Crock-Pot: Slow and Easy Cooking

Resources and Recipes

Top 10 Slow Cooker Tips

by Lora Brody, author of Slow Cooker Cooking

My team of testers used various slow cookers, from the smallest, which holds about 3 cups, to the 5 ½ quart oval, which quickly became my favorite. Although it's not necessary to own more than two sizes, consider a smaller model (3- to 4-quart) for chutneys, sauces and recipes that will feed about four people and a large machine, such as the 5 1/2-quart, for entertaining.
Once you've placed ingredients in the slow cooker and turned it on, it is neither necessary nor advisable to lift the lid to stir the mixture. The steam generated in the cooking creates a vacuum that seals the lid. Every time you open it steam and heat dissipate, which prolongs the cooking time. Some recipes instruct you to stir halfway through the cooking time or toward the end, but otherwise it's best to leave the lid in place.
Do not fill the insert so much that the lid doesn't fit tightly. Without a tight fit a vacuum will not form, and that can dramatically affect cooking time.
Clean the insert completely between uses. Built-up food stains are impossible to remove. I often put the inserts in the dishwasher (check your slow cooker's instructions to be sure it's dishwasher-safe).
Avoid placing the hot insert directly onto a very cold surface. The shock could make it crack.
When cooking at high altitude, allow an additional 30 minutes for each hour of cooking time specified in the recipe. Legumes typically take twice as long to cook at high altitude as at sea level.
Cooking on the low heat setting generally—but not always—takes about twice the time of high heat.
Because there is no evaporation during cooking, there may be excess liquid in the insert at the end of the cooking time. If so, drain it into in a small saucepan and simmer until it has reduced to an appropriate amount. It's important to add seasonings after this reduction takes place, since reducing the liquid will intensify the taste.
Avoid dripping condensation that has formed on the lid into the food by always lift the lid gently and straight up without tilting, until it is away from the insert.
Browning meat and some cuts of poultry before placing them in the slow cooker adds immensely to the finished flavor. Dredging them in flour before browning thickens the cooking liquid into a sauce that needs only to be skimmed of fat and seasoned before serving. While some foods will brown during the cooking process (particularly if they are not submerged in liquid), they will not develop the same color and flavor as when browned first on the stovetop. The results are worth the extra effort.

RESOURCES

For a free subscription to Chet's Healthy Crock-Pot Recipes, visit http://dayzines.com/crock.htm

the book cover of connie's kitchen: A Compilation of Recipes and Tips From the Pages of Dialogue Connie’s Kitchen: A Compilation of Recipes and Tips From the Pages of Dialogue is available for $20 per copy in braille and large print.
For more information or to order, contact
Blindskills, Inc., P.O. Box 5181, Salem, OR 97304-0181
800-860-4224 or 503-581-4224
Fax: 503-581-0178
http://www.blindskills.com/publications.html

Crock-Pot Recipes - Slow Cooker Recipes
The Crock-Pot, or slow cooker, is an essential appliance for the busy cook. There's nothing better after a long day at work than coming home to a house filled with the aroma of a delicious dinner simmering away. These Crock-Pot recipes, tips, hints and menus are some of the best on the Internet. http://busycooks.about.com/od/slowcookerrecipes/Crock-Pot_Recipes_Slow_Cooker_Recipes.htm

The Hamilton Beach Web site: www.hamiltonbeach.com or www.proctorsilex.com has always been helpful to me. Call them at 800-851-8900. They are introducing a new cooker with a stainless steel insert that goes from stovetop to Crock-Pot to oven. It has a simple switch dial on the front. They will also answer questions submitted on their Web site.

How do you know when your Crock-Pot meal is done?
Use food thermometer to ensure that your meat or poultry has reached a safe internal temperature:
Poultry: 170 degrees for chicken breast, 180 degrees for chicken thigh
Ground meat: 160 degrees
Roasts: 145 degrees (medium rare); 160 degrees (medium); 170 degrees (well done)
Casseroles: 165 degrees
Stuffing: 165 degrees
Soups: 165 degrees

Hadley’s Food Series courses explain food preparation concepts that enable you to prepare healthy dishes to enjoy alone or with others. Choose from five mini courses; each suggests preparation techniques, organizational skills, adaptive devices and techniques and practical tips.
Foods: A Social Perspective
Foods: Eggs and Dairy Products
Foods: Fruits and Vegetables
Foods: Grains and Sweets
Foods: Meat, Poultry, and Fish

Recipes submitted by Brenda

Baked Potatoes
Rinse 4 to 6 baking potatoes. Wrap in foil and prick several times with a knife to allow steam to escape. Place in slow cooker, cover and cook on low 6 to 8 hours until done.

Stuffed Baked Potatoes
For a more elegant potato dish, slit the baked potatoes open about three quarters of the way through and push to open the potato. Scoop out the insides with a spoon leaving a thin amount of potato to hold the shape of the skin. Mash, and add your favorite fillings such as shredded cheese (cheddar, swiss, monterey jack), olives, mushroom slices, sautéed onions and sweet peppers, roasted red peppers or butter. Refill the potato shells and refill the slow cooker. Cook on low for 4 to 6 hours. You can bake the potatoes the day before and freeze extra filled potatoes to be heated later.

Homemade Chili (Really good on a cold day!)
I really enjoy this chili but I like mild flavors. You can add heat by adding canned hot salsa, your favorite hot peppers or hot sauce to taste. I set the salsa and hot sauce on the table and let people spice it up to their liking. Offer shredded cheese, sour cream or avocado slices as garnishes.

1 lb. of ground meat (beef, venison or turkey)
1 large onion, diced
1 16 oz. can red kidney beans or hot chili beans including the liquid
1 28 oz. can diced tomatoes with juice
1 cup catsup
1 T minced garlic in a jar or 2 or more garlic cloves minced
1 tsp. cumin
1 tsp. cinnamon (optional)
water (enough to make as thin as you like)

Brown ground meat and sauté onions together. Add to slow cooker along with the rest of the ingredients and stir. Cover and cook on low 6 to 8 hours. Serve with above recommended garnishes. This freezes well.

Sweet Potatoes
Rinse sweet potatoes thoroughly, wrap in aluminum foil and prick several times with a knife to let steam escape. Place in slow cooker, cover and cook 6 to 8 hours or until done. Split open and top with any of the following: pure maple syrup, brown sugar, butter, cinnamon, honey.

Stuffed Sweet Potatoes
Slit open baked sweet potatoes and scoop out the insides, leaving a thin amount of potato to hold the shape of the skin. Mash potato with butter, brown sugar, cinnamon, pecans or other favorites and replace in skin. Return to slow cooker for 4 to 6 hours. Freeze the extras for another meal.

Ham Dinner
Use your favorite pork or turkey ham sized to fit your slow cooker. Stick 10 to 12 whole cloves in top of the ham, then pour 2-4 T of crushed pineapple and juice over top. To one side of ham add 2-3 sweet potatoes, peeled and cut into thirds. Drizzle with 1-2 T honey and sprinkle with cinnamon and some of the pineapple juice. On the other side of ham add 2 cups of fresh cabbage cut into chunks. Sprinkle with salt and pepper to taste. Add 1/2 cup water or pineapple juice to slow cooker and cook on low for 6 to 8 hours for a complete meal.

Meat Loaf Dinner
Use your favorite meat loaf recipe. Put the loaf in the middle of the pot. To One side add fresh green beans. Sprinkle on 1 tsp. of Italian seasoning, salt and pepper to taste and butter if desired.
On the other side of the loaf add fresh carrot rounds or 2 cups of baby carrots. Drizzle with 1 T honey and sprinkle with cinnamon, salt and pepper. Put tomato sauce or tomato catsup on the meatloaf. If desired, wash and foil wrap two medium baking potatoes and poke with holes to allow steam to escape. Lay on top of the other vegetables. Add 1/2 to 1 cup water or broth (chicken, beef or vegetable) to pot, cover and cook on low for 6 to 8 hours until done for another complete meal.

Split Pea Soup
1 16 oz. package split peas, rinsed
2 small or 1 medium to large potato, cubed
2-3 carrots, peeled and cut into rounds
1 medium onion, chopped
2 stalks of celery, diced
2 cloves garlic, minced
salt and pepper to taste
Enough liquid (chicken or vegetable broth, or water) to cover by an inch to an inch and one half of ingredients.

Add all ingredients to Crock-Pot and cover with liquid. For variety, add fresh or canned diced tomatoes, or 1 tsp. cumin and 1 tsp. rosemary. Or, experiment with herbs of your choice. Add cubed ham or turkey ham for added flavor. If the soup is too thin, remove lid and turn the heat to high for a few minutes to reduce the liquid. If it needs more liquid add warm water (not cold) to the desired consistency.

This is even better warmed up a second time and freezes well.

Other suggestions: add your favorite vegetable soup, bean soup, or other soup or stew of choice.

Lasagna
I have made this for years. I use my own homemade sauce, but in a pinch use canned sauce.

1 box of lasagna noodles (whole wheat or brown rice noodles). You will not need the whole box.
1 lb. of ground beef or venison
2 jars of your favorite spaghetti, pasta sauce or homemade sauce
1 24 oz. carton large curd cottage cheese
2 medium eggs
1/2 cup parmesan cheese
1 T dried parsley
1 tsp. Italian seasoning
1T minced prepared garlic in a jar or 2 or more cloves of garlic, minced
salt and pepper to taste
1 pkg. of sliced or shredded mozzarella or provolone cheese

In a bowl, mix the cottage cheese, parmesan cheese, eggs and Italian seasoning and parsley. Set aside. Brown ground meat. Add meat and garlic to the spaghetti sauce. Ladle enough sauce on bottom of cooker to cover the pot. Add a layer of uncooked lasagna noodles. I know that many cookbooks say this won't work but it works great for me. I have not precooked lasagna noodles for at least fifteen years and no one has complained. I make one layer across and then crisscross it back. Do not make the noodle layer too think, however, or it will be too doughy. You can break the noodles to fit the pot. I really like the brown rice noodles. Add a layer of the cottage cheese mixture. This does not need to be thick. Add a layer of the mozzarella cheese and another layer of the sauce. Repeat with another layer of noodles, cottage cheese mix, mozzarella and end with the sauce on top. Make sure pot is at least one half to two thirds full. Turn on low and cook for 6 to 8 hours. Serve with garlic bread and salad for a complete meal. This freezes well. I usually store leftovers in single serving freezer bags to have another day.

Recipes from Hadley Faculty

Chili (Donna)
1 lb. ground beef, browned
1 medium (15 oz) can tomato sauce
3 T chili powder
1 green pepper, chopped
1 tsp. vinegar
2 cans hot chili beans (15 oz each)
30 oz can kidney beans

Mix all ingredients in a Crock-Pot and cook slowly all day.

Sloppy Joes
1-1/2 lbs. ground beef
2 small onion, minced
2 stalks celery, minced
1 12 oz bottle chili sauce
1 T brown sugar
1 T Worcestershire sauce
1 tsp. salt
2 T sweet pickle relish
1/8 tsp. pepper

In large skillet, cook beef with onion and celery until meat browns. Remove excess fat. In Crock-Pot, combine meat, onion and celery with remaining ingredients. Cover and cook on low 3 - 4 hours. Serves 6-8.

Ham ’n Cola:
½ cup brown sugar
¼ cup cola-type soft drink
1 tsp. dry mustard
3- to 4-lb. precooked ham
1 tsp. prepared horseradish

Thoroughly combine brown sugar, mustard and horseradish. Moisten with just enough cola to make a smooth paste; reserve remaining cola. Rub entire ham with mixture and place in Crock-Pot with remaining cola. Cover and cook on low for 6 to 10 hours or on high for 2 to 3 hours). 9 to 12 servings (about 3 quarts).
Note: a 5-lb. ham may be used in a 5-quart Crock-Pot

Herbed Salmon Bake
2 chicken bouillon cubes
1 cup grated Cheddar cheese
1 cup boiling water
1 16 oz. can salmon, drained and flaked
2 eggs, beaten
¼ tsp. dry mustard
2 cups seasoned stuffing croutons

Dissolve bouillon cubes in boiling water. Combine all ingredients and mix well. Pour into well-greased Crock-Pot. Cover and cook on high for 1 hour, then on low for 2-4 hours. 4 servings (about 1-1/2 quarts).

Chicken in Wine
3 lbs. chicken parts, preferably breasts and thighs
Salt and pepper
2 tablespoons butter
1 medium onion, sliced
1 4 oz. can sliced mushrooms, drained
½ cup dry sherry
1 teaspoon Italian seasoning
Fluffy rice

Rinse chicken parts and pat dry. Season lightly with salt and pepper. In skillet, melt butter and quickly brown chicken parts; remove with slotted spoon and place in Crock-Pot. Sauté onion and mushrooms in skillet. Add sherry and stir, scraping to remove brown pieces. Pour contents of skillet into Crock-Pot over chicken. Sprinkle with Italian seasoning. Cover and cook on low 6 to 8 hours or on high 2-1/2 to 3 hours. Serve over fluffy rice and spoon sauce over top. 4 to 6 servings (about 2-1/2 quarts).

Pulled Pork (Cathy)
The easy way is to buy a McCormick Pulled Pork seasoning packet and follow the directions. You will need 3 lbs. boneless pork shoulder roast, well trimmed, ½ cup ketchup, ½ cup firmly packed brown sugar, and 1/3 cup vinegar.

Place the meat in the cooker. Mix the seasoning packet, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover and cook 8 hours on low, or 4 hours on high. Remove pork and shred using two forks. Return pork to slow cooker; mix and heat with sauce before serving.

The hard way is as follows:
Ingredients: 3 lbs. boneless rib meat (ask butcher to trim excess fat)
Combine:
1 ½ T. pepper
1 T. salt
1 ½ tsp. celery salt
1 tsp. cayenne pepper
1 ½ tsp. each of garlic powder, dry mustard, cumin, paprika
1 ½ tsp. onion powder

The night before, rub mixture on meat, cover and place in fridge. The next day, place seasoned meat in Crock-Pot and cook on high for 4 hours or low for 8 hours. Use to two forks to pull the pork apart in the Crock-Pot. Place meat on hamburger buns and add barbeque sauce. Enjoy!

Corn Chowder (Amy)
2 ½ cups milk or 3 8 oz cans evaporated milk
1 can cream of mushroom soup
1 10 oz. package frozen corn
1 can cream style corn
3 potatoes, peeled and cut into bite size pieces
2 cups diced cooked ham
¾ cup chopped onion
2 T. butter
1 teaspoon salt
1 teaspoon pepper

Combine ingredients in slow cooker and cook on high 4-5 hours or on low 8-10 hours. Serves 6.

Mexican Beef & Bean Stew
Prep Time: 15 min. - Cook Time: About 8 hr.

1 1/2 lb. beef for stew, cut into 1-inch pieces
2 T. all-purpose flour
1 T. vegetable oil
1 can (10 3/4 oz.) Campbell's Beef Consommé
1 cup Pace Chunky Salsa
1 cup coarsely chopped onion
1 15 oz. can pinto beans, drained
1 16 oz. can whole kernel corn, drained
2 T. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder or 2 cloves garlic, minced

Coat beef with flour. Heat oil in skillet. Add beef and cook until browned.
Place beef, consommé, salsa, onion, beans, corn, chili powder, cumin and garlic powder in 3 ½ quart slow cooker.
Cover and cook on low 8-10 hours or high 4-5 hours until done. Serves 6.

Chicken Delicious
4-6 whole boneless chicken breasts cut in half
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery salt
1 teaspoon paprika
1 can condensed cream of mushroom soup
1 can condensed cream of celery soup
1/3 cup dry sherry or white wine
Parmesan cheese
Cooked rice or pasta
Rinse chicken breasts and pat dry. Place in slow cooker and season with lemon juice, salt, pepper, celery salt and paprika.

In medium bowl, mix cream of mushroom soup, cream of celery soup and sherry. Pour over chicken breasts and sprinkle with parmesan cheese. Cover and cook on high for 4-5 hours or low 8-10 hours. Serve over rice or pasta. Serves 6-8.

Tex Mex Beef Stew (Heart Healthy)
1 lb. top sirloin steak, visible fat removed, cut into 1-inch pieces
12 oz. red potatoes, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
2 medium onions, quartered
1/3 cup water
1 1/2 T. steak sauce
2 tsp. very low sodium beef bouillon granules
2 tsp. chili powder
1/2 tsp. sugar
1/4 tsp. ground cumin
1/2 tsp. salt
2 T. low-sodium ketchup

In a slow cooker, combine all ingredients. Cook on high for 4 hours or low for 8 hours. Serves 4; 1 1/4 cups per serving

Recipes submitted by Hadley Students

Oatmeal (Ed)
I use one cup of steel cut oatmeal, which I buy at the health food store. It is also available in supermarkets at a lot higher prices as per Quaker and McCann's.

I use slightly less than 6 cups water. Using a 1 1/2 quart Crock-Pot. I put a measured cup of oatmeal and then fill the Crock-Pot to the brim with boiling water.

Cooking time is not important. I have used less than three hours and as much as 6 hours. (I forgot about it!) Stir with a spoon at least every hour, scraping sides and bottom. Standing time is important. Let stand at least 2 hours and 4 hours is better. The longer you let it stand the easier it is to measure out and later to put into bowls. I use a large serving spoon and a half cup measuring cup. I put enough into the measure so that the contents is slightly rounded and then into seven 1 cup plastic container as made by Glad and Zip Lock and then refrigerate.

Each morning I dump a container into a cereal bowl, add milk and raisins and microwave for 2 minutes. I then add sweetener, cinnamon and about half a dozen crushed almonds.

I have this breakfast 365 days a year. I am 87 years young and believe it is what keeps me going.

Easy Chicken (Michele)
(These amounts work well with a medium size oval Crock-Pot.)
2-3 boneless chicken breasts
1 can chicken broth
¼ tsp. pepper
Frozen chopped onion, celery, and colored peppers (I sometimes use fajita mix)
2 different kinds of frozen veggies (I use squash/squash medley and either broccoli or green beans)

Spray Crock-Pot with cooking spray. Add broth and seasonings. Place chicken in the liquid and top with vegetables (1 or 2 cups of each). Cover and cook on high 5-6 hours.

Pork and Sauerkraut (Jeffrey)
It doesn't get much simpler than this.
2 large cans of sauerkraut
1 large pork roast, 3 to 5 lbs.

Drain the brine off one can of sauerkraut and add to slow cooker.
Brown the roast in a teaspoon of oil, then place it on top of the sauerkraut. Add the 2nd can of sauerkraut and 1 cup of water. Cook 6 to 8 hours. The pork will fall off the bone, be exceptionally tender and flavor the sauerkraut.

*Hadley School does NOT endorse any one resource or product over another.