---- Original Message ----- From: "Diane" November 7, 2001 The Cincinnati Post 1970s cooker still popular this century By Joyce Rosencrans, Post home editor Slow cookers, electrified Crock Pots, to use a brand name from the slow-cooker category of small appliances, were relegated to back pantry shelves in many kitchens after their heyday in the 1970s, but they're back. They've been back for a long while. Still enjoying a renaissance, newer slow-cooker models have lift-out crockery for carefree washing. Many still favor the electrical-corded originals that couldn't be immersed in water. Whatever; it wasn't much trouble to scoop out all the contents and swish soapy water inside the crockery. Food-safety concerns were eventually addressed after government agencies advised not allowing refrigerator-chilled meat to sit in a lukewarm slow cooker on the low setting for hours. The advisable drill is to brown the meat, start it out on the high setting, then switch to low for finishing the dish while the cook's away. In other words, get a cooker's contents into the safe-temperature zone as soon as possible, above 140 degrees. Now there's a new recipe guide for ''slow cooks'' called ''The 150 Best Slow Cooker Recipes'' by Judith Finlayson (Robert Rose Inc., distributed by Firefly Books, $22.95 softcover). This is big talk that the author seems to have lived up to, as she has developed everyday family favorites as well as emphasizing the slow cooker as a tool for entertaining. Thanksgiving cooks may want to haul one out and plug it in for keeping mashed potatoes or bread stuffing warm on the holiday buffet table. Some like to use slow cookers as a vessel for mulled cider on a side table. One giant reason for barbecue fans to use a slow cooker in the wintertime is that it's an easy way to produce southern-style pulled pork. Trim the fat from a pork shoulder, put it in a slow cooker with barbecue-flavor seasoning for 10 hours or so. Shred the meat for a great informal meal, on buns or with baked beans, cheese grits, cooked greens, macaroni and cheese. In these times when comfort food is everyone's favorite meal, a slow cooker can be pressed into service. People with jobs outside the home are still enthralled with the Crock Pot's original marketing concept: Put basic ingredients in the pot before work; come home to find the kitchen filled with an inviting aroma. Dinner's served! The author of ''The 150 Best Slow Cooker Recipes'' presents everyday family favorites, such as Shepherd's Pie with Creamy Corn Filling, Old-Fashioned Pork & Beans, Texas-Style Chili Con Carne, Rich Chocolate Pudding and Peach-Blueberry Cobbler. A notch up the sophistication scale would be her Korean-Style Short Ribs, Cuban Picadillo with Olives, Braised Beef Curry and Lamb Korma with Spinach. For entertaining, she recommends a slow cooker for prepared Spinach and Artichoke Dip, Caribbean Pork Roast with Rum, Thai-Style Coconut Flan (yes, dessert) or Spiced Pears Baked in Red Wine. Ms. Finlayson would remind her cookbook readers that slow cookers are also handy in warm weather, when it's not appealing to heat up the kitchen. Readers will find recipes for such cold dishes as Pumpkin Soup with Shrimp and Lime, Cumin Beets, Creamy Mexican Beans, plus cold desserts, such as Chocolacinno Cheesecake and Crunchy Almond Creme Caramel. Here are sample recipes from ''The 150 Best Slow Cooker Recipes.'' @@@@@ Old South Pulled Pork 1 tablespoon vegetable oil 2 onions, finely chopped 6 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon cracked black peppercorns 1 cup tomato-based chili sauce 1/4 cup brown sugar, packed 1/4 cup cider vinegar 1 tablespoon Worcestershire sauce 1 teaspoon liquid smoke 1 boneless pork shoulder, about 3 lbs., fat trimmed Onion buns, warmed Yield: 8 servings Heat oil over over medium heat. Add onions, cook until soft. Add garlic, chili powder, pepper. Cook, stirring, 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire, liquid smoke. Stir, bring to a boil. Place pork in slow cooker stoneware and pour sauce over. Cover, cook on low setting 10-12 hours or on high 6 hours, until pork is falling apart. Transfer to cutting board and pull meat apart in shreds. Return to sauce and keep warm. _____ @@@@@ Old-Fashioned Rice Pudding 3/4 cup long-grain rice 3 cups milk 3/4 cup sugar 3/4 teaspoon cinnamon Pinch salt 1/3 cup melted butter Vanilla-flavored whipped cream Yield: 6 servings In colander, rinse rice thoroughly under cold water. Do not precook it. Place in lightly greased stoneware of slow cooker. Add milk, sugar, cinnamon, salt. Stir to combine. Pour butter over rice. Cover and cook on high 4 hours, until rice has absorbed liquid. When ready to serve, spoon into dessert dishes and top with whipped cream. Variation: Stir in raisins, dried cranberries or snipped dried apricots softened by microwaving with orange juice. _____ @@@@@ Bubbling Bacon & Horseradish Dip 2 bacon slices, finely chopped 8 ounces cream cheese, softened 1/4 cup sour cream 2 tablespoons mayonnaise 2 tablespoons prepared horseradish 2 tablespoons finely chopped green onion 1 garlic clove, minced 3/4 cup shredded sharp Cheddar cheese 1/4 teaspoon freshly ground black pepper Cook bacon until crisp on medium-high heat. Remove with slotted spoon and drain on paper towels. In small-size slow-cooker stoneware, combine cream cheese, sour cream, mayo, horseradish, green onion, garlic, Cheddar, pepper, bacon bits. Stir well. Cover, cook 1 hour on high setting; stir, cover and cook on high 30 minutes. Serve or hold on low setting. Use as potato chip dip or spoon on endive spears for elegant presentation. Excellent on baked potatoes. _____ Publication date: 11-07-01