I have a little Rival 1 and a half quart and it has no switches but only a
plug that you plug in and out. I love it because mostly I am making meals
for myself in it and I can let it cook all night and things come out
wonderful in it.
Lora
----- Original Message -----
From: "Vicki" <[email protected]>
To: <[email protected]>
Sent: Monday, October 31, 2011 10:16 PM
Subject: [CnD] On Crock Pots
Speaking of crock pots, what does anybody like and use? I have two, one
of which is probably going to crock pot heaven shortly due to its age and
being, uh, well-loved and constantly used. It has made so many meals.
It's a regular Rival 3 and a half quart. The glass insert is removable
and it has a glass lid. It only has low and high and off for settings.
It's very beat up, the color and finish are coming off the exterior and
the control knob has baken flight. I think it's almost 23 years old. I
love the temperature at which it cooks. I have a big one, different
brand. It's okay but cooks much faster, but it serves it's purpose in its
own way. Would like to find another good small crock with a glass lid and
crock insert that is blind friendly to use and that cooks gently without
fuss.
----- Original Message -----
From: Joseph Jammer
To: [email protected]
Sent: Monday, October 31, 2011 3:07 PM
Subject: [CnD] easy crockpot roast
Easy crock pot roast
3 lb. chuck roast
1/2 can beef broth
1 c. flour
1/2 tsp. garlic powder
1 or 2 cloves garlic
1 medium onion, diced
2 tbsp. olive oil
1 bay leaf
dash of salt and pepper
Wash chuck roast. Season generously with salt, pepper
and
garlic powder. Coat with flour.
Place floured roast into oiled skillet and brown
lightly
on
both sides.
While browning roast, add diced onions to skillet.
Transfer roast and onions to greased crock-pot. Toss in
whole
garlic cloves and bay leaf.
Pour in 1/2 can beef broth over roast and add salt and
pepper.
Cover and cook on low for 8 to 10 hours.
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