The "flower" pot sitting next to "Mr. Stainless"Time for a little closure.
Some of you were traumatized a couple of months ago by the gaudy decorating job that I did on my newly remodeled crockpot. There were some who were so overcome by emotion that they decided to do something about it. (They were really sneaky about it, too, may I add!!) As you can see, the "flower" pot has been outclassed by Mr. Stainless Steel.
Not only is Mr. Stainless extremely good looking, but he has a much larger capacity for feeding the extra people that are served at our table every Monday. (usually 6-10 people hang out at Monday lunch. Unless it is scalloped potatoes and ham...then a few more show up with sad puppy-dog eyes like they haven't eaten in weeks.) And then there are the "features"...a count-down timer, a "warm" setting, and it starts up automatically if I forget to tell it to "cook". Yes, I have been swept off my feet by an appliance...
Here is a recipe that I got just the other day. Read through the list of ingredients and just couldn't quite imagine what it would taste like. Decided to give it a go and found out it was fabulous. Thanks to Jill, my sister in Lincoln, NE, this has been added to my collection of "can't do without" crock pot recipies!
Sesame Pork Ribs or Sesame Chicken
Combine:
3/4 c. packed brown sugar
1/2 c. soy sauce
1/2 c. ketchup
1/4 c. honey
2 T. cider or white wine vinegar
3 garlic cloves, minced
1 tsp. ground ginger
1 tsp. salt (or less)
Coat with the sauce:
5 lbs country-style pork ribs or 2-3 lbs of chicken pieces (I used chicken)
Layer meat in crock-pot with:
1-2 med. onion cut into rings
1-2 green peppers cut into rings (optional)
Pour the remaining "coating" over the rest of the meat. Cover and cook low 5-6 hours. (I cooked on high for 4 1/2 hours)
Sprinkle on just before serving:
2 T. sesame seeds, toasted
2 T. chopped green onions
Serve with hot cooked rice.
Now, next time I do this, I am going to take out all the meat at the end and add just a bit of corn starch mixed in a little cold water to thicken the "gravy" so it doesn't run all over my plate when I pour it over the rice, cause that's the best part!