C O O P E R A T I V E
U N I V E R S I T Y
O F
E X T E N S I O N
K E N T U C K Y
-
C O L L E G E
O F
S E R V I C E
A G R I C U L T U R E
Rosie Allen, Cooperative Extension Service
Easy Beef Roast
8-10 servings
3½ - 4 pounds beef roast (chuck, round or rump)
cut into 3-inch chunks
1 tsp. salt
1/4 tsp. pepper
1 thinly-sliced onion, optional
1/2 cup water or beef bouillon
Put meat in slow cooker. Sprinkle with rest of
ingredients. Add sliced onion, if desired. Cover and
start on high for 1 hour, then low for 10 to 12 hours. Or
cook on high for 4 to 5 hours. There is liquid for gravy.
Per 3 oz. serving: 296 calories; 22gm fat; 0gm carbohydrates; 50mg sodium
Classic Swiss Steak
6 servings
1 round steak
2 cups flour
1/4 tsp. salt and pepper
2 Tbsp. butter or oil
1 (4 oz.) can tomato sauce
1 onion, sliced
1 green pepper, sliced
Cut steak into serving portions. Combine flour, salt,
and pepper. Roll steak pieces in flour mixture, coating
both sides. Brown meat in oil on both sides, but do not
cook. Place browned meat in slow cooker. Add tomato
sauce, onion, and green pepper. Cook on high for 6 hours.
Per serving: 213 calories; 2gm fat; 35gm carbohydrates; 141mg sodium
Lazy-Day Stew
8 servings
3 Tbsp. flour
2 tsp. salt
1/2 tsp. pepper
2 lbs. stew beef, (cut into 1-inch cubes)
1/2 cup sliced onion
1 cup hot water
1 cup diced celery
2 cups sliced carrots
2 cups cubed potatoes
Combine flour, salt and pepper. Coat meat cubes with
flour mixture and brown. Add water and rest of
ingredients. Start on high for 1 hour, then low for 10-12
hours or on high 5-6 hours.
2 to 2½ lbs. boneless round steak
1 to 2 envelopes dry onion soup mix
1 can (10¾ oz.) condensed cream of mushroom soup
1/2 cup water
Cut steak into 6 serving-size pieces; place in a crock
pot. Combine soup mix, soup and water; pour over
beef. Cover and start on high for 1 hour, then cook on
low for 7-8 hours or until meat is tender. Served with
mashed potatoes, if desired.
Per serving: 402 calories; 23gm fat; 13gm carbohydrates; 955mg sodium
Per serving: 298 calories; 10gm fat; 7gm carbohydrates; 1011mg sodium
Beef in Mushroom Gravy
Educational programs of the Kentucky Cooperative Extension Service serve all people regardless
of race, color, age, sex, religion, disability, or national origin.
AGRICULTURE & NATURAL RESOURCES • FAMILY & CONSUMER SCIENCES
4-H/YOUTH DEVELOPMENT • COMMUNITY & ECONOMIC DEVELOPMENT
6 servings
Sloppy Joe’s
in the Slow Cooker
Slow Cooker Lasagna
8 servings
This recipe is so easy, you may never go back to the conventional
method with boiled noodles and complicated assembly
2 lbs. ground beef
1 small onion, chopped
1 small green pepper, chopped
1 tsp. salt
1½ tsp. chili powder
1/4 cup sugar
1/4 cup vinegar
3 Tbsp. mustard
1 cup ketchup
1 Tbsp. Worcestershire sauce
1/4 cup rolled oats
Brown meat in skillet; drain. Put meat, onions and
green pepper into 2½-quart slow cooker. Add all other
ingredients, except rolled oats. Stir well. Cover and
cook on low for 6 hours. Stir in rolled oats.
1 lb. ground chuck
1 tsp. dried Italian seasoning
1 (28 oz.) jar spaghetti sauce
1/3 cup water
8 lasagna noodles, uncooked
1 (4½ oz.) jar mushrooms, optional
1 (15 oz.) carton Ricotta cheese or cottage cheese
2 cups shredded mozzarella cheese, divided
Cook beef and Italian seasoning in a large skillet over
medium-high heat, stirring until beef crumbles; drain.
Combine spaghetti sauce and water in a small bowl.
Place 4 uncooked noodles in bottom of a lightly greased
5-quart electric slow cooker. Layer with half each of
beef mixture, spaghetti sauce mixture, and mushrooms.
Spread ricotta cheese over mushrooms. Sprinkle with
1 cup mozzarella cheese. Layer with remaining noodles,
meat, sauce mixture, mushrooms, and mozzarella
cheese. Cover and cook on high setting 1 hour, reduce
heat and cook on low setting 5 hours.
Per serving: 390 calories; 19gm fat; 25gm cholesterol; 820mg sodium
Porcupine Meatballs
in Tomato Sauce
6 servings
6-8 servings
Per serving: 375 calories; 20gm fat; 55gm carbohydrates; 1240mg sodium
2 (8 oz.) cans tomato sauce
1/4 tsp. garlic powder
1/2 tsp. ground thyme
1/2 cup water
1¼ lbs. lean ground beef
1/2 cup rice (not instant or minute rice)
2 Tbsp. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
Combine tomato sauce, garlic powder, thyme and water
in slow cooker. In a medium bowl, combine beef, rice,
onion, salt, and pepper, mixing well. Shape into 24 to
26 balls about the size of golf balls. Place meatballs in
tomato mixture in slow cooker. Cover and start on high
for 1 hour, then cook on low 7 to 8 hours or until rice is
tender. Serve sauce over meatballs.
Veggies on the Bottom
Cut vegetables into smaller pieces for the slow cooker than you
would for top-of-the stove or oven cooking. Vegetables like
potatoes and carrots often take longer to cook than meat, so put
them in the bottom of the pot at the beginning of cooking time.
Shredded Beef Sandwiches
12 servings
1 boneless beef roast (3 lbs.), cut into 3-inch chunks
1 medium onion, chopped
1/3 cup vinegar
3 bay leaves
1/2 tsp. salt, optional
1/4 tsp. ground cloves
1/8 tsp. garlic powder
12 hamburger buns, split
Place meat in a crock pot. Combine onion, vinegar,
bay leaves, salt if desired, cloves and garlic powder;
pour over meat. Cover and start on high for 1 hour,
then cook on low for 10 - 12 hours or until the meat is
very tender. Discard bay leaves. Remove meat and
shred with a fork. Serve on buns.
Per meatball: 80 calories, 4gm carbohydrate; 5gm total fat; 118mg sodium
Reducing Bacterial Risks
When using a slow cooker, you can reduce any bacterial risk
by following these practices: Keep raw ingredients refrigerated
until you are ready to put them in the cooker. Thaw frozen
meat or poultry before cooking. Don’t overload the cooking
vessel. And don’t use a slow cooker for warming leftovers.
Per serving: 173 calories; 6gm fat; 2gm carbohydrates; 52mg sodium
~2~
Fall-Apart Tender
Slow Roast Pork
Keilbasa Sauerkraut Supper
12 servings
8 servings
Recipe can be halved
1 pork butt roast (3-7 lbs; 4 lbs. feeds 8)
1/3 cup Lea & Perrin®
3/4 cup light brown sugar
1 cup apple juice
1/2 tsp. salt
Sprinkle pork on all sides with Lea & Perrin®. Then, press
brown sugar coating on all sides of the pork. Pour the
apple juice down the side to the bottom of the casserole.
Cover tightly. Set on high for 1 hour, then turn down to
low for the day or night (8 to 10 hours) until the meat is
so tender that it falls apart. Stir in salt. Do not omit this
salt. It is vital for the taste of the dish. Serve immediately.
4 cups carrot chunks (2-inch pieces)
4 cups potato chunks (try red potatoes)
2 (14 oz.) cans sauerkraut, rinsed and drained
2 - 2½ lbs. Keilbasa
1 medium onion, thinly sliced
3 garlic cloves, minced
1½ cups chicken broth
1 tsp. pepper
1/2 tsp. caraway seed, optional
In a 5-quart slow cooker, layer carrots, potatoes and
sauerkraut. Top with Kielbasa (slow cooker will be
full). Saute onion and garlic until tender. Gradually
add chicken broth. Bring to a boil; stir to loosen
browned bits. Stir in pepper and caraway. Pour over
sausage. Cover and cook on low for 8-9 hours or until
vegetables are tender and sausage is no longer pink.
Per serving: 169 calories; 7gm fat; 10gm carbohydrates; 56mg sodium
Barbecued Pork and Potatoes 6 servings
Per serving: 349 calories; 23gm fat; 20gm carbohydrates; 962mg sodium
6 medium potatoes, peeled and cut into 1½-inch cubes
2 lbs. boneless pork loin,
trimmed of fat and cut into 1-inch cubes
1 tsp. dry mustard
2 cups prepared hickory-flavored barbecue sauce
Place the potatoes in a 4-quart electric slow cooker.
Top with the pork cubes. Mix the mustard into 1 cup
of the barbecue sauce. Spoon evenly over the pork and
potatoes. Cover and start on high for 1 hour, then cook
on the low heat setting 7 to 8 hours, or until the potatoes
and pork are tender. Stir in the remaining 1 cup barbecue
sauce. Season with salt and pepper to taste.
Tender ‘N’ Tangy Ribs
1/2 - 1 cup vinegar
1/2 cup ketchup
3 Tbsp. sugar
2 Tbsp. Worcestershire sauce
1 garlic clove, minced
1 tsp. ground mustard
1 tsp. paprika
1/2 to 1 tsp. salt
2 lbs. pork spareribs
1 Tbsp. vegetable oil
Combine the first nine ingredients in a slow cooker.
Cut ribs into serving-size pieces; brown in a skillet in
oil. Transfer in slow cooker. Cover and cook on low
for 4-6 hours or until tender.
Per serving: 685 calories; 40gm fat; 42gm carbohydrates; 770mg sodium
Sausage Bean Quickie
4 servings
4 servings
4 to 6 cooked Brown ‘n Serve® sausage links,
cut into 1-inch pieces
2 tsp. cider vinegar
2 (16 oz.) cans each of red kidney or baked beans, drained
1 (7 oz.) can pineapple chunks, undrained
2 tsp. brown sugar
3 Tbsp. flour
Combine sausage, vinegar, beans and pineapple in crock
pot. Mix brown sugar with flour and add; stir well.
Cover and cook on low setting for 7 to 10 hours, and
then on high setting for 2 to 3 hours.
Per serving: 493 calories; 32gm fat; 18gm carbohydrates; 837mg sodium
Browning Meats...here
Meats...here’’s why
Some recipes created for the slow cooker call for browning
the meat beforehand on top of the stove. The purpose of
browning is to melt off excess fats because they do not
“bake off. Lean, well-trimmed meats do not usually need to be
browned beforehand; but highly-marbled, fattier cuts should be.
Per serving: 353 calories; 8gm fat; 61gm carbohydrates; 1235mg sodium
~3~
Chicken-Fried Chops
Chicken
6 servings
1/2 cup all-purpose flour
2 tsp. salt
1½ tsp. ground mustard
1/2 tsp. garlic powder
6 pork loin chops (3/4 inch thick), trimmed
2 Tbsp. vegetable oil
1 can (10¾ oz.) cream of chicken soup
1/3 cup water
In a shallow bowl, combine flour, salt, mustard and
garlic powder; dredge pork chops. In a skillet, brown
the chops on both sides in oil. Place in a slow cooker.
Combine soup and water; pour over chops. Cover and
cook on low for 6-8 hours or until meat is tender.
6-8 servings
4 to 5 lb. chicken, cut up
1½ cups water
Salt and pepper, to taste
Lightly grease crock pot and place chicken pieces in
bottom. Add salt and pepper. Pour water over chicken.
Turn pot on high. When water begins to boil, turn pot
to simmer. Cover and cook for 8 to 10 hours.
Substitute: 4 to 5 lbs. de-boned, cut up turkey breast.
Per 3 oz. serving: 162 calories; 6gm fat; 0gm carbohydrates; 73mg sodium
Chicken A la King
6 servings
Per serving: 263 calories; 12gm fat; 11gm carbohydrates; 1240mg sodium
Ham and Noodle Casserole
1 can (10¾ oz.) cream of chicken soup
3 Tbsp. all-purpose flour
1/4 tsp. pepper
Dash cayenne pepper
1 lb. boneless skinless chicken breasts, cut into cubes
1 celery rib, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1 (10 oz.) pkg. frozen peas, thawed
2 Tbsp. diced pimientos, drained (optional)
Hot cooked rice
In a slow cooker, combine soup, flour, pepper and
cayenne until smooth. Stir in chicken, celery, green
pepper and onion. Cover and start on high for 1 hour,
then cook on low for 6-8 hours or until meat juices run
clear. Stir in peas and pimientos. Cook 30 minutes
longer or until heated through; Serve over rice.
6 servings
2 cups uncooked noodles
2 cups cubed cooked ham
2 (10¾ oz.) cans cream of chicken soup
1 (16 oz.) can whole-kernel corn, drained
1 cup grated Cheddar cheese
1/2 cup chopped green pepper
Cook noodles according to package directions until barely
tender; drain and toss with just enough oil to coat. Add
noodles and remaining ingredients to greased slow cooker;
stir to mix. Cover and cook on low setting for 7 to 9 hours.
Per serving: 350 calories; 16gm fat; 30gm carbohydrates; 1699mg sodium
Tuna Noodle Casserole
6 servings
Per serving: 183 calories; 284mg sodium; 16gm carbohydrate; 3gm fat.
1 (8 or 10 oz.) pkg. noodles, cooked and drained*
2 (10 oz.) cans condensed cream of celery soup
2/3 cup dry milk powder
1/3 cup milk
1 pkg. frozen mixed vegetables, thawed
2 Tbsp. parsley flakes
2 (7 oz.) cans tuna, drained
2 Tbsp. melted butter or margarine
1 tsp. dried marjoram, optional
1/4 cup blanched, slivered almonds, optional
In a large bowl, thoroughly combine soup, milk, vegetables,
parsley flakes and tuna. Fold in noodles. Pour into greased
slow cooker. Top with almonds and butter. Cook covered
on low for 8 to 10 hours, or on high for 3 to 4 hours.
*Cook noodles just until tender. Do not overcook.
Per serving: 408 calories; 12gm fat; 45gm carbohydrates; 1118mg sodium
Chicken and Rice Casserole
2 servings
This recipe can easily be doubled
1 (10¾ oz.) can cream of celery soup
1 (2 oz.) can sliced mushrooms, undrained
1/2 cup raw long-grain converted rice (not instant rice)
2 chicken breasts, halved, skinned and boned
1 Tbsp. dry onion soup mix
Combine soup, mushrooms and rice in greased crock
pot; stir well. Lay chicken breasts on top of mixture and
sprinkle with onion soup mix. Cover and start on high
for 1 hour, then cook on low setting for 7 to 9 hours.
Per serving: 406 calories; 12gm fat; 43gm carbohydrates; 1776mg sodium
~4~
Minestrone Soup
Vegetable Beef Soup
4 servings
8 servings
1 lb. ground beef, (optional) cooked and drained
1 large can tomatoes, whole or diced
1 can tomato soup
1 small onion, chopped
2 cups water
1 can lima beans or green beans, drained
1 can whole-kernel corn, undrained
1 cup sliced carrots
1 cup potatoes, cubed
1 cup diced celery, or other vegetable mixture
1/4 tsp. salt
1/4 tsp. pepper
Combine beef, tomatoes, soup, and onion in cooker. Add
water, beans, and vegetables. Add salt, pepper, and other
spices of preference. Stir well. Cook on low 6 - 8 hours.
Minestrone soup bean mix*
1 onion, chopped
1 garlic clove
6-8 cups water
1 can tomatoes (about 2 cups)
Italian seasonings to taste (such as oregano,
basil, rosemary, thyme, marjoram)
1 meaty ham bone
Spaghetti
Soak bean mix overnight. Rinse. Put in pot with all
the other ingredients except spaghetti. Cook in crock
pot for about 6-8 hours on high. About 45 minutes
before serving, add a handful of uncooked spaghetti.
Serve with parmesan cheese.
*If minestrone soup mix is not available in your area,
mix your own using several kinds of dried beans, barley
and split peas. Use about 2 cups for the soup.
Per serving: 326 calories; 12gm fat; 36gm carbohydrates; 626mg sodium
Per serving: 70 calories; 1gm fat; 13gm carbohydrates; 691mg sodium
Taco Soup
A Bit About Beans
1 lb. ground beef, cooked and drained of grease
1 large (28 oz.) can diced tomatoes
1 (10 oz.) can Rotel tomatoes
1 (16 oz.) can kidney beans
1 (16 oz.) can pinto beans
1 (11 oz.) can niblet corn
1 pkg. taco seasoning
1 pkg. Hidden Valley® Ranch dressing
1 small onion, chopped
Cook on low in crock pot for 6 to 8 hours. Serve with
tortilla chips instead of crackers. Can also serve with
sour cream and shredded cheese.
• Sugar and acidic foods, such as tomatoes, tend to have a
hardening effect on beans; therefore, always soften beans
thoroughly before using them in baked beans, chili and similar recipes.
• Dried beans, especially red kidney beans, should be boiled
before adding to a recipe. Cover the beans with 3 times their
volume of unsalted water and bring to a boil. Boil 10 minutes,
reduce heat, cover and allow to simmer 1½ hours or until beans
are tender. Soaking in water, if desired, should be completed
before boiling. Discard water after soaking or boiling.
Chicken Vegetable Soup
8 servings
8 servings
Per serving: 367 calories; 20gm fat; 28gm carbohydrates; 720mg sodium
3 carrots, peeled and sliced
2 stalks celery, sliced
1 medium onion, chopped
1-1½ lbs. chicken breasts, skinned, de-boned and chopped
3 small cans or 1 large can (39-42 oz.) chicken broth
(or) make with 5 bouillon cubes plus 5 cups water
2/3 cup long cooking brown rice or white rice
1½ tsp. parsley, optional
1/4 tsp. pepper
1/2 tsp. salt
Combine all ingredients in slow cooker and stir
thoroughly. Cook on high for 1 hour, and then on low
7 hours or on high 3½ hours.
Ham and Bean Soup
8 servings
1 small bag dried northern beans
Leftover ham chunks (OR) ham bone
1 medium onion, coarsely chopped
2 tsp. salt
The night before preparing soup, wash beans and water
(3 times amount of beans) in a large bowl. Soak overnight.
Rinse beans, put in a slow cooker and add water (3 times
amount of beans) again. Add remaining ingredients to
beans. Cook until beans are tender on high for 5½ hours.
Per serving: 231 calories; 4gm fat; 258mg sodium
Per serving: 170 calories; .6gm fat; 30gm carbohydrates; 584mg sodium
~5~
8 servings
Cheesy Hash Brown Potatoes 8 servings
4 cubes chicken bouillon
5 cups water
1 cup carrots (4 carrots), sliced
1 cup celery (4 small stalks), sliced
1 cup onions (1 large onion), chopped
6 medium potatoes - cubed (1 medium potato = 1 cup)
2 cans cream of chicken soup
3/4 to 1 lb. Velvetta® cheese
Crumbled bacon, optional
Add bouillon to water. Add carrots, celery, onion and
potatoes. Cook in slow cooker until tender, 7-8 hours
on low, 4 hours on high. Add soup and cheese, turn
temperature to low or simmer. Cook 30 minutes to 1 hour
longer or until cheese melts. Garnish with crumbled bacon
pieces.
2 cans cheddar cheese soup, undiluted
11 3 cups buttermilk
2 Tbsp. butter or margarine, melted
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 (32 oz.) pkg. frozen cubed hash brown
potatoes, slightly thawed
1/4 cup grated parmesan cheese
1 tsp. paprika
In crock pot, combine the first six ingredients; stir in hash
browns. Sprinkle with Parmesan cheese and paprika. Cover
and cook on low for 4 - 4 ½ hours or until potatoes are tender.
Cheryl’s Cheesy Potato Soup
Per serving: 389 calories; 25gm fat; 21gm carbohydrates; 536mg sodium
Per serving: 286 calories; 14gm fat; 29gm carbohydrates; 1197mg sodium
Baked Potatoes
No oven to heat up--and they stay hot until you need them
arkening?
Darkening?
Potatoes D
Potatoes may be kept from darkening by rinsing in a solution
of 1 cup water and 1/2 teaspoon cream of tartar. Drain and
proceed as recipe directs.
Potatoes Perfect
Prick potatoes with fork and wrap in foil. Fill the slow
cooker with 6 to 12 potatoes. Cover and cook on low 810 hours or on high 2½-4 hours. Do not add water. May
be kept until serving time on low setting without drying.
Note: Use same method for baking sweet potatoes,
squash, rutabagas, and turnips.
6 servings
1/4 lb. bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 lb. Cheddar cheese, thinly sliced
Salt and pepper, to taste
Butter
Line slow cooker with aluminum foil, leaving enough
to overlap potatoes when finished. Layer half each of
the bacon, onions, potatoes and cheese in slow cooker.
Season to taste and dot with butter. Repeat layers of
bacon, onions, potatoes and cheese. Dot with butter.
Overlap with remaining foil. Cover and cook on low
setting for 10-12 hours, then on high setting for 3-4 hours.
eeking
No PPeeking
Do not remove the lid from the slow cooker during cooking. Curious
cooks must learn to resist the urge to peek and sniff while cooking.
The secret of the slow-cooking process is to seal in juices and
flavors. Lifting the lid permits moisture and nutrients to escape. It
will also lenghten cooking time by as much as 30 minutes.
Maple-Candied
Sweet Potatoes
4 servings
1/4 cup maple syrup
1/4 cup apple juice
1 Tbsp. butter
4 small sweet potatoes, peeled
1/2 cup raisins
Mix the syrup and juice in an 3½-4 quart slow cooker. Add
the butter, potatoes, and raisins. Cover and cook on low
until the potatoes are tender, 8-10 hours. Serve with the
syrup from the cooker and raisins spooned over the potatoes.
Per serving: 353 calories; 23gm fat; 23gm carbohydrates; 429mg sodium
High vs. LLow
ow
Remember
Remember: One hour of high-heat cooking equals about
2½ hours of low-heat cooking. You may use a combination
of high and low settings. Instead of 8 hours on low, for
example, you can cook something for 2 hours on high and
3 hours on low.
Per serving: 253 calories; 3gm fat; 8mg cholesterol; 45mg sodium
~6~
Beans Slow Cooker Style
Fool Proof Rice
6-8 servings
Follow directions on rice package for proportion of rice
to water. (Up to 4 cups raw rice may be prepared in slow
cooker--makes 10 cups cooked). Lightly grease slow
cooker and pour in rice, water and salt. Cover and cook
on high 1½ - 2½ hours, stirring occasionally.
Note: When turned off, slow cooker will keep rice
warm for serving for 1-2 hours.
To “cook all day” (low: 8-10 hours) use 2-3 cups long
grain converted rice, 4-6 cups water or broth, 2 tablespoons
butter or margarine. Salt to taste before serving.
1 (16 oz.) pkg. dried beans, rinsed and picked over
5 cups very hot tap water
In a 3½-quart crock pot, combine the beans and water.
Cover and cook on high 3 to 4 hours (or on low 5 to 7
hours) until the beans are tender but not falling apart.
Drain the beans into a colander and rinse with cold
water. Drain well before using.
Per serving: 193 calories; .6gm fat; 36gm carbohydrates; 5mg sodium
BBQ Cowboy Pinto Beans
Per 1/2 cup serving: 103 calories; .2gm fat; 22gm carbohydrates; 0mg sodium
6-8 servings
1 (16 oz.) pkg. dried pinto beans, rinsed
4 cups hot water
2 medium onions, chopped
1 Tbsp. chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1½ Tbsp. prepared yellow mustard
Dash of Tabasco® sauce, or more to taste
In a 3½-quart slow cooker, mix together the beans,
hot water, onions, and chili powder. Cover and cook
on low about 7 hours, or until the beans are tender but
not falling apart. Drain off all the cooking liquid. Stir
in barbecue sauce, ketchup, mustard, and Tabasco
sauce. Cook, uncovered, 10-15 minutes longer, until
heated through.
Warm-Up S
essions
Sessions
To reheat breads, cakes or puddings, wrap securely in aluminum
foil and place in slower cooker. Cover and heat on High
setting for 1 - 1½ hours (on Low setting for 2 - 3 hours).
Apple Butter
Cut the blemishes and worm holes
from your apples. Definitely use
your less-than-perfect fruit for
apple butter. Cut the apples into
quarters or sixths (no need to peel or core).
Fill your 3½-quart slow cooker with apples, adding about
1 cup brown sugar, 1 cup apple cider and the juice of one
lemon. Cook covered, on low heat, about 8 hours.
Stir the apples, add 1 tablespoon cinnamon and cook
10 more hours, stirring occasionally. The mixture
should reduce to be quite thick and dark. Put the mixture
through a Foley food mill (or another type of strainer)
to puree and strain out the seeds and skins. If the mixture
isn’t thick enough for your taste, put it back in the slow
cooker and cook until it’s thick enough for your taste.
Taste it to see if it needs seasoning. If the apples were
bland, or not too sweet, you may need to add a little
more lemon juice, or vanilla, or sugar. Refrigerate.
Per serving: 237 calories; 1.5gm fat; 45gm carbohydrates; 425mg sodium
Broccoli and Rice Casserole
8 servings
1 small onion, diced
1/4 cup butter, melted
2 cups quick cooking rice
2 cups water
1 can cream of mushroom soup
1/2 tsp. salt
1 (5 oz.) jar sharp cheese spread
2 (10 oz.) pkg. frozen chopped broccoli, partially thawed
Corn flake crumbs browned in butter, for topping, optional
Combine all ingredients, except corn flake crumbs in
greased casserole; stir thoroughly. Sprinkle crumbs over
top just before serving. Cook in a slow cooker on low
for 7 to 10 hours or on high for 2 to 3 hours. May be
covered and baked at 350°F for 30 to 40 minutes.
Per tablespoon: 37 calories; 10gm carbohydrates
Operating Costs
Cooking with a slow cooker costs about the same, in terms
of energy consumption, as cooking on top of an electric
range. Low uses 75 watts of electricity and hig requires
approximately 150 watts. The cooking temperature is
200° F - 240 ° F on low and 300° F - 340 ° F on high.
Per serving: 220 calories; 11gm fat; 23gm carbohydrates; 540mg sodium
~7~
Minister’s Delight
Cereals
Cook through the night...wake up to an “Instant Breakfast”
10 servings
1 (21 oz.) can cherry or apple pie filling
1 (18¼ oz.) yellow cake mix
1/2 cup butter or margarine, melted
1/3 cup chopped walnuts, optional
Place pie filling in a slow cooker. Combine dry cake
mix and butter (mixture will be crumbly); sprinkle over
filling. Sprinkle with walnuts if desired. Cover and
cook on low for 2-3 hours. Serve with vanilla ice cream.
Oatmeal (OR) grits (OR) cornmeal mush and water
Lightly grease slow cooker. Follow package directions
for quantity of water and salt per cup of cereal. Cover
and cook on low 8-9 hours. Do not use quick-cooking
varieties.
(Most varieties of cereals work best using a 2 to 1 ratio: 4 cups
water to 2 cups cereal).
Per serving: 371 calories; 14gm fat; 59gm carbohydrates; 472mg sodium
Apple Cobbler
4 servings
Bread Pudding
4 medium tart apples, peeled and sliced
1/4 cup honey, optional
2 Tbsp. melted margarine
2 cups low-fat granola cereal
1 tsp. cinnamon
Combine apples with honey, margarine, granola and
cinnamon in slow cooker; mix well Cook on high for 2-3
hours or on low for 7-9 hours. Serve with milk.
8 cups cubed day-old unfrosted cinnamon rolls
(or) 8 slices bread, cubed
2 cups milk
4 eggs
1/4 cup sugar
1/4 cup butter or margarine, melted
1/2 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 cup raisins
Place cubed cinnamon rolls in a crock pot. In a mixing
bowl, combine the next six ingredients; beat until
smooth. Stir in raisins. Pour over cinnamon rolls; stir
gently. Cover and cook on low for 3 hours.
Per serving: 370 calories; 74gm carbohydrates; 9gm fat
Hot Spiced Fruit
6 servings
12 servings
1 can sliced peaches, with liquid
1 can pears, with liquid
1 can pineapple chunks, with liquid
1/2 cup orange marmalade
1 (3-inch) cinnamon stick
1/2 tsp. ground nutmeg
Dash ground cloves, optional
Mix together ingredients with the fruits undrained.
Simmer for 1 hour or try fixing in a slow cooker on low
for 3 hours.
Per serving: 468 calories; 20gm fat; 62gm carbohydrates; 401mg sodium
Sources & Special Thanks To:
Nellie Buchanan, Morgan Co. FCS Agent
Cheryl Case, Harrison Co. FCS Agent
Brenda Cook, Green Co. FCS Agent
Debra Cotterill, Mason Co. FCS Agent
Stephanie Derifield, Lawrence Co. FCS Agent
Pat Duncan, EFNEP Assistant
Nancy Eckler, Former Grant Co. FCS Agent
Lora Lee Frazier-Howard, Clay Co. FCS Agent
Donna Fryman, Fleming Co. FCS Agent
Carolyn Ham, Muhlenberg Co. FCS Agent
Karen Davis-Parker, FormerPendleton Co. FCS Agent
Pennyrile Area FCS Agents
Kathy Roesel, Kenton Co. FCS Agent
Cookwise by Shirley O. Corriher
KY Gets Foodwise, Slow Cook Suppers lesson
Rival Crock-Pot Cooking
1-2000
Per serving: 105 calories; 28gm carbohydrates; .13gm fat
Adapting Recipes to Slow Cooking
Almost any recipe that you can bake or simmer (covered)
can be adapted to slow cooking, with a few adjustments:
• Add less liquid than the original recipe calls for-half the
amount is usually enough.
• You can skip many steps, such as sauteing vegetables,
by adding most ingredients at one time.
• Cook with cover on, except when you want to simmer
off excess liquid near the end of the cooking period.
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