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"CROCKIN' AWAY"

© Vaudie E. Harrison

In the past, we've talked about how Grandma used a large cast-iron pot the same way that we use today's slow cooker or "crockpot".

Her meals turned out great, but involved keeping a close eye on the pot while it cooked to keep things from burning. Well, you can relax when you use those marvels of modern cookware that we know as the "crockpot.

This week, I'll give you few recipes that you can start in the morning before you start the day's chores--or head off to work--and by the end of the day, you'll have a meal all ready to eat with a minimum of work.

What could be easier? <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CROCKPOT CHICKEN

4 Large Boneless Chicken Breasts

Prepared Chipped Beef (As Needed)

4-6 Large Slices of Bacon

1 Large Container of Sour Cream

2 Cans of Cream of Mushroom Soup

Mix the Sour Cream and Cream of Mushroom Soup together. Place a slice of Chipped Beef on each side of each Chicken Breast and wrap with the Bacon Slices to hold in place. You may want to use toothpicks to hold the Bacon in place. Place the Chicken Breasts in the bottom of the "Crockpot" and pour the Soup-Sour Cream mixture over the Chicken Breasts. Cover and cook on low for approx 6 hours. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

PORK ROAST WITH SAUERKRAUT

2 Large Can of Sauerkraut (Drained)

1 Large Yellow Onion (Sliced)

1 Large Tart Apple (Cored and Chopped)

2 Cups of Brown Sugar (Packed)

1 teaspoon Celery Seeds

3-4 Pound Boneless Pork Roast (Thick Sliced)

In a "crockpot", Layer the Pork Slices, the Sauerkraut, and Brown Sugar and repeat until it is all used. Cover and Cook on High for about 8 Hours or until the Pork is done and tender. Serve with Sauerkraut on the side of the Pork. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< CROCKPOT COUNTRY RIBS

3-4 Pounds Boneless Country Style Pork Ribs

1/3 Cup of Flour

2 Tablespoons Cooking Oil

1 ½ Cups Apple Juice (Or Cider)

1 Cup Water

1 Tablespoon Salt

½ teaspoon Black Pepper

1 Pound Fresh Carrots (Cut in Pieces)

2 Pounds Small Red Potatoes

1 Large Yellow Onion (Chopped)

1 Small Head of Red Cabbage (Chopped or Shredded)

1 teaspoon Celery Seeds Combine the Flour, Salt and the Black Pepper. Completely coat the Pork Ribs with the mixture. Reserve the remaining Flour mixture for gravy. Brown the Ribs on all sides in a large skillet in the Cooking Oil. When they are completely browned, remove from the skillet.

Reduce the heat to a medium heat and stir the reserved Flour Mixture into the Pork drippings. Stir until well mixed.