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Butter Bean and Sausage Hot Pot
Perfume the winter kitchen and fuel the fires of anticipation with the aromas of this slow-cooked meal composed of tender butter beans and smoked sausage infused with rosemary, garlic and fennel.
Serving: 12 one-cup servings
  1 pound smoked sausage
  1/4 pound bacon
  3 cups fennel, sliced 2 inches long and 1/4 inch thick (1 large bulb)
  1 cup celery, sliced 1/2 inch thick
  1 cup diced onion
  2 tablespoons coarsely chopped garlic (about 3 cloves)
  1 pound dried butter beans
  1 1/2 teaspoons chopped fresh rosemary
  1/4 teaspoon ground pepper
  1 bay leaf
  2 14 1/2-ounce cans chicken stock
  5 cups water

Make the hot pot: Brown the sausage in a large skillet over medium-high heat. Remove and slice into 1/2-inch rounds. Set aside. Cook the bacon in the same skillet until crisp and golden brown; remove from skillet and set aside, reserving the bacon fat. Reduce heat to medium, add the fennel and celery to the bacon fat and cook for 4 to 5 minutes. Add the onions and garlic and continue to cook until onions become translucent. Remove from heat. Place the browned sausage, cooked bacon, sautéed vegetables and remaining ingredients in a slow cooker and cover. Cook on the low setting until beans are tender -- 6 to 8 hours. Serve hot.
Calories: 290
Total Fat: 19.0 g
Cholesterol: 42.7 mg
Sodium: 901 mg
Carbohydrates: 12.6 g
Fiber: 4 g
Protein: 17.0 g

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Crock-Pot Broccoli Cheese Dinner (EASY & GOOD)

2 boneless, skinless chicken breasts (defrosted or frozen; doesn't matter)
1 can broccoli-cheese soup (try to find the low-sodium kind if you want)
1 C chicken broth (I used bouillon granules mixed with water)
2 Tbsp. dried parsley
1 clove garlic, minced
pepper to taste
1 C uncooked rice

Directions: Place everything except for the rice into the crock pot. Cook on Low until the chicken is done and no longer pink in the center. Add the cup of rice. Cook on Low until the rice is done (do not cook for too long or else the rice will get mushy). Serve immediately with maybe a few sprinkles
of dried parsley on top as a garnish.

Contributed by Jane Hutchinson


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Hobo Dinner

Hamburger Patties - fresh or frozen, any size
Peeled Potatoes sliced about 3/4 inch thick
Sliced onions
Salt & Pepper to taste

Place Hamburger Patty on sheet of aluminum foil, stack potatoes on top of patty, place onion slices on top of potatoes. Salt & Pepper to taste. Wrap aluminum foil around food to make a sealed packet. Bake at 400º for 1 hour or until meat is done. 

I've also used Portabella mushrooms instead of hamburger meat. Also you can make these with just vegetables, you can add carrots, zucchini, etc. If just using vegetables spray the foil with Pam or add a little marinade to keep vegetables from sticking. 

Men love these!

Contributed by Lisa Evans

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Crock Roast
Serves 8

3 pounds  rump roast, trimmed
3 cloves  garlic
1 teaspoon salt
2 teaspoons  thyme
1 onion -- quartered
4 carrot -- sliced 1" thick
1 cup  red wine
1/2 cup  beef broth

In a large skillet, brown the beef on high on all sides.  Salt and pepper to taste.

Place beef in the crockpot and top with the thyme, and onion. Put carrots around the side.

In the skillet that browned the beef, add broth and red wine and cook till boiling, deglazing the pan (scraping up the browned bits) as you go. Pour this on top of the beef.

Place lid on the crockpot and cook on high for about 4 - 5 hours or low 7 to 9 hours.
Per serving: 189 Calories (kcal); 6g Total Fat; (29% calories from fat); 26g Protein; 4g Carbohydrate; 66mg Cholesterol; 296mg Sodium

Leanne Ely, C.N.C.


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Crockpot Apple Pie

8 Tart Apples peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter soften
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.

Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.

Cover and cook on low 6-7 hours or until apples are soft.

Christy Dixon


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Crockpot Garlic Chicken


2 LBS. boneless, skinless chicken breasts, cut up
2 cans (soup) cream of chicken with herbs
2 cans (soup) cream of mushroom with roasted garlic
1 package dry Lipton soup mix, herb and garlic flavor
1 can water

Put chicken in crockpot. Mix other ingredients together and pour over chicken. Cook on Medium-low heat for 4 - 6 hours.

Serve over rice or noodles.


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2 frozen pie crusts
5 eggs, beaten
1 can cream of chicken soup
1 red bell pepper, roasted and chopped
   (buy in a jar and use 1/2 cup)
1 - 7 oz.can of green chilies
2 cups grated cheese (1/2 M Jack, 1/2 cheddar)
  1. Prick pie crusts & bake 10 min. @ 400 degrees.
  2. Combine ingredients & pour in crusts.
  3. Bake 40 min. at 375 degrees



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Mexican Beef and Bean Soup

Serves 6

1/2 lb. ground beef (can use ground turkey or chicken)
1 small onion -- diced
1 clove garlic-- minced (I double this automatically)
1 - 14 1/2 oz. can chicken broth
1 can Mexican-style chopped tomatoes (Ro-tel or Other tomatoes with peppers, basil, etc.)
1 - 15 oz. can pinto beans, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
Salt and Pepper to Taste
1/4 teaspoon cayenne pepper

In large heavy skillet, brown and crumble ground meat. Stir in onion and garlic; cook and stir until is sot, about 3 minutes. Dump this and the remaining ingredients into a crockpot set on low. Cook about 6 hours -- more won't hurt it.

Serve with Mexican grilled cheese sandwiches (quesadillas) and a salad.

Per Serving: 187 Calories (kcal); 9 g. Total fat (42%calories from fat); 12 g Protein; 15 g Carbohydrates; 27 mg Cholesterol; 992 mg. Sodium Food Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Bruit; 1 Fat; 0 Other Carbohydrates


Turkey Corn Soup

Turkey, Pheasant, chicken or other fowl.
Boullion (chicken, the cubed kind)
celery, a few leaves and stalks, chopped
1/2 teaspoon cumin
Pepper and parsley
One gallon can of corn , with the liquid (or can use fresh corn when in season--just judge the amount according to taste)
Eight hard-boiled eggs, cut up
Carrots (optional)

Rivels (two tablespoons flour and one egg mixed with a fork. it forms pea-sized dough balls called rivels--sort of like mini-mini- dumplings or pieces of noodle)


1. Kill, gut and skin the bird. (OK--that's Denny's instructions--I NEVER do any of that part. You can use a chicken, turkey, etc from the store. The bird is skinned in this recipe because it saves the PIA of plucking, plus the skin layer adds more fat, but you can use the bird with the skin. If you do you'll need to skim the fat layer off)

2. Boil and de-bone the bird. Cut up giblets (well actually, cut up the gizzard and heart and mash the liver). This is optional, but does make a better flavor. Return bird to pot and add boullion to broth until desired saltiness is reached. Add celery.

3, Add cumin , pepper, parsley and corn. Sugar to taste. (the amount will vary between canned corn, and fresh corn and what time in the season the fresh corn is harvested.)

4. Add the hard boiled eggs and rivels. Stir. You may also add small pasta instead of or in addtion to the rivels.

5. Let cool completely before covering.

Note: you can do the cooling in the fridge, but it must be cooled completely before covering it, or the corn gets sour for some reason. I didn't believe Denny when he first told me that, and felt it should be covered--sure enough, the soup soured.

Usually when we make this we eat some right away, and freeze meal-sized amounts for later.

This is very much a Pennsylvania Dutch (German) recipe. It definately sticks to the ribs (as well as the arteries, no doubt, and possibly the hips, LOL).


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