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Scalloped Potatoes
Serves 8–12
12 slices bacon, trimmed
16–20 medium potatoes, peeled & thinly
sliced
4 onions, peeled & thinly sliced
Salt, pepper & paprika to taste
2 cups grated Cheddar cheese
2 x 285g cans cream of asparagus or
mushroom soup
1. Cut bacon into pieces.
2. Place a quarter of the bacon, potato
and onion into the Slow Cooker.
3. Sprinkle with salt, pepper and paprika,
then grated cheese, repeat this
procedure three more times until all of
the potatoes are used.
4. Gently pour the undiluted soup over
the top.
5. Sprinkle with paprika, cover and cook
on LOW for 9–10 hours, or HIGH for 5–6
hours.
Baked Potatoes
Perfect for the barbeque or when
cooking for a crowd.
1. Fill the Slow Cooker with like sized
scrubbed and buttered potatoes – the
Slow Cooker will hold approximately
18–20 potatoes.
2. Sprinkle with seasoned salt, cover and
cook on LOW for 8–10 hours.
3. To serve drizzle over sour cream and
sprinkle with chopped chives or
parsley – serve directly in the bowl to
the table.
Old Fashioned Sago Pudding
Serves 12
1 cup sago
2 cups milk
2 cups sugar
2 cups sultanas
2 cups fresh breadcrumbs
2 tablespoons melted butter
1 tablespoon bi-carbonate of soda
2 x 60g eggs
2 litres water
1. Soak sago in milk overnight.
2. Add remaining ingredients and mix
thoroughly. Place mixture into a
heatproof pudding bowl or casserole
dish that fits in the Slow Cooker.
3. Cover the bowl or dish with foil and
secure around the edges.
4. Place a small trivet or upturned
heatproof saucer into the Slow Cooker
and add 2 litres of water. Place the
pudding bowl onto the trivet.
5. Cover and cook on HIGH for 5–6 hours.
6. Serve hot or warm with thickened
cream and a sprinkle of cinnamon or
nutmeg.
NOTE: Replenish water in the
crockery bowl during the
cooking time if required. Ensure
the water does not ingress into
the pudding bowl.
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