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C (P) S
Posts:
4,559
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(7 of 7)
Re: Please help me modify size/cook time
Nov 10, 2009 3:13 PM
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> these are great suggestions
>
> I have every thing in except the canned beans, should I wait until the last hour or two to add so the dont get mushy or doesnt it matter?
> Will now be eating in less than 4hrs
> I may hold off on the onion/garlic to be close to the original recipe even though we love them both.
>
> Thanks
I think you could go ahead and put the beans in...we like them well cooked\soft. If you don't like them too done, just add them in at the last bit of time as to be sure they heat thru. They are already cooked so it really doesn't matter, just need to be heated up.
I don't know about you.....BUT......if you like the onion\garlic flavor I'd add it. Or at least add it the next time to see which way you like it best.
I also think it would be good made with sliced\rough-diced Swiss Meat & Sausage Co. ''Buffalo Summer Sausage''....or even the Swiss ''Elk Summer Sausage''. We love these both in soup and stews OR just to slice and eat w\cheese & crackers....OR....slices on a toss salad with greens and fruit.
P.S. I am making a batch of my version of spiced crackers right now and wish I had a bowl of your stew to eat with them......guess I'm gona have to make a stew now!!! ;o)
I'm gona give you the recipe..........
Cin's Version of the Spiced Saltines
1 box Saltine Crackers (premium wheat)
1 pkg dry ranch dressing mix (Fiesta flavored)
1 t red pepper flakes (the kind you sprinkle on pizza)
1 t (each) parsley flakes; dill weed; cilantro flakes and garlic powder
1 1/3 C canola oil (very important, do not use any other kind of oil)
Place saltines in a large enough square\rectangle Tupperware container to hold the whole box of saltines...standing up on end.
Mix dry ingredients together (ranch dressing & spices). Sprinkle evenly over crackers.
Pour the 1 1/3 C canola oil evenly over all.
Place lid on (burp container) and shake carefully (as to not break saltines).....turn container over every 10-to-15 minutes for 1 hour.
Cin(\0/)
God is so big He can cover the whole world with his Love
~~~~and so small He can curl up inside your heart~~~~
--
Edited by 2932550 at Nov 10, 2009 2:33 PM CST
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Bill Romano
Posts:
2
Registered:
11/10/09
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(6 of 7)
Re: Please help me modify size/cook time
Nov 10, 2009 2:17 PM
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these are great suggestions
I have every thing in except the canned beans, should I wait until the last hour or two to add so the dont get mushy or doesnt it matter?
Will now be eating in less than 4hrs
I may hold off on the onion/garlic to be close to the original recipe even though we love them both.
Thanks
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C (P) S
Posts:
4,559
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(5 of 7)
Re: Please help me modify size/cook time
Nov 10, 2009 12:57 PM
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> Cin, why don't you use slow cookers?
> I couldn't get by without mine! 
>
> --
> Jennifer
> Have not updated since the 60's....it still works but is too big and hard to clean as it's one of the ones that when they were first out did not come apart (inside does not lift out). Also, since all the kiddo's moved out of State I do not cook big enough meals to warrent using it...used to use it when they were all home and I had to work outside the home (although I only worked the hours they were in school). Guess if I'd just break down and buy a new one that the inside is removeable for easy cleaning and much smaller.....;o) Some old dogs are hard to teach new tricks......I like cooking on top of the stove where I can ''see, taste and keep an eye on it'' instead of start it and forget it. I'm usually in the kitchen anyway. I guess I tinker with the food too much.....or is that taste  . -- Cin(\0/) God is so big He can cover the whole world with his Love ~~~~and so small He can curl up inside your heart~~~~
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Jennifer F.
Posts:
4,020
From:
moreno valley,ca
Registered:
6/11/07
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(4 of 7)
Re: Please help me modify size/cook time
Nov 10, 2009 12:40 PM
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Cin, why don't you use slow cookers? I couldn't get by without mine! -- Jennifer "Every Saint Has A Past, Every Sinner Has A Future" |
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Jennifer F.
Posts:
4,020
From:
moreno valley,ca
Registered:
6/11/07
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(3 of 7)
Re: Please help me modify size/cook time
Nov 10, 2009 12:39 PM
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Hi Bill! Welcome! I agree with Cin's advice.I f using the slow cooker, I would brown the sausage in a skillet first, drain off the grease , transfer it to the slow cooker and add the rest of the ingredients.I would also add some onion and garlic. It should probably cook 4-5 hours on low . Good Luck! Let us know how it comes out!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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C (P) S
Posts:
4,559
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(2 of 7)
Re: Please help me modify size/cook time
Nov 10, 2009 11:02 AM
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> This recipe calls for a 5-51/2 qt slow cooker I have a 31/2
> I do have a large covered pot
> Also it calls for 3/4 of each dried bean I have a can of each.
> Please help
>
> 3/4 pound sweet Italian pork sausage, casing removed
> 10 cups Swanson® Chicken Stock
> 1/4 teaspoon ground black pepper
> 2 medium carrots, chopped (about 2/3 cup)
> 1 stalk celery, chopped (about 1/2 cup)
> 4 ounce dried pinto beans (about 3/4 cup)
> 4 ounces dried navy beans (about 3/4 cup)
> 4 ounce dried kidney beans (about 3/4 cup)
> 6 sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)
>
Hi Bill....welcome to the friendly Campbell's table.
I would use 1/2 pound of the sausage
5 cups broth\stock
2 med carrots, rough chopped (I love them so would still put in 2)
same on celery...I'd use the 1/2 c rough chopped
1 can each of the beans
3 sun-dried tomatoes
Then I'd put first 5 ingrediens alone with sun-dried tomatoes in a stew pot on top of the stove, testing until carrots are done\tender...and then pout in the canned beans. Simmer until all are nice and hot thru.
If using a slow cooker, I'd put all ingredients in and only cook 4 to 5 hours.
Hopefully some of our wonderful cooks here at the table can tell you better.......I never use slow-cookers.
--
Cin(\0/)
God is so big He can cover the whole world with his Love
~~~~and so small He can curl up inside your heart~~~~
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Bill Romano
Posts:
2
Registered:
11/10/09
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(1 of 7)
Please help me modify size/cook time
Nov 10, 2009 8:12 AM
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Hearty Mixed Bean Stew with Sausage
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 8 hours
This recipe calls for a 5-51/2 qt slow cooker I have a 31/2
I do have a large covered pot
Also it calls for 3/4 of each dried bean I have a can of each.
Please help
3/4 pound sweet Italian pork sausage, casing removed
10 cups Swanson® Chicken Stock
1/4 teaspoon ground black pepper
2 medium carrots, chopped (about 2/3 cup)
1 stalk celery, chopped (about 1/2 cup)
4 ounce dried pinto beans (about 3/4 cup)
4 ounces dried navy beans (about 3/4 cup)
4 ounce dried kidney beans (about 3/4 cup)
6 sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)
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Edited by 3538914 at Nov 10, 2009 8:39 AM EST
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