If you’re like me, Thanksgiving and Christmas tables include leftovers if I have enough grill and oven space to fit all the dishes. Using a slow cooker, or, if you’re lucky, more than one, really helps alleviate the stress of getting everything on the dinner table hot and at peak flavor.
Macaroni and Cheese
2 cups Cheddar cheese, grated
2 cups macaroni, uncooked
2 cups of milk
12 oz of evaporated milk
1 tsp Wigorn’ sauce
tsp salt
tsp black pepper
tsp dry mustard powder
Mix all the ingredients. Coat the sides and bottom of a 4- to 6-quart casserole dish with non-stick cooking spray. Pour the mixture into a pot, cover and cook on low for 2-1/2 to 3 hours.
It makes six servants.
Spicy Applesauce
10 apples, peeled and quartered (McIntosh or Roma recommended)
3 pears, peeled and quartered
1 cup of cranberries
½. Gently stir in the cranberries, then pour in the apple cider and pour in the and lemon juice. Sprinkle the fruit with spices and brown sugar. Until the ingredients are mixed. Cover and cook on low for eight hours.
Makes twelve servings. It can be served either cold or hot.
Broccoli and Cabbage with Sauce
2 cups fresh cauliflower, chopped
2 cups fresh cabbage, chopped
a glass of water
1 cup of milk
1 cup Chedder cheese, alum
2 Tbsp butter or margarine
sprinkled with 2 Tbsp
tsp salt
tsp black pepper
Place the vegetables and water in a saucepan and heat on medium-high until the water boils. Cover and reduce heat to medium low. Cook for about three minutes or until tender. Drain all the water.
In a separate pan, melt the butter over low heat. Add salt, pepper, and flour. Until the mixture is smooth. Add the milk and heat to medium. Cook the mixture until it reaches a thickness, and make sure to stir it constantly. Add the cheese and stir until melted.
Put the vegetables in a pot and pour the sauce over them. Make sure the cabbage and cauliflower are well coated. Cover the mixture and cook on low for two hours, or until the vegetables are tender.
It makes six servants.
If you want to have a big day in saving time, mix the sauce and vegetables in a bowl the night before and refrigerate. Then pour it into a saucepan when you are ready to cook it.
CrockpotMashed Potatoes
2 lb boiled potatoes, quartered and peeled
Cut 2 Tbsp butter into dough
1 – tsp salt
tsp pepper
1 cup of milk
a glass of water
Put the butter and potatoes in the box. Sprinkle salt and pepper over it, add milk and water. Until well, everything is mixed and excited. Cover and cook on low for seven hours.
Take the potato mixture out of the pot and place it in a bowl. Mash potatoes until the consistency you like.
Makes 4 servings.
Variations – instead of garlic potatomashed, add a tsp of garlic powder mixed together with salt and pepper. For potatoes cream, add a spoon or two of sour cream to the mash with them. For cheesy potatoes, sprinkle alum cheese over the potatoes after mashing.
