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1
⁄2 to 7 qt
5
1
⁄2 to 7 qt
5
1
⁄2 to 7 qt
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Mixed Italian Bean Casserole
2 3 (16 oz) cans red kidney beans, drained
2 3 (16 oz) cans chick peas (garbanzo beans), drained
1 2 (16 oz) cans cannellini or white kidney beans, drained
2 3 (16 oz) cans great northern beans, drained
1
⁄2 1 teaspoon salt
1
⁄2 1 teaspoon garlic powder
1
⁄2 1 teaspoon Italian seasonings
1 2 envelopes dry onion soup mix
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6-8 hours
OR High – 3-4 hours. Makes 3 or 5 quarts.
Broasted New Potatoes
3 6 pounds (small) new red potatoes, unpeeled
1 2 tablespoons olive oil
1 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 8 or 14 servings.
Candied Carrots & Walnuts
2 4 (16 oz) packages frozen sliced carrots
3
⁄4 1
1
⁄2 cups pancake syrup
1
⁄4
1
⁄2 cup brown sugar, packed
1 2 cups chopped walnuts
Combine all ingredients in crock. Stir well. Cover and cook on High for 5 hours.*
Makes about 2
1
⁄2 or 5 quarts.
*Only the High setting is recommended for this recipe
3 to 5 qt
3 to 5 qt
3 to 5 qt
Side Dishes
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