haha erica! Ok, here is the recipe. I think I got it from Oprah magazine. It's in the oven right now at 300 with another 3 hours to go. Indian Lamb and Spinach Curry 1/3 cup canola oil (I didn't have or buy canola oil; I used mostly EVOO and a little vegetable oil; hope this is Ok) 3 yellow onions, chopped (not sure what size; I used 2 1/2 decent sized ones) 4 cloves garlic, peeled and minced 2" piece of ginger, peeled and grated 2 tsp. ground cumin 1 1/2 tsp. cayenne pepper 1 1/2 tsp. ground turmeric 2 cups beef broth, preferably high quality (oh well, I used College Inn) 3 pounds boneless leg of lamb, cut into 1" cubes Salt 6 cups baby spinach 2 cups plain full-fat yogurt In a large frying pan over medim-high heat, warm oil. Add onions and garlic and saute until golden, about 5 minutes (mine took longer). Stir in ginger, cumin, cayenne, and turmeric and saute until fragrant, about 30 seconds (ooh, did this smell good). Pour in broth, raise heat to high, and deglaze the pan, stirring to scrape up the browned bits on the bottom. When broth comes to a boil, remove from heat. Put lamb in a slow cooker (I put it in a casserole dish) and sprinkle with 1 tbsp. salt. Add contents of frying pan. Cover and cook on high-heat setting for 4 hours or low-heat setting for 8 hours (I have it at 300 and timed for 4 hours). Add baby spinach to pot and cook, stirring occasionally, until spinach is wilted, about 5 minutes. Just before serving, stir in 1 1/3 cups yogurt. Season to taste with salt. Pass remaining yogurt to add as a garnish. Makes 6-8 servings. The picture shows it served with rice and Pita bread. I have some Uncle Ben's 90-second rice (wonderful stuff!) so will make that up to go with it. Suzieque

Actually, I have heard really good things -- cooks illustrated tested and recommended the Savu smoker bags (see the second paragraph in the link below)... Never got around to trying them myself, but this is inspiring me... Here is a link that might be useful: Cooks Illustrated on smoker bags

Crock-Pot "Baked" Chicken Pieces Put several wads of foil in the bottom of the Crock Pot to raise the chicken pieces. Placed seasoned chicken pieces on top of the foil. Heat 1-hour on HIGH and 6-8-hours on LOW. (This chicken will be like baked chicken, not stewed in it's juices like most slow-cooker recipes.) Crock\-Pot Boneless, Skinless BBQ Chicken 4\-6 boneless, skinless, chicken breasts Bottled BBQ sauce (enough to cover well \- or about 1 small bottle) 1/4 c. vinegar 1 t. red pepper flakes 1/4 c. brown sugar 1/2\-1 t. garlic powder Mix sauce ingredients. Place chicken in crock pot. Pour sauce over chicken. Cook on LOW 4\-6\-hours. Slow-Cooker Fudge 2-1/2 c. chocolate chips 1/2 c. (canned) coconut milk 1/4 c. raw honey pinch of salt 1 t. vanilla Mix all the ingredients EXCEPT the vanilla in the cooker. Cook on low for 2-hours with the lid on without stirring and NO PEEKING. After 2 hours, turn off cooker, take off lid and add vanilla. Cool the fudge in the slow cooker until room temperature (or approximately 1-hour). Stir vigorously for 5-10 minutes until it loses some of the gloss. Pour into a 1-quart prepared dish (or pan). Cover and refrigerate 4-hours, or until firm. Shredded Steak, Chicken or Pork (I made this last night using a short chunk of pork loin I had in the freezer \- about 22\-oz. I cut it in 1\-inch cubes while semi\-frozen.) Cube the type of meat you are going to use. Season with your favorite seasoning mixture. Cover with 1\-2 cans of Rotel Tomatoes (original), depending on how much meat you cook. One can of Rotel per pound of meat (more or less). Cook 8\-hours on LOW, or 4\-hours on HIGH. Remove meat and shred.

I use oven bags for a number of things and love them. -Keep your oven clean - no more splattering - when roasting meat. -Great for use in my solar ovens. -Line a roaster when baking cereal/nut mixtures (Chex Mix) for quick clean-up. No more baked on mess. -They save energy because food cooks faster (10%). But they are also more forgiving if dinner is delayed. The meat won't dry out. Meat is self-basting, so one less thing to think about. -You won't believe the large amount of meat juices!!! Check the Reynolds web site for recipes, and more at the link below. -Grainlady Here is a link that might be useful: Delicious recipes using oven bags.