No need to labor this weekend to serve great food. Just take the slow cooker out of summer storage, and great savory sandwiches -- like barbecue pork and juicy roast beef are as easy as one, two three.

Celebrating the holiday doesn't have to mean hours of work in the kitchen chopping, stirring and basting. Even dessert can be made in a slow cooker with ease.

The slow cooker, which first made its debut in 1971, was the "must have" kitchen gadget. But like so many other "must haves" it waned in popularity until recently when, like the fondue pot, it is regaining popularity with busy families.

Jenny Sucov, editorial director of Prevention Guide Slow Cooker Recipe Books, enjoys researching new healthful slow cooker recipes for the book, which is published several times each year.

She cautions that some vegetables lose their nutritional value in slow cooking so follow directions on timing when adding fresh vegetables to slow cooked dinners.

Sucov encourages readers to submit their own favorite recipes, tips and questions to slowcooker@rodale.com for any upcoming issues.

For years the idea of slow cooking made one think of comfort foods such as slow-cooked soups and stews.

Chef Jack Mix, chef/owner of Comfort's Catering in St. John, specializes in comfort foods. Although he is famous for his fabulous mustache and chocolate fountains, he also makes short ribs to die for, which lend themselves to a slow cooker.

"The methodology (of slow cooking) can be applied to many cuts of meat," Mix said. "Any meat that you would braise and cook slowly like pot roast just makes it more tender."

Mix said that since pork has become such a lean meat it doesn't lend itself to a slow cooker unless you are using a pork shoulder or butt for pulled pork sandwiches.

"Those cuts have the right amount of fat in them to keep the meat moist for a long slow cooking period, but when it comes to chops or pork loin they are too lean and will dry out," Mix said.

Although Mix doesn't use slow cookers in his catering business he roasts his meats at temperatures from 200 to 240 degrees. The temperatures in slow cookers vary slightly but generally, the low setting is about 200 degrees and the high setting is about 300 degrees.

Times columnist and author of "From the Farm" and "More From the Farm" cookbooks, Phil Potempa enjoys crock-pot cooking and often adapts his recipes from stove top to slow cooker. One of his favorites, "Phil's Creamy White Chili," is featured in his first cookbook.

"Although the recipe in my book is for a stove top, I often make it in my slow cooker," Phil said.

"When you know the time conversion ( from stove top to slow cooker) it's easy to convert most soups and stews."

Some simple rules for slow cooking:

* Reduce the amount of liquid used in most oven recipes when using the low setting, since the slow cooker retains all moisture that usually evaporates when cooking in the oven. Add liquids for sauces about an hour before done. You will normally end up with more liquid at the end of cooking times, not less. A general rule is to reduce liquids by half, unless rice or pasta is in the dish.

* Spices may need to be reduced or increased. Whole herbs and spices increase their flavoring power in slow-cooker cooking while ground spices may have lost some flavor. Add ground spices during the last hour of cooking. Whole leaf and herbs will probably need to be reduced by half.

* Rice, noodles, macaroni, seafood, Chinese vegetables and milk do not hold up well when cooked 8 to 10 hours. Add these to sauces or liquid about 2 hours before serving when using low setting (or 1 hour on high). If you want to use milk in an 8- to 10-hour recipe, use evaporated milk.

* Browning meats before cooking is a personal choice. It's not necessary, but it will reduce the fat content of some meats if you brown it before cooking.

* Sautéing vegetables (like onions) is not necessary, (except for eggplant which should be parboiled or sautéed prior due to its strong flavor). Just add them to the pot with everything else. You may wish to reduce quantities of stronger vegetables since they will permeate the other foods in the slow cooking with their full flavor.

* Dry beans can be cooked overnight on low as an alternative to soaking. Cover with water and add 1 teaspoon of baking soda. Drain and combine with other ingredients. Be sure beans are softened before adding to any sugar or tomato mixture.

* For best results, use long-grain parboiled/converted raw rice in recipes, and use standard liquid amounts instead of reducing the liquid. For mixed recipes requiring pasta, it's best to cook the pasta separately to al dente texture and add just before serving.

source: homecooking.about.com/

Hot Roast Beef Sandwiches

2 onions, sliced into 1/4-inch thick rings

3 cloves garlic, sliced

3 pounds beef chuck roast, well-trimmed

1 tablespoon soy sauce

1/3 cup fat-free mayonnaise

1-1/2 tablespoons prepared horseradish

10 large slices sourdough bread, toasted and halved

* Place onions and garlic in slow cooker. Season roast with salt and pepper.

* Coat large skillet with cooking spray and place over high heat. Brown roast on all sides. Place on top of onions in slow cooker. Sprinkle with soy sauce.

* Cover. Cook on low 5 to 6 hours or on high 3 to 3-1/2 hours, until meat is tender and an instant-read thermometer inserted into center reaches 160 degrees.

* In bowl, combine mayonnaise and horseradish. Slice meat thinly, and layer between slices of toast with onions and horseradish spread.

Makes 10 servings.

Nutritional information per serving: 476 calories, 42 g. protein, 58 g. carbohydrates, 8 g fat, 3 g saturated fat, 61 mg cholesterol, 3 g fiber, 928 mg sodium

Source: Prevention Slow Cooker Recipe Book

Upside-Down German Chocolate Cake

1/4 cup sweetened shredded coconut

2 tablespoons trans-free margarine

2/3 cup packed brown sugar

2 eggs

1 cup 2 percent buttermilk

1/2 cup (4-ounce) fat-free sour cream

1/3 cup unsweetened applesauce

1 box (18.5-ounce) German chocolate cake mix

1/3 cup chopped pecans

* Coat skillet nonstick cooking spray and lightly brown coconut, about 4 minutes. Set aside. Coat slow cooker with nonstick cooking spray, and preheat on high.

* Melt margarine and 1/2 cup water in small saucepan over low heat. Stir in brown sugar until smooth. Pour evenly into cooker. Sprinkle 1/2 of reserved coconut over melted sugar mixture.

* In large bowl, beat eggs on high with mixer until just frothy. Beat in buttermilk, sour cream, and applesauce. Add cake mix and beat on low for 30 seconds, until just moistened. Beat another 2 minutes on high. Pour evenly into cooker.

* Cover. Cook on low for 4 1/2 to 5 hours, or until cake is set (a toothpick inserted in center should come out almost clean). Remove lid and cook on low for another 1/2 hour. Turn cooker off.

* Let cake cool in cooker 30 minutes. Remove to rack and top with remaining coconut and pecans. Let cool completely before serving.

Makes 12 servings.

Nutritional information per serving: 300 calories, 4 g. protein, 51 g. carbohydrates, 10 g fat, 4 g saturated fat, 37 mg cholesterol, 2 g fiber, 338 mg sodium

Source: Prevention Slow Cooker Recipe Book

Comforts Catering Chef Jack Mix's Short Ribs

Note: Recipe modified for home cooking.

5 pounds beef short ribs cut in 2-by-3-inch pieces

1/3 cup all-purpose flour

3 tablespoons peanut or grapeseed oil

1 large onion, sliced

3 large carrots, cut into pieces

2 stalks celery, cut into pieces

2 cloves garlic, chopped

1 tablespoon chopped fresh rosemary leaves

4 cups beef broth (approximate)

* Dredge the ribs with the flour seasoned with salt pepper and onion powder.

* Heat the oil in a heavy skillet on high heat. Add the ribs in 2 batches and cook until they're well-browned on all sides. Remove the ribs with a slotted spoon and set them aside.

* Add the onions carrots, celery to 6-quart slow cooker season with salt and pepper and place short ribs lined on top. Add beef stock to just cover. Add rosemary and garlic. (Mix also sometimes uses tomatoes or tomato paste.)

* Cook on low for 8 to 10 hours.

* Check vegetables for seasoning prior to serving.

Source: Chef Jack Mix

Phil's Creamy White Chili

1 cup chopped onion

2 cloves garlic, minced

2-1/2 teaspoons ground cumin

1/2 teaspoon dried oregano, crushed

2 teaspoons olive oil

4 cooked chicken breasts, skinned, boned and cubed

2 cups chicken broth

1 cup water

1 teaspoon lemon pepper

1 (4-ounce) can diced green chilies, undrained (optional)

2 tablespoons lemon juice

2 (15-ounce) cans great northern beans, undrained

2 (9-ounce) packages frozen shoepeg white corn, thawed

2 cups shredded Monterey Jack cheese

1/2 cup whipping cream

1 cup sour cream

Tortilla chips

Sliced green onions

* Saute onion, garlic, cumin, oregano in olive oil in large saucepan until onion is tender. Transfer to a four quart slow cooker.

* Cut chicken breasts into 1/2-inch pieces.

* Add chicken pieces and all remaining ingredients except cheese and cook on low setting for 6 to 8 hours.

* Stir in cheese until melted. Serve with tortilla chips and a garnish of chopped green onions.

* Makes 8 servings.

Source: "From the Farm" by Philip Potempa