Conference turris::cooks

       
The following recipe comes from the kitchen of Nina Eppes:

			NINA'S CROCK-POT CHICKEN

	2 carrots, sliced		2 teaspoons salt
	2 onions, sliced		1/2 teaspoon coarse black pepper
	2 celery stalks with leaves,	1/2 cup water, chicken broth, or
	  cut in 1-inch pieces		  white wine
	1 3-lb whole broiler/fryer	1/2 to 1 teaspoon basil
	  chicken

       Put carrots, onions, and celery in bottom of crock pot.  Add whole
       chicken.  Top with salt, pepper, and liquid.  Sprinkle basil over
       top.  Cover and cook on Low 8-10 hours.  (On High: 3-1/2 to 4-1/2
       hours, using 1 cup liquid).  Remove chicken and vegetables with
       spatula. 

       The last time I made this, I used a chicken that was cut in half
       because I couldn't find any whole broilers (don't use a roasting
       chicken; that would be a waste!).  It worked fine.  Also, I have
       found that using just water as the liquid results in a fairly
       bland taste.  Last time, I used a half-and-half mixture of white
       wine and chicken broth.  Yum.  (Next time, I'll use just wine; I
       didn't have enough this time). 

       "Removing chicken and vegetables with spatula" is easier said than
       done! The chicken practically falls off the bones.  This means
       that you have to pick bones out of the dish, but that's the way it
       goes. 

       I like to serve this over noodles.  I imagine it would also be
       good with rice, or just served as soup/stew with French bread or
       something on the side. 

-mike

    Many crockpot recipes seem to be concerned with tenderizing meat
    by long cooking.  Does anyone have any suggestions how a vegetarian
    could take advantage of a crockpot?
    
    	-Neil

    Crockpots are great for bean dishes! Unfortunately, a lot of other
    vegetables will get overdone with long cooking. (A microwave makes
    a great complement to the crockpot; do your veggies in the microwave
    and the meat/bean/stew kinds of things in the crockpot. And if you
    don't have a microwave, most vegetables will steam fairly quickly.)

    -b

    I haven't had time to look up any specific recipes and type them
    in, but any and I repeat any stew,soup,spaghetti,chile recipe will
    work in a crockpot even better than it will the traditional way.
    
    Pick up your favorite cookbook and pick one of you favorites and
    give it a try.
    
    Steve

    Here's a recipe that my dad always uses; can be easily
    increased depending on the size of your crockpot.
    
    
    1 lb. ground meat, browned
    1 onion
    1 tsp. salt
    pepper
    1 bay leaf
    1 tsp. worcestershire sauce
    1 tsp. (or more) chili powder 
    2 8oz. cans tomato sauce
    2 cans kidney beans and 
    2 cans of water (depending on how 'juicy' 
         you like your chili) 
    
    
    Mix it all together in the crockpot.  Cook on high
    to get it started (1/2 - 1 hour), then simmer on low
    for another 3 hours or so until 'done.'  
    
    
    
    
    -mrs o 
    
    

    A recipe from one of our neighbors at home.  
    
    
    Cook rice for desired number of servings and put
    on bottom of crockpot.  
    
    Put 1 raw pork chop/person on top of rice.  
    
    Mix 1 pkg. Lipton dry onion soup mix and 
        1 can mushroom soup
    Pour over rice and chops.  
    
    
    Start on high to get it going, then simmer on low
    until chops are done (the meat falls off the bone,
    nice and tender, yum!!). 

    
    
    
    -mrs o 
    

    You can also make steamed bread, like Boston brown bread.  Just
    put the dough into a coffe can filling only 2/3 up.  put a some
    papertowel on top to keep drips from falling in and put a bit of
    hot water in the bottom of the pot.  Steam away!
    
    Sally
    

A little late, but a sure-fire cold night supper from the crock-pot:

4 boneless pork chops (lean center cut) or thick slices of pork
     loin (1 -2 inches is fine)
1 sliced onion (small or medium)
1 can cream of mushroom, cream of onion, or cream of anything you
     like soup (condensed type)
1 soup can of vermouth

Brown the pork well.  put everything in the crock-pot and cook on
high approx. an hour to get started..set to low and go to work.

When you come home, make noodles (butter and parsley) or rice.
Make salad.

Serve chops over noodles or rice, put sauce over both.

Don't worry the alcohol cooks out so the kids won't get tipsy.
The onion is optional and I add carrots or any other root
vegetable as the mood strikes.
    

	Here's one I tried recently that came out excellent:

	In the pot, put a whole skinned chicken (it's ok to leave 
	some of the skin on, if it won't come off the wings, etc.)
	Add 5-6 large cloves of peeled garlic, several whole pepper-
	corns, a coarsely sliced carrot, a bay leaf, a couple of
	unpeeled potatoes, quartered, and a tablespoon of rosemary.
	Cover with 50% chablis 50% water.  Stew for about 10 hours.
	Serve as a boiled dinner, or convert to pot pie and noodle
	soup.

						     
							- JP

Also seen note 364.10 for vermouth pork chops ala crock pot...

This is my favorite "during the week" company dinner:

     		CROCK POT BEEF

1 lb. really lean stew meat (veal or beef)
olive oil (enough to brown meat, approx. 3 tablespoons)
1 large red onion, cut into chunks
1 garlic clove, minced
1 cup beef broth
1 cup dry, red wine
seasoning to taste (oregano, dill, salt, pepper, etc.)

Brown meat in oil, drain, put in crock pot with the rest of the ingredients.
Cook for approx. 8 - 10 hours.  You know, start in the morning, go
to work, etc.

When you get home:

Saute small mushroom tops in 2 tablesspoons oil or butter until tender
and add to meat.
mix 1/3 cup broth from the meat with 2 tablespoons flour and
cook over medium heat until thickened, mix this mixture
into 2 cups sour cream an stir sour cream mixture back into the meat,
stir well, leave in crock pot just until heated through (approx. 20 
mins.)
Prepare noodles to package directions, toss with butter and
parsley or olive oil and parsley.

Serve meat over noodles.

    CROCKPOT POT ROAST
    
    THIS IS A FAMILY FAVORITE
    
    2LB POT ROAST
    1 ENVELOPE LIPTON ONION SOUP MIX
    1 CAN CREAM OF MUSHROOM SOUP
    1 CAN OF MILK
    
    MIX SOUPS AND MILK WELL,  ADD ROAST AND COOK ON LOW FOR APPROXIMATELY
    9 HOURS.  THE SOUPS WILL MAKE THEIR OWN GRAVY.  SERVE WITH POTATOES
    OR RICE.
    
    HAVE ALSO MADE USING ROUND STEAK
    

	Here's another one I made recently.  It takes a couple of days,
	not all cooking time.

	First, go out and buy as many beef soup bones as will fit in 
	your crockpot.  Get joint bones with a bit of meat (sometimes
	called "beef knuckle").  Brown the bones with sliced carrots,
	parsnips, and onions in a 500 degree oven for 45 minutes or so.
	(Note: the browner the bones, the browner the soup.)  Put all
	the ingredients in the pot with some celery tops, 2 bay leaves,
	and a dozen peppercorns.  Deglaze the roasting pan used for 
	browning with some chablis.  Add to the pot.  Add more wine, and
	water (50-50) until the ingredients are covered.  Cook overnite.

	Next day, before you go to work, strain the soup.  Put the stock
	in a container that can be refrigerated without cracking.  Give
	the bones to the dogs, the meat to the cats, and reserve the 
	veggies (toss the bay leaf).  

	When you get home, remove the fat from the stock and discard.
	If you used the right bones, what's left is beef jello.  Puree
	the veggies along with roughly an equal volume of mushrooms.
	(This is best done in a food processor/blender.)  Add more wine
	to help the pureeing go easier.  Mix the puree with the stock
	and heat, stirring, until the stock melts and all is liquid.
	Serve.  I don't add any salt, because the wine helps bring out 
	the flavors.  If you have to, add salt when served.  Serve with
	some croutons, or grated cheese, or just plain.

						     
							- JP

This is a great way to use cheap, tough, extremely lean cuts of beef.
No pre-browning is required.  Cooking time can be as long as 18 hours
without damaging the dish.  Cooking temperature is on the lowest setting
of the slow cooker so this is NOT a dish to cook during the warm
months of the year.

     			CROCKED CURRIED BEEF

INGREDIENTS:

     2 pounds fat-trimmed lean beef round or equivalent cut into
     	2 inch cubes
     1 onion, chopped
     1 clove garlic, minced
     juice of 1 lemon
     4 tablespoons raisins
     1 to 2 tablespoons curry powder (your preference)
     1 to 2 teaspoons cumin seeds
     1 teaspoon ground cinnamon
     1/2 teaspoon each:
     	ground ginger, ground clove, ground allspice
     1 tablespoon tamari sauce

     2 teaspoons cornstarch
     1/4 cup cold water

Combine all ingredients except cornstarch and cold water in a crock pot.
Cover tightly and set on slow heat.  Cook 16 to 18 hours, stirring meat
once or twice during cooking.

30 minutes before serving, stir the cornstarch into the cold water until
smooth and stir this into the crockpot.  Cover and cook, stirring once
or twice until the sauce thickens.  Makes approx. 8 servings, around
200 calories per serving.

SUGGESTIONS:

Start this in the evening after dinner and serve the next evening.

Serve with dollops of yoghurt, lemon wedges, and chopped fresh
cilentro leaves.  Serve with basmati(sp?) rice.

This freezes well.

    Janet,
    
    For my crockpot stew, I just use my regular recipe with the liquids
    it requires.  For the temp, I start on high to get it going, and
    then turn it down to the lower part of the medium setting and let
    it go for 8-9 hrs.  If my hubby happens to come home for lunch,
    he usually checks it to see if it is ok (always has been).  When
    I serve this, I don't even have to put out knives, the meat just
    falls apart.  
    
    Hope this helps.  If you want the recipe I use I'll bring it in
    and post it tomorrow.
    
    Bernice 

Well, you have two ways to go - the old fashioned, long way in which you
start with dried white pea beans or other beans of choice....

OR, you can do it the cheater's way:

			Crock Pot baked beans ala D

	Use canned baked beans of pork and beans - enough for the
	size crock pot you have.  To the beans add:

		dark brown sugar to taste - for mild sweetness
				  1/3 cup for small crock pots to
				  3/4 cup for large crock pots

		or 1 to 2 cups good maple syrup...  This may make
				  the beans soupy so you will want
				  to remove the lid and cook down
			          on high temp towards the end of
				  cooking.

		1 large chopped onion (I use red or spanish onion)

		1 - 3 cloves of garlic - crushed (depending on taste)

		1 generous chunk of slab bacon (or you can use
		                 (salt pork - but throw it away later)
				  I suggest approx. 6 - 8 ounces bacon

		approx. 1/4 cup (or less for small crock pot) good
		quality mustard...this is actually to taste so vary
		the amount from 3 tablespoons to 1/4 cup.  Use dijon
		if you want a nice little nip to the beans - I use
		country grind dijon....but plain old yellow works 
		well.

Place all ingredients in crock pot except bacon and stir well.  Push
bacon down into center of beans.  Cover and cook on high for approx.
2 hours to get started and then cook on low for at least 8 hours and
these are better after 12 hours.

To start from scratch:  Soak beans overnight.  drain, add water to
cover and cook until tender.  drain.  Add tomato sauce (depending
on how big a batch of beans you have - 1 small to 1 large can or
enough to moisten the beans really well) and some cider vinegar,
approx. 1/2 cup.  Continue with recipe above at this point.
Make sure you have enough moisture to cook nicely in the crock pot...
if not, add a little water or beer.

    Crock Pot Cooking
    -----------------
    
    This Note has been established for Crock Pot Hints, Recipes, and
    the Like.  Please put all such items here.
    
    I'll start off with a few hints (recipes to follow as time permits):
    
    Hint #1:	Buy a timer for your Crock Pot to make cooking time
                even more convenient.
    
    Hint #2:	Always brown your red meats when recipe specifies or
                if you want to make a gravy from the juices.  It eliminates
                what I call "blood curdles" that some folks may dislike
                and they make for lumpy gravy.
    
    Hint #3:	If you prefer medium-rare to rare red meats, don't brown
                meats COMPLETELY.  Even though crock cooking times cook
                meats thoroughly, you'll notice a similarity in tenderness
                and taste to rarer preparations if you "under-brown"
                a bit.
    
    Hint #4:	Buy a least a 3-quart pot.  Many recipes aren't
                accomodating in a 1 1/2-quarter and many meat portions,
                especially when used frozen, don't fit in the smaller
                ones.  A 5 to 6 quart is big enough for 10-12 serving
                of items like stew.
    
    Hint #5:	If you intend to bake cakes or bread, buy an appropriate
                Bread/Cake Can (usual orderable through Pot manufacturer).
                It is specially covered and anonized.  NEVER USE SCOURING
                POWDER ON INSIDE OR OUTSIDE OF CAN!!!
    
    Hint #6:	Some Crocks have removable liners.  While easier to
                clean, they don't always heat evenly.  The choice is
                yours.
    
    MORE HINTS LATER....

    Basic Recipes:
    
    ** NEVER-EVER USE CROCK POT WITHOUT LID IN PLACE except for last
       30-60 minutes when thickening gravy, for instance. **
    
    RICE
    
    Coat inside of crock with butter (just slice of a pat and smear
    it around the sides and bottom).  For every cup of CONVERTED rice,
    use 2 cups of water (do not exceed 4 cups of rice in a 3-3.5 quarter).
    Cook on LOW for 8-10 hours.  Rice will keep warm up to 2 hours after
    shutting off crock pot.
    
    BREAD  (These are the cutest cylindrical loaves!!)
    
    Thaw rozen bread loaf in refridgerator overnite.  Grease generously
    inside of Bread/Cake Pan (see lead note for addn'l remarks) AND
    underside of lid.  Knead loaf briefly in minimum flour dusting.
    
    Place loaf in pan and place in a warm spot for 2-3 hours to rise
    1/3 to 1/2 of the Pan  << OR >>  place loaf in crock and let rise
    on LOW for 1-3 hours, checking for height every hour.
    
    Once raised, cook in crock on HIGH for 2 1/2 to 3 hours, checking
    at the 2 hour mark.  Top of loaf will not be browned.  Loaf is done
    when sides are lightly browned and retracted from edges of Pan and
    top is springy to the touch.  Remove Pan by grasping Pan Lid Handle.
    Let cool 10 mins. before removing.

    Company Chicken:
    
    2-3 lbs. chicken parts (wings, legs, and thighs are best)
    1 large can whole peeled tomatoes
    4 medium potatoes, pared and quartered
    Seasoning (use oregano for an Italian touch, Cumin or Chili
               for a Mexican touch, Beef Boullion for a hearty
               German touch and salt and pepper as desired)
    
    If you have a Meat Rack for your crock, use it.  
    
    Chicken can be frozen, as long as it fits in the pot, and skin is
    optional.
    
    Place potatoes in bottom of crock.  Add chicken parts.  Sprinkle
    seasoning (SEE NOTE BELOW) over chicken.  Crush tomatoes before
    pouring over contents.  Add water to cover potatoes and about 1/2
    of chicken.  Cook on LOW 8-10 hours.  (Do NOT cook on high unless
    chicken is thawed; then HIGH for 5-6 hours.)
    
    NOTE:  Salt absorbs into foods in crock, requiring "more than average"
           amounts.  Dried, crushed spices like oregano, rosemary, and
           pepper, become hydrated and burst with flavor, so be a little
           restrictive with their use. 

    Baked Potatoes:
    
    EACH METHOD WILL ACCOMODATE ABOUT 6 MEDIUM BAKERS.
    
    Three methods:
    
    1)  Wash, prick, and butter potatoes before wrapping in foil.  Place
    in crock and cook on LOW 10-12 hours or HIGH 6-8 hours.
    
    2)  Wash, and prick potatoes.  Place in lightly greased Bread/Cake
    Pan.  Cook on LOW 10-12 or HIGH 6-8 hours.
    
    3)  Wash, prick, and grease potatoes before foil wrapping.  Place
    in Bread/Cake Pan and bake as in #2.
    
    The foil gives the taters that "microwave" softness.  Lack of it
    helps to brown the skins.  The Pan plus foil is helpful for older
    or drier taters.

    I tried this in my crockpot at home last night.  I tasted all along the
    way.  I found that just as the recipe is it's not hot at all.  I added
    more chili pepper and some ground cumin.  I used the two cups of water
    but, I didn't know what temperature to start at so, I began at 250 (HI)
    on my pot.  I let it cook longer on high in the morning so when I
    returned home from work I wouln't have to simmer it for three hours.
    I added at least one more cup of water before simmering it and I kept
    an eye on it.  We like it thick.  It turned out great!  My sister isn't
    crazy about HOT and she really liked this.  Next time I'll try it with
    the pinto beans for a change.  With one can like I did here.  This
    filled three soupbowls--a good cup and a half in each.   Aye yi yi
    yi....Heidi

    1 lb of chicken wings
    1 cup of soy sauce (Kikomen has a low sodium soy sauce out, it is
      $$$ but worth it)
    3/4 cup of light brown sugar
    sprinkle of dry sweet & sour sauce (Durkee) or a 1 T of jarred duck
      sauce
    
    Toss in clean chicken wings and all of the above ingredients on
    top.  Mix up with hand.  Put on low temperature for 8 hours.  When
    you return from work you'll have delicious chinese chicken wings.
    Also works with chicken breast.

    
    The Better Homes and Garden Slow Cookery Cookbook is excellent.
    The recipes are simple and tasty. They also give hints on cooking
    with crockpots.                   
                               Good luck

    One of my favorites in the crockpot is to make chili.  To cut the
    fat, I use ground turkey instead of ground beef.  The result is
    slightly lighter in color (i.e. the turkey doesn't turn as brown
    as beef), but the flavor and texture are almost identical - especially
    if you cook it on "low" for 12 or more hours.

                         < EYE OF THE ROUND >
    
    The dish we use the crock pot for most is Eye of the Round. It is
    very simple and comes out with the beef and gravy with practically
    no fuss. It goes as follows;
    
    Place 3-4 pound eye of the round roast in the crockpot. Sprinkle
    the contents of one envelope of Lipton's onion soup over the roast.
    Pour the contents of a can of Campbell's cream of mushroom soup
    over the roast. Cook at low heat 8-9 hours and enjoy!!! 

    Crock Pot accesories --
    
    I lost my mail from Al, so here is the Crock Pot accessory info:
    
    Accessory Sales
    Rival Manufacturing Co.
    P.O. Box 8028
    Kansas City, MO  64129
    
    Write them with your current make and model number and they can
    give you info and prices via mail.  The Bread Pan is called a "Bread
    'n Cake Bake Pan".
    
    Enjoy!
    
    -- Sue

    The easiest.
    
    1 pot roast
    1 package onion soup mix
    
    Sprinkle the soup mix over the roast, pressing it it a bit.
    Cover and cook for 8-10 hours.  After removing the roast, de-grease
    the drippings and thicken slightly with cornstarch for a great gravy.

    Thanks!
    
    This sounds great, but don't you add any water?  Or do the drippings
    do all the work?
    
    Thanks,
    
    Jane

Pot roast cut to fit crock pot
one large onion cut in 4ths
two cans beef broth (campbells is best) NOT boullion

2 hours before serving - if you have time - add couple of carrots cut into
generous chunks.

addendum to .-1

add 1 cup red wine at start of cooking.

    3-4 pound pot roast
    2-3 potatoes peeled and sliced
    2-3 carrots peeled and sliced
    1-2 onions sliced
    1/2 cup water or beet consomme
    Salt and pepper to taste
    
    Put vegetables in bottom of Crock-pot, salt and pepper meat, then
    put in pot.  Add liquid.  Cover and cook on low for 10-12 hours (High
    4 to 5 hours.
    

    Forget the water  -
    
    add a half can of beer.
    
    The beer tenderizes the meat and makes the best tasting gravy.
    
    I sometimes put the potatoes and carrots in the crockpot, other
    times I mash the potatoes and grate the carrots and steam them with
    butter and seasoning salt.
                       
    

    Same as .1 but add 1 can of Campbell's Cream of mushroom soup. Just
    skim off excess oil and you have gravy.

    Usually a cheap type of meat.  Often Chuck, although that's
    a pretty fatty meat.  You can trim the fat, though, and 
    skim off the broth before making gravy.
    
    The reason people make potroast out of meat is that the
    cut is fairly tasty, but not too tender.  Making potroast
    out of, say, eye of round, would be kind-of a waste.  But
    if you really like potroast, you can probably use the method
    on any sort of roast that's small enough to fit into your
    pot.
    
    --Louise

  re .1
    
    I don't add any water while the meat is cooking but let the onion
    flavors soak in.  IF there aren't enough meat juices to make gravy,
    I add some water during that step.  That has only happened once.
   
    
    Peg

    This is known as "Smacked Steak" in our house.  I have no idea what
    its proper name is, but it is an adaption of a recipe from a card
    receieved in the mail promoting a recipe card club.   It can be cooked 
    in a slow cooker or an electric frypan.
    
    1-1/2 pound chuck or round steak
    1 onion coarsely chopped
    1/4 c. ketchup
    1/4 t. basil
    3 T. worcester or soy sauce
    1 large can whole potatoes
    1 small can whole potatoes
    
    Cut the steak into bite size pieces and pound well with a meat mallet.
    Brown steak and onion lightly.  Mix ketchup, basil, worcester and
    the juice from small can of potatoes (reserving potatoes) and pour
    over the meat.  Cook for 8 hours or so in the slow cooker or about
    an hour on simmer in the frypan.  Twenty minutes before serving, drain
    the large can of potatoes, combine with the meat mixture, adding
    the reserved potatoes.  Mix until potatoes are coated with sauce.
    
    Serves 4.
    
       
    

    
     I also cook my pork roast in the crockpot.  I put the roast in
    the crock pot on a "thing- which I do not know what to call" to
    keep the roast from sticking to the bottom of the crock pot and
    to let the fat drain.  I then put carrots around the edges of the
    pork roast and then potatoes on top.  On top of all this I sprinkle
    Lipton Onion Soup mix.  Pour about 1/4 cup of water over the top
    of it and cook on high.  I do this during the week, so that when
    I get home from work, Dinner is ready without any work.  Delicious
    also.

    I do the same thing, but I also put a can of Cream of Mushroom soup.
    It adds more flavor to the gravy.
    
    Lisa

    I have done this...with pork chops.  
    
    I add an onion, carrots, potatoes and a can of cream of celery soup - 
    which seems to have more zip!
    
    Another way is to put in pork (chops, roast, ribs) with a Bermuda
    onion, potatoes (peeled) and a can of sourkraut!  It's an old
    family/German recipe that is delicious!
    
    M
    

    
    How long do you cook the meat, all day or for a certain # of hours?
    
    Bob

    Bob,
    
    Not quite sure 'who' you are directing your question to.  My recipes
    were in .2!  I put the pork chops in the crock-pot at 7:30 (on low)
    when I leave for work...when I come home at 5:30 they are done.
    
    For the Roast Pork - I have only done that when I am home so I
    put it on High for about 2 hours (that kind of sears it) and then
    on low for about another 8 hours.  
    
    I do have a 'recipe' book that came with my crock-pot, if you would
    like I will check it over the week-end to see what it says about the
    roasting time of the roast and let you know on Monday.
    
    Marilyn
    

Follow these directions carefully:


Buy yourself a bag of split peas.
Turn over to the back side.
Follow directions.

Most bags come with a recipe.  So far they have worked well for me.  The only
difference is that you increase the cooking time because of the slow cooking.

I like to add a hamhock or 2 also.

Steve  8^)

    Try starting with soup stock instead of water... Makes a MUCH richer
    soup.

painless homemade beef stock for those with a big crock pot:

buy some nice marrow/soup bones from the butcher.  roast these in a 350 degree
oven until they are real nice and brown....approx. 20 - 30 minutes.  I just
put them on an old cookie sheet and the clean up is easy.  Place a good
collection of these bones in the crock pot.  Add some chunks of carrot,
onion (peeled or not - doesn't matter), peeled garlic cloves, handful of
whole black peppercorns, a few bay leaves, and two tablespoons balsamic
vinegar (or wine vinegar).  Cover and cook on high for - 10 hours, or cook
on low for a minimum of 12 hours.  Do not lift the lid for anything.

When done cooking, strain through cheesecloth to remove the big chunks of
things.  If you have used marrow bones, you may want the marrow to enrich
the broth.  If so, remove the peppercorns, bones, and veggies with a strainer
spoon or skimmer.  remove any marrow in the bones and place back in soup.
When the soup is cool, run through the blender to smooth out the marrow
contents.  Chill the stock overnight.  Remove the solid fat and discard.

You now have stock.  If you want it to be a soup starter, I suggest cooking
the stock down to a syrupy consistency, approx. 1/4 - 1/8 volume.  This can be
stored in the freezer and used by tablespoons to enrich soups.

    - do you cook the bones etc. in the cheesecloth, or maybe line a
      spagetti strainer and drain into another large pot?
    
    - when you reduce to a syrup, do you just leave it in the crock pot for
      a longer time, or do you move it to another pan and boil it there?

>    - do you cook the bones etc. in the cheesecloth, or maybe line a
>      spagetti strainer and drain into another large pot?
    
when finished cooking - pull out the bones in any fashion you choose.  Strain
the rest of the stuff through the cheesecloth-lined collander into another
big pot.  Cook the broth down to a syrupy texture over the stove burner of
your choice.  It would take FOREVER to cook down the broth in the crock pot...
Sorry I wasn't clearer on that one.  8^}

        .13 ^)  Just a quick question about making homemade beef stock.
        How much water should you add when you put the bones, carrot,
        onion, garlic, peppercorns, bay leaves, and vinegar into the
        crock pot?
    
        thanks,
        Sam
    
    
        

Put the ingrtedients in then add water to cover plus about 1" to allow 
for evaporation.

/. Ian .\

    This is a crock-pot recipie.  [I did a search on keyword "crock,"
    and couldn't find a note.  Moderator, please feel free to move this 
    one.]  Normally, I don't like recipies using "1 can cream-of-x soup,"
    but I liked this one.
    
    Louise's Broccoli Casserole
    
    2 packages (10 oz. each)
    frozen broccoli spears,
    thawed and cut up
    
    			[note:  I used fresh broccoli,
    			and it was fine.]
    
    1 can (10-3/4 oz) condensed
    cream of celery soup
    
    1-1/4 cups grated sharp cheddar cheese
    
    1/4 cup minced green onion

    1 cup crushed saltine crackers
    
    			[I used the ones with unsalted tops
    			to lower the salt content in the
    			recipie.]
    
    Combine broccoli, celery soup, 1 cup of the grated cheese, and the
    minced onion.  Pour into lightly greasted crock-pot.  Sprinkle top
    with crushed crackers, then with remaining cheese. Cover.  SLIP
    WOODEN PICK BETWEEN LID AND POT TO VENT.  [If you don't do this,
    the crackers turn into very unappetizing smush.] Cook on Low setting
    for 5 to 6 hours OR on High setting for 2 to 3 hours.  
    
    4 to 6 servings as a side dish (about 2 quarts)
    
    Note:  If desired, casserole may be spooned into a baking dish and
    garnished with additional grated cheese and broken saltines.  Bake for
    5-10 minutes (longer if raw broccoli was used) in a 400-degree oven.
    
    

    

    I am not a cook at all.  I collect recipes for my husband who loves to
    cook and is wonderful at it (thank you God):)
    
    I don't understand why you cook bread or cake in a crock pot.  Can
    someone please explain this to me?  I do understand why you would want
    to cook meats and main courses for tenderizing and flavor.  But I can't
    figure out breads.
    
    Thanks in advance... barbara

    The breads and cakes from a crock pot come out more moist than any
    other method I've ever had.  I'm not much of a baker, but my breads
    and cakes (Harvey Warbanger cake from the crock is the best cake I have
    ever had!) that I make in the crock come out wonderful!
    
    Jacki
    

    I tried writing this yesterday, but the node went down. So, here we go
    again.
    
    I have here a number of books, one a paperback by Mable Hoffman called 
    "Crockery Cookery", one, a booklet that came with the Rival brand crock
    pot, and another rather anonymous softcover (actually the photocopy
    thereof) from my mom. All of these books are at least 20 years old.
    
    All their Bread/cake recipes involve putting a container inside the
    crock pot and either leaving the pot dry or adding water to steam the
    item inside the other container. A popular container is a coffee can.

    Rather than typing ALL the cake/bread recipes in here, I will list what
    they have and will post any requested recipes. Note: I have not tried
    any of these.....yet.

Mable Hoffman:
--------------
Pound Cake                    Pumpkin Nut Bread
Boston Brown Bread            Plum Pudding
Ginger Brown Bread            Chocolate Pudding Cake
Steamed Molasses Bread        Carrot Coffee Cake
Peanut Butter Loaf            Banana Nut Cake
Cranberry Nut Bread           Short-Cut Fruit Cake
Banana Nut Bread              Applesauce Spice Cake
Date and Nut Loaf             Blueberry Coffee Cake

Rival Booklet:
--------------
"Fruit" Cake                  Pumpkim Tea Bread
Delicious Apple Cake          "Steamed" Mincemeat Pudding
Boston Brown Bread            Streusel Pound Cake
Caramel Nut Rolls             Apricot Nut Bread


Softcover:
---------                
Apple Cake                     Chocolate Pudding (Cake) 
Applesauce Cake                Date Pudding (Cake)
Carrot Cake                    Persimmon Pudding (Cake)
Eggnog Cake                    Plum Pudding (Cake)
Gelatin Cake                   Prune-Tapioca Pudding (Cake)
Cherry-Tapioca Pudding (Cake)  Suet Pudding (Cake)



  - Monica

    

    Monica,
    
    How about the Applesauce Spice recipe from the Mable Hoffman book? I'd
    offer to type the recipes in, if I had the book. If you want to
    interoffice mail me copies, I'll help input. (I'll have some spare
    time next week, it looks like).
    
    beth  

    
    And I'd like the banana nut bread/cake recipes. Also the eggnog cake
    recipe. 
    
    Thanks,
    Trudy

    Gee..... I thought that Steamed Molasses sounded great.
    
    Bon

    okay, I've brought the books home again, but will work on those
    (and probably the rest too) in the next little while.
    Stay tuned....
    
    Monica
    

    
    I don't know how well any layered casserole would work for a 
    crockpot, although if others have tried it, I'm sure they can
    give you more info on it.  
    
    My favorite dish from a crockpot doesn't need a bowl, in fact
    I usually bring bulky rolls and make sandwiches from it.  It's
    Barbecue.  Take a roast (pork or beef or both) put it in the 
    crockpot cover 2/3 of it with barbecue sauce.  Cook on low until
    the meat has fallen apart.  It sounds too easy to be good, but
    it's fantastic.  What matters is the barbecue sauce.  Do a dir/
    tit= to find some great recipes for good sauce.
    
    dm

    	The other day I cooked a Lamb roast in my Hamilton Beach crock pot
    and it was probably the best roast I have ever had. The night before I
    took my crock pot, squeezed the juice from 2 lemons into it, added
    olive oil, parsley and minced garlic. I then put the trimmed roast into 
    the crock pot and moved it around until completely coated. I then added
    salt and pepper. I let the roast sit in this over night in the fridge. In 
    the morning I drained the crock pot and then turned the crock pot on
    high and covered. This was at about 9:00am, I arrived home around 6:00
    and it was just falling apart. One note I used to cook on the low
    setting but my roasts never seemed to be as tender as when cooking on
    the higher setting.

    				Jim

    This note seems to be mostly recipies but the other one ( 1859 ) is
    write locked so here goes. Can anyone direct me to a Consumers Report
    or similar on Crockpots ? - what's the best etc. What do folks have and
    what do you recommend to buy or avoid. What useful features should I be
    looking for ?
    
      Thanks
    Rod

    
    	I Have a Hamilton and have been very pleased. The most useful
    feature is the removable liner.
    
    					jim geoffrey

    This is a variation of several that I have seen in this string, but
    different enough to be posted.
    
    Pork - your choice of cut - roasts and chops work the best
    1 large can of apricots
    1 can of cream of mushroom soup
    1 cup of milk
    
    Mix the soup with the milk.  Put meat in crock pot. Pour apricots with
    juice over meat.  Add the mushroom soup and cook on low all day.  Serve
    with potatoes or rice.  The result melts in your mouth.
    
    Shilah

    6 medium potatoes
    1 large leek
    1 pound bacon
    1 quart Half-n-half
    1 pkg Knorr's Leek Soup Seasonings
    Ground pepper
    
    Cook the bacon. (I normally microwave it, until it is thoroughly
    cooked.) Drain and removed all excess fat.  Crumble it and set aside.
    Cube six potatoes.  Chop the leek.  Put potatoes, leek, and bacon  into
    crock pot. Mix. Pour seasoning mix over ingredients.   Pour the
    half-n-half over the ingredients, add any additional water to fill pot. 
    Mix well.  Cook on high for two hours or low for four hours. Definitely
    not a diet soup, but yummy nonetheless!
                          
    Shilah
    

    Anyone got a recipe for a simple beef stew (beef chunks, potato
    and carrots) using a crockpot?  I'd like it to be a thick stew,
    rather than watery....

    	I make baby back ribs "southern style" using a crock pot. Take baby
    back ribs and simmer first in water (on the stove) with some liquid
    smoke for about an hour. Remove the ribs and place them into the crock
    pot. Pour in a little of the water mixture and then add your favorite
    bbq sauce. Be generous with the bbq sauce. You want the sauce plus
    water to cover the ribs in the crock pot. Then let 'em simmer in there
    on low all day. The resulting meat should slide right off the bones.
    Serve with french fries, onion rings, and cole slaw. Have the cardiac
    unit on stand-by.

	I just looked through all of these replies and didn't find an answer
to my question. I have a recipe for a spicy beef stew that I want to try, but
it calls for a crockpot. I don't have one. Is there a way to convert it so I 
can cook it in a regular pot on the stove or in the oven? The recipe says to 
cook on low for four hours. Any suggestions?

Thanks,

Linda

P.S. After seeing all the good recipes in this note, I may buy a crockpot.

  You should be able to use a Dutch oven. If your
cooking on an electric stove just bend a coat hanger
into a triangle and place it between the dutch oven
and the burner. The only thing is I wouldn't want to
leave it unattended  all day while at work as it may
cook a little faster than a crock pot.

Kevin

	Rep .64


	Just use an ovenproof casserole dish with a cover and bake
	at 325F for about 90 min or until the meat is tender.


	-mike

Thanks for the ideas. I'll give it a try. Here's the recipe:

	Hot & Spicy Beef & Beans

1 lb boneless beef for stew, cut into 1/2 inch cubes
1 can (15 1/4 oz) red kidney beans, rinsed & drained
1 small green bell pepper, chopped
1 bay leaf
1/4 cup bottled teriyaki baste & glaze
1 lg garlic clove, pressed
1 tsp ground cumin seed
3/4 tsp paprika
1/2 tsp ground red pepper
1/4 c minced onion
3/4 tsp distilled white vinegar

	Combine beef, beans, bell pepper and bay leaf in 3 1/2 quart slow
cooker. Blend teriyaki, garlic, cumin, paprika, red pepper, vinegar and 1/4 cup
water; pour over beef mixture. Cover dish. Cook on low for four hours before
serving. Garnish with minced onion and serve with warm tortillas and a cool
salad. Makes four servings.

>>>After seeing all the good recipes in this note, I may buy a crockpot.

    Spring for the crockpot. There are VERY inexpensive and very good.

   I have had one for several years and love it. Beside I like walking in
  the door after a hard day at the CPU and having the stew/soup/etc
  aroma surround me.

    Re: .65
    
>      You should be able to use a Dutch oven. If your
>    cooking on an electric stove just bend a coat hanger
>    into a triangle and place it between the dutch oven
>    and the burner. The only thing is I wouldn't want to
>    leave it unattended  all day while at work as it may
>    cook a little faster than a crock pot.
     
    What a neat idea.  I expect that would help the stew simmer instead of
    boil.  With my gas range I sometimes stack another "grill" on top of
    the first one to get the pot far enough from the heat to simmer.
    
    For those of you who haven't tasted the difference in dish that has
    simmered instead of boiled -- you'll be amazed at the difference, and
    improvement. 
    
    mj

    I have a soup stock pot (huge) that I use for making the occaisional
    "large" recipe.  'Cept, if I don't stay in the room and stare at the
    pot, everything burns in the little circle where the flame is.  Aside
    from getting a new pot, will this little coathanger trick work in this
    case?
    
    -sandy
    

    A quick question - do meats need to be defrosted before cooking them
    in a crock pot?   Lila
    

 Well, you _can_ start with frozen meat if you want, but it'll take
a lot longer to cook. And you won't be able to add any vegetables right away
if that's you intention, because they'll become mush.

    
    I've done it with frozen meat before, I just cut the veggies into
    large pieces.
    
    bonnie

    Most of the time I'll sear the outside of the roast in a hot
    	cast iron fry pan 1st., to keep the juices in. Plus this adds a
    	flavor boost too, so a completely unfrozen roast is a MUST for me.
    
    	-VT

    I've got a 2 1/2lb. chuck roast.  I thought it would be good to use the
    crock pot with the heat in Mass this week.  I like the idea of using
    bbq sauce and just letting it cook all day however, have I got the
    right piece of meat for this.  Wouldn't you need to use water for this
    to cover the meat or do you use all bbq and completely cover it.  What
    about vegetables in this type of recipe?
    
    Any other ideas are welcome also.
    cj

    I made .27 for dinner last night.....it was excellent.
    
    Roberta

    I am looking for some assistance on bettering my beef stew that I cook
    in my crock pot.  It always seems to come out very bland tasting.  I
    put some seasonings (salt, pepper, lemon juice, all season salt )
    and 4 bullion cubes.  Is there anything else I could add that would add
    to the flavor.  I am going to try and roll the beef in flour first and
    use the above ingredients and see if that works.
    Please give me some ideas.
    
    Darryl

    Try the following:
    
    	1.  Saute the onions, carrots, and garlic first before putting them
    	    in the pot.
    
    	2.  Don't braise the meat in water.  Use a combination of beef
    	    stock (low sodium) and dry red wine (chianti, red zin, merlot,
    	    cab).
    
    	3.  Finally, if the sauce needs to be thickened, combine 2
    	    tablespoons of butter (not melted) with 2 tablespoons of flour.  
    	    Wisk this into the sauce and it will thicken it and add a bit of 
    	    flavor.
    
    Good luck.
    
    
    
    

    Put a teaspoon or 2 of one or a combination of dried herbs such as
    rosemary, thyme, oregano, dill, bay leaf, basil, parsley.

    Where is the garlic?  Garlic, black or mixed ground pepper, a touch of
    roasted red pepper, chile, pickling spices, part of a bottle of mild
    garlic salsa, more onions, beer, oregano......... (combinations of the
    abore are valid) will really make a difference.
    
    meg

Also, remember that crockery cooking requires more spice/herb than you would 
ordinarily use with more traditional cooking methods.  So if you're fairly 
knowledgable about how to spice a stew cooked on the stove you can fool yourself. 
 Try upping the amount of spice you would use for stovetop cooking by 50%.  
If that's not enough increment it again the next time.  Pretty soon you'll develop a 
feel for the difference in spice quantities between the two methods of cooking.

dave

    You might also add a splash of balsamic vinegar. Gives it a bit of bite
    and richness.  Sundried tomatoes, or tomato puree helps, too. 
    Sarah

    re .82
    
    I thought I read in crockpot books that you use less of herbs and
    spices in a crockpot because the food cooks so much longer and the
    flavors intensify...  sorry, don't mean to confuse the person who asked
    the question!  and Meg, how silly of me not to notice there was no
    garlic mentioned before!
    
      *Susan*

The tasty recipe that came with my crockpot includes a bay leaf, some Worcestershire sauce, and I add a 
tablespoon or two of ketchup.

re .-2

I did a little reading up just to ensure I wasn't giving bad advice about increasing the 
spice.  I do a little slow cooking but not enough to be an expert.  In "Crockery 
Cooking" they suggest using more spice than you're normally used to because the 
cooker, do to its ability to hold moisture, produces more jucies than stove top 
cooking and that can tend to dilute the effect of the spices and herbs.

cheers,
dave

(reposted - 80 columns)


re .-2

I did a little reading up just to ensure I wasn't giving bad advice about
increasing the spice.  I do a little slow cooking but not enough to be an
expert.  In "Crockery Cooking" they suggest using more spice than you're
normally used to because the cooker, do to its ability to hold moisture,
produces more jucies than stove top cooking and that can tend to dilute the
effect of the spices and herbs.

cheers,
dave

    The recipe I use calls for quick cooking tapioca - about 1/2 cup if
    I remember correctly!  Adds a nice flavor.
    

Here are some recipes from:  

	http://www.pcola.gulf.net/~vbraun/mm/crk_beef.html#top


Title: Crockpot Beef Stew

Keywords: beef, crockpot, stews



      2 lb Beef chuck or stew meat;

           -cut in 1" cubes

    1/4 c  Flour

  1 1/2 ts Salt

    1/2 ts Pepper

  1 1/2 c  Beef broth

      1 ts Worcestershire sauce

      1    Garlic clove

      1    Bay leaf

      1 ts Paprika

      4    Carrots; sliced

      3    Potatoes; diced

      2    Onions; chopped

      1    Celery stalk; sliced

      2 ts Kitchen Bouquet; (opt)



  Place meat in crockpot.  Mix flour, salt, and pepper, and pour

over meat; stir to coat meat with flour.  Add remaining

ingredients and stir to mix well.  Cover and cook on Low 10-12

hours.  (High:  4 to 6 hours).  Stir stew thoroughly before

serving.

********************************************************************************


Beef Stew 



Steak, 1-2 lbs, cut into cubes -- we get the least-expensive cuts

Carrots, 3-4, large chunks, peeled or not

Celery, 2-3 stalks, 1" pieces

Potatoes, 3-4, large chunks, new red or white

Onions, 2-3, small/whole/peeled, yellow or white

Mushrooms, 1/2 lb, sliced

Bay Leaf

Salt/pepper, to taste

Spices, to taste, eg. garlic, paprika 



Heat small amount of oil (or cooking spray) in large skillet. Brown beef chunks,

seasoning with salt/pepper/etc. Place beef in bottom of Crockpot and top with

vegetable (except mushrooms) and a bay leaf or two. Add water to barely cover.

Cook all day on low. Stir in mushrooms 15 minutes before serving. Serve with

bread or rolls. 

********************************************************************************




CROCKPOT BEEF STEW



2-3 Medium potatoes, peeled and diced

4   Carrots, peeled and sliced

1   Medium Onion, peeled (you can slice it up, or leave it whole)

1   Can of Tomato Soup (Low sodium/Lite works fine too)

1   Pound of raw Stew Beef (It can even be frozen!)

4   Bay Leaves

5   Beef Boullion Cubes

Sprinkling of Oregano

Sprinkling of Pepper



Put all ingredients in crockpot.  Fill crockpot with water. 

Cover.  If the beef is thawed, cook 6-8 hours on low.  If the

beef is frozen, cook 6-8 hours on high.



This stew does not have to be watched or stirred.  You can put it

on before you leave for work and it will be ready when you get

home.



Variation:  You can also add some barley to the stew, but as

barley will absorb the water, you will have to watch the stew and

add more water so it does not burn.

********************************************************************************



Beef Stew 



4 Lb Beef Chuck or Stew Meat, Cut Into 1" Cubes

3/4 Cup Flour

2 tsp Salt

1 tsp Pepper

2 Cups Beef Broth

2 tsp Worcestershire Sauce

2 Cloves Garlic

2 Bay Leaves

1 1/2 tsp Paprika

5 Carrots, Sliced

5 Potatoes, Diced

3 Onions, Chopped

3 Stalks Celery, Sliced

1 Tbls Kitchen Bouquet 



Place the meat in the slow cooker. Mix the flour, salt and pepper. Pour over the

meat. Stir the meat to thoroughly coat it with the flour. Add all the remaining

ingredients. Stir well. Cover. Cook on LOW for 10 to 12 hours. Stir thoroughly

before serving. Yields 10 Servings 
    

Because crokpots cook at a very low temperature they do not brown the meat that
you are cooking.   I've found I get much better results if I brown the beef
before adding it to the crockpot.  I know that this adds an extra step and extra
cleanup, which may defeat the reason your using the crockpot in the first place,
but I find it really improves the stew.  

I coat my beef in flour and then sear it as rapidly as possible in a very hot
heavy skillet with a enough oil to keep things from sticking too much.  The goal
is to brown the outside of the meat but not to cook the insides.  Not only does
this add color and flavor but it will seal the in meat juices.

If this is too much for you, try adding some "Gravy Master" it contains carmel
flavoring and will help darken the stew.