Newspaper Page Text
Slow cookers are a great investment for busy working families
By LINDA ADAMS
Special HHJ cook
For people who really don’t like
to cook, or who don't have the
time, a slow-cooker is an excellent
investment.
S low-cookers come in a variety
of types and sizes. While the most
popular is the crock-pot, any
electrical appliance designed to cook
slowly is considered a slow-cooker.
Some have several temperature
settings, some are lined with teflon,
some will brown meat, some are
designed for cooking for two. But
all of them can save you time and
money.
S low-cookers allow you to cook
while you are doing other things or
even are away from home.
Depending on the recipe, most
dishes can be put in and forgotten
until time to eat.
Saving money is important to
everyone these days, and a slow
cooker can help do this by making
a delicious meal from an
inexpensive cut of meat.
Simmering at just below the
boiling point, a slow-cooker will
tenderize a tougher cut and add
flavor to a less tasty cut. Slow
cookers also use very little
electricity even though they cook
for four, six, even ten hours at a
time.
If you don't already own a slow
cooker, there are some points you
need to keep in mind when
choosing one. Some cookers will
brown meats, which will save on
dishwashing as most meats should
be browned before putting in a
slow-cooker. A cooker that
completely detaches from the
electrical connections, such as a
crock that lifts out 6f the cooker,
will also make cleaning up much
easier. A four to five quart cooker is
the most versatile and can be used
for most recipes. Most people find
that cooking temperatures beyond
high and low are not used, so you
might consider the extra expense.
While slow-cooking is very easy,
there are several things to keep in
mind. First, never cook food at less
than 200 degrees. A low-low
setting is not meant for cooking
food, but for keeping it warm after
cooking. A slow-cooker set on low
is designed not to bum food, so it
won't matter if your soup simmers
a little longer than the recipe calls
for.
Every time you raise the cover,
steam escapes and the temperature
goes down. It will take about half
an hour to get back to the proper
temperature. Since slow-cookers
cook slow, you don't need to stir
often. You also usually add all the
ingredients at the same time,
however, if you need to add
something, have it ready to go in
before you lift the lid. Be careful!
The steam is hot!
Vegetables take longer to cook
than meat in a slow-cooker, so put
them on the bottom. Frozen
vegetables should be thawed before
adding to a crockery-lined cooker or
the crockery might crack. Running
under hot water for a few minutes
should thaw them enough.
Spices taste spicier because they
have longer to work so cut down on
the amount you use. Follow recipes
until you get an idea of how much
to use.
Liquids don't evaporate in a slow
cooker so you may end up with a
lot more liquid than you expected.
If you want a drier roast, use a meat
rack.
Although a slow-cooker can’t be
beat for cooking soups and stews, it
can be used for a lot more more -
including desserts. But because it is
so good at soups, here's an
excellent, easy recipe. And what
could be nicer than coming home
after work and have supper already
cooked? Add combread, or if it's
been a really tough day, crackers,
and, salad for a complete meal.
Beef and Vegetable Soup
1-1/2 lbs. beef short ribs, cut into
2" chunks
6 cups water
1 tbsp. salt
4 stalks celery, diced
2 carrots, diced
1 onion, diced
2 potatoes, peeled and diced
10-oz. pkg. frozen mixed
vegetables, thawed
1-lb. can tomatoes, chopped
2 tbsp. chopped parsley
1 tbsp. salt, or to taste
1 tbsp. pepper, or to taste
Put all ingredients in slow
cooker. Cover, turn on LOW and
cook 8 to 10 hours, or until meat is
tender and vegetables are cooked.
Serves 10 to 12.
If you always run short of time
in the mornings, you can do the
dicing and chopping the night
before and have everything ready to
go in the morning. Just add the
celery, carrots, onion and potatoes
and cover with water and refrigerate.
| In the morning, drain and add to the
! other ingredients,
t
Chicken de la Creme
t
1 4 boned chicken breasts, cut into
' cubes
‘ 1/4 lb. sweet butter
1 carrot, diced
‘ 2 stalks celery, diced
• 1 onion, grated
: pinch of nutmeg
|
IjgßHßia
NK PLAY NASCAR VICTORY LANE CAME I
I Win $850,000 Total Prizes!
I Official Rules and Instruction! at all participating Piggiy Wiggly stores.
I "ARTS ON THE HILL" Open 24 Hours I
A Showcase Os The Visual And Performing Arts in Telfair County. B _ _ _ . _
I vtrsss* I
Maren 16, 1991 10.00 A.M. • 4:00 P.M. georgia youth art month ‘9l
*/tREBc
IwH MM ■Vo-
I PepS Steak|
I I Country Pride Size, Heat Beef or Red Choice Boneless | 1
II Breast ■ Bryan H Turkey HSirloin 11
11 Quarters H Franks H Bologna H steak 11
I 9QC 2 19 929 J 69 I
I I
M .jtSir 1
I Virginia Wisconsin | Fresh Baked Honey Oven Fresh I
I _ Baked Muenster < Glazed _ Hoagie B I
II Ham H Cheese H Donuts H Rolls II
I |599■9991ig991d/f 29l I
I Lb. OBm Lb. Doz. " [ I
a . i 1 T— S . 1 : : i\. I ! k 1 : j : r— i:.: I
I Double Coupons Everyday! I
| SQC Limit • See store» Fw Petaite |
1 tsp. salt
1 egg yolk
1/2 cup heavy sweet cream
2 tbsp. butter
2 tbsp. flour
salt and white pepper to taste
In a large skillet, or slow-cooker
if it has a browning unit, brown
chicken pieces on all sides in 1/4
lb. sweet butter. Remove chicken
to slow-cooker. Add carrot, celery,
onion, nutmeg, chicken broth and 1
tsp. salt to chicken. Cook on LOW
for 6 hours or until chicken is
cooked. Remove chicken pieces and
keep in warm oven. Beat egg yolk
and cream together. In saucepan,
melt 2 tbsp. butter and stir in flour.
Cook until flour is pale tan, but
not brown. Pour in sauce from
slow-cooker and cook, stirring
constantly, until mixture is
thickened. If there are any lumps,
beat them out with a wire whisk or
an egg beater. Season to taste with
salt and pepper. Add egg and cream
mixture and mix thoroughly. Pour
over chicken and serve. Serves 4 to
THE HOUSTON HOME JOURNAL, WEDNESDAY, FEBRUARY 27, 1991
Classic Pot Roast
2 tbsp. vegetable oil
4 lb. beef pot roast
4 potatoes, peeled and quartered
4 carrots, sliced
1 onion, chopped
1 bay leaf
salt and black pepper to taste
1 cup beef broth
Heat oil in large skillet; add meat
and brown. Put potatoes and carrots
at bottom of slow-cooker, top with
beef and add remaining ingredients.
Cook on LOW for 10 to 12 hours,
or until meat is tender. Serves 6.
Fruit Compote in White
Wine
1 lb. dried pitted prunes
2 cups dried apricots
1 cup dry white wine
1 lb. can dark Bing cherries, pilled,
undrained
2 cups water
Put all ingredients in slow
cooker. Cook on LOW 7 to 8
hours. Serve warm with heavy
sweet cream on the side. Serves 8.