The Carolina Food Flavors

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[carolinastates-blog]

STEWED TOMATOES

STEWED TOMATOES

6 to 8 ripe tomatoes

2 tablespoons margarine

1 medium onion, thinly sliced

3/4 cup chopped celery

1/2 cup chopped green pepper

3 tablespoons sugar (more or less)

1 small bay leaf

1 teaspoon salt

1/8 teaspoon pepper

Core tomatoes; place in boiling water for about 15 to 20 seconds, then

into ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock

Pot, combine all ingredients. Cover and cook on low 8-9 hours.

Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side

dish or freeze in portions for soups or other recipes.

Serves 6.

[carolinastates-blog]

SWEET AND SOUR CABBAGE

SWEET AND SOUR CABBAGE

4 bacon slices, diced

1/4 cup packed

brown sugar

2 tbsp. all-purpose flour

1/2 tsp. salt

1/8 tsp. pepper

1/4 cup water

1/4 cup vinegar

1 medium head red cabbage, shredded(about

8 cups)

1 small onion finely chopped

In a skillet, cook bacon until crisp; reserve drippings. Combine 1 tbsp.

drippings in a slow cooker with remaining ingredients, except cooked

bacon. Cover and cook on LOW 6 1/2 to 7 hours or until cabbage is

tender. Spoon into serving bowl; sprinkle with reserved bacon.

[carolinastates-blog]

SWEET SWEET-POTATOES

SWEET SWEET-POTATOES

2 pounds sweet potatoes---peel and grated

1/3 cup brown sugar---packed good

1/4 cup butter---melted

1/4 cup coconut---flaked

1/4 cup broken pecans---toasted

1/4 teaspoon cinnamon

1/4 teaspoon coconut extract

1/4 teaspoon vanilla

In a slow cooker/Crock Pot, combine potatoes, sugar, butter, coconut,

pecans and cinnamon. Cover and cook on LOW for 6-8 hours or on

HIGH for 3-4 hours. Stir in coconut and vanilla extracts

[carolinastates-blog]

SWISS CHEESE SCALLOPED POTATOES

SWISS CHEESE SCALLOPED POTATOES

* 2 pounds baking potatoes, peeled and thinly sliced

* 1/2 cup finely chopped yellow onion

* 1/4 tsp salt

* 1/4 tsp ground nutmeg

* 3 TBS butter, cut into 1/8-inch pieces

* 1/2 cup milk

* 2 TBS all-purpose flour

* 3 oz. Swiss cheese slices, torn into small pieces

* 1/4 cup finely chopped green onion (optional)

1. Layer half the potatoes, 1/4 cup onion, 1/8 tsp salt, 1/8 tsp nutmeg,

1 TBS butter in slow cooker. Repeat layers. Cover and cook on LOW 7

hours or on HIGH 4 hours. Remove potatoes with slotted spoon to

serving dish.

2. Blend milk and flour in small bowl until smooth. Stir mixture into

slow cooker. Add cheese; stir to combine. If slow cooker is on LOW,

turn to HIGH, cover and cook until slightly thickened, about 10

minutes. Stir. Pour cheese mixture over potatoes and serve. Garnish

with chopped green onions, if desired.

Makes 5 to 6 servings.

[carolinastates-blog]

SWISS CHICKEN CASSEROLE

SWISS CHICKEN CASSEROLE

* 6 chicken breasts, boneless and skinless

* 6 slices Swiss cheese

* 1 can cream of mushroom soup

* 1/4 cup milk

* 2 cups stuffing mix

* 1/2 cup butter or margarine, melted

Lightly greas Crock Pot or spray with cooking spray. Place chicken

breasts in pot. Top with cheese. Combine soup and milk, stirring well.

Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter

over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours.

Serves 6.

[carolinastates-blog]

TACO CHILI

TACO CHILI

1 1/2 to 2 pounds lean ground beef

1 medium onion, chopped

1 pkg (1 1/4oz) taco seasoning mix

2 cans (14 1/2oz ea.) diced tomatoes

1 can (10oz) diced tomatoes with green chilies

1 can (16oz) pinto beans, rinsed and drained

1 15oz can chili beans in sauce

1 cup frozen whole kernel corn

Shredded cheese (mozzarella, Monterey Jack or

cheddar)

Slightly crushed tortilla chips

In a large skillet, cook ground beef and onion, one-half at a time, till

meat is browned and onion is tender. Drain off fat. Transfer to a 3 1/2-

to 5-quart crockery cooker. Stir in dry taco seasoning mix, diced

tomatoes, diced tomatoes with green chilies, pinto beans, chili

beans in chili sauce, and corn. Cover; cook on low for 8 to 10 hours or

on high for 4 to 5 hours. Sprinkle each serving with some cheese and

chips.

Makes 8 servings.

[carolinastates-blog]

CAROLINA COWBOY CHILI

6 strips bacon

2 lbs. boneless beef cubes

2 cans (15 oz.) kidney beans, drained

1 can (28 oz.) tomatoes, cut up

1 can (8 oz.) tomato sauce

1 c. finely chopped onion

1/2 c. thinly sliced carrots

1/2 c. finely chopped green pepper

1/2 c. finely chopped celery

2 tbsp. minced parsley

2 cloves garlic minced

1 bay leaf

2 tbsp. chili powder

1 tsp. salt

1/8 tsp. pepper

Fry bacon until crisp. Remove bacon and drain on paper towel. Brown

half the beef cubes in pan with bacon drippings five minutes. Place in

slow cooker. Repeat with remaining meat. Stir bacon and remaining

ingredients into 3 1/2 quart slow cooker. Cover and cook on low

setting about 10 hours or until beef is tender. Stir occasionally. If you

don't have a slow cooker place in large pot, cover, place on stove

under low heat and follow directions above.

[carolinastates-blog]

TERIYAKI SAUCE WINGS

TERIYAKI SAUCE WINGS

* 3 pounds chicken wings

* 1 onion, chopped

* 1 cup soy sauce

* 1 cup brown sugar

* 2 teaspoons ground ginger

* 2 cloves garlic, crushed

* 1/4 cup dry sherry

Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each

wing into 2 pieces, cutting at the joint. Broil wings 4 inches from heat

for about 10 minutes on each side, or until browned. Transfer to Crock

Pot. Mix all remaining ingredients together and pour over chicken

wings. Cook, covered, on low for 5 to 6 hours or on high for 2 to 3

hours. Stir once or twice to keep wings coated with sauce.

Makes about 32 wings.

[carolinastates-blog]

TRIPLE CHOCOLATE MESS

TRIPLE CHOCOLATE MESS

1 package chocolate cake mix(any)

1 pint sour cream

1 pkg. instant chocolate pudding(any size)

1 6oz. bag chocolate chips

3/4 c. oil

4 eggs

1 c. water

Spray c.p. with non-stick spray. Mix all ingrediants. Cook on low for 6-

8 hours Try not to lift the lid.

Serve with ice cream.

I tried this with low fat cake mix,sour cream and fat free pudding. It

turned out great! It is VERY rich, so be sure to have some ice cream in

the house. A little goes a long way. Keeps in fridge for a while. Just

heat and serve.

[carolinastates-blog]

TUNA AND NOODLE'S CASSEROLE

TUNA NOODLE CASSEROLE

* 2 cans cream of celery soup

* 1/3 cup dry sherry

* 2/3 cup Milk

* 2 tablespoons parsley flakes

* 10 ounces frozen peas

* 2 cans tuna, drained

* 10 ounces egg noodles, cooked

* 2 tablespoons butter or margarine

* dash curry powder (optional)

In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes,

vegetables, and tuna. Fold in noodles. Pour into greased Crock Pot.

Dot with butter or margarine. Cover and cook on Low 7 to 9 hours.

(Cook noodles just until tender.)

[carolinastates-blog]

TUNA CHIP SALAD CASSEROLE

TUNA SALAD CASSEROLE

2 cans tuna, drained and flaked

1 can cream of celery soup

4 hard-cooked eggs, chopped

1 cup diced celery

1/2 cup mayonnaise

1/4 tsp. pepper

1 1/2 cups crushed lays potato chips

Combine all ingredients except 1/4 cup of the crushed potato chips;

stir well. Pour into greased Crock Pot. Top with remaining potato chips.

Cover and cook on Low setting for 5-8 hours.

[carolinastates-blog]

RED'S TURKEY AND RICE CASSEROLE

TURKEY AND RICE CASSEROLE

2 cans cream of mushroom soup

3 cups water

3 cups converted long-grain white rice (uncooked)

1 cup thinly sliced celery

1 to 2 cups cubed cooked turkey

2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.)

1 teaspoon poultry seasoning

1 tablespoon dried minced onion

Pour soup and water into Crock Pot and stir to combine. Add remaining

ingredients and mix well. Cover and cook 6 to 8 hours on low or 3 to 4

hours on high. Add soy sauce if desired.

[carolinastates-blog]

LEXINGTON TURKEY BARBECUE

TURKEY BARBECUE

2 to 3 lb. turkey fillets

2 green peppers

1 teaspoon. celery salt

Dash of pepper

2 teaspoon. chopped onion

18 ounce thick barbecue sauce

Prepare turkey fillets with dash of pepper across tops. Bake in 350

degree oven for 1 hour covered.

Uncover for desired darker color. Prepare chopped green peppers,

onions. Mix barbecue sauce, celery salt, (thin with water if needed) in

5 quart slow cooker/Crock Pot, set on high. Add green peppers and

onions. Allow to heat while turkey is baking. Chop turkey (as desired in

small tomedium chunks) and add to slow cooker/Crock Pot. Simmer

for 2 to 3 hours, or turn to low and cook for 4 to 6 hours. Serve on

fresh rolls.

Serves 4 to 6.

[carolinastates-blog]

TURKEY MADEIRA

TURKEY MADEIRA

1 1/2 lb turkey breast tenders

2 ounce porcini mushrooms (dried)

3/4 cup chicken broth

3 tablespoons Madeira wine

1 tablespoon lemon juice

salt and pepper to taste

Cover and cook on low for 5 to 7 hours. Thicken juices with cornstarch

if desired, and serve with rice.

Serves 4.

[carolinastates-blog]

MAMA'S VEGETABLE BEEF SOUP

VEGETABLE BEEF SOUP

1 pound ground chuck

1 cup chopped onion

1 large (28 oz.) can whole tomatoes (chopped)

3 cup diced potatoes

1 (16 oz.) can cut green beans

2 teaspoon chili powder

2-3 dashes cayenne pepper sauce

2 (10 1/2 oz.) cans condensed beef bouillon

1 cup chopped celery

1 cup sliced carrots

1 teaspoon salt

1 teaspoon Worcestershire sauce

Brown meat with onion and celery; drain off fat. Stir in remaining

ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10

hours.

[carolinastates-blog]

VEGETABLE CURRY

VEGETABLE CURRY

* 4 medium Carrots, bias sliced into inch slices

* 2 medium Potatoes, cut into 1/2 cubes

* 15 ounces Can garbanzo beans, drained

* 8 ounces Green beans, cut into 1 pieces

* 1 cup Coarsely chopped onion

* 3 to 4 cloves Garlic, minced

* 2 tablespoons Quick-cooking tapioca

* 2 teaspoons Curry powder

* 1 teaspoon Ground coriander

* 1/2 teaspoon Crushed red pepper (opt'l)

* 1/4 teaspoon Salt

* 1/8 teaspoon Ground cinnamon

* 14 ounces Can vegetable broth

* 16 ounces Can tomatoes, cut up

* 2 cups Hot cooked rice

In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo

beans, potatoes, green beans, onion, garlic, tapioca, curry powder,

coriander, red pepper (if desired), salt, and cinnamon. Pour broth over

all. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat

setting for 4 to 5 hours. Stir in Undrained tomatoes. Cover; let stand 5

minutes.

Serve with cooked rice. Makes 4 servings.

[carolinastates-blog]

VEGETABLE PASTA FOR CROCKPOT

VEGETABLE PASTA FOR CROCKPOT

* 2 tablespoons Butter Or Margarine

* 1 Zucchini, 1/4" slice

* 1 Yellow Squash, 1/4" slice

* 2 Carrots, thinly sliced

* 1 1/2 cups Mushrooms, fresh, sliced

* 1 package Broccoli, Frozen, cuts

* 4 Green Onions, sliced

* 2 to 3 cloves Garlic, minced

* 1/2 teaspoon Basil, dried

* 1/4 teaspoon Salt

* 1/2 teaspoon Pepper

* 1 cup Parmesan Cheese, grated

* 12 ounces Fettucine

* 1 cup Mozzarella Cheese,

* Shredded

* 1 cup Cream

* 2 Egg Yolks

Rub crock wall with butter. Put zucchini, yellow squash, carrots,

mushrooms, broccoli, onions, garlic, seasonings and parmesan in the

Crock Pot. Cover; cook on High 2 hours. Cook fettucine according to

package directions; drain. Add cooked fettucine, mozzarella, cream

and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes.

For serving turn to Low for up to 30 minutes.

Serves 6.