Goomba wrote:
>
> I'll be traveling to North Carolina for dinner tomorrow. Dinner with the
> brother's family and two exchange students (Thailand and Egypt) and I've
> volunteered to do all the sides.
> My brother has requested my mother's creamed onions. No problem-stove
> top! I can even brown 'em up in a shallow dish in the oven as the turkey
> rests. But my SIL has already informed me oven time is at a premium so
> I'd like to avoid that problem. I'm planning on more veggies, as well as
> a baked apple-cranberry casserole my own family has been enjoying for 20
> years.
> My question is- this is normally baked in the oven. Do you think I'll
> get a decent outcome if I slap it in a crockpot instead? I rarely use my
> crock pot so don't know if the apples will get nice and concentrated in
> there as they do in the oven? I don't want them to be excessively juicy
> or wet as I know meats sometimes can do in the crock pot sans
> evaporation from an open dish. How long do you think I need to plan for
> if the crock pot is a alternative?

Bringing along a toaster oven would be a far better option than trying
to do it in a crock pot.