-9-
CLASSIC MEAT LOAF
2 pounds ground chuck 1 egg
1⁄2cup chopped green pepper 1 packet (7⁄8-ounce) brown gravy mix
1⁄2cup chopped onion 1 cup milk
1⁄2teaspoon salt 4 to 6 small potatoes, cubed
1 cup cracker crumbs

Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in

stoneware. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to

keep from darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).

PORK CHOPS ON RICE
1⁄2cup brown rice 1⁄2teaspoon salt
2⁄3cup converted white rice 1⁄4teaspoon ground black pepper
1⁄4cup butter or margarine 4 to 6 boneless pork chops, 3⁄4- to 1-inch thick
1⁄2cup chopped onion 1 can (10.5-oz.) beef consomme
1 can (4-oz.) sliced mushrooms, drained 2 tablespoons Worcestershire sauce
1 teaspoon dried thyme, divided 1⁄2teaspoon paprika
1⁄2teaspoon rubbed sage 1⁄4teaspoon ground nutmeg

Spray inside of stoneware with non-stick vegetable coating. Combine white and

brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,

until rice is golden brown. Remove from heat and stir in onion, mushrooms,

1⁄2teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange

chops over rice. Combine consomme and Worcestershire sauce and pour over chops.

Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and

cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).

HERBED TURKEY BREAST
1 turkey breast (2 to 3-lb.) fresh or thawed 1⁄2teaspoon dry basil leaves
2 tablespoons butter or margarine 1⁄2teaspoon rubbed sage
1⁄4cup garden vegetable-flavored 1⁄2teaspoon dry thyme leaves
whipped cream cheese 1⁄4teaspoon ground black pepper
1 tablespoon soy sauce 1⁄4teaspoon garlic powder
1 tablespoon fresh minced parsley

Place turkey in stoneware. Combine remaining ingredients and brush over turkey.

Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).

CAROLINA BARBEQUED PORK
2 onions, quartered 4 teaspoons Worcestershire sauce
2 tablespoons brown sugar 11⁄2teaspoons crushed red pepper flakes
1 tablespoon paprika 11⁄2teaspoons sugar
2 teaspoons salt 1⁄2teaspoon dry mustard
1⁄2teaspoon ground black pepper 1⁄2teaspoon garlic salt
1 (4 to 6 pound) boneless pork butt 1⁄4teaspoon cayenne
or shoulder roast Hamburger buns
3⁄4cup cider vinegar Coleslaw, optional