Read Online Easy Slow Cooker Cookbook by Barbara C. Jones - Free Book Online

g
    1 egg, beaten
    1 (8 ounce) package shredded cheddar cheese
    227 g
    • Drain spinach with paper towels and press out all liquid.
    • In large bowl, combine spinach, cream cheese, chicken soup, egg and a little salt and pepper. Spoon into
    sprayed slow cooker.
    • Cover and cook on LOW for 3 to 4 hours.
    • Before serving, stir in cheddar cheese. Serves 4 to 6.
    Healthy Veggies
    1 (16 ounce) package frozen broccoli, cauliflower

    and carrots
    .5 kg
    2 medium zucchini, halved lengthwise, sliced
    1 (1 ounce) packet ranch dressing mix
    28 g
    2 tablespoons butter, melted
    30 ml
    • Place broccoli, cauliflower, carrots and zucchini in 4-quart (4 L) slow cooker.
    • Combine ranch dressing mix, melted butter and
    ½ cup (120 ml) water, spoon over vegetables and stir.
    • Cover and cook on LOW for 2 to 3 hours. Serves 4.
    116

    VeGeTABles
    Harvest-Vegetable Casserole
    3 - 4 medium new potatoes with peels, sliced
    2 onions, sliced
    3 carrots, sliced
    2 cups chopped green cabbage
    480 ml
    ¼ cup Italian dressing
    60 ml
    1 (1 pound) kielbasa sausage
    .5 kg
    1 (15 ounce) can Italian stewed tomatoes
    425 g
    • In large, sprayed slow cooker, place potatoes, onions, carrots and cabbage.
    • Cut sausage into 1-inch (2.5 cm) pieces and place on top of vegetables.
    • Drizzle stewed tomatoes in even layers over vegetables.
    • Cover and cook on LOW for 6 to 8 hours or until
    vegetables are tender. Serves 4 to 6.
    117

    VeGeTABles
    California Vegetables
    1 (16 ounce) package frozen vegetable mix,
    thawed
    .5 kg
    1 (10 ounce) package frozen green peas,
    thawed
    280 g
    1 (10 ounce) package frozen whole kernel corn,
    thawed
    280 g
    2 (10 ounce) cans cream of mushroom soup
    2 (280 g)
    1 cup instant white rice
    240 ml
    1 (8 ounce) carton cubed Velveeta® cheese
    227 g
    1 cup milk
    240 ml
    2 tablespoons butter, melted
    30 ml
    1 teaspoon seasoned salt
    5 ml
    • Place all vegetables in large, sprayed slow cooker.
    • In saucepan, combine soup, rice, cheese, milk, butter, seasoned salt and 1 cup (240 ml) water, heat just enough to mix and pour over vegetables.
    • Cover and cook on LOW for 4 to 5 hours. Stir before serving. Serves 6 to 8.
    118
    VeGeTABles
    Golden Veggies
    1 (16 ounce) package frozen cauliflower florets,

    thawed
    .5 kg
    1 (15 ounce) can whole kernel corn
    425 g
    ¾ pound small yellow squash, chopped
    340 g
    ¼ cup (½ stick) butter, melted
    60 ml
    2 (10 ounce) cans cheddar cheese soup
    2 (280 g)
    6 slices bacon, cooked, crumbled
    • Place cauliflower, corn and squash in sprayed slow cooker and sprinkle with a little salt and pepper.
    • Pour melted butter over vegetables and spoon cheese soup on top. Sprinkle with crumbled bacon.
    • Cover and cook on LOW for 4 to 5 hours.
    Serves 4 to 6.
    Four Veggie Bake
    1 (10 ounce) package frozen broccoli florets, thawed 280 g 1 (10 ounce) package frozen cauliflower, thawed
    280 g
    1 (10 ounce) package frozen brussels sprouts
    280 g
    4 small yellow squash, sliced
    1 (10 ounce) can cream of mushroom soup
    280 g
    1 (16 ounce) package cubed Velveeta® cheese
    .5 kg
    • Place vegetables in sprayed slow cooker.
    • Layer soup and cheese on top of vegetables.
    • Cover and cook on LOW for 3 to 4 hours.
    Serves 4 to 6.
    119

    VeGeTABles
    potatoes al Grande
    6 medium potatoes, peeled
    1 (8 ounce) package shredded cheddar cheese,

    divided
    227 g
    1 (10 ounce) can cream of chicken soup
    280 g
    ¼ cup (½ stick) butter, melted
    60 ml
    1 (8 ounce) carton sour cream
    227 g
    1 (3 ounce) can french-fried onion rings
    84 g
    • Cut potatoes in 1-inch (2.5 cm) strips. Toss potatoes with a little salt and pepper plus 2 cups (480 ml) cheese.
    Place in slow cooker.
    • Combine soup, melted butter and 2 tablespoons
    (30 ml) water in saucepan and heat just enough to pour over potato mixture.
    • Cover and cook on LOW for 6 to 8 hours or until
    potatoes are tender.
    • Stir in sour cream and remaining cheese.
    • When ready to serve, sprinkle onion rings over top of potatoes. Serves 4 to