Category: crock pot vegetable

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.

apple stuffing

Apple Stuffing

1/2 cup butter
1 cup chopped walnuts
2 onions, chopped
1 (14 ounce) package cubed herbed seasoned stuffing mix
1 1/2 cups applesauce
1 1/2 cups water

In large skillet, melt 2 tablespoons of the butter and cook walnuts over medium heat until walnuts are toasted, stirring frequently. Remove nuts from skillet and place in small dish. Set aside.

Melt remaining 6 tablespoons butter in the same skillet. Add onion and cook for 3 to 4 minutes until almost tender, stirring frequently.

Spray a 4- to 6-quart crockpot with nonstick cooking spray and place stuffing cubes in prepared crockpot. Add cooked onion with butter and mix gently. Add applesauce and water and mix lightly. Cover and cook on LOW for 4 to 5 hours.

Sprinkle with toasted walnuts before serving.

Yields: 10 (3/4 cup) servings