Crock Pot Recepies

Cabbage Borscht (Kosher) recepie

• 1 large green cabbage (about 3 pounds) or 2 medium cabbages (1 1/2 pounds each)
• 4 large beets, peeled and diced (canned are okay)
• 2 medium onions, diced
• 8 cloves garlic
• 4 flanken or 8 short ribs
• 1/3 cup brown sugar
• 3/4 cup ketchup
• 1 tablespoon kosher salt
• Juice of 2 lemons
• 3 quarts cold water

Remove and discard the large outer leaves of the cabbage. Wash it and cut into quarters. Cut away cores and cut cabbage quarters into 1/2-inch slices. Place in crockpot. Peel and dice the beets and onions, and crush the garlic. Add them to cabbage. Add the flanken or short ribs, sugar, ketchup, salt and lemon juice. Add water to cover all the ingredients by 2 inches. Cover tightly and cook on low 18-24 hours, occasionally skimming.Remove the flanken or sort ribs from soup. Cut the meat away from the bones, removing any fat and gristle. Return the meat to the soup and discard the bones.Makes 6 main course, 8-10 soup course servings.

• 5 lb. red potatoes
• 1 white onion, chopped
• 2 Tbsp. chicken granules

White Sauce:

Baked Potato Soup recepie

• 6 Tbsp. cornstarch
• 6 c. milk
• 3/4 c. margarine
• 1 1/2 tsp. seasoned salt
• 1/4 tsp. red pepper
• 1/8 tsp. black pepper
• 3 oz. jar real bacon bits
• 1 c. cheddar cheese

Place potatoes, chicken granules and onion in a Dutch oven; cover with water. Cook until potatoes are tender; drain water. To make white sauce: mix cornstarch and milk until smooth. Add margarine, seasoned salt, red pepper and pepper. Stir constantly. Bring to a boil over medium heat until it thickens. Add potatoes, bacon bits and cheddar cheese. You can make this up the day before, then put in the crockpot for several hours on low to warm up before serving.