Category: crock pot vegetable

baked pineapple stuffing

Baked Pineapple Stuffing

1 (20 ounce) can crushed pineapple, undrained
1/4 cup evaporated milk
1 cup packaged cornbread stuffing crumbs
1/2 to 3/4 cup granulated sugar
1/4 cup melted butter or margarine
3 eggs, beaten

Lightly grease the bottom and sides of a 3 1/2-quart crockpot (you may use a baking dish that fits in a larger crockpot). Combine all ingredients; pour into the crockpot. Cover and cook on HIGH for 2 1/2 to 3 hours.

This is good with baked ham.

Serves 4 to 6.

easy caramelized onions

Easy Caramelized Onions

6 large onions
2 tablespoons olive oil

Peel the onions and cut them into 1/4-inch slices. Place the onions in a crockpot, and drizzle the oil over the slices.

Place the lid on the crockpot and turn heat on HIGH. Cook 8 to 10 hours, until the onions caramelize. They will have a deep-brown color.

Leftover onions may be refrigerated, covered, up to three days. They may be frozen up to one month.

Makes 3 cups.

Nutritional information per 1/4-cup serving: 48 calories (42% from fat), 2 grams fat (no saturated fat), no cholesterol, 1 gram protein, 7 grams carbohydrates, 1 gram dietary fiber, 2 milligrams sodium

steeler baked beans

Steeler Baked Beans

Source: Pittsburgh Post-Gazette – recipe by Thomas Stokes, Shaler Township

NOTE: "This is a recipe I use every football season."

1 pound bacon, diced
3 to 4 heaping teaspoons brown sugar
4 onions, diced
1/2 jar molasses
4 large (1 pound 11 ounce) cans baked beans, drained
4 tablespoons vinegar (or slightly less)
2 teaspoons mustard
16 ounces ketchup

Cook bacon and onion until tender; drain. Mix all of the ingredients together and stir until well blended. Bake at 350 degrees for 2 hours. Or bake in a 5-quart crockpot on No. 2 setting for 5 hours. The longer it cooks, the better it tastes.

Tester’s note: We halved this recipe and made it in the crockpot, using 1 package Sugardale Ready Cooked Peppered Bacon to save time. It tied for No.1 among my samplers.

sweet potatoes with applesauce

Sweet Potatoes with Applesauce

Makes 6 servings

6 medium sweet potatoes or yams,
    peeled and cut into 1/2 inch cubes
1 1/2 cups applesauce
2/3 cup packed brown sugar
3 tablespoons margarine or butter melted
1 teaspoon ground cinnamon
1/2 cup chopped nuts, toasted

Place sweet potatoes in 2 to 3 1/2 quart slow cooker. Mix remaining ingredients excepts nuts and spoon over potatoes. Cover and cook on LOW heat setting 6-8 hours or until the potatoes are very tender. Sprinkle with nuts.

polenta

Polenta

2 to 4 tablespoons butter or margarine
1/4 teaspoon paprika
Dash of cayenne pepper
6 cups boiling water
2 cups cornmeal (preferably water ground)
2 teaspoons salt

Butter the walls of the crockpot with 1 tablespoon of the butter or margarine, then melt the remaining butter or margarine. Add paprika and cayenne; turn to HIGH. Measure remaining ingredients and add to crockpot with remaining butter. Stir well; cover and cook on LOW for 6 to 9 hours or on HIGH for 2 to 3 hours, stirring occasionally.

To fry, chill in a lightly greased loaf pan and cut into 1/4-inch slices. Fry in butter until browned.

Serves 8 to 10.

cheesy peasy hash browns

Cheesy Peasy Hash Browns

5 cups frozen hash brown potatoes
2 cups grated Cheddar cheese
1 cup milk
1/2 cup half-and-half
1/2 cup scallions, thinly sliced
1 cup frozen peas
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika

Combine all ingredients in crockpot, mixing thoroughly. Cover, and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

vegetarian hoppin’ john

Vegetarian Hoppin’ John

1 pound dried black eye peas
2 quarts plus 3 cups water
1 medium onion, chopped
3 cloves garlic, minced
1 (7 ounce) can diced green chiles
2 teaspoons ground cumin
1/4 teaspoon pepper
1/4 teaspoon baking soda
1 dried or canned chipotle chile
1/2 cup brown rice
3 large tomatoes, peeled and chopped
Salt to taste

Rinse and sort through peas.

In a deep pot, bring 2 quarts water to boil over high heat. Add peas. Let water return to boil; then boil uncovered for 2 minutes. Remove pan from heat, cover and let stand for 1 hour.

Drain and rinse peas, discarding cooking water.

In crockpot, combine onion, garlic, green chiles, cumin pepper, baking soda and chipotle chile. Stir in peas; pour in remaining 3 cups water. Cover and cook on LOW until peas are tender to bite (9 to 10 hours).

Remove and discard chipotle chile; stir in rice and tomatoes.

Increase heat to HIGH; cover and cook until rice is tender (45 to 55 minutes more).

Season to taste with salt.

Yield: 6 to 8 servings

stuffed onions

Stuffed Onions

4 to 6 large onions, peeled
2 cups chopped ham
2 cups frozen, chopped broccoli, partially thawed
1 cup Italian bread crumbs
1/4 cup chopped bell pepper
1/4 cup butter, cut into chunks
1 teaspoon cayenne pepper, or to taste
1/2 cup water

Peel onions and hollow out hole in center for the stuffing. Do not make hole completely through the onion. Leave about a 1/2 inch shell at the base of the onion.

Mix together ham, broccoli, bread crumbs and bell pepper. Stuff into onion and top with a chunk of butter. Sprinkle with cayenne pepper. Place onions in crockpot. Pour 1/2 cup of water around onions, but not over them. Cook on LOW for 6 to 8 hours.

Serves 4.