840086500 Ev04 6/22/01 4:30 PM Page 23
Miscellaneous (Using traditional crock)
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 sides of the crock.
Cover and cook:
Low – 8 to 9 hours
OR
High – 5 hours
Easy Potato Casserole
5 qt | 6 or 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.
Makes about 10 or 20 servings.
Cover and cook:
Low – 6 to 7 hours*
*Only the Low setting is recommended for this recipe.
Baked Apples
5 qt | 6 or 7 qt |
|
6 | 12 | large baking apples (Rome or York) |
2 | 4 | tablespoons lemon juice |
24 tablespoons butter, melted
36 tablespoons brown sugar
1⁄2 | 1 | teaspoon nutmeg |
1 | 2 | teaspoons cinnamon |
Peel, core, and cut apples in half. Place in crock. Drizzle with lemon juice and butter. Sprinkle with sugar and spices.
To serve, top with vanilla ice cream.
Makes 10 to 20 servings.
Cover and cook:
Low – 4 hours
OR
High – 2 hours
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