Rival 3850, 3860, 3855 Spanish Rice, Mock Lasagna, Jambalaya, Country Scalloped Potatoes and HAM

SPANISH RICE

2-lbs. ground chuck or beef	1 cup water
1 medium onion, chopped	2		⁄ teaspoons chili powder
1 green pepper, chopped		1	2
	1	⁄	teaspoon salt
		2
1 can (28-oz.) tomatoes	2 teaspoons Worcestershire sauce
2 cans (8-oz. each) tomato sauce	1 cup uncooked rice (converted)

Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 hours (HIGH 4 hours).

MOCK LASAGNA

1 package (10-oz.) broad lasagna noodles,	1 carton (12-oz.) cottage cheese
broken into bite-size pieces	2 cans (6-oz. each) tomato paste
1-lb. ground beef	1⁄2	cup water
1⁄2-lb. Italian sausage	1⁄4	teaspoon salt
1 onion, chopped	1⁄2	teaspoon ground black pepper
1 clove garlic, minced	1 1⁄2 tablespoons dried parsley
12-oz. Mozzarella cheese, shredded	1 teaspoon dried basil

Cook noodles according to package directions until tender; drain. Brown ground beef and sausage; drain and put in lightly greased stoneware. Add all remaining ingredients. Stir to mix thoroughly. Cover and cook on LOW 8 hours (HIGH 4 hours).

JAMBALAYA

12-oz. skinless, boneless chicken breasts	1 tablespoon dried parsley
2 green bell peppers, seeded and chopped	1 1⁄2 teaspoons dried basil leaves
1 medium onion, chopped	1⁄2 teaspoon dried oregano leaves
2 stalks celery, sliced	1 teaspoon Tabasco sauce
4 cloves garlic, minced	1 teaspoon cayenne pepper
1 can (14 1⁄2-oz.) whole tomatoes	1⁄2 teaspoon salt
1⁄3 cup tomato paste	1-lb. shrimp, shelled and deveined
1 can beef broth	3 cups cooked rice

Cut chicken in to 1-inch pieces. Add all ingredients except shrimp and rice to stoneware. Cover and cook on LOW 8 hours (HIGH 4 hours). Add shrimp during last 15 to 30 minutes of cooking. Stir in rice when ready to serve.

COUNTRY SCALLOPED POTATOES AND HAM

8 potatoes, peeled and thinly sliced

1 onion, chopped

1 pound fully-cooked ham, cut into 1" cubes 1 package (1-oz.) country-style gravy

1 can (10 1⁄2-oz.) cream of mushroom soup 2 cups water

2 cups shredded cheddar cheese

Combine potatoes, onion and ham in lightly greased stoneware. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on LOW 8 hours (HIGH 4 hours). Top with cheese during last 30 minutes. NOTE: To prevent darkening of potatoes, toss sliced uncooked potatoes in a mixture of 1 cup water and 1⁄2 teaspoon cream of tartar; drain and proceed with recipe.

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