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BAKED POTATOES
These are perfect for the barbecue.
Fill the Slow Cooker with scrubbed and buttered medium sized potatoes (it will hold about 10). Sprinkle
with salt, cover and cook on Low for 8
– 10 hours, or until the potatoes are tender. For family meals,
just cook the required number of potatoes
– you get the same excellent result.
SCALLOPED POTATOES
Serves 4
– 6
6 rashers bacon
8-10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
Salt, pepper and paprika to taste
1 cup cheddar cheese, grated
1 - 284g can cream of celery or mushroom soup.
Cut bacon into pieces. Place half the bacon, potatoes and onion into the Slow Cooker. Sprinkle with
salt, pepper, then grated cheese. Repeat with the remaining bacon, potatoes and onions. Spoon
undiluted soup over the top. Sprinkle with paprika, cover and cook on Low for 8
– 10 hours or High for
4
– 6 hours.
TATATOUILLE
(Vegetable Casserole)
Serves 4
– 6
2 medium eggplants, cubed but not peeled
4 small zucchini (baby marrow) sliced
2 red peppers sliced
4 tomatoes sliced
2 onions cut into fine rings
