Read Online Easy Slow Cooker Cookbook by Barbara C. Jones - Free Book Online Page B
Authors: Barbara C. Jones
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cheese until creamy and fold in fiesta nacho soup, ranch salad dressing mix and milk.
Stir into potatoes.
• Cover and cook on LOW for 3 to 4 hours or until
potatoes are well done. Serves 4 to 6.
Company potatoes
1 (5 ounce) box scalloped potatoes
143 g
1 (5 ounce) box au gratin potatoes
143 g
1 cup milk
240 ml
6 tablespoons (¾ stick) butter, melted
90 ml
½ pound bacon, cooked crisp, crumbled
227 g
• Place both boxes of potatoes in sprayed slow cooker. In bowl combine milk, butter and 4¼ cups (1.2 L) water
and pour over potatoes.
• Cover and cook on LOW for 4 to 5 hours.
• When ready to serve, sprinkle crumbled bacon over top of potatoes. Serves 4 to 6.
127
VeGeTABles
Cheezy potatoes
1 (28 ounce) bag frozen diced potatoes with onions
and peppers, thawed
794 g
1 (8 ounce) package shredded Monterey Jack and
cheddar cheese blend
227 g
1 (10 ounce) can cream of celery soup
280 g
1 (8 ounce) carton sour cream
227 g
• In sprayed 5 or 6-quart (5 L) slow cooker, combine
potatoes, cheese, soup, sour cream and 1 teaspoon
(5 ml) pepper and mix well.
• Cover and cook on LOW 4 to 6 hours.
Stir well before serving. Serves 6 to 8.
Cheesy Ranch potatoes
2½ pounds new potatoes with peels, quartered
1.2 kg
1 onion, cut into 8 parts
1 (10 ounce) can fiesta nacho cheese soup
280 g
1 (8 ounce) carton sour cream
227 g
1 (1 ounce) packet dry ranch salad dressing mix
28 g
Chopped fresh parsley, optional
• Place potatoes and onion in sprayed 4 to 5-quart
(4 L) slow cooker.
• In bowl, combine, nacho cheese, sour cream and dressing mix and whisk well to mix.
• Cover and cook on LOW for 6 to 7 hours.
• To serve, sprinkle chopped fresh parsley over potato mixture. Serves 4 to 6.
128
VeGeTABles
sweet potatoes and pineapple
3 (15 ounce) cans sweet potatoes, drained
3 (425 g)
½ (20 ounce) can pineapple pie filling
½ (567 g)
2 tablespoons butter, melted
30 ml
½ cup packed brown sugar
120 ml
½ teaspoon cinnamon
2 ml
• Place sweet potatoes, pie filling, melted butter, brown sugar and cinnamon in sprayed 4 to 5-quart (4 L) slow
cooker and lightly stir.
• Cover and cook on LOW for 2 to 3 hours.
Serves 6 to 8.
Topping:
1 cup packed light brown sugar
240 ml
3 tablespoons butter, melted
45 ml
½ cup flour
120 ml
1 cup coarsely chopped nuts
240 ml
• While potatoes cook, combine topping ingredients,
spread out on foil-lined baking pan and bake at 350°
(176° C) for 15 to 20 minutes.
• When ready to serve, sprinkle topping over sweet
potatoes.
129
VeGeTABles
Glazed sweet potatoes
3 (15 ounce) cans sweet potatoes, drained
¼ cup (½ stick) butter, melted
60 ml
2 cups packed brown sugar
480 ml
¹⁄3 cup orange juice
80 ml
½ teaspoon ground cinnamon
2 ml
• After draining sweet potatoes, cut into smaller chunks and place them in 4 to 5-quart (4 L) slow cooker.
• Add butter, brown sugar, orange juice, a little salt and a sprinkle of cinnamon and stir well.
• Cover and cook on LOW for 4 to 5 hours.
Serves 4 to 6.
Hoppin’ John
3 (15 ounce) cans black-eyed peas with liquid
3 (425 g)
1 onion, chopped
1 (6.2 ounce) package parmesan-butter rice
168 g
2 cups cooked, chopped ham
480 ml
2 tablespoons butter, melted
30 ml
• In slow cooker, combine peas, onion, rice mix, ham, butter and 1¾ cups (420 ml) water and mix well.
• Cover and cook on LOW for 2 to 4 hours.
Serves 6 to 8.
130
VeGeTABles
spicy spanish Rice
1½ cups white rice
360 ml
1 (10 ounce) can diced tomatoes and green chilies 280 g 1 (15 ounce) can stewed tomatoes
425 g
1 (1 ounce) packet taco seasoning
28 g
1 large onion, chopped
• In 5-quart (5 L) slow cooker, combine all ingredients plus 2 cups (480 ml) water and stir well.
• Cover and cook on LOW for 5 to 7 hours.
(The flavor will go through the rice better if you stir 2 or 3 times during cooking time.) Serves 4.
TIP: Make this “a main dish” by slicing 1 pound (.5 kg) Polish sausage
Stir into potatoes.
• Cover and cook on LOW for 3 to 4 hours or until
potatoes are well done. Serves 4 to 6.
Company potatoes
1 (5 ounce) box scalloped potatoes
143 g
1 (5 ounce) box au gratin potatoes
143 g
1 cup milk
240 ml
6 tablespoons (¾ stick) butter, melted
90 ml
½ pound bacon, cooked crisp, crumbled
227 g
• Place both boxes of potatoes in sprayed slow cooker. In bowl combine milk, butter and 4¼ cups (1.2 L) water
and pour over potatoes.
• Cover and cook on LOW for 4 to 5 hours.
• When ready to serve, sprinkle crumbled bacon over top of potatoes. Serves 4 to 6.
127
VeGeTABles
Cheezy potatoes
1 (28 ounce) bag frozen diced potatoes with onions
and peppers, thawed
794 g
1 (8 ounce) package shredded Monterey Jack and
cheddar cheese blend
227 g
1 (10 ounce) can cream of celery soup
280 g
1 (8 ounce) carton sour cream
227 g
• In sprayed 5 or 6-quart (5 L) slow cooker, combine
potatoes, cheese, soup, sour cream and 1 teaspoon
(5 ml) pepper and mix well.
• Cover and cook on LOW 4 to 6 hours.
Stir well before serving. Serves 6 to 8.
Cheesy Ranch potatoes
2½ pounds new potatoes with peels, quartered
1.2 kg
1 onion, cut into 8 parts
1 (10 ounce) can fiesta nacho cheese soup
280 g
1 (8 ounce) carton sour cream
227 g
1 (1 ounce) packet dry ranch salad dressing mix
28 g
Chopped fresh parsley, optional
• Place potatoes and onion in sprayed 4 to 5-quart
(4 L) slow cooker.
• In bowl, combine, nacho cheese, sour cream and dressing mix and whisk well to mix.
• Cover and cook on LOW for 6 to 7 hours.
• To serve, sprinkle chopped fresh parsley over potato mixture. Serves 4 to 6.
128
VeGeTABles
sweet potatoes and pineapple
3 (15 ounce) cans sweet potatoes, drained
3 (425 g)
½ (20 ounce) can pineapple pie filling
½ (567 g)
2 tablespoons butter, melted
30 ml
½ cup packed brown sugar
120 ml
½ teaspoon cinnamon
2 ml
• Place sweet potatoes, pie filling, melted butter, brown sugar and cinnamon in sprayed 4 to 5-quart (4 L) slow
cooker and lightly stir.
• Cover and cook on LOW for 2 to 3 hours.
Serves 6 to 8.
Topping:
1 cup packed light brown sugar
240 ml
3 tablespoons butter, melted
45 ml
½ cup flour
120 ml
1 cup coarsely chopped nuts
240 ml
• While potatoes cook, combine topping ingredients,
spread out on foil-lined baking pan and bake at 350°
(176° C) for 15 to 20 minutes.
• When ready to serve, sprinkle topping over sweet
potatoes.
129
VeGeTABles
Glazed sweet potatoes
3 (15 ounce) cans sweet potatoes, drained
¼ cup (½ stick) butter, melted
60 ml
2 cups packed brown sugar
480 ml
¹⁄3 cup orange juice
80 ml
½ teaspoon ground cinnamon
2 ml
• After draining sweet potatoes, cut into smaller chunks and place them in 4 to 5-quart (4 L) slow cooker.
• Add butter, brown sugar, orange juice, a little salt and a sprinkle of cinnamon and stir well.
• Cover and cook on LOW for 4 to 5 hours.
Serves 4 to 6.
Hoppin’ John
3 (15 ounce) cans black-eyed peas with liquid
3 (425 g)
1 onion, chopped
1 (6.2 ounce) package parmesan-butter rice
168 g
2 cups cooked, chopped ham
480 ml
2 tablespoons butter, melted
30 ml
• In slow cooker, combine peas, onion, rice mix, ham, butter and 1¾ cups (420 ml) water and mix well.
• Cover and cook on LOW for 2 to 4 hours.
Serves 6 to 8.
130
VeGeTABles
spicy spanish Rice
1½ cups white rice
360 ml
1 (10 ounce) can diced tomatoes and green chilies 280 g 1 (15 ounce) can stewed tomatoes
425 g
1 (1 ounce) packet taco seasoning
28 g
1 large onion, chopped
• In 5-quart (5 L) slow cooker, combine all ingredients plus 2 cups (480 ml) water and stir well.
• Cover and cook on LOW for 5 to 7 hours.
(The flavor will go through the rice better if you stir 2 or 3 times during cooking time.) Serves 4.
TIP: Make this “a main dish” by slicing 1 pound (.5 kg) Polish sausage
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