For all you crock pot fans. We have some helpful hints for adapting stovetop or oven braised recipes for the slow cooker or crockpot. Before putting meats and poultry in the crockpot, brown them in a skillet on the stove top. Browning the meat first adds flavor, adds color, and renders some fat. Cook tough cuts at low temperatures. High heat settings will shorten cooking time but the meat will be more tender if cooked “low and slow”. Cut root vegetables into pieces no larger than 1inch. This will help them cook through. Put them in the bottom of the crock pot so they will be surrounded by hot liquid. Foods in a slow cooker release more liquid because of decreased evaporation. Simmering the liquid in a saucepan to the desired consistency is a good idea If you have excess liquid at the end of cooking or if the flavors are watered down. At the end of cooking and when reducing, add more fresh herbs and spices. This will boost flavor and freshness. Wait until the last hour of cooking to add milk, cheese, or sour cream. Long cooking may cause dairy products to separate with the exception of evaporated milk.
Crock on with your bad selves!
If you don’t own a tube pan and you are making a cake that calls for one, use this simple tip. Set an empty, clean metal food can inside of a deep cake pan. Fill it with dried beans so it will not move around. Then grease the sides of the pan and the can and pour in the cake batter around the can.
You’re wasting a wonderful resource if you carve your pumpkin into a jack-o-lantern and throw out the rest. Most people buy pumpkins only for it’s decorating ability and don’t think twice about the nutritional value it has.
Since pumpkins are a variety of squash, there are many recipes available for pumpkins. Bake up a delicious side-dish to your favorite Harvest meal. You’ll appreciate not only the fresh baked aroma of pumpkin, but the tasty addition to your meal.
Find the freshest pumpkin you can from a genuine pumpkin patch or farmer’s market and whip up a side dish with this simple baked pumpkin recipe.
1) Cut the pumpkin into serving-sized squares and arrange on a cookie sheet and bake at about 350° until they’re tender and lightly browned.
2) Add optional seasonings such as chopped onions and peppers, bacon bits, chives, honey, brown sugar and sour cream.
3) Melt butter on them while they’re still hot and voila, a yummy addition to any meal!
Happy Halloween Grocery Lovers! Hope everyone has a great weekend and a safe Halloween! Just wanted to give you some tips before you head out to take all your little ghost, goblins and super heroes out to trick or treat!Ghost, ghouls and monsters aren’t the only things to be afraid of on Halloween. Accidents and mishaps increase dramatically when children trick-or-treat.
To avoid the many dangers children face while trick or treating, use common sense. Be aware of potential Halloween hazards and take precautions to eliminate them. Consider heading for an indoor Halloween party and bypass any chaos or danger.
Halloween Costume Safety
- Wear flame retardant costumes.
- Make sure your Halloween costume is colorfast so the color doesn’t run onto your other clothes if it rains.
- Try on costumes before Halloween to allow time for altering.
- Hem your costumes so you don’t trip and fall.
- Apply reflective tape to your Halloween costumes.
- Avoid cumbersome masks. Use make-up instead.
- Use only hypoallergenic and non-toxic makeup.
- Wear comfortable, practical shoes.
- Double tie your shoelaces so you don’t trip.
- Keep your costume and wig away from candles.
- Don’t carry fake swords, guns, knives or similar accessories that look authentic. Make sure they’re flexible and cannot harm anyone.
Trick-or-Treating Tips
- Plan your route ahead of time.
- Trick or treat in familiar neighborhoods.
- Carry a flashlight with fresh batteries after dark.
- Take along money for a phone call.
- Wear identification that’s easy to read.
- Always trick or treat in groups, accompanied by an adult.
- Follow a curfew and take a watch with a backlight.
- Stay on the sidewalks and out of the streets. Cross only at intersections and designated crosswalks.
- Walk. No running.
- Don’t trample through flower beds and gardens.
- Watch out for open flames in jack-o-Lanterns.
- Walk with your head up and be aware of your surroundings.
- Only visit well lit houses. Don’t stop at dark houses.
- Don’t enter any houses unless you know the people.
- Carry a spare Halloween bag, in case yours breaks or you fill your original one.
- Don’t approach unfamiliar pets and animals.
- Don’t cut across yards and stay out of backyards.
- Follow traffic signals and don’t jaywalk.
- Always watch for cars backing up or turning.
- Review the “stop, drop and roll” procedure in case your costume catches on fire.
- Never accept rides from strangers.
- Respect other people and their property.
- Be polite and say “thank you.”
- Don’t eat any candy until it’s inspected for tampering under bright lights.
- Avoid candy that has loose wrappings, is unwrapped, has puncture holes, or is homemade.
- Small children should not be allowed hard candy they may choke on.
- Report any suspicious or criminal activity to an adult or the police.
- Consider having a party instead of Trick or Treating.
A lump of sugar can be added to the water while cooking greens to help retain their fresh color. Vinegar or lemon juice, used sparingly, may also have the same effect.
Tip of the Day-
To make bread crumbs, cut 6 slices of bread into 1/2 inch cubes. Microwave in a 3 quart casserole dish for 6 – 7 minutes, or until dry, stirring after 3 minutes. Crush in blender.
Does your recipe call for softened butter or cream cheese and you don’t have time to wait?
Butter- microwave for 1 minute on 20% power
Cream cheese- 2 – 21/2 minutes on 30% power
When preparing casseroles, make additional batches to freeze. Then, when there isn’t time to plan a meal or unexpected guests appear, simply take the casserole from the freezer and pop it in the oven. Dinner is served!
When cooking cabbage, place a small tin cup or a can full of vinegar on the stove near the cabbage. It will absorb the odor from it.
Asparagus Stalks should be tender and firm, tips should be close and compact. Choose the stalks with very little white, they are more tender. Use the asparagus soon – it toughens rapidly.
Cabbage and lettuce – Choose heads that are heavy for size. Avoid cabbage with worm holes, or lettuce with discoloration or soft rot.
Sass! 