Whole chicken that actually browns in the crock pot. The secret is to place it on top of wadded balls of aluminum foil. Tastes just like it came from the deli.
by Marie


5 lbs chicken
Olive oil flavored cooking spray
Seasoning salt
Chopped onions
Garlic
Aluminum foil wadded into balles

Spray chicken with olive oil spray and sprinkle with seasoned salt.
Insert onion and garlic inside cavity of chicken.
Spray the inside of crock pot with cooking spray.
Roll wads of aluminum foil into balls and place in bottom of crock pot.
Put chicken back side down on top of aluminum balls.
DO NOT ADD WATER OR ANY LIQUID.
Cover and cook on low for about 10 hours.
Skin will actually turn brown.

Original recipe and nutritional information @ http://www.recipezaar.com/64588

Prepare the night before serving

1 Package white bread or sourdough, a few days old, cut up into chunks (about 16 slices)

13-16 ounces sharp cheddar cheese, grated

Mix together
1 tsp. salt
5 eggs
3 cups milk
1 stick butter, melted

Layer together bread and cheese in a large glass casserole. Pour egg mix over. Sprinkle with paprika.

Bake at 375 for 15 minutes, then at 350 for 45 minutes. If desired, add melted butter to the top of the casserole before baking.

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http://www.elise.com/recipes/

I've posted some of the recipes that I used on this site and I wanted to share this resource that includes preparation instructions, cooking times, and tips for creating a fondue dinner.

http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=46&id=684

Here are a few fondue recipe sites:

Recipe Goldmine Fondue Recipes
Gourmet Sleuth Fondue Recipes
Chocolate Fondue Recipes
FondueRecipes.net
Go Fondue

We originally had this appetizer when we went to a wonderful fondue restaurant, La Fondue -- 120 Country Club Drive #66 Incline Village, NV (775) 831-6104.

1 package pitted dates (typically found in the produce section of the grocery store)
1 package bacon (pound)

Cut the bacon into three to four sections depending on the size of the dates
Wrap a piece of bacon around each date -- Secure with a toothpick

We cooked these in our fondue pot with oil for about 30-60 seconds and they're delicious.

They can also be broiled in the oven for about 15 minutes turning once to ensure that they're cooked evenly. You can also cook them in the oven @ 375 degrees for 10-12 minutes. Set on a paper towel to drain before serving.

I've seen different variations of this recipe with cheeses and nuts stuffed inside the dates. I think the dates and bacon alone makes a wonderful sweet and savory appetizer.

1 cup butter or margarine, melted
2 tablespoons lemon juice
1/4 teaspoon fines herbes blend
Dash hot pepper sauce such as Tabasco

Combine ingredients, mix.

1 cup sour cream
3 tablespoon prepared horseradish
2 teaspoons lemon juice
2 scallions, finely chopped
1/4 teaspoon Worcestershire sauce
salt and pepper to taste

Mix all ingredients in a small bowl. This sauce is best if prepared at least an hour in advance.

1 garlic clove, cut in half
2 cups dry white wine (Neuchatel, Rhine or Chablis)
1 pound Emmenthaler or Gruyere, or a mix, finely cut (not grated)
3 tablespoons cornstarch
3 tablespoons Kirsch or brandy
Salt
Black pepper
Pinch of nutmeg
2 loaves crusty French or Italian bread (baguettes)

Rub an earthenware casserole, chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat. DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in cornstarch that has been dissolved in Kirsch. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of cornstarch dissolved in a little wine, then warm slightly.

Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture.

2 cups shredded natural Swiss cheese (8 ounces)
2 cups shredded Gruyère cheese (8 ounces)
1 tablespoon cornstarch
1 clove garlic, cut into halves
1 cup dry white wine
1 tablespoon lemon juice
3 tablespoons kirsch or dry sherry
1/2 teaspoon salt
1/8 teaspoon white pepper
French bread, cut into 1-inch cubes

Toss cheeses with cornstarch until coated. Rub garlic on bottom and side of heavy saucepan or skillet; add wine. Heat over low heat just until bubbles rise to surface (wine should not boil). Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt and white pepper. Remove to earthenware fondue dish; keep warm over low heat. Spear bread cubes with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

Yields 4 to 6 servings.

4 ounces blue cheese, crumbled
1/2 cup dry white wine
8 ounces cream cheese, cubed
8 ounces Monterey jack cheese, cubed
1 tablespoon kirsch (cherry brandy)

Heat wine and cream cheese, stirring until cheese melts. Add Monterey Jack cheese, a little at a time, stirring constantly. Blend in blue cheese. When smooth, add kirsch.

Serve with pieces of French bread, fresh fruit or vegetables.

Drain artichoke hearts and chop up. Mix all ingredients together. Bake at 350° for 30 minutes. Serve with crackers or bread.

http://www.elise.com/recipes/archives/000043sausage_brunch_casserole.php

1/2 cup butter
10 slices sourdough bread
6 ounces sharp Cheddar cheese, grated
2 cups milk
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper (optional)
2 dashes Worcestershire sauce
3 egg whites
salt and pepper to taste

In a large saucepan over medium heat, melt butter; add diced slices of bread, stirring until coated. Add grated Cheddar cheese; stir well. Set aside.

In a medium bowl, with a wire whisk combine milk, egg yolks, salt, dry mustard, Worcestershire sauce and cayenne pepper; beat well. Pour over the bread cubes.

In another bowl beat egg whites until stiff, but not dry; fold into bread mixture, toss until mixed. Spoon into a lightly greased 9-inch square baking dish. Cover and chill overnight.

Bake, uncovered, at 325 degrees F for 30 minutes, or until the center is set.

Serves 6