Home Tested Slow Cooker Recipes

Louis Weber

Review by Molly

Recipes included in this little book include: BBQ beef sandwiches, and a Cheesy Chicken both of which I intend to try in the next few days. I know my resident taster will like the BBQ and feel confident that even though he is a non chicken eater he will try the cheesy chicken. Both recipes are easy to follow and use ingredients commonly found in most kitchen pantries.

Other recipes include Honey Ribs, Chinese Cashew Chicken, Stuffed Peppers and Chili with Beans and Corn. The Swiss Steak recipe is another I will be trying, it appears to be a meal in a pot needing only the addition of a salad and a nice crusty bread.

Italian Subs, Red Beans and Rice with Ham, Clam Chowder, Chicken and Stuffing all are presented in easily followed recipes and eye catching full page photos. Rounding out the fourteen recipes gleaned from contributors across the US are Cantonese Pork, Beef Stroganoff and the old standby Pot Roast.

I like the size and format of the work. On the pages of: Recipes are presented on the left leaf and a full color photo is found on the right. Recipes include ingredients, cooking times and number of servings. Each of the recipes appears to be well thought out, and I'm confident the ones I try will prove to be tasty.

Home Tested Slow Cooker Recipes appears to be one of a series; I received three Soups and Stews, Favorite Chili and Home Tested Slow Cooker Recipes. The small size of the books provide a good collection for new or beginning cooks as well as for the cook who has prepared meals for years. Newer cooks may be overwhelmed with a recipe book containing many pages and many dishes, an experienced cook may not need another cookbook filled with many recipes. I like the 14 recipes format presented in this Slow Cooker book.

I would like to know a little more about how the editor came by the recipes, per a note on the recipes; one is from Kentucky, another from Pennsylvania. Are these recipes the editor asked for, received from homemakers or home economists, or found in an old box? Knowing the history of the recipes is often as intriguing as the recipes themselves.

The back cover has a handy Metric Conversion Chart including dry and liquid measures, weights, dimensions, baking pan sizes and oven temps. This will prove informative for the "old" cook who learned only the "American" measures and will help new cooks "get it together" as they prepare their first meals.