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--- In slowcooker@yahoogroups.com, Marianne Barstow
<marianne_barstow@...> wrote:
>
> The recipe I gave was the single version - I think it serves four -
when I tripled it I put it in my 6.5 qt cooker - I cooked it on high
for about 4 hours - enjoy
> Marianne
>
Thank you for the reply back.........

cj in fla/msclassylady717

If you go to kraftfoods.com you can find ideas for using your Velveeta.
You don't have to register to see the recipes.

--
Karen
http://www.other-worlds-cafe.com
OSL: 75% sweetheart, 25% witch ... don't push it.
http://mysite.verizon.net/resx8ja6/gandalara/


[Non-text portions of this message have been removed]

I usually add either milk or water (depending on the
recipe) when using Velveeta so it isn't so thick.

I would use milk to thin it when making macaroni and
cheese.

I have never been very successful using cheeses in my
Crock Pots unless I put them in towards the end. They
usually separate otherwise.

Kathleen in Texas

A little late for Thanksgiving, but perfect for Christmas.
For those of you that put the gizzards in your stuffing (I buy an additional
package to add to mine) you know the drill - add them to a pot and simmer
forever to get them soft and cooked fully.  Well - I'm pregant this year, with
not a lot of patience, so I decided that simmer forever means cook in the
crockpot.  I added the flat of gizzards, 3 stalks of celery, a chopped onion,
salt, pepper and sage to the crockpot, turned it on low, went to work and came
home to perfect gizzards.
Terri
Denver, CO
____________________________________________________________
Are you a homeowner in debt?  Need cash now?  Click here to refinance your
mortgage.
http://thirdpartyoffers.juno.com/TGL2141/fc/PnY6rw2QDyPxIsoZDdxsKIYGaU26z7mCtKxj\
qAOOCAMAP4LeZHIbB/

[Non-text portions of this message have been removed]

Last year, on one of these lists, someone posted a WONDERFUL  recipe for
spiced nuts "roasted" in the crockpot.  I made it and  loved it AND do you think
I
can find that recipe? Nope!  :(  Can  that be re-posted?  I would love to
make them again this year and I  promise NOT to lose the recipe - again!  8-}
Lorraine (in  Maine)



---------------------------
Lorraine &  Dogs


**************Life should be easier. So should your homepage. Try the NEW
AOL.com.
(http://www.aol.com/?optin=new-dp&icid=aolcom40vanity&ncid=emlcntaolcom00000002)


[Non-text portions of this message have been removed]

Here's some I've gathered over the years - not sure if they're the one
you recall.

Crockpot sugared nuts
1 lb. walnut pieces or pecans
1/2 cup unsalted butter, melted
1/2 cup confectioners' sugar
1 1/2 tsps. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground cloves

1.Stir walnuts or pecans and butter in a 3 1/2-quart slow cooker until
nuts are coated. Add confectioners' sugar, stirring to coat evenly.
2.Cover and slow cook on High for 15 minutes. Reduce heat to Low and
slow cook, uncovered, stirring occasionally, until all nuts are coated
with a crisp glaze, about 2 hours.
3.Remove nuts to a serving bowl. In a small bowl, combine cinnamon,
ginger, allspice and cloves. Sift the spices over the nuts, stirring to
coat evenly.
4.Cool nuts completely before serving.
Makes 4 cups

   Sugared Walnuts
        a.. 1 pound Walnut pieces
        b.. 1/2 cup Unsalted butter -- melted
        c.. 1/2 cup Powdered sugar
        d.. 1 1/2 teaspoons Cinnamon -- ground
        e.. 1/4 teaspoon Ginger -- ground
        f.. 1/4 teaspoon Allspice -- ground
        g.. 1/8 teaspoon Cloves -- ground
      In a 3 1/2 quart slow cooker, stir the walnuts and butter until
combined. Add the powdered sugar, stirring to coat evenly. Cover and
slow-cook on high for 15 minutes. Reduce the heat to low and slow cook,
uncovered, stirring occasionally, until the nuts are coated with a crisp
glaze, about 2 hours.
      Transfer the nuts to a serving bowl. In a small bowl, combine the
spices and sift them over the nuts, stirring to coat evenly. Cool the nuts
completely before serving.



MEBlackBear@... wrote:
>
>
>
> Last year, on one of these lists, someone posted a WONDERFUL recipe for
> spiced nuts "roasted" in the crockpot. I made it and loved it AND do
> you think I
> can find that recipe? Nope! :( Can that be re-posted? I would love to
> make them again this year and I promise NOT to lose the recipe -
> again! 8-}
> Lorraine (in Maine)
>
>
> ---------------------------
> Lorraine & Dogs
>
> **************Life should be easier. So should your homepage. Try the NEW
> AOL.com.
>
(http://www.aol.com/?optin=new-dp&icid=aolcom40vanity&ncid=emlcntaolcom00000002
>
<http://www.aol.com/?optin=new-dp&icid=aolcom40vanity&ncid=emlcntaolcom00000002>\
)
>
> [Non-text portions of this message have been removed]
>
>


[Non-text portions of this message have been removed]

I had no idea there were so many Spinach Dips out there.  How can I thank ALL of
you for all of the wonderful recipes.  Talked to the grandboys mom and we have
decided we'd try all of them and see if we could come up with the one they are
thinking about......they are gonna love it  <g>......I would not worry so much
about it except for the fact that I asked her to see what they wanted special
and she asked them separately and they both said MaMa's hot spinach dip.  So
will let you know if WE all scored with them.

Thanks again.

Eloise

[Non-text portions of this message have been removed]

You can find it in the messages from the archives - I found it the other day and
made another batch!  They are truly addictive!!!!!!!!!!!!

Deb
--- On Mon, 12/1/08, MEBlackBear@... <MEBlackBear@...> wrote:

From: MEBlackBear@... <MEBlackBear@...>
Subject: [slowcooker] CP Spiced Nuts (Pecans or Walnuts)
To: all-simple-recipes@yahoogroups.com, slowcooker@yahoogroups.com,
casseroles_and_crockpots@yahoogroups.com
Date: Monday, December 1, 2008, 10:48 AM








Last year, on one of these lists, someone posted a WONDERFUL recipe for
spiced nuts "roasted" in the crockpot. I made it and loved it AND do you think I
can find that recipe? Nope! :( Can that be re-posted? I would love to
make them again this year and I promise NOT to lose the recipe - again! 8-}
Lorraine (in Maine)


------------ --------- ------
Lorraine & Dogs

************ **Life should be easier. So should your homepage. Try the NEW
AOL.com.
(http://www.aol. com/?optin= new-dp&icid= aolcom40vanity& ncid=emlcntaolco
m00000002)

[Non-text portions of this message have been removed]


















[Non-text portions of this message have been removed]

Moderator's note: Good question. General rule on any list - No matter how widely
crossposted the original is, you can only see the response on this list if the
person responding is also a member of this list (as identified in the message
footer info and the subject line). Otherwise their response would bounce.  While
on the other hand, you won't even see responses on other lists where you're not
a member too.

And FWIW, the recipe is also on the recipe of the month winner site
http://malincholia.com/recipes/spiced_nuts.htm

Which archives?  This seems to be cross-posted to three lists.

paul


Deb Stevenson said the following on 12/1/2008 3:13 PM:
> You can find it in the messages from the archives - I found it the
> other day and made another batch!  They are truly
> addictive!!!!!!!!!!!!
>
> Deb --- On Mon, 12/1/08, MEBlackBear@...
> wrote:
>
> From: MEBlackBear@... <MEBlackBear@...> Subject: [slowcooker]
> CP Spiced Nuts (Pecans or Walnuts) To:
> all-simple-recipes@yahoogroups.com, slowcooker@yahoogroups.com,
> casseroles_and_crockpots@yahoogroups.com Date: Monday, December 1,
> 2008, 10:48 AM
>
>
>
>
> Last year, on one of these lists, someone posted a WONDERFUL recipe
> for spiced nuts "roasted" in the crockpot. I made it and loved it AND
> do you think I can find that recipe? Nope! :( Can that be re-posted?
> I would love to make them again this year and I promise NOT to lose
> the recipe - again! 8-} Lorraine (in Maine)
>
>
> ------------ --------- ------ Lorraine & Dogs

--
_____________________________________
     http://remsset.com


     We have two ears and one mouth so that we can
     listen twice as much as we speak.  -Epictetus

Add sliced hard boiled eggs and a round of cornbread broken up and stir
until well mixed.  Add chicken broth as needed.  Then let it cook for about
another hour and you will have great stuffing.

Deborah Brent
Never confuse a single defeat with a final defeat. ~ F. Scott Fitzgerald~


-----Original Message-----
From: slowcooker@yahoogroups.com [mailto:slowcooker@yahoogroups.com] On
Behalf Of Terri Neff
Sent: Monday, December 01, 2008 11:31 AM
To: slowcooker@yahoogroups.com
Subject: [slowcooker] Crockpot Thanksgiving

A little late for Thanksgiving, but perfect for Christmas.
For those of you that put the gizzards in your stuffing (I buy an additional
package to add to mine) you know the drill - add them to a pot and simmer
forever to get them soft and cooked fully.  Well - I'm pregant this year,
with not a lot of patience, so I decided that simmer forever means cook in
the crockpot.  I added the flat of gizzards, 3 stalks of celery, a chopped
onion, salt, pepper and sage to the crockpot, turned it on low, went to work
and came home to perfect gizzards.
Terri
Denver, CO
____________________________________________________________
Are you a homeowner in debt?  Need cash now?  Click here to refinance your
mortgage.
http://thirdpartyoffers.juno.com/TGL2141/fc/PnY6rw2QDyPxIsoZDdxsKIYGaU26z7mC
tKxjqAOOCAMAP4LeZHIbB/

[Non-text portions of this message have been removed]


------------------------------------

To subscribe, send a message to slowcooker-subscribe@yahoogroups.com
To unsubscribe, send a message to slowcooker-unsubscribe@yahoogroups.com
To view the archives, go to http://groups.yahoo.com/messages/slowcooker
To view our recipe of the month contest winners, go to
http://malincholia.com/slowcookerwinners.htm
To contact the list owner, send a message to
slowcooker-owner@yahoogroups.com
=====
Copyright, 2006, Maria Rost Rublee.
=====  Yahoo! Groups Links

Tortilla Pie

1-1/2 lbs lean ground beef
1 package enchilada sauce mix
2 (8-oz) cans Tomato sauce
1/2 tsp salt
1 cup water
1 large onion, finely chopped
1 (2-1/4 oz) can sliced, ripe olives
Heavy Duty foil (about 15 inches long)
8-10 corn Tortillas
1 cup grated cheddar cheese
Sauce
1 (8-oz) can tomato sauce
1/2 cup water
1 package spicy cheese dip (about 1/2 oz)
In skillet or Crockpot with browning unit, cook beef until crumbly, drain off
excess fat
In mixing bowl, combine dry enchilada sauce mix with tomato sauce, salt, and
water; stir in onion, olives and browned beef
Line Crockpot with foil by making a nest in the bottom. Spoon 2 tbsp meat sauce
mixture on foil in bottom. Arrange alternate layers of tortillas and meat sauce,
ending with a layer of sauce on top. Cover and cook on low for 4-6 hours
Sprinkle with cheese and cook another 5 minutes
Picking up the sides of the foil liner, lift the tortilla pie out of pot. Slide
onto serving dish. Cut into wedges, serve with sauce.
Sauce:
In small saucepan, combine tomato sauce, water and dry cheese dip mix. Cover and
simmer for 5 minutes. Serve hot.


 
Dorie
http://groups.yahoo.com/group/CrockPot_DelicaciesRecipes/




[Non-text portions of this message have been removed]

THANK YOU!!!!!!!!   I couldn't open up  the archives for some strange reason!
Lorraine



---------------------------
Lorraine &  Dogs


**************Life should be easier. So should your homepage. Try the NEW
AOL.com.
(http://www.aol.com/?optin=new-dp&icid=aolcom40vanity&ncid=emlcntaolcom00000002)


[Non-text portions of this message have been removed]

Thank you to everyone who replied to my post! I will scout around and see
what I can find. I also try not to use too much in the way of processed food
  but like I said, I requested this from my in-laws because I had read that
it doesn't separate in the crockpot.

Thanks again for taking the time to respond :)

Nicky xo

-------Original Message-------

From: Karen
Date: 01/12/2008 20:49:06
To: slowcooker@yahoogroups.com
Subject: [slowcooker] Re: New member/Velveeta cheese

If you go to kraftfoods.com you can find ideas for using your Velveeta.
You don't have to register to see the recipes.

--
Karen
http://www.other-worlds-cafe.com
OSL: 75% sweetheart, 25% witch ... don't push it.
http://mysite.verizon.net/resx8ja6/gandalara/

[Non-text portions of this message have been removed]





[Non-text portions of this message have been removed]

Hi All...

I know we have covered this before however not sure where I may have missed
a beat. Okay wanted to make old fashioned bean soup with my leftover ham bone.
  I  brought the navy beans to a boil, turned off and let them soak full  24
hours.

Placed the ham bone, celery, onions, carrots, herbs, beans, and a container
of low salt chicken broth, no salt. Cooked for about 11 hours....and....most
of  the beans were tender but there was still a bunch that had a bite to them.
When  I cook on the stove top this does not happen...any comments or
suggestions  appreciated.

Rosanna From VA
**************Life should be easier. So should your homepage. Try the NEW
AOL.com.
(http://www.aol.com/?optin=new-dp&icid=aolcom40vanity&ncid=emlcntaolcom00000002)


[Non-text portions of this message have been removed]

Rosanna

You are supposed to soak beans in COLD water for 12-24 hours.
Hot water does not penetrate the skin properly

David


[Non-text portions of this message have been removed]

I would love to try the recipe for the sugared nuts, but I have a much
larger crock-pot – a brand new 6 qt.  (got it 3 weeks ago and with
everything going on, have only had time to make baked potatoes)

What sort of adjustments do I make for time?  Food recipes, I’ve discovered,
I have to cook on high longer.  I have 7 people and most recipes feed a
family of 4.

Baked potatoes – my book say high for 4 hours, but I had to cook on high for
8 hours.  (I do like mine real mushy)    I’d love to try the sugared nuts –
my dad usually gets bucket of pecans…



Kathy Pratt    Isa 9:6   For unto us a child is born, unto us a son is
given: and his name shall be called Wonderful, Counsellor, The Mighty God,
The everlasting Father, The Prince of Peace.





[Non-text portions of this message have been removed]

Soaking for two hours in water that was brought to a boil works for stovetop
cooking, not for slowcooker cooking.  The 12-24 hour soak would.

Kay



To: slowcooker@...: acc2bcc@...: Wed, 3 Dec 2008
13:55:26 +1100Subject: Re: [slowcooker] Question



RosannaYou are supposed to soak beans in COLD water for 12-24 hours.Hot water
does not penetrate the skin properlyDavid[Non-text portions of this message have
been removed]





_________________________________________________________________
Send e-mail faster without improving your typing skills.
http://windowslive.com/Explore/hotmail?ocid=TXT_TAGLM_WL_hotmail_acq_speed_12200\
8

[Non-text portions of this message have been removed]

None.  Although when I made them, I used 3 or 4. bags of nuts, extra sugar and
cinnamon.  I cooked for all day -about. My CP also is a 6qt.

Sent from my iPhone

On Dec 2, 2008, at 6:29 AM, "Kathy Pratt" <kpflounder@...> wrote:

I would love to try the recipe for the sugared nuts, but I have a much
larger crock-pot – a brand new 6 qt.  (got it 3 weeks ago and with
everything going on, have only had time to make baked potatoes)

What sort of adjustments do I make for time?

Kathy

Soaking the beans in cold water for 8 hours then cooking them is one
method.

Another method is to bring them straight from the bag, to a rapid
boil for 5 minutes. Turn off the heat and cover them for an hour,
then bring them back to a boil till done, about 1 1/2 to 2 hours
should do it. Hope this helps...




--- In slowcooker@yahoogroups.com, rohsehuntr@... wrote:
>
> Hi All...
>
> I know we have covered this before however not sure where I may
have missed
> a beat. Okay wanted to make old fashioned bean soup with my
leftover ham bone.
>  I  brought the navy beans to a boil, turned off and let them soak
full  24
> hours.
>
> Placed the ham bone, celery, onions, carrots, herbs, beans, and a
container
> of low salt chicken broth, no salt. Cooked for about 11
hours....and....most
> of  the beans were tender but there was still a bunch that had a
bite to them.
> When  I cook on the stove top this does not happen...any comments
or
> suggestions  appreciated.
>
> Rosanna From VA
> **************Life should be easier. So should your homepage. Try
the NEW
> AOL.com.
> (http://www.aol.com/?optin=new-
dp&icid=aolcom40vanity&ncid=emlcntaolcom00000002)
>
>
> [Non-text portions of this message have been removed]
>

So are you all saying they should be cooked stovetop first then added to
crock....


In a message dated 12/3/2008 10:47:09 A.M. Eastern Standard Time,
randyw41a@... writes:




Soaking the beans in cold water for 8 hours then cooking them is one
method.

Another method is to bring them straight from the bag, to  a rapid
boil for 5 minutes. Turn off the heat and cover them for an hour,
then bring them back to a boil till done, about 1 1/2 to 2 hours
should do it. Hope this helps...

--- In _slowcooker@yahoogroslowcoo_ (mailto:slowcooker@yahoogroups.com) ,
rohsehuntr@.,  roh
>
> Hi All...
>
> I know  we have covered this before however not sure where I may
have missed
> a beat. Okay wanted to make old fashioned bean soup with my
leftover ham bone.
> I brought the navy beans to a boil, turned off  and let them soak
full 24
> hours.
>
> Placed the ham  bone, celery, onions, carrots, herbs, beans, and a
container
> of  low salt chicken broth, no salt. Cooked for about 11
hours....and.hours...
> of the beans were tender but there was  still a bunch that had a
bite to them.
> When I cook on the stove  top this does not happen...any comments
or
> suggestions  appreciated.
>
> Rosanna From VA
> ************ ************<WBR>**Life  should be easier. So should y
the NEW
> AOL.com.
> (_http://www.aol.http://www.http_ (http://www.aol.com/?optin=new-)
dp&icid=aolcom40vanici&ncid=ncid=<WBR>emlcntncid=
>
>
> [Non-text portions of this message have been  removed]
>




**************Make your life easier with all your friends, email, and
favorite sites in one place.  Try it now.
(http://www.aol.com/?optin=new-dp&icid=aolcom40vanity&ncid=emlcntaolcom00000010)


[Non-text portions of this message have been removed]

I have been cooking beans for yrs and never soaked them more than 4
hrs in my CP, and then continued to cook till done about 8 to 12 hrs.
My beans always came out fine. I have always soaked them in cold
water. So I'm seeing the way I cook them is all wrong and I need to
soak them longer. To me it is all in the cooks preference. Yes I admit
they need to soak but each to his own on how long and whether it's
stove top or CP. Hmm beans here in the truck does sound good hehehe.
DH don't like beans very well, but if hungry enough he will.
Debbie C

On 12/3/08, Randy Warren <randyw41a@...> wrote:
> Soaking the beans in cold water for 8 hours then cooking them is one
> method.
>
> Another method is to bring them straight from the bag, to a rapid
> boil for 5 minutes. Turn off the heat and cover them for an hour,
> then bring them back to a boil till done, about 1 1/2 to 2 hours
> should do it. Hope this helps...
>
>
>
>
> --- In slowcooker@yahoogroups.com, rohsehuntr@... wrote:
>>
>> Hi All...
>>
>> I know we have covered this before however not sure where I may
> have missed
>> a beat. Okay wanted to make old fashioned bean soup with my
> leftover ham bone.
>>  I  brought the navy beans to a boil, turned off and let them soak
> full  24
>> hours.
>>
>> Placed the ham bone, celery, onions, carrots, herbs, beans, and a
> container
>> of low salt chicken broth, no salt. Cooked for about 11
> hours....and....most
>> of  the beans were tender but there was still a bunch that had a
> bite to them.
>> When  I cook on the stove top this does not happen...any comments
> or
>> suggestions  appreciated.
>>
>> Rosanna From VA
>> **************Life should be easier. So should your homepage. Try
> the NEW
>> AOL.com.
>> (http://www.aol.com/?optin=new-
> dp&icid=aolcom40vanity&ncid=emlcntaolcom00000002)
>>
>>
>> [Non-text portions of this message have been removed]
>>
>
>
>


--
D C in OH

If you bought it, a trucker brought it.
4 wheels vs 18 wheels. The 18 wheels can`t stop on a dime like 4
wheels can so don`t cut them off just to slow down in front of them.
If truckers shut down the whole world stops.

I think it depends on the kind of bean you are using. I have used great northern
beans and they were not completely done at the end of cooking time. The next
time I cooked them longer and they were just fine. I do believe I put them on
the night before I went to bed and let them cook all the next day. You cook
start them the night before then when you get up in the morning put your other
ingredients in them. Hope this helps.
 
Stella in OK

--- On Wed, 12/3/08, rohsehuntr@... <rohsehuntr@...> wrote:

From: rohsehuntr@... <rohsehuntr@...>
Subject: Re: [slowcooker] Re: Question
To: slowcooker@yahoogroups.com
Date: Wednesday, December 3, 2008, 10:08 AM

So are you all saying they should be cooked stovetop first then added to
crock....


In a message dated 12/3/2008 10:47:09 A.M. Eastern Standard Time,
randyw41a@... writes:




Soaking the beans in cold water for 8 hours then cooking them is one
method.

Another method is to bring them straight from the bag, to  a rapid
boil for 5 minutes. Turn off the heat and cover them for an hour,
then bring them back to a boil till done, about 1 1/2 to 2 hours
should do it. Hope this helps...

--- In _slowcooker@yahoogroslowcoo_ (mailto:slowcooker@yahoogroups.com) ,
rohsehuntr@.,  roh
>
> Hi All...
>
> I know  we have covered this before however not sure where I may
have missed
> a beat. Okay wanted to make old fashioned bean soup with my
leftover ham bone.
> I brought the navy beans to a boil, turned off  and let them soak
full 24
> hours.
>
> Placed the ham  bone, celery, onions, carrots, herbs, beans, and a
container
> of  low salt chicken broth, no salt. Cooked for about 11
hours....and.hours...
> of the beans were tender but there was  still a bunch that had a
bite to them.
> When I cook on the stove  top this does not happen...any comments
or
> suggestions  appreciated.
>
> Rosanna From VA
> ************ ************<WBR>**Life  should be easier. So should y
the NEW
> AOL.com.
> (_http://www.aol.http://www.http_ (http://www.aol.com/?optin=new-)
dp&icid=aolcom40vanici&ncid=ncid=<WBR>emlcntncid=
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No matter what I do to my beans, I can not get them to cook in the crock if they
are baked beans.  It takes 18+ hours so they loose their "bones"  I was alway
taught to soak them & rinse them.  If I use them in soups they work just fine.

To: slowcooker@...: rohsehuntr@...: Wed, 3 Dec 2008
11:08:20 -0500Subject: Re: [slowcooker] Re: Question



So are you all saying they should be cooked stovetop first then added to
crock....In a message dated 12/3/2008 10:47:09 A.M. Eastern Standard Time,
randyw41a@... writes:Soaking the beans in cold water for 8 hours then
cooking them is one method. Another method is to bring them straight from the
bag, to a rapid boil for 5 minutes. Turn off the heat and cover them for an
hour, then bring them back to a boil till done, about 1 1/2 to 2 hours should do
it. Hope this helps...--- In _slowcooker@yahoogroslowcoo_
(mailto:slowcooker@yahoogroups.com) , rohsehuntr@., roh>> Hi All...> > I know we
have covered this before however not sure where I may have missed > a beat. Okay
wanted to make old fashioned bean soup with my leftover ham bone. > I brought
the navy beans to a boil, turned off and let them soak full 24 > hours.> >
Placed the ham bone, celery, onions, carrots, herbs, beans, and a container > of
low salt chicken broth, no salt. Cooked for about 11 hours....and.hours...> of
the beans were tender but there was still a bunch that had a bite to them. >
When I cook on the stove top this does not happen...any comments or >
suggestions appreciated.> > Rosanna From VA> ************
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I think that we can discuss forever the merits and details of
presoaking beans and never reach a consensus...:) but I have cooked
lots of different kinds of beans in many ways: campfire dutch oven,
pressure cooker, back of the stove and now, crockpot.

Different kinds of legumes have different cooking times on the stove,
all the way from lentils (no soaking, 45 minutes) to cattle soybeans
(what used to be the only kind available in the US) that must be
soaked, still take hours to cook and never actually get soft!

The thing I've noticed in 50 years of cooking 'em is that two details
really make a difference in whether the beans soften up: salt and how
old the legume is.  The older the bean, the longer it will take to
cook into softness.  Adding salt, and to a lesser extent, sugar, will
make the beans tough.  Towards the end of the shelf life (I used to
buy beans in 25 pound field run bags to feed a large family and
workers) I couldn't use a ham bone, even.  Too much salt in it.
Fresh beans, it was no problem, usually.

One thing I like about making soup or stew in the crockpot is that
the veggies stay crunchy, instead of turning to khaki colored mush.
They seem to keep their individual flavors better, too. So, if I want
onions to be soft and caramelized, I saute them before adding to the
crockpot.

Beans cooked 3 hours on the back burner taste different than beans
done in 20minutes in a pressure cooker, which will be different from
those 8 hours in a crockpot.

All good, but not precisely interchangeable, LOL.

>I have been cooking beans for yrs and never soaked them more than 4
>hrs in my CP, and then continued to cook till done about 8 to 12 hrs.
>My beans always came out fine. I have always soaked them in cold
>water. So I'm seeing the way I cook them is all wrong and I need to
>soak them longer. To me it is all in the cooks preference. Yes I admit
>they need to soak but each to his own on how long and whether it's
>stove top or CP. Hmm beans here in the truck does sound good hehehe.
>DH don't like beans very well, but if hungry enough he will.
>Debbie C

--
Cheryll
mine: http://www.where-i-am-right-now.blogspot.com
Wade's:  http://www.newbricks.blogspot.com

rohsehuntr wrote:

>So are you all saying they should be cooked stovetop first then added
to crock<


When I made Chupa Babi's "Slow Cooker Faux Refried Beans" last week, I
followed the directions on the package of pinto beans.

I brought 8 cups of hot water to a boil, added one pound of dry beans,
boiled them for two minutes, removed them from the heat, covered the
pot, and set them aside for two hours.

After the two hours was up, I drained and rinsed them, placed them in
the slow cooker, and proceeded with the rest of the recipe. They
turned out perfectly.

The package directions for the non-heat method of soaking were to soak
the beans in eight cups of cold water overnight.

Well, if you presoak your beans that way, then cook them.
Remember, snippage.

Sent from my iPhone

On Dec 3, 2008, at 10:08 AM, rohsehuntr@... wrote:

So are you all saying they should be cooked stovetop first then added to
crock....

CROCK POT TURKEY SANDWICHES

6 c. diced turkey
3 c. diced cheese (American or Velveeta)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 c. Miracle Whip

Mix all ingredients and put in Crock Pot for 3-4 hours. Stir
occasionally.

http://groups.yahoo.com/group/casseroles_and_crockpots/
Looking for some new crockpot recipes? Casseroles?

Gosh, I have been cooking beans in my slow cooker for very many years
and maybe soaked them once or twice before I put them to cook.  I let my
beans cook all day long.  So far, I haven't had raw or even partially
cooked beans.  Guess I have done it all wrong all these years.  But
somehow, it is working for me.


Louise Tuller
http://louiseshomeplace.blogspot.com/
Updated November 26, 2008
http://picasaweb.google.com/loutuller




D C wrote:
> I have been cooking beans for yrs and never soaked them more than 4
> hrs in my CP, and then continued to cook till done about 8 to 12 hrs.
> My beans always came out fine. I have always soaked them in cold
> water. So I'm seeing the way I cook them is all wrong and I need to
> soak them longer. To me it is all in the cooks preference. Yes I admit
> they need to soak but each to his own on how long and whether it's
> stove top or CP. Hmm beans here in the truck does sound good hehehe.
> DH don't like beans very well, but if hungry enough he will.
> Debbie C
>
>

Perhaps if it is working for you, just let it be!  People have various standards
about these things.
Joan, in Berkeley, CA.
   ----- Original Message -----
   From: Louise Tuller
   To: slowcooker@yahoogroups.com
   Sent: Wednesday, December 03, 2008 5:01 PM
   Subject: Re: [slowcooker] Re: Question


   Gosh, I have been cooking beans in my slow cooker for very many years
   and maybe soaked them once or twice before I put them to cook. I let my
   beans cook all day long. So far, I haven't had raw or even partially
   cooked beans. Guess I have done it all wrong all these years. But
   somehow, it is working for me.

   Louise Tuller
   http://louiseshomeplace.blogspot.com/
   Updated November 26, 2008
   http://picasaweb.google.com/loutuller

   D C wrote:
   > I have been cooking beans for yrs and never soaked them more than 4
   > hrs in my CP, and then continued to cook till done about 8 to 12 hrs.
   > My beans always came out fine. I have always soaked them in cold
   > water. So I'm seeing the way I cook them is all wrong and I need to
   > soak them longer. To me it is all in the cooks preference. Yes I admit
   > they need to soak but each to his own on how long and whether it's
   > stove top or CP. Hmm beans here in the truck does sound good hehehe.
   > DH don't like beans very well, but if hungry enough he will.
   > Debbie C
   >
   >




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