Some January Crockpot Favorites

Yes January is here and we are in the midst of the winter blahs. So what can a person do to liven up dinner time? Well here are a few favorites using that most versatile of appliances the Crockpot. Share and enjoy.



ASPARAGUS CASSEROLE
2 cans sliced asparagus, (10 oz each)
1 can cream of celery soup, (10 oz)
2 hard cooked eggs, thinly sliced
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines or Ritz crackers
1 teaspoon butter
Place drained asparagus in lightly buttered slow cooker/Crock Pot or slow cooker/Crock Pot baking insert. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker
crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.


BAKED HAM IN FOIL
Pour 1/2 cup water in Crock-Pot. Wrap precooked 3 to 4 pound ham in foil, place in Crock-Pot. Cover and cook on High 1 hour, then Low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.
If cooking larger ham, cook 1 hour on high then low 8 to 10 hours.


BAKED POTATOES
* 10 to 12 potatoes
* Aluminum foil
Prick potatoes with fork and wrap each in foil. Fill slow cooker/Crock Pot with potatoes. Cover and cook on low 8 to 10 hours. (High 2 1/4 to 4.) Do not add water.


BARBECUE PORK ROAST
1 pork roast (or beef)
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce
Cook roast covered in water (start with hot water) in crockpot overnight on low 10-
12 hours. Pour off water and pull meat into shredded pieces. Saute onion in a little butter. Combine barbecue sauce, onions, sugar and juice of lemon with meat in crockpot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours.


Try a few, modify to your taste, and enjoy. Your mouth will love you forever.

Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.



Mahalo.





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