Northwest Herald Crockpot RecipesLooking for those Northwest Herald crockpot recipes but forgot to clip them out?Then you have come to the right place! At the bottom we show you how to findmore online!
4 turkey drumsticks Olive oil 1 package Lipton Onion Soup Mix Whole peppercorns Mixed vegetables, chopped into bite-size pieces (potatoes, onions, carrots, celery) Take 4 turkey drumsticks and chop off the ends of the bones with a heavy cleaver right where the meat begins. Discard the bone ends. You need to do this is to allow them to fit into your average slow cooker. If you have a jumbo-size slow cooker, you might not have to do this. In fact, it would be better if you didn't. Bringing in a platter of whole drumsticks makes for a more dramatic table presentation. Arrange the drumsticks in alternating directions in the cooker. Drizzle with 3 to 4 tablespoons of olive oil. Sprinkle a package of Lipton Onion Soup Mix over the top of the drumsticks, and throw in a small handful of whole peppercorns. Cover and cook on high for 2 to 3 hours. The cooking time will depend on your slow cooker and the size of the drumsticks. You can check them for doneness by pulling back the meat on one of them with a fork. When the meat falls right off and it's nice and brown all the way to the bone, it's done. During the last hour, throw the vegetables on top of the meat, cover again and cook until tender to your liking. When done, arrange the drumsticks on a large platter, and spoon the vegetables and sauce around and over them. Enjoy!
Cooker: Medium or large round or oval Setting and cook time: low for 7 to 8 hours 3 pounds beef stew meat, such as boneless chuck, trimmed of fat, cut into 1-1/2-inch chunks, and blotted dry 2 tablespoons all-purpose flour Pinch of salt Pinch of freshly ground black pepper 3 tablespoons olive oil 2 medium-size onions, chopped 3 carrots, cut diagonally into 2-inch chunks 4 new red or white potatoes, diced 6 small turnips, peeled and quartered 1 cup strong coffee 1/2 teaspoon dried thyme 1/2 dry red wine In a zippered-top plastic bag or a bowl, toss the beef with the flour, salt and pepper, shaking off the excess. In a large skillet over medium-high heat, warm 1-1/2 tablespoons or the oil until very hot. Add half the beef and brown on all sides, about 5 minutes. Transfer to the slow cooker. Repeat with the remaining oil and beef. Add the onions to the skillet and cook, stirring, until softened, about 5 minutes. Transfer to the cooker and add the carrots, potatoes and turnips. Add the coffee and thyme to the cooker. Pour the wine into the skillet and bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan. Pour into the cooker and stir. Cover and cook on LOW until the meat is tender, 7 to 8 hours. Taste for salt and pepper, and serve. To find more northwest herald crockpot recipes go to the link below and put slow cooker in the search box. http://www.nwherald.com/
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