GE 106724 Candied Carrots & Walnuts, Rice, Beans, & Salsa, Baked Potatoes, Easy Potato Casserole

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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 long-grain rice, not instant
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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