Crockpot Cookbook?
 

What's a good one? I remember the Mabel Hoffman one from about 30 years
ago, and I've heard of one called _Set It And Forget It_....

Suggestions?

--
Best
Greg

Crockpot Cookbook?
 

fix it and forget it-

i think there are a few of them.

kag.

Gregory Morrow > wrote in message
link.net...
> What's a good one? I remember the Mabel Hoffman one from about 30 years
> ago, and I've heard of one called _Set It And Forget It_....
>
> Suggestions?
>
> --
> Best
> Greg
>
>

Crockpot Cookbook?
 

"kag" > wrote in message
...
> fix it and forget it-

I was given this one and I'm not very happy with it. Much of the book
consists of variations on the same standbys: pour bottled sauce over meat.

Cate

Crockpot Cookbook?
 

"Gregory Morrow" > wrote in message
link.net...
> What's a good one? I remember the Mabel Hoffman one from about 30 years
> ago, and I've heard of one called _Set It And Forget It_....
>
> Suggestions?
>
> --
> Best
> Greg

Have you looked on the web? Maybe you can create your own compiled list of
favorites.

http://www.cookingcache.com/crockpot.html

A google search for "crock-pot recipes" yields 84,000 hits.

Dimitri

Crockpot Cookbook?
 

my only issue with crockpot recipes is so many of them call for cans of
cream of blahblahblah soup-not that this is a completely bad thing it is
just that 90% of the recipes seem to use the soup, it is kind of a pain
wading through them all.

i dont have the fi&forgetit books just know the name.

there are a few yahoo groups for crockpot recipes and they are quite active
fwiw.

kag

Crockpot Cookbook?
 

"kag" > wrote in message
...
> my only issue with crockpot recipes is so many of them call for cans of
> cream of blahblahblah soup-not that this is a completely bad thing it is
> just that 90% of the recipes seem to use the soup, it is kind of a pain
> wading through them all.
>
> i dont have the fi&forgetit books just know the name.
>
> there are a few yahoo groups for crockpot recipes and they are quite
active
> fwiw.
>
> kag

Oh now you're changing the rules - you want a crock pot cook book that does
not use canned soups. I don't think there is a "Sans Soup Cock-pot Cookery"
book


Dimitri

Crockpot Cookbook?
 

Dimitri > teased (I hope) in message
. com after "kag"
> lamented in message
...
> > my only issue with crockpot recipes is so many of them call
> > for cans of cream of blahblahblah soup-not that this is a
> > completely bad thing it is just that 90% of the recipes seem
> > to use the soup, it is kind of a pain wading through them all.
[snip]
> Oh now you're changing the rules - you want a crock pot cook
> book that does not use canned soups. I don't think there is a
> "Sans Soup Cock-pot Cookery" book

I'll help you out here since I use one of Those [very resources] every week.

I'm looking through my _Betty Crocker's Slow Cooker Cookbook_ [ISBN
0-12-863469-1] and don't find any recipes calling for Campbell's Glop du
Creme. My dinky "Rival's Crock Pot Book" (really a pamphlet) doesn't have
any recipes using Glop, either. I'm sure my Westbend slow cooker "book" is
similar.

They're out there, ya jus' gotta look!

The Ranger

Crockpot Cookbook?
 

This can keep you going for a dozen different meals and not a can of
soup is even listed:

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Make-Your-Own Crockpot Dinner
Categories: Crockpot, Favorite
Yield: 4 servings

MMMMM-----------------COPYRIGHT 2003 S. STEIGER----------------------
2 lb Meat; chicken thighs or
-cheap beef or pork cuts

MMMMM-----------------------START WITH ONE----------------------------
4 Potatoes; washed & quartered
1 c Barley; pearled
1 c Rice; not quick-cook

MMMMM----------------IF USING RICE OR BARLEY, ADD---------------------
2 c Water

MMMMM-----------------------ADD SEASONINGS----------------------------
1 Onions; thicksliced or whole
4 Garlic cloves; crushed/whole
4 ts Spices, dried; basil,
-rosemary, tarragon, dill
-weed, oregano, thyme,
-celery seed but NO SALT

MMMMM---------------------ADD AT LEAST ONE:--------------------------
1 c Wine; red or white
1/2 c Vinegar; wine or cider
1 c Juice, orange; or other mild
-citrus juice
1/2 c Juice, lemon; or lime
1 c Tomato sauce
28 oz Tomatoes, canned

MMMMM----------------AN HOUR BEFORE SERVING, ADD---------------------
16 oz Vegetables, frozen; green
-beans, corn, squash, peas

MMMMM-------------------LAST MINUTE SEASONING------------------------
1 tb Honey
1 ts Cinnamon, ground
1/2 ts Black pepper, ground
2 ts Worcestershire sauce
1/2 ts Liquid smoke
1/2 ts Tabasco
2 ts Soy sauce

Layer the rice, potatoes, or barley on the bottom of the crockpot
first.

Cut the meat into serving-size chunks if desired; makes serving
quicker but isn't necessary. Layer it on top of the rice, potatoes,
or barley. Tougher cuts of game meats are fine if you like, but I
recommend no fish or chicken breasts. Fish cooks too quickly and
chicken breasts toughen to cardboard during the long crockpot cooking.

Add seasonings to taste. Since my family doesn't like to taste
onion, I leave it whole and throw it away after cooking; if your
family likes onion, chop it coarsely. Anything chopped finely will
turn to mush before the cooking is done. Dried leaf or seed spices
work great, but if your family will complain about bits of dried
spice in their teeth, use half the given amount of ground spices.
Also, if you're not experienced at using spices, use just one spice
at a time to start. Later, you can remember what the different
spices taste like and try (for instance) half tarragon and half
basil, or one teaspoon each of oregano, thyme, basil, and celery
seed. BIG WARNING: NO SALT! It toughens the meat and keeps the
starch from softening. Have salt on the table if people want to add
it, but don't be surprised if you find it's flavorful enough to not
need salt.

Pour your liquid of choice over the meat. Generally you'll just
choose one liquid, but if you feel adventurous, try combining them.
The acid in the liquids helps tenderize as well as flavor the meat.

This is easy to put together the night before and start cooking on
LOW in the morning. About an hour before you plan on serving dinner,
add the frozen vegetables. Even a child can do this if taught to
safely take the crockpot cover off, distribute the frozen vegetables
evenly around the top, and put the cover back on.

Stir in one or more of the last-minute seasonings if desired; they
aren't necessary.

Serve! Most crockpot dishes finish with much more liquid than they
started, so you might want to serve in bowls. Or use a straining
serving spoon and thicken the liquid into gravy, or save it for a
soup later.

Recipe courtesy of www.SteigerFamily.com: written 11/1/2003 based on
years of crockpot cooking. This is a GUIDE, not an ironclad recipe.
If you don't like garlic, leave it out. If you think of another acid
liquid you'd prefer to the ones given, try it. If the seasoning
amount is more or less than you like, change it! If you find
something I haven't listed that works fabulously, please Email me
through my website and let me know!

MMMMM


--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

Crockpot Cookbook?
 

"The Ranger" > wrote in message >...
> Dimitri > teased (I hope) in message
> . com after "kag"
> > lamented in message
> ...
> > > my only issue with crockpot recipes is so many of them call
> > > for cans of cream of blahblahblah soup-not that this is a
> > > completely bad thing it is just that 90% of the recipes seem
> > > to use the soup, it is kind of a pain wading through them all.
> [snip]
> > Oh now you're changing the rules - you want a crock pot cook
> > book that does not use canned soups. I don't think there is a
> > "Sans Soup Cock-pot Cookery" book
>
> I'll help you out here since I use one of Those [very resources] every week.
>
> I'm looking through my _Betty Crocker's Slow Cooker Cookbook_ [ISBN
> 0-12-863469-1] and don't find any recipes calling for Campbell's Glop du
> Creme. My dinky "Rival's Crock Pot Book" (really a pamphlet) doesn't have
> any recipes using Glop, either. I'm sure my Westbend slow cooker "book" is
> similar.
>
> They're out there, ya jus' gotta look!
>
> The Ranger


I just bought a Betty Crocker Crock Pot recipe "magazine" at the
supermarket.
Maybe $4...cheap. It's a full-sized magazine, not the little "reader's
digest" size you usually see at the supermarket. Anyway, some good
basic recipes for lots of different things, and while the recipes
called for canned tomatoes and chicken or beef broth, you can always
use fresh if you have it. I didn't really notice any recipes with
cream of... soup.

It's got some good recipes in it, and directions for converting your
favorite recipes to the crock pot.

i recommend it.

Crockpot Cookbook?
 

thank you all! i will look for those books/mags and try the recipes...

guess i wasnt looking hard enough or i have yahoogroups burnout :P

kag

Crockpot Cookbook?
 

On Thu, 06 Nov 2003 04:46:46 GMT, "Gregory Morrow"
> wrote:

>What's a good one? I remember the Mabel Hoffman one from about 30 years
>ago, and I've heard of one called _Set It And Forget It_....
>
>Suggestions?

Depends on how you cook. It's actually called Fix it and Forget it,
and is very popular and well thought of on a slowcooking list I'm on.
It's got some good things in it, and a nice wide variety, but too many
can of soup as sauce and other heavily processed food recipes for my
taste. There are two of them now, BTW - the original and one for
parties. Well thought of by a lot of crock pot cookers.

I usually use the list I'm on, websearches, and just converting
regular recipes vs any one crockpot cookbook myself.

Kim

Crockpot Cookbook?
 

Crockpot Cookbook?
 

On Wed, 12 Nov 2003 12:50:44 +0100, Nathalie Chiva
> wrote:

a écrit :
>
>> I usually use the list I'm on, websearches, and just converting
>> regular recipes vs any one crockpot cookbook myself.
>
>How do you convert the liquid quantities? I.e., if a recipe says to use 1
>liter water or broth, how much does it convert to in a crockpot? I have the
>same question for pressure cooking, actually.
>
>Nathalie in Switzerland

Hey Nathalie-

Sorry, not going to be able to give you a good answer, because it
varies by what I'm making.

Since there's little evaporation with the crockpot I usually cut back
a bit, unless I'm actually making a soup or something with a lot of
liquid or cooking on high (the newer crocks all seem to cook a bit
hot). Depends on other ingredients too, as a lot of foods release
plenty of liquid while they cook, but unless it's something with a lot
of liquid absorbing starch (and I don't usually do things with pasta
or rice in the crock anyway), then I'll cut back maybe a third or more
- like I said, it varies and I figure I'd rather a bit of extra liquid
than run dry. I can always boil that down at the end if I have to.

Sorry, not a lot of help, I know. More a matter of experimentation
and getting a feel for your own crockpot. Definitely use less not more
though.

Kim

To reply, take less from the email addy

The psoriasis newsgroup FAQ can be found
at http://www.psoriasisfaq.com
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Crockpot Cookbook?
 

Hi, Nathalie. When I'm converting a non-CP recipe for CP use, I cut the
liquid back DRASTICALLY. If it's just water, I leave it out. If it's
something with flavor, like orange juice, I cut back the amount but use
a more concentrated form, such a frozen OJ instead of OJ or tomato paste
instead of tomato sauce. If it's a liquid not available in concentrated
form, such as wine or vinegar, I just decide how much liquid I'm willing
to put up with in the final result -- if I want less liquid more than I
fear reducing the taste, I cut back, otherwise I don't.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply