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OLD FASHIONED ROAST AND VEGETABLES
1 package (1 ounce) brown gravy mix
1 tablespoon dry minced garlic
1 teaspoon pepper
1/2 teaspoon onion salt
1 boneless beef rump roast, about 3 pounds
2 pounds new potatoes
1 cup baby carrots
2 to 3 tablespoons olive oil
1/2 cup water
Combine brown gravy mix, dry minced garlic, pepper and
onion salt. Measure out 2 tablespoons of mixture and rub over
roast. Place roast in slow cooker.
Toss potatoes and carrots in olive oil, then toss with remaining
seasoning mix. Place vegetables around roast. Add water.
Cover and cook on low 8 to 10 hours.
Makes 6 to 8 servings.
SLOW COOKER CINNAMON APPLE PIE
10 to 15 medium Granny Smith apples
3/4 cup red cinnamon candies
10 tablespoons sugar, divided
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1/2 cup water
1 refrigerated (9-inch) pie crust, unbaked
Ice Cream or whipped cream, optional
Peel and slice the apples and place in a slow cooker. Sprinkle
the cinnamon candies, 8 tablespoons sugar, brown sugar, 1/2
teaspoon cinnamon and nutmeg on top of the apple slices. Pour
water over apples. Cover and cook on low for 5 to 7 hours or until
apples are tender.
Preheat oven to 450 degrees. Meanwhile, unroll pie crust onto
baking sheet. With a sharp knife, lightly score the crust into 8
wedges. Combine remaining 2 tablespoons sugar and
remaining 1/2 teaspoon cinnamon; sprinkle over crust. Bake
until crust is golden, about 7 to 9 minutes. Let cool. Cut into 8
wedges.
Spoon warm apple mixture into individual serving bowls. Place
one pie crust piece on top of apples in each bowl. Garnish, if
desired, with a scoop of ice cream or whipped cream. Serve
warm.
SLOW COOKER RISOTTO
¼ cup olive oil
2 shallots, peeled and minced
1 ¼ cups raw Arborio rice
½ cup dry white wine
3 1/2 cups chicken stock
Dash salt
2/3 to 1 cup freshly grated Parmesan cheese, preferable
Parmigino-Reggiano
Heat oil in a small sauté pan over medium heat. Add shallots
and cook, stirring frequently, until the shallots have softened.
Place in slow cooker. Add the rice and toss well to coat. Stir in
the wine, chicken stock, and salt. Cover and cook on high
setting 2 hours, or until all the liquid is absorbed. Stir in cheese
just before serving.
Makes 6 servings
Tips: Parmigino-Reggiano cheese is a quality, aged Italian
Parmesan cheese. Try it! Nothing compares to the flavor of this
cheese, freshly grated and added to the risotto. It is well worth the
minute to grate your own.
Recipes from Simmer or Sizzle: Cooking With Your Slow Cooker or Contact Grill by
Kathryn Moore and Roxanne Wyss (© 2007 Thomson Delmar Learning) (Click here to
read more about this cookbook.)
OLD FASHIONED ROAST AND VEGETABLES
1 package (1 ounce) brown gravy mix
1 tablespoon dry minced garlic
1 teaspoon pepper
1/2 teaspoon onion salt
1 boneless beef rump roast, about 3 pounds
2 pounds new potatoes
1 cup baby carrots
2 to 3 tablespoons olive oil
1/2 cup water
Combine brown gravy mix, dry minced garlic, pepper and
onion salt. Measure out 2 tablespoons of mixture and rub over
roast. Place roast in slow cooker.
Toss potatoes and carrots in olive oil, then toss with remaining
seasoning mix. Place vegetables around roast. Add water.
Cover and cook on low 8 to 10 hours.
Makes 6 to 8 servings.
SLOW COOKER CINNAMON APPLE PIE
10 to 15 medium Granny Smith apples
3/4 cup red cinnamon candies
10 tablespoons sugar, divided
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1/2 cup water
1 refrigerated (9-inch) pie crust, unbaked
Ice Cream or whipped cream, optional
Peel and slice the apples and place in a slow cooker. Sprinkle
the cinnamon candies, 8 tablespoons sugar, brown sugar, 1/2
teaspoon cinnamon and nutmeg on top of the apple slices. Pour
water over apples. Cover and cook on low for 5 to 7 hours or until
apples are tender.
Preheat oven to 450 degrees. Meanwhile, unroll pie crust onto
baking sheet. With a sharp knife, lightly score the crust into 8
wedges. Combine remaining 2 tablespoons sugar and
remaining 1/2 teaspoon cinnamon; sprinkle over crust. Bake
until crust is golden, about 7 to 9 minutes. Let cool. Cut into 8
wedges.
Spoon warm apple mixture into individual serving bowls. Place
one pie crust piece on top of apples in each bowl. Garnish, if
desired, with a scoop of ice cream or whipped cream. Serve
warm.
SLOW COOKER RISOTTO
¼ cup olive oil
2 shallots, peeled and minced
1 ¼ cups raw Arborio rice
½ cup dry white wine
3 1/2 cups chicken stock
Dash salt
2/3 to 1 cup freshly grated Parmesan cheese, preferable
Parmigino-Reggiano
Heat oil in a small sauté pan over medium heat. Add shallots
and cook, stirring frequently, until the shallots have softened.
Place in slow cooker. Add the rice and toss well to coat. Stir in
the wine, chicken stock, and salt. Cover and cook on high
setting 2 hours, or until all the liquid is absorbed. Stir in cheese
just before serving.
Makes 6 servings
Tips: Parmigino-Reggiano cheese is a quality, aged Italian
Parmesan cheese. Try it! Nothing compares to the flavor of this
cheese, freshly grated and added to the risotto. It is well worth the
minute to grate your own.
Recipes from Simmer or Sizzle: Cooking With Your Slow Cooker or Contact Grill by
Kathryn Moore and Roxanne Wyss (© 2007 Thomson Delmar Learning) (Click here to
read more about this cookbook.)
| -recipes and tips |
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CARAMELIZED ONIONS
6 medium sweet yellow
onions, thinly sliced
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper, to taste
Place onions, oil and
butter in slow cooker.
Cover and cook on high
setting 6 to 8 hours.
Season to taste with salt
and pepper.
Makes 4 cups.
Tip: Caramelized onions
may be frozen. Spoon ½ to
1 cup of caramelized
onions into freezer
containers. Label, date
and freeze.
6 medium sweet yellow
onions, thinly sliced
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper, to taste
Place onions, oil and
butter in slow cooker.
Cover and cook on high
setting 6 to 8 hours.
Season to taste with salt
and pepper.
Makes 4 cups.
Tip: Caramelized onions
may be frozen. Spoon ½ to
1 cup of caramelized
onions into freezer
containers. Label, date
and freeze.
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