& Savor The Flavors And Aroma Of Crock Pot Cooking For homemakers on the go, crock pots can be life savers. The ingredients can be placed in the crock pot in the morning hours and not even stirred or watched until eight hours later presto a wonderful savory meal. You need not spend much lime preparing food for the crock pot. In fact, Mildred Early of Annvillc writes that she often places a beef or pork roast in the crock pot and dumps half a package of instant onion soup or instant mushroom soup over it, about 1 cup of water and cooks meats on high for 4 to 4'A hours. You can adjust the temperature to medium and cook 8 hours. This turns into lender deli cious meat with its own gravy. Another easy idea from Mildred is to sprinkle seasoned salt on turk ey thighs and cook on high for 4-4 'A hours. YELLOW RICE 2 cups raw long-grain converted nee 4'A cups water '/«cup butler, melted 'A cup brown sugar 2A teaspoons turmeric 2 teaspoons salt 'A to 1 cup raisins Combine all ingredients in crackpot; stirwcll. Cover and cook on low setting for 8 to 9 hours or on high selling for 2 to 3 hours. Serves 6 to 8. For Saffron Rice, substitute 3 /« teaspoon saffron threads for the turmeric and omit brown sugar and raisins Ruth Kalwasinski SEVEN LAYER BARS '/< cup butter, melted A cup graham cracker crumbs 'A cup chocolate chips A cup butterscotch chips A cup flaked coconut 'A cup chopped nuts 'A cup sweetened condensed milk Layer ingredients in Bread ’N Cake Bake pan in the order listed. Do not stir! Cover and bake in 3'/j -quart crock pot on high setting for 2 to 3 hours or until firm. Remove pan and uncover. Let stand 5 minutes. Unmold carefully on plate and cool. Serves 6 to 8. Ruth Kalwasinski 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 ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. November 6- Pumpkin Time 13- Cooking With Honey 20- Thanksgiving Favorites 27- Your Favorite Bread Recipes Bone On The Benge CREAMY SCALLOPED POTATOES 6 medium potatoes, sliced lliin 1 small onion, thinly sliced '/< cup flour 1 teaspoon salt '/< teaspoon pepper 2 tablespoons butter 1 can cream of mushroom soup 4 slices American cheese Toss potato slices into the following: 1 cup water 'A teaspoon cream of tarter. Drain. Add remaining ingredients, except cheese; mix together. Cov er and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Before serving, top with cheese slices and melt. Lisa Zimmerman CREAMY SCALLOPED POTATOES 10 to 12 medium potatoes 1 stick butler 8 tablespoons flour 2 teaspoons salt '/a teaspoon pepper 6 cups milk 1 medium onion Peel potatoes, cut into thin slices. Heat butter over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute only. Layer potatoes and sauce 3 limes. Cook on low heat for 6 hours or on high for 4 hours. These times may need to be adjusted to suit your crock pot. McAlisterville Reader RAKED NOODLES AND CHEESE 3 tablespoons flour 3 tablespoons butler 1 teaspoon salt Pepper 2 cups milk 2 cups Vclvecla cheese, diced 6 cups raw noodles Melt butter in saucepan. Add flour, salt and pepper, stir con stantly. Slowly add milk and stir. Add cheese, simmer until cheese melts and mixture is a little thick, stirring often. Cook noodles in salted water. Drain. Pul in crock pot. Add sauce, mix well and sim mer on low for 1 hour. McAlisterville Reader Soups and stews simmered all day in.a crackpot offer Irresistible flavor and aroma. RROII FD HAM 2 cups water 3to 4 pounds "moked ham Place ha "V" crock P° l - Add shank seasonings and pour in water. Cov -1 bav leaf cr and cook on * ow sctl ' n B f° r * lO s a l t y 12 hours. Serves 8. 4 to 5 Dcnocrcoms Ruth Kalwasinski q 10 3 peppercorns (Turn to P«g« B 8) ITALIAN MEAT LOAF 2 pounds lean ground beef 2 cups cracker crumbs '/} cup tomato soup 1 large egg 2 tablespoons dried chopped onion VA teaspoons salt 1 teaspoon garlic salt 1 packet Good Seasons Italian salad dressing mix A teaspoon pepper Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. In a large bowl, mix ground beef, cracker crumbs, 'A cup toma to soup, egg, onion, salt, garlic salt, Italian Seasoning packet, and pep per until well blended. Shape into loaf. Place in slow cooker on top of foil. Cover tightly and cook on high for 2'/2 to 3 hours or on low for sto 6 hours or until beginning to brown and juices run clear. Use ends of foil to lift meal loaf and transfer to a serving platter. Heat 2 tablespoons meat drip pings, remaining tomato soup, and '/. cup water. Serve over meal loaf. Shelly Taylor Andreas GREEN BEAN CASSEROLE Layer in crock pot, making three layers: 2 pounds fresh cut green beans 10'/j -ounce can cream of mushroom soup, undiluted 3-ouncc can French-fried onion rings (reserve some for top) 1 cup grated Cheddar cheese 8-ounce can water chestnuts, thinly sliced Slivered almonds, optional Salt and pepper, to taste Add: 1 cup water and cook on high for 3 to 4 hours or low 8 to 10 hours. About 20 minutes before serving, sprinkle reserved French-fried onions on lop. If using frozen beans, use 4 10-ouncc packages. Cook on high for 2 to 3 hours or on low for 6 to 8 hours. Lynette Reinford McAlisterville Featured Recipe Whenever a recipe calls for whipping cream you know it’s special The latest collection of recipes from American Dairy Association brings together the best whipping cream creations you’ll find—from creamy pasta entrees and tender biscuits to flavored whipped Cream toppers. Tips for whipping cream also are included. To order, send a self-addressed, stamped business-size envelope to: Whipping Cream Tips and Recipes DAIRY & NUTRITION COUNCIL MID EAST 3592 Corporate Drive, Suite 114 Columbus, OH 43231 ' Here is a recipe from the brochure. BUTTERSCOTCH CREAM PIE Crust: 1 cup all-purpose flour 2 tablespoons granulated sugar 'A cup (1 stick) butter, cut into pieces Filling: V* cup firmly packed brown sugar 'A cup cornstarch 14 teaspoon salt 2 cups milk 2 tablespoons butter 2 teaspoons vanilla extract 14 cup whipping cream Whipped cream, if desired Toasted sliced almonds, if desired For crust, combine flour and granulated sugar in work bowl of food processor. Add butter; process just until dough holds together. "‘Press into and up sides of 9-inch pie plate. (If dough is too sticky to handle, refrigerate 10 to IS minutes.) Place in refrigerator about 15 minutes to chill. Preheat oven to 400*F. Remove crust from refrigerator. Bake 12 to 15 minutes or until golden brown. Remove from oven; cool on wire rack. Meanwhile, for Ailing, combine brown sugar, cornstarch and salt in saucepan. Gradually add milk. Cook over medium heat, stir ring constantly, until mixture boils and thickens; remove from heat Add butter and vanilla: stir until butter melts. Transfer to a bowl; cov er and chill about 1 hour or just until mixture is cool. Beat whipping cream on high speed until soft peaks form, scraping bowl occasional ly. Fold whipped cream into filling. Pour into cooled crust. Chill 2 to 3 hours. Top with additional dollops of whipped cream and toasted sliced almonds, if desired. * To make crust by hand, combine flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir (or work by hand) just until dough holds together. Serving size: US of pie Calories per serving: 379 Protein 4 g, fat 22 g, carbohydrate 42 g Calcium 106 mg, riboflavin (BJ 20 mg Yield: one 9-inch pie
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