Participants: Jill Morikone (Host), JoAnn Rachor
Series Code: LCT
Program Code: LCT000056
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00:01 Mostly you are probably familiar with what we
00:03 called a Potato Pot, but today we're gonna to show 00:05 you how to do Potato Pot in the Crok Pot. 00:39 Hello friends and welcome to Let's Cook Together. 00:42 I'm your host Jill Morikone and we're excited about 00:44 the program that we have plan for you today. 00:47 I have a special guest, a friend of mine here from 00:49 Michigan. Welcome JoAnn thank you Jill. 00:51 Your name is JoAnn Rachor, Rachor that's right 00:54 tell our friends at home just a little bit about your 00:56 ministry and what you do before we get cooking today. 00:59 Well, started out probably almost 25 years ago where 01:04 my husband and I did some traveling and we 01:07 would teach cooking classes in different states 01:10 in lot of different cities. We spend like 01:11 five months in Florida one time. 01:13 Are you serious? It was a great way to spend 01:14 the winter oh I would like that because 01:16 there was lot of work. Yes, anyway we just 01:19 traveled all over and taught cooking classes and 01:22 so it's just grow and since then and actually I started 01:27 before I met him but then when he and I got to do it 01:30 together it was fun, that's fun it's always nice to do 01:32 work with somebody to yeah I like that yeah. 01:34 Now your husband is a pastor now so you have 01:36 more stable job, you're not traveling as much over. 01:38 Right, I don't really traveled quite so much. 01:40 I have a business at home okay and so you know that 01:43 keeps me there too. Yes what you do with your 01:46 business? Well I'm a publisher, I sell books and 01:49 I have several different titles of books on cooking 01:53 and natural remedies that I sell. Oh that's nee, now 01:56 you have a couple cook books yourself right that's right. 01:58 That's right what cook books do you have? 02:00 Well the one that I have had for a long times since 02:03 80's is Freely Eat and then the one there is just been 02:08 out for about a couple of years over last since fast 02:11 cooking in a slow cooker everyday of the year. 02:13 That's nee that's like Crock Pot recipes right yep. 02:16 Now these are the recipes that we're gonna to be 02:18 talking about today yep baking Potato in that, 02:21 that's right yeah we're gonna to use recipes 02:23 actually from both books okay because we're gonna 02:25 talk about some simple toppings that you can put 02:27 on potatoes so we're gonna show how to do the 02:29 potatoes in the Crock Pot but we're gonna to show 02:32 start out with three different toppings okay 02:35 that come from the Freely Eat Cook book right and 02:37 then we move into the Crock Pot. How do you 02:39 get involved in interest in doing Crock Pot cooking? 02:42 Well, started I bought I would say it's about 6 02:45 years ago and I my husband suggested, 02:50 I work on a new cook book and so we decided 02:52 I decided that was going to be on slow cooking 02:55 that's really and actually in such a major production 02:59 from it because I found that you know parts all 03:03 cooked at differently and in fact in the beginning 03:06 I would put one pot into the same outlet different 03:09 pots and I couldn't understand why is this 03:12 taking 8 hours in this one pot and I plug in another 03:15 one to the same outlet and in this one it takes 6 hours, 03:18 I thought oh my electrical system is not working 03:22 right, right, but then I soon discover it was my pot so 03:25 there on not all created equally wow and so that's 03:29 kind of what started. That's nee, that's even kind 03:31 of like your Oven, I mean if you put stuff in the 03:32 Oven yeah some people say put it at 350 and 03:35 maybe my oven it would burn and maybe yours that 03:37 wouldn't burn or something right exactly so there is 03:38 there is variation in that. Yeah there is variation 03:40 wow, that's so and then it took me probably with the 03:44 slow cooker book was about five years of working 03:46 on it and most of that time, I was taking care of 03:49 my mother ,who was in our Home with us and she 03:52 had Alzheimer's and oh sorry you know yeah but it 03:55 was precious, it was very special and I would not 03:58 have had anything different about that I just 04:00 thank to Lord, but I could have them with us and yes 04:03 and then I but I had this prayer right along that you 04:06 know that I can get through this book because 04:08 it just seem like it was taking for elder and I just 04:12 pray that I can have it done before my mom died 04:15 because she was she was really going down hill and 04:19 then it just the Lord worked it out so that the 04:22 day before she died, I got my first shipment of books 04:25 oh so he answered my prayer Amen! and we had 04:28 a very I mean her death was very special to me 04:31 very peaceful. Right that's good into the suffering 04:34 that's a blessing yeah okay. Well we're making 04:36 let's make toppings okay just start with 04:38 our toppings right yep. We're gonna to start with 04:39 a Tasty Sesame Topping okay you want to read that 04:42 recipe for us sure and so that for the 04:45 ingredients you want 1 c. toasted sesame seeds 04:48 1/4 c. yeast flakes 1 tsp. onion powder 04:53 1 tsp. salt ½ tsp. garlic powder 04:57 alright that's nice and easy I like that. 04:59 Yes alright okay so what we're gonna to do here is 05:03 first of all I want to tell you how to toast your 05:05 sesame seeds okay and you want to use like 05:10 Skillet as dry that you can toast them dry okay you 05:11 there in the Skillet in our sauce pan you don't want 05:14 to use the skillet that has like a non-stick topping 05:17 and you know saying right on the Teflon coated 05:19 there is something, no you really won't because 05:20 I guess that dry heat it produces some fumes and 05:24 it can just be a little bit toxic I didn't know that so 05:27 it's better to use stainless steel type pan yes okay 05:31 and so they take maybe 5 or 10 minutes on about a 05:33 medium, medium high heat to get a nice golden 05:36 brown would you want to stir or yeah you should 05:38 keep there that's burning yeah, yeah, yeah but there 05:40 those toast pretty quickly okay good and then you're 05:43 gonna to put your sesame seeds in the blender now 05:46 there is already toasted them so these are toasted 05:48 one okay and then the yeast flakes it sometimes 05:51 it's called nutritional yeast sometimes called food 05:53 yeast sometimes red star, but it's gives a really nice 05:59 it's not beverages which is more better yes in flavor 06:02 so the food yeast because that are nice cheesy flavor 06:05 for our friends at home they can get that in the 06:06 health food store yep, yep okay and then there is our 06:10 garlic and onion and some salt and so the idea here is 06:15 such as just got to put in the blender and grind it 06:18 out there is no water no. okay because this one is, 06:22 is this the a dry, a dry topping that 06:24 topping that you're gonna sprinkle on okay 06:37 and it's almost done you can see that yeah it just 06:41 few seeds in there but she just keep grinding and up 06:43 in that and it gets it's really nice and smooth yeah 06:47 so you would way into the season told him around 06:49 you don't want pieces and stuff like that. 06:51 Well even if you had a few pieces it's 06:53 the good that sounds that are the well yeah, okay 06:54 that's good I mean Tasty Sesame Seeds 06:56 are delicious it really I can smell it yeah and you can 07:00 use now there is were at white ones they once 07:02 they once with the holes taken off which you can 07:04 use the white ones or the brown ones, the brown 07:05 ones would have a higher calcium level to them 07:08 I didn't even know the health calcium so that's 07:10 good yeah. Good okay what topping now we're 07:13 making next okay for the next one would be our 07:15 Tofu Sour Cream good for Tofu Sour Cream we need 07:19 1 pkg. Mori-Nu tofu firm, 12.3oz size 07:24 1/3 c. raw cashews 1/3 c. water 07:30 1 tsp. salt 1 tbsp. lemon juice 07:34 1 tsp. onion powder 1/2 garlic powder. 07:41 Okay Jill now we're gonna to make a Tofu Sour Cream 07:44 and the other topping for our Potato Bar and I think 07:47 it's important and now how to do Tofu Sour Cream 07:49 yeah you know because Sour Cream you know it 07:51 so easy to get in the store and stuff but maybe that's 07:52 not necessary to healthy. So, it's good to have an 07:55 alternative yes the taste good okay great. 07:57 Well we're gonna just to put all the ingredients 07:59 right in the blender and if you wan to start out with 08:02 your Tofu and I like to use the this is Mori-Nu 08:06 that's the brand name, but it needs to be a silken type 08:09 tofu, okay, because it will just give smoother 08:13 consistency at the end, and you don't want to say 08:14 water packed type of Tofu that you can get and in the 08:16 Grocery Store and people won't do that sometimes 08:19 and that's okay but this is a really nice smooth 08:22 consistency okay. So, we're just put all our ingredients 08:25 in or water and these are some raw cashews and 08:30 then you can use the lemon juice can be fresh 08:33 or it can be can't okay fresh taste really nice but 08:36 it does I don't lot of times use that right it's 08:40 convenience too yeah there is our salt and so 08:43 then the onion and the garlic powder okay now 08:47 the key with this is that specially when you using 08:50 this type of Tofu yes is that you want to blend 08:53 for a long time if you blend it past stage of 08:57 smoothness because of course you want the 08:59 cashews to get smooth while its blending yes but 09:02 if you keep blending this for like a couple of 09:04 minutes it will this type of tofu will make a lighter 09:08 texture to it yeah it will lighten up and it's really 09:12 nice so the longer you blend it then the lighter 09:15 again yeah and that's really yeah okay so here 09:19 we go high, medium, low, start with 09:22 low then you can go up. 09:34 Now do you stir it or well you don't stir it unless it 09:37 needs to okay and since it still going through the 09:40 blades I just let it go right okay if in the air pack it 09:43 develops in there then I'll stop and I'll stir it trying 09:46 to work on that yeah, yeah. Now if you like me and 09:48 you have a blender like my blender at home 09:50 it maybe you would have blender quite well yeah. 09:52 Yeah, that's true, that's true but that's really all 09:56 there is too late and okay you know and I have 09:58 found sometimes people ask me hold onto this 10:00 things keep and what I've found is as a away that 10:04 I do things at home is that yes put these like maybe 10:08 the Sour Cream or put in the couple of different 10:10 containers so that I keep one in the Refrigerator 10:13 until the first one is empty and that way you know 10:17 these were the key for easily we can have to two 10:21 weeks it's just when we take things out and set 10:24 them on the counter or you know on the table and 10:26 let them sit for an hour yes and maybe we've clear the 10:28 table afterwards but the fruits still sitting there 10:31 then things spoil more quickly but you can easily 10:35 keep this okay you know if you're Refrigerator 10:37 temperature is at a good temperature you know 10:39 right it last right you're saying that you wouldn't 10:42 want to serve all of the Tofu Sour Cream on the 10:44 table at once keep some back unless you're gonna 10:46 to eat at all yeah right. Yes well that's nee yeah 10:50 I like that good. Alright what's our next topping 10:52 that we're gonna to put on okay then the next topping 10:55 is going to be our Quick Corn Sauce good and with 11:00 the Quick Corn Sauce we use 1 can which is like 11:03 about 15oz can of whole corn with the juice and 11:07 then we're going to have a fourth of a cup of 11:08 coconut and ½ tsp. of salt. Okay Jill we're gonna to 11:14 start here with Quick Corn Sauce and I'm gonna to 11:17 show you how Quick this is it's so we have a this is a 11:21 can of Corn okay this it's corn it's been can with the 11:27 salt in it okay if you want to lower your salt intake 11:30 then just use the salt free kind could we use frozen 11:33 Corn too or fresh Corn of can are not really, if you 11:36 I do have another recipe where I use frozen or fresh 11:39 okay, but if you want to use it with this because the 11:41 main difference here is that I'm using some 11:42 coconut you can just cook here corn okay and then 11:46 yeah and then you can use it yeah so that was some 11:48 coconut and salt and that's always that's it, that's it 11:53 I like it that's my kind of recipe nice and easy but it, 11:56 you'll be surprise how really nice this taste yes 12:09 and that's almost done okay I would blend it for a 12:11 little bit longer but it doesn't take longer too 12:14 blend up corn you know it's pretty soft oh here we go 12:16 I can see yeah it looks good yeah okay so that's 12:20 our Sauce and now what we're gonna to do is 12:22 we're gonna transition a little bit into the things 12:24 that we're gonna to put these toppings on that 12:26 we've made right that sesame topping on the 12:29 Tofu sour cream and so we're gonna start with 12:33 are some sweet potatoes learn how to use our 12:36 Crock Pots there we are we're going 12:38 that to Crock Pots, yes. Alright we have a Crock 12:40 Pots here and so this anything special about 12:44 this Crock Pot? No, nothing special about it 12:48 you can use any size that you want and what we're 12:49 gonna that's nice as I said we're gonna start with 12:51 sweat potatoes or commonly Yams there is 12:54 another common term for them and I like this 13:00 because you can make delicious sweat potatoes 13:03 this way you know I've made them in the oven 13:06 I've kind of to had a mess in the Pan you know 13:09 I don't know if you've had that problem all that 13:11 I and then my husband grow exactly oops I better 13:13 clear so he says sweaty doesn't but yeah makes 13:15 them nice. Well so like this with way you don't 13:17 have any mess it cleans about so easily and when 13:21 the potatoes are done they come out with a nice firm 13:23 skin but the inside there is bright orange and the 13:26 inside soft too yeah wow this is inside really nice 13:30 and soft. Now I preferred to do them on high that's 13:33 the way you keep the best color okay with your 13:35 sweat potatoes instead of doing and on look, right 13:38 okay, it's always, it's kind of fast project but you 13:40 can't set a timer for this yes we have like I talked 13:43 about earlier in different show that you can use 13:47 one of this lamp appliance timers where can you get 13:50 one of these timers you know hardware store and 13:52 department store there is a lot of varieties of different 13:55 appliance timers okay and there are pretty and 13:57 expensive you can get them for $10 or $15. 14:00 You just go and ask for Lamp Appliance yeah, 14:02 you just gonna want to have one Crock Pot without one. 14:05 Right, well I have a Crock Pot without ones so 14:08 I better go out and buy myself a Lamp Appliance 14:10 you know some people buy the past set 14:13 called programmable okay but I like to use on a 14:17 appliance timer because then I can make my pot 14:19 programmable and I can have it common and turn 14:23 off anytime that I like that's pretty fancy yes, yes. 14:26 So, then that we its nice and done and hot when 14:29 you get home instead of having to wait it's already 14:31 cool down or it's not cooked to start it out for 14:33 something yeah right. Now where can you get 14:35 a Crock Pot? Oh you can get Crock Pot again any 14:40 Store, okay any Department Store that 14:41 sells kitchen items okay you'll get a Crock Pot 14:44 I got mine at Walmart, okay, yeah okay, and lot 14:46 of times they are on sail because they are so 14:48 common yes. Now where you want to here is that 14:51 you are going to you're gonna to just do like one 14:53 potato or you can do two or three you can fill up 14:57 any size pot that you have all the way if you're gonna 15:00 to feed a lot of people okay, but like I said you 15:02 can even just do one potato in here, okay 15:05 because that make it different the length the 15:06 time how many potatoes right in there a little bit but 15:08 before you start that you clean your potato yes and 15:12 if it has bad spots you can cut those out but you do 15:14 not plug you potato or else you do is scrub your 15:17 potato and put it in the pot okay and then you want to 15:20 add some water and you can just put since there is 15:22 only these three potatoes in here I'm gonna to put 15:24 about half a cup of water in here, if you have a 15:27 whole pot full you might want to put 3/4 of cup of 15:30 water okay and then what for more or that's good 15:32 no that's good that's good and then this water helps 15:36 to steam the potatoes yeah and so that makes the 15:39 skins stay nice and as it cooks since so if fine that 15:43 you've run out of water in there then like if you have 15:46 an extra fast pot right and just in case it runs out 15:50 I have had times where I'll add a little bit more water 15:53 but I heat the water up first okay I don't put cold 15:56 water in hot pot what happens you might have a 15:59 crack pot oh really okay and they kind of like put 16:03 your saying on top of the stove when the top they 16:04 say not to cook yeah because they might crack too. 16:06 Hot, cold don't they okay you know don't go to that, 16:08 that really well okay good. So, now these sweat 16:13 potatoes are gonna to take about 2 to 2 ½ hours if 16:17 you just have one of them okay but if you fill up 16:19 your pot it might be more like 3 to 3 ½ hours, on high 16:23 you said, on high because that keeps the color better 16:25 yep yeah good I more to hear I like this. 16:27 In fact you can show them with some match potatoes 16:30 nice it looks like you did like that you can see that 16:32 it's a nice bright color very pretty, yeah. 16:34 So, you cook that in the Crock Pot 16:35 that's really good. May know what size 16:37 in fact, if you want to I have recipes for like 16:39 Maple Almond Sweat Potato or other different 16:42 oh that sounds good where you peal them and cut them 16:44 off and then add other things to them it come out 16:47 delicious that's nee. Now how would our friends 16:49 at home know whether you have a Fast Crock Pot 16:51 or super fast crock pot or medium you know I mean, 16:54 I don't go super fast but I'd go 16:56 extra, extra fast, yeah, does reserve, okay 16:58 Some of my I call them average pots some are 17:01 X are fast pots and some are extra fast pots, 17:03 that's the word and extra fast and the way that I tell 17:06 is that I cook pound of beans like a pound of 17:08 Navy Beans and I put on low I cook them with 17:12 about 5 ½ cups of water and if they take 9 to 9 ½ 17:16 hours it's an average pot if they take 8 to 8½ hours 17:19 it's a fast pot and if takes 6 ½ to 7 hours 17:22 it's extra fast. Man that's nee, and it's just 17:24 helpful to know how fast your pots gonna 17:27 to cook you've done lot of experimentation 17:29 on that I have I really have absolutely yeah 17:30 you spend years doing that right? Yes. Yeah, 17:32 and so now we're gonna to look at the 17:34 white potatoes yes I was just those are I can go 17:36 ahead really common and I know people eat a 17:37 lot of white potatoes these days, absolutely 17:39 I was going to say for our friends home if you 17:42 want to contact JoAnn maybe your interest in 17:44 the cook book or something you have 17:46 website what's your website for them, yeah 17:47 I have website is familyhealthpub.com, 17:50 familyhealthpub.com yeah, okay good. 17:52 A healthypub, yeah there you go not at not pub 17:56 then traditional sense alright. 17:58 These are white our potatoes. These are the 17:59 white potatoes and again you just clean 18:01 your potatoes and do not poke them if you poke 18:04 the potatoes it's gonna oxidize it's gonna leave 18:07 a little dark spot is not gonna to hurt anything 18:09 but it's just not gonna to look as pretty when you 18:11 cut them open and so we've got about a one 18:14 layer here a little bit more of potatoes in here 18:17 so you're gonna to add about a half a cup to 3/4 18:19 of the cup of water and turn your pot on high 18:23 again I like to cook white potatoes on high 18:25 okay because again it will keep a better color 18:28 if you do them on low then it's just gonna to be 18:30 a little Half White Tanish type color. 18:32 They don't keep for the white then, yeah 18:34 but this way they faced a nice in way and the 18:37 in the skin taste there is nice 18:38 and firm, oh that's nice yeah. And let's see if you 18:42 do like one layer of potatoes has been take 18:44 about 2 to 2 ½ hours okay but you can do a 18:47 whole pot full even a 6 Crock Pot you know 18:50 some thing if you have a big coming over, right 18:53 and it's gonna to be usually about 3 to 3 ½ hours. 18:56 Oh okay, so we really have to use your what 18:59 you call Lamp Appliance timers as what I call it. 19:01 yeah, yeah in fact it like if you let's says you're 19:03 going to church yes and you're gonna to have 19:05 company over yes then if you need to you set it 19:08 to a timer and I fixed meals for groups and 19:13 I can have food on the table in 15 minutes. 19:15 Man that's nice, yeah, and instead of having to 19:17 to wait around, yeah. Yeah well that would be 19:20 lack lot of memories for me my grandma were 19:21 used to I was go sometimes at Corridor 19:23 house for Sabbath dinner and stuff like. 19:25 So, that's was big potato it was like a staple and 19:27 every Sabbath then we always have big 19:29 potatoes and it's easy because then if you 19:30 know that on you know at the last minute the 19:33 more people are coming over right you can just 19:35 pull out our pot and put your potatoes in 19:37 there you know and it takes just a few minutes. 19:40 Yes now what's this aluminum foil for it that 19:42 anything special, okay well I have some foil 19:43 here and let's say that I my lid doesn't quite 19:48 fit on the top because I have so many potatoes 19:51 in there okay and so I'll used foil for a lid and 19:55 let's see I mean I've used this for a lot of different 19:59 reasons if I baking bread like you can bake bread 20:03 in a can let's say in a juice can if you want a 20:06 round low, are you serious yeah but your, 20:10 wow, your lid won't fit of course, yes, and so 20:13 then you would just cover yes the top with 20:16 the foil and two pieces of if necessary 20:19 and just crimp down the edges and it's ready to go. 20:25 You would you want anything like rubber 20:26 band or anything to hold it tight I've tried that 20:28 before but, it doesn't work, it's doesn't work 20:30 but it's kind of it's just more work then you 20:33 need to do you know foil works perfectly you 20:36 just tight it done yes in fact the heavy weight 20:39 foil you know that tightens up more but 20:42 this works fine. Oh yeah that's good. And so I've, 20:45 I've had these you know some times people were 20:47 lose their lids yes or crack their lids or 20:51 absolutely prop their tops or so you know 20:53 most anything, so this is handy, yeah alright. 20:56 We have another type over here yep we have 20:58 Spaghetti Squash right. Now this is a bigger 21:02 Crock Pot oops I got the cord here there we go. 21:06 Yes in our that you can do all kinds of Squash 21:10 and so this a Spaghetti Squash okay and there, 21:13 there just turn here that the Spaghetti Squash are 21:20 any of the squash is you just wash them and put 21:22 them in here and no water, no water because 21:24 squash has no water to it and so it'll actually have 21:28 juice in there by the time it's done cooking. 21:31 Right. And with the Spaghetti Squash I like 21:33 to just to wash it off and put it in hole you know 21:36 and put the lid on and bake it and it takes 21:38 maybe 3 hours just depending you can do it 21:41 on high or on low so it would longer if you did 21:44 it on low and so it does it's not as important to 21:46 say this sweat potatoes or the right the color 21:49 states finally that way bake white potatoes okay. 21:51 And if you have let's say Butternut Squash, 21:54 oh I love Butternut or Corn Squash, butternut 21:57 is my favorite. You can either do them hole and 22:00 again like with Butternut lot of times a 22:01 lid won't fit on there so you put the foil on but if 22:04 you don't want to do them hole you want to 22:05 cut them up you put them in cut and take the 22:08 seeds out and then again don't add any water, 22:12 because it has the water, yeah. Really, yep and 22:15 that let's see with this Spaghetti Squash if you 22:17 cook there let's say if I'm using an average 22:20 cooker on low it's gonna to take about 7 to 8 hours. 22:23 7 or 7 ½ hours, so its' quite well or if you cook 22:26 it on cook it on high its already more like about 22:28 3 ½ hours, but even this time of year like if it's 22:34 later in the season or let's say a few months 22:37 later you know how squash they get harder 22:39 oh yeah, that and so it might take longer for 22:42 this to get soft. Really wow so there is a lot of 22:44 very variables is that. Yeah you can just say 22:47 cut and dry this is the red isn't it yeah, right. 22:50 Wow okay well other kind of stuff can you 22:52 baking here? While there is a lot of different 22:55 vegetables that you can't do okay I have recipe 22:58 for and Eggplant Garlic Eggplant dish and it is 23:03 very good or one of my favorites is Baked 23:06 Garlic oh garlics is so good right baked in the 23:11 Crock Pot it makes the house really smell good, 23:13 yes, really I think so I think if you cooking 23:16 onions or garlic it makes the house smell good 23:18 and people come home and say ooh its smells 23:20 like your cooking but maybe I'm not doing 23:21 anything yeah there you go that in garlic makes 23:23 the smell you know, yes and so you can do 23:27 I preferred to go with root vegetables if 23:30 I'm going to add vegetables too like a 23:32 soup for a stoop the more watery type things 23:36 like green beans or peppers they don't do as 23:39 well for a long cooking but your carrots and 23:42 your potatoes and your sweat potatoes that the 23:45 more dense then it's work really well, work better. 23:48 Now when you say they don't do that do as well 23:49 for a long cooking does that mean they turned to 23:50 mush or and they learned lose their color 23:52 and sometimes the flavor becomes bitter 23:55 like Summer Squash I don't really care for 23:57 that, okay in the Crock Pot, yeah. So, you there 24:00 you can do of course soups are really 24:02 common beans in soups, oh yeah where we are 24:04 know about that, yeah beans is what I do in the 24:06 Crock Pot so that's need to learn, but I like to do 24:09 like deserts like Brownies or Date Nut Bar 24:15 now you're talking that sounds good you can even do 24:16 Ice Cream in the Crock Pot, Ice Cream in the 24:20 Crock Pot, yeah no way are you serious, yeah 24:23 and that's in your cook book, yes I got to get 24:25 your cook book yeah it does for wonder for in 24:27 the Crock Pot, I can't believe that. 24:28 You know, and I could believe that as a teaser 24:31 or I could be a little more you know honest 24:32 about this, but well maybe you could be 24:34 honest I'm waiting for that I make the sauce 24:37 I make the sauce in the Crock Pot I cook it 24:39 something I cook okay and then I put it like in 24:42 Ice Cream freezer okay because I'm thinking 24:44 I mean there the you know Crock Pot heats 24:46 things up yeah and you would have really 24:48 running Ice Cream or something so, yeah 24:50 so okay, and wow you can make Loafs like 24:54 on Oat loafs Tofu Loafs great there is just 25:01 endless you can take your favorite recipes 25:03 and you can adapt most any of your favorite 25:06 recipes just cut down on the liquid its a major 25:09 thing cut down on the liquid part and you can't 25:11 even putting insert in here let's say you take a 25:14 Cake Pan and 8 inch round Cake Pan and that 25:18 will fit in your bigger Pot and you can 25:20 bake in that, good. Well that's excited I've 25:22 learned a lot of stuff in just a few moments 25:24 friends we'll be back to show you the final 25:26 product our Bake Potato Bar and what it looks like. 25:31 We hope you've enjoyed today's program with 25:33 JoAnn Rachor. Now let's take a moment to 25:36 review our fast cooking in slow cooker 25:38 Potato Bar Recipes. Our Tasty Sesame 25:41 topping has 1 c. toasted sesame seeds 25:45 1/4 c. yeast flakes 1 tsp. onion powder 25:50 1 tsp. salt ½ tsp. garlic powder 25:55 for Tofu Sour Cream you'll need 25:57 1 box Mori-Nu tofu firm, 1/3 c. raw cashews 26:03 1/3 c. water 1 tsp. salt 26:06 1 tbsp. lemon juice 1 tsp. onion powder 26:11 1/2 garlic powder. For the Quick Corn 26:14 1/2 garlic powder. For the quick Corn 26:15 Sauce you'll need 1 can whole Corn with juice 26:19 1/4 c. coconut and ½ tsp. salt. 26:23 If you would like to contact JoAnn Rachor 26:26 please call 3ABN at 1-800-752-3226 for more 26:32 information or you can contact us at 3ABN 26:37 PO Box 220 West Frankfort, ILLIONIOS 26:42 62859 the phone number again is 26:46 1-800-752-3226. Now let's take a look 26:53 that our finished recipes with JoAnn. 27:01 Welcome back friends with you here with all as 27:03 really good food JoAnn that we've made in the 27:05 Crock Pot instead the blender too. 27:07 Why don't you show us what we made today. 27:09 Okay well let's start off with our Bake Potato 27:11 that we did in the crock pot and then we put 27:12 some gravy on here and some vegetables and 27:16 then our next one was Spaghetti Squash with 27:18 this Tofu Sour Cream and the Sesame Seeds 27:21 Topping nice then we have the big potato with 27:24 sour cream again and that's have some burger 27:27 like you can use our commercial burger like 27:28 a bulk burger with Morning Star home 27:31 made burger with olives and then the last thing 27:33 was we've got a our sweat potato with the 27:35 Quick Corn sauce and this is just shows what 27:38 the Spaghetti Squash looks like oh they looks good. 27:40 Well all this cilantro that you're like the 27:42 garnish yeah well thank you for coming JoAnn 27:44 thank you and sharing your talents and 27:46 I learned so much good. I hope our friends at 27:48 home I hope you guys learned as much as we 27:50 did about the cooking in a slow cooker and the 27:52 different things we hope that you had a good 27:54 time enjoy this recipes and until we'll see you 27:56 next time may God richly bless you and keep you. |
Revised 2014-12-17