Eclectic Epicurean

Innovative Food!

Karen Hancock 295-3839

Eclecticepicurean.com

Quickcooking.bellaonline.com

Basic Cream Soup Mix

1/2 cup wild rice

8 cups water

1 stalk celery, sliced

2 medium carrot, sliced

1/4 cup dehydrated onion flakes, or 1 medium chopped onion

1/2 pound sliced mushrooms

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

2 boneless skinless chicken breast halves, cleaned well and cut into 1/2" chunks

2 cups basic Cream Soup Mix

Mix the wild rice, water, celery, carrot, onion, mushrooms, and salt in a 4-6 quart slow cooker. Cook on low until the vegetables are almost tender, 4-6 hours (or 2-4 hours on high).

30 minutes before serving, add the chicken chunks to the hot mixture, stir in the Basic Cream Soup Mix, and cook on high until thickened.

Crispy Rye Toasts

Lay the rye bread slices out on a large cookie sheet. Melt the butter, then brush each slice with butter. Turn the slices over and brush with butter. Bake 10-15 minutes at 350° until lightly browned.

Crockpot Chocolate Pudding Cake

12 Servings

1 package devil's food cake mix, (18 ounce)

1 3 oz. package instant chocolate pudding mix

2 cups sour cream

4 eggs

1 cup water

3/4 cup vegetable oil

1 cup semi-sweet chocolate chips

whipped cream, or ice cream

Mix the cake mix and pudding mix; beat in the sour cream, eggs, water, vegetable oil, and chocolate chips.

Spray the crockery bowl (5 quart) with vegetable cooking spray; pour batter into the crockpot bowl. Cover and cook on low 4-6 hours. Center should be just set; a toothpick inserted in the center will come out with moist crumbs when done.

To serve: spoon into bowls while still hot and top with whipped cream or ice cream.

Greek Beef Stifado

8 Servings

2 pounds beef chuck

1 16 oz. package white pearl onions

1/2 teaspoon allspice

1 teaspoon freshly ground black pepper

4 bay leaves

1/2 teaspoon sea salt

1/4 cup red wine vinegar

2 teaspoons granular beef bouillon, or 2 beef bouillon cubes

peel of 1/2 orange

1 tablespoon honey

1 cinnamon stick

1 cup bottled marinara or spaghetti sauce, your favorite brand, or homemade

1/4 cup chopped fresh parsley

Cut the meat into 1" chunks, trimming off any fat; place it in a 3-4 quart slow cooker with the onions. Add the allspice, pepper, bay leaves, sea salt, vinegar, orange peel, honey, cinnamon stick, and marinara sauce. Stir, then cook on low 6-8 hours or high 3-4 hours.

To serve, taste for seasoning, adding additional salt and pepper if necessary. Sprinkle with parsley.

Serve with cooked orzo or rice and crusty bread.

Indian Apricot Chicken

6 Servings

2 pounds chicken breasts, or a mixture of breasts, thighs, legs, etc. (bone in)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 large onion

1 piece ginger, (2" wide)

1 clove garlic

1 birdseye chili, or other tiny very hot chili (more or less to taste)

1 tablespoon oil

1 tablespoon garam masala

1 14 oz. can diced tomatoes

1/2 cup double strength chicken broth, made with 1/2 cup hot water and 2 bouillon cubes

2 cups dried apricot halves

1 pinch saffron threads, soaked in 1 teaspoon water

Place the chicken pieces in the crockery of a 3-6 quart slow cooker. Place the onion, ginger, garlic, and birdseye chili in the food processor and process until very finely chopped.

Heat the tablespoon of oil in a large skillet and scrape the onion mixture into the skillet; stir over medium heat until the onions begin to wilt. Add the garam masala (available at Asian and Indian groceries) and the tomatoes; bring the mixture to a boil, turn the heat off, add the chicken broth, then pour over the chicken. Cook on low 6-8 hours or high 3-4 hours; add the apricot halves and saffron threads during the last hour or so of cooking.

Italian Chicken, Sausage, and Pasta

12 Servings

1 pound mild Italian pork sausage, or use hot if you want it spicy

2 28 oz. cans spaghetti sauce

1 cup water

2 cloves garlic, finely chopped

1 teaspoon dried basil

1/2 teaspoon dried red pepper flakes

1 tablespoon dehydrated onion flakes, or 1/4 cup chopped onion

1 8 oz. package angel hair pasta, or your favorite shape

2 boneless skinless chicken breast halves, cut into 1" Chunks

1 cup whipping cream

1 cup grated mozzarella cheese

1/2 cup freshly grated Parmesan cheese

fresh basil, for garnish

Brown the sausage, drain off the grease, and place in a 3-4 quart slow cooker. Add the spaghetti sauce, water, garlic, dried basil, red pepper flakes, and onion flakes. Stir and cook on low 4-6 hours or high 2-3 hours.

Stir in the chicken chunks and pasta and cook until tender, about 45 minutes, stirring every 15 minutes or so (if it's convenient--it's okay if you don't have time to stir). Add the whipping cream and cheeses, stir, and serve garnished with basil.

Party Reuben Dip in the Crockpot

24 Servings

8 ounces deli corned beef, coarsely chopped

1 cup sauerkraut, (packed), rinsed, well-drained, and coarsely chopped

1 8 oz. package cream cheese, softened

2 cups shredded Swiss cheese

1/2 cup thousand island dressing

2 batches CRISPY RYE TOASTS

Mix all ingredients well and place in a 1 1/2 - 2 quart crockpot. Turn to low and cook, stirring occasionally until melted, 3-4 hours. Stir to combine well and scrape down sides. Dip will keep on low 2 hours; stir often.

Serve with crispy rye toasts.

Slow Cooker Cherry Almond Crumble

12 Servings

2 21 oz. cans cherry pie filling

2 teaspoons almond extract

1/2 cup melted butter

1 package (18 1/4 ounces) yellow cake Mix

1 cup rolled oats

1/2 cup coarsely chopped whole almonds

Mix the cherry pie filling and almond extract in the bottom of a 5-6 quart slow cooker.

Mix the remaining ingredients in a bowl until crumbly. Sprinkle over the cherry pie filling mixture. Cook on low 3-4 hours, then tilt the lid slightly, turn the heater to high, and cook another hour or so until the topping is dry and crisp.

Serve with ice cream or whipped cream.

Slow Cooker Chicken Enchiladas

12 Servings

Sauce

2 tablespoons butter

2 cloves garlic, minced

1 medium onion, chopped

1/2 green bell pepper, chopped

2 tablespoons flour

2 cups chicken broth

2 8 oz. cans chopped mild green chilies

2 cups sour cream

4 cups Monterey Jack and Cheddar Cheese, shredded

salt and freshly ground pepper, to taste

2 to 3 cups cooked and shredded chicken breast

18 corn tortillas

paprika

Melt the butter in a large frying pan. Add the garlic, onion, and green peppers and sauté until tender. Stir in the flour; cook for one minute. Whisk in the chicken broth, stirring until thickened. Add the green chilies and cook for one minute. Stir in the sour cream and 1 cup of the cheese. Taste for seasoning; add salt and pepper if necessary. Mix 1 1/2 cups of the sauce into the shredded chicken; set aside.

Cut the tortillas into strips or tear them in pieces. Spoon some of the sauce on the bottom of a 3-4 quart crockpot. Cover with 1/3 of the tortilla strips. Spread 1/3 of the chicken over the tortillas, then about 1/3 of the sauce and then 1/3 of the cheese. Repeat twice, ending up with cheese on top. Sprinkle the top with paprika.

Cover the crockpot and turn to low; cook for 4-6 hours or until bubbly.

Slow Cooker Japanese Beef Curry

8 Servings

2 pounds beef chuck, or rump

2 carrots

1 medium potato

1 medium onion

1 1/2 cups water

1 package S&B Golden Curry Sauce Mix, (3.8 ounce - 110 grams)

6 cups cooked short-grain rice

chopped fresh parsley

Cut the beef into 1/4" strips, trimming any fat. Peel the carrots and cut them on the diagonal into 1/4" slices. Peel and cut the potato into 1/2" cubes, and cut the onion into 1/2" pieces. Add all to the slow cooker and mix.

Cut the curry sauce mix into pieces and add to the beef and vegetables with the water; stir well.

Cook on low for 4-6 hours or until the beef is tender. About one hour before serving, stir the mixture; if it is too thin, tilt the lid and cook on high to evaporate some of the moisture.

To serve, scoop 1 cup rice on a plate, cover with curry and sprinkle with parsley.

Slow Cooker Mexican Rice

6 Servings

1 cup Uncle Ben's converted rice

1 tablespoon granular chicken bouillon

1 1/2 cups medium salsa

1 tablespoon dehydrated onion flakes

1 teaspoon dried whole oregano

1 1/2 cups water

Place all ingredients in a 2 quart crockpot; stir and cook on low 2-4 hours or until all liquid is absorbed. Do not overcook.

Slow Cooker Six Layer Bars

24 Bars

1/2 cup butter

1 cup graham cracker crumbs

1 cup coconut

1 cup semi-sweet chocolate chips

1 cup coarsely chopped almonds

1 14 oz. can sweetened condensed milk

Place the butter in the crockery of the slow cooker, put on the lid, and turn on high to melt the butter while you are assembling the remaining ingredients.

When the butter has melted, sprinkle with the graham cracker crumbs; use a spoon to spread the crumbs evenly over the butter. Sprinkle evenly with the coconut, then the chocolate chips, then the almonds. With your hands, press down. Pour the sweetened condensed milk evenly over the bars.

Turn the slow cooker to low and cook 2-4 hours or until the chocolate looks melted (or high 1-2 hours). Move the lid off the crockery slightly, turn the slow cooker to high and cook until the top of the bars is set. Remove the lid and let cool.

Sticky Caramel Apple Pudding

8 Servings

1/2 cup pecans

1/2 cup packed brown sugar

2 eggs

1/2 cup softened butter

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 cup self-rising flour

4 apples, Granny Smith, Golden Delicious, or other cooking apples

2 tablespoons orange juice

6 ounces unwrapped caramels

1 to 2 tablespoons powdered sugar, for sprinkling

Pour about 1" of hottest tap water in the crockery bowl of a slow cooker, put the lid on, and turn the cooker to high. (The large oval slow cookers seem to work best since they will accommodate an 8" or 9" pan or dish.) Place a metal pastry ring or upside down saucer in the middle of the slow cooker. Spray an 8"or 9" casserole dish or cake pan with non-stick spray; line with parchment, and spray with non-stick spray.

Place the pecans and brown sugar in the bowl of a food processor. Process until the nuts are very finely chopped. Add the eggs, butter, salt, cinnamon, and nutmeg; process until smooth. Add the flour and pulse until mixed, scraping the sides if necessary. Spread the batter in the prepared pan. Peel and core the apples, cut each into 8 pieces, and sprinkle with the orange juice. Arrange the apple pieces decoratively on the batter. Sprinkle the caramels over the apples.

Cover the pan with foil and place in the slow cooker. Turn the heat to low and cook 3-6 hours or until the cake is set. Serve warm with custard sauce, ice cream, or whipped cream.