11.
TURKEY & BEAN TACOS
1 pound lean ground turkey or chicken
1/2 cup water
1/4 cup taco seasoning mix
1 (15 to 16-ounce) can kidney, pinto, red or black beans, drained
1 cup finely shredded colby & Monterey Jack cheese or
sharp cheddar cheese
Shredded lettuce
Chopped tomato
Combine turkey, water and seasoning in the Slow Cooker, mixing
well. Stir in beans. Cover and cook for 2 hours, or until turkey is
cooked through and mixture is hot, stirring after 45 minutes of
cooking. Mixture may be kept warm for up to 30 minutes.
Spoon a scant 1/4 - c u p meat mixture into each taco shell; top with
cheese, lettuce and tomato.
Makes 12 servings.
CRAB AND SHRIMP MEDLEY
4 ounces frozen cooked small salad shrimp, thawed and drained
1 cup flaked cooked crabmeat
1/2 cup chopped red pepper
1/2 cup chopped celery
1/3 cup chopped green onions and tops
1/2 cup mayonnaise
1/2 cup sour cream
6 tablespoons freshly grated Parmesan cheese
3/4 cup fresh breadcrumbs
2 tablespoons Worcestershire sauce
1 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Combine all ingredients in the Slow Cooker, mixing well. Cover and
cook for 1 hour and 15 minutes, stirring after 40 minutes of cooking.
Dip may be kept warm up to 30 minutes.
Serve with crackers or as a dip.
Makes 3 cups or 12 servings
10.
Slow Cooker With Removable Stoneware Liner Use and Care Guide
GREEN CHILI SALSA
1/2 pound ground beef
1/2 pound sausage
1-1/2 cups chunky salsa
1 (10-ounce) can condensed cream of chicken soup
2 (4-ounce) cans diced green chilies
Brown ground beef and sausage; drain. Combine all ingredients in
Slow Cooker, mixing well. Cover and cook for 1 hour and
30 minutes, stirring after 1 hour of cooking. Salsa may be kept
warm up to 1 hour.
Serve over cooked rice or as a dip with chips.
Makes 4 cups or 4 servings.
CHICKEN CHILI
1 (16-ounce) can chili beans, undrained
1 (14-1/2 ounce) can diced stewed tomatoes, undrained
1/2 cup chunky salsa
1/2 cup green or red bell pepper, cut into 1/4-inch dice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup diced or shredded cooked chicken or turkey
1 cup shredded cheddar cheese
Sour cream
Chopped cilantro (optional)
Combine bean dip, tomatoes, salsa, bell pepper, chili powder and
cumin in the Slow Cooker, mixing well. Stir in chicken. Cover and
cook for 1 hour and 30 minutes or until hot, stirring after 45 minutes
of cooking. Chili may be kept warm up to 1 hour.
Ladle chili into bowls; top with cheese and sour cream. Sprinkle with
cilantro, if desired.
Makes about 4 cups chili or 4 servings.
CHEESE FONDUE
1 (10 -3/4- ounce) can condensed cheddar cheese soup
8 ounces Velveeta Cheese, cut into 8 pieces
2 cups grated Swiss cheese
1-1/2 cups apple juice
1/4 teaspoon hot pepper sauce
1 drop liquid smoke flavoring
Combine all ingredients in Slow Cooker, mixing well. Cover and
cook for 1 hour and 15 minutes, stirring after 30 minutes of cooking.
Whisk to blend together and serve immediately.
Serve with bread sticks or vegetables for dipping.
Makes 3 cups.
