Northwest NEWS

January 11, 1999

Home & Garden

Dining In: Slow-w-w-w-w- cookin'

Lemon Roasted Chicken

   3-4 lb. fryer or roasting chicken
   1/4 c. chopped onion
   2 Tbsp. butter or margarine
   Juice of one lemon
   1/2 tsp. salt
   1 tsp. fresh parsley
   1/4 tsp. leaf thyme
   1/4 tsp. paprika

   Rinse chicken well and pat dry. Remove any excess fat. Place onion in the cavity of the chicken and rub the skin with butter or margarine. Place chicken in slow cooker. Squeeze the juice of the lemon over the chicken and sprinkle remaining seasonings. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.

Barbecue Beef

   3 lb. boneless chuck roast
   1 1/2 c. ketchup
   2 Tbsp. mustard
   1/4 c. packed brown sugar
   1/4 c. red wine vinegar
   2 Tbsp. Worcestershire sauce
   1 tsp. liquid smoke flavoring
   1/2 tsp. salt
   1/4 tsp. pepper
   1/4 tsp. garlic powder

   Place chuck roast in slow cooker. Combine remaining ingredients in mixing bowl. Pour barbecue sauce mixture over chuck roast. Cover and cook on low 8 to 10 hours or on high for 4 to 5 hours. Remove chuck roast from slow cooker and shred meat. Place shredded meat back in slow cooker. Stir meat to evenly coat with sauce. Spoon meat onto sandwich buns and top with additional barbecue sauce if desired. Makes 12 servings.

East-West Barbecued Chicken

   6 boneless skinless breast halves
   1/3 c. ketchup
   1/3 c. orange marmalade
   2 Tbsp. brown sugar
   3 Tbsp. soy sauce
   1 tsp. white wine vinegar
   1 tsp. fresh minced ginger
   1 clove garlic, minced
   2 drops liquid hot pepper sauce

   Place chicken in slow cooker. Combine remaining ingredients and pour over chicken. Cover and cook on low for 7 to 9 hours. Makes 6 servings.

Cajun Corn

   2 packages frozen corn
   1 onion, chopped
   1 rib celery, sliced
   1/2 c. chopped green pepper
   1/2 c. chopped red pepper
   1 can (14.5) stewed tomatoes
   1 can (6 oz.)tomato paste
   1/2 Tbsp. cajun seasoning
   1/4 tsp. liquid hot pepper sauce

   Place corn, onion, celery, green pepper, and red pepper in slow cooker. Combine remaining ingredients. Pour over vegetables in slow cooker. Cover and cook on low 8 to 9 hours. Makes 10 servings.

Baked Ham with Mustard Glaze

   1 3-5 lb. pre-cooked ham, drained
   10-12 whole cloves
   1/2 c. brown sugar
   1 Tbsp. prepared mustard
   2 tsp. lemon juice
   2 Tbsp. cornstarch

   Score ham in a diamond pattern and stud with cloves. Place in slow cooker. Combine brown sugar, mustard, and lemon juice and spoon on ham. Cover and cook on high 1 hour, then on low for 6 to 7 hours or until ham is hot. Remove ham to warm serving platter. Turn slow cooker to high setting. Combine orange juice and cornstarch to form a smooth paste. Stir into drippings in slow cooker. Cook, stirring occasionally until sauce is thickened. Spoon over ham. If cooking a larger ham in a 5 quart or larger unit, cook ham one hour on high then low for 8 to 10 hours. Makes 12 to 15 servings.

Glazed Sweet Potatoes

   2 lb. sweet potatoes
   2 Tbsp. cornstarch
   2/3 c. orange juice
   2 Tbsp. lemon juice
   1/2 c. brown sugar
   1/2 tsp. cinnamon
   1/3 c. chopped pecans, toasted

   Peel and slice potatoes into 1/2 inch slices. Place in slow cooker that has been sprayed with non-stick vegetable spray coating. Dissolve cornstarch in orange and lemon juices. Add remaining ingredients to cornstarch mixture. Pour over sweet potatoes. Cover and cook on low 7 to 9 hours. Makes 8 to 10 servings.

Peanut Butter & Hot Fudge Pudding Cake

   1/2 c. all-purpose flour
   1/4 c. sugar
   3/4 tsp. baking powder
   1/3 c. milk
   1 Tbsp. vegetable oil
   1/2 tsp. vanilla
   1/4 c. peanut butter
   1/2 c. sugar
   3 Tbsp. unsweetened cocoa powder
   1 c. boiling water

   In a bowl, combine flour, 1/4 c. sugar, and baking powder. Add milk, oil, and vanilla. Stir until smooth. Mix in peanut butter. Pour in slow cooker. In the same mixing bowl, stir together the 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in slow cooker. Do not stir. Cover and cook on high 2 to 3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce, and top with nuts.

Sweet Potatoes & Pineapple Pudding

   2 lb. sweet potatoes, peeled and shredded
   2 cans crushed pineapple, in unsweetened juice, undrained
   1 can evaporated milk
   1 1/4 c. brown sugar, firmly packed
   6 Tbsp. margarine, cut in cubes
   1 tsp. ground cinnamon
   3 eggs, slightly beaten
   1/2 tsp. nutmeg

   Lightly grease slow cooker. In slow cooker, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and nutmeg. Cover and cook on Low 7 to 8 hours or on high 4 hours, stirring every 2 hours until the potaotes are tender. Serve hot or at room temperature.