12
New Potatoes
6 pounds / 3 kg (small) new red potatoes, unpeeled
2 tablespoons (30 ml) olive oil
2 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
potatoes into Crock. Cover and cook: Low – 7-8 hours OR High – 4 hours.
Makes 14 servings.
Rice, Beans, & Salsa
2 (16 oz / 450 g) cans black beans, drained
2 (16 oz / 450 g) cans cannellini beans or navy beans, drained
1 (14 oz / 400 g) can chicken broth
2 cups (500 ml) uncooked long grain rice, not instant
2 quarts (2 L) salsa
2 cups (500 ml) water
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) garlic powder
Combine all ingredients in Crock. Stir well. Cover and cook: Low – 10 hours OR
High – 5 hours.
Makes about 5 quarts (5 L).
Easy Potato Casserole
2 (2 pound / 1 kg) bags Southern Style frozen hash brown
2 (10 oz / 285 g) cans condensed cheddar cheese soup
2 (12 oz / 350 ml) cans evaporated milk
4 tablespoons (60 ml) butter, melted
1 teaspoon (5 ml) salt
Place potatoes in Crock. Combine soup, milk, butter, and salt. Stir to mix then
pour over potatoes. Stir gently to mix. Cover and cook on for Low 6-7 hours.*
Makes about 20 servings.
*Only the Low setting is recommended for this recipe
Maple-Baked Beans
8 (15 oz / 425 g) cans pork’n beans
1
⁄
2
cup (125 ml) chopped onion
1
⁄
2
cup (125 ml) maple syrup
4 teaspoons (20 ml) dry mustard
10 slices bacon, cooked and crumbled
Combine all ingredients to Crock. Cover and cook: Low – 6-8 hours OR
High – 3-4 hours.
Makes 20 servings.
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