Awesome Tango- We're up for any and all  the Great Keeper recipes we can find.

 

 My favorite is MAUDIE'S CROCKPOT DRESSING.  I don't have leftovers when I take it to family or church gatherings---I actually have to hurry and get some if I want any!  I don't remember who originally posted it--sorry!

Cook: 4 hrs

Grease Crockpot well or use a liner.

4 1/2 cups cornbread crumbs
1 (16-ounce) package herb stuffing mix (Pepperidge Farm)
2 (10 3/4-ounce) cans cream of chicken soup
2 (14-ounce) cans low-sodium chicken broth (1 quart box )
1 medium onion, chopped (2 large onions)
1/2 cup chopped celery (4 stalks at least-1 cup)
4 large eggs
1 tablespoon rubbed sage (2 Tbsp rubbed sage)
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
2 tablespoons butter, cut up (1 stick butter melted and mixed in)

Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.

Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Dot with butter. Cook, covered, on LOW 4 hours or until cooked through and set.

 

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Also a broccoli, ham and potato recipe posted originally by John (MWolverine).  It is sooooo good.  I do boil the potatoes some first to decrease the cooking time, though.  It gets done in about 30 minutes that way instead of the 2 hours called for in the recipe. I use cream of chicken or mushroom soup instead of broccoli and put shredded cheddar cheese on top at the end instead of using the french fried onions.

BROCCOLI & HAM SCALLOPED POTATOES

2 cups chopped ham
2 cups chopped broccoli
2 10.5 oz. cans cream of broccoli soup
1 soup can milk
1 med. diced onion
10-12 potatoes, peeled and thin sliced
black pepper to taste
1 cup French’s French Fried Onions

Preheat oven to 350°.  In a large sauce pan or dutch oven heat the first 5 ingredients to a boil
stirring frequently, remove from heat.  Place a layer of potatoes in a Pam sprayed 9x13 baking pan and cover with a layer of the ham and broccoli and soup mixture and season with pepper.
Keep alternating layers until the pan is full.  Cover with aluminum foil and bake 2 hours or until the potatoes are tender all the way through the dish. Remove the foil and sprinkle the fried onions on top and bake 15 minutes more uncovered.  Serves 6-8.

I'm having trouble find chef80085_MI Chicken Pot pie, can you type it here for me?  Thank you.

Rose- I would be happy to post it here for you-Alliea

pepmint Joined on 03-05-2002 Posts 3,215 RE: chicken pot pie Reply Favorites Contact This is the recipe I use. Did make my own crust since we prefer that. -------------------------------------

 

Posted by: chef80085_MI Replies: 4 Posted on: 11/25/2001 12:32:16 PM #T12775 This is my favorite Chicken Pot Pie recipe.

 

 I have substituted turkey on occasion and it is equally as yummy! You can just make a little more broth with boullion or something to make this recipe since it calls for 1-1/2 cups broth. This is really easy and good! I have even added a little shredded cheese when I put the mixture in the pie crust. Classic Pot Pie

 

 

1 15 oz. pkg. Pillsbury Refrigerated Pie Crusts

 

1/3 C. margarine or butter

 

1/3 C. chopped onion

 

1/3 C. all purpose flour

 

1/2 t. salt 1/4 t. pepper

 

 1-1/2 C. chicken (or turkey) broth

 

2/3 C. milk

 

2-1/2 to 3 C. shredded cooked chicken or turkey

 

2 C. frozen mixed vegetables, thawed

 

 

Heat oven to 425. Prepare crusts as directed on package for two crust pie; using 9" pie pan. In a medium saucepan, melt margarine over medium heat. Add onion, cook two minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk: cook, stirring constantly, until bubbly and thickened. Add chicken and mixed vegetables - remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust and flute. Cut slits in several places. Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Bump For Rose- Pot Pie recipe.

 

Can you post the recipe?  I'm not finding on search.  Thank you.

The pot pie recipe? It is on this page Rose.-Alliea

 

 

 

No, I meant the bars, but I found it.  Thanks.

Ok I am happy you found what you wanted Rose

I cannot believe that this recipe hasn't been mentioned yet. I don't recall who made the original post, but I absolutely love this recipe. I make it for every holiday or special gathering I attend!

 

BURGUNDY MUSHROOMS  4  lbs.  large mushrooms -- cleaned and stems trimmed          1 1/2 cups  butter  1  quart  burgundy wine (any)  2 TBS.  Worcestershire sauce  1  tsp.  dill seed  1  tsp.  pepper  1  tsp.  garlic powder  2  cups  water  3  beef boullion cubes 

3  chicken boullion cubes                                                                                      

 

Bring water and butter to a boil in large pot. Add remaining ingredients and return to boiling. Reduce to simmer. Simmer COVERED 5-6 hours. Remove cover and simmer for an additional 4 hours.  (I have made these in the Crockpot. Cook with the cover off the last four hours.) 

 

bump to read later!

  Those Burgundy Mushrooms sound wonderful  Mrs Monty- Great with a steak dinner I'll bet.

Thanks so much for posting the recipe.

 

krrispy            -

Artichoke Squares   Artichoke Squares 2 jars marinated artichoke hearts (6 oz. each) 1 small onion, finely chopped 4 eggs 1/4 cup fine dry bread crumbs 1/4 t. salt 1/8 t. pepper 1/8 t. oregano 1/8 t. Tabasco sauce (omitted -I was out of Tabasco) 2 cups grated cheddar cheese 2 T. chopped parsley  (omitted) Drain artichokes, saving marinade form one jar. In marinade, saute onion. Cut up artichokes. (I used Kitchen Shears-This worked quickly and easily-Alliea)  Beat eggs and add crumbs and seasoning. Stir in remaining ingredients. Turn into a **greased** 7 x 11 inch pan.      (**I used a 9x9 Pan-  buttered -next time for a thicker square I will use 8X8  pan and adjust the baking time if necessary)  I will also use  a Pam sprayed pan  as I don't think the added butter was needed at all.- Alliea) 30 minutes was perfect for my oven