-E22-
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THE RECIPES
COUNTRY SCALLOPED POTATOES AND HAM
8 potatoes, peeled and thinly sliced
1 package (1-oz.) country-style gravy mix
1 onion, chopped
1 can (10
1
⁄
2
-oz.) cream of mushroom soup
1 pound, fully-cooked ham,
2 cups water
cut into 1-inch cubes
2 cups cheddar cheese, shredded
Combine potatoes, onion and ham in a lightly greased stoneware.
Combine gravy mix, mushroom soup and water; whisk until combined.
Pour gravy mixture over potatoes. Cover and cook on
LOW
7 to 9 hours
(
HIGH
: 3 to 4 hours). Top with cheese during last 30 minutes of cooking.
NOTE:
To prevent darkening, toss sliced, uncooked potatoes in a mixture
of 1 cup water and
1
⁄
2
teaspoon cream of tartar; drain and proceed with
recipe.
STEAK SOUP
2 lbs. coarsely ground chuck,
2 cans (14
1
⁄
2
-oz. each) diced tomatoes
browned and drained
1 package (10-oz.) frozen mixed vegetables
5 cups water
5 tablespoons beef base granules
1 large onion, chopped
1
⁄
2
teaspoon ground black pepper
4 stalks celery, chopped
1
⁄
2
cup butter, melted
3 carrots, sliced
1
⁄
2
cup all-purpose flour
Salt to taste, optional
Place all ingredients, except butter, flour and salt in stoneware. Cover and
cook on
LOW
8 to 12 hours (
HIGH
: 4 to 6 hours). One hour before serving,
turn to
HIGH
. Make a paste of the melted butter and flour. Stir until
smooth. Pour into stoneware. Stir until well blended. Season soup, if
desired, with salt. Cover and cook on
HIGH
until thickened.
THE RECIPES
STUFFED GREEN BELL PEPPERS
1 package (10-oz.) frozen corn
1
1
⁄
2
cups cooked rice
1 can (15-oz.) red kidney beans,
1 teaspoon Worcestershire sauce
drained and rinsed
1
⁄
4
teaspoon salt
1 can (14
1
⁄
2
-oz.) diced tomatoes
1
⁄
2
teaspoon ground black pepper
1
⁄
4
cup salsa
1
⁄
4
cup chopped onion
6 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided
Combine all ingredients, except
1
⁄
2
cup cheese and green peppers. Stuff
peppers with this mixture. Arrange peppers in stoneware. Cover and cook
on
LOW
6 to 8 hours (
HIGH
: 3 to 4 hours). Sprinkle with remaining cheese
during last 30 minutes of cooking.
ZUCCHINI-TOMATO STRATA
4 medium zucchini, sliced
1
⁄
4
-inch thick
3
⁄
4
cup spicy vegetable tomato-juice cocktail
1 onion, chopped
1 teaspoon dried basil
4 cloves garlic, chopped
1 teaspoon dried oregano leaves
8-oz. fresh mushrooms, sliced or 1 can (4-oz.)
1
⁄
2
teaspoon seasoned salt
sliced mushrooms, drained
1
⁄
4
teaspoon ground black pepper
4 Roma tomatoes, sliced
1 cup stuffing croutons
1 cup shredded cheddar cheese
Arrange half of zucchini slices in stoneware. Top zucchini slices with half
the onion, half the garlic and all of the mushrooms. Repeat with remaining
zucchini, onions and garlic. Arrange sliced tomatoes over top. Combine
juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook
on
LOW
6 to 8 hours (
HIGH
: 2
1
⁄
2
to 3
1
⁄
2
hours). Top with stuffing croutons
and cheese during last 10 to 15 minutes.
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