What A Crock! for July 9, 2009
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If you’re looking to tighten the food budget, you just might begin at the meat counter in your local grocery store.
Many of the inexpensive cuts of beef make tasty slow-cooked meals. For extra savings on meat purchases, look for package dates that are within a few days of expiration. Those are likely to be discounted. Use the meat right away or freeze it, and you can enjoy significant savings.
Chicken, Boston butt pork or beef roasts are all good choices, but round steak is one of my favorites. It’s a tough, yet lean cut that tenderizes as it simmers in the slow cooker.
Sneak in a few veggies, and you get both the nutrition and added color. Save some fresh bell pepper and shaved carrots to bring even more color to the plate as the dish is served.
At right is a simple recipe that’s as tasty as it is thrifty.
Recipe follow-up
When cooking casseroles in the slow cooker, there will often not be much liquid.
A reader pointed out that after she cooked a recent recipe, there wasn’t any sauce.
Just as in casseroles baked in the oven, the moisture is absorbed into the other ingredients.
In dishes such as the Stewed Chicken and Pasta recipe that ran June 25 and in an upcoming Cabbage Roll Casserole, the rice or the pasta absorbs the tomato products.
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