Now what shall I make with it? What are your favorite things to do with a
crockpot? I like to make soup. I just ordered some new soup mugs that are
unbreakable. We have three different kinds because we keep breaking them.

On Thu, 1 Jan 2009 21:30:33 -0800, "Julie Bove"
> wrote:

>Now what shall I make with it? What are your favorite things to do with a
>crockpot? I like to make soup. I just ordered some new soup mugs that are
>unbreakable. We have three different kinds because we keep breaking them.
>
I don't have a crockpot, but any good stew or casserole
recipe should work well.

Cheers, Alan, T2, Australia.
--
d&e, metformin 2000 mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Inspiration)
http://loraltravel.blogspot.com (Drivers, Stepped Wells and Baolis)

"Alan S" > wrote in message
...
> On Thu, 1 Jan 2009 21:30:33 -0800, "Julie Bove"
> > wrote:
>
>>Now what shall I make with it? What are your favorite things to do with a
>>crockpot? I like to make soup. I just ordered some new soup mugs that
>>are
>>unbreakable. We have three different kinds because we keep breaking them.
>>
> I don't have a crockpot, but any good stew or casserole
> recipe should work well.

Not really casseroles. At least not most of them. A lot of those use pasta
or rice and in most cases it doesn't do well in the crockpot. And most call
for some kind of cream of something or other soup which we can't eat.

I do have a chicken and rice recipe that I love but I'm the only one.

We don't eat much stew. I occasionally do a chicken stew but I can't digest
beef stew unless it's ground beef stew.

Julie Bove wrote:
> Now what shall I make with it? What are your favorite things to do
> with a crockpot? I like to make soup. I just ordered some new soup
> mugs that are unbreakable. We have three different kinds because we
> keep breaking them.

I use mine almost entirely for soups and stews. I love lamb shank stew and
lentil soup best.

On Thu, 1 Jan 2009 23:04:16 -0800, "Julie Bove"
> wrote:

>Not really casseroles. At least not most of them. A lot of those use pasta
>or rice and in most cases it doesn't do well in the crockpot. And most call
>for some kind of cream of something or other soup which we can't eat.

LOL - Julie, NONE of Alan's recipes, or mine, for a casserole would
call for pasta, or rice, or "cream of something or other" - you
Americans have done something completely your own with the concept;
the original version is a combo of whatever meat, beans, grains, and
veggies you have around, flavoured with whatever spices you have
handy, and cooked in whatever liquid you like. So perfectly suited to
crockpot cooking, where you just reduce the liquid volumes. Experiment
away...

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.4% BMI 25

"Ozgirl" > wrote in message
...
> Julie Bove wrote:
>> Now what shall I make with it? What are your favorite things to do
>> with a crockpot? I like to make soup. I just ordered some new soup
>> mugs that are unbreakable. We have three different kinds because we
>> keep breaking them.
>
> I use mine almost entirely for soups and stews. I love lamb shank stew and
> lentil soup best.

Thanks! Lamb must be cheap there. Here it costs about a dollar a bite so
not something I buy much of. Occasionally I will let Angela have a lamb
kebob from the store, but husband won't eat it and not something I fancy
trying.

I like lentil soup, but nobody else in the family does. They won't eat bean
soup either. So I just go without or on a rare occasion get something in a
can.

Julie Bove wrote:
> Now what shall I make with it? What are your favorite things to do with a
> crockpot? I like to make soup. I just ordered some new soup mugs that are
> unbreakable. We have three different kinds because we keep breaking them.
>
>

I used my slow-cooker (Crock Pot® is a registered trademark) for pot
roast, brisket, corned beef, ribs and sauerkraut and anything that needs
a long, slow braising. They are good for beans, but you have to boil
them first then slow cook them with the seasonings like you would if
making them in the oven.

If yours is a Rival ™ brand be very careful. The newer Rivals are
notorious for running very hot. I threw mine out with the beans it burnt
on "warm" I now have a Hamilton Beech which I dearly love.

I much prefer my pressure cooker for soups.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

here are some Crockpot stew recipes
http://southernfood.about.com/library/crock/blstew.htm

Some casserole recipes.
http://www.recipegoldmine.com/crockp...crockcass.html

There are allot of recipes out there...just do a Google search.

"Julie Bove" > wrote in message
...
> Now what shall I make with it? What are your favorite things to do with a
> crockpot? I like to make soup. I just ordered some new soup mugs that
> are unbreakable. We have three different kinds because we keep breaking
> them.
>

Julie Bove wrote:
> "Ozgirl" > wrote in message
> ...
>> Julie Bove wrote:
>>> Now what shall I make with it? What are your favorite things to do
>>> with a crockpot? I like to make soup. I just ordered some new soup
>>> mugs that are unbreakable. We have three different kinds because we
>>> keep breaking them.
>>
>> I use mine almost entirely for soups and stews. I love lamb shank
>> stew and lentil soup best.
>
> Thanks! Lamb must be cheap there. Here it costs about a dollar a
> bite so not something I buy much of. Occasionally I will let Angela
> have a lamb kebob from the store, but husband won't eat it and not
> something I fancy trying.
>
> I like lentil soup, but nobody else in the family does. They won't
> eat bean soup either. So I just go without or on a rare occasion get
> something in a can.

Lamb kebabs cost the same as beef or chicken ones but lamb cuts from the
butcher are an obscene price. Every so often a special comes up though and I
grab a few shanks. They melt in your mouth in the crockpot. In soups I use
lentils or barley or some kind of beans. Pasta and rice turn to mush. I also
use less in a crockpot than I would in a casserole dish or saucepan as they
soften and plump more (talking the beans, barley, lentils etc now). My crock
pot stews and soups are based around lots of veggies. Basically carrot,
turnip, onion, garlic, celery (plus the leaves, chopped), some cabbage if I
have it as it bulks it out, and always a large can of crushed tomatoes,
juice and all. That means I only have to put in a little water, if any. I
use stewing meats and they melt in your mouth. Sometimes chicken or lamb
shanks but mostly beef. I use ham hocks or bacon bones for soups usually
plus a bit more water and the lentils/barley.

On Fri, 02 Jan 2009 13:04:00 +0000, Nicky
> wrote:

>On Thu, 1 Jan 2009 23:04:16 -0800, "Julie Bove"
> wrote:
>
>>Not really casseroles. At least not most of them. A lot of those use pasta
>>or rice and in most cases it doesn't do well in the crockpot. And most call
>>for some kind of cream of something or other soup which we can't eat.
>
>LOL - Julie, NONE of Alan's recipes, or mine, for a casserole would
>call for pasta, or rice, or "cream of something or other" - you
>Americans have done something completely your own with the concept;
>the original version is a combo of whatever meat, beans, grains, and
>veggies you have around, flavoured with whatever spices you have
>handy, and cooked in whatever liquid you like. So perfectly suited to
>crockpot cooking, where you just reduce the liquid volumes. Experiment
>away...
>
>Nicky.

Beat me to it. Officially the difference between a casserole
and a stew is that the casserole is slow-baked in an oven
and the stew is simmered in a pot on the stove. The word is
actually related to the French dish used for the baking. A
cassoulet, which I made recently, is a form of casserole
including beans.

All are intended to be slow-cooked and would be ideal for
cooking in a crock-pot.

I posted a few ideas here, I just made some of these in a
batch in the oven last Friday and put single serves in the
freezer for future fast foods:

Breakfast Stew, Low Carb
http://loraldiabetes.blogspot.com/20...-low-carb.html

Beef Burgundy
http://loraldiabetes.blogspot.com/20...-burgundy.html

Sweet Curry
http://loraldiabetes.blogspot.com/20...eet-curry.html

This one from the ABC "The cook and the chef" show is a bit
fussy to make, but I think it could be modified for
crock-pot:
http://www.abc.net.au/tv/cookandchef/txt/s1697684.htm

My only carb change was to omit the crust and use 1/3 of the
"beans pot" quantities (I used some leftover beans of
uncertain denomination:-). That one tasted good as a brekky
in small serves with no spike.

Cheers, Alan, T2, Australia.
--
d&e, metformin 2000 mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Inspiration)
http://loraltravel.blogspot.com (Drivers, Stepped Wells and Baolis)

On Sat, 3 Jan 2009 08:03:41 +1100, "Ozgirl"
> wrote:

>
>Lamb kebabs cost the same as beef or chicken ones but lamb cuts from the
>butcher are an obscene price. Every so often a special comes up though and I
>grab a few shanks. They melt in your mouth in the crockpot. In soups I use
>lentils or barley or some kind of beans. Pasta and rice turn to mush. I also
>use less in a crockpot than I would in a casserole dish or saucepan as they
>soften and plump more (talking the beans, barley, lentils etc now). My crock
>pot stews and soups are based around lots of veggies. Basically carrot,
>turnip, onion, garlic, celery (plus the leaves, chopped), some cabbage if I
>have it as it bulks it out, and always a large can of crushed tomatoes,
>juice and all. That means I only have to put in a little water, if any. I
>use stewing meats and they melt in your mouth. Sometimes chicken or lamb
>shanks but mostly beef. I use ham hocks or bacon bones for soups usually
>plus a bit more water and the lentils/barley.
>
I'm not sure about Sydney prices. Here there are a few
butchers who use loin and chump chops as "loss leaders" on
certain days to get customers in the door. We have a couple
in Tweed Heads that I buy from for $9-$13 Kg; forequarter
chops for the BBQ or Irish stews etc are often half that
price.

There may be similar places near your new place. Or maybe we
can have "meet at the butchers" Tuesdays in Tweed:-)

Shanks here can sometimes be more expensive.

Cheers, Alan, T2, Australia.
--
d&e, metformin 2000 mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Inspiration)
http://loraltravel.blogspot.com (Drivers, Stepped Wells and Baolis)

Julie Bove > wrote:

: "Ozgirl" > wrote in message
: ...
: > Julie Bove wrote:
: >> Now what shall I make with it? What are your favorite things to do
: >> with a crockpot? I like to make soup. I just ordered some new soup
: >> mugs that are unbreakable. We have three different kinds because we
: >> keep breaking them.
: >
: > I use mine almost entirely for soups and stews. I love lamb shank stew and
: > lentil soup best.

: Thanks! Lamb must be cheap there. Here it costs about a dollar a bite so
: not something I buy much of. Occasionally I will let Angela have a lamb
: kebob from the store, but husband won't eat it and not something I fancy
: trying.

: I like lentil soup, but nobody else in the family does. They won't eat bean
: soup either. So I just go without or on a rare occasion get something in a
: can.
You can make nice chicken soup in th crock pot or soup stocks(chicken,
beef, veal, etc) Just load it up loslly with the meaty bones add soms
onion and carrot and celery, some salt and pepper and then add water to
the top(it will fill all the interstices between the bones and veggies) .
Start on high to get it hot fast and then turn it down to low and let it
go all day or all night.

This makes a excellent bse for all kinds of other soups. If you like, yu
can roast the bones or chicken in pieces in a hot oven until browned
before crockpotting the stock. Freeze whar you don't need for later quick
soups.

I also used to make a dish years ago when I was going to school some
nights that I could leave for my husbad to just serve out to himself aand
the kids. I cana't find the exact recipe, but it was beef potting roast,
saurkraut and some kind of tomato, either canned or ketchup, probably the
former. It was good and kind of like a quick and dirty saubraten. I am
sure you would want some onions, freshly ground black pepper and maaybe
some garlic(it never hurts except in desseert:-) You could probably also
put in some carrots to use as a vegetable.

Wendy

"Nicky" > wrote in message
...
> On Thu, 1 Jan 2009 23:04:16 -0800, "Julie Bove"
> > wrote:
>
>>Not really casseroles. At least not most of them. A lot of those use
>>pasta
>>or rice and in most cases it doesn't do well in the crockpot. And most
>>call
>>for some kind of cream of something or other soup which we can't eat.
>
> LOL - Julie, NONE of Alan's recipes, or mine, for a casserole would
> call for pasta, or rice, or "cream of something or other" - you
> Americans have done something completely your own with the concept;
> the original version is a combo of whatever meat, beans, grains, and
> veggies you have around, flavoured with whatever spices you have
> handy, and cooked in whatever liquid you like. So perfectly suited to
> crockpot cooking, where you just reduce the liquid volumes. Experiment
> away...

Huh. That's not what a casserole is here!

"Janet Wilder" > wrote in message
...
> Julie Bove wrote:
>> Now what shall I make with it? What are your favorite things to do with
>> a crockpot? I like to make soup. I just ordered some new soup mugs that
>> are unbreakable. We have three different kinds because we keep breaking
>> them.
>
> I used my slow-cooker (Crock Pot® is a registered trademark) for pot
> roast, brisket, corned beef, ribs and sauerkraut and anything that needs a
> long, slow braising. They are good for beans, but you have to boil them
> first then slow cook them with the seasonings like you would if making
> them in the oven.
>
> If yours is a Rival ™ brand be very careful. The newer Rivals are
> notorious for running very hot. I threw mine out with the beans it burnt
> on "warm" I now have a Hamilton Beech which I dearly love.
>
> I much prefer my pressure cooker for soups.

I think it's a Rival. I have never cooked beans in the crockpot and in fact
I rarely cook beans any more. I just buy canned.

"Ozgirl" > wrote in message
...
> Julie Bove wrote:
>> "Ozgirl" > wrote in message
>> ...
>>> Julie Bove wrote:
>>>> Now what shall I make with it? What are your favorite things to do
>>>> with a crockpot? I like to make soup. I just ordered some new soup
>>>> mugs that are unbreakable. We have three different kinds because we
>>>> keep breaking them.
>>>
>>> I use mine almost entirely for soups and stews. I love lamb shank
>>> stew and lentil soup best.
>>
>> Thanks! Lamb must be cheap there. Here it costs about a dollar a
>> bite so not something I buy much of. Occasionally I will let Angela
>> have a lamb kebob from the store, but husband won't eat it and not
>> something I fancy trying.
>>
>> I like lentil soup, but nobody else in the family does. They won't
>> eat bean soup either. So I just go without or on a rare occasion get
>> something in a can.
>
> Lamb kebabs cost the same as beef or chicken ones but lamb cuts from the
> butcher are an obscene price. Every so often a special comes up though and
> I grab a few shanks. They melt in your mouth in the crockpot. In soups I
> use lentils or barley or some kind of beans. Pasta and rice turn to mush.
> I also use less in a crockpot than I would in a casserole dish or saucepan
> as they soften and plump more (talking the beans, barley, lentils etc
> now). My crock pot stews and soups are based around lots of veggies.
> Basically carrot, turnip, onion, garlic, celery (plus the leaves,
> chopped), some cabbage if I have it as it bulks it out, and always a large
> can of crushed tomatoes, juice and all. That means I only have to put in a
> little water, if any. I use stewing meats and they melt in your mouth.
> Sometimes chicken or lamb shanks but mostly beef. I use ham hocks or bacon
> bones for soups usually plus a bit more water and the lentils/barley.

I never put water in stew. Just tomatoes or broth.

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "Ozgirl" > wrote in message
> : ...
> : > Julie Bove wrote:
> : >> Now what shall I make with it? What are your favorite things to do
> : >> with a crockpot? I like to make soup. I just ordered some new soup
> : >> mugs that are unbreakable. We have three different kinds because we
> : >> keep breaking them.
> : >
> : > I use mine almost entirely for soups and stews. I love lamb shank stew
> and
> : > lentil soup best.
>
> : Thanks! Lamb must be cheap there. Here it costs about a dollar a bite
> so
> : not something I buy much of. Occasionally I will let Angela have a lamb
> : kebob from the store, but husband won't eat it and not something I fancy
> : trying.
>
> : I like lentil soup, but nobody else in the family does. They won't eat
> bean
> : soup either. So I just go without or on a rare occasion get something
> in a
> : can.
> You can make nice chicken soup in th crock pot or soup stocks(chicken,
> beef, veal, etc) Just load it up loslly with the meaty bones add soms
> onion and carrot and celery, some salt and pepper and then add water to
> the top(it will fill all the interstices between the bones and veggies) .
> Start on high to get it hot fast and then turn it down to low and let it
> go all day or all night.

I make chicken soup but never with bones. I can't eat anything with bones
in it and if I had to pick the bones out, I could never eat it.
>
> This makes a excellent bse for all kinds of other soups. If you like, yu
> can roast the bones or chicken in pieces in a hot oven until browned
> before crockpotting the stock. Freeze whar you don't need for later quick
> soups.

I don't like to freeze things wither.
>
> I also used to make a dish years ago when I was going to school some
> nights that I could leave for my husbad to just serve out to himself aand
> the kids. I cana't find the exact recipe, but it was beef potting roast,
> saurkraut and some kind of tomato, either canned or ketchup, probably the
> former. It was good and kind of like a quick and dirty saubraten. I am
> sure you would want some onions, freshly ground black pepper and maaybe
> some garlic(it never hurts except in desseert:-) You could probably also
> put in some carrots to use as a vegetable.

I don't think anyone here would eat sauerkraut, but thanks!

"Jacquie" > wrote in message
...
> here are some Crockpot stew recipes
> http://southernfood.about.com/library/crock/blstew.htm
>
> Some casserole recipes.
> http://www.recipegoldmine.com/crockp...crockcass.html
>
> There are allot of recipes out there...just do a Google search.

I have. Most contain stuff we are allergic to. Like creamed soups.

Julie Bove > wrote:

: "Nicky" > wrote in message
: ...
: > On Thu, 1 Jan 2009 23:04:16 -0800, "Julie Bove"
: > > wrote:
: >
: >>Not really casseroles. At least not most of them. A lot of those use
: >>pasta
: >>or rice and in most cases it doesn't do well in the crockpot. And most
: >>call
: >>for some kind of cream of something or other soup which we can't eat.
: >
: > LOL - Julie, NONE of Alan's recipes, or mine, for a casserole would
: > call for pasta, or rice, or "cream of something or other" - you
: > Americans have done something completely your own with the concept;
: > the original version is a combo of whatever meat, beans, grains, and
: > veggies you have around, flavoured with whatever spices you have
: > handy, and cooked in whatever liquid you like. So perfectly suited to
: > crockpot cooking, where you just reduce the liquid volumes. Experiment
: > away...

: Huh. That's not what a casserole is here!

It certainly can be here in the Northeast! Baked beans with frankfurters
(or salt pork if not Jewish) is a cassarole dish. shepheard's ppie is
also, using mashed potatoes in place of a cover:-) In the 1950s a whole
kind of quick easy cassaroles began to be very popular for fach dinners
for the busy houswife. these often used lots of cream of mushroom soup,
corn, etc. the classis of this ws the tuna hot dish of Garrison Keiler
fam. layers of canned corn, peas, either canned or frozen, canned tuna
and cream of mushroom soup topped with buttered breadcrumbs or those
canned french fried onions. Because of the use of so many prepared foods
this always seemed to me to be very salty, but kids loved them!.
Smetimes these dishes had pasta in them too.

This was also the hay day of the jello salad with little marsmallows in
them. Not a great period of haute cuisine.

In Britain, at that ime (I spent a summer at the University of London)
they seemed to alway serve overcooked cabbage with a bitter taste(I
couldn't face cooked cabbage for about 10 years after that summer)
overcooked beef and 2 kinds of potatoes. I understand there has been
quite a change in the ensuing years. Neither country had a monopoly of
bad coking:-)

Wendy

Julie Bove > wrote:

: "W. Baker" > wrote in message
: > You can make nice chicken soup in th crock pot or soup stocks(chicken,
: > beef, veal, etc) Just load it up loslly with the meaty bones add soms
: > onion and carrot and celery, some salt and pepper and then add water to
: > the top(it will fill all the interstices between the bones and veggies) .
: > Start on high to get it hot fast and then turn it down to low and let it
: > go all day or all night.

: I make chicken soup but never with bones. I can't eat anything with bones
: in it and if I had to pick the bones out, I could never eat it.
You don't haveto pick the bones out. Yu strain the soup through a sieve
or strainer or collender

: >
: > This makes a excellent bse for all kinds of other soups. If you like, yu
: > can roast the bones or chicken in pieces in a hot oven until browned
: > before crockpotting the stock. Freeze whar you don't need for later quick
: > soups.

: I don't like to freeze things wither.

Very inefficient, as the stock is just a good fresh from the freezer as
fresh from the pot.

: > I also used to make a dish years ago when I was going to school some
: > nights that I could leave for my husbad to just serve out to himself aand
: > the kids. I cana't find the exact recipe, but it was beef potting roast,
: > saurkraut and some kind of tomato, either canned or ketchup, probably the
: > former. It was good and kind of like a quick and dirty saubraten. I am
: > sure you would want some onions, freshly ground black pepper and maaybe
: > some garlic(it never hurts except in desseert:-) You could probably also
: > put in some carrots to use as a vegetable.

: I don't think anyone here would eat sauerkraut, but thanks!

Well, that's yur family's loss

Wendy

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "Nicky" > wrote in message
> : ...
> : > On Thu, 1 Jan 2009 23:04:16 -0800, "Julie Bove"
> : > > wrote:
> : >
> : >>Not really casseroles. At least not most of them. A lot of those use
> : >>pasta
> : >>or rice and in most cases it doesn't do well in the crockpot. And
> most
> : >>call
> : >>for some kind of cream of something or other soup which we can't eat.
> : >
> : > LOL - Julie, NONE of Alan's recipes, or mine, for a casserole would
> : > call for pasta, or rice, or "cream of something or other" - you
> : > Americans have done something completely your own with the concept;
> : > the original version is a combo of whatever meat, beans, grains, and
> : > veggies you have around, flavoured with whatever spices you have
> : > handy, and cooked in whatever liquid you like. So perfectly suited to
> : > crockpot cooking, where you just reduce the liquid volumes. Experiment
> : > away...
>
> : Huh. That's not what a casserole is here!
>
> It certainly can be here in the Northeast! Baked beans with frankfurters
> (or salt pork if not Jewish) is a cassarole dish. shepheard's ppie is
> also, using mashed potatoes in place of a cover:-) In the 1950s a whole
> kind of quick easy cassaroles began to be very popular for fach dinners
> for the busy houswife. these often used lots of cream of mushroom soup,
> corn, etc. the classis of this ws the tuna hot dish of Garrison Keiler
> fam. layers of canned corn, peas, either canned or frozen, canned tuna
> and cream of mushroom soup topped with buttered breadcrumbs or those
> canned french fried onions. Because of the use of so many prepared foods
> this always seemed to me to be very salty, but kids loved them!.
> Smetimes these dishes had pasta in them too.

I hadn't heard of shepard's pie until somewhat recently. In fact I think I
heard of it on this group. I don't know anyone who ever made it at home.
I've made it a few times. I like it okay, but it's not a favorite.

The casserole we always had when I was growing up was tuna. Cream of
mushroom soup, peas, canned tuna and topped with crushed Saltines or potato
chips.

When I was in high school, Tater Tot casserole was popular. Green beans,
cream of celery soup, ground beef and the Tater Tots on top.

If we had any other casseroles, I don't remember. We did have macaroni and
cheese but it was never baked. And we had some pasta dishes, but they
weren't baked.

My mom did make some stuffed shells on occasion. Those were baked.
>
> This was also the hay day of the jello salad with little marsmallows in
> them. Not a great period of haute cuisine.

I don't remember marshmallows in Jell-O but then I never liked marshmallows
and if I saw them in anything I'd get far away. Our church did serve Jell-O
with mayo on it and to me that sounded vile.
>
> In Britain, at that ime (I spent a summer at the University of London)
> they seemed to alway serve overcooked cabbage with a bitter taste(I
> couldn't face cooked cabbage for about 10 years after that summer)
> overcooked beef and 2 kinds of potatoes. I understand there has been
> quite a change in the ensuing years. Neither country had a monopoly of
> bad coking:-)

Heh.

"Susan" > wrote in message
...

> I suspect that most/all of the slow cooker makers have started using
> Chinese manufacturing. If it's not poisonous, it's merely defective.
>
> Susan

LOL, that's the truth.

Cheri

"Cheri" > wrote in message
...
> "Susan" > wrote in message
> ...
>
>> I suspect that most/all of the slow cooker makers have started using
>> Chinese manufacturing. If it's not poisonous, it's merely defective.
>>
>> Susan
>
> LOL, that's the truth.

I checked my new one and it's Hamilton Beach. Haven't used it yet.

On Fri, 2 Jan 2009 14:24:38 -0800, "Julie Bove"
> wrote:

>The casserole we always had when I was growing up was tuna. Cream of
>mushroom soup, peas, canned tuna and topped with crushed Saltines or potato
>chips.
>
>When I was in high school, Tater Tot casserole was popular. Green beans,
>cream of celery soup, ground beef and the Tater Tots on top.

Are you describing food, here?! Sounds dreadful. What on earth is a
Tater Tot?

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.4% BMI 25

In article >,
Nicky > wrote:

> On Fri, 2 Jan 2009 14:24:38 -0800, "Julie Bove"
> > wrote:
>
> >The casserole we always had when I was growing up was tuna. Cream of
> >mushroom soup, peas, canned tuna and topped with crushed Saltines or potato
> >chips.
> >
> >When I was in high school, Tater Tot casserole was popular. Green beans,
> >cream of celery soup, ground beef and the Tater Tots on top.
>
> Are you describing food, here?! Sounds dreadful. What on earth is a
> Tater Tot?

You don't want to know, Nicky. Believe me, you *don't* want to know.

--
"[xxx] has very definite opinions, and does not suffer fools lightly.
This, apparently, upsets the fools."
---BB cuts to the pith of a flame-fest

Alan S wrote:

> I'm not sure about Sydney prices. Here there are a few
> butchers who use loin and chump chops as "loss leaders" on
> certain days to get customers in the door. We have a couple
> in Tweed Heads that I buy from for $9-$13 Kg; forequarter
> chops for the BBQ or Irish stews etc are often half that
> price.
>
> There may be similar places near your new place. Or maybe we
> can have "meet at the butchers" Tuesdays in Tweed:-)

lol. Not long before Xmas lamb forequarters (large ones) we going for around
$5 a kilo. We had a few great lamb meals during that time

"Nicky" > wrote in message
...
> On Fri, 2 Jan 2009 14:24:38 -0800, "Julie Bove"
> > wrote:
>
>>The casserole we always had when I was growing up was tuna. Cream of
>>mushroom soup, peas, canned tuna and topped with crushed Saltines or
>>potato
>>chips.
>>
>>When I was in high school, Tater Tot casserole was popular. Green beans,
>>cream of celery soup, ground beef and the Tater Tots on top.
>
> Are you describing food, here?! Sounds dreadful. What on earth is a
> Tater Tot?

They're like hash browns shaped into little nuggets. They're actually quite
good.

Nicky wrote:
> On Fri, 2 Jan 2009 14:24:38 -0800, "Julie Bove"
> > wrote:
>
>> The casserole we always had when I was growing up was tuna. Cream of
>> mushroom soup, peas, canned tuna and topped with crushed Saltines or
>> potato chips.
>>
>> When I was in high school, Tater Tot casserole was popular. Green
>> beans, cream of celery soup, ground beef and the Tater Tots on top.
>
> Are you describing food, here?! Sounds dreadful. What on earth is a
> Tater Tot?

Potato gems here.

Julie Bove wrote:
> "Jacquie" > wrote in message
> ...
>> here are some Crockpot stew recipes
>> http://southernfood.about.com/library/crock/blstew.htm
>>
>> Some casserole recipes.
>> http://www.recipegoldmine.com/crockp...crockcass.html
>>
>> There are allot of recipes out there...just do a Google search.
>
> I have. Most contain stuff we are allergic to. Like creamed soups.

Google on stews instead. It seems your version of "casseroles" is what
contains packaged or canned soups.

"Ozgirl" > wrote in message
...
> Julie Bove wrote:
>> "Jacquie" > wrote in message
>> ...
>>> here are some Crockpot stew recipes
>>> http://southernfood.about.com/library/crock/blstew.htm
>>>
>>> Some casserole recipes.
>>> http://www.recipegoldmine.com/crockp...crockcass.html
>>>
>>> There are allot of recipes out there...just do a Google search.
>>
>> I have. Most contain stuff we are allergic to. Like creamed soups.
>
> Google on stews instead. It seems your version of "casseroles" is what
> contains packaged or canned soups.

I know what stews are. We don't eat them often. Just not a favorite.

Julie Bove wrote:
> "Ozgirl" > wrote in message
> ...
>> Julie Bove wrote:
>>> "Jacquie" > wrote in message
>>> ...
>>>> here are some Crockpot stew recipes
>>>> http://southernfood.about.com/library/crock/blstew.htm
>>>>
>>>> Some casserole recipes.
>>>> http://www.recipegoldmine.com/crockp...crockcass.html
>>>>
>>>> There are allot of recipes out there...just do a Google search.
>>>
>>> I have. Most contain stuff we are allergic to. Like creamed soups.
>>
>> Google on stews instead. It seems your version of "casseroles" is
>> what contains packaged or canned soups.
>
> I know what stews are. We don't eat them often. Just not a favorite.

Ok, gotta ask - what did you have in mind to cook in the crockpot?

Julie Bove wrote:
> "Cheri" > wrote in message
> ...
>> "Susan" > wrote in message
>> ...
>>
>>> I suspect that most/all of the slow cooker makers have started using
>>> Chinese manufacturing. If it's not poisonous, it's merely defective.
>>>
>>> Susan
>> LOL, that's the truth.
>
> I checked my new one and it's Hamilton Beach. Haven't used it yet.
>
>

You'll like it. I love mine

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Ozgirl" > wrote in message
...
> Julie Bove wrote:
>> "Ozgirl" > wrote in message
>> ...
>>> Julie Bove wrote:
>>>> "Jacquie" > wrote in message
>>>> ...
>>>>> here are some Crockpot stew recipes
>>>>> http://southernfood.about.com/library/crock/blstew.htm
>>>>>
>>>>> Some casserole recipes.
>>>>> http://www.recipegoldmine.com/crockp...crockcass.html
>>>>>
>>>>> There are allot of recipes out there...just do a Google search.
>>>>
>>>> I have. Most contain stuff we are allergic to. Like creamed soups.
>>>
>>> Google on stews instead. It seems your version of "casseroles" is
>>> what contains packaged or canned soups.
>>
>> I know what stews are. We don't eat them often. Just not a favorite.
>
> Ok, gotta ask - what did you have in mind to cook in the crockpot?

I have a lot of recipes. The ones I have printed off a Spanish Rice,
Chinese Chicken Pie (which oddly doesn't seem at all Chinese and isn't a
pie), Italian Chicken and Potatoes, and Brown Sugar Chicken with Rice done
in another crock (I probably won't be eating that).

Normally I made Roast Beef, Chicken and Rice, Enchilada Casserole, Ground
Beef and Potatoes, and assorted soups. I also so roasted and baked potatoes
in the crockpot.

"Janet Wilder" > wrote in message
...
> Julie Bove wrote:
>> "Cheri" > wrote in message
>> ...
>>> "Susan" > wrote in message
>>> ...
>>>
>>>> I suspect that most/all of the slow cooker makers have started using
>>>> Chinese manufacturing. If it's not poisonous, it's merely defective.
>>>>
>>>> Susan
>>> LOL, that's the truth.
>>
>> I checked my new one and it's Hamilton Beach. Haven't used it yet.
>
> You'll like it. I love mine

Good! I've been reading that the kind I have are unsafe because they don't
shut off. I don't worry about my little one. I only use it to make dips
and when I use it I am always home. But I often use the larger two when I'm
away.

On Fri, 2 Jan 2009 13:41:17 -0800, "Julie Bove"
> wrote:

>> LOL - Julie, NONE of Alan's recipes, or mine, for a casserole would
>> call for pasta, or rice, or "cream of something or other" - you
>> Americans have done something completely your own with the concept;
>> the original version is a combo of whatever meat, beans, grains, and
>> veggies you have around, flavoured with whatever spices you have
>> handy, and cooked in whatever liquid you like. So perfectly suited to
>> crockpot cooking, where you just reduce the liquid volumes. Experiment
>> away...
>
>Huh. That's not what a casserole is here!

Possibly. But then "here" is your small section of the USA
for you and casserole is a French word, so what matters to
the rest of the world is what a casserole is wherever they
happen to be. And for the rest of the world it appears to
differ from your version.


Cheers, Alan, T2, Australia.
--
d&e, metformin 2000 mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Inspiration)
http://loraltravel.blogspot.com (Drivers, Stepped Wells and Baolis)

On Fri, 2 Jan 2009 22:03:41 +0000 (UTC), "W. Baker"
> wrote:

>
>Well, that's yur family's loss

Yep:-)

I reached the threshold a while back. Time I dropped out of
answering JB for a while again.

Cheers, Alan, T2, Australia.
--
d&e, metformin 2000 mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Inspiration)
http://loraltravel.blogspot.com (Drivers, Stepped Wells and Baolis)

On Fri, 2 Jan 2009 18:53:12 -0500, "Evelyn"
> wrote:

>My stove is a thermador, and it has a VERY low flame adjustment which will
>keep the temperature so low that any good kitchen pot becomes a slow cooker.
>I own a slow cooker, but it is stored in the basement. No need for it.

I'm similar. I either cook such dishes in the oven or
slow-cook stews in pots or Dutch Ovens on the gas stove.


Cheers, Alan, T2, Australia.
--
d&e, metformin 2000 mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Inspiration)
http://loraltravel.blogspot.com (Drivers, Stepped Wells and Baolis)

"Alan S" > wrote in message
...
> On Fri, 2 Jan 2009 13:41:17 -0800, "Julie Bove"
> > wrote:
>
>>> LOL - Julie, NONE of Alan's recipes, or mine, for a casserole would
>>> call for pasta, or rice, or "cream of something or other" - you
>>> Americans have done something completely your own with the concept;
>>> the original version is a combo of whatever meat, beans, grains, and
>>> veggies you have around, flavoured with whatever spices you have
>>> handy, and cooked in whatever liquid you like. So perfectly suited to
>>> crockpot cooking, where you just reduce the liquid volumes. Experiment
>>> away...
>>
>>Huh. That's not what a casserole is here!
>
> Possibly. But then "here" is your small section of the USA
> for you and casserole is a French word, so what matters to
> the rest of the world is what a casserole is wherever they
> happen to be. And for the rest of the world it appears to
> differ from your version.

It's not just my small section of the USA. It seems to be all of the USA
and probably Canada as well. However I do think casseroles are more popular
in the Midwest, but I could be wrong about that.

When I look up recipes for casseroles, I get recipes that I am familiar
with. Some kind of pasta, rice, potatoes, sometimes crushed crackers or
potato chips, mixed with some meat or fish and cream soup or cheese,
sometimes veggies added and often topped with bread crumbs, potato chips or
crushed crackers.

If you every need stringy beef for anything...like Mexican dishes..throw a
chuck roast in the crock add spices and cook it all day it strings really
nice

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>> Julie Bove wrote:
>>> "Ozgirl" > wrote in message
>>> ...
>>>> Julie Bove wrote:
>>>>> "Jacquie" > wrote in message
>>>>> ...
>>>>>> here are some Crockpot stew recipes
>>>>>> http://southernfood.about.com/library/crock/blstew.htm
>>>>>>
>>>>>> Some casserole recipes.
>>>>>> http://www.recipegoldmine.com/crockp...crockcass.html
>>>>>>
>>>>>> There are allot of recipes out there...just do a Google search.
>>>>>
>>>>> I have. Most contain stuff we are allergic to. Like creamed soups.
>>>>
>>>> Google on stews instead. It seems your version of "casseroles" is
>>>> what contains packaged or canned soups.
>>>
>>> I know what stews are. We don't eat them often. Just not a favorite.
>>
>> Ok, gotta ask - what did you have in mind to cook in the crockpot?
>
> I have a lot of recipes. The ones I have printed off a Spanish Rice,
> Chinese Chicken Pie (which oddly doesn't seem at all Chinese and isn't a
> pie), Italian Chicken and Potatoes, and Brown Sugar Chicken with Rice done
> in another crock (I probably won't be eating that).
>
> Normally I made Roast Beef, Chicken and Rice, Enchilada Casserole, Ground
> Beef and Potatoes, and assorted soups. I also so roasted and baked
> potatoes in the crockpot.
>

"Jacquie" > wrote in message
m...
> If you every need stringy beef for anything...like Mexican dishes..throw a
> chuck roast in the crock add spices and cook it all day it strings really
> nice

Yeah.

Oddly I thought pot roast was supposed to be tough. My mom's always was and
my MIL's was too. I cooked some one day at my MIL's house. I was
unfamiliar with her pots and kitchen and I wound up cooking three large
roasts in a pot. Dinner became much delayed for a variety of reasons and
the meat wound up cooking all day long.

I was mortified that it broke apart with a fork and was apologizing to
everyone. My SIL just laughed and said that was the way it was supposed to
be!

Then as it turned out, not as many people showed up for dinner as I'd been
told would. So I made soup with the leftovers the next day. It was very
good.

Julie Bove > wrote:

: "Alan S" > wrote in message
: ...
: > On Fri, 2 Jan 2009 13:41:17 -0800, "Julie Bove"
: > > wrote:
: >
: >>> LOL - Julie, NONE of Alan's recipes, or mine, for a casserole would
: >>> call for pasta, or rice, or "cream of something or other" - you
: >>> Americans have done something completely your own with the concept;
: >>> the original version is a combo of whatever meat, beans, grains, and
: >>> veggies you have around, flavoured with whatever spices you have
: >>> handy, and cooked in whatever liquid you like. So perfectly suited to
: >>> crockpot cooking, where you just reduce the liquid volumes. Experiment
: >>> away...
: >>
: >>Huh. That's not what a casserole is here!
: >
: > Possibly. But then "here" is your small section of the USA
: > for you and casserole is a French word, so what matters to
: > the rest of the world is what a casserole is wherever they
: > happen to be. And for the rest of the world it appears to
: > differ from your version.

: It's not just my small section of the USA. It seems to be all of the USA
: and probably Canada as well. However I do think casseroles are more popular
: in the Midwest, but I could be wrong about that.

: When I look up recipes for casseroles, I get recipes that I am familiar
: with. Some kind of pasta, rice, potatoes, sometimes crushed crackers or
: potato chips, mixed with some meat or fish and cream soup or cheese,
: sometimes veggies added and often topped with bread crumbs, potato chips or
: crushed crackers.

When I think of casaroles I remember the fabulous toundge and green oodles
(with home made tomatoe sauce) tht my mother used to make, as wel as the
home made Boston baked beans(with frankfurters, not salt pork) or even
what we as kids called Jewish spaghetti(all my aunts made tis one) which
was spaghetti and tomato sauce with sliced cheese(often american, a tht
was what was availalbe) on top and baked until bubbly. This was a
favorite with the little kids.

Sometimes they were leftovers put together in a delicious way,
particularly after turkey dinners as a variety dish insstead of the same
old sliced turkey. As a kosher family we didn't make those creamed soup
and meat ghastlies. Once we made the tuna hot dish but didn't much like
it.

Wendy