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Check out my science fiction series - The Fall of the Altairan Empire

Tuesday, May 4, 2010

Early Recipe Post for Coyote Con - Slow Cooker Pot Roast & Slow Cooker Bread Pudding

http://coyotecon.com/ - online speculative fiction convention running every weekend in May.

Imagine yourself stranded in the wilderness, far from civilization. What is your first concern? Shelter, a place to keep warm and dry. Second? Water and food. Third? A good story to pass the time, of course.

Storytelling is a basic human need. We crave imaginative tales that entertain and instruct. Those who say they are too old for stories are truly to be pitied. No one should ever be too old to enjoy a good bed-time story.

Or a good meal.

Food is to the stomach what a good story is to the mind. Both should be relished, enjoyed, savored, and shared. Please enjoy two of my favorite crockpot recipes while you attend CoyoteCon. Or while you curl up with your favorite book. After all, crockpots take much of the work out of creating a wonderful meal and fill your house with delectable smells leaving you free to fill your other basic needs.

Old-Fashioned Pot Roast

6 c. carrots, peeled and cut into large chunks
8 c. potatoes, scrubbed and cut into large chunks
2 - 3 lb beef chuck roast
1 large onion, peeled and cut into eighths
1/2 c. ketchup or catsup, depending on what part of the country you're from
1/4 c. prepared mustard, as spicy as you like
1/3 c. brown sugar
1 t. ground ginger
1 t. garlic powder
1/2 t. paprika

Place carrots and potatoes in the bottom of a 4 or 5 quart crockpot or slow cooker, place roast on top. Spread onion on top of roast. Mix remaining ingredients and pour over meat. Cooker should be almost completely filled, you need a little bit of room or the juices will bubble out during cooking. Cover and cook on high 2 hours. Turn to low and cook another 4 - 8 hours until roast is fork-tender. Remove roast to a serving platter, salt to taste. Serve with vegetables on the side.

Sunshine Bread Pudding

1 loaf cinnamon raisin bread
2 c. milk
4 eggs
1/4 c. honey

Crumble bread into a 3 quart crockpot or slow cooker. Beat milk, eggs, and honey until blended. Pour over bread. Cover and cook on low 5 - 6 hours until custardy and set. It will be softer than if you baked it in a traditional oven. Serve warm with whipped cream or ice cream.