Recipe via Meal-Master ™ v8.04
 
       Title: Beef Bourgiunon
  Categories: Crockpot
       Yield: 8 servings
 
 
         4 lb lean beef — cubed
         1 c  red wine
       1/3 c  oil
         1 ts thyme
         1 ts black pepper
         8 sl bacon — diced
         2    cloves garlic — crushed
         1    onion — diced
         1 lb mushrooms — sliced
       1/3 c  flour
   
   Marinate beef in wine ,oil, thyme and pepper 4 hours
   at room temperature or overnight in refrigerator. In
   large pan, cook bacon until soft.  Add garlic and
   onion; saute 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.
   Pour reserved marinade over all. Cook on LOW 8-9 hrs.
   
   Recipe By     : Crockpot Cooking, Barbara Blitz
   
   From: Rooby    Oct 1996 02:11:10 -0700

*  Exported from  MasterCook  *
 
                             Patti’s Jambalaya
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Crockpot                         Fish
                 Stews
 
   Amount  Measure       Ingredient — Preparation Method
 ——–  ————  ——————————–
    1      pound         Chicken breasts — boneless
                         (cut in 1″ cubes
    1      pound         Smoked sausage — sliced
    1      pound         Shrimp — cooked
   28      ounces        Crushed tomatoes
    1      md            Onion — chopped
    1                    Green pepper — chopped
    1      cup           Chicken broth
      1/2  cup           White wine
    2      teaspoons     Oregano
    2      teaspoons     Parsley
    2      teaspoons     Cajun seasoning
    1      teaspoon      Cayenne pepper
    2      cups          Rice — cooked
 
   Cut chicken and slice sausage.  Chop onion and green pepper. Put all in
 crockpot. Add remaining ingredients, except shrimp and rice.  Cook in
 crockpot on low for 6-8 hours.   30 minutes before eating, add cooked
 shrimp and cooked rice; allow to heat.   Can be cooked on high for 3-4
 hours instead.

Recipe via Meal-Master ™ v8.05
 
       Title: Sweet and Sour Chicken – Crockpot
  Categories: Crockpot, Poultry
       Yield: 4 servings
 
       1 ea Carrot; cut in pieces
       1 ea Green pepper; cut in pieces
       1 ea Med Onion; quartered
       4 tb Tapioca; quick-cooking
       4 ea Chicken breasts; boned,
            -skinned
       8 oz Pineapple chunks unsweetened
     1/3 c  Dark brown sugar; packed
     1/3 c  Red wine vinegar
       1 tb Soy sauce
     1/4 ts Garlic powder
     1/4 ts Ginger, ground
            Rice; hot cooked
 
   Put vegetables in bottom of crockpot. Sprinkle tapioca over
   vegetables. Place chicken atop vegetables. Combine all other
   ingredients. except rice in a small bowl. Pour over chicken. Cover
   crockpot and turn to low and cook for 8-10 hours. Before serving make
   rice. Serve over rice. Leftovers can be reheated in microwave.
 
   From: Judy/NC and modified by Gaye

Yield: 4 servings
 
 
         3 lb beef roast
         1 md onion — chopped
         1 pk brown gravy mix
         1 c  water
       1/4 c  tomato sauce (or ketchup)
       1/4 c  red wine
         2 ts prepared mustard
         1 ts Worcestershire sauce
       1/8 ts garlic powder
       1/2 ts dried mixed herbs
   :          chopped parsley to garnish
   :          salt and pepper
   
   Sprinkle meat with salt and pepper.  Place in
   crockpot.  Combine the remaining ingredients, except
   parsley, and pour over meat.  Cover and cook on LOW 10
   hrs.  Remove the meat and slice.  Thicken sauce with
   flour mixed in a small amount of water and serve over
   meat sprinkled with chopped parsley.
   
   Recipe By     : Crockpot Cooking by Barbara Blitz
   
   From: Rooby    Oct 1996 02:11:10 -0700