Recipes.
VEGETABLES
Curried Scalloped Potatoes | Serves 6 |
4 rashers bacon, rind removed and finely chopped
2 medium onions, peeled and finely sliced
1/2 | cup milk | { | combined | |
1/2 | cup sour cream | |||
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1 teaspoon curry powder | { |
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fresh ground pepper |
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1 cup grated tasty cheese
1.Grease base and sides of the
2.Place alternate layers of potato, a sprinkle of bacon, onion rings, combined milk, sour cream, curry powder and fresh ground pepper into the Slow Cooker.
3.Cover and cook on Low for 6 - 8 hours or on High for 4 - 5 hours.
4.Sprinkle with cheese during the last 1/2 hour of cooking.
Ratatouille | Serves |
2 medium eggplants, sliced 1cm thick salt
2 onions, peeled and cut into wedges
2 cloves garlic, peeled and crushed
3 medium zucchini, sliced
4 large ripe tomatoes, peeled and sliced
2 green capsicum, seeds removed and sliced
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
1.Sprinkle eggplant with a little salt. Leave a few minutes then pat dry with paper towel.
2.Heat a little oil in a frypan. Saute onion, garlic and egg plant until the onion is just tender.
3.Place the onion and eggplant into the Slow Cooker. Add remaining ingredients.
4.Cover and cook on Low for 6 - 8 hours or on High for 4 - 5 hours.
Fresh Corn on the Cob
1.Remove outer husks and silks.
2.Cut to fit in the Slow Cooker if necessary.
3.Cover with water. Cover and cook on High for 3 - 4 hours. Drain. Serve with butter, chopped ham and fresh ground pepper if desired.
Frozen Corn: Cover with water and cook on High for 4 - 5 hours.
Baked Potatoes
1.Scrub potatoes clean. Brush each potato with melted butter and sprinkle very lightly with salt.
2.Cover and cook on High for 6 - 7 hours, or until tender.
Zucchini and Tomato Casserole | Serves 6 |
4 large tomatoes, chopped
4 large zucchinis, sliced
3 medium onions, peeled and sliced
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons mixed herbs
2 teaspoons brown sugar fresh ground pepper to taste
1.Place all ingredients into the Slow Cooker and stir to combine.
2.Cover and cook on Low for 8 - 9 hours or on High for 4 - 5 hours. Serve with steak.
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