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Mixed Italian Bean Casserole
3 16-ounce/500 ml cans red kidney beans, drained
3 16-ounce/500 ml cans chick peas (garbanzo beans), drained
3 16-ounce/500 ml cans cannellini beans, drained
3 16-ounce/500 ml cans great northern beans, drained
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) Italian seasonings
2 1-ounce/25 g envelopes dry onion soup mix
Combine all ingredients in the cooking vessel. Stir well. Cover and cook:
Low –
6-8 hours OR High – 4-5 hours.
Makes 5 quarts (4.7 L).
Zesty New Potatoes
6 pounds (2.7 kg) (small) new red potatoes, unpeeled
2 tablespoons (30 ml) olive oil
2 1-ounce/25 g envelopes zesty Italian dressing mix
Potatoes should be the size of golf balls. If not, cut in half or quarter.
Pour the oil in a plastic bag and add the potatoes and shake to coat well. Add the
salad dressing mix and shake well until all the potatoes are coated. Place pota-
toes into the cooking vessel. Cover and cook:
Low – 7-8 hours OR High – 5
hours.
Belgian Beef Stew
6 pounds boneless beef stewing cubes
1 (12 oz) bottle beer
2 (16 oz) packages frozen vegetables for stew
1 (14 oz) can beef broth
1
⁄
4 cup vinegar
1
⁄4 cup brown sugar, packed
2 (0.87 oz) envelopes brown gravy mix
Combine all ingredients in crock. Cover and cook: Low – 10 hours OR
High – 5 hours. Makes about 5 quarts.
Pot au Feu
6 pounds boneless beef stewing cubes
2 Polish kielbasa or other smoked sausage
1 (1.5 oz) envelope brown gravy mix
2 (16 oz) bags frozen vegetables for soup or stew
1 (14 oz) can beef broth
2 tablespoons Worcestershire sauce
Combine all ingredients in crock. Stir well. Cover and cook: Low – 10 hours
OR High – 5 hours. Makes about 5 quarts.
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