Hysham Echo Newspaper

The Hysham Echo Newspaper has been published since Nov. 28, 1911 for Treasure County, Montana.

The Echo has undergone many changes over the years and I was honored to be the editor at the time it turned 100.

Each week I will publish the recipes and Page from the Past and the obits as soon as I receive them.

Crockpot Recipes

Slow Cookers
This last Thanksgiving I used three of my slow cookers to make the potatoes and dressing. About 1/2 hour before the turkey was done I poured off the drippings and made the gravy put it in the smallest slow cooker to keep it hot. It worked out great. I have used my slow cookers for many things but I have never tried making mashed potatoes or dressing in them. When it came time to eat all I had to do is carve the turkey. I felt like I was forgetting something because I didn’t have to hurry to get everything to come out at the same time.
This week I have included the recipes that I used for Thanksgiving plus a Chili Recipe I tried this last Sunday. It was still really cold and I thought Chili just sounded good.

Buttermilk Mashed Potatoes
3 lbs Yukon Gold potatoes
2-3 c. water
5 garlic cloves - peeled and smashed
1 t. salt
1/2 t. pepper
4 T. butter
1/2-3/4 c. buttermilk
1/2-3/4 c. sour cream
3 green onions, sliced - (optional)
Scrub potatoes and cut into 1 inch pieces. The smaller potatoes I just throw straight in.
Combine potatoes, garlic, and salt in slow cooker. Add water just until covered. Cook on low for 4 to 6 hours until potatoes are nice and tender. Drain potatoes and return to slow cooker.
Mash potatoes and add butter, buttermilk, and sour cream. Continue mashing adding buttermilk or sour cream as necessary to achieve desired consistency.
Season with salt and pepper to taste and sprinkle with green onions if desired.

Crockpot Stuffing
1 c. Margarine
2 c. Onion - chopped
2 c. Celery - chopped
1/4 c. Parsley sprigs - chopped
2 can Mushrooms,(8 oz.) - drained
12 c. Bread cubes - slightly dry
1 t. Poultry seasoning
2 Eggs - well beaten
1 1/2 t. Salt
1 1/2 t. Sage
1 t. Thyme
1/2 t. Pepper
1/2 t. Marjoram
3 1/2 c. Chicken or turkey broth
Melt butter in a skillet and saute onion, celery, parsley, and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly into Crockpot. Cover and set to high for 45 minutes then reduce to low to cook for 4 to 8 hours.
I’ll bet you can modify your own favorite recipe to work perfectly in the crockpot.

Chicken and Red Potatoes
Source: © Taste of Home 2014
Try this moist and tender chicken-and-potato dish with its creamy, scrumptious gravy tonight! Just fix it in the morning, then forget about it until dinner time.
3 tablespoons all-purpose flour
4 (6 ounces each) chicken breast halves - boneless, skinless
2 tablespoons olive oil
4 medium red potatoes - cut into wedges
2 cups fresh baby carrots - halved lengthwise
1 can (4 ounces) mushroom stems and pieces - drained
4 canned whole green chilies - cut into 1/2-inch slices
1 can (10-3/4 ounces) condensed cream of onion soup - undiluted
1/4 cup 2% milk
1/2 teaspoon chicken seasoning
1/4 teaspoon salt
1/4 teaspoon dried rosemary - crushed
1/4 teaspoon pepper
Place flour in a large resealable plastic bag. Add chicken, one piece at a time; shake to coat. In a large skillet, brown chicken in oil on both sides.
Meanwhile, place the potatoes, carrots, mushrooms and chilies in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables.
Transfer chicken to slow cooker; top with remaining soup mixture.
Cover and cook on low for 3-1/2 to 4 hours or until a thermometer reads 170°. Yield: 4 servings.

Chicken Noodle Soup
Source: CuiseAtHome.com
2 T. olive oil
2 bone-in-skin-on chicken breasts, seasoned with salt and black pepper (1 1/2 lb.)
8 c. low-sodium chicken broth
2 1/2 c. sliced celery
2 c. sliced carrots
2 c. diced onion
2 T. fresh thyme leaves - OR 2 t. dried thyme leaves
2 dried bay leaves
8 oz. dry curly, wide egg noodles
Chopped scallions
Minced lemon zest
Heat oil in a skillet over medium-high. Add chicken, skin side down, and cook until brown, 3–4 minutes.
Combine broth, celery, carrots, onion, thyme, and bay leaves in a 4- to 6-qt. slow cooker; top with chicken breasts, skin side up. Cover slow cooker and cook until chicken is tender on high setting, 4 hours. Transfer chicken to a cutting board and allow to cool briefly.
Add noodles to the slow cooker, cover, and cook until tender, 10 minutes. Remove and discard skin, fat, and bones from chicken, then shred meat and add to soup. Season soup with salt and pepper. Garnish servings with scallions and zest.

Beef stroganoff
2 pounds beef stew meat
1 cup chopped onion
1 (10 3/4 ounces) can condensed cream of golden mushroom soup
1 (10 3/4 ounces) can condensed cream of onion soup
1 (6 oz.) jar sliced mushrooms - drained
1/4 teaspoon pepper
1 (8 ounces) package cream cheese - cubed
1 (8 ounces) container sour cream
6 cups hot cooked noodles
rice - alternative
In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles. Print this post

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