I've been looking through chicken recipes for Wed. nights family dinner. The kids will be going to the desert on Thanksgiving for the long week end. This year the 'cook' that generally fixes their T-day meal isn't going so mom got roped in for an early meal.. I'm not fixing turkey much to DS disappointment. I don't have room in the refrig and really don't want all the left overs. I know - I know. DS wouldn't take the bird off my hands either as DD says he won't eat left overs.
Jan, thanks for the 5% info. For a (almost lost this post) 6 week challange 5% seems like a lot but I'll give it a try.
Patty, I knit up a storm last night too. I need 5 more hats to bag up another 50. That will make 150 to go to a charity. I have to have them done by the first Wed. in Dec. This will be a different charity that I found out about from a bridge friend. We've given the group food before but didn't know they had a gift type of give away.
Sarah, some information I found in my recipe box when I was recipe searching.
While looking through chicken recipes, I came across this article I clipped probably from a Reimen Production (Taste of Home) Magazine. A question was asked about down sizing recipes for a 3 qt. and 5 qt. slow cooker to be used in a 1 1/2 quart sized one. (I think I like my 2 quart, Ann)
"The smaller sized slow cooker is perfect for preparing a hands off meal for two. The most important thing to keep in mind is food safety. To cook food properly and safely, manufacturers and the USDA recommend that a slow cooker be filled at least 1/2 full. This means a 1 1/2 quart slow cooker you need to start with 3 to 4 cups of food.
When converting a recipe from a 3 qt. slow cooker use about half of the ingredients. For a 5 qt. slow cooker recipe you should use about 1/3 of the ingredients. In both cases the method of the original recipe will remain the same. The cooking time should also remain the same.
Ann in San Diego
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