Gooseberry Patch - Slow-Cooker to the Rescue

Our Story Back in 1984, our families were neighbors in little Delaware, Ohio. With small children, we wanted to do what we loved and stay home with the kids too. We had always shared a love of home cooking and so, Gooseberry Patch was born. Almost immediately, we found a connection with our customers and it wasnt long before these friends started sharing recipes. Since then weve enjoyed publishing hundreds of cookbooks with your tried and true recipes. We know we couldnt have done it without our friends all across the country and we look forward to continuing to build a community with you.

Welcome to the Gooseberry Patch family!

Dedication For every cook who needs an extra helping hand in the kitchen! Appreciation To all our Gooseberry Patch friends who have shared their favorite slow cooker recipes with us...thank you! Gooseberry Patch An imprint of Globe Pequot 246 Goose Lane Guilford, CT 06437 www.gooseberrypatch.com 18008546673 Copyright 2016, Gooseberry Patch 978-162093216-2 First Printing, 2016 All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. U.S. to Metric Recipe Equivalents Volume Measurements

1/4 teaspoon	1 mL
1/2 teaspoon	2 mL
1 teaspoon	5 mL
1 tablespoon = 3 teaspoons	15 mL
2 tablespoons = 1 fluid ounce	30 mL
1/4 cup	60 mL
1/3 cup	75 mL
1/2 cup = 4 fluid ounces	125 mL
1 cup = 8 fluid ounces	250 mL
2 cups = 1 pint =16 fluid ounces	500 mL
4 cups = 1 quart	1 L

Weights

1 ounce	30 g
4 ounces	120 g
8 ounces	225 g
16 ounces = 1 pound	450 g

Oven Temperatures

300 F	150 C
325 F	160 C
350 F	180 C
375 F	190 C
400 F	200 C
450 F	230 C

Baking Pan Sizes Square

882 inches	2 L = 20205 cm
992 inches	2.5 L = 23235 cm

Rectangular

1392 inches

3.5 L = 33235 cm

Loaf

953 inches

2 L = 23137 cm

Round

81-1/2 inches	1.2 L = 204 cm
91-1/2 inches	1.5 L = 234 cm

Recipe Abbreviations

t. = teaspoon	ltr. = tablespoon	oz. = ounce
c. = cup	lb. = pound
pt. = pint	doz. = dozen
qt. = quart	pkg. = package
gal. = gallon	env. = envelope

Kitchen Measurements

A pinch = 1/8 tablespoon	1 fluid ounce = 2 tablespoons
3 teaspoons = 1 tablespoon	4 fluid ounces = 1/2 cup
2 tablespoons = 1/8 cup	8 fluid ounces = 1 cup
4 tablespoons = 1/4 cup	16 fluid ounces = 1 pint
8 tablespoons = 1/2 cup	32 fluid ounces = 1 quart
16 tablespoons = 1 cup	16 ounces net weight = 1 pound
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon

Vickie 3 to 4 boneless, skinless chicken breasts, cooked and chopped 2 8-oz. pkgs. cream cheese, cubed and softened 1 c. hot wing sauce 1/2 c. shredded Cheddar cheese 1/4 c. blue cheese salad dressing corn chips, celery stalks In a slow cooker, mix together all ingredients except corn chips and celery stalks. blue cheese salad dressing corn chips, celery stalks In a slow cooker, mix together all ingredients except corn chips and celery stalks.

Cover and cook on low setting for 3 to 4 hours. Serve with corn chips and celery stalks for dipping. Makes 8 to 10 servings.

Tonya Lewis, Crothersville, IN 1 lb. ground beef 1 lb. pkg. pkg.

Mexican pasteurized process cheese spread, cubed 10-3/4 oz. can cream of mushroom soup 4-oz. can chopped green chiles tortilla chips Brown ground beef and sausage in a skillet; drain. Combine with cheese, soup and chiles in a slow cooker. Cover and cook on low setting for 3 to 4 hours, until cheese is melted. Serve with tortilla chips.

Makes 7 to 8 cups.

Rogene Rogers, Bemidji, MN 3/4 c. butter 3 stalks celery, thinly sliced 1 onion, chopped 4-oz. can sliced mushrooms, drained 3 T. all-purpose flour 10-3/4 oz. shredded Cheddar cheese 10-oz. pkg. frozen chopped broccoli, thawed Melt butter in a skillet over medium heat; saut celery, onion and mushrooms. frozen chopped broccoli, thawed Melt butter in a skillet over medium heat; saut celery, onion and mushrooms.

Stir in flour; mix well. Transfer mixture to a lightly greased slow cooker; mix in remaining ingredients. Cover and cook on high setting until cheese is melted, stirring every 15 minutes. Continue cooking, covered, on low setting for 2 to 4 hours. Makes 10 to 12 servings.

Quick side Creamy hot dips are twice as tasty with homemade baguette crisps! Thinly slice a French loaf and arrange slices on a baking sheet.

Sprinkle with olive oil and garlic powder, then bake at 400 degrees for 12 to 15 minutes.

Tanya Miller, Millersburg, OH 2 8-oz. pkgs. cream cheese, softened 2 15-1/4 oz. cans corn, drained 1/2 c. butter 2 jalapeo peppers, diced tortilla chips Combine all ingredients except tortilla chips in a slow cooker.

Cover and cook on high setting for 30 minutes; stir until smooth. Reduce setting to low to keep warm. The longer it cooks, the spicier it will get. Serve with tortilla chips. Makes 15 servings. lean ground beef 2 eggs, beaten 4 to 5 saltine crackers, finely crushed salt and pepper to taste 1 T. garlic powder 2 to 3 7.4-oz. jars honey-garlic barbecue sauce In a large bowl, combine beef, eggs, crackers, salt, pepper and garlic powder; mix well. jars honey-garlic barbecue sauce In a large bowl, combine beef, eggs, crackers, salt, pepper and garlic powder; mix well.