Cranberry Sweet Potatoes

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4	tablespoons (60 ml) orange juice or orange liquor	Tip: Replace potatoes with
2	tablespoons (30 ml) butter	Tip: Replace potatoes with
2	tablespoons (30 ml) vegetable oil	canned sweet potatoes
2	tablespoons (30 ml) brown sugar	(drained). Reduce cooking
1	teaspoon (5 ml) ground cinnamon	temperature to MEDIUM.
1⁄4	teaspoon (2.5 ml) salt

2pounds (1 kg) sweet potatoes, washed, peeled, cut into 1-inch (2.5 cm) pieces 1⁄2 cup (125 ml) dried cranberries

1.In stoneware dish, mix orange juice, butter, oil, brown sugar, cinnamon and salt.

2.Cover and cook on HIGH while preparing potatoes.

3.Stir potatoes into warm mixture, cover the stoneware dish and cook on HIGH for 3 to 4 hours. 4-6 servings.

Roasted Red Pepper Marinara Sauce

1(32 ounce/900 g) can diced tomatoes

1(6 ounce/170 g) can tomato paste

2tablespoons (30 ml) olive oil

2 cloves garlic, crushed

1teaspoon (5 ml) Italian seasoning 1⁄2 medium onion, chopped

1⁄2 cup (125 ml) roasted red peppers, chopped

1teaspoon (5 ml) each salt and pepper

1.Place all ingredients in stoneware dish.

Shortcut Tip: Replace toma- toes with Italian seasoned tomatoes and omit seasoning.

Serving Tip: Serve over angel hair pasta (or your favorite pasta) and top with freshly grated Parmesan cheese.

2.Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 4-6 servings.

1(32 ounce/900 g) can diced tomatoes

1⁄4 cup (60 ml) olive oil

2cloves garlic, crushed

1⁄2 medium onion, chopped

1(10 ounce/280 ml) jar artichoke hearts

1(4 ounce/115 g) jar sun dried tomatoes, packed in oil, drained and chopped

1⁄2 cup (125 ml) dry white wine

1 tablespoon (15 ml) lemon juice

1teaspoon (5 ml) each salt and pepper

1.Place all ingredients in stoneware dish.

Serving Tip: Serve over fettucine (or your favorite pasta) and top with freshly grated Parmesan cheese.

2.Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours. 4-6 servings.