Cooking is my hobby, you could say. A form of diversion and relaxation. In days gone by if a spare afternoon presented itself I would cook up a nice dish, along with salad, dessert, and extras. Those spare afternoons don't come around anymore, or if they do I don't have the energy to tackle a supersize project. I have developed a strong preference for the one-dish meal; quick and simple. For the first few years at The Market I had an oven in the back. Some of you may remember that I even baked fresh bread and cookies for the first few months, but that soon became more work than I could keep up with. We eventually moved the oven out to make space for something else and now, my cooking at the store is confined to the slow cooker.
Slow cookers are a marvelous invention; thank you Mr.
Naxom my family has enjoyed countless meals from your creation! My favorite slow cooker recipes are entrees, but it has turned out some truly great desserts, and even some so-so breads on occasion. I have included some of my favorite slow cooker recipes below.
Heads up, The Market is struggling for survival.
See you soon!
Duane
***Sale Items***
Bulk semi-sweet chocolate chips
$2.00 per pound
Breakfast Cereal
Market Pantry Frosted Shredded Wheat, $2.00 per 18 ounce box
Market Pantry Honey and Oat Flakes, 2.00 per 18 ounce box
Annie's Organic Frosted Oat Clusters, $1.55 per 10.8-ounce box
Full Circle Market Organic Crispy Cinnamon Crunch, 1.75 per 10 ounce box
General Mills Fruit and Oat Cluster Chex, Gluten Free, $2.50 per 13.4 ounce box
Honey Crunchin' Oats Toasted Multi-Grain Flakes, $2.50 per 14.5-ounce box
Post Grapenuts, $2.00 per box
Honey Nut Toasted Oats, $2.00 per 12.3 ounce box
Family Gourmet Apple Rings, $1.25 per 12.2 ounce box
Canned Goods
Wesson vegetable oil, $1.75 per 16 ounce bottle
Festival Manzanilla olives, $2.00 per 7 ounce jar
Bush's grillin' beans, $1.25 per 21.5 ounce can
Valley Gem baked beans, $1.25 per 27.5 ounce can
Mother's Maid Vegetarian Beans, 80 cents per 15 ounce can
Festival Black Olives, $1.55 per 6 ounce can
Momma Rose's Hot Chunky Salsa, $1.15 per 16 ounce jar
Rosarita's Vegetarian Refried Beans, $1.10 per 16 ounce can
Meats
Johnsonville Stadium brats, $10.00 per 5 pound package
Canadian bacon, $1.25 per 16-ounce package
Boneless chicken tenders, $16.00 per 10 pound package
Nathan's beef cocktail franks, $2.20 per 12 ounce package
Hillshire Farm all natural smoked sausage (No nitrate, nitrite, or MSG), $1.90 per 12-ounce package
Organic Prairie Pork Ribs, $2.50 per pound
Best Buy Bacon, $3.00 per pound
Produce Promotional Items
Local, organic spinach, $7.00 per pound
Local, organic asparagus, $4.29 per pound
Conventional Braeburn apples, $3.00 per 3-pound bag or $32.00 per bushel
Conventional Fresh Cilantro, $2.00 per bunch
Organic Valley Promotional Items:
French vanilla half and half, $1.50 per 16 ounce container
Raw sharp Cheddar, $2.00 per 8-ounce block
Mild Cheddar, $3.50 per pound
Mozzarella string cheese, $5.00 per 1.5 pound box
Sharp Cheddar, $6.00 per 2-pound block
Monterey-Jack, $3.00 per 8-ounce package
Blue cheese, $1.50 per 4-ounce wedge
Parmesan cheese, $1.50 per 4-ounce container
Candy:
Cadbury creamy mint chocolate squares, $1.25 per 5.5 ounce bag
Hershey's Take 5 bars, $2.25 per 6-pack
Nestle Butterfinger pieces in milk chocolate, $1.00 per 4.4 ounce bar
Miscellaneous Items:
Tide with Downy laundry detergent, $20.00 per 19.84 pound bag
Veri Organic orange soda, 75 cents per 11.5 ounce can
Recipes
Vegetable Stew
Serves 8
INGREDIENTS:
1 pound ground beef or sausage
½ medium onion, chopped
½ medium clove garlic, minced
3 stalks celery, chopped
2 tablespoons beef bouillon
1-tablespoon chicken bouillon
3 pints water
2 bay leaves
Salt and pepper to taste
2 cups frozen mixed vegetables
2 cups frozen lima beans
DIRECTIONS:
Brown the meat in the crock. Add the onion, garlic, celery, bouillon, water, salt, pepper, and bay leaves, and bring to a simmer. Add the frozen vegetables 30-60 minutes before serving, it tastes the best if the frozen vegetables are only lightly cooked. Top with grated cheese, crackers, fresh herbs, or your favorite soup toppings.
Slow Cooker Pork Ribs
Serves 8
INGREDIENTS:
1 ½ cup ketchup
1 chopped onion
2 medium cloves of garlic
½ cup apple cider vinegar
2T sorghum molasses
1t chili powder
1/2t dry mustard
1t hickory smoke salt
1/8t chipotle pepper
1/8t cayenne pepper
1/8t black pepper
Salt to taste
2 rack of ribs
DIRECTIONS:
Cut the ribs into sections, I made mine three each. Mix up the barbecue sauce and layer it all in the crock-pot. Cooking times vary because slow cookers are all different; mine takes 5 hours on high.
SLOW COOKER CHOCOLATE LAVA CAKE
(From Culinary Hill)
Yield: 6 TO 8 SERVINGS
INGREDIENTS FOR THE BATTER:
1-cup flour
¾ cup sugar
3 Tablespoons cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
1/3 cup butter, melted
2 teaspoons vanilla extract
1-cup chopped walnuts
INGREDIENTS FOR THE TOPPING:
½ cup sugar
½ cup firmly packed brown sugar
¼ cup cocoa powder
1 ½ cups hot water
DIRECTIONS:
To make the cake batter, whisk the flour, sugar, cocoa powder, baking powder, and salt together in a large bowl. Add the milk, butter, and vanilla and whisk until smooth. Grease the crock and pour the batter in. Whisk the sugar, brown sugar, and cocoa powder together until evenly combined. Sprinkle over the batter in the slow cooker. Pour the hot water over the top of the batter and topping. Do not stir. Cover and cook on HIGH for 4 hours or until a toothpick inserted in to the middle of the cake comes out clean with a few crumbs attached. Serve with ice cream or whipped cream as desired, spooning the chocolate sauce from the bottom of the slow cooker over the top.
