-=> On 05-12-98  20:57, Teresa Vanderhill <=-
 -=> spoke to Gail Shipp about Re: 5 Hour Beef Stew  CR <=-
 TV> I knew I needed a reason to get myself a crockpot...:)  I've been
 TV> trying to  figure out a very good reason why I should get one, and
 TV> you've just provided  me with one very good excuse.  Now, the only
 TV> problem I have is deciding what  size to get...:)  Any suggestions?
  I have an old 3 quart crockpot, has to be 30 years old and still works
  fine.  When it dies - it eventually will - I would get a larger model.
  The one I have the ceramic inside will not come out.  Most of the
  models today have the ceramic inside that comes out for easier
  cleaning and storing in the fridge.
  Today crockpots come in round and oval shapes.  Some will have only
  high/low heat controls and some will have an actual temperature
  control. You will find all sorts of sizes - all the way up to 8
  quarts.  I guess it would depend on what you might cook and how large
  your family is as well as if you like to freeze leftovers.
  Only advice I would give is to buy one that has the heating elements
  surrounding the insert and not one that just has the heating element
  at the bottom - seems to give a better surround - even heat.
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Perfect Rice Cooker
 Categories: Crockpot, Rice
      Yield: 10 servings
 
      1 c  Rice
           Salt
      2 c  Water
           Butter or margarine
 
  Follow directions on rice package for proportion of rice to water.
  (Up to 4 cups raw rice may be prepared in CROCK- POT-makes 10 cups
  cooked).
  
  Rub CROCK-POT lightly with 1 tablespoon butter or margarine. Pour in
  rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours,
  stirring occasionally.
  
  NOTE: When turned off, CROCK-POT will keep rice warm for serving for
  2 to 3 hours!
  
  To "cook all day" ( Low: 8 to 10 hours) use 2 to 3 cups long grain
  converted rice, 4 to 6 cups water or broth, 2 table- spoons butter or
  margarine. Salt to taste before serving. From Rival Crock-Pot
  cookbook, date unknown
  
  From: Fran Mcgee                      Date: 17 Apr 94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheese And Potato Casserole
 Categories: Crockpot, Side dish, Potato, Cheese
      Yield: 1 servings
 
      2 lb Package frozen
           Hashed brown potatoes
           (partly thawed)
      2    10-ounce cans Cheddar
           Cheese soup
     13 oz Can evaporated
           Milk, undiluted
      3 oz Can French fried
           Onion rings
           Salt and pepper
 
  Combine frozen potatoes, soup, milk,  and half the onion
  rings.  Pour  into well-greased  CROCK-POT.  Add  salt and
  pepper to taste. Cover and cook on Low 7 to 9 hours. (High: 3
  hours).  Sprinkle  remaining  onion  rings  over  top  before
  serving. NOTE: Recipe may be cut in half, if desired.
  From Rival Crock-Pot cookbook, date unknown
  
  From: Crock.zip
  
  From: Robert Miles                    Date: 08-25
  Cooking Ä
 
MMMMM
 
... Shipwrecked on Hesperus in Columbia, Maryland. 11:06:15 15 May 98
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