The Menu
CROCKPOT BBQ BEEF FOR SANDWICHES
Tennessee Cornbread
CARROT & RAISIN SALAD
Buttermilk Pie
and
CROCKPOT SUCCESS TIPS
The Recipes
CROCKPOT BBQ BEEF FOR SANDWICHES
serves 6
3 pounds Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounces Can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce
Roast meat, along with 1 cup water and bouillon cubes until very tender or cook on low in the crock pot 8 to 10 hours, until tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve over dinner rolls.
Tennessee Cornbread
(Mamie's, Memphis, Tennessee)
Makes 12 corn cakes, 4 to 6 servings.
2 eggs, well beaten
1 cup buttermilk
1/2 cup milk
1 cup white cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water, approximate
butter for frying
Combine all ingredients in order listed, adding just enough water to get a batter that is like pancake batter - pourable but not too thin. Melt a generous amount of butter on a griddle or in a large skillet over medium heat. Pour out batter to create 4-inch diameter cakes. Fry until light brown. Turn and fry other side, adding more butter as needed. Continue until all batter is used. Serve immediately.
CARROT & RAISIN SALAD
Serving Size: 6
6 whole Carrots -- grated coarsely
3/4 cup Raisins
3/4 cup Pecans; Or Walnuts -- chopped
1 Tablespoon Lemon Zest -- grated
1 Teaspoon Salt
Pepper -- to taste
3/4 cup Mayonnaise
3/4 cup Sour Cream
[1) Mix first group of ingredients together.
[2) Combine Mayonnaise and Sour Cream, and toss with above.
Per serving:
435 Calories (kcal); 39g Total Fat; (74% calories from fat) 4g Protein; 25g Carbohydrate; 22mg Cholesterol; 554mg Sodium
Buttermilk Pie
(Dodd's Townhouse, Indianapolis, Indiana)
dough for 1 crust 9-inch pie
1 cup sugar
3 Tablespoons all-purpose flour
3 eggs, beaten
4 Tablespoons butter, melted and cooled
1 cup buttermilk
1/2 teaspoon pure vanilla extract
2 Tablespoons lemon juice
1 Tablespoon grated lemon zest
1/2 teaspoon grated nutmeg
Preheat oven to 425 degrees F.
Line pie pan with dough. Prick with fork and press a piece of aluminum foil snugly into the pan, covering the dough. Bake 6 minutes, remove foil and bake 4 minutes more, until edges of crust begin to turn a pale brown. Remove from oven and cool. Leave oven on.
Mix together sugar and flour; beat in eggs, then melted butter, buttermilk, vanilla, lemon juice and zest. Pour filling into cooled shell and bake for 10 minutes. Sprinkle top with nutmeg, lower temperature to 350 degrees F. and bake 30 minutes longer, or until knife inserted in center comes out clean. Remove from oven and cool. (Center will deflate as pie cools.) Serve lukewarm and refrigerate any leftover pie.
********************************
CROCKPOT SUCCESS TIPS:
* Buy roasts and other large cuts of meat that will fit in your crock pot, or plan to trim them to fit.
* Remove skin from poultry and trim excess fat from other meats before cooking.
* Fresh root vegetables, such as potatoes, carrots, and onions, should be placed in the bottom of the pot, under the meat, for faster cooking. They tend to cook more slowly than meat.
* When thickening sauces near the end of cooking time, turn the heat setting to high to speed the process. Taste the liquid first, though; if it lacks flavor, it may be best to reduce by simmering several minutes uncovered.
* Do taste and season. Since slow cookers sometimes dilute flavors over a long period, be creative with your seasonings. Seasoned salt, garlic powder, seasoned pepper, and complementary herbs and spices are best added near the end of cooking.
* Colors tend to fade in slow cooked foods, but a garnishes such as chopped fresh parsley, chives, tomatoes, red peppers, cheese, or sour cream can add much visual appeal.
CROCKPOT BBQ BEEF FOR SANDWICHES
Tennessee Cornbread
CARROT & RAISIN SALAD
Buttermilk Pie
and
CROCKPOT SUCCESS TIPS
The Recipes
CROCKPOT BBQ BEEF FOR SANDWICHES
serves 6
3 pounds Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounces Can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce
Roast meat, along with 1 cup water and bouillon cubes until very tender or cook on low in the crock pot 8 to 10 hours, until tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve over dinner rolls.
Tennessee Cornbread
(Mamie's, Memphis, Tennessee)
Makes 12 corn cakes, 4 to 6 servings.
2 eggs, well beaten
1 cup buttermilk
1/2 cup milk
1 cup white cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water, approximate
butter for frying
Combine all ingredients in order listed, adding just enough water to get a batter that is like pancake batter - pourable but not too thin. Melt a generous amount of butter on a griddle or in a large skillet over medium heat. Pour out batter to create 4-inch diameter cakes. Fry until light brown. Turn and fry other side, adding more butter as needed. Continue until all batter is used. Serve immediately.
CARROT & RAISIN SALAD
Serving Size: 6
6 whole Carrots -- grated coarsely
3/4 cup Raisins
3/4 cup Pecans; Or Walnuts -- chopped
1 Tablespoon Lemon Zest -- grated
1 Teaspoon Salt
Pepper -- to taste
3/4 cup Mayonnaise
3/4 cup Sour Cream
[1) Mix first group of ingredients together.
[2) Combine Mayonnaise and Sour Cream, and toss with above.
Per serving:
435 Calories (kcal); 39g Total Fat; (74% calories from fat) 4g Protein; 25g Carbohydrate; 22mg Cholesterol; 554mg Sodium
Buttermilk Pie
(Dodd's Townhouse, Indianapolis, Indiana)
dough for 1 crust 9-inch pie
1 cup sugar
3 Tablespoons all-purpose flour
3 eggs, beaten
4 Tablespoons butter, melted and cooled
1 cup buttermilk
1/2 teaspoon pure vanilla extract
2 Tablespoons lemon juice
1 Tablespoon grated lemon zest
1/2 teaspoon grated nutmeg
Preheat oven to 425 degrees F.
Line pie pan with dough. Prick with fork and press a piece of aluminum foil snugly into the pan, covering the dough. Bake 6 minutes, remove foil and bake 4 minutes more, until edges of crust begin to turn a pale brown. Remove from oven and cool. Leave oven on.
Mix together sugar and flour; beat in eggs, then melted butter, buttermilk, vanilla, lemon juice and zest. Pour filling into cooled shell and bake for 10 minutes. Sprinkle top with nutmeg, lower temperature to 350 degrees F. and bake 30 minutes longer, or until knife inserted in center comes out clean. Remove from oven and cool. (Center will deflate as pie cools.) Serve lukewarm and refrigerate any leftover pie.
********************************
CROCKPOT SUCCESS TIPS:
* Buy roasts and other large cuts of meat that will fit in your crock pot, or plan to trim them to fit.
* Remove skin from poultry and trim excess fat from other meats before cooking.
* Fresh root vegetables, such as potatoes, carrots, and onions, should be placed in the bottom of the pot, under the meat, for faster cooking. They tend to cook more slowly than meat.
* When thickening sauces near the end of cooking time, turn the heat setting to high to speed the process. Taste the liquid first, though; if it lacks flavor, it may be best to reduce by simmering several minutes uncovered.
* Do taste and season. Since slow cookers sometimes dilute flavors over a long period, be creative with your seasonings. Seasoned salt, garlic powder, seasoned pepper, and complementary herbs and spices are best added near the end of cooking.
* Colors tend to fade in slow cooked foods, but a garnishes such as chopped fresh parsley, chives, tomatoes, red peppers, cheese, or sour cream can add much visual appeal.
