BG-Lancastw Fanning, Saturday, November 26,1988
For Flavor And Convenience
Convenience without sacrific
ing taste is a requirement for
today’s busy cooks. When you’re
away from home for hours and
return at mealtime, crackpot cook
ing comes to the rescue.
The slow cooking of a crackpot
results in tender, juicy meats. Add
some vegetables and let the juices
permeate for flavor that can not be
topped.
If you’ve limited your crock pot
to one dish meals, Laura Kauffman
of Bainbridge has a surprise for
you. She bakes bread, makes pud
ding, apple butter and scrapple in
her crock pot.
Laura has contributed most of
the recipes to this week’s column.
In keeping with the season, she has
included recipes especially for the
family with an accomplished hunt
er. If you want to know the best
way to make rabbit, squirrel,
pheasant or venison, try cooking it
in a crackpot.
With these easy, mouth water
ing recipes, you won’t limit crock
pot cooking to busy days. You’ll
want this flavor every day.
CROCK POT MACARONI
3 tablespoons butter
VA cups uncooked macaroni
1 quart milk
A pound shredded cheese
1 teaspoon salt
'/< teaspoon pepper
Melt butter. Stir with macaroni
m crock pot. Add remaining ingre
dients. Start on high setting until it
starts to bubble, then turn on low
setting for 2 hours. Recipe can also
be put in 225 degree oven for 3
hours.
Kathy Wenger
Harrisonburg, Va.
OLD-FASHIONED APPLE
BUTTER
12-14 apples
2 cups apple juice
Sugar
Cinnamon
Allspice
Cloves
A cup sauteme (optional)
Wash, core and quarter apples
(do not peel). Combine apples and
apple juice in lightly oiled crock
pot Cover and cook on low setting
for 10 to 18 hours (on high setting
for 2 to 4 hours).
When fruit is tender, put
through a food mill to remove peel.
Measure cooked fruit and return to
crock pot. For each pint of sieved
cooked fruit add 1 cup sugar, 1
teaspoon cinnamon, 'A teaspoon
allspice and 4 teaspoon cloves; stir
well. Cover and cook on high set
ting for 6 to 8 hours, stirring about
every 2 hours. Remove cover after
3 hours to allow fruit and juice to
cook down. Add sautemie for the
last hour of cooking. Spoon into
hot sterilized jars and process in
boiling water bath; seal. Makes
about 5 'A -pint jars.
Laura Kauffman
Bainbridge
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each
recipe you submit. Send your recipes to Lou Ann Good,
Lancaster Farming, P.O. Box 609, Ephrata, PA 17522.
Dec.-
3-
10-
17-
24-
Crock Pot Cooking
RABBIT IN CREAM
1 large or 2 small rabbits, cut up
3 tablespoons minced ham or
bacon
1 onion, finely chopped
'A teaspoon leaf thyme
1 can (4-ounces) sliced
mushrooms, drained
1 cup beef bouillon
1 cup sour cream
2 tablespoons lemon juice
3 tablespoons flour
Minced parscly
Marinate rabbit overnight in
refrigerator in salted water. Before
cooking, remove rabbit pieces;
drain and pat dry. Place rabbit,
ham, onion, thyme and
mushrooms in crock pot. Pour in
bouillon, moistening well. Cover
and cook on low setting for 6 to 8
hours.
Before serving, turn to high set
ting. Combine sour cream, lemon
juice and flour. Remove rabbit to a
warm platter. Stir sour cream mix
ture into juices in crock pot. Cook
until thickend. Spoon sauce over
rabbit and sprinkle with parscly.
Serves 6. Squirrel in cream: substi
tute 2 small squirrels, cut-up, for
rabbit.
HASENPFEFFER
2'A to 3-pound rabbit, cut up
2 cups dry red wine
2 tablespoons wine vinegar
1 tablespoon sugar
1 tablespoon salt
1 teaspoon whole cloves
'/« teaspoon pepper
2 bay leaves
Place cup-up rabbit in flat
refrigerator container. In bowl,
combine remaining ingredients;
pour over rabbit, marinate over
night or for 8 hours. Place mari
nated rabbit in crock pot. Add VA
cups marinade. Cover and cook on
low setting for 7 to 10 hours.
Remove meat to warm platter.
Thicken gravy, if desired. Serves
4.
BRAISED PHEASANT
2 pheasants (about VA -pound
each)
Salt and pepper
1 onion, sliced
2 carrots, pared and quartered
2 slices lean smoked bacon
'A cup chicken broth
'/< cup dry sherry or broth
Season cavity of each pheasant
lightly with salt and pepper.
Arrange sliced vegetables in bot
tom of crock pot. Place pheasants
on top ol vegetables. Cut bacon
slices in half and place over each
breast. Add broth and sherry. Cov
er and cook on low setting for 8 to
10 hours (on high setting for 2A to
3 'A hours). Serves 2to 4.
Christmas Cookies & Candies
Puddings & Desserts
Holiday Hors d’oeurves
Christmas Dinner
In glass or crockery container,
dissolve yeast in 'A cup lukewarm
water. Add remaining ingredients
and stir well with a wooden or
plastic spoon. Cover with a towel
and let stand for 3 to 5 days at room
temperature. Stir 2or 3 times daily.
To store, cover and refrigerate.
Makes about 4 cups starter.
SOURDOUGH HONEY
WHEAT BREAD
% cup milk
2 teaspoons butter
VA tablespoons honey
1 package dry yeast
V* cup sourdough starter
Laura Kauffman
Bainbridge
Laura Kauffman
Bainbridge
Laura Kauffman
Bainbridge
SOURDOUGH STARTER
1 package active dry yeast
Vi cup lukewarm water
2 cups lukewarm water
2 cups flour
1 tablespoon sugar
1 teaspoon salt
V* cup whole wheat flour
VA tablespoons wheat germ
2 teaspoons sugar
1 teaspoon salt
'A teaspoon baking soda
VA cups all-purpose flour
Preheat crock pot on high set
ting for 30 minutes. Scald milk.
Add butter and honey to scalded
milk; allow to melt and cool to
lukewarm. Mix yeast in milk and
stir to dissolve. Add the sourdough
starter, the whole wheat flour and
wheat germ. Blend sugar, salt and
soda until smooth and sprinkle
over top of dough, stirring in gent
ly. Stir in remaining flour until too
stiff to stir. Turn out onto floured
board and knead 100 times. Shape
into loaf and place in well-greased
Bread ’n Cake Bake pan; cover.
Place in crock pot. Cover and bake
on high setting for 2 to 3 hours or
until edges are browned.
Remove pan and uncover. Let
stand 5 minutes. Unmold on cake
rack and serve warm.
SOURDOUGH BREAD
1 package active dry yeast
V* warm water
1 teaspoon sugar
'A cup sourdough starter
1 teaspoon salt
2/i to 2V* cups flour
'A teaspoon baking soda
Soften yeast in the warm water.
Blend in sugar and let stand 10
minutes. Stir in sourdough starter
and salt. Add I'A cups of the flour
and beat with an electric mixer for
3 to 4 minutes. Mix 1 cup of the
flour with soda and stir into batter.
Add remaining flour, if needed, to
make a stiff dough. Grease hands
and shpe dough into loaf (dough
will be slightly sticky). Place in
well-greased Bread ’N Cake Bake
pan; cover. Place in crock pot.
Cover and bake on high setting for
2 to 3 hours.
Remove pan and uncover. Let
stand for 5 minutes. Unmold on
cake rack; brush crust with butter
and serve warm.
Laura Kauffman
Bainbridge
SAUCY BAKED BEANS
3 cans (16-ounces each) baked
beans in sauce, drained
1 medium onion, chopped
1 medium green pepper, seeded
and chopped
'A cup brown sugar, packed
2 tablespoons prepared mustard
1 teaspoon Worcestershire
sauce
‘A cup smokey barbecue sauce
Dash tabasco sauce
2 tablespoons dried parsley
flakes
4 to 6 slices cooked ham, sliced
Combine all ingredients except
ham in crock pot; stir well.
Sprinkle ham over top, pushing
half down into beans. Cover and
cook on low setting for 4 to 12
hours (on high setting for 2 to 3
hours). Serves 12. Note: if you
want to cook beans the maximum
time, do not completely drain liq
uid from canned beans.
Laura Kauffman
Bainbridge
PENNSYLVANIA DUTCH
SCRAPPLE
2 pounds pork neck bones
1 large onion, finely chopped
Salt and pepper
I'A cups commcal
Butter or margarine
Place neck bones, onion, salt
and pepper in crock pot; add
enough water to cover. Cover and
cook on low setting for 7 to 12
hours.
With slotted spoon, lake neck
bones from broth. Remove meat
from bones and return to broth in
crock pot. Stir in commcal. Cover
and cook on low setting for 6 to 10
hours (on high selling for 2 to 3
hours).
Taste for seasoning. Pour corn
meal mixture into 2 lightly oiled
loaf pans. Chill overnight Cut into
'A -inch slices and fry. Serves 12 to
15.
Laura Kauffman
Bainbridge
Featured Recipe
Now is the season for cooking game meat. Doug and Laura
Kauffman are a husband and wife team who hunt together. For that
reason, Laura keeps her eyes open for new and interesting recipes to
replace the wild taste with tender, succulent flavor.
The Kauffman’s farm 48 acres in Bainbridge where they have
four broiler houses. The couple and their 5-year-old son enjoy CB
radio and Lavra is deeply involved in ceramics. She said, “I like
making simple things in the crackpot because it seems to hold the
flavor of the meat better.”
With deer hunting season next week, there’s sure to be many
cooks looking for a taste tempting recipe. So, dig out those crock
pots and do justice to your hunter’s bounty.
VENISON STEW
2-3 pounds venison, cut into 1-inch cubes
l'/j cups French dressing
2 carrots, pared and cut
1 large onion, coarsely chopped
1 small green pepper, seeded and coarsely chopped
3 stalks celery, cut into 1-inch pieces
1 can (16-ounce) whole tomatoes, mashed
'A cup quick-cooking tapioca
1 whole clove
1 bay leaf
Salt and pepper
Marinate cubed venison in French dressing for 12 to 24 hours.
Drain off salad dressing and place venison in crock pot Stir in
remaining ingredients. Cover and cook on low setting for 8 to 10
hours. Serves 6 to 8.
HUNTER’S CHICKEN
3-pound fryer, cut into serving
pieces
Garlic salt
Pepper
Cinnamon
1 medium green pepper, seeded
and chopped
2 small onions, sliced
2 stalks celery, chopped
1 can (4-ounces) sliced
mushrooms, drained
'/< cup dry sherry
1 can (16-ounccs) tomato
wedges
3 tablespoon flour
3 tablespoons w.ucr
Hot spaghetti
Rinse chicken pieces and pat
dry. Season with garlic salt, peppef
and cinnamon. Place green peppef,
onions and celery in crock pot
Add seasoned chicken parts. Pour
in mushrooms, sherry and toma
toes; stir well. Cover and cook on
low setting for 7 to 10 hours (on
high setting for 2 to 3 hours).
Remove chicken pieces; bone
and return meat to sauce. Make a
smooth paste of flour and water;
stir into crock pot. Cover and cook
on high setting for IS to 30 minutes
or until gravy is thickened. Serve
over hot spagetn. Serves 6.
Laura Kauffman
Bainbridge
(Turn to Page B 8)