Filter
Top Products
-12-
COUNTRY SCALLOPED POTATOES CASSEROLE
8 potatoes, peeled and thinly sliced 1 package (1-oz.) country-style gravy mix
1 onion, chopped 1 can (10
1
⁄2-oz.) cream of mushroom soup
1 pound, fully-cooked ham, 2 cups water
cut into 1-inch cubes 2 cups cheddar cheese, shredded
Combine potatoes, onion and ham in a lightly greased stoneware. Combine gravy
mix, mushroom soup and water; whisk until combined. Pour gravy mixture over
potatoes. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Top with
cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup
water and
1
⁄2 teaspoon cream of tartar; drain and proceed with recipe.
JAMBALAYA
2 cups diced boiled ham 1 tbsp. minced parsley
2 medium onions, coarsely chopped
1
⁄2 tsp. leaf thyme
2 stalks celery, sliced 2 whole cloves
1
⁄
4 green pepper, seeded and diced 2 tablespoons salad oil
1 can (28 ounces) whole tomatoes 1 cup raw long-grain converted
1
⁄4
cup tomato paste converted rice
3 cloves garlic, minced 1 pound fresh or frozen shrimp,
shelled and cleaned
Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover
and cook on LOW for 8 to 10 hours. One hour before serving, turn Crock-Pot to
HIGH. Stir in un-cooked shrimp. Cover and cook until shrimp are pink and tender.
Serves 4 to 6.
SPAGHETTI WITH CLASSIC MARINARA SAUCE
2-lbs. ground chuck, browned and drained
2 packages sliced mushrooms
1 cup chopped onion 1 can tomato paste
2 cloves garlic, minced Dash of oregano
2 cans (15-oz. each) tomato sauce Dash of basil
2 to 3 teaspoons Italian seasoning
1 package (16-oz.) dry spaghetti, broken into 4 to 5-inch pieces
Combine all ingredients (except dry spaghetti) in stoneware; stir well. Cover and
cook on LOW 6 to 8 hours (HIGH: 3 to 5 hours). Turn on HIGH during last hour and
stir in dry spaghetti.