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6 or 7 qt
6 or 7 qt
23
Easy Potato Casserole
1 2 (2 pound) bags Southern Style frozen hash brown potatoes
1 2 (10 ounce) cans condensed cheddar cheese soup
1 2 (12 ounce) 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.
Makes about 10 or 20 servings.
Low – 6 to 7 hours*
Baked Apples
6 12 large baking apples (Rome or York)
2 4 tablespoons lemon juice
2 4 tablespoons butter, melted
3 6 tablespoons brown sugar
1
⁄2 1 teaspoon nutmeg
1 2 teaspoons cinnamon
Peel, core, and cut apples in half. Place in crock.
Drizzle with lemon juice and butter. Sprinkle with
sugar and spices.
To serve, top with vanilla ice cream.
Makes 10 to 20 servings.
Low – 4 hours
OR
High – 2 hours
5 qt
5 qt
*Only the Low setting is
recommended for this
recipe.
Baked Potatoes
Scrub baking potatoes and pierce skin in several places
with a fork. Stack potatoes in a pyramid in the crock
so as not to touch the sides of the crock.
Low – 8 to 9 hours
OR
High – 5 hours
Cover and cook:
Cover and cook:
Cover and cook:
Miscellaneous (Using traditional crock)
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