetable oil
1 cup chopped red or green bell pepper, or combination
1 cup chopped zucchini or yellow squash, or both
2 1/4 cup Bloody Mary mix or vegetable juice
1 cup bulgur wheat
1 tblsp lemon juice
1 tsp dired basil, crushed, or 1 tablespoon fresh, minced
1/3 cup chopped green onions

Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally.

Garnish with green onions. May be served warm or as a salad at room temperature.

Add vegetable juice, bulgur, lemon juice, and basil. Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking. Let stand, covered, 5 minutes. Garnish with green onions.

Crockpot:
I have made this in a crockpot, tossing all the ingredients except the basil and green onions in and cooking on low for 8 hours, adding the basil after 7.5 hours, and garnishing with green onions just before serving. The resulting dish is indistinguishable from one made using the stove top method. I refuse to try the microwave method. I generally use only two cups of Bloody Mary mix since the brand I buy comes in quart bottles.