Have dinner ready and conserve energy and the food dollar

Families today seem to run in many different directions with their schedules filled with work, school, and after-school activities, and with the price of fuel, many budgets are tightened. Because of these budget constraints many families may find it financially difficult to dine out as often as before. However there is a way to enjoy a convenient and nutritious meal without the expense of dining out.

The answer is the slow cooker or "crockpot" - a family friend in more ways than one. With little preparation, the crockpot can have a healthy dinner waiting for the entire family every evening. In addition, the crockpot meal provides a welcoming aroma to each family member as they walk through the door.

To prepare the crockpot before leaving each morning, thefollowing is an example of just how simple the prep is the night before.

1. Prepare the meat

Brown the meat, drain well, and wrap in foil.

2. Prepare the vegetables

Clean and chop vegetables

3. Chill overnight

Place vegetables, seasonings, and liquids in a bowl or thecrockery liner if it is removable. Chill vegetables and meat. Another convenient tip to easily lift meats such as roasts and meat loaf out of the crockpot is to make strip handles out of aluminum foil. Directions are simple. Tear off three 18x2-inch strips of heavy foil (or double regular foil). Crisscross the foil strips in a spoke design on top of a large sheet of wax paper. Shape the meat loaf in the center of the spoke.

Lift the ends of the foil strips to transfer the meat loaf to the cooker. Leave the strips under the meat during the cooking. The foil strips will enable you to remove the cooked meat (especially meat loaf) without destroying the shape.

When adapting recipes for the crock pot, keep in mind that any dish that is cooked with moist heat will do well in slow cooker. The following information is from the Texas Beef Council and are good tips to keep in mind when adapting recipes to the slow cooker. Reduce liquids by half. Or, another rule of thumb is that 1 cup liquid is enough for any recipe. Because liquids don't boil away in a slow cooker, you'll have more liquid at the end of cooking instead of less.

Reduce most steps in recipes by adding all the ingredients to the slow cooker at once. Add milk, sour cream or other dairy products during the last hour of cooking.

Cook pasta and rice before adding to cooker. Dried beans should be boiled 10 minutes before adding to the recipe.

The flavor of leaf or whole herbs will intensify, so start with half the recommended amount in a conventional recipe. Add ground herbs and spices during the last hour of cooking. lTo thicken juices or make gravy, remove the meat from the pot, leaving the juice. Prepare a smooth paste of 1/2 cup flour or cornstarch and 1/2 cup water. Pour mixture into cooker, stir well and cook on high until boiling (about 15 minutes).

Most uncooked meat and vegetable combinations will require cooking at least 8 hours on low.

One hour on the high temperature setting equals about 2 to 2 1/2 hours on low. Use these guidelines for cooking time.

If a conventional recipe says cook 15 to 30 minutes, slow-cook on low 4 to 6 hours or on high 1 1/2 to 2 hours. If a conventional recipe says cook for 35 to 45 minutes, slowcook on low 6 to 10 hours or on high 3 to 4 hours. If a conventional recipe says cook for 50 minutes to 3 hours, cook on low 8 to 18 hours or on high 4 to 6 hours.

Extension programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability or national

origin.

Ginger Shorter, Rusk County Extension Office Manager 113 East Fordall Street Henderson, TX 75652 E-Mail gshorter@ag.tamu.edu