Tonawanda News

Features

April 8, 2013

VUKCEVICH: Dust off the Crock Pot

(Continued)

Tonawanda News — 1 1/2 to 2 pounds beef round steak

2 tablespoons cooking oil

1/4 cup soy sauce

1 cup chopped onion

1 garlic clove, minced

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground ginger

1 can (16 ounces) tomatoes with liquid, cut up

2 large green peppers, cut into strips

1/2 cup cold water

1 tablespoon cornstarch

Cooked noodles or rice

Cut beef into 3-by-1-inch strips and brown in oil in a skillet.

Transfer to a slow cooker.

Combine the next seven ingredients and pour over beef.

Cover and cook on low for 5 to 6 hours, or until meat is tender.

Add tomatoes and green peppers; cook on low for 1 hour longer.

Combine the cold water and cornstarch to make a paste and stir into liquid in slow cooker and cook on high until thickened.

Serve over noodles or rice.

Yield: 6 to 8 servings.

Audrey's cranberry pork roast

1 boneless rolled pork loin roast (2 1/2 to 3 pounds)

1 can (16 ounces) jellied cranberry sauce

1/2 cup sugar

1/2 cup cranberry juice

1 teaspoon dry mustard

1/4 teaspoon ground cloves

2 tablespoons cornstarch

2 tablespoons cold water

Salt to taste

Place pork roast in a slow cooker.

In a medium bowl, mash cranberry sauce, stir in sugar, cranberry juice, mustard and cloves, and pour over roast.

Cover and cook on low for 6 to 8 hours or until meat is tender.

Remove roast and keep warm.

Skim fat from juices. Measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium-high heat.

Combine the cornstarch and cold water to make a paste and pour into gravy.

Cook and stir until thickened.

Season with salt.

Serve with sliced pork.

(The gravy is delicious over creamy mashed potatoes.)

Yield: 4 to 6 servings.

Potluck dessert decadent chocolate delight

1 package chocolate cake mix

8 ounces sour cream

1 cup chocolate chips

1 cup water

4 eggs

3/4 cup vegetable oil

1 package (4 servings) chocolate-flavored instant pudding and pie filling mix

Lightly grease the inside of the slow cooker.

Combine all the ingredients into a large bowl.

Pour into the slow cooker, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Serve hot or warm with ice cream or whipped cream.

Scoop it out of the crockpot with a serving spoon.

Makes 12 servings.

Marija Vukcevich is a freelance writer from Lewiston. Contact her at marijavukcevich@aol.com.

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