The Crock-Pot debuted in 1971. These 8 original recipes are nostalgic American classics.

Slow cooker season officially arrives as temperatures drop. It’s the signal for Americans to dig out their beloved Crock-Pots. The branded slow cooker debuted in 1971 at the National Housewares Show in Chicago. Previous versions of the modern-day model have been in use since the 19th century, according to Smithsonian Magazine. But an inventor named Irving (Nachumsohn) Naxon patented his slow cooker in 1940. He called it the Naxon Beanery. When he retired, he sold his company, Naxon Utilities, to Rival Manufacturing in Kansas City. Rival then hard-launched its Rival Crock-Pot in 1971. The Crock-Pot craze took off, and Rival released a Crock-Pot cookbook for users to enjoy. Below are eight original recipes that became American classics and are still appreciated today. Pot Roast of Beef 3-4 pound brisket, rump roast, or pot roast 1-2 onions 2-3 carrots2-3 potatoes1/2 cup water or beef consommé Salt and pepper to taste Put vegetables in the bottom of the Crock-Pot. Salt and pepper the meat, then add it to the pot. Add liquid. Cover and cook on low for 10-12 hours (or on high for 5-6 hours). Remove meat and vegetables with spatula. Hungarian Goulash 2-pound round steak, cut into 1/2-inch cubes 1 tablespoon paprika 1/4 teaspoon dried thyme, crushed 1 cup chopped onion 1 bay leaf 1 clove garlic, minced One 28-ounce can tomatoes 2 tablespoons flour1 teaspoon salt 1/2 teaspoon pepper1 cup sour cream Put steak cubes, onion, and garlic in Crock-Pot. Stir in flour, and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low for 7-10 hours (or on high for 5-6 hours), stirring occasionally. Add the sour cream 30 minutes before serving and stir it in thoroughly. Serve over hot buttered noodles. Corned Beef and Cabbage 3 carrots, cut into 3-inch pieces 3-4 pound corned beef brisket 2-3 medium onions, quarteredCabbage, cut in small wedges 1-2 cups water Put all ingredients in Crock-Pot in order listed. Cover and set to low for 12-24 hours (high for 7-10 hours). Push cabbage wedges down into liquid after 5-6 hours (low) or 2-3 hours (high). NOTE: Vary the vegetables as desired or omit for plain corned beef. CABBAGE: To prepare more cabbage than Crock-Pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from Crock-Pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20-30 minutes. Ham and Scalloped Potatoes 6-8 slices of ham 8-10 medium potatoes, peeled and thinly sliced2 onions, peeled and thinly slicedSalt and pepper to taste1 cup grated cheddar or American cheese One 10-ounce can cream of celery or mushroom soup Paprika Put half of ham, potatoes, and onions in Crock-Pot. Sprinkle with salt and pepper and then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low for 8-10 hours (high for 4 hours). Ground Beef Stroganoff 2 pounds ground beef 2 medium onions, chopped2 cloves garlic, mincedSmall can sliced mushrooms, drained2 1/2 teaspoons salt1/4 teaspoon pepper1 cup consomme or bouillon3 tablespoons tomato paste 1 1/2 cups sour cream mixed with 4 tablespoons flour Brown ground beef in large skillet; add onions, garlic, and mushrooms. Sauté until onion is golden brown. Put in Crock-Pot with all remaining ingredients. Stir thoroughly. Cover and cook on low for 6-8 hours. Serve over hot buttered noodles or rice. Sloppy Joes 3 pounds ground chuck or hamburger 2 onions, finely chopped1 green pepper, seeded and chopped (optional) Two 8-ounce cans tomato sauceOne 8-ounce can water 2 packages sloppy joe seasoning mix (optional)Salt to taste Brown ground meat in skillet; pour into colander, and rinse well. Put into Crock-Pot, and then add onions, green pepper, tomato sauce, and water. Stir thoroughly. Salt to taste. Cover and cook on low for 8-10 hours (high for 5 hours). NOTE: If there’s too much liquid, remove cover, and set on high for 30 minutes. Magic Meat Loaf 1 1/2 pounds ground chuck 1 egg, beaten1/4 cup milk1 1/2 teaspoons salt2 slices bread, crumbed1/2 small onion, chopped2 tablespoons each: chopped green pepper and celery4-6 potatoes, cut upKetchup Mix egg, milk, salt, and bread crumbs; allow to soften. Thoroughly combine with ground chuck and chopped vegetables. Shape into loaf, and place in Crock-Pot. Top with ketchup. Place potatoes at the sides of loaf. (If potatoes are peeled, coat with butter to keep from darkening.) Cover and set to high for 1 hour, then turn to low for 8-9 hours. Tuna Noodle Casserole 2 1/2 cups dry noodles 1 teaspoon salt1/2 cup finely chopped onionOne 8-ounce can peas with liquid 1 can tunaOne 10-ounce can cream of mushroom soup1/2 can water1/4 cup almonds1/2 cup shredded Swiss cheese (optional) Put ingredients in Crock-Pot, and mix well. Cover and cook on high for 1-2 hours (low for 3-4 hours). Stir occasionally.