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WINTER CORN CHOWDER
2 cups diced potatoes, waxy variety 2 cups of whole kernel corn
( any new potatoes variety will work) 2 Tbs. All Purpose Flour
6 sliced of cooked, crumbled bacon 2 Tbs Butter
1⁄2
cup chopped white onions 3 Cups of Milk
(sauté separately in a pan with oil)
1 Tsp White Pepper
In the slow cooker, melt the butter and add the flour, cook for one minute. Add milk
and stir until flour mixture is completely mixed in. Add the remaining ingredients
except the potatoes. Cook on LOW for 4 to 6 hours or HIGH for 1 1/2 to 2 hours.
During the last 20 minutes of cooking, add the potatoes to the chowder and
continue cooking until potatoes are heated through.
Serves 6
STUFFED GREEN BELL PEPPERS
1 package (10-oz.) frozen corn 11⁄2cups cooked rice
1 can (15-oz.) red kidney beans, 1 teaspoon Worcestershire sauce
drained and rinsed 1⁄4teaspoon salt
1 can (141⁄2-oz.) diced tomatoes 1⁄2teaspoon ground black pepper
1⁄4cup salsa 1⁄4cup chopped onion
3 -4 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided
Combine all ingredients, except 1⁄2cup cheese and green peppers. Stuff peppers with
this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6 to 8 hours
(HIGH: 3 to 4 hours). Sprinkle with remaining cheese during last 30 minutes of
cooking.
ZUCCHINI-TOMATO STRATA
3 medium zucchini, sliced 1⁄4-inch thick 3⁄4cup spicy vegetable tomato-juice cocktail
1 onion, chopped 1 teaspoon dried basil
4 cloves garlic, chopped 1 teaspoon dried oregano leaves
8-oz. fresh mushrooms, sliced or 1 can (4-oz.) 1⁄2teaspoon seasoned salt
sliced mushrooms, drained 1⁄4teaspoon ground black pepper
3 Roma tomatoes, sliced 3⁄4cup stuffing croutons
1 cup shredded cheddar cheese
Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion,
half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and
garlic. Arrange sliced tomatoes over top.
Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook
on LOW 6 to 8 hours (HIGH: 2 1⁄2to 31⁄2hours). Top with stuffing croutons and
cheese during last 10 to 15 minutes.