Hamilton Beach 840096700 manual Baked Potatoes, Rice, Beans, & Salsa, Easy Potato Casserole

Baked Potatoes

Scrub baking potatoes and pierce skin in several places with a fork. Stack potatoes in a pyramid in crock so as not to touch the side.

Cover and cook: Low – 8-9 hours OR High – 5 hours.

Rice, Beans, & Salsa

3 to 5 qt	51⁄2 to 7 qt
1	2	(16 oz) cans black beans, drained
1	2	(16 oz) cans cannellini beans or navy beans, drained
1	1	(14 oz) 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 crock. Stir well. Cover and cook: Low – 10 hours

OR High – 5 hours. Makes about 3 or 5 quarts.

Easy Potato Casserole

3 to 5 qt	51⁄2 to 7 qt
1	2	(2 pound) bags Southern Style frozen hash brown
1	2	(10 oz) cans condensed cheddar cheese soup
1	2	(12 oz) cans evaporated milk
2	4	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 for Low 6-7 hours.*

Makes about 10 or 20 servings.

*Only the Low setting is recommended for this recipe

Maple-Baked Beans

3 to 5 qt	51⁄2 to 7 qt
4	8	(15 oz) cans pork’n beans
1⁄4	1⁄2	cup chopped onion
1⁄3	1⁄2	cup maple syrup
2	4	teaspoons dry mustard
6	10	slices bacon, cooked and crumbled

Combine all ingredients to crock. Cover and cook: Low – 6-8 hours OR

High – 3-4 hours. Makes 10 to 20 servings.

20