Slow Cooking Month

A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soups, stews and other dishes (including beverages, desserts and dips). [1}

History

Slow cookers achieved popularity in the US during the 1940s, when many women began to work outside the home. They could start dinner cooking in the morning before going to work and finish preparing the meal in the evening when they came home.

The Naxon Utilities Corporation of Chicago, under the leadership of electrical engineer Irving Naxon (born Irving Nachumsohn), developed the Naxon Beanery All-Purpose Cooker for the purposes of cooking a bean meal. Naxon was inspired by a story from his mother which told how back in her native Lithuanian town, his grandmother made a traditional Jewish stew called cholent which took several hours to cook in an oven. A 1950 advertisement shows a slow cooker called the "Simmer Crock" made by the Industrial Radiant Heat Corp. of Gladstone, NJ.

The Rival Company from Sedalia, Missouri, bought Naxon in 1970, acquiring Naxon's 1940 patent for the bean simmer cooker. Rival asked inventor Alex MacMaster, from Boonville, Missouri, to develop Naxon's bean cooker into a large scale production model which could cook an entire family meal, going further than just cooking a bean meal. Alex also designed and produced the mass-production machines for Rival's manufacturing line of the Crock-Pot. The cooker was then reintroduced under the name "Crock-Pot" in 1971. In 1974, Rival introduced removable stoneware inserts, making the appliance easier to clean. The Crock-Pot brand now belongs to Newell Brands.

Other brands of this appliance include Cuisinart, GE, Hamilton Beach, KitchenAid, Magic Chef, West Bend Housewares, and the now defunct American Electric Corporation.

                                     Makes: 6 servings  Active Time: 7 minutes  Total Time: 8 hours

Ingredients

• 2 pounds boneless beef short ribs

• 1 tablespoon 

• Ultimate Steak™ Seasoning

• 2 teaspoons 

• Garlic Pepper Seasoning

• 2 tablespoons 

• Rustic Herb Seasoning

• 1 (8 ounce) package fresh sliced button mushrooms

• 1 medium onion, chopped

• 1 (14.5 ounce) can diced tomatoes

• 1 cup dry red wine, (such as Cabernet Sauvignon, Pinot Noir, Shiraz or Merlot) or beef broth

• ¼ cup balsamic vinegar

Directions

1. Evenly season ribs with Ultimate Stake Seasoning, Garlic Pepper Seasoning and Rustic Herb Seasoning. Place into a 3-quart or larger slow cooker. 

2. Add remaining ingredients, salt and pepper to taste. 

3. Cook on LOW 6-8 hours.

• Makes 6 servings.

• Serve with a green salad.

• Make Ahead & Freeze: Place step 1 into a gallon freezer bag. Place step 2 into a gallon freezer bag. Place both bag into a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Nutrition

Per serving: Calories: 430, Total Fat: 29.5g, Sat. Fat: 12.5g, Cholest: 110mg, Sodium: 1,121mg, Carbs: 8g, Fiber: 2g, Sugar: 4g, Protein: 28g.

This recipe, and lots more at, courtesy of tastefullysimple

 Difficulty: Easy    Prep time: 10 minutes    Cook time: 10 minutes    Servings: 10

Ingredients

• 6 large green bell peppers

• 2 cups cooked wild rice

• 1 1/2 lbs ground chuck

• 2 cups chicken stock

• 1 (16 oz) can diced tomatoes

• 1 medium chopped onion

• 1 cup grated cheddar cheese

• 1/4 cup chopped walnuts

• 1 large egg

• 1/2 teaspoon red pepper flakes

• 1/4 teaspoon nutmeg

•  to taste salt

•  to taste black pepper

Directions

In a large mixing bowl combine ground beef, cooked wild rice, 1/2 of the can of chopped tomatoes, onion, cheese, egg, walnuts, red pepper flakes, nutmeg, salt and pepper. Mix well. Cut just the tops off of the green peppers and remove seeds and ribs from inside. Stuff with ground beef mixture. Place stuffed peppers stuffed side up in a slow cooker and pour stock and remaining tomatoes over. Cover and cook on HIGH for 5-6 hours or on LOW for 8-9 hours.

This recipe & more courtesy of Paula Deen.