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Yes it is true we really did make that much toffee! Hubby
even got in on the action and graduated from official taste-
tester to helping crack and package it up for our gift-giving.
He actually said if he knew how much fun it was he would have
been in on it sooner ;o) (he did great!)

Anyone grab a crockpot this holiday? This always seems to
be the best time of year to pick up one of these handle little
inventions from inventory blowouts as well as get a lot of use
out of them with the winter time stews and comfort food time.
A terrific example is this recipe for CROCKPOT BEEF BURGUNDY
which is delish over some noodles and I have to confess I
can't resist a dallop of sour cream on this. Whether you are
new to this or have your own avacado green one from back-in-
the-day be sure to check out some of these tips you won't want
to "crock" without.

Enjoy! Marzee
Marzee Email Me


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RECIPE: CROCKPOT BEEF BURGUNDY

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INGREDIENTS:
4 lb lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour

DIRECTIONS:
Marinate beef in wine ,oil, thyme and pepper 4 hours at room
temperature or overnight in refrigerator. In large pan, cook
bacon until soft. Add garlic and onion; saute until soft.
Add mushrooms and cook until slightly wilted. Drain beef,
reserving liquid. Place beef in crockpot. Sprinkle flour over
the beef, stirring until well coated. Add mushroom mixture.
Pour reserved marinade over all. Cook on LOW 8-9 hrs.

Category: Crockpot, Beef, Main Dishes


*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~

HOT CROCKPOT TIPS:

To avoid breakage or cracking, never add cold water to a hot
crockery insert. If you want to soak the hot pot immediately
after the cooked food has been removed, add hot water to the
hot insert.

For best results, most manufacturers recommend that the slow
cooker be half to three-quarters full. Refer to the
manufacturer's instruction book accompanying your pot.

Keep perishable foods, such as meats, poultry, fish, and
vegetables, refrigerated until preparation and cooking time.
If you opt to cut up vegetables or meats the night before
you're planning to cook them, be sure to package each different
item separately and store in the refrigerator.

Purchase roasts and other large cuts of meats in a size and
shape that will fit conveniently into your slow cooker.
Otherwise, plan on trimming the meat to fit.

To end up with the least amount of fat in finished slow-cooker
dishes, use lean meats and skinless poultry, well trimmed of
fat.

In general, avoid using completely frozen foods in the slow cooker.
If necessary, thaw frozen ingredients in a microwave oven before
adding to the cooker.

To avoid heat loss, refrain from removing the lid during the
first three-quarters of the cooking time. If you peek often, an
extensions of the cooking time maybe required. Remove the lid
only to stir food or check for doneness.

Use cooking times as guidelines. Pots vary; each one is not
exactly the same, and fluctuations in power or voltage may
occur. Generally, figure that 1 hour on high is about 2 hours
on low. Some recipes should only be cooked on high or low, so
follow directions carefully.

Because they cook more slowly than meats, generally place fresh
vegetables, such as carrots, potatoes, celery, and onions, in
the bottom and around the sides of the slow cooker. Then place
meats on top.

To avoid curdling dairy products, generally add milk, heavy cream,
sour cream, or cheese sometime during the last hour of cooking
time. If heating cheeses for long period, opt to use processed
cheeses or cheese spreads, because they can tolerate more heat.
Some dessert recipes in this book use milk, cream, eggs, and cream
cheese successfully, but for the most part, they are cooked quickly
on the high heat setting.

HAPPY CROCKPOT COOKIN'!

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