Crock-Pot Cooking At Its Best

During a spurt of rare after-Christmas “spring cleaning,” I dug out the old crock-pot from its resting place in our storage building. It required a good inspection and dusting and still sat in a box in the basement for several days before its journey up the stairs and into the kitchen. Seems like I was part of the slow-cooker craze back in the 80’s for a brief time, but never felt comfortable leaving it turned on while away all day at work. With a more flexible schedule these days, I had been thinking of trying it again, inspired by a much younger but great cook, my friend Daphne Petrey, who recently served us the best pinto beans (from her crock pot!) that I had eaten in many moons. So, who did I contact once the old green electric cooker found its own shelf in the kitchen cabinet? You got it! Petrey’s Pintos on the Norris dinner table was a special treat last week and no one could have been happier than this old gal with the perfect results. I know you older ladies are thinking, “It’s not a big deal to cook up a pot of beans to begin with, so why all the fuss?” Well, you would just have to try it, is all I can say. Plus, I’ve actually decided to pull out my crock-pot cookbook to make life just a little easier on these upcoming days of winter. Hope you enjoy!

Daphne’s Pintos

Soak one bag of dry pinto beans overnight. Rinse beans in the morning and then put pintos into crock-pot. Add salt until you think you’ve added enough and then add two extra pinches (probably 4-6 good pinches total) Layer turkey bacon on top of your pinto beans. Cover with water and cook on low all day (or on high for half the day)

Once they start boiling keep an eye on the water level as you may need to add a little extra to keep them covered.

Daphne notes: “A few times I have not had any turkey bacon, but a beef bouillon cube or two will also add some great flavor. Serve with sour cream and shredded cheese. Cornbread and fried potatoes go great with this dish as well.”

Pork Barbecue

1 pork roast (shoulder, butt, fresh picnic), approx. 4 lbs.
1 lg. onion
4 to 6 garlic cloves, sliced
Your favorite barbecue sauce

Brown pork roast in skillet with a small amount of oil. Peel and slice 1 large onion. Place half of the onion in bottom of crock-pot. Put roast in crock-pot and add ½ cup water. Add remaining onion and garlic. Cover and cook on low 9 to 11 hours; remove meat and let cool enough to handle. Discard onion and juices. Tear roast into small pieces or shred with fork, return to crock-pot and add barbecue sauce (until juicy - as much as you like). Continue to cook on LOW for 1 ½ to 3 hours, or until flavors are well-blended.

Serve shredded pork on buns.

Country Cousin Soup

4 slices of bacon, cooked & crumbled
1 pound lean ground beef, cooked, crumbled, well drained
1 lg. onion, chopped
3 lg. potatoes, cubed
4 cups cabbage, shredded
3 cups chicken or vegetable broth
1 large can (28 ounces) crushed tomatoes
1 can kidney beans
Salt and pepper, to taste

Brown bacon and ground beef; drain and add to slow cooker with all other ingredients. Cook on low 7 to 9 hours. Season to taste.

Slow Cooker Bread Pudding

3 eggs, beaten
3 ½ cups milk
2 tsp. vanilla
1 to 2 tsp. ground cinnamon
½ tsp. salt
3 cups bread cubes or soft torn bread
¾ cup packed brown sugar
½ cup raisins
1 banana, sliced, optional

Combine all ingredients, gently stirring until bread crumbs or cubes are thoroughly moistened. Place mixture in a greased slow cooker. Cook on HIGH for 3 to 4 hours, or until a knife inserted in center comes out clean. Serve hot or cold. Great with a vanilla sauce or ice cream.

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.