Put all except Velveeta cheese in crock pot on high for two hours; then turn down to low. When potatoes are done, serve. Just before serving, add Velveeta cheese and let it melt.
(Mildred Bergmann)
The area’s top news at 7:06-a.m., w/KJAN News Director Ric Hanson
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More area and State news from KJAN News Director Ric Hanson.
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The area’s top news at 7:05-a.m., w/KJAN News Director Ric Hanson
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Podcasts, Family Fun in the Kitchen
Lavon and Miss NiNi talk about stir-fry and share a recipe.
FAST AND EASY STIR FRY
Start with a pan. If you ever owned a wok and it is tucked away in storage, find it now. Or maybe you have a not-used-often electric skillet. If neither of those is available an ordinary skillet and stove top works fine. A spatula or flat spoon will also be needed.
Begin with a tablespoon or little more of oil depending on the amount of veggies to be cooked. Vegetable, canola or peanut oils work well at the medium high heat required. Butter and extra virgin olive oil are not recommended for stir frying.
Chop or slice all ingredients before beginning to cook. Smaller pieces will cook more quickly than large ones. Gather seasonings and herbs which you like to use.
Heat oil. When it begins to shimmer, add onions and garlic to cook a minute. Oil absorbs the flavors which distributes throughout the mixture. Add veggies which may require a little longer cooking time followed by the others. Add salt and pepper or other preferred seasonings. Continue to stir and turn contents. Cook until almost tender to your liking, about 8 minutes. Add herbs such as basil, oregano, rosemary, etc. Add precooked foods such as leftover veggies and meat to heat through. Serve hot.
Here’s one example: vegetable oil with garlic and onion; green beans first followed by summer squash (zucchini), salt and pepper; then basil and parsley; left over canned corn.
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w/ Bob Beebensee and District DNR Supervisor Brian Smith
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