Algood offers helpful tips and tricks for getting the most out of your slow cooker, including instructions for converting your favorite oven or stovetop recipes for the slow cooker. But her best advice may be to own more than one slow cooker (I own two myself). Recipes range from standard roasts, stews and other traditional slow-cooker recipes to breakfasts, breads and even cakes. There are 365 Southern-style recipes in this very comprehensive book.
Here’s a recipe from the book for Pepper-Speckled Polenta that’s good for a weekend or if you have a programmable slow cooker (side note: It’s really difficult for me not to write “Crock Pot”):
From The Southern Slow Cooker Bible
Yield: 6 servings
Bell peppers are remarkably versatile, and the mixture of colors available enlivens food. Use any colors you have on hand for this crowd pleaser.
6 cups low-sodium vegetable stock
1 1⁄2 cups polenta or coarse cornmeal
1⁄4 cup chopped green bell peppers
1⁄4 cup chopped red bell peppers
1 1⁄2 teaspoon garlic salt
1⁄2 teaspoon black pepper
3 tablespoons unsalted butter, cut in pieces
Bell pepper strips for garnish
Place the stock, polenta, green peppers, red peppers, garlic salt and black pepper in a lightly greased medium slow cooker. Cover and cook on high for 1 hour. Reduce the heat to low and cook for 3 to 4 hours or until the polenta is creamy. Stir in the butter until melted. Serve warm with a garnish of bell pepper strips.
Tammy Algood signing of The Southern Slow Cooker Bible
3900 Hillsboro Pike
Tuesday, March 4
Refreshments (food and wine) will be served