to
Jill Weisensel
winner of our "Phrase of Fire" contest
She won two (2) tickets to the Fireside Theater
The correct phrase was:
"Hello, I'm Johnny Cash. Come see ring of Fire at the Fireside Dinner Theater"
Summer time is a great time to use the crock-pot. Your kitchen will stay cool and slow cooker cooking gives you extra free time to do other things.
Here are a few tips when using your slow cooker:
- To cook food properly and safely, fill your slow cooker at least half full, but not more than two-thirds full.
- It might be tempting to check on your dish, however, everytime you remove the lid you increase the cooking time by 20-30 minutes.
- For food safety reasons, cook and drain all ground meats. but you don't need to brown large cuts of meat beforehand.
- You can place all your ingredients in the crock the night before, cover and refrigerate overnight. In the morning, place the crock in the slow cooker, turn it on and go! No need to preheat.
- Cleaning is a breeze if you use a slow cooker liner. Place the liner in the crock, add your ingredients and cook as you normally would. After cooking simply throw away the liner.
Have you ever tried baking potatoes in your slow cooker? One of my listeners shared this recipe:
Baked Potatoes in the Slow Cooker
Wash and prick potatoes; wrap in foil.
Fill crock pot with as many potatoes as you want.
Cook on LOW for 8-10 hours or HIGH for 2-4 hours.
I have also used my slow cooker to make these great tasting candy treats:
Crock Pot Candy
1 (16 oz.) jar unsalted dry roasted peanuts
1 (16 oz.) jar salted dry roasted peanuts
3 pkg. (4 oz.) each German Chocolate baking bars
1 (12 oz.) bag chocolate chips
1 (24 oz.) white almond bark
Layer into crock pot as follows: unsalted peanuts, salted peanuts, chocolate baking bars, chocolate chips, white almond bark. Cook on LOW for 2 hours. DO NOT STIR. After cooking time, stir to completely combine. Dip out onto wax paper by spoonfuls and let cool.
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