20
5
1
⁄2 to 7 qt
3 to 5 qt
5
1
⁄2 to 7 qt
3 to 5 qt
5
1
⁄2 to 7 qt
3 to 5 qt
Candied Carrots & Walnuts
2 4 (16 ounce) packages frozen sliced carrots
3
⁄4 1
1
⁄2 cups pancake syrup
1
⁄4
1
⁄2
cup brown sugar, packed
1 2 cups chopped walnuts
Combine all ingredients in the crock. Stir well. Cover and cook on:
High – 5 hours.*
Makes about 2
1
⁄2 or 5 quarts.
* Only the High setting is recommended for this recipe.
Rice, Beans, & Salsa
1 2 (16 ounce) cans black beans, drained
1 2 (16 ounce) cans cannellini beans or navy beans, drained
1 1 (14 ounce) can chicken broth
1 2 cups uncooked long-grain rice, not instant
1 2 quarts salsa
1 2 cups water
1
⁄2 1 teaspoon salt
1
⁄2 1 teaspoon garlic powder
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 10 hours;
OR High – 5 hours.
Makes about 3 or 5 quarts.
Baked Potatoes
Scrub baking potatoes and pierce skin in several places with a fork.
Stack potatoes in a pyramid in the crock so as not to touch the side.
Cover and cook on:
Low – 8 to 9 hours; OR High – 5 hours.
Easy Potato Casserole
1 2 (2 pound) bags Southern Style frozen hash brown potatoes
1 2 (10 ounce) cans condensed cheddar cheese soup
1 2 (12 ounce) cans evaporated milk
2 4 tablespoons butter, melted
1
⁄2 1 teaspoon salt
Place potatoes in crock. Combine soup, milk, butter, and salt. Stir to mix; then pour
over potatoes. Stir gently to mix. Cover and cook on:
Low – 6 to 7 hours.*
Makes about
10 or 20 servings.
* Only the Low setting is recommended for this recipe.
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