Come CHILL With Us

When: Thursday, June 18th, 7 PM
Where: Lindsey Steven's Home
What: Come learn how to make the most of your freezer, how to make quick and easy freezer jam, as well as tasty freezer desserts!

More to come....

Also, mark July 16th on your calendar....We're thinking of exploring QUICK N' EASY MEALS....any thoughts?

Helpful Crock Pot Tips by Joanne McBride

Tips for Recipe Success

Buy roasts and other large cuts of meat that will fit in your crock pot, or plan to trim them to fit.

Remove skin from poultry and trim excess fat from other meats before cooking.

Fresh root vegetables, such as potatoes, carrots, and onions should be placed in the bottom of the pot, under the meat, for faster cooking. They tend to cook more slowly than meat.

When thickening sauces near the end of cooking time, turn the heat setting to high to speed the process. Taste the liquid first, though; if it lacks flavor, it may be best to reduce by simmering several minutes uncovered.

DO taste and season. Since slow cookers sometimes dilute flavors over a long period, be creative with your seasonings. Seasoned salt, garlic powder, seasoned pepper, and complementary herbs and spices are best added near the end of cooking.

Colors tend to face in slow cooked foods, but garnishes such as chopped fresh parsley, chives, tomatoes, red peppers, cheese, or sour cream can add much visual appeal.

Preparation

Over long cooking, some dishes may lack flavor, but some extra preparation steps can be worthwhile. Though it isn’t necessary to brown most meats first, flavor is often enhanced by browning, and fat is decreased. Dredging meat or chicken in flour, browning, then deglazing the pan with wine, a little vinegar, or broth and adding that to the pot can make quite a big difference in flavor. For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes. To simplify preparation, brown ground beef, drain, and freeze in batches for your crockpot meals.

To make a flavorful sauce or gravy from your cooking liquid, first make a roux of flour and water (roughly 1 tablespoon of each for each cup of liquid) in a medium saucepan. Skim the fat from the cooking liquid in the slow cooker then add the liquid to the roux. Simmer, stirring until the sauce is thickened and reduced. Serve with or over meat and/or vegetables. You can also add cornstarch dissolved in water (1 or 2 tablespoons cornstarch to 2 or 3 tablespoons cold water, depending on how much liquid you have) directly to the slow cooker near the end of cooking to thicken the liquids.

Time Guide

(coming soon!)

*Crock Pot is the registered trademark of the Rival Company. You’ll also find it called crockpot, crockery cooker, or slow cooker in many recipes. Some “slow cookers” heat from the bottom and have a wider range of temperature settings. They can be used for most recipes, but best results are obtained with a crockery type cooker.

Ingredients:

Vegetables:
Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1 inch thick, and placed in the bottom of the pot, since they take longer to cook.

Liquids:
Usually liquids may be decreased in slow cooking – about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.

Pasta and Rice:
If a recipe calls for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add ¼ extra liquid per ¼ cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.

Beans:
I find it best to soak beans overnight before cooking them in the crockery cooker. The Rival brochure recommends pre-soaking then boiling for at least 10 minutes in unsalted water, draining, then add to the recipe. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning. Someone wrote recently that instead of pre-soaking, she cooks her beans (in the crockery cooker) on low for about 8 hours through the night in water with a little baking soda. In the morning, she drains the beans, adds the ingredients with fresh liquid, then cooks per recipe directions. Cooking times might be shorter using this method.

Herbs and Spices:
Ground herbs and spices tend to dissipate over long cooking times, so it’s best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockery cooking. You should taste and adjust seasonings, if necessary, before serving.

Milk/Cheese:
Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. “Healthy,” or reduced fat cream soups can be used in any recipe as a substitute.

Cheeses don’t generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads.

Soups:
Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup. For milk based soups, add 1 or 2 cups water and during the last hour, stir in the milk, evaporated milk, or cream as called for.

Crock Pot RECIPES

It's time to start cookin' without heating up the house!

Crock Pot Recipes You're Sure to Enjoy:

**Thanks to everyone who participated Thursday night. It was a FUN and TASTY evening. Joanne McBride presented great tips on her adventures with crock pot cooking and we enjoyed several delicious dishes prepared by sisters in the ward. Thanks for your efforts!

**If YOU have a favorite crock pot recipe, please email it to Amy Jensen and we'll add it to our list!

Hot Cheesy Bean Dip (Trudy Constantineau)
1 (16oz) can Refried Beans
2 C. Grated jack and cheddar cheese
3 oz pkg. Cream cheese (cubed)
1 C. Salsa
1 C. Sour Cream
1 T. Chili Powder
Put in crock pot and heat on high for 2 hours.

Mexican Chicken
6 - 8 Chicken breasts cut into bite size pieces
1 jar Salsa
Cook in crock pot on low for 4-6 hours then add:
1 can corn
2 C. instant rice
Cook 10 - 15 minutes then crush nacho cheese doritos on your plate, put crock pot mixture next then top with cheese, salsa, sour cream, tomatoes, onions, lettuce, and etc.

Mile-High Enchilada Pie (Joanne McBride - Slow Cooker Recipe Collection)
5 (6 inch) corn tortillas
1 jar (12 ounces) prepared salsa
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup shredded cooked chicken
1 cup shredded Monterey Jack with jalapeno cheese

Prepare foil handles for slow cooker; place in slow cooker. Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with 1 tortilla and cheese. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. Pull out by foil handles. Makes 4 servings.

Foil Handles: Tear off three 8x2 inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier.


Decadent Chocolate Delight (Joanne McBride -Slow Cooker Recipe Collection)
1 package chocolate cake mix
8 ounces sour cream
1 cup chocolate chips
1 cup water
4 eggs
3/4 cup vegetable oil
1 (4-serving-size) package chocolate-flavor instant pudding and pie filling mix

Lightly grease inside of slow cooker. Combine all ingredients in large bowl. Pour into slow cooker. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. Serve hot or warm with ice cream. Makes 12 servings.


Pumpkin Bread (Joanne McBride)
2 eggs
1.5 cups sugar
1 cup pumpkin
1/2 cup oil
1/4 cup water
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground cloves
1/2 tsp cinnamon
1.5-2 cups flour

Mix well. Pour batter into 8 one-half pint jars; seal tops by greasing and flouring foil, then press over jars. Make 8 wads of foil for jars to sit on when placed in the slow cooker. Place foil and jars in the slow cooker and cook on High for 4-6 hours.

*Option: place half of batter in a larger bowl - top with foil as above. Bake the rest in 4 one-half pint jars. Use the bowl portion as the center of a flower, topped with frosting. Cut bread from 2 pint jars into circles to be used as the petals.


Cafe Rio Sweet Pork (Marnie Criddle)
3.75 lbs pork butt bone-in (recipe calls for 6 lbs, but 3-4 lbs makes oodles!)
1 16 oz jar salsa (roasted) desired hot level
1 12 oz can Coke
1 to 1.5 cups dark brown sugar

Place pork in crock pot and fill it halfway up the pork with water. Cook on high for 5-6 hours. (Marnie puts her pork in frozen and lets it cook overnight.) Drain off liquid. Remove bone and break pork into thirds. Mix together salsa, coke and brown sugar. Pour over pork in crock pot. Cook an additional 3-4 hours on high. Shred with forks. Leave on low until ready to serve.

Serve on tortillas (with cheese, lettuce, rice & black beans), or over rice with "Creamy Tomatillo Dressing" which follows.

Yeild: 8-10 servings

Creamy Tomatillo Dressing:
1 buttermilk ranch dressing packet (make according to package directions)
2 tomatillos
1/2 bunch cilantro (de-stemmed)
1 clove garlic (optional)
Juice of 1 lime
1/2 to 1 jalapeno (use seeds to adjust heat level)

Blend all ingredients together in food processor or blender until smooth. Refrigerate.

Yield: 2-3 cups


Beef Stroganoff (Lisa Leishman)
1 lb stew meat
1 package onion soup mix
1 can cream of mushroom soup
1 can golden mushroom soup
1/2 cup water
1 package au jus mix
1 cup sour cream
4 oz. cream cheese

Cook meat, soups, water and au jus mix in crock pot for over 4 hours. Sauce will appear thick but meat juices will thin it over time. Add sour cream and cook additional 30 minutes. Add cream cheese and cook 30 minutes more. Serve over cooked rice or egg noodles.


Creamy Black Bean Salsa Chicken (Amy Jensen - 101 More Things...)
2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese

Place chicken in greased 3.5 to 5 quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings. Serve with warm flour tortillas and rice.


Perfect Peach Cobbler (Amy Jensen - 101 More Things...)
1 can (29 ounces) peach slices, with juice (I used 1 quart canned peaches)
1 can (21 ounces) peach pie filling*
1 white or yellow cake mix
1/2 tsp cinnamon
1/2 cup coconut
1/8 cup butter or margarine, thinly sliced

Pour juice from peaches into a separate container. Spread pie filling and peaches on bottom of 4-6 quart slow cooker. Sprinkle cake mix, cinnamon, and coconut over top. Pour peach juice over dry ingredients. Place butter slices over the dry areas. Cover and cook on low heat 4 hours or on high heat 2 hours. Makes 10-12 servings.

Serve warm with vanilla ice cream.

*Cherry or apple pie filling may be substituted.


Ham and Scalloped Potatoes (Lindsey Stevens - Fix-It and Forget It)
6-8 slices ham
8-10 medium potatoes, thinly sliced
2 onions, thinly sliced
pepper to taste
1 cup grated cheese
10 3/4 oz. can cream of celery OR mushroom soup

Put half of ham, potatoes and onions in slow cooker. Sprinkle with pepper and cheese. Repeat layers. Spoon soup over top. Cover and cook on low 8-10 hours or high 4 hours.


Favorite Slow Cooker Recipe Books:
Slow Cooker Recipe Collection by Publications International, Ltd.
101 More Things to do with a Slow Cooker by Stephanie Ashcraft & Janet Eyring
Fix-It and Forget-It Cookbook by Dawn J. Ranck & Phyllis Pellman Good