WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, August 15, 2014

ROAST BEEF AND GRAVY

This is a recipe a friend sent me from www.nellsoldfashionrecipes.com

1 beef sirloin tip roast (4 pounds)
1/2 cup all-purpose flour, divided
1 envelope onion soup mix
1 envelope brown gravy mix
2 cups cold water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder


Cut roast in half; rub with 1/4 cup flour. Place in crockpot. 


In a small bowl, combine soup, salt, pepper, garlic powder and gravy mixes with remaining flour; whisk in water until blended. Pour over roast. 

Cover and cook on low for 6 hours in crockpot. I like to use this recipe and make open face roast beef sandwiches and mashed potatoes.


Thursday, August 14, 2014

CROCK POT DRESSING

1 cup butter, melted
2 cups chopped onion
2 cups chopped celery
1/2 cup chopped parsley
2 cups mushrooms (drain if using canned)
2 eggs beaten
3 1/2 to 4 1/2 cups chicken broth (enough to moisten well)
13 cups cubed dry bread
1 1/2 tsp poultry seasoning
2 tsp salt
2 tsp sage
1 tsp thyme
1 tsp pepper
1/2 tsp marjoram, optional

Melt butter in a large skillet and saute onion and celery until softened. Mix with the remaining ingredients and toss together well. Pack in a large crock pot. Add lid and cook on high for 45 minutes then turn down to low and cook 6 to 8 hours.