Scalloped Potatoes, Baked Potatoes, Serves

Scalloped Potatoes

Serves 8–12

12 slices bacon, trimmed

16–20 medium potatoes, peeled & thinly sliced

4 onions, peeled & thinly sliced Salt, pepper & paprika to taste

2 cups grated Cheddar cheese

2 x 285g cans cream of asparagus or mushroom soup

1.Cut bacon into pieces.

2.Place a quarter of the bacon, potato and onion into the Slow Cooker.

3.Sprinkle with salt, pepper and paprika, then grated cheese, repeat this procedure three more times until all of the potatoes are used.

4.Gently pour the undiluted soup over the top.

5.Sprinkle with paprika, cover and cook on LOW for 9–10 hours, or HIGH for 5–6 hours.

Perfect for the barbeque or when cooking for a crowd.

1.Fill the Slow Cooker with like sized scrubbed and buttered potatoes – the Slow Cooker will hold approximately 18–20 potatoes.

2.Sprinkle with seasoned salt, cover and cook on LOW for 8–10 hours.

3.To serve drizzle over sour cream and sprinkle with chopped chives or parsley – serve directly in the bowl to the table.

Serves 12

1 cup sago

2 cups milk

2 cups sugar

2 cups sultanas

2 cups fresh breadcrumbs

2 tablespoons melted butter

1 tablespoon bi-carbonate of soda

2 x 60g eggs

2 litres water

1.Soak sago in milk overnight.

2.Add remaining ingredients and mix thoroughly. Place mixture into a heatproof pudding bowl or casserole dish that fits in the Slow Cooker.

3.Cover the bowl or dish with foil and secure around the edges.

4.Place a small trivet or upturned heatproof saucer into the Slow Cooker and add 2 litres of water. Place the pudding bowl onto the trivet.

5.Cover and cook on HIGH for 5–6 hours.

6.Serve hot or warm with thickened cream and a sprinkle of cinnamon or nutmeg.

NOTE: Replenish water in the crockery bowl during the cooking time if required. Ensure the water does not ingress into the pudding bowl.