1 onion, chopped
1 1/2 pounds ground chuck, browned and drained
6 medium potatoes. sliced
1 can red beans
1 can tomatoes mixed with 2 tablespoons flour or 1 can tomato soup
Salt
Pepper
Garlic

Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes, and beans. Spread tomato mixture or soup over all. Sprinkle with seasonings as desired. Cover and cook on LOW for 7 to 9 hours.

Serves 4 to 6.

1 pound ground beef
2 tablespoons dry minced onion
1 teaspoon salt
1/2 teaspoon garlic powder
16 ounces tomato sauce
1 to 1 1/2 teaspoons Italian seasoning
1 (4 ounce) can mushrooms, drained
3 cups tomato juice
4 ounces dry spaghetti (1 1/2 cups)
    broken into 4- to 5-inch pieces

Brown ground beef in skillet and place in crockpot. Slice mushrooms. Add all remaining ingredients except dry spaghetti; stir well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 5 hours. Turn to HIGH last hour and stir in dry spaghetti.

Serves 4.

12 ounces fresh mushrooms, sliced
1 tablespoon butter or margarine
3 cups chicken broth
2 tablespoons chopped onion
2 tablespoons flour
1 cup sour cream
1 cup half-and-half
Salt and pepper

In skillet saut? mushrooms in butter along with onions. Place in crockpot. Add chicken broth, salt and pepper; stir well. Cover and cook on LOW for 6 to 10 hours or on HIGH for 2 1/2 to 3 hours.

About 30 minutes before serving, turn crockpot to HIGH setting.

Mix flour and sour cream. Add to crockpot with half-and-half. Cook until slightly thickened.

1 (4 pound) venison roast
1 (32 ounce) jar Pace picante sauce

Place venison in crockpot, and cover with as much picante sauce as needed to adequately cover the roast. Cook on LOW for 8 to 10 hours.

Serves 6 to 8.

1 pound bulk Italian sausage
1 (28 ounce) can crushed tomatoes
1 (15 1/2 ounce) can chili beans
1 (15 ounce) can black beans, rinsed and drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 medium onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
1 tablespoon quick-cooking tapioca
1 tablespoon dried basil
1 bay leaf
1 teaspoon salt
1/2 teaspoon granulated sugar
Hot cooked pasta
Shredded mozzarella cheese (optional)

In a skillet over medium heat, cook sausage until no longer pink; drain. Transfer to a slow cooker. Add the next 13 ingredients; mix well. Cover and cook on LOW for 8 to 9 hours or until slightly thickened.

Discard bay leaf. Stir before serving over pasta. Sprinkle with mozzarella cheese if desired.

Yields 6 to 8 servings.

1 1/2 pounds lean ground beef
2 medium onions, chopped
2 cloves garlic, minced
2 (28 ounce) cans tomatoes, cut up
1 (15 ounce) can tomato sauce
1 (15 ounce) can tomato paste
2 beef bouillon cubes
3 tablespoons minced parsley
1 1/2 tablespoons brown sugar
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons salt
3/8 teaspoon pepper

In large skillet, crumble meat with onion and garlic. Brown until meat loses its red color. Drain off excess fat.

In crockpot, combine browned meat, onions and garlic with remaining ingredients. Cover and cook on LOW for 6 to 8 hours.

Serve over hot spaghetti. May be made ahead of time and frozen.

Makes 10 to 12 servings.

1 pound ground beef
4 tablespoons vegetable oil, divided
1 small onion, finely chopped
1 (15 1/2 ounce) can tomato sauce
1 1/2 cups water
1/2 teaspoon pepper
1/2 teaspoon red pepper (optional)
1 (29 ounce) can tomato pur?e
1 (6 ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon oregano
1/4 to 1/2 cup granulated sugar (optional)
2 pounds Italian sausage links, sliced

Brown ground beef in 2 tablespoons hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender. Pour meat and onion into a 3 1/2-quart crockpot. Add remaining ingredients except sausage. If you like sweeter sauce, add 1/4 to 1/2 cup sugar to the crockpot. Set crockpot to LOW setting.

Brown sausage in remaining 2 tablespoons oil. When brown, place sausages in sauce in crockpot. Continue cooking for 12 hours.

1 bag frozen peaches (2 cups sliced peaches)
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 Jiffy white cake mix (or 1/2 package 2-layer size cake mix)
4 tablespoons melted butter

Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla extract and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on HIGH for 3 to 3 1/2 hours.

1 chicken, cut up, or 4 boneless chicken breasts, cut up
1 can cream of mushroom soup
1 can cream of chicken soup
1 large onion, sliced
1 can French onion soup
Garlic, fresh or powdered, to taste
1 package fresh mushrooms, sliced
Poultry seasoning, to taste (optional)

Add all ingredients to crockpot, cover and simmer on LOW for at least 5 to 6 hours and up to 8 or 9 hours. You can also add any vegetables you like.

Serve over rice, potatoes (cooked any way you like), noodles or biscuits.

4 large Granny Smith apples, peeled and coarsely sliced (about 4 cup)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup all-purpose flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine

In a 1 1/2-quart baking dish that fits into the crockpot, combine apples with coconut, the 1 tablespoon flour, brown sugar and cinnamon. Drizzle with the ice cream topping.

Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.

Cover and cook on HIGH for 2 1/2 to 3 hours or until apples are tender.

Serve warm with vanilla ice cream or whipped topping.