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NEW ENGLAND STYLE BAKED BEANS
1
1
⁄2 -lbs (3 cups) dry navy beans 1
1
⁄2 cups brown sugar
1-lb. lean, boneless ham 1
1
⁄2 cups water
1 medium onion, chopped 1 tablespoon dry mustard powder
1
1
⁄2 cups ketchup
1
⁄4 cup molasses
1
⁄2 teaspoon salt
Completely soften beans as directed on page 4. Drain; put in stoneware and add
ham. In small bowl, combine remaining ingredients. Add to slow cooker; mix well.
Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours).
VEGETABLE PASTA
2 tablespoons butter or margarine
1
⁄2 teaspoon dried basil
1 zucchini, sliced
1
⁄4-inch thick
1
⁄4 teaspoon salt
1 yellow squash, sliced
1
⁄4-inch thick
1
⁄2 teaspoon ground black pepper
2 carrots, thinly sliced 1 cup grated Parmesan cheese
1
1
⁄2 cups sliced fresh mushrooms 12-oz. fettuccine
1 package (10-oz.) frozen broccoli cuts 1 cup (4-oz.) mozzarella cheese, shredded
4 green onions, sliced 1 cup cream
1 clove garlic, minced 2 egg yolks
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli
cuts, onions, garlic, seasonings and Parmesan cheese in stoneware. Cover and cook
on HIGH 2 hours.
Cook fettuccine according to package directions; drain. Add cooked fettuccine,
mozzarella, cream and egg yolk. Stir to blend well. Allow to heat 15 to 30 minutes.
For serving, turn to LOW for up to 30 minutes.
BAKED APPLES
2 tablespoons raisins 1 teaspoon ground cinnamon
1
⁄4 cup sugar 2 tablespoon butter
6 to 8 medium baking apples, washed and cored
Mix raisins and sugar; fill center of apples. Sprinkle with cinnamon and dot with
butter. Put in stoneware; add
1
⁄2 cup water. Cover and cook on LOW 7 to 9 hours
(HIGH: 2
1
⁄2 to 3
1
⁄2 hours).
CHUNK-STYLE APPLESAUCE
8 to 10 large cooking apples, peeled, cored and sliced or cut into chunks
1
⁄2 cup water
1 teaspoon ground cinnamon
1
⁄2 to 1 cup sugar
Put ingredients in stoneware. Cover and cook on LOW 8 to 10 hours (HIGH 3 to 4
hours). Serve warm. Add cream if desired.