12
Side Dishes
Glazed Carrots
5 pounds (2.25 kg) baby carrots
1 medium onion, sliced
1
⁄
4
teaspoon (1.25 ml) salt
3
⁄
4
cup (175 ml) honey
3
⁄
4
cup (175 ml) apricot preserves
2 tablespoons (30 ml) parsley
1
⁄
4
cup (60 ml) bourbon, optional
Combine all ingredients in cooking vessel.
Cover and cook: Low – 7 hours OR
High – 4 hours.
Mixed Italian Bean Casserole
3 16-ounce/500 ml cans red kidney beans, drained
3 16-ounce/500 ml cans chick peas (garbanzo beans), drained
3 16-ounce/500 ml cans cannellini beans, drained
3 16-ounce/500 ml cans great northern beans, drained
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) Italian seasonings
2 1-ounce/25 g envelopes dry onion soup mix
Combine all ingredients in the cooking vessel. Stir well.
Cover and cook: Low –
6-8 hours OR High – 4-5 hours. Makes 5 quarts (4.7 L).
Zesty New Potatoes
6 pounds (2.7 kg) (small) new red potatoes, unpeeled
2 tablespoons (30 ml) olive oil
2 1-ounce/25 g envelopes zesty Italian dressing mix
Potatoes should be the size of golf balls. If not, cut in half or quarter.
Pour the oil in a plastic bag and add the potatoes and shake to coat well. Add the
salad dressing mix and shake well until all the potatoes are coated. Place pota-
toes into the cooking vessel.
Cover and cook: Low – 7-8 hours OR High – 5
hours.
Baked Potatoes
Scrub baking potatoes and pierce skin in several places with a fork. Stack pota-
toes in a pyramid in cooking vessel so as not to touch the sides.
Cover and
cook: Low – 8-9 hours OR High – 5-6 hours.
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