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Vegetarian Vegetarian
Macaroni and Cheese
3 cups cooked macaroni
1 tbs. butter
2 cups evaporated milk
3 cups cheddar cheese, shredded
1/4 cup green pepper, finely chopped
1/4 cup onion, chopped
1 tsp. salt
1/4 tsp. pepper
non-stick cooking spray
In a large bowl, toss the macaroni with the butter and then add the
remaining ingredients. Add the mixture to a lightly greased Crock-Pot
®
Slow Cooker. Cover; cook on High for 2 - 3 hours, stirring once
during cooking.
Recommended Unit Size: 3 - 6 Quarts
Red Beans and Rice
1 lb. dry red beans
1 onion, chopped
1 green pepper, chopped
2 ribs celery, chopped
3 cloves garlic, minced
2 14 1/2 oz. cans vegetable broth
2 cups water
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. hot pepper sauce
3 cups cooked rice
In a large pot, cover the beans with three times their volume of
water and bring to a boil. Boil for 10 minutes and then remove from
heat. Cover and let stand for 1 hour and then drain. Combine all of
the ingredients in the Crock-Pot
®
Slow Cooker except the rice. Cover;
cook on Low for 10 hours or on High for 6 hours. Serve over the
hot cooked rice.
Recommended Unit Size: 3 - 6 Quarts
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