Mable Hoffman’s Crockery Cookery – a favorite cookbook



Many years ago, I bought my first crockpot. I like them, I like the way I can throw everything together and come home to have dinner made for me. I didn’t use it a lot when I was single, mostly because I’d never eat a whole pot of food, I’d get bored before I made it to the end. But I have used this cookbook over and over again, and often use it if I have to take something to a dinner party. I like the fact that I can cook it and carry it to the party in the same container!

This is one of my favorites. It’s not exactly the way Mable wrote it, I’ve made a few changes, mostly to make it easier:


4 chicken pieces, skinned, and chopped (I sometimes buy the chicken breasts already chopped)
1 carrot, peeled and thinly sliced
1/2 onion, finely chopped
2 tomatoes, chopped
1 small smoked sausage (about 1 cup)
1 tsp. turmeric
1 tsp. dried oregano
3 cloves garlic, minced (I buy the freeze dried garlic – and dill, for that matter)
3/4 cup chicken broth
1/4 lb. shelled raw shrimp
1 can whole clams, drained
1/2 cup green peas (I use frozen)
Salt and pepper to taste
Tabasco sauce to taste
Cooked rice

Combine chicken, carrot, onion, tomatoes, sausage, turmeric, oregano, garlic, and chicken broth. You can add almost any other vegetable you like. I sometimes add some chopped green onions instead of a regular onion and often add celery. Cover and cook on LOW 5 to 6 hours or until chicken is tender. Turn control to HIGH. Add shrimp, clams and peas.Cover and cook on HIGH for 30 minutes. Season with salt, pepper and tabasco sauce to taste. Serve with rice and wine (either red or white will work, though I’d suggest a fairly robust wine to go with these flavors). I serve it with a loaf of French bread.



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