Many years ago, when we were first married, we bought (like all our friends) a crock pot. The theory was that we would set it up before going to work, and a meal would be ready when we got home. After a number of abortive attempts and lousy meals, we gave up. Eventually, we gave away that primitive pot.
Then, last year, we were at my daughter’s, and she made this wonderful meal in her high technology slow-cooker. It was great, and nothing like our decades-earlier attempts. So we went out and bought one and have made many dishes. The key now is adjustable temperature as in our Hamilton Beach Stay or Go.
You can double the recipe for company (or left-overs), and it will still fit in the cooker.
It is also important to understand that not all ingredients go in at the beginning. Adding, say, string beans, and cooking for 6 hours will result in green paste.
1½ lbs Beef (a tougher piece of meat with good marbling. I like chuck)
1 Tbs Worcestershire Sauce
1 Onion, chopped
1/4 cup Water
1 can Cream of mushroom soup (I only use Campbell’s)
4 oz Cream cheese
8 oz Noodles (or alternative starch)
6 oz Mushrooms (optional)
- Cut meat a bit (not too small).
- Put all EXCEPT the cream cheese into the slow cooker on low for 5 hours. If using mushrooms, cook them separately as they will generate a lot of water. Add at the end.
- Add the cream cheese and mix in. It is not necessary that it be perfectly mixed.
- Serve over noodles, rice, or potato. My preference is Angel Hair noodles.
- I like this with carrots, but it is tricky to know when to put them in so that they cook the right amount for your taste. So it is best to cook them separately and add them near the end. I also like large chunks of onion and I add them half-way through so that they are still somewhat crisp.
Try this one out and let me know how you like it! Leave comments in the box below, or email me at email@example.com
John says that it was his mother who inspired his love of cooking and baking at an early age. (She cooked vegetables in boil-able packages.)