THREE VEGETABLE CHEESE BAKE
1 16-ounce package frozen mixed vegetables, broccoli, cauliflower,
carrot mixture.
1 10-ounce can condensed cream of mushroom soup
1
⁄
2
pound Velveeta
®
cheese, cut into slices
Thaw frozen foods. Place ingredients in Slow Cooker in order listed.
Cover and cook on High for 2-3 hours or Low for 4-5 hours.
OLD SETTLER’S BAKED BEANS
1
⁄
2
pound lean ground beef
1
⁄
2
pound chopped bacon
1 medium onion, chopped
1
⁄
3
cup brown sugar
1
⁄
3
cup white sugar
1
⁄
4
cup ketchup
1
⁄
4
cup barbecue sauce
1
⁄
2
teaspoon salt
1 tablespoon prepared mustard
1 16-ounce can kidney beans
1 16-ounce can pork ‘n beans
1 16-ounce can butter beans
Sauté ground beef, bacon, and onion; drain. Place in Slow Cooker. Add
sugars, ketchup, barbecue sauce, salt, and mustard. Slightly drain beans
and stir into other ingredients. Cover and cook on High for 3-4 hours or
Low for 5-6 hours.
BAKED APPLES
6
large baking apples, Rome or York
3
tablespoons brown sugar
1
⁄
4
teaspoon nutmeg
3
⁄
4
teaspoon cinnamon
2
tablespoons lemon juice
2
tablespoons butter, melted
Peel, core, and cut apples in halves. Mix brown sugar, nutmeg and
cinnamon together; set aside. Place a layer of apples into the Slow
Cooker. Drizzle with lemon juice and butter. Sprinkle with sugar and
spice mixture; repeat layers. Cover and cook on High for 2
1
⁄
2
- 3
1
⁄
2
hours or Low for 4-5 hours.
14.
15.
Slow Cooker With Removable Crock Use and Care Guide
GARLIC CHICKEN WITH TOMATOES AND POTATOES
4
chicken breast halves, boneless-skinless
8
small new potatoes, quartered
1
15-ounce can diced tomatoes, Italian-style
1
tablespoon fresh minced garlic
1
teaspoon salt
1
⁄
4
teaspoon pepper
1
teaspoon ground mustard
1
⁄
2
cup chicken broth
2
tablespoons cornstarch dissolved in 2 tablespoons cold water
Place potatoes in Slow Cooker. Mix together tomatoes, garlic, salt,
pepper, dry mustard, and wine. Pour over potatoes and add the
chicken. Cover and cook on High for 3-4 hours or Low for 7-8 hours.
Remove potatoes and chicken, leaving the broth. Stir the dissolved
cornstarch into the broth. Cover and cook on High for 20-30 minutes,
or until thickened. Add chicken and potatoes. Cover and cook on
High for an additional 15 minutes or until hot.
STUFFED CHICKEN BREAST WITH CURRY
1
⁄
4
pound sausage
1
⁄
4
teaspoon ginger
1
egg
1
tablespoon soy sauce
1
⁄
4
cup chopped onion
2
tablespoons chopped parsley
1
teaspoon curry powder
4
chicken breast halves, boneless; skinless
1
⁄
4
teaspoon salt
1
⁄
8
teaspoon pepper
1
10-ounce can condensed cream of chicken soup
Mix together sausage, ginger, egg, soy sauce, onion, parsley, and curry and
set aside. Slit breast on one side to make a pocket. Season chicken breast
with salt and pepper. Stuff each chicken breast with
1
⁄
4
of the stuffing
mixture, securing with toothpicks and place in Slow Cooker. Pour chicken
soup over top of chicken. Cover and cook on High for 3-4 hours or Low
for 7-8 hours.
