[Sca-cooks] about crock pots

[Kathleen A. Roberts]

>> While we're on the topic, I'd love to start using my own crockpot more.
>> Does anybody have good slow-cooker recipes?  What period recipes
>> translate well to crockpots?  (For cooking, anyway - I've definately
>> used them for keeping cooked food hot for serving.)

couple of good non period recipes...

corned beef....   slice onions to give it a 'rack' to sit on, put some room 
temp guiness in (about 1 1/2 in. up the pot), little more garlic if you 
like, and pepper...  let it bubble happily away on med 3-4 hours.  check 
for doneness according to size.   comes out really nice and tender.

works with almost anything... whole chicken, little pork roast, chuck 
steak...    vary cooking liquid to suit meat... i.e. wine for chicken, 
cider for pork, cider or wine for chuck

and.....

one jar sauerkraut, rinsed a bit
one sm. onion chopped
one sm. apple peeled and chopped
1 c white wine
2 pork chops or some spare ribs
brown sugar (optional)

dump in kraut, apples and onions.  mix about a bit.  add 1 tbsp brown sugar 
if your wine is very dry or if you don't like tart sauerkraut (in which 
case i am forced to ask why bother...)
add white wine.  lay pork chops/ribs on top.  cover and cook on medium for 
about 3 hrs.

serve with mashed potatoes and applesauce.   nice winter meal


two warnings....

crock pot steam/condensation/drip can bring your water level too high if 
you are not careful.
potatoes get a really weird texture

otherwise, i love my crock... as well as my electric roaster

cailte
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''Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy.''
                                                        W.B. Yeats
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Kathleen Roberts
Administrative Asst. II
UNM Freshman Admissions
505-277-6249