Thanksgiving the Easy Way!

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!
Marcia

Page 43

* 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.

Pumpkin Bread in a Coffee Can!

When I was a kid there was a popular recipe for quick bread that was baked in a coffee can. I remember having a slice of the carrot, banana or zucchini bread because of its round, ridged shape. It was always moist and delicious. As I was flipping through an old pamphlet that came with the Rival Original Stoneware Crock Pot, I was reminded of this bread that I had years ago. Good luck finding that 3 lb. coffee can-when you do, hold onto it! Here's the recipe:

Page 58 Pumpkin Tea Bread

1 C oil
1 C granulated sugar
1 C brown sugar
4 beaten eggs
1 can (1 lb.) pumpkin
3 C sifted flour
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg or 2 tsp pumpkin pie spice mix
2 tsp soda
2/3 C chopped walnuts
2/3 C cut-up dates

Blend oil and two sugars. Stir in beaten eggs, pumpkin. Sift dry ingredients together. Add. Stir in nuts and dates. Pour batter into greased and floured 3 lb. coffee can (that has been washed and dried). Place can in Crock Pot. Cover top of can with 4-6 paper towels. Place Crock Pot lid on top. Bake on high for 3 1/2 to 4 1/2 hours. No fair peeking until last hour!

Have a great Wednesday! Let me know in my comments if you would like more recipes posted from this Crock Pot pamphlet.

(My favorite read this Fall: The Help by Kathryn Stockett) 

I will be joining We are that Family, Krazy Kitchen, Kelly the Kitchen Kop, Dining with Debbie, The Thrifty Home, King's Court IV, and Turning Back the Clock for their swaps today.  

Texas Hash in Your Crock Pot

Some Friends from church brought our family a crock pot full of this delicious concoction years ago when our second son, Blake, was born. It's such a Southwestern comfort food and you can make it spicier by adding some jalapeno slices at the end of cooking, or cool it down with a dollop of sour cream. I think it would be the perfect food to have for dinner the night before Thanksgiving....you know, when you're up to your elbows in pie crusts and stuffing!

2 lbs. ground beef
2 medium onions, chopped
2 green peppers, chopped
2 (1 lb.) cans tomatoes
1 1/2 tsp chili powder
2 1/2 tsp salt
2 tsp Worcestershire sauce
1 C raw rice (long-grain)

Brown beef in skillet and drain off fat. Put all ingredients in Crock Pot. Stir thoroughly Cover and cook on low 6 to 8 hours. (High for 4 hours)

(My favorite read this Fall: The Help by Kathryn Stockett)

I will be joining Mom's Crazy Cooking, Blessed with Grace, Gypsy's Corner, Beauty and Bedlam, and All the Small Stuff for their swaps today.

Juicing Plums in Your Crock Pot

Not too long ago I received a call from my friend, Earlene. The plum tree in their yard was overflowing and she offered me some of the overflow. What a wonderful offer! Not only did she pick the plums and bag them for me, (her husband, Kenneth probably was a big help) but she and Kenneth (the "Green Tomato Salsa Master") delivered them to my door! I am always appreciative of fresh produce...unless it's okra (we've established this fact in a previous post). My dilemma on this particular day was that I had an annual chamber banquet to attend that evening and was leaving the next morning for a trip, but I never turn down beautiful fresh fruit!

I came up with a solution. I rinsed the plums and picked off stems and leaves. Using a sharp paring knife, I got rid of the few bad places in the fruit. I placed the fruit and just enough water to barely cover the plums in my large crock pot, set it on low and went about my busy day and evening. That night when I returned from the dinner, I changed out of my good clothes and got to work. It was simple; using a strainer, I mashed the plums and poured all the strained juice into a pan. Because the juice was already hot, I was ready to add the sugar and Sure-Jell and make jelly (I had my containers ready to go).

Another time that I was blessed with a gift of fresh fruit and didn't have time to make the jelly that day, I followed the same steps with the crock pot and sealed the strained juice in a plastic container with a tight lid for the freezer. Now, whenever I want to make some more jelly, I have juice to thaw and put on the stove!
If you want to know how jelly done this way turned out, it was a hit. I shared some and got compliments on it. To be fair, the real reason that jelly was sooo good was the wonderful flavor of Earlene and Kenneth's plums. It's nice to have friends who come bearing fruit....no matter what day it is!

I will be at these great blogs today; please give them a look!
-We Are That Family
-Dining with Debbie
-The King's Court IV

Brisket in the Crock Pot

Yesterday didn't go as I expected, time-wise. I had some errands to run after I dropped son #3 at his driver's ed class. Then, I had an appointment at 11:30, which as it turned out, was 1/2 hour behind schedule. I then got on the phone to ask son #2 to please prepare the brisket and get it in the crock pot for me; it was the planned item for dinner. I'm getting ready to do some "Mom bragging" here...it was the best Corned Beef Brisket that I've ever eaten!

Blake had rinsed the piece of meat off with cold water and seasoned it with salt and pepper. He then wrapped it tightly with heavy-duty aluminum foil and put it in a dry oval-shaped crock pot on high for 1/2 hour, and then turned it to low for the rest of the day. It was so moist and tender. He had never fixed a brisket before, so he didn't know to trim the little cap of fat off of it-but I think that added to the flavor! Way to go, Blake! Dinner was a success.


I will be joining these fine swaps today:

WeareThatfamily
Krazykitchen
Diningwithdebbie
Kellythekitchenkop
Talesfromthefairyblogmother

Crock Pot Spaghetti Sauce

If you love homemade spaghetti as our family does, you know that the longer the sauce cooks the better it is. That's where the use of your crock pot is essential. This recipe is great to fix ahead and simmer in your crock pot all day while you get other things done!


My Spaghetti Sauce

1/2 lb. ground chuck (I use extra lean)
1/4 lb. Italian Sausage
1/2 C chopped onion
1 clove garlic, minced
One 16 oz. can tomatoes, cut up ( I use can of already diced tomatoes)
One 8 oz. can tomato sauce
One 4 oz. can chopped mushrooms (optional)
1/2 C chopped green pepper
2 TBSP quick-cooking tapioca
1 bay leaf
1/2 tsp dried oregano, crushed
1/4 tsp dried basil
1/8 tsp black pepper
Dash of salt

In skillet, cook ground beef, sausage, onion and garlic until meat is brown and onion is tender; drain off fat. Meanwhile, in crock pot, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca and seasonings. Stir in browned meat mixture. Cover and cook on low for 10-12 hours or high for 5 -6 hours. Remove bay leaf before serving over hot spaghetti (or pasta of your choosing). Makes 4 or 5 servings.


*****Don't forget to watch "The Middle" tonight with Patricia Heaton!*****


I will be at these swaps today:

WeareThatfamily
Krazykitchen
KellytheKitchenKop
DiningwithDebbie
SmockityFrocks

Ribs and Potatoes in the Crock

I have some running around to do today, but we'll still have one of our favorite meals when we all get home tonight. I thought I would share my plan with you.

First, I buy the big package of boneless pork spare ribs at Sam's. Then, the morning of the day that we'll be having them for dinner, I spray the crock pot with cooking spray and layer the ribs, salting and peppering each layer (use whatever seasonings you usually put on them-you might even use a rub!) Put the crock pot on low if you'll be gone for several hours. When it's 1/2 hour before serving time, place the ribs in a greased glass casserole in one thin layer. Top with you favorite BBQ sauce (I use Open Pit Original Flavor). Place in the oven, uncovered, on 350 to glaze the ribs.

Here's the second part of this easy dinner equation: That morning, wash (scrub) baking potatoes and pat dry with a paper towel. Wrap each individual potato with a square of aluminum foil. Place the foil-wrapped potatoes in your other crock pot on low. Before serving that evening, put out toppings for a potato bar (bacon bits, shredded cheese, broccoli, sour cream, butter). You're all done! Sit done and enjoy being home!

I'll be at these recipe swaps today:

BlessedwithGrace
Gypsy'scorner
BeautyandBedlam
Raising4Godlymen
Allthesmallstuff