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15.
BAKED APPLES
10 large baking apples, Rome or York
3
⁄
4
teaspoon nutmeg
1
1
⁄
2
teaspoons cinnamon
1
⁄
4
cup lemon juice
1
⁄
4
cup butter, melted
6 tablespoons brown sugar
Peel, core, and cut apples in halves. Mix brown sugar, nutmeg and
cinnamon together; set aside. Place a layer of apples into the Slow
Cooker. Drizzle with lemon juice and butter. Sprinkle with sugar and
spice mixture; repeat layers. Cover and cook on Auto for 4-5 hours or
until tender.
14.
THREE VEGETABLE CHEESE BAKE
1 16-ounce package frozen broccoli florets
1 16-ounce package frozen cauliflower
1 16-ounce package frozen Brussels sprouts
2 10-ounce cans condensed cream of mushroom soup
1
1
⁄
2
pounds Velveeta
®
cheese, cut into 16 pieces
Thaw frozen foods. Place ingredients in Slow Cooker in order listed.
Cover and cook on low for 5-6 hours, stirring every 30 minutes after
the first hour, or until vegetables are tender.
OLD SETTLER’S BAKED BEANS
1 pound lean ground beef
1 pound chopped bacon
1 large onion, chopped
2
⁄
3
cup brown sugar
2
⁄
3
cup white sugar
1
⁄
2
cup ketchup
1
⁄
2
cup barbecue sauce
1 teaspoon salt
2 tablespoons prepared mustard
2 16-ounce cans kidney beans, drained
2 16-ounce cans pork ‘n beans, drained
2 16-ounce cans butter beans, drained
Sauté ground beef, bacon and onion; drain. Place in Slow Cooker.
Add sugars, ketchup, barbecue sauce, salt and mustard. Slightly drain
beans and stir into other ingredients. Cover and cook on Low for
5-6 hours or until thick and hot.
6 Quart Slow Cooker Use and Care Guide