Slow Cooker Takes Stress Out Of Dinner

With a slow cooker, there’s no need to wrestle with both the rush-hour traffic and the weighty question, “What’s for dinner?” Instead, you’ll be assured that a hot and comforting meal is waiting when you get home.

No other cookery method relieves predinner hour stress more successfully. A crockery slow cooker allows you to prepare food ahead of time and cook it without attention while you work or play.

There are some safety concerns with slow cooking. To ensure sufficient temperatures for safe eating, the entire food mass must reach a temperature above 140 degrees in less than two hours. Here are some tips for obtaining an adequate temperature within that safe period:

If you plan to cook on the Low setting (200 degrees), use the High setting (300 degrees) for the first hour, if possible, and then change to the lower setting.

Never use frozen meat. If starting with chilled meat, make sure any added liquid is boiling. Chilled meats may also be warmed in the microwave oven or by browning on the stove top.

Use cut-up pieces of meat and poultry instead of whole roasts and birds.

Fill cooker at least one-half but no more than two-thirds full, for adequate heat penetration.

Include liquid for steam production and faster heating.

Preheat ingredients on the stove, and then transfer to the slow cooker.

Keep the lid on. Each time the cooker cover is removed, the heat lost equals about 30 minutes of cooking time. When cooking on High, occasional stirring toward the end of the cooking period may be necessary to prevent sticking and scorching.

DO NOT use a slow cooker for reheating leftovers. A quick rise in temperature is required to destroy the staphylococcus bacterium commonly present in leftovers.

Vegetable-rich soups, stews and casseroles adapt well to slow crockery cooking. If you have a favorite recipe you wish to adapt, consider the following tips:

Uncooked meat and vegetable combination dishes require eight to 10 hours on the Low setting or four to five hours on the High setting.

One hour of simmering on the stove top or baking at 350 degrees in the oven is equal to eight to 10 hours on Low or four to five hours on High in a slow cooker.

Because slow cooking retains the food’s natural juices, added liquid in many recipes can be reduced to about 1 cup.

Add dairy products during the final 30 minutes of cooking.

Precook pasta according to package directions, then add toward the end of cooking.

Thaw frozen vegetables slightly and add during the last hour of cooking.

The next time your schedule requires coming home to a stress-free, ready-to-serve dinner, consider one of these slow cooker main dishes. Chinese Cabbage Salad - which also can be made ahead - and your favorite store-bought bread or rolls would combine well with either entree.

Slow Cooker Baked Beans

1 pound pea (navy) beans

1/2 cup brown sugar

1/4 cup dark molasses or honey

2 large onions, chopped

1 tablespoon salt

1 tablespoon dry mustard

4 slices bacon, cut in 1-inch pieces, optional

Cook dry beans in slow cooker with 6 cups water for 8 hours or overnight on Low; or cook on High for 2 to 3 hours.

Stir in all remaining ingredients. Cover and cook on Low for 10 to 12 hours, or on High 3 to 4 hours. If cooking on High, stir once or twice during last hour.

Yield: 6 servings.

Slow Cooker Beef Stew

1 pound tenderized beef stew meat pieces

1 medium onion, chopped

3/4 to 1 cup chopped carrots

3/4 to 1 cup chopped celery

4 medium or 3 large potatoes, chopped

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon sugar

2 tablespoons quick-cooking tapioca

14-1/2-ounce can Italian stewed tomatoes with juice, or 16-ounce can stewed tomatoes with juice

Warm chilled meat in microwave oven or brown on the stove. Then, beginning with the meat, layer all ingredients into slow cooker in order listed (no need to mix them together).

Cook on High setting 4 to 5 hours, or on High for 1 hour and on Low for 7 to 8 hours. Stir and serve.

Yield: 6 servings.

Chinese Cabbage Salad

1 head Napa or Chinese cabbage (4 to 6 cups shredded)

2 (11-ounce) cans mandarin oranges, drained.

1 cup pineapple tidbits, drained (reserve juice for dressing)

1 to 2 tablespoons finely chopped white onion

Dressing:

1 cup sour cream (regular or nonfat)

1/2 cup mayonnaise (regular or reduced fat)

1/4 teaspoon celery seed

2 tablespoons pineapple juice

1 tablespoon vinegar

2 to 3 tablespoons sugar, to taste

Shred cabbage into medium-sized strips. (If desired, use preshredded cabbage.) Drain fruits well, reserving pineapple juice for dressing. Toss fruits and onion with shredded cabbage. Cover and chill until just before serving.

A few minutes before serving, combine all dressing ingredients and mix well. Pour over salad and toss to mix.

Yield: 6 servings.

, DataTimes MEMO: Have a food question? Looking for a recipe? Laura Carnie, a certified family and consumer scientist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

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