Glenna Vance

Glenna Vance (Milwaukee, WI) is director of consumer affairs for a major ingredient manufacturer in the Midwest. A published author, Glenna has been involved in developing consumer recipe programs with major appliance manufacturers and ingredient companies. As a board member of the Milwaukee chapter of the American Institute of Wine & Food, Glenna is instrumental in bringing nationally renowned culinary professionals to Milwaukee for culinary programs and events.

Articles & Books From Glenna Vance

Cheat Sheet / Updated 01-31-2022
You can make easy and delicious meals in your slow cooker, with some helpful tips, you can even convert your favorite traditional recipes to the slow cooker. Make sure you use the slow cooker temperature guide to cook dishes thoroughly and convert temperatures, if necessary.Tips for using your slow cookerYou can prepare great food in your slow cooker without a lot of fuss.
Article / Updated 03-26-2016
An authentic slow cooker is a simple, uncomplicated appliance with no moving parts. Even though you most likely know what a slow cooker looks like, this list breaks down the parts of every slow cooker: Transparent cover: Most slow cookers have a heavy glass lid, but some are plastic. Always cover the slow cooker when cooking, to retain heat.
Article / Updated 03-26-2016
Egg-lemon chicken soup dates to the days of the ancient Greeks and is enjoyed around the Mediterranean. In traditional egg-lemon chicken soup, the egg adds body and silkiness, while the lemon adds a nice tang to the broth. Preparation time: 25 minutes Cooking time: 8 to 10 hours on Low, plus 25 minutes Yield: 6 servings 1 chicken (4 to 5 pounds) 4 chicken wings 1 clove garlic 1 large onion 2 carrots 2 stalks celery 1/2 bunch parsley 1 bay leaf 1 1/2 teaspoons salt 1/2 teaspoon whole black peppercorns 1 chicken bouillon cube 4 quarts cold water 1/3 cup uncooked rice 3 large eggs 1 large lemon Salt Cut the chicken into quarters.
Article / Updated 03-26-2016
Whoever Betty was, she must have been a creative, thrifty cook with some day-old bread, butter, and apples on hand. Apple Brown Betty transforms simple ingredients into a really cozy, homey dessert. Preparation time: 20 minutes Cooking time: 1 1/2 to 2 1/2 hours on High Yield: 6 servings 5 medium Granny Smith apples 1/4 cup (1/2 stick) unsalted butter 3 cups fresh white bread crumbs 1 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Peel and core the apples.
Article / Updated 03-26-2016
Thoroughly washing hands is one of the most effective ways to prevent contamination. Although most people know that they should wash their hands well before handling food, many people don’t follow that safety guideline. Most germs and bacteria are passed from one person to another by hand contact. You shake hands with someone, or someone touches something you eat and — bingo — you wind up getting contaminated.
Article / Updated 03-26-2016
You can adapt a lot of standard recipes to work in your slow cooker. Recipes that do work in the slow cooker do require some changes in relation to ingredients, the amount of liquids, and length of cooking: Vegetables: To ensure that vegetables of the same type cook evenly, cut them into uniform, equal-sized pieces.
Article / Updated 03-26-2016
Creamier than traditional chocolate pudding, this chocolate custard is smooth on the tongue and rich in taste! Making chocolate custard in your slow cooker makes for a rich pudding experience. Preparation time: 20 minutes Cooking time: High 2 to 2 1/2 hours Yield: 6 servings 2 cups water 2 cups milk 1 square unsweetened chocolate 3 large eggs 1/3 cup dark brown sugar, packed 1/8 teaspoon salt 1/2 teaspoon vanilla, or 1 teaspoon dark rum Bring the water to a bowl in a small saucepan.
Article / Updated 03-26-2016
This stew of braised pork and vegetables with a hint of lemon makes for a delicious supper. Lemon and thyme pork stew needs only a tossed green salad and some crisp, crusty bread as accompaniments. Preparation time: 25 minutes Cooking time: 8 to 10 hours on Low Yield: 4 servings 2 pounds boneless pork loin 2 large potatoes 4 parsnips 1 large red onion 2 stalks celery 1 lemon 1 tablespoon olive oil 3 cups chicken broth 2 teaspoons dried thyme 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup water 1/4 cup flour 1 package (10 ounces) frozen French-style green beans Trim the pork loin of all visible fat and cut it into 1-inch cubes.
Article / Updated 03-26-2016
This cheesy nacho cheese sauce can have as much zip as you want. Spoon some of the nacho cheese sauce over tortilla chips on a plate, and then top it with sliced scallions, sliced black olives, or pickled jalapeño slices. Preparation time: 15 minutes Cooking time: 3 to 4 hours on Low Yield: 24 servings 1 package (2 pounds) Velveeta Pasteurized Prepared Cheese Product 4 cups salsa 2 cups (8 ounces) shredded sharp cheddar cheese 2 cans (6 ounces each) chopped green chiles Cut the Velveeta into 1-inch cubes.
Article / Updated 03-26-2016
You can make wonderful desserts, like this peach crisp, in the summer by using fruit from farmer’s markets. This simple peach crisp recipe allows you to really enjoy the flavor of the tree-ripened fruit. Preparation time: 20 minutes Cooking time: 3 hours on Low Yield: 6 servings 2 pounds ripe peaches 2/3 cup old-fashioned oats 2/3 cup all-purpose flour 2/3 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg Pinch salt 3/4 cup (6 tablespoons) unsalted butter, softened Peel and pit the peaches.