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Place all ingredients, except butter, flour and salt in stoneware. Cover and cook on
LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before serving, turn to HIGH.
Make a paste of the melted butter and flour. Stir until smooth. Pour into stoneware.
Stir until well blended. Season soup, if desired, with salt. Cover and cook on HIGH
until thickened.
STUFFED GREEN BELL PEPPERS
1 package (10-oz.) frozen corn 1
1
⁄2 cups cooked rice
1 can (15-oz.) red kidney beans, 1 teaspoon Worcestershire sauce
drained and rinsed
1
⁄4 teaspoon salt
1 can (14
1
⁄2-oz.) diced tomatoes
1
⁄2 teaspoon ground black pepper
1
⁄4 cup salsa
1
⁄4 cup chopped onion
3 -4 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided
Combine all ingredients, except
1
⁄2
cup cheese and green peppers. Stuff peppers with
this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6 to 8 hours
(HIGH: 3 to 4 hours). Sprinkle with remaining cheese during last 30 minutes of
cooking.
ZUCCHINI-TOMATO STRATA
3 medium zucchini, sliced
1
⁄4
-inch thick
3
⁄4
cup spicy vegetable tomato-juice cocktail
1 onion, chopped 1 teaspoon dried basil
4 cloves garlic, chopped 1 teaspoon dried oregano leaves
8-oz. fresh mushrooms, sliced or 1 can (4-oz.)
1
⁄2 teaspoon seasoned salt
sliced mushrooms, drained
1
⁄4 teaspoon ground black pepper
3 Roma tomatoes, sliced
3
⁄4 cup stuffing croutons
1 cup shredded cheddar cheese
Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion,
half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and
garlic. Arrange sliced tomatoes over top.
Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook
on LOW 6 to 8 hours (HIGH: 2
1
⁄
2 to 3
1
⁄
2 hours). Top with stuffing croutons and
cheese during last 10 to 15 minutes.