Don't you just love the feeling of getting more than one-thing-at-a-time done in the kitchen?! I know that using your Crock Pot to cover one or two items from your meal takes some forethought, but it's sooo worth it! I mentioned a little pamphlet (I think it's from the 60's or 70's) that was included with the purchase of the Original Rival Stoneware Cooker-Crock Pot (I got mine passed down from my Mom-it's burnt orange and now resides in my son's apartment-Thanks, Nana!). This little book is full of good make-ahead recipes and clever tips on ways to use your Crock Pot. Here are a few ideas that might come in handy as you prepare for the Thanksgiving Cooking Marathon. Happy Thursday!
* Fresh or Frozen Vegetables
Use two 10 ounce packages of frozen vegetables, or cleaned, ready-to-cook fresh vegetables. Cover and cook on High for 45 minutes, then on Low 2-4 hours.Stir occasionally. Vegetables may be wrapped in foil to eliminate stirring. Suggested vegetables: Potatoes, broccoli spears, asparagus, cauliflower, artichokes. Note: Add 1/2 C water, except for artichokes (2 C).
*Fresh Corn on the Cob
Remove silks but leave green outer husks on the ears and cut off ends so corn will fit in Crock Pot in standing position. Wash thoroughly. Six to eight ears fit best. Cover and cook on High 45 minutes, then turn to Low for 11/2 to 2 hours. Remove husks and serve.
*Baked Sweet Potatoes
Place washed, unpeeled sweet potatoes in Crock Pot. Add about 1/4 C water. Cover and cook on High for 1 hour, then turn to Low for 6-8 hours or until potatoes are tender.
*Fresh Green Beans
2 lbs. fresh green beans, washed and cut-up
3-4 C water
1 tsp salt
1/4 lb. ham or bacon pieces
Put all ingredients in Crock Pot. Cover and cook on Low for 10-24 hours. (High 6-10 hours). Stir occasionally.
I will be joining Life as Mom and Joy of Desserts for their swaps today.