Ben Collver wrote to Dave Drum <=-

How could I have missed that useage for the slow cooker? I just did a search of my 30L (or so) MM database using "bread" in the title ans looking for "crockpot" in the directions. And this is the sole result:

and it's for an "Instant Pot" not a crockpot as such. Bv(=

Thanks for this recipe. What i am finding is that all of my containers are either too wide or too tall to fit well in my crockpot. I read
that coffee cans are good for making boston brown bread. I found an
old 1 gallon can but it is way too tall to fit in my crockpot. Time
for me to take some measurements and go browse the thrift stores for
bundt pans, etc.

Most coffee these days cames in plastic "cans". Dunno how that would work
in a crockpot. And the coffee that's not in plastic is in containers made
of foil-lines pasteboard (paper) which will go all soggy and deformed when subjected to damp heat.

I've got a 7 quart oval slow cooker, a 5 quart round and a "casserole
Crock Pot" (actually made by Crock Pot inb Jackson, MS) which could be
used to hold my small bundt pan or mu mini-lopaf pans.

---------- Recipe via Meal-Master (tm) v8.05

Title: Boston Brown Bread - Crockpot
Categories: Breads, Crockpot
Yield: 1 Loaf

Here's my favourite thing to do in the big guy (casserole crock)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 Servings

3 lb Well marbled, trimmed beef
- chuck or arm roast
3 lg Idaho potatoes, peeled (2.5
- to 3 lb)
1 lg Onion; peeled
18 oz Bag "baby" carrots
2 oz Env onion soup mix
Salt & pepper
Garlic granules or powder

Assemble the ingredients. Salt and pepper the roast as
it sits n the countertop. Sprinkle some garlic granules
over it if you wish.

Peel the potatoes and slice them on your mandoline or
with a sharp knife into even slices. Line the bottom
of your Casserole Crockpot with the sliced spuds.

Center the roast on the bed of potatoes and spread the
"baby" carrots around the perimeter. Open the envelope
of onion soup mix and sprinkle over the beef.

Set your mandoline to a thin slice setting and slice
the onion, covering the top of the roast.

Place the lid on the crockpot and set the temperature.
High if you are making this for Sunday's noon meal or
low if you are going to work and want supper ready
when you come home.

UDD NOTES: I have added fresh mushrooms (both sliced
and whole) to this quite successfully. I have also used
a medium sized turnip in place of one of the potatoes
when "catering" for others - after asking if they like
turnips. Never for home consumption.

Uncle Dirty Dave's Kitchen

MMMMM

... Old fishermen never die, they just smell that way.
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Re: Re: Shrimp Paste Rice
By: Dave Drum to Ben Collver on Mon Feb 03 2025 05:05:00

I'm pretty proud of this one. I was in my sister-in-laes kitchen whilst
she and my brother took one of their fur kids to the vet. So, I thought "I'll just make supper and feef 'em when they6 get home."

Then I had to write down the recipe or Vicky was not going to let me go home.

Title: Shrimp & Broccoli (sort of) Alfredo

Nice going! I already had this recipe in my collection, so i guess you
must have posted it before.

Here's a recipe for Broccoli Walnut Crepes. I've never cooked crepes yet.
A friend of mine is very skilled at it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli Walnut Crepes
Categories: Crepes
Yield: 5 Servings

MMMMM---------------------------BATTER--------------------------------
3 Eggs
1 ts Honey
1/8 ts Salt
1 c Unbleached white flour
1/2 c Whole wheat pastry flour
1 3/4 c Milk
2 tb Butter; melted
3 tb Butter; up to 4 tb

MMMMM--------------------------FILLING-------------------------------
2 tb Sunflower oil
1 c Onion (2 sm); chopped
2 ts Basil
2 ts Dried thyme
7 c Broccoli; chopped
1 ts Salt
1/8 ts Black pepper
3/4 c Walnuts; roasted, chopped
1/4 c Fresh parsley;
- finely chopped
10 Crepes
1 1/2 c Cheddar cheese; grated
1 1/2 c Monterey Jack cheese; grated
1 c Sour cream
Roasted walnuts; for garnish

Crepes:

In a medium-sized bowl, whip eggs until light, then add honey, salt,
and flours. Stir in well. Slowly add milk, 1/4 cup at a time. When
well mixed, add melted butter. Allow batter to sit at room
temperature 2 hours if possible. If it sits overnight, refrigerate it
and add a bit more milk to thin the batter. The next day allow to sit
at room temperature for an hour before using.

To cook, preheat a 10" skillet over medium heat. Add 1/2 tb butter and
swirl it around in the pan. Add a bit less than 1/4 cup of batter to
pan, then quickly swirl pan around so that batter covers the bottom
of pan thinly. If too much batter is poured in, try to pour excess
batter back into larger bowl. Cook 1 to 2 minutes, until lightly
golden in color, then flip crepe over with a spatula, cook 1 minute
more, and remove from heat. Add a bit more butter to pan and repeat
process until all batter is used up. Stack cooked crepes on top of
one another and allow to cool. BE sure to use a small amount of
batter or crepes will be too thick.

Filling:

Set a 10" frying panover medium heat. Add oil, then onions, basil, and
thyme. As onions just become translucent and/or begin to brown, adfd
broccoli to mixture. Continue to cook until just tender, mixing
ingredients together. Add 1/2 cup roasted walnuts and parsley. Stir
well. Preheat oven to 375°F.

Lay crepes out on counter. Spread 1/3 cup broccoli mixture down the
center of each crepe. Combine cheeses and top each crepe with about 3
tb cheese. Roll up crepes and set seam side down onto lightly oiled
shallow baking pan. Bake 10 minutes, until cheese is thoroughy
melted. Serve each crepe with a dollop of sour cream topped with a
few roasted walnuts.

Recipe by Horn of the Moon Cookbook by Ginny Callan

MMMMM
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Re: Re: Shrimp Paste Rice
By: Dave Drum to Ben Collver on Thu Feb 06 2025 04:56:38

How could I have missed that useage for the slow cooker? I just did a search of my 30L (or so) MM database using "bread" in the title ans
looking for "crockpot" in the directions. And this is the sole result:

and it's for an "Instant Pot" not a crockpot as such. Bv(=

Thanks for this recipe. What i am finding is that all of my containers are either too wide or too tall to fit well in my crockpot. I read that coffee cans are good for making boston brown bread. I found an old 1 gallon can
but it is way too tall to fit in my crockpot. Time for me to take some measurements and go browse the thrift stores for bundt pans, etc.

---------- Recipe via Meal-Master (tm) v8.05

Title: Boston Brown Bread - Crockpot
Categories: Breads, Crockpot
Yield: 1 Loaf

1 c Whole wheat flour
1 c Rye flour
1 c Yellow corn meal
2 ts Baking soda
1-1/2 ts Salt
1/2 c Dark molasses
1-1/2 c Buttermilk
1 c Seedless raisins
2 c Water; hot

Boston Brown Bread 3 to 4 hours. This is great with baked beans and
franks. It's dark and dense, and leftovers make wonderful toast.

To Cook:

In a large bowl, combine the whole wheat and rye flour, corn meal,
baking soda, and salt. Make a well in the center and pour in the
molasses, buttermilk, and raisins. Stir until all the ingredients
are combined.

Grease a 2 qt mold, flour it, and fill. The batter should not fill
more than 2/3rd of the mold. Cover with foil and tie with string.
Set the mold on a trivet in the bottom of the slow cooker. Pour
the hot water into the pot, cover the pot, and cook on High for 3
to 4 hours. The bread is done when the top is dry and recedes from
the edge of the mold. Cool the bread on a rack for 10 minutes, then
turn out and serve.

Yield: 1 Loaf

Recipe by Clear & Simple Crockery Cooking by Jacqueline Heriteau,
Grosset & Dunlap, NY, ©1975

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