OHCE Leader Lesson 2017 Grady County, Oklahoma Compiled by: Ranel Lasley, FCS/4H Educator Presented by: Susan Routh, FCS Educator 1
Table of Contents Food Safety Tips Crock Pot 3 Food Safety Reminders 4 Slow Cooker Lasagna 6 Slow Cooker Scalloped Potatoes 7 Slow Cooker Loaded Baked Potato Soup 7 Slow Cooker Chicken Tacos 8 Slow Cooker Salisbury Steak 9 Slow Cooker Beef Roast 9 Slow Cooker Apple Bread Pudding 10 Slow Cooker Double Chocolate Cake 11 Slow Cooker Apple Crisp/Vanilla Sauce 11 Lesson prepared by: Ranel Lasley, FCS/4-H Educator Caddo County Extension Office 1202 E Central Blvd Anadarko, OK 73005 phone: 405-247-3376 r.lasley@okstate.edu Distributed by: Susan Routh, FCS Educator Grady County Extension Office 828 West Choctaw Chickasha, OK 73018 Phone: 405-224-2216 Susan.routh@okstate.edu The Oklahoma Cooperative Extension Service offers its program to all eligible persons regardless of race, color, national origin, gender, religion, age or disability, and is an equal opportunity employer. 2
Food-Safety Tips: Cooking with a Crock Pot 1. Choose the Right Recipes for Your Crock Pot Choose dishes with high moisture contents, such as soups and stews, for slow cooking. The moisture generates steam which facilitates cooking and helps raise the temperature above the danger zone quickly. 2. Don t Use Frozen Ingredients Do not put frozen ingredients in the slow cooker; defrost meat and poultry thoroughly in the refrigerator before slow cooking. 3. Refrigerate Prepared Ingredients Refrigerate any prepped ingredients in separate storage containers prior to cooking. Do not refrigerate uncooked ingredients in the slow cooker insert because the cold insert will take too long to reach cooking temperature. 4. Cut Up Meat and Poultry Cut meat and poultry into chunks or small pieces to ensure thorough cooking. Do not attempt to cook a whole chicken or large roast in a slow cooker. The slow cooker cannot heat the large piece of meat quickly enough to avoid a food-safety risk. 5. Avoid Overfilling Don t overfill your slow cooker. Fill it no less than half full and no more than two-thirds full. 6. Pay Attention to Temperature If you re cooking meat and poultry on low, the USDA suggests that you start the dish on high for the first hour, then switch to low for the remainder of the cooking time. However, since this may not always be practical, we advise you to bring liquids to a simmer before adding them to the slow cooker on low, thereby jump-starting the creation of heat. 7. Don t Lift the Lid Avoid lifting the lid during cooking because it can cause the slow cooker to lose heat and will also affect cooking time. Do so only toward the end of cooking to check doneness. 8. Don't Reheat Food in Your Slow Cooker Do not reheat food in the slow cooker it takes too long to reach a safe temperature. Use the stovetop or microwave for reheating. However, you can use a slow cooker to keep food hot up to 2 hours before serving. 3
Slow Cookers and Food Safety A slow cooker or "crock pot" is a convenient portable electric appliance popular in today's kitchens. Slow cookers have several advantages. It's "all-day cooking without looking." They are economical to operate and a great way to tenderize less expensive and tougher cuts of meat (shoulder, round, and chuck). Is a slow cooker a safe way to cook food? Yes, if you use them correctly. The slow cooker cooks foods slowly at a low temperature, generally between 170 and 280 F, over several hours. The combination of direct heat from the pot, lengthy cooking and steam, destroy bacteria making the slow cooker a safe process for cooking foods. How much liquid do I add? Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full. Follow the manufacturer's recipes and directions for best results. Slow Cooker Food Safety Reminders: Start with clean hands, utensils surfaces and a clean cooker. Always thaw meat or poultry before putting it into a slow cooker. If frozen pieces are used, they will not reach 140 quick enough and could possibly result in a foodborne illness. Preheat the cooker and add hot liquids, if possible. Preheating the crock before adding ingredients or cooking on the highest setting for the first hour will ensure a rapid heat start. Either will shorten the time foods are in the temperature danger zone. This is highly recommended when cooking meat or poultry in a slow cooker. Do not use the warm setting to cook food. It is designed to keep cooked food hot. Do not reheat food or leftovers in a slow cooker; instead reheat on stove top or microwave and transfer to slow cooker to keep warm (140 F. or above) Dried beans, especially kidney, contain a natural toxin. These toxins are easily destroyed by boiling. Safe steps for preparing would include soaking the beans for 12 hours, rinsing, and then boiling for at least 10 minutes, before adding the beans to a slow cooker. 4
Research conducted by USDA FSIS indicates it is safe to cook large cuts of meat and poultry in a slow cooker. Follow the manufacturer's recipes and safety guidelines. Since vegetables cook the slowest, place them near the heat, at the bottom and sides of the slow cooker. Do not lift the lid or cover unnecessarily during the cooking cycle. Each time the lid is raised, the internal temperature drops 10-15 degrees and the cooking process is slowed by 30 minutes. Before taking a bite, check meat and poultry with a food thermometer to make sure it has reached a safe internal temperate to destroy bacteria. Roasts: 145 F to 160 F; poultry: 165 F; soups, stews, sauces: 165 F Do not leave cooked food to cool down in the crock. Eat immediately or place leftovers in shallow containers and refrigerate. Sources Slow Cookers and Food Safety United States Department of Agriculture Suzanne Driessen and Glenyce Peterson-Vangsness. Note: There are many delicious slow cooker recipes on the internet. Tip: Use a slow cooker liner and cleanup will be easy as pie! 5
Slow Cooker Lasagna Prep Time 0 hr. 20 min. Total Time 4 hr. 20 min. 8 servings The easiest lasagna ever includes three kinds of cheese simmered with spaghetti sauce and ground beef. Just one more reason to love your slow cooker! 1 lb. ground beef (95% lean) 1 jar (24 oz.) Traditional Pasta Sauce 1 cup water 1 container (15 oz.) Original Ricotta Cheese 1 pkg. (7 oz.) 2% Milk Shredded Mozzarella Cheese, divided 1/4 cup KRAFT Grated Parmesan Cheese, divided 1 egg 2 Tbsp. chopped fresh parsley 6 lasagna noodles, uncooked Brown meat in large skillet; drain. Stir in pasta sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley. Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted. Nutrition information (per serving): 572 calories per serving; 17 g Fat (32.8% calories from fat); 27 g Protein; 50g Carbohydrate; 2g Dietary Fiber; 93 mg Cholesterol; 225 mg Sodium; 280mg potassium; 306mg of calcium; 4mg iron; 1mg vitamin C; 581IU vitamin A; 25mcg Focalin. 6
Slow Cooker Scalloped Potatoes 1 cup Sour Cream 1 can (10-3/4 oz) condensed cream of potato soup 1 Tbsp. Worcestershire Sauce 2 lb. small red potatoes (about 8), thinly sliced 1-1/2 cups Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA 1/2 tsp. paprika 3 Tbsp. chopped fresh chives Combine first 3 ingredients in large bowl. Add potatoes; toss to evenly coat. Spoon 1/3 of the potato mixture into slow cooker sprayed with cooking spray; top with half the cheese. Repeat layers; cover with remaining potato mixture. Cover with lid. Cook on HIGH 3-1/2 to 4-1/2 hours (or on LOW 7 to 8 hours); stir. Sprinkle with paprika and chives. Makes 12 (1/2 cup) servings. Nutrition information: 170 calories; 9g total fat; 5g saturated fat; 30mg cholesterol; 280mg sodium; 17g total carbohydrate; 2g dietary fiber; 1g sugars; 6g protein; 8%DV vitamin A; 6%DV vitamin C; 15% DV Calcium; 4%DV iron. 7
Slow-Cooker Loaded Baked Potato Soup Prep Time: 35 min. Total Time: 8 hr. 35 min. 8 servings, about 1 cup each Here's everything that's delicious in a loaded baked potato cheese, bacon, sour cream all in one easy slow-cooker soup. 8 slices Bacon, cut into 1/2-inch pieces 1 onion, finely chopped 2 Tbsp. flour 1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided 3 lb. baking potatoes (about 6 large), peeled, cut into 1/2-inch cubes 1 pkg. (8 oz.) Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided 1/2 cup milk 1/2 cup Sour Cream 1/4 cup chopped fresh chives Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours). Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through. Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives. Nutrition Information: 290 calories; 19g total fat; 10g saturated fat; 50mg cholesterol; 790mg sodium; 19g carbohydrate; 3g dietary fiber; 3g sugars; 10%DV Vitamin A; 4%DV Vitamin C; 20%DV Calcium; 4%DV Iron. 8
Chicken Tacos Prep Time 0 hr. 15 min. Total Time 8 hr. 15 min. 4 servings, 1 piece of chicken per serving Slow cooker chicken breasts turn out tender, juicy and easy to shred perfect for making these tasty tacos. Serve 'em up with the works. 1 pound chicken breasts (approximately three large or four small chicken breasts) 1 jar (16 oz.) Thick & Chunky Salsa 1 Tbsp. Taco Seasoning Mix (optional) flour tortillas, taco shells or lettuce Toppings (all optional) 1/2-1 cup Shredded Cheese Sour Cream cooked black or pinto beans sliced black olives tomatoes sliced avocado shredded lettuce PLACE chicken breasts, salsa and seasoning into slow cooker and cook on high for four hours or low for six to eight hours. REMOVE chicken from slow cooker and cut or shred. If desired, add some salsa left over in the slow cooker to the chicken. SERVE chicken in taco shells, tortillas, lettuce wraps or on top of a salad and garnish with toppings of choice. Enjoy! Nutrition information: Varies according to toppings and shells. 9
Slow Cooker Salisbury Steak Prep 15 min Cook 5 hours 2 lbs lean ground beef 1 (1 ounce) envelope dry onion soup mix 1/2 c Italian seasoned bread crumbs 1/4 c milk ¼ c all-purpose flour 2 T vegetable oil 2 (10.75 ounce) cans condensed cream of chicken soup 1 (1 ounce) packet dry au jus mix 3/4 c water In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties. 1. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done. Makes 8 (1-patty) servings. Nutrition Information (per serving): 388 calories; 24g total fat; 8g saturated fat; 75mg cholesterol; 18g total carbohydrates; 0.6g dietary fiber; 23.5g protein; 153 IU Vitamin A; 46 mg Calcium; 3mg Iron; 297mg Potassium; 21mg Magnesium; 16mg Folate. 10
Slow Cooker Beef Roast Prep 20 min Cook 9 hours 2lbs boneless beef roast 1 tsp vegetable oil Salt & Pepper to taste 1 onion, quartered 16 baby carrots 1 (10.75 oz) can condensed cream of mushroom soup 4 cloves of garlic minced Serves 8 2 T chopped fresh parsley 1. In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside. 2. Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables. 3. Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once. 4. Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat. Nutrition information (per serving): 286 calories; 20g total fat; 8g saturated fat; 66mg Cholesterol; 231mg Sodium; 461mg Potassium; 7g total carbohydrate; 1g dietary fiber; 19g Protein; 32mg Calcium; 2mg Iron; 9090IU Vitamin A; 2.9mcg Vitamin B12; 17mcg Folacin; 4mg Niacin. 11
Slow-Cooker Apple Bread Pudding with Warm Butterscotch Sauce Prep Time 20 min. Cook Time 4 hours 24 servings, 1/2 cup bread pudding and 2 Tbsp. sauce each This apple bread pudding with warm butterscotch is one of the more scrumptious things you could make in your slow cooker. Start unwrapping the caramels! 22 Caramels 5 cups milk, divided 1 can (21 oz.) apple pie filling 2 cups light cream 8 eggs, beaten 1 tsp. ground cinnamon 12 cups cubed challah bread (egg bread), 1/2 inch pieces 1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding Microwave caramels and 1 cup milk in large microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after 1 min. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread. Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours. Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 min. just before serving the pudding. Microwave on HIGH 2 min., stirring after each minute. Spoon over individual servings of warm pudding. Nutrition information (per serving): 210 calories; 10g Total Fat; 5g Saturated Fat; 90mg Cholesterol; 210mg Sodium; 25g Carbohydrate; 1g Dietary Fiber; 17g Sugars; 6g Protein; 8%DV Vitamin A; 10%DV Calcium; 2%DV Iron. 12
Slow-Cooker Double Chocolate Cake Prep time: 15 min. 16 servings Cook time: 4 hours 1 pkg. (2-layer size) chocolate cake mix 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 cup water 2/3 cup oil 4 eggs 1-1/2 pkg. (4 oz. each) Semi-Sweet Chocolate (6 oz.), chopped 1 cup thawed COOL WHIP Whipped Topping Mix dry cake and pudding mixes in large bowl with whisk until blended. Add next 4 ingredients; mix well. Stir in chopped chocolate. Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 3 to 3-1/2 hours) or until top surface of cake has no wet spots and cake begins to pull away from side of slow cooker. Serve warm topped with COOL WHIP. Nutrition Information (per serving): 330 calories; 21g Total Fat; 7g Saturated Fat; 55mg Cholesterol; 350mg Sodium; 34g Carbohydrate; 2g Dietary Fiber; 23g Sugars; 4%DV Vitamin A; 8%DV Calcium; 10%DV Iron. 13
Slow-Cooker Apple Crisp/ Warm Vanilla Sauce Prep Time: 30 min Cook Time: 3 hours Serves 12 3 Tbsp. sugar 1 Tbsp. flour 1 tsp. ground cinnamon 8 Granny Smith apples (about 2-1/2 lb.), peeled, sliced 12 gingersnaps, crushed 3/4 cup quick-cooking oats 1/2 cup chopped Pecans 1/4 cup butter or margarine, melted 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1/4 tsp. ground nutmeg 3 cups milk 1. Mix sugar, flour and cinnamon in nuts large bowl. Add apples; toss to coat. Place in slow cooker. 2. Combine cookie crumbs, oats, and butter; sprinkle over apple mixture. Cover with lid. Cook on LOW 3 to 5 hours (or on HIGH 2 to 2 ½ hours). 3. Whisk together pudding mix, nutmeg and milk in microwaveable bowl. Microwave on HIGH 2 minutes stirring after each minute. Spoon over individual servings of dessert. Nutrition Information (per serving): 230 calories; 10g Total Fat; 3.5g Saturated Fat; 15mg Cholesterol; 220mg Sodium; 34g Carbohydrate; 2g Dietary Fiber; 26g Sugars; 4g Protein; 6%DV Vitamin A; 2%DV Vitamin C; 10%DV Calcium; 4%DV Iron. 14
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The Oklahoma Cooperative Extension Service offers its program to all eligible persons regardless of race, color, national origin, gender, religion, age or disability, and is an equal opportunity employer. 16