Proctor-Silex 840149500 manual New Potatoes, Rice, Beans, & Salsa, Easy Potato Casserole

840149500 Ev05 6/8/06 1:26 PM Page 18

New Potatoes

6 pounds / 3 kg (small) new red potatoes, unpeeled 2 tablespoons (30 ml) olive oil

2 envelopes zesty Italian dressing mix

Potatoes should be the size of golf balls. If not, cut in half or quarter.

Pour the oil in a plastic bag and add the potatoes and shake to coat well. Add the salad dressing mix and shake well until all the potatoes are coated. Place potatoes into crock. Cover and cook: Low – 7-8 hours OR High – 4 hours.

Makes 14 servings.

Rice, Beans, & Salsa

2 (16 oz / 450 g) cans black beans, drained

2 (16 oz / 450 g) cans cannellini beans or navy beans, drained 1 (14 oz / 400 g) can chicken broth

2 cups (500 ml) uncooked long grain rice, not instant 2 quarts (2 L) salsa

2 cups (500 ml) water

1 teaspoon (5 ml) salt

1 teaspoon (5 ml) garlic powder

Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours OR High – 5 hours. Makes about 5 quarts (5 L).

Easy Potato Casserole

2 (2 pound / 1 kg) bags Southern Style frozen hash brown 2 (10 oz / 285 g) cans condensed cheddar cheese soup 2 (12 oz / 350 ml) cans evaporated milk

4 tablespoons (60 ml) butter, melted

1 teaspoon (5 ml) 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 20 servings.

*Only the Low setting is recommended for this recipe

Maple-Baked Beans

8 (15 oz / 425 g) cans pork’n beans

1⁄2 cup (125 ml) chopped onion

1⁄2 cup (125 ml) maple syrup

4 teaspoons (20 ml) dry mustard

10 slices bacon, cooked and crumbled

Combine all ingredients to crock. Cover and cook: Low – 6-8 hours OR High – 3-4 hours. Makes 20 servings.

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