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Candied Carrots & Walnuts
3 to 5 qt | 51⁄2 to 7 qt |
|
2 | 4 | (16 ounce) packages frozen sliced carrots |
3⁄4 | 11⁄2 | cups pancake syrup |
1⁄4 | 1⁄2 | cup brown sugar, packed |
1 | 2 | cups chopped walnuts |
Combine all ingredients in the crock. Stir well. Cover and cook on: High – 5 hours.*
Makes about 2 1⁄2 or 5 quarts.
*Only the High setting is recommended for this recipe.
Rice, Beans, & Salsa
3 to 5 qt | 51⁄2 to 7 qt |
|
1 | 2 | (16 ounce) cans black beans, drained |
1 | 2 | (16 ounce) cans cannellini beans or navy beans, drained |
1 | 1 | (14 ounce) can chicken broth |
1 | 2 | cups uncooked |
1 | 2 | quarts salsa |
1 | 2 | cups water |
1⁄2 | 1 | teaspoon salt |
1⁄2 | 1 | teaspoon garlic powder |
Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 10 hours;
OR High – 5 hours. Makes about 3 or 5 quarts.
Baked Potatoes
Scrub baking potatoes and pierce skin in several places with a fork. Stack potatoes in a pyramid in the crock so as not to touch the side. Cover and cook on: Low – 8 to 9 hours; OR High – 5 hours.
Easy Potato Casserole
3 to 5 qt | 51⁄2 to 7 qt |
|
1 | 2 | (2 pound) bags Southern Style frozen hash brown potatoes |
1 | 2 | (10 ounce) cans condensed cheddar cheese soup |
12 (12 ounce) cans evaporated milk
24 tablespoons butter, melted
1⁄2 | 1 | teaspoon 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: Low – 6 to 7 hours.* Makes about 10 or 20 servings.
*Only the Low setting is recommended for this recipe.
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