If you are like me, Thanksgiving and Christmas menu planning includes figuring out if I have enough stove burners and oven space to handle all the dishes I want to fix. Using a slow cooker, or if you are lucky, more than one, really helps relieve the stress of getting everything onto the dinner table hot and at the peak of flavor.
Macaroni and Cheese
2 cups Cheddar cheese, shredded
2 cups macaroni, uncooked
2 cups milk
12 oz evaporated milk
1 tsp Worcestershire sauce
¼ tsp salt
¼ tsp black pepper
¼ tsp dry mustard powder
Mix all the ingredients. Coat the sides and bottom of a 4 to 6 quart crockpot with non-stick cooking spray. Pour the mixture into the crockpot, cover and cook for 2-1/2 to 3 hours on low.
Makes six servings.
Spicy Applesauce
10 apples, peeled and cubed (McIntosh or Rome recommended)
3 pears, peeled and cubed
1 cup cranberries
½. Gently stir in the cranberries, then pour in the apple cider and lemon juice. Sprinkle the fruit with the spices and brown sugar. Stir until the ingredients are completely mixed. Cover and cook for eight hours on low.
Makes twelve servings. Can be served either cold or hot.
Broccoli and Cauliflower with Sauce
2 cups fresh broccoli, chopped
2 cups fresh cauliflower, chopped
¼ cup water
1 cup milk
1 cup Cheddar cheese, shredded
2 Tbsp butter or margarine
2 Tbsp flour
½ tsp salt
½ tsp black pepper
Put the vegetables and water in a saucepan and heat at medium high until the water boils. Cover and reduce heat to medium low. Cook for about three minutes or until they are becoming tender. Drain any water left.
In a separate pan, melt the butter over low heat. Add the salt, pepper, and flour. Stir until the mixture is smooth. Add milk and turn up the heat to medium. Cook the mixture until it reaches the thickness you desire, making sure to stir constantly. Add the cheese and stir it until it has melted.
Place the vegetables in the crockpot and pour the sauce over them. Make sure the broccoli and cauliflower are well-coated. Cover the mixture and cook for two hours on low, or until the vegetables are tender.
Makes six servings.
If you want to save time on the big day, mix the sauce and vegetables in a bowl the night before and refrigerate. Then pour it into the crockpot when you are ready to cook it.
Crockpot Mashed Potatoes
2 lb baking potatoes, cubed and unpeeled
2 Tbsp butter, cut into lumps
1 ¼ tsp salt
¼ tsp pepper
1 cup milk
¼ cup water
Put the butter and potatoes in the crockpot. Sprinkle the salt and pepper over them, then add the milk and water. Stir until all the ingredients are mixed well. Cover and cook for seven hours on low.
Take the potato mix from the crockpot and put it in a bowl. Mash the potatoes until they are the consistency you like.
Makes 4 servings.
Variations – for garlic mashed potatoes, add ½ tsp garlic powder to the mixture at the same time you add the salt and pepper. For creamier potatoes, add a spoonful or two of sour cream when you mash them. For cheesy potatoes, sprinkle shredded cheese on top of the potatoes after mashing.
