Easy Slow Cooker Cookbook by Barbara C. Jones Page A

drained
    2 (425 g)
    1 teaspoon Italian seasoning
    5 ml
    1 (1 ounce) packet dry onion soup mix
    28 g
    1 teaspoon minced garlic
    5 ml
    ½ cup beef broth
    120 ml
    • Combine all ingredients in slow cooker and stir well.
    Cover and cook on LOW for 5 to 6 hours or on HIGH
    for 2 hours 30 minutes to 3 hours. Serves 6 to 8.
    Creamy limas
    2 (16 ounce) packages frozen baby lima beans,

    thawed
    2 (.5 kg)
    1 (10 ounce) can cream of celery
    280 g
    1 (10 ounce) can cream of onion soup
    280 g
    1 sweet red bell pepper, cored, seeded, julienned
    1 (4 ounce) jar sliced mushrooms, drained
    114 g
    ¼ cup milk
    60 ml
    1 cup shredded cheddar-colby cheese
    240 ml
    • Combine lima beans, both soups, bell pepper,
    mushrooms and ½ teaspoon (2 ml) salt in saucepan and
    heat just enough to mix well. Pour into sprayed 4 or
    6-quart (4 L) slow cooker. Stir well.
    • Cover and cook on LOW for 8 to 9 hours.
    • Just before serving, stir in milk, remove limas to serving bowl and sprinkle cheese over top. Serves 6 to 8.
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    VeGeTABles
    Chili Frijoles
    2 cups dry pinto beans
    480 ml
    2 onions, finely chopped
    2 tablespoons chili powder
    30 ml
    1 teaspoon minced garlic
    5 ml
    1 (15 ounce) can tomato sauce
    425 g
    1½ pounds lean ground beef
    .7 kg
    • Soak beans overnight in water. Drain and transfer beans to large slow cooker. Add onion, chili powder, garlic, tomato sauce, 1 tablespoon (15 ml) salt and
    8 cups (2 L) water.
    • In skillet, brown ground beef, drain and transfer to cooker.
    • Cover, cook on LOW for 8 to 9 hours or until beans are tender and stir occasionally. Serves 6 to 8.
    TIP: If you forget to soak beans overnight, here’s Plan B. Place beans in large saucepan and cover with water. Bring to a boil, turn off heat and let stand 1 hour.
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    VeGeTABles
    Cajun Beans and Rice
    1 pound dry black or kidney beans
    .5 kg
    2 onions, chopped
    2 teaspoons minced garlic
    10 ml
    1 tablespoon ground cumin
    15 ml
    1 (14 ounce) can chicken broth
    396 g)
    1 cup instant brown rice
    240 ml
    • Place beans in saucepan, cover with water and soak
    overnight.
    • In 4 or 5-quart (4 L) slow cooker, combine beans, onion, garlic, cumin, chicken broth, 2 teaspoons
    (10 ml) salt and 2 cups (480 ml) water.
    • Cover and cook on LOW for 4 to 6 hours.
    • Stir in instant rice, cover and cook additional
    20 minutes. Serves 4 to 6.
    TIP: If soaking beans overnight is not an option, place beans in saucepan and add enough water to cover by 2 inches (5 cm). Bring to a boil, reduce heat and simmer for 10
    minutes. Let stand 1 hour, drain and rinse beans.
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    VeGeTABles
    Cinnamon Carrots
    2 (16 ounce) packages baby carrots
    2 (.5 kg)
    ¾ cup packed brown sugar
    180 ml
    ¼ cup honey
    60 ml
    ½ cup orange juice
    120 ml
    2 tablespoons butter, melted
    30 ml
    ¾ teaspoon ground cinnamon
    4 ml
    • Place carrots in sprayed 3 to 4-quart (3 L) slow cooker.
    • In bowl, combine brown sugar, honey, orange juice,
    butter and cinnamon and mix well. Pour over carrots
    and mix so sugar-cinnamon mixture coats carrots.
    • Cover and cook on LOW for 3 hours 30 minutes to 4
    hours and stir twice during cooking time.
    • About 20 minutes before serving, transfer carrots with slotted spoon to serving dish and cover to keep warm.
    • Pour liquid from cooker into saucepan; boil for several minutes until liquid reduces by half. Spoon over carrots in serving dish. Serves 6 to 8.
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    VeGeTABles
    Krazy Karrots
    1 (16 ounce) package baby carrots
    .5 kg
    ¼ cup (½ stick) butter, melted
    60 ml
    ²⁄3 cup packed brown sugar
    160 ml
    1 (1 ounce) packet ranch dressing mix
    28g
    • In 4-quart (4 L) slow cooker, combine carrots, melted butter, brown sugar, ranch dressing mix and ¼ cup (60
    ml) water and stir well.
    • Cover and cook on low for 3 to 4 hours and stir
    occasionally. Serves 4.
    squash Combo
    1½ pounds small yellow squash
    .7 kg
    1½ pounds zucchini
    .7 kg
    1 teaspoon seasoned salt
    5 ml
    ¼ cup (½ stick) butter, melted
    60 ml
    ½ cup seasoned dried breadcrumbs
    120