Monday, June 26, 2006

Old Fashioned Soda Fountain Recipes

Looking for a little liquid summer fun to go with your slow-cooking masterpieces? Check out this treasure trove of 20s and 30s Soda Fountain recipes. Here's a favorite of mine:

Banana Date Shake

6 large Pitted Dates
1 large Banana
4 scoops Vanilla Ice Cream
1 1/2 cups Milk

Pulverize the dates and banana in a blender and then add the remaining ingredients, blending until smooth. Serve immediately.

(Discovered by Megnut.)

Wednesday, June 21, 2006

Five Flavors Chicken

3 - 4 lb chicken boneless pieces
2 cloves garlic minced
1/2 c honey
1 1/2 tsp ginger, ground
1/2 c soy sauce
3 Tbl sherry (or cranberry or orange juice)
1/2 c crushed pineapple with juice (opt)
2 Tbl cornstarch

Directions: Mix garlic, honey, ginger, soy & sherry. Dip chicken into mixture. Place chicken in crock. Mix pineapple with sauce & pour over chicken. Cook on low for 6 hours. Remove chicken. Blend cornstarch into juice; cook to thicken. Serve over Rice.

Thursday, June 15, 2006

Chili, the easy way

For chili:

Brown about a pound of hamburger (-- add green pepper and onion to the hamburger as it cooks--) , drain and put in the crockpot. Add 1 can (about 14 oz) of Hunts Chili Tomato sauce, then I add 1 can of Hunts Diced Tomato, with Basil, Garlic and Oregano, and one can of kidney beans (drained and rinsed). Set the crockpot on low and let it cook for about 8 hours.

It's fun to serve it in a bowl with Fritos and sour cream, and shredded cheddar cheese.

If there are leftovers have it later in the week over a baked potato with the sour cream and shredded cheese. Or maybe use it for Tacos, or over noodles as they do in Kansas City. Yum.

Wednesday, June 14, 2006

Not Technically a crock pot recipe

Although it could be adapted. Orlando Sentinel posted the recipe for Brunswick Stew from Smokey Bones Restaurant. I just had it for lunch today, as a matter of fact. Just like grandma used to make. Home cooked goodness.

Smokey Bones' Brunswick Stew
Yield: 12 (11/2 cup) servings.

1/2 of a chicken, (about 1 1/2 pounds)
6 cups water
2/3 pound ground beef
4 cups diced onions
3/4 pound smoked pulled pork (or 1 pound ground pork, see note)
28-ounce can crushed tomatoes
2 (14 1/2-ounce) cans diced tomatoes in juice
3/4 cup ketchup
1/4 cup Worcestershire sauce
3/4 teaspoon hot sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/4 cup barbecue spice
2 (15-ounce) cans cream-style corn
1 tablespoon yellow mustard

1. Cut chicken into pieces, place in pot and cover with water. Bring to boil, reduce heat, cover and simmer until chicken is tender, 30 minutes. Remove chicken; pour stock into bowl or large measuring cup. When chicken is cool, discard skin. Pull meat from bones; discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.

2. In skillet, cook beef over medium heat until about half done. Add onions; cook until translucent, 8 minutes. Add chicken and pulled pork; stir and cook until well mixed and heated through, 5 minutes. Remove from heat.

3. Transfer meat mixture to pot. Stir in 4 cups of reserved chicken stock. Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to boil, then reduce heat and simmer 1 hour, stirring occasionally, adding stock if needed.

Recipe note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.

Sunday, June 11, 2006

Hot Fudge Spoon Cake

Slow cookers do deserts too. This one sounds really good and I can't wait to try it.

Hot Fudge Spoon Cake

3 cups milk (skim okay)
1 ( 5-ounce) box chocolate cook and serve pudding
1 (18.25-ounce) Betty Crocker's Super moist Chocolate cake mix, dry
1 1/3 cup water
1/2 cup applesauce
6 egg whites

Spray slowcooker with cooking spray
With a whisk mix the milk with the pudding in the cooker until disolved.
In a medium sized bowl with a whisk mix the dry cake mix, water, applesauce, and egg whites together for 2 minutes or until well blended.
Gently pour the cake batter into the middle of the not cooked pudding mixture in the slow cooker.
Cover and cook on high for 2 1/2 hours.
Serve hot with ice cream. Do not invert this dessert. Spoon the servings from the slow cooker.

Note: If desired after 2 1/2 hours of cooking, unplug the slow cooker. The dessert will stay warm and delicious for hours. It travels well to potlucks or social gatherings.
Note: The cake will firm as if it were baked, yet the pudding will still be thick and creamy. When serving make sure you reach to the bottom of the slow cooker to get the creamy pudding with each serving of cake.
Yield 15 servings

Simple Pork Roast

Some recipes appear so simple I have a hard time believing they actually work. This one was pretty good, however.

1 Medium sized pork roast
2 cans great northern beans.

1/2 cup ketchup
1/3 cup brown sugar
1 teaspoon Worcestershire sauce

Just stir ketchup, brown sugar & a bit of Worcestershire sauce into the beans & put the roast on top. Cook on HIGH for 6 hours.

Saturday, June 03, 2006

Cola Can Ham

You've heard of Beer Can Chicken, well this recipe is Cola Ham.

First get good Ham - don't use the precooked molded ham.
3/4 cup brown sugar
1 tsp dry mustard
1 tsp horseradish
1/4 cup cola drink (NOT diet)

Directions: use just a teaspoon of the cola to make a paste out of the dry ingredients. Pour the rest of the cola over the ham in the crockpot. Rub the paste over the cut side of the ham. You can cook the ham paste side up or down. I usually do it down so the cut portion of the meat is in the paste and juices. Cook on low 8-10 hours. You can substitute cherry coke or Dr. Pepper for variations.

Friday, June 02, 2006

Kitchen Myths

Oh, when are you getting back to Crock-Pot Recipes, I hear you cry. Well, I promise to do so soon. I have just about got my new kitchen back into cooking shape that I can begin an attempt at cooking some new recipes again.

Speaking of Kitchens, check out this site that looks at popular myths having to do with cooking and the kitchen.

For instance

Will A box of baking soda in the fridge or freezer absorbs odors? No. It's an Urban Legend.
This is a very clever and successful marketing ploy by the baking soda people, but the fact is that baking soda is very poor at absorbing odors. It seems to make sense, however, so lots of people have spent untold billions of dollars to put boxes of baking soda in their fridge or freezer to no effect. Activated charcoal would work much better but is expensive. Better to wrap your food and clean the fridge once in a while.

Lots more here.

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