Cooking with Cook: Crock pots

3/7/08

Gwen Cook
Special to the Critic

Crock pots are one of the best ways to make warm dishes without having to spend a lot of time in front of the stove. Just put the ingredients in and leave it alone until it is done! This should especially appeal to students because they can just add the ingredients and leave. A guaranteed fresh hot meal is waiting for them when they come home.

Cheesy chicken
3 whole boneless chicken breasts
2 cans cream chicken soup
1 can chedder cheese soup
Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder. Put in crock pot and add the three soups straight from the cans. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles.

Barbeque pork sandwiches
1 pork roast
1 bottle bar-b-cue sauce
About 1/2 to 1 cup water
Just throw in crock pot on high for about 6 hrs. or low for about 10 hrs. When it's done, just remove meat from bone and serve on hamburger buns or rolls with more bar-b-que sauce or ketchup, etc.

Ground beef chili
2 pounds ground beef
2 medium onions, chopped
2 (15 ½ ounce) cans chili beans (do not drain)
1 can diced tomatoes
1 (28 ounce) can crushed tomatoes
2 tablespoons chili powder
1 tsp. garlic powder
1 tsp. onion powder
In a skillet, cook beef and onions over medium heat until no longer pink; drain well and transfer to crock pot. Combine the next 6 ingredients with the meat mixture. Stir well, cover and cook on low for 8 hours or on high for 4 hours. Salt and pepper to taste. Garnish with sour cream and grated cheddar cheese if desired. Serve with corn bread or crackers. Another great idea would be to buy a bread bowl and serve your chili in there!