&
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
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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