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5
1
⁄2 to 7 qt
3 to 5 qt
5
1
⁄2 to 7 qt
3 to 5 qt
5
1
⁄
2 to 7 qt
3 to 5 qt
Baked Potatoes
Scrub baking potatoes and pierce skin in several places with a fork.
Stack potatoes in a pyramid in crock so as not to touch the side.
Cover and cook: Low – 8-9 hours OR High – 5 hours.
Rice, Beans, & Salsa
1 2 (16 oz) cans black beans, drained
1 2 (16 oz) cans cannellini beans or navy beans, drained
1 1 (14 oz) can chicken broth
1 2 cups uncooked long grain rice, not instant
1 2 quarts salsa
1 2 cups water
1
⁄2 1 teaspoon salt
1
⁄2 1 teaspoon garlic powder
Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours
OR High – 5 hours. Makes about 3 or 5 quarts.
Easy Potato Casserole
1 2 (2 pound) bags Southern Style frozen hash brown
1 2 (10 oz) cans condensed cheddar cheese soup
1 2 (12 oz) 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. Cover and cook on for Low 6-7 hours.*
Makes about 10 or 20 servings.
*Only the Low setting is recommended for this recipe
Maple-Baked Beans
4 8 (15 oz) cans pork’n beans
1
⁄4
1
⁄2 cup chopped onion
1
⁄3
1
⁄2 cup maple syrup
2 4 teaspoons dry mustard
6 10 slices bacon, cooked and crumbled
Combine all ingredients to crock. Cover and cook: Low – 6-8 hours OR
High – 3-4 hours. Makes 10 to 20 servings.
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