Featured Recipes
Prepare a crockpot of Two-Way Shredded Beef from which
you can serve the following delicious sandwiches. Recipes are
from the Pennsylvania Beef Council.
TWO-WAY SHREDDED BEEF
3 to 3V4 pound boneless beef chuck shoulder or bottom round
roast, cut into four large chunks
1 medium onion, quartered
3 whole cloves garlicj peeled
1 teaspoon salt
Vi teaspoon pepper
'/< cup water
In slow cooker, place onion and garlic; top with beef chunks.
Sprinkle beef with salt and pepper; add water. Cover and cook
on LOW 9 to 9 Vi hours or until beef is tender. No stirring is
necessary during cooking. Remove beef from cooking liquid;
cool slightly.
Meanwhile, strain cooking liquid; skim off fat. Set aside.
Trim and discard excess fat from cooked beef. Shred beef with
two forks. Divide shredded beef evenly in half (approximately
3% cups per portion); add V* cup reserved cooidng liquid to
each. Use on portion shredded beef to prepare Tex-Mex Beef
Wraps with Tomato-Corn Salsa or Honey Mustard BBQ Beef
wiches. Cover and refrigerate remaining portion up to four days
for later use. (See following recipes.) Makes approximately
seven cups shredded beef.
Cooks Tip: Beef mixture may be frozen in a covered con
tainer; defrost before using.
TEX-MEX BEEF WRAPS
WITH TOMATO-CORN SALSA
IV* cups Two-Way Shredded Beef
16 ounces prepared thick and chunky salsa
two tablespoons chopped cilantro
4 (10-inch diameter) flour tortillas, warmed
Tomato-Com Salsa
Vi cup frozen whole kernel com, defrosted
1 small tomato, chopped
1 tablespoon chopped cilantro
In small bowl, combine Tomato-Corn Salsa ingredients with
two tablespoons prepared thick and chunky salsa; cover and re
frigerate until ready to use.
In slow cooker removable crock or 1/2-quart microwave-safe
dish, combine one portion shredded beef, remaining prepared
salsa and two tablespoons chopped cilantro. Cover and micro
wave on HIGH seven to eight minutes (eight to nine minutes
from the refrigerator) or until hot, stirring once.
Spoon V* of beef mixture (scant one cup) evenly over each tor
tilla, leaving I/2 inch border on all sides. Top each with approx
imately V* cup Tomato-Corn Salsa.
Fold right and left edges of tortilla over filling; fold bottom
edge up, then roll up jelly-roll fashion. Garnish with additional
chopped cilantro; serve immediately.
Makes 4 servings.
HONEY MUSTARD BBQ BEEFWICHES
VA cup Two-Way Shredded Beef
1 cup honey mustard barbecue sauce
hamburger buns or kaiser rolls, split
chopped green bell pepper (optional)
chopped sweet onion (optional)
In slow cooker removable crock or 1 '/:-quart microwave-safe
dish, combine one portion shredded beef and barbecue sauce;
mix thoroughly. Cover and microwave on HIGH five to six
minutes (six to seven minutes from refrigerator) or until hot,
stirring once.
Place equal amounts of beef mixture on bottom half of each
bun. Top with bell pepper and onion, if desired. Close with top
half of bun.
Makes four sandwiches. Any flavor barbecue sauce may be
substituted for the honey mustard barbecue sauce.
Slow Cooking For Fast Eating
You’re away for the day. But
when you come home, the family
is waiting for dinner. They’re
hungry. You’re hungry and tired
too tired to prepare a meal.
With a bit of forethought, you
can easily prevent this dilemna
by preparing a crockpot meal.
Slow cooking during the day en
ables you to serve a nutritious
meal fast. Here are some tips for
successful slow cooking
Cooking Basics
• Slow cookers are available in
many sizes; the 3 4- and
S-quart (with convenient remova
ble crockery or stoneware liners)
are the most popular. For best re
sults, manufacturers recommend
that the slow cooker be filled at
least half full, but never more
than three-fourths full.
• Cooking times are guide
lines; each slow cooker varies,
and power fluctuations may
occur. Follow recipes to de
termine whether to cook on LOW
or HIGH setting.
• Do not remove lid during
cooking as this can result in heat
loss. Lift the lid only when it’s
time to check for doneness or
stirring is recommended.
• In high altitudes, cooking
may take longer.
• Do not reheat foods in the
slow cooker.
Foods In The Cooker
• Ingredients can be taken di
rectly from the refrigerator and
placed in the slow cooker.
• Purchase beef roasts or other
large cuts in a size and shape
that fit easily into the cooker;
otherwise trim them to fit.
• Fresh vegetables tend to cook
slower than meat. Place vege
tables on the bottom and around
the side of the cooker; place
meats on top.
• Trim visible fat from beef
prior to placing it in the cooker
to reduce fat in the finished dish.
• Usually only small amounts
of liquid are added to the slower
cooker because liquid accumu
lates from foods during cooking.
CROCKPOT
BREAD PUDDING
8 slices bread, cubed
4 eggs
% cup sugar
'/< cup butter, melted
2 cups milk
V* teaspoon cinnamon
1 cup raisins, optional
Place bread in greased crock
pot. In bowl, mix beaten eggs,
sugar, butter, milk, and cinna
mon. Stir until smooth. Stir in
raisins. Pour over bread and mix.
Cook three hours on low. Set lid
aside and let mixture steam so
that pudding doesn’t get watery.
Cathy Christ
Gap
CROCK POT
CHICKEN BREASTS
/i cup flour
1 teaspoon salt
2 teaspoons dry mustard
1 teaspoon garlic powder
Mix together ingredients thor
oughly.
2 boneless, skinless chicken
breasts, halfed
Coat breasts in flour mixture.
Brown in 2 tablespoons oil.
Brown on both sides, place in
crockpot Pour 10-ounce can
chicken rice soup over chicken
and cover and cook on low for 8
hours.
Nancy Kramer
Newmanstown
SLOW-COOKED
TURKEY DINNER
1 onion, diced
6 small red potatoes, unpeeled,
quartered
2 cups carrots, sliced
VA-2 pounds boneless, skinless
turkey thighs
V* cup flour
2 tablespoons dry onion soup
mix
Vi cup chicken broth or water
10%-ounce can fat-free cream
of mushroom soup
Place vegetables in bottom of
crockpot. Place turkey thighs
over vegetables.
In medium bowl, combine re
maining ingredients, blend well,
pour over turkey. Cover. Cook
on high 30 minutes. Reduce heat
to low, cook on low seven hours.
Serves 4.
Each serving 410 calories,
70 calories from fat, 8 grains fat.
Nancy Kramer
Newmanstown
CROCKPOT
MACARONI BAKE
1 package elbow macaroni,
cooked, drained
1 onion, chopped
1 tablespoon vegetable oil
1 cup water
Salt and pepper to taste
Cooking spray
VA pounds ground chuck,
browned, drained
1 cup chopped celery
2 cans condensed tomato soup
1 teaspoon sugar
VA cups grated cheese
Spray inside of crackpot with
cooking spray. Cook macaroni
according to package directions,
drain. Cook ground chuck,
onion, and celery in a nonstick
skillet with 1 tablespoon oil, until
done. Combine browned meat
mixture, noodles, soup water,
sugar, 1 cup grated cheese, salt
and pepper. Mix well and place
in crackpot. Top with remaining
Vi cup grated cheese. Cook on
high 2-3 hours or on low for 6-7
hours.
Lucinda Bray
Berks Co. Dairy Princess
Recipe Topics
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instructions with each recipe you submit. Be sure to include
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week before the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
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CROCKPOT POT ROAST
3-5 pounds rump roast or pot
roast
1 can golden mushroom soup
1 can cheddar cheese soup
1 can onion soup
Empty soup into crockpot and
stir to mix well. Add meat. Cover
and cook on low for 6-7 hours or
until meat is tender. Remove
meat and let set 10 minutes be
fore carving. Serve gravy on side
with noodles or mashed potatoes.
Sometimes I add baby car
rots at the beginning and this
way my veggie is also cooking
at the same time.
MEDITERRANEAN BEEF
POT ROAST, VEGETABLES
3 to 3'A pound boneless beef
bottom round rump roast or
chuck shoulder roast
red potatoes (approximately 2
to 2Vi inch diameter)
Vi pound packaged baby car
rots whole cloves garlic,
peeled
1 teaspoon dried rosemary
leaves, crushed
1 teaspoon salt
Vi teaspoon pepper
V* cup water
'A cup dry red wine
2 tablespoons cornstarch dis
solved in 3 tablespoons
water
chopped parsley
In slow cooker, place potatoes,
carrots and garlic. Rub beef pot
roast with rosemary, salt and
pepper; place on top of vege
tables. Add water and wine.
Cover and cook on LOW 10 to II
hours or until beef and vegetables
are tender.
Remove pot roast and vege
tables; keep warm. To make
gravy, strain cooking liquid; skim
fat. In small saucepan, combine 2
cups cooking liquid and corn
starch mixture. Bring to boil;
cook and stir 1 minute or until
thickened.
Jttst before serving, carve pot
roast across the grain into thin
slices. Serve with vegetables
and gravy. Garnish with pars
ley, as desired
Lee Laverty
Dover, NJ.