Lorinda’s Crock Pot Stuffing
- 2 cups chopped onions
- 1 1/2 cups thinly sliced celery
- 1/4 cup butter
- 1 tablespoon ground sage
- 1 teaspoon ground marjoram
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon savory
- 1/2 teaspoon thyme
- 12 cups lightly toasted bread, cubes
- 1/4 cup fresh parsley, chopped
- 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
Saute onions and celery in the butter. Stir in the remaining ingredients and cook in crockpot on low for 2-3 hours. Be sure to stir frequently.
Lorinda’s Crock Pot Mashed Potatoes
- 5 pounds potatoes, cut into chunks (leave the skin on the potatoes)
- Garlic Salt to taste
- 3 cubes chicken bouillon
- 1 (8 ounce) container sour cream
- 1 (8 ounce) package cream cheese, softened (it makes the dish even better to use garlic & herb cream cheese)
- 1/2 cup butter
- salt and pepper to taste (Because I use garlic salt I do not use table salt)
In a large pot of boiling water, cook the potatoes, garlic salt, and bouillon until potatoes are tender but firm. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. You can boil and mash the potatoes the night before putting them in the crock pot to make it easier to deal with in the morning.
Crock Pot Melt in your mouth Steaks (from Melanie’s kitchen)
5-6 cube steaks
1 (21 1/2 ounce) can Campbell’s Cream of Mushroom Soup
1 (1 1/4 ounce) packet dry onion soup mix
1/2 cup water
1 Place cubed steaks in crock pot and set on “Low”.
2 Mix together cream of mushroom soup, dry onion soup and water in bowl and pour over top of cubed steaks.
3 Cook for 8-10 hours. Steaks will be so tender, they may fall apart when you take them out