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?
Here is the recipe-
* Exported from MasterCook *

Cran-Apple Casserole

Recipe By :Festive Feasting Virginia Style; Va. Dept. of Agriculture
Serving Size : 8 Preparation Time :0:15
Categories : Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chopped apples
2 cups fresh cranberries
1/2 cup oats
2 cups sugar -- *see note
1/2 cup brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons butter

* I prefer to use 2 T. flour and 1 cup of sugar

Mix and place fruit in a 3 quart buttered casserole. Combine dry
ingredients and pat on top. Dot with butter. Cover and bake for 45
minutes at 325 degrees.

"Goomba" > ha scritto nel messaggio
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?

You know everything comes out wetter in a crock pot. It doesn't usually
come out crunchy, either. I wouldn't. I'd cook it tonight and reheat it in
their oven so it doesn't take the 45 minutes.
I don't think it would be bad, it just isn't dry heat.

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?


Howzabout doing it ahead and simply putting it in the microwave to warm up
if that's an option...or even doing it ahead and putting it into the
crockpot to warm? I'm just thinkin' out loud here...you are in ATL,
right...???


> Here is the recipe-
> * Exported from MasterCook *
>
> Cran-Apple Casserole
>
> Recipe By :Festive Feasting Virginia Style; Va. Dept. of Agriculture
> Serving Size : 8 Preparation Time :0:15
> Categories : Fruit
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 cups chopped apples
> 2 cups fresh cranberries
> 1/2 cup oats
> 2 cups sugar -- *see note
> 1/2 cup brown sugar
> 1/2 cup chopped pecans
> 1 teaspoon cinnamon
> 1/2 teaspoon nutmeg
> 3 tablespoons butter
>
> * I prefer to use 2 T. flour and 1 cup of sugar
>
> Mix and place fruit in a 3 quart buttered casserole. Combine dry
> ingredients and pat on top. Dot with butter. Cover and bake for 45
> minutes at 325 degrees.


I don't know how "brown" this would get in a crockpot (if that is yer
goal?), that fruit might exude a lot of liquid...any possibilities of using,
say, dried cranberries...???

It's a great recipe and I'll be making this for xmas, so thanks. It would
taste good either baked or in the crock, but I don't know about the liquid
and baked texture thangs...


--
Best
Greg

Giusi wrote:
> "Goomba" > ha scritto nel messaggio
> 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?
>
> You know everything comes out wetter in a crock pot. It doesn't usually
> come out crunchy, either. I wouldn't. I'd cook it tonight and reheat it in
> their oven so it doesn't take the 45 minutes.
> I don't think it would be bad, it just isn't dry heat.
>
>
Yeah, that's my fear
I think I can swing making it and reheating it. It certainly always is
good leftover!
Thanks for the feedback.

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.

Gregory Morrow wrote:

> Howzabout doing it ahead and simply putting it in the microwave to warm up
> if that's an option...or even doing it ahead and putting it into the
> crockpot to warm? I'm just thinkin' out loud here...you are in ATL,
> right...???
>
That's what Guisi also suggests and for some reason I hadn't thought of
at the outset. I'll be doing that.

My other sides will be-
-mashed potatoes
-apple cranberry casserole
-Barb Schaller's Blue Ribbon Corn Relish (I use frozen corn with
excellent results)
-Creamed peas with ham and onions
-green beans with lemon dill butter
-creamed onions

I will do a pumpkin pie tonight to take along because my SIL makes lousy
pumpkin pies. I hate to do them in advance of the actual day, but it is
out of my control this year. I like my crust to be nice and flakey
fresh, not a hint of soggy which I think it gets when made beforehand.
And perhaps some brownies or something to leave with the exchange
students (both boys) as I know my SIL is pretty chincy on treats as a
rule.

Pete C. wrote:

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

I don't own nor ever use one. But it would have been a solution for sure.
At my own home it is never an issue as I'm damn good at timing things
and getting more than just a turkey in the oven, but my SIL isn't good
at this stuff so I'll just adapt, overcome and improvise.

"Goomba" wrote

> 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

Nope. There are ways to do a dish like that in a crockpot but unless you
have time to post the recipe, there wont be time to explain how to adapt it.
Almost anything can be adapted, but takes experience.

For a 20 year family fav, I think they will make oven-time for it ;-)

> 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?
> Here is the recipe-
> * Exported from MasterCook *

Grin, should have read down....

>
> Cran-Apple Casserole
>
> Recipe By :Festive Feasting Virginia Style; Va. Dept. of Agriculture
> Serving Size : 8 Preparation Time :0:15
> Categories : Fruit
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 cups chopped apples
> 2 cups fresh cranberries
> 1/2 cup oats
> 2 cups sugar -- *see note
> 1/2 cup brown sugar
> 1/2 cup chopped pecans
> 1 teaspoon cinnamon
> 1/2 teaspoon nutmeg
> 3 tablespoons butter
>
> * I prefer to use 2 T. flour and 1 cup of sugar
>
> Mix and place fruit in a 3 quart buttered casserole. Combine dry
> ingredients and pat on top. Dot with butter. Cover and bake for 45 minutes
> at 325 degrees.

Ah. Your problem will be the fresh cranberries which are juicy little
critters.

I do think you can start this in a crockpot to reduce the oven time. I
estimate 2 hours on low, then 25 mins in the oven. I also think this one
sounds like it can be pre-baked and then warmed up (add 1 TB cranberry juice
over the top and rewarm it either 10 mins in the oven, or nuke in small 45
second bursts with a resting time of 1 min between).

"Goomba" wrote

> -creamed onions

These will do well in a crockpot on LOW which preserves stovetop space.

I'll be putting the apples and sweet potatos in the crockpot shortly.
Basically rinse, peel, and put them all in wet with some brown sugar. The
apples are dried slices so will wet them well then add a palmful of water
and add more as it goes along based on eyeball.

Goomba wrote:
>
> Pete C. wrote:
>
> > Bringing along a toaster oven would be a far better option than trying
> > to do it in a crock pot.
>
> I don't own nor ever use one. But it would have been a solution for sure.
> At my own home it is never an issue as I'm damn good at timing things
> and getting more than just a turkey in the oven, but my SIL isn't good
> at this stuff so I'll just adapt, overcome and improvise.

Borrow one?

Goomba wrote:

> Gregory Morrow wrote:
>
> > Howzabout doing it ahead and simply putting it in the microwave to warm
up
> > if that's an option...or even doing it ahead and putting it into the
> > crockpot to warm? I'm just thinkin' out loud here...you are in ATL,
> > right...???
> >
> That's what Guisi also suggests and for some reason I hadn't thought of
> at the outset. I'll be doing that.
>
> My other sides will be-
> -mashed potatoes
> -apple cranberry casserole
> -Barb Schaller's Blue Ribbon Corn Relish (I use frozen corn with
> excellent results)


HAY, I've got two bags of frozen corn, that sounds like a good idear...!!!


> -Creamed peas with ham and onions
> -green beans with lemon dill butter
> -creamed onions


I am making

- a cole slaw made of Brussels sprouts
- cranberry - orange - apricot cranberry relish with pecans.
- some sweet potatoe thang, I usually do a gratin with cheese or whatever
but I am thinking of a way to "stir - fry" them with some bell pepper or
something...a lighter counterpart to some of that heavy food.


> I will do a pumpkin pie tonight to take along because my SIL makes lousy
> pumpkin pies. I hate to do them in advance of the actual day, but it is
> out of my control this year. I like my crust to be nice and flakey
> fresh, not a hint of soggy which I think it gets when made beforehand.
> And perhaps some brownies or something to leave with the exchange
> students (both boys) as I know my SIL is pretty chincy on treats as a
> rule.


She'd better learn *real* fast with two young guys around, lol...


--
Best
Greg

Goomba > wrote in news:6p5jjmF6688dU2
@mid.individual.net:

> Pete C. wrote:
>
>> Bringing along a toaster oven would be a far better option than trying
>> to do it in a crock pot.
>
> I don't own nor ever use one. But it would have been a solution for sure.
> At my own home it is never an issue as I'm damn good at timing things
> and getting more than just a turkey in the oven, but my SIL isn't good
> at this stuff so I'll just adapt, overcome and improvise.

Don't forget that a gas grill is almost like an oven. Especially if it has
a reasonably accurate temp guage. Pre heat to temp. and keep the lid
closed...

--

The beet goes on -Alan

In article .com>,
"Pete C." > wrote:

> Goomba wrote:
> >
> > Pete C. wrote:
> >
> > > Bringing along a toaster oven would be a far better option than trying
> > > to do it in a crock pot.
> >
> > I don't own nor ever use one. But it would have been a solution for sure.
> > At my own home it is never an issue as I'm damn good at timing things
> > and getting more than just a turkey in the oven, but my SIL isn't good
> > at this stuff so I'll just adapt, overcome and improvise.
>
> Borrow one?

I think it's mostly my personality, but I'd say no. It sounds like
things are pretty hectic, and the last thing that's needed is a blown
circuit breaker, or worse yet, a blown fuse with no replacement on hand
and all the stores closed. Even if the people cooking, coordinate
everything, somebody's going to come along and want toast or coffee,
plug the appliance in that was carefully unplugged for that very reason,
and boom, no juice.

--
Dan Abel
Petaluma, California USA

In article >,
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.

> 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.

> * Exported from MasterCook *
>
> Cran-Apple Casserole
>
> Recipe By :Festive Feasting Virginia Style; Va. Dept. of Agriculture
> Serving Size : 8 Preparation Time :0:15
> Categories : Fruit
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 cups chopped apples
> 2 cups fresh cranberries
> 1/2 cup oats
> 2 cups sugar -- *see note
> 1/2 cup brown sugar
> 1/2 cup chopped pecans
> 1 teaspoon cinnamon
> 1/2 teaspoon nutmeg
> 3 tablespoons butter
>
> * I prefer to use 2 T. flour and 1 cup of sugar
>
> Mix and place fruit in a 3 quart buttered casserole. Combine dry
> ingredients and pat on top. Dot with butter. Cover and bake for 45
> minutes at 325 degrees.

Sounds like a disaster in the crockpot. At first, I was thinking stewed
fruit, which would be fine. But once I hit the oatmeal, I smelled
trouble.

The oatmeal will turn into mush.

It sounds like you've already decided to cook it in advance, which
sounds much better. Perhaps after everything is out of the oven for the
meal, you can warm it and crisp it there.

--
Dan Abel
Petaluma, California USA

Dan wrote on Wed, 26 Nov 2008 13:04:21 -0800:

>> Goomba wrote:
> >>
> >> Pete C. wrote:
> >>
> > >> Bringing along a toaster oven would be a far better
> > >> option than trying to do it in a crock pot.
> >>
> >> I don't own nor ever use one. But it would have been a
> >> solution for sure. At my own home it is never an issue as
> >> I'm damn good at timing things and getting more than just a
> >> turkey in the oven, but my SIL isn't good at this stuff so
> >> I'll just adapt, overcome and improvise.
>>
>> Borrow one?

> I think it's mostly my personality, but I'd say no. It sounds
> like things are pretty hectic, and the last thing that's
> needed is a blown circuit breaker, or worse yet, a blown fuse
> with no replacement on hand and all the stores closed. Even
> if the people cooking, coordinate everything, somebody's going
> to come along and want toast or coffee, plug the appliance in
> that was carefully unplugged for that very reason, and boom,
> no juice.

The breaker or fuse could just as well go on the oven. By no means all
are gas especially self-cleaning ones.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
Goomba > wrote:

> 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?
> Here is the recipe-
> * Exported from MasterCook *
>
> Cran-Apple Casserole
>
> Recipe By :Festive Feasting Virginia Style; Va. Dept. of Agriculture
> Serving Size : 8 Preparation Time :0:15
> Categories : Fruit
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 cups chopped apples
> 2 cups fresh cranberries
> 1/2 cup oats
> 2 cups sugar -- *see note
> 1/2 cup brown sugar
> 1/2 cup chopped pecans
> 1 teaspoon cinnamon
> 1/2 teaspoon nutmeg
> 3 tablespoons butter
>
> * I prefer to use 2 T. flour and 1 cup of sugar
>
> Mix and place fruit in a 3 quart buttered casserole. Combine dry
> ingredients and pat on top. Dot with butter. Cover and bake for 45
> minutes at 325 degrees.

I sincerely doubt it. I see cranapple sauce with a streusel topping.
JMO.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - chicken cacciatore-like

hahabogus wrote:

> Don't forget that a gas grill is almost like an oven. Especially if it has
> a reasonably accurate temp guage. Pre heat to temp. and keep the lid
> closed...
>
Oy. She doesn't have one, I'm sure? As it is, she's so miserly when I'm
cooking she goes around me and turns all the burners down or off and
crows that it saves energy and everything will cook on residual heat.
Drives me batty! She'd be a prime candidate for trying to cook spaghetti
by just pouring hot water over it and waiting a day... LOL.
She eats just to survive. No more, no less.
I have to work around her foibles. <sigh>

Dan Abel wrote:

> It sounds like you've already decided to cook it in advance, which
> sounds much better. Perhaps after everything is out of the oven for the
> meal, you can warm it and crisp it there.
>
Yeah, I think that is the only way. I just don't like preparing things
in advance in case of deterioration. I am a perfectionist. <sigh>

On Wed, 26 Nov 2008 19:27:19 -0500, Goomba >
wrote:

>Dan Abel wrote:
>
>> It sounds like you've already decided to cook it in advance, which
>> sounds much better. Perhaps after everything is out of the oven for the
>> meal, you can warm it and crisp it there.
>>
>Yeah, I think that is the only way. I just don't like preparing things
>in advance in case of deterioration. I am a perfectionist. <sigh>

What about preboiling them only? I'm not an ahead doer either, so I
don't know how it would turn out.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Goomba" > ha scritto nel messaggio
> Dan Abel wrote:
>
>> It sounds like you've already decided to cook it in advance, which sounds
>> much better. Perhaps after everything is out of the oven for the meal,
>> you can warm it and crisp it there.
>>
> Yeah, I think that is the only way. I just don't like preparing things in
> advance in case of deterioration. I am a perfectionist. <sigh>

Lots of things are even better, though. I've one recipe that must be made
at least 12 hours in advance, and my mother had even more of them. I think
your cranberry dish might even be one of them, with the spices having more
leisure to penetrate the cranberries.

I am very used to cooking in the kitchens of others, but I do not allow
anyone to alter anything about what I am doing. It's a recipe for disaster.
If she tries that on, hit her with a long spatula. One of my friends had a
MIL who always did crap lòike that and managed to turn off the turkey one
year about an hour into the cookery, so that some time later they find it
festering at about 100 degrees.